Food processing Industry №12/2009
Results of the operation of a business food and process industry of Russia for the period of January-September, 2009
THE DECISION OF THE FOOD SECURITY PROBLEMS
Skrinnik E.B.Safeguard of food security – strategic task of Russian agrofood policy
| Tags: Agricultural politics of Russia; food security; rational standards of nutrition. Summaries: The article is devoted to the working out of the food security doctrine of Russian Federation.. The present state of affairs in this field is shown, the basic definitions of the food security sphere, indicators and criteria of its assessment, mechanisms and safeguard resources are given. |
Edalev D.A., Kantere V.M., Matison V.A.Safeguard of food product security
| Tags: Food products; security; risks; danger assessment; system of control. Summaries: Definition of food product security is made, sources of dangerous factors in food products are shown, and the risk assessment model, the diagramme of qualitative risk assessment, and the function chart of risk management are given. |
Ivanova V.N., Ryabova T.F. Scientific and educational potential of MGUTU in realization of events of Russia
Butkovsky V.A. Staff qualification — the deter-minative of the safeguard of food security
The food security of Russia: actual and per-spectives
Kalinin A.Y. For the consumer safety
Ryabova T.F. Methodology of valuation of criterions of nutrition safety of the country
Lisitsin A.B., Chernoukha I.M., Gorbounova N.A. Conceptual approach to creation of supporting system of food products
Kudryashova A.A., Onikienko E.V., Tihomirov A.A.Perspective albuminous resources
| Tags: Albuminous resources; natural nano-bio-correctors; single-celled microorganisms Summaries: In modern conditions it is advisably to use fiber of not pathogenic monocelled microorganisms. Thanks to offered new nanobiotechnology from not pathogenic food microorganisms it is possible to develop in industrial conditions natural nanobiocorrectors (NNBC) which can be used widely in various branches of agriculture and the food industry. |
Nefedova N.V., Semenov G.V. Laboratory centre «Biotest» as the tool of development of scientifically-educational activity
ECONOMIC AND MANAGEMENT
Bartkova N.N.The amortisation mechanism of the branch innovations support
| Tags: Branch innovations; own resources; amortization policy; amortization mechanism. Summaries: In article on the basis of studying the essence of amortisation policy the structurally-logic model of its formation is constructed, and also the necessity of the interfaced amortisation and tax streams management of the enterprise. The concept of the nonlinear amortisation based on flexible differentiated application of the degression and multiplier indexes to different amortisation groups of the basic means is developed. The effective structure of fixed capital is defined and situations of strategic positioning of nonlinear amortisation in co-ordinates «tax loading-norm of amortisation» are allocated. |
Titov E.I., Dubrovin I.A., Stukanova I.P. Demand and consumer choice of food products
| Tags: Food products; demand; consumer choice; culture of consumption. Summaries: The researches of the factors influencing on consumer choice of the buyers in Volga federal district are given. By the results of the researches the consumers characteristics (in relation to new foodstuff, knowledge of quality of products, etc.) are made. |
QUALITY AND SAFETY
Frolova I.N., Evtushenko A.M., Krashennikova I.G., Shlenskaya T.V.The quality inspection of the jelly-like compositions on the basis of red currant
| Tags: Jelly-like compositions; rheological model; module of resilience; elasticity; time of relaxation; viscosity. Summaries: The technique is offered and the mathematical model estimating of the rheological properties of the jelly-like compositions on the basis of red currant is found. The jelly, switching on fructose, possesses the best indicative qualities. |
Shishkina L.N., Starovoytova O.V., Mingalaeva Z. SH., Borisova S.V., Reshetnik O.A.Influence of the test preparations structure of the flour confectionery product on quality of hot fan
| Tags: Flour confectionery; paste half-finished products; deep fat; palm stearin Summaries: Influence of the test preparations structure of the flour confectionery product on the change of quality of hot fan in the course of its operation is studied. It is shown that the presence of baking yeast as a part of the test preparations promote delay of the quantity products growth of the palm stearin oxidation and the increase in term of operation of hot fan. |
Rogojina T.V., Rogojin V.V.Highly effective solutions for the preservation of the reindeers unossified antlers
