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Rambler's Top100

Food processing Industry №2/2018

Results of Work of Food and Processing Industry Enterprises in Russia


Nuraliev S.U.Competitiveness of domestic food in conditions of monopolization of sales channels

P. 8-11 Key words
competition and competitiveness; wholesale and retail trade of food; wholesale food markets and wholesale distribution centers; food market and food security

The problem of ensuring food security on the basis of creation of guaranteed sales channels remains the most important task of public authorities, business and science, regardless of the economic and political situation on world commodity markets. An important place in the solution of this problem is given to improving the mechanisms of development and regulation of wholesale food trade on the basis of the formation of an effective wholesale link in the system of product distribution. The main objective of the enterprises of wholesale trade in this system is the organization of timely delivery of food products in retail and catering, ensuring control over the quality of food, prevention from entering the market products that do not meet the demand and requirements of the consumer. For this enterprise of wholesale trade should be familiar with the market situation, to forecast demand and meet the needs of population in food products in the required quantities and assortment, and the government should make effective laws and programs to facilitate the development of fair competition and more efficient use of economic resources of society regardless of economic sanctions and macroeconomic instability on the external market.

1. Ambicii i real'nost'. Mesto Rossii v mirovyh rejtingah. – Profil'. – 2016 . – ¹21 (955). – S. 10–11.
2. Nuraliev, S.U. Sovershenstvovanie gosudarstvennoj torgovo­jekonomicheskoj politiki v uslovijah globalizacii / S.U. Nuraliev // Pishhevaja promyshlennost'. – 2016. – ¹ 11. – C. 17–19.
3. Nuraliev, S.U. Prodovol'stvennyj rynok Rossii v novyh jekonomicheskih uslovijah: zadachi i perspektivy / S.U. Nuraliev // Jekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij. – 2015. – ¹3. – S. 14–17.
4. Nuraliev, S.U. Obespechenie prodovol'stvennoj bezopasnosti v uslovijah globalizacii i zadachi optovoj torgovli / C.U. Nuraliev //Jekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij. – 2016. – ¹9. – S. 14–17.
5. Nuraliev, S.U. O roli optovoj torgovli v obespechenii prodovol'stvennoj bezopasnosti i kachestva pishhevyh produktov / S.U. Nuraliev // Pishhevaja promyshlennost'. – 2017. – ¹2. – C. 8–10.
6. Rossija v cifrah 2016: Krat.stat. sb. / Rosstat – M., R 76. – 2016. – 543 s.
Nuraliev Sirajidin Urtzmievich, Doctor of Economical Sciences, Professor
Union of the markets of Russia,
141014, Moscow Region, Mytischi, ul. V. Voloshinoy, 14, This email address is being protected from spambots. You need JavaScript enabled to view it.

Prosekov A.Yu.Grain stocks system in pre-revolutionary Russia: its formation and development

P. 12-15 Key words
tarvation; food security; food crisis; food policy; grain stock system

The idea of creation of insurance grain stocks for case of famine arose in the eighteenth century, it was most completely described by prince M. M. Shcherbatov. The first grain stocks were based on tsar family's lands under the order of Pavel I. In the future, the system of creation of insurance grain stocks has been continuously improved, in particular by the decree of Alexander I regulating in detail the quantity and quality of grain stocks, the process of their recruitment, renewal and spending. The ordinance worked out when Nicholas I contained the need to have not only bread but also cash reserves in every province, to arrange in the estates grain stocks regardless of the will of the landlords, and clearly regulated the amount of peasant dues and the cases and the dimensions of the food issue loans. After zemstvo reforms of Alexander II the part of the functions of food insurance of the population was given to provincial governments, but "Temporary Rules to ensure food needs of rural inhabitants" entered into force in 1901, by contrast, limited the provincial government. Grain stock system had several disadvantages. In the case of severe crop failure the insurance reserves were not enough, additional state funding had been to resort to. Farmers who received grain or cash loans, could not regain them for many years, that is shown by the Highest Manifesto, published in 1894 and ordered to write off all debts for loans issued before 1866. The precedents of debt relief has led the peasants to believe that grain loans are optional to return, because the crop failure of 1905 - 1908 the belief that the loan can get everyone was widespread. Unconditional financial dotation of the government helped to avoid the worst effects of the famine, however, social and economic relations within the village were disrupted, many farmers have lost the incentive to work, it was replaced by the hope of government subsidies.

1. Shherbatov, M.M. Izbrannye Trudy [Selected works] / M.M. Shherbatov// – Moscow, 2010. – 634 p.
2. Polnoe sobranie zakonov Rossijskoj imperii [Complete collection of laws of Russian Empire]. Jelektronnaja biblioteka RNB / URL: http://www.nlr.ru/e­res/law_r/search.php
3. Druzhinin, N.M. Gosudarstvennye krest’jane i reforma P. D. Kiseleva. T. II: Realizacija i posledstvija reform [State peasants and reform of P. D. Kiselev. T. II: Implementation and implications of reform] / N.M. Druzhinin// – Moscow ­ Leningrad, 1958. – 620 p.
4. Ermolov A.S. Nashi neurozhai i prodovol’stvennyj vopros. Ch. 1: Prodovol’stvennoe delo v proshlom i nastojashhem [Our crop failures and food question. Part 1: Food business in the past and present] / A.S. Ermolov. – SPb., 1909. – 599 p.
5. Ermolov, A.S. Nashi neurozhai i prodovol’stvennyj vopros. Ch. II: Itogi proshlogo i zadachi budushhego [Our crop failures and food question. Part II: the results of the past and challenges of the future] / A.S. Ermolov. – SPb., 1909. – 145 s.
6. Smirnov, M.B. Nedostatki nashej prodovol’stvennoj sistemy i mery ih ustranenija [The shortcomings of our food system, and remedial measures] / M.B. Smirnov, N.D. Chernicyn, P.A. Kozhevnikov // Trudy Imperatorskogo vol’nogo jekonomicheskogo obshhestva (IVJeO). 1898. T. I. B. III. – SPb., 1898. – P. 250 – 254.
Prosekov Alexandr Yurievitch, Doctor of Technical Sciences, Professor of RAS
Kemerovo State University,
650000, Kemerovo, Krasanaya str, 6., This email address is being protected from spambots. You need JavaScript enabled to view it.

Aslanova M.A., Dydykin A.S., Soldatova N.E.Preparation of protein hydrolyzate from raw materials of animal origin for the enrichment of products

P. 16-18 Key words
amino acid composition; collagen hydrolysate; locomotor system diseases; technological regulations; protein fractional composition

Locomotor system diseases are the most common diseases in the elderly. For risk reduction and prophylaxis of these diseases, collagen hydrolysatesobtained from animal raw materials with the molecular weight from 1 to 40 kDa without taste and odor are used. Hydrolysatesare effective both upon the individual administration and in a composition of food products. Refinement of the technological process parameters for producing hydrolysatesfrom low-value raw material (pork ears and legs) was carried out using the enzymatic method. The pork pancreas was used as an enzyme-containing raw material. To determine factors that influence an accumulation of hydrolysis products, the main parameters of hydrolysis (duration, a temperature regime, an amount of the added enzyme) were refined in the laboratory conditions. For hydrolysatequality assessment, several criteria such as a hydrolysis degree, amino acid composition, the content of well digested low-molecular weight protein fractions, were used. The results of the investigation showed that the hydrolysate produced with the use of the enzyme-containing raw material in an amount of 15?% to the raw material weight and the treatment regime (T=50±2°C, t = 6 h) met the specified requirements. The dried hydrolysate has good organoleptic properties, contains low-molecular weight peptide fractions (40.8?%) with the molecular weight from 10 to 20 kDa, a significant amount of amino acids (proline, glutamic acid, glycine) and can be used as a basis for preparation of a functional beverage.

1. Dydykin A.S. et al. [Theoretical aspects of the creation of gerodietic products for people suffering from osteoporosis]. Pishchevaya promyshlennost', 2010, no. 8, pp. 24–25. (In Russ.)
2. Telishevskaya L.Ya. Belkovye gidrolizaty [Protein hydrolysates]. Moscow, Agrarnaya nauka Publ., 2000. 290 p.
3. Aslanova M.A. [Functional product for improving the quality of life of the elderly]. Myasnye tekhnologii, 2016, no. 6, pp. 34–36. (In Russ.)
4. Neklyudov A.D., Ivankin A.N. Kollagen: poluchenie, svoistva i primenenie [Collagen: production, properties and application]. Moscow, MGUL Publ., 2007. 336 p.
5. Piskunovich D.I., Mukhin V.A. [Biochemical evaluation of degree of the proteins cleavage of the hydrobionts tissues]. Vestnik MGTU, 2012, vol. 15, no. 1, pp. 62–67. (In Russ.)
Aslanova Marietta Arutyunovna, Candidate of Technical Sciences,
Dydykin Andrey Sergeevich, Candidate of Technical Sciences,
Soldatova Natalia Evgenievna
Federal Scientific Center of Food Systems named after V. M. Gorbatova,
109316, Moscow, ul. Talalikhin, 26, This email address is being protected from spambots. You need JavaScript enabled to view it.

