The properties of nanostructured nitrogen-containing alkylating compounds and their use in the production of functional food products for cancer treatment

2021 ◽  
pp. 603-608
Author(s):  
A.A. Krolevets
Keyword(s):  
Cancer Treatment ◽  
Functional Food ◽  
Food Products ◽  
Self Organization

The paper considers some properties of nanostructured nitrogen-containing drugs used in oncology on the example of ifosfamide and cyclophosphamide studied by self-organization and the NTA method.

Nanostructured vitamin E: its properties and application in functional foods

2021 ◽  
pp. 372 (400)-386 (407)
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Vitamin E ◽  
Functional Food ◽  
Functional Foods ◽  
Food Products ◽  
Self Organization ◽  
English Version

The paper presents the properties of nanostructured vitamin E (self-organization and the size of nanocapsules are determined using the NTA method) and its use in functional food products. English version of the article is available on pp. 400-407 at URL: https://panor.ru/articles/nanostructured-vitamin-e-its-properties-and-application-in-functional-foods/66135.html

Properties of nanostructured lanthanum and cerium nitrates and their prospective application as ingredients for functional food products

2020 ◽  
pp. 53-60
Author(s):  
A.A. Krolevets ◽  
E.M. Mamaeva
Keyword(s):  
Functional Food ◽  
Food Products ◽  
The Self ◽  
Self Organization ◽  
Prospective Application

The sizes of nanostructured lanthanum and cerium nitrates are provided by the NTA method. The evaluation of preparations by the self-organization method is carried out. It is shown that the sizes of nanostructured lanthanum and cerium nitrates depend significantly on the nature of the shell and average from 108 to 255 nm.

The application of nanostructured extract of Manchurian aralia in marmalade

2020 ◽  
pp. 21-28
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
T.V. Grosheva ◽  
...  
Keyword(s):  
Particle Size ◽  
Sodium Alginate ◽  
Functional Food ◽  
Xanthan Gum ◽  
Food Products ◽  
Self Organization ◽  
Manchurian Aralia

The paper presents the properties of nanostructured extract of Manchurian aralia; self-organization and particle size are determined using the NTA method. It is demonstrated that the smallest size of nanocapsules is in sodium alginate (191 nm), and the largest size is in xanthan gum (427 nm). The use of nanostructured Manchurian aralia extract in the production of marmalade has shown that it can be used to manufacture functional food products.

Nanostructured dry extract of aloe vera: properties and applications in the production of functional foods

2021 ◽  
pp. 682-693
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
O.V. Binkovskaya ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
...  
Keyword(s):  
Functional Food ◽  
Xanthan Gum ◽  
Functional Foods ◽  
Aloe Vera ◽  
Spherical Shape ◽  
Food Products ◽  
Polydispersity Index ◽  
Self Organization ◽  
Dry Extract ◽  
Average Size

The paper presents the properties of a nanostructured dry extract of badan (self-organization and the size of nanocapsules are determined using the NTA method). The polydispersity index in carrageenan is 0.61–1.096 in agar-agar and xanthan gum, respectively, which suggests that nanocapsules of dry aloe extract approach a spherical shape in this case. The average size of nanocapsules is in the range of 68–160 nm. The obtained compounds were used in various functional food products.

The application of nanostructured Rhodiola rosea extract in yogurt production

2020 ◽  
pp. 26-35
Author(s):  
A.A. Krolevets ◽  
N.I. Myachikova ◽  
S.G. Glotova ◽  
K.M. Semichev ◽  
E.M. Mamaeva
Keyword(s):  
Particle Size ◽  
Functional Food ◽  
Food Products ◽  
Rhodiola Rosea ◽  
Self Organization ◽  
Sodium Carboxymethylcellulose ◽  
Rhodiola Rosea Extract

The paper presents the properties of nanostructured Rhodiola rosea extract; self-organization and particle size are determined using the NTA method. It is shown that the smallest size of nanocapsules is in agar-agar and sodium carboxymethylcellulose (155 nm). The use of nanostructured Rhodiola rosea extract in the production of yogurt has demonstrated that it can be used to produce functional food products.

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.

scholarly journals EMERGING APPLICATIONS OF FERMENTED FRUIT ENZYME BEVERAGES AS NUTRACEUTICAL, FUNCTIONAL FOOD, AND DESIGNER FOOD PRODUCTS: A REVIEW

2018 ◽  
Vol 7 (2) ◽  
pp. 41-56 ◽  
Author(s):  
Ashwani Kumar ◽  
Anuradha Saini ◽  
Meenakshi . ◽  
Shiva Bhardwaj ◽  
Amit Panwar
Keyword(s):  
Functional Food ◽  
Food Products

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

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