Fermented milk product with probiotic characteristics enriched with calcium
- Autores: Gavrilova N.B.1, Gladilova O.A.1, Gavrilova NB1, Gladilova OA1
-
Afiliações:
- Edição: Nº 11 (2009)
- Páginas: 76-77
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325256
- ID: 325256
Citar
Acesso aberto
Acesso está concedido
Somente assinantes
Resumo
The aim of the scientific and research work was theoretical foundation and development of fermented milk product with probiotic properties fortified with calcium. Biotechnology of a new product was based on application of probiotic cultures in immobilized form. As a mineral fortifier mechanically activated calcium gluconate was evaluated for the first time possessing unique therapeutic efficiency without additional application of the vitamin D. The scheme for manufacturing fermented milk product enriched with calcium has been developed. The product can be recommended for human nutrition in unfavorable ecological and hygienic conditions as well as for mass nutrition.
Palavras-chave
Sobre autores
Natal'ya Gavrilova
Ol'ga Gladilova
Email: olgunchik-8@yandex.ru
N Gavrilova
O Gladilova
Bibliografia
- Спиричев В.Б., Шатнюк Л.Н., Позняковский В.М. Обогащение пищевых продуктов витаминами и минеральными веществами/под общ. ред. В.Б.Спиричева//Наука и технология. − Новосибирск: Сиб. унив. изд−во, 2004.
- Стрелков Н.С., Коныгин Г.Н., Рыбин Д.С. и др. Нанодисперсная аморфная форма кальция глюконата: биохимическая совместимость и терапевтическая эффективность при лечении заболеваний, связанных с обменом кальция в организме//Альманах клинической медицины. 2008. Т. XVII. Ч. II.
Arquivos suplementares