Glebova S.Yu., Golub O.V., Zavorokhina N.V.Development of a scoring scale for the organoleptic evaluation of the quality of vegetable sauces

P. 20-23 Key words
point method; inconsistencies; organoleptic analysis; quality indicators; vegetable sauce

In the consumer market, provides a wide range of sauces, which enjoys steady demand as bring the food kind of aromatic and flavor nuances that enhance its nutritional value and digestibility due to the different raw materials used, manufacturing techniques, packaging, etc. Òhe main criterion of selection and quality control of this product are the characteristics defined by the senses. In the modern normative and technical documentation submitted the organoleptic characteristics, the results of which determine the organoleptic method is subjective. The use of scoring method, according to GOST ISO 5492-2014 "Organoleptic analysis. Dictionary" allow "…evaluation of the product (or its characteristics) by assigning a score, having some mathematical relationship with the evaluated product or its characteristics…" and to determine the level of product quality. Currently, however, full scoring system developed for a limited range of food products. The article presents the results of the development of rating level of quality using a scoring method for vegetable sauces. Were defined range of individual quality indicators, the main discrepancies for them, the weighting factors (for appearance - 0,1; colors - 0,1; for the texture - 0,3; for the smell - 0,2; for taste and aftertaste - 0,3), the boundary limits of the value of integrated and individual indicators for each quality category score: great - 4,1-5,0; good - 3,1-4,0; satisfactory - 2,1-3,0; unsatisfactory - 1,0-2,0; unsatisfactory (unacceptable) - less than 1.0). Piloted and scoring scales in sensory evaluation of vegetable sauces (different brands and composition) implemented in the retail network of the city of Novosibirsk, which showed its suitability for use.

1. Zavorohina, N.V. Sovremennye podhody k opisatel'noj terminologii v organolepticheskom analize/N.V. Zavorohina // Tehnologija i tovarovedenie innovacionnyh pishhevyh produktov. – 2016. – ¹6 (41). – S. 81–85.
2. Molchanova, E.N. Metody organolepticheskogo analiza dlja ocenki novyh produktov/E.N. Molchanova, M.G. Shipareva, V.G. Aitov // Pishhevaja promyshlennost'. – 2013. – ¹10. – S. 60–62.
3. Gabinskij, A.V. Organolepticheskaja ocenka kachestva ikry iz kabachkov/A.V. Gabinskij [i dr.] // Polzunovskij vestnik. – 2013. – ¹4–4. – S. 132–137.
4. Paulsen, M.T. Sensory perception of salmon and culinary sauces – An interdisciplinary approach/M.T. Paulsen // Food Quality and Preference. – 2012. – Vol. 23, I. 2. – PP. 99–109. doi.org/10.1016/j. foodqual. 2011.09.004.
5. Sanz, T. Effect of thermally inhibited starches on the freezing and thermal stability of white sauces: Rheological and sensory properties/T. Sanz, A. Tárrega, A. Salvador // LWT – Food Science and Technology. – 2016. – Vol. 67. – PP. 82–88. doi.org/10.1016/j. lwt. 2015.11.048.
6. Zushi, K. Metabolic profile of organoleptic and health­promoting qualities in two tomato cultivars subjected to salt stress and their interactions using correlation network analysis/K. Zushi, N. Matsuzoe. – Scientia Horticulturae. – 2015. – Vol. 184. – PP. 8–17. doi.org/10.1016/j. scienta. 2014.12.030/
7. Zavorohina, N.V. Sensornyj analiz prodovol'stvennyh tovarov na predprijatijah pishhevoj promyshlennosti, torgovli i obshhestvennogo pitanija/N.V. Zavorohina, O.V. Golub, V.M. Poznjakovskij. – M.: INFRA­M, 2017. – 144 s.
Glebova Svetlana Yurievna, Candidate of Biological Sciences,
Golub Olga Valentinovna, Doctor of Technical Sciences
Siberian University of Consumer Cooperation,
630087, Novosibirsk, Pr. K. Marx, 26, 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.
Zavorokhina Natalia Valerievna, Doctor of Technical Sciences
Ural State University of Economics,
620144, Yekaterinburg, Marta St/Narodnoy voli, 62/45, This email address is being protected from spambots. You need JavaScript enabled to view it.


Kochetkova A.A., Vorobyova V.M., Vorobyova I.S., Glazkova I.V., Sarkisyan V.A., Zorina E.E.Monitoring of international, interstate and national documents in the sphere of technical regulation of quality and safety of specialized food products. Part 2. The European Union

P. 24-27 Key words
risk analysis (hazard analisis, risk evaluation); critical control points; labeling; the foods for special dietary uses; EUMS

One of the priorities (policy priorities) of the policy of the European Union (EU) in the field of technical regulation is to ensure the highest standards of food safety. In addition to the general requirements for food products in general, EU legislation requires additional requirements for foods for special dietary uses. These are products for children under the age of 12 months, dietary products with prescribed chemical composition, and also intended for inclusion in diet therapy under medical supervision. The composition of foods for special medical purposes should be scientifically justified taking into account the requirements of medicine and nutritional science. In addition to information on the ingredient composition, nutritional and energy value, nutrient content per serving, etc., information on the destination of the product, contraindications for use, descriptions of the properties and characteristics of the product, and, if necessary, precautionary (helpful) information, should be provided on the label. The labeling of food for dietary food for people with digestive and metabolic disorders, with intolerance or restriction in the consumption of certain ingredients, should additionally contain information on the features of the composition and process. The claimed properties of foods for special dietary uses must be confirmed by clinical studies. For certain foodstuff groups intended for persons with special dietary needs, additional regulatory requirements are established. Such products include infant formula, baby food for young children; foodstuff intended for use in low-calorie diets to reduce body weight; dietary products for special medical purposes; including for people suffering from disorders of carbohydrate metabolism, products designed to compensate for intense muscular costs in athletes. At EU enterprises, the HACCP quality and safety management system is widely implemented, based on the principles of the Codex Alimentarius. Responsibility for ensuring the safety of food products rests on the entire chain of its production.

1. Kostyleva O.F., Aronov I.Z., Koval'chuk O.V. Obzor sistemy obespechenija bezopasnosti pishhevyh produktov v ES. Ch. 1 [System overview of food safety in the EU. Part 1] // Standarty i kachestvo. – 2012. – ¹9. – P. 16–19.
2. Council directive 89/398/EEC of 3 May 1989 on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses // Official Journal of the European Communities. – L 186. – Ð. 27–32.
3. Directive 96/84/EC of the European Parliament and the Council of 19 December 1996 amending Directive 89/398/EEC on the approximation of the laws of the Member States relating to foodstuffs intended for particular nutritional uses. // Official Journal of the European Union. – 1996. – L 48. – Ð. 20–21.
4. Commission Directive 1999/21/EÑ on Dietary foods for special medical purposes. – European Commission // Official Journal of the European Union. – 1999. – L 91. – Ð. 29–36.
5. Directive 2009/39/EC on Foodstuffs intended for particular nutritional uses. – European Parliament and Council // Official Journal of the European Union. – 2009. – L 124. – Ð. 21–29.
6. Commission Regulation (EC) No 953/2009 of 13 October 2009 on substances that may be added for specific nutritional purposes in foods for particular nutritional uses // Official Journal of the European Union. – 2009. – L 269. – P. 9–19.
7. Commission Directive 2001/15/EC of 15 February 2001 on substances that may be added for specific nutritional purposes in foods for particular nutritional uses // Official Journal of the European Union. – L 52. – P. 19–25.
8. Regulation (EC) N1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods // Official Journal of the European Union. – 2006. – L 404. – P. 9–25.
9. Commission Regulation (EU) No 536/2013 of 11 June 2013 amending Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods other than those referring to the reduction of disease risk and to children’s development and health // Official Journal of the European Union. – 2013. – L 160. – P. 4–8.
10. Commission Regulation (EU) ¹432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health // Official Journal of the European Union. – 2012. – L 136. – Ð. 1–40.
11. Regulation (EC) No 1333/2008 of the European parliament and of the council of 16 December 2008 on food additives // Official Journal of the European Union. – 2008. – L 354. – P. 16–33.
12. European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs // Official Journal of the European Union. – 1994. – L 237. – Ð. 3–12.
13. Regulation (EC) No 852/2004 of the European parliament and of the council of 29 April 2004 on the hygiene of foodstuffs // Official Journal of the European Union. – 2004. – L 139. – P. 1–54.
14. Council Directive 93/43/EEC on the hygiene of foodstuffs // Official Journal of the European Communities. – 1993. – L 175. – Ð. 1–11.
15. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs // Official Journal of the European Union. – L 338. – Ð. 1–26.
16. Regulation EC ¹178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety // Official Journal of the European Union. – 2002. – L 31. – P. 1–34.
Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor,
Vorobyova Valentina Matveevna, Candidate of Technical Sciences,
Vorobyova Irina Sergeevna, Candidate of Biological Sciences
Glazkova Irina Vladimirovna, Candidate of Chemical Science
Sarkisyan Varuzhan Ambartsumovich, Candidate of Biological Science
Zorina Elena Evgenievna
Federal Research Center for Nutrition, Biotechnology and Food Safety,
House 2/14, Ustinsky 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. , 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.

