{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T01:11:00Z","timestamp":1790817060790,"version":"4.1.0"},"reference-count":35,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,10,10]],"date-time":"2020-10-10T00:00:00Z","timestamp":1602288000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Infant formula powder is prone to oxidation reaction during storage, which leads to the decrease of milk powder quality. The whole milk powder (WMP) was formulated, and the characteristics of infant formula powder were tracked during storage. The addition of metal ions, polyunsaturated fatty acids, and vitamins could reduce the peroxide value and increase the thiobarbituric acid value in the infant formula powder during the early stage of storage. When the samples were stored for 6\u00a0months, the free fat content of the base milk powder and the sample added with metal ions had high level (3.3%\u20133.6%). With adding vitamins, the content of free fat in the samples decreased first and then increased. The color value L of all the samples decreased during storage. Compared with WMP, the color value B of all the infant formula powder with different ingredients decreased. Levels of 2\u2010heptanone and 2\u2010nonaone indicated that the formation of the main methyl ketones in the infant formula powder with different ingredients decreased. The content of hexanal in the sample added metal ions was the highest. The type and intensity of free radicals changed with the formula components. The range of g value was 2.0043\u20132.0060 after 6\u00a0months of storage and 2.0017\u20132.1338 after 12\u00a0months of storage, respectively. The index of peroxide value and color value B were significantly related to the existence of free radicals in the infant formula powder with different ingredients.<\/jats:p>","DOI":"10.1002\/fsn3.1928","type":"journal-article","created":{"date-parts":[[2020,10,10]],"date-time":"2020-10-10T15:29:10Z","timestamp":1602343750000},"page":"6392-6400","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Characteristics on the oxidation stability of infant formula powder with different ingredients during storage"],"prefix":"10.1002","volume":"8","author":[{"given":"Weijun","family":"Wang","sequence":"first","affiliation":[{"name":"Research &amp; Development Institute Zhejiang Yi Ming Food Co. Ltd. Wenzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5514-9986","authenticated-orcid":false,"given":"Yanhua","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Biotechnology Engineering Zhejiang Gongshang University Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liqin","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Food Science and Biotechnology Engineering Zhejiang Gongshang University Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luping","family":"Fang","sequence":"additional","affiliation":[{"name":"College of Food Science and Biotechnology Engineering Zhejiang Gongshang University Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,10,10]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2013.06.005"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.06.002"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.09.048"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1997.tb03995.x"},{"key":"e_1_2_7_6_1","article-title":"Stability of powdered infant formula during secondary shelf\u2010life and doestic practices","volume":"109","author":"Concetta C.","year":"2020","journal-title":"International Dairy Journal"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.5891\/jafps.24.173"},{"key":"e_1_2_7_8_1","first-page":"285","article-title":"Aldehydes in food and its relation with the TBA test for rancidity","volume":"7","author":"Guillen\u2010Sans R.","year":"1995","journal-title":"Europe Journal of Lipid Science Technology"},{"issue":"6","key":"e_1_2_7_9_1","first-page":"92","article-title":"Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis","volume":"93","author":"Hong C.","year":"2019","journal-title":"International Dairy Journal"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2017.05.007"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(02)74285-9"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2019.01.005"},{"issue":"3","key":"e_1_2_7_13_1","first-page":"259","article-title":"Oxidative stability fat in milk powder","volume":"38","author":"Joon\u2010Hwan C.","year":"1995","journal-title":"Applied Biological Chemistry"},{"key":"e_1_2_7_14_1","article-title":"Inter\u2010relationship between lactose crystallization and surface free fat during storage of infant formula","volume":"322","author":"Juhi S.","year":"2020","journal-title":"Food Chemistry"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2020.104747"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2018-16089"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4514.2011.00642.x"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2012-5799"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01299.x"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1051\/lait:2007010"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.1997.tb01735.x"},{"key":"e_1_2_7_22_1","first-page":"716","volume-title":"Milk lipids. 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