English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The authors carried out research on white mice into toxicity of lupin flour, inula root and functional cutlets containing 5 %, 10 %, 15 % of lupin flour with the replacement of meat share and 0.5 % of inula as a spicy-aromatic additive. Toxicity of lupin flour, inula and functional cutlets was determined under conditions of intragastrical introduction of 0.5 ml of the extract. Toxicity of the finished 10 % functional cutlets was studied under conditions of feeding white mice on them as the main feed for 10 days. Blood sampling was conducted in the control and experimental groups of mice for hematologic research. It was found that lupin flour and inula do not cause catarrhal or hemorrhagic inflammation of gastrointestinal tract and the death of mice, therefore, they are non-toxic. While feeding mice on cutlets with 10 % content of lupin flour and 0.5 % of inula, it was established that during pathoanatomical dissection, macroscopic changes in the organs and tissues were not found, p<0.05, which is within the normal range. Therefore, this product is non-toxic and it can be included in the diet of people

Determining the effect of lupin flour and inula on the flow of metabolic processes in the organism