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Title: The nutritional value study of acidophilic-whey ice cream
Authors: Polishchuk, Galyna
Osmak (Fedchenko), Tetiana
Bass, Oksana
Mykhalevych, Artur
Keywords: biological value
ice cream
milk whey
milk proteins
кафедра технології молока і молочних продуктів
біологічна цінність
молочна сироватка
молочні білки
Issue Date: 2021
Citation: The nutritional value study of acidophilic-whey ice cream / G. Polischuk, T. Osmak, O. Bass, A. Mykhalevych // International black sea coastline countries scientific research symposium–VI : Abstracts Book, 28-30 Apr., 2021. ‒ Turkey : Giresun University, 2021. ‒ P. 50‒51.
Abstract: The dietary structure of most people is extremely inconsistent with modern principles of rational nutrition and practical dietetics. Consumer rations often have an excess of foods with a high carbohydrate content and very little of the main sources of complete protein, dietary fiber and micronutrients. The scientific studies results of the actual nutritional status of the population in different regions indicate that the nutritional status of the child and adult population is seriously impaired. The reason for such a violation is the deficiency of complete (animal) proteins, polyunsaturated fatty acids, vitamins, macro- and microelements, as well as dietary fiber. Conversely, there is an excessive consumption of animal fats and easily digestible carbohydrates.
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