OPREDELENIE AMILOLITICHESKOY AKTIVNOSTI FERMENTOV MEDA NA PRIMERE SUMMY ΑI Β-AMILAZ
Abstract and keywords
Abstract (English):
The rational is considered a food that provides the normal functioning of the organism, the high level of efficiency and resistance to adverse environmental factors, the maximum duration of an active life. Proteins are essential and most valuable component of any cheese. In cheese, depending on the amount of dry matter and technology, there are between 11 to 33% protein.

Keywords:
пчелиный мед, способы хранения меда, амилолитическая активность, honey, honey storage methods, amylolytic activity
References

1. Vatolin, D. O mede i ne tol'ko o nem / D. Vatolin // Nauka i zhizn'.-2008. - №11. -S. 56 - 59.

2. Sinyakov, A.B. Med natural'nyy: polnaya enciklopediya / A. B. Sinyakov.- M.: Mir, 1990 - 225 s.

3. GOST 19792-2001 Med natural'nyy. Tehnicheskie usloviya. Moskva standartinform. - 2002.

4. Borisova, M.I. Lekarstvennye svoystva sel'skohozyaystvennyh rasteniy / M. I. Borisova. - Minsk: Uradzhay, 1974. - S. 174. - 336 s.

5. Chepurina, I.P. Zagotovka i pererabotka meda / I.P.Chepurina, V.A. Ruben. M.: Agropromizdat, 2004. -73 s.

6. Gumerov, T.Yu. Vliyanie komponentov rastitel'nogo proishozhdeniya na pokazateli kachestva tovarnoy produkcii na osnove meda. // Vestnik KGTU. - № 15. - 2011. -195 s.

7. Gumerov, T.Yu. Osobennosti prigotovleniya i ocenka kachestva produkcii funkcional'nogo naznacheniya / T.Yu. Gumerov, O.A. Reshetnik // Vestnik KGTU. - №16. - 2012 - 195 s.

8. Ruoff, K. Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry /Kaspar Ruoff, Werner Luginbühl, Stefan Bogdanov, Jacques-Olivier Bosset // European Food Research and Technology.2007.Volume 225, № 4. P.415-423.

9. Wahdan, H.A.L. Causes of the antimicrobial activity of honey/ H.A.L.Wahdan. // Infection. 1998.Volume 26, № 1. P. 26-31.

10. GOST R 53883-2010 Med. Opredelenie saharov. Moskva standartinform. - 2011.

11. Ferjani, E. Sunflower / E.Ferjani// Biotechnology in Agriculture and Forestry.2005.№6.P. 39-58.

Login or Create
* Forgot password?