Innovative Technologies for Creation of Probiotic Foods
2014
Nacheva, I., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Doneva, I., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Todorov, Y., Institute of Information and Communication Technologies, BAS, Sofia (Bulgaria) | Metodieva, P., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Dimov, K., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Tsvetkov, Ts., Institute of Cryobiology and Food Technology, Sofia (Bulgaria)
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.
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