Beer and beverages №3/2021
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2021
TOPIC OF THE ISSUE: RAW MATERIALS AND TECHNOLOGICAL PROCESSES SAFETY - THE BASIS OF PRODUCT QUALITY
Titorenko E.Yu.; Ermolaeva O.E., Ustinova Yu.V., Sem'yanova E. S.Development of a Food Safety Management System Based in the Production of Functional Drinks
P. 07-11 | Key words safety; critical control points; hazards; HACCP principles; food safety management system; functional drink. Abstract |
References 1. Tekhnicheskij Reglament Tamozhennogo soyuza 021/2011 "O bezopasnosti pishchevoj produkcii" [Technical Regulations of the Customs Community 021/2011 "On food safety"] [Internet]. [cited 2020 Oct 7]. Available from: https://docs.cntd.ru/document/902320560. 2. GOST R 51705.1-2001. Sistemy kachestva. Upravlenie kachestvom pishchevyh produktov na osnove principov HASSP. Obshchie trebovaniya [State Standart 51705.1-2001. Quality systems. Food quality management based on HACCP principles. General requirements]. Moscow: Standartinform; 2009. 15 p. (In Russ.) 3. GOST R ISO 22000-2019. Sistemy menedzhmenta bezopasnosti pishchevoj produkcii. Trebovaniya k organizaciyam, uchastvuyushchim v cepi sozdaniya pishchevoj produkcii [State Standart ISO. 22000-2019. Food safety management systems. Requirements for organizations involved in the food chain]. Moscow: Standartinform; 2020. 42 p. (In Russ.) 4. Ermolaeva EO, Trofimova NB, Astahova NV, [et al.]. Osobennosti vnedreniya sistemy ekologicheskogo menedzhmenta na predpriyatii pishchevoj promyshlennosti [Features of the implementation of the environmental management system at the food industry enterprise]. Pishchevaya promyshlennost' [Food industry]. 2020;8:15-20. (In Russ.) 5. Trofimova NB, Ermolaeva EO, Trofimov IA. Razrabotka programmnogo produkta dlya avtomatizacii ucheta nesootvetstvij i narushenij kriticheskih predelov na proizvodstve [Development of a software product for automating the accounting of inconsistencies and violations of critical limits in production]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food production equipment and technology]. 2020;1:167-175. (In Russ.) 6. Nikiforova YuD, Ermolaeva EO, Trofimova NB, [et al.]. Razrabotka sistemy menedzhmenta bezopasnosti pishhevyh produktov na osnove principov HASSP pri proizvodstve tomatnoj pasty [Development of a food safety management system based on the principles of HACCP in the production of tomato paste]. Pishchevaya promyshlennost' [Food industry]. 2021;3:50-53. (In Russ.) 7. Zhukova OV, Dymova YuI, Ermolaeva EO, [et al.]. Obosnovanie vozmozhnosti ispol'zovaniya mestnogo yagodnogo syr'ya v proizvodstve siropov [Justification of the possibility of using local berry raw materials in the production of syrups]. Pishchevaya promyshlennost' [Food industry]. 2019;1:82-85. (In Russ.) 8. Astahova NV, Ermolaeva EO, Trofimova NB. Razrabotka sistemy menedzhmenta bezopasnosti pishchevyh produktov na osnove principov HASSP pri proizvodstve vafel' shokoladnyh [Development of a food safety management system based on HACCP principles in the production of chocolate wafers]. Pishchevaya promyshlennost' [Food industry]. 2020;5:39-43. (In Russ.) 9. Surkov IV, Prosekov AY, Ermolaeva EO, [et al.]. Evaluation and preventing measures of technological risks of food production. Modern Applied Science. 2015;9 (4):45-52. (In Eng.) |
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Authors Titorenko Elena Yu.; Ermolaeva Evgeniya O., Doctor of Technical Science, Professor; Ustinova Yuliya V., Candidate of Technical Science, Associate Professor Kemerovo State University, 6 Red Str., Kemerovo, 650000, Russia, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. Sem'yanova Evgeniya S., Candidate of Agricultural Science Kemerovo Technical School of the food industry and the service sector, 7 Radishcheva Str., Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Charapitsa S.V., Sytova S.N., Kavalenka A.N., Sobolenko L.N., Shauchenka Ya.D., Kostyuk N.N., Zayats M.F., Egorov V.V., Leschev S.M., Vetokhin S.S., Zajats N.I.Innovative Internal Standard Method Quality Control of Alcohol Products. Comparative Analysis
