Modeling formulations of food with prophylactic antidiabetic properties

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 t...

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मुख्य लेखकों:	Sadovoy, V. V., Садовой, В. В., Shchedrina, T. V., Щедрина, Т. В., Shaltumaev, T. S., Шалтумаев, Т. Ш.
स्वरूप:	Статья
भाषा:	English
प्रकाशित:	IOP Publishing Ltd 2021
विषय:	Food with prophylactic antidiabetic properties Biologically active compounds Antidiabetic properties A technology for obtaining a modified yeast preparation
ऑनलाइन पहुंच:	https://dspace.ncfu.ru/handle/20.500.12258/18239
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spelling	ir-20.500.12258-182392021-11-09T14:29:40Z Modeling formulations of food with prophylactic antidiabetic properties Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Shaltumaev, T. S. Шалтумаев, Т. Ш. Food with prophylactic antidiabetic properties Biologically active compounds Antidiabetic properties A technology for obtaining a modified yeast preparation 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. 2021-11-09T14:28:03Z 2021-11-09T14:28:03Z 2021 Статья 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 http://hdl.handle.net/20.500.12258/18239 en IOP Conference Series: Earth and Environmental Science application/pdf IOP Publishing Ltd
institution	СКФУ
collection	Репозиторий
language	English
topic	Food with prophylactic antidiabetic properties Biologically active compounds Antidiabetic properties A technology for obtaining a modified yeast preparation
spellingShingle	Food with prophylactic antidiabetic properties Biologically active compounds Antidiabetic properties A technology for obtaining a modified yeast preparation Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Shaltumaev, T. S. Шалтумаев, Т. Ш. Modeling formulations of food with prophylactic antidiabetic properties
description	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.
format	Статья
author	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Shaltumaev, T. S. Шалтумаев, Т. Ш.
author_facet	Sadovoy, V. V. Садовой, В. В. Shchedrina, T. V. Щедрина, Т. В. Shaltumaev, T. S. Шалтумаев, Т. Ш.
author_sort	Sadovoy, V. V.
title	Modeling formulations of food with prophylactic antidiabetic properties
title_short	Modeling formulations of food with prophylactic antidiabetic properties
title_full	Modeling formulations of food with prophylactic antidiabetic properties
title_fullStr	Modeling formulations of food with prophylactic antidiabetic properties
title_full_unstemmed	Modeling formulations of food with prophylactic antidiabetic properties
title_sort	modeling formulations of food with prophylactic antidiabetic properties
publisher	IOP Publishing Ltd
publishDate	2021
url	https://dspace.ncfu.ru/handle/20.500.12258/18239
work_keys_str_mv	AT sadovoyvv modelingformulationsoffoodwithprophylacticantidiabeticproperties AT sadovojvv modelingformulationsoffoodwithprophylacticantidiabeticproperties AT shchedrinatv modelingformulationsoffoodwithprophylacticantidiabeticproperties AT ŝedrinatv modelingformulationsoffoodwithprophylacticantidiabeticproperties AT shaltumaevts modelingformulationsoffoodwithprophylacticantidiabeticproperties AT šaltumaevtš modelingformulationsoffoodwithprophylacticantidiabeticproperties
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Modeling formulations of food with prophylactic antidiabetic properties

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