Affiliation:
1. Department of Dairy and Food Technology, University College, Cork, Ireland
Abstract
Heat treatment within the temperature range of 60 to 94 C promoted photocatalyzed lipid oxidation of cream. The sulfhydryl compounds cysteine hydrochloride, glutathione, thioglycolic acid, and mercapto-ethanol at concentrations of 0.1 to 0.001% acted as antioxidants. Copper migrated from the serum phase to the fat globule surfaces when cream was heated and acted as an oxidation catalyst. The latter influence predominates over the antioxidant effect of the free sulfhydryl groups in heat treated cream. Homogenization of pasteurized cream inhibits lipid oxidation depending on the pressure used.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
2 articles.
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