| Tags: Reindeer; antlers; diethyl ether; ethyl acetate; ethyl alcohol. Summaries: The action of ethyl acetate, aether and ethanol for the preservation the reindeers unossified antlers is studied. For this purpose the freshly cut or the fresh-frozen reindeers unossified antlers were placed in the tightly closed tanks or cellophane bags, and then preserving solution was submitted by dispersion, which structure and quantity was defined by the periods of the unossified antlers keepink. The optimum structure of the preserving solution: 40 l aether, 40 l ethyl acetate and 20 l of ethanol on 1 t. of the reindeers unossified antlers. The use of this solution allows to provide safety of the reindeers unossified antlers at room temperature within 8–9 months |
ENGINEERING AND TECHNOLOGY
Hummpih S. Qualitative cooling of yoghurts, desserts and other dairy production
Ipatova L.G., Kozlov I.V., Gernet M.V.Working out of functional purpose drinks
| Tags: Functional drinks; enrichment; combination; modification of water base. Summaries: In the article the value of functional drinks in structures of diets, and also the basic ways of their creation which are switching on combination of various liquid bases, enrichment of micronutrient, updating of water phase by physical or physical and chemical ways is considered. |
Shirokova L.O.Development of the bread-rings production of the improved quality and functional purpose
| Tags: Bread-ring products; wheaten acidophilic ferment; emulsified flour half-finished product. Summaries: Decrease in volumes of output and realisation of the bread-rings products is connected with the loss of their consumer properties, including during their keeping is caused by number of factors. For the improvement of the bread-rings quality (appearance, taste, smell, porosity structures, swelling ability) the researches on the technologies improvement of the manufacture and expansion of the assortment of their functional purpose are conducted. The means of the bread-rings manufacture with the use of the emulsionize flour half-finished products on basis of the acidophile wheaten ferment, special complex baking conditioner, and also compounding and technology of steering-wheels of functional purpose with the barley flour are developed. |
PACKING AND LOGISTICS
Services for the efficient production
RAW MATERIALS AND ADDITIVES
Boeva A.U., Kutina O.I.Expansion of the culinary salads assortment at the expense of the use of new components
| Tags: Food security; food market; food consumption level. Summaries: The possibility of the use of new spices for culinary salads manufacture for the purpose of the increase of the antioxidant status and the increase in periods of keeping is studied. |
Ocean Spray expanxpands assortment
Smertina E.S., Kalenin T.K., Fedyanina L.N., Shevchenko N.M., Zvyagintseva T.N.Bakery products with the additive from brown seaweed
| Tags: Bakery products; brown seaweed; fukoidan; fukolam; wheaten flour. Summaries: At this work the possibility and the expediency of the enrichment of bakery products BUD to fukolam-food, developed on the basis of brown seaweed F is shown. evanescens. The positive influence of fukolam on the organoleptical and physical and chemical indicators of quality of bread is established, the improvement of the structurally-mechanical properties of the bread crumb is noted. Considering the multiplane positive action of fukolam on the human body, the developed bakery products can be carried to category of treatment-and-prophylactic foodstuff. |
Borisenko E.V., Kindukova L.A. The natural complex food additive «Nanomilk» for giving of dairy-creamy taste
NUTRITION AND HEALTH
Kazakov A.V., Feofilakova O.V.Sim(n)biotic complex and their performance attributes
| Tags: Food security; food market; food consumption level. Summaries: One of the priority directions in the preventive maintenance and treatment of many diseases for today is the biologically active additives on basis of the bifidus bacteria lactic acid bacillus. The universal postbioptical and immunomodulatory means (PIMS) – sim (n) biotical complexes are developed. During the research defined their antioxidant activity, carried out the analysis on the maintenance of amino acids, defined total low-molecular пептидов sim (n) biotical complexes. On their basis the concept of creation of the functional food products containing live and inactivated microorganisms and their metabolites is developed. |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
CONGRATULATIONS UPON A JUBILEE!
Presnyakova O.P. All-Russian Research Institute of milk products industry – 80 years! An interview with V.D. Kharitonov
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
EVENTS AND FACTS
Gold Autumn -2009
The important role of branch associations
Accelerate rates of increase of agrarian and industrial complex
The international exhibition of dairy animal industries
Ecological (organic) agriculture in Russia: problems and prospects
Strategy of the food industry development and the investment into manufacture of foodstuff in the crisis.
Awards of Guild of suppliers of the Kremlin
Medicine for crisis
Inter-regional videoconference
List of articles published in magazine «Food processing industry» in 2008