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2014, № 1 (162)



Berestova А.V., Zinukhin G.B., Mezhuyeva L.V. ABOUT THE FEATURES OF FOOD OIL AND FAT EMULSIONS TECHNOLOGIES OF FUNCTIONAL ORIENTATION The article gives the results of research analysis in the sphere of food oil and fat emulsions producing of functional orientation. The emulsions are received by the means of product caloric content decreasing, introducing of biologically active additives, exception or replacement of traditional ingredients with the functional. Key words: functional product, food emulsion, oil and fat industry, functional ingredient, mayonnaise.

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About this article

Authors: Berestova A.V., Mezhueva L.V., Zinyuhin G.B.

Year: 2014


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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