Nauka Przyroda Technologie

Science Nature Technologies

Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

Język polski English
Quick search:

MARZANNA HĘŚ, JÓZEF KORCZAK
THE INFLUENCE OF DIFFERENT FACTORS ON THE KINETICS OF THE LIPID OXIDATION IN MEAT
Summary. Factors which may influence the kinetics of the lipid oxidation in meat were reviewed. Aspects of the biochemistry, storage conditions and the influence of the technological processes on the oxidation of lipids are described. Some antioxidants which may limit the oxidation processes in raw meat and meat products were presented. Some natural antioxidants decreasing the amounts of the lipid oxidation products and increasing the nutritional value of food are indicated.
Key words: meat lipids, oxidation, oxidizing catalyst, antioxidants
PDFFull text available in Polish in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_1_3.pdf

For citation:

MLA HĘŚ, MARZANNA, and JÓZEF KORCZAK. "WPŁYW RÓŻNYCH CZYNNIKÓW NA SZYBKOŚĆ UTLENIANIA SIĘ LIPIDÓW MIĘSA." Nauka Przyr. Technol. 1.1 (2007): #3.
APA MARZANNA HĘŚ, JÓZEF KORCZAK (2007). WPŁYW RÓŻNYCH CZYNNIKÓW NA SZYBKOŚĆ UTLENIANIA SIĘ LIPIDÓW MIĘSA. Nauka Przyr. Technol. 1 (1), #3
ISO 690 HĘŚ, MARZANNA, KORCZAK, JÓZEF. WPŁYW RÓŻNYCH CZYNNIKÓW NA SZYBKOŚĆ UTLENIANIA SIĘ LIPIDÓW MIĘSA. Nauka Przyr. Technol., 2007, 1.1: #3.
Corresponding address:
MARZANNA HĘŚ
Marzanna Hęś, Józef Korczak
Katedra Technologii Żywienia Człowieka Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu
ul. Wojska Polskiego 31
60-624 Poznań, Poland
e-mail: marzahes@au.poznan.pl
Accepted for print: 5.03.2007