No abstract

No abstract

In today’s world diseases of alimentary etiology are common. They occur when there is insufficient intake of important essential substances, that include amino acids. Lack of essential amino acids can lead to serious disruptions in vital functions of body. Therefore, development of food products, balanced in amino acid composition, is the most important technological task of food production. Semi-finished products are one of the food groups, that in great demand among the general population. Therefore, these foods are often enriched with disease-preventing nutrients. In addition, creation of products with specified properties allows to reduce cost price due to introducing cheap plant materials into the product. The article provides data on effect of milk thistle powder and flaxseed flour on amino acid composition of meat stuffed chopped semi-finished products. Calculation of parameters of amino acid score and amino acid index in the products is presented. The results of organoleptic evaluation of experimental samples are also presented. During the study, mass fractions of proteins, fats and carbohydrates were determined. Organoleptic evaluation was carried out and energy value of each sample was calculated. Based on obtained data, a comparison was made between control sample and experimental samples in all parameters. In addition, it was found that a test sample containing milk thistle powder is capable of increasing protein content, as well as increasing amino acid index and amino acid score of the product.

The article discusses the relevance and features of using the “Bio-Tone” technology. The proposed technology provides a comprehensive waste-free processing of milk in a closed technological cycle, which has a scientifically proven and practically confirmed therapeutic and health-improving effect on the human body, surpassing the effect of traditional dairy products. Due to the use of complex carbohydrates in the recipe, saturation is felt longer, and due to the production technology, the protein fraction of the product is highly accessible to the human body. Pectin acts as a thickener for jelly, as well as a functional component – enterosorbent.

Using vegetable raw materials in a fresh or processed form is of concern for food production sphere. A wide range of useful nutrients comprising fresh gourds crops, which grow in southern federal region, determines the prospects for their processing. The present article lists materials devoted to the issue of widening the range of functional properties of fermented products. The article substantiates the necessity processing fermented products which were enriched with indispensable nutrients using the innovative vegetable raw material. To this end a production technology for fermented bioproduct with addition of gourds concentrates was developed. Gourds crops’ pulp is rich in food fibers, antioxidants, vitamins and folic acid. However, owing to seasonal cultivation, it is relevant to concentrate gourds’ pulps favouring to moderate temperature conditions under vacuum. Researches were conducted in the laboratory of the Department of Food Production Technology, Volgograd State Technical University. The material for studying was represented by biologically active additives “Euflorin-B” and “Euflorin-L”, yoghurt DVS-sourdough “Lactoferm ECO”, gourds pulps – watermelon’s, pumpkin’s, melon’s, – and also experimentally received samples of sour-milk clumps, concentrates and bioproduct. During the research, a selection of probiotic bacterial means was made. Technology of preparing the gourds concentrates was made and their nutrition value was assessed, including carbohydrate richness and measuring of sweetness. The recipe of innovative fermented bioproduct was optimized. The possibility of gourds processing was scientifically justified. It was also proved that gourds’ concentrate can be used to produce innovative fermented products for usual and dietary purposes.

In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding methods for the production of complex and combined cheese products, economic – reduction of a milk consumption rates due to involvement secondary raw materials, ecological – minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly "filling" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the "filling" in а ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly "filling" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the "filling" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.

Background: Potential years of life lost (PYLL) rate describes the number of years lost due to preventable premature death in a population. This is equal to the loss of human capital. Cause-specific PYLL-rates provide information for public health policy. Methods: PYLL-rate is calculated as an absolute difference between the age at death and the assumed length of life. Causes of preventable deaths are defined and classified according to International Classification of Diseases version 10 (ICD-10) as determined by World Health Organization. PYLL rate is age-standardized and expressed per 100,000 persons. Organization for Economic Cooperation and Development (OECD) standard of 70 years was applied as the expected length of life in Saint Petersburg (Russia), Edmonton (Canada), and Helsinki (Finland). Results: There were very big differences in PYLL rates of all causes of death between the countries compared. Total PYLL-rates were the lowest in Helsinki, slightly higher in Edmonton, and the highest in Saint Petersburg. The intercity differences in the total of PYLL-rates were considerably smaller among women than men. In each city, the three most prevalent causes of premature death were injuries, cancer and cardiovascular diseases. Magnitudes of these causes varied between the three cities. Conclusions: PYLL rate provides comparable and sensitive information about the health related well-being of a population concerning all preventable causes of death as well as cause-specific premature deaths. The study demonstrates that the reduction of cause-specific PYLL-rates is possible. It provides supplementary information for planning of health policies and evaluation of effectiveness of past interventions. Results demonstrate that these actions need to differ between countries and localities. I. Krasilnikov et al.

No abstract