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Rambler's Top100

Fat and oil processing industry №5/2014

MARKETS AND BUSINESS

Safety First

Gorshkov V.Y. Processing of Soybean and Rapeseed: How to Get Additional Income?

Fat Products for Catering: Interview with an Expert

CONFERENCE

Dracheva L.V. XX International Conference "Black Sea Grain and Oilseeds 2014/2015"

TECHNOLOGY AND EQUIPMENT

Vlasova E.A., Naydenko E.V., Kudrik E.V., Makarov S.V., Makarova A.S.Titanium-Containing Organometallic Skeleton Compound to Clean the Unrefined Vegetable Oils

  Tags: vegetable oils; sorption; acid number; peroxide value
Summaries: Titanium-containing metal-organic framework synthesis is presented. The possibility of using of this compound as a sorbent for unrefined vegetable oils purification was studied. It is established that titanium-containing metal-organic framework improves the physical and chemical properties of unrefined vegetable oils owing to coupling of free fatty acids and peroxide compounds formed by oxidation.
Authors: Vlasova Elena Alexandrovna, Candidate of Chemical Science,
Naydenko Ekaterina Viktorovna, Candidate of Chemical Science, Docent,
Kudrik Evgeniy Valentinovich, Doctor of Chemical Science, Professor,
Makarov Sergey Vasilyevich, Doctor of Chemical Science, Professor
Ivanovo State University of Chemical Technology,
7, Sheremetevskiy, Ivanovo, 153000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Makarova Anna Sergeevna, Candidate of Technical Science
Institute of Solution Chemistry named after G.A. Krestova
1, Akademicheskaya St., RAS, Ivanovo, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kirillov A. Ready Solution for the Production of Full-Fat Soybean

FAT AND OIL PRODUCTS AND CONSUMER PREFERENCES

Tereschuk L.V., Starovoytova K.V.Consumer Preferences of Mayonnaise Sauces in Kemerovo Market

  Tags: mayonnaise sauces; the market; consumer preferences; assortment; demand; enrichment BAS; functional orientation
Summaries: Discussed the results of market research and consumer preference for mayonnaise sauces presented in Kemerovo, in order to justify the choice of looking for the conversion and enrichment products. Market research conducted by retail audit, by registering in the range of retail outlets. Way of gathering information - a method of personal observation. Registration assortment of sauces mayonnaise conducted in retail outlets of various types (form of sales - self-service). The data on the range and availability of consumer mayonnaise products. Investigation of consumer preference for mayonnaise sauces conducted among residents of a method of questioning. A survey of consumers was determined the frequency of consumption of mayonnaise sauce, their satisfaction with the assortment of sauces and realized the degree of significance of a number of consumer properties. Revealed the attitude of consumers to biologically active substances in the composition of sauces and fortified sauces.
These studies made it possible to assess the needs of consumers mayonnaise sauces and a solid rationale for the development of new types of functional orientation.
Authors: Tereschuk Lyubov Vasilyevna, Doctor of Technical Science, Professor
Starovoytova Kseniya Viktorovna, Candidate of Technical Science
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



Naumova N.L., Lukin A.A., Koval A.S., Novikova S.V.Situation on the Demand for Mayonnaise (for example, the city Chelyabinsk)

  Tags: fat products; emulsion products; demand; mayonnaise; mayonnaise sauce; respondents
Summaries: By emulsion based products direct emulsions are mayonnaise. Along with mayonnaise and salad dressing, they often are part of the daily food rations, and although not an independent food, designed to improve the taste and digestibility of foods. Level of per capita consumption of mayonnaise in Russia is quite high and is 5,2 kg, whereas in the EU the annual per capita consumption ranges from 1,0 to 2,5 kg. Russia share in the world consumption of mayonnaise in 2011 amounted to about 38?%.
Over the last decade the mayonnaise market in Russia has demonstrated the dy-namic development. In the period 2001-2011, capacity of this market increased by 125?%, from 333 to 747 thousand tons in value terms, the market grew by almost 6 times - from 12,5 to 72,4 billion rubles. Volumes of production of mayonnaise in Russia in 2011 amounted to 788 thousand tons.
For the period up to 2020 is projected to increase market capacity mayonnaise in Russia up to 845 thousand tons in physical terms and to 119 billion rubles in monetary terms. Russian mayonnaise market characterized not only by increasing production volumes, but also increase the range of products.
Authors: Naumova Natalya Leonidovna, Candidate of Technical Science, Docent,
Lukin Alexandr Anatolyevich, Candidate of Technical Science,
Koval Anna Sergeevna,
Novikova Svetlana Valeryevna
South-Ural State University (National Research University),
76, Pr. Lenina, Chelyabinsk, 454080, This email address is being protected from spambots. You need JavaScript enabled to view it.



