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THE METHODICAL ASPECTS OF ASSESSMENT OF FATTY ACID COMPOSITION OF FATS REGARDING THEIR COMPLIANCE TO PHYSIOLOGICALLY FULL-FLEDGED FOOD FAT
Petrova Svetlana Nikolaevna1, Stepycheva Natalia Vadimovna2, Vasina Natalia Alexandrovna3
1Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
2Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
3Ivanovo State University of Chemistry and Technology, first year mastership student of the Faculty of Organic Chemistry and Technology
1Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
2Ivanovo State University of Chemistry and Technology, Candidate of Science (chemistry), Assistant Professor
3Ivanovo State University of Chemistry and Technology, first year mastership student of the Faculty of Organic Chemistry and Technology
Abstract
The technique of assessment of fatty acid composition of fats regarding their compliance to physiologically full-fledged food fat is developed for her use in developing fatty products of healthy food.
Keywords: dietary fat, fatty acid composition, the absolute deviation from physiologically full-fledged food fat
Category: 02.00.00 Chemistry
Article reference:
The methodical aspects of assessment of fatty acid composition of fats regarding their compliance to physiologically full-fledged food fat // Modern scientific researches and innovations. 2017. № 3 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2017/03/79168
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