ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS

СПИСОК ЛИТЕРАТУРЫ
  1. Borisenko A.A., Kas´yanov G.I., Borisenko A.A. and Zaporozhskiy A.A. Designing the balanced multicomponent food products based on their nutritional composition. Transactions of Higher Educational Institutions. Food Technology, 2005, vol. 3, no. 2, pp. 106–107. (In Russian).
  2. Donskikh N.V., Muratova E.I., Tolstykh S.G. and Leonov D.V. The development of an automated information system for calculating and optimizing formulations. Transactions of Higher Educational Institutions. Food Technology, 2011, vol. 3, no. 2, pp. 122–123. (In Russian).
  3. Ivashkin Yu.A. and Nikitina M.A. The modelling and optimization of an adequate nutrition taking into account the individual medical and biological requirements. Storage and Processing of Farm Products, 2007, no. 2, pp. 71–74. (In Russian).
  4. Lipatov N.N. The background of the computer design of products and diets with the specifiable nutritional value. Storage and Processing of Farm Products, 1995, no. 3, pp. 4–9. (In Russian).
  5. Lipatov N.N. and Bashkirov O.I. The methodological aspects of quality optimization of the multicomponent baby food products of a new generation (in the light of the nutritional combinatorial theory). Storage and Processing of Farm Products, 2000, no. 6, pp. 6–8. (In Russian).
  6. Lipatov N.N., Neskromnaya L.V. and Bashkirov O.I. The information-algorithmic and terminological aspects of improving the quality of the multicomponent food products of special purposes. Storage and Processing of Farm Products, 2002, no. 9, pp. 25–28. (In Russian).
  7. Lisin P.A. The computer technologies in the formulation calculations of dairy products. Moscow: DeLi Print Publ., 2007. 130 p. (In Russian).
  8. Lisitsyn A.B., Ivashov V.I., Zakharov A.N., Kapovskiy B.R. and Kozhevnikova O.Ye. The intelligent quality control system for minced meat. All about Meat, 2013, no. 6, pp. 32–36. (In Russian).
  9. Musina O.N. and Lisin P.A. The system modeling of the multicomponent food products. Food Processing: Techniques and Technology, 2012, no. 4, pp. 32–38. (In Russian).
  10. Musina O.N. and Lisin P.A. Improving the quality of life of the population of the Altai region by improving the nutritional status at the expense of introduction in a diet of dairy products with added nutritional value. Proceedings of Academic Science: Materials of the X International Scientific and Practical Conference (August 30 – September 7, 2014, Sheffield, S. Yorkshire, England). Volume 6. Mathematics. Physics. Modern information technologies. Technical sciences. Construction and Architecture. Agriculture. Sheffield: Science and Education LTD, 2014, pp. 92–96.
  11. Mosov A. The dairy products in the diet of children and adolescents: recommendations of a sanitary engineer to the manufacturing enterprises. Milk and Dairy Products: Production and Sale, 2011, no. 2, pp. 31–35. (In Russian).
  12. Robertson A., Tirado C., Lobstein T., Jermini M., Knai C., Jensen J.H., Ferro-Luzzi A. and James W.P.T. Diet and health in Europe: a new basis of action. WHO Regional Publications: European Series (Geneva), 2005, no. 96, pp. 506.
  13. Rogov I.A., Zharinov A.I. and Voyakin M.P. Functional products: composition, properties, purpose. Meat Technologies, 2010, no. 2, pp. 6. (In Russian).
  14. Tutel´ian V.A. The laws of the science of nutrition. Modern Medical Technologies, 2010, no. 4, pp. 98–100. (In Russian).
  15. Shazzo R.I. and Kulieva R.G. The qualimetric aspects of optimization of the multicomponent products for infant nutrition. Storage and Processing of Farm Products, 2010, no. 9, pp. 44–46. (In Russian).
  16. Khramtsov A.G., Selimov T.V., Sadovoy V.V. and Shchedrina T.V. The parametric modeling of the composition of food products for individual nutrition. Storage and Processing of Farm Products, 2011, no. 6, pp. 8–10. (In Russian).
  17. Berner L.A., Keast D.R., Bailey R.L. and Dwyer J.T. (2014). Fortified foods are major contributors to nutrient intakes in diets of US children and adolescents. Journal of the Academy of Nutrition and Dietetics, 2014, vol. 114, no. 7, pp. 1009–1022.
  18. Casala E., Matthys C., Péter S., Baka A., Kettler S., McNulty B., Stephen A.M., Verkaik-Kloosterman J., Wollgast J., Berry R. and Roe M. (2014). Monitoring and addressing trends in dietary exposure to micronutrients through voluntarily fortified foods in the European Union. Trends in Food Science & Technology, 2014, vol. 37, no. 2, pp. 152–161.
  19. Diplock A.T., Aggett P.J., Ashwell M., Bornet F., Fern E.B. and Roberfroid M.B. Scientific concepts in functional foods in Europe: consensus document. British Journal of Nutrition, 1999, vol. 81, no. 1, pp. 1–27.
  20. Gulati T. and Datta A.K. Enabling computer-aided food process engineering: property estimation equations for transport phenomena- based models. Journal of Food Engineering, 2013, vol. 116, no. 2, pp. 483–504.
  21. Hu R. Food product design: a computer-aided statistical approach. CRC Press, 1999. 240 p.
  22. Jiménez-Colmenero F. Potential applications of multiple emulsions in the development of healthy and functional foods. Food Research International, 2013, vol. 52, no. 1. pp. 64–74.
  23. Oliviero T.A., Verkerk R. and Dekker M. Research approach for quality based design of healthy foods. Trends in Food Science & Technology, 2013, vol. 30, no. 2, pp. 178–184.
  24. Ronteltap A., Sijtsema S.J., Dagevos H. and de Winter M.A. Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context. Appetite, 2012, vol. 59, no. 2, pp. 333–340.
  25. Sacco J. and Tarasuk V. Limitations of food composition databases and nutrition surveys for evaluating food fortification in the United States and Canada. Procedia Food Science, 2013, no. 2, pp. 203–210.
  26. Vannice G. and Rasmussen H. Position of the Academy of Nutrition and Dietetics: dietary fatty acids for healthy adults. Journal of the Academy of Nutrition and Dietetics, 2014, vol. 114, no. 1, pp. 136–153.
Как цитировать?
О журнале

Скачать
Содержание
Список литературы