[Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate].

The use of biotechnological approach, including obtaining of food protein fermentative hydrolysates, following their combination with essential microelements (ЕМ), allows to obtain new nutritional sources of these EM-obligate antioxidants (zinc, copper, manganese) in organic high-bioavailable form. In this research new nutritional source of zinc organic form as a complex with peptide fractions of fermentolysate of coagulated egg protein was obtained and was characterized by physical-chemical methods. Inhibitory activity of native egg protein lowered by 2 fold under coagulation with one-stage thermal processing (t = +88 °C).

[Clinical evaluation of the usage of iodine-containing food products in the diet of children].

On the basis of clinical supervision came to a conclusion, that the canned food meat of chickens with sea cabbage can be recommended for use in a dietotherapy of children 1.5-3.5 years with deficiency iodine by a condition.