Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment

ZHOU Ting-ting; CAO Shao-qian; LI Si-si; QI Xiang-yang

doi:10.13386/j.issn1002-0306.2017.10.066

ZHOU Ting-ting, CAO Shao-qian, LI Si-si, QI Xiang-yang. Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment[J]. Science and Technology of Food Industry, 2017, (10): 385-388. DOI: 10.13386/j.issn1002-0306.2017.10.066

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Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment

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The non-thermal treatment technology has become a hot research topic in the field of food processing, since the non-thermal treatment can greatly reduce the loss of heat sensitive substances in food.However, it also causes some adverse effects on flavor and safety of food during the process of non-thermal treatment. In this paper, the mechanisms of oils oxidation deterioration caused by five kinds of non-thermal treatment, including ultrasonic radiation, gamma radiation, pulse electric field, pulse light and ultrahigh pressure, were discussed.It could provide reference to related research fields.

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Advances in oxidation deterioration mechanisms of oils and fats under non-thermal treatment

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