Food processing Industry №5/2012
Performance of Russian Food and Processing Industry during January - February 2012
Seregin S.N., Kashirina O.N.New Model of Economic Development: A Key to Success for Food Industry within the Frames of the Customs Union and the WTO
| Tags: food market; economic advance; Customs Union; World Trade Organization. Summaries: The article covers financial and economic performance indicators of food industry in Russia for the period from 2005 to 2011, production of main types of food products in Russia during the same period and details of export and import of food and food ingredients during the year 2011. The article also covers the ways to adapt food enterprises to the new environment considering Russia's joining the WTO. |
NEW IDEA IN PRODUCTION
Polyakova S.P., Sidorova O.A.Increasing Confectionery and Baked Goods Resistance to Microbiological Spoilage
| Tags: germinate grain; microorganism-producers of cellulosic enzymes; grain bread; storage. Summaries: The technology of the germinate grain of wheat with use of the cultivation of microorganisms is developed. For decrease the quantity of microorganisms of the germinate grain and reduction of time of its manufacture as a liquid component the secretion of the allocated and identified microorganism - producers of cellulosic enzymes is used. The germinate grain used by technologys of marshmallow and grain bread. It is shown that application of new technology allows to reduce time of the germinate grain and to receive grain weight with a low quantity of microorganisms. Use of the grain which has been let germinate with secretion of cultures of microorganisms, possessing antimicrobic properties in technologies of marshmallow and grain bread, allows to receive products steadier against microbiological spoilage. |
Dobrovolsky V.F., Korolev A.A., Doronin A.F., Bakumenko O.E., Lisova A.P.Developing Enriched Cereal Extruded Products
| Tags: cereal sticks; enriching; vitamins; cereal ingredients. Summaries: The article describes the development of fortified extruded cereal products using a combination of cereal raw materials by optimization process of making additions. The article presents the results of the experiment and describes the process diagram. |
Kulikova I., Russe F., Sova K. Novasep Process Technologies of Producing High-Quality Treacle Syrups
Bogdanov V.D., Petrova L.D.Prospective Technologies of Grenadier Fish Processing to Produce Stuffing
| Tags: grenadier fish; technological processes; processing; stuffing; organoleptic assessment. Summaries: Technoloqies of processinq makrurus mince have been developed and its functional-technological properties studied. On the base of the received results the production of mince and formed products from makrurus is perspective. |
Glazkova I.V., Mitaseva L.F.Special Meat-Based Food Products as Prevention of Cardiovascular Diseases
| Tags: cardiovascular diseases; prefabricated meat products; schoolchildren; functional products; computer-aided design. Summaries: The article is devoted to the analysis, generalization and systematization of demands making to the creation of specialized meat-based products. These products are meant for including in the daily ration of senior pupils for the purpose of prophylaxis of cardiovascular diseases. |
Drevin V.E., Shipaeva T.A., Komarova V.I., Serova A.N., Serova O.P.Haw Ice-Cream
| Tags: functional food products; goat's milk; ice-cream formulation. Summaries: As alternative raw materials, it is offered to use the goat milk possessing a number of features. The researches which purpose was working out of a compounding of ice-cream of a functional orientation on the basis of the goat milk with a hawthorn have been conducted. The analysis of a chemical compound of ice-cream has shown that application of a hawthorn as a functional additive has allowed to receive the ice-cream enriched with vitamins A, With, Е, carotinoids, bioflavonoids. |
Tarasova E.Yu.Fermented Dairy Product for Students.