P. 13-18 | Key words alcohol products; quality and safety control; volatile compounds; direct determination. Abstract |
References 1. GOST 30536-2013. Vodka i spirt jetilovyj. Gazohromatograficheskij metod opredelenija soderzhanija toksichnyh mikroprimesej [State Standard 30536-97. Vodka and ethyl alcohol. Gas chromatographic method for determining the content of toxic trace impurities]. Mosсow: Standartinform; 2019. 17 p. (In Russ.) 2. OIV-MA-BS-14: R2009. Determination of the principal volatile substances of spirit drinks of viti-vinicultural origin. Compendium of international methods of analysis of spirituous beverages of viti-vinicultural origin. [Internet]. [cited 2021 Aug 3]. Available from: https://www.oiv.int/public/medias/2674/oiv-ma-bs-14.pdf. (In Eng.) 3. Cherepitsa SV, Sytova SN, Egorov VV, et al. Validaciya metoda pryamogo opredeleniya kolichestvennogo soderzhaniya letuchih komponentov v spirtosoderzhashchej produkcii [Validation of the method of direct determination of the quantitative content of volatile components in alcohol-containing products] Pivo i napitki [Beer and beverages]. 2019;4:41-45. - DOI: doi.org/10.24411/2072-9650-2019-10005. (In Russ.) 4. Charapitsa SV., Sytova SN., Korban AL., et al. Interlaboratory study of ethanol usage as an internal standard in direct determination of volatile compounds in alcoholic products. 42nd World Congress of Vine and Wine, BIO Web of Conferences. 2019;15:8. DOI: doi.org/10.1051/bioconf/20191502030. (In Eng.) 5. Charapitsa SV., Sytova SN., Kavalenka AN., et al. The method for direct gas chromatographic determination of acetaldehyde, methanol, and other volatiles using ethanol as a reference substance: application for a wide range of alcoholic beverages. Food Analytical Methods. 2021. DOI: doi.org/10.1007/s12161-021-02047-8 (In Eng.). 6. GOST 3639-79. Rastvory vodno-spirtovye. Metody opredelenija koncentracii jetilovogo spirta [State Standard 3639-79. Water-alcohol solutions. Methods for determining the concentration of ethyl alcohol]. Moscow: IPK Publishing House of Standards; 2004. 10 p. (In Russ.) 7. Tablicy dlja opredelenija ob'ema i soderzhanija jetilovogo spirta v vodno-spirtovyh rastvorah [Tables for determining the volume and content of ethyl alcohol in aqueous-alcoholic solutions]. Moscow: IPK Publishing House of Standards; 1998. 113 p. (In Russ.) 8. Bobylev VN. Fizicheskie svojstva naibolee izvestnyh himicheskih veshhestv [Physical properties of the most famous chemicals]. Moscow: RHTU; 2003. 24 p. (In Russ.) |
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Authors Charapitsa Siarhei V., Candidate of Physical and Mathematical Science; Sytova Svetlana N., Candidate of Physical and Mathematical Science; Kavalenka Anton N.; Sobolenko Lidia N.; Shauchenka Yauheni D. Institute for Nuclear Problems of Belarusian State University, 11, Bobruyskaya Str., Minsk, 220006, Republic of Belarus, 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. , 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. Kostyuk Nikolai N., Candidate of Chemical Science; Mikhail F. Zayats, Candidate of Chemical Science; Egorov Vladimir V., Doctor of Chemical Science, Professor; Leschev Siarhei M., Doctor of Chemical Science, Professor Belarusian State University, 4, Nezavisimosti Avenue, Minsk, 220030, Republic of Belarus, 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. , 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. Vetokhin Siarhei S., Candidate of Physical and Mathematical Science, Associate Professor; Zajats Natalia I., Candidate of Technical Science, Associate Professor Belarusian State Technological University, 13a, Sverdlova Str., Minsk, 220006, Republic of Belarus, 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. |
