Influence of oxygen concentration and light on the oxidative stability of cream powder

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Fältnamn	Indikatorer	Metadata
000		02579naa a2200301 4500
001		oai:DiVA.org:ri-9257
003		SwePub
008		160908s1998 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-92572 URI
040		a (SwePub)ri
041		a engb eng
042		9 SwePub
072	7	a ref2 swepub-contenttype
072	7	a art2 swepub-publicationtype
100	1	a Andersson, Karinu RISE,SIK – Institutet för livsmedel och bioteknik4 aut
245	1 0	a Influence of oxygen concentration and light on the oxidative stability of cream powder
264	1	c 1998
338		a print2 rdacarrier
520		a 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.
650	7	a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe
650	7	a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng
653		a Food Engineering
653		a Livsmedelsteknik
700	1	a Lingnert, Hansu RISE,SIK – Institutet för livsmedel och bioteknik4 aut
710	2	a RISEb SIK – Institutet för livsmedel och bioteknik4 org
773	0	t Lebensmittel-Wissenschaft + Technologieg 31:2, s. 169-176q 31:2<169-176x 0023-6438x 1096-1127
856	4	u http://www.scopus.com/inward/record.url?eid=2-s2.0-0032016164&partnerID=40&md5=1008a3afeef446d6f86001abc774fe2e
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9257

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