FIELD: food industry.
SUBSTANCE: invention relates to food industry. What is presented is the use of a protein additive from bakery yeast Saccharomyces cerevisiae in sports nutrition beverages as an agent for decreasing the level of creatinine in sportsmen.
EFFECT: invention widens the range of agents improving the functional state of an athlete, reducing the level of creatinine and not causing allergy, id est rejection of foreign protein.
1 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR APPLICATION OF ADDITIVE FROM BAKERY YEAST SACCHAROMYCES CEREVISIAE TO FOOD IN RATION OF ATHLETES | 2019 |
|
RU2734921C1 |
| DRIED PROTEIN ADDITIVE OF BAKERY YEAST SACCHAROMYCES CEREVISIAE | 2017 |
|
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| USE OF SACCHAROMYCES CEREVISIAE BAKERY YEAST PROTEIN ADDITIVE AS AGENT FOR REDUCING CREATININE LEVEL IN ANIMALS | 2023 |
|
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|
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| PROTEIN BARS PRODUCTION METHOD | 2022 |
|
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| BAKERY PRODUCTS PREPARATION METHOD | 2014 |
|
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| DRY MIXTURE FOR MAKING SPORTS BEVERAGE | 2015 |
|
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| PREPARATION FOR INCREASING ORGANISM ADAPTABILITY TO EXTREME CONDITIONS | 2011 |
|
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| METHOD FOR CORRECTION OF MORPHOFUNCTIONAL STATUS OF SPORTSMEN | 2013 |
|
RU2521324C1 |
