Reformulation of meat products by the addition of nuts

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43917146" target="_blank" >RIV/60461373:22330/19:43917146 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
čeština
Original language name
Reformulace masných výrobků přídavkem ořechů
Original language description
The incidence of chronic non-infectious diseases (especially obesity, hypertension, type 2 diabetes and atherosclerosis) has been on the rise in recent years. These diseases have no symptoms for several years to decades. Risk factors for chronic non-infectious diseases include poor nutrition and lack of physical activity. In particular, excessive intake of salt, sugars and saturated fatty acids is considered problematic. The aim of the study was to design recipe for shelf-stable sausages with reduced saturated fatty acid content and enriched with ingredients with polyunsaturated fatty acids.
Czech name
Reformulace masných výrobků přídavkem ořechů
Czech description
The incidence of chronic non-infectious diseases (especially obesity, hypertension, type 2 diabetes and atherosclerosis) has been on the rise in recent years. These diseases have no symptoms for several years to decades. Risk factors for chronic non-infectious diseases include poor nutrition and lack of physical activity. In particular, excessive intake of salt, sugars and saturated fatty acids is considered problematic. The aim of the study was to design recipe for shelf-stable sausages with reduced saturated fatty acid content and enriched with ingredients with polyunsaturated fatty acids.

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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