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Rambler's Top100

Food processing Industry №6/2016

The Outcome of the Enterprises of Food and Processing Industry in January-March 2016

FOCUS. INNOVATIVE TECHNOLOGIES FOR NEW FOODS

Isaev V. A., Simonenko S. V.New Ideas of Food Production

P. 8-13 Key words
antioxidants; atherosclerosis; civilization diseases; innovative technologies; microencapsulation; irreplaceable factors of food; PUFA-w-3; functional foodstuff

Abstract
At a present stage of development of a civilization more and more value for strengthening of health it is given to preventive actions and through introduction in baby, gerodiyetic and treatment-and-prophylactic food of the functional foodstuff enriched with irreplaceable factors of food to depart from daily treatment to the prevention of diseases. Researches in the last 30-40 years succeeded to establish brilliant results in fight against adaptation diseases, especially with atherosclerosis. Special progress is received by domestic developers of innovative products and doctors-researchers at different localizations of atherosclerosis. It was succeeded to reduce mortality at heart attacks and strokes, to reduce mosaicity of brain blood circulation, to lift a threshold of electric stability of heart, to improve haemo rheological indicators, to improve sight, mental abilities and operator opportunities of a brain. New processes of thin dispergating, microemulsification, microencapsulation which allow to reduce negative action of negative factors of food (the refined sucrose, white flours, saturated fats) take root into technological practice and to enrich the menu with irreplaceable factors of food, such as PUFA w-3, microcells, vitamins, adaptogens, antioxidants). Opportunities for introduction in technological processes of production of foodstuff of the sparing modes, especially for baby, gerodiyetic and treatment-and-prophylactic food extended. The scientific research institute of baby food of Russian Academy of Agrarian Sciences and chair of baby food of MSU of TaM conduct by request of manufacturing enterprises a series of innovative researches for expansion of the range and improvement of quality to functional foodstuff for various categories of the population.

References
Authors
Isaev Vyacheslav Artashesovich, Doctor of Biological Science, Professor,
Simonenko Sergey Vladimirovich, Doctor of Technical Science
Research Institute of Baby Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Musina O. V., Konovalov K. L., Lupinskaya S. M., Shulbaeva M. T., Kuznetsova L. A.Technological Design of Formulations of Cheeses with Grain and Western Siberia Wild Plant Raw Materials

P. 14-18 Key words
cheese; recipe; design; optimization; grains; wild plants

Abstract
The article describes the results of improving the biological value of processed cheese by adding grain and Western Siberia wild plant raw materials into the cheese recipe. Raw materials were introduced as minor and in the compositions. Theoretical basis of research was N. N. Lipatov's methodology of designing food with the required nutritional value. Applied problems of formulation optimization were solved by linear programming. Copyrighted author computer programs and database have been tools for solving these problems. As grain raw materials was used barley, as wild plant materials - the berry (gooseberries, cranberries, red currant), sorrel, nettles, wild garlic. The barley was subjected to preliminary thermo-mechanical treatment, from wild plants were made homogeneous system. For solving problems of technological design were counted in the protein: amino acid near, the coefficient of utility of each amino acid, the ratio of the utility of amino acid composition of the product, the redundancy in the content of essential amino acids, the rate of comparable redundancy and absorption. 10 compositions from wild plant raw materials were designed and researched. We selected the 4 compositions of them by maximum biological value and complementarity of wild plants proteins to milk proteins. Composition ¹ 1 is a mixture in equal parts of sorrel and wild garlic, ¹ 2 - the mixture in equal parts of nettle, wild garlic, sorrel and red currant, ¹ 3 - red currant, nettle and wild garlic in the ratio of 1:1:2 respectively, ¹ 4 - cranberries, nettle and wild garlic in the ratio of 1:1:2 respectively. As a result a processed milk-protein product with barley; with barley, wild garlic and nettle; processed cheese with the compositions of wild plant raw materials were designed. The products have higher biological value and amino acid balance than traditional processed cheeses.

