NEW DESSERT DISHES FOR PREVENTION OF MICROELEMENTS DEFICIT
UDC 613.27:616–036.21:616.39
CORZUN V.,
doctor of medicine sciences, professor,
Institute of hygiene and medical ecology the name of A. Marzeeva AMS of Ukraine
ANTONYUK I.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
NEW DESSERT DISHES FOR PREVENTION OF MICROELEMENTS DEFICIT
The expediency of use of the biologically active additive "Iodineselene" (product of seaweed processing) in manufacturing of dessert dishes (on the example of chocolate mousse) is considered. The results of chemical structure research confirm the positive influence of dishes with seaweed on iodine and selene provision of organism and therefore prove the necessity of their use for prevention of microelements deficit.
NEW DESSERT DISHES FOR PREVENTION OF MICROELEMENTS DEFICIT
CORZUN V.,
doctor of medicine sciences, professor,
Institute of hygiene and medical ecology the name of A. Marzeeva AMS of Ukraine
ANTONYUK I.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
NEW DESSERT DISHES FOR PREVENTION OF MICROELEMENTS DEFICIT
The expediency of use of the biologically active additive "Iodineselene" (product of seaweed processing) in manufacturing of dessert dishes (on the example of chocolate mousse) is considered. The results of chemical structure research confirm the positive influence of dishes with seaweed on iodine and selene provision of organism and therefore prove the necessity of their use for prevention of microelements deficit.
NEW DESSERT DISHES FOR PREVENTION OF MICROELEMENTS DEFICIT