Balanced Composition Research Articles

Anaerobic digestion of organic fraction combinations from food waste, for an optimal dynamic release of biogas, using H2 as an indicator

The objective of this study is to assess the effects of mixing the three elemental organic waste fractions (fruit and vegetable, meat, and fish) during anaerobic digestion. Batch experiments were carried out with fraction mixtures of different proportions. The results were compared, concerning the single digestion of each fraction, the gas generation, and the process performance, using H2 as an indicator. It was determined that the optimal mixture was the one with the fractions in equal proportion. This mixture achieved a balanced composition, a faster process by 58 %, and a 12 % increase in methane production. It was also determined that, as a rule, mixtures increase the hydrolysis speed and that the meat fraction mixtures manage to make this substrate suitable for anaerobic treatment by increasing the rate of hydrolysis by 148 % and buffering the acidification inhibition that suffers in its single digestion.

Microalgae play a structuring role in food: Effect of spirulina platensis on the rheological, gelling characteristics, and mechanical properties of soy protein isolate hydrogel

Soy protein isolate (SPI) is a nutritional commercial product, while the poor solubility and mechanical properties restrict its applications to functional foods. As a biological resource, spirulina platensis is considered promising functional food component due to its balanced composition and various nutritional components. What's more, microalgae and their biopolymers are found to be structuring ingredients in food. Thus, in this study, the processed spirulina platensis was proposed to improve the rheological properties and mechanical properties of SPI hydrogel. The gel strength, hardness, and storage modulus of SPI gel can be significantly improved by adding spirulina platensis suspensions treated by pre-thermal and high-speed shearing homogenization. After food processing, cell wall polysaccharides of spirulina platensis were dissolved, which will be filled in the three-dimensional network of SPI hydrogel and increased physical interactions. Furthermore, the addition of spirulina platensis increases the content of β-sheet, thus improving the hardness and compactness of the SPI hydrogel structure. Overall, the successful synthesis of SPI-sp hydrogel provides a new idea for the food application of microalgae, which means that spirulina platensis can not only be ingested as a health product in the form of powder but also play a unique role in improving food texture as a structural component.

Sports and exercise medicine clinic in public hospital settings: a real-life concept and experiences of the treatment of the first 1151 patients

ABSTRACT Objective Physical exercise has been shown to have a variety of health-promoting effects, including improvements in cardiorespiratory and muscular fitness, symptoms and risk factors such as LDL and HDL cholesterol, triglyceride and glycosylated hemoglobin concentrations. Regular physical exercise may slow down or even reverse the progression of various non-communicable diseases (NCDs). Despite the overwhelming evidence, physical exercise is not comprehensively used as a treatment component either in primary care or in hospital settings. Methods The outpatient Sports and Exercise Medicine Clinic (SEMC) is the first specialized clinic in Finland to use physical exercise as a part of the public health care system. Patients needing specialist attention due to NCDs, usually combined with sedentary lifestyles, are referred to the clinic. Results The prerequisites for patient referral are the known efficacy of physical exercise intervention in the treatment of disease and the need for sports and exercise medicine expertise. The focus of the clinic is to implement physical activity into daily life with other health-promoting habits such as diet, rest and the reduction of substance use. In addition, SEMC promotes the inclusion of physical exercise in several local treatment guidelines in the hospital district. The advisory treatment protocol of SEMC consists of a baseline evaluation, face-to-face visits with a physician and/or physiotherapist at 3, 6 and 9–12 months, and contacts via phone between hospital visits. Laboratory tests, body composition, walking tests, and measurements of muscle strength and balance are performed at baseline, and body composition and physical tests are repeated after 6 and 9–12 months. Conclusions At the core of the treatment is individualization, using motivational interviewing, considering the patients’ personal interests and resources, and encouraging the patient to be an active member of our multi-professional team. We reported the first results in the SEMC with future development plans for the clinic.

