Developments In Food Technology Research Articles

One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium

Janus droplets exhibit an asymmetric structure, where one droplet has two compartments with different properties. However, food-grade Janus droplets are rarely reported. In this work, food-grade Janus droplets composed of alcohol-soluble protein and alginate were fabricated for the first time by the one-step in-situ method. Segregative phase separation and interfacial equilibrium of zein and alginate solutions were the prerequisites for the formation of food-grade Janus droplets. Segregative phase separation occurred when the concentration of zein and alginate solutions was increased. The zein in the aqueous phase synergistically reduced the oil-water interfacial tension with polyglycerol polyricinoleate (PGPR), but the alginate weakened the interfacial ability of PGPR, resulting in an increase of oil-water interfacial tension. Therefore, the interfacial tension difference between zein/oil and alginate/oil could be regulated by changing the concentration of zein and alginate solutions, which was beneficial to the interfacial equilibrium. The droplet size of food-grade Janus droplets could be adjusted by the concentrations of zein and alginate solutions. In addition, the Janus droplet structure could be further controlled by the volume ratio of zein and alginate solutions. The destabilization of food-grade Janus droplets was dominated by coalescence and sedimentation. The construction of food-grade Janus droplets is expected to provide a structural basis for the construction of food-grade Janus particles and promote the development of food technology.

Use of dandelion root in functional bread technology

Prevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and practical significance. The object of the research was every day product, i.e. bread made from premium wheat flour. In order to form functional properties non-traditional plant raw materials were used to enrich bread – dandelion root, characterized by a high content of prebiotic substance – inulin. The purpose of the research was to substantiate the creation of bakery products for a wide range of consumers, enriched with wild plant materials with functional properties. Organoleptic evaluation was carried out in accordance with GOST R 53161-2008; dietary fiber content according to GOST R 54014-2010; vitamins according to the General Pharmacopoeia. 1.2.3.0017.15. As a result of laboratory baking, experimental samples of bread were obtained from premium wheat flour containing dandelion root powder in the recipe in amounts of 5, 10 and 15%. An organoleptic assessment of the quality of the prototypes made it possible to justify the choice of a bread recipe made from wheat flour with the addition of dandelion root powder in an amount of 5%. A larger amount contributed to the appearance of a bitter taste, a specific herbal odor and the formation of uneven porosity of bread and dense crumb. Adding dandelion root powder to the recipe for bread made from wheat flour helps to increase the content of dietary fiber in the finished product by an average of 1.5 times for every 5% of added powder, as well as increasing the content of vitamins B1, B2 and B5. The developed type of bread can be produced at any bakery, as well as public catering enterprise, which will help expand the range of functional food products.

Simultaneous determination of tartrazine and auramine O using FTIR spectroscopy and partial least square

Nowadays, the use of colouring agents are needed to increase customers’ acceptability of foods. However, the development of food technology averts a big opportunity to use prohibited food colouring agents. Tartrazine (TAR) and Auramine O (AO) are two colouring agents may be used as food colorants. TAR is allowed, while AO is not allowed to be used in food colorants, respectively. For this study, the goal was to validate and apply Fourier transform infrared (FTIR) combined with multivariate calibrations for quantitative analysis of TAR and AO in beverages. An attenuated total reflectance FTIR scan of samples was performed at wavenumbers ranging from 4000-650 cm-1 . Quantitative analysis using FTIR spectroscopy was made by plotting the actual levels of TAR and AO obtained using HPLC and the prediction levels facilitated by partial least square (PLS) from the sample series. Internal cross-validation is performed on the model using the leave-one-out method. The root mean square error of prediction (RMSEP), the root mean square error of cross validation (RMSECV), the root mean square error of calibration (RMSEC), as well as the coefficient of determination (R2 ) become validation criteria. The results exhibited that calibration model was gained using variables of FTIR spectra at wavenumbers of 1730-1264 cm-1 . Correlation coefficients (r) of 0.9437 (TAR) and 0.9381 (FTIR) are present in the calibration model for the correlation of actual and predicted values. The method for analyzing tartrazine and auramine O in powdered beverages was validated using multivariate PLS FTIR calibration spectroscopy. FTIR spectroscopy could be further developed as an alternative technique for analysis of TAR and AO in beverages.

