DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING
At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first plac...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/119 |
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| Summary: | At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown. |
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| ISSN: | 2414-438X 2414-441X |