Food processing Industry №5/2018
The Results of the work of Food and Processing industry Enterprises of Russia
THEME OF THE ISSUE: TOPICAL GUIDELINES FOR THE DEVELOPMENT OF THE FOOD INGREDIENTS MARKET
Kaishev V.G., Lukin N.D., Seregin S.N., Kornienko A.V.Inulin market in Russia: possibilities of raw materials base development and necessary resources for creation of modern domestic production
P. 8-17 | Key words Inulin; oligofructose; projects for processing Jerusalem artichoke and chicory; market of inulin and its derivatives in Russia; Jerusalem artichoke; chicory Abstract |
References 1. Guljuk, N.G. Pererabotka inulinsoderzhashhego syr'ja na inulin i ego proizvodny/N.G. Guljuk [i dr.] // Dostizhenija nauki i tehniki APK. – 2017. – ¹8. – T. 31. – P. 76–79. 2. Kajshev, V.G. Mehanizmy rosta agrarnoj jekonomiki: stimuly i ogranichenija/V.G. Kajshev, S.N. Seregin // Jekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij. – 2017. – ¹8. 3. Kajshev, V.G. Jekologija, prirodopol'zovanie, bioraznoobrazie v koncepcii ustojchivogo razvitija agrarnoj jekonomiki/V.G. Kajshev, S.N. Seregin // Pishhevaja promyshlennost'. – 2017. – ¹5. – Ð. 8–14. 4. Kajshev, V.G. Funkcional'nye produkty pitanija: osnova dlja profilaktiki zabolevanij, ukreplenija zdorov'ja i aktivnogo dolgoletija/V.G. Kajshev, S.N. Seregin // Pishhevaja promyshlennost'. – 2017. – ¹7. – Ð. 8–14. 5. Guljuk, N.G. Ob ochistke jekstrakta iz inulinsoderzhashhego syr'ja/G.N. Guljuk [i dr.] // Pishhevaja promyshlennost'. – 2017. – ¹2. – P. 24–26. 6. Guljuk, N.G. Diffuzija inulina – odin iz osnovnyh processov ego/N.G. Guljuk [i dr.] // Uspehi sovremennoj nauki i obrazovanija. – 2016. – ¹10. – T. 5. – P. 162–168. |
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Authors Kaishev Vladimir Georgievich, Doctor of Economics, Corresponding Member of RAS Pyatigorsky Dairy Plant, 28, Yermolov street, Pyatigorsk, Stavropol Territory, 357528 Lukin Nikolai Dmitrievich, Doctor of Technical Sciences, Professor Institute of Starch Products - a branch of FNTS of food systems. V.?M. Gorbatov RAS, 11, Nekrasov Street, Kraskovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. Seregin Sergey Nikolaevich, Doctor of Economics, Professor FNTS food systems. V.?M. Gorbatov RAN, 26, Talalikhin St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. Kornienko Anatoly Vasilyevich, Doctor of Agricultural Sciences, Corresponding Member of RAS Research Institute of sugar beet and sugar. A.L. Mazlumova, 86, VNIISS Village, Voronezh Region, 396030 |
Tretyak L.N., Yavkina D.I.Additional requirements to the quality and safety of food products enriched with additives
P. 18-21 | Key words safety; scarce bio-elements; quality, criteria of the choice; enriching additives; toxicity; enrichment level; bread Abstract |
References 1. Nilova, L.P. Rol' funkcional'nyh dobavok v formirovanii potrebitel'skih svojstv hlebobulochnyh izdelij / L.P. Nilova // Pishha. Jekologija. Kachestvo. Sbornik trudov XIII mezhdunarodnoj nauchnoprakticheskoj konferencii. 2016. – S. 396399. 2. Tretyak, L.N. Ob uluchshenii potrebitel'skih svojstv hlebobulochnyh izdelij, obogashhennyh deficitnymi biojelementami / L.N. Tretyak, D.I. Yavkina, A.V. Bykov // Hlebopechenie Rossii. – 2017. – ¹ 2. – S. 1922. 3. Haertdinova, Je.N. Kriterii kachestva i bezopasnosti k dobavkam dlja obogashhenija hlebobulochnyh izdelij deficitnymi mikrojelementami i vitaminami / Je.N. Haertdinova, L.N. Tretyak, D.I. Yavkina // Mezhdunarodnyj studencheskij nauchnyj vestnik. – 2017. – ¹ 4 – 5. – S. 742747. 4. Tretyak, L.N. Analiz vostrebovannosti obogashhennyh kislomolochnyh produktov na primere jogurta / L.N. Tretyak [i dr.] / Mezhdunarodnyj studencheskij nauchnyj vestnik. – 2015. – ¹ 6. – S. 54. 5. Bykov, V.A. Biojelementologija kak napravlenie nauki o zhizni // V.A. Bykov, A.V. Skal'nyj // Voprosy biologicheskoj, medicinskoj i farmacevticheskoj himii. – 2011. – T. 9. ¹ 6. – S. 48. 6. Patent na izobretenie ¹ 2495580 RF. Molochnyj produkt / Tretyak L.N., Gerasimov E.M., Bogatova O.V. // Zajaviteli i patentoobladateli Tretyak L.N., Gerasimov E.M., Bogatova O.V. – opubl. 20.10.2013, B.I. ¹ 29 – 10 s. 7. Tretyak, L.N. Novyj podhod k obogashheniju kislomolochnyh produktov regional'no znachimymi biojelementami i vitaminami / L.N. Tretyak, A.O. Mordvinova // Fundamental'nye issledovanija. – 2017. – ¹ 3. S. 7784. 8. Butina, E.A. Biologicheski aktivnye dobavki kompleksnogo naznachenija v sostave funkcional'nyh pishhevyh produktov / E.A. Butina, V.G. Popov, A.A. Shazzo, O.N. Vojchenko // Novye tehnologii. – 2010. – ¹ 1622. 9. Burceva, T.I. Zavisimost' jelementnogo sostava volos ot soderzhanija biojelementov v racione pitanija / T.I. Burceva, I.A. Rudakov // Mikrojelementy v medicine. – 2007. – ¹ 8(1) – S. 5760. 10. Erjomin, Ju.N. Aktual'nye problemy obogashhenija produktov pitanija biologicheski aktivnymi veshhestvami / Ju.N. Erjomin // Izvestija UrGJeU. 2008. – ¹ 2(21).– S. 110114. 11. Tretyak, L.N. Informacionnaja neopredelennost' i ee vlijanie na obespechenie kachestva pishhevyh produktov / L.N. Tretyak, D.I. Yavkina, A.V. Kupriyanov // Pishhevaja promyshlennost'. 2017. ¹ 4. S. 30 – 35. 12. Sanockij, I.V. Kriterii vrednosti v gigiene i toksikologii pri ocenke opasnosti himicheskih soedinenij / I.V. Sanockij, I.P. Ulanova. – M.: Medicina, 1975. – 327 s. |
