OXIDATION PROCESSES OF GRAIN BRAINS AND METHODS OF STABILIZING THEM

This article analyzes the oxidation processes of grain grains, their causes and their impact on product quality. Grain grains contain a high amount of unsaturated fatty acids, which are rapidly oxidized under the influence of oxygen, light and temperature. As a result of this process, the nutritional value of the product decreases and the shelf life is shortened. The article scientifically covers the mechanisms of oxidation, namely the formation of peroxides and the effect of free radicals. Also, effective methods of stabilizing grain grains are considered, including the use of antioxidants, vacuum packaging, low-temperature storage and the use of modern technologies. The results of the study indicate the possibilities of preserving the quality of products obtained from cereal bran and extending their beneficial properties.