Food processing Industry №3/2010
Results of work of the enterprises food and process industry of Russia for January-December, 2009
MEAT AND MILK – ANIMAL PROTEIN SOURCES
Ustinova A.V.Condition and prospects of development of the meat industry in the field of a healthy food
| Tags: a healthy food; the children's, school, functional, enriched, meat products; technology. Summaries: Results of work of the meat industry in the field of manufacture of a healthy food and achievement of a branch science on working out of children's, school, dietary and functional products on a meat basis from 1998 are considered. Ways of development, the problems facing to the industry and a science in this perspective direction, and also conditions of advancement of products of a healthy food on the market are shown. |
Hvylja S.I., Burlakova S.S., Pchelkina V. A.Monitoring of domestic meat products and uncooked products for 2009
| Tags: meat products; half-finished products; monitoring; additives; falsification; the micro structural analysis. Summaries: Results of monitoring over 500 boiled sausages and the meat uncooked products developed at more than 120 meat enterprises of various regions of Russia are resulted. The share of the enterprises at which production there are considerable quantities of inadmissible additives, makes over 70 % from total number of the meat-packing plants which have got under monitoring. |
Semenova A.A., Veretov L.A.New assortment domestic nitrite curing mixes
| Tags: meat products; sodium nitrite; preservative; nitrite-curing mixes. Summaries: In article the urgency and technological aspects of application domestic curing mixes in modern conditions of development of meat branch are considered, advantages and lacks of use of various forms of nitrite of sodium are discussed, the information on the developed engineering specifications on manufacture and application of new assortment curing mixes "NISO" for meat products is resulted. |
Kotarev V. A., Sokolenko G.G., Buhtoiarova I.N. A functional product from quail’s meat with mushrooms
| Tags: quails meat; oyster mushroom the ordinary; a tinned product; biological value; a functional product. Summaries: A new food product made of the quail meat with mushrooms has been developed. It has got high nutritional and biological value and is very tasty. It can be recommended for treatment and prophylaxes nutrition. Using unbroken quail carcasses simplifies the processing of raw meat and decreases all possible losses to the minimal level. |
Aslanova M. A, Ustinova A.V., Govor I.A.Boiled sausages for pregnant and feeding women
| Tags: pregnant women; scien-tifically well-founded requirements; PNJK; vitamins; mineral substances. Summaries: On the basis of the analysis and the data of physiological requirement of pregnant women in food substances in common with experts of Institute of a food the scientifically-proved requirements to structure and quality of boiled sausages are developed. For enrichment of sausage products by vitamins and mineral substances use mineral and vitamin mixes, and also citrate calcium, as source of calcium and iodine-casein for normalization of an iodinic exchange and preventive maintenance iodine-deficit conditions at women is provided. The compositions received as a result of calculation have made a basis of compoundings of boiled sausages for a food of pregnant and nursing women. |
Kirilicheva O. D, Dgulikov V.O., Pozdnjakovsky V.M.Elaboration and research of consumer properties of the condensed product on a dairy-vegetative basis
| Tags: products of soy processing; condensed milk-containing product; a healthy food; consumer properties. Summaries: The compounding and technology are developed, consumer properties, target dates, modes of storage condensed a dairy contained product with sugar and soy milk are investigated. The product is characterized by high food value at rather low caloric content and can be recommended as a product of a healthy food for various groups of the population. |
Kobtsev M. F., Umaeva L.Z.A sour-milk drink «TAN»
| Tags: sour-milk drinks; "TAN"; a fat mass fraction; skim milk. Summaries: Results of physical and chemical and microbiological researches are presented, the estimation of quality of a sour-milk product "TAN" is given, economic efficiency of its manufacture on Open Society "Factory dairy "Novosibirsk" is defined. |
Jarykbasova K.S.The investigation of functional properties of red beetroot remaking
| Tags: food fibres; a beet; detoxicant ability; functional properties. Summaries: In the article possibilities of using of products remaking of red beetroot as functional ingredients are grounded. Detoxicating ability of experimental examples of vegetable products as waste of raw beetroot, beetroot puree and clear tangerine pectin in relation of four toxic elements (Pb, Cd, Cu and Zn) were investigated in comparative aspect according to the aim of studying their functional qualities. As a result of investigation, products of remaking of beetroot have been recommended for modified curd mass producing. The new curd mass producing technology had been described. |
NEW PRODUCTS FOR NEW GENERATIONS
Ustinova A.V., Aslanova M. A, Derevitskaya O.K.New kinds of ecologically safe meat raw materials for manufacture of products of a children’s food
| Tags: a baby food; mutton; lamb; pork; ecologically safe raw materials. Summaries: Projects of national standards on mutton and the pork intended for manufacture of products of a children's food in which requirements to raw materials taking into account age of animals are defined are developed, safety indicators, working lives of raw materials depending on a thermal condition are established. Introduction of new standards on raw materials will promote increase in production of branch, expansion of assortment of high-quality competitive domestic meat products for a children food. |
