Food processing Industry №3/2012
Performance of Russian Food and Processing Enterprises during the period from January to December, 2011
QUALITY RAW MATERIALS - THE BASIS FOR QUALITY PRODUCTS
Seregin S.N., Kashirina O.N., Kolonchin K.V.Source of Raw Materials аs Basis for De-velopment of the Russian Food Market
| Tags: food market; source of raw materials; agricultural production; volumes. Summaries: The article covers production dynamics of most types of agricultural raw materials for the period for the period from 1990 to 2011 as well as forecasts for the years 2015 and 2020. The article also sets forth general problems of agricultural sector and ways to resolve these. |
Korochkina R.S., Kuznetsov V.V., Simonenko S.V., Antipova T.A., Zolotin A.Yu.Raw Materials Supply and Baby Food Production in Russia
| Tags: baby food; raw materials supply; raw materials areas; production volumes. Summaries: The article includes region-wise data on baby food production, a forecast for this area for the years 2013-2017 and approximate production volumes for tanned baby food and meat products for babies of different age groups. |
Sultanovich Yu.A., Duhu T.A.High Oleic Sunflower Oil as Basis for Frying Oils and Fats
| Tags: high oleic sunflower oil; frying oils and fats; frying. Summaries: Oils with high concentration of oleic acid (high oleic) are best featured for frying fats. High oleic oils added to frying fat mixes contribute to homogeneity and quality of these mixes adding thus to production profitability. |
Europe and Greece: Your Meals Served by Nature
Zaytseva L.V.Trans-isomers - Plague of the 21st Century
| Tags: trans-isomers; alimentary-diseases; saturated fats; fatty acids; palm oil. Summaries: The article demonstrates that trans-isomers of fatty acids added to food cause alimentary diseases. The article contains recommendations for manufacturers to use healthy fat products (butterfat substitutes) made by SOYUZ Corporation. |
Bazhenova E.N.Using Fibregum B™ Gum Arabic for Confectionery Production
| Tags: gum arabic; confectionery; functional food products; Fibregum. Summaries: Fibregum В™ improves confectionery organoleptic features, extends its shelf life, reduces caloric value of the end product, enriches it with dietary fibers, adds prebiotic properties to confectionery and makes it possible to extend assortment of functional food products. |
Dudanov I.I., Pavlovskaya N.E., Gagarina I.N., Gneusheva I.A., Solohina I.Yu.Dry Mashed Potatoes for Rational and Clinical Nutrition
| Tags: dry mashed potatoes; tuberin; globulins; amylopectin; Jerusalem artichokes; carrots. Summaries: Studied the nutritive value of dry mashed potatoes, and dry mashed potatoes with carrots and Jerusalem artichoke, which is a valuable product for the management and clinical nutrition, as it contains in its composition digestible proteins (globulins), amylopectin (which has probiotic properties), cellulose and lignin (lowering cholesterol), vitamin C (strengthens the immune system). Studies have shown that dry Jerusalem artichoke puree with a high content of globulin, amylopectin, vitamin C, so this product is indispensable in childhood and clinical nutrition. |
Gorenkov E.S., Gracheva A.Yu., Ilyuhina N.V.Extending Shelf Life of Ready-Made Salads and Vegetable Food Products by Chitosan Based Additives
| Tags: chitosan; shelf life; unsterilized ready-made salads and vegetable food products. Summaries: Presents the results of studies on the effect of salt solutions of chitosan with acetic and succinic acids on the inhibition of microbial activity in the production of fresh vegetablesof salad. The aim of this work was to determine the antimicrobialeffect compositions and the influence of the latter to increase the shelf life of salad of fresh vegetables. Likewise, we compared the effectiveness of these drugs to traditionally used in the food industry with sodium hypochlorite. and possibility of increasing the shelf life of fresh vegetable salads. Likewise, we compared the effectiveness of these drugs to traditionally used in the food industry with sodium hypochlorite. |
Invitation for Discussion
Mamikonyan M.Perpetual Lag Mechanisms
| Tags: food biotechnology; genetical engineering technologies; genetically modified plants; genetically modified products. |
Ermakova I.V.GMOs Are Dangerous and Economically Inefficient
