[Dietetic canned food using ocean fish and plant components]. / Dieticheskie konservy na osnove okeanicheskikh ryb s fitodobavkami.

The results of the creating canned ground goods of a new kind are described in this article. The main character references of food value of hake and the canned ground foods based on it. It has been established that the new products of safety. Clinical tests have been showed the efficiency of including these canned goods in the menu of fat patients, also with heavy obesity. Dietetic canned ground foods on the base of oceanic fishes with plant additives.

[A new kind of dietetic bread enriched with dietary fiber]. / Novyi vid dieticheskogo khleba, obogashchennogo pishchevymi voloknami.

A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.

[Specialized acidophilus products in the nutrition of athletes]. / Spetsializirovannye atsidofil'nye produkty dlia pitaniia sportsmenov.

The formula and technology of manufacturing 2 types of acidophilic dry products (ADP-1 and ADP-2) for nutrition of the athletes engaged in speed skating and weight lifting were designed. The authors examined the chemical composition and alterations in the content of nitrous fractions on ADP storage. Trials of the products in the athletes provided favourable results.

[Dry adapting additive and its use in dairy products for approximating the composition of human milk]. / Sukhaia adaptiruiushchaia dobavka i ee ispol'zovanie v molochnykh produktakh dlia priblizheniia ikh po sostavu k zhenskomu moloku.

The paper concerns a procedure for a new product, dry adapting additive (DAA), designed for manufacture of liquid substitutes of breast milk under industrial conditions. The chemical composition of adapted milk mixtures is compared to that of breast milk. Procedures for adapted mixtures to be manufactured at city milk kitchens, food concentrate factories and under domestic conditions have been developed, with the mixtures being widely tried on clinical basis.