Please use this identifier to cite or link to this item: https://dspace.nuft.edu.ua/jspui/handle/123456789/37157
Title: Impact of vegetable oils on the fatty acid composition of a milk-containing curd product
Authors: Belemets, Tatiana
Radzievska, Irina
Yushchenko (Gonchar), Natalia
Bandura (Kuzmyk), Uliana
Pasichnyi, Vasyl
Kochubei-Lytvynenko, Oksana
Frolova, Natalia
Mykoliv, Ivan
Korablova, Olga
Keywords: blend
milk-containing product
oil
кафедра технології ресторанної і аюрведичної продукції
кафедра технології молока і молочних продуктів
кафедра технологічного обладнання та комп’ютерних технологій проектування
кафедра технології м’яса і м’ясних продуктів
Issue Date: 2021
Citation: Impact of vegetable oils on the fatty acid composition of a milk-containing curd product / T. Belemets, I. Radziyevska, N.Yushchenko, U. Kuzmyk, V. Pasichnyi, O. Kochubei-Lytvynenko, N. Frolova, I. Mykoliv, O. Korablova // Journal of Hygienic Engineering and Design. – 2021. – Vol. 34. – PP. 150–160
Abstract: It was determined that the proposed 50% replacement of the mass fraction of milk fat of milk-containing curd product allows to sufficiently increase the content of monounsaturated and olyunsaturated fatty acids, as well as bring the fatty acid composition of milk-containing product to the theoretical “ideal fat” recommended by nutritionists.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/37157
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