[Planning the fatty-acid composition of new food products based on the complex use of various raw materials].
The authors have considered calculating methods permitting design of fatty-acid composition of new full-value foodstuffs basing on combined utilization of varying types of raw materials, proceeding from the comparative analysis of the composition of the starting ingredients and hypothetic reference fat products. Certain regularities associated with the design of combined fat products have been confirmed. The lipid effectiveness coefficient values have been presented for a number of traditional and purified foodstuffs.
Rogov
I A
IA
Krokha
N G
NG
Mikhaĭlov
N A
NA
Levachev
M M
MM
D000273:Adipose Tissue / Q000032:analysis; D000818:Animals; D004041:Dietary Fats / Q000008:administration & dosage* / Q000032:analysis; D005227:Fatty Acids / Q000008:administration & dosage*; D005526:Food, Formulated / Q000592:standards*; D005525:Food-Processing Industry / Q000592:standards*; D008460:Meat / Q000032:analysis; D013552:Swine; D014586:USSR
D004041:Dietary Fats; D005227:Fatty Acids
Proektirovanie zhirno-kislotnogo sostava novykh produktov pitaniia na osnove kompleksnogo ispol'zovaniia razlichnykh vidov syr'ia.