Food processing Industry №12/2013
Results of the Enterprises of Food and Processing Industry of Russia for January - September 2013
BABY FOOD
Vorobyova I.S., Kochetkova A.A., Vorobyova V.M.Osmolality - Criterion for Evaluating the Quality and Effectiveness of Specialized Foods for Infant Feeding
| Tags: osmolality; specialized foods; adapted milk mixtures; efficiency; cryoscopic method. Summaries: The results of the osmolality study of specialized foods for infant feeding and assessment of their compliance with existing regulations are given. The draft of the national standard "Specialized foods. Method of osmolality determination" is developed. The method can be used in researches for developing of the new products with specific predetermined chemical composition and for the operational control in rapid laboratory practice. Authors: Vorobyova Irina Sergeevna, Candidate of Biological Science, Kochetkova Alla Alekseevna, Doctor of Technical Science, Vorobyova Valentina Matveevna, Candidate of Technical Science Institute of Nutrition RAMS 2/14, Ust'inskiy Proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bykova S.T., Buravleva T.N., Kalinina T.G., Borovik T.E., Bushueva T.V., Ladodo K.S.Nutritional Composition for Baby Food Preparation
| Tags: starch; low-protein clinical products; phenylketonuria; enrichment; dry egg products; food composition "Aminofen". Summaries: There was developed food composition "Aminofen" using mélange, yolk and corn (extrustion, pregelatinized) starch, which corresponds to the current requirements and legislative acts. Mixture "Aminofen" is applicable for structure formation of forcemeat in bakery and vegetable meals, for baking bread and other products from starch flour or as independent ingredient. "Aminofen" could be used as structure forming component in formulations of low-protein products. Authors: Bykova Svetlana Tarasovna, Candidate of Technical Science, Buravleva Tatyana Nikolayevna, Kalinina Tamara Georgievna, Candidate of Technical Science Research Institute of Starch Products, 11, Nekrasov St., Kraskovo, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. Borovik Tatyana Eduardovna, Doctor of Medical Science, Bushueva Tatyana Vasilyevna, Candidate of Medical Science, Lododo Kareliya Sergeevna, Doctor of Medical Science, Professor Scientific Center for Children's Health, 2, Lomonosovskiy Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Oglati R. Production Baby Food Based on Fruits, Vegetables and Meat
"Nice Children of the World" Came Out in Support of Healthy Eating
Apples from Veneto!
Ustinova A.V., Dydykin A.S., Fedulova L.V.Evaluating the Effectiveness of Iodine Fortification of Sausage Products for Baby Nutrition
| Tags: iodine deficiency, baby nutrition; sausage products; "Iodcasein"; "Bioiodine"; iodinated salt. Summaries: The analysis and the possibility of preventing the prevalence of iodine deficiency disorders in children and adults. The results of studies on the effectiveness of drugs use iodized milk proteins "bioiodine", "Iodcasein" and iodized salt in cooked sausage products for baby food. Found that for the prevention of iodine deficiency disorders are appropriate iodized milk proteins "bioiodine" and "Iodcasein". The use of iodized salt in meat products has the least protective effect in iodine deficiency states. Authors: Ustinova Aleksandra Vasilyevna, Doctor of Technical Science, Professor, Dydykin Andrey Sergeevich, Candidate of Technical Science, Docent, Fedulova Liliya Vyacheslavovna, Candidate of Technical Science The Gorbatov's All-Russian Meat Research Institute 26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gaponova L.V., Polezhaeva T.A., Matveeva G.A., Lovtsova L.B., Stepanova L.B., Gaponova O.M.The Role of Grain Legumes Products and Oil Raw Material in Solving Actual Problems of School Meals
| Tags: grain legumes products, oil-bearing raw materials, school meals, therapeutic and preventive nutrition. Summaries: In the Research Institute of Fats obtained the technology for production gluten-free porridges with addition of dry soy basis, isolate of soy protein, dried apple fiber, dried fruit and vegetable powders, vitamin premixes, fructose, as well as the formulation of sterilized long-term storage juice drinks on the basis of grain legumes, stabilized by pectin. Authors: Gaponova Liliya Valentinovna, Candidate of Technical Science, Polezhaeva Tetyana Andreevna, Candidate of Technical Science, Matveeva Galina Alekseevna, Lovtsova Lyudmila Borisovna, Stepanova Antonina Petrovna All-Russian Research Institute of Fats, 191119, 10, Chernyakhovskogo St., St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. Gaponova Olga Mikhaylovna St. Petersburg State Unitary Enterprise "Complex of Social Nutrition "Youth", 29/7, Prospekt Kosmonavtov, St. Petersburg, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Priezzheva L.G., Leonova T.A.Grain Raw Material for Baby Food Products
