Food processing Industry №2/2014
Results of the Work of Enterprises of Food and Processing Industry of Russia for January - November 2013
FOODS FOR OPTIMAL NUTRITION
Bogatyrev A.N., Makeeva I.A.Problems and Prospects of Natural Food Products Production
| Tags: natural food products, ecological agriculture, organic farming, environmental lands. Summaries: The article is devoted to problems and prospects of environmentally friendly products production in Russia. The problems associated with the processing of agricultural raw materials and production, based on this natural foods, conforming to the concept of healthy nutrition, adopted by the Government of RF. Authors: Bogatyrev Andrey Nikolaevich, Doctor of Technical Science, Professor Russian Academy of Sciences, 14, Leninsky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. Makeeva Irina Andreevna, Doctor of Technical Science, Docent All-Russian Research Institute of Dairy Industry, 15, bldg. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kudryashova A.A.Innovative Achievements in the Field of Food Security of Mankind
| Tags: innovative achievements, food security, human, ecology, nutrition, health, natural biocorrectors; nanobiokorrektors. Summaries: In order to develop new, safe technology and natural nutrients of multipurpose food security of mankind, author were conducted lengthy research system based on domestic and foreign institutions. The article shows the main stages and directions of scientific research in the development and application of innovative achievements of the Committee is scientifically based food safety measures, the implementation of which has been made possible, thanks to the innovative achievements, as well as areas of possible application, developed by the author multicomponent natural bioproducts. Authors: Kudryashova Alexandra Andreevna, Doctor of Technical, Biological and Medical Sciences, Professor, Academician of the New York and International Academy of Information Technology at the UN, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tulyakova T.V., Fursova N.A., Shibanov E.I.Rationing of Energy Value of Food Products - a Necessary Condition for the Organization of Balanced Nutrition
| Tags: calorific value, nutritional value, daily ration; age-sex composition of the population, overweight, obesity. Summaries: The article offers in the development of new food products account for recommended RAMS norms energy value, but if we calculate the calorie content of food for error reduction producers need in addition to theoretical calculations, conduct laboratory research on the stage of development and design of food product. Authors: Tulyakova Tatyana Vladimirovna, Doctor of Technical Science, Fursova Natalya Alexandrovna All-Russian Research Institute of Food Biotechnology, 4b, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , Shibanov Egor Igorevich, Graduate Student Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Antipova L.V., Tolpygina I.N., Martemyanova L.E.Vegetable Protein Texturates for Food Production
| Tags: texturates vegetable proteins, meat stuffings, extrusion, functional nutrition Summaries: The author justifies the rationality and prospects of domestic production òåêñòóðàòîâvegetable proteins. The feasibility assessment for the production of òåêñòóðàòîâ domestic sources of vegetable protein has allowed to allocate the most perspective for the initial phase of the staging to production. Authors: Antipova Lyudmila Vasilyevna, Doctor of Technical Science, Professor, Tolpygina I.N., Candidate of Technical Science , Docent Voronezh State University of Engineering Technologies 19, Prospekt Revolyutsii, Voronezh, 394000. Martemyanova Lyudmila Egorovna, Candidate of Technical Science, Docent Omsk State Agrarian University named after P.A. Stolypin 2, Institutskaya Plochad, Omsk, 644008; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuznetsova A.A., Slutskaya T.N., Levochkina L.V., Kushnarenko L.V.Use of Biomodified Soybean Okara in Food Technology
| Tags: enzymes; CelloLux F; protomegaterin G20x; soybean okara, fish patties, cottage cheese dessert. Summaries: Soybean okara - a byproduct in the preparation of emulsions of soybean. It is a wet homogeneous mass interspersed with parts of the shell material unextracted soybean, has a light yellow color and a neutral clean taste. Dietary fiber of soybean okara presented in most of the cellulose and hemicellulose, are characterized by high sorption properties and exhibit a pronounced therapeutic effect. Material for the study were: frozen Macrourus, cottage cheese, soybean okara, CelloLux F, protomegaterin G20x, modified soybean okara, developed culinary products with the addition of modified of soybean okara: fishcakes of Macrourus, cottage cheese dessert. The studies have been substantiated conditions of soybean okara biomodification by hydrolytic action of enzymes. It has been established that this improved rheological, organoleptic and technological properties of soybean okara. The possibility of using biomodified soybean okara as nucleated and filler technology in culinary production of fish and raw milk. Authors: Kuznetsova Alla Alekseevna, Candidate of Technical Science, Slutskaya Tatyana Noevna, Doctor of Technical Science, Professor, Levochkina Lyudmila Vladimirovna, Candidate of Technical Science, Docent, Kushnarenko Lyudmila Vladimirovna, Candidate of Technical Science Far Eastern Federal University, School of Biomedicine, bldg. 25, room 304, Russian Island, Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Grachenkov D.V., Chugunova O.V., Kryukova E.V.Innovative Approaches to the Formation of Food Rations of Preschool Children.
