DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING
At present, there is no consistent definition of the term «personalized nutrition». The paper presents existing descriptors in this field of food science: precision nutrition, nutrigenomics, nutrigenetics, individual nutrition and so on. It is noted that cardiovascular diseases occupy the first place among noninfectious diseases associated with malnutrition. Optimal nutrition leads to a reduction in the risk of their occurrence. The methodology of structural-parametric modeling, which allows designing personalized optimal human nutrition based on medical indicators, is presented in terms of minimization of the risk function. The algorithm of a substantiated optimal choice of mass fractions of components (ingredients) of the food recipe composition is given. The main descriptors of a food product with the antisclerotic action for its designing using structural-parametric modeling are shown.
About the AuthorsAndrey B. Lisitsyn
Doctor of technical sciences, professor, Academician of the Russian Academy of Sciences, Scientific supervisor
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–95–11.
Irina M. Chernukha
Doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–97–18.
Marina A. Nikitina
Candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–92–14.
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For citation: Lisitsyn A.B., Chernukha I.M., Nikitina M.A. DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING. Theory and practice of meat processing. 2019;4(3):11-18. https://doi.org/10.21323/2414-438X-2019-4-3-11-18
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