Fat and oil processing industry №2/2012
INDUSTRY NEWS
FATS AT NUTRITION
Sultanovich Yu.A., Dudnik E.E., Melnik E.V., Artemova L.V. Prolonging Mayonnaise Shelf Life through Antioxidants
Zhebo A.V., Zemlyak K.G., Okara A.I. The Tayozhnye ("Таёжные") Mayonnaises and Mayonnaise Dressings as Functional Emulsion Fat Products
| Tags: mayonnaises; mayonnaise dressings; serum and vegetable extracts; мanchurian walnut. Summaries: Developed recipes, technological regimes are selected and prepared a set of normative and technical documentation in mayonnaise and mayonnaise sauces series "Taiga" functional purpose, using the whey extracts of husks of the Far Eastern wild berries, and oil and protein concentrate from Manchurian nut, which are implemented in manufacturing. |
Naumova N.L., Rebezov M.B., Aksenova M.O., Doronina A.S. Consumer Preferences in Oils in Fats
RAW MATERIALS & INGREDIENTS
Zaytseva L.V. Trans-isomers - Plague of the 21st Century
Mayo-max Egg Yolks: Innovations and Modern Appli-cation
RESEARCH RESULTS
Dzhuraev U.Kh., Abduvaliev Zh.S., Mazhidova N.K., Rakhimov M.N., Mazhidov K.Kh.Improving Quality of Modified Fats through I nteretherification
| Tags: cotton-seed oil; interetherification technology; quality and safety of food products. Summaries: The article is aimed at improving the oils and fats interetherification technology and at improving the quality of the end product. The article demonstrates that the quality was improved and the product range of interetherificated fats was diversified. The article also covers the best technological modes ensuring increase in quality and food safety of interetherificated fats. |
Sultanov A.A., Hakimov Sh.Sh., Mazhidov K.Kh.Improving Quality of Refined Cotton-Seed Oil Produced from Highly Fuzzy Seeds
| Tags: cotton seeds; technology of rafination. Summaries: The article researches the refining technology of cotton-seed oil produced from highly fuzzy cotton seeds and covers the new technology of the above. The refining technology includes electromagnetic exposure of alkaline solutions. |
Abdullaeva Z.N., Mazhidov K.Kh., Rakhimov M.N.Impact that Vegetable Oil Type Has on Primary Products Frying Process
| Tags: cotton-seed oil; frying technology; product quality; best modes Summaries: The article covers the impact that different fat mixtures have on quality parameters of the end product in the course of primary products frying. It is demonstrated that the quality, physical and chemical parameters of the end product depends on the chemical composition and properties of the fat mixtures. |
MANUFACTURE OF COSMETIC PRODUCTS
Matison V.A., Demidova N.A.Developing and Ranging Quality Parameters of a Beauty Product for Hair
| Tags: working out quality parameters; beauty product; priority of quality parameters. Summaries: Nowadays development of new product is the main process in cosmetic industry. To improve customer loyalty the process must be able to create a new product in time and based on customer's requirements. Using Quality Function Deployment these main conditions will be met. |
Rakhimov A.M., Mazhidov K.Kh., Mamatov M.M., Rakhimov M.N., Amirsaidov T.I. Toilet Soaps: Improving Quality and Diversifying Product Range
Pochernikov V.I. Parameters of the Adsorption Layer Composed by the Sodium Salts of the Higher Fatty Acids in the Actual Detergent Solution
SUMMARIES