Principal Approaches to Design and Optimization of a Diet for Targeted Consumer Groups

About a «digital Twin» of a Food Product

“…The authors use a functional [13], an integral index in a form of an additive convolution, to assess quality and adequacy of a food product.…”

Formulation development of original canned meat and vegetables for healthy nutrition

“…Canned food is extremely popular with consumers, therefore, expanding their range for each enterprise of food and processing industry is a very urgent task. Use of natural vegetal raw materials in the technology of production of canned meat promotes enrichment of products with functional ingredients, increases digestibility, allows to comply with physiological norms of healthy nutrition [1][2][3][4][5][6][7][8].…”

“…Canned dietary and functional products can have significant importance in the complex of measures to prevent detrimental effects of anthropogenic factors and adverse environmental conditions on human health. The purpose of this work was to develop balanced product formulation for healthy nutrition of different population groups, as well as to study the effect of joint and separate introduction of chicken meat, beans, pumpkin, and Brussels cabbage on the quality of original canned meat and vegetable chunks [7][8][9][10][11][12][13][14][15].…”

Microencapsulation of Proteolytic Enzymes for Industrial Application

“…Pepsin activity was determined in the range of pH between 1.5 to 5.0 by the amount of tyrosine as a result of the hydrolysis of casein. Casein was used as a substrate with Gamersten method according to Anson's work [16][17][18][19]. The amount of tyrosine was determined by the spectrophotometric method at a wavelength of 280 nm on an SF-46 spectrophotometer.…”