Food processing Industry №8/2017
Results of work of food and processing industry enterprises in Russia
THEME OF THE ISSUE: PROPER NUTRITION IS THE FOUNDATION OF THE NATION'S HEALTH
Spirichev V.B., Shatnyuk L.N.To the 30th anniversary of the state program on vitaminization of food products
P. 8-12 | Key words vitamins; vitamin and mineral substances; state program Abstract |
References 1. Spirichev V.B., Shatnyuk L.N., Pozdnyakovskii V.M. Obogashchenie pishchevykh produktov vitaminami i mineral'nymi veshchestvami [Enrichment of food products with vitamins and minerals]. Novosibirsk, Siberian University Publishing House, 2005. 548 p. 2. Shatnyuk L.N. Nauchnye osnovy novykh tekhnologii dieticheskikh produktov s ispol'zovaniem vitaminov i mineral'nykh veshchestv: diss. d-ra tekhn. nauk [Scientific foundations of new technologies of dietary products using vitamins and minerals: Dr. Diss. (Techn. Sci.)]. Moscow, 2000. 314 p. 3. Shatnyuk L.N., Mikheeva G.A., Nekrasova T.E. [Ingredients in healthy food technologies]. In: Pishchevye ingredienty v sozdanii sovremennykh produktov pitaniya [Food ingredients in the creation of modern food products], ed. by V.A. Tutel'yan, A.P. Nechaev. Moscow, DeLi plyus Publ., 2014, pp. 196–224. (In Russ.) 4. Suvorov I.V. Razrabotka vitaminno-mineral'nykh smesei dlya obogashcheniya pshenichnoi muki i khlebobulochnykh izdelii: diss. kand. tekhn. nauk [Development of vitamin-mineral mixtures for the enrichment of wheat flour and bakery products: Cand. Diss. (Techn. Sci.)]. Moscow, 2011. 136 p. 5. Mikheeva G.A. Razrabotka tekhnologii spetsializirovannykh sukhikh smesei na osnove soevykh belkov: diss. kand. tekhn. nauk [Development of technology for specialized dry mixtures based on soy proteins: Cand. Diss. (Techn. Sci.)]. Moscow, 2011. 150 p. 6. Shatnyuk L.N. [Enrichment of bakery products with vitamins and minerals]. In: Ekspertiza khlebobulochnykh izdelii [Examination of bakery products], ed. by V.M. Poznyakovskii. St. Petersburg, Lan' Publ., 2017, pp. 241–289. (In Russ.) |
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Authors Spirichev Vladimir Borisovich, Doctor of Biological Sciences, Professor, Shatnyuk Lyudmila Nikolaevna, Doctor of Technical Sciences, Professor, JSC "Valetek Prodimpex", 143530, Moscow region, Istra district, city Dedovsk, Gagarin str., 18A, 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. |
Zorin S.N., Vorobyova I.S., Vorobyeva V.M., Netanayeva E.A., Sidorova Yu.S., Kochetkova A.A, Mazo V.K.Preparation of enzymatic hydrolysite of soy protein isolate
P. 13-15 | Key words Healthy eating; Protein isolate; Peptide module; Soybeans; Specialized products; Enzyme preparations Abstract |
References 1. Zorin S.N. [Enzymatic hydrolysates of food proteins and organic complexes of essential trace elements based on them]. Voprosy pitaniya, 2009, vol. 78, no. 6, pp. 60 - 66. (In Russ.) 2. Prasad Patil, Surajit Mandal, Sudhir Kumar Tomar, Santosh Anand. Food protein derived bioactive peptides in management of type 2 diabetes. Eur J Nutr., 2015, vol. 54, no. 6, pp. 863 – 880. 3. Tutel'yan V.A., ed. Soya i produkty ee pererabotki v pitanii zdorovogo i bol'nogo cheloveka [Soybean and products of its processing in the diet of a healthy and sick person]. Moscow, GEOTAR-Media Publ., 2006. 192 p. 4. Tutel'yan V.A., Pogozheva A.V., Vysotskii V.G. Kliniko-gigie-nicheskie aspekty primeneniya soi[Clinical and hygiene aspects of soybean application]. Moscow, Fond «Novoe tysyacheletie» Publ., 2011. 