Food processing Industry №7/2012
Performance of Russian Food and Processing Industry Enterprises from January to April, 2012
COMPLEX USAGE OF RAW MATERIALS
Rimareva L.V., Lozannskaya T.I., Khudyakova N.M.Improving Technology of Making Nutrient Yeast from Grain Stillage Using Secondary Resources Generated by Food Industry Enterprises
| Tags: raw material resources, nutrient yeast, grain stillage. Summaries: Shows the possibility to raise the quality of the original breeding in the cultivation of fodder yeast at the corn distillers through the use of protein-building SRM of flour-grinding, fat-and-oil and other sectors of the food industry (bran, beans, oilseeds). A selection of the optimal ratio between the SRM and corn distillers (1:4). Mass fraction of protein in yeast biomass increases by 30 %. |
Volkova G.S., Kuksova E.V.Developing and Implementing Biotechnology of Protein Enriched Feedstuff
| Tags: biotechnology; feedstuff production; protein enriched feedstuff. Summaries: The effective biotechnology of receiving the enriched fodder products on the basis of a waste of spirit production is created. Fodder products contain the raised maintenance of protein, a complex of amino acids, mineral substances and vitamins, metabolites, enzymes, a consortium of the live microorganisms providing protective and preventive properties. |
Khatko Z.N.Properties of Pectic Layers
| Tags: pectic substances; pectic layer; drying speed; microbes growth inhibition. Summaries: The article presents research on the influence of species, method of obtaining and the concentration of pectin on properties of the films. It has been figured out that the solution of the certain concentration of pectin forms a film, which rate of drying and quality depends on the type and method of producing pectin. Pectin film in a sealed packet maintains sterility for at least 12 months. |
Dotsenko S.M., Timba V.A., Skripko O.V.Processing Soya Beans for Food Production Purposes
| Tags: soya beans; processing; food products; problems; technologies; development. Summaries: In the article the existing problems of soybean processing, which interfere with production of modern foodstuff of a healthy food are formulated. Basic aspects are defined and ways of solution of the problem are offered. The article contains concrete offers directed on the decision of the problem of soybean processing as highly profitable and health-giving leguminous plants. |
Torkova A.A., Nikolaev I.V., Popov V.O., Korolyova O.V.Instant Food Based on Animal Protein Hydrolyzates
| Tags: functional food; instant products; bioactive peptides. Summaries: However, functionality claims should be testified by the data on the analysis of the biological activities of both key ingredients and the end product. Currant paper describes the data on comparison of digestibility, antioxidant, and hypotensive activities of instant dry soups and bouillons based on protein hydrolysates of poultry collagenous and muscle proteins with different molecular weight distribution. The protein and peptide components of the products developed were shown to be nearly completely digestible by pepsin in vitro, to be mainly responsible for the hypotensive effect of the products (IC50 8-29 mg/ml), and to contribute more than a half to the antioxidant capacity of the hydrophilic fraction of the products. |
Melnikova E.I., Ponomarev A.N., Muradova O.A., Rudnichenko E.S., Novomlinskaya N.I.Fucosa-Containing Additive Made of Cheese Whey
| Tags: toxicity; evaluating toxicological safety; cheese whey; fucosa. Summaries: The article investigates the biological safety and toxicity of new food composition comprising a minor carbohydrate fucose. The test sample is obtained from cheese whey using the methods of biochemical and chemical transformation of the main carbohydrate lactose. |
Dracheva L.V.Second Generation Biofuel: Development in Russia and Worldwide
| Tags: biofuels; bioethanol; carbon dioxide; biobutanol |
Dracheva L.V. Biomass: Fuel and Energy
Bioenergetics-2012
NEW TECHNOLOGIES IN FORMATION
Yedelev D.A., Kantere V.M., Matison V.A.International Experience in Improving Professional Training for Food Industry: Reforms and Prospects
| Tags: food industry professionals; personnel training; international experience. Summaries:The article covers the history of signing the Bologna Declaration and implementation of its provisions worldwide and in our country. |
Stroev V.V., Sklyarenko S.A., Surkova N.Yu., Rostovtseva N.P.Cooperation between Food Industry Enterprises and Higher Education Institutions
| Tags: interaction; the strategy; the food industry. Summaries: This paper considers the problem of interaction between the food industry and higher educational institutions on the basis of economic contracts in the modern period. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Matison V.A., Kantere V.M.Identifying the Target Consumer and Forming the Final Concept in the course of Developing Food Products
| Tags: developing food products; target consumer; final concept. Summaries: The article covers in detail the stage scheme of module 2 of food products developing process (FPD). |
ENGINEERING AND TECHNOLOGY
Borisova A.V., Makarova N.V.The Impact That Technological Modes Have on Antioxidant Activity of Apple Sauce
