Food processing Industry №3/2014
Outcome of the Food and Processing Industry for January - December 2013
RAW MATERIALS AND ADDITIVES FOR HIGH-QUALITY PRODUCTS
Nikiforova T.A., Gubasova T.N.Food Additives Industry: State and Development Prospects. Innovation Policy
| Tags: food ingredients; import; export and production of food additives; state standard samples. Summaries: The article is devoted to the review of the Russian market of food additives in the period of market economy. Describes and illustrates the analytical data on volumes of import, export and production of food additives. Estimation of growth and peculiarities of the market of food additives, restraining and stimulating factors in the development of production. Proposed directions of innovative development of domestic production, shows the benefits of biotechnological direction in obtaining natural food additives. An example of a diversified industrial complex on deep processing of grain with the receipt of several target products are present. The article is intended for investors and manufacturers of food supplements, scientists, teachers and students of specialized directions. Authors: Nikiforova Tatyana Alekseevna, Doctor of Technical Science, Professor, Gubasova Tatyana Nikolaevna, Candidate of Chemical Science, All-Russian Research Institute of Flavorings, Acids and Dyes, 55, Liteyniy Pr., St. Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kodentsova V.M.Food Fortification of Mass Consumption by Vitamins and Minerals as a Way to Improve Their Nutritional Value
| Tags: fortified foods of mass consumption; vitamins; minerals; the level of enrichment. Summaries: The key causes of vitamin deficiency among the population in current conditions have been discussed. The main ways of increasing of diet vitamin value by means of fortified foods usage have been considered. The effective and safe levels of food enrichment have been examined. Harmonized with the EU documents and Codex Alimentarius acting sanitary rules and regulations which govern the enrichment of food products of mass consumption with vitamins and minerals have been commented upon. The history of food enrichment (fortification) with vitamins in our country and abroad has been described. Basing on the experience of several countries in which the mandatory enrichment of regularly consumed food products (flour, breakfast cereals) had compensated inadequate intake of vitamin D, group B, iodine and iron to a large extent, the conclusion about expediency of the statutory food fortification has been done. Authors: Kodentsova Vera Mitrofanovna, Doctor of biological Science, Professor, Research Institute of Nutrition, 2/14, Ustyinskiy Proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gorshunova K.D., Semyonova P.A., Nechaev A.P.Create Fortified Foods Creation: Evaluation of the Interaction of Hydrocolloids with Fat and Water-Soluble Vitamins
| Tags: dietary fiber; interaction with macro- and mikroingrediens; sorption ability; fat-soluble vitamins; hydrocolloids; native amylum (starch); microcrystalline cellulose; inulin; pectin; gelatin; chitosan. Summaries: The modification of traditional foodstuff by enrichment of missing useful nutrients and/or removing the unhealthy components from products with using the technological ways, a substantiation of a choice of food system and taking into account physiological efficiency, is underlying at the creation of functional products now. This modification is providing the raised contents the useful components in products to the level associated with physiological norms of their consumption. But the addition of the functional components according only the compounds, without consideration of kinds and forms of interaction of these components in food systems is not capable to providing favorable action after their intake and even can become the reason of decrease in biological value and digestibility of biologically active substances. The research and estimation of degree of interaction of the components in food systems is an actual problem from which decision quality and safety of the enriched products depends. For the first time in Russia carried out comprehensive studies to identify the interaction of water- and fat-soluble vitamins with different groups of hydrocolloids, which are widely used in the food industry. The simultaneous presence of water-soluble vitamins under the same model has allowed to reveal competition vitamin activity in a model system against to the type of