Bulgarian Journal of Agricultural Science
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INNOVATIVE TECHNOLOGIES FOR CREATION OF PROBIOTIC FOODS
K. Dimov, P. Metodieva, M. Doneva, Tsv. Tsvetkov, D. Miteva, Y. Todorov, I. Nacheva
Abstract: Lyophilized probiotic products have been developed by high technology methods for nutrition prophylaxis and healthy nutrition to ensure a maximum working capacity and well- being of each individual. In their composition are included natural sources of essential bioelements and physiologically active substances – a complex of probiotic lactic acid bacteria, oligosaccharides, antioxidants, vitamins and others. Their fine consistency and chemical composition create a possibility for rhythmical introduction in the organism of nutritious mixtures with adequate content of plastic substances and energy. Their proved healthy effect makes them suitable to be included in combined nutrition diets for ensuring of better quality of life in terms of the effective prevention and improvement of the health status of the population
Keywords: artificial neural networks (ANN); lyofilization; nutrition diets; probiotic foods
Date published: 2017-10-09
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