Some features of oxidative processes in fatcontaining confectionary products.
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Abstract
The complex oxidative processes taking place in fat-containing products – pastes – during storage are defined by their multiple compositions. Secondary products of oxidation determined by the standard chemical method from the acid number value of the fat can react with various organic substances of pastes. Character of oxidative processes essentially depends on a state of foodstuff as heterogeneous disperse system.
About the Authors
N. N. IvanovaRussian Federation
I. Y. Loginova
Russian Federation
T. S. Solov’eva
Russian Federation
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Review
For citations:
Ivanova N.N., Loginova I.Y., Solov’eva T.S. Some features of oxidative processes in fatcontaining confectionary products. Fine Chemical Technologies. 2008;3(2):79-82.
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ISSN 2410-6593 (Print)
ISSN 2686-7575 (Online)
ISSN 2686-7575 (Online)
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