Beer and beverages №1/2024
TOPIC OF THE ISSUE: INNOVATIVE RAW - THE BASE OF QUALITATIVE BEVERAGES
Miller Yu.Yu., Pomozova V.A., Kiseleva T.F.Assessment of the Suitability of High-protein Varieties of Cereals for Use in the Production of Fermented Grain Drinks
P. 4-9 | DOI: 10.52653/PIN.2024.01.02 Key words Abstract |
References 1. Federal State Statistics Service: official website [Internet]. [cited 2023 October 2]. (In Russ.). URL: https://rosstat.gov.ru/. 2. The State Register of breeding achievements approved for use. Ministry of Agriculture of the Russian Federation. Department of Breeding and Seed Production. Federal State Budgetary Institution «State Commission of the Russian Federation for testing and Protection of breeding achievements». Vol. 1. Plant varieties. Moscow: Ministry of Agriculture of Russia: State Transport Commission, 2023. 630 p. (In Russ.). 3. Agafonov GV, Chusova AE, Zelenkova AV, Plotnikova VE. Еffect of enzyme preparation Ceremix 6xmg on indicators of oat malt quality. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii = Proceedings of the Voronezh State University of engineering technologies. 2018;(3):128–133. (In Russ.). https://doi.org/10.20914/2310-1202-2018-3-128-133. 4. Katsurba TV, Evstaf’ev SN, Frantenko VK, Demina AI. Sodium selenite as an intensifier in the malting of brewing barley. Izvestiya VUZov. Prikladnaya khimiya ibiotekhnologiya = News of universities. Applied Chemistry and Biotechnology. 2018;8(1(24)): 67–73. (In Russ.). https://doi.org/10.21285/2227-2925-2018-8-1-67-73. 5. Miller YuYu, Kiseleva TF. Biotechnological approach to the intensification of soy malt production. Biotekhnologiya = Biotechnology. 2022;38(6):84–89. (In Russ.). https://doi.org/10.56304/S0234275822060096. 6. Miller YuYu, Kiseleva TF, Pomozova VA. Intensification of rye malting using the method of enzymatic catalysis. Pishchevaya promyshlennost’ = Food industry. 2023;(5):81–83. (In Russ.). https://doi.org/10.52653/PPI. 2023.5.5.023. 7. Mukailov MD, Hokonova MB. A way to improve the quality of malt. Problemy razvitiya APK regiona = Problems of agro-industrial complex development in the region. 2018;(3(35)): 181–184. (In Russ.). 8. Rostovskaya MF, Boyarova MD, Klykova AG. Effect of various barley steeping conditions on the content of albuminous substances in the malt. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food processing: techniques and technology. 2020;50(2):319–328. (In Russ.). https://doi.org/10.21603/2074-9414-2020-2-319-328. 9. Chanchikova, AA, Kamenskaya EP. Research of influence of enzyme drugs on indicators of quality of light barley malten. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov = Technology and commodity science of innovative food products. 2020;(5(64)): 17–22. (In Russ.). https://doi.org/10.33979/2219-8466-2020-64-5-17-22. 10. Shepleshev AA, Kulikov AV, Litvinchuk AA, Danilyuk AS. Intensification of malt production based on biostimulation. Pishchevaya promyshlennost’: nauka i tekhnologii = Food industry: science and technology. 2019;12(4(46)):53–58. (In Russ.). 11. Motta C, Castanheira I, Gonzales GB, Delgado I, Torres D, Santos M, Matos AS. Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. Journal of Food Composition and Analysis. 2019;(76):58–65. https://doi.org/10.1016/j.jfca.2018.10.001. 12. Kalita D, Sarma B, Srivastava B. Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activety and hysic chemical properties. Food Chemistry. 2017;(220):67–75. https://doi.org/10.1016/j.foodchem.2016.09.193. 13. Tokpohozin SE, Fischer S, Becker T. Optimization of malting conditions for two landraces of West African sorghum and influence of mash bio-acidification on saccharification improvement. Journal of Cereal Science. 2019;(85):192–198. https://doi.org/10.1016/j.jcs.2018.12.011. |
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Authors Miller Yulia Yu., Candidate of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-5490-4804 Siberian University of Consumer Cooperation, 26, K. Marx Avenue, Novosibirsk, 630087, Russia Pomozova Valentina A., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-6492-7003 Ural State Economic University, Scientific and Educational Center "Technologies for Innovative Development", 62/45, 8 March / Narodnaya Volya Str., Yekaterinburg, 620144, Russia Kiseleva Tatiana F., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-1886-3544 Kemerovo State University, 6, Krasnaya Str., Kemerovo, 650000, Russia |
Shanenko E.F., Skorodumov A.S., Mukhamedzhanova T.G., Barkanov A.V., Grushnikova V.I., Manin E.S., Ovchinnikov D.D.Prospects for the Use of SCOBY in the Technology of Non-alcoholic Fermented Beverages
P. 10-17 | DOI: 10.52653/PIN.2024.01.06 Key words Abstract |
