Food processing Industry №2/2011
Results of work of the enterprises of the food and process industry of Russia for January - November, 2010
PRODUCTS FOR AN OPTIMUM FOOD
Ryazanova O.A., Pirogova O.O.Application of biologically active additives to food at correction of a food of the population
| Tags: a balanced diet; biologically active additives to food; food correction. Summaries: The article deals in theoretical aspects of using biologically active additives in feed supply of population in Russia. |
Yakovleva T.P., Filimonova E.Y.Food and biological value of fruits of sea-buckthorn berries
| Tags: Sea-buckthorn berries fruits; food and biological value; carbo-hydrates; vitamins; the carotinoids; the combined canned food. Summaries: On the basis of studying of domestic and foreign references food and biological value of fruits of sea-buckthorn berries is established from various places of its growth. |
Troyanova T.L.Use of fruits of subtropical cultures in a functional food
| Tags: subtropical cultures; Actinidia Chinese; a feijoa; a persimmon east; a functional food. Summaries: The research of fruits of Actinidia Chinese, a feijoa and a persimmon east on the containing vitamins, mineral and other biologically active substances in them is conducted. Results of the analysis allow to recommend the use of the given fruits to the persons, suffering diseases of cardiovascular system. |
Pilipenko Y.D., Filippova L.Y., Zubareva L.I., Krohaleva A.A.Special foodstuff with use of the goat milk
| Tags: special foodstuff; the goat milk; the innovative project; production technologies. Summaries: Introduction into production special foods from supplementary raw material resources products of sheep-breeding and goat-breeding will help not only to increase the volumes of production, to vary the assortment of the products, but, considering the long practice, to provide healthy nutrition first of all for children suffering from milk allergy (one of the forms of food allergy), with different forms of tuberculosis, iron-deficiency anemia and other illnesses. |
Krynitskaja A.Y., Haliullina L.D., Sysoyev M.A., Sedelnikov Y.E.Cabbage juice - a product of treatment-and-prophylactic appointment
| Tags: cabbage juice; fermen-tation; antioxidation activity; extremely high frequency electromagnetic irra-diation. Summaries: The research of the extremely high frequency electromagnetic irradiation (EHF EMI) influence on cabbage juice fermentation by sour milk bacteria Lactobacillus plantarum is carried out. It is revealed, that the process of sour milk bacteria cultivation is accompanied by the increase of juice antioxydation activity (AOA). Irradiation of inoculum by EHF EMI with frequency 61,22 GHz allows to intensify fermentation process and to increase АОА of a drink. Inoculum preparation is highly essential. Labilized culture is more sensitive to irradiation. It is possible to relate derived drink to the group of drinks of directed antioxydation and detoxication action. |
Beljakina N.E., Dydykin A.S., Ustinova A.V., Volovik E.L.Enriched Bugloss potato which has been grown up in biocontainers
| Tags: vitamins; mineral substances; the enriched potato; the biocontainer; innovative technologies. Summaries: The evaluation of food and biological value of potatoes grown under innovative technology has shown a high degree of uptake by plant roots of vitamins and minerals present in a biocontainer. |
Kalenik T.K., Semiletova E.V., Eliseyeva T.I., Shevchenko N.M.Brown alga of the Pacific shelf for manufacture of treatment-and-prophylactic products
| Tags: polysaccharides of brown sea - weeds; sodium alginate; fucoidan; laminaran; jell; structure product. Summaries: The authors summarize their studies on unique features of polysaccharides structure of brown sea - weeds Pacific Ocean. The article considers the opportunity to use brown sea - weeds Undaria pinnatifida and Costaria costata in technology of production jelly food stuffs. |
Novinjuk L.V., Kukin M.Y.Salts of lemon and dairy acids for enrichment of foodstuff by iron and magnesium
| Tags: enrichment; safety of production; citrates of ammonium-iron; a magnesium lactate; an iron lactate. Summaries: Results of researches on working out of domestic production engineering of edible salts of citric and lactic acids are presented. Citrates and lactates are safe to use for effective enrichment of foodstuff vital micronutrients - iron and magnesium. |
Vasneva I.K., Bakumenko O.E.Scientific and technological aspects of working out of an antistressful product for student's youth
| Tags: stress; students; antistress ingredients. Summaries: This article tells us about stress. It describes some factors and reasons of its origin. Also we can view the consequences of the stress among students. Special attention is spared on the question of influence of healthy nutrition. Also we can find the list of the necessary antistress ingredients, their positive influence and daily needs are recomended. Scientific and technological principles of development of functional foods for students are formulated here. |
Sorokina I.M., Doronin A.F., Demidov T.I.Prospects of use of amicrobic cultural liquids in the food-processing industry
| Tags: cultural liquid; filtrate water; probiotics; sterilization by filtering; complex fortificant. Summaries: The review of applications in various branches of a science and the prospect of using in the food industry the bacteria free cultural liquid (BFCL) are present at this paper. The aim of this research was to create the cycles of bioindustry manufacture of bacterial concentrates and bacterial preparations without waste with full use of raw materials. |
Always on a step ahead
THE MOST TASTY AND USEFUL - TO CHILDREN
Pisareva E.V., Donskova L.A.Use of vegetative powders in manufacture of canned meat of baby food
