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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > VEGETABLE OILS AS FUNCTIONAL FOODS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

VEGETABLE OILS AS FUNCTIONAL FOODS

Dolgolyuk I. a
,
Lubov V. Tereshchuk b
,
Trubnikova Maria. A. b
,
K.V. Starovoytova b
Affiliation
a Kemerovo State University
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Dolgolyuk et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The functional food ingredients contained in the composition of vegetable oils are described in this article. A classification of vegetable oils, depending on the content of fatty acids in the triglyceride composition is presented. The fatty acid composition of vegetable oils belonging to different groups has been investigated. Expediency of use of vegetable oils as functional ingredients in the production of oil and fat products has been proved.
Keywords
Vegetable oils, functional food ingredients, fatty acids
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