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

Fingerprint

Probiotics
probiotics
nutrition
Technology
Food
Oligosaccharides
Vitamins
Plastics
Health Status
Lactic Acid
Antioxidants
Quality of Life
Diet
Bacteria
health status
quality of life
oligosaccharides
lactic acid bacteria
vitamins
disease control

Keywords

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

Cite this

Nacheva, I., Doneva, M., Todorov, Y., Metodieva, P., Miteva, D., Dimov, K., & Tsvetkov, T. (2014). Innovative technologies for creation of probiotic foods. Bulgarian Journal of Agricultural Science, 20(4), 830-833.
Nacheva, I. ; Doneva, M. ; Todorov, Yancho ; Metodieva, P. ; Miteva, D. ; Dimov, K. ; Tsvetkov, Tsv. / Innovative technologies for creation of probiotic foods. In: Bulgarian Journal of Agricultural Science. 2014 ; Vol. 20, No. 4. pp. 830-833.
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Nacheva, I, Doneva, M, Todorov, Y, Metodieva, P, Miteva, D, Dimov, K & Tsvetkov, T 2014, 'Innovative technologies for creation of probiotic foods', Bulgarian Journal of Agricultural Science, vol. 20, no. 4, pp. 830-833.

Innovative technologies for creation of probiotic foods. / Nacheva, I.; Doneva, M.; Todorov, Yancho; Metodieva, P.; Miteva, D.; Dimov, K.; Tsvetkov, Tsv.

In: Bulgarian Journal of Agricultural Science, Vol. 20, No. 4, 01.01.2014, p. 830-833.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Nacheva, I.

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AU - Todorov, Yancho

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AU - Miteva, D.

AU - Dimov, K.

AU - Tsvetkov, Tsv.

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Nacheva I, Doneva M, Todorov Y, Metodieva P, Miteva D, Dimov K et al. Innovative technologies for creation of probiotic foods. Bulgarian Journal of Agricultural Science. 2014 Jan 1;20(4):830-833.