| Tags: Buckwheat; rice; oats; flour; grits; toxic elements; organochlorine pesticides. Summaries: Indicators of nutrition and biological value of an oat, buckwheat and rice flour, which are the main grain components for products of baby food of early age are given in article. By the results of long-term researches in GNU VNIIZ, indicators of safety of grains of oats, buckwheat, and rice which has been grown up on fields without application of pesticides, and of the grits from it are presented. Modern requirements to quality of grain products for baby's food which were included into the GOST P 53495-2009 Flour for products of children's food are stated Authors: Priezzheva Lyudmila Gennadyevna, Candidate of Biological Science, Leonova Tatiana Alexeevna, Candidate of Biological Science Research Institute of Grain and Products of its Processing 11, Dmitrovskoye Sh., Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. |
"School milk" in Russia
Dydykin A.S., Aslanova M.A., Derevitskaya O.L., Soldatova N.E.Modern Technologies of Pupils Nutrition Organization
| Tags: prepared meals, school meals, nutrition industrialization, new technologies, expiration dates Summaries: Developed formulation technology and ready meals for babies older than 3 years in organized groups, to ensure the safety and quality guaranteed products. Products designed to meet the physiological needs of the children in the main macro-and micronutrients. Our studies confirm the quality and safety of ready meals. Authors: Dydykin Andrey Sergeevich, Candidate of Technical Science, Docent, Aslanova Marietta Arutyunovna, Candidate of Technical Science, Derevitskaya Olga Konstantinovna, Candidate of Technical Science, Soldatova Natalya Evgenyevna The Gorbatov's All-Russian Meat Research Institute 26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. |
TECHNOLOGIES TO ENSURE THE SAFETY AND QUALITY OF FOOD PRODUCTS
Edelev D.A., Matison V.A., Mayorova N.V., Prokopova M.A.Harmonization and Equivalence Principles in a Multilateral WTO Agreement on Sanitary and Phytosanitary Measures (SPS)
| Tags: World Trade Organization; sanitary and phytosanitary measures; harmonization and equivalence principles Summaries: Programming principles of harmonization and equivalence, applied by WTO to facilitate international trade. Shows the basic components of the principles of harmonization agreements SPS, development process of the Commission Codex Alimentarius, and the relationship of regulations of CAC, OIE and IPPC, adopted in relation to the equivalence of sanitary and phytosanitary measures. Authors: Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economic Science, Professor, Matison Valeriy Arvidovich, Doctor of Technical Science, Professor, Mayorova Natalya Viktorovna, Candidate of Technical Science, Docent, Prokopova Maria Alexandrovna, Candidate of Technical Science, Docent Moscow State University of Food Production 11, Volokolamskoye Sh., Moscow, 125080, mgupp@mgupp |
Lisitsyn A.B., Dydykin A.S., Afanasyev P.A., Bogatirev A.N.Prospects and Application Methods of Physical Impact to Water in Meat Industry. Part 2
| Tags: electroactivated water; catholyte, oxidation-reduction potential; sausage products; physico-chemical parameters Summaries: The paper presents the results of electro-activated water (catholyte) in the technology of cooked sausage products for baby food. Found that the use of the catholyte to reduce the starch content in the formulation without compromising the organoleptic and physico-chemical characteristics of the final product. Biological studies have shown that the replacement of conventional meat products in water electroactivateda positive effect on the body of laboratory animals and has no toxic effects. Also provides a comparison study bioactivated water systems produced by different physical methods of exposure (ultraviolet irradiation, shungite mineral extraction, enrichment biocatalyst "bioactive") and shows their impact on biological objects. Authors: Lisitsin Andrey Borisovich, Doctor of Technical Science, Professor, Academician of RAAS, Dydykin Andrey Sergeevich, Candidate of Technical Science, Docent, Afanasyev Pavel Alexandrovich, Graduate Student The Gorbatov's All-Russian Meat Research Institute, 26, Talalihina St., Moscow, 109316; This email address is being protected from spambots. You need JavaScript enabled to view it. Bogatyrev Andrey Nikolaevich, Doctor of Technical Science, Professor, Corresponding Member of RAAS Russian Academy of Agricultural Science, 15, Krzhizhanovskogo St., bldg 2, 117218; This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Odarchenko D.N., Babich A.A., Odarchenko N.S., Poddubniy V.V., Shtyk S.V., Sorokopudov V.N., Myachikova N.I.Electrophysical Properties of Cultivated Mushrooms