258 p. 5. Claessens M., Calame W., Siemensma A.D., Van Baak M.A. WHM Saris The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects. European Journal of Clinical Nutrition, 2009, 63, pp. 48 – 56. 6. Morifuji M., Ishizaka M., Baba S., Fukuda K., Matsumoto H., Koga J., Kanegae M., Higuchi M. Comparison of Different Sources and Degrees of Hydrolysis of Dietary Protein: Effect on Plasma Amino Acids, Dipeptides, and Insulin Responses in Human Subjects. J Agric Food Chem., 2010, vol. 58, no. 15, pp. 8788 – 8797. doi: 10.1021/jf101912n. 7. Manuel T. Velasquez and Sam J. Bhathena Role of Dietary Soy Protein in Obesity. International Journal of Medical Sciences, 2007, vol. 4, no. 2, pp.72 – 82. 8. Skurikhin I.M., Tutel'yan V.A. Rukovodstvo po metodam analiza kachestva i bezopasnosti pishchevykh produktov [Guide to methods for analyzing food quality and safety]. Moscow, Meditsina Publ., 1998. 9. GOST R 55578 – 2013. Food products specialized. Method for determining osmolality. Moscow, Standardinform, 2014. 8 p. (In Russ.) 10. GOST 31689 - 2012 Caseinate. Technical conditions. Interstate standard is casein. Moscow, Standartinform, 2014. (In Russ.) |
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Authors Zorin Sergey Nikolaevich, Candidate of Biological Sciences, Vorob'eva Irina Sergeevna, Candidate of Biological Sciences, Vorob'eva Valentina Matveevna, Candidate of Technical Sciences, Netunaeva Ekaterina Anatolievna, Sidorova Yulia Sergeevna, Candidate of Biological Sciences, Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor, Mazo Vladimir Kimovich, Doctor of Biological Sciences, Professor Federal Research Centre of Nutrition, Biotechnology and Food Safety, 109240, Russia, Moscow, Ustinskiy proezd, 2?/?14, 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. ; 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. ; 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it. , |
Zobkova Z.S., Fursova T.P., Zenina D.V., Fedulova L.V.The use of transglutaminase to increase the biological value of cottage cheese
P. 16-19 | Key words amino acid composition; biological value; rats; quark; transglutaminase Abstract |
References 1. Khramtsov A.G. Molochnaya syvorotka [Milk serum]. Moscow, Agropromizdat, 1990. 240 p. 2. Khramtsov A.G. et al. Proizvodstvo i ispol'zovanie belkov molochnoi syvorotki v lechebno-dieticheskom pitanii: obzornaya informatsiya [Production and use of whey proteins in therapeutic diets]. Moscow, AgroNIITEIPP Publ., Ser. Molochnaya promyshlennost', 1993. 3. Shleikin A.G., Danilov N.P., Sharapova T.A. Tekhnologicheskie i mediko-biologicheskie aspekty deistviya transglutaminazy / Izvestiya SPbGUNiPT, 2009, no. 3, 4, pp. 47–49. (In Russ.) 4. Zobkova Z.S., Zenina D.V. [New in the production of cottage cheese]. Molochnaya promyshlennost', 2011, no. 7, pp. 29–30. (In Russ.) 5. Schorsch C., Carrie H., Clark A.H., Norton I.T. Crosslinking casein micelles by a microbial transglutaminase: Conditions for formation of transglutaminase-induced gels. International Dairy Journal, 2000, no. 10, pp. 519–528. 6. Bonisch M.P., Huss M., Weitl K., Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. International Dairy Journal, 2007, no. 17, pp. 1360–1371. 7. Bonisch M.P., Tolkach A., Kulozik U. Inactivation of an indigenous transglutaminase inhibitor in milk serum by means of UHT-treatment and membrane separation techniques. International Dairy Journal, 2006, no. 16, pp. 669–678. 8. Qureshi M.A., Khare A.K., Pervez A., Uprit S. Enzymes used in dairy industries. International Journal of Applied Research, 2015, vol. 1, no. 10, pp. 523–527. 