Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences Scientific journal "Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
Submit manuscript
Cheese- and buttermaking products of functional use
Submit manuscript Download PDF
Text
To cite
Citations:

CHEESE- AND BUTTERMAKING PRODUCTS OF FUNCTIONAL USE
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Topnikova E. 1
Delitskaya Irina 2
Ivanova N. 3
Mjagkonosov Dmitry 4
Authors:
1.  All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation
2.  All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation
3.  VNIHI – Branch of Gorbatov Research Center for Food Systems (rukovoditel' napravleniya issledovaniy po tehnologii slivochnogo i toplenogo masla)

Uglich, Russian Federation
4.  All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M.Gorbatov Federal Research Center for Food Systems

Uglich, Russian Federation
Type:
Article
DOI:
https://doi.org/10.31515/2073-4018-2023-2-4-7
Pages:
from 4 to 7
Status:
Published
Received:
20.03.2023
Accepted:
20.03.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
functional food product, functional food ingredient, butter, cheese
Abstract and keywords
Abstract (English):
The article analyzes approaches to the creation of functional products in the world. The Russian system for confirming the distinctive features of functional products, the effectiveness of their use in the diet of a modern consumer is given. As examples, individual cheese- and buttermaking products classified as functional are listed.

Keywords:
functional food product, functional food ingredient, butter, cheese
Text
Publication text (PDF): Read Download
References

1. Pozdnyakovskiy, V.M. Krizis pitaniya sovremennogo cheloveka: voprosy kachestva i bezopasnosti pischevyh produktov / V.M.Pozdnyakovskiy [i dr.] // Izvestiya vuzov. Pischevaya tehnologiya. 2004. № 1. S. 6-7.

2. Tutel'yan, V.A. Biologicheski aktivnye dobavki k pische: sovremennye podhody k obespecheniyu kachestva i bezopasnosti / V.A.Tutel'yan, B.P.Suhanov // Voprosy pitaniya. 2008. T. 77. № 4. S. 4-15.

3. Saito, M. Role of FOSHU (food for specified health uses) for healthier life / M.Saito // Yakugaku Zasshi. 2007. Vol. 127. No. 3. P. 407-416.

4. Borisova, A.V. Funkcional'nye produkty pitaniya: svyaz' mezhdu teoriey, proizvodstvom i potrebitelem / A.V.Borisova, M.V.Shayarova, N.Yu.Shishkina // Novye tehnologii. 2021. T. 17. № 1. S. 21-32.

5. Doktrina prodovol'stvennoy bezopasnosti Rossiyskoy Federacii (Utv. Ukazom Prezidenta RF № 20 ot 21.01.2020).

6. Strategiya povysheniya kachestva pischevoy produkcii v Rossiyskoy Federacii do 2030 goda (Utv. rasporyazheniem Pravitel'stva RF № 1364-r ot 29.06.2016).

7. Spirichev, V.B. Obogaschenie pischevyh produktov mikronutrientami: nauchnye principy i prakticheskie resheniya / V.B.Spirichev, L.N.Shatnyuk // Pischevaya tehnologiya. 2010. № 4. S. 20-24.

© КемГУ, 1997–2024
Support Powered by Editorum,  Instructions
Login or Create
* Forgot password?