Development of new functional food products based on spreads

The innovative and nanotechnologies in the chemical and food industries
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 122–123

DOI: https://doi.org/10.23939/cte2021.01.122

Authors

First and Last Name Academic degree E-mail Affiliation
Maksym Chobit Ph.D. maksym.r.chobit [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Yurii Panchenko Ph.D. yurii.v.panchenko [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine
Viktor Vasylyev Ph.D. viktor.vasylyev [at] ukr.net Lviv Polytechnic National University
Lviv, Ukraine
M. Usiichuk No yurii.v.panchenko [at] lpnu.ua Lviv Polytechnic National University
Lviv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 29.04.2021 - 13:56
Abstract

The aim of this work was to determine the types of butter as a raw material for the development of new formulations of spreads using vegetable oils and the creation of new functional products. As a result, we obtained an improved functional food product with improved quality characteristics and developed a method for its production.

Keywords
butterspreadsflax oillinen cake extractfunctional products.
References

No references

First published Full Text (29.04.2021 - 13:56)
Official paper