Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

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Standard

Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. / Cheng, Hong; Erichsen, Henriette; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif H.

I: International Dairy Journal, Bind 93, 2019, s. 92-98.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Cheng, H, Erichsen, H, Soerensen, J, Petersen, MA & Skibsted, LH 2019, 'Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis', International Dairy Journal, bind 93, s. 92-98. https://doi.org/10.1016/j.idairyj.2019.02.008

APA

Cheng, H., Erichsen, H., Soerensen, J., Petersen, M. A., & Skibsted, L. H. (2019). Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. International Dairy Journal, 93, 92-98. https://doi.org/10.1016/j.idairyj.2019.02.008

Vancouver

Cheng H, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. International Dairy Journal. 2019;93:92-98. https://doi.org/10.1016/j.idairyj.2019.02.008

Author

Cheng, Hong ; Erichsen, Henriette ; Soerensen, John ; Petersen, Mikael Agerlin ; Skibsted, Leif H. / Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. I: International Dairy Journal. 2019 ; Bind 93. s. 92-98.

Bibtex

@article{5ef8b7c618aa4cc6aafbf9e2e6587b7c,
title = "Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis",
abstract = " High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products. ",
author = "Hong Cheng and Henriette Erichsen and John Soerensen and Petersen, {Mikael Agerlin} and Skibsted, {Leif H.}",
year = "2019",
doi = "10.1016/j.idairyj.2019.02.008",
language = "English",
volume = "93",
pages = "92--98",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

AU - Cheng, Hong

AU - Erichsen, Henriette

AU - Soerensen, John

AU - Petersen, Mikael Agerlin

AU - Skibsted, Leif H.

PY - 2019

Y1 - 2019

N2 - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.

AB - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.

U2 - 10.1016/j.idairyj.2019.02.008

DO - 10.1016/j.idairyj.2019.02.008

M3 - Journal article

AN - SCOPUS:85062918786

VL - 93

SP - 92

EP - 98

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 216209463