SUSTAINABLE DEVELOPMENT AND HEALTHY INNOVATIONS: DIGITAL TECHNOLOGIES IN OPTIMIZING RECIPES OF FOOD FROM PLANT RAW MATERIALS
DOI:
https://doi.org/10.25806/uu92023181-185Статья поступила в редакцию: 31.07.2023
Статья опубликована: 31.07.2023
Keywords:
digital technologies, recipe optimization, food from plant raw materials, big data, artificial intelligence, food production, food quality, food industry, process efficiency, sustainable development, innovation.Abstract
Digital technologies have undoubtedly contributed to various industries, and the food industry is no exception. In recent years, special attention has been paid to the development and optimization of food recipes from vegetable raw materials. The article examines how digital innovations are revolutionizing the process of creating vegetable dishes, namely three key aspects that have become decisive in this context: the use of big data, virtual testing and modeling accuracy, which contributes to improving the quality and efficiency of food processes.
Информация о публикации
Финансирование: Исследование выполнено без привлечения внешнего финансирования, если иное не указано авторами.
Вклад авторов: Все авторы внесли существенный вклад в подготовку статьи, ознакомились с окончательной версией рукописи и одобрили ее к публикации.
Конфликт интересов: Авторы заявляют об отсутствии конфликта интересов, если иное не указано в публикации.
Правообладатель: Издательский дом «Академический».
Лицензия: Статья распространяется на условиях лицензии Creative Commons Attribution 4.0 International (CC BY 4.0).
Машиночитаемый файл метаданных: JATS XML
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