| Tags: catering children pre-school nutrition; settlement system for the catering, recipe development, food security. Summaries: The problems of development of the menus daily diets organized groups on the example of pre-schools. Shows a mathematical model of quality assessment in terms of recipes nutritional value, analyzed the technique of drawing up the menu diets. On the basis of the modeling system is a computer drafting and assessing the quality of the menu of rations on the regulated parameters menu diets. Authors: Grachenkov Dmitriy Valeryevich, Chugunova Olga Viktorovna, Doctor of Technical Science, Docent, Kryukova Ekaterina Vladimirovna, Ural State University of Economics, 62, 8th Marta St., Ekaterinburg, 620219, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bykova S.T., Buravlyova T.N., Kalinina T.G., Borovik T.E., Bushueva T.V., Lododo K.S.Use of Inulin in Dietary Baby Nutrition
| Tags: low-protein mixture "Detka"; starch; inulin; dry egg products; normative documentation. Summaries: There was developed a method to enrich low-protein mixture "Detka" by natural dry yolk (mélange) from the egg and inulin. Clinic approbation of this product manufactured by pilot production of All-Russia Research Institute for Starch Products has shown that it corresponds the requirements and it is recommended for use in clinical nutrition for patients with hereditary disorders of protein metabolism in different age periods. Authors: Bykova Svetlana Tarasovna, Candidate of Technical Science, Buravleva Tatyana Nikolaevna, Kalinina Tamara Georgievna, Candidate of Technical Science, All-Russian Research Institute of Starch Products, 11, Nekrasova St., Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. Borovik Tatyana Eduardovna, Doctor of Medical Science, Professor, Bushueva Tatyana Vladimirovna, Candidate of Medical Science, Lododo Kareliya Sergeevna, Doctor of Medical Science, Professor, Research Center of Children's Health RAMS, 2, Lomonosovsky Prospekt, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tipsina N.P., Pikuleva E.N.Siberian Pear Powder for the Production of Muffins
| Tags: Siberian pear, local raw materials, powder, muffin, nutritional value, organoleptic characteristics. Summaries: This article examines the urgent problem of creating products with high nutritional value by enriching them with vitamins, minerals and dietary fiber by the use of powder from a local native plant raw material, namely Siberian pear fruit, in the production of flour confectionery. Authors: Tipsina Nellya Nikolaevna, Doctor of Technical Science, Professor, Pikuleva Elena Nikolaevna, Graduate Student Krasnoyarsk State Agrarian University, 90, Mira St., Krasnoyarsk, 660120, This email address is being protected from spambots. You need JavaScript enabled to view it. , Tumanova Alla Evgenyevna, Doctor of Technical Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Velichko D.S., Dubtsov G.G.Analysis of the Nutritional Status of Athletes During Training
| Tags: products; nutrition of athletes, analysis of the status; training; Mann-Whitney test, independent samples. Summaries: Modern sport is connected with significant physical and psychological load, often exceeding adaptative possibility of the organism. In these conditions rationalization of athlete diet, providing adequate supply of the potential sources of energy and biologically active substances, gains special importance. It promotes realization of genetic possibilities of the organism and creates conditions for athletic results improvement. Meantime, according made investigation findings, athlete diet and eating pattern are inadequate to athlete activity. Meanwhile, physical activity on background of inadequate feeding can lead to diseases development, and to loss the form. Therefore it is necessary to create the new methods of athlete diet development and regulation, which allows to improve sport results. Authors: Velichko D.S., Graduate Student, Dubtsov G.G., Doctor of Technical Science, Professor Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080. |
Nutricia Russia Company - for Children
For Dietary and Preventive Nutrition
