Fat and oil processing industry №1/2014
MARKETS AND BUSINESS
Sergey Glazyev Visit to Belgorod Region
Creamy-Vegetable Butter Presented at the Congress of the National Retail
Innovative Products for a Healthy Diet
"BASKIN ROBBINS" - 25 Years in Russia
TECHNICAL REGULATION AND STANDARDIZATION
Creamy-Vegetable Butter: No Need to Worry
RAW MATERIALS FOR THE OIL AND FAT INDUSTRY
Prokopenko L.G.Use of Palm Oil?
| Tags: Palm oil; palm stearin, palm olein; margarine, fatty acid composition. Summaries: The article considers the physical and chemical characteristics of palm oil and its fractions, as well as the possibility of using them for food purposes. also considered ways to reduce the content of trans fats in hydrogenated products. Authors: Prokopenko Lev Georgievich, Candidate of Technical Science Samara State Technical University 244, Molodogvardeyskaya St., Samara, 443100 |
Kuzmenko A. Flood in the Far East - the Growth of Prices for Beans
OILS AND FATS IN THE NUTRITION
Status and Prospects of Russian Oil and Fat Industry
Company Nutricia Russia - for Children
MODIFICATION OF OILS BY BIOLOGICALLY ACTIVE ADDITIVES
Tyrsin Y.A., Edelev D.A., Vishnyakov A.B., Potkin N.A., Vorontsova M.L.Thermodynamic Approach to Evaluating the Effectiveness of Biologically Active Substances
| Tags: vegetable oils, biologically active substances, dietary supplements, "Vitalol"; entropy; method of assessing the impact of biologically active substances and supplements on the human body Summaries: A new objective method of assessing the effectiveness of of biologically active substances or their complexes (dietary supplements) on the human body by measuring the change in entropy. The method has been successfully tested model system "sunflower oil - wheat germ oil". Authors: Tyrsin Yuriy Alexandrovich, Doctor of Technical Science, Professor; Edelev Dmitry Abramovich, Doctor of Medical Science, Doctor of Economic Science, Professor; Vishnyakov Alexandr Borisovich, Doctor of Technical Science; Potkin Nikolay Andreyevich, Graduate Student; Vorontsova Marina Leonidovna, graduate student Moscow State University of Food Production 11, Volokolamskoye Shosse,Moscow, 125080 |
GOODSKNOWING IN OIL AND FAT INDUSTRY
Ryazanova O.A.Classification of Vegetable Oils
| Tags: vegetable oils, classification, classification features, the world and the Russian market Summaries: The article provides a brief overview on the state of the world and Russian markets of vegetable oils. Proposed an innovative classification of vegetable oils with traditional allocation, revised and new classification criteria and formulated appropriate classification groups. Authors: Ryazanova Olga Alexandrovna, Doctor of Agricultural Science, Professor 39, Kuznetsky Prospekt, Kemerovo, 650099, Kemerovo Institute (branch) of Russian Economic University named after G.V. Plekhanov |
TECHNOLOGY AND EQUIPMENT
Cleaning of Dry Bulk Products
Dracheva L.V. Modern Water Treatment Technology
Dracheva L.V. Water Treatment and Purification - 2013
RESULTS OF THE STUDY
Tyrsin Y.A., Kazantseva I.L.Prospective Additives of Natural
| Tags: mayonnaise, sauces, functional foods; chitosan Summaries: Confirmed the effectiveness of the use of chitosan in the formulation of mayonnaise as an additive having antibacterial and antioxidant properties that can be recommended to improve the quality and extend the shelf life of mayonnaise products. Commissioned additive improves the rheological characteristics of mayonnaise, performing the role of builder and emulsifier. Authors: Tyrsin Yuriy Alexandrovich, Doctor of Technical Science, Professor Moscow State University of Food Production 11, Volokolamskoye Shosse,Moscow, 125080, Kazantseva Irina Leonidovna, Candidate of Technical Science, Docent "Saratov State Technical University named after Y.A. Gagarin", Engels Technological Institute (branch) 17, Plochad Svobody, Saratov Region, Engels, 413100, |
Origin in Mayonnaise Technology with Functional Properties. Message 1. Chitosan
SYNTHETIC DETERGENTS PRODUCTION
Murodov G.C., Mazhidov K.H.Optimisation of the Formulation of Synthetic Detergents New Generation
| Tags: detergents; component parts; formulation optimization methods, estimation detergency Summaries: The work is aimed at optimizing the formulation and number of components of new range synthetic detergent, as well as the creation of energy-saving technologies. Achieved by expanding the range synthetic detergent, using new types of raw material sources. The optimum process conditions to ensure quality improvement and physico-chemical characteristics of the detergent. Authors: Murodov Jamshid Sobirovich, Researcher; Mazhidov Kahramon Halimovich, Doctor of Technical Science, Professor Bukhara Technological Institute of Engineering of Uzbekistan 15, room 521, Prospekt K. Murtazayeva, 705017, Bukhara, Uzbekistan, |
CHRONICLE AND INFORMATION
Market of Citrus Crops