Application of modern computer algebra systems in food formulations and development: A case study : научное издание

Описание

Тип публикации: статья из журнала

Год издания: 2017

Идентификатор DOI: 10.1016/j.tifs.2017.03.011

Ключевые слова: Calculation of mixes, Computer algebra system, Food combinatoric principles, Food design of composite product, Food formulation, PTC MathCAD

Аннотация: Background Nutritional security determines the level of public health within a population while inadequate nutrition is one of the major factors in development of various health problems. This can be alleviated with sufficient and affordable access to currently available or newly designed nutritious foods. Scope and approach FormulПоказать полностьюation of new foods can be very costly, so methods able to lower design expanses are of utmost importance to the industry. Hence, the purpose of this work was to rationalize utilization of modern computerized algebraic systems (CAS) in solving traditional problems for formulating food mixtures by food combinatoric principles (FCP). Key findings and conclusions Practical aspect of FCP approach was shown in a case of formulating new food with predefined nutritional features (targeting amino acids content) from 14 components (curd and 13 varieties of grains and beans). The application of FCP in CAS saves time and provides mathematically perfect solutions. Such solutions should be tested for supplementary production parameters (sensory, feasibility, etc.) prior to industrial production of large scale quantities. © 2017 Elsevier Ltd

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Издание

Журнал: Trends in Food Science and Technology

Выпуск журнала: Vol. 64

Номера страниц: 48-59

ISSN журнала: 09242244

Издатель: Elsevier Ltd

Персоны

  • Musina O. (Department of Scientific Information Analyses, Siberian Research Institute of Cheese-Making, Barnaul, Russian Federation, Institute for Biotechnology, Food and Chemical Engineering, Altai State Technical University named after I.I. Polzunov, Barnaul, Russian Federation)
  • Putnik P. (Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia)
  • Koubaa M. (Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, Compiègne Cedex, France)
  • Barba F.J. (Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, Spain)
  • Greiner R. (Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, Karlsruhe, Germany)
  • Granato D. (Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, Ponta Grossa, Brazil)
  • Roohinejad S. (Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, Karlsruhe, Germany, Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran)

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