Balanced composition of multicomponent groats in conditions of the adequate nutrition concept

The concept of adequate nutrition envisages the compliance of a diet or a multicomponent product with multiple specific criteria, including the balance of proteins, fats and carbohydrates (P: F: C), biological value of protein, the presence of necessary vitamins and minerals in the composition and so on. Adherence to the theory of adequate nutrition is a multicriterion task, which solution in the full measure is not considered possible. The paper examines specific indicators and makes an attempt to construct multicomponent groats that meet two main criteria — protein completeness and balance (P: C). The value of the criteria is based on the recommendations of the Federal Hygienic and Epidemiological Center of the RF. Complete protein corresponds to the minimal essential amino acid (EAA) score not lower than one. The B: C ratio, in general, depends on a human gender, age and physical load. The B: C was taken as averaged for men of different ages and different physical loads. In this study, traditional groats (fine-ground barley, rice, maize, millet), groats from grains of leguminous crops (chickpea, lentil, kidney bean, pea) and oil seeds (flax, hemp) were examined as ingredients. Using the computational method and data on the nutritional value of food products from several databases, the authors developed recipes of two- and threecomponent groats that meet the indicated criteria. The proportion of leguminous and oil crops in the obtained mixtures is 17–45%, which can affect taste of porridge. During the study, tasting of fine-ground barley porridge with addition of chickpea and lentil upon legume addition at a level of 10–35% was carried out. The porridge taste remained to be pleasant even at the maximum level of legume addition. Off-flavor typical of legumes was absent.

Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization

As a biological resource, microalgae are considered promising functional food components due to their balanced composition and various nutritional components. Its function in food is not limited to health but also plays a structural role in food. Therefore, research of the rheological properties of microalgae is vital. Thermal pre-treatment (TP) and high-speed shearing homogenization (HSH) are common processing methods in food processing. Here, we studied the effects of TP and HSH on the rheological properties, microstructure, polysaccharide content, and monosaccharide composition of Synechococcus sp. PCC 7002 and Spirulina platensis. The combined of TP and HSH treatment endowed the Spirulina platensis suspensions with shear thinning characteristics and enhanced gel characteristics (G'> G″), they also led to the breaking of Spirulina platensis cells, thus soluble polysaccharides such as polysaccharides bound to cell walls were released, which greatly increases the viscosity of the suspensions. This study provides a scientific basis for the food of microalgae and the change of food rheology containing microalgae. • A new method to improve rheological properties of microalgae. • After treatment, the viscosity was increased by 30–200 times. • Synechococcus sp. PCC 7002 has the potential as one kind of food thickener. • This study lays a foundation for the food of microalgae.

Суфийские практики ингушских женщин: история и современность

The article is devoted to the study of the peculiarities of women’s Sufi practices in Ingush society. This article shows how and under whose influence women could take part in the rituals of a loud zikr, how women come to the fraternity, the reasons and motives driving women in search of men-tal balance, age and social composition of the participants in the ritual. We considered how spir-itual practices changed at various stages of society, in which religious fraternities the participation of women in zikr rituals is permissible. How political processes influenced female religious activ-ity associated with the zikr ritual. The consideration of this topic in this vein allows not only to see the changes that have occurred in the religious life of women’s Sufi groups in Ingushetia, but also to show what role the ritual practice of zikr has in the life of society and the participants themselves. This article uses modern methods of historical and ethnological description necessary for a detailed consideration of the regional features of the ritual practices of Ingush women.

Modern Aspects of the Use of Probiotic and Prebiotic Products in Urological Practice (Literature review)