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Authors Tretyak Ljudmila Nikolaevna, Doctor of Technical Sciences, Javkina Dina Il'darovna, Candidate of Technical Sciences Orenburg State University, 13, Pobedy avenue, Orenburg, 460018, 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., Sergienko I.V., Guseva D.A., Sukhareva T.N.Pumpkin puree - a source of cottage cheese product's nutrition value increasing
P. 22-25 | Key words b-carotene; cottage cheese product; functional food; pumpkin; pumpkin puree; the increased nutrition value Abstract |
References 1. Mihalev, V.Ju. Funkcional'nyj produkt iz mjakoti tykvy/V.Ju. Mihalev, I.V. Nikolaev, O.V. Koroleva// Pishhevaja promyshlennost'. – ¹2. – 2012. 2. Poljanskij, K.K. Tvorozhnyj produkt povyshennoj pishhevoj cennosti. – Syrodelie i maslodelie. – ¹1. – 2015. 3. Suhareva, T.N. Tvorozhnyj produkt s pjure iz tykvy/T.N. Suhareva, I.V. Sergienko // Prioritetnye napravlenija razvitija pishhevoj industrii. Sbornik nauchnyh statej. – 2016. – P. 548–551. 4. Skurihin, I.M. Himicheskij sostav rossijskih pishhevyh produktov: Spravochnik/I.M. Skurihin, V.A. Tutel'jan – M.: DeLiprint, – 2002. 5. Tihomirova, N.A. Tehnologija i organizacija proizvodstva moloka i molochnyh produktov/N.A. Tihomirova – M.: DeLiprint, – 2007. 6. Tykva: samaja dorodnaja krasavica ogorodnaja. – Pitanie i obshhestvo. – ¹2. – 2014. 7. TR TS 021/2011 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti pishhevoj produkcii» ot 9.12.2011. – ¹880. 8. TR TS 033/2013 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti moloka i molochnoj produkcii» ot 9.10.2013. – ¹67. |
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Authors Voskanjan Ol'ga Stanislavovna, Doctor of Technical Sciences, Professor Sergienko Inna Vladimirovna, Candidate of Technical Sciences, assistant professor, Guseva Dar'ja Aleksandrovna, Candidate of Technical Sciences, assistant professor Moscow State University of Technology and Management, K. G. Razumovsky, 73, Zemljanoj val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , Suhareva Tat'jana Nikolaevna, Candidate of Agricultural Sciences, assistant professor Michurinsky State Agrarian University, 101, Michurinsk, Tambovskaya obl., 393740, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nechaev A.P., Tarasova V.V., Nikolaeva Yu.V., Kuzhleva A.A.Emulsified fatty products for functional purposes in modern nut-rition
P. 26-29 | Key words mayonnaise; low-fat products; natural biologically active substances; sauces; functional products Abstract |
References 1. Bazarnova, Yu.G. Metody issledovaniya syr'ya i gotovoi produktsii: Ucheb.metod. posobie/Sost.: Yu.G. Bazarnova // NIU ITMO; IKhiBT– SPb., 2013. – 76 s. 2. Velichko, N.A. Sousydressingi na osnove dikorastushchego yagodnogo syr'ya sibiri/Velichko, N. A., Smol'nikova Ya.V. // 3. Pchel'nikova, A.V. Nizkozhirnye sousydressingi/A.V. Pchel'nikova [i dr.] // Maslozhirovaya promyshlennost'. – 2008. – ¹2. – S. 19–22. 4. Sazonov, F.F. Sravnitel'naya otsenka kachestva yagod chernoi smorodiny i produktov pererabotki./F.F. Sazonov, A.F. Nikulin // Vestnik Bryanskoi gosudarstvennoi sel'skokhozyaistvennoi akademii. – 2008. – ¹4. – S. 71–77. 5. Tarabanova, E.V. Razrabotka retseptur maioneznykh sousov, obogashchennykh ingredientami rastitel'nogo proiskhozhdeniya/E.V. Tarabanova [i dr.] // 6. Tyrsin, Yu.A. Perspektivnye natural'nye dobavki dlya maionezov s funktsional'nymi svoistvami. Soobshchenie 2. Ekstrakt zelenogo chaya./Yu.A. Tyrsin, I.L. Kazantseva // Maslozhirovaya promyshlennost'. – 2014. – ¹4. – S. 21–23. 7. Yakovenko, V.V. Otsenka sortov krasnoi smorodiny po kachestvu yagod/V.V. Yakovenko, V.I. Lapshin, M.G. Germanova // Politematicheskii setevoi elektronnyi nauchnyi zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta. – 2014. – ¹10. – S. 11–14. 8. GOST R 52349–2005 Produkty pishchevye. Produkty pishchevye funktsional'nye. Terminy i opredeleniya (s Izmeneniem N 1). 9. GOST 31761–2012 Maionezy i sousy maioneznye. Obshchie tekhnicheskie usloviya (s Popravkoi). |
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Authors Nechaev Alexey Petrovich, Doctor of Technical Sciences, Professor Tarasova Veronika Vladimirovna, Candidate of Technical Sciences Nikolaeva Yuliya Vladimirovna Kuzhleva Anastasia Alexandrovna, graduate student Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, 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. |
Golubeva L.V., Dolmatova O.I., Kuchmenko T.A., Salamatova A.K., Oskenbay A.O.Innovative technologies in the manufacture of kurta
P. 30-31 | Key words product quality; kurt; technology Abstract |
