The role of magnesium and potassium in preventive and therapeutic nutrition

Погожева, А В; Коденцова, В М; Шарафетдинов, Х Х

doi:10.33029/0042-8833-2022-91-5-29-42

Cited by 6 publications

(2 citation statements)

References 7 publications

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“…The needs of the industry were met by imports (China, Germany, Switzerland, etc.). Since 2014, when the supply of vitamin substances from many countries stopped, there has been a threat to food security [15,16].…”

Section: Resultsmentioning

confidence: 99%

Actual problems of production of functional and specialized food products in the food industry

Evdokimova,

Evdokimov,

Goncharova

et al. 2024

E3S Web Conf.

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The Russian Federation includes 89 regions in which, in accordance with climate and environmental factors, the predisposition of the population to various types of diseases is revealed. A measure to prevent these diseases is the development of biologically active additives, functional and specialized food products. The problem of morbidity of one of the regions of the Russian Federation was studied. This was based on the example of the population of the Orel region where the greatest increase in diseases of the digestive system was detected. The legislative framework of the Russian Federation allows for the production of functional products, but the lack of economic incentives for food industry enterprises and trade organizations does not contribute to the promotion of existing developments and formulations of such products in the consumer market. It is proposed at regional level to reduce the tax rate on functional food products and reduce selling prices. It is recommended to the enterprises of the food and processing industry to enrich food products with biologically active additives. To create scientific and technological centers with the involvement of health authorities, food and processing industry and trade enterprises to develop functional and specialized food products and bring them to consumers.

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Section: Resultsmentioning

confidence: 99%

Actual problems of production of functional and specialized food products in the food industry

Evdokimova,

Evdokimov,

Goncharova

et al. 2024

E3S Web Conf.

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“…For example, semifinished and products from large fish can be made of small or mechanically injured fishcursement or pasty products.Half-finished and highly finished products are produced by fish processing enterprises, saves labor, and the opportunity to comprehensive mechanization of production. The volume of labor in the preparation of catering in food and housing products in this regard is multiplied by several times [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Improving and determining the nutritional technology of minor fish products

Ishniyazova,

Muminov,

Saidmuradova

et al. 2024

BIO Web Conf.

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The work provides basic information about the functional properties of fish culinary products developed on the basis of fresh pike perch and catfish with the addition of powders of plant origin: Jerusalem artichoke flour. Suggestions and recommendations are given for determining the nutritional value of minced fish products by improving the technology for preparing fish cutlets. The effect of herbal supplements from Jerusalem artichoke on the functional and technological characteristics of minced fish cutlets. The nutritional value, amino acid composition of finished products prepared on the basis of fish raw materials with the addition of Jerusalem artichoke powder, flavoring additives and vegetable raw materials were studied. Developments have been developed to introduce new specialized dietary products enriched with high-quality natural food additives. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized fish culinary products for rational and specialized nutrition are substantiated.

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