Main trends of functional bakery products market development-Reference-Cited by-同舟云学术

Main trends of functional bakery products market development

Published:2021-08-07 Issue:3 Volume:17 Page:51-58
ISSN:2713-0029
Container-title:New Technologies
language:
Short-container-title:Novye tehnologii

Author:

Shakhray T. A.¹,Vorobyova O. V.²,Victorova E. P.³

Affiliation:

1. Krasnodar Research Institute for Storage and Processing of Agricultural Products – a branch of the FSBSI NCFSCHVW

2. Krasnodar Research Institute for Storage and Processing of Agricultural Products – branch of FSBSI NCFSCHVW

3. Krasnodar Research Institute of Storage and Processing of Agricultural Products – branch of the FSBSI NCFSCHVW

Publisher

Maikop State Technological University

Subject

Anesthesiology and Pain Medicine

Reference16 articles.

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2. Lindström J. Introducing Functional Products in production systems: problems and issues encountered // Procedia CIRP. 2016. № 41. Р. 45–50.

3. Lenssen K.G.M., Bast A., De Boer A. Clarifying the health claim assessment procedure of EFSA will benefit functional food innovation // Journal of Functional Foods. 2018. № 47. Р. 386–396.

4. Todt O., Luján J. The role of epistemic policies in regulatory science: Scientific substantiation of health claims in the European Union // Journal of Risk Research. 2017. № 20 (4). Р. 551–565.

5. Strategy for the formation of a healthy lifestyle of the population, prevention and control of non-communicable diseases for the period up to 2025 approved by the order of the Ministry of Health of the Russian Federation of January 15, 2020 № 8. (In Russian)

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