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Rambler's Top100

Food processing Industry №4/2014

Results of the Work of Food and Processing Industry Enterprises of Russia for January 2014

Ivanova V.N., Seryogin S.N.Economic Growth, Based on Investment - Key Priority of the State Policy in the Development of Russian Food Industry

  Tags: Russian food industry; state policy; economic growth, investment base.
Summaries: The article presents the main indicators of livestock development in the Russian Federation in 2012-2013, production of major products for 2013. Shown changes on import and export of domestic agriculture for 2012-2013, as well as the volume of investment in fixed assets in 2009-2013. The main target indicators of the Technology Platform and indicative values of APK production in Russia until 2020, according to the State Programme.
Authors: Ivanova Valentina Nikolaevna, Doctor of Economical Science, Professor,
Seryogin Sergey Nikolaevich, Doctor of Economical Science, Professor,
Moscow State University of Technology and Management named after K.G. Razumovsky,
37, Zemlyanoy Val, Moscow, 109004,



NEW IDEAS IN FOOD PRODUCTION

Zaytseva L.V., Nechaev A.P.Polyunsaturated Fatty Acids in the Nutrition: Modern View

  Tags: polyunsaturated fatty acids; balance of ? -6 and ? -3 fatty acids; cardiovascular disease.
Summaries: The main reason for growth of alimentary dependent diseases, including cardiovascular system, is cardinal change in nutrition of the person for the last 100-150 years. In the review the scientific data presented on the Congress of the International society of Nutrigenetics/Nutrigenomics, connected with influence of balance ?-6/?-3 on development of alimentary dependent diseases are considered. It is shown that for overcoming of 97 % of various pathologies caused by deficiency omega-3 fatty acids, their consumption has to make not less than 60 % of the sum of polyunsaturated fatty acids.
Authors: Zaytseva Larisa Valentinovna, Doctor of Technical Science, Docent,
Nechaev Alexey Petrovich, Doctor of Technical Science, Professor,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Cutting Edge Technology of Sollich for Upgrading Production of the Baking Industry

Factoring for Suppliers and Buyers

Eveleva V.V., Novitskaya I.B., Cherpalova T.M., Nikulina I.D.Technological Innovations in Production of Food Lactic Acid

  Tags: food lactic acid; improvement of quality; technology innovations.
Summaries: The results of research and pilot works on establishment of requirements to the raw materials used, selection of highly productive industrial producer, stimulating growth and metabolic activity of lactic acid bacteria L. delbrueckii, optimization of conditions of preservation of the producer, optimization of technological regimes of lactic acid biosynthesis, as well as on the showing up current trends in the development of technology in the production of lactic acid, diagnostics of technological production system and improving this system are presented.
The developed technology of lactic acid, providing fermentation of concentrated solutions of pure sugar contenting raw materials using producer selection and installed technological methods, provides increase of productivity of process (not less than 3.6 times) compared with traditional technology and the transition to a new level of quality and security.
Authors: Eveleva Vera Vasilyevna, Candidate of Technical Science, Docent,
Novitskaya Irina Borisovna, Candidate of Technical Science,
Cherpalova Tatyana Mikhaylovna, Candidate of Technical Science,
Nikulina Irina Dmitrievna, Candidate of Technical Science,
Research Institute of Flavorings, Acids, and Colorants,
55, Liteyniy Pr., St. Petersburg, 191014,



Novinyuk L.V., Kukin M.Y.Import-Substituting Technology of Food Additive E301 - Sodium Ascorbate

  Tags: sodium ascorbate; import-substituting food additive; technology; experimental data.
Summaries: In order to develop technologies a food additive E301 conducted studies on the synthesis and excretion of sodium ascorbate by crystallization from supersaturated solutions. The experimental data are the starting point for the creation of the domestic demand technology of food additive E301 sodium ascorbate, which has a high antioxidant capacity.
Authors: Novinyuk Lyudmila Vasilyevna, Candidate of Technical Science,
Kukin Mihail Yuryevich,
All-Russian Research Institute of Flavorings, Acids and Dyes,
55, St. Petersburg, 191014,



Burova T.E., Riman M.Y., Alexandrova V.V.Use of Dairy Whey for Making Marinades

  Tags: whey; marinating; primary product of meat; functional and technological characteristics; quality.
Summaries: The article considers the possibility of application whey of industrial manufacture for production of marinades to softening the primary product of meat before heat treatment.
Experimental studies to assess the influence of whey on the functional-technological characteristics of the primary product of meat.
Set the duration of excerpt of primary product of meat in whey (beef and poultry meat).
Authors: Burova Tatyana Evgenyevna, Candidate of Technical science, Docent, Riman Maxim Yuryevich, Undergraduate, Alexandrova Veronika Valeryevna, Graduate Student
St. Petersburg State University of Information Technologies, Mechanics and Optics, Institute of Refrigeration and Biotechnology,
49, Krobverkskiy Pereulok, St. Petersburg, 197101,