References 1. Smol'nikova, F.H. Nacional'nyj molochnyj produkt – kurt/F.H. Smol'nikova [i dr.] // Nauchnoe obespechenie innovacionnyh tehnologij proizvodstva i hranenija sel'skohozjajstvennoj i pishhevoj produkcii: konf. – Krasnodar, 2016. – P. 397–401. 2. Myrzahanov, N.M. Kurt – produkt tradicionnyj i sovremennyj/N.M. Myrzahanov, A.K. Sadikova // Vestnik KarGU. – 2010. 3. Antipov, S.T. Teplo massoperenos pri sushke poslespirtovoj zernovoj bardy v apparate s zakruchennym potokom teplonositelja: Monografija/S.T. Antipov, A.V. Zhuravlev. – Voronezh. gos. tehnolog. akad. – Voronezh, 2008. – 165 p. 4. Zharkova, I.M. Issledovanie zapaha hleba iz smesi rzhanoj i pshenichnoj muki, prigotovlennogo na raznyh zakvaskah i podkislitele/I.M. Zharkova i [i dr.] // Hleboprodukty. – 2015. – ¹8. – P. 47–49. 5. Kuchmenko, T.A. Innovacionnye reshenija v analiticheskom kontrole: ucheb. posobie/T.A. Kuchmenko. – Voronezh. gos. tehnol. akad., OOO «SenTeh». – Voronezh: 2009. – 252 p. |
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Authors Golubeva Ljubov' Vladimirovna, Doctor of Technical Sciences, Professor, Dolmatova Ol'ga Ivanovna, Candidate of Technical Sciences, Kuchmenko Tat'jana Anatol'evna, Doctor of Chemical Sciences, Professor, Salamatova Ajsara Keulimzhajkyzy, Oskenbaj Asel' Oskenbajkyzy Voronezh State University of Engineering Technologies, 19, pr. Revoljucii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubtsova G.N., Kusova I.U., Kunitsyna I.K.Evaluation of biologically active substances of dry extract of dogrose
P. 32-34 | Key words antioxidant activity; biologically active substances; chemical composition; dry extract of dogrose Abstract |
References 1. Tutel'jan, V.A. Politika zdorovogo pitanija: Federal'nyj i regional'nyj urovni/V.A. Tutel'jan [i dr.]/– Novosibirsk: Sibirskoe universitetskoe izdatel'stvo, 2002. – 344 s. 2. Tutel'jan, V.A. Koncepcija optimal'nogo pitanija: nauchnye obosnovanija. Zdorov'e naselenija i sreda obitanija. Informacionnyj bjulleten'. – M.: Znanie, 2001. – ¹11. – S. 6–12. 3. Spirichev, V.B. Obogashhenie pishhevyh produktov vitaminami i mineral'nymi veshhestva/V.B. Spirichev, L.N. Shatnjuk, V.M. Poznjakovskij. – Nauka i tehnologija. – Novosibirsk: Sib. univ. Izdvo, 2004. –548 s. 4. Dzhaboeva, A.S. Ispol'zovanie produktov pererabotki dikorastushhego syr'ja v proizvodstve hlebobulochnyh izdelij/A.S. Dzhaboeva. – Monografija. – Nal'chik: Poligrafservis, 2008. – 130 s. 5. Korjachkina, S.Ja. Funkcional'nye pishhevye ingredienty i dobavki dlja hlebobulochnyh i konditerskih izdelij/T.V. Matveeva, S.Ja. Korjachkina. – SPb.: GIORD, 2013. – 528 s. 6. Strategicheskoe razvitie rynka konditerskih izdelij // Konditerskoe i hlebopekarnoe proizvodstvo. 2014.– ¹11–12. S. 32–34. 7. Bazarnova, Ju.G. Biologicheski aktivnye veshhestva dikorastushhih rastenij i ih primenenie v pishhevyh tehnologijah. – SPb.: Professija, 2016. – 239 s. 8. Dubcova, G.N. Sostav i soderzhanie biologicheski aktivnyh veshhestv v plodah shipovnika/G.N. Dubcova [i dr.] // Voprosy pitanija. – 2012. –Tom 81. – ¹6. – C. 84–88. 9. Bazarnova, Ju.G. Issledovanie antioksidantnoj aktivnosti prirodnyh veshhestv/Ju.G. Bazarnova, K.Ju. Poljakov // Hranenie i pererabotka sel'hozsyr'ja. – 2009. – ¹3. – S. 31–35. 10. Dubcova, G.N. Fenol'nye soedinenija i antioksidantnaja aktivnost' v poroshkah iz plodov shipovnika/G.N. Dubcova, R.N. Negmatulloeva // Hranenie i pererabotka sel'hozsyr'ja. – 2011. – ¹4. – S. 46–48. |
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Authors Dubcova Galina Nikolaevna, Doctor of Technical Sciences, Professor, Kusova Irina Uruzmagovna, Candidate of Technical Sciences, Kunicyna Irina Konstantinovna, Graduate student Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
The leading international exhibition of bakery, confectionery production and snacks
ECONOMICS AND MANAGEMENT
Prosecov A.Yu. Kiselev and Stolypin reforms, their role in the system of Russia's food security
P. 38-41 | Key words agrarian reform; food crisis; food policy; food security; grain stock system; Kiselev's reform; Stolypin's reform Abstract |
References 1. IvanovaMalofeeva, E.Ju. Reforma gosudarstvennoj derevni v Tambovskoj gubernii (seredina 30h – seredina 50h gg. XIX v.)/E.Ju. IvanovaMalofeeva. Tambov: Izdvo Tamb. gos. tehn. unta, 2005. – 196 s. 2. Stolypin, P.A. Rech’ na otkrytii pervoj sessii Soveta po delam mestnogo hozjajstva // Fond izuchenija nasledija P.A. Stolypina/URL: http://www.stolypin.ru/mysliorossiitsitatnik/(data obrashhenija: 14. 07. 2017). 3. Hristoforov, I.A. Mezhdu chastnym i kazennym: krest’janskaja reforma v gosudarstvennoj derevne, liberal’naja doktrina i spory o sobstvennosti/I.A. Hristoforov // Rossijskaja istorija. – 2011. – ¹2. – S. 93–109. 4. Stolypin, P.A. Rech’ v III Gosudarstvennoj dume 16 nojabrja 1907 g. // Literatura i zhizn’/URL: http://dugward.ru/library/stolypin/stolypin_rech_v_3_gosdume_16noya1907.html (data obrashhenija: 13. 07. 2017). 