The article discusses probiotic, prebiotic and synbiotic products, their types, benefits and possibilities of use in urological practice. The effectiveness and safety of use is shown based on the analysis of various clinical studies. Research results show that probiotics have a potentially positive effect on the host’s body in several different ways: 1) antagonism through the production of antimicrobial substances; 2) competition with pathogens for adhesion to the epithelium and for nutrients; 3) immunomodulation. Thanks to such mechanisms, the intestinal microbiota acts as a barrier to pathogens. Probiotic organisms are critical for maintaining the balance of the human gut microbiota and have high therapeutic potential. Some drugs of the group of probiotics contain only one type of microorganisms of normal microflora, other drugs contain several at once. Depending on the type of microorganisms contained in this or that probiotic, its therapeutic activity and scope of application are determined. Prebiotics can be used as an alternative to probiotics or as additional support for them. The mechanism of action of the prebiotic includes an effect on the intestinal flora by increasing the number of beneficial anaerobic bacteria and reducing the population of potentially pathogenic microorganisms. The effects of prebiotics include potentiation of the growth of normal intestinal biota, stimulation of mucosal immune mechanisms, and the possibility of influencing non-immune mechanisms through antagonism with potential intestinal pathogens. The experience of using traditional probiotics, with the introduction of a sufficient amount of a new form of influence on the intestinal microflora – prebiotics, indicates a significant increase in the therapeutic effectiveness of such combinations (prebiotic + probiotic), which as a result increases the chance of complete elimination of the microbial agent, and also accelerates the process of restoring normal intestinal function . Synbiotics are products that contain both probiotics and prebiotics, combining their pharmacological effects. One of the most well-known pharmacological groups capable of a positive effect on the intestinal biocenosis is natural enterosorbents. The appointment of an enterosorbent in the period after the use of antibiotic therapy in cases of treatment of urological infections should consist in choosing a drug containing a balanced composition of components aimed at sorption, as well as optimizing the growth of normal intestinal biota. The development of biotherapeutic formulas containing both appropriate microbial strains and synergistic prebiotics can lead to increased therapeutic effect in the treatment of patients with urological pathology.

Effects of taekwondo on health in older people: a systematic review

Objective: This study aimed to identify the effects of taekwondo on health in elderly individuals. Methods: A systematic literature review was conducted following the PRISMA recommendations and registered on PROSPERO, as number CRD42021279561. The electronic databases MEDLINE (via PubMed), Scopus, SPORTDiscus, and Web of Science were searched, with the Medical Subject Headings (MeSH) terms “martial arts” and “aged” and the alternative terms “taekwondo”, “elderly”, and “older”. We included studies that analysed the effects of taekwondo on health-related variables in older adults of both sexes. The risk of bias of the included experimental and quasi-experimental studies were analysed using the Cochrane Collaboration tool and the Risk Of Bias In Non-randomised Studies – of Interventions (ROBINS-I) tool, respectively. Results: Seven studies met the eligibility criteria. The interventions of the included studies ranged from 6 to 17 weeks, with 45 to 90 minutes per training session, and frequency from 3 to 5 times a week. The total sample number was 160 participants, with a predominance of females in the samples. After the taekwondo intervention, the protocols demonstrated improvement in muscle strength, flexibility, balance, and body composition. Conclusion: The investigated studies showed that taekwondo can effectively maintain health and develop physical qualities in the older population. Nevertheless, these findings should be considered preliminary due to the relatively small sample and heterogeneity of the interventions of the identified studies.

USE OF ELDER (SAMBUCUS NIGRA L.) IN THE FOOD INDUSTRY: STATE AND FURTHER PROSPECTS. OVER-VIEW

A steady trend towards a healthy lifestyle contributes to a significant increase in consumer demand for natural food products for functional and preventive purposes. Such products have a balanced chemical composition, provide a balanced diet, promote health, improve physical and mental performance, increase the body's resistance to adverse environmental influences. In order to meet the needs of the consumer, the food industry develops new food products and makes changes to the recipes of traditional products. Over the past decades, many natural sources of raw materials have been explored that can significantly increase the nutritional value of food products and fully replace synthetic food additives. Numerous studies confirm that black elder (Sambucus nigra L.) has high antioxidant activity and is a good source of many important biologically active compounds. Therefore, in many countries, elderberry is used in the food industry as a raw material and food additive. The high content of anthocyanins, as well as other polyphenols and vitamins in elderberry, confirms that it can be used not only as a dye, but also as an antioxidant. Due to the presence of bioactive compounds in elderberry, its use in food production as a raw material component will allow obtaining functional products with a high antioxidant capacity. However, it is necessary to study and correctly use the required amount of elderberry additive and the technology of adding elderberries to food in order to ensure a positive effect on the nutritional and technological properties of the finished food product, without worsening the organoleptic characteristics of food products. The purpose of this article is to review the main biologically active compounds present in elderberry, as well as its potential use in the food industry.

