Lipid oxidation stability of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen (60 Co-PP).

Yue ShanJiahao YuQi Song LiuLihua ShiYuan Fa LiuJinwei Li

Published in: Journal of the science of food and agriculture (2018)

Rancidity occurs more readily in UHT-PP than in R-PP and 60 Co-PP during storage, probably because significant lipid oxidation and antioxidant degradation occurred during the UHT sterilization sporoderm-broken processing of pine pollen. © 2018 Society of Chemical Industry.

Keyphrases

high temperature
hydrogen peroxide
oxidative stress
fatty acid
high resolution
nitric oxide
radiation therapy
radiation induced