Food processing Industry №11/2011
Results of work of the enterprises food and process industry of Russia for January - August, 2011
INNOVATIVE NUTRITION
Mayurnikova L.A., Makovskaya I.S., Novoselov S.V.Methodical basis for foods developing and market promotion in an innovative environment
| Tags: nutrition sphere; staffs of innovative sphere; novation; innovation; innovative activity. Summaries: Methodological bases of designing, manufacture and promotion on the market of foodstuff in the conditions of innovative activity which are approved on novative foodstuff – the syrup of «Kalinovyj» and reflect development of innovative activity of the organizations and the enterprises in system «science and education – manufacture – the market» are presented. |
Rozhdestvenskaya L.N., Bychkova E.S.Identifying social and economic efficiency of innovative products implementation
| Tags: innovation; functional food; sauces. efficiency. Summaries: In article approaches to determine the effectiveness of innovative products of a functional purpose are generated. Shows descriptive content of each effect and the expected results from introduction of such innovations. |
Tamkovich S.K., Stepanischeva N.M., Posokina N.E., Lyalina O.Yu. New drinks containing functional ingredients
Kolesnikova N.V., Danilov M.B., Startseva A.A., Dashieva L.B.Using collagen emulsion in the course of chopped convenience food production
| Tags: collagen-containing protein and fat emulsion; technological properties; formulation; chopped convenience food. Summaries: The effect of protein-fat emulsion on the functional properties of the meat processing of poultry and qualitative characteristics of the finished product. Revealed that the use of multicomponent collagen emulsions in the production of chopped semi products of poultry. |
Tabakaeva O.V., Makarova E.S., Smertina E.S.Vista for developing functional mayonnaise products today
| Tags: development; functional mayonnaise products; ingredients modelling. Summaries: Perspective directions of creation of functional mayonnaise production by modelling and transformations of fatty both water phases emulsion and enrichments by their biologically active substances are described. The general scheme and conceptual model of creation of functional mayonnaise production is offered, scientific principles are formulated. |
Demidova T.I., Gorbachev M.G.Protein and polysaccharide complexes for specialized foods
| Tags: protein polysugar combination; pectincontent product; combination pectincontent extract; functional and special provision. Summaries: The basic directions of application develope РРС in the food-processing industry and medicine are considered in the presented work. The designing methodology РРС with the set properties according to medical and biologic requirements is presented. |
Ulchibekova N.A., Mukailov M.D.Machine simulation of berry mixes optimized as essential amino acids source
| Tags: strawberry; biological value; vegetable squirrels; modeling; amino acid; mixture. Summaries: The authors of the algorithm of calculation of optimal compositions of multicomponent mixtures of frozen and fresh berries with a view to obtain the product that is optimized for the amino acid composition and the closest to the ideal protein. |
Lakhmotkina G.N.Lupine dietary fibers as ingredient of functional nutrition foods
| Tags: narrow-leaf lupine; dietary fibers; hull; amino acids content; cellulose; lignin; technical regulation. Summaries: The experimental samples of dietary fibers of narrow-leaf lupine of VNII lupine selection were obtained using the ferment method with the help of patented multi-enzyme composition and concords with the demands of the product safety. |
Dracheva L.V., Zaytsev N.K., Zharikova O.A.Herbal tea antioxidant activity
| Tags: antioxidant activity; elite tea; multi-component tea; coulometric analysis; healthy food. Summaries: Various sorts of TESS tea were put to coulometric analysis to check for the antioxidant properties. For this purpose we chose multi-component mixes based on black and green tea, as well as herbal and fruit kinds of tea. Both the basic product and the natural components added to it contain bioflavonoids making these teas another member of the healthy food family. |
Melnikova E.I., Niftaliev S.I., Fisenko M.O., Bogdanova E.V.Sweetening agents for creating new foods
| Tags: cottage cheese whey; the modified forms; natural antioxidants; ampero-metric detector; additives-sweeteners. Summaries: Extracting methods of physiologically valuable components of stevia and yakon by nonprotein cottage cheese whey were developed and patented. |
Pervushin V.V., Bakumenko O.E.Cereal bars for athletes
| Tags: cereal bars; snacks; production; sport nutrition; vitamins. Summaries: In this article we will look raw components that can be used as a basis, as well as production technology of grain bar with a given chemical composition. The aim of the study was to develop a recipe and production technology of grain bar with a given chemical composition. |
ECONOMICS AND MANAGEMENT
Alekseycheva E.Yu., Magomedov M.D., Stroev V.V.Increasing development efficiency of food industry enterprises
| Tags: food industry; enterprise development efficiency; industries; rating; development dynamics. Summaries: The article describes the basic approaches to a definition of categories «production efficiency» and «efficiency of development». The basic tendencies of manufacturing of food products in the Russian Federation in modern conditions are described. Problems of food industry are analyzed and directions of increase of efficiency of development are offered. |
ENGINEERING AND TECHNOLOGY
Lukin N.D.The 200th anniversary of the discovery of catalytic starch conversion
| Tags: starch; hydrolysis; catalysis reaction; sugar; glucose. Summaries: The article is devoted to 200 years anniversary since significant discovery of catalytic reaction of starch conversion into sugar (glucose) under action of dissolved acids. There is a data about scientific and practical activities of author of this discovery – Constantin Sigismund Kirchhoff, Russian chemist, academician of Russian Academy of Sciences. |
Andreev N.R., Holmyansky Yu.A., Karpenko T.R.Power-saving hydrocyclone unit used in potato starch production
| Tags: hydrocyclone unit; microcyclone; multi-cyclone; pulped potato; starch. Summaries: Under the multi-cyclonic devices research data, these devices may perform as requested with better economic output without any structural changes affecting the size of microcyclones or the wire routing. |
RAW MATERIALS AND ADDITIVES
Heavy responsibility imposed on the manufacturers guarantees the best quality of products. Comments left on interview with Guennady Onischenko, head of the russian consumers' union
Barysheva O.S. Using technical oils in food production is a crime
| Tags: food security, vegetable oils, palm oil, food and technical fats. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A.Risk management at food production enterprises
| Tags: food companies, risk-management, risk management, food, elimination of non-compliance. |
PACKING AND LOGISTICS
Client-oriented, technology-oriented and decision-makers-in-charge - oriented approach
Modern labeling of food products
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
CONGRATULATION UPON A JUBILEE
Vyacheslav Butkovsky celebrates his 75th anniversary
EVENTS AND FACTS
Food production hygiene
EurAsia, Russia' first national culinary congress
Trade secrets: how to produce safe baby food
Meat congress
Grand label-2011
6th Moscow science festival
Making your morning real good, a breakfast at McDonald's
A meeting of the National food exporters union
Conference held at the North-Caucasus regional research institute for horticulture and viticulture
Important issues are discussed