THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS

THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS

The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that,  the introduction into the formulation of cooked sausage food beet  fibers based on sugar beet, hydrated in a r...

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Bibliographic Details
Main Authors: Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2018-04-01
Series:Теория и практика переработки мяса
Subjects:
food fibers
lactulose
cooked sausage
mucous membrane
preventive focus
Online Access:https://www.meatjournal.ru/jour/article/view/83
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