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Rambler's Top100

Food processing Industry №5/2019



Bee products for health and longevity

The Results of the work of Food and Processing industry Enterprises of Russia

TOPIC OF THE ISSUE: NEW TECHNOLOGIES - MODERN FOOD

Kiseleva T. F., Grebennikova Yu. V., Miller Ju. Yu., Orlov A. A.The use of soy and wheat malts in the production of fermented beverages

P. 10-14 Key words
multi-malt fermented beverages, wheat malt, soy malt, increased nutritional value, quality of fermented beverages

Abstract
Special attention in the production of food products is paid to the creation of functional foods and beverages. In this regard, large-scale studies are conducted to study the impact on the human body of various substances, including vitamins, mineral compounds, amino acids, as well as the possibility of enriching their food. The main factor that forms the functional product is the raw material, and in the case of natural beverages - vegetable raw materials, in particular, grain, fruit, vegetable, medicinal-technical raw plant material. The paper shows the possibility of obtaining fermented malt beverage with the addition of soy and wheat malt as ingredients that form the functional characteristics of the drink. The malts used in the technology are obtained through the use of a complex of organic acids at the stage of grain soaking and are characterized by high enzymatic activity necessary to ensure the normal conduct of the technological stages, as well as high content of amino acids. The technology and recipes of two light and two dark fermentation drinks based on barley, soy and wheat malt, as well as caramel malt in the second case are developed. When determining the optimal ratio of grain raw materials in the formulations of drinks, the factor of influence of alternative malt and its amount on the technological parameters of the wort was taken into account. The main indicators of quality and safety in accordance with the requirements of regulatory and technical documentation, as well as the content of organic acids and amino acids confirming the increased nutritional value of the developed beverages are determined in the finished beverages.

References
1. Serkova, A. E. Perspektivy ispol'zovanija izoljata soevogo belka pri izgotovlenii kislomolochnyh sousov / A. E. Serkova [i dr.] // Sovremennye aspekty proizvodstva i pererabotki sel'skohozjajstvennoj produkcii. - Krasnodar. - 2017. - S. 124-128.
2. Vasipov, V. V. Razrabotka hlebobulochnyh izdelij specializirovannogo naznachenija dlja pitanija sportsmenov / V. V. Vasipov, A. A. Vytovtov, L. P. Nilova // Voprosy pitanija. - Moskva. - 2015. - № S5. - s. 25.
3. Volkova, M. N. Perspektivy ispol'zovanija soevogo pastoobraznogo koncentrata v izgotovlenii slivochnogo masla / M. N. Volkova // Nauka. Tehnologii. Innovacii. - Novosibirsk. - 2015. - S. 178-180.
4. Subbotina, N. A. Ispol'zovanie soevoj muki v tehnologii proizvodstva pshenichnogo hleba / N. A. Subbotina // Innovacionnye puti v razrabotke resursosberegajushhih tehnologij hranenija i pererabotki sel'skohozjajstvennoj produkcii. - Kurgan. - 2017. - 165-169.
5. Docenko, S. M. Ispol'zovanie soevoj muki iz othodovyh frakcij v tehnologii prigotovlenija oladij i blinchikov / S. M. Docenko, Ju. A. Guzhel', I. V. Agafonov // Tehnologija i tovarovedenie innovacionnyh pishhevyh produktov. - 2016. - № 2 - S. 50-54.
6. Kiseleva, T. F. Sovershenstvovanie tehnologii pshenichnogo soloda / T. F. Kiseleva [i dr.] // Pivo i napitki. - 2017. - № 5. - S. 10-14.
7. Kiseleva, T. F. Vozmozhnost' intensifikacii solodorashhenija posredstvom ispol'zovanija kompleksa organicheskih kislot / T. F. Kiseleva [i dr.] // Tehnika i tehnologija pishhevyh proizvodstv. - 2016. - № 1. - S. 11-17.
8. Miller, Ju. Ju. Intensifikacija solodorashhenija rzhi posredstvom ispol'zovanija kompleksa organicheskih kislot / Ju. Ju. Miller // Pishha. Jekologija. Kachestvo. - Krasnojarsk. - 2016. - s. 331-317.
9. Kiseleva, T. F. Sovershenstvovanie tehnologii ovsjanogo soloda / T. F. Kiseleva [i dr.] // Pivo i napitki. - 2014. - № 1. - S. 28-30.
10. Ershova, T. A. Razrabotka suhih smesej napitkov dlja sportsmenov v period sorevnovanij / T. A. Ershova, S. D. Bozhko, A. N. Chernyshova // Pishhevaja promyshlennost'. - 2018. - № 2. - S. 64-68.
11. Eliseeva, L. G. Analiz sovremennyh tendencij v oblasti proizvodstva produktov pitanija dlja ljudej, vedushhih aktivnyj obraz zhizni (chast' 1) / L. G. Eliseeva [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 1. - S. 16-19.
12. Eliseeva, L. G. Analiz sovremennyh tendencij v oblasti proizvodstva produktov pitanija dlja ljudej, vedushhih aktivnyj obraz zhizni (chast' 2) / L. G. Eliseeva [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 2. - S. 11-15.
13. Hazanov, B. B. Razrabotka trebovanij k uglevodno-belkovomu napitku dlja sportivnogo pitanija / B. B. Hazanov // Innovacionnoe razvitie. - 2018. - № 2 (19). - S. 78-80.
14. Shterman, S. V. Jenergeticheskie napitki v sportivnom pitanii / S. V. Shterman [i dr.] // Pivo i napitki. - 2018. - № 1. - S. 40-46.
15. Padhi, E. M. T. Whole soy flour incorporated into a muffin and consumed at 2 doses of soy protein does not lower ldl cholesterol in a randomized, double-blind controlled trial ofhypercholesterolemic adults / E. M. T. Padhi [et al.] // Journal of Nutrition. - Toronto. - 2015. - P. 2665-2674.
Authors
Kiseleva Tatyana Fedorovna, Doctor of Technical Sciences, Professor, Grebennikova Yulia Vladimirovna
Kemerovo State University,
6, Red str., Kemerovo, 650000, 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.
Miller Julia Yuryevna, Candidate of Technical Sciences,
Orlov Anatoly Anatolyevich, Candidate of Technical Sciences
Siberian University of Consumer Cooperatives,
26, K. Marx avenue, Novosibirsk, 630087, 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.



Butova S. N., Nikolaeva Yu. V., Nechaev A. P., Tkhorzhevskaya Kh. A. Increase the stability of vitamin A in vegetable oils

P. 15-17 Key words
vitamin A, sea buckthorn oil, vegetable oils, oxidation stability

Abstract
For the normal functioning of the body is not enough income from the diet of proteins, fats, carbohydrates, as well as water and mineral salts. Among other things, the diet should contain more biologically active substances - vitamins. They constitute a separate group of organic substances that have no energy value, but, like enzymes and hormones, exhibiting significant physiological activity. Vitamin A plays a significant role in the functioning of the body: with its lack of food, the growth of a young body is delayed, its resistance to infectious diseases is weakened, wound healing deteriorates, and the ability to see at dusk is lost ("night blindness"). As soluble in fats, vitamin A in sufficient quantity is found in butter, milk, liver, egg yolk, kidneys, fish oil. The study of the stability of the oil solution of vitamin A is an urgent task. The important parameters are used vegetable oil and the concentration of vitamin A in the oil solution. In the course of the experiment, stabilizers for vitamin A in oil solutions were selected. The physicochemical parameters of vegetable oils (acid number, peroxide number) and their effect on vitamin A were studied. The article is written based on the results of scientific research conducted within the framework of the State task FSBEI HE "MGUPP" for 2017-2019. On the topic 14.7404.2017 / BS "Scientific and applied bases of application of traditional and non-traditional vegetable raw materials and secondary products of its processing (fruit, berries, grains, legumes, oilseeds, essential oil, herbs) in the technology of specialized products of the food industry, cosmetology and pharmaceutics".