Influence of the Composition and Vacancy Concentration on Cluster Decomposition Behavior in Al-Si-Mg Alloy: A Kinetic Monte Carlo Study.

The influence of cluster composition and the addition of vacancies on the decomposition behavior of clusters during artificial aging in Al–Si–Mg alloys were analyzed according to the kinetic Montel Carlo model. Clusters with a balanced composition (Mg/(Mg + Si) = 0.5) were the most difficult to decompose. In addition, the cluster decomposition was slower when more vacancies were added to the cluster. Among Si, Mg, and vacancies, vacancies most significantly affect decomposition. The clusters with Mg/(Mg + Si) ≤ 0.4 strongly trap vacancies, which can be classified as hardly decomposable vacancy-rich clusters. The clustering behavior during natural aging and the effect of pre-aging were analyzed using the Kinetic Monte Carlo model. Pre-aging slows down cluster formation due to the lowered vacancy concentration. In addition, the overall composition of the clusters changes to easily decomposable clusters after pre-aging. Thus, not only is the number of clusters reduced but also the clusters are more easily decomposable when pre-aging is performed.

Benefits of neutral polysaccharide from rhizomes of Polygonatum sibiricum to intestinal function of aged mice.

One purified neutral polysaccharide fraction was obtained from the rhizome of Polygonatum sibiricum by DEAE ion exchange and gel chromatography. Structure elucidation was performed by methanolysis, methylation, FT-IR, and NMR. The results indicated that PSP-NP was composed of 1,4-β-D-Gal,1, 4, 6-β-D-Gal, T-α-D-Man,1, 4-α-D-Glc, and T-α-D-Glc with a molecular weight of 43.0 kDa. We supplied this polysaccharide to aged mice and found it is of benefits to intestinal functions, as indicated by better tissue integrity and motility, improved oxidative stress and inflammation, reduced intestinal permeability and serum LPS level, as well as balanced gut microbial composition and short-chain fatty acids production. These results display a novel Polygonatum sibiricum polysaccharide to improve the intestinal function of aged mice, which provides pieces of evidence for its further development and utilization.

Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves

Alternative sources of edible proteins are required to feed the world’s growing population, such as Moringa oleifera leaves, a protein source with a balanced amino acid composition. Since Moringa leaf proteins is a novel food in the EU and UK, an assessment of their potential allergenicity of is required.Proteins from Moringa leaf powder were characterised using traditional proteomic approaches. The proteins identified were evaluated for their allergenic potential using in-silico tools.The main proteins identified belonged to photosynthetic and metabolic pathways. In-silico analysis of the leaf proteome identified moritides as potential allergens by homology with a latex allergen implicated in fruit-latex syndrome. This analysis also identified a nsLTP, a major panallergen in food. The presence of these putative allergens was confirmed by de-novo sequencing. Our study allowed identification of putative allergens, Morintides and nsLTP. Further in-vitro and in-vivo investigations are required to confirm their allergenic potential.

Complex biochemical synergistic interactions between two rhizobacteria grown in consortium, Bacillus subtilis SL-44 and Enterobacter hormaechei Wu-15

Plant growth-promoting rhizobacteria (PGPR) are widely used in consortia to improve crop yield and coping with stress. However, the interaction mechanism between two PGPRs, i.e., Bacillus subtilis and Enterobacter hormaechei, remains unclear. Two strains Gram-positive SL-44 and Gram-negative Wu-15 with good plant growth-promoting properties previous isolated from cotton by our research group were chosen to research their synergistic interactions. The plate confrontation and liquid medium mixed culture results showed that Wu-15 had a remarkable advantage in the early growth stage, whereas SL-44 could grow better in the later period. The extracellular polymeric substances (EPS) produced by SL-44 contained more carbohydrate, fulvic acid, and humic acid than those produced by Wu-15. While the EPS produced by Wu-15 contained more tyrosine, tryptophan, and soluble microbial metabolites than that of SL-44. The mixed culture results showed balanced EPS composition. In addition, the production of indole acetic acid (IAA) and siderophore of the mixed bacteria was higher than that of either SL-44 or Wu-15 alone. In electrochemical detection, Wu-15 had higher reduction ability to ferric ions than SL-44. The production of siderophores was further increased, and the reduction ability of ferric ion was also significantly enhanced in ΔWu-15Hsp. EPS played significant roles in the interaction and growth promoting metabolism produce process.

