Modern forms of iodine-containing food components
Journal: Theory and practice of meat processing (Vol.8, No. 3)Publication Date: 2023-09-30
Authors : A. S. Dydykin Yu. N. Zubarev E. I. Logunova Yu. A. Kuzlyakina;
Page : 172-182
Keywords : classification; iodized products; iodized salt; source of iodine; organic iodine;
Abstract
The article presents the statistics of iodine deficiency disorders and the possible causes of their occurrence. The methods of iodine deficiency correction on the basis of state programs are reviewed. The recommendations from the World Health Organization on the amount of iodine added to iodized salt are given. A review of scientific databases on the topic of iodine-containing food components of various nature and their classification are given based on the form of the components (organic or inorganic). The analysis of iodine preservation in foods incorporating iodine-containing components under various conditions of technological processing and storage has been carried out.
Other Latest Articles
- Conceptual component of health-preserving activities of Physical Culture and Sports specialists
- Development directions of wrist (finger) praxis of preschoolers with speech disorders
- Formation of inclusive competence of future teachers of Physical Culture as a psychological and pedagogical problem
- Modern guidelines for training future specialists of the socionomic sphere in the development of vitality and life creativity
- Using YouTube video hosting as a tool for future Philology Teachers
Last modified: 2023-10-13 02:18:46