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Название статьи Development and Introduction of New Dairy Technologies

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

Год 2014 Номер журнала 2 DOI 637.14
Аннотация Recently the Russian dairy industry has undergone large changes, predetermined by the increasing use of nondairy raw materials (vegetable fats and proteins, natural fruit and vegetable fillers, etc.). This is associated with the increased demand for new products that not only have traditional nutritive properties but also make up for the deficit of certain nutrients in the ration. Practically all types of dairy products can be combined with various vegetable components. This article attempts to solve the problem of creating healthy foods by considering natural ingredients and technological specifics of functional food production.
Ключевые слова Scientific developments, functional food products, biologically active substances, milk, cheese products, nutritive and biological value, essential nutrients, dietary fibers, galacto-oligosaccharides, probiotics, dairy products
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 Zakharova L. Development and Introduction of New Dairy Technologies / Zakharova L. // Food and Raw Materials. - 2014. - no. 2. - P. 68-74
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Список цитируемой литературы
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