Polyunsaturated fatty acids of fish raw in technology of functional food Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Polyunsaturated fatty acids of fish raw in technology of functional food

UDC 664.3, 664.66

Polyunsaturated fatty acids of fish raw in technology of functional food

Baydalinova L.S., Andronova S.V.

The technology of enriching composition on the basis of fat of a salmon with addition of CO2-extract of rosemary for stabilization of lipids is presented. The composition is a source of polyunsaturated fatty acids of a row an omega-3 and can be used at production of a functional food of mass consumption – bread from wheat flour.
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Keywords: omega-3 polyunsaturated fatty acids, cardiovascular diseases, rosemary extract, functional food, white bread.

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