Food processing Industry №2/2010
Results of work of the enterprises food and processing industry of Russia in January – November in 2009
ALL THE BEST – TO CHILDREN
Simonenko S.V., Antipova T.A., Manuylov B.M. Scientifically aspects in a children’s food
| Tags: baby food; branch science; the goat milk; lactoferrin; an adequate food. Summaries: It is told about last workings out of scientific research institute of children's food, the products devoted to creation for a food of children of preschool and school age. Among them hypoallergenic dairy mixes, biologically high-grade foodstuff on a basis lactoferrin, functional products on the basis of components of vegetative raw materials and many other things. |
Nikishina I.N., Simonenko S.V.Multifunctional nanopart lactoferrin
| Tags: nanotechnology; nano-structures; nanosystems; nanopart; milk; lactoferrin; immunity. Summaries: Characteristics of physiologically significant fiber lactoferrin, milk entering into a protective protein complex which is one of factors of the passive immunity transferred from mother to posterity are considered. |
Simonenko S.V., Dimitrieva S.E., Agarkova E.J.Rheology of viscous food systems on the basis of the goat milk
| Tags: food provision security; food provision market; foodstuffs consumption level. Summaries: Growing interest to the goat milk as to a raw basis of new products with high biological value, causes in more detailed studying of its technological properties. The variation modes of temperature processing and homogenization serves as the important tool of influence on systems on the basis of the goat milk and allow receiving the fermented dairy products with the set structural properties. |
Zolotin A.J., Felik S.V., Antipova T.A., Ivanov K.N.Influence of technological parameters on a structure of functional products for children of school age
| Tags: functional alimentary products; fruit and berry fillers; texture; hydrocolloids Summaries: At institute of a children's food works on creation assortment bases of functional products on a dairy basis with fruit, berry and vegetable fillers for children of school age are spent. The received results of researches allow forming a structure of developed products. |
Andreev N.R., Lukin N.D., Bykova S.T., Bakulina L.F.Product of a children’s medical and preventive food on the basis of starch and starch-products
| Tags: low-protein baby food; starch; sugary starch-products; maltodextrin; glucose; inuline. Summaries: Results of researches on creation of new products of a children's medical and preventive food on the basis of starch and starch-products are reflected: for patients phenyl ketonuria - six kinds low protein products on the basis of starch and glucose fondant with a cranberry, sea-buckthorn berries, a bilberry, a black currant, etc.; for suffering lactose insufficiency and intolerance of fibers of the cow milk - maltodextrins and low-saccharified starched treacle; for creation of the adapted products of a children's food, and also products with the raised maintenance of fiber - an carbohydrate-albuminous concentrate from a flour with low degree of splitting. |
Birjukova Z.A., Panteleeva O.G.Sterilized dairy products for a children’s food
| Tags: baby food; the sterilized dairy products; enriching additives, vitamins; lactulose. Summaries: In article results of works on creation assortment series of the sterilized dairy products of the optimized structure for a food of children of different age groups (early age from 8 months, preschool and school age) are resulted. Products are developed on the basis of the cow milk enriched scarce in a children's food micro nutrients (vitamins, micro - and macro elements, omega-3 by poly-non-saturated fat acids, lactulose). |
Filonova G. L., Kovaleva I.L., Shcherbakova V.V., Kovrizhkina S.G. Scientific aspects in technologies of health for children
| Tags: a children's organism; vegetative raw materials; technology; a concentrate polycomponental; health drinks; children's tastings. |
Ustinova A.V., Dydykin A.S., Kuznetsova T.K., Timoshenko N.V.Non-polluting meat raw materials for products of a children’s food
| Tags: organic food; meat raw materials; baby food; biological value; the national standard. Summaries: Requirements "at cultivation, feed horned cattle young growth on meat for development of products of a children's food" are considered, and also the national standard "Meat and an offal in the blocks, frozen, for manufacture of products of a children's food. Specifications" are considered. The developed standard documents will allow developing high-quality domestic meat products for a food of children. |
Ustinova A.V., Derevitskaya O.K.Tinned sausages for a food of children are more senior 1,5 years
| Tags: baby food; meat products; sausage products; conservation; the vitaminized sausages. Summaries: The developed assortment of tinned sausages for children includes "Sausages from beef", "Sausages from beef vitaminized", "Sausages from a chicken". On raw structure, food value and safety the developed sausage products correspond to requirements to ingredients structure for a children's food of early age. |
IX Russian’s conference on dietologis and nytri-chiologis «Nutrition and health»
VEGETATIVE FIBER
Domoroshchenkova M. L., Lishaeva L.N.Some aspects of manufacture and formation of the market of soy fibers at the present stage
