INVESTIGATION OF THE SORPTION OF IODINE ON A COLLAGEN CARRIER TO OBTAIN A FUNCTIONAL INGREDIENT FOR FOOD SYSTEMS
https://doi.org/10.20914/2310-1202-2013-3-102-105
Abstract
Process of sorption of iodine on the collagenic carrier is studied. Duration of binding and optimum amount of iodide of potassium, sorption capacity of the preparation PROMIL C95 respect of Iis determined.
About the Authors
L. V. Antipova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. N. Ryazanov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
S. A. Storublevtsev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
F. S. Bazrova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Teplov, V.I. Functional foods [Text]: textbook / V.I. Teplov. - M.: A-Prior, 2008. – 240 p.
2. Evdokimova, O.V. The concept of formation of innovation in the production of functional foods [Text] / O.V. Evdokimova, E.V. Lavrushina // Food Industry. - 2009. - № 3.
3. State standard 54059-2010 Food-functional. Functional food ingredients. Classification and general requirements [Text]. - Enacted 30.11.2010. – M.: Standartinform, 2011. – 12 p.
Review
For citations:
Antipova L.V., Ryazanov A.N., Storublevtsev S.A., Bazrova F.S. INVESTIGATION OF THE SORPTION OF IODINE ON A COLLAGEN CARRIER TO OBTAIN A FUNCTIONAL INGREDIENT FOR FOOD SYSTEMS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):102-105. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-102-105
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