Results of studies of wheat bread for lead content using the additive method

Abuova, A. B.; Rebezov, Мaksim; Mukhamedyarova, L G; Shakirova, S S; Khaimuldinova, Altyngul Kumashevna; Yermakhanova, F. R.

doi:10.1088/1755-1315/677/5/052050

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…The layout and design of food products based on non-traditional types of plant materials will help expand the range of specialized products and have a beneficial effect on health [8][9][10][11]. Undoubtedly, an important stage is the methods' development for product quality control and monitoring of xenobiotics [12][13][14]. Based on the characteristics study of the diet and the needs for basic nutrients, it is possible to create a new type of butter biscuits recommended for the nutrition of women during pregnancy and lactation.…”

Section: Introductionmentioning

confidence: 99%

Butter biscuit technology for specialized nutrition

Ivanova

Никитин

Terentyev

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Flour confectionery products are considered one of the most popular food products, but the nutritional value does not allow them to be included in the diet of people leading a healthy lifestyle. The recent trend is the expansion of the flour confectionery products’ range by imparting functional properties. Considering the worldwide growth in the level of alimentary-dependent diseases, it is urgent to develop butter biscuits of increased nutritional value characterized by a reduced sugar content. Improving the butter biscuits technology by introducing non-traditional types of flour and topinambour processing products into the recipe will make it possible to scientifically approach the problem’s solution of the flour confectionery products’ disadvantage of increased nutritional value and reduced calorie content, improve their assortment and ensure widespread consumption in everyday life. The study presents the research results on the technology development of butter biscuits enriched with dietary fiber, minerals and vitamins. The decrease in the recipe sugar content by replacing its part with topinambour syrup is substantiated, as well as the introduction of barley flour, chickpea flour and topinambour fiber into the recipe. The developed butter biscuits are distinguished by a reduced content of granulated sugar and an increased content of dietary fiber, magnesium, calcium, potassium, and phosphorus.

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Section: Introductionmentioning

confidence: 99%

Butter biscuit technology for specialized nutrition

Ivanova

Никитин

Terentyev

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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show abstract

“…A modern human is exposed to numerous stresses associated with an intensive lifestyle, the impact of aggressive factors of man-made habitat [1][2][3][4][5][6], high rates of urbanization, etc. This led to the need to correct a considerable part of the lifestyle, as well as approaches to nutrition.…”

Section: Introductionmentioning

confidence: 99%

An assessment of a nutritionally appropriate diet for adolescents’ nutrition

Семенов

Никитин

Terentyev

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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A modern human is exposed to numerous stresses associated with an intensive lifestyle, the impact of aggressive factors of man-made habitat, high rates of urbanization, etc. This led to the need to correct a considerable part of the lifestyle, as well as approaches to nutrition. It is especially topical for children and youth, since during this period all the body systems are initiated and formed, ensuring its normal operation throughout the rest of life. One of the key tasks of preserving and improving the health of the population, especially in childhood and adolescence, is the need for balanced nutrition in terms of the proportion of nutrients consumed. These include proteins, fats and carbohydrates, as well as the number of macro- and microelements, such as iron, copper, zinc, etc. We will present an example of calculating the optimal food ration from the point of view of material costs, satisfying the required balanced nutrition of children and adolescents. It is studied by algorithmic means from the standpoint of a statistical approach to the task of the initial physico-chemical data on the composition of the product.

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“…Cobalt (Co), copper (Cu), nickel, iron (Fe), manganese (Mn), zinc (Zn), molybdenum (Mo), and selenium (Se) are vital for living organisms, but can cause serious health complications if consumed above the safe limit [5][6][7][8][9][10]. Other metals such as arsenic (As), cadmium (Cd), chromium, and lead (Pb) are not essential for human health and can cause serious health complications even at low concentrations [11][12][13][14][15][16][17][18][19][20]. Under specific industrial and ecological conditions, metals constitute an important class of toxic substances.…”

Section: Introductionmentioning

confidence: 99%

Heavy Metal Contamination of Natural Foods Is a Serious Health Issue: A Review

et al. 2021

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Heavy metals play an important role in the homeostasis of living cells. However, these elements induce several adverse environmental effects and toxicities, and therefore seriously affect living cells and organisms. In recent years, some heavy metal pollutants have been reported to cause harmful effects on crop quality, and thus affect both food security and human health. For example, chromium, cadmium, copper, lead, and mercury were detected in natural foods. Evidence suggests that these elements are environmental contaminants in natural foods. Consequently, this review highlights the risks of heavy metal contamination of the soil and food crops, and their impact on human health. The data were retrieved from different databases such as Science Direct, PubMed, Google scholar, and the Directory of Open Access Journals. Results show that vegetable and fruit crops grown in polluted soil accumulate higher levels of heavy metals than crops grown in unpolluted soil. Moreover, heavy metals in water, air, and soil can reduce the benefits of eating fruits and vegetables. A healthy diet requires a rational consumption of foods. Physical, chemical, and biological processes have been developed to reduce heavy metal concentration and bioavailability to reduce heavy metal aggregation in the ecosystem. However, mechanisms by which these heavy metals exhibit their action on human health are not well elucidated. In addition, the positive and negative effects of heavy metals are not very well established, suggesting the need for further investigation.

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Results of studies of wheat bread for lead content using the additive method

Cited by 3 publications

References 15 publications

Butter biscuit technology for specialized nutrition

Butter biscuit technology for specialized nutrition

An assessment of a nutritionally appropriate diet for adolescents’ nutrition

Heavy Metal Contamination of Natural Foods Is a Serious Health Issue: A Review

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