Food processing Industry №8/2013
Results of the Food and Processing Industry of Russia for January - May 2013
Eurasian Integration in the Field of Agriculture and Food Security Issues
VEGETATIVE RAW MATERIALS AND PROCESSED PRODUCTS
Antipova L.V., Martemyanova L.E.Assessment of the Potential Sources of Vegetable Proteins for Food Production
| Tags: food products; vegetable proteins; sources; evaluation of potential. Summaries: Provides the rationale for the appropriate way to use the power of the part of the protein, which until recently with low efficiency was utilized by the animal husbandry. Carried out the evaluation of production potential sources of vegetable protein on the territory of Russia with the elements of a SWOT-analysis. Defined indicators of the biological value of the proteins of domestic vegetable sources, which maximally approach or exceed the values for high-value proteins of animal origin |
Shilov G.Y.Current Ways of Disinfection of Fresh-Cut Lettuce, Vegetables and Fruits
| Tags: disinfection; methods of processing; fresh vegetables and fruits; pathogenic microorganisms Summaries: In this article it was reviewed methods of treatment for disinfection whole and fresh-cut fruits, vegetables and lettuce. It was presented the results of the tests of various sanitizers for produce. It was made the estimate of efficiency their using. |
Konovalov S.A., Anikina E.N.Mineral-fortified foods.
| Tags: biobased products enrichment; ferriferous agent; iodine-containing additive; development of technology. Summaries: In Omsk State Agrarian University named after P.A. Stolypin ferriferous agents and iodine-containing additives were analyzed with the required application rates, taking into account the physiological needs of the age group for whom the bio-based products are intended. There was developed formulation and production technology of ferriferous bio-based product with syrup of wild berries and iodine-containing bio-based product with oatmeal. |
Zhuravleva Yu.A., Zemtsova M.N.Chemical Composition Study of Aronia Melanocarpa Berries, Growing in the Volga Region
| Tags: black chokeberry; bagasse; frozen fruits; dried fruits. Summaries: It was shown the Aronia melanocarpa berries, growing in the Volga region, are the prospective raw material to obtain biologically active substances. To provide maximum safety of biologically active substances the most advisable storage methods for berries and bagasses were found. It was shown the Aronia melanocarpa bagasses, growing in the Volga region, are the promising raw material to obtain products with significant amount of biologically active substances. |
Miloradova E.V., Traubenberg S.E., Kobeleva I.B., Akimova O.N.Receiving Powder of Various Structure from Enzymatic Modification of Soy Flour Products.
| Tags: spray drying; drying on inert solids; powders; products of enzymatic hydrolysis. Summaries: This paper presents a comparative analysis of the powdered products of enzymatic modification of soy flour produced using spray drying and drying in a thin layer using a variety of modes and recommendations for their use in recipes sauces. |
Pryanishnikov V.V., Kolihalova V.V., Orekhov O.G. Marinades for Meat Preparations
Samoshkin S.P., Bychkova E.S., Bychkov А.L., Lomovsky O.I., Beyzel N.F., Chernonosov A.A. Cream Soups with Nutrients in the Digestible Form Especially for Treatment-and-Prophylactic Appointmemt
Kotova T.I., Hanturgaev A.G., Harayev G.I.А Microwave Vacuum Method of Drying of Edible Fungi
| Tags: microwave vacuum processing method; edible mushrooms; the optimal parameters. Summaries: Results of researches of microwave vacuum processing of fresh edible fungi are given in article with receiving dried mushrooms. The optimum parameters of drying of edible fungi found by practical consideration allow to receive a product with high quality indicators. |
Maslova A.S., Iunihina V.S., Meleshkina L.E.Specialized Beverage on the Plant Base for Baby Nutrition
| Tags: specialized products forpre-school andschool-feeding; cereal beverage. Summaries: The results of studieson the improvement oftechnologyoncereal-baseddrinksfor children'snutrition as well asrecipes andchemical composition of this products are presented. |
Lvova L.S., Yaitskih A.V.Processing of Grain of Wheat Affected by Fusarium
| Tags: deoxynivalenol (DON); wheat; milling; bread-baking; macaroni cooking; flour. Summaries: The effect of same wheat processing stages (cleaning, low - and high - milling, bread-baking and pasta making) on deoxynivalenol (DON) levels in the main products was studied. Samples of common wheat and durum wheat naturally contaminated with DON were examined. All flour grades were evenly contaminated DON (48,6-53,6 % of raw grain). Farina and macaroni semolina were most safe milling products. The effect of bread-baking on DON levels was minimal. After cooking process DON content in macaroni was reduced to 25 % compared to initial grain. |
