This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.
This article presents a review of the current diets of various groups of people from schoolchildren and college students to the elderly, as well as the opportunities for the organization of sports nutrition. It also lists the principles of secondary school catering, the specific features of students’ diets, and the dinner arrangements for the elderly. The authors review resources on sports nutrition in Russia because people of various age groups became more interested in a healthy lifestyle, sports, healthy eating, and, as a consequence, healthy food. The article presents a wide review of the nutrition products for the elderly, sportspeople, and students. The article covers the entire range of nutrition problems various groups of people face, including schoolchildren, college and university students, elderly, and sportspeople. The authors provide the workings of the department of the restaurant business of the Plekhanov Russian University of Economics devoted to the organization of healthy eating for various groups of people and the recommendations on diets.
Structural and mechanical features of collagen-containing raw materials and biomaterials that can be used as coatings based on biopolymers are presented. Studies reveal the presence of materials with targeted texture, rheological properties; chemical composition and biocompatibility. In particular, for mycelial fungi.
Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.
The possibility and effectiveness of using sulfur dioxide and hydrogen sulfide as the fuel in lowtemperature fuel cells at the sulfuric acid production site has been investigated. A fuel cell has been designed and constructed using palladium as a catalyst, which enables conversion of the energy of oxidation of sulfur dioxide and hydrogen sulfide to the electric energy. The experimental data showed that the use of hydrogen sulfide and sulfur dioxide as a fuel allows achieving the power of 1.0 and 0.5 mW, respectively. The comparative studies with the use of hydrogen in the same fuel cell resulted in the power of about 2.0 mW, i.e. the use of hydrogen sulfide delivers a performance comparable with that of the hydrogen. The processes of oxidizing of the sulfur containing gases are used in our company in production of sulfuric acid. Oxidation of these gases conducted using the conventional technological processes. The use of these processes to produce energy as a byproduct could be an attractive way to reduce the energy consumption of the whole process. Considering the relatively high power obtained in this work for the sulfur containing gases fed fuel cells, the substitution of conventional oxidation of sulfur containing gases in this technological chain by the fuel cell oxidation, and by-producing the electric energy, could be very profitable for the energy efficiency enhancement of the main production process. In the future work, the design and development of fuel cell catalysts and membranes to enhance the performances of sulfur containing fuel cells will be significant.
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