hydrocolloid. The research work deals with the interaction of microingredients and various hydrocolloids in food systems and assess their possible chemical interaction, considering which to choose combinations of forms, methods and steps to make the ingredients to ensure maximum safety during production and storage, which is one of the basic principles of food fortification. Presented in the paper results confirm the need to consider when developing recipes fortified foods optimal proportions between included in them starches, fiber and vitamins. Authors: Gorshunova Kseniya Dmitrievna, Graduate Student, Semenova Polina Alexandrovna, Candidate of Technical Science, Docent, Nechaev Aleksey Petrovich, Doctor of Technical Science, Professor, Honored Worker of Science and Technology of the RSFSR, 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. |
Line of Specialized Margarines by "EFKO" Company without Content of Trans Fatty Acids
Volkova G.S., Kuksova E.V.Protective and Preventive Supplementation with L-forms Acids Based on Vegetable Raw Materials
| Tags: protective and preventive nutritional supplements, organic acids; selection; producer strains; biosynthesis parameters. Summaries: On the basis of the conducted theoretical and pilot basic researches possibility of receiving protective and preventive food additives with L-forms of the organic acids, differing high physiology for a human body and the animals promoting stimulation of immune system of an organism and increase of resistance to negative impacts of environment and possessing antimicrobic, anti-oxidizing, tire-tread action is established. Are used new the selected highly active strains with the studied biochemical features of a metabolism, requirements to initial raw materials, ways of preparation of raw materials, growth processes are established, key parameters of biosynthesis and allocation of target products are determined. Authors: Volkova Galina Sergeevna, Candidate of Technical Science, Kuksova Elena Vladimirovna, Candidate of Technical Science, 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. |
Kudryashov V.L.Retentate of Corn Extract - New Food Additive
| Tags: membrane processes; corn extract; food additives. Summaries: The technology of corn extract clarification based on application of membrane processes was described; its osmotic pressure and viscosity were stated. The features and efficiency of corn extract application as food protein additives in various industries were shown. Authors: Kudryashov Vyacheslav Leonidovich, Candidate of Technical Science, 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. |
Tarasova V.V.Use of a Physiologically Functional Ingredients in the Manufacture of Bakery Products
| Tags: food fibers; functional ingredients; hydrocolloids; specialized fats for a hlebopecheniye; cellulose; inulin; protein. Summaries: Bread and bakery products one of the most available, usvoyaemy and traditional food therefore as a daily product of consumption bread can serve as the most convenient object by means of which it is possible to correct a nutrition value of a finished product. In this regard improvement of quality and a nutrition value of bread, improvement of its range at the expense of development of bakery products of a functional purpose implementation of the modern concept of a healthy food promotes. Monitoring researches of consumption of bakery products and their assortment structure showed that in the Russian Federation the population with the specified types of food receives no more than 15-20 % of potrebny amount of food fibers, and production of dietary types of bread in Russia makes less than 1 %, at optimum daily norm of food fibers for the adult 25-30 g. One of key and actual the directions of realization of modern ways of preparation of bread, products improvement of quality, is application of fatty products and the functional ingredients, allowing to regulate structural and mechanical properties of dough and quality of bread in the direction set for the technologist. Application of group of functional additives, will allow to create products of the new direction, providing positive influence on health of the person. Application of food fibers also will allow to reduce the power value of finished products that is an actual task now, to reduce deficiency of food fibers in a population food. Their introduction in product structure positively influences quality of semi-finished products (rheological characteristics of dough) and quality of finished products. In article questions of various properties of food fibers, including influence on comprehensibility of valuable components, such as protein are considered. Interaction of food fibers with proteins is an important problem at creation of the enriched product as it influences comprehensibility of protein and there is open a question of expediency of introduction of food fibers in a product rich with protein. Authors: Tarasova Veronoka Vladimirovna, 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. |
