Food processing Industry №9/2017
Results of Work of Food and Processing Industry Enterprises in Russia
THEME OF THE ISSUE: INGREDIENTS - THE BASIS OF FOOD COMPETITIVENESS
Kondratiev N. B., Rudenko O. S., Osipov M. V., Savenkova Т. V.Indicators, Characterizing the Nutritional Adequacy of Confectionery Products
P. 8-10 | Key words vitamin B1; vitamin B2; confectionery products; labeling; sodium; distinctive features; quality assessment; cholesterol Abstract |
References 1. Skurikhin I. M., Tutel'yan V. A. Tablitsy khimicheskogo sostava i kaloriinosti rossiiskikh produktov pitaniya [Tables of the chemical composition and caloric content of Russian food products]. Moscow, DeLi print, 2007. 276 p. 2. Osipov M. V. et al. [Research of quality indicators of confectionery products characterizing the distinctive features]. Materialy desyatoi Yubileinoi mezhdunarodnoi konferentsii «Torty. Vafli. Pechen'e. Pryaniki – 2016», Mezhdunarodnaya promyshlennaya akademiya, 29 fevralya – 02 marta 2016 g. [Proc. of the 10th Anniversary International Conference «Cakes. Waffles. Biscuit. Gingerbread Cookies 2016», International Industrial Academy, February 29 – March 2, 2016.]. Moscow, Pishchepromizdat, 2016, pp. 104–105. (In Russ.) 3. Kondrat'ev N. B. et al. [The role of macroelements in assessing the nutritional value of confectionery products on a fruit basis]. Konditerskoe proizvodstvo, 2014, no. 6, pp. 6–8. (In Russ.) |
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Authors Kondratyev Nikolay Borisovich, Doctor of Technical Science, Rudenko Oksana Sergeevna, Osipov Maxim Vladimirovich, Candidate of Technical Science, Savenkova Tatyana Valentinovna, Doctor of Technical Science, Professor All-Russian Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, 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. |
Manuylov B. M., Simonenko S. V., Zolotin A. Yu., Antipova T. A., Felik S. V.Use of Biologically Active Substances of Vegetable Origin in Baby Food Products
P. 11-13 | Key words biologically active substances; medicinal plants; extraction Abstract |
References 1. Nikonov G.K., Manuilov B.M. Osnovy sovremennoi fitoterapii [Fundamentals of modern herbal medicine]. Moscow, Meditsina Publ., 2005. 520 p. 2. Yakovlev G.P., ed. Lekarstvennoe syr'e rastitel'nogo i zhivotnogo proiskhozhdeniya. Farmakognoziya: uchebnoe posobie [Medicinal raw materials of plant and animal origin. Pharmacognosy]. St. Petersburg, SpetsLit Publ., 2006. 3. Ruzhenkova I.V. Osnovy fitoterapii [Fundamentals of phytotherapy]. Moscow, 2005. 4. Smirnova G.V. et al. [Antioxidant properties of medicinal plants extracts of Western Siberia]. Prikladnaya biokhimiya i mikrobiologiya, 2009, vol. 45, no. 6, pp. 705 – 709. (In Russ.) 5. Filippenko T.A., Gribova N.Yu. [Antioxidant effect of medicinal plants and fractions of their phenolic compounds]. Khimiya rastitel'nogo syr'ya, 2012, no. 1, pp. 77 – 81. (In Russ.) 6. Shyamala B.N., Naidu M.V., Sulochanama G. et al. Studies on the Antioxidant Activites of Natural Vanilla Extract and Its Constituent Compouends through in Vitro Models. I. Agrie. Food Chem., 2007, no. 19, pp. 7738 – 7743. |
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Authors Manuylov Boris Mikhailovich, Doctor of Biological Sciences, Professor, Zolotin Alexander Yurievich, Candidate of Technical Sciences, Simonenko Sergey Vladimirovich, Doctor of Technical Sciences, Antipova Tatyana Alekseevna, Doctor of Biological Sciences, Felik Svetlana Valeryevna, Candidate of Biological Sciences Research Institute of baby food - a branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety, 48, ul. Moscowskay, Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikolaeva Yu. V.Technological Aspects of Expanding the Assortment of Quickly Prepared Pasta by Enriching with Micronutrients
P. 14-17 | Key words instant pasta, alimentary fiber, wheat flour, buckwheat flour, the nutritional value, energy value, fat absorption during frying, micronutrients Abstract |
