Вестник МГТУ, 2025, Т. 28, № 2.

Савкина К. Н. и др. Разработка технологии нового мучного кулинарного рыбного изделия. Deleris P., Nazih H., Bard J.-M. Seaweeds in Human Health. In Seaweed in health and disease prevention. Monograph. Eds.: J. Fleurence, I. Levine. Academic Press, 2016. P. 319-367. DOI: https://doi.org/10.1016/ B978-0-12-802772-1.00010-5. (Chapter 10). Freitas A. C., Pereira L., Rodrigues D., Carvalho A. P. [et al.]. Marine Functional Foods // Springer Handbook of Marine Biotechnology / eds.: S. K. Kim. Springer, Berlin, Heidelberg, 2015. P. 969-994. DOI: https://doi.org/10.1007/978-3-642-53971-8_42. Nova P., Martins A. P., Teixeira C., Abreu H. [et al.]. Foods with microalgae and seaweeds fostering consumers health: A review on scientific and market innovations // Journal of Applied Phycology. 2020б. Vol. 32. P. 1789-1802. DOI: https://doi.org/10.1007/s10811-020-02129-w. Nova P., Pimenta-Martins A., Laranjeira Silva J., Silva A. M. [et al.]. Health benefits and bioavailability of marine resources components that contribute to health - what’s new ? // Critical Reviews in Food Science and Nutrition. 2020а. Vol. 60, Iss. 21. P. 680-3692. DOI: https://doi.org/10.1080/10408398.2019.1704681. Vatandoust A., Krishnaswamy K., Li Y. O., Diosady L. Triple fortification of salt with iron, iodine and zinc oxide using extrusion // Journal of Food Engineering. 2023. Vol. 339. Article number: 111258. DOI: https://doi.org/10.1016/j.jfoodeng.2022.111258. Wang H.-M. D., Li X.-C., Lee D.-J., Chang J.-S. Potential biomedical applications of marine algae // Bioresource Technology. 2017. Vol. 244, Part 2. P. 1407-1415. DOI: https://doi.org/10.1016/j.biortech.2017.05.198 Wells M. L., Potin P., Craigie J. S., Raven J. A. [et al.]. Algae as nutritional and functional food sources: Revisiting our understanding // Journal of Applied Phycology. 2017. Vol. 29. P. 949-982. DOI: https://doi.org/10.1007/s10811-016-0974-5 References Vasyukova, A. T., Kusova, I. U., Bondarenko, Yu. V. 2023. Improving the quality of flour culinary products. Proceedings of the IV Intern. scientific and practical conf. Agrarian Science in Ensuring Food Security and Rural Development, Lugansk, 17 January - 8 February, 2023. Lugansk, pp. 89-91. EDN: VVFYVI. (In Russ.) Eliseeva, S. A., Fahretdinova, A. D., Guseva, A. I., Kireeva, M. S. 2023. Enrichment of flour culinary products with magnesium alginate. Proceedings of the IV Intern. scientific and practical conf. Effective healthcare management: Innovation strategies, Saratov, 5-6 October, 2023. Saratov. EDN: HEWLQD. (In Russ.) Ipatova, А. А. 2020. Review of the Russian fish market. 2017-2019. Russian Food & Drinks Market Magazine, 3. URL : https://foodmarket.spb.ru/archive/2020/991/3647/. ( In Russ.) Karomatov, I. D., Ashurova, N. G., Amonov, K. U. 2017. Kelp, sea cabbage. Biology and Integrative Medicine, 2, pp. 194-213. EDN: YJMBRL. (In Russ.) Lebedeva, E. Y., Kasyanov, G. I. 2022. Innovative technologies for processing combined fish and vegetable raw materials. Vestnik o fAstrakhan State Technical University, 2(74), pp. 24-30. DOI: https://doi.org/10.24143/ 1812-9498-2022-2-24-30. EDN: NJCJUR. (In Russ.) Pankratov, G. N., Meleshkina, E. P., Vitol, I. S., Kolomiets, S. N. 2022. An integrated approach to the enrichment of flour products. Food Industry, 10, pp. 22-26. DOI : https://doi.org/10.52653/ppi.2022.10.10.005. EDN: BZAQKN. (In Russ.) Podkorytova, A. V., Roshchina, A. N. 2021. Sea storms - a pioneering source for medical, pharmaceutical and written applications. Trudy VNIRO, 186(4), pp. 156-172. DOI: https://doi.org/10.36038/2307-3497-2021- 186-156-172. EDN: OSXXMZ. (In Russ.) Rational nutrition. Theory and practice. 2022. Comp. by Yu. V. Shokina. Saint Petersburg. (In Russ.) Savkina, K. N., Antonov, P. V., Shokina, Yu. V. 2023. Development of the formulation of flour products enriched with iodine of kelp of the White Sea. Proceedings of the VI Scientific and Technical National Conf. Innovative development o f the fishing industry in the context o f ensuring food security o f the Russian Federation, Vladivostok, 22 December, 2022. Vladivostok, pp. 302-308. EDN: IJYXYP. (In Russ.) Savkina, K. N., Novozhilova, E. A., Simutina, N. N., Shokina, Yu. V. 2024а. Substantiation of technology and development of products enriched with iodine of White Sea kelp. Proceedings of the VII Scientific and Technical National Conf. Innovative development o f the fishing industry in the context o f ensuring food security o f the Russian Federation, Vladivostok, 22 December, 2023. Vladivostok, pp. 126-133. DOI: 10.48612/dalrybvtuz/NNTK2023-11. EDN: NOBLEO. (In Russ.) Savkina, K. N., Shokina, Yu. V. 2024б. Development of technology for the production of iodine-enriched flour products. Proceedings of the V Scientific and Technical National Conf. Innovative areas o f integration o f science, education andproduction, Feodosiya, 19-22 May, 2024. Kerch, pp. 283-288. EDN: GICJYH. (In Russ.) Shokina, Yu.V., Savkina, K. N., Simutina, N. N., Vasilevich, V. V. 2023. Laminaria produced by the Arkhangelsk Algae Combine in iodine-enriched food technologies: Development experience and prospects for commercialization. Fisheries , 1, pp. 102-108. DOI: https://doi.org/10.37663/0131-6184-2023-1-102-108. EDN : JKJXRU. ( In Russ.) Deleris, P., Nazih, H., Bard, J.-M. 2016. Seaweeds in Human Health. In Seaweed in health and disease prevention. Monograph. Eds.: J. Fleurence, I. Levine. Academic Press, pp. 319-367. DOI: https://doi.org/ 10.1016/B978-0-12-802772-1.00010-5. (Chapter 10). 242

RkJQdWJsaXNoZXIy MTUzNzYz