Food processing Industry №9/2012
Performance of Russian Food and Processing Industry Enterprises from January to June, 2012
Presniakova O.P., Orlov M.O. The Current State of Food Processing Industry in the Russian Federation. Interview
INNOVATIVE ALIMENTARY PRODUCTS
Musina O.N., Loseva A.I., Safonova E.A., Shulbaeva M.T., Paharukova E.M., Konovalov K.L.Getting Emulsion Products as an Example of Innovation and Design Activity in the Food Industry
| Tags: innovation; emulsions; emulsifiers; spread; oil and fat products. Summaries: At the modern stage of food production is impossible without the use of food additives, in particular emulsifiers, the volumes of industrial production of such products has been steadily increasing, along with the necessary scientific developments and technologies. The special attention in the article is paid to the increase of the assortment of oil and fat products with high quality emulsifiers. Consumer demand for functional food products can be satisfied with the help of emulsion products. |
Vorobieva I.S., Kochetova A.A., Vorobieva V.M., Smirnova E.A., Mazo V.K.Instant Functional Drinks with Balanced Amino Acid Profile
| Tags: instant functional drink; amino-acid skor; functional food ingredients; nutritional value. Summaries: The recipes and technology of instant functional drinks with balanced amino acid profile and direct effectiveness have been developed using modern innovative ingredients. Drinks are designated for: a diet correction of overweight persons - low in calories (FFP1); nutritional support for people with low body-weight index - high in calories (FFP2); enhancement of the adaptative capabilities of the human body (FFP3). Ingredient composition and nutritional value of developed drinks, process flow diagram of production are considered at the article. |
Tate & Lyle: the Expert in the Field of Development of Food Products and Beverages, with Additional Attractive Features
Rogov I.A., Glazkova I.V., Mitaseva L.V., Leonova V.N., Kolotvina S.V.Possibilities of Using Poultry Derived Products in Meat Food Technology. Part I
| Tags: protein hydrolysates; ferment preparations; functional meat protein; secondary raw material of poultry industry. Summaries: It is well known that the secondary poultry raw material has the poor consumer quality. In this paper the methods of rational use of this raw material are described. Also in the paper the methods of influence on this raw material are examined. It is shown that the functional meat protein (FMP) has the important and perspective significance for food industry including meat industry. The FMP was obtained by means of fermentative hydrolysis followed by fractionation. The FMP is oriented as the additive into the meat products. The whole additive is the protein complex consisting of polypeptides, peptides and free amino acids. |
Riazanova O.A.Innovative Technologies in the Production of Products of Functional Purpose on the Basis of Meat Poultry
| Tags: functional products; biological value; consumer properties; functional additives. Summaries: The article summarizes the results of the work of the leading branch scientific research institutes, industrial companies, and also the educational institutions in the creation of food products of functional purpose from poultry meat, produced with the use of innovative technologies. Shows the expediency of application of these technologies to increase the production of functional products with improved consumer properties, having increased biological value in accordance with the requirements of the theory of adequate nutrition. |
Reznichenko I.Ju., Aleshina Ju.A., Galieva A.I., Egorova E.Ju.Methodology of Projection of Confectionery Products of Functional Purpose
| Tags: functional confectionery products; working out methodology; designing of compounding; scientific approaches. Summaries: On the basis of literary and own experimental data in work methodological approaches to working out of confectionery products of a functional purpose are proved, the factors forming and keeping quality of production are grouped, the nomenclature of consumer properties with the account of an orientation of confectionery products is offered. The offered methodology is directed on creation of new names of products with set level of alimentary adequacy and the declared advantage for the health, meeting modern requirements to products of a functional food. |
Prianichnikova N.S., Fedotova O.B., Makeeva I.A.The Innovative Technology of Curd Product
| Tags: curd product; curd cheese; arabinogalactan; antioxidant; polysaccharide. Summaries: In the article are discussed some aspects of creating curd cheese products by introduction biologically active agent of natural origin arabinogalactan and viewed its characteristic. |
Kruchinin A.G.The Role of Soy Protein Component in the Creation of Dairy-Vegetable Protein Basis
| Tags: an isolate of soy protein; analogue of cottage cheese product; vegetable fat; protein-based. Summaries: The results of the dose effect of soy protein isolate "Supro 760" introduction on the organoleptic properties and reological characteristics of the finished product aimed at the determination of the rational added amount have been presented. |
Ostroumov L.A., Galkina S.L.Technology Development of Curd Cereal Biobased Product for School-Aged Kids' Nutrition
