Food processing Industry №2/2013
Results of the Companies of Food and Processing Industry in January - November 2012
INNOVATIONS FOR FOOD, HEALTH AND ENVIRONMENTAL SAFETY
Kiprushkina E.I., Kolodyaznaya V.S., Chebotar V.K.Environmentally Friendly Practices in the Integrated Protection and Preservation of Plant Products
| Tags: antagonistic bacteria, bacilli, microbiological agents; phytopatho-gens, vegetables, prolonged cold storage. Summaries: Studied and antagonistic activity fitostimuliruyuschaya of the strain Bacillus subtilis Ch-13 - Producer of microbial drug Ekstrasol. Ekstrasol - multifunctional biological product, is recommended for the production of environmentally friendly agricultural crops and conservation in long-term cold storage. Application of Ekstrasol enhances disease resistance, intensified plant metabolism, which leads to the formation of additional yield and improve product quality. |
Symonenko S.V., Isaev V.A.Innovative Technologies in the Organization of Children's Nutrition in Accordance with the National Strategy
| Tags: baby nutrition, innovative technology, the national strategy. Summaries: Consider the priority of a national strategy for of the child health as the most important factor in ensuring national security. |
Ilyina O.A., Balandina A.S., Iunihina E.V.Integrated Approach to Managing the Quality of Bread
| Tags: bread; baked goods; quality management; wheat flour; rye flour; assortment. Summaries: The article deals with the quality management of bread by analyzing the range and its innovative development. |
Gorlov I.F., Nelepov Y.N., Karpenko E.V.A Method of Producing Beef, Enriched with Iodine and Zinc
| Tags: iodine, goiter, meat productivity, chemistry, food and biological value. Summaries: The results of scientific research in the effectiveness of feeding calves cattle by new integrated balancing additive "CBD-Yodum" which promotes intensive growth, raising meat productivity, beneficial effects on quality of characteristics of meat and increases the amount of iodine and zinc. |
Vasyukova A.T., Khlebnikova O.A., Fedorkina I.A., Oganov A.B., Morozkin I.Y.The Influence of Various Factors on the Quality of Smoked Fish Products
| Tags: fish production; cold smoking, smoke, skin integuments, drying. Summaries: Pre-marinated fish carcass were smoked. When finished, the fish were removed from the chamber, cooled, and assessed the quality of the finished product organoleptically. Based on the research Recommendations are given on the smoking rate of the working medium, temperature, smoke particles disperse surface of fish. |
Eveleva V.V., Kolodyaznaya V.S., Demchenko V.A. Innovative Food Additives in the Production of Preserves from the Frozen Sea Fish
| Tags: supplements containing lactate, sea fish, preserves. Summaries: The results of studies to obtain new integrated containing lactate food additives series "Dilaktin" and their use of technology of preserves of frozen marine fish. |
Polyakov V.A., Burachevsky I.I., Morozova S.S., Ustinova E.V., Frolov G.A., Domanskaya D.S., Karasenkov Y.N., Dmitrieva E.V. New Aspects of the "Silver Filtration" of Vodka
| Tags: colloidal silver; modification; filtration; activated carbon; water-alcohol liquid; sorting. Summaries: Application of colloidal silver on the surface of the adsorbents can improve the organoleptic characteristics and increase the oxidation of water-alcohol liquid and after filtration on modified adsorbents, what indicates the effectiveness of their use in the technology of vodka production. |
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Zyakun A.M.The Distribution of the Stable Isotopes of Carbon in Plants of Grape and in Wine According to Climatic Factors of District
| Tags: carbon isotope content; vine plant variety; ethanol; soil; climate. Summaries: The distribution of isotopes in the 13S/12S vegetative (roots, twigs, leaves) and generative (berries) parts of the western grape plants genetically different varieties of Cabernet Sauvignon and Aligotй growing on soils of Krasnodar Territory and Rostov Region, as well as autochthonous varieties of Sibirkoviy and Krasnostop Zolotovskiy, growing in the Rostov region. |
Nagorniy M.Y., Fedotova O.B.Inhibiting Properties of Multilayer Packaging Material, Modified by Antimicrobial Natural Component
| Tags: package, multilayer polymeric films; antimicrobic proper-ties; betulin-contained bark extract. Summaries: In this paper, the possibility of obtaining and using multilayer packaging materials for food products, modified by betulin containing birch bark extract. |