References 1. Muller-Auffermann K, Tormann J, Khuttsler M, Yakob F. Fermented drinks of the world. Part 3. Alternative raw materials. Mir piva i napitkov = The world of beer and beverages. 2014;(3):301–304. (In Russ.). 2. Alieva EV, Boltacheva KM, Timchenko LD, Bondareva NI, Dobrynya YuM. Antibacterial potential and prospects for kombucha use. Ul’yanovskii mediko-biologicheskii zhurnal = Ulyanovsk Medical and Biological Journal. 2018;(4):166–171. (In Russ.). https://doi.org/10.23648/UMBJ.2018.32.22706. 3. Karomatov ID, Kakhkhorova SI. Medicinal properties of tea mushroom. Biologiya i integrativnaya meditsina = Biology and integrative medicine. 2018;(1(18)):381–394. (In Russ.). 4. Sotnikov VA, Marchenko VV. Drink «Chayny grib» and its technological features. Pishchevaya promyshlennost’ = Food industry. 2014;(12):49–52. (In Russ.). 5. Frolova YuV. Russian market of fermented kombucha beverages. Voprosy pitaniya = Problems оf Nutrition. 2022;91(3(541)):115–118. (In Russ.). https://doi.org/10.33029/0042-8833-2022-91-3-115-118. 6. Danielyan LT. Chainyi grib (Kombucha) i ego biologicheskie osobennosti. [Kombucha and its biological features]. Moscow: Medicine, 2005. 176 p. (In Russ.). 7. Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the «SCOBY» and kombucha tea for the production of fermented milk drinks. Microorganisms. 2021;9(1):123. https://doi.org/10.3390/microorganisms9010123. 8. Samoylenko MV, Babakina MV, Zolotavina ML. Determination of biochemical characteristics of microbiological cultures that are part of the SCOBY consortium. Mezhdunarodnyi zhurnal gumanitarnykh i estestvennykh nauk = International Journal of Humanities and Natural Sciences. 2021;11-3(62):11–14. (In Russ.). https://doi.org/10.24412/2500-1000-2021-11-3-11-14. 9. Ryndin AA, Shanenko EF, Muhamedjanova TG, Grishin AG, Veselkov KA, Konstantinova AS. Use of microbial cultures in functional beverages technology. Health, Food & Biotechnology. 2019;1(3):118–131. (In Russ.). https://doi.org/10.36107/hfb.2019.i3.s268. 10. Hauser S.Dr. Sklenar’s Kombucha mushroom infusion — a biological cancer therapy. Documentation No. 18. Schweizerische Rundschau fur Medizin Praxis. 1990;79(9):243–246. 11. Vitas JS, Malbaša RV, Grahovac JA, Lončar ES. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chemical Industry and Chemical Engineering Quarterly. 2013;19(1):129–139. https://doi.org/10.2298/CICEQ120205048V. 12. Içen H, Corbo MR, Sinigaglia M, Korkmaz BIO, Bevilacqua A. Microbiology and antimicrobial effects of kombucha, a short overview. Food Bioscience. 2023;56:103270. https://doi.org/10.1016/j.fbio.2023.103270. 13. Laureys D, Britton SJ, De Clippeleer J. Kombucha tea fermentation: a review. Journal of the American Society of Brewing Chemists. 2020;78(3):165–174. https://doi.org/10.1080/03610470.2020.1734150. 14. Bondareva NI, Mitina SS, Avanesyan S., Timchenko LD. Сontents ascorbic acid and rutin in enzymatic culture of kombucha (Medusomyces gysevii) under different conditions of cultivation. Nauka. Innovatsii. Tekhnologii = Science. Innovations. Technologies. 2016;(2):147–158. (In Russ.). 15. Bauer-Petrovska B, Petrushevska-Tozi L. Mineral and water-soluble vitamin contents in the Kombucha drink. International Journal of Food Science & Technology. 2000;35(2):201–205. https://doi.org/10.1046/j.1365-2621.2000.00342.x. 16. Mousavi SM, Hashemi SA, Zarei M, Gholami A, Lai CW, Chiang WH, [et al.]. Recent progress in chemical composition, production, and pharmaceutical effects of Kombucha beverage: a complementary and alternative medicine. Evidence-based Complementary and Alternative Medicine. 2020;4397543. https://doi.org/10.1155/2020/4397543. 17. Lavrenov VK. The complete encyclopedia of medicinal plants. Saint-Petersburg, Moscow: Neva: OLMA-PRESS, 1999. 814 p. 18. Zhumabekova KA, Zhumabekova BK. Producing of the highly active «Kombucha» association from natural strains of microorganisms. Fundamental’nye issledovaniya = Basic research. 2015;(2-11):2374-2376. (In Russ.). 19. Rogozhin VV, Rogozhin UV. Medusomyces gisevii: structure, function and use. Izvestiya vuzov. Prikladnaya khimiya i biotekhnologiya = Proceedings of Universities. Applied Chemistry and Biotechnology. 2017;7(4):24–35. (In Russ.). https://doi.org/10.21285/2227-2925-2017-7-4-24-35. 20. Morales D, Gutiérrez-Pensado R, Bravo FI, Muguerza B. Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates. LWT. 2023;189:115482. https://doi.org/10.1016/j.lwt.2023.115482. 21. Velicanski A, Sinisa M, Cvetković DD. Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family. Romanian Biotechnological Letters. 2013;18(1):8034–8042. 22. Vorobyova VM, Vorobyova IS, Sarkisyan VA, Frolova YuV, Kochetkova AA. Technological features of fermented beverages production using kombucha. Voprosy pitaniia = Problems of Nutrition. 