The functional properties of the vegetable filler Melissa officinalis L. in the composition of curd products

• Main Authors: A. I. Novak, Y. O. Lyashchuk
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2020-05-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: foods, vegetable filler, lemon balm, curd products, rosmarinic acid, biologically active substances
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/2453

The results of the development of a curd functional product with vegetable filler Melissa officinalis L. are presented. An analysis of the health status of the population carried out in recent years by the World Health Organization shows that the world community is facing acute questions related to the need to prevent the so-called “diseases of civilization”, which include diseases of the cardiovascular system, oncology, diseases associated with impaired lipid metabolism and the gastrointestinal tract, al ergii, decreased immunity, disorders of the nervous system. According to experts, many of these diseases leading to death, disability or disability have a steady upward trend. Up to 44% of the population of our country suffer from cardiovascular diseases (as of December 2019), while more than 82% have functional disorders leading to them. Malignant neoplasms and precancerous conditions are observed in 39% of the adult population, diseases of the gastrointestinal tract are found in more than 48% of the working population of the country. The solution to these problems may be the development of functional food products.