中国食品学报2011，Vol.11Issue(9)：134-143,10.
富含不饱和脂肪酸食品加工过程中的组分变化研究与展望
Recent Advances and Future Prospects in Research on Processed Food: Preserving Quality and Nutritional Value of Food Rich in Unsaturated Fatty Acids
摘要
Abstract
Unsaturated fatty acids play a key role in human health, which are involved in regulating lipid metabolism, stimulating growing development, anti-cancer, anti-aging, immunoregulation, cardiovascular health, weight loss and so on. In this article, food materials rich in unsaturated fatty acids with regard to their source, function, and possible composition changes during processing were reviewed. Over the course of food processing, physical and biochemical reactions such as auto-oxidation, photo-oxidation, and enzymatic oxidation occur to unsaturated fatty acids. This article describes how these reactions take place; how thermal reaction affects the oxidation of unsaturated fatty acids; and what the underlying mechanisms of the oxidation reactions are. Moreover, the evolvement of technologies such as irradiation cracking and their application in food sterilization also were presented. Based on the current status of the research field, the article summarizes the main issues on composition changes associated with processing of food materials rich in unsaturated fatty acids. Finally, the bottlenecks and future prospects of the research field were discussed.关键词
不饱和脂肪酸/油脂/加工/组分变化Key words
unsaturated fatty acid/ lipid/ processing/ constituents changes引用本文复制引用
郜海燕,华颖,陶菲,穆宏磊,宋丽丽..富含不饱和脂肪酸食品加工过程中的组分变化研究与展望[J].中国食品学报,2011,11(9):134-143,10.基金项目
国家自然科学基金项目(31071615,31101368) （31071615,31101368）