2022;91(4):115–120. (In Russ.). https://doi.org/10.33029/0042-8833-2022-91-4-115-120. 23. Cardoso RR, Neto RO, Dos Santos D’Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, [et al.]. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International. 2020;128:108782. https://doi.org/10.1016/j.foodres.2019.108782. 24. Vesnina AD, Emelianenko VP, Asyakina LK, Velichkovich NS, Minina VI, Milentyeva IS. Selection of Cultivation Parameters for the Greatest Accumulation of Biomass and Bas in a Kombucha Drink. Vestnik Yuzhno-Ural’skogo gosudarstvennogo universiteta. Seriya: Pishchevye i biotekhnologii = Bulletin of the South Ural State University. Ser. Food and Biotechnology. 2021;9(4):5–12. (In Russ.). https://doi.org/10.14529/food210401. 25. GOST 6687.4–86. Non-alcoholic drinks, kvasses and syrups. Method of acidity determination. Moscow: Publishing House of Standards, 1986. 3 p. 26. Melikhova AD, Beteva EA, Krechetnikova AN, Grigoriev MA. The construction of quick to make sports drinks. Khranenie i pererabotka sel’khozsyr’ya = Storage and processing of farm products. 2018;(3):55–63. (In Russ.). 27. Tsarev VN, Bazarnova NG, Dubensky MM. Narrow-leaved cypress (Chamerion Angustifolium L) chemical composition, biological activity (review). Khimiya rastitel’nogo syr’ya = Chemistry of plant raw materials. 2016;(4):15–26. (In Russ.). https://doi.org/10.14258/jcprm.2016041549. 28. Polezhaeva IV. Comparative study of the chemical composition of narrow-leaved cypress. Vestnik KGU = Bulletin of KSU. 2005;(2):130–133. 29. Lasinskas M., Jariene E., Vaitkeviciene N., Hallmann E., Najman K. Effect of different durations of solid-phase fermentation for fireweed (Chamerion angustifolium (L.) Holub) leaves on the content of polyphenols and antioxidant activity in vitro. Molecules. 2020;25(4):1011. https://doi.org/10.3390/molecules25041011. 30. Nurliyani N, Indratiningsih, Widodo H, Sukarno AS, Suciati F. Characteristics of fermented goat milk using combination of kombucha and Lactobacillus casei starters. IOP Conference Series: Earth and Environmental Science. 2019;387:012077. https://doi.org/10.1088/1755-1315/387/1/012077. 31. Novokshanova AL, Ozhiganova EV. The use of curd whey in the sports nutrition industry. Molochnokhozyaistvennyi vestnik = Dairy Bulletin. 2013; (4(12)): 80–84. (In Russ.). 32. Novokshanova AL, Topnikova EV, Nikitjuk DB. Mineral composition of milk in sports drinks. Vestnik Kamchatskogo gosudarstvennogo tekhnicheskogo universiteta = Bulletin of Kamchatka State Technical University. 2018;(44):50–55. (In Russ.). https://doi.org/10.17217/2079-0333-2018-44-50-55. 33. Volkova TA. Promising directions of whey processing. Pererabotka moloka = Milk processing. 2014;(5(175)):6–9. (In Russ.). |
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Authors Shanenko Elena F., Candidate of Biological Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-0875-9292; Muhamedzhanova Tat'yana G., Candidate of Technical Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-1590-7601; Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoe highway, Moscow, 125080, Russia Skorodumov Aleksandr S., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8905-255X; Barkanov Alexander V., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-9929-6646; Grushnikova Varvara I., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0009-0009-9645-1124; Manin Egor S., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0009-0002-8559-6781; Ovchinnikov Dmitry D., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0009-0007-3207-5874 LLC "Bavar+", 2, 2nd Mytishchinskaya Str., Moscow, 129626, Russia |
Sevostyanova E.M., Kovaleva I.L.The Use of New Types of Multicomponent Syrups in the Production of Soft Drinks
P. 18-22 | DOI: 10.52653/PIN.2024.01.10 Key words Abstract |
References 1. Guideline: Sugars Intake for Adults and Children. Geneva: World Health Organization; 2015. 49 p. [Internet]. [cited 2024 January 5]. URL: https://www.ncbi.nlm.nih.gov/books/NBK285537/pdf/Bookshelf_NBK285537.pdf. 2. Sergeeva VA. Hidden (added) sugar and clear cardiovascular risk: literature review. CardioSomatika = CardioSomatics. 2023;14(2):105–114. (In Russ.). https://doi.org/10.17816/CS399808. 3. Ma Y, He FJ, Yin Y, Hashem KM, MacGregor GA. Gradual reduction of sugar in soft drinks without substitution as a strategy to reduce overweight, obesity, and type 2 diabetes: a modelling study. The lancet diabetes and endocrinology. 2016;4(2):105–114. https://doi.org/10.1016/S2213-8587(15)00477-5. 4. Pavlovskaya EV. Influence of excessive sugar consumption on children’s health. Questions of practical pediatrics = Voprosy prakticheskoj pediatrii. 2017;12(6):65–69. (In Russ.). https://doi.org/10.20953/1817-7646-2017-6-65-69. 