Beer and beverages №6/2013
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DIRECTORS CLUB
About Development of Craft Brewing in Russia
N. V. Zavorohina Modeling of drinks of a social orientation taking into account specifics of the region on the example
| Tags: modeling of soft drinks; social orientation; functional drinks; functional food ingredients. Summaries: In article definition "drinks of a social orientation" is given. The directions of modeling of the soft drinks, capable to correct level of social diseases of various genesis are offered. The module of food functional ingredients is offered and drinks of a social orientation are developed for Sverdlovsk region. Authors:Zavorohina Natalia Valerievna, Candidate of Technical Science, Associate Professor Ural State University of Economics 62, 8 th of March St., Ekaterinburg, 620144, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
PACKAGING SOLUTIONS FOR PRODUCING BEER AND BEVERAGES
Innovative Packaging for Beverage Bottling
Bosch Company Focuses on Product Packaging Hygiene
New X-ray Inspection System
High-Speed Videojet VHS Ink Jet Printer Fundamentally Alter the Labeling Process
QUALITY CONTROL
S. V. Ermolaev, B. G. Krivovoz The influence of amino acid structure at color of malt
| Tags: amino acids; buffer solutions; melanoidin reaction; monosugars; malt; color. Summaries: The influence on making colour (melanoidins) by structure of different has been investigated. Because of melanoidin reaction during malting that diaminoacids rather active in a reaction of forming a colour. The more active are molecules with five and six atoms of carbon (ornitin and lizin) with the end amino groups far from carboxyl groups. Monoaminoacids with one amino group at a-position less active in melanoidin reaction but sulfur acids practically do not take part in reaction. Authors: Ermolaev Sergey Viyacheslavovich, Candidate of Technical Science; Krivovoz Boris Grigorievich, Candidate of Technical Science Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Antimicrobial Activity of Neutral ANK
D. Yu. Kulikov, V. L. Lavrova Anolyte Soaking Malting Barley
| Tags: antimicrobial activity; soaking; neutral ANK anolyte; malting barley. Summaries: Neutral ANK anolyte effectively suppresses filamentous parasitic fungi, belonging to the outer and inner microbiota. The mycostat actively to the vegetative and conidial form of parasitic fungi developing on grain, including the types of Penicillium, Aspergillus and Mukorov. At the same organoleptic characteristics of barley (color and smell) don't change, but the ability of germination of seeds increases. Authors: Kulikov Denis Yurievich; Lavrova Vera L`vovna, Candidate of Technical Science, Associate Professor, All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
E. N. Korzhnev, M. B. Moiseyak, N. N. Kotova, D. G. Titkov The role of main biochemical substances in tea quality evaluation
| Tags: antioxidant activity; HPLC-UV; catechins; tea quality; tea. Summaries: The role of main biochemical tea components such as Gallic acid, caffeine, total and individual catechins in the formation of black tea quality parameters was studied. The observation on different kinds of analytical methods was made and HPLC-UV method was applied and validated for the analysis of 11 tea compounds (Gallic acid content, 6 catechins, catechin total amount, 3 alkaloids - caffeine, theophylline, theobromine) for 17 tea samples from different world regions in a single run. Regression analysis was performed to show that the amount of Gallic acid and total catechins has significant impact on the sensory evaluation rate according to tea quality. The experimental regression formula for tea quality evaluation was developed. Correlation analysis reflected that the amount of Gallic acid, total catechins, epigallocatechin (EGC), epicatechin (EC), gallocatechin gallate (GCG) and epicatechin gallate (ECG) is closely related to the antioxidant activity rate, the correlation factors were 0,95; 0,86; 0,78; 0,91; 0,83 and 0,67 correspondingly. Authors: Korzhnev Evgeniy Nikolaevich, Post-graduate Student; Moiseyak Marina Borisovna, Candidate of Technical Science, Associate Professor; Kotova Nataliya Nikolaevna, Candidate of Chemical Science, Associate Professor Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Titkov Dmitriy Georgievich Kompaniya May, ZAO 1A Ozernaya St., Fryazino, Moscow oblast, 141190, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
I. V. Moiseyev, M. B. Moiseyak, V. V. Lezniy, R. P. Prihodko, T. P. Simdiyanova Chemical and Organoleptic Characteristics of Cavendish Samples from Different Botanical Sort Types of Tobacco Raw Materials
| Tags: Burley; Virginia; instrumental analysis; Cavendish; Maillard reaction; super fermentation; tobacco. Summaries: In article shows the study, presents a comprehensive analysis based on correlation of physico-chemical parameters of tobacco obtained by the methods of instrumental analysis and also organoleptic evaluation methods. As a result, it was found that for the manufacture of the finished product should be used as a feedstock in the production of a mixture of Cavendish tobaccos based on tobacco raw materials of Virginia, as a flavor base and of Burley tobacco sort types as obligatory carriers, appeared during the special superfermentation process, the specific, character Cavendish tobacco flavor. Authors: Moiseyev Igor Viktorovich, Doctor of Technical Science, Professor; Moiseyak Marina Borisovna, Candidate of Technical Science, Associate Professor; Lezniy Valeriy Vladimirovich, Post-graduate Student; Prihodko Roman Petrovich, Post-graduate Student; Simdiyanova Tatiana Petrovna, Post-graduate Student Moscow State University of Food Production; 11 Volokolamskoe shosse, Moscow, 125080, Russia; This email address is being protected from spambots. You need JavaScript enabled to view it. |
