scholarly journals INNOVATIVE TECHNOLOGY OF PRODUCTION OF FERMENTED MILK DRINKS FOR NUTRITION ELDERLY PEOPLE

2020 ◽  
pp. 65-74
Author(s):  
Alla Solomon ◽  
Yurii Polievoda
Keyword(s):  
Raw Materials ◽  
The Elderly ◽  
Fermented Milk ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Partial Replacement ◽  
Innovative Technology ◽  
Biological Organization ◽  
Food Taking

At present, the problem of rational nutrition for the elderly is extremely urgent, since every fourth Ukrainian is a retiree by age. Rationally built nutrition for such people contributes to the better functioning of all important organs and systems, increases the level of the body's protective response to adverse environmental factors. Various ways to improve the product to give it a herodetic orientation are offered. According to the concept of balanced nutrition, the structure of the diet of an aging person and its energy value should be correlated with the functional state of the enzyme systems responsible for the assimilation of food, taking into account the physiological needs of the body for nutrients and energy, according to age and health, which is especially important for seniors and seniors. From the point of view of gerontology and old age hygiene, such trends in society dictate the need for accurate and deep knowledge of aging processes at all levels of biological organization, from molecular to holistic organism in order to develop a nutritional diet that promotes aging, preventing aging lifestyle. The need for rational nutrition of the elderly puts forward the task of creating an assortment of products nutritionally adequate to the specifics of their nutrition, taking into account the most common pathologies. In the production of hereditary products, the most appropriate is the partial replacement of traditional raw materials with non-traditional, the introduction of dietary and biologically-active additives, the use of secondary raw materials and non-traditional vegetable (medicinal plants, berry syrups, vegetable oils). This makes it possible to create balanced for all criteria products for the elderly, whose production takes into account all age characteristics.

scholarly journals The micronutrient profile of medicinal plant extracts

10.5219/1553 ◽  
2021 ◽  
Vol 15 ◽  
pp. 528-535
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Anatolii Kuts ◽  
Natalia Slobodyanyuk ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Human Body ◽  
Raw Materials ◽  
Physiological Effect ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Melissa Officinalis ◽  
Medicinal Plant Extracts ◽  
Active Substances

Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes

DESTRUCTION OF CARBOHYDRATES IN THE PROCESS OF DIRECTED FERMENTATION OF PROTEIN CABBAGE WITH A CHANGED CARBOHYDRATE COMPONENT OF THE ENVIRONMENT

2021 ◽  
Author(s):  
В.В. КОНДРАТЕНКО ◽  
Н.Е. ПОСОКИНА ◽  
А.И. ЗАХАРОВА ◽  
М.В. ТРИШКАНЕВА
Keyword(s):  
Lactic Acid ◽  
Food Production ◽  
Raw Materials ◽  
Cost Effective ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Main Stage ◽  
White Cabbage ◽  
Vegetable Raw Materials

Польза для здоровья от ферментированных функциональных продуктов выражается непосредственно, через взаимодействие живых микроорганизмов, поступивших в организм вместе с пищевыми продуктами или с биологически активными добавками (пробиотический эффект), или косвенно, в результате потребления микробных метаболитов, синтезируемых в процессе ферментирования (биогенный эффект). Целый ряд исследований посвящен потенциалу процесса ферментирования для создания экономически эффективного производства пищевых продуктов с новыми функциональными и потребительскими свойствами. Присутствие в составе субстрата достаточного количества нутриентов (преимущественно сахаров) играет решающую роль в развитии молочнокислых микроорганизмов в процессе ферментирования. В этой связи были исследованы динамики концентрации глюкозы и фруктозы в результате направленной углеводной корректировки субстрата, приготовленного из белокочанной капусты сорта Парус. Установлено, что оптимальным, с точки зрения деструкции сахаров, является консорциум молочнокислых микроорганизмов видов L. casei и L. plantarum. Экспериментально установлено, что только этот консорциум удовлетворяет условие устойчивого синергизма между входящими в него видами микроорганизмов во время основного этапа ферментирования при условии углеводной корректировки сырья. Процесс углеводной корректировки целесообразно использовать при разработке технологии направленной ферментации овощного сырья. The health benefits of fermented functional products are expressed directly, through the interaction of living microorganisms that have entered the body together with food or biologically active additives (probiotic effect), or indirectly, as a result of consumption of microbial metabolites synthesized during fermentation (biogenic effect). A number of studies are devoted to the potential of the fermentation process to create cost-effective food production with new functional and consumer properties. The presence of a sufficient amount of nutrients (mainly sugars) in the substrate plays a crucial role in the development of lactic acid microorganisms during fermentation. In this regard, the dynamics of glucose and fructose concentrations were investigated as a result of directed carbohydrate adjustment of the substrate prepared from white cabbage of the Parus variety. It has been established that the consortium of lactic acid microorganisms of the species L. casei and L. plantarum is optimal from the point of view of the destruction of sugars. It has been experimentally established that only this consortium satisfies the condition of stable synergy between the species of microorganisms included in it during the main stage of fermentation, subject to carbohydrate adjustment of raw materials. It is advisable to use the process of carbohydrate correction in the development of technology for directed fermentation of vegetable raw materials.

