Food processing Industry №8/2012
Performance of Food and Processing Industry Enterprises in Russia through January-May 2012
PROTECTION OF THE ENVIRONMENT
Kudryasheva A.A., Presnyakova O.P.Environment Protection and Food Security
| Tags: food security; environmental pollution; adequate nutrition. Summaries: The article covers matters related to ensuring food security of the world community and to creating favorable environment for adequate nutrition of the human kind. |
Kiladze A.B.Monitoring of Recycling in Food Industry
| Tags: recycling; waste; food industry. Summaries: The article provides the results of analysis of food industry waste utilization percentage in Russia through 2005-2009. It offers recycling efficiency degree and recycling ratio as monitoring tools of using the recycled resources. The article also contains a concentric multilevel recycling model. |
Makeeva I.A., Smirnova Zh.I., Bogatyrev A.N. Developing Terminology for Ecologically Pure Dairy Products and Standardization Thereof in Russia
| Tags: ecologically pure products; bioproducts; national standards; dairy industry; terminology. Summaries: The article covers using of bioproducts terminology in Russia and abroad as well as the tasks of standardization of such products both nationally and internationally. |
Polyakova S.P., Voronkova N.E., Khokhlova E.A., Gevorkyan A.L.Environment Friendly Technology for Sanitization of Confectionery Enterprises
| Tags: sanitary processing; assessment of the detergents; pollution of sewage. Summaries: The article covers the newly-developed system of washing agents' complex evaluation that includes characteristics of its environmental impact. It also shows direct relation between the washing agent environmental friendliness and the degree of its environmental impact which is assessed basing on chemical oxygen demand regardless of its concentration. |
Kharitonov V.D., Bazikov V.I., Egorov A.A., Volchkov M.V., Guschin V.V., Kulishev B.V., Lysenko V.P.Organic Fertilizers for Producing Ecologically Pure Food Products
| Tags: ecologically pure products; organic fertilizers; poultry excreta. Summaries: The article contains the results of research on producing organic fertilizers through biofermentation of poultry excreta, its granulation and encapsulating. Arranging production of organic fertilizer using this technology would contribute to ecological advancement at poultry farms and financial status thereof; whereas using organic fertilizers improves cultivation area structure, increases crop yield and helps to get ecologically pure (organic) products. |
Vyguzova M.A., Linkevich A.S., Kasatkin V.V., Litvinyuk N.Yu. Prospects for Development of Worm Composting Technology in Russia and Abroad
At Saint Petersburg Schools They Teach Environmental Consciousness
Dracheva L.V., Churmasova L.A. Ecos: Our Main and Only Home on Earth. Interview
ECWATECH-2012
Robert van Mol. Fresh Food Products
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Matison V.A., Kantere V.M.Forming and Structuring Key Technical Features of Products in the Course of Designing Food Products
| Tags: designing food products; technical characteristics; module; product styling; packaging. Summaries: The article contains a template chart for module 3 of designing food products process. It shows the impact that the product styling has on the consumer choice. |
ENGINEERING AND TECHNOLOGY
Ivkova I.A., Batukhtin A.N., Dragun N.A.Special-Purpose Dry Milk-Containing Product
| Tags: dry milk-containing product; vegetable fats; freeze-drying; quality parameters. Summaries: The article covers research on nutritional value and quality scores of dry milk-containing product. It contains details on research of fatty acids and amino acids contents and of fractional lipid makeup. The article also contains the results of oxidation index research covering changes in product quality in the course of long-term storage. Additionally, the article covers a brand new scheme for manufacturing dry milk-containing product of increased nutritional value being sustainable during long-term storage. |
The automated production control system Tetra PlantMasterTM
Balakhov M.V., Davydova E.V., Stakheev A.A. Reliable Measurements Precision Ensures High Quality of Your Products
HYGIENE AND SANITARY AT PRODUCTION
UV-Systems Based on Amalgam Lamps: Brand New Qualities and Options
RAW MATERIALS AND ADDITIVES
Kim Nill. New Properties of Biotechnological Soya
| Tags: new soya varieties; biotechnology; soybean oil; fatty acids; beta-conglycinin; phytates; nutritional impact. Summaries: The article reviews new soya varieties that are scheduled for commercialization in the USA in the nearest future. |
Svistun N. State-Of-The-Art Solution: Using Carageenan
Encapsulated Flavoring Agents for Meat Industry
Rumyantseva G.N., Ampadu M.T. Biocatalytic Way to Produce Herbal Food Colors
Dobrzhitsky A.A., Evtushenko A.M., Krasheninnikova I.G.Using Flax Flour as Emulsifier and Thickening Agent for Food Emulsions
| Tags: emulsion; flax flour; surface-active properties; suspension; rheology; viscosity; shear stress. Summaries: This article describes options to use flax flour as structuring agent in food emulsions of liquid/fat kind. The advantages of such functional food product comprise not only the healthiness of flax flour but also its capacity to form stable emulsion systems reducing surface tension within these. |
Shneider D.V., Krylova E.I.Gluten-Free Mixes for Baking based on Cornflour, Rice-Flour and Buckwheat Flour
| Tags: gluten-free products; mixtures for baking. Summaries: The article covers developing of Bezbelkovaya (Protein-Free), Kukuruznaya (Corn), Risovaya (Rice), and Grechnevaya (Buckwheat) gluten-free bakery premixes. The parameters of bread baked with the use of protein-free and rice bakery premixes are very similar to the ones of the wheat bread. Bread baked with the use of buckwheat and corn bakery premixes was characterized by distinct taste, flavor and color of buckwheat and corn respectively. |
Tvorogova A.A., Spiridonova A.V., Rogozhkina E.G. Technological Aspects of Producing Ice Cream with 6-12 % Mass Fat Fraction Using Ecolice 1003-32 Butterfat Replacer
NUTRITION AND HEALTH
Tuzhilkin V.I., Shterman S.V., Bodin A.B.Sugar and its Role in the Modern World. Part II
| Tags: sugar; sucrose; norms of consumption; brown sugar; glucose-fructose syrup. Summaries: The second part of this article considers the main arguments offered by those who oppose using sugar (saccharose) as valuable food product and shows the overall weakness of such arguments. The article puts to analysis the main parameters of the so-called brown sugar and glucose-fructose syrup from the point of view of the contemporary nutritional science. The conclusion is made that these products have distinct disadvantages as compared to the ordinary sugar. |
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
McDonalds, its Past, Present and Future
New Functional Ingredients in Making Food Products
Agricultural Complex in Russia: Getting Ready to the WTO
Healthy Food on the Agenda
Saint Petersburg International Health Forum
Prospects of Food Supply Development for Russian Livestock Farming
RosUpack-2012