The development of health care products using microencapsulated biologics
https://doi.org/10.20914/2310-1202-2013-2-179-181
Abstract
It is proposed to create products based on milk, cream, and blended olive products (corn, linseed and peanut oils) with a balanced fatty acid composition, and also the use of microencapsulated probiotics in pectin capsules.
About the Authors
L. I. Vasilenko
Воронеж. гос. ун-т. инж. технол.
Russian Federation
кафедра технологии молока и молочных продуктов
Russian Federation
кафедра технологии молока и молочных продуктов
A. V. Gorbatova
Воронеж. гос. ун-т. инж. технол.
Russian Federation
кафедра процессов и аппаратов пищевых и химических производств
Russian Federation
кафедра процессов и аппаратов пищевых и химических производств
L. N. Frolova
Воронеж. гос. ун-т. инж. технол.
Russian Federation
кафедра технологии хранения и переработки зерна
Russian Federation
кафедра технологии хранения и переработки зерна
References
1. 1 Ostrikov, A. N. Technology and antimutogenic geroprotective dairy plant concentrates [Text] / A. N. Ostrikov, L. I. Vasilenko, S. V. Dorohin et alo // In the world of scientific discovery - 2010. - № 6. - Part 3. - P. 323-324.
2. 2 Vasilenko, L. I. Probiotic vegetablecream products [Text] / L. I. Vasilenko, A. V. Gorbatova // Proceedings of the regional scientific conference "Development of technology of food production of small enterprises" Voronezh State University of Engineering Technology. - Voronezh, 2011 . - P. 30 - 33
3. 3 Vasilenko, L. I. Fat emulsion product functionality based on the blend of vegetable oils [Text] / L. I. Vasilenko, A. V. Gorbatova // Innovative technologies for processing of raw food: proceedings of the International scientific and technical conference - Vladivostok: Dalrybvtuz, 2011. - P. 262 - 263
Review
For citations:
Vasilenko L.I., Gorbatova A.V., Frolova L.N. The development of health care products using microencapsulated biologics. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(2):179-181. (In Russ.) https://doi.org/10.20914/2310-1202-2013-2-179-181
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