title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ ÑÐºÑÑÑÐ°ÐºÑÐ° Ð·ÐµÐ»ÐµÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð½Ð° ÑÑÐ¾ÐºÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ñ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Study of the effect of the addition of green tea extract onthe shelf life of sauces based on vegetable oil
Creators: name: Ð¤Ð¸ÑÑÐ¾Ð²Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÑÐ¾ÑÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¼Ð°ÑÐµÐ»
ÑÐºÑÑÑÐ°ÐºÑ Ð·ÐµÐ»ÐµÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ
Ð°ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½Ñ
Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ðµ Ð¶Ð¸ÑÐ¾Ð²
Ð¿ÐµÑÐµÐºÐ¸ÑÐ½Ð¾Ðµ Ð¾ÐºÐ¸ÑÐ»ÐµÐ½Ð¸Ðµ Ð»Ð¸Ð¿Ð¸Ð´Ð¾Ð²
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð·
sauces based on vegetable oils
green tea extract
antioxidant
fat oxidation
lipid peroxidation
food additives
organoleptic analysis

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description: This work is devoted to the study of the effect of the addition of green tea extract on the biological stability and increased shelf life of sauces based on vegetable oil. In the work, methods were used to evaluate the organoleptic, physic-chemical, microbiological indicators of products. During studies of the quality indicators of sauces based on vegetable oil, conclusions are drawn about increasing the shelf life and improving the organoleptic properties of sauces, due to the addition of an antioxidant extract of green tea to the formulation. The following databases were used when performing the literature review: eLibrary.RU, Elsevier ScienceDirect, Scopus. Statistical processing of experimental data was carried out using Microsoft Excel. As a result of the work, it was concluded that the use of an additive of green tea extract helps to improve the organoleptic characteristics of sauces based on vegetable oil during storage, thereby providing an opportunity to increase the shelf life of products.