TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS

TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS

The technology of butter with the "OmegaTrin" complex with the balanced content of polynonsaturated fat acids is developed. Studied the fatty acid composition of milk - raw materials, optimal amount of insertion of polyunsaturated fatty acids, organoleptic characteristics of enriched butte...

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Bibliographic Details
Main Authors: K. Leshukov, K. Klimov, O. Kuprina
Format: Article
Language:English
Published: Russian Journal of Agricultural and Socio-Economic Sciences 2012-03-01
Series:Russian Journal of Agricultural and Socio-Economic Sciences
Subjects:
Butter
Complex "OmegaTrin"
Fatty acids
Physico-chemical parameters
Biological value
Online Access:http://www.rjoas.com/issue-2012-03/i003_article_2012_06.pdf
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spelling doaj-13ae81ae781b4ec48468657beb04e9432020-11-24T22:50:27ZengRussian Journal of Agricultural and Socio-Economic SciencesRussian Journal of Agricultural and Socio-Economic Sciences2226-11842012-03-01333337TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDSK. LeshukovK. KlimovO. KuprinaThe technology of butter with the "OmegaTrin" complex with the balanced content of polynonsaturated fat acids is developed. Studied the fatty acid composition of milk - raw materials, optimal amount of insertion of polyunsaturated fatty acids, organoleptic characteristics of enriched butter; studied physico-chemical properties and biological value (biological effectiveness) of the final product, fatty acid composition of a new product, set the shelf life and developed an oil recipe.http://www.rjoas.com/issue-2012-03/i003_article_2012_06.pdfButterComplex "OmegaTrin"Fatty acidsPhysico-chemical parametersBiological value
collection DOAJ
language English
format Article
sources DOAJ
author K. Leshukov
K. Klimov
O. Kuprina
spellingShingle K. Leshukov
K. Klimov
O. Kuprina
TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
Russian Journal of Agricultural and Socio-Economic Sciences
Butter
Complex "OmegaTrin"
Fatty acids
Physico-chemical parameters
Biological value
author_facet K. Leshukov
K. Klimov
O. Kuprina
author_sort K. Leshukov
title TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
title_short TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
title_full TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
title_fullStr TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
title_full_unstemmed TECHNOLOGY FOR OIL ENRICHED BY POLYUNSATURATED FATTY ACIDS
title_sort technology for oil enriched by polyunsaturated fatty acids
publisher Russian Journal of Agricultural and Socio-Economic Sciences
series Russian Journal of Agricultural and Socio-Economic Sciences
issn 2226-1184
publishDate 2012-03-01
description The technology of butter with the "OmegaTrin" complex with the balanced content of polynonsaturated fat acids is developed. Studied the fatty acid composition of milk - raw materials, optimal amount of insertion of polyunsaturated fatty acids, organoleptic characteristics of enriched butter; studied physico-chemical properties and biological value (biological effectiveness) of the final product, fatty acid composition of a new product, set the shelf life and developed an oil recipe.
topic Butter
Complex "OmegaTrin"
Fatty acids
Physico-chemical parameters
Biological value
url http://www.rjoas.com/issue-2012-03/i003_article_2012_06.pdf
work_keys_str_mv AT kleshukov technologyforoilenrichedbypolyunsaturatedfattyacids
AT kklimov technologyforoilenrichedbypolyunsaturatedfattyacids
AT okuprina technologyforoilenrichedbypolyunsaturatedfattyacids
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