THE MODERN PROBLEMS OF FAT PRODUCTS RESEARCH PRESERVATION

  • I. Sirokhman
  • T. Hlopko
Keywords: untraditional raw material, antiocsidantna activity, processes of oxidization, precise number, fats quality, oxidates and hydrolysis of fats

Abstract

The main trends of the fatty foods preservation problems are summarized. Properties characteristics of natural supplements and methods that exhibit antioxidant activity. Are shown the influence of raw materials onthe oxidative processes inhibition that occurs during storage is characterized.

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Published
2013-11-01
Section
COMMODITY STUDIES OF FOOD PRODUCTS