Balaeva E.V.Improvement of Production Technology of Cakes and Muffins Using Starch Raw
| Tags: extruded wheat flour; NMR relaxation; water-holding capacity. Summaries: The possibility of using extruded wheat flour for cakes and muffins. Investigated the effect extruded wheat flour on dough properties realogicheskie, product quality and shelf life of cakes and muffins. |
INNOVATIVE DEVELOPMENT OF BRANCHES OF FOOD INDUSTRY
Nuraliev S.U., Nuralieva D.S. Competitiveness of Goods and Services in the Context of Russia's Membership in WTO
Sarkisov G.I., Oganesyants L.A. Major Trends of Market of Soft Drinks in Russian Federation
TERMS AND DEFINITIONS
Klokov Y.V., Kulev D.H.On the Question of "Health Food Products"
| Tags: term; health food products; conceptual approach; the concept. Summaries: The definition of the concept of "healthy foods" for the implementation of the Food Security Doctrine of the Russian Federation, approved by Presidential Decree number 130 of 30.01.2010g in the task of staging productions for industry clusters from growing raw materials to selling health food products that meet the requirements of the definition of the term "Security" and "Quality". |
QUALITY AND SAFETY
Kirnichnaya V.K., Kasyanenko G.R., Kiselyova T.V.Control of Contents of Antibiotics in Food by Chromatographic Methods. Part I
| Tags: food products; antibiotics; chromatographic methods of determination; сontrol of contents. Summaries: The methods of extraction, identification and determination of chloramphenicol and tetracyclines, suitable for serial analysis have been developed. Methods have been developed for the analysis of arbitration antibiotic residues in food. Investigation of the content of various types antibiotics in domestic and imported food products have been carried out by our developed methods. |
Sevodina K.V., Pyankova Y.Y., Rozhnov E.D., Sevodin V.P.Quality Indicators of Balsamic Vinegars
| Tags: balsamic vinegar; the quality; safety; chemical indicators; organoleptic characteristics. Summaries: An assessment of the quality and safety of balsamic vinegar on the Russian food market. |
PACKAGING AND LOGISTICS
Kotova N.I., Morozova Y.P.Consumer Preferences for Packaging of Self-Reactive Materials
| Tags: self-decaying packing; preferences of consumers; ecological marking; safety of self-decaying packing. Summaries: In article results of market research of consumers on identification of their preferences are given to self-decaying packing. It was revealed how respondents utilize packing and garbage, whether they are ready to divide it and in what degree as far as respondents are informed on self-decaying packing and ecological marking, what their relation to secondary processing of packing, what their opinion on safety of packing, whether respondents are ready to overpay for self-decaying packing? |
NUTRITION AND HEALTH
Krutovoy Zh.A., Myachikova N.I., Zaparenko A.V., Kasilova L.A., Sorokopudov V.N.Definition the Biological Value of Proteins in Diets Treatment-and-Prophylactic Appointment
| Tags: formalization; aminokislot-ny it is fast; diets of single consump-tion; biological value. Summaries: The formalized method of fast and not labor-consuming definition of skor at the same time is offered all set of irreplaceable amino acids as for projects of compoundings of dishes, and any food allowances. |
Shterman S.V.Sports nutrition product with anti-catabolic and reducing fatigue effects "Bio Factor BCAA"
| Tags: sport nutrition; branched chain amino acids; leucine; isoleucine; valine; inulin. Summaries: The paper presents the results of developing of the specialized sports nutrition product "Bio Factor BCAA". Its main functional goal is to maintain and increase muscle mass of athletes and to accelerate the body recovery after intense exercises. In paper its author analyzed the nutriological and physiological characteristics of their main constituent functional components. |
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
ViV Russia 2013. The Results
The Innovative Technologies of "GK" Avis "and its Key Partners
1st Eurasian Forum of Bakery Leaders
Sweet Moscow May
Gastronomic Evening "Kremalote - Cheese is Sweeter than the Cream
GK "EFCO" Partner of the International Week of Cheesemaking and Butter Manufacturing
Annual Holiday of Ice Cream Attended by a Record Number of Visitors
The Fourth International Exhibition "Expo-Russia Kazakhstan 2013" and the Second Almatinskiy Business Forum
Confectioners and Bakers Metat the "EFCO" Seminar
Customs Union: Russian Food Industry in Terms of Integration