USE OF ANTIOXIDENTS IN THE FOOD INDUSTRY (REVIEW ARTICLE)

Authors

  • Lyudmila Tishenko National University of Life and Environmental Sciences of Ukraine http://orcid.org/0000-0002-3609-0920
  • Viktoriya Shahvorostova National University of Life and Environmental Sciences of Ukraine http://orcid.org/

DOI:

https://doi.org/10.30890/2567-5273.2017-02-01-042

Keywords:

antioxidants, oxidationprocess, phenoliccompounds, terpenes, carotenoids, vitamin C, vitamin E

Abstract

The work considers antioxidants and the irrolein food products. Also in the article it is noted their classification, mechanism of action and use in industry for: long-term preservation of utility and nutritional value, prevention of oxidation, microbial

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Международный научный периодический рецензируемый журнал "Modern engineering and innovative technologies"

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Published

2017-11-30

How to Cite

Тищенко, Л., & Шахворостова, В. (2017). USE OF ANTIOXIDENTS IN THE FOOD INDUSTRY (REVIEW ARTICLE). Modern Engineering and Innovative Technologies, 1(02-01), 125–132. https://doi.org/10.30890/2567-5273.2017-02-01-042

Issue

No. 02-01 (2017)

Section

Articles