Published November 27, 2025
| Version v1
Conference paper
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TECHNOLOGY OF MICROENCAPSULATION OF GRAIN KIDNEY FAT FRACTION AND ITS APPLICATION IN FUNCTIONAL PRODUCTS
Authors/Creators
- 1. Tashkent Institute of Chemical Technology Faculty of Food and Winemaking Technologies Food Technology (Technology of Oil and Fat Products) 1st year master's student
Description
In the food industry, biologically active oils and their fractions are important raw materials for the production of functional products. Grain kernel oil has many biologically active properties, such as reducing cardiovascular diseases, anti-inflammatory effects, and strengthening the immune system. However, these oils are prone to high levels of constant oxidation, which reduces their quality and makes it difficult to properly integrate them into food products.
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Additional details
References
- 1. Gunstone, F. D. Vegetable Oils in Food Technology: Composition, Properties and Uses. Blackwell Publishing, 2011.