Eliseev M.N., Gribkova I.N., Neverov F.А.The Irish Whiskey Quality Research which Sold on the Russian Market
P. 20-25 | Key words alcoholic beverages, whiskey, grain raw materials, quality, higher alcohols, ethers. Abstract |
References 1. Abramova IМ, Medrish MYe, Saveljeva VB, [et al.]. Sovremenniye metodyi kontrolya kachestva, bezopasnostyi I viyavleniya falsifikatcii spirtnyih napitkov, poluchenyih iz viderzhanyih zernovyih distilyatov [Modern methods of quality control, safety and detection of alcoholic beverages falsification obtained from aged grain distillates]. Aktualnie voprosyi industrii napitkov. 2018;2:10-14. DOI: https://doi.org/10.21323/978-5-6041190- 3-7-2018-2-10-14. (In Russ.) 2. Garkusha МV. Razraborka kompleksnogo podhoda k identificatcii viski s ispolzovaniyem instrumentalnyih metodov [Development of an integrated approach to whiskey identification using instrumental methods]: Cand. tech. sci. diss. Моscow: Moscow State University of Food Production, 2016. 183 p. (In Russ.) 3. Shelehova NV, Abramova IM, Shelehova TM, [et al.]. Issledovaniyr himicheskogo sostava spirtnih napitkov s primeneniem instrumentalnih metodov [Study of the chemical composition of alcoholic beverages using instrumental methods]. Pischevaya promyizchlenost [Food Industry]. 2019;12:68-71. DOI: https://doi.org/ 10.24411/0235-2486-2019-10200. (In Russ.) 4. Borodulin DI, Prosin VM, Potapov AN, [et al.]. Issledovaniye vliyaniya mikrovolnovogo vozdeistviya na process sozrevaniya viskovih distilyatov [Investigation of the microwave exposure effect on the whiskey distillates maturation process]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2019;4:141-153. DOI: https://doi.org/10.36107/spfp/2019.154. (In Russ.) 5. Gusakova GS, Evstafieva SN. Izucheniye vliyaniya ras drozhey na sostav vinomaterialov [The yeast races influence Study on the wine materials composition]. Izvestiya vuzov. Prikladnaya himiya I biotehnologiya [News of Higher educational institutions. Applied chemistry and biotechnology]. 2014;5 (10):39-46. (In Russ.) 6. Awad PA, Decloux V, Ferrari M, [et al.]. The Evolution of Volatile Compounds during the Distillation of Cognac Spirit. Journal of Agricultural and Food Chemistry. 2017;65:7736-7748. DOI: https://doi.org/ 10.1021/acs.jafc.7b02406. (In Eng.) 7. Inui T, Tsuchiya F, Ishimaru M, [et al.]. Different beers with different hops. Relevant compounds for their aroma characteristics. Journal of Agricultural and Food Chemistry. 2013;61 (20):4758-4764. DOI: https://doi.org/10.1021/jf3053737. (In Eng.) 8. Rettberg N, Biendl M, Garbe L-A. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools - A Review. Journal of the American Society of Brewing Chemists. 2018;76 (1):1-20. DOI: https://doi.org/10.1080/03610470.2017.1402574. (In Eng.) 9. De Simon BF, Martinez J, San M., [et al.]. Volatile compounds and sensorial characterization of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Food chemistry. 2014;147:346-356. DOI: https://doi.org/10.1016/j.foodchem.2013.09.158. (In Eng.) 10. Delia L, Jordao AM, da-Silva RJM. Influence of different wood chips species (oak, acacia and cherry) used in a short period of aging on the quality of "Encruzado" white wines. Mittelungen Klosterneuburg. 2017;67:84-96. (In Eng.) 11. Coldea TE, Socaciu C, Mudura E, [et al.]. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food chemistry. 2020;320:126643. DOI: https://doi.org/10.1016/j.foodchem.2020.126643. (In Eng.) 12. Ianni F, Segoloni E, Blasi F, [et al.]