This article examines the use of winter cress, a weed from the Brassicaceae family. Its chemical composition, active ingredients, and recipes for dishes made with this plant are presented. This allows considering the use of winter cress as a functional additive in culinary recipes.
This article explores the development of fermented milk drinks using fillers unconventional for the dairy industry — molasses as a source of sucrose and flavor. Based on the data obtained, a formulation for sour milk was developed.
In the context of developing extreme diets, it is necessary to address the issue of maximizing the biotransformation rate of nutrients, particularly proteins, which will enable increasing speed and extent of their absorption by the human organism. The aim of this study was to establish principles for designing food products with improved protein digestion dynamics suitable for individuals requiring accelerated protein metabolism. To achieve this goal, in vitro studies were conducted to determine the proteolytic efficiency of plant-derived enzymes with potential further application in specialized dietary regimens design. The research objects included animal-source proteins such as bovine hemoglobin (BHG), whey protein con- centrate (WPC), and crustacean meat protein (CMP). Various enzymes, both plant-based and animal-sourced, including papain, bromelain, and pepsin, were examined as factors influencing proteolysis activity. Two methods were used to assess the depth of hydrolysis: spectrophotometry and dialysis. These investigations allowed obtaining experimental data that can form the basis for establishing principles of designing food products with enhanced dynamic absorbability of protein-containing foods intended for individuals requiring rapid protein metabolism.
The development of personalized nutrition technologies is carried out taking into account the epigenetic functions of food nutrients. An important direction in the development of personalized nutrition technology is additive technologies. The possibility of manufacturing foods with a personalized nutrient composition using 3D printing opens up new prospects for implementing the “Proactive Nutrition” technology. Using 3D printing allows not only to consider objective physiologically justified human needs but also individual psycho-emotional preferences. Human nutrition should be considered as an information source for the body, maintaining homeostasis through epigenetic influence on the genome. The concept of proactive nutrition assumes the ability to manage homeostasis by preventing the occurrence of hereditary pathological conditions associated with possible epigenetic effects of certain nutrients on gene expression. The opportunity for precise adjustment of diet according to individual needs opens up possibilities for developing a separate branch in nutritional science that could be called “Dialectical Nutritional Science”. This field should develop based on digital monitoring of human homeostasis over a specified time period. Foods obtained using 3D printing are proposed to be named “Proimpress Product”. Regularities of rheological properties of hydrogels, which serve as the basic foundation for food 3D printing, have been studied. A hypothesis has been formulated about the formation of rheological properties of hydrogels depending on three factors: degree of macromolecule hydration; number of esterifying molecule radicals providing crosslinks between macromolecules; chemical nature of esterifying radicals determining distance between individual macromolecules and resulting synergistic strengthening or weakening of gel strength due to intermolecular hydrogen bonds between protons and hydroxyls.
This article examines the concept, functions, and principles of own labels, their advantages, the legal framework, and trends in their development and improvement. The main trends in improving own labels in retail chains are identified as follows: reducing the list of parent and family brands while simultaneously increasing the number of own label sub-brands and the number of products sold under own label, as well as increasing the share of store label products in the product range structure and turnover structure, growing demand for own label products in the premium price segment and goods produced in accordance with environmentally responsible principles.
In recent years, there has been a noticeable increase in consumer interest in craft teas, which boast unique flavors, ingredients, history, and production philosophy. The aim of the study was to examine the consumer characteristics of craft teas on the Yekaterinburg market and identify the ingredients that shape the flavor of craft teas, with the goal of using this information in further craft tea modeling. The main ingredients that shape the appearance, color, aroma, and flavor of craft teas, the most popular on the Yekaterinburg market, were identified.