References 1. Chernov M.E., Gnatuv E.M. Proizvodstvo makaronnykh izdelii bystrogo prigotovleniya [Manufacture of quick cooking pasta]. Moscow, DeLi print, 2008. 165 p. 2. Sanzharovskaya N.S. [Effect of pectic extracts on the baking properties of wheat flour]. Molodoi uchenyi, 2016, no. 21, pp. 213–216. (In Russ.) 3. Osman'yan R.G. [Bakery wheat dough with the use of nontraditional raw materials (biomodified sugarcontaining hydrolyzate «sugar» from whole grain of oats)]. Pishchevaya i pererabatyvayushchaya promyshlennost': RZh VINITI, 2010, no. 2, p. 400. (In Russ.) 4. Mysakov D.S., Kryukova E.V., Chugunova O.V. [Study of the chemical composition of buckwheat flour and its effect in mixture with wheat flour on the quality of bread]. Naukovedenie. 2015, vol. 7, no. 5. 10 p. Available at: http://naukovedenie.ru/PDF/72TVN515.pdf. (In Russ.) 5. Gavrilova O.M. Razrabotka tekhnologii khlebobulochnykh izdelii s primeneniem grechnevoi muki: dis. kand. tekhn. nauk: 05.18.01 [Development of technology of bakery products with application of buckwheat flour: Cand. Diss. (Techn. Sci.): 05.18.01]. Moscow, 2008. 197 p. 6. Foster E. Dieta GI: kak ispol'zovat' glikemicheskii indeks (GI) dlya snizheniya vesa i polucheniya energii: perevod s angliiskogo [Diet GI: How to use the glycemic index (GI) for weight loss and energy production]. Transl. from Engl. Moscow, Kladez'Buks Publ., 2004. 128 p. 7. SanPiN 2.3.2.107801 Hygienic requirements for the safety and nutritional value of food products. Decree 2001.11.14, no. 36. (In Russ.) 8. Bingley C. Fibers that are fit for purpose. Food ingredients, 2016, June, pp. 88–90. 9. Doronin A.F., Ipatova L.G., Kochetkova A.A., Nechaev A.P., Khurshudyan S.A., Shubina O.G. Funktsional'nye pishchevye produkty. Vvedenie v tekhnologii [Functional food products. Introduction to technologies]. Moscow, DeLi print, 2009. 288 p. 10. Ipatova L.G., Kochetkova A.A., Nechaev A.P., Tarasova V.V., Filatova A.A. [Dietary fibers in food]. Pishchevaya promyshlennost', 2007, no. 5, pp. 8–10. (In Russ.) |
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Authors Nikolaeva Yulia Vladimirovna, Graduate Student Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, Russia, organika This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kodentsova V. M., Risnik D. V., Nikityuk D. B.Enrichment of Foods with Vitamins: Medico-Social and Economic Aspects
P. 18-21 | Key words vitamin supply; fortified foods; vitamin intake; enrichment efficiency Abstract |
References 1. Diet of the population. 2013. Statistical Digest, Rosstat, Information and Analytical Center «Statistics of Russia». Moscow, 2016. 220 p. (In Russ.) 2. Gorbachev D.O. et al. [Evaluation of vitamin status of workers of Samara CHP according to data on intake of vitamins with food and their blood level]. Voprosy pitaniya, 2016, vol. 85, no. 3, pp. 71–81. (In Russ.) 3. Beketova N.A. et al. [The supply of vitamins to residents of rural settlements of the Russian Arctic]. Voprosy pitaniya, 2017, vol. 86, no. 3, pp. 83–91. (In Russ.) 4. Vrzhesinskaya O.A. et al. [Assessment of the supply of vitamins to pregnant women by noninvasive methods]. Farmateka, 2015, no. 3 (296), pp. 48–50. (In Russ.) 5. Beketova N.A. et al. [Vitamin status of the inhabitants of the Moscow region]. Voprosy pitaniya, 2016, vol. 85, no. 4, pp. 61–67. (In Russ.) 6. Beketova N.A. et al. [Assessment of the vitamin status of students at a Moscow university according to data on the intake of vitamins with food and their blood levels]. Voprosy pitaniya, 2015, vol. 84, no. 5, pp. 64–75. (In Russ.) 7. Vil'ms E.A. et al. [Estimation of vitamin supply of the population of a large administrative and economic center of Western Siberia]. Gigiena i sanitariya, 2017, no. 96, pp. 277–280. (In Russ.) 8. Kodentsova V.M., Vrzhesinskaya O.A., Risnik D.V. [Analysis of domestic and international experience in the use of micronutrientrich foods and salt iodization]. Mikroelementy v meditsine, 2015, vol. 16, no. 4, pp. 3–20. (In Russ.) 9. Kodentsova V.M. [Vitamins and minerals as a factor in preventing fetal developmental defects and complications of pregnancy]. Meditsinskii sovet, 2016, no. 9, pp. 42–50. (In Russ.) 10. Kodentsova V.M., Vrzhesinskaya O.A. [Analysis of domestic and international experience of using vitaminenriched food products]. Voprosy pitaniya, 2016, vol. 85, no. 2, pp. 31–50. (In Russ.) 11. Ethgen O., Hiligsmann M., Burlet N., & Reginster J.Y. Costeffectiveness of personalized supplementation with vitamin Drich dairy products in the prevention of osteoporotic fractures. Osteoporosis International, 2016, vol. 27, no. 1, pp. 301–308. 