Partager

Document IIF

Réactions chimiques dans les aliments lyophilisés pendant l'entreposage : intervention de lipides polaires.

Chemical reactions in freeze-dried foods during storage: polar lipids as reactants.

Auteurs : DUDEN R.

Type d'article : Article, Article de la RIF

Résumé

In this paper, the function of polar lipids as possible spoilage factors of freeze-dried vegetable products is discussed. In particular, the influence is outlined of water activity on the enzymatic-hydrolytic cleavage of the acyl ester bonds of the lipid molecules as well
as on the enzymatic and non-enzymatic oxidation of the double bonds of their unsaturated fatty acid residues. The following conclusions are drawn. Enzymatic reactions of dehydrated material are not especially linked to a liquid phase. The monolayer value of water (BET point) is unrelated to enzymatic reactions. Enzymatic-hydrolytic processes can be suppressed by lowering water activity; at very low water contents, however, danger arises of lipid autoxidation, which may be accompanied by the appearance of a hay-like smell. From the point of view of freeze-dried vegetables (and thus probably also for conventionally dried vegetables) nonenzymatic processes are more important than those of an enzymatic type.

Documents disponibles

Format PDF

Pages : 233-237

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Chemical reactions in freeze-dried foods during storage: polar lipids as reactants.
  • Identifiant de la fiche : 30000731
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 4
  • Date d'édition : 11/1978

Liens


Voir d'autres articles du même numéro (8)
Voir la source

Indexation