Quality evaluation of the new sinbiotic lyophilized food "Lactoalgin-L"
2003
Nacheva, I. | Georgieva, L. (Institut po Kriobiologiya i Khranitelni Tekhnologii, Sofia (Bulgaria))
The new symbiotic food "Lactoalgin-L" has been developed on the basis of probiotic bacteria from the lactoacid group - Lactobacillus bulgaricus, L. b. acidophilus, Streptococcus thermophilus, Bifidobacterium bifidum. They are included in a polymeric matrix and are characterized by a long life and activity after lyophilization. The functional food is obtained with a high absorption degree - 95.0%. The balanced amino-acid protein content of "Lactoalgin-L" is combined with high content of macro- and microelements, vitamins, free fatty acids and other biogenic components.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institute of Agricultural Economics