Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium pr...

Full description

Bibliographic Details
Main Authors: Krystyna Szymandera-Buszka, Joanna Kobus-Cisowska, Daria Szymanowska-Powałowska, Ryszard Rezler, Oskar Szczepaniak, Grzegorz Marciniak, Justyna Piechocka, Maciej Jarzębski
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:International Journal of Molecular Sciences
Subjects:
calcium
eggshells
inulin
lactose
lysine
magnesium
Online Access:https://www.mdpi.com/1422-0067/22/4/2029

Internet

https://www.mdpi.com/1422-0067/22/4/2029

Similar Items