ABSTRACT
Oxidation in food has its source in the physiological mechanisms of the oxidation processes in plants and animals, which are raw materials for food products. In the chain of food production, under the inuence of biological, environmental, and technological factors and the additives used, the status of the oxidation and antioxidant
1.1 Introduction ......................................................................................................1 1.2 Free Radicals and Reactive Oxygen Species ....................................................2 1.3 Peroxidation of Lipids .......................................................................................3