Kodentsova V.M., Vrzhesinskaya O.A., Grozdova T.Yu., Kulinich L.A., Kalinin A.Ya.To the working discussion on the state standard project "Complexes vitamin-mineral. General specification"

P. 28-34 Key words
vitamin complexes; vitamin-mineral complexes; mineral complexes; premixes

There are a large number of categories of industrial food products, which may be enriched with micronutrients. For each product category, its own regulatory framework has been developed. Requirements for fortification (the list of enriching ingredients, forms of vitamins and minerals, levels of application) are formulated in various regulatory documents. This creates difficulties in the production and practical application of premixes. The general requirements for the use of various groups of vitamin-mineral complexes (VMC) - mixtures of vitamins and / or minerals on a carrier have been formulated. VMC premixes are intended for application in food industry for the micronutrient enrichment of food products of mass consumption, specialized and functional foods, as well as in the production of supplements. VMC ready-for-use are intended for direct intake (individual consumption) or for entering into dishes of dietary curative and dietary preventive nutrition to consumers of all age categories. All normative documents regulating the composition, forms of vitamins and minerals, as well as the use of VMC individually and in different organizations, the permitted doses for various categories of the population are summarized in a single document. Clear distinctions of the VMC on the need for conformity assessment in the form of state registration or a declaration of conformity are presented. The authors believe that the enactment of the state standard will serve as a tool for manufacturers and institution's administration for the proper use of the VMC within the legislative framework.

