The impact of nutrition awareness on society

dc.contributor.authorAmir Hamzawi Nasser Hussein
dc.contributor.authorAli Habib Taher Obaid
dc.contributor.authorKamil Naas Awaid Hamad
dc.contributor.authorMurtadha Kareem Rahman Najm
dc.contributor.authorMohammed salim Mohammed Ebaadi Najm
dc.date.accessioned2026-01-02T11:06:20Z
dc.date.issued2024-05-24
dc.description.abstractThe 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
dc.formatapplication/pdf
dc.identifier.urihttps://geniusjournals.org/index.php/ejrdi/article/view/6016
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/76991
dc.language.isoeng
dc.publisherGenius Journals
dc.relationhttps://geniusjournals.org/index.php/ejrdi/article/view/6016/5023
dc.rightshttps://creativecommons.org/licenses/by-nc/4.0
dc.sourceEurasian Journal of Research, Development and Innovation; Vol. 32 (2024): EJRDI; 276-287
dc.source2795-7616
dc.subjectEnzymes
dc.subjectantioxidant protection
dc.subjectcatalase
dc.subjectdismutation
dc.titleThe impact of nutrition awareness on society
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

item.page.files

item.page.filesection.original.bundle

pagination.showing.labelpagination.showing.detail
loading.default
thumbnail.default.alt
item.page.filesection.name
hussein_2024_the_impact_of_nutrition_awareness_on_soc.pdf
item.page.filesection.size
389.14 KB
item.page.filesection.format
Adobe Portable Document Format

item.page.collections