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Rambler's Top100

Food processing Industry №4/2020

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

TOPIC OF THE ISSUE: DEVELOPMENT PROSPECTS IN NUTRITION FOR HUMAN HEALTH

Belova I.A., Lavrukhin M.A., Rudenko O.S., Kazantcev E.V., Kondratyev N.B.On the issue of the influence of the chemical composition of pectin on the mass fraction of fruit raw materials in marmalade

P. 8-11 Key words
marmalade, pectin, chemical composition, malic acid content, macrocells potassium and magnesium, jelly strength

Abstract
For the manufacture of fruit and jelly fruit marmalade, pastille products, various desserts, various types of natural raw materials are used with wide ranges of physico-chemical characteristics, including pectins with various gel-forming ability. In the manufacture of marmalade, applesauce is the main raw material component, the gelling capacity of which depends on the content and properties of pectin substances. For the directed regulation of the gelling ability of applesauce in the manufacture of confectionery products, various pectins with a given chemical composition and properties are used. To assess the effect of the chemical composition of pectin on the gel-forming ability of this polysaccharide, a study was made of the mass fraction of potassium, magnesium, and malic acid in various types of pectins. The effect of the addition of various types of pectin on the mass fraction of fruit raw materials in confectionery products is investigated. Using the methodology for determining the mass fraction of fruit raw materials, based on the ratio of potassium, magnesium and malic acid, it was found that apple pectin samples contain 16-36% fruit raw materials in terms of applesauce. Samples of citrus pectin contain 15-34% of fruit raw materials in terms of applesauce. Apple pectin as part of jelly marmalade causes a pronounced apple taste and a sense of the presence of applesauce in marmalade. It was shown that the studied pectin samples practically do not contain added malic acid, and in composition of macroelements they differ from applesauce: they contain less potassium and more magnesium. A correlation between the mass fraction of potassium and gelling ability was revealed. It is shown that the mass fraction of fruit raw materials in fruit and jelly-fruit marmalade can be slightly increased due to added pectin. The use of an increased amount of pectin in the manufacture of jelly marmalade leads to a sensation of the presence of applesauce, although instrumental studies do not show the presence of fruit raw materials in this marmalade.

