{"title":"功能性食品配料，提高糖果质量","authors":"L. Zaitseva","doi":"10.33920/igt-01-2306-07","DOIUrl":null,"url":null,"abstract":"Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"45 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Functional food ingredients to improve the quality of confectionery\",\"authors\":\"L. Zaitseva\",\"doi\":\"10.33920/igt-01-2306-07\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.\",\"PeriodicalId\":23158,\"journal\":{\"name\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"volume\":\"45 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33920/igt-01-2306-07\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2306-07","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Functional food ingredients to improve the quality of confectionery
Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.
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