BIO Web Conf.
Volume 29, 2021International Conference “Sport and Healthy Lifestyle Culture in the XXI Century” (SPORT LIFE XXI)
|Number of page(s)||6|
|Published online||15 March 2021|
Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet
Peter the Great Saint-Petersburg Polytechnic University, 195251 Polytechnicheskaya, 29, St. Petersburg, Russia
2 M. Auezov South Kazakhstan State University, Shymkent, Kazakhstan
One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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