INNOVATIVE DEVELOPMENT OF AGROINDUSTRIAL COMPLEX BRANCHES
Novosyolov S.V., Mayurnikova L.A., Sovtsov L.A.Evaluation of Projects of Small Innovative Enterprises in the Regional Conditions
| Tags: innovative project, evaluation; stages; levels; small innovative enterprises; Fund program; prospects. Summaries: The development of small innovative enterprises (MIP) is supported by the Fund through the state program "wise men" and "START". Competitive selection of projects for funding under the MIP Fund programs executed on the basis of expert assessments of applications. The methodical approach to the evaluation of projects being implemented in four phases. Graduation competitiveness MIP shows that at 75 % and higher enterprise perspective and is of interest to the Fund Authors: Novosyolov Sergey Vladimirovich, Doctor of Technical Science, Professor Altai State Technical University, 656038, Barnaul, Lenina, 46; This email address is being protected from spambots. You need JavaScript enabled to view it. Mayurnikova Larisa Alexandrovna, Doctor of Technical Science, Professor Kemerovo Technological Institute of Food Industry, 650056, Kemerovo, Boulevard Builders, This email address is being protected from spambots. You need JavaScript enabled to view it. Sovtsov Leonid Artyomovich The Foundation for Assistance to Small Innovative Enterprises in Science and Technology, 1 blg 5, Third lane Obydensky, Moscow, 119034, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Taymaskhanov H.E., Abdulkadyrova M.A.Analysis and Prospects of Development of the Agroindustrial Complex of the Chechen Republic
| Tags: agriculture; agriculture; the Chechen Republic; animal husbandry; industry; statistics; processing; production; farm economy. Summaries: Agro-industrial complex is of great importance for the economy of the Chechen Republic. Strategically necessary for the region is to unite all sectors of the AGRO-INDUSTRIAL COMPLEX into a single structure and building industry based on the agricultural sector, starting from the stage of supply resources, agriculture and food industry to creating located directly in the region. Authors: Taymaskhanov Hasan Elimsultanovich, Doctor of Economical Science, Professor, Abdulkadyrova Madina Albekhadzhievna, Doctor of Economical Science, Professor Grozny State Oil Technical University named after Academician M.D. Millionchikov, 100, sq. Ordzhonikidze, Grozny, Chechen Republic, 364902, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bill on the Financial Restructuring of Agricultural Producers
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Matison V.A., Mayorova N.V., Prokopova M.A., Budagova E.A.Risk Assessment - Basic Method of the Multilateral Agreement on Sanitary and Phytosanitary Measures of the WTO
| Tags: sanitary and phytosanitary measures, the World Trade Organization, a multilateral agreement, the basic method; risk assessment. Summaries: The article presents the sources of hazards in food sources of risk in the food industry, the types of risks identified in the agreement SPS, the steps required to assess the risks, posed by pests or diseases, guidelines on the implementation of Article 5.5 G/SPS/1.5, concept definition of sanitary and phytosanitary measures in accordance with the principles of harmonization and equivalence of the WTO. Authors: Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economical Science, Professor, Matison Valeriy Arvidovich, Doctor of Technical Science, Professor, Mayorova Natalya Viktorovna, Candidate of Cultorology, Docent, Prokopova Mariya Alexandrovna, Candidate of Technical Science, Docent, Budagova Elena Arkadyevna, Candidate of Technical Science, Docent Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080. This email address is being protected from spambots. You need JavaScript enabled to view it. |
Matison V.A., Arutyunova N.I., Zakharova E.V., Sviridova D.A.The Role of Sensory Analysis in the Consumer Evaluation of Food Products
