中国食品学报2017，Vol.17Issue(11)：1-8,8.DOI:10.16429/j.1009-7848.2017.11.001
坚果类食品氧化及抗氧化研究进展
Research Advances in Oxidation and Antioxidation of Nut Products
摘要
Abstract
Nuts are full of unsaturated fatty acids,and have antioxidant and anti-aging activities.The consumption of nut products may reduce risks of heart disease.However,unsaturated fatty acids are unstable,which lead to oxidative rancidity of nuts duringpostharvest preservation,processing and shelf life,which affect their nutrition and commodity value,and pose a potential hazard to human health.In this review,we summarized the mechanism of lipid oxidation,the relationship between oil oxidation & deterioration and senescence,influencing factors,as well as controlling methods for nut products oxidation.In addition,we also made prospects on the controlling methods against oil oxidation & deterioration about nut products industrials in future,and expected to provide some information for the betterquality maintenance of nut products.关键词
坚果/氧化劣变/抗氧化/进展Key words
nut/oxidant deterioration/antioxidant/advances引用本文复制引用
郜海燕,陈杭君,穆宏磊,房祥军,周拥军..坚果类食品氧化及抗氧化研究进展[J].中国食品学报,2017,17(11):1-8,8.基金项目
浙江省重点研发计划项目(2018C02006) （2018C02006）
