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A Study on the Preparation and Nutritive Functions of Ultrafine Fresh Bone Powder(PDF)

《南京理工大学学报》(自然科学版)[ISSN:1005-9830/CN:32-1397/N]

Issue:
1999年01期
Page:
10-13
Research Field:
Publishing date:

Info

Title:
A Study on the Preparation and Nutritive Functions of Ultrafine Fresh Bone Powder
Author(s):
Ye Mingquan Deng Guodong Han Aijun Li Fengshen Song Hongchang
School of Chemical Engineering,NUST, Nanjing210094
Keywords:
ultra pow der preparation nut rit ive constituent s fresh bones calcium supplement foods
PACS:
R151,TF123.72
DOI:
-
Abstract:
Animal f resh bones are rich in nutrition, but the defects in fresh bone processing restrict the spreading of fresh bone foods. On the basis of the fresh bone’s composing feature, component part s of the f resh bones w ith different nature, are eff icient ly grinded into ult raf ine fresh bone pow der w ith low er fat, w hich overcomes the shortcoming s of the present processing methods and of the products. The ex perimental data of calcium biological functions and the nut ritive compositions of the ultraf ine fresh bone pow der have show n that the ult raf ine f resh bone pow der is rich in nut rit ion, and the content s of protein, calcium, phosphorus and other elements are higher than those of other fresh bone product s, and it also has hig her biological funct ions.

References:

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Memo

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Last Update: 2013-03-29