Food processing Industry №10/2017
Results of Work of Food and Processing Industry Enterprises in Russia
THEME OF THE ISSUE: SCIENTIFIC ACHIEVEMENTS -CONTRIBUTION TO TECHNOLOGY DEVELOPMENT
Kaishev V.G., Seregin S.N.Formation of the State Policy of Export of Agricultural Products: Potential Opportunities and Risks
P. 8-12 | Key words state policy; state support; export of Russian agricultural products Abstract |
References integration: a new format for interaction to solve the problem of food ensuring]. Ekonomika sel'skokhozyaistvennykh i pererabatyvayushchikh predpriyatii, 2015, no. 3. (In Russ.) 2. Ivanova V.N., Seregin S.N. [AntiRussian sanctions and import substitution: new opportunities for growth in the production of agricultural products of Russia]. Sakharnaya svekla, 2015, no. 6. (In Russ.) 3. Seregin S.N. [The preservation of the economic growth of beef cattle breeding requires an exportoriented policy]. Myasnye tekhnologii, 2016, no. 4 (160). (In Russ.). 4. Seregin S.N. [Programs to stimulate the export of agrofood products: a new potential for economic growth and competitiveness of the agroindustrial complex of Russia]. Ekonomika sel'skokhozyaistvennykh i pererabatyvayushchikh predpriyatii, 2016, no. 8. (In Russ.) 5. Seregin S.N., Ivanova V.N. [International trade of the Eurasian Economic Union (EAEA) with the FTA countries: a promising direction]. Sakharnaya svekla, 2016, no. 7, pp. 3–8 (In Russ.) 6. Ershov M.V. [Mechanisms of growth of the Russian economy in the conditions of worsening financial problems in the world]. Voprosy ekonomiki, 2016, no. 12. (In Russ.) 7. Kadochnikov P.A. [Protectionism and liberalization of foreign trade in Russia and the world's leading countries]. Rossiiskii vneshneekonomicheskii vestnik, 2015, no. 3. (In Russ.) |
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Authors Kaishev Vladimir Georgievich, Doctor of Economic Science, Corresponding Member of RAS Pyatigorsk Dairy Plant, 28, Ermolova St., Pyatigorsk, Stavropol Territory, 357528, Seregin Sergey Nikolaevich, Doctor of Economic Science, Professor Moscow State University of Technologyand Management named after K. G. Razumovsky (First Cossack University), 73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tsurikova N.V., Kurbatova E.I., Sereda A.S., Kostyleva E.V., Velikoretskaya I.A., Polyakov V.A., Dremucheva G.F., Sinitsyn A.P.Experimental-industrial approbation of a new complex enzyme preparation in production of threaded loaves
P. 13-15 | Key words complex enzyme preparation; xylanase, protease; bakery products Abstract |
References 1. Butt M. S. et al. Xylanases and their applications in Baking Industry. Food Technol. Biotechnol., 2008, vol. 46, no. 1, pp. 22–31. 2. Nechaev A. P. et al. Pishchevye ingredienty v proizvodstve khlebobulochnykh i muchnykh konditerskikh izdelii [Food ingredients in the production of bakery and flour confectionery]. Moscow, Deli plyus Publ., 2013. 527 p. 3. Driss D. et al. Improvement of breadmaking quality by xylanase GH11 from Penicillium occitanis Pol6. Journal of Texture Studies, 2013, vol. 44, no. 1, pp. 75–84. 4. Information materials of Novozymes, USA, 2017. Available at: http://www.novozymes.com / en / solutions / foodandbeverages / baking / doughimprovement 5. Information materials of Enzeco, USA, 2017. Available at: http: //www.enzyme development.com / applications / baking / 6. Information materials of Danisco A / S, Denmark, 2017. Available at: http://www.danisco.com/ productrange / foodenzymes / bakeryenzymes / 7. Michael G. et al. Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends in Food Science & Technology, 2008, vol. 19, no. 10, pp. 513–521. 