References
1. Tabatorovich AN, Reznichenko I Yu. Osobennosti khimicheskogo sostava yablochnogo pyure kak osnova identifikatsii [Features of the chemical composition of applesauce as a basis for identification]. Tekhnica I tekhnologiya proizvodstva pischevykh productov [Technique and technology for food production]. 2015. No. 3 (38). P. 153-159 (In Russ.).
2. Jamilya RS, Dzhaboeva AS, Shaova LG, Tsagoeva OK. Soderzanie pectinov v razlichnykh vidakh plodovikh kultur i ikh phiziko-khimicheskie svoystva [The content of pectins in various types of fruit crops and their physico-chemical properties]. Vestnik VGUIT [Bulletin of Voronezh State University of Engineering Technologies]. 2016. No. 2. P. 170-174 (In Russ.).
3. Brovko OG, Ulitina SS. Ispolzovanie mestnogo plodovogo sir'ya v proizvodstve marmelada [The use of local fruit raw materials in the production of marmalade]. Materiali Vserossiyskoy nauchno-practicheskoy konferentsii "Innovatsionnie technologii v pischevoy promyshlennosti i obschestvennom pitanii [Materials of the All-Russian Scientific and Practical Conference "Innovative Technologies in the Food Industry and Public Catering"]. Yekaterinburg, 2017. P. 41-45 (In Russ.).
4. Rudenko OS. Razvitie tekhnologii konditerskikh izdeliy s ispolzovaniem fruktovogo sir'ya na osnove sovershenstvovaniya sistemy otsenki kachestva [The development of technology for confectionery products using fruit raw materials on the basis of improving the quality assessment system]; abstract diss. … Candidate of Technical Sciences. All-Russian Scientific Research Institute of Confectionery Industry - Branch of the V.M. Gorbatov Scientific Center for Food Systems RAS. Moscow, 2018. 24 p. (In Russ.)
5. Kondratyev NB, Rudenko OS, Osipov MV, Belova IA, Savenkova TV. K voprosu opredeleniya soderzhaniya yablochnogo pyure v marmelade i pastilnykh izdeliyakh [On the issue of determining the content of applesauce in marmalade and pastel products]. Konditerskoe proizvodstvo [Confectionery]. 2015. No. 1. P. 10-11 (In Russ.).
6. Nilova LP, Ikramov RA, Malyutenkova SM, Veryaskina AS. Investigation of mineral composition during processing of wild berries. Proceedings of the Voronezh State University of Engineering Technologies. 2018. No 80 (1). P. 151-156.
7. Donchenko LV, Firsov GG. Pektin: osnovnie svoystva, proizvodstvo i primenenie [Pectin: basic properties, production and application]. Moscow: DeLi print, 2007. 276 p. (In Russ.). 8. Aymeson A. Pischevie zagustiteli, stabilizatori, geleobrazovateli [Food thickeners, stabilizers, gelling agents]; trans. from English SV Makarova. Saint Petersburg: Profession, 2012. 408 p. (In Russ.)
9. Fennema OR, Damodaran S, Parkin KL. Chimiya pischevikh productov [Chemistry of food products]; trans. from English. Saint Petersburg: Profession, 2012. 1040 p. (In Russ.)
10. Karimov AR, Talysnik MA, Savenkova TV, Aksyonova LM, Gerasimov TV. Phiziko-khimicheskie osobennosti dinamiki polimernoy zhidkosti [Physicochemical characteristics of the dynamics of a polymer fluid]. Pischevie sistemi [Food systems]. 2018. No. 3. P. 44-54 (In Russ.).
11. Vyvtov AA. Teoreticheskie i practicheskie osnovi organolepticheskogo analiza productov pitaniya: uchebnoe posobie [Theoretical and practical foundations of organoleptic analysis of food: a training manual]. Saint Petersburg: GIORD, 2010. 232 p. (In Russ.)
12. Sitnikova PB, Tvorogova AA. Phizicheskie izmeneniya v structure morozhenogo i zamorozhennikh fruktovikh desertov vo vremya khraneniya [Physical changes in the structure of ice cream and frozen fruit desserts during storage]. Pischevie sistemi [Food systems]. 2019. No. 2. P. 31-35 (In Russ.).
Authors
Belova Irina A.,
Lavrukhin Michail A.,
Rudenko Oxana S., Candidate of Technical Sciences,
Kazantcev Egor V.,
Kondratyev Nicolay B., Doctor of Technical Sciences
All-Russian Scientific Research Institute of Confectionery Industry - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
20, building 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. , 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.



Nechaev A.P., Tsyganova T.B., Nikolaeva J.V., Tarasova V.V., Smirnov D.A., Rechkin I.V., Shikhalev S.V.Developing a new generation of instant pasta based on Harrington's generalized desirability function

P. 12-16 Key words
gluten-free foods, instant pasta, instant foods, Harrington's general desirability function, celiac disease

Abstract
Instant products are becoming increasingly popular with consumers nowadays. They are convenient to use, since their preparation does not take much time and labor, which is why they are widely used. Instant pasta is one of these products. Pasta, bakery and flour confectionery products are one of the main components of the diet of the population, however, for diseases associated with hereditary genesis, not everyone can eat such products. According to the World Gastroenterology Organization (WGO), the prevalence of celiac disease is 1: 300 people. For full physical development and improving the quality of life of the population with similar diseases, they need to follow a diet, the main part of which are gluten-free products. One of the possible ways to achieve these goals is to use non-traditional gluten-free raw materials in instant pasta technology with additional enrichment of finished products with dietary fiber. As a result of research, a formulation of instant pasta based on rice, buckwheat and soya types of flour was developed in proportions that ensure sufficient quality of semi-finished products and finished products. The selection of pasta recipes recommended for production was carried out using the multi-criteria optimization method based on Harrington's desirability function. The values of particular desirability are calculated according to the content of proteins, lipids, organoleptic evaluation, the amount of solids transferred to cooking water. An organoleptic evaluation of developed instant pasta was carried out. The prospects of expanding the range of instant products have been substantiated.

