STUDY OF REDOX PROCESSES - VERY IMPORTANT FACTOR IN THE DESIGN OF FOOD SUPPLEMENTS

Abstract

Today, under conditions of high population stress, maintaining the immune system's activity is achieved by the addition of very valuable food supplements with high energy density The use of serum proteins from cow's milk - in the design and development of innovative food supplements - gives both added value to the products and an efficient use of resources (respecting viable bio-economy principles)
This work is part of an important group that aimed to study the redox processes occurring in the preservation and processing of cow's milk and/or in the design and development of aqueous extracts - such as "soymilk" - used as the basis for certain food supplements and nutraceuticals
The main objective of this part of the Study was - to determine the changes in oxidation-reduction potential in pre-heat treatments of cow's milk
The conclusions of the Study are necessary to determine the best antioxidant with a protective role in milk oxidation, as well as to design a new preservation technology for cow's milk.