5. Rossija 1913 god. Statistikodokumental’nyj spravochnik. – SPb., 1995. – 416 s. 6. Milov L.V. Istorija Rossii XX – nachala XXI veka/L.V. Milov, S.V. Voronkova, A.I. Vdovin, A.S. Barsenkov. M.: Jeksmo. – 2006. – 960 s. 7. Shubin, A.V. Stolypinskaja agrarnaja reforma: kak ona ne otmenila revoljuciju/A.V. Shubin // Internetproekt «Istorija Rossii» histrf.ru. URL: http://histrf.ru/biblioteka/book/ stolypinskaiaaghrarnaiarieforma kakonanieotmienilarievoliutsiiu (data obrashhenija: 13.07.2017). 8. P’jankov, S.A. Stolypinskaja agrarnaja reforma: ocenki, podhody i diskussii v sovremennoj rossijskoj istoriografii/S.A. P’jankov [i dr.] // Vestnik VjatGU. – 2013. – ¹2–1. URL: http://cyberleninka.ru/article/n/stolypinskayaagrarnayareformaotsenkipodhodyidiskussiivsovremennoyrossiyskoyistoriografii (data obrashhenija: 03.11.2017). |
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Author Prosekov Aleksandr Jur'evich, Doctor of Technical Sciences, Professor Kemerovo State University, 6, Krasnaya Street, Kemerovo, 650000, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Rozhdestvenskaya L.N., Bychkova E.S., Bychkov A.L.Analysis of challenges and current trends in the development of technologies in the protein market
P. 42-47 | Key words animal proteins vs. plant proteins; Novel Protein Foods (NPFs); plant based diet; protein chains; sustainable food production and consumption Abstract |
References 1. 1. Programma po vnedreniyu tekhnologicheskih processov polucheniya kormovyh belkov na predpriyatiyah pishchevoj, pererabatyvayushchej i sel'skohozyajstvennoj promyshlennosti http://www.rniiakh.com/default/docs/program. pdf 2. Trendy i tekhnologii v proizvodstve i primenenii zhivotnyh i sinteticheskih proteinov, «ProteinTek2017», «ProProtein2017» http://proprotein.org/ 3. Agronews. Tekhnologii i nauka https: //agronews.com/ru/ru/news/technologiesscience 4. Research and Markets, 2017. Global Plant Protein Market 2017–2021. https: //www. researchandmarkets.com/research/gsv3jm/global_plant 5. The future of food: the investment case for a protein shake up, 2016 briefing http://www.fairr.org/wpcontent/uploads/FAIRRandShareActionProteinBriefingSeptember2016.pdf 6. World Resources Institute. n. d. ‘Better Buying Lab: Three Areas of Innovation. ’ Accessed 24 January 2018. http://www.wri.org/ourwork/project/betterbuyinglab/threeareasinnovation 7. The State of Food and Agriculture: 2016 Climate change, agriculture and food security http://www.fao.org/3/ai6030e. pdf 8. Global food supply: the world's need for protein – Riddet Institute http://www.riddet.ac.nz/sites/ default/files/content/2013%20 Protein%20supply%20Mike%20Boland. pdf 9. The Protein Challenge 2040 https: //www.forumforthefuture.org/ project/ proteinchallenge2040/overview 10. Futures Centre. The Protein Challenge 2040 https: //thefuturescentre.org/ projecthub/7252/proteinchallenge2040 11. Shaping the Future of Protein The Protein Challenge 2040: Accelerating Innovation and Action https: //www.forumforthefuture.org/sites/default/files/Shaping_the_Future_of_Protein_2017.pdf 12. The Protein Challenge 2040 https: //www.forumforthefuture.org/ project/proteinchallenge2040/overview 13. Guoyao Wu Dietary protein intake and human health// Food & Function, ¹7. – 2016. – pp. 1251–1265 14. Webb, G. P. 2012 Nutrition: maintaining and improving health. 4th edition. Oxford, Taylor and Francis. http://routledgeny.com/books/details/9781444142464/ 15. McLaren, DS (1974) The great protein fiasco. Lancet ii, 93–96. 16. Dr Geoff The Protein Gap – one of the biggest errors in nutritional science? https: //drgeoffnutrition. wordpress. com / 2016/12/07/theproteingapone of the biggesterrorsinnutritionalscience/ 17. The economics of meeting future protein demand. Katarzyna Markiewicz. July 2010 http://edepot.wur.nl/145744 18. PROtein Foods, Environment, Technology and Society http://www.profetas.nl/index. htm 19. Aiking, Harry, Boer, Joop de, Vereijken, Johan (Eds.) Sustainable Protein Production and Consumption: Pigs or Peas? Springer. – 2006. – Dordrecht. – 226 ð. https: //books.google.ru/books? id=F8up0cH0evoC&pg=PA27&lpg=PA27&dq=NPFs+products&source=bl&ots=5aRbIbvcNT&sig=AUXfvukteNiO0KC41tIiJYLHqI&hl=ru&sa=X&ved=0ahUKEwi9l9SSmYXaAhWCjSwKHYqnDDEQ6AEILzAB#v=onepage&q=NPFs%20products&f=false 20. ProTech – òåõíîëîãèÿ ãëóáîêîé ïåðåðàáîòêè áèîëîãè÷åñêèõ îòõîäîâ æèâîòíîãî ïðîèñõîæäåíèÿ https: //agrovesti.net/news/indst/protechtekhnologiyaglubokojpererabotkibiologicheskikhotkhodovzhivotnogoproiskhozhdeniya. html 21. Reshenie Komissii Tamozhennogo soyuza ot 09.12.2011 N 881 «O prinyatii tekhnicheskogo reglamenta Tamozhennogo soyuza «Pishchevaya produkciya v chasti ee markirovki» (TR TS 022/2011). 22. Rasporyazhenie Pravitel'stva RF ot 30.06.2016 N 1378r «O vnesenii izmenenij v Strategiyu razvitiya pishchevoj i pererabatyvayushchej promyshlennosti Rossijskoj Federacii na period do 2020 goda». |