8. Van Oort M. Enzymes in bread making. In: Whitehurst RJ, van Oort M., eds. Enzymes in Food Technology, second ed. Chichester, WileyBlackwell, 2010, pp. 103–143. 9. Melim Miguel A.S. et al. Food Industry, Chapter 14. Enzymes in Bakery: Current and Future Trends. InTech Publ., 2013, pp. 287–321. DOI: 10.5772 / 53168 10. Caballero P. A. et al. Improvement of dough rheology, bread quality and bread shelflife by enzymes combination. Journal of Food Engineering, 2007, vol. 81, no. 1, pp. 42–53. 11. Sereda A. S. et al. [Influence of a new complex enzyme preparation on the quality of bread from wheat flour of superior quality]. Khleboprodukty, 2016, no. 12, pp. 39–41. (In Russ.) |
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Authors Tsurikova Nina Vasilievna, Candidate of Technical Science, Kurbatova Elena Ivanovna, Candidate of Technical Science, Sereda Anna Sergeevna, Candidate of Technical Science, Kostyleva Elena Viktorovna, Candidate of Technical Science, Velikoretskaya Irina Alexandrovna, Polyakov Viktor Antonovich, Doctor of Technical Sciences, Academician of RAS Institute of Food Biotechnology - branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety, 4B, Samokatnaya St., 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. ; 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. Dremucheva Galina Fyodorovna, Candidate of Technical Science Research Institute of Bakery Industry, 26A, B. Cherkizovskaya, Moscow, 107553, This email address is being protected from spambots. You need JavaScript enabled to view it. Sinitsyn Arkady Panteleymonovich, Doctor of Chemical Science, Professor Moscow State University named after M.V. Lomonosov, 1, Leninskiye Gory, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yudina A.Yu., Mikheeva G.A.Application of natural flavors in specialized food products: selection criteria
P. 16-19 | Key words biologically active components; flavor profile; encapsulation; natural flavors; specialized food products; target audience Abstract |
References 1. Technical regulations of the Customs Union TR CU 021/2011 «On the safety of food products», approved by the Decision of the Commission of the Customs Union of December 9, 2011 No. 880. (In Russ.) 2. Chaudkhari R., Feinion M. [Technical aspects of food fortification with micronutrients]. Obogashchenie pishchevykh produktov i biologicheski aktivnye dobavki: tekhnologiya, bezopasnost' i normativnaya baza [Enrichment of food products and biologically active additives: technology, safety and regulatory framework], ed. by P. B. Ottavei. Transl. from Engl. St. Petersburg, Professiya Publ., 2010. 312 p. (In Russ.) 3. 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, 28.10.2011. 150 p. 4. Smirnov E. V. Pishchevye aromatizatory. Spravochnik [Food flavors]. St. Petersburg, Professiya Publ., 2008. 736 p. 5. Maksimova E. S. [Flavors: selection criteria]. Khlebopechenie. Konditerskaya sfera, 2014, no. 5 (57). (In Russ.) 6. [Encapsulated flavors: «Del'Ar» will make food taste better]. Food industry, 2011, no. 10. (In Russ.) |
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Authors Yudina Anna Yuryevna, Mikheeva Galina Aleksandrovna, Candidate of Technical Science 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., Mazo V.K., Vorobyova I.S., Vorobyova V.M., Asafov V.A.The technology of producing the peptide of the module on the basis of the hydrolysate of soy protein
P. 20-23 | Key words nanofiltration; soy protein; specialty food; enzymatic hydrolysis Abstract |
