Antioxidants' effect on the storage of dairy products with high-fat content
Файли
Дата
2021
ORCID
DOI
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Видавець
Анотація
The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined.
Опис
Ключові слова
antioxidant, spread, storage period, кафедра технології молока і молочних продуктів, антиоксидант, спред, термін зберігання
Бібліографічний опис
Grek, O. Antioxidants' effect on the storage of dairy products with high-fat content / O. Grek, T. Pshenychna, M. Nikolaieva // Food and Environment Safety. – 2021. – Vol. XX, Issue 3. – P. 256–261.