Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/11000
Title: Antioxidants in food systems. Mechanism of action
Authors: Polumbryk, Maksim
Ivanov, Sergey
Polumbryk, Oleg
Keywords: oxidation
free radicals
activation of oxygen
photosensitizations
synergism
antagonism
окиснення
вільні радикали
активація кисню
фотосенсибілізатори
синергізм
антагонізм
кафедра екологічної безпеки та охорони праці
кафедра харчової хімії
кафедра експертизи харчових продуктів
Issue Date: 2013
Citation: Polumbryk, Maksym Antioxidants in food systems. Mechanism of action / M. Polumbryk, S. Ivanov, O. Polumbryk // Ukrainian journal of food science. — 2013. — Vol. 1, Issue 1. — P. 15-40.
Abstract: The mechanisms of action of natural and synthetic antioxidants in food systems including lipids, proteins and carbohydrates have been discussed. It is essentially important and may predict the antioxidants effectiveness in the processes of food storage. The main benefits of industrial antioxidant utilization were considered. The most attention was given to the antioxidants mixtures and most effective synergists.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/11000
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