Klyueva O.A., Korovkina N.V., Megerdichev E.Y.New Sorts and Hybrids of Cucumber for Canning

  Tags: cucumber; variety; hybrids, canning, salting, pickles, cornichons, zelentsy; selection.
Summaries: A brief characteristic of varieties and new hybrids of cucumber for open field domestic and foreign selection, recommended for cultivation in the areas of raw material canneries.
Authors: Klyuyeva Olga Alexandrovna,
Korovkina Nadegda Vyacheslavovna,
Megerdichev Evgeny Yakovlevich
Research Institute of Canning and Vegetable Drying Industry,
78, Shkolnaya St., Leninskiy district, Vidnoe, 122703,



Alimov A.V., Razumovskaya R.G.Making Vegetable Caviar by Advanced Technology

  Tags: concept of creating innovative products, functional foods, triticale grain; electrochemical activation; enriched squash caviar.
Summaries: Canned-vegetable production is one of the most important sectors of the food industry in the Russian Federation. Creating new types of canned food with preventive and curative properties based on principles such as high organoleptic characteristics, biological and nutritional value, the ability to rid the body of toxic substances and radioactive elements in the content of essential vitamins, dietary fiber, minerals, organic acids and other active compounds. The aim of this research was to review the feasibility of electrochemically active water and sprouted grain triticale as enriching component of canned vegetables. Work on improving the manufacturing process was carried out on canned-vegetable production base of " Astrakhan Cannery." Research has shown that the use of ECA solutions and sprouted grain triticale canned-vegetable production is a promising direction.
Authors: Alimov Aleksey Viktorovich, Graduate Student
LLC "Astrakhan Cannery",
1, Avgustovskaya St., Astrakhan, 414029,
Razumovskaya Ramziya Gumerovna, Candidate of Technical Science, Docent,
Astrakhan State Technical University,
16, Tatischeva St., Astrakhan, 414025,



New Sorter: Quick and Versatile

Chaldaev P.A., Svechnikov A.Y.Application of Apple Spew for Food Production

  Tags: apple husk, processing, pectin substances, fruit preserves, beverages, apple powders, fermentation products, phenolic compounds.
Summaries: The up-to-date technologies of apple pomace processing were discussed. Summarizing literature information we identified and described the main product groups which can be produced through apple pomace utilization.
Authors: Chaldaev Pavel Alexandrovich, Candidate of Technical Science,
Svechnikov Aleksey Yuryevich
Samara State Technical University,
244, Molodogvardeyskaya St., Samara, 443100,



Prisukhina N.V., Tipsina N.N., Tumanova A.E.Semifinished Products Made of Waste of Cranberry Juice Production

  Tags: cranberries; paste; powder, food additives; waste of juice production; wild berries; semis.
Summaries: The article describes the technology of paste and powder of cranberries squeezing - waste of juice production, given their chemical composition. Semifinished cranberry rich in vitamins, minerals, dietary fiber, which allows recommending pastes and powders for use as additives in enriching foods.
Authors: Prisukhina Natalya Viktorovna, Doctor of Technical Science, Professor,
Tipsina Nellya Nikolaevna, Doctor of Technical Science, Professor,
Krasnoyarsk State Agrarian University,
90, Mira St., Krasnoyarsk, 660910,
Tumanova Alla Evgenyevna, Doctor of Technical Science, Docent
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Kudryashov V.L., Pogorzhelskaya N.S.Membrane Processes as Production Base of Grain Yeast Retentate: the Scope and Effectiveness

  Tags: membrane processes; grain DDGS; food additives; ceramic membranes.
Summaries: The technology of grain DDGS processing into liquid grain yeast ultraconcentrate based on application of membrane processes: ultrafiltration, nanofiltration and reverse osmosis is described in this article. The features and efficiency of ultraconcentrate application as protein-vitamin additive in different branches of food industry and food biotechnology were shown.
Authors: Kudryashov Vyacheslav leonidovich, Candidate of Technical Science,
Pogorzhelskaya Nataliya Sergeevna, Candidate of Technical Science,
All-Russian Research Institute of Food Biotechnology,
4b, Samokatnaya St., Moscow, 111033,



Isaev V.A., Simonenko S.V.Aging Prophylaxis

  Tags: aging, gerontology; prevention; enterosorption, biologically active additives (BAA) sorbents; immunomodulators.
Summaries: Among the population of Russia the important place is taken by aged people of 50 years and are more senior which importance is so great that there was a need to allocate in special group and to organize the special program of savings of their health. It is necessary to recognize at once that men live much less women and among those who is more senior than 60 years of women 2,5 times bigger.
Such picture is explained by bigger susceptibility of men to such risk factors, as smoking, alcohol, character and diet violation. Aging and itself is a factor of decrease in adaptive opportunities of an organism to preservation of vital signs.
Special researches which allow to carry out aging prevention by inclusion in food of special products for an organism detoxication, for strengthening of immune system, inclusion in PNZhK diet the Omega-3, vitamins and such minerals as magnesium, potassium, chrome, zinc, iodine for prevention of a metabolic syndrome and it is warm - vascular disorders are conducted.
Authors: Isaev Vyacheslav Artashesovich, Doctor of Biological Science, Professor, Academician of RANS,
Simonenko Sergey Vladimirovich, Doctor of Technical Science,
Research Institute of Baby Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500,