References
Authors
Musina Olga Nikolaevna, Candidate of Technical Science,
Siberian Research Institute of Cheesemaking,
66, Sovetskoy Armii St., Barnaul, 656016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Konovalov Konstantin Leonidovich,
Inter-Regional Public Institution "Bion",
2, Leonova St., Kemerovo, 650033, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lupinskaya Svetlana Mikhaylovna, Doctor of Technical Science,
Shulbaeva Margarita Terentyevna, Candidate of Technical Science,
Kuznetsova Liliya Alexandrovna, Graduate Student,
Kemerovo Technological Institute of Food Industry (University),
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



Serba E. M., Rimaryova L. V., Ovcharenko M. B., Kurbatova E. I., Rachkov K. V., Ignatova N. I., Davydkina V. E. Getting Mycelial Biomass Fermentative to Create Food and Feed Bioadditives

P. 20-23 Key words
dietary supplements; fungal biomass; polysaccharides; enzymatic systems; fermentative

Abstract
The conditions of enzymatic degradation of subcellular polymers mycelial biomass of the fungus Aspergillus oryzae RCAM 01133. As a result, developed a directed process of biocatalytic conversion of polymers to produce a mushroom mycelium fermentative biomass with varying degrees of destruction. The highest degree of degradation of protein polymers achieved by using enzymatic systems containing: ?-glucanase (300 U/g), a protease of bacterial origin endoaction (10 U/g) and a set of proteinases and peptidases fungal origin (10 and 15 U/g) for 18 hours. Conducted spectral and amino acid analyses of proteins of fermentaiton fungal biomass, which confirmed that with increasing amounts of enzyme and time of specimen exposure, increases the content of free amino acids and low molecular peptides to 87?% of the total weight of proteins. After two hours of hydrolysis, the content of free amino acids and low molecular weight peptides was 50,73?% of the total weight of protein nature substances. After five hours of hydrolysis, the figure rose to 67,65?%. Prolonged enzymatic hydrolysis for 18 hours provided a predominance peptides to mass 350 Da. Analysis of the composition of free amino acids formed as a result of proteolysis, acknowledge receipt of the spectral data of the fractional composition of proteins in the fermentative fungal biomass. The results confirm the possibility of a controlled process of obtaining biological products with the specified structural and fractional composition based on the enzymatic hydrolysis of polymers mycelial biomass. These fermentative fungal biomass can be used for the enrichment of food and feed digestible low molecular weight peptides, essential amino acids and carbohydrates.

References
Authors
Serba Elena Michailovna, Doctor of Biological Science, Professorof,
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Professor, Academician of RAS,
Overchenko Marina Borisovna, Candidat of Technical Science,
Kurbatova Elena Ivanovna, Candidat of Technical Science,
Rachkov Kirill Viktorovich, Candidat of Biological Science,
Ignatova Nadezhda Iosifovna,
Davyidkina Vera Evgenevna,
Research Institute of Food Biotechnology,
4b, St. Samokatnaya, Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Turchaninova T. P., Grechannikov M. V., Eyvin P. S.Highly Efficient Process Air Cleaning System for Milling, Baking and Other Food Enterprises

P. 24-26 Key words
aspiration; thedegree of dust collection; processair; filter

Abstract
The article presents the basic requirements, which are considered in the development of devices for purification of process air used in pneumatic and aspiration systems at various industry enterprises. A brief description of existing best practices of dusty (exhaust) process air purification in installations for dust removal is given. A brief description of the dust collection efficiency by different devices is given. Methods of cleaning fabric filter elements are described. Information about the proposed development of aspiration system envisaging a two-stage process air cleaning system is provided. Description of the advantages and disadvantages of each work stage of purification of dusty air is given. Information on patents for useful product used in the work on the new aspiration system is given. Expected results of energy savings from the operation of the proposed installation are described. Information on the development of standard series (4.6 and 8 m2) of the new system - a complex for purification of process air mark Sh2- HFS-HM is provided.

References
Authors
Turchaninova Tamara Petrovna, Candidate of Technical Science,
Grechannikov Mikhail Vladimirovich,
Eyvin Petr Sergeevich,
Research Institute of Baking Industry,
26A, Bolshaya Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Ivanova V. N., Seryogin S. N., Geraschenko I. V.Promoting Exports of Agri-Food Products - The Key to the Economic Growth of the Russian Agro-Industrial Complex

P. 28-33 Key words
foreign advanced experience; export promotion program; sanctions; agricultural production and food industry

