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2014 (published: 11.09.2014)
Number 3(21)
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Polyunsaturated fatty acids of fish raw in technology of functional food
Baydalinova L.S., Andronova S.V.
Keywords: omega-3 polyunsaturated fatty acids, cardiovascular diseases, rosemary extract, functional food, white bread.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Polyunsaturated fatty acids of fish raw in technology of functional food
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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Read the full article
Keywords: omega-3 polyunsaturated fatty acids, cardiovascular diseases, rosemary extract, functional food, white bread.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License