Food processing Industry №8/2011
Results of work of the enterprises food and process industry of Russia for January - May, 2011
FUNCTIONAL FOODSTUFF
Prokusheva Е.А.Modern of the requirement to quantitative and qualitative structure of foodstuff
| Tags: food substances; biological value; irreplaceable amino acids; nonsaturated fat acids; food fibres. Summaries: According to the concept of the balanced food, for normal ability to live of the person it is necessary not only receipt in an organism of such important components of food, as irreplaceable amino acids, polynonsaturated fat acids, mineral salts, vitamins, but also maintenance of certain parities between them. At the same time, according to the theory of an adequate food, a food should be not only balanced, but also adequate, i.e. containing ballast substances and to corresponding possibilities of an organism. |
Razumovskaya R.G., Tsibizova М.Е., Kilmaev А.А.Methodological principles of designing of functional foodstuff
| Tags: functional foodstuff; amino acids; squirrels; pasta; biological value. Summaries: The purpose of work is development of methodological principles of creation of the balanced food stuffs with the given functional properties and their approbation. The most real way of development of such products - use in their compound of raw material of a vegetative and animal origin, raw material with a high mass fraction of thin fat acids, food fibers, vitamins, macro - and microelements and other biological-active substances with the account not only their quantities, but also their influence on organoleptical, physic-chemical, microbiological and toxicological parameters of products quality, changes of properties during storage and realizations. Approbation of methodological principles of creation of new food stuffs is carried out by development of a compounding of pasta products with the raised biological value. The recommended quantity offish hydrolizate in structure of pasta products makes 10-11 %. |
Makarova N.V., Borbinova V.P.Creation of new foodstuff with directed antioxidant action
| Tags: smoothie; profiteroles; bread; nectar; a fruit mix; flavonoids; ?-carotin; the antiradical activity. Summaries: In article results are presented of an experimental research of a chemical compound (the maintenance of phenolic substances, flavonoids, b-carotin) and anyioxidant activity (on methods DPPH and FRAP) for the developed compoundings of two kinds smoothie, two kinds of profiteroles and 4 objects of comparison: a fruit mix the Strawberry-apple "Rich", nectar a pumpkin-apple of "Spelenok", bread "Capital", bread "Anniversary". |
Demidova Т.I., Bakaev М.М.Technology of the combined food concentrates of a functional purpose
| Tags: pectin's substances; a table beet; extraction; an apple residue; a pulp. Summaries: The objective of this work is to obtain a combined powdered pectin concentrates (KPSK) with high content of soluble low-and high etherifying pectin, by enhancing the efficiency of their extraction. Beet pulp and apple pulp, obtained after pressing the juice, were selected аs pectin raw materials. We used the best-known, high-yielding varieties of table beet Bordeaux 237, Bordeaux 7756, Pablo F1, Wodan F1, Cylinder 917, Boltardi 880. |
Polozhentseva Е.I., Platonova О.V.The comparative analysis of quality of sprouts of wheat as functional foodstuff
| Tags: seeds; sprouts; activation; enzymes; vitamins; sugar. Summaries: Special place among functional foodstuff occupy the sprouted seeds of plants of various cultures: buckwheats, pumpkins, sunflower, a sesame, peas, a string bean, a soya, flax. Wheat sprouts are most known and applied in a food. It is an active live product with high consumer properties. Application of sprouts of wheat in porridges, salads, with sour-milk products has no contra-indications and they are recommended to be used to people at any age. |
Katserikova N.V., Lipatova J.S.New functional gerodietary products on the basis of cottage cheese with a sesame
| Tags: cottage cheese; a sesame; functional gerodietetic products; perogies. Summaries: Scientifically well-founded compoundings and technologies functional gerodietetic products on the basis of cottage cheese with a sesame - cottage cheese weight and perogies are developed. |
Dydykin А.S., Ustinova А.V., Derevitskaya О.К., Aslanova М.А., Volovik Е.L. Functional meat-vegetative products with use of the enriched vegetables
| Tags: functional meat-vegetative products; the enriched vegetables; a gerodietary food; biocontainers; microcells. Summaries: Are developed meat-vegetative functional products for a gerodietary food with use of the vegetables enriched with copper, zinc and iron in the organic form. For enrichment by the specified microcells the technology of cultivation of vegetables in the biocontainers, which structure has all spectrum of necessary nutrients is used. |
