Registration Number
0208U004441,
0107U008626
, R & D reports
Title
Creation of scientific basis of nanotechnologies of oil-fats products and extracts for function aim
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Head
Oseiko N.I.,
Registration Date
13-11-2008
Organization
National university of food technologies
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ABSTRACT. Report on research work: 34 p., 7 fig., 11 tab., 25 sources. Implemented a pilot study of physics - chemical properties of OFC (kernel sunflower, flax, rizhik, cake, mistsella, oils, fats, phospholipids), refined and renowned received new data, namely: the characteristics of the material (seeds, cake, phospholipids), oils, fats (trans-isomers), preliminary data on the influence of material quality oil and cake (in system CTEEL); characteristics and fats ased composition of phospholipids concentrate (FC). Showing the need to improve methods for assessing safety OFC and products. Experimental found ways to solve problems determining residues of organochlorine pesticides in the OFC and products to nanolevel hygiene standards and below; called for a better method GZHH. Research presented at the three international conferences (Kiev, S. Petersburg, Kiev, 2007). Suggested solutions in the creation of innovative and nanotechnologies of products in the food and related industries. Key-words: OIL- FATS RAW MATERIALS, OILS, FATS,PHOSPHOLIPIDS, MISTSELLA, INSTRUMENTAL METHODS, NANOLEVEL, PHYSICAL AND CHAMICAL CHARACTERITICS, TRANS-IZOMERS, ECO-TOXINS. Conditions for obtaining the record: the treaty.
Product Description
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2020-04-02
