Margarine and spreads as functional food
Dimic, E. | Vuksa, V. | Dimic, V.(Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
Optimization of nutrition is the most important challenge of food science in the 21st century. The development of functional food is a section of that task. The paper presents margarine and spreads from the aspect of functional food. Components on the basis of which these products can be categorized as functional food were analyzed. The functional components available for use in fats and spreads in order to reduce disease are also reviewed.
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