Food processing Industry №11/2012
Results of the Food and Processing Industry of Russia for January - August 2012
HEALTHY NUTRITION - HEALTHY LIFESTYLE
Smirnova E.A. Kochetkova A.A., Vorobyova V.M., Vorobyova I.S.Theoretical and Practical Aspects of the Development of Food Products Enriched with Essential Nutrients
| Tags: essential nutrients; enriched foods; technical regulation; new foods design. Summaries: Basic theoretical and practical aspects of designing foods enriched by essential nutrients are discussed in the article: medical and biological requirements, hygienic and technological risks as well labeling particularities. |
Rogdestvenskaya L.N., Bychkova E.S.Justification Promising Design of Functional Food
| Tags: product functionality; qualimetrical forecasting, fortified foods; nutrients. Summaries: The article shows the role qualimetric research in product development functionality. The description of the results of the market research in the consumer market in Novosibirsk for the relationship to functional foods. |
Rodyukov S.V., Kirillova S.S.The Role of Municipalities in the Implementation of the State Policy in the Field of Healthy Nutrition
| Tags: healthy food of the population; new types of food; science city; municipality. Summaries: In article the main stages of formation by the city of Michurinsk and scientific-industrial complex of the draft of the concept of realization of a state policy in the field of a healthy food of the population in the Tambov region are reflected. Approaches to possible financial security of development and realization by municipality of a state policy in the field of a healthy food of the population. |
Joint Development of "Efco" and MGUPP of Healthy Nutrition
Makarov V.N., Rodyukov S.V., Akimov M.Y., Antonova Y.P. Vlazneva L.N., Akimova O.M.Implementation of Projects with an Innovative Platform Michurinsk-Naukograd City RF in Sphere of Healthy Nutrition of Tambov Region
| Tags: functional product; science city; innovative infrastructure; agro-industrial complex. Summaries: In article the main results of cooperation of Scientific-industrial complex of the Michurinsk science city of the Russian Federation with scientific community and structures of the power of various level in the field of a healthy food of various social groups and age categories of citizens, including a food in the organized collectives, a food of pregnant women and feeding women, a school food, a food of cosmonauts, employees of special squads and other extreme professions, and also athletes are presented. |
Reshetnikovа A. Innovation Market Power: Who Will Be in Demand?
Kon I.Y, Gmoshinskaya M.V.Breast Milk as a Basis for Ensuring Health
| Tags: women milk, breastfeeding, children of the first year of life, physical development and health. Summaries: The article is devoted to the value of breast milk, its impact on the health and physical development of the child. Examined the role of breastfeeding as an essential component of ensuring the child's adaptation to the conditions of its habitat. |
Isaev V.A. Simonenko V.S., Dimitrieva S.E. Problems and Ways to Improve the Pre-School and School Food
| Tags: school meals, nutrition preschoolers, health, monitoring system, nutrition units. Summaries: The comparative performance of the system of school food in the regions of the Russian Federation, we consider a system for monitoring the health and nutrition of children. |
Healthy Future Starts with Good Nutrition
Food for Russian Children by European Standards
Yedelev D.A., Cantere V.M., Matison V.A.Risk Management in the School Nutrition
| Tags: school meals enterprises, food safety, risk management system, algorithm. Summaries: Shows the risk management system in the school nutrition, security subsystem school meals, the algorithm of the monitoring process in the company of school supplies, and an example of the HACCP plan. |
Healthy Food in Educational Institutions in Russia
Cossacks University KG Razumovsky launched at Luzhniki your farm
Polyakov V.A., Rimareva L.V., Kurbatov I.E., Sokolova E.N., Borshcheva Y.A., Tesla A.V.Enrichers Protein Food Based Enzymatic Degradation of Protein-Polysaccharide Complex of Yeast Cell Walls
| Tags: yeast cell, the cell wall, biocatalysis, protease protein preparation. Summaries: New experimental data obtained for improving the natural protein-amino acid nutrition biocorrectors biotechnological process by the enzymatic degradation of protein-polysaccharide complex cell walls of yeast biomass with proteolytic enzyme action. |