9. Shleikin A.G., Danilov N.P. [The study of binding the milk serum proteins by microbial transglutaminase]. Sovremennye podkhody k metabolicheskoi korrektsii v profilaktike i terapii. Materialy konferentsii [Modern approaches to metabolic correction in prevention and therapy. Conference materials]. St. Petersburg, 2009, pp. 142–144. (In Russ.) 10. Lauber S., Henle T., Klostermeyer H. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. European Food Research and Technology, 2000, no. 210, pp. 305–309. 11. Lorenzen P.C. Renneting properties of transglutaminase-treated milk. Milchwissenshaft, 2000, no. 55, pp. 433–437. 12. Zobkova Z.S. et al. [On the complex application of stabilizing consistency and milk protein-modifying food additives in yoghurt]. Molochnaya promyshlennost', 2016, no. 10, pp. 54–55. (In Russ.) 13. Rossa .N., de Sб E.M.F., Burin V.M., Bordignon-Luiz M.T.. Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT – Food Science and Technology, 2011, no. 44, pp. 29–34. 14. Pokrovskii A.A. [Biochemical substantiations for the development of products of increased biological value]. Voprosy pitaniya, 1994, no. 1, pp. 1–3. (In Russ.) 15. Pokrovskii A.A. [On the biological and nutritional value of food]. Voprosy pitaniya, 1975, no. 3, pp. 25–40. (In Russ.) |
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Authors Zobkova Zinaida Semenovna, Doctor of Technical Sciences, Fursova Tatyana Petrovna, Candidate of Technical Sciences, Zenina Darya Vyacheslavovna, Candidate of Technical Sciences, All-Russian Scientific Research Institute of Dairy Industry 7 building, 35 house, Lyusinovskaya street, Moscow, 115093, Russia, 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. Fedulova Lilia Vyacheslavovna, Candidate of Technical Sciences All-Russian Scientific Research Institute of Meat Industry named after VM Gorbatov, 26 house, Talalikhina street, Moscow, 109316, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rozhdestvenskaya L.N., Pogorova V.D., Bychkova E.S., Bychkov A.L., Lomovsky O.I.Segregation of segments of potential consumers of soups and purees for specialized purposes
P. 20-25 | Key words competitive advantage; market segment; start-up; soup-puree; economic efficiency Abstract |
References 1. International Food Policy Research Institute. 2017. Global food policy report, Washington, DC, International Food Policy Research Institute. Avalaible at: https://doi.org.10.2499/9780896292529. (accessed 23.06.2017). 2. Ahmed Akhter, Ghostlaw Julie, Haque Nusrat Z., Parvin Aklima, Sufian Farha D., Tauseef Salauddin. 2017. Agriculture, Nutrition, and Gender Linkages (ANGeL) Baseline Study. Bangladesh: International Food Policy Research Institue (IFPRI). Avalaible at: https://www.researchgate.net/profile/Akhter_Ahmed/publication/315726948_Agriculture_Nutrition_and_Gender_Linkages_ANGeL_Baseline_Study_IFPRI-Bangladesh/links/58df42bb4585153bfe947d4b/Agriculture-Nutrition-and-Gender-Linkages-ANGeL-Baseline-Study-IFPRI-Bangladesh.pdf. (accessed 23.06.2017). 3. Fanzo Jessica, McLaren Rebecca, Davis Claire, Choufani Jowel. 2017. Climate change and variability: What are the risks for nutrition, diets, and food systems? Avalaible at: http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/131228. (accessed 23.06.2017). 4. Dena M. Mwangi, John L. Fiedler, Celeste Sununtnasuk. 2017. Imputing nutrient intake from foods prepared and consumed away from home and other composite foods: Exploring extensions of the Subramanian–Deaton cost per calorie approach. IFPRI Discussion Paper, 1596. Washington, DC, International Food Policy Research Institute (IFPRI). Avalaible at: http://ebrary.ifpri.org/cdm/ref/collection/p15738coll2/id/131036. (accessed 23.06.2017). 