References
1. Pimenova, N. S. Vlijanie antioksidantov na sohrannost' oblepihovogo masla / N. S. Pimenova [i dr.] // Himiko-farmacevticheskij zhurnal. - 1982. - № 2. - S. 102-103.
2. Pimenova, N. S. Kineticheskij metod ocenki okislitel'noj stabil'nosti oblepihovogo masla / N. S. Pimenova [i dr.] // Himiko-farmacevticheskij zhurnal. - 1982. - № 4. - S. 102-103.
3. Kozlov, Je. I. Stabil'nost' jefirov vitamina A v rastitel'nyh maslah / Je. I. Kozlov, R. A. Ivanova, E. V. Lopannikova // Himiko-farmacevticheskij zhurnal. - 1977. - № 11. - S. 55-59.
4. Kozlov, Je. I. Povyshenie stabil'nosti vitamina A v masljanyh rastvorah / Je. I. Kozlov, R. A. Ivanova // Himiko-farmacevticheskij zhurnal. - 1977. - № 2. - S. 19-22.
Authors
Butova Svetlana Nikolaevna, Doctor of Biological Sciences, Professor,
Nikolaeva Yulia Vladimirovna, Candidate of Technical Sciences,
Nechaev Alexey Petrovich, Doctor of Technical Sciences, Professor,
Tkhorzhevskaya Khristina 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.



Alekseenko E. V., Bystrova E. A., Bakumenko O. E.The application of freeze-dried cranberry powder in the flour confectionery production

P. 18-21 Key words
freeze-dried cranberry powder, peanut pie, cake, organoleptic characteristics, nutritional value

Abstract
Fruit and berry raw materials and products of its processing have a great significance for the development of confectionery technologies. Its application in the principles of prescription-writing of traditional confectionery products is increasingly gaining trust and popularity among consumers, provides the expected sensory profile of the product and enriching it with natural vitamins, minerals, minor components. The purpose of this research was the application of freeze-dried cranberry powder in the production of flour confectionery products and estimation of the effect of a natural raw ingredient on organoleptic characteristics and nutritional value of the finished products. Experimental and industrial approbation of production of peanut pie "Oreshnik" and cake "Tvorozhnik" with the application of freeze-dried cranberry powder have been carried out. Freeze-dried cranberry powder was used in the principles of prescription-writing of the dough semi-finished product and cottage cheese base. It was shown that the introduction of freeze-dried cranberry powder in the principles of prescription-writing of flour confectionery products atipulates high organoleptic characteristics: pleasant color, harmonious taste and allows to increase the nutritional value of finished products in terms of the content of natural components, essential and minor biologically active substances. It was shown that in 100 g of the developed products the content of dietary fibers and vitamin C is accordingly 3.3-5% and 8.3-8.7% of the recommended level of daily consumption, and flavonoids (in terms of flavones, flavonols, anthocyanins, catechins) 28.7-37.7%, including catechins 2.1-2.8%. The principles of prescription-writing of the new types of peanut pie "Oreshnik" and cake "Tvorozhnik" with the application of freeze-dried cranberry powder have been developed.

References
1. Itogi raboty predprijatij pishhevoj promysh-lennosti Rossii za janvar' 2018 g. - Pishhevaja promyshlennost'. - 2018. - № 4. - S. 6-7.
2. Tamazova, S. Ju. Pishhevye dobavki na osnove rastitel'nogo syr'ja, primenjaemye v proizvodstve hlebobulochnyh i muchnyh konditerskih izdelij / S. Ju. Tamazova [i dr.] // Nauchnyj zhurnal KubGAU. - 2016. - № 122 (08). - S. 1099-1116. DOI: 10.21515 / 1990 4665 122 076
3. Voronina, M. S. Sovershenstvovanie receptur i optimizacija tehnologij tortov i pirozhnyh s primeneniem natural'nyh antiokislitelej iz produktov pererabotki plodov i jagod: avtoreferat dis. kand. tehn. nauk / M. S. Voronina. - Samara, 2017. - 22 s.
4. Mironov, M. I. Primenenie rastitel'nogo syr'ja v tehnologii muchnyh konditerskih izdelij / M. I. Mironov, A. N. Kudrina // Innovacionnaja tehnika i tehnologija. - 2017. - № 4 (13). - S. 36-40.
5. Alekseenko, E. V. Tehnologija poluchenija i ocenka kachestva sublimirovannogo poroshka iz jagod brusniki / E. V. Alekseenko [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 11. - S. 70-73.
6. Alekseenko E. V. Research of Biochemical Composition and Antioxidant Activity of Freeze-dried Cranberry Powder Obtained on the Basis of Enzymatically Processed Berry Pulp / E. V. Alekseenko [at al] // Asian Journal of Pharmaceutics. - 04-07. 2018 (Suppl) 12 (2). - P. 466-476.
7. Nechaev, A. P. Pishhevaja himija. Laboratornyj praktikum / A. P. Nechaev [i dr.] // SPb: GIORD, 2006. - 304 c.
8. Tutel'jan, V. A. Metody analiza minornyh biologicheski aktivnyh veshhestv pishhi / V. A. Tutel'jan, K. I. Jeller, T. V. Aristarhova. - M., 2010. - 160 s.
9. Kuznecova, L. S. Tehnologija prigotovlenija muchnyh konditerskih izdelij / L. S. Kuznecova, M. Ju. Sidanova. - M.: Akademija, Vysshaja shkola, 2013. - 400 s.
10. Tipsina, N. N. Ispol'zovanie poroshka oblepihi v proizvodstve konditerskih izdelij / N. N. Tipsina // Vestnik Krasnojarskogo gosudarstvennogo agrarnogo universiteta. - 2013. - № 5. - S. 112-117.
11. Hashkapjanc, B. O. Ispol'zovanie vtorichnyh syr'evyh resursov pri proizvodstve muchnyh konditerskih izdelij / B. O. Hashkapjanc [i dr.] // Sovremennye dostizhenija v issledovanii natural'nyh pishhevyh dobavok. Sbornik materialov mezhdunarodnoj nauchno-tehnicheskoj internet-konferencii. - M., 2014. - S. 256-258.
Authors
Alekseenko Elena Victorovna, Doctor of Technical Sciences,
Bystrova Ekaterina Alexandrovna,
Bakumenko Olesya Evgenyevna, Doctor of Technical Sciences
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.