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Authors Rozhdestvenskaja Lada Nikolaevna, Candidate of Economic Sciences, Bychkova Elena Sergeevna, Candidate of Technical Sciences, Novosibirsk State Technical University, 630073, Novosibirsk, str. K. Marksa, 20, This email address is being protected from spambots. You need JavaScript enabled to view it. Bychkov Aleksej Leonidovich, Candidate of Chemical Sciences Institute of Solid State Chemistry and Mechanochemistry SB RAS, 2, str. Pirogova, Novosibirsk, 630090, This email address is being protected from spambots. You need JavaScript enabled to view it. |
INNOVATIVE TECHNOLOGIES
Gavrilova N.B,. Makarova E.A.Biotechnology of soft cheese for specialized food
P. 48-51 | Key words buckwheat bran; dairy products; functional ingredients; prebiotics; probiotics; soft cheese Abstract |
References 1. Doktrina prodovol'stvennoj bezopasnosti RF. Utverzhdena ukazom prezidenta RF ot 30 janvarja 2010 g. ¹120. 2. Prodovol'stvennaja nezavisimost' Rossii: V 2 t. T1./A.V. Gordeev i dr. // Pod obshh. red. A.V. Gordeeva. – M.: Tehnologija CD, 2016. – 560 s. 3. Rybalova, T.I. Molochnyj sektor Rossii: itogi goda/T.I. Rybalova // Molochnaja promyshlennost'. – 2017. – ¹12. – S. 4–7. 4. Makarova, E.A. Sovremennaja tehnologija mjagkogo syra dlja fermerov sibirskogo regiona/E.A. Makarova, N.B. Gavrilova // Vestnik OmGAU. – 2016. – ¹3. – S. 230–234. 5. Ostrouhova, I.A. Mjagkij syr – jeto rentabel'no/I.A. Ostrouhova, V.A. Mordvinova, S.G. Il'ina // Syrodelie i maslodelie. – 2009. – ¹2. – S. 11–13. 6. GOST R 55577–2013. Produkty pishhevye funkcional'nye. 7. GOST 32263–2013. Syry mjagkie. Tehnicheskie uslovija. 8. TR TR 027/2012. Tehnicheskij reglament tamozhennogo sojuza «O bezopasnosti otdel'nyh vidov specializirovannyh vidov pishhevoj produkcii». Utverzhden 15 ijunja 2012. ¹34. 9. Normy fiziologicheskih potrebnostej v jenergii i pishhevyh veshhestvah dlja razlichnyh grupp naselenija Rossijskoj Federacii. Metodicheskie rekomendacii. – M.: Federal'nyj centr gigieny i jepidemiologii Rospotrebnadzora, – 2009. – 36 p. 10. Biotehnologii. Eda kak istochnik zdorov'ja // Global'nye tehnologicheskie trendy. Trendletter. – 2015. – ¹15. http://issek.hse.ru/trendletter. 11. Eliseeva, I.I. Obshhaja teorija statistiki: uchebnik/I.I. Eliseeva, M.I. Juzbashev// – M.: Finansy i statistika, 2001. – 480 p. 12. Gavrilova, N.B. Tehnologija tvorozhnogo desertnogo produkta (pudinga) s primeneniem ul'trafil'tracii/N.B. Gavrilova, Ju.P. Votincev // Molochnaja promyshlennost'. – 2016. – ¹5. – S. 64–65. 13. Evdokimov, I.A. Koncepcija poluchenija molochnoj osnovy s povyshennym soderzhaniem suhih veshhestv dlja fermentirovannyh produktov/I.A. Evdokimov, O.I. Egorov, A.D. Lodygin // Molochnaja promyshlennost'. – 2017. – ¹12. – P. 26–27. 14. Makarova, E.A. Sovremennaja tehnologija mjagkogo syra dlja fermerov Sibirskogo regiona/E.A. Makarova, N.B. Gavrilova // Vestnik OmGAU. – 2016. – ¹3 (23). – P. 230–234. 15. Gavrilova, N.B. Ispol'zovanie rastitel'nyh ingredientov v tehnologii mjagkogo syra/N.B. Gavrilova, E.A. Makarova // Syrodelie i maslodelie. – 2016. – ¹5. – S. 36–38. 16. Pat. 2609655 RF, MPK A23C19/076 (2006.01); Sposob proizvodstva mjagkogo kislotnosychuzhnogo syra/E.A. Makarova [i dr.] // FGBOU VO «Omskij gos. agrarnyj unt im. P.A. Stolypina». – ¹2015156278; zajavl. 25.12.15; opubl. 02.02.17, Bjul. ¹4. |
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Authors Gavrilova Natalya Borisovna, Doctor of Technical Sciences, Professor, Makarova Ekaterina Anatolievna, Graduate Student Omsk State Agrarian University named after P. A. Stolypin, 2, st. Institutskaya pl., Omsk, 644008, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. . |
Zorin S.N., Mazo V.K., Vorobyova I.S., Vorobyova V.M., Kochetkova A.A.Enzymatic isolate of a chicken egg protein: obtaining and properties
P. 52-55 | Key words antigenic power to the maximum; egg protein; the osmolality of; ultrafiltration; enzymatic hydrolysis Abstract |
References 1. Stefanova I.L. et al. [Prospects for the use of egg white in functional foo]. Ptitsa i ptitseprodukty, 2017, no. 1, pp. 43–45. (In Russ.) 2. Nogaller A.M. et al. Pishchevaya allergiya i neperenosimost' pishchevykh produktov [Food allergy and intolerance to food]. Moscow, Meditsina Publ., 2008. 336 p. 3. GarcesRimón M. et al. Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome. Eur. Food Res. Technol., 2016, vol. 242, pp. 61–69. 4. Udenigwe C.C., RouvinenWatt K. The Role of Food Peptides in Lipid Metabolism during Dyslipidemia and Associated Health Conditions. Int. J. Mol. Sci., 2015, vol. 16, pp. 9303–9313. 5. Kruglik V.I. et al. Sposob polucheniya fermentativnogo gidrolizata syvorotochnykh belkov so srednei stepen'yu gidroliza [The method of obtaining enzymatic hydrolyzate of whey proteins with an average degree of hydrolysis]. Patent RF ¹ 2375910 S1; 20.12.2009. 6. GOST R 555782013. Specialized food products. Method for determining osmolality. Ìoscow, Ñòàíäàðòèíôîðì, 2014. 8 p. (In Russ.) |
