+7 (916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Beer and beverages №1/2013

NEWS

DIRECTORS CLUB

Russian Brewers Stand for Changing Legal Definition of Beer

Imbalance of Excise Policy for the Industry

INNOVATIVE RAW - THE BASE OF QUALITATIVE BEVERAGES

A. Larikova Interesting Beverage: Add Gellan Gum

I. V. Bibik Beverages Functionality Based on Vegetable Raw Materials

  Tags: beverage functionality; fruit and berry raw materials; vegetable raw materials; coniferous extract.
Summaries: In this paper, for the enrichment of fermented beverages offered to use fruit and vegetable raw materials containing a large number of biologically active substances. The technologies for new varieties of fermented beverages were studied organoleptic and physico-chemical quality. Correlationregression analysis of the data.



E. A. Sosyura, O. P. Presnyakova, T. I. Guguchkina, B. V. Burtsev Feijoa and Blackberries Fruits - Raw Material for Production of Functional Beverages

  Tags: blackberry; drinks of a functional purpose; feijoa; physical and chemical indicators; extract.
Summaries: In article are provided the results of research on studying of structure and properties of products of conversion of fruits of a feijoa and berries of blackberry and their use as a raw source of physiologically active agents for preparation of functional drinks.



L. A. Korostyleva, T. V. Parfenova, L. A. Tekut’eva, O. M. Son, D. V. Karnovich, S. A. Mukhortov, N. N. Alekseev Live Kvass with the Use of Nonconventional Materials

  Tags: sea buckthorn oil cake; kvass; nonconventional materials; aromatic herbs; diversification.
Summaries: Potential use of sea buckthorn oil cake in the production of kvass and the diversification of the Russian national drink are shown. Samples of sea buckthorn kvass cooked on the wort using buckthorn oil cake with addition of aromatic herbs and without them are developed



A. E. Chusova, N. I. Alekseeva, N. D. Verzilina, K. K. Polyanskiy Getting Sweetener from Vegetable Raw Materials

  Tags: diterpene glycosides; a natural sweetener; stevioside; stevia.
Summaries: The Stevia leaves of varieties "Ramonskaya sweet" as a raw material in obtaining Stevioside are used. The baseline extraction parameters of stevia leaves with water and ethanol - temperature, ratio of water and solid phase, the duration of process are established. The yield of Stevioside depending on the weight of stevia is calculated.



N. V. Zavorohina, O. V. Chugunova, V. V. Fozilova Tea Beverages of Antioxidant Direction on the Basis of Blooming Sally

  Tags: antioxidant; willow-herb angustifoliate; composition; social orientation; technology; tea drinks.
Summaries: Article is devoted to ways of receiving a semifinished product of a willow-herb angustifoliate, to studying of its antioxidant properties and organoleptic indicators, modeling of compositions of tea drinks of an antioxidant orientation on the basis of a willow-herb angustifoliate, low-grade black tea and medicinal raw materials of the Ural region.



TECHNOLOGY

S. Bychkov, I. Butorin. Optimization of the Tax Burden on Enterprises by Reducing the Loss of Filtered Products. Technology SUPRApak

L. I. Seytvapova, O. B. Ivanchenko Prospects of Using the Biofilter in Wastewater Treatment of Brewing

  Tags: biofilter; biofiltration; water quality; waste water treatment; brewing industry.
Summaries: The article justifies the possibility of using plant based on Multiple Feature Select biofilter for wastewater treatment of brewing enterprises of low power.



Equipment for Beer Production: drinktec 2013 will Show Solutions for Global Concerns of Small Breweries

K. V. Kobelev, I. N. Gribkova, A. V. Boikov, I. V. Selina, M. S. Sozinova, N. I. Lapteva Monitoring of Quality of a Rye and Tryticum, Which were Grown

  Tags: grain; monitoring; rye; malt; fermented and unfermented; triticale.
Summaries: The quality indicators of a rye and tryticum which were grown up in 2011 year, and also malt from them, are investigated. Researches of quantitative structure complexes of albuminous and pentozans of a rye and tryticum, and also malt from them are also presented.



A. A. Emelyanov, M. A. Emelyanova, O. A. Shalimova, E. V. Simonenko Alteration of the mineral composition of the cucurbit juice for concentration and long-term storage

  Tags: concentrating; mineral composition; juice of direct expression; pumpkin; storage.
Summaries: The mineral composition of the cucurbit juice is explored when in use the concentration and the long-term storage. Occurrence of the previously undetected microelements in juice is discovered and their quantitative composition is defined. After the long-term up to 5 years storage in cold stock conditions, the concentrate cucurbit juice enjoys a high biological potency and can be used in the capacity of functional alimentary ingredient.



EXPERT OPINION

Regulation of Brewing in RF - One of the Most Strict

INFORMATION

EXCURSION INTO HISTORY

O. V. Vorobyova Beverages of Besieged Leningrad