Chusova A. E., Zharkova I. M., Agafonov G. V., Sapunova E. S., Tikhonova M. Yu.Optimization of parameters of extraction of biologically active components from chufa tubers

P. 22-26 Key words
chufa, proteins, minerals, mathematical methods, biologically active components

Abstract
Chufa does not contain gluten, is rich in minerals. Albumins are the main protein fraction of chufa tubers (82.23-91.93%), whereas globulins, prolamins and glutelins account for about 3.0-7.5% in total. Obtaining an extract from this plant material provides the ability to regulate the human consumption of vital biologically active components and allows the food market to be saturated with drinks for various categories of consumers with nutritionally-dependent diseases. In this regard, the purpose of these studies is to optimize the extraction parameters of biologically active components from chufa tubers. The work was carried out in the Voronezh State University of Engineering Technologies. Prepared the experiment planning matrix. For statistical processing of data, central rotatable uniform planning was used, which in the course of 20 experiments in threefold repetition produced regression equations adequately describing the process of extracting biologically active components from chufa tubers, depending on the following input factors - process temperature, pH, and hydromodulator. The criterion for evaluating the influence of selected factors was the output parameters - the amount of protein and mineral substances in the extract. We obtained the regression equations, their analysis allows us to identify the factors that most affect the extraction of biologically active components from chufa tubers. Great attention is paid to the values of the coefficients of quadratic effects, which indicates a significant nonlinearity of the output parameters of the factors under consideration. The numerical and graphical optimization of the level of input factors and obtaining the corresponding maximum values of output parameters is shown. Determined the optimal intervals of input factors to achieve the maximum values of the amount of protein and mineral substances: process temperature 35.3…38.9 °C; pH 6.98-7.08; hydronic module 1:3,2-1:3,4. Using the mathematical methods of experiment planning, it is possible to predict the number of biologically active components in an extract from chufa tubers.

References
1. Miroshnichenko, L. A. Chufa - innovacionnoe perspektivnoe syr'e dlja proizvodstva lechebno-profilakticheskih produktov pitanija v Rossii / L. A. Miroshnichenko, S. N. Kulakova, I. M. Zharkova / Materialy HV Vserossijskogo kongressa dietologov i nutriciologov s mezhdunarodnym uchastiem "Zdorovoe pitanie: ot fundamental'nyh issledovanij k innovacionnym tehnologijam" (2-4 ijunja 2014 g., Moskva) // Prilozhenie k zhurnalu "Voprosy pitanija". - 2014. - № 3 (83). - S. 189-190.
2. Zharkova, I. M. Optimizacija bezgljute-novoj diety novymi produktami / I. M. Zharkova [i dr.] // Voprosy detskoj dietologii. - 2017. - Tom 15. - № 6. - S. 59-65.
3. Codina-Torrella, I. Characterization and comparison of tiger nuts (Cyperusesculentus L.) from different geographical origin: Physico-chemical characteristics and protein fractionation / I. Codina-Torrella, B. Guamis, A.J. Trujillo. // Industrial Crops and Products. - 2015. - 65. - 406-14.
4. Aremu, M.O. Proximate composition and amino acid profile of raw and cooked black variety of tiger nut (Cyperusesculentus L.) grown in northeast Nigeria / M.O. Aremu [et al.] // Journal of Biology, Agriculture and Healthcare. - 2015. - 5 (7). P. 213-21.
5. Zueva, N. V. Himija otrasli (teorija i praktika) / N. V. Zueva [i dr.] // Voronezhskaja gosudarstvennaja tehnologicheskaja akade-mija. - Voronezh: VGTA, 2009. - 142 s.
6. Grachev, Ju. P. Matematicheskie metody planirovanija jeksperimenta / Ju. P. Grachev, Ju. M. Plaksin. - M.: DeLiPrint, 2005. - 296 s.
Authors
Chusova Alla Evgenyevna, Candidate of Technical Sciences,
Zharkova Irina Mikhaylovna, Doctor of Technical Sciences,
Agafonov Gennadiy Vyacheslavovich, Doctor of Technical Sciences, Professor,
Sapunova Ekaterina Sergeevna,
Tikhonova Maria Yuryevna
Voronezh State University of Engineering Technology,
19, Revolution avenue, 394036, Voronezh, Russia, 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. , katya. sapunova. 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.



Borodina Z. M., Lukin N. D., Papakhin A. A., Gulakova V. A.Аbout enzymatic susceptibility of different starch types

P. 27-32 Key words
types of starch, native, gelatinized starch, amylolytic enzymes, enzymatic susceptibility, degree of starch hydrolysis

Abstract
The starches obtained from the most well-known starch-containing plants cultivated in the Russian Federation were characterized by chemical composition, morphology, and some physicochemical properties and compared with the action of amylolytic enzymes traditionally used in starch industry in the production of sugary starch products (alpha-amylase, glucoamylase). The enzymatic susceptibility of the tested starch was estimated by the accumulation of reducing substances in the process of enzymatic hydrolysis of a 1% suspension of starch in a gelatinized or native state up to the maximum degree of hydrolysis. The experiments scheme corresponded to the traditional technological scheme of glucose producing, including the stage of starch gelatinization and dilution using thermostable bacterial alpha-amylase with the following saccharification by glucoamylase, as well as the scheme of low-temperature biocatalysis (50…55 °C) of native starch by glucoamylases, developed in VNIIK, with simultaneous production of two products: glucose syrup with DE 98-99% and modified porous starch. It was established that in the course of starch gelatinization and dilution the greatest susceptibility to the action of alpha-amylase showed oat and barley starches (DE - 25,6% and 28,6% respectively), the lowest - potato, rye, rice and pea (DE - 18,7, 18,2, 18,3%). For corn starch, normal and amylopectin, wheat and sorghum starch, the degree of hydrolysis during dilution was 20-22%. The maximum of enzymatic attack by glucoamylase for all tested samples of starch in the gelatinized state was 96.5 ± 0.5%, calculated on the dry matter (DM) of starch. The maximally susceptibility (DE - 73.7%) at the low-temperature biocatalysis of starch in non-gelatinized state by glucoamylase showed amylopectin corn starch, the minimum (DE - 11.7%) - potato starch, lowered (DE - 32.0-34.1%) - pea and barley starches. For other cereal starches enzymatic susceptibility in the given conditions ranged from DE = 35-52% in the sequence of rye-wheat-triticale-sorghum-oats-rice-corn. The researches have relevance and practical benefits in the selection of alternative raw materials for the production and processing of starch into sugar starch products and modified starches.

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28. Rihter, M. Izbrannye metody issledovanija krahmala / M. Rihter, Z. Augustat, F. Shirbaum; per. s nem.; pod red. N. P. Koz'minoj, V. S. Grjunera. - M.: Pishhevaja promyshlennost', 1975. - 183 s.
29. Qi, X. Effect composition and structure of native starch granules on their susceptibility to hydrolysis by amylase enzymes / X. Qi, R. F. Tester // Starch / Starke. - 2016. - Vol. 68. - P. 811-815.
30. Qi, X. Effect of native starch granule size on susceptibility to amylase hydrolysis / X. Qi, R. F. Tester // Starch / Starke. - 2016. - Vol. 68. - P. 811-815.
31. Papakhin, A. A. Razrabotka tekhnologii produktov nizkotemperaturnoj biokonversii nativnogo krahmala: dis. … kand. tekhn. nauk: 05.18.07 / Papakhin Aleksandr Alekseevich. - M., 2016. - 169 s.
Authors
Borodina Zinaida Mikhaylovna, Candidate of Technical Sciences,
Lukin Nikolay Dmitrievich, Doctor of Technical Sciences, Professor,
Papakhin Alexander Alekseyevich, Candidate of Technical Sciences,
Gulakova Valentina Andreevna
All-Russian Research Institute of Starch Products - a branch of the Federal Science Center of Food Systems V. M. Gorbatov RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Kolonchin K. V. Scientific basis for the formation of pricing policy in the market of fish products. Part I

P. 34-38 Key words
diversification of the fish products market, imperative, obtaining maximum profit, expanded reproduction, export development. price policy

Abstract
Prices are a kind of indicators that send the necessary information to market participants about the level of supply and demand, creating conditions for observing a certain balanced equilibrium so that both product producers and consumers meet their interests and economic losses are minimized. The pricing policy of the domestic market, due to the wide species composition of fish, will not have a common format, and market segmentation by product will have a wide price range. And at the same time, the main types of fish products that dominate the market in accordance with the established quotas for catching aquatic biological resources, it is necessary, taking into account the low demand, to build certain price targets that do not allow unreasonably to inflate prices for fish products. The 21st century that has stepped in has strengthened international interdependence, the channels of international trade have expanded considerably, there is an increase in foreign direct investment and financial capital flows - all of these are characteristic features of the modern world economy. Today, it is actively developing and introducing digital technologies, robotization of many spheres of activity, which, in the opinion of prominent economists, will lead to an increase in labor productivity and a decrease in employment, and accordingly the pricing policy in global food markets will be adjusted accordingly.

