Relevant bibliographies by topics / Herodietic products

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  1. Journal articles
  2. Book chapters
  3. Conference papers

Academic literature on the topic 'Herodietic products'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Herodietic products"

1

Slozhenkina, M. I., A. N. Sivko, D. N. Pilipenko, and A. E. Sultanalieva. "Development of herodietic meat products." Agrarian-And-Food Innovations 15 (October 1, 2021): 57–65. http://dx.doi.org/10.31208/2618-7353-2021-15-57-65.

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Aim. Creation of a functional food product for herodietic purposes – a chopped semi-finished product of a high degree of readiness from turkey meat. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with the regulatory and technical documentation. Sampling and preparation of samples for laboratory tests were carried out according to a single methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The determination of organoleptic parameters was carried out ac
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2

Bal-Prylypko, Larysa, Mykola Nikolayenko, Ihor Ustymenko, Dmytro Zhurenko, and Bogdana Leonova. "Justification of the use of non-traditional vegetable raw materials in the technology of boiled sausage products for herodietical purposes." Human and nation's health 2024, no. 1 (2024): 39–53. http://dx.doi.org/10.31548/humanhealth.1.2024.39.

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The article provides an analysis of promising non-traditional raw materials of plant origin for use in the technology of boiled sausage products for herodietic purpose. It was determined that one of the problems faced by humanity is the aging of the population and the related problems of maximally extending the terms of its economic activity, material support and maintaining health in a normal state. Aging of a person is characterized by a decrease in the speed of his response to stress and an increase in the frequency of diseases, in particular, cardiovascular, cancer, diabetes, stroke, and A
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3

Varivoda, A. A., N. V. Keniyz, and M. B. Rebezov. "Development of scientifically based approaches to the design of specialized food products for gerodietetic nutrition." Agrarian science, no. 12 (December 20, 2023): 143–50. http://dx.doi.org/10.32634/0869-8155-2023-377-12-143-150.

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For the first time, system analysis and system synthesis of technological flows for the production of functional food products of a new generation were applied and element-by-element flow structures were worked out on a simulation model. The information obtained is systematized in accordance with the scheme of the functional structure of the search for a technical solution and used to create operator models.For the first time, models of drinks for herodietic purposes have been developed, the technological flow has been worked out in production conditions. Information on nutritional and biologi
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4

Bozhkova, S. E., A. S. Zvorygina, V. N. Khramova, and S. A. Surkova. "Ham for herodietic nutrition." Agrarian-And-Food Innovations 13 (March 29, 2021): 59–69. http://dx.doi.org/10.31208/2618-7353-2021-13-59-69.

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Aim. Creation of a technology for the production of ham from beef and poultry meat for heroic nutrition. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959
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5

Felik, S. V., T. A. Antipova, N. L. Androsova, and S. V. Simonenko. "Plant components in products for herodietic nutrition." Agrarian-And-Food Innovations 17 (April 1, 2022): 74–84. http://dx.doi.org/10.31208/2618-7353-2022-17-74-84.

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Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of
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6

Svidlo, Karyna, and Tatiana Gavrish. "Scientific Justification of Custard Semi-finished Product Technology of Herodietic Purpose." Restaurant and Hotel Consulting. Innovations 3, no. 2 (2020): 210–20. https://doi.org/10.31866/2616-7468.3.2.2020.219701.

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The topicality. According to Ukrainian hygienists, there are significant shortcomings in the actual nutrition of people over 60 years of age. According to gerontologists, the use of heroic products is extremely important for medical nutrition and prevention of premature aging, so the development of technology for confectionery products for special purposes becomes especially relevant. Purpose and methods. The purpose of the research is to substantiate the use of the composition of dietary supplements (flaxseed oil with selenium, walnut oil with selenopyran, pumpkin seed fiber, and zo
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7

Tokysheva, G. M., M. M. Kakimov, N. S. Mashanova, and K. K. Makangali. "Investigation of physico-chemical and technological properties of beef tripe." Journal of Almaty Technological University, no. 3 (September 26, 2022): 137–44. http://dx.doi.org/10.48184/2304-568x-2022-3-137-144.

