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Élément Dublin Core | Valeur | Langue |
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dc.contributor.author | Vichko, Olena | |
dc.contributor.author | Chervetsova, Veronika | |
dc.contributor.author | Shved, Olga | |
dc.contributor.author | Novikov, Volodymyr | |
dc.coverage.temporal | 11-12 жовтня 2017 року | |
dc.coverage.temporal | 11-12 october 2017 | |
dc.date.accessioned | 2017-10-28T10:21:43Z | - |
dc.date.available | 2017-10-28T10:21:43Z | - |
dc.date.created | 2017-10-11 | |
dc.date.issued | 2017-10-11 | |
dc.identifier.citation | Some probiotic characteristics of a fermented milk product based on microbic association «Tibetan Kefir Grains» / Olena Vichko, Veronika Chervetsova, Olga Shved, Volodymyr Novikov // Тези доповідей Ⅳ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“, 11-12 жовтня 2017 року. — Т. : ТНТУ, 2017. — С. 130–131. — (Функціональні і нові харчові продукти). | |
dc.identifier.uri | http://elartu.tntu.edu.ua/handle/lib/22124 | - |
dc.format.extent | 130-131 | |
dc.language.iso | en | |
dc.publisher | ТНТУ | |
dc.publisher | TNTU | |
dc.relation.ispartof | Тези доповідей Ⅳ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ | |
dc.relation.ispartof | Abstracts of the Ⅳ International Scientific and Technical Conference "State and Prospects of Food Science and Industry" | |
dc.title | Some probiotic characteristics of a fermented milk product based on microbic association «Tibetan Kefir Grains» | |
dc.type | Conference Abstract | |
dc.rights.holder | © Тернопільський національний технічний університет імені Івана Пулюя, 2017 | |
dc.coverage.placename | Тернопіль | |
dc.coverage.placename | Ternopil | |
dc.format.pages | 2 | |
dc.subject.udc | 664.681.2 | |
dc.relation.references | 1. Vichko O, Chervetsova V, Novikov V (2013) Microbiological characteristics of sour-milk feed supplements and their influence on intestinal micro-biocenosis of piglets. Res J. of Pharmaceutical, Biological and Chemical Sci 4:1404-1410. | |
dc.relation.references | 2. Gao J, Gu F, Abdella N, Ruan H, He G (2012) Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China. Journal of Food Science 77:425-433. doi: 10.1111/j.1750-3841.2012.02805.x | |
dc.relation.references | 3. Prado M, Blandón L, Vandenberghe L, Rodrigues C, Castro G, Thomaz-Soccol V, Soccol C (2015) Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6:1-10. doi: 10.3389/fmicb.2015.01177. | |
dc.relation.references | 4. Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009) Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol.26:770–775. doi:10.1016/j.fm.2009.04.009 | |
dc.relation.references | 5. Kabak B, and Dobson A (2011). An introduction to the traditional fermented foods and beverages of Turkey. Crit. Rev. Food Sci. Nutr. 51:248–260. doi: 10.1080/10408390903569640 | |
dc.relation.references | 6. Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, and Heperkan D (2013). Are view on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int. J.Food Microbiol. 167:44–56.doi:10.1016/j.ijfoodmicro.2013.06.016 | |
dc.relation.referencesen | 1. Vichko O, Chervetsova V, Novikov V (2013) Microbiological characteristics of sour-milk feed supplements and their influence on intestinal micro-biocenosis of piglets. Res J. of Pharmaceutical, Biological and Chemical Sci 4:1404-1410. | |
dc.relation.referencesen | 2. Gao J, Gu F, Abdella N, Ruan H, He G (2012) Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China. Journal of Food Science 77:425-433. doi: 10.1111/j.1750-3841.2012.02805.x | |
dc.relation.referencesen | 3. Prado M, Blandón L, Vandenberghe L, Rodrigues C, Castro G, Thomaz-Soccol V, Soccol C (2015) Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology, 6:1-10. doi: 10.3389/fmicb.2015.01177. | |
dc.relation.referencesen | 4. Jianzhong Z, Xiaoli L, Hanhu J, Mingsheng D (2009) Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiol.26:770–775. doi:10.1016/j.fm.2009.04.009 | |
dc.relation.referencesen | 5. Kabak B, and Dobson A (2011). An introduction to the traditional fermented foods and beverages of Turkey. Crit. Rev. Food Sci. Nutr. 51:248–260. doi: 10.1080/10408390903569640 | |
dc.relation.referencesen | 6. Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, and Heperkan D (2013). Are view on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int. J.Food Microbiol. 167:44–56.doi:10.1016/j.ijfoodmicro.2013.06.016 | |
dc.identifier.citationen | Vichko O., Chervetsova V., Shved O., Novikov V. (2017) Some probiotic characteristics of a fermented milk product based on microbic association «Tibetan Kefir Grains». Abstracts of the Ⅳ International Scientific and Technical Conference "State and Prospects of Food Science and Industry" (Tern., 11-12 october 2017), pp. 130-131 [in English]. | |
dc.contributor.affiliation | Ternopil Ivan Puluj National Technical University | |
dc.contributor.affiliation | Lviv Polytechnic National University | |
dc.citation.journalTitle | Тези доповідей Ⅳ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ | |
dc.citation.spage | 130 | |
dc.citation.epage | 131 | |
dc.citation.conference | Ⅳ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ | |
Collection(s) : | Ⅳ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ (2017) |
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