References 1. Allison, D. B. et al. A novel soybased meal replacement formula for weight loss among obese individuals: a randomized controlled clinical trial. Eur. J. Clin. Nutr., 2003, vol. 57, pp. 514–522. 2. Deibert P. et al. Weight loss without losing muscle mass in preobese and obese subjects induced by highsoyprotein diet. Int. J. Obes. Relat Disord., 2004, vol. 28, pp. 1349–1352. 3. Zhang XiMei, Zhang YunBo, Chi MeiHua Soy Protein Supplementation Reduces Clinical Indices in Type 2 Diabetes and Metabolic Syndrome. Yonsei Med. J., 2016, May, vol. 57 (3), pp. 681–689. 4. Aoyama T. et al. Effect of soy and milk whey protein isolates and their hydrolysates on weight reduction in genetically obese mice. Biosci., Biotechnol., Biochem., 2000, vol. 64, pp. 2594–2600. 5. Tsuyoshi Goto, Mori Ayaka, Nagaoka Satoshi Soluble soy protein peptic hydrolysate stimulates adipocyte differentiation in 3T3 L1 cells. Mol. Nutr. Food Res., 2013, vol. 57, issue 8, pp. 1435–1445. 6. YunHo Lin MD, JiunRong Chen Soybean Protein Hydrolysate Improves Plasma and Liver Lipid Profiles in Rats Fed HighCholesterol Diet. Journal of the American College of Nutrition, 2007, vol. 26, no. 5, pp. 416–423. 7. JiYoung Choi., JongEun Jeon, SeYoung Jang, YongJin Jeong, SeonMin Jeon, HaeJin Park, MyungSook Choi Differential Effects of Powdered Whole Soy Milk and Its Hydrolysate on Antiobesity and Antihyperlipidemic Response to HighFat Treatment in C57BL/6N Mice. dx.doi.org. 10.1021/jf1027944. 2011, 59, 2584–2591. 8. Claessens M. et al. Saris The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects. European Journal of Clinical Nutrition, 2009, vol. 63, pp. 48–56. 9. Morifuji 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, Aug. 11;58 (15):8788–97. doi: 10.1021/jf101912n. 10. Tutel'yan V. A., Skurikhin I. M. Rukovodstvo po metodam analiza kachestva i bezopasnosti pishchevykh produktov [Guide to methods for analyzing food quality and safety]. Moscow, Meditsina Publ., 1998. 340 p. 11. GOST 940488. Flour and bran. Method for determination of humidity. Moscow, Standardinform, 2007. 4 p. (In Russ.) 12. GOST R 555782013. Specialized food products. Method for determining osmolality. Moscow, Standartinform, 2014. 8 p. (In Russ.) |
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Authors Zorin Sergey Nikolaevich, Candidate of Biological Science, Mazo Vladimir Kimovich, Doctor of Biological Science, Professor, Vorobyova Irina Sergeevna, Candidate of Biological Science, Vorobyova Valentina Matveevna, Candidate of Technical Science Federal Research Center for Nutrition, Biotechnology and Food Safety, 2/14, Ustyinsky Proezd, Moscow, 109240, 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. Asafov Vladimir Alexandrovich, Candidate of Technical Science All-Russian Research Institute of Dairy Industry, 35, bldg. 7, Lyusinovskaya St., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tabala E.B.Formation characteristics of quality of supplies from wild-growing berries in berry family
P. 28-30 | Key words owberry; cranberry; supplies Abstract |
References 1. Tsapalova I.E. et al. Ekspertiza dikorastushchikh plodov, yagod i travyanistykh rastenii. Kachestvo i bezopasnost' [Examination of wild fruits, berries and herbaceous plants. Quality and safety]. Novosibirsk, Siberian University publ. house, 2010. 220 p. 2. Tabala E.B. Obosnovanie ispol'zovaniya dikorastushchikh yagod v proizvodstve fruktovoyagodnykh konditerskikh izdelii. Dissertatsiya kand. tekh. nauk [Rationale for the use of wild berries in the production of fruit and berry confectionery products: Cand. Diss. (Techn. Sci.)]. Novosibirsk, 2007. 145 p. 3. PCT RSFSR 108 75 «Canned food. Fruit and berry supplies». (In Russ.) 4. Ermakov A.I., ed. et al. Metody biokhimicheskogo issledovaniya rastenii [Methods of biochemical research of plants]. 3rd ed., Leningrad, Agropromizdat, Leningrad Branch, 1987. 430 p. 5. Sosnovskii L.B., Khatskevich V.G., Kostina N.D., Andreev V.M. Sposob proizvodstva fruktovoyagodnykh pripasov [Method of production of fruit and berry stores]. Pat. SSSR № 91541 Klass 53с, 01.01.1951. |