5. Resolution no. 31 of 14.06.2013 «On measures to prevent diseases caused by a micronutrient deficiency, development of the production of functional and specialized food products». Rossiyskaya Gazeta, Federal issue, 2013, no. 6184 (208). Access mode: https://rg.ru/2013/09/18/onishenko-dok.html (date of circulation: 04/04/2017). (In Russ.) 6. The strategy of improving the quality of food products in the Russian Federation until 2030. Approved by the order of the Government of the Russian Federation of June 29, 2016, no. 1364-r. (In Russ.) 7. Bychkova E.S. et al. [Development of puree-soups recipes, based on pea hydrolyzate. Part 1. Mechanoenzymatic hydrolysis of protein plant raw materials for obtaining specialized food products]. Pishchevaya promyshlennost', 2016, no. 10, pp. 38–42. (In Russ.) 8. Bychkova E.S. et al. [Development of puree-soups recipes, based on pea hydrolyzate. Part 2. Appraisal of quality of puree-soups for special purposes]. Pishchevaya promyshlennost', 2016, no. 11, pp. 50–52. (In Russ.) 9. WFP Specialized Nutritious Foods Sheet. Avalaible at: http://documents.wfp.org/stellent/groups/public/documents/communications/wfp255508.pdf. (accessed 23.06.2017). |
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Authors Rozhdestvenskaya Lada Nikolaevna, Сandidate of Economic Sciences, Pogorova Veronika Dmitrievna, Bychkova Elena Sergeevna, Candidate of Technical Sciences Novosibirsk State Technical University, 20 house, Karl Marx avenue, Novosibirsk, 630073, Russia, 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it. Bychkov Alexey Leonidovich, Candidate of Chemical Sciences, Lomovsky Oleg Ivanovich, Doctor of Chemical Sciences, Professor Institute of Solid State Chemistry and Mechanochemistry, SB RAS, 8 house, Kutateladze street, Novosibirsk, 630128, Russia, 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. |
Bogatyrev A.N., Pryanichnikova N.S., Makeeva I.A.Natural Food - Health of the Nation
P. 26-29 | Key words enrichment; vegetables; fruits; food; functional product Abstract |
References 1. Bogatyrev A.N. [To the question of healthy nutrition]. Vashe pitanie, 2000, no. 1. (In Russ.) 2. Bogatyrev A.N. [On the production of ecologically safe food products]. Molochnaya promyshlennost', 2003, no. 2, pp. 17-19. (In Russ.) 3. Kukharenko A. A., Bogatyrev A.N. Ekologiya, pitanie, Chelovek [Ecology, nutrition, Man]. Moscow, [no publisher], 2004. 190 p. 4. Makeeva I.A., Pryanichnikova N.S., Bogatyrev A.N. [Scientific approaches to the choice of non-traditional ingredients in the creation of functional products of animal origin, including organic]. Pishchevaya promyshlennost', 2016, no. 3, pp. 34-37. (In Russ.) 5. Kukharenko A. A., Bogatyrev A.N. et al. [Scientific principles of enriching food with micronutrients]. Pishchevaya promyshlennost', 2008, no. 5, pp. 62-66. (In Russ.) |
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Authors Bogatyrev Andrey Nikolaevich, Doctor of Technical Sciences, Professor Federal state scientific institution "all-Russian research Institute of meat industry named. V.?M. Gorbatov" 109316, Moscow, Talalikhina St., 26 Pryanichnikova Natalia Sergeevna, Candidate of Technical Sciences, Makeeva Irina Andreevna, doctor of technical Sciences Federal state scientific institution "all-Russian research Institute of dairy industry" 115093, Moscow, Lyusinovskaya St., 35, building 7, 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. |
ECONOMICS AND MANAGEMENT