Developing the quality of functional sausage products with the addition of local vegetable raw materials

In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet. To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products. The object of the study is the technology of blood sausages with the addition of eggplant powder and green buckwheat. In the process of modeling the recipe, eggplant powders for blood sausage were added in an amount of 5, 10, 15, 20 % by weight of unsalted raw materials. The optimum concentration was found to be 10 % powder. It was determined that the introduction of plant additives into the stuffing increases the pH value from 6.35 in the control to 6.52 in the experimental sample of the finished sausage. The introduction of the additive increases the moisture-retaining capacity of the stuffing proteins in the experimental samples by 6.28–6.87 % compared to the control. The research found that the introduction of unconventional ingredients positively affects the changes in pH (norm 6.5–6.8), which during 5 days of storage was within 6.5–6.52. The control sample on the day of preparation had a pH of 6.5. During storage, the pH decreased dramatically, which indicates increased acidity, accordingly affects the quality of the finished product and confirms the short storage duration. As a result of laboratory studies of microbiological safety indicators, only mesophilic aerobic and facultative anaerobic microorganisms were detected in the experimental samples, the number of which does not exceed the standards. No ochratoxin A (OTA) was found in the studied blood sausage samples, indicating the safety of the developed product

Влияние температурных режимов процесса культивирования на синтез экзополисахаридов консорциумом пробиотических микроорганизмов

In the development of food technologies, an urgent direction is the expansion of the possibility of using natural polysaccharides, which are vital products of probiotic microorganisms formed in the process of biomass synthesis, which increase the adhesion activity of lacto- and bifidobacteria on mucous surfaces of the gastrointestinal tract and contribute to the formation of anticancerogenic, antiviral and immunomodulatory properties of probiotic products. It is known that the synthesis of water-binding metabolites by probiotic microorganisms is activated under adverse conditions for biomass growth. Experimental studies of the activity of synthesis of exopolysaccharides by a consortium of probiotic microorganisms based on Str. thermophiles, B. bifidum, B. longum, B. adolescentis, B. breve, L. acidophilus, L. plantarum, L. fermentum. The temperature modes of cultivation have been studied on the basis of combining the steps of optimal and suboptimal conditions for the development of microorganisms corresponding to temperature variation in the range of higher (47 ± 2) °C or lower (32 ± 2) °C in order to intensify the synthesis of water-binding metabolites of polysaccharide nature. It is possible to achieve lactic acid concentration sufficient for acid coagulation of the cultured mixture proteins, probiotic microorganism concentration at the level of not less than 108 CFU/g. The results of optical density studies in the range 632–643 A and exopolysaccharide concentrations for biomass samples of the consortium of lacto- and bifidobacteria within the range and 87,5–89,5 mg/mL (273–277 A and 37,5–38,5 mg/mL in the control sample, respectively) are presented. The maximum activity of synthesis of moisture-binding metabolites was found to correspond to a two-stage cultivation process at temperature (32 ± 2) °C (4–5 hours), (40 ± 2) °C (4–5 hours), followed by cooling to (4 ± 2) °C.