| Tags: cultivated mushrooms, electrophysical properties, identification criteria, quality examination, freezing Summaries: The article is devoted to the studying electrophysical properties of cultivated mushroom's plasma. Current strength of the liquid phase of mushrooms depending on different sizes of the voltage, amperage kinetics at constant voltage and resistivity were calculated. It is proved that electrophysical properties allow to determine qualitative composition of mushroom's plasma, which can be used as identification characteristics during quality expertise of the cultivated mushrooms and food production. Authors: Odarchenko Nikolay Semenovich, Candidate of Technical Science, Professor, Poddubniy Vasiliy Viktorovich, Assistant, Shtyh Sergey Vasilyevich, Graduate Student Kharkiv State University of Food Technology and Trade 333, Klochkovskaya St., Kharkiv, Ukrain, 61051, This email address is being protected from spambots. You need JavaScript enabled to view it. Sorokopudov Vladimir Nikolaevich, Doctor of Agricultural Science, Professor Belgorod State Research University 85, Pobedy St., Belgorod, 308015, This email address is being protected from spambots. You need JavaScript enabled to view it. Myachikova Nina Ivanovna, Candidate of Technical Science, Docent Belgorod State Research University 85, Pobedy St., Belgorod, 308015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Simple quality control from STABLE MICRO SYSTEMS
TECHNICS AND ENGINEERING
Drevin V.E., Shipaeva T.A., Komarova V.I.Technological Basics of Getting Citric Acid
| Tags: citric acid, molasses, preservative, stabilizer, activated charcoal, calcium citrate, fermentation. Summaries: Currently bulk citric acid produced by certain strains of mold fungus Aspergillus niger. Many organic matter fermented mikromicetami may be converted into citric acid, but the maximum output is obtained in the biosynthesis of sucrose or fructose. Citric acid is produced by fermentation of sugars citrate beet and cane molasses using a culture of Aspergillus niger. Output of a citric acid at its use - the greatest. Authors: Drevin Valeriy Evgenyevich, Candidate of Chamical Science, Docent, Shipaeva Tatyana Alexandrovna, Candidate of Chamical Science, Docent, Komarova Valeriya Ivanovna, Candidate of Biological Science, Docent Volgograd State Agrarian University, 26, Universitetskiy Pr., Volgograd, 400002, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dzharullaev D.S., Yaralieva Z.A.New Production Technology of Fruit Cryopowders
| Tags: fruits; cryopowders; EMF microwave; solar drying; cryocrushing; inactivation of enzymes. Summaries: This article is devoted to the new production technology of cryopowders from fruits with use of innovative technological processes. For receiving cryopowders were used processing by microwave energy with a frequency of 2400±50 MHz, 300-450 W within 2,0-2,5 minutes and the subsequent drying in solar drying installation. When carrying out experiments, optimum modes of processing of fruit raw materials were chosen. Authors: Dzharullaev Dzharulla Saidovich, Doctor of Technical Science, Professor, Yaralieva Z.A. Dagestan State Technical University 70, Prospekt Shamilya, Makhachkala, Dagestan, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krikun A.A., Baranov B.A.Improving the Method of Soups Production
| Tags: food products, soups, frozen, ready-to-eat. Summaries: The article is devoted to improvement of the production of ready to eat frozen russian soups after a short warm-up. The article briefly describes the known methods for production soups, their main weaknesses and provides a method of production, appropriate for a wide variety of soups, characterized by a high nutritional value, long shelf life with a constantly high level of quality, preserving the organoleptic characteristics of freshly prepared soups and ready to eat within 2-3 minutes cooking with microwave ovens or cookers. Authors: Krikun Alexey Alexandrovich, Graduate Student, Barranov Boris Alexandrovich, Doctor of Technical Science, Professor Russian Economic University named after G.V. Plekhanov 36, Stremyanniy Per., Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Koptelova E.K., Lukin N.D.Prospective Developments in Technologies of Modified Starches