References
1. Smit, A. Issledovanija o prirode i prichinah bogatstva narodov / A. Smit. - M.: Jeksmo, 2007.
2. Rikardo, D. Nachala politicheskoj jekonomii i nalogovogo oblozhenija / D. Rikardo. Izbrannoe. - M.: Jeksmo, 2007.
3. Grejf, A. Instituty i put' k sovremennoj jekonomike. Uroki srednevekovoj torgovli / A. Grejf // Izdatel'skij dom Vysshej shkoly jekonomiki. - Moskva, 2018.
4. Adzhemoglu, D. Pochemu odni strany bogatye, a drugie bednye / D. Adzhemoglu, D. A. Robinson // Izdatel'stvo AST. - Moskva, 2018.
5. Je. Helpman Ponimanie mirovoj torgovli / Je. Helpman // Izdatel'stvo instituta Gajdara. - Moskva, 2017.
6. Mizes, fon L. Teorija jekonomicheskogo cikla / L. fon Mizes // Izdatel'stvo ID "Socium". - Moskva - Cheljabinsk, 2018.
7. Glaz'ev, S. Ju. Sozdanie sistemy upravlenija razvitiem jekonomiki na osnove nauchnyh znanij o zakonomernostjah ee razvitija / S. Ju. Glaz'ev // Razvitie i jekonomika. - 2018. - № 19.
8. Ovcharova, L. Razvitie adresnoj social'noj podderzhki nuzhdajushhihsja v Rossii: bar'ery i vozmozhnosti / L. Ovcharova, E. Gorina // Voprosy jekonomiki. - 2017. - № 3.
9. Medvedev, D. A. Rossija 2024: Strategija social'no-jekonomicheskogo razvitija / D. A. Medvedev // Voprosy jekonomiki. - 2018. - № 10.
10. Papcov, A. G. Uchastie Rossii v reshenii global'noj prodovol'stvennoj problemy / A. G. Papcov // Jekonomika, trud, upravlenie. - 2018. - № 10.
11. Heksher, Je. Vlijanie vneshnej torgovli na raspredelenie dohoda / Je. Heksher // Vehi jekonomicheskoj mysli (t. 6). Mezhdunarodnaja jekonomika, pod red. A. P. Kireeva. - M.: TEIS, 2006. - C. 154-173. ISBN 5 7598 0439 1
12. Bodrunov, S. D. Noonomika / Monografija / S. D. Bodrunov. - M.: Kul'turnaja revoljucija. - 2018. - 432 s. ISBN978 5 6040343 1 6
13. Statisticheskij sbornik. - M.: Rosstat, 2018.
14. http: www.fishnotice.com / prices?/ ?vladivostok
15. This email address is being protected from spambots. You need JavaScript enabled to view it.
16. fishnews.ru
Author
Kolonchin Kirill Viktorovich, Candidate of Economic Sciences
All-Union Scientific-Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pechenaya L. T., Savvateev E. V.State and development trends of food industry markets: theory, methodology, practice

P. 39-43 Key words
analysis, food industry, indicators, industry, market, market conditions, strategy

Abstract
One of the most important modern tasks of the national economy is the effective development of agricultural and food products markets. Despite the nearly 30 year experience of market relations in Russia, this period is insufficient for working out and bringing to a foreign level technologies for managing market processes. For the effective functioning and development of food products markets, it is necessary to know the current state of the market situation and the changes taking place in it. These circumstances indicate the need for a comprehensive study of market processes, taking into account the specifics of the market of each industry and the development of adequate strategies to ensure the effective functioning of domestic enterprises, increasing their competitiveness. This should be preceded by a theoretical justification of concepts related to the market.

References
1. Itogi raboty predprijatij pishhevoj i pererabatyvajushhej promyshlennosti Rossii za dekabr' - janvar' 2017 g. // Pishhevaja promyshlennost', 2018, № 3, s. 6-7.
2. Bol'shoj jekonomicheskij slovar' / Pod red. A. N. Azriiljana. - M.: Institut novoj jekonomiki, 2005.
3. Zakon RSFSR "O konkurencii i ogranichenii monopolisticheskoj dejatel'nosti na tovarnyh rynkah" (p. 1 st. 7).
4. Orlov, A. Maloe predprinimatel'stvo: starye i novye problemy / A. Orlov // Voprosy jekonomiki. - 1997. - № 4.
5. Porter, M. Je. Konkurencija: Per. s angl. - SPb.: Vil'jams, 2000.
6. Problemy ucheta, audita i statistiki v uslovijah rynka: Uchetnye zapiski. Vypusk 9 / Rost. gos. jekonom. univ. "RINH". - Rostov-n / D, 2004. - 116 s.
7. Suhodaeva, T. S. Teorija otraslevyh rynkov: uchebnoe posobie / T. S. Suhodaeva. - Novosibirsk: SibAGS, 2014.
8. Judanov, A. Ju. Konkurencija: teorija i praktika / A. Ju. Judanov. - M.: AKALIS, 1996.
9. Pechenaja, L. T. Kon#junktura rynka i konkurentosposobnost' tovara / L. T. Pechenaja [i dr.] - M.: Izdatel'skij kompleks MGUPP, 2003.
10. Vesnin, V. R. Strategicheskoe upravlenie: uchebnoe posobie / V. R. Vesnin. - M.: Prospekt, 2014.
Authors
Pechenaja Lyudmila Timofeevna, Doctor of Economic Sciences,
Savvateev Evgeny Vitalyevich, Doctor of Economic Sciences,
Afanasyevа Galina Aleksandrovna, Candidate of Economic Sciences
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.
Domarev Ivan Evgenevich, Candidate of Economic Sciences
Moscow City Pedagogical University,
4, building 1, Agricultural passage, Moscow, 129226, This email address is being protected from spambots. You need JavaScript enabled to view it.



FOOD BIOTECHNOLOGY

Moskvina N. A., Golubtcova Y. V., Ivanova S. A., Osintsev A. M.Molecular genetic method of identification of pums in dairy products

P. 44-49 Key words
dairy product, vegetable raw materials, pumpkin, molecular genetic method, polymerase chain reaction, primer

Abstract
Quality food has an impact on the health of one person and on society as a whole. These demographic, social, political aspects occur in the country, as well as ensuring stability and security of the state in the outside world. An assortment base of useful milk-containing food products with a variety of herbal supplements is being formed to enrich the diet of the Russian population with high quality, safe and balanced composition of food products. With the increase in private production and free trade in food products, including fruit and berry raw materials, finished products and semi-finished products based on it, the possibility of expanding their falsification in structure and species is increasing. The increased flow of goods of foreign producers, non-traditional for the own market, and a significant number of small enterprises manufacturing products according to their own recipes, also aggravate the situation. The most difficult in the examination is the determination of the falsification of processed fruits and berries. The development of the methodological and technological base for the use of molecular genetic methods based on the polymerase chain reaction for the identification of fruit and berry raw materials in food systems is relevant. In this regard, the aim of the work was to develop a molecular-genetic method for the identification of plant materials in food products. The studies were performed at the Department of Bionanotechnology, Kemerovo State University. A presentation of the nucleotide sequences of the matK gene of the chloroplast genome, as well as a phylogenetic analysis of the genus Cucurbita, was conducted; a phylogenetic tree reconstructed based on the comparison of the matK gene sequences using the Genbamk NCBI database was presented; universal primers were designed for polymerase chain reaction for the purpose of specific identification of pumpkin fruits using various software packages. To improve the reliability of identification of pumpkin fruits in dairy products, the optimal parameters of the polymerase chain reaction were determined.