12. Hiligsmann M., Burlet N., Fardellone P., AlDaghri N., Reginster J.Y. Public health impact and economic evaluation of vitamin Dfortified dairy products for fracture prevention in France. Osteoporos Int., 2017, vol. 28, no. 3, pp. 833–840. 13. Sandmann A., Amling M., Barvencik F., Kцnig H.H., Bleibler F. Economic evaluation of vitamin D and calcium food fortification for fracture prevention in Germany. Public Health Nutr., 2015, vol. 16, pp. 1–10. 14. Allen R.E., Dangour A.D., Tedstone A.E., Chalabi Z. Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study. Am J Clin Nutr., 2015, vol. 102, no. 2, pp. 338–344. 15. Luthringer C.L., Rowe L.A., Vossenaar M., Garrett G.S. Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices. Glob Health Sci Pract., 2015, vol. 3, no. 3, pp. 446–461. doi: 10.9745/GHSPD1500171 16. Kodentsova V.M. [Efficiency of using enriched foods in the diet of adults and children in Russia]. Biznes industrii zdorovykh produktov, 2017, no. 4–5, pp. 42–43. (In Russ.) |
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Authors Kodentsova Vera Mitrofanovna, Doctor of Biological Sciences., Professor, Risnik Dmitriy Vladimirovich, Candidate of Biological Sciences, Nikityuk Dmitriy Borisovich, Doctor of Medical Sciences, Professor, Corresponding Member of RAS Federal Research Centre of Nutritionand Biotechnology, 2/14, Ustinskij pr., Moscow, 109240, Russian Federation |
Bokov D. O., Khromchenkova E. P., Sokurenko M. S., Bessonov V. V., Vasilyev A. V.Inulin Content in Soluble Natural Chicory after Enzymatic Hydrolysis by HPLC-RD
P. 22-25 | Key words inulin; inulinase; metod HPLC-RD; natural instant chicory Abstract |
References 1. Chumak A. A. Razrabotka tekhnologii spetsializirovannykh sukhikh pishchevykh kontsentratov napitkov i otsenka ikh potrebitel'skikh svoistv: dis. [Development of technology for specialized dry food beverage concentrates and an assessment of their consumer properties: Diss.]. Krasnodar, 2009. 2. GOST R 555122013 Technical conditions (as amended). Date of introduction 201501 01. (In Russ.) 3. Luzina E. V. [Nutritional value of chicory]. Voprosy pitaniya, 2013, vol. 82, no. 2, pp. 62–65. (In Russ.) 4. Kelly G. Inulintype prebiotics – a review: part I. Alternative Medicine Review, 2008, vol. 13, no. 4, pp. 315–330. 5. Titova L. M., Aleksanyan I. Yu. [Inulin technology: the main trends of the industry development and contentious issues]. Pishchevaya promyshlennost', 2016, no. 1, pp. 46–51. (In Russ.) 6. Sidorova L. N. et al. [Effect of dietary fiber on the preservation of the lipid component of flour confectionery]. Voprosy pitaniya, 2007, vol. 76, no. 3, pp. 78–81. (In Russ.) 7. Kobakhidze M. A. et al. [Chicory a promising culture in the Adjara region]. Pivo i napitki, 2006, no. 1, p. 44. (In Russ.) 8. MA ROIF Expert. Market research. The market of chicory in Russia: review and forecast [Electronic resource]. URL: http://roifexpert.ru / food / kofekakao / cikorii. html (Access date 06/07/2017) (In Russ.) 9. Bykova S. T. et al. [Application of dietary fiber to enrich food products with functional properties]. Pishchevaya promyshlennost', 2015, no. 12, pp. 48–50. (In Russ.) 10. Pashchenko L. P. et al. [The use of chicory in food]. Pishchevaya promyshlennost'. 2006, no. 2, pp. 58–59. (In Russ.) 11. Eliseeva L. G., Yatsenko N. N. [Evaluation of the functional properties of fermented dairy products with added nutritional value]. Pishchevaya promyshlennost', 2017, no. 3, pp. 12–14. (In Russ.) 12. Shevtsov A. A., Ostrikova E. A. [Polycomponent coffee drinks for dietary purposes]. Pivo i napitki, 2011, no. 4, pp. 36–38. (In Russ.) 13. GOST 316692012 Production of juice. Determination of sucrose, glucose, fructose and sorbitol by highperformance liquid chromatography. (In Russ.) |