| Tags: modified starch; technology; oxidation; bioconversion; researches. Summaries: Main trends of researches on four groups of modified starches for certain consumers of food and technical purpose carried out in All-Russia Research Institute for Starch Products are stated in this article. Authors: Koptelova Evgeniya Kuzminichna, Candidate of Technical Science, Lukin Nikolay Dmitrievich, Doctor of Technical Science Research Institute of Starch Products, 11, Nekrasov St., Korenevo, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Penzina O.V., Pasko O.V.Production Technology of Cottage Cheese Bioproducts with Wheat Bran
| Tags: cottage cheese bioproduct; pro-biotic properties; fermentation; proteinaceous and vegetable basis; technology of AT-cottage cheese. Summaries: Researches of process of a fermentation proteinaceous and vegetable basis of a product, studying of organoleptic indicators of a basis are made. Results of researches testify that use of a wheat bran in number of 1 %, results in activity and viability of pro-biotic cultures of microorganisms, and also the most pleasant organoleptic indicators. Along with a combination of raw materials of a vegetable and animal origin, now great scientific interest is represented by technology of AT-cottage cheese. Authors: Penzina Oksana Valeryevna, Pasko Olga Vladimirovna, Doctor of Technical Science, Professor Omsk State Agrarian University named after P.A. Stolypin 2, Institutskaya Plochad, Omsk, 644008, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Vasilyev A.M., Machikhin S.A., Abramov E.V., Volkov A.S., Kirakosyan D.V.The Influence of Kinematics and Shape of the Working Surface at the Separation of the Grain
| Tags: kinematic parameters; riffles; sinus mechanism. Summaries: In the present article programming the influence of kinematic parameters such as amplitude and frequency at vibroseparation grain mixture. Measured dependences of the efficiency vibroseparation on the amplitude and frequency of vibration of the working body. Also proposed principal decision of mechanism to allow the most efficient use, obtained in the course of research results. Authors: Vassiliev Aleksandr Mihaylovich, Candidate of Technical Science, Docent, Machikhin Sergey Alexandrovich, Doctor of Technical Science, Professor, Abramov Eduard Vladimirovich, Candidate of Technical Science, Docent, Volkov Aleksandr Sergeevich, Assistant, Kirakosyan Dmitriy Valeryevich, Assistant Moscow State University of Food Production 11, Volokolamskoye Sh., Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Malchenko P. Omega-3 Fatty Acids, Produced by the Denomega Company
Bobchenko V.I., Pavlova G.P., Tekutyeva L.A., Son O.M., Fishchenko E.S., Petehina Y.K.Fermente Ice Cream with Turmeric
| Tags: dairy base; turmeric; ice cream, quality. Summaries: Scientific research compatibility milk base ice cream with turmeric and the possibility of its use in the manufacture of ice cream to meet the requirements of consumers for healthy nutrition and preventative Authors: Bobchenko Viktoriya Ivanovna, Docent, Pavlova Zhanna Petrovna, Candidate of Technical Science, Professor, Tekutyeva Lyudmila Alexandrovna, Candidate of Technical Science, Docent, Son Oksana Mihaylovna, Candidate of Technical Science, Fishchenko Evgeniya Sergeevna, Candidate of Technical Science, Docent, Pentehina Yuliya Konstantinovna Far Eastern Federal University, School of Economics and Management Corps G, Russian Island, Vladivostok, 690055, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kozhura A.G., Kravchenko S.N., Popov A.I.Serum Extracts of Berry Raw Material in Production of Instant Products
| Tags: berry extracts; instant products; antioxidants; whey. Summaries: Expediency of application of extracts from berry raw materials in production of the instant products possessing high consumer properties is shown. Qualitative characteristics of berry extracts and instant products on their basis are studied. Authors: Kozhura Anatoly Gennadyevich, Graduate Student, Kravchenko Sergey Nikolaevich, Doctor of Technical Science, Docent Kemerovo Technological Institute of Food Industry, 47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. Popov Anatoliy Ivanovich, Doctor of Pharmaceutical Science, Professor Kemerovo State Institute of Agriculture, 5, Markovtseva St., Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sadovoy V.V., Shchedrina T.V., Shlykov S.N., Trubina I.A., Selimov M.A.Antioxidant Food Additive of the Red Grapes Berry Peel
