The Content of Phenolic Compounds and the Antioxidant Activity of Some Types of Nuts Consumed in Food

Borisova, Anna Viktorovna; Макарова, Н. В.; Khamtova, Elvina Khusainovna

doi:10.14258/jcprm.2022029660

Cited by 2 publications

(2 citation statements)

References 29 publications

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“…Обжарка повышает стабильность эмульсии и растворимость белкового изолята. Также данный вид термической обработки применяется для снижения концентрации бензальдегида и пиразина и получения нейтрального вкуса при производстве миндального заменителя молока [2]. При производстве кунжутного аналога молока процесс обжарки снижает кислотность, а также предотвращает появление горечи и мелового привкуса.…”

Section: технологии производства растительного молокаunclassified

Modern technologies for the production of alternative milk from plant products

Shishkina,

Shtovhun,

Klein

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.

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Section: технологии производства растительного молокаunclassified

Modern technologies for the production of alternative milk from plant products

Shishkina,

Shtovhun,

Klein

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Томат Lycopersicon esculentum L. из семейства Solanaceae, насчитывающий более 3000 видов [18] и содержащий много полезных для здоровья соединений, таких как аскорбиновая кислота [19], ликопин, β-каротин, флавоноид, антоцианин [20], используется как в свежем виде, так и в переработанном [21]. В работах [22,23] показано, что плоды томата обладают высокой антиоксидантной активностью, величина которой зависит от сорта.…”

Section: Introductionunclassified

Tomatoes: main uses in the food industry (review)

Efremov

Zharkova

Плотникова

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato processing, containing a large amount of essential substances useful for the human body, including antioxidants (lycopene, β-carotene), vitamins, minerals, will expand the range of products of the "health" group, functional and specialized, to satisfy consumer demand for products that have a preventive effect in the fight against many diseases and create waste-free tomato processing technologies. At the moment, there is a need to develop new competitive technologies using tomatoes, which is of scientific and applied importance for the food industry, primarily for the baking, confectionery and fat-and-oil industries.

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The Content of Phenolic Compounds and the Antioxidant Activity of Some Types of Nuts Consumed in Food

Cited by 2 publications

References 29 publications

Modern technologies for the production of alternative milk from plant products

Modern technologies for the production of alternative milk from plant products

Tomatoes: main uses in the food industry (review)

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