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Indicators Providing Quality and Safety of Food Products

Volume 5 - Issue 5

NK Majidova1*, NN Sabirova1, KK Sattarov2 and KH Majidov3

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    • 1Department of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia
    • 2Scientific employee of the basic doctoral institution, Bukhara Engineering-Technological Institute, Uzbekistan, Asia
    • 3Doctor of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia

    *Corresponding author: NK Majidova, Department of technical sciences, Bukhara Engineering-Technological Institute, Uzbekistan, Asia

Received: June 13,, 2018;   Published: June 20, 2018

DOI: 10.26717/BJSTR.2018.05.001260

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Abstract

The analysis and evaluation of fats used for food production has been carried out. The quality and nutritional value and safety of food products are determined. The characteristics of the acid composition and energy value of oils and fats are given.

Keywords: Fats; Variety; Quality; Acid composition; Nutritional value and safety; Biological value; Hygienic requirements

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