Nutritional characteristics of the peptide powdered bone. And its effects on laboratory animals. A case study

      Аннотация: 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.

Ключевые слова: Slight fever, Peptide, powdered bone, Hygienic safety., Production Methods, peptide powdered bone, Concept, Nutritional characteristics, laboratory animals, A case study