Polumbryk, MaksimIvanov, SergeyPolumbryk, Oleg2013-11-052013-11-052013Polumbryk, 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.https://dspace.nuft.edu.ua/handle/123456789/11000The 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.enoxidationfree radicalsactivation of oxygenphotosensitizationssynergismantagonismокисненнявільні радикалиактивація киснюфотосенсибілізаторисинергізмантагонізмкафедра екологічної безпеки та охорони працікафедра харчової хіміїкафедра експертизи харчових продуктівArticle