References
1. Derkanosova NM, Zhuravlev AA. Modelirovanie i optimizacija tehnologicheskih processov proizvodstva hleba, konditerskih i makaronnyh izdelij: uchebno-metodicheskoe posobie [Modeling and optimization of technological processes for the production of bread, confectionery and pasta: Educational-methodical manual]. Voro-nezh: VGTA [Voronezh: VGTA Publishing House], 2010. 161 p. (In Russ.)
2. Dombrovskaja Ja P, Aralova SI, Tekut'eva Ju A, Denisova AA. Perspektivy primenenija netradicionnogo rastitel'nogo syr'ja dlja povyshenija biologicheskoj cennosti muchnyh konditerskih izdelij [Prospects for the use of non-traditional plant materials to increase the biological value of flour confectionery]. Pishhevaja promyshlennost' [Food industry]. 2017. No. 7. P. 19-21 (In Russ.).
3. Doronin AF, Ipatova LG, Kochetkova AA, Nechaev AP, Hurshudjan SA, Shubina OG. Funkcional'nye pishhevye produkty. Vvedenie v tehnologii [Functional foods. Introduction to technology]. Moscow: DeLi print, 2009. 288 p. (In Russ.)
4. Ipatova LG. Nauchnoe obosnovanie i prakticheskie aspekty primenenija pischevyh volokon pri razrabotke funkcional'nyh pischevyh produktov: dis…. dokt. tehn. nauk: 05.18.15. [Scientific rationale and practical aspects of the use of dietary fiber in the development of functional foods: thesis… Doctor of Technical Sciences: 05.18.15]. Ipatova Larisa Grigor'evna. Moscow, 2011. 364 p. (In Russ.)
5. Kazennova NK, Shnejder DV, Cyganova TB. Formirovanie kachestva makaronnyh izdelij [Formation of the quality of pasta]. Moscow: DeLi print, 2009. 100 p. (In Russ.)
6. Osman'jan RG. Hlebopekarnoe pshenichnoe testo s primeneniem netradicionnogo syr'ja (biomodificirovannyj saharosoderzhashhij gidrolizat "saharok" iz celogo zerna ovsa) [Bakery wheat dough with the use of unconventional raw materials (biomodified sugar-containing hydrolyzate "sugar" from whole oats)]. Pishhevaja i pererabatyvayuschaya promyshlennost': RZh VINITI [Food and processing industry: RZH VINITI]. 2010. No. 2. P. 400 (In Russ.).
7. Pichkalev AV. Obobshhennaja funkcija zhelatel'nosti Harringtona dlja sravnitel'nogo analiza tehnicheskih sredstv [Harrington's generalized desirability function for benchmarking]. Issledovanija naukograda [Researches of a science city]. 2012. No. 1. P. 25-28 (In Russ.).
8. Chernov ME, Gnatuv EM. Proizvodstvo makaronnyh izdelij bystrogo prigotovlenija [Production of instant pasta]. Moscow: DeLi print, 2008. 165 p. (In Russ.).
Authors
Nechaev Alexey P., Doctor of Technical Sciences, Professor,
Tsyganova Tatyana B., Doctor of Technical Sciences, Professor,
Nikolaeva Yuliya V., Candidate of Technical Sciences,
Tarasova Veronica V., Candidate of Technical Sciences,
Smirnov Dmitriy A.,
Rechkin Ivan V.,
Shikhalev Sergey V.
Moscow State University of Food Production,
11, Volokolamsky 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. , 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.



Maradudin M.S, Simakova I.V., Smolentseva A.A., Shelkova Y.I.Effect of bean flour on the rheological and bakery properties of the composite mixture test on the basis of wheat flour

