Antioxidants in food systems. Mechanism of action
dc.contributor.author | Polumbryk, Maksim | |
dc.contributor.author | Ivanov, Sergey | |
dc.contributor.author | Polumbryk, Oleg | |
dc.date.accessioned | 2013-11-05T12:29:19Z | |
dc.date.available | 2013-11-05T12:29:19Z | |
dc.date.issued | 2013 | |
dc.description.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. | uk_UK |
dc.identifier.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. | uk_UK |
dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/11000 | |
dc.language.iso | en | uk_UK |
dc.subject | oxidation | uk_UK |
dc.subject | free radicals | uk_UK |
dc.subject | activation of oxygen | uk_UK |
dc.subject | photosensitizations | uk_UK |
dc.subject | synergism | uk_UK |
dc.subject | antagonism | uk_UK |
dc.subject | окиснення | uk_UK |
dc.subject | вільні радикали | uk_UK |
dc.subject | активація кисню | uk_UK |
dc.subject | фотосенсибілізатори | uk_UK |
dc.subject | синергізм | uk_UK |
dc.subject | антагонізм | uk_UK |
dc.subject | кафедра екології та екоменеджменту | |
dc.subject | кафедра харчової хімії | |
dc.subject | кафедра експертизи харчових продуктів | |
dc.title | Antioxidants in food systems. Mechanism of action | uk_UK |
dc.type | Article | uk_UK |
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