5. MR 2.3.1.0253–21. Norms of physiological energy and nutritional requirements for various groups of the Russian Federation population. [Internet]. [cited 2024 January 15]. URL: https://www.garant.ru/products/ipo/prime/doc/402716140/?ysclid=lthn7ifqkt321255862. (In Russ.). 6. Chernyakova EE, Bogatyreva AF. Novye podaktsiznye tovary v Rossii: sakharosoderzhashchie napitki. [New excisable goods in Russia: sugar-containing drinks]. Rossijskaja nauka v sovremennom mire: Sbornik statej LIII mezhdunarodnoj nauchno-prakticheskoj konferencii. Moscow. 2023. P. 515–518. (In Russ.). 7. Senchenko MA. Mirovoi opyt razvitiya industrii bezalkogol’nykh napitkov v chasti snizheniya soderzhaniya sakhara v retsepture. [World experience in the development of the soft drink industry in terms of reducing the sugar content in the recipe]. Biotehnologicheskie aspekty upravlenija tehnologijami pishhevyh produktov v uslovijah mezhdunarodnoj konkurencii: Sbornik statej po materialam Vserossijskoj (nacional’noj) nauchno-prakticheskoj konferencii. Kurgan. 2019. P. 317–321. (In Russ.). 8. Sheludko VYu. Technology of using sweeteners in soft drinks. Del’ta nauki = Delta of Science. 2019;(2):93–96. (In Russ.). 9. Berseneva SA, Bishevets TG. Steviya medovaya (stevia rebaudiana betroni) kak funktsional’nyi komponent v prigotovlenii bezalkogol’nykh napitkov. [Honey stevia (stevia rebaudiana betroni) as a functional component in the preparation of soft drinks]. Peredovoe razvitie sovremennoj nauki kak drajver rosta jekonomiki i social’noj sfery: sbornik II Vserossijskoj nauchno-prakticheskoj konferencii. Petrozavodsk. 2020. P. 147–154. (In Russ.). 10. Pozdnyakova VF, Senchenko MA. Problems of safety of soft drinks. Vestnik MANJeB = Bulletin of MANEB. 2019;24(2):29–36. (In Russ.). 11. Zhukovskaja SV. Issledovanie vozmozhnosti primeneniya natural’nykh sakharozamenitelei v sportivno-energeticheskikh napitkakh. [The study of possible use of natural sugar substitutes sports and energy drinks]. European Scientific Conference: sbornik statei VIII Mezhdunarodnoi nauchno-prakticheskoi konferentsii. Penza. 2018. P. 175–177. (In Russ.). 12. Sheludko VYu, Matveeva DM. About the possible harm of sweeteners in soft drinks. Del’ta nauki = Delta of Science. 2019;(2):105–107. (In Russ.). 13. Baranov BA, Dyriva EV, Shishkina DI. Algorithm for using the sweetener sucralose in the development of functional drinks. Problemy sovremennoj nauki i obrazovanija = Problems of modern science and education. 2017;(15(97)):18–22. (In Russ.). 14. Tsvetkova EE, Skidanova MA, Binkovskaya OV. Sucralose — a new generation sweetener. Innovacionnye tehnologii v nauke i obrazovanii = Innovative technologies in science and education. 2016;(2(6)):244–246. (In Russ.). 15. Sheryakova YuA, Khishova OM. Sweeteners in syrups and their characteristics. Vestnik farmacii = Bulletin of Pharmacy. 2014;(2(64)):106–111. (In Russ.). 16. Kuzmina EI, Egorova OS, Akbulatova DR, Sviridov DA, Ganin MYu, Shilkin AA. New types of sugar-containing raw materials for food production. Pishhevye sistemy = Food systems. 2022;5(2):145–156. (In Russ.). https://doi.org/10.21323/2618-9771-2022-5-2-145-156. 17. Zobkova ZS, Fursova TP, Gavrilina AD, Shelaginova IR, Penner LV, Lotfullina GM. New types of the multi-components syrups in the fermented milk products manufacturing. Molochnaja promyshlennost» = Dairy industry. 2019;(10):64–65. (In Russ.). |
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Authors Sevostyanova Elena M., Candidate of Biological Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8307-8329; Kovaleva Irina L., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-5327-7730 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
TECHNOLOGY
Ulyanova E.V., Mikhailova I.Yu.Modern Technologies in the Production of Tea-based Drinks
P. 23-27 | DOI: 10.52653/PIN.2024.01.09 Key words Abstract |
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Effect of saccharides on sediment formation in green tea concentrate. LWT. 2017;78:352–360. https://doi.org/10.1016/j.lwt.2017.01.003. 10. Myakinnikova EI, Kasyanov GI. Technology of dry quickly restored drinks on the base of subtropical fruits. Nauchnye trudy KubGTU = Scientific works of KUBSTU. 2015;(4):288–300. 11. Liang Sh, Granato D, Zou Ch, Gao Y, Zhu Y, Zhang L, [et al.]. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends in Food Science & Technology. 2021;118(A):431–446. https://doi.org/10.1016/j.tifs.2021.10.016. 12. Xu Y-Q, Ji W-B, Yu P, Chen J-X, Wang F, Yin J-F. Effect of extraction methods on the chemical components and taste quality of green tea extract. Food Chemistry. 2018;248:146–154. https://doi.org/10.1016/j.foodchem.2017.12.060. 