Yury A. Boltenko, V. Vasilenko, L. Frolova, N. Mikhailova, I. Dragan, I. Semchenko
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引用次数: 2
Abstract
Modern nutrition science focuses on the creation of innovative technologies and increase the assortment of finished products with directional changes in chemical composition and properties with a view to implementation in the food industry. The problem of imbalance of PUFA in a diet of people is investigated. It is proposed to use perspective vegetable sources of oilseeds. Considered the composition and properties of products of processing of vegetable materials of the Russian, which includes -3 PUFA. On this basis, the prospects for the use of PUFA in food production are determined. The formulations of fat products with the necessary structuralrheological and physic-chemical parameters that are balanced by the ratio of saturated, monounsaturated and polyunsaturated fatty acids are designed. Keywords—food safety, composition, blending, vegetable oil, PUFA balance
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