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Authors Bokov Dmitry Olegovich, Khromchenkova Elena Petrovna, Sokurenko Mariya Sergeevna, Bessonov Vladimir Vladimirovich, Doctor of Biological Sciences Federal research center of nutrition and biotechnology, 2/14, Ustyinsky pr., Moscow, 109240, 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. Vasilev Aleksey Vyacheslavovich, Candidate of Technical Sciences OOO "Slavсoffee", 142171, Shcherbinka City District, Moscow, Vostochnajast., 15, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsugkiev B. G., Gagieva L. C., Dzantieva L. B.Development of Technology of Fructose Glucose Syrup from Sweet Potato Tubers
P. 26-27 | Key words hydrolysis, inulin, the tubers of Yam, starch, fructose, fructose-glucose syrup Abstract |
References 1. Makiev O.N. Soderzhanie biologicheski aktivnykh veshchestv v batate kul'turnom (Ipomoea batatas L.), stevii (Stevia rebaudiana Bertoni), solodke shchetinistoi (Glycyrrhiza echinata L.) v usloviyakh Respubliki Severnaya Osetiya – Alaniya i ikh prakticheskoe ispol'zovanie: Avtoreferat. kand. biol. nauk [The content of biologically active substances in sweet potato (Ipomoea batatas L.), stevia (Stevia rebaudiana Bertoni), bristly licorice (Glycyrrhiza echinata L.) in the conditions of the Republic of North OssetiaAlania and their practical use: Cand. Diss. (Biol. Sci.)]. Vladikavkaz, 2012. 2. Makiev O.N., Gagieva L.Ch., Dzitstsoeva Z.L. [Amino acid and mineral composition of sweet potato tubers]. Vestnik nauchnykh trudov molodykh uchenykh FGOU «Gorskii gosudarstvennyi agrarnyi universitet», issue 52, Vladikavkaz, 2015, pp. 91 – 93. (In Russ.) 3. Tsugkiev B.G. et al. Introduktsiya netraditsionnykh kormovykh kul'tur topinambura i batata v Respubliku Severnaya Osetiya – Alaniya [Introduction of unconventional fodder crops of Jerusalem artichoke and sweet potato into the Republic of North OssetiaAlania], Vladikavkaz, GAU Publ., 2009. 4. Tsugkieva V.B., Dzantieva L.B., Tsugkiev B.G. [Batat a new promising nontraditional food culture in the Republic of North OssetiaAlania]. Izvestiya Gorskogo GAU, 2004, vol. 41. (In Russ.) |
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Authors Tsugkiev Boris ?Geotgievich, Doctor of Agricultural Sciences, Professor, Gagieva Larisa Chermenovna, Candidate of Biological Sciences, Associate professor, Dzantieva Larisa Batarbekovna, Candidate of Biological Sciences, Associate Professor, Federal State Budgetary Educational Institution of Higher Education Gorsky State Agrarian University, Vladikavkaz, Kirova, 37, 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. |
Serba E. M., Mochalina P. Yu., Rimareva L. V., Overchenko M. A., Ignatova N. I., Borshcheva Yu. A., Sokolova E. N.Fermented Sauce based on Microbial Biomass
P. 28-30 | Key words amino acids; biomass; micromycete; protein; sauce; fermentation Abstract |
References 1. Ivanova L.A., Voino L.I., Ivanova I.S. Pishchevaya biotekhnologiya. Kniga 2 [Food biotechnology]. Book 2. Moscow, KolosS Publ., 2008. 472 p. 2. Khovanova I.V. et al. [Improvement of food and biological properties of dairy products for gerodietic nutrition by using a biologically active component in them]. Pishchevaya promyshlennost', 2015, no. 3, pp. 17–19. (In Russ.) 3. Khovanova I.V. et al. [Comparative characteristics of the amino acid composition of cheese products enriched with complex bioadditives]. Pishchevaya promyshlennost', 2016, no. 2, pp. 33–35. (In Russ.) 4. Serba E.M. et al. [Biotechnological methods of obtaining food additives based on bioconversion of microbial biomass]. Moscow, Voprosy pitaniya, 2016, vol. 85, no. 2, pp. 149–150. (In Russ.) 5. Gadiev R.R., Khaziev D.D. [Products of microbiological synthesis in poultry farming]. Izvestiya Orenburgskogo gosudarstvennogo agrarnogo universiteta, 2004, vol. 4, no. 4–1, pp. 110–112. (In Russ.) 6. Rimareva L.V. [Resourcesaving biotechnologies in processing industries]. Vestnik Rossiiskoi akademii sel'skokhozyaistvennykh nauk, 2011, no. 1, pp. 35–37. (In Russ.) 7. Timoshchenko L.V., Chubik M.V. Osnovy mikrobiologii i biotekhnologii [Basics of Microbiology and Biotechnology]. Tomsk, TPU Publ., 2009. 