Development of new types of functional meat and vegetable semi-finished products with prebiotic effect
Currently, the development of functional food products of a preventive orientation, including for personalized nutrition, adequately providing the human body with the main sources of essential substances – essential amino acids, fatty acids, vitamins, micro-, macroelements and dietary fibers, is of...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-01-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1405 |
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| author | Al. Al. Savchenko Al. Al. Borisenko L. Al. Borisenko Al. Al. Borisenko V. G. Razinkova Al. Vl. Rudkovsky G. S. Anisimov A. G. Khramtsov |
| author_facet | Al. Al. Savchenko Al. Al. Borisenko L. Al. Borisenko Al. Al. Borisenko V. G. Razinkova Al. Vl. Rudkovsky G. S. Anisimov A. G. Khramtsov |
| author_sort | Al. Al. Savchenko |
| collection | DOAJ |
| description | Currently, the development of functional food products of a preventive orientation, including for personalized nutrition, adequately providing the human body with the main sources of essential substances – essential amino acids, fatty acids, vitamins, micro-, macroelements and dietary fibers, is of particular relevance. The article presents the results of the development of formulations of functional meat-vegetable semi-finished products with a balanced nutrient composition, prebiotic effect, high organoleptic properties and increased yield. The high level of nutritional and biological value of the developed semi–finished products, preventive orientation and reduced cost are achieved through a combination of raw materials of animal and vegetable origin, the inclusion of an innovative food ingredient in the formulations - milk molasses with lactulose and the use of modern computer modeling tools. |
| format | Article |
| id | doaj-art-48a06572ee8e463ab731842539445f97 |
| institution | DOAJ |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-01-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-48a06572ee8e463ab731842539445f972025-08-20T03:20:43ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-01-010311912710.37493/2307-910X.2022.3.111403Development of new types of functional meat and vegetable semi-finished products with prebiotic effectAl. Al. Savchenko0Al. Al. Borisenko1L. Al. Borisenko2Al. Al. Borisenko3V. G. Razinkova4Al. Vl. Rudkovsky5G. S. Anisimov6A. G. Khramtsov7North Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityNorth Caucasus Federal UniversityCurrently, the development of functional food products of a preventive orientation, including for personalized nutrition, adequately providing the human body with the main sources of essential substances – essential amino acids, fatty acids, vitamins, micro-, macroelements and dietary fibers, is of particular relevance. The article presents the results of the development of formulations of functional meat-vegetable semi-finished products with a balanced nutrient composition, prebiotic effect, high organoleptic properties and increased yield. The high level of nutritional and biological value of the developed semi–finished products, preventive orientation and reduced cost are achieved through a combination of raw materials of animal and vegetable origin, the inclusion of an innovative food ingredient in the formulations - milk molasses with lactulose and the use of modern computer modeling tools.https://msi.elpub.ru/jour/article/view/1405functional foodsprebioticslactulosenutrient balancemilk molassespersonalized nutrition |
| spellingShingle | Al. Al. Savchenko Al. Al. Borisenko L. Al. Borisenko Al. Al. Borisenko V. G. Razinkova Al. Vl. Rudkovsky G. S. Anisimov A. G. Khramtsov Development of new types of functional meat and vegetable semi-finished products with prebiotic effect Современная наука и инновации functional foods prebiotics lactulose nutrient balance milk molasses personalized nutrition |
| title | Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
| title_full | Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
| title_fullStr | Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
| title_full_unstemmed | Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
| title_short | Development of new types of functional meat and vegetable semi-finished products with prebiotic effect |
| title_sort | development of new types of functional meat and vegetable semi finished products with prebiotic effect |
| topic | functional foods prebiotics lactulose nutrient balance milk molasses personalized nutrition |
| url | https://msi.elpub.ru/jour/article/view/1405 |
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