RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

by Iryna Tsykhanovska, Alexandr Alexandrov, Tetiana Lazarieva, Tatуana Gontar
Published 2020-10-01

Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»

by Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Oksana Bryzytska
Published 2018-08-01

Substantiation of the mechanism of interaction between the carbohydrates of rye­wheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"

by Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Tetiana Yevlash
Published 2018-06-01

SWOT analysis of innovative products containing food additive «Magnetofood»

by Olena Kruhlova, Viktoria Еvlash, Iryna Tsykhanovska, Alexandr Alexandrov, Tetiana Yevlash
Published 2019-06-01

Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

by Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
Published 2019-04-01

Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retain...

by Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska
Published 2018-03-01