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Authors Tabala Elena Borisovna, Candidate of Technical Science The Siberian University of consumer cooperation, 26, Pr. K. Marx, Novosibirsk, 630087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
SenseFi natural fiber - a new component for low-fat products
Dolmatova O.I., Medko Ju.G., Lemesheva V.S. Milk dessert with functional orientation
P. 32-34 | Key words milk dessert; pumpkin seed oil; persimmon Abstract |
References 1. Ivkova I. A., Pilyaeva A. S. [Dry sour cream special product]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2012, no. 2. (In Russ.) 2. Getmanets V. N. [Production of sour cream and sour cream product]. Vestnik Altaiskogo gosudarstvennogo agrarnogo universiteta, 2017, no. 2 (148) (In Russ.). 3. Belozerova M.S., Evstigneeva T.N., Grigor'eva A.A. [Development of the composition and technology of dairy dessert with carrot fiber]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii, 2016, no. 2. (In Russ.) 4. Golubeva L. V., Dolmatova O. I., Gritsenko T. S. [Change in the fat component in the creamyvegetable product during storage]. Maslozhirovaya promyshlennost', 2007, no. 6. (In Russ.) 5. Golubeva L. V. et al. [Influence of nondairy fats on the quality of new milk products]. Khranenie i pererabotka sel'khokhsyr'ya, 2012, no. 4. (In Russ.) |
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Authors Dolmatova Olga Ivanovna, Candidate of Technical Sciences, Medko Julia Grigorievna, Master student, Lemesheva Valeria Sergeevna Voronezh State University of Engineering Technology, 19, Revolyutsii Ave., Voronezh, 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. |
ECONOMICS AND MANAGEMENT
Anisimov B. Production council and market-based self-supporting model of economic management - in one team
RAW MATERIALS AND ADDITIVES
Glebova S.Yu., Golub O.V., Motovilov O.K.The justification of using beet in the production of sauces for foodservice
P. 40-42 | Key words range; catering; beets dining room; sauce Abstract |
References 1. Golub O.V. et al. [Development of vegetable sauce by the method of hydromechanical dispersion]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2016, no. 2, vol. 41, pp. 28 – 33. (In Russ.) 2. Skurikhin I.M., Tutel'yan V.A., eds. Khimicheskii sostav rossiiskikh pishchevykh produktov: Spravochnik [Chemical composition of Russian food products]. Moscow, DeLi print, 2002. 236 p. 3. Shirokov E.P., Polegaev V.I. Khranenie i pererabotka produktsii rastenievodstva s osnovami standartizatsii i sertifikatsii. Ch. 1: Kartofel'. Plody. Ovoshchi [Storage and processing the crop production with the basics of standardization and certification. Part 1: Potatoes. Fruits. Vegetables]. Moscow, Kolos Publ., 1999. 254 p. |
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Authors Glebova Svetlana Yur'evna, Golub Olga Valentinovna, Motovilov Oleg Konstantinovich, Siberian University of Consumer Cooperation, 26, Pr. K. Marx, Novosibirsk, 630087, 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. |
Omarov M.M., Haytmazova D.R., Isrigova T.A. Optimization of storage and processing of apples in the production of dietetic compotes
P. 43-45 | Key words moisture; fruit; modified atmosphere; sugar; sterilization; storage of fruits; apples Abstract |
References 1. Omarov M. M. [Storage of apples of southern Dagestan in the RGS]. Khranenie i pererabotka sel'khozsyr'ya, 2002, no. 2, pp. 37–38. (In Russ.) 2. Collection of technological instructions for the production of canned food, vol. 2, Moscow, Food Industry Publ., 1991. 431 p. (In Russ.) 3. FanYung A. F. Proektirovanie konservnykh zavodov [Designing canneries]. Moscow, Pishchevaya promyshlennost' Publ., 1973. |
