Confectionary manufacture №6/2013
News
THEME OF THE ISSUE: QUALITY AND SAFETY - SPECIAL ATTENTION
Savenkova T.V.Questions of Ensure Safety and Quality in the Implementation of Innovative Solutions
| Tags: quality of confectionery products, food safety system, the strategy of innovative development. Summaries: Examined the role of introduction of food safety management in strengthening of the market position of confectionery products in terms of the WTO. Confirmed the need to implement an integrated system of traceability of products, throughout its way from the producer to the final consumer. Authors: Doctor of Technical Science Savenkova Tatyana Valentinovna, Research Institute of Confectionary Industry 22, Elektrozavodskaya St., Moscow; This email address is being protected from spambots. You need JavaScript enabled to view it. |
With a Visit to Moscow
Magomedov G.O., Oleynikova A.Y., Magomedov M.G., Astredinova V.V. Semifinished Powdery from Sugar Beet in Production of Praline Masses
| Tags: masses, praline nutritional value, powdered semifinished beet, sugar capacity Summaries: The possibility of the use of semi-finished powdered of sugar beet production in praline masses. It not only contains sucrose, but almost all useful for human food substances found in beets, rich in minerals, proteins, pectin and organic acids. The masses of praline which replaced the powdered sugar semi-finished product, have the necessary rheological properties for molding candy mass, increased nutritional value, reduced calorie and sugar capacity Authors: Doctor of Technical Science Magomedov Gazibeg Omarovich, Candidate of Technical Science Oleinikova Albina Yakovlevna, Candidate of Technical Science Magomedov Magomed Gasanovich, Candidate of Technical Science Astredinova Vera Vitalyevna Voronezh State University of Engineering Technologies 19, pr. Revolyutsii St, Voronezh, 394036; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kondratyev N.B., Osipov M.V., Rudenko O.S., Parashina F.I., Belova I.A., Savenkova T.V.Mass Fraction of Macronutrients as an Indicator ofIdentification of Fruit Raw
| Tags: capillary electrophoresis, confectionery, macroelements, fruit raw. Summaries: The optimization of the extraction conditions of macro-confectionery-based fruit raw materials, optimized conditions for determining macronutrients by capillary electrophoresis. Set the mass fraction of potassium, sodium, calcium and magnesium for different types of marmalade. Authors: Candidate of Technical Science Kondratyev Nikolay Borisovich, Candidate of Technical Science Osipov Maxim Vladimirovich, Rudenko Oksana Sergeevna, Candidate of Chemistry Science Parashina Faina Ivanovna, Belova Irina Alexandrovna, Doctor of Technical Science Savenkova Tatyana Valentinovna GNU Research Institute of the Сonfectionery Industry RAAS 20, Electrozavodskaya St, Moscow, 105023; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shebershneva N.N.The use of recogel 8100 for making of delatinous products
| Tags: delatinize, delatinous product, ricogel 8100, structural-mechanical properties. Summaries: In the work possibility of recogel 8100 use for receiving delatinous products, has been shown optimum conditions of their productions. Authors: Doctor of Technical Science Shebershneva Nelli Nikolaevna Moscow State University of Food Production 11, Volokolamskoye sh. St, Moscow; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Koptelova E.K., Lukin N.D.Native and Modified Starches to Improve the Quality of Flour Confectionery Products
| Tags: phosphate starch, monostarchphosphate, pastry Summaries: Presents the main results of the Research Institute of Starch, held jointly with the Research Institute of the Confectionery Industry, to study the effect of different types of starch and its modifications on the quality of confectionery. To improve the quality of semi-finished biscuit is recommended to apply phosphate amylopectin starch grade A (no heat treatment), sugar cookies - up to 13% corn flour to replace phosphate starch, wafer sheets - instead of (11%) use corn flour starch phosphate grade A, long cookies - replace this starch to 13% of flour. Authors: Candidate of Technical Science Koptelova Evgenia Kuzminichna, Doctor of Technical Science Lukin Nikolay Dmitrievich All-Russia Research Institute for Starch Products 11 Nekrasova St., Kraskovo, Lubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kurzina M.N. Electronic Technologies to Ensure the Safety of Food Products
Erdakova V.P., Novikov I.G., Guryanov Y.G.Development of Enriched Sugary Confectionary Products with Desired Functional Properties
| Tags: yogurt, candies, nutrition correction, specified by functional properties. Summaries: Provides information on creating a new rich confection - yogurt fortified candies. Presents the results of investigation of their organoleptic and physico-chemical parameters. The terms and conditions of storage. Authors: Doctor of Technical Science Erdakova Victoria Pavlovna, I.I. Polzunov Altai State Technical University 27, Trofimova St, Biysk, Altai region, 659305, This email address is being protected from spambots. You need JavaScript enabled to view it. Engineer Novikov Ivan Gennadyevich, Ltd. "Altai Certification Body of Products and Services" 24А/1, pr. Kalinina St, Barnaul, Altai region, Russia, 656011, This email address is being protected from spambots. You need JavaScript enabled to view it. Candidate of Technical Science Guryanov Yuriy Gerasimovich Ltd. "South" 29, Granichnaya St, Biysk, Altai region, 659304, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Fedotova O.B.Various Aspects of Safety of Plastic Packaging
| Tags: safety, quality, composite materials, confectionery products, migration, plastics, packaging materials. Summaries: Analised the factors, affecting the quality and safety of packaged food products, presented data on the characteristics of the migration of chemicals from packaging materials. Lists the different types of materials considered regulating packaging safety documents of the European Community and the Customs Union and their main provisions. Authors: Doctor of Technical Science Fedotova Olga Borisovna Institute of Dairy Industry RAAS 35, Lyusinovskaya St, bldg. 7, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Food Security of Russia in Conditions of Work in the WTO
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