References
1. Belozerova, M. S. Razrabotka sostava i tehnologii molochnogo deserta s kletchatkoj / M. S. Belozerova, T. N. Evstigneeva, A. A. Grigor'eva // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologij. - 2016. - № 2. - S. 140-147.
2. Beljaeva, A. D. Ispol'zovanie rastitel'nogo syr'ja v proizvodstve molochnyh produktov / A. D. Beljaeva, S. G. Kanarejkina // Student i agrarnaja nauka: materialy VII Vserossijskoj studencheskoj nauchnoj konferencii. Bashkirskij gosudarstvennyj agrarnyj universitet. - Ufa, 2013. - S. 66-67.
3. Borisova, A. V. Receptury morozhenogo s antioksidantnymi svojstvami s ispol'zovaniem plodoovoshhnogo pjure / A. V. Borisova, N. V. Makarova // Pishhevaja promyshlennost'. - 2014. - № 9. - S. 18-21.
4. Borodina, N. A. Obogashhenie kombinirovannyh molochnyh produktov natural'nymi polivitaminnymi kom-pozicijami / N. A. Borodina, I. M. Mironenko // Vekovye tradicii i perspektivy razvitija rossijskogo syrodelija: tezisy Vserossijskoj nauchno - prakticheskoj konferencii. - M., 2002. - S. 98-100.
5. Degtjareva, E. A. Issledovanie poluchenija gidrofil'nyh veshhestv iz rastitel'nogo syr'ja tykvy / E. A. Degtjareva; Belorusskij gosu-darstvennyj medicinskij universitet // Innovacii v medicine i farmacii. - Minsk, 2016. - S. 772-774.
6. Nikolaenko, S. N. Karotinoidnyj sostav plodov tykvy / S. N. Nikolaenko, S. A. Volkova, V. I. Nikolaenko // Molodoj uchenyj. - 2015. - № 1 (81). - S. 166-168.
7. Omarova, A. Sovershenstvovanie tehnologii nacional'nyh molochnyh produktov s ispol'zovaniem rastitel'nogo syr'ja / A. Omarova, N. Mashanova // Mezhdunarodnyj studencheskij nauchnyj vestnik. - 2016. - № 3-1. - S. 24-27.
8. O bezopasnosti moloka i molochnoj produkcii: TR TS 033 / 2013: prinjat Resheniem Soveta Evrazijskoj jekonomicheskoj komissii ot 09.10.2013. - № 67. - 107 s.
9. MU 4.1. / 4.2.2484-09. Ocenka podlinnosti i vyjavlenie fal'sifikacii molochnoj produkcii: metodicheskie ukazanija. - M.: Federal'nyj centr gigieny i jepidemiologii Rospotrebnadzora, 2009. - 30 s.
10. Abrosimova, S. V. Identifikacija pishhevoj produkcii s dobavleniem moloka i (ili) moloch-nyh produktov, proizvodimoj po tehnologii molochnyh produktov / S.V. Abrosimova [i dr.] // Molochnaja promyshlennost'. - 2013. - № 8. - S. 7-9.
11. Johnson, L. A. matK DNA sequences and phylogenetic reconstruction in Saxifragaceae s. str. / L. A. Johnson, D. E. Soltis // Systematic Botany. - 1994. - Vol. 19. - P. 143-156.
12. Olmstead, R. G. Chloroplast DNA Systematics: A Review of Methods and Data Analysis / R. G. Olmstead, J. D. Palmer // American Journal of Botany. - 1994. - Vol. 81. - № 9. - P. 1205-1224.
13. Hilu, K. W. The matK gene: sequence variation and application in plant systematic / K. W. Hilu, H. Liang // American Journal of Botany. - 1997. - Vol. 84. - № 6. P. 830-839.
14. Golubcova, Ju. V. Identifikacija plodovo-jagodnogo syr'ja v produktah pitanija metodom PCR: metodicheskoe rukovodstvo / Ju. V. Golubcova. - Kemerovo: KemTIPP, 2017. - 17 s.
15. Hilu, K. W. Angiosperm phylogeny based on matK sequence information / K. W. Hilu, [et al.] // American Journal of Botany. - 2003. - Vol. 90. - № 12. - P. 1758-1776.
Authors
Moskvina Nadezda Alexandrovna,
Golubtcova Yulia Vladimirovna, Doctor of Technical Sciences,
Ivanova Svetlana Anatol'evna, Doctor of Technical Sciences,
Osintsev Alexei Michailovich, Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650000, 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.



Rodriguez V. I., Lapteva E. A., Borisenko E. G. Basic mechanisms of deep cultivation of yeast on non-hydrolyzed vegetable raw materials

P. 49-51 Key words
Pichia anomala 9a, deep cultivation, non-hydrolyzed, vegetable raw materials, yeast biomass, grass meal, bran, hogweed

Abstract
In recent years, the production of food proteins was carried out by the method of deep yeast culture in liquid substrates. This method generally used cellulose hydrolysates and liquid oil paraffins. Currently the cattle?s industry has increased the demand for production of food proteins for those animals. Therefore, the department of "Biotechnology" MGUPP, has developed an investigation using a yeast in order to improve the food proteinґs process. This yeast is the type Pichia anomala 9a, isolated from human breast milk, which has the ability to grow in the most diverse non-hydrolyzed raw materials taken into account. In this work, we share the proposal to use it as a fermentation?s microorganism in solid phase. For the submerged culture, yeastґs suspensions were prepared from different substrates of plants in flasks in a shaking device at 30 °C for 48 hours. As biomass producers we use only the yeast of the genus Pichia, which we isolate from several substrates of plants and identify a species in the Department of Soil Biology at the Moscow State University. To demonstrate the effectiveness of the bioconversion of the original substrate of the plant during the process of submerged culture of microorganisms in heterogeneous nutrient media, the dependence of yeast productivity on the presence and concentration of insoluble sediments was studied also was studied the concept of "specific productivity of heterogeneous nutrient media". The role of the solid phase in the accumulation of yeast biomass in a liquid heterogeneous nutrient medium is also evaluated. From the results of the research it can be said that to optimize the types of heterogeneous nutrient media for yeast, specific productivity plays an important role in the design of heterogeneous media.

