Keywords:
chromatography
phospholipid
antioxidant
lipid
oxidation
Evaluation of lipid oxidation and particulary cholesterol
oxidation products on cholesterol containing foods. Antioxidant
activity evaluation of vegetal extract and natural systems.
Chemical composition of foods: lipids composition and quality.
Lipolysis and oxidalion of lipids were studied by chromatographic
techniques. Evaluation of shelf life of foods containing lipids.
Quality of bees productions, with attention to royal jelly.
