Effects of oxidation of the fat phase of spreads on their quality during storage
- Authors: Topnikova E.V1, Ivanova N.V1, Pirogova E.N1, Danilova E.S1
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Affiliations:
- Issue: No 1 (2017)
- Pages: 32-34
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289471
- ID: 289471
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Abstract
This article presents a study on a set of indicators that can reflect an objective assessment of oxidative damage of spreads in order to establish their level of spoilage and influence of the composition of the fat phase of spreads on the changes of their characteristics during storage at two temperature regimes 3±2 °C and 9±1 °C.
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About the authors
E. V Topnikova
Email: uglich-cheese@mail.ru
N. V Ivanova
Email: uglich-cheese@mail.ru
E. N Pirogova
Email: uglich-cheese@mail.ru
E. S Danilova
Email: uglich-cheese@mail.ru
References
- Погосян Д.Г. Молочные продукты с пролонгированным сроком годности // Молочная промышленность. 2014. № 3. С. 60-61.
- Терещук Д.В., Старовойтова К.В. Аспекты производства эмульсионных продуктов // Сырье и пищевые ингредиенты. 2013. № 2. С. 67-75.
- О'Брайен Р. Жиры и масла. Производство, состав и свойства, применение. - СПб.: Профессия, 2007. - 752 с.
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