ABSTRACT
A biotechnological method for the modification of grain legume meals (pea, faba bean) is proposed. The essence of this method is the inducing of biochemical processes, which occur at the germination, through the treatment of a meal with an acid protease. Modified meals can replace soybean protein isolate as meat extenders. In particular, the modification of pea meal improves the colour of combined meat products and eliminates their beany off-flavour. The concentration of six-carbon aldehydes in combined sausages is reduced after the modification of pea meal.
Subject(s)
Fabaceae/chemistry , Food Technology/methods , Food-Processing Industry/methods , Meat Products/standards , Plant Proteins, Dietary/analysis , Animals , Color , Consumer Behavior , Cysteine Endopeptidases/metabolism , Dietary Proteins/analysis , Fabaceae/physiology , Germination/physiology , Humans , Meat Products/analysis , Seeds/chemistry , Seeds/physiology , Glycine maxABSTRACT
Paste "Zdorovie", a product with high content of protein and assimilable iron, developed at the Moscow Institute of Applied Biotechnology, has been proved to be effective in the combined antianemia therapy. Improved hemograms and biochemical parameters were recorded in 60 pregnant women and nursing mothers suffering from iron-deficiency anemia (IDA). The data obtained have permitted the authors to recommend paste "Zdorovie" for combined treatment of IDA in pregnant women and to consider it promising in prevention of IDA in nursing mothers.
Subject(s)
Anemia, Hypochromic/diet therapy , Breast Feeding , Food, Fortified , Pregnancy Complications, Hematologic/diet therapy , Adult , Female , Humans , PregnancyABSTRACT
The authors have considered calculating methods permitting design of fatty-acid composition of new full-value foodstuffs basing on combined utilization of varying types of raw materials, proceeding from the comparative analysis of the composition of the starting ingredients and hypothetic reference fat products. Certain regularities associated with the design of combined fat products have been confirmed. The lipid effectiveness coefficient values have been presented for a number of traditional and purified foodstuffs.