P. 17-21 Key words
wheat flour, bean flour, composite mixtures, dough, mixolabogram, rheological properties, bread

Abstract
Research conducted in 2019 at the Department of Food Technology Saratov State Agrarian University and Agricultural Research Institute of the Southeast. The goal is to justify the effect of the concentration of bean flour on the rheological and baking properties of the dough from a composite mixture based on whole wheat flour and premium wheat flour. Using the mixolabogram instrument, the main parameters of the rheological state of the dough from whole wheat flour and higher grade dough, dough from white bean seed flour and red bean seed flour, and also test parameters from flour composite mixtures based on them were investigated and compared with each other. In the course of studies it was found that the water absorption capacity of flour with a high degree correlates with the stability time of the dough, with a moment of force characterizing the minimum consistency of the dough during the phase of the "starch retrograde" and with a moment of force characterizing the maximum consistency of the test during the end of the phase of the "starch retrograde", as well as with the total energy consumed per batch. When comparing the main rheological parameters of dough made from whole wheat flour and premium, as well as composite mixtures based on them, it was found that both the degree of grinding and the morphological characteristics of the beans used as a donor or basis for composite mixtures influence the correlation between rheological parameters. To a lesser extent, the water absorption capacity of flour correlates with the time of dough formation, the moment of force during the liquefaction phase, and the moment of force characterizing the stability of the dough during the gelatinization phase. The water absorption capacity correlates to a greater extent with the main rheological parameters of the test of composite mixtures based on premium flour than for composite mixtures based on whole-ground flour. In this case, the correlation of the main rheological parameters of the test of composite mixtures with water absorption capacity when using white bean flour is more significant than when using red bean flour. Taking into account the results of studies of the rheological state of the test, trial baking of bread with a different mass fraction of components was made. The obtained data of bread quality indicators were also compared with indicators of SDS-sedimentation, gluten content and strength in the flour of the starting components and composite mixtures according to the indicators of the IDK-1 device. The conducted studies confirm the degree of influence of bean flour on the baking properties of composite mixtures and allow directionally regulating the technological processes of production of flour products based on them.

References
1. Matveeva TV, Koryachkina S Ya. Muchnye konditerskie izdeliya funkcional'nogo naznacheniya. Nauchnye osnovy, tekhnologii, receptury [Functional flour confectionery. Scientific foundations, technologies, recipes]. Saint Petersburg: GIORD, 2016. 360 p. (In Russ.)
2. Baturina, NA, Muzalevskaya RS. Ispol'zovanie muki iz semyan bobovyh kul'tur dlya povysheniya pishchevoj cennosti pshenichnogo hleba. Tovarovedno-tekhnologicheskie aspekty razrabotki pishchevyh produktov funkcional'nogo i specializirovannogo naznacheniya: kollektivnaya monografiya; pod red. prof. EV Litvinovoj [The use of flour from legumes to increase the nutritional value of wheat bread. Goods and technological aspects of the development of food products of a functional and specialized purpose: collective monograph under redaction professor EV Litvinova]. Voronezh: Nauchnaya kniga, 2010. P. 174-199 (In Russ.).
3. Korshenko LO, Chizhikova OG. Ispol'zovanie semyan fasoli na pishchevye tseli. Novoe v tekhnologii i tekhnike funkcional'nyh produktov pitaniya na osnove mediko-biologicheskih vozzrenij: materiali V mezhdunarodnoy nauchno-tekhnicheskoj konferentsii [The use of bean seeds for food purposes. New in technology and technics of functional food products based on biomedical views: materials of the V international scientific and technical conference]. Voronezh: VGUIT, 2015. P. 23-25 (In Russ.).
4. GOST ISO 17718-2015. Zerno i muka iz myagkoj pshenicy. Opredelenie reologicheskih svojstv testa v zavisimosti ot uslovij zamesa i povysheniya temperatury [Soft wheat grain and flour. Determination of the rheological properties of the test, depending on the conditions of kneading and temperature]. Moscow: Standartinform, 2015. 31 p. (In Russ.)
5. Dubat A, Risev K. Sovremennyj metod kontrolya kachestva zerna i muki po reologicheskim svojstvam testa, opredelyaemym s pomoshch'yu miksolab profajler. Upravlenie reologicheskimi svojstvami pishchevyh produktov: materialy I Nauchno-prakticheskoj konferencii i vystavki s mezhdunarodnym uchastiem [Modern method for controlling the quality of grain and flour by the rheological properties of the dough. Defined using mixolab profile. Food rheological management: materials of the I scientific-practical conference and exhibition with international participation]. Moscow, 2008. P. 86-95.
6. Kazanceva IL, Kulevatova TB, Zlobina LN. K voprosu primeneniya muki iz zerna nuta v tekhnologii muchnyh konditerskih izdelij [On the use of chickpea flour in the technology of flour confectionery]. Zernobobovye i krupyanye kul'tury [Legumes and cereals]. 2018. No. 1 (25). P. 76-81 (In Russ.).
7. Kulevatova TB et al. Metodicheskie podhody k ocenke kachestva zerna ozimoj pshenicy po reologicheskim svojstvam testa [Methodological approaches to assessing the quality of winter wheat grain by rhelogical properties of the test]. Saratov: FBGNU NIISKH Yugo-Vostoka, 2017. 21 p. (In Russ.)
8. Metodika gosudarstvennogo sortoispytaniya sel'skohozyajstvennyh kul'tur. Tekhnologicheskaya otsenka zernovyh, krupyanyh i zernobobovyh kul'tur [Methodology of state variety testing of crops. Technological assessment of cereals, cereals and legumes]. Moscow, 1988. P. 70-74 (In Russ.).
Authors
Maradudin Maxim S., Candidate of Technical Sciences,
Simakova Inna V., Doctor of Technical Sciences, Professor
Saratov State Agrarian University named after N.?I. Vavilov,
1, Theater Square, Saratov, Russia, 410012
Smolentseva Alla A., Candidate of Technical Sciences,
Shelkova Yaroslava I., graduate student
Peter the Great St. Petersburg Polytechnic University,
29, Polytechnic str., St. Petersburg, Russia, 195251, 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.



Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.Energy advantages of using carbohydrates during intense physical exertion

P. 22-25 Key words
sports nutrition, carbohydrates, fats, respiratory coefficient, maximum oxygen consumption, ultramarathon

Abstract
In recent decades, an increasing number of people begin to engage in extreme sports. These include running at a distance exceeding the marathon, triathlon, multi-day bike racing, long swimming in free water, etc. The organization of appropriate specialized nutrition for athletes in these conditions is of paramount importance. Due to the fact that carbohydrates and fats can compete with each other as a substrate during their aerobic oxidation under intense physical exertion, the question arises as to which component should be preferred for solving the problem of ensuring the generation of the maximum amount of bioenergy per unit time. It is concluded that the rate of assimilation of atmospheric oxygen (VO2) by an athlete and the fact that the maximum value of this indicator (VO2max) is limited for each person for physiological reasons is a decisive factor in the choice of an oxidation substrate. It was shown that to obtain 1 kcal of energy during the oxidation of fats, oxygen consumption is required 21% higher than for glucose. In this regard, with an increase in the physical activity of athletes to a level where they become such that the maximum oxygen consumption begins to act as a limiting factor, in order to achieve maximum energy production per unit time, carbohydrates should be preferred as fuel. If the goal of physical exercise is to lower body weight by reducing its fat component, then such athletes should not train at the maximum. To achieve success in this direction, it is necessary to reduce the intensity of training, conducting them at an average level of oxygen consumption, but increasing their duration.