. Low-molecular-weight phenols recovery by eco-friendly extraction from Quercus spp. wastes: An analytical and biomass-sustainability evaluation. Processes. 2020;8 (4):387-399. DOI: https://doi.org/10.3390/pr8040387. (In Eng.) 13. Ruiz J, Kiene F, Belda I, [et al.]. Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine. Applied microbiology and biotechnology. 2019;103 (18):7425-7450. DOI: https://doi.org/10.1007/s00253-019-10008-9. (In Eng.) 14. Мeledina ТV. Sirye I vspomogatrlniye materialyi [Raw materials and auxiliary materials in brewing]. Saint-Petersburg: Profesiya; 2003. 304 p. (In Russ.) 15. Tutelyian VА, Yeller КI. Metody analiza minornih biologicheski aktivnih veschestv pischy [Methods for the Analysis of Food Minor Biologically Active Substances]. Мoscow: Dinastiya; 2010. 180 p. (In Russ.) 16. Song L, Wei Y, Bergiel BJ. Cognac consumption: A comparative study on American and Chinese consumers. Wine Economics and Policy. 2018;7 (1):24-34. DOI: https://doi.org/10.1016/j.wep.2018.01.001. (In Eng.) 17. Rodriguez-Solana R, Rodriguez-Freigedo S, Salgado JM, [et al.]. Optimisation of accelerated ageing of grape marc distillate on a micro-scale process using a Box - Benhken design: influence of oak origin, fragment size and toast level on the composition of the final product. Australian Journal of Grape and Wine Research. 2017;23 (1):5-14. DOI: https://doi.org/10.1111/ajgw.12249. (In Eng.) 18. Giannetti V, Mariani MB, Marini F, [et al.]. Flavour fingerprint for the differentiation of Grappa from other Italian distillates by GC-MS and chemometrics. Food Control. 2019;105:123-130. DOI: https://doi.org/10.1016/j.foodcont.2019.05.028. (In Eng.) 19. GOST 33281-2015. Viski. Tehnicheskiye usloviya [State Standart 33281-2015. Wiskey. Technical conditions]. Моscow: Standartinform; 2015. 9 p. (In Russ.) 20. Puentes C, Jouli X., Vidal JP, [et al.]. Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production. Food and Bioproducts Processing. 2018;112:31-62. DOI: https://doi.org/10.1016/j.fbp.2018.08.010. (In Eng.) 21. Santos F, Correia AC, Ortega-Heras M, [et al.]. Acacia, cherry and oak wood chips used for a short aging period of ros? wines: effects on general phenolic parameters, volatile composition and sensory profile. Journal of the Science of Food and Agriculture. 2019;99 (7):3588-3603. DOI: https://doi.org/10.1002/jsfa.9580. (In Eng.) 22. Vrzhesinskaya OA, Kodentsova VM, Spirichev VB. Obosnovaniye urovniya obogascheniya pischevih produktov vitaminami I mineralami [Justification of the level of fortification of food with vitamins and minerals]. Voprosy pitaniya [Nutrition issues]. 2010;1:23-34. (In Russ.) 23. Garcia-Moreno M, Sanchez-Guillen MM, de Mier MR, [et al.]. Use of Alternative Wood for the Ageing of Brandy de Jerez. Foods. 2020;9 (3):250-269. DOI: https://doi.org/10.3390/foods9030250. (In Eng.) |
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Authors Eliseev Michail N., Doctor of Technical Science, Professor; Neverov Fedor А. Plekhanov Russian University of Economics, 36, Stremyanny Lane, Moscow, 117997, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. Gribkova Irina N., Candidate of Technical Science All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGY
Khokonova M.B., Tsagoeva O.K. The Influence of Various Factors and Changes in the Concentration of the Substrate on the Action Enzymes of Microbial Origin
P. 26-28 | Key words активность; затор; свойства; субстрат; условия жизнедеятельности; ферменты. Abstract |