Aspek Hukum Atas Standardisasi Pada Produk Pangan Hasil Rekayasa Genetika

Standardization is a process that can be used as a reference to maintain the qualifications and specifications of a product, so as to improve quality, efficiency in production and facilitate trade transactions and create healthy competition among business actors.
 In the era of globalization, the determination of Standardization needs to be carried out in various fields of life, considering that without a certain standard it can lead to various problems. The laws and regulations regarding Standardization aim to provide legal protection to producers, consumers, and the public from various aspects, for example related to security, safety, health and the preservation of environmental functions, with the hope that this will encourage increased competitiveness for products. circulating in this era of globalization.
 Advances in technology will affect the industrial world, especially the food industry, one of which is the emergence of a variety of food products circulating in the community, both those produced in Indonesia, and imported products. In addition, it does not rule out the possibility of developments in food technology with the aim of improving the quality, quality, and benefits of the use of these food products. The results of food technology being developed today are genetically engineered food products.
 Indonesia is one of the countries that has biodiversity, and through a certain technology the utilization of this biodiversity will produce genetically engineered products. The use of the results of this technology can lead to benefits as well as risks to human health if standardization is not complied with as specified in the applicable laws and regulations.

Taste sensations: the role of sensory analysis in controlling the quality of food products

The aim of the study was to investigate the factors that affect a persons subjective perception of food safety. Normative legal acts and documents regulating society as a whole and food products in particular were used during the study. It was proven that preserving and enhancing the specific sensory properties of a food product by changing its chemical composition using falsification methods, cheaper and less nutritious components, is a dangerous direction in the development of food technologies and the evolution of the food system. This approach can lead to a dissonance between the perception of the product as tasty and its nutritional value, which determines its health-preserving effect. The objective assessment of food safety is currently ensured (or should be ensured) by instrumental methods of quality control of food products, which are used in a system that includes both internal (production) control and external (state veterinary and state sanitary and epidemiological) supervision.

Identification of potential hazards and analysis of critical control points in cultured meat (in vitro meat) production

The development of food technologies at the present stage is aimed at expanding the range of food raw materials, including alternative food sources. One of such sources is meat derived from in vitro stem cells or cultured meat. The stages of in vitro meat production could be divided into four blocks: preparation of raw materials, cultivation of cells in a nutrient medium, forming the final product and preparing meat for sale to the consumer. The cultured meat production process must be accompanied by the improvement, implementation and maintenance of procedures based on HACCP principles. However, the developed and approved HACCP system for the cultured meat production hasn't been found in the scientific literature. Given the prospects for cultured meat production, the development HACCP system for this area is feasible. In this regard, it is advisable to identify critical control points in production and identify the potential hazards of cultured meat to consumers for subsequent risk assessment. The aim of the study was to identify potential health hazards and analyze key control points in cultured meat production. Material and methods. Previously conducted studies on in vitro meat cultivation technologies, as well as Russian regulatory and technical documentation were used as initial data on the production processes of cultured meat and the risk associated with its production. The method of studying and critical analyzing relevant scientific sources devoted to the safety of cultured meat was applied. In total, more than 120 sources were studied, from which 30 relevant ones were selected. Results. The potential hazards associated with the consumption of cultured meat are due to physical, chemical and biological factors. In addition, the occurrence of allergic reactions is identified as a danger factor. An imbalance of amino acids in the diet may occur as a result of the consumption of novel food in a significant proportion (>50% of meat consumption). Ten critical control points have been identified, each of which is characterized by the action of potential hazard factors of a different nature. It has been established that the number of critical control points is the same at all stages of production, except for the formation of the final product. The characteristics of hazard factors, as well as information about the critical control points of these factors' action, determine the possibility of assessing the potential hazard (and further risk assessment) and choosing measures to manage them, which meets the requirements of GOST R ISO 22000-2019. Conclusion. Each of the identified types of hazard is not specific to a particular stage of in vitro meat production and can effect negatively at several critical control points. When organizing control (monitoring) of the safety of new type food, one should be guided by the Technical Regulations of the Custom Union "On the Safety of Food Products", according to which the manufacturer of foods (including novel foods) must develop, implement and comply with procedures based on the HACCP. The use of HACCP is relevant under inappropriate risk for consumer health. To assess the risk level, exposure assessment (a key step in risk assessment) should be carried out for each type of hazard factor. For these purposes, it is necessary to identify the potential risk group and determine the scenarios of cultured meat's consumption.

