scholarly journals Development of beverage technology for athletes with the addition of whey proteins

2020 ◽  
Vol 22 (94) ◽  
pp. 61-65
Author(s):  
O. Krasulya
Keyword(s):  
Whey Proteins ◽  
Viscosity Index ◽  
Experimental Studies ◽  
Component Composition ◽  
The Body ◽  
Theoretical Research ◽  
Whey Protein Concentrate ◽  
Model Sample ◽  
The Stability ◽  
Positive Effect

The article substantiates the relevance of developing a new drink technology for sports nutrition. The combination of milk base has an obvious positive effect on the body and enrichment with the necessary plant components. According to the formula of balanced nutrition of athletes engaged in strength sports, the daily amount of necessary macronutrients was calculated. The aim of the work was to develop a milk drink with nutrients. Their content in a portion of 500 g will cover the daily requirement by more than 10 %. Taking into account theoretical research, the component composition of the drink for athletes is substantiated. The expediency of adding whey protein concentrate obtained by ultrafiltration has been proved. According to the results of experimental studies of the dynamic viscosity index, a rational amount and type of carbohydrate component in the beverage has been established. With the addition of maltodextrin in the amount of 8 %, a viscous-fluid consistency of the model sample is observed. Тhe recommended limit on the amount of carbohydrates in beverages for athletes, namely an average of 10…12 %, taking into account the lactose content in milk-based about 4.0…4.5 %. The addition of soybean oil to the composition of the drink recipe for athletes is justified. A rational amount of lecithin emulsifier has been established to ensure the stability of the emulsion of the finished product. The composition of the milk drink recipe for athletes is given, which additionally includes a multivitamin premix, creatine monohydrate, dry extract of safflower leaflet, flavoring. The calculation of the nutritional and energy value of the developed drink was performed and the assessment of the satisfaction of the daily requirement for minerals and vitamins when drinking the drink in the amount of 500 g (1 serving) was performed. Consumption of the developed drink by the athlete who is engaged in power sports, in the amount of 500 g per day will provide the body with the necessary nutrients by more than 10 %.

scholarly journals Effects of Core Stability Exercises, Lumbar Lordosis and Low-Back Pain: A Systematic Review

2021 ◽  
Vol 5 (1) ◽  
pp. 17-23
Author(s):  
Gojko Skundric ◽  
◽  
Veljko Vukicevic ◽  
Nikola Lukic ◽  
◽  
...  
Keyword(s):  
Low Back Pain ◽  
Back Pain ◽  
Lower Back Pain ◽  
Lumbar Lordosis ◽  
The Body ◽  
Core Stability ◽  
Low Back ◽  
Lower Back ◽  
The Stability ◽  
Positive Effect

Core stability has a very positive effect on the prevention of lumbar lordosis and lower back pain. The main focus of this paper was on a review of the available literature on the influence of trunk stability on lower back pain and lumbar lordosis. The two electronic databases researched for collecting articles are PubMed and ScienceDirect. A search was conducted by title, taking a predefined combination of the following keywords into account: low back pain, core stability, training, sports. Screening processes are summarized through a PRISMA flow chart. 408 studies were identified, of which 20 met the inclusion criteria. It was concluded that exercise on the stability of the pelvic nucleus and muscles is recommended as the simplest and most favorable prevention of lower back pain and lumbar lordosis. The stability of the nucleus helps to overcome the main causes and deprive the body of functional disorders and pain.

scholarly journals Optimization of the process of mixing liquid-phase heterogeneous products

2021 ◽  
Vol 83 (1) ◽  
pp. 204-210
Author(s):  
L. E. Glagoleva ◽  
N. P. Zatsepilina ◽  
M. V. Kopylov ◽  
S. O. Rodionov
Keyword(s):  
Software Package ◽  
Raw Materials ◽  
Food Additives ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Good Health ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

scholarly journals Influence of a nine-day alpine ski training programme on the postural stability of people with different levels of skills

2016 ◽  
Vol 8 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Michał Staniszewski ◽  
Przemysław Zybko ◽  
Ida Wiszomirska
Keyword(s):  
Ankle Joint ◽  
Postural Stability ◽  
Training Programme ◽  
The Body ◽  
Training Camp ◽  
Alpine Skiers ◽  
The Stability ◽  
Induced Changes ◽  
Positive Effect ◽  
Different Levels