194 p. 8. Serba E.M. et al. [Scientific and practical aspects of obtaining BAA based on the conversion of secondary bioresources]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 2, pp. 44–50. (In Russ.) 9. Novikov D.A. Vydelenie i ochistka produktov biotekhnologii. Metodicheskoe posobie [Isolation and purification of biotechnology products]. Minsk, BSU Publ., 2014. 256 p. 10. Rimareva L.V. et al. [Medicobiological and biotechnological aspects of creation of gerodetic nutrition products]. Pishchevaya promyshlennost', 2009, no. 3, pp. 29–30. (In Russ.) 11. Rimareva L.V. et al. [Biotechnological aspects of creation of food additives biocorrective action on the basis of microbial biomass]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 2, pp. 45–47. (In Russ.) 12. Rimareva L.V. et al. [The use of biomass fungus Aspergillus oryzae as a source of biologically active substances]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 46–50. (In Russ.) 13. Serba E.M. et al. [Preparation of micellial biomass fermentolysates for food and feed additives]. Pishchevaya promyshlennost', 2016, no. 6, pp. 20–23. (In Russ.) 14. Serba E.M. et al. [Mycelial fungi are a promising source of hydrolases and valuable biopolymers]. Vestnik Rossiiskoi sel'skokhozyaistvennoi nauki, 2016, no. 4, pp. 41–43. (In Russ.) |
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Authors Serba Elena Mikhailovna, Doctor of Biological Sciences, Professor, Mochalina Polina Yurievna, Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Academician of the Russian Academy of Sciences, Overchenko Marina Borisovna, Candidate of Technical Sciences, Ignatova Nadezhda Iosifovna, Borshcheva Julia Alexandrovna, Candidate of Technical Sciences, Sokolova Elena Nikolaevna, Candidate of Biological Sciences Institute of Food Biotechnology - FIC branch of nutrition, biotechnology and food safety, 4B, Samokatnaya str., Moscow, 111033, 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. Market Self-Financing and Some Immutable Rrequirements of the Modern Digital Economy
ENGINEERING AND TECHNOLOGY
Maximkin A. A.Effective Biotechnological Processing of Soybean Meal
P. 38-39 | Key words soybean meal, bioconversion, secondary raw materials, fodder additive, waste of food enterprises Abstract |
References 1. Afanas'ev V. A. Rukovodstvo po tekhnologii kombikormov belkovovitaminno mineral'nykh kontsentratov i premiksov [Guide to technology of mixed fodders proteinvitaminmineral concentrates and premixes]. Voronezh, Elist Publ., 2008. 490 p. 2. Egorov I., Baikovskaya E., Mironova O. et al. [Concentrate soy for broiler chickens]. Kombikorma, 2016, no. 78, pp. 6668. (In Russ.) 3. Egorova T.V. [Soybean meal in mixed fodders for broiler chickens]. Ptitsevodstvo, 2010, no. 11, pp.1113. (In Russ.) 4. Sushkova V.I., Vorob'eva G. I. Bezotkhodnaya konversiya rastitel'nogo syr'ya v biologicheski aktivnye veshchestva: monografiya [Wasteless conversion of plant raw materials into biologically active substances]. Moscow, DeLi print, 2008. 215 p. 5. Cheroenvai T. [Alternative source of protein as a solution to the problem of pododermatitis in broilers]. Kombiokrma, 2015, no. 10, pp. 5960. (In Russ.) 6. Shtele A. [Solution of protein deficiency in poultry mixed fodders]. Kombikorma, 2016, no. 78, pp. 6265. (In Russ.) 7. Motovilov K.Ya., Bulatov A.P., Poznyakovskii V.M. et al. Ekspertiza kormov i kormovykh dobavok: Uchebnoe posobie [Expertise of fodders and feed additives]. St. Petersburg, Lan' Publ., 2013. 500 p. |
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Authors Maksimkin Anton Alekseevich, Graduate Student Moscow State University of Food Production 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rossieva D. V., Ermolaeva E. O., Trofimova N. B.Analysis of Types of Gingerbread Packaging in Kemerovo Trading Organizations
P. 40-43 | Key words flour confectionery; shelf life; gingerbread; gingerbread products; packaging Abstract |
