Beer and beverages №5/2012
DIRECTOR'S CLUB
A.Pilipenko. Increasing the Profitability of the Brewery
| Tags: brewery; profitability; cost price; bottled water; kvass. |
S. G. Davydenko, A. T. Dedegkaev, T. V. Meledina.Methodological Approach to the Development of New Types of Beer Using the Model of "House of Quality". Projecting Process
| Tags: "House of Quality"; the methodological approach; the model; a new kind of beer; the process design. Summaries: The studies produced a new strain of Saccharomyces cerevisiae VKPM-3194. |
A. A. Kazantsev, K. V. Kiselyov, O. V. Korkacheva.Beer as a Reasonable Alternative to the Vodka in the National Model of the Alcohol Market
| Tags: alcohol market; national model; beer; market; price segment. Summaries: Are Russian and European drinking patterns. |
TECHNOLOGICAL INNOVATIONS IN THE INDUSTRY
D. V. Karpenko, M. A. Berketova.Study of the Effect of Acoustic Vibrations on the Quality of Malting Barley Malt
| Tags: acoustic treatment; the sound of the audible range; extract of light barley malt. Summaries: The results of experiments on the effect of sound and electromagnetic waves on the characteristics of light barley malt are given. |
I. A. Pisarev, M. V. Gernet, M. S. Sozinova, I. V. Selina.Develop Ways to get Beer from Law Gluten Buckwheat Malt. Part 2. Impact of electrochemical working water to Intensify the Process of Malting of Buckwheat
| Tags: buckwheat; buckwheat malt; katale; anolyte; electrochemical machining. Summaries: The paper analyzes the methods of electrochemical treatment of buckwheat malting, and choose the best. |
S. G. Davydenko.The Creation and Application of a New Rapid Method of Assessing the Quality of the Seed Yeast
| Tags: fermentation; yeast; carbon dioxide; physiological and technological activity. Summaries: The new express method of yeast physiological and technological activity based on intensity of carbon dioxide production in a definite time period by studied yeast is created. |
M. B. Hokonova. Nitrogen Composition of the Wort, Depending on the Processing Mode Unmalted Barley
| Tags: azotic substances; blocking; simple barley; thermal processing. Summaries: It was investigated the contents of free amino-acids in beer syslo independence of thermic processing of simple barley and its part in blocking. |
M. M. Omarov, M. N. Islamov, Z. A. Abdulkhalikov. Technology for Producing Therapeutic Blended Fruit and Vegetable Juice
| Tags: cabbage; the mixed juice; lemons; carrots; beet; freeze drying; apples. Summaries: The results of researches are given at reception of the mixed juice from cabbage, restaurant of beet, carrots, apples and lemon by a method freeze drying. The technological circuit is given and the basic processes of manufacture of medical juice are described. |
T. M. Tananaiko, V. V. Romanchenko, G. G. Sadovnichaya.Develop a Method to Increase the Resistance of Kvass
| Tags: antioxidants; antimicrobial activity; fermented kvass; microbiological stability; plant extracts. Summaries: On the basis of the carried-out researches the way of increase of kvass of the fermentation prepared on classical technology. |
How to Make Pumps for Food Businesses
Elaine Makklarens. To the Last Drop - Reducing the Amount of Waste in the Production of Beer
QUALITY CONTROL
E. V. Gurkovskaya, E. V. Gruzinov.Thin-Layer Gel Chromatography in the Analysis of Some Low Molecular Weight Proteins of Plant
| Tags: leikosin barley-corn; leikosin barley-molt; edestin; thing-layer chromatography. Summaries: The article deals with the definition of qualitative and quantitative composition of plant low molecular weight proteins by thin layer gel chromatography. |
N. V. Chirkov, E. V. Krasnoselskih, N. N. Trapeznikova.Microbiological Studies of Tea
| Tags: loose tea; pathogens; mold and yeast-like fungi. Summaries: On sanitary and epidemiological requirements in the case determine the mold and yeast-like fungi. From herbal teas regulated testing for the presence of mesophilic aerobic and facultative anaerobic microorganisms, coliforms, Bacillus cereus, pathogenic microorganisms. |
M. R. Gorgiladze, E. S. Nizharadze, N. R. Seydishvili.Current Status of Falsification of Citrus Juices
| Tags: falsification; natural; formalin number; hloraminovoe number; proline; the alkalinity of the ash. Summaries: The paper considers the current state of the problem of falsification of citrus juices. |
N. V. Makarova, D. F. Valiulina.Comparative Analysis of Physical and Chemical Properties and Antioxidant Activity of Apple Juices
| Tags: antioxidant activity; the restored juice; juice of a direct extraction; flavonoids; apple. Summaries: In article results of comparative research of the restored juice on the maintenance of total of phenolic connections, total flavonoids, restoring force, antioxidant activity, and as physical and chemical indicators. |
A. Y. Kolesnov, I. A. Filatova, D. G. Zadorozhnyaya, O. A. Maloshitskaya.Study the Authenticity of Juices and Juice Products by Mass Spectrometry Method of Stable Oxygen Isotopes 18O?/?16O
| Tags: identification; oxygen; mass-spectrometry; juice products; stable isotopes; adulteration; fruits. Summaries: The article presents the modern scientific methodology of the study of stable oxygen 18О / 16О isotopes ratio. This methodology has been developed for practical application in the food sphere in order to identify and establish the authenticity of the food of liquid groups (e. g. juices, juice products). |
INNOVATIVE PRODUCTS
L. V. Berketova, E. V. Kryukova. Functional Beverages Based on Beer Yeast
| Tags: organoleptic parameters; brewer's yeast; functional drinks. |
E. A. Tsed, Z. V. Vasilenko, L. N. Nikolaevich, L. M. Koroleva, S. V. Volkova.Preclinical Evaluation of the Properties of Complex Beverage Fermented by Rice Fungus
| Tags: integrated assessment; fermented drink; rice mushroom. Summaries: The article presents the results of comprehensive preclinical evaluation of soft drink fermented rice which was obtained on the basis of the fungus in experimental models. |
E. D. Faradzhaeva, A. E. Chusova, V. V. Hripushin, P. N. Savvin, G. V. Agafonov.The Dependence of the Antioxidant Activity of the Color of the Fruit-Drink
| Tags: antioxidant activity; hawthorn; viburnum; cranberry; fruit-drink; black currant. Summaries: During work was found dependence between against oxidation activity and chromaticity of berry juices for what used a method science about colour studyinghas been revealed. |
NEWS
INFORMATION
Presentation of the 112th Canton Fair
Logistical and Resource Base for the Malting and Brewing Industries
21st Season Forum "Beer" in Sochi!
XII Football Tournament for the Prize of "Beer and Beverages"
Summaries