Food Engineering of Meat Bio-Products to Immunity Strengthening

• Main Authors: Bazarnova Julia, Korzh Aleksey, Barsukova Natalya, Eliseeva Svetlana, Fedinishina Ekaterina
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: BIO Web of Conferences
• Online Access: https://www.bio-conferences.org/articles/bioconf/full_html/2021/01/bioconf_shlc2021_01021/bioconf_shlc2021_01021.html

The mainstream of healthy nutrition during the new coronavirus pandemic is adequate and balanced nutrition based on strengthening human immunity. The authors consider the main aspects of developing theory and practice of adequate nutrition using innovative biotechnologies. Based on the St. Petersburg startup GASTROMAN.LAB there was developed new line of Bio-products enriched with probiotic cultures of microorganisms, biologically active substances of plants and prebiotics that was implemented using modern technological methods of food engineering. The recipes of original meat products of the Petersburg cuisine were used as basis for new developed recipes of bio-culinary products.