Nanostructured folic acid and its application for obtaining functional food products for women aged 20-35

2020 ◽  
pp. 60-65
Author(s):  
A.A. Krolevets ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
K.V. Golubkova
Keyword(s):  
Folic Acid ◽  
Functional Food ◽  
Ice Cream ◽  
Food Products ◽  
Bakery Products ◽  
Functional Purpose

The paper presents the properties of nanostructured folic acid and its application for the production of functional food for preventive purposes on the example of marmalade, ice cream and bakery products. The size of nanostructured folic acid was determined by the NTA method. As it turned out, the size of nanoparticles is 160 nm, which makes it possible to use this product for functional purpose.

Fortification of food products with nanostructured iodine preparations

2021 ◽  
pp. 646 (720)-660 (733)
Author(s):  
A.A. Krolevets ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
M.Yu. Solodovnikova ◽  
K.V. Golubkova
Keyword(s):  
Potassium Iodide ◽  
Functional Food ◽  
Ice Cream ◽  
Food Products ◽  
Bakery Products ◽  
English Version ◽  
Baked Milk ◽  
Functional Purpose

The paper presents the properties of nanostructured iodine preparations using the example of potassium iodide and microalgae — spirulina and their application for the production of functional food products for preventive purposes, for instance kefir, fermented baked milk, marmalade, ice cream and bakery products. The sizes of nanostructured preparations were determined by the NTA method. As it turned out, the size of nanoparticles is 42–460 nm, which makes it possible to use these products for the functional purpose. English version of the article is available on pp. 720-733 at URL: https://panor.ru/articles/enrichment-of-food-products-with-nanostructured-iodine-specimen/70300.html

Nanostructured dry stevia extract: properties and applications in the production of functional food products

2021 ◽  
pp. 289-298
Author(s):  
A.A. Krolevets ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
K.V. Golubkova ◽  
A.A. Pavlova
Keyword(s):  
Functional Food ◽  
Ice Cream ◽  
Food Products ◽  
Average Size ◽  
Functional Purpose

The paper presents the properties of nanostructured dry stevia extract and its application for the production of functional food for prophylactic purposes on the example of marmalade and ice cream. The size of the nanostructured dry stevia extract was determined by the NTA method. As it turned out, the average size of nanoparticles depends on the nature of the studied shells and is 48–63 nm, which allows this product to be used for its functional purpose.

scholarly journals Powdered intermediate of yacon as a prebiotic ingredient of bakery products

2020 ◽  
Vol 17 ◽  
pp. 00212
Author(s):  
N.M. Derkanosova ◽  
S. A. Shelamova ◽  
O.A. Vasilenko ◽  
V. K. Gins ◽  
N. I. Derkanosov
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Growth And Development ◽  
Market Development ◽  
Comparative Characteristic ◽  
Bakery Products ◽  
Food Ingredient ◽  
Consumer Market ◽  
Current Stage ◽  
Functional Purpose

The current stage of consumer market development is described by increasing interest in healthy food products, specialized, and functional purpose foods. In these conditions, the solution of the problem of the correction of the composition, while preserving the taste, aroma and other consumer characteristics, is of particular importance. The complex of organoleptic, physicochemical, and microbiological tests confirmed the technological feasibility of using yacon powder in bakery technology made of a mixture of rye and wheat flour. The studies on the composition of yacon powder, its effect on the growth and development of lactic acid bacteria demonstrate the possibility of using yakon powder as a functional food ingredient with a prebiotic effect. The results obtained are confirmed by a comparative characteristic of the quality and composition of bread made of the mixture of rye and wheat flour of the control and experimental samples with the addition of powdered yacon semi-finished product.

Nanostructured zinc: properties and applications in functional alimentary products

2020 ◽  
pp. 35-41
Author(s):  
A.A. Krolevets ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
E.M. Mamaeva ◽  
O.A. Nabokova
Keyword(s):  
Functional Food ◽  
Zinc Sulfate ◽  
Ice Cream ◽  
Bakery Products ◽  
A Value ◽  
Zinc Salts ◽  
Polydispersity Coefficient

The paper presents the properties of nanostructured zinc salts and their application for the production of functional food for preventive purposes on the example of marmalade, kefir, ice cream and bakery products. The size of nanostructured zinc sulfate was determined by the NTA method. As it turned out, the size of nanoparticles is 145 nm, and the polydispersity coefficient has a value of 1.34, which indicates its ellipsoid shape. These data allow using the synthesized product for functional purposes.

scholarly journals Fortification of food products with nanostructured vitamin D

2021 ◽  
pp. 166 (240)-173 (245)
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Vitamin D ◽  
Ice Cream ◽  
Food Products ◽  
Bakery Products ◽  
English Version ◽  
Real Possibility ◽  
The Real

The paper provides information on the real possibility of using nanostructured vitamin D for enriching food products, it is illustrated through the examples of marmalade, yoghurt, ice cream and the production of bakery products. English version of the article on pp. 240-245 at URL: https://panor.ru/articles/fortification-of-food-products-with-nanostructured-vitamin-d/65958.html

scholarly journals Manufacture of different value added seaweed products and their acceptance to consumers

2017 ◽  
Vol 2 (4) ◽  
pp. 639-645 ◽  
Author(s):  
Md Shirajul Islam Sarkar ◽  
Md Kamal ◽  
Muhammad Mehedi Hasan ◽  
Md Ismail Hossain ◽  
Fatema Hoque Shikha ◽  
...  
Keyword(s):  
Functional Food ◽  
Value Added ◽  
Ice Cream ◽  
Food Products ◽  
Consumer Acceptance ◽  
Cosmetic Products ◽  
Fish Processing ◽  
Effective Utilization

Naturally available seaweeds has not been utilized significantly in Bangladesh. In order to make a way for effective utilization of seaweeds, this study was focused on manufacture of different value added seaweed products and their acceptance to consumers. Four value added seaweed food products; namely, seaweed jelly, soup, icecream, curd; two functional food products, namely, seaweed singara, samucha/samosa, and two cosmetic products, namely, seaweed face pack, shampoo were prepared at Fish Processing Laboratory, Bangladesh Agricultural University (BAU), Mymensingh. Hypnea sp. seaweed powder was used in manufacture of all the products. For seaweed jelly, soup, ice-cream and curd consumer acceptance was 66.67%, 50%, 41.67% and 83.34%, respectively. For seaweed singara and samucha/samosa, 100% acceptance was found. Seaweed face pack and shampoo got 100% and 66.67% consumer’s acceptance, respectively. Thus, all these products have potential to be produced commercially.Asian J. Med. Biol. Res. December 2016, 2(4): 639-645

Properties of nanostructured diacamph and its use in the production of functional foods for medicinal purposes

2021 ◽  
pp. 442-448
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Functional Food ◽  
Functional Foods ◽  
Ice Cream ◽  
Food Products ◽  
The Self ◽  
Self Organization

The article considers the properties of nanostructured diacamph. The sizes of diacamph nanoparticles in various shells were determined using the NTA method, and the self-organization of the nanoparticles was studied. An assessment of the use of nanostructured diacamph in the production of functional food products for medicinal purposes was carried out on the example of ice cream and marmalade.

USA plans to add folic acid to food products

The Lancet ◽  
1996 ◽  
Vol 347 (9002) ◽  
pp. 682 ◽  
Author(s):  
Michael McCarthy
Keyword(s):  
Folic Acid ◽  
Food Products
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