The impact of nutrition awareness on society

Amir Hamzawi Nasser Hussein; Ali Habib Taher Obaid; Kamil Naas Awaid Hamad; Murtadha Kareem Rahman Najm; Mohammed salim Mohammed Ebaadi Najm

The impact of nutrition awareness on society

Authors

Amir Hamzawi Nasser Hussein Department of Food Science and Technology, College of Food Sciences, Al Qasim Green University
Ali Habib Taher Obaid Department of Food Science and Technology, College of Food Sciences, Al Qasim Green University
Kamil Naas Awaid Hamad Department of Food Science and Technology, College of Food Sciences, Al Qasim Green University
Murtadha Kareem Rahman Najm Department of Food Science and Technology, College of Food Sciences, Al Qasim Green University
Mohammed salim Mohammed Ebaadi Najm Department of Food Science and Technology, College of Food Sciences, Al Qasim Green University

Keywords:

Enzymes, antioxidant protection, catalase, dismutation

Abstract

The enzymes included in the oxidative protection system of the technological cycle of processing white and red grape varieties have been studied. It has been established that some technological operations predetermine an increase in oxidative stress. When processing red grapes, bound forms of SO2 increase, which reduces its antioxidant properties. Sulfation of red wort in the amount specified in the technological instructions is clearly not enough to provide antioxidant protection

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Published

2024-05-24

How to Cite

Amir Hamzawi Nasser Hussein, Ali Habib Taher Obaid, Kamil Naas Awaid Hamad, Murtadha Kareem Rahman Najm, & Mohammed salim Mohammed Ebaadi Najm. (2024). The impact of nutrition awareness on society. Eurasian Journal of Research, Development and Innovation, 32, 276–287. Retrieved from https://geniusjournals.org/index.php/ejrdi/article/view/6016