Konovalov K.L., Shulbaeva M. T, Shternis T.A.Natural products for a healthy food – organic-products
| Tags: a healthy food; organic-products; macro components; micro components; food additives. Summaries: Definition of organic agriculture on (FAO/CART) is made; it is considered ingredient structure of modern foodstuff from positions of threpsology; it is shown, what should be a healthy food. |
Beljakina N.E., Ustinova A.V., Surnina A.I.Functional meat-floral canned food of high food value with sorbate effect
| Tags: meat and cereal canned food; food value; heavy metals; a protector; food fibres. Summaries: By results of comparative studying of the food fibres widely used in the meat industry (insoluble wheaten - food fibres of "Vitatsel" and soluble - animal protein "Tipro 601", inuline - "Fibrulin XL"), in chronic experiment on laboratory animals is established that in efficiency of deducing of lead and cadmium inuline surpasses animal protein and both of them surpass insoluble wheaten food fibres. |
Derevitskaya O.К, Ustinova A.V.Fast frozen dishes with meat for a children food
| Tags: a baby food; ready dishes; meat of an ostrich; food value. Summaries: In laboratory of products of children's, treatment-and-prophylactic and specialized food VNIIMP ready Fast frozen dishes with meat for a food of children is more senior 3 years taking into account nutrient-technology requirements to a food of children of this age category are developed. As meat raw materials along with traditional (beef, pork) the new perspective view of meat - meat of the African ostrich is used. The developed products possess the balanced structure providing high food and biological value, and meet the requirements SanPiN 2.3.2.1078-01. |
Omarov M. М, Islamov M. N, Abdulhalikov Z.A.Dietary product from cabbage and medicinal raw materials of Dagestan
| Tags: medicinal raw materials; a dietary product; cabbage; a dioecious nettle; a plantain. Summaries: The researches on reception of juice from cabbage and medicinal raw material as the sterilized canned food and dry product are given. The "know-how" of juice is in detail stated. During drying the qualitative parameters of a product change insignificantly. The preparation at treatment of many diseases is recommended. |
Burmistrov G.P., Voznesenskaya T.P., Kozlova G.G., Kurbanov N.A., Yesutina G.S.The new biologically active additives based on the extracts of plant raw material and natural mineral – organic substrates
| Tags: biological active additives; vegetative raw materials; extracts; antioxidants; mineral-organic sub-strata. Summaries: Presented are the research results of antioxidants in new biologically active additives (BAA) based on plant extracts, vitamin complex, green tea, vegetable oils and natural mineral -organic substance (MOS). Proved is that new BAA are effective in reabilitation diet of patients with hyperfunction of thyroid, correct disfunctions of mineral metabolism, optimize organism resistance indices of those suffering with autoimmunitive thyreodite. |
Shelepina N.V.Production of macaroni food with used of starch with amylose content
| Tags: functional products; pasta; peas; high amyloze starch. Summaries: Functional food products should contain healthful ingredients. Prebiotics is one of such substances groups to which enzyme-resistant starches functioning as dietary fibres are referred. It is suggested to use pea starch with high amylose content as a source of biologically active substances in macaroni foods. 5-20 % of starch from flour mass was added to dough. Produced macaroni foods had high consumer characteristics. |
ENGINEERING AND TECHNOLOGY
Hummrih S. Quality cooling of yoghurts, desserts and other dairy production and ready salads
PACKING AND LOGISTICS
Spitsyn А. Operate an automatic packing machine? Your rights, please
HYGIENE AND SANITARY AT PRODUCTION
Shanin A.A., Kornev V.A. Modern effective cleaning agents and disinfectants for food industry
NUTRITION AND HEALTH
Kudrjasheva A.A., Onikienko E.V.New multifun-ctional nanobiocorrectors for indemnification of deficiency of fiber
| Tags: Albumens; deficiency of fiber; irreplaceable and replaceable amino acids; multifunctional nano-biocorrectors. Summaries: Scientifically well-founded possibilities of indemnification of the arisen deficiency of food fiber in a diet and maintenance of an adequate food of the world community on the basis of application ecologically safe nano biotechnologies and natural multifunctional means of the high biological and social and economic importance developed with their use are considered. |
Hovanskaya S. S., Driomina N.V., Tolstikhina S.F., Luchkina O.I.The functional products for persons suffering with cardio-vascular diseases
| Tags: treatment-and-prophylactic products; cardiovascular diseases; porridges; dry breakfasts. Summaries: In accordance with the demands of The Institute of nutrition RAMN developed was the assortment range of cereal based functional products for persons with arterial hypertension: instant porridges with fruit additives, multi-cereal dry snacks (groat sticks), products with natural sugar substitute - stevioside. |
NEWS FROM COMPANIES.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
EVENTS AND THE FACTS
20 years of activity «McDonald’s» in Russia
Problems of protection of the Russian food market
Packing/Pack Italija-2010
The international exhibition SIAL CHINA
«DeLaval» – the progress engine in dairy manufacture
Indifferent was not.