Brine-ripened cheese for prevention of selenium deficiency
Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and mil...
Gespeichert in:
| Veröffentlicht in: | IOP conference series. Earth and environmental science 2021-03, Vol.677 (3), p.32033 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 3 |
| container_start_page | 32033 |
| container_title | IOP conference series. Earth and environmental science |
| container_volume | 677 |
| creator | Mosolova, N I Gorlov, I F Slozhenkina, M I Bozhkova, S E Belova, D S Mishina, O Yu Brekhova, S A |
| description | Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency. |
| doi_str_mv | 10.1088/1755-1315/677/3/032033 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2512940945</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2512940945</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2303-27f58c6474d1757f2b6d48773fb9bb2d91f2f0701b2905e1217dc588ad1c230c3</originalsourceid><addsrcrecordid>eNo9kF9LwzAUxYMoOKdfQQo-194kTdP4psN_MPBFn0Ob3GDGltRkFfbtbZns6R64h3MOP0JuKdxTaNuKSiFKyqmoGikrXgFnwPkZWZwe5ycN8pJc5bwBaGTN1YI8PCUfsEx-wIC2MN-IGQsXUzEk_MWw9zEU0RUZtxj8uCssOm88BnO4Jheu22a8-b9L8vXy_Ll6K9cfr--rx3VpGAdeMulEa5pa1nYaIR3rG1u3UnLXq75nVlHHHEigPVMgkDIqrRFt21k6Bxi-JHfH3CHFnxHzXm_imMJUqZmgTNWgajG5mqPLpJhzQqeH5HddOmgKeuakZwR6xqEnTprrIyf-BxxSWZc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2512940945</pqid></control><display><type>article</type><title>Brine-ripened cheese for prevention of selenium deficiency</title><source>IOP Publishing Free Content</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>IOPscience extra</source><creator>Mosolova, N I ; Gorlov, I F ; Slozhenkina, M I ; Bozhkova, S E ; Belova, D S ; Mishina, O Yu ; Brekhova, S A</creator><creatorcontrib>Mosolova, N I ; Gorlov, I F ; Slozhenkina, M I ; Bozhkova, S E ; Belova, D S ; Mishina, O Yu ; Brekhova, S A</creatorcontrib><description>Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/677/3/032033</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Brines ; Cheese ; Dairy products ; Flax ; Nutrient deficiency ; Seeds ; Selenium ; Silybum ; Walnuts ; Weight</subject><ispartof>IOP conference series. Earth and environmental science, 2021-03, Vol.677 (3), p.32033</ispartof><rights>2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2303-27f58c6474d1757f2b6d48773fb9bb2d91f2f0701b2905e1217dc588ad1c230c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Mosolova, N I</creatorcontrib><creatorcontrib>Gorlov, I F</creatorcontrib><creatorcontrib>Slozhenkina, M I</creatorcontrib><creatorcontrib>Bozhkova, S E</creatorcontrib><creatorcontrib>Belova, D S</creatorcontrib><creatorcontrib>Mishina, O Yu</creatorcontrib><creatorcontrib>Brekhova, S A</creatorcontrib><title>Brine-ripened cheese for prevention of selenium deficiency</title><title>IOP conference series. Earth and environmental science</title><description>Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.</description><subject>Brines</subject><subject>Cheese</subject><subject>Dairy products</subject><subject>Flax</subject><subject>Nutrient deficiency</subject><subject>Seeds</subject><subject>Selenium</subject><subject>Silybum</subject><subject>Walnuts</subject><subject>Weight</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNo9kF9LwzAUxYMoOKdfQQo-194kTdP4psN_MPBFn0Ob3GDGltRkFfbtbZns6R64h3MOP0JuKdxTaNuKSiFKyqmoGikrXgFnwPkZWZwe5ycN8pJc5bwBaGTN1YI8PCUfsEx-wIC2MN-IGQsXUzEk_MWw9zEU0RUZtxj8uCssOm88BnO4Jheu22a8-b9L8vXy_Ll6K9cfr--rx3VpGAdeMulEa5pa1nYaIR3rG1u3UnLXq75nVlHHHEigPVMgkDIqrRFt21k6Bxi-JHfH3CHFnxHzXm_imMJUqZmgTNWgajG5mqPLpJhzQqeH5HddOmgKeuakZwR6xqEnTprrIyf-BxxSWZc</recordid><startdate>20210301</startdate><enddate>20210301</enddate><creator>Mosolova, N I</creator><creator>Gorlov, I F</creator><creator>Slozhenkina, M