13. Ma M, Luo L, Zeng L. Progress of precipitation mechanism and clarifying technology of green tea beverage. Journal of food safety and quality. 2015;6(4):1212–1218. 14. 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Pivo i napitki = Beer and beverages. 2008;(2):42–45. (In Russ.). 18. Ryndin AA, Bustamante VF, Adamovich GI. Izuchenie vozmozhnosti ispol’zovanija ul’trazvukovoj zamorozki rastitel’nogo syr’ja v tehnologii napitkov. [Studying the possibility of using ultrasonic freezing of vegetable raw materials in beverage technology]. Tendencii razvitija nauki i obrazovanija = Trends in the development of science and education. 2022;(85-8):143–146. (In Russ.). https://doi.org/10.18411/trnio-05-2022-377. 19. Poverin AD. Reception of natural polycomponental concentrate on the basis of green tea extract. Pivo i napitki = Beer and beverages. 2006;(6):30–32. (In Russ.). 20. Hung TN, Gumerov F, Gabitov F, Usmanov R, Khayrutdinov V, Le Neindre B. Improvement of the water brewing of Vietnamese green tea by pretreatment with supercritical carbon dioxide. The journal of supercritical fluids. 2012;62:73–78. https://doi.org/10.1016/j.supflu.2011.10.017. 21. Galkin AA., Lunin VV. 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(In Russ.). 25. Merenkova SP, Tesalova DG. Analysis of the extraction methods effectiveness for obtaining plant-based beverages with optimal properties. Vestnik JuUrGU. Serija: Pishhevye i biotehnologii = Bulletin of the South Ural State University. Ser. Food and Biotechnology. 2021;9(1):48–56. (In Russ.). https://doi.org/10.14529/food210106. 26. Vafin RR, Mikhailova IYu, Ageikina II, Harlamova LN. Predictive model for tea varietal identification by PCR-RFLP analysis of Camellia sinensis SNP markers. Pishhevaja promyshlennost’ = Food processing industry. 2024;(1):74–77. (In Russ.). https://doi.org/10.52653/PPI. 2024.1.1.014. 27. Faller AC, Ragupathy S, Shanmughanandhan D, Zhang Y, Lu Z, Chang P, [et al.]. DNA quality and quantity analysis of Camellia sinensis through processing from fresh leaves to a green tea extract. Journal of AOAC INTERNATIONAL. 2019;102(6):1798–1807. https://doi.org/10.1093/jaoac/102.6.1798. |
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Authors Ulyanova Ekaterina V., Candidate of Chemical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7112-1614; Mikhailova Irina Y., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-9180-1043 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
Kaluzhina O.Yu., Zagranichnaya A.D., Lukin A.A., Gusev A.N., Bagautdinov I.I., Vokhmin V.S.Effect of Ultrasound on Saccharomyces Yeast
P. 28-32 | DOI: 10.52653/PIN.2024.01.04 Key words Abstract |
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Authors Kaluzhina Olesya Yu., Candidate of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-5923-1231; Gusev Alexander N., Candidate of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Bagautdinov Irek I., Candidate of Agricultural Science, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Vokhmin Vyacheslav S., Candidate of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-6352-494X Bashkir State Agrarian University, 34, 50-letiya Oktyabrya Str., Ufa, 450001, Russia Zagranichnaya Anna D., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-1417-6846 Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoye highway, Moscow, 125080, Russia Lukin Alexander A., Candidate of Technical Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-4753-3210; South Ural State Agrarian University, 75, Lenin Avenue, Chelyabinsk, Chelyabinsk region, 454080, Russia South Ural State University (NRU), 76, Lenin Avenue, Chelyabinsk, Chelyabinsk region, 454080, Russia |
QUALITY CONTROL
Tokarev P. I., Eliseev M.N., Eliseeva L.G., Kosareva O.A.The Arabica Coffee Quality from Different Producing Countries
P. 33-39 | DOI: 10.52653/PIN.2024.01.07 Key words Abstract |
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Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity. Journal of Agricultural and Food Chemistry. 2009;57(12):5365–5369. https://doi.org/10.1021/jf900012b. 23. Ludwig IA, Mena P, Calani L, Cid C, Rio DD, Lean ME, [et al.]. Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? Food & function. 2014;5(8):1718–1726. https://doi.org/10.1039/C4FO00290C. 24. Farah A, Donangelo C. Phenolic compounds in coffee. Brazilian journal of plant physiology. 2006;18(1):23–36. https://doi.org/10.1590/S1677-04202006000100003. 25. Wu H, Lu P, Liu Z, Sharifi-Rad J, Suleria HAR. Impact of roasting on the phenolic and volatile compounds in coffee beans. Food Science and Nutrition. 2022;10(7):2408–2425. https://doi.org/10.1002/fsn3.2849. 26. Król K, Gantner M, Tatarak A, Hallmann E. The content of polyphenols in coffee beans as roasting, origin and storage effect. 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Acids in coffee: A review of sensory measurements and metaanalysis of chemical composition. Critical Reviews in Food Science and Nutrition. 2021;63(8):1010–1036. https://doi.org/10.1080/10408398.2021.1957767. |
