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Title of article Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
Authors

Tereshchuk L., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo, terechuk_l@ mail.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2014 Issue 2 DOI 664.3:577.15
Annotation In the paper, the effect of the lipid complex in fats and oils on human organism and their role in physiology of nutrition are reviewed. Aspects of impairment of the nutritional status upon fat consumption, in particular, the excess consumption of saturated fats, trans-isomers of fatty acids, and cholesterol and the deficiency of polyunsaturated fatty acids and phospholipids, are discussed. Data on oil and fat in modern structure of nutrition are described. Aspects of the development of balanced fat compositions, accounting for normal physiological needs of modern people for lipids and their structural components, are reviewed. Data on the construction of fatty bases from milk fat, natural, and modified vegetable oils and fats providing for predetermined consumer properties of functional fatty milk products are presented.
Keywords Fat consumption, nutritional status, saturated, monounsaturated, and polyunsaturated fatty acids, balanced fat compositions, development of fatty bases
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Tereshchuk L. Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions / Tereshchuk L. // Food and Raw Materials. - 2014. - no. 2. - P. 59-67
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