Prophylactic and oncostatic properties of soft drink fermented on the basis of rice fungus

• Published in: Весцi Нацыянальнай акадэмii навук Беларусi. Серыя Ð°Ð³Ñ€Ð°Ñ€Ð½Ñ‹Ñ Ð½Ð°Ð²ÑƒÐº no. 4; pp. 113 - 118
• Main Authors: Vasilenko, Z.V., Mogilev State Univ. of Foodstuffs (Belarus), Nikolaevich, L.N., National Academy of Sciences, Minsk (Belarus). The Inst. of Pharmacology and Biochemistry, Tsed, E.A, Koroleva, L.M, Volkova, S.V., Mogilev State Univ. of Foodstuffs (Belarus)
• Format: Journal Article
• Language: Russian
• Published: 2012
• Subjects: ALIMENT FERMENTAÂ; ALIMENTOS FERMENTADOS; BA©LARUS; BEBIDAS; BELARUS; BEVERAGES; BOISSON; BOISSON NON ALCOOLISA©E; CHAMPIGNON; DA©VELOPPEMENT DE PRODUIT; DESARROLLO DE UN PRODUCTO; FERMENTED FOODS; FUNGI; GASEOSAS; HONGOS; http://www.fao.org/aos/agrovoc#c_16018; http://www.fao.org/aos/agrovoc#c_27521; http://www.fao.org/aos/agrovoc#c_27560; http://www.fao.org/aos/agrovoc#c_27804; http://www.fao.org/aos/agrovoc#c_3145; http://www.fao.org/aos/agrovoc#c_33237; http://www.fao.org/aos/agrovoc#c_7149; http://www.fao.org/aos/agrovoc#c_8168; http://www.fao.org/aos/agrovoc#c_896; INNOVACIAіN; INNOVATION; JUGO DE HORTALIZAS; JUS DE LA©GUME; NEW PRODUCTS; PRODUCT DEVELOPMENT; PRODUCTOS NUEVOS; PRODUIT NOUVEAU; SOFT DRINKS; VEGETABLE JUICES

The most popular direction of the modern beverage industry appears utilization of different food additives (flavors, food colors, preserving agents), influencing the taste and shelf-life of ready products. However, safety of food additives represents a serious problem, scientific research all over t...