[Comparative characteristics of the antioxidants of plant origin introduced in fat emulsion foods].
One of the methods of increasing the quality of fatty products is including in their composition antioxidants, which provide the time of their conservation and improvement of their biological value. From this point of view calls concern a new drug epigallocatechina gallate. On the basis of these studies the prospects of usage were shown epigallocatechina gallate in fatty products and the paths of further applying in creation of food products.
Pecherskaia
N V
NV
Baĭkov
V G
VG
Kochetkova
A A
AA
Bessonov
V V
VV
D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D002083:Butylated Hydroxyanisole / Q000737:chemistry; D002392:Catechin / Q000031:analogs & derivatives / Q000737:chemistry; D002934:Cinnamates / Q000737:chemistry; D053630:Depsides / Q000737:chemistry; D004041:Dietary Fats; D004655:Emulsions; D005519:Food Preservation; D010944:Plants / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000737:chemistry; D000097123:Rosmarinic Acid
D000975:Antioxidants; D001205:Ascorbic Acid; D002083:Butylated Hydroxyanisole; D002392:Catechin; D002934:Cinnamates; D053630:Depsides; D004041:Dietary Fats; D004655:Emulsions; D013024:Soybean Oil; D024502:alpha-Tocopherol; D000097123:Rosmarinic Acid; C045651:epigallocatechin gallate