| Tags: soy fibers; the market; productivity; areas under crops; gross harvest, accessions. Summaries: The review of modern lines of development of the world and Russian market of seeds of a soy and food soy fibers is spent. It is shown that soy processing has considerably increased in Russia, but thus the assortment of let out production is limited and till now there is no manufacture accessions and concentrates of soy fibers. Considerable volumes of soy fibers continue to arrive to Russia from other countries. Dynamics of import of soy fibers for 10 years is resulted and structure of import of separate categories of albuminous products on the countries in 2008. Development of manufacture of genetically modified soy in the world has negatively affected consumption of soy fibers in Russia. The basic consumers of soy fibers in Russia stay enterprises meat processing industries. |
Krasilnikov V. N., Mehtiev V. S., Domoroshchenkova M. L., Demjanenko T.F., Gavriljuk I.P., Kuznetsova L.I.Prospect of use of fibers from seeds lupine augustifolius
| Tags: lupin flour; lupin protein isolate; gluten-free cakes; nutritional value. Summaries: Prospects of use of seeds of lupine augustifolius by domestic selection for reception of food albuminous additives - lupin torments and accessions is proved. Comparison of structure and functional characteristics entire-milled lupin torments with various kinds of a soy flour is spent. Compoundings non-gluten cakes products with use of lupin torments and accessions fibers of lupin are developed and the complex estimation of their food value and organoleptic characteristics in comparison with control compoundings on wheat flour and soy accessions is spent. New cakes products on the basis of albuminous additives from seeds of lupin augustilius in comparison with traditional fruitcakes differed higher biological value, had more expressed chromaticity of a crumb and more intensive flavoring characteristics. |
Dracheva L.V., Dorokhov D.B. Health of a person – aspect of use of a traditional and biotechnological soy. Interview
Erashova L.D., Pavlova G.N., Kashkarova K.K.Foodstuff on the basis of a grain string bean
| Tags: a grain string bean; functional properties; prebiotics; oligasaccharides; food fibers. Summaries: The functional importance of a grain string bean under the maintenance prebiotic (oligasaccharides, food fibres), high-grade fiber, lipotropic substances, to vitamins and minerals is shown. The substantiation on application of a grain string bean for creation of a functional foodstuff is given. The developed assortment of canned food on the basis of a grain string bean in the form of the whole grain or in the crushed kind is resulted and their short characteristic is given. |
PACKING AND LOGISTICS
Spitsyn A. How to lower operational expenses?
ENGINEERING AND TECHNOLOGY
Dobrovolsky V.P.Prospects of the market of leasing of agricultural machinery and the equipment for the food-processing industry
| Tags: food provision security; food provision market; foodstuffs consumption level. Summaries: The agriculture continues to grow even in crisis condition that causes its high investment appeal. In the review possibilities and practice of application of the key investment mechanism in agrarian branch - financial leasing are considered. |
Tiopfel Sh., Hajnts F. New technology – conservation and updating of a microstructure of foodstuff by means of innovative processes
Gruzinov Е.V., Nikitina E.S., Stupin A.J., Chubatova O. Ju.Propolis use in food emulsions, received with ultrasound application
| Tags: food emulsion; propolis; ultrasound. Summaries: There are no theoretical obstacles against propolis introduction in food compositions for their decrease seeding by microorganisms. For uniform distribution in great volumes propolis diffuse in an ultrasonic field, and the received dispersion transform to an aerosol and use for suppression of microorganisms in industrial premises and (or) for introduction in food emulsion (0,01 %). Suppression of growth of microorganisms rather considerably, and results are qualitatively similar, and in some cases exceed bactericidal activity of essence and pine pitch. |
Meleshkina L.E., Snegiryova A.V.Manufacture of food concentrates of jellies on the basis of grain raw materials
| Tags: food concentrates; jellies; grain raw materials; a flour; starch; thermal processing. Summaries: Research of possibility of replacement of starch as a part of food concentrates of jellies on a flour of grain crops is conducted. Theoretically also modes of thermal processing of a flour are experimentally proved and the technological scheme of reception of a concentrate of jellies of the raised food value is developed. |
QUALITY AND SAFETY
Tuljakova T.V., Belenko E.L., Timofeev D.V., Avchieva P.B.Quality management of a touch estimation of a foodstuff
| Tags: quality; touch estimation; a foodstuff; the verifier; the expert; the test. Summaries: Process of preparation of the selected verifiers is shown. Application of the international standard on preparation and selection of verifiers for acquisition of the tasting commissions will provide reproducibility and accuracy organoleptic analysis of a foodstuff. |
NUTRITION AND HEALTH
Omarov M.М, Islamov M.N, Dagirova H.B.Dietary compotes from apricots of a foothill zone of Dagestan
| Tags: apricots; a foothill zone of Dagestan; dietary compotes; sugar syrup. Summaries: Results of studying of chemist-technical characteristics on the basic zoned grades of apricots of a foothill zone of Dagestan are resulted. Experimental researches on manufacture of compotes from apricots with low concentration of sugar syrup are spent. Possibility and expediency of reduction of concentration of syrup with 34 to 25-29 % is established. Thus on organoleptic and to physic-mechanical indicators compotes correspond to the premium, and the economy of sugar makes 7,3-13,1 kg/tubas, or 25,5-45,8 т for a season. |
Dracheva L.V. Probiotics use in food products
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