Zobrazeno 1 - 10
of 52
pro vyhledávání: '"N. Cherno"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 2 (2023)
Functional food allows to individualize the characteristics and necessities of each person. Over the past few decades, the demand for products that have a positive impact on human health has exploded worldwide. The market for functional foods in deve
Externí odkaz:
https://doaj.org/article/fd5e4060b7f548fdb350d04ca7b8ff9c
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 20, Iss 4, Pp 11-17 (2021)
Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading pos
Externí odkaz:
https://doaj.org/article/615387df47294907a14c57dedc39cd6a
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 4 (2022)
Bioactive peptides belong to a new generation of biologically active regulators with a wide range of important physiological effects. This determines the prospects for their use in functional foods as dietary supplements and medicine. The main source
Externí odkaz:
https://doaj.org/article/03f89e2d8894494ebdca68f239be0c7f
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 93, Pp 55-60 (2020)
Mannans are polysaccharides of natural origin. Their main chain consists of residues of D-mannose. They have an immunomodulatory effect, able to induce macrophage activation, inhibit tumor growth and virus development, normalize blood cholesterol, et
Externí odkaz:
https://doaj.org/article/c11a0a9f47664e5d86555297a439496a
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 93, Pp 31-38 (2020)
Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestib
Externí odkaz:
https://doaj.org/article/5050416e7bb147269a892a1e5e19b079
Autor:
A. Kapustian, N. Cherno
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 130-135 (2019)
It is shown that classical and specific methods for determining the complex forming ability of mixed-ligand organic systems relative to the metal ions is not perfect. Determination of complex-forming ability of mixed-ligand organic systems relative t
Externí odkaz:
https://doaj.org/article/7ac617da19684691ade776aacbd70d5f
Autor:
N. Cherno, K. Naumenko
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)
It is known that a well-functioning immune system is important for human health. There are many natural and synthetic preparation that are widely used as immunomodulators. One such natural preparat is β-glucan. Beta-glucans are a group of natural po
Externí odkaz:
https://doaj.org/article/931be429f04f4d35a44248954845bd33
Autor:
Антоніна Капустян, N. Cherno
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
Розглянуто можливість отримання муропептидів пептидогліканів клітинних стінок Lactobacillus delbrueckii subsp. Bulgaricus B-3964 шляхом комбінації застосув
Externí odkaz:
https://doaj.org/article/96a58820ef6f4dca8f1fe0b6e71ba82a
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 4 (2018)
The Ukrainian people’s diet lacks a number of biologically active substances. But their addition to the food is not effective enough as aggressive bodily fluids influence their activity and substantially reduce it. There are undesirable changes in
Externí odkaz:
https://doaj.org/article/eaed96e2339b42748c069ba81a65240b
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)
The possibility of obtaining bioavailable mixed ligand chelate complexes of calcium has been considered. As bioligands, it is proposed to use the metabolic products of probiotic bacteria combination and products of enzymatic hydrolysis of peptidoglyc
Externí odkaz:
https://doaj.org/article/d76d16d6bebd4de79c935fb1748ff2e9