1. Wilms E.A., Turchaninov D.V., Yunatskaya T.A., Sohoshko I.A. Otsenka vitaminnoy obespechennosti naseleniya krupnogo administrativno­khozyaystvennogo tsentra Zapadnoy Sibiri [Estimation of vitamin supply of the population of a large administrative and economic center of Western Siberia] // Hygiene and Sanitation. 2017, 96 (3), 277–280. DOI: 10.18821/001699002017963277280 (In Russian).
2. Kodentsova V.M., Vrzhesinskaya O.A., Risnik D.V., Nikityuk D.B., Tutelyan V.A. Obespechennost' naseleniya Rossii mikronutrientami i vozmozhnosti ee korrektsii. Sostoyanie problemy [Micronutrient status of population of the Russian Federation and possibility of its correction. State of the problem] // Voprosy pitaniia [Problems of Nutrition]. 2017; 86 (4): S. 113–124. (in Russian).
3. Shatnyuk L.N., Mikheeva G.A., Nekrasova T.E., Kodentsova V.M. Vitaminnye premiksy v tekhnologiyakh produktov zdorovogo pitaniya [Vitamin and Mineral Premixes Technologies of Healthy Foods] // Food processing Industry (rus). 2014, ¹6, S. 42–47.
4. Kodentsova V.M., Vrzhesinskaya O.A., Bessonov V.V. Trebovaniya k kachestvu vitaminnogo sostava premiksov i pishchevykh dobavok [Vitamins As Components Of Premixes And Food Additives] // Voprosy pitaniia [Problems of Nutrition]. 2011; 80 (6): S. 43–46. (in Russian).
5. SanPiN–10 «Dopolneniya i izmeneniya ¹22 k SanPiN–01 «Gigienicheskie trebovaniya bezopasnosti i pishchevoy tsennosti pishchevykh produktov»» [SanPiN–10 «Additions and changes No. 22 to SanPiN–01 «Hygienic requirements for food safety and nutritional value»”].
6. Edinye sanitarno­epidemiologicheskie i gigienicheskie trebovaniya k tovaram, podlezhashchim sanitarno­epidemiologicheskomu nadzoru (kontrolyu) (Glava II. Razdel 1. Trebovaniya bezopasnosti i pishchevoy tsennosti pishchevoy produktsii), utv. Resheniem Komissii Tamozhennogo soyuza ot 28 maya 2010 goda ¹299 [Unified sanitary­epidemiological and hygienic requirements for goods subjected to sanitary­epidemiological supervision (control) (Chapter II, Section 1. Safety and nutritional requirements for food products), approved By the Decision of the Commission of the Customs Union of May 28, 2010 No. 299].
7. TR TS 021/2011 Tekhnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti pishchevoy produktsii», utv. resheniem Komissii Tamozhennogo soyuza ot 9 dekabrya 2011 g. ¹880 [TR TS 021/2011 Technical Regulations of the Customs Union «On Food Safety», approved the decision of the Commission of the Customs Union of December 9, 2011 No. 880].
8. TR TS 027/2012 Tekhnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti otdel'nykh vidov spetsializirovannoy pishchevoy produktsii, v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya», utv. resheniem Komissii Tamozhennogo soyuza ot 15 iyunya 2012 g. ¹34 [TR TS 027/2012 Technical regulations of the Customs Union «On the safety of certain types of specialized food products, including dietary curative and dietary preventive nutrition», by the decision of the Commission of the Customs Union of June 15, 2012 No. 34].
9. TR TS 033/2013 «O bezopasnosti moloka i molochnoy produktsii», utv. Resheniem Soveta Evraziyskoy ekonomicheskoy komissii ot 9 oktyabrya 2013 goda N 67 [TR TC 033/2013 «On the safety of milk and dairy products», approval by the decision of the Council of the Eurasian Economic Commission of October 9, 2013 No. 67].
10. TR TS 023/2011 «Tekhnicheskiy reglament na sokovuyu produktsiyu iz fruktov i ovoshchey», utv. Resheniem Komissii Tamozhennogo soyuza ot 9 dekabrya 2011 g. ¹882 [ÒR TS 023/2011 «Technical regulations for juice products from fruits and vegetables», approved by the decision of the Commission of the Customs Union of December 9, 2011 No. 882].
11. MR–08 Metodicheskie rekomendatsii «Ratsional'noe pitanie. Normy fiziologicheskikh potrebnostey v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya Rossiyskoy Federatsii» [MR–08 Methodical recommendations «Rational nutrition. Norms of Physiological Needs for Energy and Food Substances for Various Populations of the Russian Federation»].
12. Prikaz Minzdrava Rossii ¹395n ot 21 iyunya 2013 g. «Ob utverzhdenii norm lechebnogo pitaniya» [Order of the Ministry of Health of Russia No. 395n of June 21, 2013 «On the approval of the norms of therapeutic nutrition»].
13. Metodicheskie rekomendatsii. «Rekomenduemye normy lechebnogo pitaniya (srednesutochnykh naborov osnovnykh pishchevykh produktov) dlya beremennykh i kormyashchikh zhenshchin v rodil'nykh domakh i detey razlichnykh vozrastnykh grupp v detskikh bol'nitsakh (otdeleniyakh) Rossiyskoy Federatsii» MR, Moskva, 2017, s. 35 (utv. Minzdravom Rossii 24.03.2017). [Methodical recommendations «Recommended standards of therapeutic nutrition (average daily sets of basic food products) for pregnant and lactating women in maternity homes and for children of different age groups in children's hospitals (branches) of the Russian Federation» MR, Moscow, 2017, 35 p. (approved by the Ministry of Health of Russia 24.03. 2017)].
14. GOST R 57106–2016 Produkty dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya. Kompleksy vitaminno­mineral'nye v lechebnom pitanii. Tekhnicheskie usloviya [GOST R 57106–2016 Products diet therapeutic and preventive nutrition diet. Vitamin­mineral complexes in clinical nutrition. Specification].
15. Prikaz Ministerstva zdravookhraneniya i sotsial'nogo razvitiya RF ot 16 fevralya 2009 g. N 46n «Ob utverzhdenii Perechnya proizvodstv, professiy i dolzhnostey, rabota v kotorykh daet pravo na besplatnoe poluchenie lechebno­profilakticheskogo pitaniya v svyazi s osobo vrednymi usloviyami truda, ratsionov lechebno­profilakticheskogo pitaniya, norm besplatnoy vydachi vitaminnykh preparatov i Pravil besplatnoy vydachi lechebno­profilakticheskogo pitaniya» (Prilozhenie N 2. Ratsiony lechebno­profilakticheskogo pitaniya; Prilozhenie N 3. Normy besplatnoy vydachi vitaminnykh preparatov i Prilozhenie N 4. Pravila besplatnoy vydachi lechebno­profilakticheskogo pitaniya) [Order of the Ministry of Health and Social Development of the Russian Federation of February 16, 2009 N 46n «On approval of the List of industries, professions and positions, work in which entitles to free receipt of therapeutic and preventive nutrition in connection with particularly harmful working conditions, therapeutic and preventive diets, the norms of free supply with vitamin preparations and the Rules for the free supply with curative and prophylactic nutrition» (Appendix No. 2. Rations of curative and preventive nutrition, Appendix No. 3. Norms for the free supply of vitamin preparations and Annex N 4. Rules for the free supply with curative and prophylactic nutrition)].
16. SanPiN–08 «Sanitarno­epidemiologicheskie trebovaniya k organizatsii pitaniya obuchayushchikhsya v obshcheobrazovatel'nykh uchrezhdeniyakh, uchrezhdeniyakh nachal'nogo i srednego professional'nogo obrazovaniya» [SanPiN–08 «Sanitary and epidemiological requirements for the organization of catering for students in general education institutions, institutions of primary and secondary vocational education»].
17. SanPiN–13 «Sanitarno­epidemiologicheskie trebovaniya k ustroystvu, soderzhaniyu i organizatsii rezhima raboty doshkol'nykh obrazovatel'nykh organizatsiy» (s redaktsiey ot 27.08.2015 g.) [SanPiN–13 «Sanitary and epidemiological requirements for the organization, maintenance and organization of functioning of pre­school educational organizations" (with edition of August 27, 2015)].
18. Prikaz Ministerstva truda i sotsial'noy zashchity Rossiyskoy Federatsii ¹552n ot 13 avgusta 2014 g. «Ob utverzhdenii rekomenduemykh norm pitaniya pri predostavlenii sotsial'nykh uslug v statsionarnoy forme» [Order of the Ministry of Labor and Social Protection of the Russian Federation No. 552n from August 13, 2014 «On the approval of recommended nutrition standards for the provision of social services in a stationary form»].
19. Kodentsova V.M., Vrzhesinskaya O.A., Spirichev V.B., Shatnyuk L.N. Obosnovanie urovnya obogashcheniya pishchevykh produktov vitaminami i mineral'nymi veshchestvami [Substantation of vitamins and minerals level in fortified foodstuffs] // Voprosy pitaniia. 2010, V. 79, ¹1, P. 23–33.
20. Kodentsova V.M., Vrzhesinskaya O.A. K obosnovaniyu urovnya obogashcheniya vitaminami i mineral'nymi veshchestvami pishchevykh produktov massovogo potrebleniya [The justification of levels of vitamins and minerals added to foods of mass consumption] // Voprosy pitaniia. 2011, V. 80, ¹5, P. 64–70.
21. Shatnyuk LN, Kodentsova VM, Vrzhesinskaya OA Ispol'zovanie innovatsionnykh ingredientov v molochnoy industrii: nauchnoe obosnovanie i prakticheskiy opyt [The use of innovative ingredients in the dairy industry: scientific justification and practical experience] // Food Industry. 2012, ¹2 (11), P. 32–35.
22. Mazo V.K., Kodentsova V.M., Vrzhesinskaya O.A., Zilova I.S. Obogashchennye i funktsional'nye pishchevye produkty: skhodstvo i razlichiya [Enriched and functional foodstuffs: similarities and differences] // Voprosy pitaniia. 2012, V. 81, ¹1, P. 63–68.
23. Shatnyuk L.N., Kodentsova V.M., Vrzhesinskaya O.A. Khleb i khlebobulochnye izdeliya kak istochnik i nositel' mikronutrientov v pitanii rossiyan [Bread and Baked Goods: Micronutrient Sources and Carriers for Russians] // Baking in Russia. 2012. ¹3. – P. 20–23
24. Spirichev V. B, Shatnjuk L.N. Obogashchenie pishchevykh produktov mikronutrientami: nauchnye printsipy i prakticheskie resheniya [Enrichment of articles of food by micronutrients: scientific principles and practical decisions] // Food processing Industry. 2010, ¹4, P. 20–24.
25. Shatnyuk L.N., Spirichev V.B., Kodentsova V.M., Vrzhesinskaya O.A. Obogashchenie molochnykh produktov: nauchnoe obosnovanie, normativnaya baza, prakticheskie resheniya [Enrichement of milk products: scientific basis, normative basis, practical solutions] // Dairy industry. 2010, ¹10, P. 34–39.
26. Kodentsova V.M., Kochetkova A.A., Vrzhesinskaya O.A. Osobennosti obogashcheniya konditerskikh izdeliy mikronutrientami [Features of enriching confectionery products with micronutrients]. // Nutrition. 2012, N2, S1, P. 40–41.
27. Kodentsova V.M., Vrzhesinskaya O.A., Spirichev V.B., Shatnyuk L.N. Obogashchenie ratsiona detey vitaminami vzamen S­vitaminizatsii [Enrichment of the diet with vitamins children instead of C­fortification] // Pediatrician (St. Petersburg). 2010, V. 1, ¹1, Ì. 42.
28. Kodentsova V.M., Kharitonchik L.A., Vrzhesinskaya O.A., Abdulkerimova H.H. Obosnovanie neobkhodimosti obogashcheniya vitaminami ratsiona detey s zabolevaniyami zheludochno­kishechnogo trakta [Substantiation of the need of fortification with vitamins of the diet of children with gastrointestinal diseases] // Voprosy pitaniia. 2001; 70 (3): 15–19.
29. Kodentsova V.M., Vrzhesinskaya O.A., Pustohraev N.N. Neobkhodimost' obogashcheniya vitaminami ratsiona detey, bol'nykh insulinzavisimym sakharnym diabetom [The need to enrich of the diet of children with insulin­dependent diabetes mellitus with vitamins] // Russian Pediatric Journal. 2001, ¹2, P. 28–31.
30. Kodentsova V.M., Vrzhesinskaya O.A., Sokolnikov A.A., Trofimenko L.S., Dronova V.I., Trofimenko E.V., Golubkina N.A., Aleinik S.I., Isaeva V.A., Spirichev V.B. Effektivnost' ispol'zovaniya obogashchennykh vitaminnymi premiksami gotovykh blyud v pitanii detey, bol'nykh insulinzavisimym sakharnym diabetom [Effectiveness of the use of vitamin­enriched food premixes in the nutrition of children with insulin­dependent diabetes] // Voprosy pitaniia. 1993, ¹5, P. 40–45.
31. Trofimenko L.S., Dedov V.I., Dronova V.I., Trofimenko E.V., Shabaev S.V., Kodentsova V.M. Kliniko­biokhimicheskie kriterii korrektsii poligipovitaminozov u detey, bol'nykh sakharnym diabetom [Clinical and biochemical criteria for correction of polyhypovitaminosis in children with diabetes mellitus] // Pediatria Journal named after G.N. Speransky. 1994, ¹3, P. 23–25.
32. Gmoshinskaya M.V., Kodentsova V.M., Vrzhesinskaya O.A., Pereverzeva O.G., Toboleva M.A., Aleshina I.V., et al. Kakikh vitaminov ne khvataet detyam [What vitamins do not have enough children?] // Medical care and the nutrition organization in preschool. 2016; (N 2): 62–6.
33. TR TS 022/2011 Tekhnicheskiy reglament Tamozhennogo soyuza «Pishchevaya produktsiya v chasti ee markirovki», utv. resheniem Komissii Tamozhennogo soyuza ot 9 dekabrya 2011 g. ¹881 [TR TS 022/2011 Technical regulations of the Customs Union «Food products in terms of its marking», approved by the decision of the Commission of the Customs Union of December 9, 2011 No. 881].
Kodentsova Vera Mitrofanovna, Doctor of Biological Sciences,
Vrzhesinskaya Oxana Aleksandrovna, Candidate of Biological Sciences
Federal Research Center of Nutrition and Biotechnology.
2 / 14, Ustinskij pr., Moscow, 109240,
Grozdova Tatiana Yurievna,Doctor of Medical Sciences
National Association of Clinical Nutrition,
Orekhovo-Zyevsky proezd, 18 / 8, Moscow, 109391
Kulinich Ludmila Alexeevna,
Kalinin Alexandr Yakovlevitch, Candidate of Economical Sciences
National Consumer Protection Fund,
ul. Bolshaya Ordynka, d. 13 / 9, 3rd entrance, office 26, Moscow, 115035, 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.