| Tags: a food of children; canned meat; vegetative powders; bio-protective properties. Summaries: The results of experimental researches on enrichment meat food products for infants are presented in the article. Apple, carrot and beet powders are suggested as the food enrichment substance, since it's bioprotective and technological characteristic is already used in the manufacture of the food products for adults. The research results of the organoleptic, physical and chemical indicators of quality, and also indicators of food value of the new canned meat are stated in the article. |
Derevitskaya O.K., Ustinova A.V., Zernova O.V. The innovative technology of the first dishes with meat
Borisenko E.V., Klimova S.A. Creation of tasty and safe products for children's audience
Sevostjanova E.M., Butkova O.L., Lotkomoeva M.M., Remneva G.A., Horosheva E.V.Estimation of possibility of application of mineral water in a food of children
| Tags: mineral water; mineral substances; physiological full value; priority indicators. Summaries: Mineral water is the most perspective for use in a meal of children of all age. Now practically there are no the requirements showed to waters, suitable for use in a meal of children. Monitoring of the children's waters submitted in the Russian market, has allowed to establish the contribution of water to a necessary daily doze of consumption of biogenic elements. |
ECONOMICS AND MANAGEMENT
Klimov D.V., Michurina F.Z.Information support of economic and administrative practice
| Tags: information support; an information resource; a paradigm; a scientific substantiation; manufacture; management. Summaries: The sequence of ideas about the role of information is considered in the work either as its use as an economical resource. The essence of the concept "the information support" is revealed: it's a capacious concept meaning the process of obtaining information in different ways and for different purposes. |
Tenkovskaja L.I., Klimov D.V., Michurina M.Z.Optimization of factors of manufacture of the enterprises of meat-and-dairy directions
| Tags: business; economic effect; meat production; оptimization; production factors; reserves. Summaries: In the course of time in Реrm region, as in manу other regions of our country, the breeding becomes аn unattractive business and it becomes more difficult to attain profits from it. The interest of the country and each region is to stimulate the growth of domestic raw materials for the meat industry and to increase the livestock industry's profits. This саn bе achieved bу identifying growth reserves of the raw meat production bу using the author's method of production factors optimization. Proposed method allows to determine the potential abilities for livestock products enterprises at the lowest cost and to improve the economic effect of the business. |
THE ASSOCIATIONS IN AGRIBUSINESS
The Russian Grain Union in 2010
TECHNOLOGIES OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A. The interna-tional experience of safety and quality of foodstuff
Hlebnikova E.V., Michurina F.Z., Klimov D.V.Information support of legal regulation of quality of production of animal industries
| Tags: quality; legal regulation; the consumer; the certificate; the declaration; foodstuff; food safety. Summaries: The problem of food products' quality regulation has been and remains actual. The current legislation wasn't solving the problem of providing people with quality food. The control of supervisory bodies has been formal and hasn't secured the customer till recently. Besides, the additional costs for the producer were created. The abolition of obligatory certification created favorable conditions for the growth of industry. Thus the consumer's interests were not taken into account properly. It's necessary to reach a compromise between the producer, the state and the customer. For achieving the stable economic development the state has to become the mediator between the producer and the consumer: to ensure profitability for business and satisfy the people's demand for quality and accessible food products. |
ENGINEERING AND TECHNOLOGY
Sergeyev S.V., Nekrutov V.G.Intensification of hashing process of low-viscous foodstuff
| Tags: mixer, vibro-stream effect, turbulent regime, rotary-inertial vibro - exciter. Summaries: Some problems of intensification of mixing processes of low viscous foods by applying some combined vibro-mechanical effects which are realized with the help of Rotary Inertial vibro-exciters are being considered in this article. This method leads to greater productivity and better quality of the produced product. |
Installation for manufacture of the ultra pasteurized dairy products of a premium-class
QUALITY AND SAFETY
The socially-state control. Intentions or a reality?
COMPLEX USAGE OF RAW MATERIALS
Petrov B. F.A flotation reagent from a fatty waste of the fish-processing enterprises
| Tags: a fatty waste; the fish-processing enterprises; low-grade fish fat; concentrates of fat acids. Summaries: The direction of rational use of concentrates of fatty acids from a fatty waste of the fish-processing enterprises and low-grade fish oils is defined. Enrichment process apatite-nephelite ores with application in quality floatation reagent of concentrates of fatty acids is investigated. The original structure a floatation mix for enrichment apatite-nephelite ores with use of the investigated concentrates of fatty acids is offered. |
PACKING AND LOGISTICS
Fedotova O.B.Development of packing materials with the use of nanotechnology
| Tags: packing materials; nanotechnologies; storage; dairy products; magnetron dispersion; aluminum. Summaries: By means of technology of magnetron dispersions the packing material is developed for canning production, including dairy, ultrahigh periods of storage. |
NEWS FROM COMPANIES
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
EVENTS AND FACTS
Kostjuchenko M.N., Chubenko N.T. Conference of young scientists and experts
Cards the letter to heads of the companies - to participants of the Russian market alcoholic and soft drinks
Exhibition Ingredients Russia 2010: it is more than area, it is more than visitors
Butkovsky V.A. Open forum for agro-business and power discussion
The international conference Graintek-2010
Science role in development resource in agricultural fish culture
The social council is created