The Production Technology of Yam Yogurt with Function on the Prevention of Bone Loss

View Statistics Email Alert RSS Feed

Information

Details

Project title

Code/計畫編號

92農科-5.1.3-糧-Z5

Translated Name/計畫中文名

改善骨質疏鬆功能山藥酸乳酪之產製技術

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Co-Investigator(s)/共同執行人

江孟燦
蔡敬民

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=962207

Year

2003

Start date/計畫起

01-05-2003

Expected Completion/計畫迄

01-12-2003

Co-Investigator(s)

Meng-Tsan Chiang

Bugetid/研究經費

1500千元

ResearchField/研究領域

食品科技(農)

本件產學計畫為一年期計畫,重要工作項目為根據前述計畫中所獲得之山藥酸乳酪發酵生產技術,配合合作業者大展生命科技股份有限公司開發之奈米鈣添加技術,針對本年度以改善骨質疏鬆功能為目標,共同研發調整山藥酸乳酪的新型組成配方,並產製足供本年度計畫中人體鈣質生物利用率實驗所需之樣品,預期可獲致足以支持合作業者再進行後續人體臨床實驗之基礎實驗數據.可提供合作業者大展生命科技股份有限公司在山藥酸乳酪健康食品保健功能的基礎研發數據,可望在未來推出具有改善骨質疏鬆保健功能的山藥酸乳酪新配方產品. The major topic of this one year project is to developing the recipe of a new health food, nanocalcium material added yam yogurt (YY), for decreasing the deficency on the bone lose. The cooperated company is Alarvita Biolife Corp., which provide the nanocalcium compound for our nanocalcium YY product. The nanocalcium YY product will be taken up be a group of young people. And the examination on the blood sample derived from those people could provide the data to calculate the calcium bioavailability of this new health food. Also, after collecting sufficient experimental results, the nanocalcium yam yogurt is expected to present in the health food market in the near future by this cooperative group.

DSpace CRIS

The Production Technology of Yam Yogurt with Function on the Prevention of Bone Loss

Details

Description