| Tags: milk protein product, biobased product, probiotic properties, school nutrition Summaries: The present article is concerned with research and development of curd cereal biobased product meant for school-aged kids' nutrition. Within the framework of the research development of milk protein base by optimal balance of nutrilites (amino acid), cross fertilization effect and biological value was carried out. The process chart and normative documentation for producing of curd cereal biobased product were developed. |
Shneyder D.V.Development of Technologies for Gluten-Free Pasta
| Tags: pasta; technology; gluten-free products. Summaries: The article is devoted, the development of technologies of pasta gluten-free new material: starch, corn, rice and buckwheat flour. |
Martirosian V.V., Salenko R.N., Zhirkova E.V., Malkina V.D.The Enrichment Inulin of Extrusion Products
| Tags: extrusion; inulin; nutritional value; modification; starch; structure; polysaccharides. Summaries: Analysis of the diet of the population under current conditions shows that the current level of provision violated the basic nutrients of the body, especially the pronounced deficit of dietary fiber. The aim is to develop enrichment technology of extrusion products with inulin plant material - Jerusalem artichoke and scorzonera as sources of water-soluble carbohydrates. |
Polyakov V.A., Abramova I.M., Medrish M.E.Toxic Safety of Vodkas - the Main Aim of Modern Producers of Alcohol Products
| Tags: production of alcoholic beverages; toxic safety of vodka; ethanol. Summaries: The main criteria of quality and safety of vodkas is the toxic safety. Many Russian producers of alcohol started to improve vodka quality by using Standards of toxic safety of vodkas in their work. Quality control in this liqueur and spirits factories starts at the stage of recipe development while choosing the ingredients. At the stage of choosing the ingredients for the recipe the latest information about the suitable combination of the ingredients and ethanol is used. One of the ways to solve the problem of quality and safety control of vodkas is to use the safest ingredients from the point of view of their influence on toxic effect of ethanol. |
Kozlova G.G., Voznesenskaya T.P.The Role of Phytoingredients in Raising the Level of BAD bioactivity
| Tags: natural MOS; substrates; freeze drying; vitamins; macro- and microelements; biologically active substance. Summaries: The article covers the results of the scientific work on raising the level of BAD bioactivity on the basis of natural MOC, enriched in phytoingredients: (birch leaves, juniper berries, green tea leaves) and their use in therapeutic diet. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Matison V.A., Kantere V.M.Designing of Food Products: the Creation of a Full-Scale Prototype, Production of Pilot-Industrial Party, the Launch of Serial Production
| Tags: customer relationship-oriented design of food products; process model; test marketing. Summaries: Considered final, the fourth model of the process of customer relationship-oriented development of food products, connected with the issue of the pilot-industrial party, test marketing and development of serial production. |
Tihomirov S.A., Matison V.A.Improvement of Systems for Ensuring the Safety of Food Products
| Tags: food products; safety; certification; standardization; global standards. Summaries: The article describes the most commonly used system for food safety. Presents comparative characteristics of food safety management systems, showing their similarities and differences, especially the selection of schemes and their area of application |
ENGINEERING AND TECHNOLOGY
Balakhanov M.V.,Ukolov A.А., Davidova E.V., Stakheev A.A.Measurement Assurance of Reproducibility of the Concentration Dissolved Oxygen in Water
| Tags: installation; water; oxygen; concentration; certification; calibration. Summaries: Marked areas of national economy which requires control of the mass concentration of the dissolved oxygen in the water of natural and technological environments. To ensure the unity with the required accuracy it was designed the high precision installation, which reproduce the unit of mass concentration of dissolved oxygen in aqueous media. Discussed the features of reproduction and traceability of the unit of mass concentration of dissolved oxygen in aqueous media. A high precision installation for reproducing of the concentration units for oxygen dissolved in water and its operating principles are described. Results are given for studies of the technical and metrological characteristics of the high precision installation. |
The highly profitable enterprise
RAW MATERIALS AND ADDITIVES
Shterman S.V.Analysis of Acid-Basic Interactions in Formulations of Instant (Effervescent) Products
| Tags: effervescent foods, fizzy drugs, effervescent composition for baths, gas forming systems, citric acid, drinking soda, carbon dioxide. Summaries: The analysis of acid-basic interactions in the system: citric acid - sodium bicarbonate was performed. This system is often used to create a number of formulations of effervescent food products and many types of modern medicinal forms. On this basis was proposed recommendations on optimization of composition and quantity of this gas forming system, taking into account many various factors. |
Zaytseva L.V., Nechaev A.P. Polymorphism Fat Crystals and Technological Properties of the Oil and Fat Products
CONGRATULATIONS UPON A JUBILEE!
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM COMPANIES
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Stages of the Long Way
Production of Ice-Cream - Results of the First Half-Year
Russia and the European Union, Cooperation in the Field of Biotechnology
Welcome to Sochi
Innovations in Production and Processing of Agricultural Products.