Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability

被引：124

作者：

Decker, EA ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Chenoweth Lab, Amherst, MA 01003 USA

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 06期

关键词：

D O I：

10.1016/S0924-2244(98)00045-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The biological tissues from which we derive foods are under constant oxidative stress from free radicals, reactive oxygen species and prooxidants. in response, biological tissues have developed multicomponent, multiphasic antioxidant systems to control oxidative reactions. These systems control free radicals, lipid oxidation catalysts, oxidation intermediates and secondary lipid oxidation breakdown products. Characterization of physical and chemical mechanisms which biological systems utilize to control oxidation can lead to identification of new antioxidative technologies to increase the oxidative stability of foods. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：241 / 248

页数：8

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