Информация о статье

Количество просмотров: 2394


Tereshchuk L.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , terechuk_l@mail.ru

Starovoitova K.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Год 2013 Номер журнала 2 DOI 664.3:615.451.451.23
Аннотация Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxidant-emulsifying complex (РђEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecithin. It is established that the introduction of the РђEC into the fatty base of emulsion products promotes the deceleration of oxidation processes in the product. The new emulsion sauce recipes and technology are scientifically justified.
Ключевые слова emulsion sauce, antioxidant, lecithin, sea-buckthorn oil, red palm oil
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Tereshchuk L.V. ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS / Tereshchuk L.V., Starovoitova K.V. // Food and Raw Materials. - 2013. - №2. - С. 67-75
Загрузить полный текст статьи
Список цитируемой литературы
  1. Doronin, A.F., Ipatova, L.V., Kochetkova A.A., Nechaev, A.P., Khurshudyan, S.A., and Shubina, O.G., Funktsional`nye pishchevye produkty (Functional Food Products), ed. by A. A. Kochetkova, Moscow: DeLi print, 2008.
  2. Ipatova, L.V., Kochetkova, A.A., Nechaev, A.P., and Tutel`yan V.A., Zhirovye produkty dlya zdorovogo pitaniya: sovremennyi vzglyad (Fatty Products for Healthy Nutrition: A Contemporary View), Moscow: DeLi print, 2009.
  3. Korneva, E.P., Kalmanovich, S.A., Martovshchuk, E.V., et al., Ekspertiza masel, zhirov i produktov ikh pererabotki. Kachestvo i bezopasnost` (Examination of Oils, Fats, and Their Derivatives: Quality and Safety), ed. by V. M. Poznyakovskii, Novosibirsk: Izd. Sib. Univ., 2007.
  4. Understanding and Measuring the Shelf-Life of Food, ed. by R. Steele, New York: Woodhead Publishing, 2004; St. Petersburg: Professiya, 2006.
  5. Tutel`yan, V.A., Nechaev, A.P., and Kochetkova, A.A., Funktsional`nye zhirovye produkty v structure pitaniya (Functional fatty products in the nutrition structure), Maslozhirovaya promyshlennost; (Oil and fat industry), 2009, no. 6, pp. 6-9.
  6. Tereshchuk, L.V. and Umanskii M.S., Molochno-zhirovye kompozitsii: aspekty konstruirovaniya i ispol`zovaniya: mohografiya (Milk Fat Compositions: Aspects of Design and Usage: A Monograph), Kemerovo: Kemerovskii Tekhnologicheskii Institut Pishchevoi Promyshnlennosti, 2006.
  7. Valdes, A.F. and Garcia, A.B., A Study of the evolution of the physicochemical and structural characteristics of olive and sunflower oils after heating at frying temperatures, Food chemistry, 2006, vol. 98, no. 2, pp. 214-219.
  8. KГјhn, M.C., European Functional Foods: Challenges beyond the Regulatory Milestone, Food Highlights, 2007, no. 15, pp. 1-11.
  9. Handbook of Nutriceuticals and Functional Foods, Ed. by R. E. S. Wildman, New York: CRC Press, 2007.
  10. Rubalya, V.S. and Neelamegam, P., Antioxidant potential in vegetable oil, Research Journal of Chemistry and Environment, 2012, vol. 16, no. 2, pp. 87-94.

Copyright © 2013, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.