摘要
应用研究表明：油溶茶多酚可有效抑制食用油脂的氧化且具有耐热性，可用在油炸土豆片等油炸、焙烤食品中；粉末茶多酚可有效抑制猪肉糜中的脂肪氧化，可用于肉制品。
Studies have shown that oxidation of Soya oil and poultry fat can be delayed by the Tea Polyphenols. When being used in fried food, good tea polyphenols also have steability at high temperature;the TBA value for meat samples,aded with powder of Tea Polyphenols over a period of storage are much lower than those without Tea Polyphenols.
出处
《食品科技》
CAS
北大核心
1998年第6期35-36,共2页
Food Science and Technology
