Enrichment of georgian cheese with biologically active components of Saperavi
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Дата
2018
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Анотація
Food quality can be considered as one of the most important and essential
issue in every epoch. Nutrient substances play a prominent role in
supplying the human body/organism with special biologically active
components. According to balanced feeding theory for normal functioning
in the physiological framework of the human body, not only proteins, fats
and carbohydrates are necessary, also there are other substances such as
irreplaceable amino acids, vitamins, minerals and other biologically active
natural substances.
Increasing food quality of product and food optimization natural and
accessible way is depended on combination of animal and vegetable raw
materials. It has been proved that with merge of animal and vegetable
components we make enrichment of products with biologically active
substances.
Dairy products are considered as one of the perspective raw materials
for making multicomponent product that can include dietary, medicinal
and prophylactic purposes.
The paper represents the discussion and results of the experiment
about some phenols which are transferred into the cheese after aging in
Saperavi wine and the cheese which prepared in Saperavi wine and then
aging in the same wine. On the base of experiment the following results
have been uncovered – the common phenols and anthocyanin’s rate in the
cheese aged in Saperavi wine and define the reliability of mentioned
substances as biologically active, and a real source for the formation of
medicinal and prophylactic value.
Опис
Maisuradze G. Enrichment of georgian cheese with biologically active components of Saperavi / G. Maisuradze ; supervisor L. Elanidze // Black Sea Science 2018 : матеріали Міжнар. конкурсу студентських наук. робіт, Одеса, 4 квіт. 2018 р. / Одес. нац. акад. харч. технологій ; ред. кол.: Б. В. Єгоров [та ін.]; орг. ком.: Б. В. Єгоров (голова) [та ін.]. – Одеса : ОНАХТ, 2018. – P. 197–207 : tabl., fig. – Ref.: 21 tit.