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Rambler's Top100

Food processing Industry №3/2013

Results of the Food and Processing Industry of Russia for January - December 2012

INGREDIENTS FOR THE FOOD PROCESSING INDUSTRY

Gryzlova V.V., Filatova I.A., Kochetkova A.A.Smoothie of New Generation with Probiotics

  Tags: smoothie; probiotic; microencapsulation; prebiotic; inuline; water conditioning.
Summaries: The technology of 100 % strength fruit juice drink - Smoothie with prebiotic and probiotic complexes with use of electrochemically treated water.



Sarkisyan V.A., Smirnova E.A., Kochetkova A.A., Bessonov V.V.Synergistic Interactions of Antioxidants in Fatty Products

  Tags: lipid peroxidation, antioxidants, synergy, integrated approach.
Summaries: This article summarizes the available data on the synergy of antioxidants in fatty products. Describes the main factors which cause lipid peroxidation. A classification of antioxidants and their combinations, higher overall antioxidant activity.



Chizhikova O.G. Korshenko L.O., Smertina E.S. Tekut'eva L.A., Son O.M., Mukhortov S.A., Alekseev N.N.Dry Mixture with the Addition of Seabuckthorn Seed Meal for Gluten-Free Bakery Products

  Tags: celiac disease, seabuckthorn seed meal, gluten-free products, gluten, dry mixes.
Summaries: The chemical composition of seabuckthorn seed meal and the possibility of its use in dry mixesintended to bake gluten-free bakery products at home.



Sultanovich Y.A., Dudnik E.E., Duhu T.A., Dremucheva G.F., Nevskiy A.A. Prospects of Using of High Oleic Oil in Bakery Products

  Tags: bread, bread products, high oleic sunflower oil, fatty acid composition of oils.



Salenko R.N., Martirosyan V.V., Zhirkova E.V., Malkina V.D.Study of Preventive Properties of Extrusion Products Enriched Inulin

  Tags: extrusion; inulin; preventive properties; nutritional value; amino-acid score.
Summaries: The aim is to develop a legume mixtures for extrusion products, balanced on the content of essential amino acids, and the study of preventive properties extrusion products enriched inulin.
On the basis of the research was developed composite mixture for production of extrusion products, consisting of buckwheat, rice cereals and peas in the ratio of 50:30:15, respectively. Revealed distinct hypoglycemic and antiatherosclerotic activity of extrusion products with the addition of components, containing inulin.



Stryukova A.D., Makarova N.V.Frozen Berries - Effective Antioxidant for Whole Year

  Tags: strawberry; plum; red currant; black chokeberry (aronia melanocarpa); antioxidants.
Summaries: This paper presents the results of a study of the chemical composition (analysis of total phenols, flavonoids and anthocyanins) and antioxidant activity of fresh, fresh-frozen and stored 3, 6 and 9 months in the freezer berries of strawberry varieties Zinga-Zingana, plum varieties Vengerka, red currant varieties Krasniy Krest, mountain ash (Aronia) melanocarpa growing in the Samara region and collected in 2011, as well as a comparative analysis of the results.



Makarova N.V., Valiulina D.F.Analysis of the Chemical Composition and Antioxidant Properties of Apples of Different Storage Periods

  Tags: apple; varieties; storage time; antioxidant activity; phenolics; flavonoids.
Summaries: The paper presents the results of a comparative study of different varieties of apples grown in the Samara region as a result of variation in the content of the shelf total phenolics using the Folin-Ciocalteu method, antioxidant capacity with use of the free radical DPPH, total content of flavonoids the restoring force, antioxidant activity linoleic acid in the system, as well as physical and chemical properties. According to these indicators identified optimal storage periods.



Musifullina E.V., Makarova N.V.Influence of Drying Technology on the Chemical Composition and Antioxidant Activity of Apple Chips

  Tags: apple chips; convective drying; freeze drying; antioxidant activity; phenols.
Summaries: Shown the results of comparative study of the chemical composition (total content of phenols, flavonoids and anthocyanins) and antioksidatnoy activity by three methods (DPPH, the restoring force of FRAP, the antioxidant activity in the system linoleic acid) developed three recipes of apple chips (classical, grapefruit, with chokeberry melanocarpa) prepared by convection and sublimation methods.



Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Sviridov D.A., Trubnikov A.N.Extract of Red Leaves ofGrapes - a Natural Source of Biologically Active Compounds

  Tags: red leaves, grape, CO2 extract, biologically active compounds.
Summaries: The technology of CO2 - and the highly hydrophilic extract of red leaves of grapes, preserving most biologically active compounds. The data on the content of phenolic compounds in the extracts, resveratrol and antioxidant capacity value. Offered drinks of functional purpose on the basis of grape juice with the addition of extracts.



Rodionova N.S., Alekseeva T.V., Korystin M.I., Sablin A.G.Design of Cottage Cheese and Vegetable Cookery Recipes

  Tags: cottage cheese and vegetable culinary products, design recipes, amino acid composition.
Summaries: Proposed formulations of combined cottage cheese and vegetable products - casseroles, cheesecakes, cottage cheese dessert with partial replacement of hydrolyzate of pea protein cheese and enriched flakes of wheat germ.



Fomenko O.S., Ptichkina N.M.Chopped Meat Products with Multifunctional Additives

  Tags: semi-finished chopped chicken; lactulose; ferrocyn, pumpkinpowder, wheat bran.
Summaries: The article considers the appropriateness of the use of multifunctional additives in the formulation development of semi-chopped chicken. A complex supplement and confirmed the possibility of its use in the manufacture of products with a wide range of preventive properties.



Stepanova L.I.Complex Approach to the Issue of Ice Cream Quality

  Tags: ice cream, milk fat substitutes, quality, comprehensive approach.



Symposium on Nutrition Optimization

NEW TECHNOLOGIES IN FORMATION

Yedelev D.A., Cantere V.M., Matison V.A., Ignar C. Improving the System of Higher Education in Europe

Sklyarenko S.A., Mastikhin A.A., Filippova M.G., Kappusheva F.M.Formation of Innovative Cluster for Cooperation of Educational Institutions of Higher and Professional Education, and Enterprises of the Food Industry in Moscow

  Tags: cluster; Department of Education; MGUPP; cooperation; industrial policy; cluster policy.
Summaries: The article describes the problems of the formation of innovation clusters at the present stage of economic development.



TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF

Matison V.A., Tikhomirov S.A.The Study of Risks at Production of Yogurt with Fruit Filling

  Tags: yogurt product; filler; risk analysis, Delphi method.
Summaries: Currently, there is no single methodological approach for assessing the risks of integrated quality and food safety. Therefore, an urgent task is to develop a methodical approach to risk assessment of ISM related to quality and food safety at the production stage, based on the current evaluation methodology and analysis of the risks set out in ISO 31000.
According to the results of the research methodology was developed risk management integrated system of quality and food safety, based on the risk management methodology. Methodology deployed in a modular and structured as a series of system procedures. Creating method allowed to implement a systematic approach to risk management procedures and objectives of the prevention or elimination of risks.



ENGINEERING AND TECHNOLOGY

Alekseenko A.V., Predybaylo A.V.Interesterification: Myths and Realities

  Tags: interesterification; oils; fats; lipase.



Oils and Greases AIMOL-M Foodmax

PACKAGING AND LOGISTICS

Trunov V.A., Shamshurko S.M.Automatic Prepackaging Line Ecologically Clean Water

  Tags: bottles, polycarbonate, ecologically clean water, line of prepackaging drinking water.
Summaries: The article describes the basic equipment of automatic lines prepackaging of pure water in bottles made of polycarbonate. The technical specifications of machines for lines of 200, 600, 1800, 2000 bottles/h



Bessarab O.V., Petrov A.N., Shavyrin V.A.Protection of the Inner Surface of Cans of Black Iron

  Tags: can, black iron, powder lacquer, a "Sudronik" method.
Summaries: An analysis of existing methods of protection of the internal surface of cans. We propose a method for manufacturing cans of black plate and protect their inner surface.



NEWS FROM COMPANIES.

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.

EVENTS AND FACTS

Obesity Children in Russia

Transportation issues in the oil tank wagons

All-Russian Congress of "Nutrition and Health"

Realizing the Need for BIO-BOOM

And the World will See and Be Seen

Prospects for the Development of Food Processing Industries of Agriculture, with the Entry of Russia into WTO.