THE MODERN PROBLEMS OF FAT PRODUCTS RESEARCH PRESERVATION
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.
References
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4. Le Grandois Julie. Oxidative stability at high temperatures of oleyol and linôléoyl residues in the froms of phosphatidylcholines and triacylglycerols / Julie Grandois Le, Eric Marchioni, Minjie Zhao, Francesco Gin ff rida, Said Ennahar, J. Françoise Bindler // Agr. and Food Chem. – 2010. – 58. – №5. – Р. 2973-2979.
5. Udenigwe Chibuike C. Antioxidant and angiotensin converting enzyme-inhibitory properties of a flaxseed protein-derived high Fischer ratio peptide mixture. / C. Chibuike Udenigwe, J. E. Rotimi Aluko // Agr. and Food Chem. – 2010. – 58. – №8. – P. 4762-4768.
6. Anwar Farooq. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil / Farooq Anwar, Muhammad Hafiz Qayyum Abdul, Ijaz Abdullah Hussain, Shahid Iqbal // Grasas у aceites. – 2010. – 61. – № 3. – P. 237-243.
7. Allahghad-ri T. Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran. / T. Allahghad- ri, I. Rasooli, P. Owlia, J. M. Nadooshan, T. Ghazanfari, M. Taghizadeh, J. A. D. S. Astaneh // Food Sei. – 2010. – 75. – №2. – P. 54-61.
8. Paola S. Oxidative stability of virgin olive oil enriched with carnosic acid Zunin / S. Paola, Riccardo Leardi, Angela Bisio, Raffaella Boggia, Giovanni Romussi // Food Res. Int. –2010. – 43. – №5. – P. 1511-1516.
9. Szydlowska-Czerniak A L. Determination of antioxidant capacity, phenolic acids, and fatty acid composition of rapeseed varieties / A L Czerniak-Szydlowska, K. Trokowski G, J. E. Szfyk Karlovits // Agr. and Food Chem. – 2010. – 58. – №13. – P. 7502-7509.
10. Abdel-Shamie Mohamed Abdel-Shafi. EffJ of cumin and ginger as antioxidants on dough mixing properties and cot quality / Abdel-Shafi Mohamed Abdel-Shamie, Jingjing Wan, Weining Hui, Kim Okkyung Chung, Baocai Xu // Cereal Chem – 2010. – №5. – P. 454-460.
11. Gambacorta G. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage / G. Gambacorta, M. Faccia, A. M. Previtali, S. Pati, £. Not- te La, J. A. Baiano // Food Sci. – 2010. – 75. – №3. – P. 229-235.
12. Gursoy Nevcihan. Citrus nobilis. Evaluation of the chemical composition and antioxidant activity of the peel oil of Citrus nobilis. / Nevcihan Gursoy, Bektas Tepe, Munevver Sokmen // Int. J. Food Prop. – 2010. – 13. – №5. – P. 983-991.
13. Li Suling. Влияние антиокислителей на устойчивость миндального масла при хранении / Suling Li, Zide Zhang, Qiang Wang, Jinqiang Tian, Congzhi Zhao // Zhongguo youzhi =China Oils and Fats. – 2009. – 34. – № 1l. – С. 59-61.
14. Schinella Guillermo. Antioxidant properties of polyphenol-rich cocoa products industrially processed // Guillermo Schinella, Susana Mosca, Elena Jovellanos Cienfuegos, Angeles Maria Pasamar, Begona Muguerza, Daniel Ramôn, Luis José Rios // Food Res. Int. – 2010. – 43. – №6. – P. 1614-1623.
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16. Хи Jinrui. Синергизм влияния различных АНтиокислителей на стабильность арахисового масла // Jinrui Хи, Likun Lie, Yifeng Deng / Zhongguo youzhi =China Oils and Fats. – 2009. – 34. – № 11. 56 – Р. 58.
Published
2013-11-01
Section
COMMODITY STUDIES OF FOOD PRODUCTS
