Nutritional characteristics of the peptide powdered bone

ISBN-13: 9786205522653 / Angielski / Miękka / 116 str.

Myong Jin Kim; Se Ho Li; Song Chol U

Opis

We will describe in this book the preparation of a peptide powdered bone product with a high digestibility of bone proteins by processing animal bones to destroy their protein structures and redecomposing them using proteolytic enzymes and its Nutritional characteristics, through a case study. It is expected that developing processed foods with few side effects on the human body and rich sources of raw materials like powdered animal bones will have some significance in promoting human health. The book presents, with examples, studies to integrate and systematize the preceding data, elucidate a production process and hygienic safety of the peptide powdered bone, scientifically make clear the major nutrient components of the peptide powdered bone, and scientifically clarify changes of the peptide powdered bone on laboratory animals.

O autorze

Myong Jin Kim-studied medicine at Phyongsong Medical Institute, Pyongsong, D.P.R. of Korea. He is now a graduate student at the university.Se Ho Li-Head, Pyongsong college of Commercial Services, Pyongsong, D.P.R. of Korea.Song Chol U-Head, Pyongsong University of Medicine, Pyongyang, D.P.R. of Korea.