Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12258/18239
Title: Modeling formulations of food with prophylactic antidiabetic properties
Authors: Sadovoy, V. V.
Садовой, В. В.
Shchedrina, T. V.
Щедрина, Т. В.
Shaltumaev, T. S.
Шалтумаев, Т. Ш.
Keywords: Food with prophylactic antidiabetic properties;Biologically active compounds;Antidiabetic properties;A technology for obtaining a modified yeast preparation
Issue Date: 2021
Publisher: IOP Publishing Ltd
Citation: Sadovoy, V. V.; Trubina, I. A.; Shchedrina, T. V.; Shaltumaev, T. Sh. Modeling formulations of food with prophylactic antidiabetic properties // IOP Conference Series: Earth and Environmental Science. - 2021. - Том 852. - Номер статьи 012087. - doi:10.1088/1755-1315/852/1/012087
Series/Report no.: IOP Conference Series: Earth and Environmental Science
Abstract: Having analyzed the research literature, the authors identify biologically active compounds with antidiabetic properties. It has been established that brewer’s yeast, selenium active, chromium chelate and lecithin have a positive effect on reducing blood sugar. A technology for obtaining a modified yeast preparation by destroying cell walls has been proposed. A biologically active composition for the prevention of diabetes mellitus has been developed and used as an additive in the recipe for the diabetic boiled sausage. Laboratory animals were used to assess the prophylactic properties, biological value and safety of a sausage with a biologically active composition; as a result, the effectiveness of the developed technology was confirmed.
URI: http://hdl.handle.net/20.500.12258/18239
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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