Abstract
Lipid oxidation is one of the leading indicators that determine the storage duration of emulsion fatty products. To protect fat and oil products from oxidative spoilage, antioxidants are widely used, the mechanism of action of which is to terminate the reaction molecular chains. As a result of the studies carried out, it was found that physical modification of protein products from sesame seeds (full-fat flour, protein concentrate), used in the production of mayonnaise as a structurant and stabilizer, by treatment with electromagnetic fields of extremely low frequencies, makes it possible to increase the resistance of the finished product to oxidation.
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