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- ДокументChelate forms of biometalls. Theoretical aspects of obtaining and characteristics(2017) A. Kapustyan, N. ChernoThe problem of microelements bioavailability is highlighted and the correct ways of its solution are substantiated as a result of generalization of theoretical aspects of obtaining of the biometals chelate forms. The characteristics of the main biogenic elements, their physiological significance, electrochemical properties are presented. The main examples of the participation of biometals in various biological processes are given. The properties and the structure peculiarities of biometals coordination complexes are considered in detail. It is shown that in obtaining of biometals chelate forms, there is the mutual selectivity and the affinity of biometals and ligands. The main factors of obtaining a hard metal complex are given. Potential bioligands for obtaining bioavailable forms of microelements are detailed. Among them there are amino acids, peptides, proteins, nucleic acids, carbohydrates. The possible character of complexation depending on the nature of the bioligand is indicated. Practical examples of preparation of biometals mixed ligand complexes are given. The expediency of using metabolic products and processing of lactic acid bacteria as promising components of mixed ligand chelate complexes is substantiated. These substances contain in their composition a mass of potential donor atoms that are capable to form covalent and coordination bonds with biomethalles, and also possess high biological and immunotropic activities. The use of this system in the biocoordination compounds of the "metals of life" can provide a synergistic effect of the components, significantly to expand the range of their physiological activity and to increase the degree of assimilation by the body.
- ДокументСomparison of the quality micronutrient compound of recommended daily intakes and the second type diabetes patients’ diet(2017) J. Kozonova, L. Telegenko, N. StavnichaThe comparative analysis of the micronutrient diet compositions of the patients with type II diabetes and healthy people were held. It was found that in a diet it is necessary to enrich the following micronutrients: B vitamins, biotin, vitamin A, E, D, C, minerals magnesium, zinc, calcium, selenium, manganese, chromium, sulfur. At the same time, it is necessary to reduce the content of sodium, iron and fluoride. You can find the recommendations for the creation of software for the development of individual diets for the prevention and treatment of diabetes type II. In addition to these selected criteria (Micronutrient) it is recommended to enter the following: the total number of proteins, fats, carbohydrates, as well as the minimum content of omega-3 fatty acids, and the maximum content of simple carbohydrates and starch. The analysis of the chia seeds chemical composition on the content of diabet essential micronutrients were held. It is shown that the use of chia seeds in products for the prevention and treatment of diabetes is extremely important.
- ДокументDesserts with a high nutritional value in the industry employees nutrition(2017) L. Telegenko, J. KaluginaIn the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.
- ДокументHigh-tech processing of secondary resources of winemaking(2017) G. Kasyanov, T. DavydenkoThe information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2ditartration for the removal of wine stone were solved.White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products.
- ДокументВикористання полімерних комбінованих плівок у технології sous-vide(2017) О. Дишкантюк, А. АндріяноваУ статті обґрунтовано доцільність використання вакуумних полімерних матеріалів в технології Sous-Vide при приготуванні страв для військовослужбовців, туристів, експедиторів. Із метою дослідження вакуумних упаковок проведено детальний аналіз літературних джерел щодо плівкових матеріалів, які використовуються в харчовій промисловості. Детально вивчено стандарти виготовлення цих матеріалів. Проаналізовано їхню безпека для людини, реакцію з продуктами, стійкість до температур. Вивчено комбінаційні компоненти комбінованих плівок, детально проаналізовано кожен компонент плівок, та їхні властивості. На основі проведеного аналізу обрано для використання в технології Sous-Vide комбіновані вакуумні плівки «Profi cook». Визначено їхні бар’єрні властивості, вивчено вплив низьких і високих температур на їхні властивості. За результатами випробувань визначено, що обрані плівки «Profi cook» відповідають стандартам і безпечні для приготування в них страв за технологією Sous-Vide.
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