References 1. Rozalenok T. A. [Research and development of a method for extending the safety of flour confectionery products]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2016, no. 2, pp. 141–148. (In Russ.) 2. Bogatyreva T. G. [Importance and prospects of packaging of bakery products]. Konditerskoe i khlebopekarnoe proizvodstvo, 2010, no. 5–6, pp. 6–8. (In Russ.) 3. Sapatovski S. O., Nur F. I., Sklyarenko S. A. [Monitoring of the market of gingerbread products in Russia at the present stage]. Molodoi uchenyi, 2014, no. 12, pp. 182–186. (In Russ.) 4. Chernov M. E., Chumpunu Fuenmpino [Protective properties of packaging for flour confectionery]. Konditerskoe i khlebopekarnoe proizvodstvo, 2011, vol. 11, pp. 34–35. (In Russ.) 5. Beznosov Yu. V. Sravnitel'naya otsenka pokazatelei kachestva khleba pri khranenii v zavisimosti ot upakovki: diss. kand. tekhn. nauk: 05.18.15 [Comparative evaluation of bread quality indicators during storage depending on the packaging: Cand. Diss. (Techn. Sci.: 05.18.15)]. Kemerovo, KemTIPP, 2013. 155 p. 6. Blyaish G. [Packaging process – control and planning issues]. Konditerskoe i khlebopekarnoe proizvodstvo, 2009, no. 6, pp. 28–31. (In Russ.) 7. Bogatyreva T. G. [Modern packaging materials for confectionery products]. Konditerskoe proizvodstvo, 2011, no. 3, pp. 29–31. (In Russ.) 8. Tsyganova T. B., Shlelenko L. A., Grekova A. V. [Rational approaches to the use of packaging materials for bakery products]. Konditerskoe i khlebopekarnoe proizvodstvo, 2016, no. 1–2, pp. 10–11. (In Russ.) 9. Fedotova O. B. [Different aspects of polymer packaging safety]. Konditerskoe proizvodstvo, 2013, no. 6, pp. 24–26. (In Russ.) 10. Fedotova O. B. [Overview of the requirements for the functional properties and safety of packaging materials for confectionery products]. Khleboprodukty, 2012, no. 11, pp. 54–55. (In Russ.) 11. Medvedev V. A. [Modern trends in the packaging of confectionery]. Konditerskoe i khlebopekarnoe proizvodstvo, 2007, no. 1, pp. 12–13. (In Russ.) 12. Rossieva D. V., Ermolaeva E. O. [Study of the properties of preserving the freshness of bakery products]. Materialy V Mezhdunar. nauchnoi konf. «Pishchevye innovatsii i biotekhnologii», pod red. M. P. Kirsanova [Proc. of the 5th Intern. scientific conf. «Food Innovations and Biotechnologies», ed. by M. P. Kirsanov]. Kemerovo, KemTIPP Publ., 2017. 13. Confectionery. Gingerbread products. General specifications: GOST 158102014. (In Russ.) |
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Authors Rossieva Darya Vladimirovna, Graduate Student Ermolaeva Evgeniya Olegovna, Doctor of Technical Science, Professor Kemerovo Technological Institute of Food Industry (University), 47, Bulvar Stroiteley, Kemerovo, 650056, 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. Trofimova Natalya Borisovna, Candidate of Technical Science State Regional Center for Standardization, Metrology and Testing in the Kemerovo Region, 2, Dvortsovaya St., Kemerovo, 650991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khvorova L. S. Three-Product Technological Scheme for Obtaining Glucose with the Crystallization of Two Products in the Anhydride Form
P. 44-46 | Key words glucose angidrous and hydrated; three-product flow diagram Abstract |
References 1. Lukin N.D., Lapidus T.V., Borodina Z.M. [Application of bioconversion of starch to improve the quality of sugary products]. Materialy Mezhdunar. nauchnoprakt. konf. «Innovatsionnye tekhnologii – osnova modernizatsii otraslei proizvodstva i pererabotki sel'skokhozyaistvennoi produktsii» [Proc. Intern. scientificpractical. conf. "Innovative technologies are the basis for modernizing the production and processing of agricultural products"]. Volgograd, VSTU Publ., 2011, pp. 273–276. (In Russ.) 2. Ananskikh V.V., Lukin N.D., Kovalenok V.A. [Investigation of the process of enzymatic liquefaction of starch]. Materialy Vl Mezhdunar. simp. «Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologii produktov pitaniya i kormov» [Proc. 6th Intern. Simp. «Perspective enzyme preparations and biotechnological processes in food and feed technology»], 2012, pp. 238–244. (In Russ.) 3. Andreev N.R., Khvorova L.S. [Anhydride glucose: manufacturing technology and application]. Farmatsiya, 2012, no. 3, pp. 43 – 45. (In Russ.) 4. Gubin M.M. Tekhnologiya lekarstv po GMP: infuzionnye rastvory [Technology of medicines for GMP: infusion solutions]. Moscow, GEOTARMedia Publ., 2011. 