Assessment of the prospects of using chelated forms of zinc to create new types of food products

Assessment of the prospects of using chelated forms of zinc to create new types of food products

The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycin...

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Bibliographic Details
Main Authors: V. V. Gorbachev, I. A. Nikitin, S. L. Tikhonov, M. S. Balashova, S. N. Tefikova, D. M. Ziborov, D. A. Velina, E. E. Kleyn
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2025-02-01
Series:Пищевые системы
Subjects:
zn chelates
zn diglycinate
ir spectrometry
metallochromic detection
photocolorimetry
food systems
preservation of compounds
ultrasonic treatment
Online Access:https://www.fsjour.com/jour/article/view/629
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