The Metabolomics Approaches Based on LC-MS/MS for Analysis of Non-Halal Meats in Food Products: A Review

Halal meats are meats that are allowed to be consumed by Muslim societies according to Islamic law (Syariah). Due to the development of food technology, non-halal meats such as pork or canine meat are added to food products to reduce the production costs. Non-halal meats also include meats from animals which are not slaughtered according to Syariah law; therefore, the availability of a standardized analytical method capable of detecting the presence of non-halal meats with high sensitivity is very urgent. The metabolomics technique, either targeted or untargeted approaches based on liquid chromatography–tandem mass spectrometry (LC-MS/MS) measurements is an emerging analytical method applied to the identification of non-halal meats in food products. The LC-MS/MS measurements provide an enormous metabolomics data, therefore, sophisticated data analysis tools such as chemometrics is required. Among the chemometrics techniques, exploratory data analysis for supervised and unsupervised pattern recognition, including principal component analysis (PCA), hierarchical cluster analysis (HCA), and linear-discriminant analysis (LDA), are the most-used. This review focused on the recent application of LC-MS/MS in combination with chemometrics for the detection and identification (qualitative analysis) of non-halal meats in food products. The selection criteria used for the papers in this review were studies on the application of metabolomics using LC-MS/MS and chemometrics for the halal authentication of meat products between 2005 and 2022. The results showed that potential biomarkers of non-halal meats could be found using chemometrics analysis. Therefore, it can be concluded that a combination of LC-MS/MS and chemometrics is promising for development as a standard analytical method for the analysis of non-halal meats in food products.

The use of biotechnological approaches to the production of meat products based on the introduction of resource-saving technologies

The current stage of food technology development is associated with ensuring a qualitatively new leap in the efficiency of using the planet's resources for food production. The article suggests ways to improve the quality, reduce the cost, expand the volume and assortment of food produced on the existing agricultural base while simultaneously developing traditional and non-traditional methods of food production. The aim of the work is to develop recommendations for expanding the range of enriched emulsified meat products using composites based on raw materials of vegetable and animal origin. The results obtained during the research positively assess the prospects for using a composite mixture based on ingredients of vegetable and animal origin as part of minced meat for sausage loaves. The developed functional composite mixture can be successfully used in the technology of minced products of a wide range, including enriched and preventive products for the general population, including children, the elderly, etc. The use of secondary resources of the meat processing industry with the use of biotechnological approaches in the production of food systems opens up wide opportunities for increasing the economic stability of production and saturation of the market with food products that meet the needs of the population and greening of the industry. The developed sausage products contain in their composition a sufficiently high amount of proteins with a relatively low fat content. The introduction of protein-carbon composites into the formulation made it possible to enrich products with proteins, dietary fibers, increase nutritional and biological value. Microbiological sausage products met the requirements for products of this group. The products do not exhibit toxic effects on the test object and as a result are harmless to humans.

Preparation of Nano-cellulose and Its Application in Food Field

Cellulose is the most abundant natural organic polymer on earth. Nanocellulose is generally prepared via acid hydrolysis, mechanical treatment, oxidation treatment and enzymatic degradation from natural cellulose, such as higher plants, algae and microorganisms. The raw materials and preparation technology have significant effect on the microscopic morphology, chemical structure and aggregation structure of the product. The physicochemical property of nanocellulose gives it the unique macro properties and functional characteristics, in addition, it has the advantages of renewable, biodegradable, and high safety. In recent years, research on the application of nanocellulose in food packaging, food additives and functional foods is in the ascendant, and significant progress has been made. The main aim of this paper was to introduce the latest research results related to the preparation process, structural properties and application of nanocellulose in the food field at home and abroad, in order to provide a reference for the research and development of food technology based on nanocellulose.

