{"id":2020,"date":"2025-05-13T09:47:28","date_gmt":"2025-05-13T08:47:28","guid":{"rendered":"http:\/\/newskbncran.ru\/?page_id=2020"},"modified":"2026-03-26T11:58:39","modified_gmt":"2026-03-26T11:58:39","slug":"26-3-7-en","status":"publish","type":"page","link":"https:\/\/izvestiyakbncran.ru\/index.php\/en\/26-3-7-en\/","title":{"rendered":"26.3.7 en"},"content":{"rendered":"\n

A review of food allergy and information systems for menu analysis as a tool for food allergen control<\/strong><\/h1>\n\n\n\n

S.V. Korshikov<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/p>\n\n\n\n

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Upload the full text<\/strong><\/p>\n\n\n\n

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Abstract<\/strong>. The article presents a brief review of publication activity on food allergy and information systems in the organization of a balanced and safe diet, using food allergy as an example. The study was conducted on the materials in the databases \u201ceLIBRARY\u201d, \u201cPubMED\u201d with the use of \u201cBibliometrix\u201d and programming language R. The distribution of publications and a review of scientific achievements in the field of food allergies are provided. Measurement and comparison are used as empirical research methods. For a more detailed technological analysis of food allergens in menus, a methodology based on the dose-effect relationship is proposed.<\/p>\n\n\n\n

Keywords<\/strong>:<\/em> food allergy, menu analysis, information systems, information technologies, nutrition, dose-effect<\/p>\n\n\n\n

For citation<\/strong>. Korshikov S.V. A review of food allergy and information systems for menu analysis as a tool for food allergen control. News of the Kabardino-Balkarian Scientific Center of RAS.<\/em> <\/strong>2024. Vol. 26. No. 3. Pp. 82\u201391. DOI: 10.35330\/1991-6639-2024-26-3-82-91<\/p>\n\n\n\n

References<\/strong><\/summary>\n
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  2. Davlikanov A.I. Food safety against food allergens. Sfera: konditerskaya i khlebopekarnaya promyshlennost’ <\/em>[Sphere: confectionery and baking industry]. 2017. No. 3(70). Pp. 42\u201345. EDN: ZTWWTR. (In Russian)<\/li>\n\n\n\n
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  4. Lukin A.A., Sergeev A.A. Food allergens and methods of their identification. Vestnik sovremennykh issledovaniy<\/em> [Bulletin of modern research]. 2018. No. 10.3. Pp. 140\u2013142. EDN: PHHTFV. (In Russian)<\/li>\n\n\n\n
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  6. Edelev D.A., Blagoveshchenskaya M.M., Blagoveshchensky I.G. The use of neural networks as a factor in improving the quality and safety of food production when solving automation problems. Avtomatizatsiya tekhnologicheskikh i biznes-protsessov<\/em> [Automation of technological and business processes]. 2015. Vol. 1. No. 7(1). Pp. 7\u201310. DOI: 10.15673\/2312-3125.21\/2015.42856. (In Russian)<\/li>\n\n\n\n
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  9. Asfha A.E., Vaish A. Information security risk analysis in food processing industry using a fuzzy inference system. Informatics and automation. <\/em>2023. No. 22(5). Pp. 1083\u20131102. DOI: 10.15622\/ia.22.5.5<\/li>\n\n\n\n
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    DOI: 10.3390\/w13182529<\/li>\n<\/ol>\n\n\n\n

    <\/p>\n<\/details>\n\n\n\n

    Information about the author<\/strong><\/summary>\n

    Sergey V. Korshikov<\/strong>, Postgraduate Student, Novosibirsk State University of Economics and Management;
    630099, Russia, Novosibirsk, 52\/1 Kamenskaya street;
    Engineer of the Information and Analytical Department, FBSI \u00abNovosibirsk Research Institute of Hygiene\u00bb;
    630108, Russia, Novosibirsk, 7 Parkhomenko street;
    korshikov_sv@niig.su, ORCID: https:\/\/orcid.org\/0009-0007-0984-0363<\/p>\n\n\n\n

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    A review of food allergy and information systems for menu analysis as a tool for food allergen control S.V. Korshikov Upload the full text Abstract. The article presents a brief review of publication activity on food allergy and information systems in the organization of a balanced and safe diet, using food allergy as an example. 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