(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.
