摘要
在食品加工及保存期间,氧化是影响其腐败变质的主要因素之一,这种脂肪变化过程称为酸败。一般来说,在油脂及含脂类食品中较易发生氧化,而氧化也是食品产生异味的主要原因。动植物组织或细胞中存有的天然抗氧化剂,如生育酚(维生素E)和抗坏血酸(维生素C),可以抑制和延缓这种氧化进程。市场上各式各样的维生素类抗氧化剂产品,正是基于此而开发的。
One of the major factors influencing the deterioration of food during processing and storage is oxidation. This occurs in fat and fat-containing foods and is a: major source of off-odor and off-flavor. One of the best ways to naturally prevent or reduce this oxidative process in plant and animal tissues is to add natural anti-oxidants, such as tocopherols and ascorbic acids to their tissues or cells. Let us examine the functions of this type of anti-oxidant.
出处
《中国食品工业》
1999年第9期36-37,共2页
China Food Industry
