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Title: Vegetable oils as a source of functional ingredients
Authors: Kobets (Zadorozhnia), Elena
Arpul (Oleksiichuk), Oksana
Dotsenko, Viktor
Keywords: жиророзчинні вітаміни
fat-soluble vitamins
олії рослинні
vegetable oils
кафедра готельно-ресторанної справи
Issue Date: 2016
Citation: Kobets, О. Vegetable oils as a source of functional ingredients / О. Kobets, O. Arpul, V. Dotsenko // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. — K. : NUFT, 2016. — Р. 284.
Abstract: Vegetable oils are unique pit health, they stimulate metabolic processes, used to treat cardiovascular diseases, diseases of the central and peripheral nervous system, obesity, anemia, allergic reactions, which is why their conduct in the product as a functional ingredient useful in physiologically significant amounts that will enhance the biological value of the product and will not lead to a deterioration in the organoleptic and physico-chemical characteristics of it.
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