Romanchikov S.A.Using the principles of colorimetry and luminescence for assessing the quality of food for servicemen

P. 40-43 Key words
autonomy; quality; mobility; device; result; freshness; freshness; falsification; express assessment

The development of the food industry brought not only promising methods, approaches and technologies for food production, but also contributed to the development of food falsification. Now, the price and quality of food products are crucial for improving the food security of the Russian Federation Armed Forces. However, the quality of food often does not meet the requirements of standards and technical regulations. In a highly competitive environment, manufacturers are looking for ways to reduce the cost of production, using various additives (preservatives, dietary supplements, etc.) to the detriment of the quality of food. In addition, deep processing of raw materials, down to waste-free, with the application of new, unsafe physical factors of influence on products (X-ray irradiation, vacuum packing, phosphor treatment, chemicals, etc.) is applied. These circumstances indicate the need to develop technical solutions that ensure the required level of food quality for the military personnel. Low-quality food is aimed at making profit by unscrupulous producers, but at the same time it can negatively affect the health of consumers. Along with this, there is another problem when it is impossible to check the quality of food and raw materials by organoleptic methods or this study does not give a complete assessment of the quality. This is especially true for consumers who perform special tasks in remote areas. The analysis of devices that allows assessing the quality of food showed that the "line" of such devices exists, but some are already obsolete and do not allow full coverage of the range under study. There was a need to develop mobile, automated instruments that allow us to use physical methods to determine the quality indicators of raw materials and food products. The use of such devices allows avoiding undesirable consequences in the organization of nutrition and examining the food product without resorting to a laboratory method. The author offers five instruments, which is based on physical principles of colorimetry, chromatography and thermodynamics. This publication suggests a device provides a rapid assessment of food freshness testing and is based on physical principles of comparison of the gamma of reflected light, as well as changes in the luminescence value. An integrated approach to assessing freshness using the color gamut of three colors and ultraviolet allows us to expand and form a more complete picture of the quality (freshness) of food and raw materials, and the automatic display of research results on the monitor accelerates and facilitates this process.

1. Decree of the President of the Russian Federation Pr­232 of 08.02.2013 "Strategies for the development of the Arctic zone of the Russian Federation and ensuring national security for the period until 2020". (In Russ.)
2. Order of the Government of the Russian Federation of June 29, 2016 No. 1364­p "On approval of the Strategy for improving the quality of food products in the Russian Federation until 2030". (In Russ.)
3. Decree of the President of the Russian Federation No. 603 of 07.05.2012 "On the implementation of plans (programs) for the construction and development of the Armed Forces of the Russian Federation, other troops, military formations and bodies, and modernization of the defense­industrial complex". (In Russ.)
4. P'yankov A.A., Buravlev A.I. [Method of selecting pareto­optimal variants of the state armament program]. Vooruzhenie i ekonomika, 2012, issue 1 (17) (In Russ.).
5. Romanchikov S.A. (RF), Baranov V.V. (RF) Ustroistvo dlya opredeleniya kachestva pishchevykh produktov [Device for determining the quality of food]. Patent RF No. 166247, MPK G01N 33/02, G21N 21/27; 20.11.2016.
6. Romanchikov S.A., Romanchikova Ya.S. Romanchikov M.S. [Mobile device for food quality control]. Sb. statei Mezhdunarodnoi nauchno­prakt. konf. «Novye zadachi tekhnicheskikh nauk i puti ikh resheniya» (Samara, 13.05.2017 g.) [Collection of articles of the International Scientific and Practical Conference "New problems of technical sciences and ways to solve them" (Samara, May 13, 2017)]. «Aeterna» Publ., 2017, pp. 202–204.
7. Ipatov P.A. Obshchaya teoriya vzaimodeistvii – al'ternativa kvantovoi mekhanike i teorii otnositel'nosti [General theory of interactions ­ an alternative to quantum mechanics and the theory of relativity]. [Electronic resource]. Available at: http://www.b­i­o­n.ru/theory/elektromagnitnye­volny/
Romanchikov Sergey Aleksandrovich, Candidate of Technical Sciences
Military Academy of of logistics named after General of the Army A.?V. Khruleva,
199034, St. Petersburg, Makarova emb., 8, This email address is being protected from spambots. You need JavaScript enabled to view it.

Rodionova N.S., Popov E.S., Kolesnikova T.N. Pastukhova N.A., Pevtsova E.S., Bortnikova K.V. Method for assessing the suitability of polymer materials for LT processing of food systems

P. 44-46 Key words
vacuum packing; LT- technology; piezoelectronic nose; mass aromatogram; polymeric packaging material

One of the promising trends in the development of the food industry is the use of sparing regimes for the thermal treatment of plant and animal raw materials with preliminary vacuum packaging in a polymer heat-resistant film - Sous-Vide or LT ("Low-Temperature") - processing. Intensively developing LT technologies suggest the presence of food contact with polymeric packaging materials, which can lead to the emission into food systems of hazardous substances released during processing, with prolonged thermal exposure or heating with hot steam. The aim of the research is to make a reasonable choice of polymer films and to develop a method for evaluating the safety of packaging materials for use in LT food technology. To substantiate the choice of polymeric packaging materials that ensure the safety of packaged products during their LT processing and subsequent storage, a piezo-sensory method based on the "electronic nose" methodology was applied. As individual sorbents, 8 sensors based on piezo-quartz OAW type resonators with base frequency of oscillations of 10.0 MHz with different character film film sorbents on electrodes were used: Sorvynilpyrrolidone (PVP), polydiethylene glycol sebacinate (PDEGS), dicyclohexane-18 crown-6 (DCG-18 K-6), polyethylene glycol (PEG-2000), Triton X-100 (TX-100), trioctylphosphine oxide (TOFO), 4 aminoantipyrine (4AAP), zirconium nitrate (AZr). Studies of the composition of the equilibrium gas phase of polymer packaging materials were carried out under thermal conditions in the temperature range 333 - 403 K for a duration of 20 to 60 minutes. As a standard, a polymeric packaging material has been adopted, corresponding to TR ÒÑ 005 / 2011 "On the safety of packaging". In the course of experimental studies, a method for evaluating the safety of polymeric materials used in LT-technologies of food systems is substantiated, based on the evaluation of the mass-aromatogram area of responses of the sensory "piezoelectronic nose" in the equilibrium gas phase from polymeric packaging materials in comparison with the standard. This method allows us to quickly and accurately estimate the level of possible emissions of volatile compounds into food systems, which is important in terms of ensuring the safety of LT-processed food products for a specified shelf life.

1. Rodionova N.S., Popov E.S., Korystin M.I., Klimova E.A. LT­LT­tehnologii obrabotki pishhevyh sistem [LT­LT­technology processing of food systems]. Voronezh, Voronezh. gos. un­t. inzh. tehnol., 2016. 213 p. (In Russ.)
2. Rodionova N.S., Popov E.S. Sous­Vide obrabotka melkokuskovyh polufabrikatov iz mjasa govjadiny: rezhimy i pokazateli kachestva [Sous­Vide processing of small­pieces semi­finished products from beef meat: regimes and quality indicators]. Pishhevaja promyshlennost', 2015, no. 10, pp. 32–34. (In Russ.)
3. Kuchmenko T.A. Innovacionnye reshenija v analiticheskom kontrole. Ucheb. posobie [Innovative solutions in analytical control]. Voronezh, Voronezh. gos. tehnol. akad., 2010. 252 p. (In Russ.)
4. Kuchmenko T.A. Sovremennye metody analiza: ucheb. Posobie. Ucheb. posobie [Modern methods of analysis]. Voronezh, Voronezh. gos. tehnol. akad., 2005. 78 p. (In Russ.)
5. Kuchmenko T.A., Rodionova N.S., Umarhanov R.U., Popov E.S., Bahtina T.I., Berdnikova E.V., De­Souza L.D. K. Sposob ocenki bezopasnosti upakovochnyh polimernyh materialov dlja teplovoj obrabotki vakuumirovannyh pishhevyh produktov [A method for evaluating the safety of packaging polymeric materials for the heat treatment of vacuumed food products]. Patent RF, no. 2550962, 2015. (In Russ.)
Rodionova Natalya Sergeevna, Doctor of Technical Sciences, professor,
Popov Evgeniy Sergeevitch, Candidate of Technical Sciences,
Kolesnikova Tatiana Nikolaevna,student,
Pastukhova Natalya Alekseevna, student,
Pevtsova Elena Sergeevna, student,
Bortnikova Kristina Vladimirovna, student,
Voronezh State University of Engineering Technologies,
394036, Voronezh, prospect of Revolution, 19, 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. .

Voskanyan O.S., Nikitin I.A., Semenkina N.G., Guseva D.A.Influence of processed products Jerusalem artichoke on test properties and bread quality

P. 47-49 Key words
gas-forming ability of flour; moisture; inulin (In); acidity; Jerusalem artichoke (CT) concentrate; porosity; wheat flour; Jerusalem artichoke; specific volume; shape stability; extract made from Jerusalem artichoke (EST)

The main purpose of our research was to create a dietary bread. For this purpose, a comparative analysis of the influence of In, ECT and CT on the content and properties of gluten, gas-forming ability, on the properties of the dough and the quality of bread. The doses of additives introduced (IN, ECT and CT) are scientifically justified in a wheat dough, in quantities of 1.5-2.0% by weight of flour. Injected in amounts of 0.5; 1.0; 1.5 and 2.0% by weight of flour, and ECT and CT were added in amounts of 1.0; 1.5; 2.0 and 2.5% by weight of flour. Controls were samples without additives. With an increase in the percentage of application of products of processing of Jerusalem artichoke, a decrease in the yield of raw gluten was observed, apparently due to the high hydrophilicity of the product. At the same time, the structural and mechanical properties of raw gluten were strengthened: elasticity and elasticity increased, hydration capacity decreased, which influenced the form-retaining and water-absorbing ability of the dough, and the quality of bread. This, in turn, was the result of enhanced hydrophobic and ionic interactions in protein gluten molecules. It is also shown that the products of Jerusalem artichoke processing had a positive effect on the physicochemical and organoleptic properties of wheat bread prepared in a free-form way. In all the experimental bread samples, the specific volume, H / D, increased, the porous structure of the crumb improved, which became softer and more elastic and acquired a more pronounced flavor and taste. The obtained results of the research allowed the authors to develop the formula and technology of dietary bread grade from wheat flour of the first grade using 2% ECT or 2% CT to the flour mass for patients with diabetes mellitus.

