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Journal articles on the topic 'Herodietic products'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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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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11

Satayeva, Zhuldyz, Aigul Tayeva, Berdan Rskeldiyev, Gulshat Zhaksylykova, and Nursulu Akhmetova. "Nutrition of older adults in the Republic of Kazakhstan." Potravinarstvo Slovak Journal of Food Sciences 16 (May 10, 2022): 244–57. http://dx.doi.org/10.5219/1747.

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This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foo

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12

Alexeev, Andrey, Tatyana Alexeeva, Larisa Enaleva, Tatyana Tupolskikh, and Nataliia Shumskaia. "The use of biologically active components of plant and animal origin." E3S Web of Conferences 175 (2020): 08005. http://dx.doi.org/10.1051/e3sconf/202017508005.

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Preserving health, as well as increasing country population life expectancy, are priority directions of Russian Federation state policy. Human health mainly depends on the usefulness and balance of the nutrition. Ecological factors are the same important, which necessitates increase in the volume and assortment of food products with bifidogenic properties, introduced by phytocomponents of functional purpose systems. The use of natural origin biologically active substances, the source of which are plants, is a promising direction for expanding the range of functional fermented milk products. Th

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13

Musiy, L. Y., O. Y. Tsisaryk, and I. M. Slyvka. "Development of technology of herodietic smoothies." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 38–45. http://dx.doi.org/10.32718/nvlvet-f9507.

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The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit

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14

Osipenko, Elena, Yulia Denisovich, Ekaterina Kichigina, and Galina Gavrilova. "Study of functional and technological properties of meat-growing product for herodietic nutrition." АгроЭкоИнфо 6, no. 66 (2024): 17. https://doi.org/10.51419/202146617.

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The results of research on the determination of technological and safety indicators of semi-finished meat products enriched with a 5% additive of amaranth flour for gerodietic nutrition are presented. It has been experimentally established that the introduction of amaranth flour into the formulation of culinary meat products increases the nutritional and biological value and can be recommended for use by the elderly. Key words: SEMI-FINISHED MEAT PRODUCTS, AMARANTH FLOUR, TECHNOLOGY, FORMULATION, QUALITY, FUNCTIONAL AND TECHNOLOGICAL PROPERTIES, HERODIETIC NUTRITION

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15

Перфильев, Д. С., and Л. В. Зайцева. "Possible directions for the development of gerodietetic confectionery products." Food processing industry, no. 7 (July 3, 2024): 68–70. http://dx.doi.org/10.52653/ppi.2024.7.7.015.

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Алиментарные дефициты, вызванные неправильным питанием, являются одними из основных причин возникновения различных заболеваний, включая заболевания сердечно-сосудистой, нервной и пищеварительной систем, а также ожирение и сахарный диабет 2-го типа. У пожилых людей эта ситуация обостряется возрастными нарушениями в работе многих органов и систем, а также наличием хронических заболеваний. Недостаток необходимых нутриентов и целого ряда биологически активных веществ в их рационе питания приводит к снижению иммунитета, ломкости костей, сокращению мышечной массы тела и преждевременному старению орг

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16

Moldagaliyeva, Dinara, Nurzhan Sarsembaeva, Yasin Uzakov, and Bozhena Lozovicka. "Probiotics in the creation of fish-based herodietic half-finished products." Potravinarstvo Slovak Journal of Food Sciences 18 (February 28, 2024): 174–84. http://dx.doi.org/10.5219/1934.

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Feeding is a basic need in human life. The current manuscript presents the first stage in developing of a fish semi-finished product for functional purposes in the production of commercial tilapia fish in high-tech industrial aquaculture. So, the clinical rationale for the probiotic is based on the Escherichia coli 64G strain used in the process of fish breeding for the hero dietic half-finished products manufacturing. So, a has been created to get a functional product (smoked sausage) from fresh tilapia fish grown on specialised feeds at the stage of biotechnological processing. The possibili

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17

Peshuk, Liudmyla, and Iryna Simonova. "Development of meat and fish formed semi-finished products for herodietic food." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(9) (October 18, 2021): 74–80. http://dx.doi.org/10.20998/2413-4295.2021.03.11.

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To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into t

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18

Tultabayeva, Tamara, Gulzhan Tokysheva, Gulmira Zhakupova, et al. "Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly." Applied Sciences 13, no. 18 (2023): 10462. http://dx.doi.org/10.3390/app131810462.

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Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages co

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19

Рубан, Наталья Юрьевна, and Ирина Юрьевна Резниченко. "Descriptive analysis of sensory profiling of a new product for herodietic nutrition." Food processing industry, no. 2 (January 23, 2022): 16–19. http://dx.doi.org/10.52653/ppi.2022.2.2.003.