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Authors Zorin Sergey Nikolaevich, Candidate of Biological Sciences, Mazo Vladimir Kimovich, Doctor of Biological Sciences, Professor, Vorobyova Irina Sergeevna, Candidate of Biological Sciences, Vorobyova Valentina Matveevna, Candidate of Technical Sciences, Kochetkova Alla Alekseevna, Doctor of Technical Sciences, Professor Federal Research Center for Nutrition, Biotechnology and Food Safety, 109240, Moscow, Ustinsky proezd, 2/14, 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. |
Kotenko S.Ts., Khalilova E.A., Abakarova A.A., Aliverdieva D.A., Palyan Yu.L. Amino acid composition of red table wines obtained using the strain Saccharomyces cerevisiae VKPM Y-4270
P. 56-59 | Key words amino acids; biotechnology; Cabernet grape variety; genetics; red wines; yeast Abstract |
References 1. Kishkovskij, Z.N. Himija vina/Z.N. Kishkovskij, I.M. Skurihin // Agropromizdat. – 1994. – 254 p. 2. Konovalov, S.A. Biohimija drozhzhej/S.A. Konovalov // Pishhevaja promyshlennost'. – 1980. – P. 142–170. 3. Markosov, V.A. Biohimija, tehnologija i medikobiologicheskie osobennosti krasnyh vin. Monografija/V.A. Makrosov, N.M. Ageeva // Izd.: SeveroKavkazskij federal'nyj nauchnyj centr sadovodstva, vinogradarstva, vinodelija (Krasnodar). – 2008. – 224 p. 4. Rodina, S.V. Osobennosti proizvodstva i jekspertizy krasnyh natural'nyh vin/S.V. Rodina // Vinodelie i vinogradarstvo. – 2003. – ¹6. – P. 16–19. 5. Valujko, G.G. Vinogradnye vina: monografija/G.O. Valujko // Pishhevaja promyshlennost'. – 1978. – P. 158–168. 6. Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metod opredelenija ob#emnoj doli jetilovogo spirta. GOST 32095–2013. Vved. – 2014.07.01. – «Standartinform». – 2014. Moskva. – 2017. – 5 p. 7. Vina, vinomaterialy i kon'jaki. Metod opredelenija saharov. GOST 13192–73. Vved. – 1975.01.01. – «Standartinform». – 1975. Moskva. – 2017. – 9 p. 8. Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metod opredelenija massovoj koncentracii letuchih kislot. GOST 32001–2012. Vved. – 2014.01.07. – «Standartinform». – 2014. Moskva. – 2017. – 5 p. 9. Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metod opredelenija massovoj koncentracii svobodnogo i obshhego dioksida sery. GOST 32115–2013. Vved. – 2014.07.01. – «Standartinform». – 2014. Moskva. – 2017. – 4 p. 10. Produkcija alkogol'naja i syr'e dlja ee proizvodstva. Metody opredelenija massovoj koncentracii titruemyh kislot. GOST 32114–2013. Vved. – 2014.07.01. – «Standartinform». – 2014. – Moskva. – 2017. – 5 p. 11. Metody tehnologicheskogo kontrolja v vinodelii. Pod. red. Gerzhikovoj V.G. 2oe izd. Simferopol'. Tavrida. – 2009. – 23 p. 12. Rodopulo, A.K. Biohimicheskie metody/A.K. Rodopulo [et al] // Nauka. – 1980. – P. 165–169. 13. Kudrjavcev, V.I. Sistematika drozhzhej/V.I. Kudrjavcev // M.: Izd. ANSSR. – 1954. – 426 p. 14. Kotenko, S.C. Novyj shtamm dlja proizvodstva krasnyh stolovyh vin/S.C. Kotenko [et al]// Vinodelie i vinogradarstvo. – 2017. – ¹4. – P. 18–21. 15. Shevjakova, N.I. Stressovyj otvet kletok Nicotiana sylvestris L. na zasolenie i vysokuju temperaturu. 1. Akkumuljacija prolina, poliaminov, betainov i saharov/N.I. Shevjakova [i dr.] // Fiziologija rastenij. – 1994. – T. 41. – P. 558–565. 16. Gusejnova, B.M. Tehnobiohimicheskie svojstva plodovojagodnogo syr'ja Dagestana i poluchenie iz nego produktov pitanija funkcional'noj napravlennosti/B.M. Gusejnova, T.I. Daudova // Monografija. Mahachkala: DGUNH. – 2012. – P. 113. 17. Jappo, T. A. «Lekarstva» ot ozhirenija/T.A. Jappo // Zdorov'e. – 1986. – ¹10. – P. 9. |
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Authors Kotenko Svetlana Tsalistinovna, Ñandidate of Biological Sciences, Khalilova Eslanda Abdurakhmanovna, Candidate of Biological Sciences, Abakarova Aida Alevdinovna, Aliverdieva Dinara Alievna, Candidate of Biological Sciences Caspian Institute of Biological Resources of Dagestan Scientific Center of the Russian Academy of Sciences, 367000, Russia, Republic Dagestan, t. Makhachkala, st. Gadszieva, 45, This email address is being protected from spambots. You need JavaScript enabled to view it. Paliyan Julia Leonidovna, Derbent sparkling wine factory, 47b, st. K. Marx, Derbent, Daghestan Republic, Russia, 368000, dziv 2007@ mail.ru. |
QUALITY AND SAFETY
Logvinchuk T.M., Dobrovolsky V.F. Basis for the formation of the nomenclature of quality and safety indices of coffee and tea products with the use of phyto-raw materials containing inulin and natural sweeteners
P. 60-62 | Key words microbiological and hygienic indicators; organoleptic and physical and chemical indicators; quality indicators and safety Abstract |