224 p. 5. Khvorova L.S., Baranova L.V., Gomenyuk V.A. Sposob polucheniya kristallicheskoi angidridnoi glyukozy [Method for the preparation of crystalline anhydride glucose]. Apply for invention № 2017108004 from 13.03. 2017. 6. Khvorova L.S. Nauchnoprakticheskie osnovy polucheniya kristallicheskoi glyukozy [Scientific and practical bases for obtaining crystalline glucose]. Moscow, Rossel'khozakademiya Publ., 2013. 270 p. 7. Alyushin M.A., ed. Sovremennye aspekty tekhnologii i kontrolya kachestva steril'nykh rastvorov v aptekakh [Modern aspects of technology and quality control of sterile solutions in pharmacies]. Moscow, VO «Soyuzfarmatsiya» Publ., 1991. 134 p. 8. Shedrina I.E., Brutko L.I. [A study of some factors affecting the pyrogenicity of glucose solutions]. Farmatsiya, 1989, no. 4, pp. 19 – 22. (In Russ.) |
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Authors Khvorova Lyudmila Stepanovna, Doctor of Technical Sciences All-Russian Research Institute of Starch Products, 11, Nekrasova Str., Kraskovo, Moscow Region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Pozhidaeva E. A., Dolmatova O. I., Ilyushina A. V., Paramonova M. A.Freezing of the Curd Product Enriched with Vegetable Components
P. 48-50 | Key words freezing, cottage cheese product, vegetable components Abstract |
References 1. Buyanova I. V. [New technologies for freezing dairy products]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2012, vol.1, no. 24, pp. 22 – 26. (In Russ.) 2. Damodaran Sh., Parkin K. L., Fennema O. R. Khimiya pishchevykh produktov [Food Chemistry]. St. Petersburg, Professiya Publ., 2012. 1040 p. 3. Evans D. A. Zamorozhennye pishchevye produkty. Proizvodstvo i realizatsiya [Frozen food products. Production and sales]. St. Petersburg, Professiya Publ., 2010. 440 p. 4. Rodionova N. S., Alekseeva T. V., Popov E. S., Kalgina Yu. O., Natarova A. A. [Hygienic aspects and prospects of domestic production of products deep processing wheat germs]. Gigiena i sanitariya, 2016, no. 1, pp. 74 – 79. (In Russ.) 5. Pozhidaeva E. A., Ilyushina A. V., Bolotova N. V. [Development of the technology of frozen curd semifinished product]. Ekonomika. Innovatsii. Upravlenie kachestvom, 2016, no. 3 (16), pp. 32 – 33. (In Russ.) 6. Pozhidaeva E. A., Bolotova N. V., Ilyushina A. V. [Technology and processes of shock freezing in the production of curd semifinished products for the food industry]. Education & Science – 2016. Materialy Mezhdunarodnoi nauchnoprakticheskoi konferentsii dlya rabotnikov nauki i obrazovaniya [Education & Science 2016. Proc. of the International Scientific and Practical Conference for Workers of Science and Education]. 2016, pp. 62 – 64. (In Russ.) 7. Golubeva L. V., Pozhidaeva E. A., Bolotova N. V., Ilyushina A. V. [The study of the effect of freezing conditions on the microstructure of curd semifinished products]. Yavleniya perenosa v protsessakh i apparatakh khimicheskikh i pishchevykh proizvodstv. Materialy II Mezhdunarodnoi nauchnoprakticheskoi konferentsii [Transport phenomena in the processes and apparatus of chemical and food industries. Proc. of the 2nd International Scientific and Practical Conference]. 2016, pp. 207 – 210. (In Russ.) |
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Authors Pozhidaeva Ekaterina Anatolievna, Candidate of Technical Science Dolmatova Olga Ivanovna, Candidate of Technical Science Ilyushina Alina Vadimovna, Student Paramonova Margarita Alexandrovna, Student Voronezh State University of Engineering Technologies 19, Prospekt Revolyutsii, Voronezh, Russia, 394036, 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. , paramonova. margarita. This email address is being protected from spambots. You need JavaScript enabled to view it. |
PRODUCTION QUALITY CONTROL
Ostrikov A. N., Gorbatova A. V., Kopylov M. V., Anikin A. A.Quality Parameters of Rapeseed Cold Pressed Oil
P. 52-55 | Key words fatty acid composition; pressing; rapeseed; rapeseed oil Abstract |