References
1. Sushkova, V. I. Bezothodnaja konversija rastitel'nogo syr'ja v biologicheski aktivnye veshhestva / V. I. Sushkova, G. I. Vorob'eva. - M.: DeLi print, 2008. - 117 c.
2. Hazin, D. A. Proizvodstvo kormovogo mikrobnogo belka i ego ispol'zovanie v kormlenii sel'skohozjajstvennyh zhivotnyh / D. A. Hazin. - M.: Agropromizdat, 1987. - S. 53.
3. Gorin, K. V. Razrabotka tehnologii mikrobnyh nutrientov- biokorrektorov na baze celljulozosoderzhashhego syr'ja. Dis. kand. tehn. nauk / K. V. Gorin - Moskva, 2011. - 201 s.
4. Chan, Van Ti. Razrabotka tehnologii drozhzhe-bakterial'nyh funkcional'nyh produktov na baze zernovogo syr'ja. Dis. kand. tehn. nauk / Van Ti Chan - Moskva, 2013. - 210 s.
5. Nguen Chyong Zang. Razrabotka tehnologii produktov pitanija na baze mikrobnoj biokonversii kompleksnogo rastitel'nogo syr'ja. Dis. kand. tehn. nauk / Chyong Zang Nguen - Moskva, 2012. - 215 s.
6. Sokolova, E. R. Drozhzhevye izoljaty dlja prjamoj biokonversii zerna / E. R. Sokolova [i dr.] // Sbornik materialov nacional'noj nauchno-prakticheskoj konferencii "Biotehnologija i produkty bioorganicheskogo sinteza". - M.: MGUPP, 2018. - S. 283-286.
7. Maslova, T. A. Drozhzhevye izoljaty dlja prjamoj biokonversii celljulozosoderzhashhego syr'ja / T. A. Maslova [i dr.] // Sbornik materialov nacional'noj nauchno-prakticheskoj konferencii "Biotehnologija i produkty bioorganicheskogo sinteza". - M.: MGUPP, 2018. - S. 227-230.
Authors
Rodriguez Velaskes Indra, Graduate Student,
Lapteva Elena Alexandrovna, Candidate of Biological Sciences,
Borisenko Evgeny Georgievich, Doctor of Technical Sciences, Professor
Moscow State University of food production
11, Volokolamskoe highway, Moscow, 123080, 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.



FUNCTIONAL ALIMENTARY PRODUCTS

Terekhina A. V., Bolgova I. N., Kopylov M. V., Zheltoukhova E. Yu., Slepukhova A. S.Research of fatty acid composition of pumped sauce with functional properties

P. 52-55 Key words
sauces, functional foods, pumpkin puree, fatty acids, polyunsaturated fatty acids

Abstract
The possibility of expanding the range of sauces based on fruit and vegetable raw materials has been investigated. Theoretically and expe-rimentally proved the possibility of using pumpkin pulp during processing in mashed potatoes, the introduction of each of the recipe components is justified. The formulation of the product is balanced by fatty acid composition. The ratio of fatty acids of the omega-3 : omega-6 groups for pumpkin sauce was 1 : 4, which is the recommended ratio for functional nutrition. The optimal overall ratio of omega-3 to omega-6 in the diet is 1:3-1:6 and must be maintained. It is not advisable to exceed the value of 1:10, however, with modern nutrition, it reaches 1:30. It stimulates the course of chronic inflammatory processes in the body, including in the joints, contributes to the development of atherosclerosis and other diseases. For the comparative characteristics of pumpkin sauce based on pumpkin and camelina oils, the fatty acid composition of Provensal mayonnaise is given. In Provencal mayonnaise there is a large amount of omega-6 fatty acids, omega-3 fatty acids are absent in the composition. Monounsaturated fatty acids are contained in the sauce twice as much. These data indicate that Provencal mayonnaise, which is traditionally used in the diet, does not meet the requirements of a healthy diet. Conducted sensory analysis of the developed sauce. The obtained data on the qualitative characteristics indicate the prospects for the use of this type of sauce for use by a wide group of consumers with diseases of the gastrointestinal tract and deficiency of polyunsaturated fatty acids. Analysis of the fatty acid composition also confirmed the functionality of the developed product. The introduction of pumpkin puree rich in dietary fiber is justified. Designed sauce meets the requirements of a healthy diet.

References
1. Zaharova, L. M. Issledovanie potrebitel'skih svojstv masla slivochnogo ponizhennoj zhirnos-ti / L. M. Zaharova, L.V. Abushahmanova // Sovremennye tendencii sel'skohozjajstvennogo proizvodstva v mirovoj jekonomike: sbornik statej. - 2016. - S. 430-435.
2. Kim, D. V. Osobennosti sostava rapsa, ego pererabotka i perspektivy vyrashhivanija v sibirskom regione / D. V. Kim // Pishhevye innovacii v biotehnologii: sbornik tezisov VI Mezhdunarodnoj nauchnoj konferencii studentov, aspirantov i molodyh uchenyh. Pod obshhej redakciej A. Ju. Prosekova. - 2018. - S. 58-62.
3. Lepieva, H. S. Kislomolochnyj sous "mjust beram" s tykvennym maslom / H. S. Lepieva, Ju.D. Danilov, M.I. Slozhenkina // Aktual'nye napravlenija innovacionnogo razvitija zhivotnovodstva i sovremennye tehnologii proizvodstva produktov pitanija: materialy mezhdunarodnoj nauchno-prakticheskoj konferencii. - 2016. - S. 184-186.
4. Mateev, E. Z. Issledovanie kachestvennyh pokazatelej saflorovogo masla / E. Z. Mateev, A. V. Terjohina, M. V. Kopylov // Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologij. - 2017. - № 3 (73). - S. 115-119.
5. Ostrikov, A. N. Majonez, sbalansirovannyj po zhirnokislotnomu sostavu / A. N. Ostrikov, A. V. Gorbatova, T. A. Shendrik // Sistemnyj analiz i modelirovanie processov upravlenija kachestvom v innovacionnom razvitii agropromyshlennogo kompleksa. Konferencija priurochena k 85 letiju VGUIT i provoditsja v ramkah realizacii tehnologicheskoj platformy "Tehnologii pishhevoj i pererabatyvajushhej promyshlennosti APK - produkty zdorovogo pitanija". - 2015. - S. 269-272.
6. Ostrikov A. N. Sovremennye tehnologii molochno-zhirovyh kompozicij / A. N. Ostrikov, L. I. Vasilenko, A. V. Gorbatova. - Saarbrucken, 2017. - 128 c.
7. Ostrikov, A. N. Analiz zhirnokislotnogo sostava majonez-noj jemul'sii funkcional'nogo naznachenija / A. N. Ostrikov, A. V. Terjohina, T. A. Shendrik // Novoe v tehnologii i tehnike funkcional'nyh produktov pitanija na osnove mediko-biologicheskih vozzrenij. Materialy VI Mezhdunarodnoj nauchno-tehnicheskoj konferencii. Ministerstvo obrazovanija i nauki RF, Voronezhskij gosudarstvennyj universitet inzhenernyh tehnologij. - 2017. - S. 450-455.
8. Ostrikov, A. N. Analiz himicheskogo sostava fiziologicheski funkcional'nogo spreda / A. N. Ostrikov, A. V. Gorbatova // Maslozhirovaja promyshlennost'. - 2014. - № 2. - S. 11-13.
9. Ostrikov, A. N. Issledovanie teplofizicheskih svojstv spreda funkcional'noj napravlennosti / A. N. Ostrikov, A. V. Gorbatova // Izvestija vysshih uchebnyh zavedenij. Pishhevaja tehnologija. - 2013. - № 2-3 (332-333). - S. 101-103.
10. Ostrikov, A.N. Pokazateli ka-chestva rapsovogo masla holodnogo otzhima / A. N. Ostrikov [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 9. - S. 52-55.
11. Soldatova, S. Ju. Vlijanie rastitel'nyh antioksidantov na processy okislitel'noj porchi spreda / S. Ju. Soldatova [i dr.] // Pishhevaja promyshlennost'. - 2017. - № 10. - S. 62-64.
Authors
Terekhina Anastasia Viktorovna, Candidate of Technical Sciences,
Bolgova Inessa Nikolaevna, Candidate of Technical Sciences,
Kopylov Michail Vasilyevich, Candidate of Technical Sciences,
Zheltoukhova Ekaterina Yuryevna, Candidate of Technical Sciences,
Slepukhova Anastasia Sergeevna
Voronezh State University of Engineering Technology,
19, Revolution avenue, Voronezh, 394036, 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.



