Some aspects of using the nanotechnology in food industry

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dc.contributor.authorFursik, Oksana
dc.contributor.authorStrashynskyi, Igor
dc.contributor.authorPasichnyi, Vasyl
dc.contributor.authorMarynin, Andriy
dc.date.accessioned2020-02-24T09:56:42Z
dc.date.available2020-02-24T09:56:42Z
dc.date.issued2019
dc.description.abstractThe article presents data from a literature review of the modern areas of nanotechnology application in food industry, their properties, interaction with biopolymers in food products.At present, nanosized SiO2 is one of the most common nanoadditives in various branches of the food industry. Scientific studies show that silica, due to its structural features and large surface area, has high adsorption properties with respect to water, proteins, exo- and endotoxins, and pathogenic microorganisms.Numerous studies confirm the possibility of effective modification of the gum’s rheological characteristics during their joint use with silica as a part of functional-technological compositions.It was established by an experimental method that the addition of SiO2 to the hydrated soy proteins and protein preparations containing collagen led to a densification of the mixture, modifying their rheological and functional properties.Conducted scientific studies of the use of nanocomposites in the technology of meat-containing culinary semi-finished products confirm the effectiveness of the use of finely divided silica as a texture-forming additive.After analyzing the scientific research of domestic and foreign scientists, it can be argued that nanoparticles directly affect the absorption and assimilation of nutrients due to physico-chemical modifications that occur during the interaction of food components with nanoparticles.uk_UA
dc.identifier.citationSome aspects of using the nanotechnology in food industry / О. Fursik, I. Strashynskiy, V. Pasichniy, A. Marynin // Ukrainian Journal of Food Science – 2019. – Vol. 7, Issue 2. – P. 298–306.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30858
dc.language.isootheruk_UA
dc.subjectnanotechnologyuk_UA
dc.subjectapplicationuk_UA
dc.subjectpropertiesuk_UA
dc.subjectdioxide silicauk_UA
dc.subjectfood productsuk_UA
dc.subjectgumsuk_UA
dc.subjectmeat productsuk_UA
dc.subjectнанотехнологіїuk_UA
dc.subjectзастосуванняuk_UA
dc.subjectвластивостіuk_UA
dc.subjectдіоксид кремніюuk_UA
dc.subjectхарчові продуктиuk_UA
dc.subjectкамедіuk_UA
dc.subjectм’ясні виробиuk_UA
dc.subjectсинергізмuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectкафедра технологічного обладнання та комп’ютерних технологій проектуванняuk_UA
dc.titleSome aspects of using the nanotechnology in food industryuk_UA
dc.typeArticleuk_UA

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