1. Guseva, D. A. Sovershenstvovanie tehnologii hleba i muchnyh konditerskih izdelij s ispol'zovaniem produktov pererabotki topinambura. Avtoreferat kand. tehn. nauk. – 1998.
2. Guseva, D.A. Vlijanie peroral'nogo vvedenija inulina na uroven' fruktozo–2, 6­bisfosfata v tkani pecheni krys pri streptozotocinovom diabete /D.A. Guseva, [i dr.] // Voprosy medicinskoj himii. – 1997. – T. 43. – ¹ 4. – S. 246­276.
3. Korolev, D.D. Kartofel' i topinambur – produkty budushhego / D.D. Korolev, [i dr.] // Ministerstvo sel'skogo hozjajstva RF. – M.: Rosinformagroteh, 2007. – S. 292.
4. Rjabova, V.F. Pishhevaja dobavka iz topinambura dlja proizvodstva hlebobulochnyh izdelij s lechebno­profilakticheskimi svojstvami / V.F. Rjabova, [i dr.]// Molodoj uchenyj. – 2015. – ¹ 23. – S. 217–219.
5. Patent RF ¹ 98105846/13, 20.07.2000. Pishhevaja dobavka iz topinambura dlja proizvodstva pishhevyh produktov i napitkov s lechebno–profilakticheskimi svojstvami [Tekst] // Patent Rossii ¹ 2152734. – 1998. V.N. Zelenkov
6. Rjabova, V.F. Pishhevaja dobavka iz topinambura dlja proizvodstva hlebobulochnyh izdelij s lechebno­profilakticheskimi svojstvami / V.F. Rjabova, [i dr.] // Molodoj uchenyj. – 2015. – ¹ 23. – S. 217­219.
7. Rosljakov, Ju.F. Produkty pererabotki klubnej topinambura — innovacionnoe syr'e pri proizvodstve hlebobulochnyh i muchnyh konditerskih izdelij. Sovremennye problemy kachestva i bezopasnosti produktov pitanija v svete trebovanij tehnicheskogo reglamenta tamozhennogo sojuza: sbornik materialov mezhdunarodnoj nauchno prakticheskoj internet–konferencii, 26 marta 2014 g. /Ju.F. Rosljakov, O.L. Vershinina// – Krasnodar.: KubGTU, 2014. – S. 216.
8. Rjabova, V.F. Pishhevaja dobavka iz topinambura dlja proizvodstva hlebobulochnyh izdelij s lechebno­profilakticheskimi svojstvami / V.F. Rjabova, [i dr.] // Molodoj uchenyj. – 2015. – ¹ 23. – S. 217–219.
9. Perseckaja, K.M. Osobennosti himicheskogo sostava i pishhevoj cennosti hlebobulochnyh izdelij funkcional'nogo naznachenija / K.M. Perseckaja, [i dr.] // Innovacionnyj konvent «Kuzbass: obrazovanie, nauka, innovacii» materialy Innovacionnogo konventa. – 2014. – S. 164 – 166.
10. Rjabova, V.F. Pishhevaja dobavka iz topinambura dlja proizvodstva hlebobulochnyh izdelij s lechebno­profilakticheskimi svojstvami / V.F. Rjabova, [i dr.] // Molodoj uchenyj. – 2015. – ¹ 23. – S. 217­219.
11. Guseva, D.A. Vlijanie peroral'nogo vvedenija inulina na uroven' fruktozo­2,6­bisfosfata v tkani pecheni krys pri streptocinovom diabete/ D.A. Guseva, [i dr.]// Voprosy medicinskoj himii. – 1997. – T. 43. – ¹ 4. – S. 247 – 255.
Voskanyan Olga Stanislavovna, Doctor of Technical Science, Professor
Nikitin Igor Alexeevich, Candidate of Technical Science,
Semenkina N.G., Candidate of Technical Science,
Guseva Darya Alexandrovna, Candidate of Technical Science,
Moscow State University of Technology and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, 109004, 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. .

Polyakov V.A., Abramova I.M., Golovachova N.E., Morozova S.S., Kalinina A.G., Shubina N.A.The effect of new complex food additives on the quality of vodkas and their safety

P. 50-55 Key words
withdrawal syndrome; aqueous-alcoholic mixture; à complex food additive; mass concentration; organoleptic characteristics; forced alcoholization; alkalinit

The purpose of this study: with the use of modern methods of analysis to assess the effect of food additives "Medovik" and "Ovsyannik" on the organoleptic, physico-chemical properties, cationic, anionic composition of water-alcohol mixture with a strength of 40?%, prepared on alcohol "Lux" and specially prepared water (sorting), as well as the physiological effect of these additives in its composition on the organism in an in vivo experiment. The main ingredients of a complex food additives "Medovik" and "Ovsyannik" that meet the requirements of TR CU 029 / 2012 and TR CU 021 / 2011 are infusions of honey and oats, cooked in a special process, and carbohydrates: fructose and lactose. On the basis of these researches: in aqueous-alcoholic mixture with the researched ingredients increased mass concentration of acetaldehyde, but its value has not exceeded the maximum allowable size for vodka, prepared on alcohol "Lux" (3 mg / dm3 in terms of 1 dm3 of anhydrous alcohol). Mass concentration of 2 propanol and the volume fraction of methyl alcohol in the vodka with the addition of ingredients has not changed; when added to aqueous alcoholic liquid complex food additives slightly decreased the alkalinity and the pH. Mass concentration of cations and anions have not changed, with the exception of sodium and potassium, whose number increased with the introduction of additives, but was not altered during storage; tasting vodka rating has improved by 0.2-0.22 points, which is obviously caused by the increase in the content of sodium bicarbonate in the form of softens the taste of vodka and reduces its pungency; during intragastric administration to animals of the studied samples the death of the animals was minimal during the introduction of water-alcohol mixture with complex food additive "Medovik" - 13.3?% and same in the case of initial sorting and water-alcohol mixture containing the complex food additive "Ovsyannik" - 20?% each. This suggests that the Supplement "cake" in the experiment reduced the expression of the toxicity of ethyl alcohol; adding to the initial sorting of complex food additives "Medovik" and "Ovsyannik" lead to the mitigation of the severity of the withdrawal syndrome after forced alcohol intoxication and a more intense reduction of its manifestations.

1. Poljakov V.A., Abramova I.M., Medrish M. Je./Vypusk toksicheski bezopasnoj vodki – glavnaja zadacha sovremennogo proizvodstva alkogol'noj produkcii //Pishhevajapromysh­lennost', 2012, ¹9, p. 46–47.
2. Poljakov V.A., Abramova I.M., Morozova S.S., Shubina N. A/Kompleksnye pishhevye dobavki v tehnologii prigotovlenija vodok // Voprosy pitanija», tom 85 ¹2, 2016. Prilozhenie: Materialy XVI Vserossijskogo kongressa nutriciolo­gov i dietologov s mezhdunarodnym uchastiem, posvjashhennogo 100letiju sodnja rozhdenija osnovatelja otechestvennoj nutriciologii A.A. Pokrovskogo «Fundamental'nye i prikladnye aspekty nutriciologii i dietologii. Kachestvo pishhi». Moskva, 2–4 ijunja 2016.
3. Abramova I.M., Poljakov V.A., MedrishM. Je, Pavlenko S.V. / Znachenie ionnogo sostava vodok v kontrole alkogol'noj produkcii // Proizvodstvo spirta i likerovodochnyh izdelij, 2013, ¹ 2, P. 20–21.
4. GOST R 51821–2001 «Vodki i vodki osobye. Metod opredelenija massovoj koncentracii kationov kalija, natrija, ammonija, kal'cija, magnija, stroncija i anionov ftoridov, hloridov, nitratov, nitritov, fosfatov i sul'fatov s primene­niem ionnoj hromatografii».
5. GOST 30536–2013 «Vodka i spirt jetilovyj iz pishhevogo syr'ja. Gazohromatograficheskij jekspress­metod opredelenija soderzhanija toksichnyh mikroprimesej».
6. GOST 32035–2013 «Vodki i vodki osobye. Pravila priemki i metody analiza».
7. STO 003345863022014 «Vodki i vodki osobye i tehnologicheskaja voda dlja ih prigo­tovlenija. Metody opredelenija massovoj koncentracii zheleza i anionov»
8. GOST R 55313–2012 «Spirt jetilovyj iz pishhevogo syr'ja, vodki i izdelija likerovodochnye. Metody organolepticheskogo analiza».
9. Nuzhnyj V.P. Metodologicheskie aspekty ocenki toksichnosti spirtosoderzhashhih zhid­kostej i alkogol'nyh napitkov. Zh. «Toksikologicheskij vestnik», 1999, ¹4, p. 2–10.
10. Nuzhnyj V.P., Surkova L.A., Listvina V.P. Sravnitel'noe jeksperimental'noe issledovanie ostrogo i podostrogo toksicheskogo dejstvija kon'jaka i viski. – Narkologija. – 2002, – ¹10, – P. 46–52.
11. Nuzhnyj V.P. Snizhenie toksichnosti alkogol'nyh napitkov: dostizhenija i perspektivy. – Sovremennye resurso­ i jenergosberegajushhie tehnologii v spirtovoj i likero­vodochnoj promyshlennosti. Tez. dokl. 2go siezdatoksikologovRossii. – M., 2003. – P. 160–161.
12. Vlijanie komponentov sivushnogo masla i jefiroal'degidnoj frakcii na ostruju toksichnost' i narkoticheskoe dejstvie jetilovogo spirta. V.P. Nuzhnyj, I.V. Demeshina, I. G Zabirova, V.P. Listvina, L.V. Samojlik, L.A. Surkovai E.B. TezikovZh. «Toksiko­logicheskijvestnik», 1999, ¹2, p. 2–8.
Polyakov Victor Antonovich, Doctor of Technical Sciences, Professor, Academician of the RAS,
Abramova Irina Mikhailovna, Doctor of Technical Sciences,
Golovachova Natalia Evgenievna, Candidate of Technical Sciences,
Morozova Svetlana Semenovna, Candidate of Chemical Sciences,
Kalinina Anna Georgievna, Candidate of Biological Sciences,
Shubina Natalya Alexandrovna
All-Russian Scientific Research Institute of Food Biotechnology - a branch of FIC for nutrition, biotechnology and food safety,
111033, Moscow, Samokatnaya str., 4 b, 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.