Oganesyants L.A., Panasyuk L.A., Kuzmina E.I., Sviridov D.A., Komarov N.V., Kostsova T.E. The Use of CO2-Extracts from Secondary Resources Winemaking as a Food Additive for Vegetable Oils
| Tags: secondary resources; CO2 extracts; vegetable oils; biologically active compounds. Summaries: The possibility of using CO2-extract from grape seeds as a food additive, which prevents oxidative deterioration of vegetable oil. It is shown that due to the antioxidant properties additive product shelf life can be extended at least up to one year. Authors: Oganesyants Lev Arsenovich, academician, Dr. of Technical Sciences, Professor, Panasyuk Aleksandr Lvovich, Doctor of Technical Science, Professor, Kuzmina Elena Ivanovna, Candidate of Technical Science, Sviridov Dmitry Aleksandrovich, All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industries Russia, 1190217, Moscow, Rossolimo St., 7, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Komarov Nikolai Vladimirovich, Candidate of Science, Kostsova Tatiana Evgen'evna, Candidate of Science, All-Russian Scientific Research Institute of fat (Moscow branch), 109518, Moscow, 1st Grayvoronovsky prorides, 5, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shevyakova L.V., Makhova N.N., BessonoV.V., Akimov M.Y., Savelyev N.I., Akimova O.M., Makarov V.N., Zhidyikhina T.V., Akishin D.V.Macro- and Microelement Composition of Fruits and Berries of Russian Selection
| Tags: fruit; berries; macro - and microelements. Summaries: The article is devoted to study of the content of macro- and microelements in Russian breeding berries (raspberries, strawberries, red currant, currant black, white currant, cherry. blackberries, gooseberries, sunberry, honeysuckle, actinidia, viburnum, cornus) and fruit (apple, pear, apricot, plum, cherry plum). The national scientific and technical literature there are no systematic data on the macro- and microelement composition of such berries as sunberry, actinidia, honeysuckle. Sunberry - berry is rich in a majority of the studied elements, especially potassium and iron. Authors: Shevyakova Lyudmila Vladimirovna, Doctor of Agricultural Science, Candidate of Biological Science, Makhova Nina Nikolaevna, Doctor of Agricultural Science, Bessonov Vladimir Vladimirovna, Doctor of Biological Science, Research Institute of Nutrition, 2/14, Ustyinskiy Proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. , Akimov Mikhail Yuryevich, Candidate of Agricultural Science, Directorate for the Development Programme of Michurinsk as Science City of the Russian Federation, 30/2, Michurina St., Michurinsk, Tambov Region, 393760, This email address is being protected from spambots. You need JavaScript enabled to view it. , Savelyev Nikolay Ivanovich, Doctor of Agricultural Science, Academician of RAS, Professor, Akimova Olga Michaylovna, Graduate Student, All-Russian Research Institute of Genetics and Breeding of Fruit Plants named after I.V. Michurin, 1, Ts.G.L. St., Michurinsk, Tambov Region, 393760, This email address is being protected from spambots. You need JavaScript enabled to view it. , Makarov Viktor Nikitich, Doctor of Agricultural Science, City Administration Michurinsk - City of Science of the Russian Federation, 393760, 291, Sovetskaya St., Michurinsk, Tambov Region, This email address is being protected from spambots. You need JavaScript enabled to view it. , Zhidyokhina tatyana Vladimirovna, Candidate of Agricultural Science, All-Russian Research Institute of Horticulture named after I.V. Michurin, 6, Lenina St., Michurinsk, Tambov Region, 393760, This email address is being protected from spambots. You need JavaScript enabled to view it. , Akishin Dmitriy Vasilyevich, Candidate of Agricultural Science, Docent, Michurinsk State Agrarian University, 101, Internatsionalnaya St., Michurinsk, Tambov Region, 93760, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lipatova L.L.Modern Requirements and Market Trends Semis