Tsaloeva M.R., Dubtsov G.G.The Relationship of Vitamin and Mineral Status and Physical Performance of Individuals of V Groupe of Intensity of Labor
| Tags: diet; high labor intensity; vitamins; minerals; physical performance. Summaries: The paper analyzes the adverse factors shaping patterns of eating behavior, consumption of vitamins and minerals, commensurate with the optimal functioning of the body and physical performance, measures to improve the actual supply of persons engaged in heavy physical labor. |
Safety First of All
Food Exports: Development Prospects
NEW TECHNOLOGIES IN FORMATION
Yedelev D.A., Cantere V.M., Matison V.A., Ignar S.System Support of Education Quality in Training for the Food Industry
| Tags: food industry, staff training, educational process; system quality assurance. Summaries: The criteria relating to the level and subject area of training, the use of taxonomy Blumba the formation of competence, is an example of the classification of general competencies, shows the main categories of key competencies. |
Rokotyanskaya V.V.Imperatives of Forming a Model of Interaction Between Education and Industrial Production
| Tags: educational cluster; cluster interaction; food industry; educational institution. Summaries: The article discusses the concept of "educational cluster" as the interaction of the food industry and the educational institutions of various hierarchies, identified a number of factors affecting the development of clusters, a model of interaction of educational institutions and the food industry as well as the main directions of its implementation. |
Current Status and Trends in the Development of Teaching in Higher School
ENGINEERING AND TECHNOLOGY
New Air Coolers Alfa Laval Optigo CD
PACKAGING AND LOGISTICS
Rodionova N.S., Popov E.S., Bakhtina T.I.Effect of Low-Temperature Thermo-Moisture Treatment on the Performance of Food and Biological Value of Semifinished Items from Carp
| Tags: heat treatment, hydrobionts, convection steamer. Summaries: Based on these data we can conclude that the packaging of carp in flexible polymer bags, followed by thermo-moisture treatment has a positive effect on the performance of the biological value of semifinished products, and also reduce process losses of finished products. |
RAW MATERIALS AND ADDITIVES
Rybin M.B. The Use of Fats "SolPro" in the Production of Pralines
The Widespread Introduction of Innovative Technologies - the Basis of the Successful Integration of Russia into the WTO
Golubeva L.V., Dolmatova O.I., Vasilenko L.I., Igdisamova R.I., Yakusheva M.N.The Study of the Quality of Spread "Orehoviy"
| Tags: spread, vegetable oil; quality, fatty acid composition, melting point. Summaries: Organoleptic assessment performed and studied physical and chemical and microbiological properties of the spread "Orehoviy", its nutrients and energy value. |
NUTRITION AND HEALTH
Pilat T.L., Belih O.A., Volkova L.Y.Functional Foods: Timely Need or a Common Misconception?
| Tags: functional foods, functional products, functional ingredients, functional beverages, nutrition-related diseases. Summaries: Nutritional value of food in recent years has significantly decreased due to changes in the conditions of their production. As a result of the Russian population there is a significant spread of nutrition-related diseases. The solution to this problem can be seen in the widespread use of functional foods. |
Petrova L.D., Bogdanov V.D.Fish Formed Products with Soy Protein Texturate
| Tags: technologies fish formation products; technologies; soya albuminous texture products. Summaries: Developed the technologies from fish formed products with soy textured products produced domestically. Investigated the effect of soy texturates on rheological, microbiological indicators and nutritional value of the developed products. |
Makarova N.A., Musifullina E.V., Dmitrieva A.N.Chemical Composition and Antioxidant Properties of Fruit Chips
| Tags: fruit chips; dried fruit; antioxidants; polyphenols; DPPH; FRAP; linoleic acid. Summaries: The article presents results of research of the chemical composition and antioxidant activity of homemade chips from apples Zhigulevskie, Spartak, Berkutovka, Kuibyshevskie, fruit chips brand FitFruits (strawberry, banana, pear chips) and dried fruit: dried apricots, peaches and cherries. |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM COMPANIES
ON THE 75TH ANNIVERSARY OF YEVGENIY IVANOVICH LEBEDEV
He would have been 75
CONGRATULATIONS UPON A JUBILEE
EVENTS AND FACTS
Deep Processing of Grain in 2012
International seminar "Russia's cooperation with Commission of Alimentarius Codex"
"Maturity" Market of the Russian Retail
Open Innovations
EXPO-RUSSIA JOPDAN 2013