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Authors Tokarev Petr I., Doctor of Biological Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Eliseev Michail N., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-8636-4468; Eliseeva Ludmila G., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-5355-7289 Russian University of Economics named after G.V. Plekhanov, 36, Stremyanny per., Moscow, 117997, Russia Kosareva Olga A., Candidate of Technical Science, Аssociate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-9639-8302 Moscow Financial and Industrial University "Synergy", 9/14, bldg. 1, Meshchanskaya str., Moscow, 129090, Russia |
Melnikova V.A., Rodinov A.M.Study of the Influence of Water Quality in the Kaliningrad Region on the Organoleptic Characteristics of Light Unfiltered Beer
P. 40-45 | DOI: 10.52653/PIN.2024.01.05 Key words Abstract |
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Authors Melnikova Viktoriia A., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. Kaliningrad State Technical University, 1, Sovetsky Avenue, Kaliningrad, 236022, Russia Rodinov Andrey M., This email address is being protected from spambots. You need JavaScript enabled to view it. All Grain Brewery, 42/58, Dzerzhinsky Str., Kaliningrad, 236004, Russia |
Rosina L.I., Ulyanova E.V.The Effect of Visible Light on the Change in the Composition of Extractive Substances of Pink Sparkling Wines
P. 46-51 | DOI: 10.52653/PIN.2024.01.08 Key words Abstract |
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The change in the quantative composition of amino acids during batonnage in the technology of white table wines. Vinodelie I vinogradarstvo = Winemaking and viticulture. 2017;(1):16–20. (In Russ.). |
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Authors Rozina Larisa I., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-8290-7292; Ulyanova Ekaterina V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7112-1614 All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
RAW and OTHER MATERIALS
Karpenko D.V., Matveev S.V., Morenkov N.V., Morozov D.A., Runjova D.A.Enzyme Preparations in Malt Production and Brewing: a Range of Tasks to be Solved. Part II
P. 52-64 | DOI: 10.52653/PIN.2024.01.01 Key words Abstract |
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(In Russ.). https://doi.org/10.24411/2072-9650-2018-00026. 30. Meledina TV, Ivanov VA, Sergeeva AA, Sychev SI, Andreev VV. The effect of enzyme preparations on the physicochemical properties of oat fermentolysates. Vestnik Mezhdunarodnoi akademii kholoda = Journal of International Academy of Refrigeration. 2020;(2):45–51. (In Russ.). 31. Khokonova MB. Development of beer technology using wheat grain products. Izvestiya Kabardino-Balkarskogo gosudarstvennogo agrarnogo universiteta im. V.M. Kokova = Izvestiya of the Kabardino-Balkarian State Agrarian University named after V.M. Kokov. 2022;4(38):146–150. (In Russ.). https://doi.org/10.55196/2411-3492-2022-4-38-146-150. 32. Tananajko TM, Shahlevich TV. Pivnoe suslo s povyshennym soderzhaniem nesolozhenoj pshenicy [Beer wort with a high content of unmalted wheat]. Pivo i napitki = Beer and beverages. 2002;(4):16–17. (In Russ.). 33. Zangué SC, Desobgo ZSC, Nso EJ, Tenin D, Kayem GJ. 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Analysis of physicochemical parameters of congress worts prepared from special legume seed malts, acquired with and without use of enzyme preparations. Foods. 2021;10(2):304. https://doi.org/10.3390/foods10020304. 53. Scheffler A, Bamforth CW. Exogenous β-glucanases and pentosanases and their impact on mashing. Enzyme and Microbial Technology. 2005;36(5–6):813–817. https://doi.org/10.1016/j.enzmictec.2005.01.009. 54. Carbonell JV, Sendra JM, Todo V. Kinetics of β-glucan degradation in beer by exogenous β-glucanase treatment. Journal of the Institute of Brewing. 1990;96(2):81–84. 55. Lysjuk VM, Shanenko EF, Gernet MV, Ale-Registan GI. Activation of fermentable complex Laminex bg Glucanase complex in beer manufacture. Pivo i napitki = Beer and beverages. 2010; (1):12–14. (In Russ.). 56. Mayer H, Ceccaroni D, Marconi O, Sileoni V, Perretti G, Fantozzi P. Development of an all rice malt beer: A gluten free alternative. 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URL: https://rusferment.com/fermenty/ultraflo-kore. 64. Optimize wort separation and beer filtration [Internet]. [cited 2023 September 2]. URL: https://www.novozymes.com/en/solutions/brewing/separation-filtration. 