| Tags: semi-finished products; quality; taste; price; balance; alternatives; tendencies; computer technologies; crowdsourcing. Summaries: Existing practice revealed a number of requirements which the consumer imposes to semi-finished products. It is traditional character of taste, a look, convenience of use, speed of the preparation, reasonable price.In the next years there will be new tendencies. Growth of healthy versions of semi-finished products with the low content of fat, salt, sugar, with use of wholegrain products, without addition of dyes, fragrances, preservatives will be observed. Interest to the balanced and functional food will continue to grow.It is necessary to expect emergence of wider range of semi-finished products of national cuisines of Russia. On sale there can be also full national ranges of semi-finished products of national food. Consumers will expect emergence of the semi-finished products containing more natural ingredients.Probably, there will be a tendency of involvement of known chefs for production of a series of semi-finished products according to their personal recipes. Interactive packings for foodstuff, will play the increasing role. QR codes on packing and a label will be a link between packing and computer technologies.With their help the consumer will be able to receive full information on the producer, structure, a way of preparation of a dish. Producers will develop the strategy directed on interpretation of new wishes of the market and to seek for correct "mixture" of desirable advantages.Crowdsourcing, i.e. practice of receiving necessary ideas on development of new types of production and contact with consumers, especially - with on-line community will be used more widely. Authors: Lipatova Lyudmila Pavlovna, Candidate of Technical Science, Docent, Plekhanov Russian University of Economics, 36, Stremyanniy Pereulok, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Litvyak V.V., Moskva V.V., Koptelova E.K., Kostenko V.G., Ospankulova G.H. Properties of Irradiated Potato Starch
| Tags: potato starch, irradiation, accelerated electrons, amorphization, destruction, oxidation, solubility. Summaries: It was established that irradiation of potato starch by accelerated electrons (dose from 110 to 440 kGy) results in significant amorphization of its structure saving the morphology. The destruction of molecules takes place at irradiation by dozes up to 440 KGy and the contribution of oxidative processes is negligible. The best way to stabilize physicochemical properties could be contact drying on roller dryers or extrusion treatment of irradiated starch with dry ice (solid form of carbon dioxide), which is added in amount of 1-3 % to mass of dry substances. Authors: Litvyak Vladimir Vladimirovich, Candidate of Chemical Science, Moskva Valentina Vladimirovna, Candidate of Technical Science, The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 64, Prospekt Lenina, Minsk, Belarus, 220115, 8 (017) 294-11-12 Koptelova Evgeniya Kuzminichna, Candidate of Technical Science, Kostenko Vladimir Georgievich, Candidate of Technical Science, All-Russian Research Institute of Starch Products, 11, Nekrasova St., Kraskovo, Moscow Region, 140051 Ospankulova Gulnazym Hamitovna, Candidate of Biological Science, "Kazakh Research Institute of Agricultural Products", 38, room 80, Esenberlin St., Astana, Kazakhstan, 010000 |
Ryazanova O.A.Sugar: Classification Features and Groups
| Tags: sugar; classification; features; groups; sugar industry; Russian sugar market; capacity. Summaries: In article tovarovedny classification of sugar with allocation of the traditional, specified and new classification signs that allows to divide it into the relevant. Authors: Ryazanova Olga Alexandrovna, Doctor of Agricultural Science, Professor, Kemerovo Institute (branch) of Plekhanov Russian University of Economics, 39, Kuznetskiy Pr., Kemerovo, 650099, This email address is being protected from spambots. You need JavaScript enabled to view it. . |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Stable Micro Systems Can Now Control the Smallest Details of the Testing Process
Kulikova V.V., Barybina L.I., Oboturova N.P., Datsko V.A.Complexation of Milk Whey Protein Concentrate with Anionic Polysaccharides