Reznichenko I. Yu., Chistyakov A. M., Ustinova Yu. V., Ruban N. Yu.Study on the development of enriched flour confectionery products

P. 56-59 Key words
flour confectionery, preferences, selection criteria

Abstract
Well-established structure of the domestic confectionery market, a wide range of products, well-known brands, supported by powerful advertising, require manufacturers that only enter the modern market of flour confectionery products, primarily the production of products that meet the requirements of consumers. To achieve a leading position and competitive advantage of the company, it is necessary to take into account the main requirements and expectations of potential consumers. One of the practical tools for identifying consumer expectations and requirements is sociological research. The article considers the possibility of enrichment of flour confectionery products with necessary nutrients, the object of enrichment - the type of flour confectionery-is argued. Importance of satisfaction of requirements of consumers, taking into account their geographical location, for release of competitive production and improvement of the range is noted. To justify the use of vitamin and mineral premix in the technology of flour confectionery products, a marketing study was conducted, which is one of the effective tools for identifying consumer preferences. The revealed preferences of inhabitants of the Kemerovo to flour confectionery products. The group of consumers preferring the enriched flour products is defined, frequency of the use and the main places of purchase, satisfaction with the range, importance of flour confectionery in a diet are established. Analyzed preferences of respondents by types of flour confectionery products, the main criteria for the selection of products, preferences enriching additives, awareness of respondents about products and enriched products of healthy eating, the importance of information on the composition of the product to respondents. The extremely important value of products of "healthy food" in a diet for respondents is established. The potential portrait of the consumer is made, objects of enrichment and their consumer characteristics are defined.

References
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Authors
Reznichenko Irina Yuryevna, Doctor of Technical Sciences,
Chistyakov Andrey Mikhailovich, graduate student,
Ustinova Yulia Vladislavovna, Candidate of Technical Sciences,
Ruban Natalya Yuryevna, Candidate of Technical Sciences
Kemerovo State University,
6, Krasnaya str., Kemerovo, Russia, 650043, 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.Antioxidants in sports nutrition. Part I

P. 60-64 Key words
sports nutrition, antioxidants, oxidative stress, lipoic acid, glutathione

Abstract
The article discusses the theoretical foundations of the formation of free radicals in the body - highly active chemTical particles with one or more unpaired electrons. Free radicals are characterized by their very high reactivity. The biological role of these molecules in the human body is very large, as they allow it, among other possibilities, the generation of bioenergy through the use of molecular atmospheric oxygen. Without the participation of free radicals is impossible the normal assimilation of food, the fight against pathogenic bacteria and viruses. At the same time, it has been well established that the formation of an excessive amount of free radicals during intense physical exertion to which athletes are often exposed may harmly influence on their health. The elevated concentration of free radicals may lead to emergence of a number of serious diseases, reduce the body's immune defenses, create a rapid physical and mental fatigue and cause accelerated aging. In this aspect, in the article it was emphasized the need to maintain an optimal ratio between the formation required to ensure the normal human life process the amount of free radicals and the neutralization of their excess quantities. A group of compounds named as antioxidants acts as peculiar chemical trap for free radicals. Giving an electron to a free radical, antioxidants stop the possible avalanche-like development of chain reactions with the participation of free radicals, and as a result of their proccedings substances of all biochemical classes in the body, including amino acids, fats, carbohydrates, and, especially dangerous, DNA molecules responsible for transferring genetic information. Despite their synthesis in a certain amounts in the body, antioxidants must also be supplied as part of the food. The most effective among them are present in the group of vitamins - these are vitamins A, E and C. In this paper, it was analyzed the main characteristics of fat-soluble vitamins A and E, water-soluble vitamin C, when they are used in the role of antioxidants. Such mineral component as selenium in the form of its biologically active organic compounds can also be used as an antioxidant. The authors showed the relationship between the specific features of the vitamin-like compound - lipoic acid and the possibility of its usage for neutralizing active oxygen forms generated during the process of active breathing of athletes in the period of intense exercise. It was performed the analysis of the main characteristics of such antioxidant as glutathione which consisting of three amino acids - glutamine, cysteine and glycine. Glutathione is an object of particular interest for athletes who train endurance, since oxygen consumption and the consequent formation of its active forms during prolonged physical exertion can be increased 10-15 times as compared with the rest period. The paper presents the daily consumption quantities of the antioxidants discussed in the first part of the article, which may be recommended for intensively training athletes.

References
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Authors
Shterman Sergey Valeryevich, Doctor of Technical Sciences,
Sidorenko Michail Uriyevich, Doctor of Technical Sciences
Limited liability company "GEON",
1, Obolensk highway, Obolensk urban village, Serpuhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valeriy Solomonovich, Candidate of Chemical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080.
Sidorenko Yuriy Ilyich, Doctor of Technical Sciences, Professor
Moscow state university of technology and management after K. G. Razumovsky (FСU),
73, Zemlynoy val str., Moscow, 129004, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Tabatorovich A. N., Reznichenko I. Yu.Rationalefor the formulations and quality assessment of jelly marmalade based on rosalle infusion (Hibiscus Sabdariffa L.)

P. 66-71 Key words
infusion of hibiscus petals, anthocyanins, ascorbic acid, jelly marmalade

Abstract
The need to optimize the composition of jelly marmalade through the use of natural raw materials due to the fact that artificial colorants and flavorings may not be safe for the body. The possibility of using the rozella petals infusion ("Karkade") in the marmalade as a source of anthocyanins, flavonols and other polyphenolic compounds that have a hypotensive and capillary-strengthening effect is shown. The enriching additive was ascorbic acid, showing a synergistic effect with polyphenols. The research was carried out on the Siberian University of Consumer Cooperation, the laboratory of the Center for Hygiene and Epidemiology of the Omsk Region. Standardized research methods were used. Determination of anthocyanins in terms of the cyanide-3 glucoside was carried out by the modified spectrophotometric method. Infusion obtained from dried minced raw water extraction (1:10). Added before extraction with 1.2 g of citric acid lowers the pH of the infusion to 2.2, increases the yield and stabilization of anthocyanins, which is probably due to decreased activity of the enzyme polyphenol oxidase and formation of complexes with citrate ions. "Karkade" marmalade formulations with a ratio of sugar, infusion and citric acid (%): 53: 15: 0.4 developed for the first time. The amount of ascorbic acid when used was 2 g / kg. Quality indicators of marmalade conformed to the requirements of GOST 6442. It is recommended to store marmalade at a temperature of 10±3 °C and relative humidity 75±5% in closed opaque boxes. After 3 months of storage, the content of anthocyanins in 50 g of marmalade was 26.2%, ascorbic acid - 77.6%, manganese -10.25% of the recommended daily intake for adults, which allows us to consider jelly marmalade "Karkade" a product of increased physiological value. Certain positive effect of ascorbic acid on the preservation of anthocyanins was found.