| Tags: apple sauce; technological cooking modes; antioxidant activity. Summaries: The article considers the separate stages of preparation apple puree, which have the most significant impact on its chemical composition and antioxidant properties. Defined physics-chemical and antioxidant indicators of mashed apples Zhigulevskoe after blanching 2 ways and sterilization 5 ways. Optimum modes selected cooking - steam blanching 15 min and sterilization of microwave energy of 2 min. Compared mashed apples Orlik, Kuibyshev and North Sinap on physics-chemical and antioxidant indicators. |
Chistova M.V.Preparing Inulin-Containing Dough
| Tags: inulin; dietary fiber; wheat dough; bread. Summaries: Effect of wheat dough making on the quality of bread with inulin. The rational way of the dough making was recommended. It is provides the bread with the best quality. Inulin daily requirement is satisfied by more than 30 % at the recommended quantity. Total dietary fiber content of product is not less than 6 g/100 g that allows to get bread enriched with dietary fiber. |
RAW MATERIALS AND ADDITIVES
Ivkova I.A.Antioxidant Properties of Various Inhibitors
| Tags: antioxidant activity; butterfat; dry milk preserved milk products. Summaries: When storing dairy products originate undesirable quality changes, including as a result of autoxidation of fats. The paper analyzes various information on the application of oxidation inhibitors to prevent these processes from the study of modern ideas about the mechanisms of oxidation reactions of organic substances. |
Yedelev D.A., Yudina T.P., Novak S.A., Frolova G.M., Cherevach E.I.Vegetable Triterpene Glycosides (Saponins) as Natural Food Emulsifiers
| Tags: triterpene glycosides (saponins); emulsifier; food additives; safety; functional food products. Summaries: Triterpene glycosides (saponins) containing hydrophobic triterpeneaglycone and hydrophilic carbohydrate chains are very common in plant community. Due to their high surface activity and wide-ranging biological effects they have widespread application in various industries, including food industry. |
NUTRITION & HEALTH
Tuzhilkin V.I., Shterman S.V., Bodin A.B.Sugar and its Role in the Modern World. Part I
| Tags: human nutrition; carbohydrates; sugar; sucrose; norms of consumption; overweight. Summaries: This paper briefly reviews the history of the emergence of sugar (sucrose) in the diet of humans, the role, sugar playing in the diet of modern man, and discusses science-based recommended standards of its use. Analyzed the main advantages and limitations associated with the usage of sugar as food ingredient. |
Ryazanova O.A.Classifying Baby Food Products
| Tags: products of baby food (PDP); classification; innovative campaigns; range; technologies. Summaries: The developed tovarovedny classification of products of baby food (PDP) by various signs is given in article with allocation of fundamental and minor signs. Short data on a PDP market condition abroad and are given in the Russian Federation. In PDP of various commodity subgroups the traditional, specified and new signs of classification are allocated, data on their range, including developed as with application traditional, and modern technologies are provided. |
Bessonova O.V.Actual Aspects of Organizing Nutrition for Younger Children
| Tags: food; children; disease; vitamins; genetics; immunity; fats; carbohydrates; fibers. Summaries: In article some factors of a food, influencing development of a children's organism at the age from one till three years are considered. In particular the attention of necessity of the balanced food for children with genetic diseases is paid. |
Kalenik T.K., Dotsenko S.M., Kupchak D.V., Lyubimova O.I.Combined Food Products for Healthy Eating
| Tags: physiologically valuable ingredients; meat-and-vegetables com-positions; soya beans concentrate; pre-pared food made of fish and vegetables. Summaries: Given the promising and practical significance to develop new products, researchon the development of formulation technology and consumer evaluation of the properties products with a specific chemical composition of a given functional orientation are relevant in today's production and consumption. |
Demidova T.I., Nechaev A.P., Bril D.E., Gorbachev M.G., Doronin A.F., Demidov D.A., Semenova P.A., Zudilina D.S., Malyshev V.K.Special Food Products for Sport Nutrition
| Tags: special dietary foods for athletes; powder composition; pectin extracts raw materials. Summaries: Discusses traditional technologies of industrial production of dry protein-carbohydrate sports nutrition products. The technology for alternative ways to get these products based on extracts of pectin raw whey protein concentrate "Promilk 802 FB"; given justification component composition developed specialized food protein-carbohydrate sports nutrition products. |
NEWS FROM COMPANIES.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Ice Cream Festival-2012
International Food Tec Award: Reputable Show of Worldwide Achievements in Food Science, Technology and Machinery
In June, confectioners gathered at the seminar "EFКO" in Anapa
PIR Fair and Exhibition
Wishing You Physical and Social Health!
Basic Trends in Ensuring Food Safety of Moscow City
ASKOND and KOELNMESSE - a partnership agreement signed
Theoretical and Practical Achievements in Environmental, Food and Medical Safety of the Human Kind.