Abstract
The results of the development of new technology of functional egg based foodstuffs enriched with polyphenols from cranberries are presented. The optimal ratio of cranberry juice to egg albumen was determined providing reasonable concentration of highly bioavailable anthocyans in the resulting product. The profile of the individual anthocyans sorbed on the albumen was determined. The influence of incubation temperature on the concentration of anthocyans sorbed on the coagulated egg albumen was studied.
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