Переэтерификация как альтернативный способ модификации жиров, свободных от трансизомеров

Oksana A. Ivashina 
Postgraduate Student of the Department of Technology of 
Fats, Biochemistry and Microbiology, Kemerovo Institute of 
Food Science and Technology (University), 47, Boulevard 
Stroiteley, Kemerovo, 650056, Russia; Head of
Innovative Technological Laboratory, Eurasian Foods JSC 
(Karaganda Margarine Plant), 77/2 – 30, Ermakova St.,
Karaganda, 
100004, 
Republic 
of 
Kazakhstan,
phone: [phone] 
Lyubov V. Terechuk 
Dr. Sci. (Eng.), Professor, Head of the Department of Tech-
nology of Fats, Biochemistry and Microbiology, Kemerovo 
Institute of Food Science and Technology (University), 47, 
Boulevard Stroiteley, Kemerovo, 650056, Russia,
phone: [phone], e-mail: terechuk_l@ mail.ru 
Kseniya V. Starovoitova 
Cand. Tech. Sci., Senior Lecturer of the Department of Tech-
nology of Fats, Biochemistry and Microbiology, Kemerovo 
Institute of Food Science and Technology (University), 47, 
Boulevard Stroiteley, Kemerovo, 650056, Russia,
phone: [phone] 
Marina A. Tarlyun 
Postgraduate Student of the Department of Technology of 
Fats, Biochemistry and Microbiology, Kemerovo Institute of 
Food Science and Technology (University), 47, Boulevard 
Stroiteley, Kemerovo, 650056, Russia; Master Technologist, 
Holding Company “Commonwealth”, 1, Kuzovatkina Str., 
Nizhnevartovsk, Khanty-Mansiysk AO, 628606, Russia, 
phone: + 7 [phone] 
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