References 1. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli produktov brozhenija v spirtovom proizvodstve [Qualitative indicators of fermentation products in alcohol production]. Izvestija Kabardino-Balkarskogo GAU [Izvestia of the Kabardino-Balkarian State Agrarian University]. 2019;1 (23):52-55. (In Russ.) 2. Ashapkin VV. Kontrol' kachestva produkcii fiziko-himicheskimi metodami [Product quality control by physicochemical methods]. Moscow: DeLi print; 2005. 124 p. (In Russ.) 3. Ashhotov EYu. Ekonomicheskie i ekologicheskie problemyi vyibora tehnologii pererabotki (utilizatsii) othodov proizvodstva bioetanola [Economic and environmental problems of choosing the technology for processing (utilization) of bioethanol production wastes]. - Nalchik: Izdatelstvo M. i V. Kotlyarovyih; 2009. 172 p. (In Russ.) 4. Biohimiya [Biochemistry]. In Severina E.S. (ed). 5-e izd. Moscow: GeOTAR-Media; 2008. 316 p. (In Russ.) 5. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli zernovyh zatorov, osaharennyh fermentami glubinnoj kul'tury soloda [Qualitative indicators of grain congestion saccharified by enzymes of deep culture and malt]. Aktual'naja biotehnologija [Current biotechnology]. 2019;3 (30):244-248. (In Russ.) 6. Kachmazov GS. Drojji brodilnyih proizvodstv: prakticheskoe rukovodstvo [Fermentation Yeast: A Practical Guide]. Saint-Petersburg: Lan, 2012, 224 p. [Internet]. [cited 2021 Aug 10]. Available from: http://e.lanbook.com (In Russ.) 7. Tekhnologiya spirta [Alcohol technology]. In Yarovenko V.L. (ed). 2-e izd. Moscow: KOLOS; 1996. 464 p. (In Russ.) 8. Faradzheva ED, Fedorov VA. Obshhaja tehnologija brodil'nyh proizvodstv: ucheb. posobie [General fermentation technology]. Moscow: Kolos; 2002. 408 p. (In Russ.) |
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Authors Khokonova Madina B., Doctor of Agricultural Science, Professor; Tsagoeva Olga K., Post graduated Kabardino-Balkarian State Agrarian University named after V.M. Kokov, 1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, 360030, Russia, 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. |
QUALITY CONTROL
Khurshudyan S.A., Kobelev K.V., Abramova I.M., Medrish M.E.A New Approach to Expanding the Identification Parameters of Fermented Beverages
P. 29-32 | Key words identification; identification parameter; methods of analysis; fermented drinks; analysis techniques extension identification parameters; falsification. Abstract |
References 1. Tairov VYe. Materialy po voprosu fal'sifikatsii pishchevykh produktov s prilozheniyem zakonoproyekta [Materials on the issue of falsification of food products with the application of the bill]. Odessa: Printing house of E.I. Fesenko; 1901. 171 p. (In Russ.) 2. Zaichik BTs, Khurshudyan SA. Fal'sifikatsiya pishchevykh produktov v Rossii - istoriya i sovremennost' [Falsification of food products in Russia - history and modernity]. Pishchevaya promyshlennost' [Food industry]. 2009;8:22-24. (In Russ.) 3. Holevinskaya MM. O fal'sifiktsii pishchevykh produktov i napitkov v bol'shikh russkikh gorodakh [About falsification of food products and drinks in large Russian cities]. Astrakhan: Printing house "Prikaspiyskiy gazeta"; 1902. 24 p. (In Russ.) 4. Spencer Guilford L. Foods and Food Adulterants. U.S. Department of Agriculture. Division of Chemistry. Bulletin No. 13. Washington, 1892. 5. Oganesyants LA, Khurshudyan SA. Aktual'nyye aspekty obespecheniya kachestva alkogol'noy produktsii Rossii [Actual aspects of ensuring the quality of alcoholic products in Russia]. Pivo i napitki [Beer and beverages]. 2015;5:12-14. (In Russ.) 6. Abramova IM, Medrish ME, Savelieva VB, [et al.]. Samogon vykhodit iz teni [Moonshine comes out of the shadows]. Kontrol' kachestva produktsii [Product quality control]. 2019;4:42-45. (In Russ.) 7. Abramova IM, Medrish ME, Savelieva VB, [et al.]. Viski: kachestvo pod kontrolem [Whiskey: quality under control]. Kontrol' kachestva produktsii [Product quality control]. 2018;12:53-56. (In Russ.) 8. Khurshudyan SA, Smirnova EA. Rol' organolepticheskogo analiza v identifikatsii pishchevykh produktov [The role of organoleptic analysis in the identification of food products]. Pishchevaya promyshlennost' [Food industry]. 