Innovative technologies for creation of probiotic foods

I. Nacheva, M. Doneva, Yancho Todorov, P. Metodieva, D. Miteva, K. Dimov, Tsv. Tsvetkov

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Lyophilized probiotic products have been developed by high technology methods for nutrition prophylaxis and healthy nutrition to ensure a maximum working capacity and well- being of each individual. In their composition are included natural sources of essential bioelements and physiologically active substances – a complex of probiotic lactic acid bacteria, oligosaccharides, antioxidants, vitamins and others. Their fine consistency and chemical composition create a possibility for rhythmical introduction in the organism of nutritious mixtures with adequate content of plastic substances and energy. Their proved healthy effect makes them suitable to be included in combined nutrition diets for ensuring of better quality of life in terms of the effective prevention and improvement of the health status of the population.

Original languageEnglish
Pages (from-to)830-833
Number of pages4
JournalBulgarian Journal of Agricultural Science
Volume20
Issue number4
Publication statusPublished - 1 Jan 2014
MoE publication typeA1 Journal article-refereed

Keywords

  • Artificial neural networks (ANN)
  • Lyofilization
  • Nutrition diets
  • Probiotic foods

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