The antioxidant properties mineral processing for specialized food products

Autor:	O V Evdokimova, L. V. Strelnikova, E D Polyakova, T. N. Lazareva, O. V. Safronova, T M Blinkova
Rok vydání:	2021
Předmět:	Antioxidant Chemistry Food products medicine.medical_treatment digestive oral and skin physiology medicine food and beverages Food science Mineral processing
Zdroj:	IOP Conference Series: Earth and Environmental Science. 677:032055
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/677/3/032055
Popis:	The article contains data on the antioxidant properties of fortifiers for the production of specialized food products. Developed and scientifically proven a polycomponent plant food preparation from sugar-reducing plant raw materials, as well as a food additive with high anti-radical activity in comparison with the known analog. The degree of increase in the anti-radical activity of the developed food additive in comparison with the known one is 50.24%. Giving the polycomponent plant food preparation antioxidant properties is achieved due to the presence of functional food ingredients in it, such as vitamins E and C, selenium, manganese, zinc, P-active substances and chromium. The highest content of phenolic substances and flavonoids has a polycomponent plant food preparation freshly processed and after 12 months of storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::41275024de592c4e2a6540bf581be858 https://doi.org/10.1088/1755-1315/677/3/032055 Zobrazit plný text záznamu