FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS-Reference-Cited by-同舟云学术

FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS

Published:2020-03-31 Issue:1 Volume:3 Page:16-20
ISSN:2618-7272
Container-title:Food systems
language:
Short-container-title:Food systems

Author:

Zelikina D. V.¹^ORCID,Gureeva M. D.²^ORCID,Chebotarev S. A.¹^ORCID,Samuseva Yu. V.²^ORCID,Antipova A. S.³^ORCID,Martirosova E. I.³^ORCID,Semenova M. G.³^ORCID

Affiliation:

1. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences

2. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; D.Mendeleev University of Chemical Technology of Russia

3. Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food Production

Publisher

The Gorbatov's All-Russian Meat Research Institute

Reference21 articles.

1. State policy of the Russian Federation in the field of healthy nutrition: Report (2015). M, Federal Service for supervision of consumer rights protection and human well-being. — 89 p. (in Russian).

2. Food Safety Authorities Network (INFOSAN). 7 February 2008 (Rev 1. March 2008). INFOSAN Information Note No. 01/2008 — Nanotechnology [Electronic resource: https://www.who.int/foodsafety/fs_management/No_01_nanotechnology_Feb08_en_rev1.pdf Access date 17.01.2020]

3. GOST 52449–2005. «Foodstuffs. Functional foods. Terms and definitions». Moscow: Standartinform. —2015. — 8 p. (in Russian)

4. Gichev, Yu. Yu., Gichev, Yu.P. (2012). New Guide to micronutrientology: dietary supplements and human health. Moscow: Triada-X. — 317 p. ISBN5–8249–0043–4 (in Russian).

5. Simopoulos, A.P. (2002). The importance of the ratio of omega-6/ome-ga-3 essential fatty acids. Biomedicine and Pharmacotherapy, 56(8), 365– 379. https://doi.org/10.1016/s0753–3322(02)00253–6

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