Increased Body Mass Index and Risk of Left Atrial Thrombus in Nonvalvular Atrial Fibrillation Patients-Data from the Left Atrial Thrombus on Transesophageal Echocardiography (LATTEE) Registry.

An increased body mass index (BMI) is associated with a higher incidence of atrial fibrillation (AF) and a higher risk of thromboembolic complications in AF patients. The aim of this study was to investigate the effect of BMI on the risk of left atrial thrombi (LATs) in patients with nonvalvular AF/atrial flutter (AFl) (NV AF/AFl). Patients diagnosed with NVAF/AFl (between November 2018 and May 2020) were selected from the multicenter, prospective, observational Left Atrial Thrombus on Transesophageal Echocardiography (LATTEE) registry that included AF/AFl patients referred for cardioversion or ablation followed by transesophageal echocardiography. A total of 2816 AF/AFl patients (63.6% males; mean age 65.8 years; mean BMI 29.8 kg/m2) were included in the study. Two hundred and twenty-two of them (7.9%) had LATs. Compared with normal-weight patients, those with BMIs ≥ 25 kg/m2 more frequently presented clinical factors potentially provoking LATs, such as non-paroxysmal AF/AFl (p = 0.04), hypertension (p < 0.001), and diabetes (p < 0.001); had higher CHA2DS2 scores (p < 0.001); and had larger LA dimensions (LA diameter and LA area) (p < 0.001 for both parameters). On the other hand, they showed some features negatively related to thromboembolic risk; for example, they were younger (p < 0.001) and were more often male (p = 0.002). In addition, patients with abnormal BMIs were more likely to be smokers (p = 0.006) and to be treated with oral anticoagulants (p = 0.005). Despite these differences in the prevalence of thromboembolic risk factors, the incidence of LATs was not increased in patients with abnormal body weight (overweight and obese compared to normal-weight patients) in this large real-life cohort of AF/AFl patients. This is probably due to the balanced composition regarding the prevalence of positive and negative thromboembolic risk factors.

TV Snapshots

Discussion| September 01 2022 TV Snapshots: A Conversation with Lynn Spigel Bruno Guaraná Bruno Guaraná Bruno Guaraná is Master Lecturer of Film Studies in the Department of Film & Television at Boston University. Originally from Recife, Brazil, he received his PhD in Cinema Studies from New York University and his MA in Film from Columbia University. His current research explores negotiations of cultural citizenship in contemporary Brazilian media. He currently serves as the Page Views Editor for Film Quarterly. Search for other works by this author on: This Site PubMed Google Scholar BOOK DATA Lynn Spigel, TV Snapshots: An Archive of Everyday Life. Durham, NC: Duke University Press, 2022. $104.95 cloth, $27.95 paper. 328 pages. A Companion website and interactive archive of TV snapshots can be found at https://tvalbum.com. Film Quarterly (2022) 76 (1): 93–100. https://doi.org/10.1525/fq.2022.76.1.93 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Bruno Guaraná; TV Snapshots: A Conversation with Lynn Spigel. Film Quarterly 1 September 2022; 76 (1): 93–100. doi: https://doi.org/10.1525/fq.2022.76.1.93 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentFilm Quarterly Search BOOK DATA Lynn Spigel, TV Snapshots: An Archive of Everyday Life. Durham, NC: Duke University Press, 2022. $104.95 cloth, $27.95 paper. 328 pages. A Companion website and interactive archive of TV snapshots can be found at https://tvalbum.com. Early in Todd Haynes’s melodrama Far from Heaven (2002), Cathy Whitaker (Julianne Moore) welcomes a reporter and a photographer to her home for a profile in the local Weekly Gazette. Cathy guides the reporter to her living room, where she sits down on the sofa next to a television set, as though posing for a candid shot. Haynes’s balanced composition, framed at eye level, lends equal attention to the protagonist and to the material objects surrounding her: colorful curtains, a vase, the TV set doubling as a stand for a bird sculpture, and, hanging on a wall, a framed advertisement partially cut off from the shot. As is later revealed,... You do not currently have access to this content.