| Tags: genetically modified food products; GMO-free zones; population and environment protection. |
ECONOMICS AND MANAGEMENT
Ryazanova O.A., Sabetskaya G.R., Pirogova O.O., Bolshakov V.V.Dietary Supplements: Marketing Approaches to Assortment Assessment
| Tags: dietary supplements; assortment; marketing based approaches. Summaries: Article contains results of research of assortment of biologically active additives of a large retail chemist's network Kemerovo - Open Society "Drugstore of Kuzbas", the ABC-ANALYSIS analysed by methods, a matrix of Ansoffa and BCG. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A., Volohin V.V.Identification, Assessment, and Analysis of Risks Related to Noncompliance with Safety and Quality Standards by Example of Brandy-based Sweet Liquors
| Tags: brandy-based sweet liquors; risk analysis; noncompliance with standards; quality; safety. Summaries: The article contains outline for procedures of identification, assessment, and ranking of technological risks related to production of brandy-based sweet liquors. The article also includes concepts of methods for identification of potential technological risks, list of quality and safety parameters of Cowberry and Brandy sweet liquor. Principal production scheme of brandy-based sweet liquors is also included in the article. |
ENGINEERING AND TECHNOLOGY
Zelepukin Yu.I., Golybin V.A., Tkachev A.A.Cutting-Edge Technologies for Producing Beet Sugar
| Tags: thermal power an economy, economy of power resources, scale formation, the thermal equipment. Summaries: For last years at sugar factories of the Russian Federation decrease in the expense of conditional fuel is marked. The economy of power resources can be reached: at the expense of high level of the organisation thermal power economy of sugar factories; installation of the new, progressive thermal equipment; observance heat enqineerinq a mode, rational from the point of view of economy of power resources; maintenance of an optimum technological mode, decrease scale formation, and also performance and other factors influencing the expense of fuel on factory as a whole. |
PUBLIC CATERING
Bystrov D.I., Dubtsov G.G.Assortment and Nutritional Value of Culinary Products Made for Corporate Catering
| Tags: public catering; a mass food; a corporate food; catering; pumping out of foodstuff. Summaries: Results of sociological researches has been spent. The role of catering in supply people's food has been considered. Results of consumer preferences at a choice of dishes has been given. For prolongation of expiration date of culinary production for catering intended, pasteurization in vacuum packings has been offered. |
Mayurnikova L.A., Ashirova N.N.Fatty Acids Composition of New Gluten-Free Culinary Products
| Tags: fatty acids; omega 3; omega-6; celiac disease; gluten-free culinary products. Summaries: The paper on the study of fatty acid composition of new gluten-free food products for children of school age (7-11 yrs), patients with celiac disease, are presented. These studies have shown that the developed products are a source of essential polyunsaturated fatty acids (linoleic, arachidonic). New gluten-free culinary products may be recommended in the preschool and school feeding for daily use and for therapeutic and preventive nutrition. |
NUTRITION AND HEALTH
Shterman S.V., Andreev G.I.Edible Gels for Fitness and Sports
| Tags: sports gels; sport nutrition; carbohydrates in nutrition; maltodextrin; food gel forming agents. Summaries: In article was analyzed modern state-of-art in developing of composition and manufacturing of sports gels as an element of the intensive sports nutrition. It was соnsiered main advantages of sports gels consuming on-the go during intensive prolonged trainings and competitions for uprising of sport achievements and supporting of sportsmen health. |
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM COMPANIES.
EVENTS AND FACTS
UPAKOVKA/UPAK ITALIA, 20th Anniversary Exhibition
Discussing Russia's Joining the WTO
Green Week 2012 - representative platform for exchanging professional information on global agroeconomic matters
Developing Mutually Beneficial Cooperation
"De Laval" Company: Ahead of Market Growth Rate
How Postage Stamps Proved to Save Human Lives during the Povolzhye Famine
Food Abundance at "Khlebosolye" Trade Fair.