References
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3. Ijeomah, A. U. Phytochemical composition and antioxidant properties of Hibiscus sabdariffa and Moringa oleifer / A. U. Ijeomah, F. U. Ugwuona, H. Abdullahi // Nigerian Journal of Agriculture, Food and Environment. - 2012. - Vol. 8. № 1. - P. 10-16.
4. Wong, P. K. Physico-chemical characteristics of Roselle (Hibiscus sabdariffa L.) calyx and effect of processing and storage on the stability of anthocyanins in roselle juice /?P. K. Wong [at all] // J. Nutr. Food Sci. - 2002. - Vol. 32. № 2. - P. 68-78.
5. Nnam, N. M., Onyeke, N. G. Chemical composition of two varieties of sorrel (Hibiscus sabdariffa L.), calyces and the drinks made from them / N. M. Nnam, N. G. Onyeke, // Plant Foods Hum. Nutr. - 2003. - Vol. 58. № 3. - P. 1-7.
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Authors
Tabatorovich Alexander Nicolaevich, Candidate of Technical Sciences
Siberian University of Consumer Сooperation,
26, Pr. K. Marx, Novosibirsk, 630087, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Reznichnko Irina Yurievna, Doctor of Technical Sciences, Professor
Kemerovo State Technical University,
6, Krasnaya str., Kemerovo, 650043, Russia. This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarov S. S.Question of the quality evaluation and identification of varietal berry wines sold on the Russian market

P. 72-77 Key words
berry wines, high performance liquid chromatography, anthocyanins, identification

Abstract
The priority task of scientific research is to improve the system for assessing the wine products quality. Fruit wines from berry raw materials are very popular due to the significant content of anthocyanins with high biological activity. The purpose of this work was to develop a method for determining the quality and identification of counterfeit products, based on the study of the composition of anthocyanins of raspberry and black currant wines. As objects of research, samples of wines made from raspberry and black currant, purchased in the retail networks of Moscow, were used. It is shown that the quantitative content of groups of phenolic compounds does not give exhaustive information about the quality and origin of fruit wine. To determine the qualitative composition and quantitative ratio of anthocyanins in wine samples, the HPLC-MS method was used. For these purposes, special modes of anthocyanin separation have been developed on the UltiMate 3000 instrument (Thermo Scientific, United States). It is shown that the content and composition of phenolic compounds and individual anthocyanins in wines are mainly determined by the type of raw material and may vary slightly depending on the characteristics of the technology and the storage duration of the finished product. Was determined the characteristic indicators of the profiles of anthocyanins in natural varietal berry wines from raspberry and black currant are. It was established that for authentic raspberry wines, the content of 5 main cyanidins is characteristic: cyanidin-3 saporioside (22-24%), cyanidin-3 sambubioside (20-23%), cyanidin-3 glucoside (17-22%), cyanidin-3 glucosylrutinoside (10-14%) and cyanidin-3 rutinoside (8-10%). For high-quality black currant wines, the content of delphinidin-3 rutinoside and delphinidin-3 glucoside is 53±5% and the content of cyanidin-3 glucoside is 28-35%. The method for identifying wines made of raspberry and black currant, proposed in this work, can be used as the basis for a comprehensive method for assessing the berry wines quality.

References
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8. Makarov, S. S. Tehnologicheskie aspekty proizvodstva fruktovyh vin s povyshennoj biologicheskoj cennost'ju / S. S. Makarov [i dr.] // Pivo i napitki. - 2018. - № 2. - S. 42-45.
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Author
Makarov Sergey Sergeevich, graduate student
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University)
73, Zemljanoy val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gorlov I. F., Slozhenkina M. I., Knyazhechenko O. A., Baranikov V. A., Mosolov A. A., Lodyanov V. V.Qualitative indicators of pork, obtained from animals, used in the rations of new anti-stress preparations

P. 78-81 Key words
anti-stress preparations, pork, quality indicators of pork, biological value

Abstract
On the manifestation of the genetic potential of animals has a decisive influence on the completeness of feeding. One of the ways to increase the production of pork and improve its quality is the directional study and introduction of new technologies of cultivation, keeping and feeding both by individual methods and by an integrated approach. Thanks to this, it is possible to increase the productivity and profitability of production. The article presents data on the study of the qualitative characteristics of pork, obtained from animals that received a new feed additive complex action. As a result of the control slaughter of experimental pigs with a mass of 100 kg, it was found that the use of anti-stress drugs to a certain extent influenced their slaughter and meat qualities. An increase in muscle content and a decrease in adipose tissue was observed in carcasses, and this despite the fact that the live weight of pigs in the experimental groups was higher than in the control group. In young pigs receiving supplements Laktumin and Todikamp-Lact was higher than the protein-quality indicator of meat, with the most significant increase in animals of groups III, IV, V and VI by 0.05, 0.07, 0.09 and 0.16 units The effect on quality indicators was noted, in particular, the content of muscle tissue increased and the thickness of muscle fibers decreased. The highest values of these indicators were observed in pigs of the III, IV, V and VI groups, that is, those who received Laktumin and Todikamp-Lact 7 and 9 days before slaughter with a live weight of 100 kg.

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Authors
Gorlov Ivan Fedorovich, Doctor of Agricultural Sciences, Professor, Academician of the RAS,
Slozhenkina Marina Ivanovna, Doctor of Biological Sciences, Professor,
Knyazhechenko Olga Andreevna
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovsky str., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.
Volgograd State Technical University,
28, Lenin avenue, Volgograd, 400005
Baranikov Vladimir Anatolyevich, Doctor of Agricultural Sciences,
Mosolov Alexander Anatolyevich, Doctor of Biological Sciences, Professor
Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing,
6, Rokossovsky str., Volgograd, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it.
Lodyanov Vyacheslav Viktorovich, Candidate of Agricultural Sciences
Don State Technical University,
1, Gagarin square, Rostov-Don, 344000.



Soldatova E. A., Misteneva S. Yu., Savenkova T. V.Conditions and criteria for ensuring the storage ability of confectionery

P. 82-85 Key words
storage ability, safety, quality, confectionery

Abstract
The expanding scale of international trade, toughening competition for sales markets, and consumers' demand increase, is increasing the priority of food quality and food storage ability. Chemical confectionery products are multicomponent systems, which include lipids, nitrogenous compounds, carbohydrates, vitamins, minerals, enzymes, etc. During storage, each of these components is influenced by complex transformations that can lead to a decrease in consumer characteristics, nutritional value, as well as quantitative losses due to a decrease in humidity and the release of volatile compounds. During choosing testing methods and establishing critical limits necessary to reduce the estimation error, it is important to use a scientific approach to determine storage ability. The storage ability of products is determined by scientifically based tests, but at the same time, the observed changes should always be tied to consumer expectations. The manufacturer has a difficult task - the transformation of "consumer expectations" into precisely measured scientific parameters; it is necessary to know all the quality indicators, which are changing during the storage of the product. The article discusses the theoretical and practical issues of ensuring the quality and safety of confectionery products during storage, the solution of these issues has big impact on the development of economics of the country and on the health of the nation. In order to help to confectionery enterprises producers, the article includes tips and recommendations based on many years of experience of VNIIKP, the tips are aimed to reduce production of nonconforming products and increasing consumer confidence in the products.

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Authors
Soldatova Elena Aleksandrovna, Candidate of Technical Sciences,
Misteneva Svetlana Yur'evna,Savenkova Tat'yana Valentinovna,
Doctor of Technical Sciences, Professor
All-Russian Scietific-Research Institute of the Confectionery Industry - Branch of the Federal Research Center for Food Systems named after V. M. Gorbatov RAS,
20, build. 3, Electrozavodskaya str., Moscow, 107023, 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.



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