2008;12:38-39. (In Russ.) 9. Smirnova EA, Berketova LV, Khurshudyan SA. Sistema obespecheniya sensornogo kachestva [Sensory quality assurance system]. Pishchevaya promyshlennost' [Food industry]. 2010;5:34-36. (In Russ.) 10. Yegorov AA, Khurshudyan SA. Sovremennyye metody analiza v pishchevoy promyshlennosti [Modern methods of analysis in food industry]. Pishchevaya promyshlennost' [Food industry]. 2002;9:68. (In Russ.) 11. Khurshudyan SA, Lazareva EG, Ryabova AE, [et al.]. Analiticheskiye izmereniya v ekspertize pishchevykh produktov [Analytical measurements in the examination of food products]. Kontrol' kachestva produktsii [Product quality control]. 2020;6:38-41. (In Russ.) 12. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Sovremennyye metody kontrolya kachestva, bezopasnosti i vyyavleniya fal'sifikatsii spirtnykh napitkov, poluchennykh iz vyderzhannykh zernovykh distillyatov [Modern methods of quality control, safety and detection of falsification of alcoholic beverages obtained from aged grain distillates]. Aktual'nyye voprosy industrii napitkov [Topical issues of the beverage industry]. 2018;2:10-14. (In Russ.) 13. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Issledovaniye letuchikh primesey v spirtnykh napitkakh, izgotovlennykh iz vyderzhannykh zernovykh distillyatov [Investigation of volatile impurities in alcoholic beverages made from aged grain distillates]. Pishchevaya promyshlennost' [Food industry]. 2018;7:74-76. (In Russ.) 14. Abramova IM, Medrish ME, Savel'eva VB, [et al.]. Sravnitel'nyy analiz metodov issledovaniya primesey v distillyatakh i spirtnykh napitkakh na ikh osnove [Comparative analysis of methods for studying impurities in distillates and alcoholic beverages based on them]. Khraneniye i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2018;2:14-19. (In Russ.) 15. Khurshudyan SA, Zakharov MA, Obodeeva ON, [et al.]. Napitki brozheniya: podtverzhdeniye podlinnosti metodom khromatograficheskogo analiza [Fermentation drinks: confirmation of authenticity by chromatographic analysis]. Kontrol' kachestva produktsii [Product quality control]. 2020;7:49-52. (In Russ.) |
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Authors Khurshudyan Sergey A., Doctor of Technical Science, Professor; Kobelev Konstantin V., Doctor of Technical Science All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , k. This email address is being protected from spambots. You need JavaScript enabled to view it. Abramova Irina M., Doctor of Technical Science; Medrish Marina E., Candidate of Technical Science All-Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center food, biotechnology and food security, 4-b Samokatnaya Str., Moscow, 111033, Russia, 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. |
RAW and OTHER MATERIALS
Panasyuk A.L., Kuzmina E.I., Egorova O.S., Rozina L.I., Pelikh L.A.Production of Natural Anthocyanin Dye from Secondary Resources of Fruit Winemaking
P. 33-37 | Key words anthocyanins; chokeberry; secondary raw materials; natural food dyes; extraction. Abstract |
References 1. Kolbas NYu, Silva MA, Tessedr PL, [et al.]. Antotsiany i antioksidantnaya aktivnost' plodov nekotorykh predstavitelei roda rubus [Anthocyanins and antioxidant activity of fruits certain representatives of genus rubus]. Izvestiya Natsional'noi akademii nauk Belarusi. Seriya biologicheskikh nauk. [Proceedings of the National Academy of Sciences of Belarus. BIOLOGICAL SERIES]. 2012;1:5-10. (In Russ.) 2. Saenko II, Deineka VI, Deineka LA. Copostavlenie dvukh klassov vodorastvorimykh antioksidantov: antotsianov i betatsianinov [Comparison of two water-soluble antioxidant classes: anthocyanins and betacyanins]. Nauchnye vedomosti Belgorodskogo gosudarstvennogo universiteta. Seriya: Meditsina. Farmatsiya [Belgorod State University Scientific Bulletin Medicine Pharmacy]. 