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DC Field | Value | Language |
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dc.contributor.author | Sadovoy, V. V. | - |
dc.contributor.author | Садовой, В. В. | - |
dc.contributor.author | Shchedrina, T. V. | - |
dc.contributor.author | Щедрина, Т. В. | - |
dc.contributor.author | Shaltumaev, T. S. | - |
dc.contributor.author | Шалтумаев, Т. Ш. | - |
dc.date.accessioned | 2021-11-09T14:28:03Z | - |
dc.date.available | 2021-11-09T14:28:03Z | - |
dc.date.issued | 2021 | - |
dc.identifier.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 | ru |
dc.identifier.uri | http://hdl.handle.net/20.500.12258/18239 | - |
dc.description.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. | ru |
dc.language.iso | en | ru |
dc.publisher | IOP Publishing Ltd | ru |
dc.relation.ispartofseries | IOP Conference Series: Earth and Environmental Science | - |
dc.subject | Food with prophylactic antidiabetic properties | ru |
dc.subject | Biologically active compounds | ru |
dc.subject | Antidiabetic properties | ru |
dc.subject | A technology for obtaining a modified yeast preparation | ru |
dc.title | Modeling formulations of food with prophylactic antidiabetic properties | ru |
dc.type | Статья | ru |
vkr.inst | Институт сервиса, туризма и дизайна (филиал) СКФУ в г. Пятигорске | ru |
Appears in Collections: | Статьи, проиндексированные в SCOPUS, WOS |
Files in This Item:
File | Size | Format | |
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scopusresults 1898 .pdf Restricted Access | 693.88 kB | Adobe PDF | View/Open |
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