Food processing Industry №8/2010
Resume of work of the enterprises of food and processing industry in Russia in January - May 2010
FOOD PROVISION SECURITY
Kolonchin K.V., Edelev D.A., Kolesnov A.U. Scientific and educational maintenance of a food security of the Russian Federation
TASTY AND HEALTHY
Dobrydina E.S, Matseychik I.V, Lomovskyi O.I, Beyzel N.F.Development of new recipes sauces and dressings of functional prescription
| Tags: sauce; dressing; anti-oxidant activity; mineral substances; pektin. Summaries: New recipes of sauces and dressings based on plant materials of functional prescription were developed. Their organoleptic evaluation was realized and physicochemical parameters were defined. Additive, made from tea, was used to raise antioxidant activity. Optimal concentration of additive was determined and efficiency action to new products was investigated. |
Timofeeva K.G., Kouprina E.A.Biologically active adding on the base of chitin
| Tags: chitin-mineral complex "Chizital", crustacea shell; calcium; parapharmaceutics; nutriceutics Summaries: New multifunctional food biologically active additive "Calcium-D3-Chizitel", containing chitin-mineral complex of test of crustacean, vitamin D3 and citric acid, is developed. This additive can be used as an additional source of natural calcium for removal of calcium deficit in human body and for preventive treatment of relevant alimentary diseases, and also as a source of valuable polysaccharide chitin. |
Shelepina N.V.The use of pea starch in the production of jellies concentrates
| Tags: peas; starch; food concentrates; jellies; consumer properties. Summaries: The basic raw material for production of sweet dishes food concentrates is starch. The article presents the peculiarities study of starch produced from smooth-seed varieties of peas as an amendmement. The recipe of fruit jellies concentrate is worked out and the estimation of new product consumer properties is made. |
Vasneva I.K., Bakoumenko O.E. Lentil - raw for anti-stress goods production
| Tags: lentil; stress; grain and legumes cultures; anti-stress nutrition. Summaries: This article tells us about the statistics and understanding of stress, necessary anti stress ingredients and its positive influence. Physiological needs for children and adults of anti stress ingredients and their average consumption in Russia are described. Special attention is dedicated to lentils, its consumption, chemical structure and health benefits. The use of lentils as an anti stress product is therefore to recommend. |
Pryashnikov V.V., Giro T.M., Miklyashevsky P.Principle of creation of products for old people
| Tags: gerontology; geriatrics; a food of people of elderly age; a balanced diet. |
Ustinova A.V., Dadykin A.S., Surnin E.V., Popova A.P.Sausage products for hyrodietary food
| Tags: gerodietic food; collagen; boiled sausages; a biological estimation. Summaries: On the basis of formalized nutrient requests to structure of a product and results of complex researches the compounding and technology of sausage items for hyrodietary food of the people, suffering by diseases of the musculoskeletal-impellent device, containing hydrolizates collagen and the bone rest, received as a result of biotechnological processing of pork legs are developed. |
Bolotov V.M., Savvin P.N.Application of natural dyes by fruit candy production
| Tags: anti-oxidants; antho-cyanins; marmalade; caramel; black-current coloring agent. Summaries: Researches results of study antioxidantic activity of confectionery with concentrated extracts from black currant skins as dyes are submitted in work. It is shown, that application of this dye will allow to expand functional properties of products. Application recommendations and dyes dosages in marmalade and caramel production are given. |
Golubeva L.V., Dolmatova O.I., Smol'skiyi G.M., Bocharova E.I.New fructose and glucose syrup of "Dandelion"
| Tags: dandelion flowers; a fruc-tose-glucose syrup; a milk containing drink. Summaries: Work on creation of new technology of fructose and glucose syrup of "Dandelion" is conducted. Possibility of his use is studied in milk products. The increase of functional properties of milk products is set with fructose and glucose syrup of "Dandelion". |
Krukova E.V., Berketova L.V., Belenko E.L.Developing of new food products with calculation of consumers' demands
| Tags: developing of new products; consumer demands; calorie content; sugar substitute; food fibers. Summaries: Questioning of potential consumer was organized for creation of new types of chocolate products. On the base of its results the range of wished characteristics of future products was established. The range of its technical characteristics needed for cook to have wished consumer behavior was determined. It was offered to replace sucrose with sweet substances of legume origin, to use cacao-beans "Arriba" for chocolate production with low content of calorie and to include food fibers in receipt to realize the main consumer demand: "people should not become fat from chocolate" (78% of consumers). |
