(2015) Pasichnyi, Vasyl; Chebanenko (Omelchenko), Khrystyna; Polumbryk, Maksim
One of the major changes that occurs during processing, distribution and final preparation of food is oxidation. The main adverse effect of food oxidizing is a change in sensory quality, rancidity, vitamin destruction, color and food quality loss. Antioxidants are one of the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.
Zinc is widely used in human body enzyme synthesis with regard to small size of its ion and ability to readily complex with ligands. Zinc deficiency disorders are widespread in several developing countries.