Anisimov B.V. Economic freedom is an indispensable condition for managing the economic process in a market economy
ENGINEERING AND TECHNOLOGY
Kolpakova V.V., Usachev I.S., Sarjveladze A.S., Solomin D.A., Ananiev V.V., Vasilyeva I.Yu.Perfection of the technology of application of thermoplastic starch for bromo-degradable polymer film
P. 34-38 | Key words biohybrid composition; biodegradable polyethylene film; normative documentation; thermoplastic starch Abstract |
References 1. Vil'danov F.Sh. et al. [Biodegradable polymers - condition and prospects of use]. Bashkirskii khimicheskii zhurnal, 2012, vol. 19, no. 1, pp. 135 – 139. (In Russ.) 2. Asyakina L.K., Dolganyuk V.F., Belova D.D., Peral M.M., Dyshlyuk L.S. The stady of reological behavior and safety metrics of natural biopolymers. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 70 – 78. 3. Kraus S.V. et al. [Physico-chemical properties of the polymer compositions using starch]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 1, pp. 8 – 11. (In Russ.) 4. Zamudio-Flores .., Gutierrez-Meras F., Bello-Perez L.A. Effect of dual modification of banana starch and storage time on thermal and crystallinity characteristics of its tims. Starke, 2011, no. 9, pp. 550 – 556. 5. Koroleva A., Lukanina Y., Khvatov A., Popov A., Monakhova T., Huebner M. Oxo-biodegradability of polyethylene blends with starch, cellulose and syntheti additives. Chemistry and Chemical Technology, 2012, vol. 6, no. 4, pp. 405 – 413. 6. Ol'khov A.A. et al. [Technological properties of biodegradable composite materials based on polyethylene and starch]. Vestnik Kazanskogo tekhnologicheskogo universiteta, 2015, vol. 18, no. 16, pp. 105 – 110. (In Russ.) 7. Lukin N.D., Usachev I.S. [Technology for producing thermoplastic starches]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2015, vol. 4, no. 66, pp. 156-159. (In Russ.) 8. Lukin D., Kolpakova V., Ananyev V., Lukin N., Usachev I., Sardjveladze A., Solomin D. Application of thermoplastic starch and starch containing waste of food industry in biodegradable polymer compositions. Proceedings of the 12th International Conference on Polysaccarides-Clycoscience. Prague, 19-21th Oktober, 2016, pp. 58 – 62. 9. Kolpakova V.V. et al. [Waste of the food industry of the agroindustrial complex is a promising raw material for biodegradable packaging compositions]. Pishchevaya promyshlennost', 2008, no. 6, pp. 16 – 19. (In Russ.) |
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Authors Kolpakova Valentina Vasilevna, Doctor of Technical Sceince, Professor, Usachev Ivan Sergeevich, Sardzhveladze Aslan Sergeevich, Solomin Dmitry Anatolyevich, All-Russian Research Institute of Starch Products, 11, Nekrasova St., Village Kraskovo, Luberetskiy District, Moscow region, 140051, 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. ; 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. Ananiev Vladimir Vladimirovich, Candidate of Technical Sceince, Professor, Vasil'ev Ilia Yurievich, Moscow Polytechnic University 127550, Moscow, ul. Pryanishnikova, 2A, 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. |
Sviridenko Yu.Ya., Myagkonosov D.S., Abramov D.V., Ovchinnikova E.G.Development of technology for the production of hydrolysates of whey proteins of milk using membrane technology. Part 2. Optimization of technological regimes for production of hydrolysates of milk whey proteins in an enzymatic membrane reactor
P. 40-43 | Key words antigenicity; hydrolysis; membranes; milk proteins; special nutrition; whey proteins; enzyme preparations Abstract |