65. Ceremiks Pljus MG (Ceremix Plus MG) [Ceremix Plus MG]. [Internet]. [cited 2023 September 3]. (In Russ.). URL: https://beerbakeprod.ru/catalog/dlya_piva_i_napitkov/fermenty/kompleksnye/695/?oid=1262. 66. MULTI-ENZYME BLEND, LIQUID Ondea® Pro [Internet]. [cited 2023 August 5]. URL: https://www.novozymes.com/en/products/brewing/raw-material-optimization/ondea-pro. 67. Brewlyve for brewing & distilling [Internet]. [cited 2023 August 20]. URL: https://www.souffletbiotechnologies.com/wp-content/uploads/2022/12/Fiche-A4-Brewlyve.pdf. 68. Termamil SC DS termostabil’naja bakterial’naja α-amilazy dlja gidroliza zernovogo krahmala i povyshenija vyhoda jekstrakta [Termamil SC DS thermostable bacterial α-amylase for hydrolysis of grain starch and increasing extract yield]. [Internet]. [cited 2023 August 25]. (In Russ.). URL: https://rusferment.com/fermenty/termamil-sc-ds. 69. PRODUCT DESCRIPTION — PD 271337-1.6EN. AMYLEX® 5T [Internet]. [cited 2023 September 3]. URL: https://www.murphyandson.co.uk/wp-content/uploads/2020/07/PD-Amylex-5T.pdf. 70. FERMENTNYE PREPARATY dlja primenenija v pivovarenii [ENZYME PREPARATIONS for use in brewing]. [Internet]. [cited 2023 September 2]. (In Russ.). URL: https://www.calameo.com/read/0055096149f383196a67d. 71. Ndubisi CF, Okafor ET, Amadi OC, Nwagu TN, Okolo BN, Moneke AN, [et al.]. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety. Journal of the Institute of Brewing. 2016;122(1):156–161. https://doi.org/10.1002/jib.307. 72. PRODUCT DESCRIPTION — PD 215918-5.6EN. DIAZYME® FA [Internet]. [cited 2023 September 3]. URL: http://mags.datagraf.dk/epub/files/brewing%20e-guide/diazyme_fa.pdf. 73. 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Authors Karpenko Dmitry V., Doctor of Technical Science, Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Matveev Sergej V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Morenkov Nikolaj V., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Morozov Dmitry A., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Runjova Dar'ja A., This email address is being protected from spambots. You need JavaScript enabled to view it. Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoye highway, Moscow, 125080, Russia |
Maslovskij S.A., Sychev R.V., Salmina D.A., Kaledin I.M., Shapovalova P.N., Sumina N.A.Evaluation of Technological Parameters Affecting the Beer Wort Fermentation Process According Using a New Yeast Strain
P. 65-70 | DOI: 10.52653/PIN.2024.01.03 Key words Abstract |
References 1. Bleoanca I, Bahrim G. Overview on Brewing Yeast Stress Factors. Romanian Biotechnological Letters. 2013;18(5):8559–8572. 2. Gibson BR, Lawrence SJ, Leclaire JP, Powell CD, Smart KA. Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiology Reviews. 2007;31(5):535–569. https://doi.org/10.1111/j.1574-6976.2007.00076.x. 3. Kunce V. Malt and beer technology. Saint-Petersburg: Professija, 2009. 1032 p. (In Russ.). 4. Kosminskij GI, Morgunova EM, Ivanchikova OI. The influence of the degree of aeration of beer wort on the accumulation of ethyl alcohol during fermentation. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = News of higher educational institutions. Food technology. 2007;(1(296)):52–54. (In Russ.). 5. Khokonova MB, Ustova MA, Karashaeva AS. Optimal parameters of wort aeration in the production of non-alcoholic beer. Pivo I napitki = Beer and beverages. 2014;(1):26–27. (In Russ.). 6. Tamazjan GA. The effect of aeration conditions on the kinetics of fermentation of beer wort and the quality of beer in mini breweries; Dissertation Abstract. Saint Petersburg, 2010. 15 p. (In Russ.). 7. Depraetere SA, Delvaux F, De Schutter D, Williams IS, Winderickx J, Delvaux FR, [et. al.]. The influence of wort aeration and yeast preoxygenation on beer staling processes. Food Chemistry. 2008;107(1):242–249. https://doi.org/10.1016/j.foodchem.2007.08.023. 8. Kharandiuk TV, Kosiv RB, Berezovska NI, Palianytsia LIa. Effect of concentration of yeast cells on the fermentation of high gravity beer wort. Scientific Bulletin of the Lviv National University of Veterinary Medicine and biotechnology named after S.Z. Gzhytsky. 2016;18(1(65)):133–137. 9. Salmina DA, Kaledin IM, Sychev RV, Maslovskij SA, Shapovalova PN, Karpova NA. Selection and analysis of isolated brewer’s yeast colonies adapted to low temperatures. Pivo I napitki = Beer and beverages. 2023;(1):4–9. (In Russ.). https://doi.org/10.52653/PIN.2023.01.01.002. 10. Larin MV. Kolpachok polimernyi vintovoi s predokhranitel’nym klapanom [Polymer screw cap with safety valve]. Russia patent RU 219519 U1. 2023. 11. Larin MV. Ukuporochnoe sredstvo c zashchitoi ot prevysheniya izbytochnogo davleniya [Capping device with protection against excess overpressure]. Russia patent RU 2802088 C1. 2023. 12. Guadalupe-Daqui M, Goodrich-Schneider RM, Sarnoski PJ, Carriglio JC, Sims Ch., Pearson BJ, [et. al]. The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators. Journal of Industrial Microbiology and Biotechnology. 2023;50(1). https://doi.org/10.1093/jimb/kuad001. 13. GOST 31711–2012. Beer. General specifications. Moscow: Stanadartinform, 2019. 11 p. 14. GOST 32038–2012. Beer. Method for determination of carbon dioxide. Moscow: Stanadartinform, 2018. 7 p. |
