Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Magomed A. Selimov"'
Autor:
Tatyana V. Voblikova, Saverio Mannino, Lyudmila I. Barybina, Vladimir V. Sadovoy, Anatoly V. Permyakov, Vyacheslav V. Ivanov, Magomed A. Selimov
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 74-83 (2019)
The present research features a natural polymer that can be used for immobilisation of bifidobacteria as well as a method of immobilisation. We described a modified method of microencapsulation of probiotics using sodi- um alginate. The experiment st
Externí odkaz:
https://doaj.org/article/1406cd55cad441a88d27ba4f14dc13b5
Autor:
Vladimir Vsevolodovich Sadovoy, Magomed Aslanovich Selimov, Tatiana Viktorovna Shchedrina, Andrey Ashotovich Nagdalian
Publikováno v:
Journal of Excipients and Food Chemicals, Vol 8, Iss 2, Pp 31-38 (2017)
Journal of Excipients and Food Chemicals
Journal of Excipients and Food Chemicals
The analysis of diabetic patients’ dietary habits indicate that there is an imbalance of selected vitamins and minerals. A nutrient supplement composition, intended for prophylactic administration, was developed to correct this imbalance. It was co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::21fb65b86ff132f527e1cf086016d348
https://jefc.scholasticahq.com/article/1844-nutritional-supplement-for-control-of-diabetes
https://jefc.scholasticahq.com/article/1844-nutritional-supplement-for-control-of-diabetes
Autor:
Roman O. Budkevich, Magomed Aslanovich Selimov, Elena Kunitsyna, Vladimir Baturin, Albert Bolatchiev, Vladimir Sadovoy
Publikováno v:
Medical news of the North Caucasus. 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26c7d35301f5dbdaed47ab977b193c36
https://doi.org/10.14300/mnnc.2017.12010
https://doi.org/10.14300/mnnc.2017.12010
Publikováno v:
Food and Nutrition Sciences. :104-109
This paper proposes a method for the developing of nutrition formulations for various population groups categorized by gender, age, body type and nature of labor activity. Meat formulations were developed, taking into account dietitian re- commendati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9132eb5348f28c7f73e6f5ec082b2310
https://doi.org/10.4236/fns.2012.31015
https://doi.org/10.4236/fns.2012.31015
Publikováno v:
Food and Nutrition Sciences. :1121-1127
Using the molecular mechanics and semi-empirical methods, this study analyzes the main characteristics of the grape skin flavonoids: resveratrol, quercetin, rutin, catechin, epicatechin gallate, and epicatechin. We have carried out a comparative anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0c25c89b3fd4953ba448e464110433f
https://doi.org/10.4236/fns.2011.210150
https://doi.org/10.4236/fns.2011.210150
Autor:
Vladimir Vsevolodovich Sadovoy, Magomed Aslanovich Selimov, Tatiana Viktorovna Shchedrina, Andrey Ashotovich Nagdalian
Publikováno v:
Journal of Excipients and Food Chemicals
Analysis of diabetic patients’ dietary habits indicate that there is an imbalance of selected vitamins and minerals. A nutrient supplement composition; intended for prophylactic administration, was developed to correct this imbalance. It was compos
Externí odkaz:
https://doaj.org/article/226f5575303d416c9eadb0f4ce678462