SummaryStudy aim: In alpine skiing, balance is one of the key elements that determine the effectiveness of the ride. Because of ski boots, the foot and ankle joint complex is excluded from the process of maintaining the stability of the body. The aim of the study was to determine to what extent a few days of skiing activities and the level of technical skills affect the skiers’ level of postural stability. Material and methods: The study involved 10 beginner (20.7 ± 1.1 years, 76.4 ± 8.7 kg, 184.4 ± 6.1 cm) and 10 advanced (20.5 ± 0.5 years, 80.5 ± 13.7 kg, 184.5 ± 9.5 cm) skiers, who participated in a nine-day ski training camp. Measurements of the postural stability were taken on the first and last days of the camp, on an AccuSway (AMTI, USA) stabilometric platform. Results: In both groups, a significant (p < 0.05) improvement in stability was observed after the training camp only while standing in ski boots. While standing on two feet, the participants were more stable barefoot (p < 0.05), and when standing on one foot they were more stable in the ski boot trial (p < 0.05). Conclusions: Skiing had a positive effect on the postural stability only in measurement conditions that were similar to those in which this stability was practiced, i.e. in measurements involving ski boots. The restriction of mobility within the ankle joint significantly influenced the training-induced changes in the postural stability of both beginner and advanced alpine skiers.

scholarly journals The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

2015 ◽  
Vol 15 (4) ◽  
pp. 997-1008
Author(s):  
Małgorzata Tabaszewska ◽  
Tadeusz Grega ◽  
Dorota Najgebauer-Lejko ◽  
Grażyna Jaworska
Keyword(s):  
Storage Stability ◽  
Whey Proteins ◽  
Thiobarbituric Acid ◽  
Whey Protein Concentrate ◽  
Oil Emulsion ◽  
Oil Emulsions ◽  
The Stability ◽  
Cosmetic Emulsions ◽  
Stability Of Water ◽  
Water In Oil Emulsion

Abstract The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological stability of the water-in-oil emulsion was studied during 16-week storage at ~20°C at 4-week intervals. All determined features were significantly affected by the supplementation. The most beneficial as regards storage stability was the emulsion with 5% of WPC 80. This treatment was the most resistant to oxidative changes showing low increase of the concentration of conjugated diene hydroperoxides (from 0.92 to 1.04 mg g-1) and of the thiobarbituric acid reactive substances (from 0.83 to 1.37 mg malondialdehyde g-1) as well as only slight increment (by 0.47 log CFU g-1) of the microorganisms number during storage. Thus, the results of the present study revealed that whey proteins can be applied in the proper amount to produce cosmetic emulsions composed of natural ingredients and with reasonable storage stability.

scholarly journals Dynamics of morphological and biochemical indicators of blood of sucking piglets at different levels of iodine citrate in sows rations

2018 ◽  
Vol 20 (84) ◽  
Author(s):  
R. V. Hunchak ◽  
H. M. Sedilo
Keyword(s):  
Biochemical Parameters ◽  
Experimental Studies ◽  
The Body ◽  
Control Group ◽  
Metabolic Reactions ◽  
Hematological And Biochemical Parameters ◽  
Physiological Values ◽  
High Bioavailability ◽  
Positive Effect

The article presents the results of experimental studies on the determination of the influence of iodine citrate on hematological and biochemical parameters of blood of sucking piglets. It was established that hemopoiesis and metabolic reactions in pigs depend on the level of Iodine in the sows, and in the later period (the 10th day) and from the receipt of the biometal as part of the prestarter. Iodine, in nanocitate form, at the expense of high bioavailability and chemical activity, provided the need for thyroid gland in it in much less quantities than the amounts recommended for pregnant and lactating sows in the form of potassium iodide. It has been established that at the admission to the body of a sow 0.095–0.19 mg/kg of feeding of iodine in a nanocyte form (1/4–1/2 of the recommended amount of iodine in the form of CI), its positive effect on hemopoiesis and metabolic processes in newborn piglets is peculiar (increased number of red blood cells, hemoglobin content, high percentage of lymphocytes, increases in the concentration of total protein and in particular albumin, against the backdrop of growth in blood plasma levels of CSF, the concentration of hormones T3 and T4 is quite stable. A higher dose in the premix of iodine citrate (1 : 1) is irrational and most likely undesirable, since against the background of inhibition of this group of erythropoiesis, eosinophilia and lymphopenia, the protein synthesis function decreases and the activity of AlAT, AsAT increases. Hematological and biochemical parameters of blood of piglets obtained from sows, which received a minimum amount of iodine in the form of citrate (0.1 : 1) with premix, did not undergo significant changes, were within the limits of physiological values, although in comparison with the animals of the control group, and particularly, the piglets of the group D2 and D3 tended to decrease (growth). Consequently, iodine citrate as a source of iodine for pregnant and subsistence sows can be recommended in the amounts: 0.095–0.19 mg/kg and 0.125–0.25 mg/kg feed.