References 1. RD 506484 Metodicheskie ukazanija po razrabotke gosudarstvennyh standartov, ustanavlivajushhih nomenklaturu pokazatelej kachestva grupp odnorodnoj produkcii. 2. GOST 15467–79 Upravlenie kachestvom produkcii. Osnovnye ponjatija. Terminy i opredelenija. 3. TR TS 021/2011 Tehnicheskij reglament Tamozhennogo sojuza «O bezopasnosti pishhevoj produkcii» 4. Logvinchuk, T.M. Razrabotka recepturnyh kompozicij kofejnyh i chajnyh napitkov s kompleksnym primeneniem fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli/T.M. Logvinchuk [i dr.] // «Nauka – glavnyj faktor innovacionnogo proryva v pishhevoj promyshlennosti»/Sbornik nauchnyh trudov jubilejnogo foruma, posvjashhennogo 85letiju so dnja osnovanija FGANU «Nauchnoissledovatel'skij institut hlebopekarnoj promyshlennosti» (23–24 nojabrja 2017 g.)./Otv. red. dr tehn. nauk Martirosjan V.V. – M.: Izdatel'skij kompleks «Buki vedi». – 2017. – 280 s. – S. 123–125. ISBN 9785446516407. 5. Logvinchuk, T.M. Osnovnye kriterii primenenija fitosyr'ja, soderzhashhego inulin i natural'nye podslastiteli, dlja sozdanija recepturnyh kompozicij kofejnyh i chajnyh napitkov/T.M. Logvinchuk, V.F. Dobrovol'skij, V.V. Bessonov // Innovacionnye tehnologii v pishhevoj promyshlennosti: materialy HVI Mezhdunar. nauch.prakt. konf. (Minsk, 5–6 oktjabrja 2017 g.)/Nac. akad. nauk Belarusi, RUP «Nauchnoprakticheskij centr Nacional'noj akademii nauk Belarusi po prodovol'stviju»: redkol.: Z.V. Lovkis [i dr.]. – Minsk: Belaruskaja navuka, 2017. – 340 s. – S. 143–145. ISBN 9789850821966. |
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Authors Logvinchuk Tatiana Matveevna, Dobrovolsky Viktor Frantsevich, Doctor of Technocal Sciences, Professor Scientific Research Institute of Food-Concentrate Industry and Special Food Technology - Branch of Federal Research Center for Nutrition, Biotechnology and Food Safety, 22, Izmailovo settlement, Leninsky district, Moscow region, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Kudryashov V.L., Pogorzelska N.S., Lemtugin A.I., Alekseev V.V., Malikova N.V., Furtsîva N.À.Application of baromembrane processes for the production of healthy foods
P. 63-67 | Key words baromembrane processes; biologically active additives; healthy food; ingredients; nanofiltration; reverse osmosis; alimentary fiber; Abstract |
References 1. Tutel’yanV.A. et al. Nauchnye osnovy zdorovogo pitaniya [Scientific foundations of healthy nutrition].Moscow, Panorama Publ., 2010. 816 p. 2. Podklozina V.A. Pravil’noe pitanie.Polnyi spravochnik [Proper nutrition. Full reference book]. Moscow, Nauchnayakniga Publ., 2013. 770p. 3. Stroganov A.O.,Leont’eva E.A. [Analysis of the place of Russia in the world market of food additives]. Vestnik Vladivostokskogo gosuniversiteta ekonomiki i servisa, 2015, no. 4, pp. 155 – 164. (In Russ.) 4. Svittsov A.A. Vvedenie v membrannye tekhnologii [Introduction to Membrane Technologies].Moscow, DeLi print, 2007. 207p. 5. Kudryashov V.L.,Presnyakova O.P. [The role of baromembrane processes in the production of crafted food products]. Pishchevaya promyshlennost’, 2017, no. 6, pp. 44–48.(In Russ.) 6. Kudryashov V.L., Kislov A.S. [Complex line for the production of functional food fibers based on membrane processes]. Khranenie i pererabotka sel’khozsyr’ya, 2008, no. 1, pp. 64–66. (In Russ.) 7. Kudryashov V.L., Kislov A.S., Presnyakova O.P. [Complex line for processing secondary raw materials of breweries based on membrane processes].Pivo i napitki, 2008, no. 2, pp. 22–25. (In Russ.) 8. Kudryashov V.L., Pogorzhel’skaya N.S., Malikova N.V. [Production of dry grains and yeast additives from bard and their use in the food industry]. Likerovodochnoe proizvodstvo i vinodelie, 2012, no. 9–10, pp. 26–29. (In Russ.) 9. Kurbatova E.I. et al. [Research of optimal conditions for enzymatic processing of apple pulp in the production of semifinished products of alcoholic beverages]. Proizvodstvo spirta i likerovodochnykh izdelii, 2005, no. 4, pp. 15–20. (In Russ.) 10. Kudryashov V.L. et al. [Development of a method for the production of highly purified apple juices based on membrane and biotechnological processes]. In: Teoreticheskie i prakticheskie aspekty razvitiya spirtovoi, likerovodochnoi, fermentnoi, drozhzhevoi i uksusnoi otraslei promyshlennosti [Theoretical and practical aspects of the development of alcohol, alcoholic, fermented, yeast and acetic industries].Moscow, VNIIPBT Publ., 2011, pp. 263–270.(In Russ.) 11. Kudryashov V.L. [Leaf and stem grass mass – new plant raw materials]. Pishchevayapromyshlennost’, 2013, no. 10, pp. 64–66. (In Russ.) 12. Serba E.M. et al. [Investigation of the fractional composition of biocorrectors of food from yeast biomass for the creation on their basis of functional products for special purposes].Khranenie i pererabotka sel’khozsyr’ya, 2013, no. 11, pp. 18–21. (In Russ.) 13. Kurbatova E.I. et al. [Research and development of a hybrid method for the production of deeply purified liquid and dry yeast hydrolysates]. Sbornik nauchnykh trudov VNIIPBT «Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologiyakh produktov pitaniya i kormov» [Collection of scientific works VNIIPBT “Perspective enzyme preparations and biotechnological processes in food and feed technologies”].Moscow, VNIIPBTPubl., 2016, pp. 180–189. (In Russ.) 14. Ryabchikov B.E. Sovremennaya vodopodgotovka [Modern water treatment]. Moscow,DeLi print, 2013. 679p. 15. Kudryashov V.L. [Prospects for the creation of exportoriented productions of food ingredients based on membrane processes]. Voprosy pitaniya, 2016, no. 4, pp. 104–105. (In Russ.) |
