Food processing Industry №2/2012
Performance of Russian's Food Processing Enterprises during january-november, 2011
PRODUCTS FOR OPTIMAL FOOD
Matison V.A., Kantere V.M.Client-Oriented Engineering of Food Products
| Tags: food products; client-oriented engineering; innovative food products; creative food products. Summaries: The article covers engineering of food products which is the main form for a food enterprise to adapt to the ever changing competitive environment. The article also contains classification of food products engineering schemes. |
Bazhenova B.A., Balzhinimaeva S.K., Danilov M.B. Selenium Enriched Pate
| Tags: protein-fatty emulsion; paste forcemeat; biologically active additive; selenium flour; selenium. Summaries: The article deals with questions of selection of structure of a protein-fatty emulsion with biologically active additive in a kind of selenium flour for paste manufacture. The technology of paste in a cover with entering of a protein-fatty emulsion with biologically active additive and the protein stabilizer on the basis of a boiled pork skin for the purpose of enrichment a meat product with. |
Saparbekova А.А.Tableted Milk-and-Cereal Product
| Tags: combined milk-grain product; tableted, crushed rice; corn; wheat bran. Summaries: It was investigated and proved the possibility of wheat bran usage in the production of composite milk products, as an enriching food fibers, and a stimulator of lactic acid bacteria. Technological regimes of tableted combined product on base milk and grain were worked out. |
Mihalev V.Yu., Nikolaev I.V., Koroleva O.V.Functional Product Made of Pumpkin Pulp
| Tags: pumpkin flesh; vegetable oils; extraction; carotenoids; tocopherols; antioxidant capacity. Summaries: Current paper describes the development of method for extraction of carotenoid complex of pumpkin flesh that provides obtaining of fortified vegetable oil with carotenoid content up to 35 mg/kg. Fortified vegetable oil was characterized in terms of fatty acid composition and antioxidant properties. Fortified vegetable oil was shown to be a valuable source of polyunsaturated fatty acids (>65 %) and lipophilic antioxidants. |
Magomedov Г.О., Magomedov М.Г., Astredinova В.В., Musaev Н.И., Litvinova А.А. Concentrated Earth Apple Paste
| Tags: earth apple; enzymatic agent; mashed earth apple; concentration; concentrated paste. Summaries: The working out of progressive technology of earth apple concentrated paste obtaining. The studying of the influence of enzymatic specimen Rohapect DA6L on physical and chemical properties of earth apple squash in concentrating process. |
Shterman S.V., Andreev G.I.,Cherepennikova E.B.Special-Purpose Drinks for Fitness and Sports
| Tags: sport drinks; composition; ingredients; isotonic drinks; biologically active substances. Summaries: In article physiological foundations of supporting of salt-water balance in human organism are discussed and philosophy of creation of special sports drinks are considered. Advantages of use of sports drinks to protection of sportsmen from dehydration and achievement of higher sports results are underlined. |
Ryazanova O.A.,Pirogova O.O.Encoding Biologically Active Food Additives
| Tags: systematization; encoding; biologically active food additives. Summaries: The article deals in theoretical aspects of coding biologically active additives to food. |
Dusenko S.V., Polyanskaya O.V.Nutrition Matters and the City
| Tags: way of life; culture of a food; a balanced diet; immunity; a diet. Summaries: The article deals with the problem of power in city, food is an integral part of people's lives, that is a hot topic for the consideration of controversial issues. |
Technologies for Making Healthy Food and Functional Nutrition Products
ECONOMICS AND MANAGEMENT
Dolgaya А.А.Classification of Enterprise Business Processes
| Tags: business processes; enterprise; classification; business language; design algorithm. Summaries: In the article there are approaches of business processes classification analyzed. Among them are Added Value Chain approach, International business language and thirteen Processes Methodologies as far as approach offered by consulting company BETEC. Author has offered ner own business process classification based on the primary, providing and governing processes identification. |
Ivashina Yu. A., Tihomirova O.I.Designing Controlling Systems for Small Food Enterprises
| Tags: small enterprise; management system; controlling; monitoring; management; managerial decision. Summaries: The article outlines the key features of small enterprises and the problems of their management. Shown the importance of creative methods in providing of the product quality control as well as in the general increase of production efficiency. Elements of system of controlling are in detail described and stated the methodology of the implementation of such a system. The method testing was carried out in "Tort-Master" Ltd - a small enterprise of food industry. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.A., Kantere V.M., Matison V.A., Volohin V.V.Practical Application of PAS 220-2008 International Standard
| Tags: international standard; quality and food safety management; sanitary and hygienic facilities. Summaries: The article covers main activities under the above Standard. The article also lists programs of mandatory preliminaries under the provisions of PAS 220-2008 Standard, management processes for external territories, main aspects of household utilities management, management principles of waste products disposal, procedures for core and support equipment management, as well as for the purchased materials. |
ENGINEERING AND TECHNOLOGY
Rahmatullina Yu.R., Andreeva A.A., Elkin I.N.Radiation-Convective Conservation of Germinated Wheat and Rye Seeds
| Tags: IR-radiation; radiative-convective drying; wheat; сanned germinated grain. Summaries: In article results of research on formation of compoundings of gluten free mixes for a batch are presented. The structure giving and a baking powder providing volume gluten free bread is optimized. |
Shneider D.V.Forming Recipes of Gluten-Free Baking Mixes
| Tags: gluten free a mix for a batch; baking powder; a compoun-ding; structure giving. Summaries: The theoretical and experimental studies have allowed to develop scientific and technical basis for dewatering technologies germinated wheat seeds with the preservation of food and biological value due to radiative-convective drying. |
RAW MATERIALS AND ADDITIVES
Seco Tomato
Zvyagintseva M.V., Miroshnikova T.N.EFCO Stuffing Fats with Reduced Trans-Isomer Contents Used for Confectionery Production
| Tags: confectionery products; stuffing fats; trans-isomers; icing; stuffing. Summaries: The article covers technological properties of special-purpose fats with reduced trans-isomer contents as well as specialties of application thereof in confectionery industry. |
Europe and Greece: Your Meals Served by Nature
Sultanovich Yu. A., Duhu T.A.Potential of Using High Oleic Oil to Produce Confectionery Goods.
| Tags: confectionery goods; high oleic sunflower oil; olive oil; fatty-acid contents. Summaries: The article shows the advantages of using high oleic sunflower oil for producing different types of confectionery goods, including spicy crackers, prolong cookies and muffins. |
Creating the Future Means Taking Care of the Present
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM COMPANIES.
EVENTS AND FACTS
Human Safety in Terms of Ecology, Food and Medicine
International Nettle Festival
Present and Future of Dietology and Threpsology
International Theoretical and Practical Conference on Starch and Starch Products. Current Situation and Prospects for Development
Meeting with Romanian Entrepreneurs
Grain Tech-2011
Improve the quality of school meals.