Food processing Industry №12/2010
The historical inquiry on magazine "Food processing industry"
FOOD PROVISION SECURITY
Kolonchin K.V. Food provision security of Russia: problems and decisions
Ivanova V.N., Goncharov V.D.The Food-processing industry of Russia: development problems
| Tags: agro-industrial complex, food-processing industry, principal types of products, development problems Summaries: The analysis of function of the food-processing industry of Russia was carried out for years of reforms; the manufacture of the principal types of the food products during 1990-2008 is shown. |
Kudryashova A.A. New directions and scientifically-practical achievements for maintenance of food safety of mankind
Ryzhakova A.V., Migaleva T.E.Influence of a world economic crisis on the food safety of developing countries
| Tags: the foodstuffs world market; food safety; poverty and malnutrition; food aid. Summaries: In article questions of influence of a current economic crisis on an economy and social conditions in the countries and world regions are considered. The major factors which have caused deterioration of food position in developing countries are marked out. |
Lisitsyn A.B., Kuznetsova O.A.Development of meat branch in the view of the Doctrine of food safety
| Tags: meat branch, the Doctrine of food safety, the system HASSP, international standards Summaries: Processing and consumption of meat and meat products per head of population in the Russian Federation from 1990 on 2010 is described (prediction). |
Shepeleva E.V., Mitaseva E.V.Self-appraisal of the milk-processing enterprises for release of safe production
| Tags: milk-processing enterprises; safety of production; a self-appraisal; mark estimation. Summaries: The methodology of self-appraisal of the milk-processing enterprises for development of the safe production, based on a mark estimation of the established influencing factors is offered. |
Kudryashov V.L.Manufacture of protein-vitamin additives from leafy weights
| Tags: vegetative fiber; flavanoids; membrane processes; a leafy biomass. Summaries: The technological scheme of manufacture of food biologically active additives from leafy mass of grasses on the basis of membrane processes is described in the article. |
Guguchkina T.I., Antonenko M. V., Presnyakov O.P.Control of consumer safety of the tinned grape juice intended for baby food
| Tags: grape juice; baby food; safety; pesticide residues; capillary electrophoresis. Summaries: The possibility of using capillary electrophoresis for the determination of pesticides of triazoles in grape commodities, canned grape juice and similar products intended for infant nutrition. |
Volkova G.S., Kuksova E.V., Gryzunov A.A.Preservative's Rodents of an organic origin for storage of fruit-and-vegetable production
| Tags: preservatives; fermentation; acid-forming bacteria; a biomass; organic acids. Summaries: The technology of reception of natural preservatives on the basis of organic acids and a biomass, lactic after fermentation lactic and acetic bacteria is created. |
QUALITY AND SAFETY FOODSTAFFS
Ageyeva N.M., Guguchkina T.I., Oseledtseva I.V.Maintenance of quality and safety of wine-making production - the major state problem
| Tags: wine-making production; quality; safety; falsification; identification; test methods. Summaries: The necessity of tightening measures aimed at identifying poor quality wine production. Reasons for the massive falsification of alcoholic beverages discussed. New methods of authentication and security of wine products offered. |
Abramova I.M., Savelyeva V.B., Polyakov V.A., Surin N.M.Perfection of system of safety and quality of alcoholic production
| Tags: alcoholic production; quality; safety control; identification of spirits; the absorption-luminescent analysis. Summaries: Influence of structure of organic micro impurity on multidimensional spectra of excitation - emissions - absorption of samples of ethyl spirit of a various origin is investigated. The mode of identification of spirits of a various origin on excitation spectra is developed at luminescence registration on characteristic length of a wave. |
Ruchkin V.S.Ecological and technical aspects of application of the ammoniac refrigerating machinery at the food-processing industry enterprises
| Tags: foodstuff; food safety; the refrigerating machinery; the refrigerating techniques. Summaries: The article demonstrates the use of refrigeration and low temperature technology in various sectors of the food industry. The impact of the efficiency of refrigeration systems on quality of food production and food security in being examined in the paper. |
Suhanova E.V., Dzjuba E.V., Denikina N.N., Fil Y.Y., Belkova N.L., Salovarova V.P.Modern methods of monitoring of quality of fish production
| Tags: molecular identification; monitoring the quality of fish products: food security. Summaries: PCR diagnostics of some potentially dangerous microorganisms in the products from Baikal omul was performed. The benefits of this approach in a complex system of monitoring the quality of fish products are discussed. |
Priezzheva L.G., Shuhnov A.F.Method of definition of acid number of fat in products of processing of grain
