Development of a specialized high protein product for adaptive nutrition
Prensa méd. argent
;
105(4): 197-204, jun 2019. graf, tab
Artículo
en Inglés
| LILACS, BINACIS
| ID: biblio-1045909
ABSTRACT
The article is dedicated to the development of a multicomponent high-protein product for the nutrition of physically active individuals. The possibility to introduce flavoring fillers and a biologically active supplement in the milk and vegetable base of fermented whipped dessert has been established, and the expediency thereof has been justified. Based on a mathematical model, the possibility of preparing dessert systems with the specified optimum parameters has been confirmed. The influence of nondairy protein components on the improvement of functional and technological properties of multicomponent mixtures for desserts has been revealed. It has been demonstrated that the inclusion of desserts with specified optimum parameters in the diet will have a positive effect on increasing the body's adaptive capacity.
Índice:
LILACS (Américas)
Asunto principal:
Alimentos Fortificados
/
Suplementos Dietéticos
/
Alimentos para Practicantes de Actividades Físicas
/
Aromatizantes
/
Alimentos Fermentados
Límite:
Humanos
Idioma:
Inglés
Revista:
Prensa méd. argent
Asunto de la revista:
Medicina
Año:
2019
Tipo del documento:
Artículo
País de afiliación:
Rusia
Institución/País de afiliación:
East Siberia State University of Technology and Management/RU
/
Far Eastern State Agrarian University/RU
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