Food processing Industry №5/2011
Results of work of the enterprises food and process industry of Russia for January - February, 2011
A HEALTHY FOOD - A HEALTHY WAY OF LIFE
Konovalov K.L.Tradition in a food and the present
| Tags: a food; traditions; national food; meat; grain; target groups of consumers. Summaries: The history of a food of people since ancient times is considered. Features of a food of various groups of consumers depending on national and religious traditions, and also from a state of health are resulted. |
Rebezov M.V., Naumova N.L., Hajrullin M.F., Alhamova G.K., Lukin A.A.Studying of the relation of consumers to the enriched foodstuff
| Tags: foodstuff; enriching additives; consumers; sociological poll; respondents. Summaries: Investigate the attitude of the inhabitants of Chelyabinsk to fortified foods. Population informed of fortified foods is not enough. People prefer to buy foods fortified with vitamins, iodine, iron. Promising sources of information to enrich foods lectures are conducted in organized groups, as well as special columns in the media. |
Majurnikova L.A., Davydenko N.I., Novoselov S.V.Analysis of new settlers of innovative development of sphere of a food
| Tags: sphere of food; deficiency of micronutrients; factors; innovative development; formation. Summaries: In this article the existing factors forming deficiency of micronutrients are shown, and the hypothesis about existence of the additional and equivalent factor - infringement of law of a cycle of innovative development is put forward and confirmed. In a basis of researches the cognitive models are put, this allowing to generate an image of the future preventive actions for decrease in micronutrients deficiency. The role and a place of education in the sphere of a healthy food in forming of innovative culture are shown. |
Pryanishnikov V.V. Food cellulose in innovative technologies of meat products
| Tags: meat products; a food cellulose; ballast substances; preparations of "Vitatsel". Summaries: Physical and chemical properties and rational ways of application of preparations of "Vitatsel" for expansion of assortment of meat products functional and general purpose are studied. |
Zaytseva L.V.Use of enzyme interesterification for updating of oils
| Tags: vegetable oils; enzyme interesterification; fat acids; trigly-cerides; enzymes Summaries: Advantages of application of enzyme interesterification as a method of updating of vegetable oils are resulted. Enzyme interesterification - the best alternative in the light of last tendency of decrease in use of chemical processes by manufacture of foodstuff. |
Artjuhova S.I., Smirnova N.A.Dairy whey for manufacture of a kumis product
| Tags: dairy whey; kumis product; the Bulgarian stick; an acidophile stick; yeast. Summaries: Studies were carried out on selection for the production of whey kumis product. New kumis product using whey will expand the range of functional dairy products, and improve structure of a food and health Omsk and the Omsk region. |
Joe Smjuing Fruit in the summer and in the winter! or fruit doesn't happen much
Products for health: focus on success
Kisliakova S. We create, knowing are there will be our children!
Soft drinks and health
And again about non-polluting products
A food and health - business state
A SPORTS FOOD
Edelev D.A., Kantere V.M., Matison V.A.Complex safety and qualities of production of a sports food
| Tags: a sports food; safety and quality of production; the international standard; technical regulations. Summaries: In MGUPP in 2010 the "Concept of a sports food in the Russian Federation is developed". For the purpose of realization of the given concept the complex system of safety and quality of a sports food which is provided with functioning of some subsystems is created. |
Andreev N.R., Hvorova L.S., Fonin V.S.A new product for sportsmen - glucose-vitamin fondant
| Tags: glucose fondant; biolo-gically active substances; functional properties; a highly nourishing product. Summaries: In all-union scientific research institute of starch products the new product - glucose fondant with functional properties is developed. The product compounding contains glucose and polysaccharides, fruit-berry juice, extracts of herbs, vitamins. Presence of biologically active substances in fondant from natural sources of raw materials promotes not only to saturation of an organism by energy, but also strengthening of protective functions of an organism and the prevention of diseases at children and adults. |
PUBLIC CATERING
Kutsakova V.E., Kremenevsky M.I., Kazakov D.S., Shkotova T.V.Kinetics of freezing of dough semi-finished products with various stuffing
| Tags: freezing; multilayered; foods; frozen; chilled; layers. Summaries: Described kinetics of the freezing process of multilayered food products, including the thickness of layers from different sides of the product is different, and the central layer to a temperature of -18 ° C can be as frozen and chilled. The calculated ratio for calculating the freezing time in both cases. |
CONGRATULATION UPON A JUBILEE!
I BEND all-union scientific research institute of food biotechnology - 80 years
All-union scientific research institute food aroma-agents, acids and dyes of Rosselhozakademii - 50 years To the St.-Petersburg state university of low-temperature and food technologies - 80 years
To the union of Manufacturers of Food Components - 10 years
Parade of ingredients
Petrov D.Y. Current state of legislative base on regulation of food components in the Russian Federation
Smirnov E.V.Aroma-agents: history and the present
| Tags: flavour; flavouring substance; flavouring preparation; natural flavouring. Summaries: The modern market is characterized by constant expansion of assortment of aroma-agents. According to projects of technical regulations of the countries of the Customs union, the division of aroma-agents on identical natural and artificial, as well as in the EU countries, will be abolished. |
"Food components, additives and spices" - now in March
NEW TECHNOLOGIES IN FORMATION
Edelev D.A., Lutsenko L.M.Moscow state university of food manufactures as an study-scientifically-innovative complex in a modern information society of Russia
| Tags: information society; an study-scientifically-innovative complex; formation; food branch; innovative technologies. Summaries: New educational technologies are necessary for maintenance of conformity of educational technologies for problems of modernization of the country and requirements of an information society. |
RAW MATERIALS AND ADDITIVES
All begins with idea!
Maltsevskaja N.V., Tuljakova T.V. Food value of a biomass of phototrophs, grown up in artificial systems
| Tags: biomass; phototroph; food value; safety; artificial systems; pulse illumination. Summaries: During the work it is established that use of pulse illumination in artificial systems of cultivation macro- and microorganisms doesn't influence food value of phototrophs as s foodstuff. |
PACKING AND LOGISTICS
Legonkova O.A., Fedotova M.S., Selitskaya O.V., Aleksandrova A.V.Biorecycling of a large-capacity packing material
| Tags: biorecycling; a large-capacity packing material; high pressure polyethylene; microorganisms; a mycelium. Summaries: As a result of the spent researches identity of depth of processes of biodamages of substrata of the chemical origin based both on direct of metabolistic activity of microorganisms, and on allocation of ability to live products is found out by them. |
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND THE FACTS
Competition on competition of a medal of V.M. Gorbatov
Conference "the Market of sugar of the CIS 2011: realities and prospects"
In МГУТУ the bust to V.G. Razumovsky is opened
Meeting in the Central house of scientists