Calculation of the Nutrient Balance of Multi-Component Meat Products Using Information Technologies

M.A. Nikitina; A.N. Zakharov; I.M. Chernukha

Calculation of the Nutrient Balance of Multi-Component Meat Products Using Information Technologies

于63rd International Congress of Meat Science and Technology

著者：

M.A. Nikitina

M.A. Nikitina ¹Direction of Information Technologies, Center of Economic and Analytical Investigations, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia

Search for other papers by M.A. Nikitina in
Current site
Google Scholar
PubMed

A.N. Zakharov

A.N. Zakharov ²Administration, FGBNU ‘The V.M. Gorbatov All-Russian Meat Research Institute’, Moscow, Russia; nikitinama@vniimp.ru

Search for other papers by A.N. Zakharov in
Current site
Google Scholar
PubMed

, and

I.M. Chernukha

I.M. Chernukha
Search for other papers by I.M. Chernukha in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 285–287

DOI:: https://doi.org/10.3920/9789086868605_121

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

This paper is devoted to a computer system for assessment of protein quality and balance. Protein substances are a material that ensure construction of organelle structures. Protein deficiency in the body leads to impairment of its normal functions: memory loss, a decline in the intellectual abilities and reduced resistance to environmental external factors. Efficiency of protein utilization by the human body is conditioned by two main parameters: its balance by the essential amino acid content with regard to the FAO/WHO reference protein and efficiency of its participation in metabolism and protein utilization by human organs, tissues and cellular structures. Deficiency or absence of the essential amino acids in food causes the development of the negative nitrogen balance, dysfunction of the nervous system, stunt and, in the most severe clinical conditions, the development of avitaminosis. Deficiency of only one essential amino acid can lead to incomplete intake of others. This regulation is subjected to the law of Liebig. The developed computer system allows targeted and rapid assessment of products by the amino acid balance.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000121.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	59	26	11
全文浏览次数	21	0	0
PDF下载次数	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Calculation of the Nutrient Balance of Multi-Component Meat Products Using Information Technologies

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据