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Authors Omarov Magomed Manguevich, Candidate of Technical Science, Professor, Haytmazova Derbandi Ramazanovna, Graduate Student Dagestan State Technical University, 367026, Republic of Dagestan, Makhachkala, I. Shamil Avenue, 70, 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. Isrigova Tatyana Aleksandrovna, Doctor of Agricultural Science, Professor Dagestan State Agrarian University named after M. M. Dzhambulatov, 367032, Republic of Dagestan, Makhachkala, ul. M. Hajiyeva, 180, This email address is being protected from spambots. You need JavaScript enabled to view it. |
PRODUCTION QUALITY CONTROL
Blinnikova O.M., Novikova I.M., Ilyinsky A.S., Eliseeva L.G. Preserving the quality of strawberry berries when stored in a modified atmosphere
P. 46-49 | Key words modified atmosphere; gray rot; keeping quality; commercial quality; storage; ethylene; berries of strawberries Abstract |
References 1. Reshetnikova T. [Fresh berries market in the world and in Russia]. Rossiiskii prodovol'stvennyi rynok, 2012, no. 5. (In Russ.) 2. Order of the Ministry of Health of Russia of August 19, 2016. № 614 «On approval of recommendations on rational norms of consumption of food products that meet modern requirements of healthy nutrition». (In Russ.) 3. Rusanova L. A. [Modern ways of storing fruits, vegetables, berries and grapes]. Sfera uslug: innovatsii i kachestvo, 2013, issue 13. 11 p. (In Russ.) 4. Gubarev S. V. Sokhranenie kachestva yagod zemlyaniki, maliny, smorodiny, zhimolosti v svyazi s biologicheskimi osobennostyami kul'tury i sposobami khraneniya: diss. kand. s.kh. nauk: 06.01.07. [Preserving the quality of strawberries, raspberries, currants, honeysuckle in connection with the biological characteristics of the culture and storage methods: Cand. Diss (Agri. Sci.: 06.01.07.)]. Michurinsk, 2000. 161 p. 5. Bryksin D. M. Agrobiologicheskaya otsenka sortov zhimolosti v usloviyakh TsChR: avt. diss kand. s.kh. nauk [Agrobiological assessment of varieties of honeysuckle in conditions of CBER: Cand. Diss (Agri. Sci.)]. Michurinsk, 2007. 6. Gudkovskii V. A. et al. [Possibilities for extending the time of realization of honeysuckle berries]. Sostoyanie i perspektivy razvitiya kul'tury zhimolosti v sovremennykh usloviyakh: Materialy Mezhdun. nauchnometod. distan. konf. [State and prospects of development of the honeysuckle culture in modern conditions: Proc. of the International scientific and methodical remote conference]. Michurinsk, 2009, pp. 178–181. (In Russ.) 7. Ozkaya О. Et al. Evaluation of quality parameters of strawberry fruits in modified atmosphere packaging during storage. African Journal of Biotechnology, 2009, vol. 8 (5), pp. 789–793. 8. Eliseeva L. G., Blinnikova O. M., Novikova I. M. [Vitamin value of strawberry berries perspective prospective varieties of foreign selection]. Innovatsionnye pishchevye tekhnologii v oblasti khraneniya i pererabotki sel'skokhozyaistvennogo syr'ya: Materialy III Mezhdunar. nauch. prakt. konf. (23–24 maya 2013 g.) [Innovative food technologies in the field of storage and processing the agricultural raw materials: Proc. of the 3rd Intern. scientific and practical conf. (May 2324, 2013)]. Krasnodar, ID Yug Publ., 2013, pp. 268–272. (In Russ.) 9. Eliseeva L. G., Blinnikova O. M., Novikova I. M. [Comparative characteristics of nutritional value, functional activity and keeping of berries of wild strawberry garden Dutch, American and Belgian varieties grown in conditions of CBER]. Tovaroved prodovol'stvennykh tovarov, 2013, no. 3, pp. 5–11. (In Russ.) 10. Kulaeva O. N. [Ethylene in plant life]. Sorosovskii obrazovatel'nyi zhurnal, 1998, no. 11, pp. 78–84. (In Russ.) |
