Food processing Industry №9/2013
Results of the Food and Processing Industry of Russia for January - July 2013
NEW IDEAS - NEW PRODUCTS
Smirnova E.A., Sarkisyan V.A., Kochetkova A.A.Problem-oriented and Patient-specific Approach to the Development of New Foods Designed
| Tags: medical and technological algorithm; linear programming; correction of nutritional status disorders; protein-energy malnutrition. Summaries: An approach to the development of new foods with desired chemical composition and properties based on medical and technological algorithm providing comprehensive correction of specific nutritional status disorders is discussed in the article. It is shown that one of the ways to ensure the personalization of dietetic therapy is designing new foods fortified by essential nutrients, specialized, functional and dietetic products depending on the initial state of patient's health, the presence of chronic diseases, and other personal characteristics. |
Kudryashov V.L.The Use of Membrane Processes in the Processing of Vegetable Raw Materials
| Tags: vegetable protein, flavonoids, membrane processes, leafy biomass, corn extract. Summaries: The article describes the high-line processing of vegetable and grain raw materials into food protein supplements on the basis of membrane processes. |
Serba E.M., Rachkov K.V., Ignatova N.I., Rimareva L.V., Polyakova V.A.Creation of Natural Biocorrectors of Food for Functional Foods
| Tags: biomass of yeasts; thermolysis; enzymatic modification; enzymatic hydrolyzate; aminre nitrogen; functional products. Summaries: We have analyzed amino acid composition of the original yeast biomass and after enzymatic degradation ofyeast polysaccharides and proteins. |
Fermentation - a Unique Technology of the Production of Natural Flavorings
Collins P., Oziemkovski P. Food Coloring Products - Most Effective Alternative to Synthetic Colorants
Shalimova O.A., Zdrabova E.M.A New Look for Meat Uncooked Jerked Products
| Tags: uncooked jerked products; carnitine, functional state of the body, protein, physico-chemical parameters. Summaries: The urgency of the development of production technology delicacies long shelf life of the meat of slaughtered animals. Drying - one of the oldest methods of food preservation and healthy veschestv. Syrovyalenye products containing lactic microflora, have positive effects on the human body. Due to the absence of heat treatment, sun-dried foods have a high biological value. |
Oganesyants L.A., Kobelev K.V., Boykov A.V.Highly Effective Technology of Nonalcoholic Kvass
| Tags: non-alcoholic kvass, highly efficient technology, Russian market; kvass wort concentrate. Summaries: Developed and approved by the technical conditions for the non-alcoholic brew technical instruction for the production of nonalcoholic kvass alcohol by volume of not more than 0.5%, as well as control instructions. In a production environment using concentrated fermented bases pilot batch of nonalcoholic kvass. |
Tetra Almix - Mixing Technology for "Smoothie"
| Tags: smoothie, juices line, equipment, mixer, a suspension, mixing. |
Gribova N.A. Baranov B.A.The Modern Technology for Producing Frozen Berries
| Tags: frozen berry products; economic feasibility; dehydration; sucrose solution. Summaries: Development of new technology to improve the frozen berries by preliminary osmotic dehydration with sucrose solution will improve the quality of frozen products and solve the problem with the imported products. |
Tabakaeva O.V., Chernih A.G.The Antioxidant Properties of Processed Products Bivalve Molluscs of Far East Region
| Tags: bivalve molluscs; acid hydrolyzate; antioxidant activity; melanoidins, free amino acids. Summaries: It is proved that the acid hydrolysates of the soft parts of bivalve molluscs contain melanoidins and free amino acids and have a high antioxidant and anti-radical activity due to their content of low molecular weight fraction of melanoidins and free amino acids. |
ENGINEERING AND TECHNOLOGY
Pumping equipment GRUNDFOS in processing lines and engineering systems of cheese-making enterprises
Ushakova N.F., Kasatkin V.V.The Influence of Microwave Heating on Sourdough Fermentation Process in the Production of Wheat Bread
| Tags: wheat bread; dough, microwave heating; exposure; power; flow rate of dry matter; buoyancy. Summaries: Variation of the main technological parameters of sponge fermentation depending on changes of exposure and power is analyzed. |
Lubricators - Effective Solution
PACKAGING AND LOGISTICS Sarkisov G.I.Packaging of Soft Drinks as a Means of Intensification of Product Promotion
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF Edelev D.A., Kantere V.M., Matison V.A.Regulation of Trade Relations in WTO Member Countries on the Basis of Multilateral Agreements
QUALITY AND SAFETY Kirnichnaya V.K., Kasyanenko G.R., Kiseleva T.V.Control Content of Antibiotics in Food Products by Chromatographic Methods. Part II
Meleshkina E.P., Kolomiec S.N., Shelenkova L.V., Koval A.I.Targeted Use of Grain and Flour - Time Requirement
Clarification on the production of vegetable oil cream
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