Research of technological properties of bread made with the addition of beet kvass

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

Development of a product with increased nutritional density in compliance with macronutrient balance

The creation of a product with a balanced composition with increased food density and an optimal ratio of macronutrients, based on dairy raw materials, is a promising direction in the development of food technologies in the field of specialized nutrition. The object of the study was mixtures with an optimal ratio of protein, lipid and carbohydrate components equal to 1: 1: 4. In this case, the carbohydrate component of the product was additionally formed from raw materials of plant origin. Ingredients of Russian origin were used in the work. The organoleptic method was used to assess the consumer characteristics of freshly produced samples, as well as during their storage. There were no obvious differences in these indicators. In the samples put in storage, the physicochemical indicators were investigated: active acidity and viscosity. It is noted that an increase in viscosity is the result of stabilization of the product structure in comparison with its initial state, as a result of swelling of hydrocolloids. In the course of the work, the microbiological indicators of all samples were investigated. During the entire storage period, KMAFAnM did not exceed the average values of 250-2800 CFU / g, which gives grounds to determine the recommended shelf life of the resulting product 15 days.

Date Analysis Of Consumers’ Purchase Intention Based On The Safety Of Food Plastic Packaging Materialst

With the rapid development of food technology and the packaging industry, frequent food contact packaging safety issues. This paper uses questionnaire survey method to obtain related data and uses methods such as multivariate ordered Logistic model to explore the relationship between food packaging material safety and customers’ purchasing intention. It is found that consumers are short of knowledge about food packaging. Education level, food packaging safety knowledge, and perceived risk have a negative impact on consumers’ purchasing intention plastic packaging materials and food. And there is a positive correlation between health status and consumers’ purchasing intention of buying food with plastic packaging materials. We should strengthen the promotion of plastic packaging materials and food, strengthen the risk control of plastic packaging materials and food, and improve the safety management of plastic packaging materials and food.

Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process

Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.

Food technologies and their environmental impact

Humanity has long been striving to realize the deserted technologies for obtaining food. For its implementation, it is necessary to detail the technology as a way of organizing natural processes that are aimed at creating artificial objects, in particular, food. To implement a deserted method of food production, it is necessary to use technology. Technology in the article is considered as a man-made material that is uses to expand the capabilities in food production. We consider technical means of food technologies as integral material systems that function and develop in the environment. The purpose of the work is to study and develop trends in the engineering strategy for the development of food technology, taking into account the possibilities and advantages of adaptive control of a technological system with a wide range of variability in the properties of controlled objects, including in conditions of information uncertainty. We have analyzed the dialectics of the development of food technologies. On its basis, an engineering strategy for the development of food technology techniques has been developed. Identified technical and technological trends that provide for the development of mechatronics, the creation of new equipment, as well as lines that implement new machine technologies. The task is to consciously activate the process of creating a new food production technique using the laws of dialectics.

Yogurt Favorite Level Test Using Basic Ingredients Soybean Milk With Addition of Green Spinach (Amaranthus Tricolor L.)

Spinach is food that is easily wilted and easily damaged, so spinach that has been harvested must be immediately marketed and consumed. There are two methods to extend the shelf life of spinach, namely cooling and drying methods. This study uses the drying method. The advantages of drying compared to cooling are that the dried material is more durable, the volume and weight are reduced, resulting in lower costs for packaging, transportation and storage. Along with the development of food technology, vegetable milk began to be introduced as an alternative ingredient for making yogurt whose nutritional value is not inferior to animal milk yogurt. In order to be more attractive to increase income and add coloring, the natural coloring is green spinach, considering there has never been researched into making yogurt with the addition of green spinach as a natural coloring. The treatment of adding green spinach vegetable extracts by 15% and 25% affects the quality changes that occur in yogurt made from soy milk. By simply differentiating the addition of 15% and 25% can prove the influence of changes in yogurt quality made from soy milk.
 Keywords: Organoleptic Test, Yoghurt, Green Spinach, Soy Milk