References
1. Tiller NB, Roberts JD, Beasley L et al. International Society of Sports Nutrition Position Stand: Nutritional Considerations for Single-stage Ultra-marathom Training and Racing. Journal of International Society of Sports Nutrition. 2019. Vol. 16. P. 50 (in English).
2. Volkov NI, Olejnikov II. Bioenergetika sporta [Bioenergy of sports]. Moscow: Sovetskij sport [Soviet sport], 2011. 160 p. (in Russ.)
3. Shterman SV. Zhiroszhigateli [Fat burnes]. Moscow: Maska [Mask], 2018. 152 p. (in Russ.)
4. Kerkstick CM, Wilborn CD, Roberts MD et al. ISSN Exercise & Sport Nutrition Review Update: Research & Recommendations. Journal of the International Society of Sports Nutrition. 2018. Vol. 15. P. 28 (in English).
5. Taylor M. Guide to Energy Drinks, Gels and Foods for Cycling [Electronic resource]. 2017. Access code: www. bikes.org.uk/guide-to-energy-drinks-and-foods-for-cycling/(Date of access: 15.01.2020) (in English).
6. Williamson E. Nutritional Implications for Ultra-endurance Walking and Running Events. Extreme Physiology & Medicine. 2016. Vol. 5. P. 16 (in English).
7. Costa RJS, Knechtle B, Tarnopolsky M et al. Nutrition for Ultramarathon Running Trail, Track and Road. International Journal of Sport Nutrition Exercise Metabolism. 2019. Vol. 29 (2). P. 120-140 (in English).
8. Shterman SV, Andreev GI. Pischevye sportivnye geli dlja fitnesa i sporta [Sports nutritional gels for fitness and sports]. Pishhevaja promyshlennost' [Food industry]. 2012. No. 3. P. 60-64 (in Russ.).
9. Shagabutdinov R. Obzor uglevodnyh gelej dlja pitanija na trenirovkah i sorevnovanijah [Review of carbohydrate gels for nutrition in training and competition]. [Electronic resource]. 2018. Access code: https: shagabutdinov.ru/gels/(Date of access: 25.01.2020) (in Russ.).
10. Konishi K, Kimura T, Yuhaku A et al. Mouth Rinsing with a Carbohydrate Solution Attenuates Exercise-induced Decline in Executive Function. Journal of the International Society of Sports Nutrition. 2017. Vol. 14. P. 45 (in English).
Authors
Shterman Sergey V., Doctor of Technical Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences
Limited liability company "GEON",
building 1, village Obolensk, Obolenskoe highway, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valery S., Candidate of Chemical 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.
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
K.G. Razumosky Moscow State University of Technologies and Management,
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chebotareva Natalia I.
M.V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Kolonchin K.V. Preservation of ecology and natural ecosystems is the main priority of state policy for the future development of Russia's fisheries complex

P. 26-33 Key words
ecology, preservation of natural aquatic ecosystems, innovations for deep processing of aquatic biological resources

Abstract
Globalization of the world economy, climate change on the planet present the world community with solutions to problems of ecology, biodiversity, sustainable provision of food and preservation of social stability. The preservation and rational use of oceans, seas and marine resources to prevent global crises of the world community is the main task of the world community. The framework of the State Program for the Fisheries Complex Development for the period 2014-2020 and the Development of the Fisheries Complex Strategy for the Period up to 2030 are aimed at ensuring the transition from the export-raw material type to the innovative type of development based on the conservation, reproduction and rational use of aquatic biological resources, minimizing the negative impact on the environment. In order to reduce the environmental risks associated with water pollution in areas where water biological resources are caught, it is planned to develop a national system of environmental certification of fisheries and industries.

