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

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

Moisture-retaining capacity (MRC) is one of the most important functional-technological properties. The food additive "Magnetofood" produces a comprehensive effect, including MRC. That explains the importance of studying the MRC mechanism of "Magnetofood". We have established the...

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Bibliographic Details
Main Authors: Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Tetiana Yevlash
Format: Article
Language:English
Published: PC Technology Center 2018-06-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
polyfunctional food additive
carbohydrate complex of rye-wheat flour
mechanism of interaction
"cluster-capillary" model
Online Access:http://journals.uran.ua/eejet/article/view/133373

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