Development of food products for special medical purposes. Summary of the doctoral thesis for acquiring a doctor of science (Ph.D.) in food and beverage technologies | Īpašiem medicīniskiem nolūkiem paredzētas pārtikas izstrāde. Promocijas darba kopsavilkums zinātniskā doktora grāda zinātnes doktors (Ph.D.) pārtikas un dzērienu tehnoloģijās iegūšanai
2021
Ozola, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology
The daily use of nutritious products is essential for optimal body function. This is particularly important for young children, seniors and people with disabilities, as they are considered to be the most vulnerable groups. Health status, age, human social and psychological condition are just some of the factors that determine the choice of specific forms of nutritional therapies to optimally promote recovery, the body's overall energy recovery and, as far as possible, physiological functions and improve the quality of life. The aim of the dissertation is to develop food products from plant and animal origin raw materials for people with special dietary needs. Research hypothesis: using natural plant and animal origin raw materials, it is possible to create products that provide the recommended nutrients in food for special medical purposes. Based on the aim of the work and the proposed research hypothesis, the following research tasks should be performed: (1) to develop recipes for enteral tube feed products on the basis of plant and animal raw materials; (2) to develop recipes for texture modified products on the basis of plant and animal raw materials; (3) to develop the production technology of the newly created products, which would ensure the preservation of their nutritional value as much as possible; (4) examine and evaluate the impact of selected technologies on product quality and shelf life; (5) to evaluate the in vitro digestibility of the developed texture modified products. The doctoral thesis consists of three chapters. Chapter 1 provides information on the basic principles and commercially available products for special medical purposes, on bioavailability, the role of different nutrients, the biochemical composition of fruits and vegetables and the characteristics of the processing technologies used in the study. Chapter 2 describes the raw materials used in the thesis, the structure of experiments, the methods of analysis. Chapter 3 provides a summary of the results obtained in the study and a discussion to achieve the conclusions according to the hypothesis and the tasks.
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