Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

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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