PUBLIC CATERING

Rokotyanskaya V.V., Savvateev E.V.Strategy Formation of the Regional Socio-Economic System Based on Program-Oriented Approach

  Tags: regional economy; the socio-economic system; services; public nutrition; the target-oriented approach.
Summaries: The article developed, taking into account the structural interaction of functional components and empirical generalizations and factual material step by step algorithm for the development and implementation of regional development strategies for the services of public catering and sphere of services of the Rostov region in General, including adequate assessment of the level of development of sphere of services in the region, monitoring, control and timely adjustment of the progress of its implementation, which allowed the formation of organizational and economic preconditions for the quantitative and qualitative growth of the sphere of services and improvement of the degree of institutional maturity of Economics of the Rostov region.
Authors: Rokotyanskaya Violetta Valeryevna, Candidate of Economical Science,
Savvateev Evgeniy Vitalyevich, Doctor of Economical Science, Profesor
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



Gadlgareeva R.R., Ivanov A.G., Zakirova R.R.Reserves - One of the Links in the Management of Trade Organizations and Catering

  Tags: inventory management, product quality, work efficiency, timing of order placement..
Summaries: The most important role in the functioning of any economic system play reserves of various kinds, resulting in practically all the sectors of the national economy. Irrespective of their size and level depend on the results of the commercial activity of any enterprise. Inventory management aimed at increase of profitability and speed of circulation of the invested capital, including the public catering enterprises.
Authors: Gadlgareeva Rufiya Ravilevna, Candidate of Technical Science,
Ivanov Aleksey Genrikhovich, Candidate of Technical Science, Docent
Izhevsk State Agricultural Academy,
9, Studencheskaya St., Izhevsk, Udmurtia
Zakirova Rushaniya Ravilevna, Candidate of Agricultural Science
East European Institute,
268, Pushkinskaya St., Izhevsk, Udmurtia, 426000;



ENGINEERING AND TECHNOLOGY

Tuzhilkin V.I., Kovalyonok V.A., Gavrilov A.M., Urazbaeva K.A., Klemeshov D.A., Prokofyev E.N.Technological and Economic Aspects of Sugar Crystallization

  Tags: economic efficiency; modeling; optimization; system technology; technological process; semi continuous crystallization; mathematical model.
Summaries: The article identified reserves of energy in the sugar industry by improving and intensifying technology of industrial sugar crystallization. On the basis of a number of fundamental mathematical equations developed universal mathematical model of izobarièeskoj evaporation crystallization of sugar. A study of the kinetics of the process defines the basic parameters, which makes it possible to determine the direction of intensifying industrial crystallization of sugar. The boundary values of the variation in these parameters; the role of no sugar in the kinetics of crystallization of grocery massecuite. Develop practical ways of improving the evaporation and crystallization of sugar that provide savings in fuel and energy costs for the industry.
Authors: Tuzhilkin Vyacheslav Ivanovich, Doctor of Technical Science, Professor,
Kovalyonok Vladimir Alexandrovich, Doctor of Technical Science, Professor,
Gavrilov Alexey Mikhaylovich, Candidate of Technical Science, Docent,
Urazbaeva Klara Abdyrozakovna, Candidate of Chemical Science, Docent,
Klemeshov Dmitriy Anatolyevich, Candidate of Technical Science,
Prokofyev Evgeniy Nikolaevich, Graduate Student,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080,



RAW MATERIALS AND ADDITIVES

Ryazanova O.A.Canned Fruits and Vegetables in a Leakproof Packaging

  Tags: fruit and vegetable canned food in tight container; classification; classification signs and classification groups.
Summaries: In article tovarovedny classification of fruit and vegetable canned food in tight container 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, Kuznetskiy Pr., Kemerovo, 650992,



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NEWS FROM COMPANIES

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

Awarding of Laureates of the Industry by the Highest Public Awards

CONGRATULATION UPON A JUBILEE!

45 Years in the Food Industry

Research Institute of Baby Nutrition - 25 Years!

EVENTS AND FACTS

Food industry Development Strategy until 2020

Chief Design Engineer of Corporation "Soyuz" Elected as a Member of the British Institute

Russian Bioproduction on Every Table

Jubilee of a Mission GEA Mashimpeks in Novosibirsk

Discussed the Problems of Food Quality

Products of SC "EFCO" Received Regular Medals of International Complex

Intellectual Property: not Shield, but Sword?

Meeting of Agrobiznesklub

AgroFarm-2014