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Продукты для активного долголетия, относящиеся к продукции специального назначения, являются востребованными потребителями на российском рынке. Увеличение средней продолжительности жизни в современном мире предопределяет разработку продукции геродиетического назначения, внедрение современных технологий, использование в рецептурах новых видов сырья и пищевых добавок, что позволяет получить конкурентоспособные товары, отвечающие изменяющимся потребностям пожилых людей. Современные сенсорные испытания применяют при моделировании новых продуктов питания, оценке качества выпускаемой продукции, повы

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20

Симоненко, Сергей Владимирович, Татьяна Алексеевна Антипова, Светлана Валерьевна Фелик, Елена Сергеевна Симоненко, Ольга Владимировна Кудряшова, and Татьяна Ильинична Синько. "Scientific approaches to ensuring the protectability of developments in the field of baby food." Food processing industry, no. 6 (June 7, 2021): 79–81. http://dx.doi.org/10.52653/ppi.2021.6.6.011.

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Статья посвящена разработкам института, связанным с охраноспособностью исследований области детского и геродиетического питания. Результаты, подлежащие патентованию, связаны с основными видами научной деятельности: создание адаптированных продуктов для питания детей первого года жизни, создание продуктов для питания детей дошкольного и школьного возраста, продуктов для питания беременных и кормящих женщин, разработки в области продуктов геродиетического питания и биологически активных добавок. За последние 10 лет в области детского, геродиетического питания, а также питания беременных, кормящи

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21

Kulazhanov, K. S., E. Zh Zhaxybayeva, F. T. Dikhanbayeva, Zh P. Dimitrov, and Zh Zh Smailova. "Determination of amino acid balancing of proteins of sour-milk product for herodietic food." Journal of Almaty Technological University, no. 3 (January 16, 2021): 14–19. http://dx.doi.org/10.48184/2304-568x-2020-3-14-19.

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The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptop

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22

Zharkova, I. M., S. V. Lavrov, A. A. Samokhvalov, A. V. Grebenschikov, and L. A. Miroshnichenko. "Development of functional food products for gluten-free and herodietic nutrition, including for the prevention of osteoporosis." Khleboproducty 28, no. 12 (2019): 53–55. http://dx.doi.org/10.32462/0235-2508-2019-28-12-53-55.

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23

Tokysheva, G. M., G. Zamaratskaia, B. B. Khassenov, et al. "The effect of enzyme hydrolysis on collagen raw materials of animal origin." Journal of Almaty Technological University 1, no. 3 (2023): 118–24. http://dx.doi.org/10.48184/2304-568x-2023-3-118-124.

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During the processing of meat, a significant part of the offal is thrown away as waste or used for low-value products. Meat by-products (for example, legs with a putty joint) are good sources for obtaining protein hydrolysate, since they are produced in large quantities and are rich in proteins. In order for these by-products to be advantageously processed into valuable products by enzymatic hydrolysis, protein hydrolysate was obtained from wool by-products. Protein hydrolysate is a promising food ingredient for the development of functional food products. To obtain protein hydrolysate, an enz

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24

Gorlov, Ivan Fedorovich, Dmitriy Vladimirovich Nikolaev, Margarita Vasilievna Zabelina, et al. "Evaluation of the efficiency of production of meat products for herodietic nutrition using beef produced from cross-bred Kazakh white-headed bulls." Agrarian Scientific Journal, no. 11 (November 23, 2020): 83–87. http://dx.doi.org/10.28983/asj.y2020i11pp83-87.

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The article is devoted to the development of functional meat food products made from beef obtained from crossbred steers when crossing red steppe cows with Kazakh white-headed bulls. The possibility of introducing a biologically active additive in the form of lactulose powder, as well as vitamins and minerals into the recipe of ham products is considered. To conduct research, raw meat-beef - was obtained from cross-bred steers of the same blood type on the Kazakh white-headed breed (PZK named after Lenin of the Surovikinsky district of the Volgograd region). At the same time, 3 samples of meat

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25

Urubkov, S. A., S. O. Smirnov, A. A. Korolev, and O. F. Fazullina. "Evaluation of the quality of herodietic nutrition products from non-traditional types of flour using the descriptor-profile method." Baking in Russia 1, no. 3 (2021): 41–47. http://dx.doi.org/10.37443/2073-3569-2021-1-3-41-47.