References 1. Mahmoud M. I. Physicochemical and functional properties of protein hydrolysates in nutritional products. Food Technology, 1994, no. 48 (10), pp. 89–95. 2. Cheison S. C., Wang Z. Bioactive milk peptides: Redefining the food-drug interphase – review. African Journal of Food, Nutrition Science, Agriculture and Development, 2003, no. 3 (1), pp. 29–38. 3. Leksrisompong P. P., Miracle R. E., Drake M. A. Characterization of Flavor of Whey Protein Hydrolysates. J. Agric. Food Chem., 2010, no. 58 (10), pp. 6318–6327. 4. Guadix A., Camacho F., Guadix E. M. Production of whey protein hydrolysates with reduced allergenicity in a stable membrane reactor. Journal of Food Engineering, 2006, no. 72, pp. 398–405. 5. Cheison S. C., Wang Z., Xu S.-Y. Use of response surface methodology to optimise the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor. Journal of Food Engineering, 2007, no. 80 (4), pp. 1134–1145. 6. Samuelsson E. G., Poulsen O. M. Peptide preparation, a process for producing it and use of the peptide preparation. Patent US 5112812, 1992. 7. Doucet D. et al. Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity. J. Agric. Food Chem., 2003, no. 51, pp. 6300–6308. 8. Cheison S. C., Wang Z., Xu S.-Y. Hydrolysis of whey protein isolate in a tangential flow filter membrane reactor: I. Characterisation of permeate flux and product recovery by multivariate data analysis. Journal of Membrane Science, 2006, no. 255 (1–2), pp. 45–56. 9. Chiang W. D., Shih C.-J., Chu Y.-H. Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system. Food Chemistry, 1999, no. 65, pp. 189–194. 10. Borovik T. E. et al. [Prevention of food allergy in children of the first year of life]. Tezisy dokladov nauchno-prakt. konf. «Pitanie zdorovogo i bol'nogo rebenka. Sovremennye aspekty» [Proc. Scientific and practical conf. “Eating a healthy and sick child. Modern aspects”]. Krasnoyarsk, 2003, pp. 17–19. (In Russ.) 11. Tomarelli R. M. Osmolality, osmolarity, and renal solute load of infant formulas.J Pediatr, 1976, no. 88, pp. 454–456. |
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Authors Sviridenko Yuriy Yakovlevich, Doctor of Biological Science, Professor, Academician of RAS, Myagkonosov Dmitry Sergeevich, Candidate of Technical Science, Abramov Dmitry Vasilievich, Candidate of Biological Science, Ovchinnikova Elena Grigoryevna All-Russian Scientific Research Institute of Butter and Cheese Making, 19, Krasnoarmeysky Bulvar, Uglich, Yaroslavl region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Pankratov G.N., Meleshkina E.P., Vitol I.S., Kandrokov R.Kh.Actual directions of technological development of the milling industry
P. 44-49 | Key words triticale grain; modified products; flour; bran; flour, technology of processing; functional properties Abstract |
References 1. Kandrokov R. Kh. et al. [Highly efficient technology for obtaining various types of bakery flour from triticale grain]. Sb. materialov Mezhdunar. nauchno-prakt. konf. «Bezopasnost' i kachestvo sel'skokhozyaistvennogo syr'ya i prodovol'stviya. Sozdanie natsional'noi sistemy upravleniya kachestvom pishchevoi produktsii», 23–24 noyabrya 2016 g. [Proc. Intern. scientific-practical. conf. «Safety and quality of agricultural raw materials and food. Establishment of a national quality management system for food products», November 23-24, 2016.]