Comparative study of the effects of antioxidants on furan formation during thermal processing in model systems
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- 作者：Mingyue Shen ; Fan Zhang ; Tao Hong ; Jianhua Xie ; Yuting Wang ; Shaoping Nie ; spnie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Mingyong Xie
- 关键词：Furan ; Antioxidants ; Model system ; Thermal processing ; Kinetics
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：286-292
- 全文大小：772 K
文摘
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Not all of the antioxidants tested showed mitigating effects on furan formation.
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The effects of antioxidants were not correlated with their antioxidant activity.
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The kinetics of furan formation was described by power function models.