Nutritional characteristics of the peptide powdered bone - Kim, Myong Jin;Li, Se Ho;Chol U, Song
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Myong Jin Kim studierte Medizin am Phyongsong Medical Institute, Pyongsong, D.P.R., Korea. Er ist jetzt Doktorand an der Universität.Se Ho Li-Leiter, Pyongsong College of Commercial Services, Pyongsong, D.V.R., Korea.Song Chol U-Leiter, Pyongsong Universität für Medizin, Pjöngjang, D.P.R. Korea.