Development of technology for bakery products of functional purpose using non-traditional raw materials
Автор: Solovyova E.A., Sanov D.A.
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (73), 2017 года.
Good and healthy nutrition is one of the most important and necessary conditions for conservation of life and health of the nation. In recent years in the science of nutrition a new direction - functional nutrition has developed. Functional nutrition products, when used systematically, should have a regulating effect on the macroorganism or certain organs and systems, providing a non-medicamentous correction of their function. Functional food products are intended for the systematic use in diet in all age- groups of healthy population. Consisting of physiologically functional food ingredients they reduce the risk of developing nutritional diseases, preserve and improve health. Physiologically functional food ingredients include biologically active and physiologically valuable ingredients, safe for health, having precise physicochemical characteristics. Their properties have been identified and scientifically justified, and daily intake of food products has been established. These are dietary fiber, vitamins, in particular vitamins-antioxidants, minerals, polyunsaturated fatty acids and their sources, probiotics, prebiotics, and synbiotics. Bakery products were and remain one of the main food products of the population of our country. Thanks to its daily consumption bread is one of the most important food products, the nutritional value of which is of primary importance. It provides more than 50% of the daily energy requirement and up to 75% of the demand for vegetable protein. Therefore, functional nutrition products are of great importance for improving the diet of the population.
Bakery products, functional food products, physiologically functional food ingredients, oncological diseases, research, technologies, biologically active additives dolutsar
Короткий адрес: https://readera.ru/140229843
IDR: 140229843 | DOI: 10.20914/2310-1202-2017-3-104-108