Grain and cereal expand the range of fermented dairy biosystems. For instance, extrusion flour is rich in protein. Its ability to swell form colloidal systems increases biological value final product while stabilizing its consistency. However, plant component complicates sensory assessment because traditional descriptors are not enough, visualization provided by profilograms. The new approach makes it possible assess profile complex research featured five samples polycomponent with different...

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk diseases. The aim this study was to investigate possibility using whey protein hydrolysate (WPH) pumpkin pectin as ingredients in mousse, evaluate mousse’s antioxidant hypotensive activities vitro, long-term intake mousse samples progression hypertension spontaneously hypertensive rats (SHRs) microbiome status Wistar with antibiotic-induced dysbiosis. experimental vitro...

Whey protein hydrolysates (WPHs) are one of the most promising sources biofunctional peptides with such beneficial properties as antioxidant, antihypertensive, anti-inflammatory and others. WPHs also could be used foaming agents for aerated products (e.g., milk shake type drinks). However, WPH alone has a bitter taste foamed should stabilized by additional ingredients. Here, we present composition including three polysaccharides—pumpkin pectin, sodium alginate ι-carrageenan—used foam...

Bioinformatics was used to design a procedure for industrial enzymatic proteolysis of cheese whey. The specificity rules commercial enzymes were applied in silico whey proteins. pattern antigens considered, along with molecular descriptors bitter taste, antioxidant capacity, and anti-hypertensive activity. main objective obtain hydrolysates reduced antigenicity satisfactory sensory properties; an additional goal characterize their bioactivity profiles. Protamex/Alcalase mixtures first as...

Absract. Introduction. With the advent of membrane filtration technologies, milk whey stopped being a “by-product” cheese, cottage and casein production. The combination various whey-processing e.g. enzymatic hydrolysis fractionation, made it possible to obtain concentrates, isolates, hydrolysates proteins with biologically active effects. Study objects methods. article features research results Russian foreign scientific teams in development functional antidiabetic ingredients from...

The aspects of component visualization the antimicrobial triterpenoids (betulin) additive, both on surface and in bulk polymer, constituting food film packaging, are considered. This paper presents new knowledge about morphology structure modified films using three independent methodological approaches: optical microscopy; a histological method adapted to packaging materials; attenuated total internal reflection (ATR) spectroscopy infrared region with Fourier transform. use these methods...

For the food industry, technologies for processing secondary raw materials are of interest. Curd whey is a typical complex bioproduct. It has high acidity, so it difficult to recycle. The scope use curd limited. There from cheese. In manufacture rennet cheese, formed, which successfully processed. technology cheese can only partially be applied cottage particular, ultrafiltration used concentration protein. protein concentrate hydrolyzed. after proteolytic biocatalysis higher potential in...

One of the key factors while developing nutritional supplements is their bioavailability. To determine it, expensive and timeconsuming clinical studies developed products are necessary. Using in silico methods may speed up reduce costs such studies. The purpose this study to develop an approach predicting integral bioavailability enteral nutrition (ENPs) based on a comprehensive analysis matrices components indicators. includes empirical comparative statistical matrix studied ENPs...

Balanced nutrition is an important stage that often defines the outcome of treatment process for many diseases. The demand therapeutic increases as disease diagnostics becomes more successful. As a result, development and production dietary food formulas priority task domestic producers, especially in conditions import substitution. In fact, European Union United States remain Russia’s key suppliers enteral products: 90% this market belongs to foreign companies. Ingredients products also...

Российский рынок специализированного питания на 97 % состоит из импортной продукции, что диктует необходимость расширения области исследования и создания отечественных аналогов. Для разработки качественного сбалансированного состава продукта энтерального в первую очередь оценивается потребность организма белке, а затем необходимом количестве углеводов, жиров, витаминов микроэлементов. При недостаточном поступлении белков с пищей выработка энергии может происходить за счет белковых резервов...

Pectins can modify structural and mechanical properties of fermented dairy products. The article introduces a new approach to determining the applicability pectins from various bioresources for this purpose. sources were ranked in descending order within each target technological based on their molecular characteristics physicochemical parameters. This revealed optimal particular pectin samples obtained sugar beet pulp, citrus peels, apple pomace, sunflowers, pumpkin carrot cake, potato...