Rashevska, TamaraIvanov, Sergey2012-12-252012-12-252011Rashevska, T. The red beets' cryo powder additive's effect on the nanostructure and quality of butter / T. Rashevska, S. Ivanov // Functional Food Components in Health and Disease. Science and Practice : The 9th International Conference Proceedings, August 16-18 2011 : abstracts of talks. - 2011. - Volume 9. - P. 279-281.https://dspace.nuft.edu.ua/handle/123456789/4957The studying of the butter's nanostructure with red beet's cryo powder and its influence on product's quality. It was established that the addition of a small amount of red beet cryo powder helps to reduce the elements in the nanoscopic range. The mechanism of butter's cellular nanostructures' forming was proposed. The research results can serve as a theoretical basis for the creation of nanotechnology functional types of butter and other Food.Ivanov, S., Rashevska, T. The red beets' cryo powder additive's effect on the nanostructure and quality of butter //Functional Food Components in Health and Disease. - 2011. - Volume 9; PP. 279-281othermicro- and nanostructureмікро- і наноструктурамикро- и наноструктураcryo powderbutterbutter's functional propertiesкріопорошоквершкове маслофункціональні властивості вершкового маслакриопорошоксливочное маслофункциональные свойства маслакафедра технології молока і молочних продуктівкафедра експертизи харчових продуктівArticle