THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS
Yana Biletska, Galina Dyukareva, Natalia Danko The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of […]
DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA
Alla Solomon, Mariana Bondar, Angela Dyakonova The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from […]
MICROBIOLOGICAL STUDY OF A PERSPECTIVE HEPATOPROTECTIVE AGENT BASED ON DRY EXTRACT FROM PRUNUS DOMESTICA FRUITS
Nataliia Filimonova, Bashar Jabbar Ali Sahlanee, Igor Senyuk, Alevtyna Kononenko One of the main directions of improving the concept of treatment of diseases of the gastrointestinal tract and liver, which is accompanied by dysfunction of the hepatobiliary system and intestines, was the search and development of herbal remedies with hepatoprotective effect with a laxative effect […]