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Authors Blinnikova Olga Mikhailovna, Candidate of Technical Science, Novikova Irina Mikhailovna, Michurinsky State Agrarian University, 101, Internatsionalnaya St., Michurinsk, Tambov Region, 393760, 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. Eliseeva Lyudmila Gennadyevna, Doctor of Technical Science, Professor Plekhanov's Russian University of Economics, 36, Stremyanny Per., Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. Ilyinsky A.S., Doctor of Technical Science, Professor FSC nameed after I. V. Michurin, 30, Michurina St., Michurinsk, Tambov Region, 393774, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tarasova L.I., Nosovicka F.P., Tagieva T.G., Zavadskaya I.M., Zhitckova S.A., Smirnova N.I.On the assessment of the quality of mayonnaise products
P. 50-53 | Key words quality; mayonnaise, methods Abstract |
References 1. Materials www.roskachestvo.gov.ru. Oils and fats, 2017, no. 56, pp. 3639. (In Russ.) 2. Nosovitskaya F.P. et al. [Modern requirements for mayonnaise products]. Maslozhirovaya promyshlennost', 2009, no. 4, pp. 9–10. (In Russ.) 3. Aimeson A., ed. Pishchevye zagustiteli, stabilizatory, geleobrazovateli [Food thickeners, stabilizers, gellants]. St. Petersburg, Professiya Publ., 2012. 4. McKenna R.M., ed. Struktura i tekstura pishchevykh produktov. Produkty emul'sionnoi prirody [Structure and texture of food. Products of emulsion nature ]. St. Petersburg, Professiya Publ., 2008. 5. Tarasova L.I., Tagieva T.G., Zavadskaya I.M. [Food fibers for mayonnaise products]. Maslozhirovaya promyshlennost', 2014, no. 3, pp. 23–25. (In Russ.) 6. Tarasova L.I., Tagieva T.G., Zavadskaya I.M. [SenseFi® food fibers – structure and quality stabilizers]. Pishchevaya promyshlennost', 2015, no. 10, pp. 50–52. (In Russ.) |
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Authors Tarasova Lyudmila Ivanovna, Nosovicka Frida Petrovna, Tagieva Tatyana Grigoryevna Zavadskaya Irina Mikhailovna, Zhitckova Serafima Aleksandrovna, Smirnova Natalia Ivanovna All-Russian Scientific Research Institute of Fats, ul. Chernyakhovsky, 10, St. Petersburg, 191119, 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.U., Shterman V.S., Sidorenko U.I.Pre-workout complexes in sports nutrition
P. 54-57 | Key words human health; pre-workout complexes; sports; sports nutrition; fitness; functional components Abstract |
References 1. Shterman S.V. Produkty sportivnogo pitanija/S.V. Shterman. – M.: AP «Stolica», 2017. – 482 s. 2. Martine N. The effect of acute preworkout supplementation on power and strength performance // N. Martine, B. Campbell, M. Franek et al// Journal of Intrnational Society of Sports Nutrition. – 2016 – v. 13. – pp. 29–36. 3. Robert C. Creatine supplementation with specific view to exercise/sports performance: an update/R. Cooper, F. Naclerio, J. Allgrove, A. Jimenez // Journal of Intrnational Society of Sports Nutrition. – 2007 – v. 9. – pp. 33–10. 4. R.B. Kreider. International Society of Sports Nutrition position stand: safety and efficacy of creatine supplementation in exercise, sport, and medicine/R.B. Kreider, D.S. Kalman, J. Antonio et al // Journal of the International Society of Sports Nutrition. – 2017. – v. 14. pp. 18–36. 5. Falcone P.H. Acute hemodynamic effects of Larginine, arginine nitrate, and arginine peptide on exerciseinduced vasodilation and blood flow in healthy men/P. H Falcone, J. M Joy, R. M Vogel et al// Journal of the International Society of Sports Nutrition. – 2015. – v. 12 (Suppl. 