Enrichment of georgian cheese with biologically active components of Saperavi

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dc.contributor.authorMaisuradze, G.
dc.date.accessioned2022-03-07T20:00:14Z
dc.date.available2022-03-07T20:00:14Z
dc.date.issued2018
dc.descriptionMaisuradze 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.ru_RU
dc.description.abstractFood 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.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/20118
dc.titleEnrichment of georgian cheese with biologically active components of Saperaviru_RU
dc.typeArticleru_RU
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