{"title":"Functional food ingredients to improve the quality of confectionery","authors":"L. Zaitseva","doi":"10.33920/igt-01-2306-07","DOIUrl":null,"url":null,"abstract":"Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"45 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2306-07","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.
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