. Moscow, 2016, pp. 158–188. (In Russ.) 2. Kandrokov R. Kh., Pankratov G.N. [Technology of processing triticale grain in cereals such as «semolina»]. Khleboprodukty, 2017, no. 1, pp. 52–53. (In Russ.) 3. Pankratov G. N., Kandrokov R. Kh., Shcherbakova E. V. [Investigation of the triticale grain milling process]. Khleboprodukty, 2016, no. 10, pp. 59–61 (In Russ.) 4. Pankratov G. N., Kandrokov R. Kh. [The process of cereal formation during the processing the triticale grain into baking flour]. Sb. materialov konferentsii, posvyashchennoi 70 letiyu so dnya osnovaniya Sankt-Peterburskogo filiala NII khlebopekarnoi promyshlennosti: Usilenie konkurentnogo potentsiala pishchevykh predpriyatii putem razvitiya effektivnykh biotekhnologii [Proc. Conference dedicated to the 70th anniversary of the founding of the St. Petersburg branch of the Research Institute of the baking industry: Strengthening the competitive potential of food enterprises through the development of effective biotechnologies]. St. Petersburg, 2016, pp. 97–103. (In Russ.) 5. The state register of breeding achievements admitted to use. Vol. 1. Varieties of plants (official ed.). Moscow, Rosinformagrotech Publ., 2016, pp. 18-19. (In Russ.) 6. [http://www.openbusiness.ru/ review of the market of triticale in Russia] (date of circulation: 28.03.2017). (In Russ.) 7. Meleshkina E. P. et al. [Technological and biochemical indicators as components of flour quality triticale]. Kontrol' kachestva produktsii, 2017, no. 1, pp. 38–44. (In Russ.). 8. Pankratov G. N. et al. [Technological properties of new grades of tritical flour]. Khleboprodukty, 2016, no. 1, pp. 60–62. (In Russ.) 9. Nechaev A. P. et al. Pishchevaya khimiya. Laboratornyi praktikum [Food Chemistry. Laboratory Practice]. St. Petersburg, GIORD Publ., 2006, 304 p. 10. Vitol I. S., Meleshkina E. P., Karpilenko G. P. [Bioconversion of tritical bran using enzymatic preparations of cellulolytic and proteolytic action]. Khranenie i pererabotka sel'khozsyr'ya, 2016, no. 10, pp. 35–38. (In Russ.) 11. Vitol I. S., Karpilenko G. P. [Enzymatic modification of triticale flour using proteolytic enzyme preparations]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 9, pp. 17–22. (In Russ.) 12. Meleshkina E. P., Vitol I. S., Karpilenko G. P. [Modification of vegetable protein of grain triticale using biotechnological methods]. Khleboprodukty, 2016, no. 5, pp. 62–64. (In Russ.) 13. Vitol I. S. et al. [Biochemical characteristics of new grades of tritical flour]. Khleboprodukty, 2016, no. 2, pp. 42–44. (In Russ.) 14. Vitol I. S. et al. Vvedenie v tekhnologii produktov pitaniya [Introduction to Food Technology], ed. by A. P. Nechaev. Moscow, DeLi plyus Publ., 2011. 720 p. 15. Vitol I. S., Meleshkina E. P., Karpilenko G. P. [Functional properties of modified triticale grain products]. Khranenie i pererabotka sel'khozsyr'ya, 2017, no. 2, pp. 27–29. (In Russ.) |
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Authors Pankratov George Nesterovich, Doctor of Technical Sciences, Professor, Meleshkina Elena Pavlovna, Doctor of Technical Sciences, Vitol Irina Sergeevna, Candidate of Biological Sciences, Kandrokov Roman Khazhesetovich, Candidate of Technical Sciences All-Russian Research Institute of Grain and Products of Processing, 11 house, Dmitrovskoe highway, Moscow, 127434, Russia, 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. ; 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. |
Akhmedov M.E., Demirova A.F., Kasyanov G.N., Gonchar V.V., Zagirov N.G., Shakhmirzayev R.A.Sterilization of compote from a pear with two-stage heating in a stream of heated air and hot water
P. 50-52 | Key words hot air; cooling; sterilization mode; sterilization; a sterilizing effect; stage heating Abstract |
