Fermented product for functional nutrition
- Autores: KAShchEEVA N.L.1, GAVRILOVA N.B.1, Kashcheeva NL1, Gavrilova NB1
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Afiliações:
- Edição: Nº 1 (2010)
- Páginas: 67-68
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325729
- ID: 325729
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Resumo
It is necessary to use the complex approach to the elaboration of technologies for new milk-containing products, i.e. the combination of dairy, vegetal raw material, probiotic microorganisms in immobilized form. The research resulted in elaboration of a way of immobilization of microorganisms cultures. For the enriching of the product with phospholipids, correction of vitamin and mineral composition of fermented product were chosen the phospholipids additive made from honeyberry and cranberry syrup.
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Bibliografia
- Лисица Л.А. Дикорастущие плодово-ягодные растения Омской области и их использование в индивидуальном хозяйстве: учеб. пособие/ Л.А.Лисица, В.Н.Кравченко, Н.И.Кузнец. -Омск: Изд-во ОмГАУ, 2002.
- Назаренко Т.А. Биотехнология продуктов для функционального питания: пробиотики, синбиотики, методы иммобилизации: аналит. обзор / Т.А.Назаренко, Н.Б.Гаврилова, О.В. Пасько. -Павлодар: Павлодарский ЦНТИ, 2006.
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