I</creator><creator>Bozhkova, S E</creator><creator>Belova, D S</creator><creator>Mishina, O Yu</creator><creator>Brekhova, S A</creator><general>IOP Publishing</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20210301</creationdate><title>Brine-ripened cheese for prevention of selenium deficiency</title><author>Mosolova, N I ; Gorlov, I F ; Slozhenkina, M I ; Bozhkova, S E ; Belova, D S ; Mishina, O Yu ; Brekhova, S A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2303-27f58c6474d1757f2b6d48773fb9bb2d91f2f0701b2905e1217dc588ad1c230c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Brines</topic><topic>Cheese</topic><topic>Dairy products</topic><topic>Flax</topic><topic>Nutrient deficiency</topic><topic>Seeds</topic><topic>Selenium</topic><topic>Silybum</topic><topic>Walnuts</topic><topic>Weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mosolova, N I</creatorcontrib><creatorcontrib>Gorlov, I F</creatorcontrib><creatorcontrib>Slozhenkina, M I</creatorcontrib><creatorcontrib>Bozhkova, S E</creatorcontrib><creatorcontrib>Belova, D S</creatorcontrib><creatorcontrib>Mishina, O Yu</creatorcontrib><creatorcontrib>Brekhova, S A</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mosolova, N I</au><au>Gorlov, I F</au><au>Slozhenkina, M I</au><au>Bozhkova, S E</au><au>Belova, D S</au><au>Mishina, O Yu</au><au>Brekhova, S A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Brine-ripened cheese for prevention of selenium deficiency</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><date>2021-03-01</date><risdate>2021</risdate><volume>677</volume><issue>3</issue><spage>32033</spage><pages>32033-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>Due to the nutritional deficiency being ubiquitous, the need to develop and manufacture food fortified is greater than ever. The purpose of the work was to develop a recipe for a fortified product and produce and analyze it. Brine-ripened suluguni cheese was taken as the basis of the product and milk thistle (Silybum) and flax seeds in one sample and walnut kernels and milk thistle seeds in the other one were investigated as fillers. The study has revealed an increase in the nutritional and biological value of Test samples in comparison with Control one due to the selected plant components, i.e. a decrease in the weight fraction of moisture and an increase in the weight fractions of fat and protein. The developed products were rich in selenium, which allowed them to be recommended for people suffering from selenium deficiency.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/677/3/032033</doi><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1755-1307 |
| ispartof | IOP conference series. Earth and environmental science, 2021-03, Vol.677 (3), p.32033 |
| issn | 1755-1307 1755-1315 |
| language | eng |
| recordid | cdi_proquest_journals_2512940945 |
| source | IOP Publishing Free Content; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; IOPscience extra |
| subjects | Brines Cheese Dairy products Flax Nutrient deficiency Seeds Selenium Silybum Walnuts Weight |
| title | Brine-ripened cheese for prevention of selenium deficiency |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T01%3A58%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Brine-ripened%20cheese%20for%20prevention%20of%20selenium%20deficiency&rft.jtitle=IOP%20conference%20series.%20Earth%20and%20environmental%20science&rft.au=Mosolova,%20N%20I&rft.date=2021-03-01&rft.volume=677&rft.issue=3&rft.spage=32033&rft.pages=32033-&rft.issn=1755-1307&rft.eissn=1755-1315&rft_id=info:doi/10.1088/1755-1315/677/3/032033&rft_dat=%3Cproquest_cross%3E2512940945%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2512940945&rft_id=info:pmid/&rfr_iscdi=true |