Gorshunova K.D., Semenova P.A., Nechaev A.P., Bessonov V.V.Interaction of Hydrocolloids and Water-Soluble Vitamins in the Construction of Fortified Foods
| Tags: sorption ability; water-soluble vitamins; hydrocolloids; native amylum (starch); microcrystalline cellulose. Summaries: The paper deals with the interaction of micro-ingredients 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. |
Kurbanov N.A., Kroschuk L.A.Influence of Thermal Effect on the Change of the Antioxidant Activity of Vegetable Root
| Tags: healthy diet; antioxidant activity; heat treatment; microwave heating; boiling in water; carrots; potatoes; beets. Summaries: The effect of different types of heat treatment on the antioxidant activity of root vegetables: carrots, potatoes and beets. |
Sokolova O.V., Semenikhina V.F.Milk Product for a Healthy Diet
| Tags: oatmeal; milk; fermentation; ferment cultures; syrup of rosehip; viscosity. Summaries: The scientifically-based technology for the production of the fermented product on fermented milk-oaten base (substrate) requiring probiotic starters for fermentation has been developed. The method for the presented product manufacture has been patented. |
Byvaylova E.A., Kryuchkov V.V., Firsova G.D., Cherkashin A.V.Acidophilic Functional Product Based on Natural Components
| Tags: symbiotic; flower pollen; oligofructose, acidophilus beverage; the process of acid formation. Summaries: Technology of acidophilus beverage production, enriched with flower pollen and oligofructose has been developed. Consumer properties and food value of enriched beverage are higher than of traditional one. |
Replacing Saturated Fat Reduces the Risk of Cardiovascular Disease
Tekuteva L.A.Smoked Meat Product Enriched with Biologically Active Substances from Aquatic
| Tags: smoked meat product, food supplements, free and bound amino acids, lipid peroxidation. Summaries: The paper presents results of research on the smoked meat products with food supplements. The developed technology allows to obtain a product with high biological value, improved flavor characteristics. |
Spahova M.V., Kolendina N.B., Voevodina O.S.Oatmeal Cookies with Stevioside
| Tags: oatmeal cookie; functional properties; isomalt; maltitol, sorbitol; stevoside; dietary fibers. Summaries: The technology of oatmeal cookies with stevioside and apple dietary fibers with organoleptical properties which are similar to the traditional oatmeal cookies is developed. |
Smirnova L.E., Kudryashova O.I., Tipiseva I.A., Vladimirova A.D.Functional Marmalade without Sugar: Rationale for the Choice of Ingredients
| Tags: marmalade; sucrose; plant extracts; marmalade without sugar; diabetes; clinical research. Summaries: In the article the problem of sugar overconsumption in modern world are described briefly. Problems of sucrose substitution for polyols in confectionary products are described. Marmalade without sugar with plant extracts is developed. |
QUALITY AND SAFETY
The Reference Approach to Business Management
RAW MATERIALS AND ADDITIVES
Shterman S.V., Sidorenko M.Y., Shterman V.S., Sviridov S.G.Analysis of the Features of Consumer Behavior and Consumer Preferences in the Market of Sports Nutrition. Part I
| Tags: consumer behavior; consumer preferences; sports nutrition; consumer survey. Summaries: In the first part of this article it was analyzed some results of studies of features of consumer behavior and consumer preferences in the market of sports nutrition products. |
On the Question of the Protection of Origin
Appalonova I.V., Smirnova E.A., Nikonorova N.P.Study of Fatty Acid Composition of Milk Lipids
| Tags: dairy products; identification; fatty acid composition; gas chromatography; linoleic acid. Summaries: The results of the studying fatty acid composition of lipids for different types of dairy products are presented in the article, changes in the content of key fatty acids depending on the season milk production has been investigated. It is shown that the fatty acid composition of milk fat is an effective criterion for identifying dairy products. |
ACQUAINTANCE WITH A COMPANY
Plant "Russian Sea"
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Youth Forum at the "PIR 2012"
World Food Moscow Exhibition: Wide Range and Quality of the Food Market
Food Markets - Future and Prospects
Scientific-Practical Conference "Development of Rural Areas".