2012;10-4 (129):131-136. (In Russ.) 3. Yurina LV. Sadovye novinki: monografiya [Garden novelties: a monograph]. Moscow: OOO "Izdatel'stvo Astel"": OOO "Izdatel'stvo AST"; 2002. 272 p. (In Russ.) 4. Aroniya chernoplodnaya (Aronia melanocarpa (Michx.) Elliot) [Internet] [cited 2021 Apr 26]. Avaliable from: http://lektrava.ru/encyclopedia/aroniya-chernoplodnaya/. 5. Platonova EYu, Plyusnin SN, Shaposhnikov MV, [et al.]. Aaroniya chernoplodnaya (aronia melanocarpa) kak istochnik soedinenii s potentsial'noi geroprotektornoi aktivnost'yu [Black chokeberry aronia melanocarpa is the promising source of substances known as potential geroprotectors]. Vestnik instituta biologii Komi nauchnogo tsentra ural'skogo otdeleniya RAN [Bulletin of the Institute of Biology of the Komi National Research Center of the Ural Branch of the Russian Academy of Sciences]. 2019;2 (209):2-9. DOI: 10.31140/ j.vestnikib.2019.2 (209).1. (In Russ.) 6. Blinnikova OM, Eliseeva LG, Zhidekhina TV, [et al.]. Flavonoidy i drugie biologicheski aktivnye soedineniya yagod zhimolosti i aronii chernoplodnoi [Flavonoids and other biologically active compounds of honeysuckle and aronia prunes]. 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Maleeva AZ, Shcherbakova EV, Ol'khovatov EA Innovatsionnyi sposob proizvodstva antotsianovogo krasitelya iz vtorichnykh syr'evykh resursov vinodeliya [The innovative method for the production of anthocyanin dye from secondary raw materials of winemaking]. Plodovodstvo i vinogradarstvo yuga Rossii [Fruit growing and viticulture of South Russia]. 2021;69 (3):303-315. DOI: 10.30679/2219-5335- 2021-3-69-303-315. (In Russ.) 15. GOST R 52481-2010. Krasiteli pishchevye. Terminy i opredeleniya [State Standart 52481-2010. Food colours. Terms and definitions]. Moscow: Standartinform; 2019. 11 p. (In Russ.) 16. Brezhneva TA, Logvinova EE, Slivkin AI, [et al.]. Cpektral'nye kharakteristiki antotsianovykh soedinenii plodov ryabiny chernoplodnoi [Spectral characteristics of compounds of fruit]. Vestnik VGU, Seriya: Khimiya. Biologiya. Farmatsiya [Proceedings of Voronezh State University. Series: Chemistry. Biology. Pharmacy]. 2013;2:169-172. (In Russ.) 17. Aprelev AV, Davydova EV, Smirnov VA, [et al.]. Antotsiany. Metody opredeleniya antotsianov [Anthocyans. Methods for determination of anthocyans]. Nauka i mir [Science and world]. 2018;1 (3 (55)): 32-39. (In Russ.) 18. Hudec J. Content of phenolic compounds and free polyamines in black chokeberry (Aronia melanocarpa) after application of polyamine biosynthesis regulators. Journal of agricultural and food chemistry. 2006;54 (10):3625-3628. (In Eng.) |
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Authors Panasyuk Aleksandr L., Doctor of Technical Science, Professor; Kuzmina Elena I., Candidate of Technical Science; Egorova Olesya S.; Rozina Larisa I., Candidate of Technical Science; Pelikh Lyudmila A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, Russia, 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. |
Ivanov S.A., Shterman V.S., Shterman S.V., Sidorenko M.Yu., Sidorenko Yu.I.Development of a Tonic Drink Based on Plant Raw Materials "Inka Jungle" for Athletes
P. 38-43 | Key words valine; damiana; thickeners; isoleucine; leucine; L-carnitine; maca peruvian; acidity regulators; sports drinks. Abstract |
