Food processing Industry №6/2011
Results of work of the enterprises of the food-processing industry of Russia for January - March, 2011
INNOVATIONS - THE DOMESTIC PRODUCTION
Seryogin S.N.Modern of the form of the organization and creation of innovative production on the basis of technological platforms
| Tags: innovative production; technological platforms; the European Union; a science and technology; organization forms. Summaries: Article is devoted to new forms of the organization and creation of innovative production, such as the European Technological Platforms, operating in the European Union, the technological platforms created in Russia, in particular, a technological platform "Chemistry, biotechnology, agriculture and food". |
Savvateeva L.J., Presnyakova O.P.Specialized foodstuff antioxidant actions
| Tags: adaptogenes of plant and animal origin; antioxidant properties; anticancer properties, holothuria. Summaries: The paper analyzes the research works of the researchers of the research school "Adaptive Foodstuffs" on innovation activities. |
Ponomarev E.E., Mamtsev A.N., Ponomareva L.F., Kozlov V.N. Technology of manufacturing and complex foodstuff estimation of quality BUD "Iodhitozan"
| Tags: endemic craw; preventive maintenance of iodine-deficit diseases; quality indicators; iodine-containing biologically active additives. Summaries: The paper presents materials on the important issues of group and mass prevention of iodine deficiency disorders. The authors of the technology of industrial production of an innovative product - a dietary supplement "Yodhitozan". As stabilizers of unstable forms of iodine offered chitosan and HM-B gellan gum, which are biocompatible and biodegradable polymers of natural origin. |
Sorokopudov V. N., Mjachikova N.I., Gavrjushenko E.N., Kartushinsky V.A., Sazonov С.А.Isostatic pressing as an alternative way of increase in periods of storage of foodstuff of a phytogenesis
| Tags: phytogenesis foodstuff; isostatic pressing; periods of storage; a food allowance Summaries: Non-thermal way of pasteurization of foodstuff by means of ultrahigh pressure - ecologically safe technology possessing a number of essential advantages before traditional technologies. |
Kaspransky P.Р., Gernet M.V., Ilyin V. K.Questions of working out of the production technology of kvass in the conditions of space flight
| Tags: fermentation, yeast, kvass, ionic silver, spaceflight. Summaries: The fermentation of the kvass wort has been studied with water containing ionic silver in a concentration of 0.5 mg/l, wich is used for preservation of water for manned spaceflight. Shown that the fermentation kvass prepared using identical onboard water, did not differ on the organoleptic quality, but characterized by lower concentration of yeast than kvass prepared in filtered water from a central source of supply. |
The modern pump equipment in technological lines and engineering systems of cheese-making enterprises
We dreamed of such technics
PACKING AND LOGISTICS
Belova M. S, Legonkova O.A.Problems of recycling of packing materials in Russia and abroad
| Tags: packing materials; recycling; a firm household waste; bio-decomposed materials; marks. Summaries: In connection with accruing problems of recycling of packing materials more and more actual there are problems of a reuse, restoration and recycling of a polymeric waste. |
Juice and nectars in packing of "Tetra Pak" with multidesign
Shalaeva A.V., Fedotova O.B.Modified polyethylene film for storage of a cottage cheese product
| Tags: packing; polymeric films; antimicrobic properties; shelf life; cottage cheese product. Summaries: Experimental data about change of properties of a cottage cheese product in the course of storage and influence on it of the antimicrobic polyethylene film modified by an extract of a birch bark are discussed in article. Stabilization of investigated quality indicators during a period of storage in comparison with the control sample is marked. |
Trunov V.A.Packing and the equipment for packing and packing of juice
| Tags: the equipment; packing; juice; semi-fixed container; aseptic pouring. Summaries: Advantages of aseptic cardboard packing, including firm "Tetra-Pak" to packing of juice and wines are considered. The line structure of pre-packing and packing of juice and wines in packing of "Tetra-Brik of Asepsises" by capacity of 1000 ml is recommended. |
Universal label engine
New design of packing
"Silver age" of Russian candy wrapper
Hmelevsky G.K. Results of an exhibition "Rosupak-2010"
Depot WPF has packed "Shebekinsky" groats
An ergonomic cover from Tetra Pak
PUBLIC CATERING
Vasneva I.K., Bakumenko O.E.Working out of technology of an albuminous drink for studying youth
| Tags: students; a food; the vegetative protein; lentil; antistressful components; an albuminous drink. Summaries: In this article the special attention is given to the problems of nutrition and health of students. The article tells us about proteins, its basic functions in the body of people are resulted. The technology of reception of protein drink with anti stress effect for students in laboratory conditions is described, the diagram of reception is given. The use of lentils and whey as sources of proteins are therefore to recommend. |
Vorobeva O. V. "the Blockade dish" with bitter taste
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M, Matison V.A.Risk management in manufacture of foodstuff
| Tags: manufacture of foodstuff; risk management; identification; the analysis; the documentation. Summaries: The International standard ISO 31000-2009 "risk Management is considered. Principles and guidelines"; ten principles of management of risks, the block diagram of process of management of risks at the food enterprise are resulted. |
RAW MATERIALS AND ADDITIVES
Zelensky V.E.Branch of components: results of decade (results and grocery trends)
| Tags: food ingredients industry, food additives, food concentrates, quality. Summaries: Results of industry development are presented. Base aspects of maintenance of quality of production are considered. Consumer demand tendencies on some basic groups of branch components are presented. The key group of surveyed ingredients: flavors, colorants, sweeteners, taste enhancers, food concentrates at al. |
Kanochkina M.S.Survival rate of yeast in solid-phase cultures
| Tags: functional products; ferments; nutrient-bio-proof-readers; solid-phase cultivation; survival rate of microorganisms. Summaries: In this article the data of interaction of yeast and lactic acid bacteria in complex cultures containing solid phase vegetable substrates is presented. Drying of complex leavens at temperature from 30°C to 40°C is well reacted by yeast cells (safety about 90 %) and is more injured for lactic acid bacteria cells (survival rate is about 15 % of cells), the temperature 50 °C leads to almost full destruction of cells in complex cultures.. Survival rate of yeast cells in the conditions of freezing at temperature -18 °C is about 75 % and consist in 108-109 of yeast cells. |
Zaitseva L.V.Enzyme and chemical interesterification: the comparative analysis
| Tags: fat acids; transisomers; enzyme interesterification; vegetable oils; updatings of oils. Summaries: Enzyme interesterification has advantages before other alternative methods of reception of the fats which are not containing transisomers of nonsaturated fat acids, both from the point of view of improvement of their technological properties, and from the point of view of increase of their comprehensibility. |
NUTRITION AND HEALTH
Majurnikova L.A., Ashirova N.N.Tseliakija. Problems and decisions
| Tags: celiac disease; gluten-free diet; specialty products; gluten-free culinary products; heat treatment. Summaries: The review about problems of nutrition of patients with celiac disease is presented. Formulation of culinary products based on meat from poultry with added gluten-free plant ingredients (buckwheat, corn or linen flour) are offered. New gluten-free culinary products may be recommended in the preschool and school feeding for daily use and for therapeutic and preventive nutrition. |
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Exhibition Fast Food
Power efficiency is discussed
Sport, medicine and nutrition
Prospects of development of biotechnology
Important problems of the wholesale food markets.
Calendar of exhibitions for II half-year 2011