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Authors Maslovskij Sergey A., Candidate of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0001-9183-6564; Sychev Roman V., Candidate of Agricultural Science, Associate Professor, This email address is being protected from spambots. You need JavaScript enabled to view it. ; Shapovalova Polina N., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Sumina Natal'ja A., This email address is being protected from spambots. You need JavaScript enabled to view it. Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, 49, Timiryazevskaya Str., Moscow, 127550, Russia Salmina Darya A., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-3855-5207; Kaledin Ivan M., This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-9048-0225 LLC "Private brewery "Afanasy", 95, Kominterna str., Tver, 170028, Russia |
Sinel'nikova M.Yu., Matveeva D.Yu.Kvass as a Functional Drink
P. 71-73 | DOI: 10.52653/PIN.2024.01.12 Key words Abstract |
References 1. Kobelev KV, Selina IV, Sozinova M, Zeninа MA. Development of criteria of identification of kvass. Research of influence of various microorganisms on accumulation of organic acids in kvass. Pivo i napitki = Beer and beverages. 2010;(6):30–33. (In Russ.). 2. Omasheva AC, Beisenbayev АU, Urazbayeva KA, Abishev MZ, Beisenbayeva ZA. Investigation of the effect of herbal additive on the quality of medicinal kvass. Uspekhi estestvennogo obshchestvoznaniya = The successes of natural social science. 2015;(1–5):822–826. (In Russ.). 3. GOST 31494–2012. Kvases. General specifications. Moscow: Standartinform, 2013. 7 p. (In Russ.). 4. Kobelev KV, Borisenko OA, Boikov AV. The use of milk whey in the breeding of pure cultures of lactic acid bacteria for the production of kvass. Pivo i napitki = Beer and beverages. 2015;(1):16–18. (In Russ.). 5. Korotkih EA, Novikova IV, Agafonov GV, Hripushin VV. Gluten-free kvass. Pivo i napitki = Beer and beverages. 2013;(5):46–50. (In Russ.). 6. Korotkih EA, Novikova IV, Agafonov GV, Hripushin VV. Kvass of special purpose. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii = Proceedings of the voronezh state university of engineering technologies. 2013;(2(56)):134–140. (In Russ.). 7. Kozhukhova MA, Kardovskii AA, Kovalenko AV, Solod LYu. Optimizatsiya tekhnologicheskikh rezhimov polucheniya svekol’nogo soka [Optimization of technological modes of beet juice production]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = News of higher educational institutions. Food technology. 2016;(4(293)):76–77. (In Russ.). 8. Kotik OA. Perspektivy ispol’zovaniya rastitel’nykh ekstraktov s vysokoi antioksidantnoi aktivnost’yu v kvasakh brozheniya [Prospects for the use of plant extracts with high antioxidant activity in fermentation kvass]. Izvestiya vuzov. Pishchevaya tekhnologiya = News of universities. Food technology. 2012;4(328):26–29. (In Russ.). |
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Authors Sinel'nikova Marina Yu., This email address is being protected from spambots. You need JavaScript enabled to view it. ; Matveeva Dar'ya Yu., This email address is being protected from spambots. You need JavaScript enabled to view it. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo Str., Moscow,119021, Russia |
EQUIPMENT
The Use of Compressed Air in the Brewing Industry
Ermolaev S.V.Modern Production of Brewing Products in Small Enterprises
P. 76-79 | DOI: 10.52653/PIN.2024.01.11 Key words Abstract |
References 1. Ermolaeva GA, Zhitkov VV, Ermolaev SV. Effective crushing of malt in small enterprises. Pivo i napitki = Beer and beverages. 2021;(4):53–56. (In Russ.). https://doi.org/10.52653/PIN.2021.4.4.009. 2. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predprijatija [Brewery Lab Employee Handbook]. Stain Peterburg: Professija, 2004. 536 p. (In Russ.). |
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Authors Ermolaev Sergey V., Candidate of Technical Science, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-7191-741X LLC "BAS", 15, building 1, office 1/1, Bolshaya Pionerskaya Str., Moscow, 115054, Russia |
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XIII International Forum "Beer and Alcohol Industry of Russia - a Look into the Future"