Abstract
Analysis of the volume of agricultural production and a number of food products shows that even today there is over-products and Agro-Industrial Complex in these sectors is happening against the background of the implementation of new investment projects. Further growth in the agricultural sector is constrained by the internal development of the agri-food market, associated with a low solvent demand of the population and, therefore, at the present stage it is necessary to expand the export of products, primarily in the participating countries and the FTA EAEC. Experience the major exporting countries of agricultural products and food shows that all of them on the basis of export support programs to develop new markets for their products and ensure the growth of production of domestic producers. Russia under the circumstances, in order to ensure economic growth and improve the competitiveness of domestic agricultural products in foreign markets began to develop the agri-food export support programs. Program activities seeks to enhance the competitiveness of domestic agricultural products in foreign markets, the development of new markets for domestic agricultural products and by-products, to expand the availability of financial instruments for the national exporters. Horizon program designed for the period till 2020.

References
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,
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Geraschenko Ilya Vladimirovich, Deputy Director
International Cooperation Department of Ministry of Agriculture of Russia



Minaeva E. V.Main Vectors System of Economic Development, Providing Food and Economic Independence of the Country

P. 36-40 Key words
adaptation; activations of activity of public organs; vectors; reach level food independence; importozameschenie; increase of competitiveness of eventual commodities; growth of export of commodities

Abstract
The system of basic vectors of development of food and economic independence of country and its managing subjects is investigational. The value of strengthening of vector of competitiveness of eventual products is exposed, to cooperant forming economic security of country and managing subjects of different levels of management (macroeconomic, mezoekonomicheskogo and mikroekonomicheskogo). It is rotined that realization of problem of achievement of necessary status of food safety of country, regions and managing subjects depends on development of vectors of reformation of economy on the basis of production and realization of competitive commodities, activation of activity of leaders of major, middle and small concerns. One of main vectors is implicit execution in time of state laws, decrees, decisions and orders of president and government. For growth of volume of export of national commodities as compared to in size entering country import activation of vector is required on transformation of national external economic policy. Exceeding of export in relation to an import is caused, above all things, by the internal requirements of the state in the high rates of growth of GDP, national income per capita countries, by development of processes of importozamescheniya, dependency upon the level of competitiveness of producible commodities. For providing of national economic and food security it is expedient to turn the vector of adaptation to the international requirements of indexes of quality of producible food stuffs. It is expedient to carry out restructuring by introduction of single state standards on the production of competitive goods of the eventual setting, indexes of quality of which must be obligatory for the managing subjects of entire country. It is suggested to realize the vector of increase of innovative level on the basis of creation of initiative innovative centers in the scale of major concerns, characterized a low capacity ratio, leading institutes of higher of country, and also on initiative of highly skilled specialists and creative young people at support of state structures, facilities of regional funds and financing from the sphere of business by business. Realization of food independence in the scale of economic security in a great deal depends on conversion in reality of vector for activations of activity of public organs of all levels of management, creations of the special supervisory regional structures of management.

References
Authors
Minaeva Elena Vyacheslavovna, Doctor of Economical Science, Professor
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Altukhov A. I.The investment as a basis for accelerated of import substitution on the agrifood market

P. 42-47 Key words
agri-food market; investments; credit resources; food products; food independence;, agriculture

Abstract
Investigated the possibility accelerated of import substitution on the agri-food market of the country in terms of the ruble devaluation, of strengthening international sanctions, of reduction of investment and external credit borrowing, rising inflation and the high dependence of agrarian sphere and particularly its a basic industry - of agriculture from import supplies of means of production. It has been established that the devaluation of the ruble, and not the response of the embargo has become the main factor reduction by 10?% of consumer demand, caused by the fall of by 4?% in real household incomes and a simultaneous increase in consumer prices by 15,5?%. In last two years due to a drop volumes of attracting investment in branch by 17?%, even a relatively high by 3?% increase in production of gross agricultural production is not sufficient to implement of active of import substitution on the agri-food market of the country. Thus it is necessary borne in mind, that economic growth in the Agricultural mainly provides one-third of agricultural organizations and peasant farms. Only 23,3?% of agricultural organizations concentrated 92,6?% all the profits. The rest of farms do not have sufficient economic conditions for development, because it for them effectively closed access to credit. For sustainable agricultural development, implementation of rational dimensions of import substitution should increase the for him to state support at least up to volume, permitted WTO requirements. The principle of the priority of the industry should be supported and appropriate state support, which will allow in a shorter time provide the food independence and to increase the export of foodstuffs and agricultural raw materials.