Medvedevskih M.Yu., Krasheninina M.P., Sergeeva A.S., Shanin I.A., Petukhov P.A. Express methods for the immunoenzymatic determination of the content of mycotoxins in grain, feed and nuts

P. 56-59 Key words
enzyme immunoassay; measurement procedure; mycotoxins; food products; test system

The article deals with the control of contamination of food products with mycotoxins which have carcinogenic, mutagenic, hepatotoxic effects and present a serious threat to human health. The main ways of mycotoxins routes into food ingredients and products are described. The limitations of the applicability of chromatographic analysis methods are listed. The advantages of the use of an enzyme immunoassay (ELISA) to carry out routine measurements of mycotoxin content in food products are shown. The ELISA measurement principle is described. The scheme for ELISA carrying out is presented. The main manufacturers of test systems for ELISA carrying out are listed. The article gives the analytical characteristics (specificity, detection limit, extraction ratio) of chemical reagent kits produced by XEMA CO., Ltd. for the enzyme immunoassay of content of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts. The article presents the list of validated measurement procedures of mass fraction of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts with the use of chemical reagent kits produced by XEMA CO., Ltd. The article also considers the order for validation of measurement procedures which was performed by the specialist of the Ural Scientific Research Institute for Metrology (UNIIM) with the use of approved type reference materials for composition of mycotoxins solutions GSO 7936 - 2001, GSO 7940 - 2001, GSO 7941 - 2001, GSO 7942 - 2001 and GSO 7944 - 2001. These reference materials were validated on the State secondary measurement standard of units of mass fraction and mass (molar) concentration of organic components in liquid and solid substances and materials based on gas and liquid chromatography GVET 208 - 1 - 2016. The article presents the metrological characteristics of the developed and validated measurement procedures of mass fraction of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts with the use of chemical reagent kits produced by XEMA CO., Ltd. The article proposes a scheme for the implementation of rapid measurement procedures for enzyme immunoassay of content of toxic substances with the use of domestically produced reagent kits to monitory food safety at Russian enterprises.

1. Bennett J.W., Klich M. Mycotoxins. Clin. Microbiol. Rev., 2003, vol. 16 (3), pp. 497­516.
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4. Amelin V.G., Karaseva N.M., Tret’yakov A.V. [Chromatographic methods for determining mycotoxins in food]. Analiticheskaya khimiya, 2013, vol. 68, no 3, pp. 212­223. (In Russ.)
5. Otto M. Sovremennye metody analiticheskoi khimii [Modern methods of analytical chemistry]. 3rd ed. Moscow, Tekhnosfera Publ., 2008. 544 p.
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7. Urusov A.E., Zherdev A.V., Dzantiev B.B. [Immunochemical methods for the analysis of mycotoxins (review)]. Prikladnaya biokhimiya i mikrobiologiya, 2010, vol. 46, no. 3, pp. 276­290. (In Russ.)
8. Order of the Ministry of Industry and Trade of the Russian Federation No. 4091 of 15.12.2015 “On the Approval of the Procedure for Attestation of Primary Reference Measurement Techniques (Methods), Reference Measurement Techniques and Measurement Techniques (Methods) and their Applications” (Registered in the Ministry of Justice of Russia No. 41181 of February 20.02.2016. (In Russ.)
9. GOST R 8.563 – 2009 State system for ensuring the uniformity of measurements. Methods (methods) of measurements. (In Russ.)
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11. Shokhina O.S. et al. [Development of the state secondary standard and standard samples of the composition on the basis of liquid and gas chromatography]. Standartnye obraztsy, 2017, vol. 13, no. 1, pp. 9­26. (In Russ.)
12. Federal Law No. 102 FZ of June 26, 2008 “On ensuring the uniformity of measurements”. (In Russ.)
Medvedevskih Maria Yuryevna,
Krasheninina Maria Pavlovna, Candidate of Technical Sciences,
Sergeeva Anna Sergeevna, Candidate of Chemical Sciences
Ural Scientific Research Institute for Metrology,
4, Krasnoarmeiskaya str., Ekaterinburg, 620075, 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.
Shanin Ilya Alexandrovich,
Petukhov Pavel Alexandrovich
9th Parkovaya, 48, Moscow, 105264, This email address is being protected from spambots. You need JavaScript enabled to view it.


Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I. Post workout sports nutrition

P. 60-63 Key words
functional components; human health; recovery nutrition; sports; sports nutrition

Experimental studies and practical experience indicate that it is necessary to consider the use of a specialized post-workout nutrition as the important element of the process of recovery after strenuous exercise The main reason for this is that the efficiency of the recovery process after intense exercise has a direct impact on the level of sporting achievements and human health. Not fast enough or incomplete recovery of the body can cause a number of negative consequences. If after subsequent training in the muscles will not have enough glycogen, which is actively consumed during prolonged muscular effort, it will significantly reduce their effectiveness. The process of destruction of muscle tissue, which constantly occurs during physical exertion, will continue after their graduation, which will impede the full recovery and, especially, the planned growth of muscle cells. According to modern concepts, specialized post workout nutrition should contribute to the solution of three main objectives - to ensure the restoration of the energy potential of the organism due to the resynthesis of glycogen which was spent previously; to stop the process of destruction of muscle tissue and to create conditions for their growth; to restore the water reserves in the body. In the article were analyzed the main principles of formation of workout products and discussed their use for the purposes of recovery of the body during opening after intense exercise "anabolic window of opportunity" of the human body. Authors give concrete recommendations how to improve the quality of post-workout nutrition products, about their necessary volumes and the most effective time for their use.

1. Kreider, R.B. ISSN exercise & sport nutrition review: research & recommendations/R.B. Kreider, C.D. Wildborn, L. Taylor et al // Journal of International Society of Sports Nutrition. – 2010. – v. 7. – P. 7­49.
2. Aragon, A.A. Nutrient timing revisited: is there a post­exercise anabolic window?/A.A. Aragon, B.J. Schoenfeld // Journal of International Society of Sports Nutrition. – 2013 – v. 10. – P. 5­16.
3. Lemon, P.W. Effect of initial muscle glycogen levels on protein catabolism during exercise/P.W. Lemon, J.P. Mullin // Journal of Applied Physiology. – 1980. – v. 48. – ¹4. – P. 624­629.
4. Ivy, J.L. Glycogen resynthesis after exercise: effect of carbohydrate intake/J.L. Ivy // International Journal of Sports Medicine. – 1998. –v. 19 (Suppl. 2). – P. 142­145.
5. Shterman, S.V. Produkty sportivnogo pitanija/S.V. Shterman. – M.: AP «Stolica», 2017. – 482 s.
6. Berardi, J.M. Postexercise muscle glycogen recovery enhanced with a carbohydrate­protein supplement/J.M. Berardi et al // Medicine and Science in Sports and Exercise. – 2006. – v. 38. – ¹6. – P. 1106­1113.
7. Renni, M.J. Branched­chain amino acids as fuels and anabolic signals in human muscles/M.J. Renni et al // Journal of nutrition. – 2006. – v. 136 (Suppl. 1). – P. 264­268.
8. Miller, S.L. Independent and combined effects of amino acids and glucose after resistance exercise/S.L. Miller et al //Medicine and Science in Sports and Exercise. – 2003. – v. 35. – ¹3. – P. 449­455.
9. Shterman, S.V. Nauchnye osnovy formirovanija sostava i potrebitel'skih harakteristik gejnerov v kachestve produktov intensivnogo sportivnogo pitanija/S.V. Shterman, V.V. Kachak, V.S. Shterman. – Ch. I. // Pishhevaja promyshlennost'. – 2012. – ¹6. – S. 5558; Ch. II. // Pishhevaja promyshlennost'. – 2012. – ¹7. – S. 54­57.
10. Kerksick, R.B. International Society of sports Nutrition position stand: nutrient timing/R.B. Kerksick et al // Journal of International Society of Sports Nutrition. – 2017 – v. 14. – P. 33­53.
Shterman Sergey Valeryevich, Doctor of Technical Science,
Sidorenko MichailUreyvich, 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.

