کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593655 | 1492116 | 2015 | 30 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Furan formation from fatty acids as a result of storage, gamma irradiation, UV-C and heat treatments
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of gamma and UV-C irradiation in comparison with thermal processing and storage at 25 °C on formation of furan from different fatty acids were investigated. Results showed that furan was generated from polyunsaturated fatty acids such as linoleic and linolenic acid during thermal (120 °C, 25 min) and UV-C (11.5 J/cm2) treatments. Gamma irradiation (up to 20 kGy) did not induce formation of significant amounts of furan from any of the fatty acids studied. Storage of unsaturated fatty acid emulsions at 25 °C for 3 days led to the formation of furan (7-11 ng/mL) even without prior thermal or non-thermal treatments. pH significantly impacted furan formation with >3.5 times more furan formed at pH 9 than at pHs 3 or 6 during 3 days at 25 °C. The addition of Trolox, BHA, and propyl gallate had no significant effect on furan formation from linolenic acid while α-tocopherol and FeSO4 promoted furan formation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 439-444
Journal: Food Chemistry - Volume 175, 15 May 2015, Pages 439-444
نویسندگان
Xuetong Fan,