References
1. Medvedev DA. Rossia 2024: Strategiya social'no-economicheskogo razvitiya [Russia 2024: Socio-Economic Development Strategy]. Voprosi economici [Economy questions]. 2018. No. 10 (In Russ.).
2. Kayshev VG, Seregin SN. Ecologiya, prirodopolzovaniye, bioraznoobraziye v koncepzii ustoichivogo razvitiya agrarnoy economiky [Ecology, environmental management, biodiversity in the concept of sustainable development of the agrarian economy]. Pischevaya promyshlennost' [Food industry]. 2017. No. 5 (In Russ.)
3. Skorobogatov A. Aglomerazionnye effecty, instituty I prirodniye resusrsy v izmeniajuschemsia economicheskoy geogra-phii [Agglomeration effects, institutions and natural resources in changing economic geography]. Voprosi economici [Economy questions]. 2017. No. 1 (In Russ.).
4. Kunashko A, Sosnilo A. Otsenka economicheskogo potenziala ispol'zovamiya bioresursov mirovogo okeana [Assessment of the economic potential for the use of marine bioreservices]. Voprosi economici [Economy questions]. 2017. No. 6 (In Russ.).
5. Oschepkova AZ, Venchikova VR. Novaya Sistema regulirovaniya negativnogo vozdeistviya na okruzgayuschuyu sredu [New environmental impact management system]. Ecologiya proizvodstva [Production ecology]. 2018, No. 9 (In Russ.).
6. Grigoriev LM, Pavl'ushina VA. Social'noe neraventstvo v mire: tendentsii 2000-2016 gg. [Social inequality in the world: trends 2000-2016]. Voprosi economici [Economy questions]. 2018. No. 10 (In Russ.).
7. Philinskiy A. Men'she griazy [It is less than dirt]. Russkaya ryba [Russian fish]. 2019. No. 11 (In Russ.).
8. Kharenko EN. Analiz metodov ucheta facticheskih ulovov vodnyh bioresursov [Analysis of methods of accounting for actual catches of aquatic biological resources]. Ribnoe khozyaystvo [Fishery]. 2014. No. 6. P. 59-62 (In Russ.).
9. Kharenko EN, Strokova NG, Sopina AV. Problemy i perspectivnye napravleniya pererabotki othodov rybnoy otrasly. Materialy ХII Mezgdunarodnoy nauchno-prakticheskoy konferentsii 'Proizvodstvo rybnoy productsii: problemy, novye tehnologii, kachestvo' [Problems and promising directions of processing of fish industry wastes/Proceedings of the XII International Scientific and Practical Conference "Fish Production: Challenges, New Technologies, Quality"]. Kaliningrad: AtlantNIRO, 2019. P. 26-30 (In Russ.).
10. Ecologicheskaya doktrina Rossiyskoy Federatsii, rasporiazgenie Pravitel'stva Rossiyskoy Federatsii ot 31 avgusta 2002 goda № 1225 р. [Environmental doctrine of the Russian Federation, government order No. 1225 r of 31 August 2002]. Available from: http://docs.cntd.ru/document/901826347
11. Federal'niy zakon 'Ob ohrane okruzgayuschey sredy' ot 10 janvaria 2002 g. № 7 ФЗ [Federal Law "On Environmental Protection" of January 10, 2002 № 7 ФЗ]. Available from: https: //legalacts.ru/doc/FZ-ob-ohrane-okruzhajuwej-sredy/
12. Federal'niy zakon 'Ob othodah proizvodstva I potrbleniya' ot 29.12.2014 g. № 458 ФЗ [Federal Law "On production and consumption wastes" dated 29.12. 2014 No. № 458 ФЗ]. Available from: http://kremlin.ru/acts/bank/39278
13. Osnovy gosudarstvennoy politiky v oblasty ecologicheskogo razvitiya Rossiyskoy Federatsii na period do 2030 g., utverzgdeny Prezidentom Rossiyskoy Federatsii 30 aprelia 2012 g. [The State policy framework for environmental development of the Russian Federation for the period up to 2030, was approved by the President of the Russian Federation on 30 April 2012]. Available from: http://kremlin.ru/events/president/news/15177
14. Strategiya ecologicheskoy bezopasnosty Rossiyskoy Federatsii na period do 2025 goda, Ukaz Prezidenta Rossiyskoy Federatsii ot 19 aprelia 2017 g. № 176 [Strategy for Environmental Safety of the Russian Federation for the period up to 2025, Presidential Decree No. 176 of 19 April, 2017]. Available from: http://kremlin.ru/acts/bank/41879
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Authors
Kolonchin Kirill V., Candidate of Economic Sciences
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Golovacheva N.E., Abramova I.M., Morozova S.S., Gallyamova L.P.Possible causes of precipitation in alcoholic beverages and recommendations for the stabilization of products containing alcoholized juices and fruit drinks

P. 34-38 Key words
alcoholic juice, sweet tincture, bottling resistance, mass concentration, colloidal turbidity, precipitation, stability

Abstract
Alcoholic beverages, which include alcoholized fruit and berry juices and fruit drinks, are complex colloidal systems, the balance of which may be disturbed by changing external conditions. After filtering, the drinks have crystal transparency, but they do not always preserve its storage process, since there are clouding of a physico-chemical nature. The cause of opalescence and precipitation in alcoholic beverages are most often high molecular substances of colloidal nature. These are, first of all, carbohydrates. From high- molecular carbohydrates that pass into alcoholic fruit and berry juices and morsels, the greatest difficulties in the technology of preparing alcoholic beverages are played by polysaccharides, which are divided into acidic and neutral. Violation of the stability of drinks can cause protein substances, represented mainly by amino acids. The cause of the precipitate in the sweet tincture "Cherry on cognac" is the formation of insoluble complexes of high- molecular substances that pass into a blend of semi-finished products. Calcium and magnesium cations can form salts with phosphates and sulfates present in significant amounts in semi-finished products, which catalyze the formation of insoluble high-molecular complexes. The reason for the appearance of sediment in the sweet tincture "Cranberry on cognac" is the formation of insoluble protein-tannate complexes. Sweet tincture "Cranberries on cognac" is easily processed with pasting materials, when applying flocculants, the formation of large flocculants is observed, which ultimately leads to high- quality clarification and, in the future, increases the stability of the drink during storage. To prevent precipitation, additional processing of semi-finished products or ready-made blends of sweet tinctures is necessary.