References 1. Verboloz E.I. [Improvement of heat and mass exchange processes in apparatus for sterilizing canned food]. Vestnik Mezhdunarodnoi akademii kholoda, 2005, no. 1, pp. 42-43. (In Russ.) 2. Demirova A.F., Akhmedov M.E., Ismailov T.A. [Sterilization of compotes in glass containers SKO 1-82-1000 with stepwise heating and cooling in a static state]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 4, pp. 88–90. (In Russ.) 3. Demirova A.F., Ismailov T.A., Akhmedov M.E. [Rotary step heating of compotes in hot water with air and air-water evaporative cooling of canned food]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 6, p. 90. (In Russ.) 4. Demirova A.F., Ismailov T.A., Akhmedov M.E. [Research of optimal modes of canned food sterilization «Cucumbers pickled» using step heating]. Izvestiya vuzov. Pishchevaya tekhnologiya, 2010, no. 6, pp. 52–57. (In Russ.) 5. Kas'yanov G.I., Demirova A.F., Akhmedov M.E. [Innovative technology of sterilization of fruit and vegetable raw materials]. Doklady Rossiiskoi akademii sel'skokhozyaistvennykh nauk, 2014, no., pp. 57–59. (In Russ.) 6. Collection of technological instructions for the production of canned food. T-2, Moscow, 1977. (In Russ.) 7. Muradov M.S. Izyskanie vysokotemperaturnykh rezhimov rotatsionnoi sterilizatsii konservov v potoke vozdukha: Diss. kand. tekhn. nauk [The search for high-temperature modes of rotational sterilization of canned food in the air stream: Cand. Diss. (Techn. Sci.)]. Odessa, 1978. 8. Flaumenbaum B.L. Osnovy sterilizatsii pishchevykh produktov [Basics of Food Sterilization]. Moscow, Agropromizdat, 1986. |
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Authors Akhmedov Magomed Eminovich, Doctor of Technical Sciences, Demirova Amiyat Feyzudinovna, Doctor of Technical Sciences, Dagestan State University of National Economy, 5 house, D. Ataeva street, Makhachkala, Republic of Dagestan, 367008, Russia, 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. Kasyanov Gennady Ivanovich, Doctor of Technical Sciences, Professor, Honchar Viktoria Viktorovna, Candidate of Technical Sciences Kuban State Technological University, 2 house, Moscow street, Krasnodar, 350072, Russia, 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. Zagirov Nadir Geibetulaevich, Doctor of Agricultural. Sciences, Professor, Shakhmirzoev Ruslan Abuzarovich, Candidate of Agricultural Sciences Dagestan Scientific Research Institute of Agriculture named after F.G. Kisrieva, Scientific Town, Akushinsky Avenue, Makhachkala, Republic of Dagestan, 367008, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Guseva TB, Karan'yan OM, Rassokha SN, Radaeva I.A.The use of a natural antioxidant dihydroquartzetine to increase the shelf life of canned milk
P. 54-56 | Key words Antioxidant; Dihydroquercetin; Canned milk; Shelf life Abstract |
Authors Guseva Tatyana Borisovna, Candidate of Biological Sciences, Karanyan Olga Mihailovna, Kulikovskaya Tatiana Semenovna, Rassokha Sergey Nikolaevich, Candidate of Economic Sciences, FGBU Research Institute for Problems of Storage of the Federal Reserve, 1 building, 40 house, Volochaevskaya street, Moscow, 111033, Russia, 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. Radaeva Iskra Aleksandrovna, Doctor of Technical Sciences, Professor All-Russian Scientific Research Institute of Dairy Industry, 7 Building, 35 Building, Lyusinovskaya Street, Moscow, 115093, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Meeting of Agrobusinessclub
Agroecotourism
Technologists of GC "Efko" study the European market of products for healthy nutrition