RESULTS OF THE STUDY

Kalashnikova L.I., Bykova S.F.Effect of Oxidative Degradation of Lipids on the Functional Properties of Feed

  Tags: feed fats; polyunsaturated fatty acids; peroxides; hydroperoxide; secondary oxidation products; biological value; tocopherol; antioxidants; digestibility
Summaries: Building a strong forage base - is not only increasing the production and improving the quality of different types of forages, but above all the introduction of highly effective ways and means of production and preparation that promote high digestibility of animal nutrients contained in the feed and ensure their efficient use. Fats belong to the main food substances and are an essential component in a balanced feeding. At the heart of the process of oxidation of fats based on the principle of free radical chains, degenerate-branched reactions leading to the destruction of polyunsaturated fatty acids of the original fat. The results of biological experiments on the effect on the living organism of individual fractions of the oxidation products by class of compounds. Found that the introduction to the diet containing oxidized lipids, tocopherols, which are natural antioxidants, prevents the lowering of the biological value of the diet and reduces the risk of contamination of the internal environment of a living organism undesirable chemical agents, as tocopherols inhibit oxidation products of fats, which has a positive effect on the health of a living organism .
Authors: Kalashnikova Lyudmila Ivanovna, Candidate of Technical Science
Kuban State Technological University
2, Moskovskaya St., Krasnodar, 350072
Bykova Svetlana Fyodorovna, Doctor of Technical Science, Professor
North Caucasus branch of All-Russian Scientific Research Institute of Fats
17, Filatova St., Krasnodar, 350038, This email address is being protected from spambots. You need JavaScript enabled to view it.



Timofeev V.A., Voskanyan K.G.Features of Vegetable Raw Materials Preparation to Improve the Efficiency of Extraction Processes

  Tags: blackberry leaves, extrusion processing, extraction
Summaries: In this project was justified and experimentally proved the necessity of using of extrusion processing of blackberry leaves. It was determined the influence of the regime parameters of extrusion on modification of functional properties of extrudates determination the level and quality of target substances.
Authors: Timofeev Vladimir Alexeevich, Graduate Student
Moscow State University of Technology and Management named after K.G. Razumovsky, This email address is being protected from spambots. You need JavaScript enabled to view it.
Voskanyan Karina Garnikovna, Graduate Student
Moscow State University of Technology and Management, Chair of "Technologies of Herbal Products, Perfumes and Cosmetics", This email address is being protected from spambots. You need JavaScript enabled to view it.
Shaker Tatyana Anatolyevna, Candidate of Technical Science, Leading Specialist
Farm Inc., This email address is being protected from spambots. You need JavaScript enabled to view it.



Oltiev A.T.Mathematical Modeling of the Fractionation of Cottonseed and Soybean Oil

  Tags: cottonseed and soybean oil; margarine; palmitin; enrichment of the fat phase; alternative technology
Summaries: As a result of the research will be scientifically sound and practical basis of technology developed intense of cottonseed oil fractionation with soybean oil for cotton and soybean palmitin as the fat component with improved technological properties and increased nutritional value for margarines. Be defined physico-chemical characteristics, investigated fatty acid composition and content of phospholipid in the resulting soy-cotton palmitin to ensure processability and enrichment of margarine fat phase functionality. Based on the results of the study will be developed an alternative technology for producing margarine with a more balanced fatty acid composition.
Authors: Oltiev Azim Tuykulovich
Bukhara Technological Institute of Engineering;
15, Murtazaeva St., Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



FUNCTIONAL FAT AND OIL PRODUCTS

Tagieva T.G., Tarasova L.I. Dietary Fiber for Spreads

CHRONICLE AND INFORMATION

Conference of SGS