Influence of taste components on the safety of butter

Fatty foods can be considered healthy food formulas if they meet the following conditions: have a reduced calorie content; balanced fatty acid composition; vitamins and biologically active compounds; They do not contain cholesterol or trans fats. To give a functional orientation to butter, additional flavoring components can be introduced. The authors conducted research to study the storage capacity of butter with flavoring components. As fillers, a mixture of seeds and herbs was added to it. The resulting oil samples had a pronounced creamy taste with a taste of the added filler, without foreign tastes and odors, a dense, plastic texture, a shiny surface on the cut, dry in appearance, with the inclusion of filler particles. The mass fraction of product fat was 62%. The filler has antioxidant activity, reduces the spoilage of the fat fraction during storage. Determination of the resistance of fat at 102 ºС was carried out to test its ability to oxidative processes. The test sample was stored without signs of spoilage for 10 hours, the control one for 8 hours. Studies of the oil acidity index during storage have been carried out. It was found that at the end of the shelf life, the acidity index of the oil was 0.5 ± 0.1 °K less than that of the control sample. Tested for mold susceptibility. The absence of mold after 14 days of storage indicated the relative resistance of the oil to mold. Thus, the use of non-traditional plant components in the production of oil and fat products contributes to the expansion of their range and quality.

Energy Balance And Body Composition In Elite Alpine Skiers During Training At Altitude And Across The Competitive Season

Alpine skiing is characterized by phases of demanding on-snow glacier training and competitions in extreme environments, where maintaining body composition (BC) is crucial for performance and may play a role in injury prevention. However, sport-specific literature on energy balance (EB) and strategies to avoid unfavorable changes in BC are still lacking. PURPOSE: To analyze EB and BC during a training camp at altitude and over the course of a competitive season. METHODS: In a prospective observational study, active male (n = 9, 27 ± 2.9 yrs) and female (n = 10, 25 ± 3.0 yrs) international skiers, competing in either speed (SPEED; n = 10) or technical (TEC; n = 9) disciplines, completed a 7 to 15-day training camp at altitude (base: 1800 m, glacier: 3500 m). BC (displacement plethysmography and bioelectrical impedance) was assessed at baseline, directly before and after the camp and at the end of the season. At altitude, food intake was assessed directly and indirectly, urine samples were collected for estimation of energy expenditure (doubly labelled water isotope method). RESULTS: During the training camp, an overall increase in body mass (BM, p = 0.011) and fat mass (FM, p < 0.001) was observed, whereas FFM remained unchanged. Increases in FM were prominent in men (p < 0.001) and SPEED (p = 0.002), but not in women or TEC. An average total daily energy expenditure (TEE) of 4088 ± 895 kcal/d and an energy intake (EI) of 4375 ± 1223 kcal resulted in an overall positive EB. EE in SPEED was significantly higher than in TEC (p = 0.03), with the highest EE observed in male speed athletes (~5900 kcal). Moreover, EB differed (p = 0.01) between men (760 ± 890 kcal/d) and women (-138 ± 490 kcal/d). Over the course of a season, FFM (p = 0.007) and skeletal muscle mass (SMM, p = 0.05) decreased significantly. Whereas women tended lose more SMM than men (p = 0.09), reductions in BM tended to be greater in male when compared to female athletes (p = 0.07). CONCLUSION: The findings indicate that alpine skiers are able to meet the high energy demands during a short-term training camp, but not over the course of a competitive season. Therefore, BC should be monitored during key training and competition phases to identify athletes at risk and -if necessary- nutritional support should be provided to avoid being in a negative EB.

