Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage.

Daiyue WeiPenghua DengZhenqiang WuSonggui HeWeigang LiZhenqiang Wu

Published in: Journal of the science of food and agriculture (2020)

Illumination and deeply oxidized fat oil could alleviate the two rate-limiting steps of lipid oxidation and improve the productivity of aged pork fat significantly. The results are highly applicable in the CAB industry. © 2020 Society of Chemical Industry.

Keyphrases

fatty acid
adipose tissue
hydrogen peroxide
climate change
visible light