scholarly journals DEVELOPMENT OF THE COMPONENT COMPOSITION OF THE BIODEGRADABLE LIQUID LUBRICANT FOR SAW CHAINS

2021 ◽  
Vol 3 (56) ◽  
pp. 70-82
Author(s):  
Viktor I. ZHORNIK ◽  
◽  
Andrey V. ZAPOLSKY ◽  
Anton V. IVAKHNIK ◽  
Alexander M. PARNITSKY ◽  
...  
Keyword(s):  
Kinematic Viscosity ◽  
Viscosity Index ◽  
Component Composition ◽  
Sedimentation Stability ◽  
Refined Oil ◽  
Group Iii ◽  
Liquid Lubricant ◽  
Calcium Sulfonate ◽  
Optimization Parameters ◽  
The Stability

The procedure of working out of the component composition of the biodegradable liquid lubricant for the saw chains is shown. The experimental statistical mathematical model is developed for the optimization of the formulation of the main base taking into account the necessary viscosity and temperature parameters. At the same time the kinematic viscosity of the base body at the temperature of 40 °C and its pure point are chosen as the optimization criteria and the following three factors are used as the optimization parameters: the content of vegetable (rapeseed) oil in the composition, the viscosity of mineral oil at the temperature of 40 °C and the content of an adhesive additive in the base composition. The component composition of the lubricant is adjusted to achieve the required level of tribological properties of the saw chain oil and to ensure the stability of all its characteristics during storage (at least 12 months) and operation at a given level of biodegradability (at least 90 %). In particular, the biodegradable calcium sulfonate grease OIMOL KSC BIO was selected as an additive to improve tribological parameters. The special adhesive additive for vegetable oils of the Petrolad 484BD brand is used to increase the sedimentation stability, and the highly refined oil of group III according to the API standard is recommended to use as a mineral component. The developed lubricant has the following characteristics: density at 15 °C — 926 kg/m3, kinematic viscosity at 40 °C — 47.3 mm2/s, kinematic viscosity at 100 °C — 9.9 mm2/s, viscosity index — 202, pour point — –28 °C, flash point — 272 °C, critical load — 872 N, welding load — 1,600 N, wear index at 200 N — 0.39 mm, biodegradability — 93 %.

scholarly journals Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 548 ◽  
Author(s):  
Paulina Bierzuńska ◽  
Dorota Cais-Sokolińska ◽  
Asli Yiğit
Keyword(s):  
Whey Protein ◽  
Water Retention ◽  
Storage Stability ◽  
Whey Proteins ◽  
Viscosity Index ◽  
Whey Protein Concentrate ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Probiotic Yogurt ◽  
Sensory Features

Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.

COMPETENCE APPROACH – PROJECTIONS IN EDUCATION

2020 ◽  
Vol 11 (1) ◽  
pp. 62-66
Author(s):  
Krasimira Dimitrova ◽  
Keyword(s):  
Learning Process ◽  
Education System ◽  
Theoretical Research ◽  
Current Generation ◽  
Positive Effect

The current generation is facing a number of challenges related to their future. The education system is looking for adequate ways to change and adaptively focus the learning process. The application of a competency approach in education has a positive effect. The article attempts to explain the essence of the competency approach and its projections in the preparation, education and upbringing of children and students. Basic elements that are leading in organizing the learning process are outlined. Concepts necessary for subsequent theoretical research and methodological formulations are defined.

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

Substantiation the machine with a basket for the application of mineral fertilizers and other bulk materials with the upper arrangement of the feeding device

2019 ◽  
pp. 37-43
Author(s):  
Fesenko, H.
Keyword(s):  
Fat Body ◽  
Mineral Fertilizer ◽  
The Body ◽  
Mineral Fertilizers ◽  
Analytical Mechanics ◽  
Bulk Materials ◽  
The Stability ◽  
Working Bodies ◽  
The Relationship ◽  
Stable Flow

Purpose. Increasing the uniformity of distribution of mineral fertilizers and other bulk materials due to the stability of their feed from the body to the spreading working bodies using the top feeder. Methods. The following methods are used to achieve this aim: the method of comparing the differences between individual groups of fertilizers, the method of analyzing the properties of a new technical system, the method of functional inventiveness, and the methods of theoretical and analytical mechanics. Results. The traction body of the conveyor of the upper feed of the body fat body machine for mineral fertilizers and other bulk materials was substantiated and the relationship between the height of its scrapers and the distance between them was established, as well as the nature of the mineral fertilizer pressure on the curvilinear wall of the body. In addition, the design of the advanced body fertilizer spreader is justified, which ensures a stable flow of fertilizers from the body due to the improvement of the top feeder. Conclusions. Because of the conducted researches, the advantages of machines equipped with top feeder are found. They create the conditions for the forced feeding mineral fertilizers and other loose materials from the container to the distribution bodies, which is a prerequisite for their evenness on the surface. With this, the imperfection of known machines with the top feeder constrains their introduction into agricultural production. On this account, a more thoroughly constructed solution of the body feeder of the top feed is substantiated, in which the conveyor provides a stable supply of fertilizers from the body with reduced energy consumption during operation. Keywords: analysis, feed, upper device, conveyor, stability, fertilizers, flow ability, body.

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