Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention

When analyzing diets of people with diabetes mellitus, a deficiency of lecithin, vitamins B1 and PP was revealed. Using Langevin dynamics, the molecular properties of the investigated biologically active additives in the initial conditions and in the process of heat treatment are studied. It has bee...

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Autors principals:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В.
Format:	Статья
Idioma:	English
Publicat:	RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES 2018
Matèries:	Molecular organization Geometric optimization Thermal conditioning Molecular properties
Accés en línia:	http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=49&SID=F6xKckTF5iwZE95jHu3&page=1&doc=1 https://dspace.ncfu.ru/handle/20.500.12258/2925
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spelling	oai:10.200.131.19:20.500.12258-29252018-09-06T11:58:54Z Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Molecular organization Geometric optimization Thermal conditioning Molecular properties When analyzing diets of people with diabetes mellitus, a deficiency of lecithin, vitamins B1 and PP was revealed. Using Langevin dynamics, the molecular properties of the investigated biologically active additives in the initial conditions and in the process of heat treatment are studied. It has been established that the molecules of lecithin, vitamins B1 and PP do not become excited during the heat treatment as part of the meat product formulation and retain their original properties, which is also indicated by their quantitative content in the finished product. As a result (by the example of a composition in a meat food that was subjected to heat treatment), it has been confirmed that lecithin, vitamins B1 and PP can be used in foodstuff formulas for people with diabetes mellitus 2018-09-06T11:58:23Z 2018-09-06T11:58:23Z 2018 Статья Sadovoy, VV; Shchedrina, TV; Melentyeva, VV; Khamitsaeva, AS. Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention // RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES. - 2018. - Том: 9. - Выпуск: 4. - Стр.: 1620-1625 http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=49&SID=F6xKckTF5iwZE95jHu3&page=1&doc=1 http://hdl.handle.net/20.500.12258/2925 en RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES application/pdf RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES
institution	СКФУ
collection	Репозиторий
language	English
topic	Molecular organization Geometric optimization Thermal conditioning Molecular properties
spellingShingle	Molecular organization Geometric optimization Thermal conditioning Molecular properties Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
description	When analyzing diets of people with diabetes mellitus, a deficiency of lecithin, vitamins B1 and PP was revealed. Using Langevin dynamics, the molecular properties of the investigated biologically active additives in the initial conditions and in the process of heat treatment are studied. It has been established that the molecules of lecithin, vitamins B1 and PP do not become excited during the heat treatment as part of the meat product formulation and retain their original properties, which is also indicated by their quantitative content in the finished product. As a result (by the example of a composition in a meat food that was subjected to heat treatment), it has been confirmed that lecithin, vitamins B1 and PP can be used in foodstuff formulas for people with diabetes mellitus
format	Статья
author	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В.
author_facet	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В.
author_sort	Sadovoy, V. V.
title	Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
title_short	Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
title_full	Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
title_fullStr	Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
title_full_unstemmed	Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention
title_sort	forecasting the molecular properties of dietary supplement used in the recipe of foodstuff for diabetes mellitus prevention
publisher	RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES
publishDate	2018
url	http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=49&SID=F6xKckTF5iwZE95jHu3&page=1&doc=1 https://dspace.ncfu.ru/handle/20.500.12258/2925
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Forecasting The Molecular Properties Of Dietary Supplement Used In The Recipe Of Foodstuff For Diabetes Mellitus Prevention

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