Share

ANTIOXIDANT AND PROOXIDANT ACTIVITY CHANGES INDUCED IN VEGETABLES BY HEAT INACTIVATION BEFORE FREEZING AND BY FROZEN STORAGE.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F.

Type of article: Article

Summary

SOME OF THE ENDOGENOUS FACTORS INFLUENCING LIPID OXIDATION IN FRESH AND FROZEN VEGETABLES ARE CONSIDERED. A COMPLEX DUALISTIC SYSTEM, WHICH MAY BE SYNTHETICALLY EXPRESSED BY THE EQUILIBRIUM < ANTIOXIDANT-PROOXIDANT ACTIVITY > IS PRESENT IN THE PLANT TISSUES. THE POTENTIAL ANTIOXIDANT ACTIVITY IS MAINLY DETERMINED BY DIFFERENT CHEMICAL COMPOUNDS. PROOXIDANT ACTIVITY IS SUPPORTED BY CATALYSTS BOTH ENZYMATIC AND NON-ENZYMATIC. SOME ASPECTS CONCERNING THE INFLUENCE OF FOOD PROCESSING (BLANCHING AND FROZEN STORAGE) ON THE ABOVE MENTIONED EQUILIBRIUMARE CONSIDERED.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-2639
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 20
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing