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Properties of nanostructured diacamph and its use in the production of functional foods for medicinal purposes

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.