Kozoubaeva L.A., Kouzmina S.S., Vishnyak M.N.Cookies for glutenless nutrition
| Tags: celiac disease; gluten; glutenless sugar cookie; rice flour; backbeat flour. Summaries: Unique means for treatment celiac is lifelong observance gluten-free diets. For the extension of range of gluten-free foods, have been developed recipes of sugar biscuits from the rice and buckwheat flour, and also influence of various quantity of starch on quality of ready cookies is considered. As a result of researches it has been revealed, that the indicator wetness increased with increase in a share of brought starch in a product. Humidity of cookies gradually decreased with increase in a share of starch in the test both from rice, and from a buckwheat flour. It has been revealed, that the best physical and chemical indicators possesses gluten-free the sugar cookies received on a compounding in which the part gluten-free torments in number of 15 % is replaced by starch. |
ECONOMY AND MANAGEMENT
Dobrovolskyi V.F., Zinovieva S.V., Vasilieva T.A., Kojin N.A., Osokin S.A.The prospects of food concentrate industry modernization During the period up to 2020
| Tags: perspective; market; scientific and technological progress; marketing; state of the market. Summaries: The article considers the actual problems of technical and raw material potential of the food concentrates industry, the problems of scientific substantiation of the industry for the perspective up to 2010. |
About customs union
QUALITY AND SAFETY
Dracheva L.V.Chrystaloscopic method: functional morphotype and healthy nutrition
| Tags: crystalloghrafic method; morphotipes; healthy nutrition; bio-products; polarization optical method. |
Hamhanova D.N., Tsybikova G.TS, Mitypova N.V., Batueva A.F. Sensory quality assurance of bakery products
| Tags: tasters; the touch analysis; sensitivity of consumers and experts; an average threshold of sensitivity. Summaries: Wide application of organoleptic methods of measurement in food industry sets a task to provide comparability of measuring results, without which mutual confidence in organoleptic measurement results is impossible. In this situation, selection of experts and commission of experts on the basic of quantitative estimation of their qualification characteristics is urgent. To the number of basic qualification characteristics of experts (tasters) of food products belong their sensory abilities. At the presents time, there is no standard or other document that regulates limits of permissible specifications of tasters sensory abilities. Undoubtedly, tasters sensory abilities must be higher than average statistical specifications of users corresponding abilities. |
RAW MATERIALS AND ADDITIVES
Gaprindashvili I.R., Kutubidze V.V., Mamulaishvili T.H.Biologically active substances of fruits unabi
| Tags: unabi fruits; biologically active substances; vitamin C. Summaries: Resume of - results of biochemical activity of compounds in Unabi fruit. - in this work we present research of biochemical activity of compounds in Unabi cultivated in Chaqvi. We have verified ressistance of unabi fruit to climate variations, also discovered good taste. |
Traditional taste of favourite mayonnaise from "Souzsnab"
Gubina M. D, Luchina N.A.Frozen berries as a strategic stock for processing during the interseasonal period
| Tags: berries; processing; conservation; a stock; storage; the interseasonal period. Summaries: The number of the domestic enterprises of the small and average business attending to preparation and freezing of local vegetative raw materials, including berries grows. Frozen berries use a strong demand as consumers and processors during the interseasonal period. The separate enterprises combine preparation, freezing and processing of frozen raw materials. The availability of a strategic stock of frozen berries of the different kinds which are not coinciding on terms of maturing, gives the chance to expand range of made production considerably. |
PACKAGING AND LOGISTICS
Spitsin A. Maintenance of product quality
WE ACQUAINT WITH THE ENTERPRISES
Wine-producing enterprises and wines of Tuscany
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM COMPANIES.
EVENTS AND FACTS
AVERS represent
IX International sugar forum
Strategic decisions for the Russian industry of packing
The program "The Russian quality" in operation
Bavaria - secure and perspective partner of Russia
Congress of Russian, Belorussian and Kazakh confectioner
"The student wishes to eat quickly, is tasty and without consequences".