References
Authors
Altukhov Anatoly Ivanovich, Academician of Russian Academy of Sciences,
All-Russian Research Institute of Agricultural Economics,
Khoroshevskoe highway, d. 35, Bldg. 2, Moscow, 123007, This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCTION QUALITY AND SAFETY CONTROL

Tikhomirov A. A.Quality Function Deployment in the Design of Meat Industry Products

P. 48-51 Key words
the house of quality; correlation matrices; list of specifications; products of meat industry; designing of food products; consumer demands; function quality

Abstract
The success of the products of meat industry is directly connected with the designing processoriented on customer requirements. Quality Function Deployment (QFD - Quality Function Deployment) allows you to change over customer requirements into product specifications. Using QFD significantly reduces designing process and reduces labor costs. Consumer canvass, produced by a designed questionnaire, allows to create a consumer portrait, to reveal his attitude to the new product and to identify requirements. Further processing of the data using statistical tools make it possible to obtain a list of customer requirements, expressed in specific and short terms. Prioritization of customer requirements is carried out by the plan of a balanced experiment and multipoint relative valuation scale. This allows us to express the normalized comparative assessment of consumers on the basis of which level of priority list are made. Formed group of experts of the enterprise determines the list of specifications of designed product, which is comply with identifiable customer requirements. Correlation analysis is held to identify the relationship between consumers'priorities and technical characteristics. The final stage is to draw up a priorities matrix of key technical characteristics of the developed product. The Graphic model "house of quality" reflects the structural relationship between the individual elements of QFD technology.

References
Authors
Tikhomirov Alexey Alexandrovich, Candidate of Economical Science, Professor
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.Features of the Application in the Food Industry of the Fifth Edition of the International Standard ISO 9001: 2015 "Quality Management Systems. Requirements"

P. 52-55 Key words
corrective and preventive actions; international standard; food enterprises; Food; process approach; risk management; management system of quality

Abstract
International Organization for Standardization ISO created the SL application to achieve coherence and consistency of all the standards on management system. This application describes the common management system and turns up a template for the creation of standards. Due to the fact that the standards for quality and safety, environmental management, occupational safety and health care health and others contain incongruous general requirements, the terms and the structure in the most cases, it is very difficult to create an integrated efficient and effective management system in the food industry. Standard ISO 900:2015 in accordance with the SL application has a single structure of general requirements for management system, has identical number of requirements and names for all standards, which facilitating their perception and auditing. The article describes a generalized structure of the new edition of ISO 9001, specific key requirements, paragraphs and subparagraphs, the revised principles of quality management and new concepts. In the first place it is the concept of thinking based on a risk assessment. The basis for increasing of the quality management system, for providing improved results and for preventing negative effects is the identification, assessment, treatment and risks management. The new thing in this standard is the notion of the "context" of the organization, including internal and external factors that determine the organizational culture, socio-economic conditions, etc. The ISO 9001: 2015 states that the effectiveness of the organization is provided by the implementation of the process approach and management should coordinate the work processes, their relationship and interaction. Continual improvement as the basic principle of quality management system, should be built on a cycle of "RDSA -plan - accomplish - check - act". This cycle is introduced on the majority of the organization processes and supported by implementation of corrective and preventive actions. Implementation of the revised standard on food enterprises in conjunction with other systems will allows to ensure the quality and safety of food production.

References
Authors
Matison Valeriy Arvidovich, Doctor of Technical Science, Professor,
Arutyunova Natalya Igorevna, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Dyomin I., Shalk G. The Freshness of Products - The Main Component of the Branded Companies Kugler Feinkost Recipest

Makeeva I. A., Belyakova Z. Yu., Pryanichnikova N. S., Bogatyryov A. N.Scientific Basis of the Terminology and Classification of Organic Animal Products