| Tags: students; stress; glycine; fermentation; fermented dairy product. Summaries: Developed at the Department of Standardization and Certification of Food Omsk State Agrarian University, PA Stolypin's technology allows you to create a fermented milk product for student nutrition antistress orientation. The product has a high biological value and good application properties. |
Toshev A.D., Chaplinskiy V.V., Ovchinikova M.S. Chicken Meet Rissole with Additive of Wheat Bran Preparation technol Ogy
| Tags: cutlet; fowl; wheatenbran. Summaries: Authors produce the new dish by experiment way for catering.It's chicken meet rissole with additive of wheat bran. It has researched dietary supplement influence to organoleptic figures. It has conducted physic-chemical analyze of origin and experimental examples. Researchers has set hygienic safety of new products and period of srorage. |
Alabina N.M., Volodzko G.V., Drozdova V.I., Kostromina N.I.Canned Products for Gerontological Dietetics
| Tags: canned food products; gerontological dietetics; assortment; formulation; amaranth; sesame; fucus. Summaries: The authors have developed a whole range of canned food for the elderly people nutrition: cream soup, buckwheat porridge with vegetables; beet paste; beet and cranberry purйe dressing; pumpkin and fruit purйe cream. |
Gorbachev M.G., Demidova T.I. Special-Purpose Food Products Having Enterosorbent Properties
| Tags: combined powdered food products; pectin containing extracts; complex forming capacity. Summaries: The technology of specialized products with enterosorbtion properties and high nutritional activities which were received on the basis of the combined concentrated extracts of pectin-contented powders, methodology of optimization the compositions of extracts and mathematical model of the concentration process were introduced at this paper. |
Polyakov V.A., Burachevsky I.I., Morozova S.S., Ustinova E.V., Shubina N.A., Martirosian A.S., Muhin V.M.New Types of Activated Coal in Vodka Production Technologies
| Tags: filtering; activated coals; aqueous-alcoholic liquid; sorting; tasting assessment. Summaries: We conducted research on the treatment of aqueous-alcoholic liquid activated carbon series MEX (Bulgaria), prepared on the basis of apricot pits and peach in the laboratory of technology of the GNU VNIIPBT and coal grade RCS, produced JSC "ENGOs" Neorganika "based on carbonized coconut walnut, in a production environment LLC "Tradition of Quality." Improved performance of organic oxidation and an increase in aqueous-alcoholic liquid after filtration on these adsorbents show the effectiveness of their use of technology in vodka production. |
Shterman S.V., Kachak V.V., Shterman V.S.Scientific Basis for Formulation and Consumer Properties of Gainers as Intensive Sports Nutrition Products. Part 1
| Tags: sports food, gainers, protein-carbohydrate mixes, bodybuilding, growth of muscles. Summaries: In article main principles of formation of composition of gainers as the specialized products of an intensive sports food for the successful resolution of problems, connected with an intensive growth, preservation and recovery of muscular tissues for the sportsmen being of the subject of the considerable physical activities are considered. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Matison V.A., Kantere V.M.Modular Technology for Customer-Oriented Food Products Development
| Tags: food products; customer-oriented development; modular technology. Summaries: The article covers modular technology for customer-oriented food products development (FPD) consisting of four basic modules. It also covers in details the forming of food products development strategy in the course of each sub-process. |
ENGINEERING AND TECHNOLOGY
Negoitsa A.S. Alfa-Laval Technological Solution to Process Oilseed Meal
Reznichenko I.A., Piskalov V.P., Kokorina L.V., Galich I.I., Pokrovskaya T.I., Eremina I.M.Prognostication of Tobacco Smoke Composition for Different Regimes of Intensive Smoking
| Tags: smoking methods; nicotine; tar; carbon monoxide; prediction. Summaries: Influence of cigarettes smoking at intensive methods on nicotine, 'tar' and carbon monoxide content in smoke is studied and possibility of smoking results of forecasting by intensive methods on grounds of standard methods data is revealed. |
RAW MATERIALS AND ADDITIVES
Makarova N.V., Valiulina D.F., Baharev V.V., Azarov O.I.Studying Antioxidant Activity of Autumn Apple Varieties
| Tags: apple; autumn varieties; antioxidant activity; phenolics; flavonoids. Summaries: The paper presents the results of a comparative study of various autumn apple varieties cultivated in the Samara region on the content of total phenolic compoundsusing the Folin-Ciocalteu, antioxidant capacity using the free radical DPPH (2,2-diphenyl-1-picrylhydrazyl), total flavonoids, the restoring force, the antioxidant activity in the linoleic acid, as well as physico-chemical parameters (mass concentration of reducing sugars, soluble solids, titratable acids, content of the pulp, sugar acid atio). According to these indices revealed the strongest and weakest samples studied apples. |
Proagar Agar: Ingredient of the Year
Konovalov K.L., Kuprina I.K., Loseva A.I., Vagaytseva E.A., Teneshev E.I. Increasing Food Enterprises Performance basing on Consumer Demand Research
| Tags: food safety; consumer market; functional ingredients; human health. Summaries: Consumers trust is a key factor in dealing with rising concerns about food safety and food quality, but only few studies have dealt with consumer attitudes and none of them has tried to model the process of consumer response. Investigation the mechanisms that determine the social diffusion of trust, examining the interplay of the psychological, sociological and economic factors; and analyzing the impact of the food risk communication policies on consumers and producers and on the society as a whole. |
NUTRITION & HEALTH
Bessonova O.V.Assortment of Dairy Products Used for Baby Food
| Tags: assortment; a product; children; porridges; milk; vitamins; nutrients. Summaries: In article the basic directions ассортиментного of some dairy specialized products for a food of children both in infancy and at the age from a year till 6 years are considered. The basic manufacturers of such products, their achievements and working out on the last are considered some years. |
Zaytseva L.V., Udina T.A., Klevec M.V.Producing Healthy Nutrition Baked Goods Based on Butterfat Substitute of Enzymatic Interetherification
| Tags: healthy nutrition; baked goods; butterfat substitutes; enzymatic interetherification. Summaries: The article covers options to use butterfat substitute based on enzymatic interetherification fats for the purposes of production of healthy nutrition baked goods. |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM COMPANIES
EVENTS & FACTS
Strategic Tasks for Milk Industry
Spring'2012: Interfood and Prodtech
Biotechnology for Food and Pharmaceutical Industries
The meeting in the State Duma.