| Tags: fat acid number; fat splitting; extraction mode; metrological performances. Summaries: In this article are stated the results of the fulfillment of the method for determination of fat acid number. Optimal time for extracting of free fat acids, extracting temperature and drying time are determined. Metrological performances of the method are shown. Results of the comparative determination of fat acid number according to the standard ИСО 7305-98 and developed method are submited. |
Rudometova N.V. Safety of foodstuff: control of application of synthetic dyes
Guljuk N.G., Puchkova T.S., Pihalo D.M., Gulakova V.A.Researches of kinetics of acid and fermentative hydrolysis of cyclodextrins
| Tags: starch; cyclodextrins; cyclodextrination; fermentative preparations; hydrolysis. Summaries: The results on acid and fermentative hydrolysis of cyclodextrins (CD) is presented in the article. It is established that water solution of CD under the influence of acid at temperature 95 ? is hydrolyzed to glucose, maltose and threesugars (to 70 % from initial quantity of CD), and also forms the steady complexes consisting of two or more molecules of CD. |
National food safety: a condition and prospects
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Yedelev D.A., Kantere V.M., Matison V.A. The interna-tional experience of safety and quality of foodstuff
Results of work of the enterprises food and process industry of Russia for January - September, 2010
ECONOMICS AND MANAGEMENT
Gabinskaya O.S.Znachenie of competitiveness factors in model of decision-making on purchase
| Tags: the competitiveness factor; importance degree; model of decision-making on purchase; beer. Summaries: In the article the results of research of degree of importance of factors of competitiveness are expounded from the point of view of consumers of beer. It is set that, in the process of decision-making about a purchase, consumers pay attention to row of factors which in turn can stimulate them or restrain at the purchase of commodity. Factors, formings the competitiveness of commodity, can be directed both from an enterprise-producer, enterprise of retail business and from an external environment. |
PACKAGING AND LOGISTICS
Utkin A.O.Increase of adhesive strength of multilayered polymeric materials
| Tags: ultrasound, version of polymers, adhesion, cavitations, lamination. Summaries: On the basis of the dates about influence of supersonic waves on polymers (including melts of polymers) it was researched influence of supersonic treatment on adhesion properties of a.m. materials. The samples of double layer films were obtained by extrusion lamination. The melt of Polyethylene (PE) was treated by supersonic. As substrate in lamination process were chosen Polyethyleneterephtalate, polypropylene and bioxialoriented polypropylene films. |
Poly-Pack - The Ukrainian leader in the market of manufacture of sausage mantles
Spitsyn A. Remote monitoring of work of lines
RAW MATERIALS AND ADDITIVES
High technologies - characteristic feature of development of modern Russia
Yudin A.Y.Influence of fatty products of enzyme interesterification on properties of the test from wheat flour
| Tags: wheat flour; wheat dough; rheological dough properties; fats pro-duced by modification; fat produced by enzymatic interesterification. Summaries: The article is focused on investigations of different fats influence on rheological dough properties prepared from wheat flour. The array of rheological properties was studied by means of stucturometer, farinograph, alveograph, rheofermentometer at the different fats (margarine, palm oil, sun flower oil, butter, butter replacer of chemical interesterification and butter replacer of enzymatic interesterification) application. The rheological characteristics were evaluated after dough kneading process and at the final stage of fermentation. |
Morozova E.V., Gubenko G.A.Prospects of use of a peony in food technologies
| Tags: a peony evading; the after extraction rest; food technologies. Summaries: In the article the research results on the effectiveness increase of the rouge peony's proceeding and use are given. The scheme of the peony's remains of the after-extraction proceeding is worked out; organoleptic, physical and chemical indexes and the safe indexes are studied out to make it possible to use after-extraction remains in the food technologies. |
Bogdanov V. D, Petrova L.D.Estimation of a chemical compound and technological properties of trade deep-water fishes of Pacific pool
| Tags: deep-water fish; a chemical compound; fat-acid structure; technological properties; the formed products. Summaries: Сhemical composition and functional-technological properties of mince system of deep sea fishes have been investigated. On the basis of the received investigations it is perspective to produce mince and formed products from deep sea fishes with structure regulation additives use and special technological methods. |
THE UNION OF COMMODITY PRODUCERS OF FOOD AND PROCESS INDUSTRY OF KAZAKHSTAN REPRESENTS
Kazakhstan residents in St.-Petersburg
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND THE FACTS
SIAL + ipa 2010
Activity of the National union of exporters of the foodstuffs
New association "Rusprodsoyuz"