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Influence of oxygen...
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Andersson, KarinRISE,SIK – Institutet för livsmedel och bioteknik
(författare)
Influence of oxygen concentration and light on the oxidative stability of cream powder
- Artikel/kapitelEngelska1998
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LIBRIS-ID:oai:DiVA.org:ri-9257
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https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9257URI
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Språk:engelska
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Sammanfattning på:engelska
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Ämneskategori:art swepub-publicationtype
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The production of volatile oxidation products and consumption of oxygen were measured in cream powder stored for 35 weeks at 30 °C in darkness or exposed to fluorescent light. The headspace of the bottles contained either air (209 mL O 2/L) or 13, 3.5, 0.4 or 0.3 mL/L oxygen in nitrogen. The exposure to light strongly influenced both the rate of hexanal production and oxygen consumption. After the first 5 weeks of storage in light, significantly different oxygen-dependent increases in hexanal were found for all samples. Although the samples stored in darkness showed a much smaller hexanal increase, it was still significant during storage. After 35 weeks of storage, the dark-stored sample in air showed a highly significant larger hexanal increase than all the other samples stored in darkness, but after the same storage period, the hexanal increase in the 13, 3.6 and 0.4 mL O 2/L samples was the same. The production of the Strecker aldehyde, 3-methylbutanal, was found to depend on light and to some extent on oxygen concentration, which indicates that lipid oxidation also influenced the conditions of the Maillard reaction. © 1998 Academic Press Limited.
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Lingnert, HansRISE,SIK – Institutet för livsmedel och bioteknik
(författare)
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RISESIK – Institutet för livsmedel och bioteknik
(creator_code:org_t)
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Ingår i:Lebensmittel-Wissenschaft + Technologie31:2, s. 169-1760023-64381096-1127
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