[Efficiency of an enzyme preparation obtained from a new mutant -96 strain in the hydrolysis of whey and egg white proteins].

Whey and hen egg white proteins are characterized by high nutritional value, but possess antigenic properties, which limit their use in the production of dietary products. Enzymatic hydrolysis decreases significantly the allergenicity of proteins. The efficiency of hydrolysis depends on the specificity of the proteases used.

[Contemporary state of using specialized food products to correct metabolic processes in chemical intoxication (review of literature)].

The article deals with topics associated with contemporary state of using specialized food products to correct metabolic processes in intoxication with various chemicals.