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 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 18.-JHED-Volume-34-FFP-Full-paper-Tatiana-Belemets.pdf | 1,14 MB | Adobe PDF | View/Open |
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