scholarly journals DEVELOPMENT OF TECHNOLOGY AND THE POTENTIAL OF DRINKS WITH «ANTI-AGE» EFFECT

2021 ◽  
pp. 52-58
Author(s):  
Nataliia Kondratiuk ◽  
Alina Savchenko ◽  
Anna Cherniavska ◽  
Kateryna Sytnik
Keyword(s):  
Shelf Life ◽  
Functional Properties ◽  
Human Body ◽  
Fermented Milk ◽  
Production Method ◽  
Diet Therapy ◽  
Biologically Active ◽  
Mineral Salts ◽  
The Creation ◽  
Product Forms

Modern trends in the creation of drinks provide for the use of various infusions, plant extracts, as well as vitamin and mineral complexes, organic acids and polysaccharides as part of their bases, which allows to ensure the normalization of physiological and metabolic processes in the human body and prevent a number of diseases and syndromes that lead to a decrease in working capacity. The main problems in the creation of various drinking forms are associated with the purification and preparation of water, the dissolution of components and their possible interaction with each other in the packaging unit during storage. Considering the above, it is relevant to create dry concentrates of health-improving drinks with long shelf life. The developed approach and technology is a promising form of drinks to improve the living standards of the population of Ukraine and other countries. The developed products will improve immunity, prevent a number of nutritional diseases, improve dietary intake during diet therapy and help restore micronutrient balance in the human body. It has been established that the physiological value of dry drinks according to the described production method is preserved in finished product forms (sticks with a metallized backing, sachets, sachets with a “zip-fastener” and a metallized inlay, plastic cans with a screw cap and with polymer backing as a control against preliminary opening) the entire recommended shelf life is from 12 to 24 months. The mixture is a convenient form for transportation and preparation. When diluted in liquid media (purified drinking water, mineral water, milk, fermented milk drinks, drinks based on plants, cereals, legumes, tea, coffee, cocoa), the specified functional properties are preserved and improved due to the activation of biologically active substances contained in the mixture and dilution media. The novelty of individual technological solutions and the indicated physiological and functional properties lies in the use of extracts of plants, fruits, berries, vegetables, as well as additionally introduced vitamins, mineral salts, amino acids, hydrolysates and isolates of plant proteins, natural bioenhancers and bioactiators with unique anti -age "effects.

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

MEDIATEXT IS A TOOL THAT DETERMINES THE QUALITY OF INFORMATION

2020 ◽  
Vol 6 (3) ◽  
pp. 158-164
Author(s):  
Navruza Yakhyayeva ◽  
Keyword(s):  
Functional Properties ◽  
Linguistic Features ◽  
Text Linguistics ◽  
Quality Of Information ◽  
The Creation ◽  
Linguistic Units ◽  
Scientific Classification

The quality and content of information in the article media text is based on scientific classification of linguistic features. The study of functional styles of speech, the identification of their linguistic signs, the discovery of the functional properties of linguistic units and their separation on the basis of linguistic facts is one of thetasks that modern linguistics is waiting for a solution. Text Linguistics, which deals with the creation, modeling of its structure and the study of the process of such activity, is of interest to journalists today as a science.

Human Physiology: A Very Short Introduction

2021 ◽  
Author(s):  
Jamie A. Davies
Keyword(s):  
Human Physiology ◽  
Medical Research ◽  
Human Body ◽  
Ethical Issues ◽  
Physiological Mechanisms ◽  
Short Introduction ◽  
Process Information ◽  
Internal Parameters ◽  
The Creation

Human Physiology: A Very Short Introduction explores how the human body works, senses, reacts, and defends itself. Physiology is the science of life. It considers how human bodies are supplied with energy, how they maintain their internal parameters, the ways in which they gather and process information or take action, and the creation of new generations. This VSI examines the experiments undertaken to understand the interplay of the vast variety of physiological mechanisms and principles within us, and analyses the ethical issues involved. It also looks at how enhanced understandings of physiological knowledge can help inform medical research and care.

