Effects of processing and storage on antioxidant efficacy in foods.

摘要: Abstract: Antioxidants are affected mainly by oxidation, less pyrolysis and hydrolysis under seed crude oil processing during culinary operations. Chemical changes of antioxidants those conditions known only in some simpler cases model systems. They do not often correlate with antioxidant functionality. Changes storage briefly discussed. Main attention is paid to storage, emulsification operations heating, such as boiling, baking, roasting, microwave cooking, frying. Natural synthetic the original compounds their degradation products compared.