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Antioxidants are any substance capable of inhibiting, delayingor preventing the development of rancidity in food or other deterioration of aromas due to oxidation. According to this definition, antioxidants do not improve the quality of food, but their use simply aims to maintain food quality.
We can define food safety as the set of conditions and measures necessary during the production, storage, distribution, and preparation of food to ensure that its consumption does not represent a risk to the health of people
The analysis of the physical properties of oils and fats allows us to understand the behavior and characteristics of these elements, as well as their differences.