Mini Review
Volume 16 Issue 8 - 2021
Methodological Approaches to Creating Healthy Food Products
Nikolay Nikolaevich Kornen, Elena Pavlovna Viktorova and Oksana Valerievna Evdokimova*
Oryol State University Named After I.S. Turgeneva, Naugorsk Highway, Oryol City, Russia
*Corresponding Author: Oksana Valerievna Evdokimova, Oryol State University Named After I.S. Turgeneva, Naugorsk Highway, Oryol City, Russia.
Received: April 23, 2021; Published: July 30, 2021


The substantiation of the necessity of creating healthy food products and their classification are given. Methodological approaches to the creation of healthy food products: fortified, functional and specialized purposes have been formulated.

Keywords: Methodology; Healthy Food Products; Functional Food Ingredients; Biologically Active Additives


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Citation: Oksana Valerievna Evdokimova., et al. “Methodological Approaches to Creating Healthy Food Products”. EC Nutrition 16.8 (2021): 53-58.

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