| Tags: food products, consumer evaluation; sensory analysis; quality; market segmentation. Summaries: Determination of consumer evaluation of product quality and adequate supply for the target consumer requests as high-quality products - strategic direction of the company and a necessary condition for quality departments, product development, marketing and distribution. The article shows the objects of consumer preferences, a block diagram of the strategic directions of the food enterprise in the field of product development to meet the wishes of consumers, are questions for the preliminary questionnaire survey population. Authors: Matison Valeriy Arvidovich, Doctor of Technical Science, Professor, Arutyunova Natalya Igorevna, Candidate of Technical Science, Docent, Zakharova Elena Vitalyevna, Sviridova Darya alekseevna Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Dzharullaev D.S., Ilyasova S.A.Innovative Production Technology of Pitted Stone Fruits Compotes
| Tags: compotes; pitted stone fruits; microwave EMFs; dessert product syrup. Summaries: In this article speech goes about the use of EMP SVCH for the production of fruit compotes from stone-fruits. The purpose of the offered technology is a receipt more high-quality product with the use of syrup from a dessert product in place of saccharine one, which enriches fruit compotes additional by the the biocomponents, color and taste. Authors: Dzharullaev Dzharulla Saidovich, Doctor of Technical Science, Professor, Ilyasova Saidat Alievna, assistant Dagestan State Technical University, 70, pr. Shamilia, Makhachkala, Dagestan, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ahmedov M.E., Demirova A.F.Cooling Compotes in a Glass Container in a Stream of Air
| Tags: cooling; duration; temperature; sterilizing effect; compote; sterilization mode; the speed of air. Summaries: The investigations of the cooling process of canned stewed in different containers in a stream of air with different parameters. These experiments allow to determine the dependence, both the duration and value of sterilizing effect on the speed of the cooling air, which in turn will enable the establishment of science-based modes of heat sterilization of canned food, ensuring the specified values ??sterilizing effects like commercial sterility of canned food. Authors: Ahmedov Magomed Eminovich, Doctor of Technical science, Docent, Demirova Amiyat Feyzudinovna, Candidate of Technical science, Docent Dagestan State Institute of National Economy, 5, D. Ataeva St., Makhachkala, 367008, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Batkova I.A., Makarova N.V., Yashina I.A., Novikova M.N., Smirnova N.V.Preparation of Extracts from Husks and Grape Seeds with High Antioxidant Activity
| Tags: grape pomace and seeds; antioxidant activity; tannins phenolics; flavonoids; anthocyanin; extract. Summaries: This paper was presented to determine the optimal temperature for obtaining extracts from grape pomace and oil seeds with maximum content of phenols, flavonoids, tannins and anthocyanins antioxidant activity. Authors: Batkova Irina Andreevna, Graduate Student, Makarova Nadegda Viktorovna, Doctor of Chemical Science, Docent, Yashina Irina Alexandrovna, Novikova Margarita Nikolaevna, Smirnova Nataliya Viktorovna Samara State Technical University, 244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Innovative Equipment for the Food Industry
RAW MATERIALS AND ADDITIVES
Yakovlev E.A. The Role of Fat in the Formation of the Technological Properties of Creams on Vegetable Oils
Ryazanova O.A.Starch and Starch Products
| Tags: starch, starch products, types, classification, commodity producers, export, import; Starch Industry, starch syrup. Summaries: In article tovarovedny classification of starch and starch products with allocation of the traditional, specified and new classification signs that allows to divide them into the relevant classification groups is offered. Authors: Ryazanova Olga Alexandrovna, Doctor of Agricultural Science, Professor Kemerovo Institute (branch) of the Russian Economic University named after G.V. Plekhanov, 39, Kuznetsky Pr., Kemerovo, 650099, This email address is being protected from spambots. You need JavaScript enabled to view it. . |
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