scholarly journals Innovations in the production of syrups for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012096
Author(s):  
E I Popova ◽  
K V Bryksina
Keyword(s):  
Human Body ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Products ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Innovative Technology ◽  
Functional Orientation ◽  
Active Substances

Abstract Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product

2021 ◽  
Vol 75 (6) ◽  
pp. 449-456
Author(s):  
Dalija Segliņa ◽  
Inta Krasnova ◽  
Sanita Alsiņa
Keyword(s):  
Raw Materials ◽  
Fermented Milk ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Raw Material ◽  
Future Research ◽  
Milk Product ◽  
Lonicera Caerulea ◽  
Active Compounds ◽  
Promising Source

Abstract Lonicera caerulea L., also known as honeysuckle berries, are rich in biologically active compounds, which makes them a valuable raw material for the development of functional foods. The objects of the research were three honeysuckle cultivars (‘Zoluška’, ‘Siņaja Ptica’, ‘Goluboje Vereteno’), four genotypes (No 2A; No 3; No 5; No 8) and kefir, enriched with various amounts (3–10%) of fruit puree. Physical and chemical analyses to determine the qualitative indicators of raw materials and products were performed. The degree of liking of kefir was assessed using sensory analysis: hedonic and line scales. The results obtained showed that among the cultivars the highest content of anthocyanins (1103.5 mg·100 g−1), total phenols (693.3 mg·100 g−1), flavonoids (753.9 mg·100 g−1), and tannins (1.6 mg·100 g−1), were found in ‘Siņaja Ptica’ berries, while among the genotypes, berries of No 8 had the highest concentration of the aforesaid compounds. Both samples also showed the highest antiradical activity: ABTS+• on average by 71.7% and DPPH− by 43.7%. According to the sensory evaluation, kefir with 10% honeysuckle puree was rated the highest. Honeysuckle berries could be used as a promising source of natural anti-oxidants in future research aimed at developing different new products that could meet consumer expectations.

scholarly journals DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

2020 ◽  
pp. 66-72
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Tatyana Kotuyk ◽  
Olga Yurieva ◽  
Nadiya Maksymova
Keyword(s):  
Human Body ◽  
Raw Materials ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
New Method ◽  
Mechanical Destruction ◽  
Biological Potential ◽  
Confectionery Products ◽  
Active Substances

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

scholarly journals Babukhadiya K.R., Reshetnik E.I. Functional cottage cheese product enriched with non-traditional vegetable components

2021 ◽  
Vol 17 (4) ◽  
pp. 62-71
Author(s):  
A. O. Ermolaev ◽  
K. R. Babukhadiya ◽  
E. I. Reshetnik
Keyword(s):  
Raw Materials ◽  
Fermented Milk ◽  
Biologically Active ◽  
Cottage Cheese ◽  
Mentha Piperita ◽  
Eastern Region ◽  
Plant Raw Materials ◽  
Healthy Nutrition ◽  
Urgent Task ◽  
Far Eastern

The article considers the possibility of expanding the range of fermented milk products enriched with natural sources of biologically active substances, which is an urgent task today, as it corresponds to the concept of state policy of the Russian Federation in the field of healthy nutrition. As a solution to this problem, it has proposed to enrich the curd mass as part of the daily diet. Promising plant raw materials of the Far Eastern region, such as Ahnfeltia tobuchinensis, a representative of the genus of red algae growing in the Far Eastern Seas, are used as functional and enriching ingredients; Dahurian larch wood extract – arabinogalactan (Lavitol-arabinogalactan) and peppermint (Méntha piperíta). Grounded ahnfeltia was used in the size of not more than 0,5 mm. On the basis of the analysis of the composition and properties of the applied non-traditional additives, the possibility of enrichment of curd products with dietary fiber and organic iodine from plant components has been substantiated. Optimal ratios of enriching prescription components to the weight of cottage cheese in a finished product are the following: ahnfeltia powder – 1,5%, arabinogalactan – 2,5%, peppermint – 1%. Also, when determining the optimal dosages of the introduced components, it is proposed to replace the prescription amount of sugar with flower honey, which is a natural sweetener and a powerful antioxidant. Organoleptic and physicochemical parameters of the finished samples have been analyzed. As a result of the research the functional curd product one portion (100 g) of which is capable to satisfy daily physiological need of an organism for iodine for 29,32%, in dietary fibers for 12,38% has been developed.