P. 59-62 Key words
classification; technical regulations; methodical approach; organic product; terms and definitions

Abstract
The development of organic animal products - dairy, meat, poultry, apiculture and aquaculture products classification harmonized with the international standards is the urgent work aimed at the optimization of standardization system in the whole in compliance with the current level of scientific-technical progress. Such work is connected with the necessity to integrate in the world economic community and induces to consider the current objects of standardization as the complicated complex systems. The active regulation system of organic animal products manufacture will makes it possible not only to stimulate its production but create the control mechanisms as well as lay down the foundation of legislation (control) covering its production and realization. The results of the structural requirements to organic animal products are presented in the article. The proposed system of the products subclass comprises all types of food products produced and realized at the domestic market. The specification of classification grouping according to classification signs by example of dairy products industry has been developed and presented. The classification is plotted according to the scheme of meaningfulness reflecting the objective relationships between concepts (objects) and is presented by seven grouping types. It is demonstrated that nowadays the traditional technologies for the national products manufacture are used for organic dairy products production as well as in the main new technologies, e. g., which enable to increase the product storage life. The determinative classification subgroup signs are the product consumer properties depending mainly on the traditional components in the product or usage of new technological processes. By these signs all product can be incorporated into classification grouping - "groups of homogenous products" in the subclass "milk products". The proposed classification can be used as the basis for the development of the legislative base in the field of organic production in all spheres of food industry that in turn will enable to produce and control the guaranteed organic products as well as secure protection of consumers.

References
Authors
Makeeva Irina Andreevna, Doctor of Technical Science,
Belyakova Zinaida Yuryevna, Candidate of Technical Science,
Pryanichnikova Nataliya Sergeevna, Candidate of Technical Science,
All-Russian Scientific Research Institute of Dairy Industry,
35, bldg. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bogatyryov Andrey Nikolaevich, Doctor of Technical Science, Professor
The Gorbatov's All-Russian Meat Research Institute,
26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



HIGH QUALITY INGREDIENTS - THE BASIS OF FOOD SAFETY

Nechaev A. P., Kraus S. V., Nikiforova T. A., Savenkova T. V., Semyonova P. A. Development of Food Ingredients Production in Russia: Realities and Prospects

Bagryantseva O. V., Shatrov G. N., Arnautov O. V.Safe Use Questions of Enzyme Preparations, Food Additives and Flavorings, Produced by Biotechnology

P. 69-73 Key words
flavorings; genetically modified microorganisms; food additives; safety requirements; enzyme

Abstract
At present time, enzyme preparations, food additives, flavorings are broadly used in the food industry. Enzyme preparations commonly used in baking, wine industry, brewing, in the production of alcohol, cheese, organic acids, tea, meat and fish products, amino acids, vitamins used as processing aids and food additives. Increased production of enzyme preparations is associated, primarily, with the possibility of using transgenic microorganisms, which can greatly improve their consumer characteristics. The food additives and flavorings (natural colours, flavor enhancers, vitamins, organic acids and amino acids, modified starches) could be obtained with the help of transgenic plants (GMO) and microorganisms (GMM) too. The basic requirements and guidelines of food safety obtained with help of GMOs (including GMMs) in legislative documents of the Eurasian Economic Union determined. These requirements mostly harmonized with the international demands. Furthermore, in Russian Federation currently approved procedure for monitoring of food and enzymes obtained from/or with help of GMM and microorganisms having GMM's analogues. However, in the light of new scientific data on the possible negative impact on the human food produced with help of GMM, safety requirements to transgenic enzyme preparations, food additives and flavorings currently in need of improvement. These requirements should be updated with regard to: 1. In case of registration of food produced with help of GMM, into specification should been included data about safety assessment of the production strain, in particular, its pathogenic and toxigenic potential, availability of plasmids of antibiotic resistance, deciphering the molecular structure of inserted DNA from donor-strain, in compliance with criteria have established for food additives, flavorings and enzyme preparations quality and safety; 2. Updating the list of enzyme and their producer strains acceptable for use in the food industry.

References
Authors
Bagryantseva Olga Viktorovna, Doctor of Biological Science,
Shatrov Gennady Nikolaevich, Candidate of Biological Science
Institute of Nutrition,
2/14, Ustyinsky Proezd, Moscow, 109240, 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.
Arnautov Oleg Vyacheslavovich
Department of Sanitary, Phytosanitary and Veterinary Measures of the Eurasian Economic Commission
3/5, bldg. 1, Smolensky Bulvar, Moscow, 119121, This email address is being protected from spambots. You need JavaScript enabled to view it.



