Untitled

Tamova, M. Yu.

doi:10.22377/ajp.v11i02.1270

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…O. N. Krasulya et al (2015) examined the question of designing multi-component food products with consideration for information about actual values of functional-technological properties (FTP) of main raw materials and ingredients, kinetics of biochemical and colloid processes, analytical and empirical dependencies [10]. The study [11] proposes to use neural network technologies. A program in the high-level language Object Pacal was developed to design gerodietetic bread compositions [12].…”

Section: Resultsmentioning

confidence: 99%

The methodology of food design. Part 1. The individual aspect

Prosekov

2020

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

Innovative technologies for food raw material processing and food production are becoming globally important within the framework of modern biotechnology. The need to create a universal methodology for food design and the importance of its implementation in different lines of human life activity are obvious. Within the paradigm of modern biotechnology, personalized diets that take into consideration the genetic characteristics of consumers are becoming more and more popular. Nutrition science deals with the development of this direction. It is divided into nutrigenetics and nutrigenomics. Nutrigenetics investigates an effect of modifications in genes on absorption of metabolites, nutrigenomics investigates how food components affect the work of genes. In this work, we consider mutations that influence the assimilation of metabolites and contribute to nutrigenetic research. The work is aimed at finding and studying genes responsible for eating behavior. Methods of analysis of genetic polymorphisms and modern achievements of nutrigenetics in the development of personalized nutrition are considered. The review allowed us to find and describe the genes that influenced human eating behavior: the role of genes, their localization, polymorphisms affecting the metabolism of nutrients and food preferences are indicated. Thirty four genes that influence eating behavior were identified, and significant shortcomings of current methods / programs for developing personalized diets were indicated. Weaknesses in the development of nutrigenetics were identified (inconsistency of data on SNP genes, ignoring population genetics data, information that is hard for consumers to understand, etc.). Taking into consideration all shortcomings, an approximate model for selecting a personalized diet is proposed. In the future, it is planned to develop the proposed model for making up individual diets.

show abstract

Section: Resultsmentioning

confidence: 99%

The methodology of food design. Part 1. The individual aspect

Prosekov

2020

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

show abstract

“…Bondar and Chmilenko 216 present quality prediction in the steel production process based on chemical composition. Koneva et al 217 address the quality prediction of organoleptic properties in food processing. Abdullah et al 218 present a control strategy for a CSTR using ANN and manipulating the input feed composition.…”

Section: O N S I D E R I N G T H E S E T O F C L a S S E Smentioning

confidence: 99%

Machine Learning Algorithms Used in PSE Environments: A Didactic Approach and Critical Perspective

Fuentes-Cortés

Flores‐Tlacuahuac

Nigam

2022

Ind. Eng. Chem. Res.

View full text Add to dashboard Cite

This work addresses recent developments for solving problems in process systems engineering based on machine learning algorithms. A general description of most popular supervised and unsupervised learning algorithms is presented, as well as the applications addressed in the current literature. Because of their wide usage and potential applications, support vector machines and neural networks are addressed as special cases. The approach used is fundamentally didactic. Therefore, several of the references included are recommendations for novice readers interested in entering the area of machine learning and data science. The applications were selected considering simplicity, popularity of the application, and accessibility for inexperienced readers, but with knowledge of the process systems engineering area. Finally, a critical perspective for future development and applications is provided. Epistemological issues and modeling limitations are discussed in order to analyze the real significance of data-driven strategies as well as a questioning of academic marketing in recent years.

show abstract

“…и др. предложили использование информационных технологий, для конструирования многокомпонентных пищевых рецептур с помощью линейных, экспериментальных и статистических методов программирования или объектно-ориентированного подхода [16].…”

Section: результаты патентно-информационного поискаunclassified

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Некрасова

Попов

2020

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

show abstract

Untitled

Cited by 3 publications

References 0 publications

The methodology of food design. Part 1. The individual aspect

The methodology of food design. Part 1. The individual aspect

Machine Learning Algorithms Used in PSE Environments: A Didactic Approach and Critical Perspective

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Contact Info

Product

Resources

About