The impact of food processing on antioxidants in vegetable oils, fruits and vegetables
The impact of food processing on antioxidants in vegetable oils, fruits and vegetables
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DOI：
10.1016/s0924-2244(98)00050-8
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发表时间：
1998-08-01
影响因子：
15.3
通讯作者：
Lindley, MG
中科院分区：
文献类型：
--
作者：
Lindley, MG
在微生物腐败之后，氧化导致明显的酸败是食品腐败的第二大原因。抗氧化剂在很大程度上被视为对抗氧化的工具。随着人们对抗氧化剂在健康维护中的重要性的认识不断提高，通过食品加工和储存来保留抗氧化剂的重要性也越来越大。技术，使脂肪和油可以处理，以保持尽可能高的水平的抗氧化剂进行审查。讨论了水果和蔬菜采后贮藏和处理的替代工艺和策略。进一步的研究需要，旨在提高食品的抗氧化状态提出。(C)1998爱思唯尔科技有限公司版权所有。
After microbial spoilage, oxidation leading to overt rancidity is the second most important cause of food spoilage. Antioxidants have largely been viewed as tools in the fight against oxidation. With increasing awareness of the importance of antioxidants in health maintenance, their retention through food processing and storage has assumed increasing importance. Techniques whereby fats and oils may be processed to retain the highest possible levels of antioxidants are reviewed. Alternative processes and strategies for postharvest storage and handling of fruits and vegetables are discussed. Further research needs that are designed to enhance the antioxidant status of foods are proposed. (C) 1998 Elsevier Science Ltd. All rights reserved.