R. A. Zaynullin, R. V. Kunakova, V. Yu. Kirsanov The influence of glucose and fructose syrup on fermentation of yeast Saccharomyces cerevisiae
| Tags: fermentation; glucose and fructose syrup; yeast; profilogram. Summaries: The analysis of a number of beer indicators and counting of yeast cells in the fermenting wort show ed that addition of glucose and fructose syrup does not have an influence on consumption of dry substances and density variation during the process of wort fermentation. The acidity of wort is lower when it undergoes fermentation with addition of 20 % solution of glucose and fructose syrup, while the acidity of fermenting wort with 10 % solution of glucose and fructose syrup is much closer to the standard indicators of acidity. Authors: Zaynullin Radik Anvarovich, Doctor of Chemical Science, Professor; Kunakova Rayhana Valiullovna, Doctor of Chemical Science, Professor; Kirsanov Viktor Yurievich Ufa State Academy of Economics and Service, 145 Chernyshevskogo St., Ufa, 450078, Republic of Bashkortostan, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
THE INGREDIENTS FOR THE PRODUCTION OF BEER AND BEVERAGES
New Idea for Soft Drinks Market
I. V. Chernykh, G. A. Ermolaeva Using of Cellulolytic Biocatalisators During Producing Juice of Rowan Garden
| Tags: juice yield; solids yield; multi-enzyme composition; rowan garden; enzymatic preparations. Summaries: The paper studied the possibility of increasing the yield of extractives from Rowan garden variety of Nevezhinskaja using cellulolytic enzyme preparations steps to obtain the juice as semi-processed food production. Designed structureof multienzyme composition consisting of enzyme preparations Rapidaza-C-80L, Rapidaza Press and Ksiloglyukanofoetidin P10X. Authors: Chernykh Irina Viktorovna, Post-graduate Student; Ermolaeva Galina Alekseevna, Doctor of Technical Science, Professor Moscow State University of Food Production, 11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIVE PRODUCTS
G. L. Filonova, M. V. Gernet, I. L. Kovaleva, E. A. Litvinov Polycomponent Concentrate "Endodar" Made from Pectin Containing Fruit and Berries Raw
| Tags: biocatalysis; vegetable raw materials; ultrasound; extract; concentrate. Summaries: Article is devoted to the improvement of the basic technology of polycomponent concentrates for drinks based on bioconversion by using ultrasound. Developed polycomponent concentrate allows to expand assortment of products with a health effect for all age groups. Authors: Filonova Galina Leontievna, Candidate of Technical Science; Gernet Marina Vasilievna, Doctor of Technical Science; Kovaleva Irina L`vovna, All-Russian Research Institute of Brewing, Beverage and Wine Industries, 7 Rossolimo St., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Litvinov Egor Andreevich, Universal Food Technologies, 14 Severnoye Shosse, Serpukhov, Moscow oblast', 142204, Russia, E. This email address is being protected from spambots. You need JavaScript enabled to view it. |
N. G. Petrova, S. G. Alibaev, A. V. Shupineva The Therapeutic Properties of Water "Sairme"
| Tags: Sairme; springs Sairme; balneology; Georgia; mineral waters. Summaries: Sairme water joined the ranks of Georgian medicinal-table mineral waters that appeared after the embargo on Georgian goods' import was abolished in Russia. Sairme water was named after the place of it's origin - health-related resort Sairme. Sairme has the unique chemical composition different from the other types of mineral waters of the region. Curative properties of Sairme water depend on it's hydrocarbonate-calcium-sodium composition. Chemical composition and healthfulness of the Sairme water remain constant since the beginning of the production (1950-s of the XX century). Authors: Petrova Natalia Georgievna, Candidate of Geological-Mineralogical Sciences, Public nonprofit organization "AAC Minresursexpertiza", bld. 2A, 32, Malenkovskaya St., Moscow, 107113, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Alibaev Serick Ganievich, Director General, "Malt-house", 49, Kurliandskaya St., St. Petersburg, 198035, Russia, 8 (812) 334-50-21 Shupineva Alla Vladimirovna, Public Relations Manager, Business Communications Agency 4D, 16, Chkalovskiy pr., St. Petersburg, 197110, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INFORMATION
Leading International Exhibition has Resulted the Whole Industry in a Good Mood
Brewers of the Customs Union Strengthen Consolidation
Tea and Coffee Feast in St. Petersburg
Discussed the Burning Issues of the Day
XVIII International Symposium "Soft Drinks, Mineral and Drinking Water Manufacturing. Status, Trends and Prospects"
Samovar - Family Friend
List of Articles Published in the Magazine "Beer and Beverages" in 2013