Effect of high pressure on olive oil oxidation and the Maillard reaction in model and food systems

被引：0
|
作者：
Severini, C
Baiano, A
Rovere, P
Dall'aglio, G
Massini, R
机构：
[1] Univ Foggia, Fac Agraria, Ist Prod & Preparaz Alimentair, I-71100 Foggia, Italy
[2] Univ Parma, Staz Sperimentale Ind Conserve Alimentari, I-43100 Parma, Italy
[3] Univ Parma, Dipartimento Ingn Ind, I-43100 Parma, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2002年 / 14卷 / 03期
关键词：
heat treatment; high pressure; Maillard reaction; olive oil; oxidation; tomato;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of high pressure on olive oil oxidation in emulsified model systems and in oil tomato food systems were compared with an equivalent heat treatment. The high pressure treatment reduced both early and final Maillard reaction products as well as lipid oxidation in the emulsified model systems. Similar results were obtained in the oil tomato food system although to a different degree, probably because of the influence of lycopene and ascorbic acid in the tomato-sauce and of the complexity of the food matrix.
引用
收藏
页码：225 / 234
页数：10
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