Innovative Culinary Production Technologies Using Quinoa and Inulin

Topicality. The research consists in solving the problem of developing innovative technol­ogies of culinary products from cereals containing dietary supplements of vegetable origin (inu­lin), and substantiation of the main components of technological process of production and for­mation of ready meals of high quality.Purpose of the research is the scientific substantiation and innovative technology development of dishes using whole grain rice, quinoa and inulin for health purpose.Research methods. Standard conventional, organoleptic, physicochemical, sta­tistical, sociological, qualimetry and mathematical processing of experimental data using com­puter technologies have been used.Results. The research is aimed at scientific substantiation of technological parameters of obtaining culinary products using quinoa and inulin. As a result of scientific researches, regularities of technological processes under complex use of quinoa and inulin have been substantiated and experimentally established in wholegrain rice based culinary products; developed innovative technologies of culinary products using quinoa and inulin; their quality and consumer properties are determined. The social effect of the development imple­mentation is to preserve and protect the health of the population, to improve the quality and im­prove the consumer properties of cereals, to fully utilize the nutritional potential of natural veg­etable raw materials, and to expand the range of culinary products in restaurants.Conclusions and discussion. The results of the research are the innovative food technology development based on whole grain rice with quinoa and inulin. Experimental studies have found that culinary products have been characterized by high organoleptic characteristics and high nutritional value of wellness destination and can be recommended for patients with for diabetes.

Gıda katkı maddelerinin sağlık üzerine etkileri

Günümüzde gıda teknolojinin gelişmesine ve beslenme alışkanlıklarının değişimine bağlı olarak çok sayıda ve çeşitlilikte işlenmiş gıda üretilmekte ve tüketilmektedir. Tüketicilerin gıda seçimindeki öncelikleri gıdanın besleyici değeri, güvenirliliği ve kullanım uygunluğu olarak sıralanmaktadır. Tüketicilerin beklentilerine cevap verebilecek gıda üretimini sağlayabilmek için gıda katkı maddelerinin kullanımı kaçınılmaz hale gelmiştir. Gıda katkıları, gıda üretim aşamalarında, belirli amaç ve fonksiyonları yerine getirmek için kullanılmaktadır. Doğal ve yapay çok sayıda gıda katkı maddesi üretimi hızla artmaktadır. Tüketicinin bilinçlendirilmesinde gıdanın etiketi anahtar öneme sahiptir. Bu yolla bilgilenen tüketici sağlığını korumada ve gıda seçiminde kendi tercihini kullanabilmektedir. Bu derlemenin amacı, gıdalarda kullanılan katkı maddelerinin sağlık üzerine etkileri araştırılmıştır.

Nutrition base of the anti-doping products development for the athletes working efficiency encreasment

The aim of the article is to consider the metabolic basis of nutrition for the development of technologies to maintain the athlete's health and performance. The article used PubMed data and the results of our own theoretical developments regarding the metabolic basis of nutrition in extreme conditions of the body. The role of the stages of transcription and translation in the process of creating muscle protein and the importance of the quality and quantity of protein in the diet are shown. The anaerobic and aerobic stages of energy formation are examined and the principles of increasing their activity through the use of food compounds are analyzed. A model of the relationship between the exchange of proteins, fats and carbohydrates with different energy supply of the body is considered and the principles of nutritional support of the body in the phase of rehabilitation and physical and mental work are proposed. The article discusses the main approaches of the usage of metabolic principles in the development of food technology to maintain health and increase the working efficiency of athletes. In the sports preparation stage, nutrition should ensure the creation of a muscle apparatus and provide it with energy. In the sports competition period, food products should improve the activity of elements of energy metabolism. In the rehabilitation phase, it is necessary to use food compounds that help to reduce the accumulation of under-oxidized metabolic products and accelerate their metabolic pathways. Food products are offered to increase the effectiveness of weight gain and weight cutting technologies.