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Вид документа : Статья из журнала
Шифр издания :
Автор(ы) : Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Demirchieva S.M., Kalachova G.S.
Заглавие : Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species
Место публикации : Food Chemistry. - 2007. - Vol. 101, Is. 4. - С. 1694-1700. - ISSN 03088146 (ISSN) , DOI 10.1016/j.foodchem.2006.04.029
Ключевые слова (''Своб.индексиров.''): cod--essential polyunsaturated fatty acids--herring--sole--trout--docosahexaenoic acid--icosapentaenoic acid--polyunsaturated fatty acid--article--atlantic cod--atlantic herring--boiling point--brown trout--controlled study--cooking--fish--food processing--frying--lepidopsetta bilineata--muscle tissue--nonhuman--norway--raw meat--russian federation--sample--clupea pallasi--clupeidae--gadus ogac--lepidopsetta bilineata--martes pennanti--paraplagusia bilineata--salmo trutta--salmonidae
Аннотация: Frozen samples of common fish species, sea trout (Salmo trutta), from Norway and Siberia, herring (Clupea harengus pallasi), rock sole (Lepidopsetta bilineata) and cod (Gadus morhua maris-albi), collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to long-chain essential polyunsaturated fatty acids: eicosapentaenoic, 20:5?3 (EPA) and docosahexaenoic, 22:6?3 (DHA). Heat-treatment (cooking and frying) did not in general significantly decrease the contents of EPA and DHA compared to raw fish species, except for a modest reduction in Norwegian trout during frying. Boiled trout appeared to be a more valuable fish dish for obtaining the officially recommended appropriate daily intake of EPA + DHA for humans. Herring and sole had intermediate values, while boiled cod had a comparatively low value. В© 2006 Elsevier Ltd. All rights reserved.
Scopus
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Вид документа : Статья из журнала
Шифр издания :
Автор(ы) : Kovalev V. S., Manukovsky N. S., Tikhomirov A. A.
Заглавие : Bioregenerative life support space diet and nutrition requirements: still seeking accord
Колич.характеристики :6 с
Коллективы : Program of Fundamental Scientific Research of the Russian Academy of Sciences [56.1.4]
Место публикации : Life Sci. Space Res.: ELSEVIER, 2020. - Vol. 27. - С. 99-104. - ISSN 2214-5524, DOI 10.1016/j.lssr.2020.07.004. - ISSN 2214-5532(eISSN)
Примечания : Cited References:24. - The work was carried out within the framework of the State Program on the topic No. 56.1.4, section VI of the Program of Fundamental Scientific Research of the Russian Academy of Sciences for 2013-2020.
Предметные рубрики: SYSTEMS
FOOD
Аннотация: The capability of "dish" and "ingredient in dish" modeling to reduce the number of nutrition imbalances in bioregenerative life support diet was compared. Masses of dishes were assumed to be the independent variables in the 'dish' model, while in the 'ingredient in dish' model the independent variables were the total masses of the ingredients in a one-day menu and masses of ingredients in the dishes. The objective function in both models was minimization of discrepancy between the calculated nutrition intakes and the daily nutrition requirements of NASA for long duration space missions. Comparing of two models was carried out for the case of a one-day diet containing 12 dishes and 32 ingredients. It was established that the diet simulation by 'dish' model brings 6 nutrition imbalances. The use of the 'ingredient in dish' modeling has helped to reduce the number of nutrition imbalances to 3, namely, an excess of iron, vitamin A and saturated fat. Obstacles to the fulfillment of all nutrition requirements were the nomenclature and masses of ingredients in the dish recipes.
WOS
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