Lipid-based modules as a part of foods for special and diets
Kochetkova A.A., Kodentsova V.M., Bessonov V.V., Mazo V.K, Sarkisyan V.A., Glazkova I.V., Vorobyeva I.S., Risnik D.V., Makarenko M.A., Sidorova Yu.S., Vedishcheva Yu.V., Zorin S.N.
Научное издание / монография
Выпущено ООО Издательский дом «БИБЛИО-ГЛОБУС»
Indexed in Russian Science Citation Index: https://elibrary.ru/item.asp?id=29212937
Get access via LAN BOOK: https://e.lanbook.com/book/165612
Издание осуществлено при финансовой поддержке Российского научного фонда, грант 14-16–00055
Please, cite as:
Книга в каталоге РГБ: https://search.rsl.ru/ru/record/01008757503
Рецензенты:
Нечаев А.П. - доктор технических наук, заслуженный деятель науки РФ
Шатнюк Л.Н. - доктор технических наук
Abstract:
The monograph is dedicated to theoretical bases of the creating lipid products for healthy nutrition; it summarizes the modern knowledge about the chemistry of lipids and the their accompanying substances, functional role of lipid nutrients
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in human nutrition, about tasks and ways of modifying fat product contents, and touches upon the hygienic risks related to the technologies of their obtainment. A specific feature of this monograph is the consideration of issues related to the creation of specialized modules as a transfer system of bioactive substances. Using the example of specialized lipid modules, authors discuss the algorithm for creating new types of lipid components and products for the improvement of n-3 polyunsaturated fatty acids profile. This algorithm includes analysis of fat composition of the actual diet, identification of target population groups in need of diet modification, assessment of possible risks in result of consumption of the developed module. Specific chapter is dedicated to the issues of using the intellectual data analysis in stability and efficacy assessment of the lipid module. The monograph is intended for general readers, including specialists in various fields of Nutrition and Food Sciences, Bio- and Food Chemistry, Dietology, Physiology as well postgraduate, graduate and undergraduate students.
Keywords: basic lipid module, n-3 polyunsaturated fatty acids, oxidation processes, vitamin E, astaxanthin, vitamin D, sufficiency of micronutrients, intellectual data analysis, physiological and biochemical assessment in vivo, non-communicable diet-related diseases, foods for special dietary uses, regulatory control, dietary therapy
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