Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
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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