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Название статьи Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions
Авторы

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

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2014 Номер журнала 2 DOI 664.3:577.15
Аннотация 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.
Ключевые слова Fat consumption, nutritional status, saturated, monounsaturated, and polyunsaturated fatty acids, balanced fat compositions, development of fatty bases
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. 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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