References 1. Ostrikov A. N. et al. [Analysis of fatty acid composition of rapeseed oil]. Maslozhirovaya promyshlennost', 2016, no. 6, pp. 18–21. (In Russ.) 2. Ivankin, A. N. et al. [Biofuel from renewable raw materials: production and consumption prospects]. Vestnik Moskovskogo gosudarstvennogo universiteta lesa – Lesnoi vestnik, 2008, no. 6, pp. 91–95. (In Russ.) 3. Frolova L. N. et al. [Optimization of parameters of biofuel production by mathematical modeling methods]. Vestnik Mezhdunarodnoi akademii kholoda, 2015, no. 3, pp. 63–67. (In Russ.) 4. Frolova L. N. et al. [Development of energy efficient technological solutions for obtaining biodiesel fuel]. In: Innovatsionnoe razvitie tekhniki pishchevykh tekhnologii. Materialy Mezhdunarodnoi nauchnotekhn. konf. [Innovative development of technology of food technologies. Proc. of the International Science and Technology. Conf.]. 2015, pp. 287–288. (In Russ.) 5. Ostrikov A. N., Gorbatova A. V. [Analysis of the chemical composition of a physiologically functional spread]. Maslozhirovaya promyshlennost', 2014, no. 2, pp. 11–13. (In Russ.) 6. Ostrikov A. N., Gorbatova A. V., Shendrik T. A. [Mayonnaise, balanced by fatty acid composition]. In: Sistemnyi analiz i modelirovanie protsessov upravleniya kachestvom v innovatsionnom razvitii agropromyshlennogo kompleksa. Materialy konf. «Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK – produkty zdorovogo pitaniya» [System analysis and modeling quality management processes in the innovative development of the agroindustrial complex. Proc. of Conf. "Technologies of food and processing industry of agroindustrial complex – products of healthy nutrition"]. 2015, pp. 269–272. (In Russ.) 7. Anikin A. A., Kopylov M. V., Gorbatova A. V. [Analysis of the kinetic patterns of cold pressed oil from rapeseed]. In: Yavleniya perenosa v protsessakh i apparatakh khimicheskikh i pishchevykh proizvodstv. Materialy II Mezhdunarodnoi nauchnoprakt. konf. [Transport phenomena in the processes and apparatus of chemical and food industries. Proc. of the 2nd International Scientific and Practical. Conf.]. 2016, pp. 76–79. (In Russ.) |
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Authors Ostrikov Alexandr Nikolaevich, Doctor of Technical Science, Professor, Gorbatova Anastasiya Viktorovna, Candidate of Technical Science, Kopylov Maxim Vasilyevich, Candidate of Technical Science, Anikin Artyom Alexandrovich Voronezh State University of Engineering Technology, Voronezh, pr. Revolution 19, 394036, 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. |
INNOVATIVE TECHNOLOGIES
Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I."Sport" Bars for Sport and Modern Life
P. 56-59 | Key words bars "sports"; bars energy; human health; food industry; sports Abstract |
References 1. Razzakov F.I. Sovetskoe detstvo [Soviet childhood]. Moscow, Algoritm Publ., 2014. 350 p. 2. Trexler E. T., SmithRyan A. E., Norton L. E. Metabolic adaptation to weight loss: implications for athlete. Journal of the international society of sports nutrition, 2014, no. 11, pp. 7–18. 3. Shterman S. V. Produkty sportivnogo pitaniya[Sports nutrition products]. Moscow, AP «Stolitsa» Publ., 2017. 482 p. 4. Martinchik A. N., Maev I. V., Yanushevich O. O. Obshchaya nutritsiologiya [General nutritiology]. Moscow, MEDpresssinform Publ., 2005. 392 p. 5. Seifulla R. D. et al. Lekarstva i BAD v sporte. Prakticheskoe rukovodstvo dlya sportivnykh vrachei, trenerov i sportsmenov [Medicines and dietary supplements in sports. A practical guide for sports physicians, coaches and athletes]. Moscow, Litterra Publ., 2003. 320 p. |
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Authors Shterman Sergey Valeryevich, Doctor of technical science, Sidorenko Michail Ureyvich, Doctor of technical science Limited liability company "GEON", 142279, Moscow region, Serpuhov district, Obolensk urban village, Obolensk highway, 1, This email address is being protected from spambots. You need JavaScript enabled to view it. Shterman Valeriy Solomonovich, Candidate of chemical science, Sidorenko Uriy Ilich, Doctor of technical science Moscow state university of food manufacturing; 125080, Moscow, Volokolamskoe highway, 11, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
National agro-food export promotion programs and strategies discussed in Moscow