“…In previous studies [15,18] it was established that the addition of nanomagnetite (NPs FeO×Fe 2 O 3 ) to food products leads to a comprehensive improvement of their food, consumer and technological properties. So, in particular, nanoparticles NPs FeO×Fe 2 O 3 have bacteriostatic, bactericidal, and antioxidant properties, promotes better digestion of protein components of food, exhibits a moisture-, fat-retaining, and fat-emulsifying effect, is a source of easily digestible iron, and has a beneficial effect on metabolic processes [19].…”