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Applied Biochemistry and Microbiology

, Volume 36, Issue 4, pp 434–438 | Cite as

Changes in the lipid component of dried doughnut mixtures during storage

  • L. N. Shishkina
  • M. A. Klimova
  • G. F. Dremucheva
  • S. E. Traubenberg
Article
  • 31 Downloads

Abstract

Changes in various indices of lipid components of dried doughnut mixtures during their joint or separate 3-month storage were studied. Methyl oleate oxidation model was used to determine the prooxidant properties of the initial mixture. The antioxidant activity, inhibition of oxidation, and inhibitory properties of lipids were shown to be enhanced during storage. The composition of phospholipids varied considerably due to changes in the degree of unsaturation of lipids in the mixture during storage. Joint storage of components resulted in greater stability and better preservation of lipid components (as compared to their separate storage).

Keywords

Lipid Apply Biochemistry Total Lipid Methyl Oleate Lipid Component 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Shishkina, Klimova, Dremucheva, Traubenberg 2000

Authors and Affiliations

  • L. N. Shishkina
    • 1
  • M. A. Klimova
    • 2
  • G. F. Dremucheva
    • 3
  • S. E. Traubenberg
    • 2
  1. 1.Emanuel Institute of Biochemical PhysicsRussian Academy of SciencesMoscowRussia
  2. 2.Moscow State University of the Food IndustryMoscowRussia
  3. 3.State Institute of the Bakery IndustryMoscowRussia

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