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The analysis of existing foreign technologies of herodietic meat products was carried out, which showed that the main components forming their orientation are: connective-woven proteins, vitamins, minerals. The use of secondary raw materials seems promising, on the one hand, prerequisites for resource-saving technologies are being created, on the other hand, it becomes possible to produce meat products enriched with biologically active ingredients from secondary meat raw materials. Connective tissue proteins, as well as full-fledged proteins, play an important role for the human body, since th
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8

CHEKHA, OLGA V., LIDIA N. TRUSHINA, and ELENA S. SHNARAS. "ECONOMIC JUSTIFICATION OF PRODUCTION OF HERODIETIC (DAIRY) PRODUCTS." International Scientific Journal, no. 4 (2020): 37–41. http://dx.doi.org/10.34286/1995-4638-2020-73-4-37-41.

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9

Artyukhova, S. I., and O. V. Kozlova. "Innovative production technology Bio-products for herodietic nutrition." Vsyo o myase, no. 5S (November 30, 2020): 36–39. http://dx.doi.org/10.21323/2071-2499-2020-5s-36-39.

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10

Фелик, Светлана Валерьевна, Татьяна Алексеевна Антипова, and Надежда Леонидовна Андросова. "Domestic ingredients in dairy-based herodietic nutrition products." Food processing industry, no. 11 (October 27, 2022): 29–32. http://dx.doi.org/10.52653/ppi.2022.11.11.007.

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Продукты на молочной основе имеют важное значение в рационе питания людей старшего возраста, они должны преимущественно состоять из ингредиентов, оказывающих положительное влияние на организм, и иметь высокие показатели качества. В статье представлена информация о применении ингредиентов, производимых на предприятиях Российской Федерации, использование которых является приемлемым при разработке продуктов геродиетического питания на молочной основе. Приведены нутриентные критерии, которые необходимо учитывать при разработке продуктов для геродиетического питания, такие как сбалансированность ам
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Book chapters on the topic "Herodietic products"

1

Prytulska, Nataliia, and Dmytro Antiushko. "Marketing aspects of development and promotion of products for enteral nutrition for herodietical purposes." In FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS. TECHNOLOGY CENTER PC, 2024. https://doi.org/10.15587/978-617-7319-99-2.ch1.

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The current global demographic structure of the population at the global and national levels indicates significant rates of aging. As a result of this process, gradual metabolic changes appear in the body, characterized by a slowdown in metabolic processes, the level of assimilation of oxygen and nutrients, and a decrease in the body's functional capabilities. Nutrition is one of the main factors that ensure the vital activity of the human body. The completeness and correspondence of the food ration to the metabolic needs makes it possible to significantly influence the level of health and phy
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Conference papers on the topic "Herodietic products"

1

Kharitonova, P. S. "Safety of meat products of herodietic orientation." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-250.

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The article represents the actual problem of healthy and safe nutrition of elderly and senile people. Information is provided on the measures taken to popularize, study and partially solve the problem. Critical limits have been formed for meat pates with functional ingredients of a herodietic orientation.
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2

S.F., Kochetkova, Mekhantseva I.Yu., Zolotov N.A., and Krotova O.E. "ANALYSIS OF THE NUTRITIONAL VALUE OF SESAME SEEDS AS ADDITIVES IN COTTAGE CHEESE PRODUCTS OF HERODIETIC ORIENTATION." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.92-96.

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The article discusses the main aspects of herodietic nutrition and, in connection with them, the properties and nutritional value of sesame as an additive. The analysis and comparison of sesame products – sesame seeds, sesame cake and sesame flour from sesame cake, and also the rationale for their use in cottage cheese products of herodietic orientation is given.
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3

Gurinovich, Galina, and I. V. Il'inyh. "MAIN APPROACHES TO THE DEVELOPMENT OF A MEAT PRODUCT OF HERODIETIC NUTRITION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-33.

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The work is aimed at substantiating the formulation of minced meat semi-finished products for herodietic nutrition with a high content of calcium and ingredients designed to increase its bioavailability.
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You might also be interested in the extended bibliographies on the topic 'Herodietic products' for particular source types:
Journal articles
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