scholarly journals RESEARCH OF HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF COLLOID CAPILLARY-POROUS MATERIALS

2020 ◽  
Author(s):  
Kateryna Slobodianiuk ◽  
◽  
Kateryna Samoilenko ◽  
Keyword(s):  
Mass Transfer ◽  
Porous Materials ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Biochemical Properties ◽  
The Body ◽  
Biologically Active ◽  
Convective Drying ◽  
Drying Process ◽  
Vegetable Raw Materials

The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.

scholarly journals Hypericum Perforatum Grass: Chemical Composition, Properties, Use

2021 ◽  
pp. 57-63
Author(s):  
И.Ю. Постраш
Keyword(s):  
Chemical Composition ◽  
Hypericum Perforatum ◽  
Raw Materials ◽  
Extraction Process ◽  
Pharmaceutical Products ◽  
The Body ◽  
Biologically Active ◽  
Quantitative Relation ◽  
Resource Saving ◽  
Two Phase

Трава зверобоя является ценным лекарственным растением, так как содержит большое число разнообразных биологически активных соединений, важнейшими из которых являются флавоноиды (1,5–5%), нафтодиантроны, дубильные вещества (10–13%), эфирное масло (0,1–0,33%) и др. Препараты, содержащие зверобой, комплексно воздействуют на организм, они оказывают противовоспалительное, антимикробное, антидепрессивное, противовирусное, кровоостанавливающее действие. Трава зверобоя применяется в виде чаёв, отваров, водных настоев, спиртовых и масляных настоек, мазей, сухих экстрактов. В ветеринарной медицине широко применяют настои и отвары травы зверобоя при заболеваниях ЖКТ: диспепсиях, гастроэнтеритах, острых и хронических колитах (КРС, овцы, козы, свиньи, собаки и др.), а также при лечении смешанных инвазий. Настои и настойку применяют также наружно при стоматитах, гингивитах, фарингитах. Несмотря на перечисленный выше ассортимент лекарственных форм зверобоя, активно ведутся научные исследования по оптимизации способов извлечения биологически активных веществ (БАВ) из травы зверобоя продырявленного. В ходе экспериментов исследователи варьируют различные параметры процесса экстракции: химический состав экстрагентов (монофазная и двухфазная экстракция), время и температуру экстракционного процесса, количественное соотношение сырья и экстрагентов, степень измельчения сырья, последовательность технологических операций, возможность применения излучения и др. Разработки новых ресурсосберегающих технологий переработки зверобоя продырявленного будут способствовать снижению себестоимости фармацевтической продукции и улучшению её фармакологических свойств. Hypericum perforatum grass is a valuable medicinal plant, since it contains a large number of various biologically active compounds, the most important of which are flavonoids (1.5–5%), naphthodianthrones, tannins (10–13%), aethereal oil (0.1–0.33%), etc. Preparations containing Hypericum perforatum have a complex effect on the body, they have an anti-inflammatory, antimicrobial, antidepressant, antiviral, hemostatic effect. Hypericum perforatum grass is used in the form of teas, apozems, water infusions, alcohol and oil tinctures, ointments, dry extracts. In veterinary medicine, infusions and decoctions of Hypericum perforatum grass are widely used in diseases of the gastrointestinal tract: dyspeptic disorder, gastroenteritis, acute and chronic colitis (cattle, sheep, goats, pigs, dogs, etc.), as well as in the treatment of mixed invasions. Infusions and tincture are also used externally for stomatitis, gingivitis, blennisthmia. Despite the above range of dosage forms of Hypericum perforatum, researches are actively conducted to optimize methods of extracting biologically active substances (BAS) from Hypericum perforatum grass. During the experiments, researchers vary various parameters of the extraction process: the chemical composition of extragents (monophasic and two-phase extraction), the time and temperature of the extractive process, the quantitative relation of raw materials to extragents, the dispersity of raw materials, the sequence of technological operations, the possibility of using radiation, etc. The development of new resource-saving technologies for processing Hypericum perforatum will help reduce the cost of pharmaceutical products and improve its pharmacological properties.

Sign in / Sign up

Export Citation Format

Share Document