Roganova E. E., Makarova N. V.Possibilities of Using Spices as Antioxidants

P. 74-76 Key words
antioxidants; anti-radical activity; spices; phenols; flavonoids

Abstract
Despite wide production use, the quantitative and qualitative data about the content of antioxidatic substances in spices not the considerable. Antioxidatic activity can be controlled by means of various analyses and various mechanisms. In the real work various methods of level of antioxidatic activity are used: the maintenance of total of phenolic connections an equivalent of trioxybenzoic acid, flavonoids a catechol equivalent, the anti-radical ability with use of the free radical of DPPH (2,2?diphenyl-1?pikrilgidrazila) restoring force by the FRAP method (ferric reducing antioxidant power), antioxidatic activity in system a linoleic acid. For research aqueous-alcoholic extract (1:1) was received at a temperature of 37 ºC within 2 clocks. For achievement of the maximal infusion all spices just before receiving an extract crushed in a mortar. The considerable number of methods of an assessment of antioxidatic activity of connections is systematized on a way of filing of parameters on the basis of which is defined antioxidatic activity, including quantitatively. In article results of studying of chemical composition, anti-radical and antioxidatic activity on the example of spices are described (carnations, an anisetree, a lemongrass, pepper of sychuansky, pepper pink, juniper berries, berries of a barberry, sage, seeds of a fenugreek and caraway seeds) the most perspective spices high-performance of antioxidatic activity are defined. On the sum of these researches on keeping of common to the content of phenolic substances and flavonoids by the most perspective are pepper sychuansky and pink, berries of a barberry and a dried sage. Anti-radical activity of the studied objects of the most high level was observed also at berries of a barberry and sychuansky pepper. As for studying of zhelezovosstanavlivayushchy ability by the FRAP method, the most considerable results were received at measurement of extracts of dried caraway seeds. On more exactly with other methods of measurement of antioxidatic activity an important index is the index of inhibition in system a linoleic acid, by this method the most strong effect of inhibition extracts of an anisetree, pepper sychuansky and pink have.

References
Authors
Roganova Ekaterina Evgenyevna, Graduate Student,
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor
Samara State Technical University,
244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Alexeev A. Yu. Flevor Forming Materials of Food Products and Their Identification

P. 77-80 Key words
flavoring substances; degustation method of analysis; instrumental method of analysis; food additives; reaction of Maillard; flavor forming substances

Abstract
Some flavor forming substances of food products are described in this review in laconic form. Increase of demand on flavoring additives is caused by development of modern technologies of food products on base of deep treatment of raw material. Using of flavoring additives is allowed to improve quality of food products and to widen their assortment. Meat and milk raw material can contain off-flavors, which depend on feeding ration of agricultural animals. Using of flavoring additives is allowed to correct flavoring properties of food products in best way in case of using of raw material with different off-flavors, which are caused by rations of feeding, autolytic processes in raw material. Some flavoring substances are formed during of reaction of Maillard. These substances are key precursors in forming color, taste and aroma of food products. Essential oils and oleoresins of spices are used to give flavoring characteristics of spicy herbs and spices during production chips, dishes of quick production, concentrates of bullion, soup concentrates, meat and fish products, smoked and melted cheeses, mayonnaises, sauces, products for nutrition of children. Salt plays important role to improve of taste different food products. Increasing of blood pressure is one of chief factors for diseases of heart. Decrease of quantity of sodium chloride in food products is preventive measure to prevent these diseases. Some technical methods are promoted to inhibit of concentration of degrading taste and aroma substances during production of food products. In according with knowledge in field of physiology different methods are developed. These methods are used for sensory assessment of food products. Different scientists developed theories about flavoring perception. Degustation analysis have certain degree of subjectivity. Instrumental (objective) methods of analysis are used in parallel with degustation method of analysis by organs of senses of degustator. Some methods of detection of flavoring properties of food products are described. Effect of some physical factors on perception of taste and aroma are demonstrated. This article contain laconic data about results of research of volatile substances of white mushrooms and potato in "Aromaros-M" company. Using flavoring additives is allowed manufacturers of food products to get of permanency of flavoring properties of product. Further systematization of information about this problem is actual. Applied research in field of improving of technologies of flavoring additives and modern food products with their using are perspective.

References
Authors
Alexeev Alexandr Yuryevich, Candidate of Technical Science
JSC Aromaros-M,
5, Mikhaylovsky Pr., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Burdun N. I. To Develop Domestic Production of Food Ingredients to Accelerate Import Substitution

NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

The Exhibition "Diary and Meat industry"

12th International Forum "Water: Ecology and Technology" EKVATEK 2016

X All-Russian Forum "Health of the Nation - The Basis of Russia's Prosperity"