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- Title
EFFECT OF HIGH PRESSURE ON OLIVE OIL OXIDATION AND THE MAILLARD REACTION IN MODEL AND FOOD SYSTEMS.
- Authors
Severini, C.; Baiano, A.; Rovere, P.; Dall'Aglio, G.; Massini, R.
- Abstract
The effect of high pressure on olive oil oxidation in emulsified model systems and in oil tomato food systems were compared with an equivalent heat treatment. The high pressure treatment reduced both early and final Maillard reaction products as well as lipid oxidation in the emulsified model systems. Similar results were obtained in the oil tomato food system although to a different degree, probably because of the influence of lycopene and ascorbic acid in the tomato-sauce and of the complexity of the food matrix.
- Subjects
OLIVE oil; LYCOPENE; OXIDATION
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2002, Vol 14, Issue 3, p225
- ISSN
1120-1770
- Publication type
Article