| Tags: grape berry peel; antioxidants; flavonoids; extraction; food additive. Summaries: Investigated the chemical composition and molecular properties of the berry skins of red grapes. Based on these results, developed a technology of antioxidant food additive, which consists in removing the polar solvent tartaric acids and sugars, followed by separation of the solution and drying the treated berries peel. The chemical composition, functional and technological properties and performance safety and security of the food antioxidant supplements are studied. Authors: Sadovoy Vladimir Vsevolodovich, Doctor of Technical Science, Docent, Shchedrina Tatyana Victorovna, Candidate of Technical Science, Docent North-Caucasian Federal University, 56 "À", Ukrainskaya St., Pyatigorsk, This email address is being protected from spambots. You need JavaScript enabled to view it. Shlykov Sergey Nikolaevich, Candidate of Technical Science, Trubina Irina Alexandrovna, Candidate of Technical Science Stavropol State Agrarian University 12, Zootechnicheskiy Pereulokã, Stavropol, 355000, This email address is being protected from spambots. You need JavaScript enabled to view it. Salimov Magomed Aslanovich, Candidate of Technical Science Ministry of Economic Development of Stavropol Krai |
NUTRITION AND HEALTH
Ponomarev A.N., Melnikova E.I., Bogdanova E.V., Bolgova E.V. Synbiotic Drink with Scorzonera Extract
| Tags: scorzonera extract; heat-treated yoghurt drink; probiotics; prebiotics. Summaries: The new food composition, developed and patented by us, had used for enrichment of yogurt drinks. It will permit to replace the sucrose and water in compounding completely. Yogurt drink is developed according to the scheme providing application of serially let out equipment. Its realization will permit to enlarge the assortment of sour-milk drinks, most to use of components of raw materials and to receive the product of the raised nutrition value. Authors: Ponomarev Arkadiy Nikolaevich, Doctor of Technical Science, Professor, Melnikova Elena Ivanovna, Doctor of Technical Science, Professor, Bogdanova Ekaterina Viktorovna, Candidate of Technical Science, Bolgova Elena Vladimirovna Voronezh State University of Engineering Technologies 19, Prospekt Revolyutsii, Voronezh, 394036; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Glotova I.A., Galochkina N.A., Kurchaeva E.E. Selenium-Deficient Condition of the Population and Methods of Alimentary Correction
| Tags: selenium; dairy products; collagen; immobilization; selenscontain additives; sprouting. Summaries: Medicobiological aspects of problems of seleniumdeficient conditions of the population have been analysed. The selenium characteristic as an antioxidant of indirect action is given. Distinctions in physiologically reasonable norms of consumption of selenium are compared by various physiological groups: women, men, pregnant and breastfeeding women. Monitoring of alimentary security of pregnant women (town Yelets, the Lipetsk region) has been carried out. Insufficient competence of questions of compatibility of vitamins, biological role of selenium in regulation of the vital functions of an organism was established. Authors: Glotova Irina Anatolyevna, Doctor of Technical Science, Professor, Galochkina Nadezhda Alekseevna, Kurchaeva Elena Evgenyevna, Candidate of Technical Science, Docent Voronezh State Agrarian University named after Emperor Peter I 1, Michurina St., Voronezh, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
CONGRATULATION UPON A JUBILEE
Success is never easy
EVENTS AND FACTS
Deep Grain Processing for the Production of Starch, its Modifications and Sugary Products
In Anticipation of the Second All-Russian Congress of the Rural Cooperators
International Exhibition "Agroprodmash 2013"
Citrus Crops Market
Finland - Business Opportunities in Russia
Opened a New Factory of "Nestle"
Social Report "Nestle Russia"
The Success of the Russian Stage of the Project European Flavors
I Open Championship "Kremalote" on the Culinary and Pastry Arts
List of Articles Published in the Journal "Food Industry" in 2013