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Authors Kudryshov Vyacheslav Leonidovich, Candidate of Technical Science, Pogorzhelskaya Nataliya Sergeevna, Candidate of Technical Science, Lemtyugin Alexandr Ivanovich, Alexeev Vladimir Vitalyevich, Malikova Nadezhda Viktorovna, Fursova Natalya Alexandrovna Research Institute of Baby Food - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety, 4B, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Nikitina M.A., Kuznetsova T.G., Lazarev A.A., Zakharov A.N.Methodological support and development of a program for processing sensory data obtained by profile-descriptor analysis
P. 68-73 | Key words descriptors; ñonfidence; multivariate (two-way) analysis of variance; objectivity; profile-descriptor method; consistency Abstract |
References 1. Rodina, T.G. Sensornyj analiz prodovol'stvennyh tovarov/T.G. Rodina. – M.: Izdatel'skij centr «Akademija», 2004. – 208 s. 2. Lisicyn, A.B. Kompleksnyj podhod k organolepticheskoj ocenke kak instrument povyshenija kachestva produkcii/A.B. Lisicyn, T.G. Kuznecova, A.A. Lazarev // Vse o mjase. – 2017. – ¹2. – S. 4–7 3. Stone, H. Sensory Evaluation Practices (3rd ed.)/H. Stone, J.L. Sidel. – San Diego: Elsevier Academic Press, 2004. – 408 p. 4. Kantare, V.M. Sensornyj analiz produktov pitanija/V.M. Kantare, V.A. Matison, M.A. Fomenko. – M.: Tipografija RASHN, 2003. – 400 s. 5. Govaert, G. Data analysis/G. Govaert. – London: John Wiley & Sons, Inc., 2009. – 327 p. 6. Næs, T. Multivariate Analysis of Data in Sensory Science (1st ed.)/T. Næs, E. Risvik. – Amsterdam: Elsevier Science B.V., 1996. – 347 p. 7. Ståhle, L. Multivariate analysis of variance (MANOVA)/L. Ståhle, S. Wold // Chemometrics and Intelligent Laboratory Systems. – 1990. – ¹9. – R. 127–141. 8. Lee, S.M. Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea/S.M. Lee, S.J. Chung, O.H. Lee, H.S. Lee, Y.K. Kim, K.O. Kim // Journal of Sensory Studies. – 2008. – ¹23. – R. 450–467. 9. Anderson, T.W. An Introduction to Multivariate Statistical Analysis (4rd ed.)/T.W. Anderson. – Chichester: WileyInterscience, 2003. – 752 p. 10. Heymann, H. Comparison of canonical variate and principal component analyses/H. Heymann, A.C. Noble // Journal of Food Science. – 1989. – ¹54. – R. 1355–1358. 11. Delarue, J. Sensory mapping using flash profile. Comparison with a conventional descriptive method for the evaluation of the flavor of fruit dairy products/J. Delarue, J.M. Sieffermann // Food Quality and Preference. – 2004. – ¹15. – R. 383–392. 12. Luan, F. Classification of the fragrance properties of chemical compounds based on support vector machine and linear discriminant analysis/F. Luan, H.T. Liu, Y.Y. Wen, X.Y. Zhang // Flavour and Fragrance Journal. – 2008. – ¹23. – R. 232–238. 13. Dijksterhuis, G.B. Interpreting generalized Procrustes analysis «analysis of variance» tables/G.B. Dijksterhuis, P. Punter // Food Quality and Preference. – 1990. – ¹2. – R. 255–265. 14. Popper, R. Three multivariate approaches to relating consumer to descriptive data. In: A.M. Muñoz (ed.). Relating Consumer, Descriptive and Laboratory Data to Better Understand Consumer Responses. ASTM Publication Code Number 28–030097–36./R. Popper, H. Heymann, F. Rossi. – West Conshohocken, PA: ASTM, 1997. – R. 39–61. 15. Hatcher, L. A StepByStep Approach to Using the SAS System for Univariate and Multivariate Statistics/L. Hatcher, P.J. Stepanski. – Cary, NC: SAS Institute, 1994. – 568 p. 16. GOST R ISO 858622008 Organolepticheskij analiz. Obshhee rukovodstvo po otboru, obucheniju ispytatelej i kontrolju za ih dejatel'nost'ju. Ch. 2. Jeksperty po sensornoj ocenke. – M.: Standartinform, 2009. – 12 s. 17. ISO 11132:2012 Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel. – Switzerland: International Organization for Standardization, 2006. – 28 p. 18. Dubrov, A.M. Mnogomernye statisticheskie metody/A.M. Dubrov, V.S. Mhitarjan, L.I. Troshin. – M.: Finansy i statistika, 2000. – 352 s. 19. Hruckij, V.E. Sovremennyj marketing: nastol'naja kniga po issledovaniju rynka/V.E. Hruckij, I.V. Korneeva. – M.: Finansy i statistika, 2000. – 528 s. 20. Programma po sboru i statisticheskoj obrabotke sensornyh dannyh/M.A. Nikitin [i dr.] // Svidetel'stvo o registracii programmy dlja JeVM. – M.: Rospatent. – 2017 – ¹2017663406 ot 01.12.2017 g. |
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Authors Nikitina Marina Aleksandrovna, Candidate of Technical Sciences, Kuznecova Tat'jana Georgievna, Doctor of Veterinary Sciences, Lazarev Anton Aleksandrovich, Candidate of Technical Sciences, Zaharov Aleksandr Nikolaevich, Candidate of Technical Sciences V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Production - market - consume
Necessity of state support for the creation and development of wholesale food markets