The use of cosmetic freeze-dried kelp as a food fortifier (analytical review)
https://doi.org/10.37493/2307-910X.2023.3.7
Abstract
The development of a personalized nutrition system encourages the creation of innovative food products and the definition of innovative and functional raw materials. The actual value of fortified foods is difficult to overestimate in many food industries, such as gerontology, therapeutic and preventive nutrition, nutrition of athletes, astronauts, and so on. This article examines the possibility of using galvanic kelp as a food fortifier for various products. Microscopic studies of the obtained vital and processed preparation were also carried out in order to study the vitalization and preservation of the vitamin and mineral composition during alganic preparation.
About the Authors
A. V. Burminsky
MIP Vector - V Limited Liability Company;
North-Caucasus Federal University, Pyatigorsk Institute (branch)
Russian Federation
Russian Federation
Alexander V. Burminsky – General Director;
Bachelor of the 4th year of Departments of Food Production Technology and Commodity Science,
Pyatigorsk
V. N. Orobinskaya
North-Caucasus Federal University, Pyatigorsk Institute (branch)
Russian Federation
Russian Federation
Valeria N. Orobinskaya – PhD in Technical Sciences, Leading Researcher of the Department of Planning and Organization of Research work, Associate Professor of the Department of Food Technology and Commodity Science,
Pyatigorsk
I. N. Pushmina
Siberian Federal University
Russian Federation
Russian Federation
Irina N. Pushmina – Dr. Sci. (Tech.), Professor of the Department of Technology and Organization of Public Catering,
Svobodny Ave., 79, Krasnoyarsk,
660041
T. N. Lavrova
North-Caucasus Federal University, Pyatigorsk Institute (branch)
Russian Federation
Russian Federation
Tatiana N. Lavrova – Head of the Department of Planning and Organization of Research work,
Pyatigorsk
S. A. Emelyanov
North-Caucasus Federal University
Russian Federation
Russian Federation
Sergey A. Emelyanov – Cand. Sci. (Biol.), Dr. Sci. (Tech.), Professor of the Department of Applied Biotechnology,
Stavropol
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Review
For citations:
Burminsky A.V., Orobinskaya V.N., Pushmina I.N., Lavrova T.N., Emelyanov S.A. The use of cosmetic freeze-dried kelp as a food fortifier (analytical review). Modern Science and Innovations. 2023;(3):72-85. (In Russ.) https://doi.org/10.37493/2307-910X.2023.3.7
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