2014, № 1 (162)

1. The Russian State Standard (GOST) Р 52100-2003. Spreads and baked mixes. The main specifications. — Intr. 2004.07.01. — М. : Publ. house of standards, 2003. — 43 p.

2. Lisitsin, А.N. Oil and fat technologies: theory, practice, perspectives / А.N. Lisitsin, V.N. Grigor'yev // Oil and fat industry. — № 3. — 2002. — Pp. 8-11.

3. The state policy concept in the field of healthy food of the population in Russia for the period till 2020 // Food industry. — 2010. — № 3. — Pp. 15-16.

4. The Russian State Standard (GOST) Р 52349-2005. Food functional products. Terms and definitions. — Intr. 2006.07.01. — М. : Standartinform, 2005. — 8 p.

5. Berestova, А.V. The research of use expediency of a food additive "Bioyod" for enrichment of mayonnaise production / А.V. Berestova, I.А., Pustarnakova // Vestnik of Orenburg state university: miscellary of young scientists "Perspectiva". — OSU. — 2013. — № 16, part I — Pp. 154-158.

6. Functional food products. Introduction in technology : textbook for higher educational institutions / А. F. Doronin [and oth.]. — М. : DeLy print, 2009. — 288 p.

7. Sorokina, V.V. Technology development and consumer properties assessment of fractionated functional phospholipide products: cand. dissert. of techn. sciences: 05.18.06 / V.V. Sorokina. — Krasnodar, 2004. — 143 p.

8. Krupenin, А.V. Technology improvement ad receipt elaboration of dietary low-calorie mayonnaise on the basis of phytogenesis emulsifiers: cand. dissert. of techn. sciences: 05.18.06 / А.V. Krupenin. — Krasnodar, 1998. — 142 p.

9. Morina, I.V. Technology development of functional low-fat emulsion product with a synbiothic complex: cand. dissert. of techn. sciences: 05.18.15 / I.V. Morina. — Moscow, 2011. — 188 p.

10. Martinchik, А.N. General threpsology / А.N. Martinchik, I.V. Mayev, О.О. Yanushevich. — М. : MEDpress, 2005. — 392 p.

11. Zhuravko, E.V. Receipts and production technologies elaboration of perspective food emulsions like "mayonnaise" with the set properties: doct. dissert. of techn. sciences: 05.18.06 / Е.V. Zhuravko. — Moscow, 2004. — 404 p.

12. Baklanov, К.V. Technology improvement of high-calorie mayonnaise: cand. dissert. of techn. sciences: 05.18.06 / К.V. Baklanov. — Moscow, 2008. — 136 p.

13. Fyodorova, N.B. Receipt elaboration and consumer properties assessment of low-calorie mayonnaise of functional purpose with phospholipide and proteinaceous additives application: cand. dissert. of techn. sciences: 05.18.06, 05.18.15 / N.B. Fyodorova. — Krasnodar, 2005. — 148 p.

14. Il'inova, S.А. Theoretical and experimental justification of producing functional emulsions with fractionated phospholipide products application: doct. dissert. оf techn. sciences: 05.18.06, 05.18.15 / S.А. Il'inova. — Krasnodar, 2007. — 278 p.

15. Solopova, А.N. Elaboration and research of mayonnaise technology with pumpkin processing products: cand. dissert. of techn. sciences: 05.18.04 / А.N. Solopova. — Kemerovo, 2016. — 159 p.

16. Yeliseyeva, N.Е. Technology elaboration of functional fatty products of the emulsion nature with food fibers and biologically active agents: cand. dissert. of techn. sciences: 05.18.06 / N.E. Yeliseyeva. — Moscow, 2008. — 176 p.

17. Kholodilina T.N., Miroshnikov S.A., Zinyukhin G.B. Effectiveness of technology for processing buckwheat hulls by the use of chemical and barohydrothermal treatment. Vestnik rossijskoj akademii selskokhozjajstvennykh nauk. (2008) no. 1. — pp. 62-64.

18. Spil'nik, I.V. Receipt elaboration and consumer properties assessment of functional mayonnaise: cand. dissert. of techn. sciences: 05.18.15 / I.V. Spil'nik. — Krasnodar, 2007. — 159 p.

19. Karimov, R.F. Method development of producing emulsion products with the set structure and functional properties: cand. dissert. of techn. sciences: 05.18.06 / R.F. Karimov. — Moscow, 2008. — 149 p.

20. Bukhtoyarov, R.Yu. Receipt elaboration and consumer properties assessment of mayonnaise with biologically active additives use of vegetable and animal nature: cand. dissert. of techn. sciences: 05.18.15 / R.Yu. Bukhtoyarov. — Krasnodar, 2009. — 135 p.

21. Smichagin, O.V. Receipt elaboration and research of dietary mayonnaise sauces quality with the application of corn germs processing products: cand. dissert. of techn. sciences: 05.18.15 / О.V. Smichagin. — Moscow, 2009. — 137 p.

22. Starovoitova, К.V. Elaboration and merchandizing assessment of mayonnaise antioxidant sauces: cand. dissert. of techn. sciences: 05.18.15 / К.V. Starovoitova. — Kemerovo, 2011. — 151 p.

About this article