References 1. Kerksick CM, Wilnborn CD, Roberts MD, [et al.]. ISSN exercise & sport nutrition review update: research & recjmendations. Journal of the International Society of Sports Nutrition. 2018;15 (1):38. DOI: 10.1186/s12970-018-0242-y. (In Eng.) 2. Tiller NB, Roberts JD, Beasley L, [et al.]. International society of sports nutrition position stand: nutritional considerations for single-stage ultra-marathon training and racing. Journal of the International Society of Sports Nutrition. 2019;16 (1):50. DOI: 10.1186/s12970-019-0312-9. (In Eng.) 3. Shterman SV, Andreev GI, Cherepennikova EB. Specializirovannye napitki dlya fitnesa i sporta [Specialized drinks for fitness and sports]. Pishchevaya promyshlennost [Food Industry]. 2012;2:27-31. (In Russ.) 4. Gonzales GF. Ethnobiology and ethnopharmacology of Lepidium meyeneli (maca), a plant from Peruvian highlands. Evid Based Complement Alternaive Medicine. 2012;2012:193496. DOI: 10.1155/2012/193496. (In Eng.) 5. Dini A, Migliuolo G, Rastrelli L, [et al.]. Chemical composition of Lepidium meyeneli. Food Chemistry. 1994;49 (4):347-349. DOI:10.1016/0308-8146(94)90003-5. (In Eng.) 6. Maka peruanskaya (Lepidium meyeneli) [Maka Peruvian (Lepidium meyeneli)] [Internet]. [cited 2021 Mar 5]. Available from: https://lektrava.ru/encyclopedia/maka-peruanskaya. 7. McCollom MM, Villinski JR, McPhail KL, [et al.]. Analysis of macamides in samples of maca (Lepidium meyeneli) by HPLC-UV-MS/MS. Phytochemical analysis. 2005; 16(6):463-469. DOI: 10.1002/pca.871. (In Eng.) 8. Clement C, Diaz D, Manrigue L, [et al.] Secondary metabolites in maca as affected by hypocotyls color, cultivation history, and site. Agronomy Journal. 2010;102 (2):431-439. DOI:10.2134/agronj2009.0315. (In Eng.) 9. Kumar C, Taneja R, Sharma A. The genus Turnera.: A review update. Pharmaceutical Biology. 2008;43 (5):383-391. DOI: 10.1080/13880200590962926. (In Eng.) 10. Hoffman D. Damiana. Herbal material medical [Internet]. [cited 2021 Mar 5]. Available from: www.healthy.net/scr/article.asp?ID=1873. 11. Celebnye svojstva rasteniya damiana i ego gramotnoe primenenie v lechenii [The healing properties of the damiana plant and its competent use in treatment] [Internet]. [cited 2021 Mar 10]. Available from: https://sadovodu.com/22017/05/celebnye-svojstva-rasteniya-diamana-i-ego-gramotnoe-primenenie-v-lechenii. 12. Lavoue C, Siracusa J, Chalchat E, [et al.]. Analysis of food and fluid intake in elite ultra-endurance runners during a 24-h world championship. Journal of the International Society of Sports Nutrition. 2020;17 (1):36. DOI: 10.1186/s12970-020- 00364-7. (In Eng.) 13. Phillips SM. Protein requirements and supplementation in strength sports. Nutrion. 2004;20 (7-8);689-695. DOI: 10.1016/j.nut.2004.04.009. (In Eng.) 14. Stuempfle KJ, Hoffman MD, Weschler LB, [et al.]. Race diet of finishes and non-finishesin a 100 mile (161 km) mauntain footrace. Journal of Americam College of Nutrition. 2011;30(6):529-535. DOI: 10.1080/07315724.2011.10719999. (In Eng.) 15. Stephens FB, Wall B.T., Marimuthu K., [et al.]. Skeletal muscle carnitine loading increases energy expedure, modulates fuel metabolism gene networks and prevents body fat accumulation in humans. The Journal of Physiology. 2013;591(18):4655-4666. DOI: 10.1113/jphysiol.2013.255364. (In Eng.) 16. Shterman SV, Sidorenko MYu. Tajny pishchevyh predpochtenij ili pochemu my edim to, chto edim? [Food preference secrets or why do we eat what we eat?]. Moscow: IPC "Maska"; 2020. 200 p. (In Russ.) |
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Authors Ivanov Sergey A.; Shterman Valery S., Candidate of Chemistry Science Moscow State University of Food Production 11, Volokolamskoe highway, Moscow, 125080, Russia Shterman Sergey V.,Doctor of Technical Science; Sidorenko Mikhail Yu., Doctor of Technical Science; Sidorenko Yuri I.,Doctor of Technical Science, Professor LLC "GEON", 1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Aksenov M.M., Dubrovskaya O.V. Processing of Precipitation Formed During "Dry" Hopping with the Help of Centrifugal Equipment
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