Influence of storage conditions in evolution of fatty acids profile from infant formula

Cristina Semeniuc, Mihaela A. Rotar, C. Guş, C. Bele, Sonia A. Socaci, C. Laslo
In this study was followed how storage temperature and storage time affect fatty acids profile of infant formula. Storage conditions chosen were: room temperature and 15°C. Samples of infant formula were deposited during 18 months, which correspond to infant formula shelf life; the samples were analyzed at obtaining and after 3, 6, 9, 12, 15, and 18 months of storage at conditions mentioned before. For statistical analysis were used One-way ANOVA with Tukey Multiple Comparison post Test (for the effect of time on fatty acids profile during storage) and with Paired t Test (for the effect of temperature).
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