EFFECT OF FOOD ADDITIVES INTRODUCED INTO DAIRY DESSERT ON ANTIOXIDANT ACTIVITY OF BIOLOGICAL OBJECTS
Dairy dessert with increased antioxidant activity (AOA) based on milk and sweet whey with food additives (FA) such as barley flour, sunroot and chicory powders have been developed for prevention of oxidant stress induced-diseases. AOA of FA and dessert have been studied. Total content of water-solub...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/43/1.pdf |
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