Synthesizing of a symbiotic on the base of inulin and bifidobacteria

Authors

  • R. Hrushetskiy Institute of Food Resources NAAS
  • L. Khomichak Institute of Food Resources NAAS
  • І. Hrinenko Institute of Food Resources NAAS

Keywords:

To this article the analysis of possibility to use of combination of inulins and bifidobacterium, and also worked out flowsheet of receipt of this simbiotic, is driven.

Abstract

To this article the analysis of possibility to use of combination of inulins and bifidobacterium, and also worked out flowsheet of receipt of this simbiotic, is driven.

Downloads

Download data is not yet available.

References

Хамм М. Здоровое питание с овощами и фруктами. Справочник здоровья. – М.: Сигма-Пресс, Феникс,1997.

Franck A.M.E. (2000). Inulin and Oligofructose. In: Gibson G. & Angus F. (ed.), LFRA Ingredients handbook, Prebiotics and Probiotics, Leatherhead Publishing, 1-18.

Gibson G.R., Beatty E.R., Wang, Cummings J.H. Selective stimulation of Bifidobacteria in the human colon by oligofructose and inulin. 1995. Gastroenterology, 108, 975-982.

Casiraghi M.C., Canzi E., Zanchi R., Garsetti M., Bonfiglio A., Brighenti F. & Testolin

G. 2001. Effect of the consumption of a symbiotic milk on human colonic ecosystem. Proceeding and Abstract Book of the Symposium on “Probiotics & Prebiotics - New Foods”, Rome, Italy, 2-4 September 2001, 230.

Pudjono, Barwald G, Amanu S. Activity of inulinase of some straine of Bifidobacterium and their effects on the consumption of foods containing inulin or other fructans. A.Fuchs (Ed.) Inulin and Inulin-containing Crops. 1993. p. 373-379.

Yazawa K., Imai K., Tamura Z. 1978. Oligosacharides and polysacharides specifically utilizable by Bifidobacteria. Chem. Pharm. Bull., 26: 3306-3311.

De Vuyst et al., Confidential report to ORAFTI. In: Prebiotic & Bifidogenic Properties.Nutrition File. 06.2000.

Published

2014-06-25

How to Cite

Hrushetskiy, R., Khomichak, L. ., & Hrinenko І. (2014). Synthesizing of a symbiotic on the base of inulin and bifidobacteria. FOOD RESOURCES, 2(02), 18–22. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/412

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.