scholarly journals Results and prospects for the development of scientific research in FSBSI FSVC

2021 ◽  
pp. 15-23
Author(s):  
V. F. Pivovarov ◽  
A. V. Soldatenko ◽  
O. N. Pyshnaya ◽  
L. K. Gurkina
Keyword(s):  
Seed Production ◽  
Plant Protection ◽  
Microspore Culture ◽  
Scientific Research ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Vegetable Crops ◽  
New Varieties ◽  
The Creation

The article reflects the issues of the current state of scientific research at the FSBSI FSVC, shows the directions and prospects for the development of selection and seed production of vegetable crops. The main mission of the selection and seed-growing work of the FSVC is the creation and reproduction of varieties and hybrids of vegetable and melon crops of a new generation, characterized by resistance to abiotic and biotic stressors, high productivity and product quality. One of the main ways to increase the efficiency of the breeding process is the use of modern methods of biotechnology and molecular genetics, which make it possible to obtain new genotypes and reduce the time of breeding. Success has been achieved in the creation of homozygous lines of cabbage, squash, cucumber, carrots. For the first time, it was possible to complete a full cycle of obtaining doubled radish haploids in microspore culture in vitro. The institution pays special attention to immunological research on the resistance of crops and new varieties to diseases, as well as protecting plants from pests and diseases. Phytosanitary monitoring, assessment and selection of resistant genotypes are carried every years. One of the important theoretical and practical problems solved at the institution is the development of environmentally friendly products based on preparations obtained from plants with a high content of biologically active compounds with adaptogenic properties. In the center, a new direction of research in traditional breeding has received significant development - the creation of varieties of vegetable plants with an increased content of biologically active substances and antioxidants, on the basis of which functional products are created. The persistence of modern varieties and hybrids of table carrots, depending on the biochemical composition, has been studied. Methods for enriching vegetable plants with micronutrients are being developed. A large amount of scientific research is being carried out on the development of technologies for the cultivation of new varieties and hybrids, as well as technologies for their seed production. At the branches located in different soil and climatic conditions, hospitals were established to study the interaction of factors controlling soil fertility and the productivity of vegetable crops in agrocenoses (crop rotation, soil treatment systems, fertilizers and plant protection). In general, at the FSBSI FSVC, all research is aimed at developing and improving methods in breeding and seed production of vegetable crops, creating new breeding achievements and developing varietal technologies for their cultivation.

scholarly journals Develop an automated monitoring system that allows the creation of an efficient hydroponic ecosystem, which increases the production of lettuce per square meter

2021 ◽  
pp. 29-35
Author(s):  
Adriana Isela Peña-Montes De Oca ◽  
Pablo Esteban Salazar-Márquez ◽  
Edgardo Emanuel González-Del Castillo ◽  
Ana Bertha López-Laguna
Keyword(s):  
Shelf Life ◽  
Agricultural Production ◽  
Traditional Method ◽  
Physicochemical Characteristics ◽  
Automated System ◽  
Climate Variations ◽  
Hydroponic System ◽  
Production Methods ◽  
Automated Monitoring System ◽  
The Creation

The agricultural production methods of the last decades, have stood out for the use of the spaces, leaving aside even the land, mediating the greenhouses; in order to protect crops from climate variations, pests, raising their quality through better physicochemical characteristics and longer shelf life. The purpose of this work is to develop an automated system by means of materials such as sensors and microcontrollers capable of controlling physicochemical variables in a greenhouse, in order to provide the concentrations of nutrients, for the creation of an efficient hydroponic ecosystem, and standardized for an increase to production, in the cultivation of Romain variety lettuce. It is important to point out that within the hydroponic system, the Romain lettuce variety is harvested, obtaining larger products with an approximate weight of 1200 to 1500 g per piece, compared to those grown by the traditional method whose weights range between 1100 to 1300 g per piece, with a shelf life of 8 days in refrigeration.

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