1). pp. 10–11. 6. Shterman S.V. Kofein: pod#em zhiznennoj jenergii/S. V Shterman // Jelektronnyj zhurnal: «Bodybuilding illustrated» ot 9 ijunja 2017 g./http://bodybuildingillustrated.ru/. 7. SongGyu Ra. Combined effect of branchedchain amino acids and taurine supplementation on delayed onset muscle soreness and muscle damage in highintensity eccentric exercise/Ra SongGyu Ra, T. Miyazaki, K. Ishikura et al //Journal of Intrnational Society of Sports Nutrition. – 2013 – v. 10. – pp. 51–62. 8. Hobson RM, Saunders B, Ball G, Harris RC, Sale C. Effects of betaalanine supplementation on exercise performance: a metaanalysis. Amino Acids. 2012;43:25–37. 9. Eric T. International society of sports nutrition position stand: BetaAlanine/T. Eric, A.E. SmithRyan, J.R. Stout at al // Journal of Intrnational Society of Sports Nutrition. – 2015 – v. 12. – pp. 30–44. 10. McKinleyBarnard C. Combined Lcitrulline and glutathione supplementation increases the concentration of markers indicative of nitric oxide synthesis/S. McKinleyBarnard, T. Andre, M. Morita, D.S. Willoughby // Journal of Intrnational Society of Sports Nutrition. – 2015 – v. 12. – pp. 27–35. |
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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, Professor, 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. |
Pogozheva A.V., Baturin A.K.Proper nutrition is the Foundation of health and longevity
P. 58-61 | Key words оverweight; obesity; nutrition; food status; chemical composition of the diet Abstract |
References 1. Tutel'yan V.A., Baturin A.K. Vliyanie pitaniya na zdorov'e i aktivnoe dolgoletie cheloveka: sovremennyi vzglyad. Budushchee prodovol'stvennoi sistemy Rossii (v otsenkakh ekspertnogo soobshchestva) [The influence of nutrition on health and active longevity of a person: a modern view. The future of Russia's food system (in expert community assessments)], ed. by V.F. Lishenko. Moscow, Ekonomika Publ., 2014. 309 p. 2. Tutel'yan V.A., Pogozheva A.V. [Healthy nutrition is the basis of active longevity]. Sb. nauchnykh st. «Nauchnoprakticheskie osnovy aktivnogo dolgoletiya» [Coll. of scientific articles «Scientific and practical bases of active longevity»]. 2nd ed. Moscow, 2014, pp. 56–59. (In Russ.) 3. Pogozheva A.V. [Healthy nutrition as prevention of noncommunicable diseases]. Spravochnik fel'dshera i akusherki, 2014, no. 2, pp.8–13. (In Russ.) 4. Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition for the period until 2020. Order of the Government of the Russian Federation of October 25, 2010, no. 1873r. (In Russ.) 5. Moscow Declaration. First Global Ministerial Conference on Healthy Lifestyles and Noncommunicable Diseases (Moscow, April 2829, 2011). URL: http: //www.rosminzdrav. Com / health / zozh / 71 (date of circulation: 23.12.2013). (In Russ.) 6. Kozyreva P.M., Safronova A.M., Starovoitov M.L. [Analysis of actual nutrition and nutritional status of different population groups]. Vestnik Rossiiskogo monitoringa ekonomicheskogo polozheniya i zdorov'ya naseleniya [Bulletin of the Russian Monitoring of the Economic Situation and Public Health], ed. by P.M. Kozyreva. Moscow, issue 4, Moscow, Vysshaya shkola ekonomiiki Publ., 2014. 207 p. (In Russ.) 7. Norms of physiological needs in energy and nutrients for various groups of the population of the Russian Federation. Methodical recommendations МР 2.3.1.243208. Federal Service for Supervision of Consumer Rights Protection and Human Welfare. Moscow, 2008. (In Russ.) 8. Fry J., Finley W. The prevalence and costs of obesity in the EU. Proceedings of The Nutrition Society, 2005, vol. 64, no.3, pp. 359–362. 9. Henning B.J. et al. FTO gene variation and measures of body mass in an African population. BMC Med Genet, 2009, vol. 10, 21. 