Correction of the carbohydrate composition of specific foods
https://doi.org/10.20914/2310-1202-2017-1-138-144
Abstract
The development of modern society and the rapid pace of life, in the last few years have significantly changed people's attitude to their own health. Promotion of healthy lifestyles has shaped consumers interest in balanced nutrition. The modern man is a new approach to the selection of products. The development and change of modern food market puts producers the task of finding new technological and product solutions, one of which is the establishment deliveries of the new generation of “functional foods” and products of “special purpose”. The development and change of modern food market are forced to pay attention to some aspects of strategic development. Development strategy needs to be innovative. The outcome of the innovation process is the creation of a competitive product, which is a product of the process. In the food industry such an innovative process is the creation and production of products of functional and specialized purpose. Today's realities dictate the need for an innovative approach not only to the technology of food production, but also to search for new approaches in the promotion of goods for the consumer market. Enterprises committed to the production of natural food functional products and therefore are committed to using natural plant materials and derived functional food ingredients. Considered range innovation new functional ingredients for food industry enterprises engaged in the production of enriched and specialized products (phospholipids, inulin, erythritol, maltodextrin, isomaltulose, pea fiber, pea protein, pea protein isolate), as well as their impact on the human body. Special attention is paid to phospholipids, as they belong to the group of essential substances, which are indispensable for a person and enter the body solely through food. Therefore, the introduction into the human diet products with functional ingredients is an important element of nutrition of the population.
About the Authors
L. E. Glagoleva
Voronezh state university of engineering technologies
doctor of technical sciences, professor, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
doctor of technical sciences, professor, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
O. V. Ivanova
Voronezh state university of engineering technologies
graduate student, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
graduate student, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
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For citations:
Glagoleva L.E., Ivanova O.V. Correction of the carbohydrate composition of specific foods. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):138-144. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-138-144
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