Kim I.N., Bondar N.V.Analogs of cottage cheese with use of milts of food
| Tags: analogs; technology; cottage cheese; milts of food fishes. Summaries: The final product in comparison with traditional cottage cheese has been more balanced under the maintenance of proteins, lipids and mineral substances, has comprehensible organoleptic characteristics and the low microbiological indicators during all standard storage period. |
Doronin А.F., Soboleva N.P., Pahomova Т.А.The combined drinks on a soya basis
| Tags: the combined drinks; a soya; a soya drink; a composit mix. Summaries: The developed combined drinks on the soya basis, possessing pleasant taste, the pleasant aroma, the homogeneous consistence, the sated color. |
Akindele Adenike Kehinde, Piskunova N.A., Vorobeva N.N., Dikareva J.M., Alekseenko E.V., Traubenberg S.E.Reception candied production from a pumpkin
| Tags: pumpkin; sea-buckthorn berries; candying; food value of products; physiologically functional components. Summaries: The results of introduction in candying technology of a pumpkin an additional component - a concentrate of enzymatic sea-buckthorn berries hydrolysate (CESBH) - for improvement of quality and nutritional value of finished products are resulted in article. Partial replacement of sugar syrup for CESBH allows to improve organoleptic characteristics and biochemical structure of finished products. |
Salohina O.E.Mycelium with the selenium contents - biologically active albuminous food additive
| Tags: serno-yellow tinder fungus; the biomass containing cелен; a mycelium; efficiency; aminoacid structure; a food additive. Summaries: There were conducted mushroom strain Laetiporus sulphureus MZ - 22 productivity researches, which had been isolated from its fruiting body in 1996 in Tyva Republic (collection number BKM-F-4276D). As a nutrient was used selenium-containing medium by the liquid-phase cultivation and the growth characteristic estimation made by the solid phase cultivation. Selenium - containing mycelium strain was received. There was selected optimal selenium concentration in the 15 mg/l medium. |
New functional components in manufacture of foodstuff
Manufacture of organic food
Bioorganic products for baby food
| Tags: bioorganic products; organic production; baby food. |
ECONOMY AND MANAGEMENT
Pasjukova N.G., Kukushkin A.S.The analysis of a consumer's basket of foodstuff
| Tags: foodstuff; a consumer's basket; biological value of products; a living. Summaries: Man's organism gets proteins, fats, carbohydrates and also such biologically active substances as vitamins, minerals and salt which are indispensable to its life. The demand in different food substances and energy depends on the sex, age and weight of a person, his/her region of residence and the character of labor activity. The results of the analysis of the basket of goods are shown in the article. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.М., Matison V.A.Methods of the analysis of risks in life cycle of foodstuff
| Tags: life cycle of foodstuff; methods of the analysis of risks; "a tree of malfunctions". Summaries: Using the methods stated in article, it is possible to make the analysis of risk of processes and systems in manufacture of foodstuff and to pass to a following stage - a risk estimation. |
RAW MATERIALS AND ADDITIVES
Stabilizing systems of company Hydrosol
PACKING AND LOGISTICS
Sight from within on a tendency in the world of processing and packing of foodstuff in 2011
Utkin А.О., Ananjev V.V.В Influence of ultrasonic processing of liquid fraction of polyethylene on its adhesive properties
| Tags: supersound; polymer modification; adhesion; lamination. Summaries: In this article is described results of research of the dependence between changes of polyethylene film surface structure and rate of supersonic treatment of polyethylene blend during extrusion. Moreover, it was detected the influence of the these changes to adhesion improvement of polymer material (in case of it's film). So, theoretically (based on the theories of adhesion) and practically (based on the experiments, which were made) it was confirmed, that adhesion improvement is depended of supersonic treatment of polymer blend during extrusion. |
WE CONGRATULATE ON AN ANNIVERSARY
To Vladimir Dmitrievich Haritonov - 70 years!
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND THE FACTS.
Partnership of the power, business, science and education - the base of food safety of Russia
Exhibition "Rosupak-2011"
Analytics of Ekspo-2011
III International scientifically-practical conference "Management of trade: the theory, practice, innovations"
Biomass and its industrial processing
The orange was got!
For the future big crops.