Modern forms of iodine-containing food components-Reference-Cited by-同舟云学术

Modern forms of iodine-containing food components

Published:2023-10-08 Issue:3 Volume:8 Page:172-182
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Dydykin A. S.¹^ORCID,Zubarev Yu. N.¹^ORCID,Logunova E. I.¹^ORCID,Kuzlyakina Yu. A.¹^ORCID

Affiliation:

1. V. M. Gorbatov Federal Research Center for Food Systems

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.

Publisher

The Gorbatov's All-Russian Meat Research Institute

Subject

Food Science,Animal Science and Zoology

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