List of publications on a keyword: «functional foods»

It is shown that the development of new intellectual property objects - functional food products is an important factor in improving food security of the population living and working in difficult natural and production conditions of the territories of the Far North and the Arctic

A brief review of patents aimed at improving technological properties and improving the quality of functional food products based on a patent search is presented.

A brief review of patents aimed at accelerating the production of functional foods is provided based on a patent search.

В статье показано, что для Крайнего Севера и Арктики перспективно производство функциональных продуктов с повышенной калорийностью, пищевой ценностью, усвояемостью для различных целевых групп: пожилых людей, спортсменов, туристов, людей, ведущих здоровый образ жизни, больных, детей и др.

The experimental setup was created to find the optimal drying regimes for various food raw materials, at which good product quality, maximum productivity, minimum energy and labor costs will be achieved.

The experimental setup was created on the basis of the technical specifications, outline design documentation and established project requirements

An assessment was made of functional food products of plant composition from the point of view of a balanced diet for residents of the Northern latitudes, taking into account their high energy consumption and regular stress associated with uncomfortable climatic conditions.

To form a knowledge base in the field of dosing food ingredients in the manufacture of functional foods, foreign patents in the field of dosing of liquid and bulk materials have been studied.

For the development of metering equipment for food production, it is advisable to transfer technologies from other industries, taking into account the specifics of food production and the use of modern materials and coatings in the nodes and details of dispensers.

Dry mixing and dosing of components is recognized by many specialists as a universal method for producing some multicomponent products and is applicable for large and small food production.

TO THE QUESTION OF THE DEVELOPMENT OF RECIPE-BASED FUNCTIONAL FOOD PRODUCTS INCLUDING GROWN IN THE CONDITIONS OF NORTH RUSSIA PLANTS

The Ministry of Science and Higher Education of the Russian Federation has increased its attention to the creation of results of intellectual activity by the project executors. Of particular importance among these results are technological and technical solutions patented and tested for world originality.

An optimal choice of the best options from the types of transport or their combinations for the transportation of food raw materials and functional food products is necessary, taking into account the need to comply with the requirements that ensure cost-effective and environmentally safe delivery for their processing and use by the population.

The Ministry of Science and Higher Education of the Russian Federation has increased its attention to the creation of results of intellectual activity by the project executors. Of particular importance among these results are technological and technical solutions patented and tested for world originality.

An optimal choice of the best options from the types of transport or their combinations for the transportation of food raw materials and functional foods is required. It is necessary to comply with the requirements that ensure cost-effective and environmentally safe delivery for their processing and use by the population.

It is shown that the processes of formation of import-substituting end-to-end technologies for the harvesting of food raw materials and its production of functional foods from it, along with the development of the agro-industrial sector in the regions of the European North, are the most important factors for improving the food security of the population living in these regions.

In its physicochemical properties, low-temperature plasma is very promising for use in biology and medicine. The prospects of using environmentally friendly and resource-saving plasma technologies to accelerate the production and canning of germinated seeds are shown.

The most important factor in providing people with the required volumes and quality of food in the formation of effective systems of end-to-end technologies for the harvesting of food raw materials and the production of functional foods. The role of transport in these systems is considered.

The methodology for analyzing the world experience in the creation of functional food products should be aimed at studying the fundamental problems of food and nutrition as the basis for creating modern food technologies.

Patent studies of the technical level and development trends in the field of technologies and equipment for extraction of functional food ingredients for the production of functional food products have been carried out.

The aims and objectives of the research firm LLC "Trade House Fair" and Petrozavodsk State University, functional food production through technology capacities to enhance the food security of the northern territories of the Russian Federation.