10. Martinchik A.N., Baturin A.K., Keshabyants E.E. [Gender and age characteristics and trends in the prevalence of obesity among the adult population of Russia in 19942012]. Voprosy pitaniya, 2015, vol. 84, no. 3, pp. 50–57. (In Russ.) 11. House of Commons Health Committee. Obesity: third report of Session 2003–04, vol. I, report together with formal minutes. London, The Stationery Office, 2004. 12. Sex differences independent of other psychosociodemographic factors as a predictor of body mass index in black South African adults. J Health Popul Nutr., 2012, vol. 30, no. 1, pp. 56–65. 13. Pogozheva A.V. [Principles of building a healthy diet]. Spravochnik prakticheskogo vracha, 2014, no. 8, pp. 6–9. (In Russ.) 14. Pogozheva A.V. et al. [Development of a diagnostic and nutritional prevention system for noncommunicable diseases]. Al'manakh klinicheskoi meditsiny, 2015, no. 1, pp. 67–74. (In Russ.) 15. Tutel'yan V.A. et al. [Diagnosis of the risk of noncommunicable diseases]. Yakutskii meditsinskii zhurnal, 2015, no. 3 (51), pp. 74–76. (In Russ.) 16. Baturin A.K. et al. [The study of gene polymorphisms in obesity among residents of Russia]. RMZh. Endobolizm, 2015, Special Issue, pp. 7–10. (In Russ.) |
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Authors Pogozheva Alla Vladimirovna, Doctor of Medical Science, Professor Baturin Alexander Konstantinovich, Doctor of Medical Science, Professor Federal Research Center of Nutrition, Biotechnology and Food Safety, 2/14, Ustyinsky Proezd, Moscow, 109240, 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. |
Soldatova S.Yu., Nikolaeva Ju.V., Pilipenko O.V., Dubrovin G.A.Influence of plant antioxidants on the processes of oxidative spoilage of the spread
P. 62-64 | Key words antioxidants; oxidative deterioration; spread; green tea extract; rosemary extract Abstract |
References 1. Gorbatova A. V. [Research of qualitative indices of a creamyvegetative spread of a functional orientation]. Agrarnyi vestnik Urala, Ekaterinburg, 2013, no. 1 (107), pp. 37–39. (In Russ.) 2. Kolesnikova S. V., Alekseenko A. V. [Spreads with functional additives – a new step in product development]. Molochnaya promyshlennost', Moscow, 2012, no. 3, pp. 55–56. (In Russ.) 3. Ipatova L. G. et al. Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyi vzglyad [Fat products for a healthy diet. Modern look]. Moscow, DeLi print, 2009. 396 p. 4. Kostyuk V. A., Potapovich A. I. Bioradikaly i bioantioksidanty [Bioradicals and bioantioxidants]. Minsk, BSU Publ., 2004. 179 p. 5. Naumova N. L. [Antioxidant properties of Novasol rosemary food additive on the example of butter]. Vestnik Altaiskogo gosudarstvennogo agrarnogo universiteta, Barnaul, 2015, no. 3 (125), pp. 152–156. (In Russ.) 6. Technical regulations of the Customs Union «Technical regulations for fat and oil products» No. TR CU 024/2011: site of the Eurasian Economic Commission. 2012. [Electronic resource]. URL: http://www.eurasiancommission.org / en / act / texnreg / deptexreg / tr / Pages / MasloGirov. aspx. (date of circulation: 02.06.2017). (In Russ.) |
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Authors Soldatova Svetlana Yurievna, Candidate of Technical Science, Nikolaeva Julia Vladimirovna, Graduate Student, Pilipenko Olesya Vladimirovna, Dubrovin Gleb Andreevich Moscow State University of Food Production, 11, Volokolamskoe Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. ; organika This email address is being protected from spambots. You need JavaScript enabled to view it. ; lesya. 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. |
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