| Tags: fat emulsion; concentrate protein whey; complexation; anionic polysaccharide; stabilization; pectin; sodium alginate. Summaries: The authors propose a method for producing a fat emulsion with dense structure, which after grinding on the gyroscope mimics the consistency of ground beef. The reason for this development process provided by the results of studies emulsifying ability whey protein concentrate, obtained by ultrafiltration of apple and citrus pectins with different degrees of esterification. Article listed in the experimental data indicate that the stability of concentrated emulsions is considerably increased as a result of complex formation of gel encapsulating the fat particles. This effect gives complexing whey protein with anionic polysaccharide pectin, and it is amplified in the presence of alginate. The results obtained in studying the formation of gels ionicly-tropic features mentioned hydrocolloids of plant origin, have allowed to determine the optimal ratio of polysaccharide, protein concentrate, calcium sulfate and buffer salts in the functional mixture, which is recommended for the preparation of fat emulsions. The structure of the stabilized emulsion of the mixture is hardened at maturation, retains its shape, does not stratify, and resistant to heating up to 70 ° C and frozen. Authors: Kulikova Valentina Vasilyevna, Candidate of Technical Science, Docent, Barybina Lyudmila Ivanovna, Candidate of Technical Science, Docent, Oboturova Natalya Pavlovna, Candidate of Technical Science, Docent, The North-Caucasus Federal University, 1, bldg. 3, Pushkina St., Stavropol, 355003, This email address is being protected from spambots. You need JavaScript enabled to view it. , Datsko Viktoria Alexandrovna, LLC "PTI-NN", 1, Geologov St., Nizhny Novgorod, 301005, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NUTRITION AND HEALTH
Innovative Products for a Healthy Nutrition - One of the Main Trends of the Russian Food Market
Kudryasheva A.A., Presnyakova O.P.Medical and Biological Features of Natural Food Amino Acids
| Tags: amino acids; protein; food substances; biochemical metabolic reactions; human body. Summaries: The article deals with the use of natural amino acids for nutrition and treatment of various human diseases. Shows the content of free amino acids in the blood plasma and urine. Considered biomedical properties of various essential and nonessential amino acids. As a source of amino acids is proposed to use natural nanobiocorrector "Alexandrina." Authors: Kudryasheva Alexandra Andreevna, Doctor of Technical, Biological and Medical Sciences, Professor, Academician New York Academy of Sciences, International Academy of Information Technology at the UN, This email address is being protected from spambots. You need JavaScript enabled to view it. , Presnyakova Olga Petrovna, Candidate of Technical Science, Publishing House Food Industry, 18, bldg. 3, Panfilova St., Moscow, 125080, foodprom@rоpnet.ru |
Vorobyova V.M., Vorobyova I.S., Kochetkova A.A., Bogachuk M.N., Pereverzeva O.G., Podbelskaya T.A.Optimisation of Micronutrient Composition of Flour Confectionery Products
| Tags: flour confectionery; еnriched foods; nutritional value; essential micronutrients. Summaries: Micronutrient composition of flour confectionery products (sugar cookies, crackers) was optimized through the fortification by vitamins of group B and micronutrient iodine, this deficiency has a significant part of the Russian population. Nutritional value of fortified flour confectionery and results of research safety of vitamins B1, B2, B6, folic acid and iodine is given at storage in standard conditions. Authors: Vorobyova Valentina Matveevna, Candidate of Technical science, Vorobyova Irina sergeevna, Candidate of Biological Science, Kochetkova Alla Alekseevna, Candidate of Technical science, Professor, Bogachuk Mariya Nikolaevna, Candidate of Pharmaceutical Science, Pereverzeva Olga Georgievna, Research Institute of Nutrition, 2/14, Ustyinskiy Proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. , Podbelskaya Tatyana Anatolyevna, "Confectionery Factory ZAO "Saratovskaya", 16, Technicheskaya St., Saratov, 410010, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Thanks for the Initiative and Unindifference
"International Green Week - 2014": From Russia with Love!
Greyntek-2013
Results of the 9th International Competition "ProdEkspoPak - 2014"
Corporation "SOYUZ" Announced Results for 2013
Student Holiday in Moscow State University of Technologies and Management named after K.G. Razumovskiy
Jubilee Year of 55 Anniversary "Expocentre" Opened the Meeting with Representatives of Central and Trade Press
Best Innovative Product and Two Gold Medals "EFCO" in "Prodexpo 2014".
Opening of the International Exhibition "Prodexpo-2014" in "Expocentre".