| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves introducing into composition of food product antioxidant produced by sequential extracting of Pythium ultimum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue. Antioxidant is introduced in an amount of at least 0.1 wt%. EFFECT: prolonged shelf life of wide range of food products by stabilized consistency. |