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Новые пищевые продукты с улучшенными в сравнении с аналогичными традиционными продуктами, качественными и потребительскими характеристиками помогут обеспечить лучшее удовлетворение покупательских потребностей и повысить конкурентоспособность пищевой продукции в своем сегменте рынка. В этой связи разработка и производство востребованной, высококачественной, безопасной, конкурентоспособной пищевой продукции является актуальной задачей для разработчиков и производителей. Целью исследования является разработка панели индивидуальных сенсорных характеристик (дескрипторов), позволяющих описать наибол

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Burmagina, Tatyana Yur’evna, and Angela Ivanovna Baklanova. "Analysis of fruits nutritional value of vegetable raw materials as functional ingredients for the development of dairy products in herodietic nutrition." Molochnokhozayistvenny Vestnik, no. 1 (2022): 177–86. http://dx.doi.org/10.52231/2225-4269_2021_3_177.

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27

Харитонова, П. С., and Н. И. Дунченко. "Analysis of functional and technological properties of flour of various types of grain crops for modeling a meat product of a herodietic orientation." Food processing industry, no. 8 (August 2, 2024): 144–48. http://dx.doi.org/10.52653/ppi.2024.8.8.028.

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Обеспечение всех возрастных групп населения, в том числе группы лиц пожилого возраста, безопасными и здоровыми продуктами питания, учитывающими все возраст-ассоциированные изменения в организме, является одним из основных направлений развития пищевой индустрии Российской Федерации. Для создания сбалансированного продукта, отвечающего медико-биологическим характеристикам пищевой продукции геродиетической направленности, авторами рассматривается возможность использования зернового компонента для проектирования мясного паштета. Экспериментальная часть была выполнена на базе лаборатории ФГБОУ ВО Р

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28

Tokysheva, Gulzhan, Tamara Tultabayeva, Rauan Mukhtarkhanova, et al. "The study of physicochemical and technological properties of boiled sausage recommended for the older adults." Potravinarstvo Slovak Journal of Food Sciences 17 (January 10, 2023): 16–29. http://dx.doi.org/10.5219/1806.

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A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes

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29

Gorlov, I. F., Y. N. Fedorov, E. Yu Anisimova, et al. "The main guidelines and priorities for the development of the livestock industry in the South of Russia." Agrarian-And-Food Innovations 24 (January 10, 2024): 9–19. http://dx.doi.org/10.31208/2618-7353-2023-24-9-19.

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Purpose. Development of a scientifically based concept of intensification of the livestock sector in the South of Russia through the introduction of modern biotechnological methods to increase the productive effect of feed, progressive molecular genetic methods of forecasting and management of breeding work, innovative technologies for storage and processing of agricultural products. Materials and Methods. Modern research methods in the implementation of the scientific project: chromatographic (HPLC), mass spectrometric (ICP-MS), atomic emission (ICP-AES), enzyme immunoassay (ELISA), PCR (PCR-

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30

Владимирова, А. Д., Л. В. Зайцева та Д. С. Перфильев. "Разработка обогащенных маффинов с добавлением муки виноградной косточки". Food processing industry, № 6 (28 травня 2025): 42–45. https://doi.org/10.52653/ppi.2025.6.6.009.

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Увеличение продолжительности жизни человека непосредственно связано с обеспечением его организма всеми нутриентами и биологически активными веществами в достаточной мере. В рационе питании людей пожилого возраста отмечен дефицит в потреблении пищевых волокон, что способствует развитию заболеваний желудочно-кишечного тракта, сердечно-сосудистой системы и др. С другой стороны, наблюдается низкая обеспеченность организма антиоксидантами, противостоящими воздействию окислительного стресса, лежащего в основе возникновения в организме воспалительных процессов, что также усугубляет течение возрастзав

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Zharkova, I. M., A. A. Samokhvalov, V. G. Gustinovich, S. Ya Koryachkina, and Y. F. Roslyakov. "Review of bakery products for gluten free and herodietetic nutrition." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 213–17. http://dx.doi.org/10.20914/2310-1202-2019-1-213-217.

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One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a

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Varivoda, A. A., N. V. Kenijz, M. V. Dadueva, et al. "Development of Scientifically-based Approaches to the Design of Food Products for Herodietic Purposes." Journal of Pharmaceutical Research International, December 8, 2021, 303–10. http://dx.doi.org/10.9734/jpri/2021/v33i53b33711.

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The study conducted a detailed analysis and provides data on the demographic situation in the world, as well as in the Russian Federation, concluded that the trend of rapid aging. Nutrition refers to the most important factors of the influence of the external environment on the state of health, working capacity and life expectancy of a person. For this reason, every person needs high-quality and specialized nutrition that will fill all the needs of the body in nutrients, namely proteins, lipids, carbohydrates, vitamins and mineral elements. This scientific article analyzes and systematizes app

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"DEVELOPMENT OF NEW TYPES OF MEAT AND FISH SEMI-FINISHED PRODUCTS OF HERODIETIC NUTRITION." Scientific Bulletin of PUET: Technical Sciences, no. 1 (2022). http://dx.doi.org/10.37734/2518-7171-2021-1-3.

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