Butter "Delicacy"

Low-calorie, functional, specialized products are currently especially popular in nutrition, the consumption of which contributes to a healthy lifestyle. Butter is a high-calorie product. Peasant oil is in the greatest demand, the share of its production in the total volume is 60-80%. Butter with flavoring components has a reduced calorie content. The product is characterized by a more balanced chemical composition and increased biological value, compared to butter without the addition of non-dairy components. According to analysts, 20 regions account for 69% of butter production in Russia. The rating is headed by the Republic of Tatarstan, the Altai Territory is on the second line, the Voronezh region is on the third place. Thus, the production of assorted butter in the region is relevant. Butter "Delicatesnoye" was obtained by the method of converting high-fat cream. High-fat cream, processed cheese mass, buttermilk, consistency stabilizer, emulsifier, beta-carotene were used as raw materials. The amount of introduced cheese mass was varied so that the mass fraction of dry matter of cheese in butter was not less than 0.5 and not more than 8.0%. To confirm the optimal dosage of the component introduced into the product, the heat resistance was determined in the samples. In the production of oil, a Palsgaard 5232 consistency stabilizer was used in an amount of 0.2%. Emulsifier Palsgaard 0291 was added in an amount of 0.5%. The antioxidant beta-carotene was added to improve the quality of the oil and preserve its shelf life. Samples were stored at a temperature of 3 ± 2 ºС - 15 days (taking into account a reserve of 20), - (16 ± 2) ºС - 60 days (taking into account a reserve of 80). Beta-carotene had a positive effect on the shelf life of the product. It is known that the consistency stabilizer increases the acidity of the oil plasma. The increase in the peroxide number in butter "Delicatesnoye" occurred smoothly, in contrast to the control sample. It was found that butter "Delicatessen" possesses high organoleptic characteristics, increased heat resistance, and improved storage capacity.

The Study on the Tipology of Kenyang Diet and Low-Energy Diet on Obesity Therapy

This study examines the characteristics and composition of macro and micronutrients in kenyang diet in obesity therapy compared with a regular obesity diet, a low-energy diet. The approach is qualitative, Diet Quality Index (DQI-I) instruments is used for kenyang diet and low-energy diet consumers. Kenyang diet and the low energy diet have different characteristics from qualitative and quantitative aspects. Kenyang diet has the principle of natural food ingredients without processing and elimination of food additives. In comparison, the low-energy diet focuses on consuming foods low in energy, high in protein, sufficient in fat, and high in fiber. The composition of the kenyang diet obtained was 22% protein, 45% fat, and 35% carbohydrates from the total energy intake. Compared to kenyang diet, low-energy diet meets a balanced nutritional composition. Processing the menu in kenyang diet and low-energy diet has differences in frying technique. Kenyang diet as a qualitative diet has advantages and disadvantages in terms of nutrition and health. Consumption of natural foods and avoiding processed foods is a good health approach. Kenyang diet uses mindful techniques as the initial stage of the diet by giving full attention to what is eaten. However, kenyang diet has a risk of iodine and potassium deficiency due to the absence of consumption of table salt and milk in the long term.

Feed your microbiome and improve sleep, stress resilience, and cognition

The brain and gut are connected both physically and biochemically. The gut-brain axis includes the central nervous system, neuroendocrine and neuroimmune systems, the enteric nervous system and vagus nerve, and the gut microbiome. It can influence brain function and even behavior, suggesting that dietary interventions may help enhance and protect mental health and cognitive performance. This review focuses on the role of the microbiome and its metabolites in sleep regulation, neurodegenerative disorders, mechanisms of stress, and mood. It also provides examples of nutritional interventions which can restore healthy gut microbiota and aid with risk reduction and management of many disorders related to mental and cognitive health. Evidence suggests a shift in the gut microbiota towards a balanced composition could be a target to maintain brain health, reduce stress and improve quality of life.