Erchova T.A., Bojko S.D., Tchernichova A.N.Development of dry mixes of drinks for athletes during the competition

P. 64-68 Key words
macro- and micronutrients; sports drinks; quality indicators; dry beverage mixes; technology

Individual approach to diet, the development of functional food products that meet the needs of the body, is a key factor in achieving success of athletes. Drinking regime during training and competition a prerequisite of preserving the health of athletes and their activity. Currently, the state of the market of functional food products and sports nutrition products, remains unsatisfactory. The work purpose - development of formulations and technology of drinks taken by athletes during the period of training. Samples of dry mixtures and reconstituted beverages were the subject of research. Methods that were used to study the objects: an organoleptic evaluation of the powder and a finished beverage; recoverability of the drink; determination of the mass fraction of moisture in the powder; determination of the acidity of the drink. As a result of the research developed recipes dry mixes of drinks which are recommended in the morning before training (Morning 1, Morning 2) and in the recovery period after training (Recovery); calculated chemical composition (proteins, fats, carbohydrates) and energy value developed dry mix beverages; presents data on vitamin and mineral composition in % of the daily requirement of these components. Presented organoleptic and physical-chemical indicators for dry mixtures and restored drink. Developed technological process of production of dry mixes beverages, which is carried out in the following sequence: acceptance and preparation of dry ingredients; dosing dry ingredients and mixing; filling, packaging, labelling and storage of finished product. Data on the vitamin and mineral composition of dry beverage mixes are presented, the content of the components as a percentage of daily requirements.

1.Nikitina, A.S., BykovA.V. [Nutritionofathletesasaprerequisiteforachievinghighresults]. Pitaniyesportsmenovkakneobkhodimoye usloviye dostizheniya vysokikh rezul’tatov. Young Scientist. Kazan, 2016, no. 23 (127), pp. 560­562 (In Russ.).
2. Kodentsova V.M., Wrzesinska O.A. [Vitamins as an obligatory component of balanced nutrition of athletes]. Vitaminy kak obyazatel’nyy komponent sbalansirovannogo pitaniya sportsmenov. Issuesofnutrition. Moscow, 2013, no. 4, pp. 4­10 (In Russ.).
3. Yukendrup, A. [The role of carbohydrates during motor activity (research results embodied in practical recommendations)] Rol’ uglevodov vo vremya dvigatel’noy aktivnosti (rezul’taty issledovaniy, voploshchennyye v prakticheskikh rekomendatsiyakh). ScienceintheOlympicsport. Kiev, 2014, no. 1, pp. 31­36 (In Russ.).
4. Lavrynenko S.V., Vybornaya K.V., Kobelkova I.V. [The use of specialized products for nutrition of athletes in the preparatory period of the sports cycle]. Ispol’zovaniye spetsializirovannykh produktov dlya pitaniya sportsmenov v podgotovitel’nom periode sportivnogo tsikla. Nutrition issues, Moscow, 2017, v. 86, no. 4, pp. 99­103 (In Russ.).
5. Tekutieva L.A., Bozhko S.D., Ershova T.A. et al. [Development of multicomponent recipes for dry fitness­cereals]. Razrabotka mnogokomponentnykh retseptur sukhikh fitnes­kash. Food Industry. Moscow, 2013, no. 1, pp. 52­53 (In Russ.).
6. Lygina N.I., Rudakova O.V., Soboleva Yu.P. [Economic factors of development of the market of functional food products]. Ekonomicheskiye faktory razvitiya rynka funktsional’nykh pishchevykh produktov. Socio­economic phenomena and processes.Tambov, 2014, v.9, no. 11, pp. 115­121 (In Russ.).
7. Ryilova N.V. [Safety nutrition athletes]. Bezopasnost’ pitaniya sportsmenov. Bulletin of the National Center of the Belarusian Railway. Kazan, 2014, no. 1 (19), pp. 51­56 (In Russ.).
8. Novokshanova A.L., Ozhiganova E.V. [Sports drinks: rehydration of the body as a vital aspect]. Sportivnyye napitki: regidratatsiya organizma kak zhiznenno vazhnyy aspect. Nutrition issues. Moscow, 2013. no. 6, pp. 67­70 (In Russ.).
9. DavletovaN.Kh., Ivanov A.V., Tafeeva Ò.À. [Analysis of the rationality of the drinking regime of students­athletes of various specializations]. Analiz ratsional’nosti pit’yevogo rezhima studentov­sportsmenov razlichnykh spetsializatsiy. Hygiene and Sanitation. Moscow, 2016, v. 95, no. 10, pp. 988­991 (In Russ.).
10. Shterman S. V., Andreev G. I., Cherepennikov E. B. [Specialized drinks for fitness and sport]. Spetsializirovannyye napitki dlya fitnesa i sporta. Food industry. Moscow, 2012, no. 2, pp. 27­31 (In Russ.).
11. Dogaeva L.A., Pechtereva N.T. [Classification and identification features of functional soft drinks]. Klassifikatsiya i identifikatsionnyye priznaki funktsional’nykh bezalkogol’nykh napitkov. Pivo i napitki. Moscow, 2011, no. 5, pp. 62­65 (In Russ.).
12. Market analysis functional drinks in Russia in 2008­2012, the forecast for 2013 – 2017. Market research. [Electronic resource]. URL:http://marketing.rbc.ru//researh/562949984448382.shtml
13. Pshendin A. I. Ratsional’noye pitaniye sportsmenov. [Rational nutrition of athletes]. Moscow, 2008, pp. 45­46.
14. Duanbekova G.B., Yermembetov Zh.M., Isabayeva E.M. [Sports drinks in the concept of functional nutrition]. Sportivnyye napitki v kontseptsii funktsional’nogo pitaniya. [Actual problems of the humanities and natural sciences. Coll. of works]. 2015, no. 12­7, pp.37­40 (In Russ.).
15. Novokshanova A.L., Ozhiganova E.V. [Sports drink with milk whey]. Sportivnyy napitok s molochnoy syvorotkoy.Molochnaja promyshlennost’. Moscow, 2014, no. 8, pp. 56­58 (In Russ.).
16. Moiseeva M.V., Altunian M.K., Mandrik E.A., Drozdov R.A. [Development of recipes for functional drinks based on pumpkin puree]. Razrabotka retseptur funktsional’nykh napitkov na osnove tykvennogo pyure. Izvestiya vuzov. Pischevaja tehnologija. Krasnodar, 2013, no. 4, pp. 67­69 (In Russ.).
17. Gordeeva L.N. [Biologically active additives in the technology of non­alcoholic beverages [a preparation in the form of a powder based on blue­green algae (spirulina)]]. Biologicheski aktivnyye dobavki v tekhnologii bezalkogol’nykh napitkov [preparat v vide poroshka na osnove sine­zelenykh vodorosley (spirulina)]. Pischevaya i pererabatyivayuschaya promyishlennost. Referativnyiy zhurnal. Moscow, 2002, no. 2, pp. 658 (In Russ.).
18. Tyischenko E.A., TitorenkoE.Yu., Rogalevskaya N.V., Popova D.G. [Formation of qualitative characteristics of a specialized product using local plant raw materials]. Formirovaniye kachestvennykh kharakteristik spetsializirovannogo produkta s ispol’zovaniyem mestnogo rastitel’nogo syr’ya. Tehnika i tehnologiya pischevyih proizvodstv. Kemerovo, 2014, no. 3(34), pp. 84­90 (In Russ.).
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Erchova Tatiana Anatolievna, Candidate of Technical Sciences,
Bojko Svetlana Dmitrievna, Candidate of Technical Sciences,
Tchernichova Anna Nikolaevna, Candidate of Technical Sciences
Far Eastern Federal University,
Vladivostok, is. Russkiy, campus FEFU, 25, 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.




Results of the implementation of the import substitution program of the agro-industrial complex for 3 years