第一章 绪论 1.3食品成分的变化对食品品质的影响 1.3.1食品中成分的主要变化 O,,heat,catalysts >peroxides p >oxidized p heat,strong acid p i gments off-flavors strong base reactive→vitamins→off-colors carbonyIs flavors loss of nutritive value loss of texture intermediate water activity ambient to elevated temperature Notes:L:triacylglycerols,fatty acids and phospholipids C:polysaccharides,sugars,organic acids,and so on P:proteins,peptides,amino acids,and other N-containing substances第一章 绪 论 1.3 食品成分的变化对食品品质的影响 1.3.1 食品中成分的主要变化 L pigments off-flavors C reactive → vitamins → off-colors carbonyls flavors loss of nutritive value loss of texture intermediate water activity P ambient to elevated temperature Notes: L: triacylglycerols, fatty acids and phospholipids C: polysaccharides, sugars, organic acids,and so on P: proteins, peptides, amino acids,and other N-containing substances oxidized p p peroxides , ,catalysts ⎯⎯2 ⎯⎯⎯⎯⎯⎯→ ⎯⎯→ O heat ⎯strong ⎯ ⎯base ⎯→ heat, strong acid