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פותח על ידי קלירמאש פתרונות בע"מ -
Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food
Year:
2019
Source of publication :
Nutrients
Authors :
דמישטיין, קרן
;
.
שמש, משה
;
.
Volume :
11 (10)
Co-Authors:

Reifen, Ram

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Magnesium is a vital mineral that takes part in hundreds of enzymatic reactions in the human body. In the past several years, new information emerged in regard to the antibacterial effect of magnesium. Here we elaborate on the recent knowledge of its antibacterial effect with emphasis on its ability to impair bacterial adherence and formation complex community of bacterial cells called biofilm. We further talk about its ability to impair biofilm formation in milk that provides opportunity for developing safer and qualitative dairy products. Finally, we describe the pronounced advantages of enrichment of food with magnesium ions, which result in healthier and more efficient food products.

Note:
Related Files :
biofilm
biofilm
Dairy food
food technology
healthy food
Magnesium ions
Microbial development
milk
עוד תגיות
תוכן קשור
More details
DOI :
10.3390/nu11102363
Article number:
2363
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
44419
Last updated date:
02/03/2022 17:27
Creation date:
29/10/2019 11:04
Scientific Publication
Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food
11 (10)

Reifen, Ram

Antimicrobial Properties of Magnesium Open Opportunities to Develop Healthier Food

Magnesium is a vital mineral that takes part in hundreds of enzymatic reactions in the human body. In the past several years, new information emerged in regard to the antibacterial effect of magnesium. Here we elaborate on the recent knowledge of its antibacterial effect with emphasis on its ability to impair bacterial adherence and formation complex community of bacterial cells called biofilm. We further talk about its ability to impair biofilm formation in milk that provides opportunity for developing safer and qualitative dairy products. Finally, we describe the pronounced advantages of enrichment of food with magnesium ions, which result in healthier and more efficient food products.

Scientific Publication
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