Возможности использования стевии при разработке лечебно-профилактических продуктов питания. Емдiк-алдын алу тағам өнімдерін әзiрлеуге стевияны пайдалану мүмкiндiгi.
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Ключевые слова:
стевия, подсластитель, лечебно-профилактические продукты питания, разработка, тәттi қосқыш, азықтар, әзiрлеу емдiк-алдын алу,Аннотация
В статье приводятся данные о возможности разработки новых лечебно-профилактических продуктов на молочной и хлебобулочной основах, а также БАД с добавлением стевии. Мақалада стевия қосып сүт және ұннан пiсiрiлген жаңа емдiк-алдын алу өнiмдерді, сонымен қатар биологиялық белсенді қоспаларды әзiрлеу мүмкiндiгi туралы мәлiметтерлер берілген.Библиографические ссылки
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2 Benkouider C. Functional foods: A global overview // International Food Ingredients. – 2004. – 5. – Р. 66–68.
3 Chambers S., Lobb A. Consumer acceptance of functional foods: Soft fruit and lamb // Developments in science & health claims, ILSI international symposium on functional foods in Europe. – 2007.
4 Monar J. The Spanish functional food market: Present and future perspectives // Functional FoodNet (FFNet) network meeting, IATA-CSIC. – 2007.
5 Anton S.D., Martin C.K., Han H., Coulon S., et al. Levels // Appetite. – 2010. – 55(1). – P. 37-43.
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8 Pande S., Khetmalas M. Quantitative estimation of biochemical content of various extracts of stevia rebaudiana leaves // Asian Journal of Pharmaceutical and Clinical Research. – 2012. – Vol 5, Issue 1.
9 Žlabur J.Š., Voća S., Dobričević N., Ježek D., et al. Stevia rebaudianaBertoni – A Review of Nutritional and Biochemical Properties of Natural Sweetener // Agriculturae Conspectus Scientificus. – 2013. – Vol. 78 – No. 1. – P. 25-30.
10 Savita S.M., Sheela K., Sharan Sunanda, A.G. Shankar and Parama. Ramakrishna Stevia rebaudiana – A Functional Component for Food Industry // J. Hum. Ecol. – 2004. – 15(4). – P. 261-264.
11 Alison W., Sharareh H. The Effect of Stevia rebaudianaon the Growth and Survival of Lactobacillus rhamnosusGR-1 and Sensory Properties of Probiotic Yogurt // Journal of Food Research. – 2013. – Vol. 2, No. 2.
2 Benkouider C. Functional foods: A global overview // International Food Ingredients. – 2004. – 5. – Р. 66–68.
3 Chambers S., Lobb A. Consumer acceptance of functional foods: Soft fruit and lamb // Developments in science & health claims, ILSI international symposium on functional foods in Europe. – 2007.
4 Monar J. The Spanish functional food market: Present and future perspectives // Functional FoodNet (FFNet) network meeting, IATA-CSIC. – 2007.
5 Anton S.D., Martin C.K., Han H., Coulon S., et al. Levels // Appetite. – 2010. – 55(1). – P. 37-43.
6 Fujita H., Edahiro T. Safety and utilization of stevia sweetener // Food Industry. – 1979. – 22(22). – P. 1-8.
7 Jeppensen P.B., Gregersen S., Hermansen K. Effects of long-term treatment with stevioside on type 2 diabetic Goto-Kakizaki (GK) rats // Potential as a new antidiabetic drug. 17-th Congress IGF 2000; abstr. 1535.
8 Pande S., Khetmalas M. Quantitative estimation of biochemical content of various extracts of stevia rebaudiana leaves // Asian Journal of Pharmaceutical and Clinical Research. – 2012. – Vol 5, Issue 1.
9 Žlabur J.Š., Voća S., Dobričević N., Ježek D., et al. Stevia rebaudianaBertoni – A Review of Nutritional and Biochemical Properties of Natural Sweetener // Agriculturae Conspectus Scientificus. – 2013. – Vol. 78 – No. 1. – P. 25-30.
10 Savita S.M., Sheela K., Sharan Sunanda, A.G. Shankar and Parama. Ramakrishna Stevia rebaudiana – A Functional Component for Food Industry // J. Hum. Ecol. – 2004. – 15(4). – P. 261-264.
11 Alison W., Sharareh H. The Effect of Stevia rebaudianaon the Growth and Survival of Lactobacillus rhamnosusGR-1 and Sensory Properties of Probiotic Yogurt // Journal of Food Research. – 2013. – Vol. 2, No. 2.
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Sinyavskiy, Y. A., Sarsenbayev, B. A., Suleimenova, Z. M., Torgautov, A. S., Basymbekov, A. M., & Mambetova, S. K. (2015). Возможности использования стевии при разработке лечебно-профилактических продуктов питания. Емдiк-алдын алу тағам өнімдерін әзiрлеуге стевияны пайдалану мүмкiндiгi. Вестник КазНУ. Серия биологическая, 60(1), 168–171. извлечено от https://bb.kaznu.kz/index.php/biology/article/view/83
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