| 摘要 |
A food-grade antioxidant and a non-oxidizing gas atmosphere environment are provided in combination in a cooking container and a food is cooked in the presence of the antioxidant and the non-oxidizing gas atmosphere for preventing or reducing oxidation of lipids and vitamins in the food. As a result, rancidity from cooking lipid-containing food, and the resultant off-odors and flavors associated therewith, as well as color changes and loss of nutritional quality of the food, can be reduced or avoided.
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