دورية أكاديمية
Development of technological solutions for creating nutritional support for the body
| العنوان: | Development of technological solutions for creating nutritional support for the body |
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| المؤلفون: | Simakova I. V., Strizhevskaya V. N., Nosacheva N. P., Bolotova N. V., Larina M. V., Romanova O. V. |
| المصدر: | Vestnik MGTU, Vol 25, Iss 3, Pp 239-247 (2022) |
| بيانات النشر: | Murmansk State Technical University, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:General Works |
| مصطلحات موضوعية: | flavonoids, preservation of minor components, nutritional status, флавоноиды, сохранение минорных компонентов, нутритивный статус, General Works |
| الوصف: | Priority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moisture content should act as nutritional support in preventive medicine. In the process of research, technological solutions have been developed that preserve the native potential of vegetables and fruits, providing the maximum concentration of substances to create nutritional support for the human body in various conditions. The safety of food components labile in the technological process (chlorophyll, quercetin flavonol and the total amount of phenolic compounds) has been studied on the example of vegetable biscuits (in the initial raw material composition and in the finished product). The studies have been carried out by reverse-phase high-performance liquid chromatography on a Dionex Ultimate 3000 chromatograph (Thermo Scientific, USA). The selected dehydration method meets the requirements for the preservation of biologically active substances and allows one to control the rate of dehydration, minimize the loss of active components and ensure the invariance of the native properties of the raw material (preservation of the structure of the cell membrane inherent in the organoleptic characteristics of the raw material), structural and mechanical characteristics of the product acceptable to the consumer. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Russian |
| تدمد: | 1560-9278 1997-4736 |
| Relation: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2143; https://doaj.org/toc/1560-9278; https://doaj.org/toc/1997-4736 |
| DOI: | 10.21443/1560-9278-2022-25-3-239-247 |
| URL الوصول: | https://doaj.org/article/8f89353ac8194468a5dd2daa9d96ae64 |
| رقم الأكسشن: | edsdoj.8f89353ac8194468a5dd2daa9d96ae64 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 15609278 19974736 |
|---|---|
| DOI: | 10.21443/1560-9278-2022-25-3-239-247 |