The article considers the problem of effective and safe ways to disinfect feed from mycotoxins using the adsorption capacity of yeast cell walls. We present the results of the study on yeast cell walls physicochemical properties and adsorption capacity by high performance liquid chromatography, using a reference sample of Trylogy multitoxins, in relation to such mycotoxins as aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol. The obtained results show that yeast cell walls have good adsorption capacity with respect to heavy mycotoxins and poorly absorb to light mycotoxins.
The article presents the results of methodological justification of using an innovative approach to create a database of the chemical composition and nutritional value of food products, outlines trends in the quality of nutrition of the population in the context of the provisions and objectives of the National Food Security Doctrine of the Republic of Belarus on 2030. An algorithm and a model for building a database, basic methodological approaches and principles have been developed taking into account the relationship between the assessment of the chemical composition of food products and the sustainable development of the agrocomplex. It is proposed to use a methodology for assessing the chemical composition and nutritional value of food products when creating an in-information-analytical system for monitoring the quality and safety of food products on the domestic market, which ensures the prompt exchange of information between market entities, EAEU member states and third countries, as well as preventing the emergence of relevant barriers to trade and risks.
The article provides key trends of developing food industry in the world, shows approaches to supporting innovation lines in academic research in the EU and other countries with high level of food security. Theoretical and methodological aspects of the innovative potential and competition in enriched and specialty foods are discussed. The authors show the necessity to develop and introduce scientifically grounded methodology and information support of analyzing, evaluating and forecasting the competitiveness of manufacturers and certain types of produce, which take into account the dynamic development of technologies and innovation on market of enriched and specialty produce and steps aimed at improving the product properties and rational satisfaction of customer preferences. The authors substantiate principles of effective innovation development of enterprises of food industry, including complex realization of innovative potential, detailed and systematic use of all types of innovation, optimization of material and labour use, stable access of economic entities to market data and results of marketing research, guarantee of physical and price accessibility of innovation foods for all categories of the population. Principle mechanisms of their implementation are grounded on the basis of strategic partnership between entities in the technological chain of developing foods of high quality.
In conditions of the current market situation marketing strategy, which covers substantiation, launching the new product to market and its further promotion are as important elements of the efficient enterprise work as product popularization and forming the positive attitude to it on the part of potential audience. Today the topic of healthy life style becomes popular all over the world, one of its component is introduction of functional and specialized foods into the diet. In the Republic of Belarus the demand for such food is also rising. The article provides results of analyzing the overseas experience in promoting foods with innovative composition and puts forward algorithm of marketing substantiation of development of new products of functional and specialized purpose, which was tested by muesli bars as an additional source of food fibre and product without sugar. Practical application of the author’s algorithm, which can be used as an action plan aimed at strategic development of product and includes mechanisms through which advantages of the new product can be brought to customer notice could give an opportunity to attain goals set for the enterprise and identify clearly the outcome of idea realization.
Results of researches on application of firming agents at manufacturing of the tinned production, providing formation of the set structure of fruit and vegetables are resulted. Laws of preservation of structure of tinned fruit and vegetables depending on a kind of used firming agents, regime parametres of processing by them of raw materials, calcium or magnesium maintenances in finished goods are established. Methodical recommendations about application of firming agents of structure of fruit and vegetables are developed at the thermal processing which use will promote improvement of consumer characteristics of a domestic production.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.