1 |
Wang, H.J., An, D.S., and Lee, D.S. 2016. Powdered infant formula packages in Asian market examined in perspective of food packaging functions. Korean J. Packag, Sci. Technol. 22: 59-70.
DOI
|
2 |
Lloyd, M.A., Zou, J., Farnsworth, H., Ogden, L.V., and Pike, O.A. 2004. Quality at time of purchase of dried milk products commercially packaged in reduced oxygen atmosphere. J. Dairy Sci. 87: 2337-2343.
DOI
|
3 |
Reinas, I., Oliveira, J., Pereira, J., Mahajan, P., and Pocas, F. 2016. A quantitative approach to assess the contribution of seals to the permeability of water vapour and oxygen in thermosealed packages. Food Packag. Shelf Life 7: 34-40.
DOI
|
4 |
Jo, M.G., An, D.S., and Lee, D.S. 2018. Characterization and enhancement of package barrier against oxidative deterioration of powdered infant formula. Korean J. Packag, Sci. Technol. 24: 13-16.
DOI
|
5 |
Smith, J.P., Hoshino, J., and Abe, Y. 1995. Active packaging in polymeric films. In: Active Food Packaging. Rooney, M.L. (ed). Blackie Academic & Professional, London, UK, pp. 143-173.
|
6 |
Rooney, M.L. 2005. Oxygen-scavenging packaging. In: Innovations in Food Packaging. Han, J.H. (ed). Elsevier Academic Press, Amsterdam, pp. 123-137.
|
7 |
Wang, H.J., An, D.S., and Lee, D.S. 2017. A model to tune modified atmosphere conditions of powdered infant formula packaging. J. Food Proc. Eng. 40(2): 1-9.
|
8 |
Cesa, S., Casadei, M.A., Cerreto, F., and Paolicelli, P. 2012. Influence of fat extraction methods on the peroxide value in infant formulas. Food Res. Int. 48: 584-591.
DOI
|
9 |
Keeney, M., and Bassette, R. 1959. Detection of intermediate compounds in the early stages of browning reaction in milk products. J. Dairy Sci. 42: 945-960.
DOI
|
10 |
An, D.S., Lee, J.H., and Lee, D.S. 2018. Water vapor and oxygen barrier estimation in designing a single-serve package of powdered infant formula for required shelf life. J. Food Proc. Eng. 40: e12592.
|
11 |
Irwin, J.W., and Hedges, N. 2004. Measuring lipid oxidation, pp. 287-316. In Understanding and Measuring the Shelf-Life of Food. Steele, R., (ed). Woodhead Publishing, Cambridge UK
|
12 |
Singh, P., Wani, A.A., Karim, A.A., and Langowski, H.-C. 2011. The use of carbon dioxide in the processing and packaging of milk and dairy products: a review. Int.l J. Dairy Technol. 65: 161-176.
|
13 |
Park, Y.H., and Hong, Y.H. 1991. Comparison of the heat treatment intensity in infant formulae. Korean J.f Food Sci. Technol. 23: 627-632.
|