References
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6. Abramova IM, Golovacheva NE, Morozova SS, Vorob'yeva EV, Gallyamova LP, Shubina NA. Issledovaniye vliyaniya fermentativnoy obrabotki na pokazateli kachestva spirtovannykh morsov iz plodovo-yagodnogo syr'ya [Investigation of the influence of enzymatic processing on the quality indicators of alcoholic beverages from fruit and berry raw materials]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 10. P. 77-81 (In Russ.).
7. Abramova IM, Morozova SS, Vorob'yeva EV, Golovacheva NE, Gallyamova LP. K voprosu povysheniya stabil'nosti likerovodochnykh izdeliy [On the issue of increasing the stability of alcoholic beverages]. Sovremennyye biotekhnologicheskiye protsessy, oborudovaniye i metody kontrolya spirta i spirtnykh napitkov [Modern biotechnological processes, equipment and methods of alcohol and alcoholic beverages control]. Moscow: FGBUN FITS pitaniya, biotekhnologii i bezopasnosti pishchi [Federal Research Center of Food, Biotechnology and Food Safety], 2017. P. 185-191 (In Russ.).
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9. PTR 10 12292 99 Proizvodstvenniy tekhnologicheskiy reglament na proizvodstvo vodok i likerovodochnykh izdeliy [Production technological regulations for the production of vodka and liqueur products]. Pishchepromdepartamentom Minsel'khozproda Rossii [Food industry Department of the Ministry of agriculture of Russia].1999. 296 p. (In Russ.)
10. Valuyko GG. Tekhnologiya krasnykh vin [The technology of red wines]. Simferopol: Tavrida, 2001. 624 p. (In Russ.)
11. GOST R 51821-2001 Vodki i vodki osobyye Metod opredeleniya massovoy kontsentra-tsii kationov kaliya, natriya, ammoniya, kal'tsiya, magniya, strontsiya i anionov ftori-dov, khloridov, nitratov, nitritov, fosfatov i sul'fatov s primeneniyem ionnoy khromatografii [Vodka and vodka are special. Method for determining the mass concentration of potassium, sodium, ammonium, calcium, magnesium, strontium cations and anions of fluorides, chlorides, nitrates, nitrites, phosphates and sulfates using ion chromatography] (In Russ.).
12. Gerzhikovoy VG. Metody tekhnokhimicheskogo kontrolya v vinodelii [Methods of technochemical control in winemaking]. Simferopol: Tavrida, 2009. 304 p. (In Russ.)
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Authors
Golovacheva Natalya E., Candidate of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Morozova Svetlana S., Candidate of Technical Sciences,
Gallyamova Lyubov' P.
Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, 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.



Kostyleva E.V., Sereda A.S., Velikoretskaya I.A., Ignatova N.I., Tsurikova N.V., Khabibulina, N.V.Intensification of the production of glucoamylase and xylanase enzyme preparations for ethanol production from grain raw materials

P. 39-42 Key words
Aspergillus awamori, BioAccel, glucoamylase, xylanase, rye wort

Abstract
In ethanol production from grain raw materials, in addition to the main enzymes, alpha and glucoamylase, which convert starch into fermentable sugars, carbohydrases that can hydrolyze non-starch cereal polysaccharides arabinoxylan, cellulose, glucans are used. In order to reduce the viscosity of mashes, increase the degree of starch utilization and concentration of fermentable carbohydrates in the wort, enzymatic preparations of cellulases and xylanases are widely used. A recombinant Aspergillus awamori Xyl-15 strain was obtained possessing high glucoamylase and xylanase activity, and additionally synthesizing concomitant enzymes capable of cleaving cellulose and glucans. Enzyme preparation Xyloglucawamorin, obtained using the new strain, significantly increases the efficiency of processing grain raw materials in the production of ethanol without introducing additional sources of xylanase and cellulases. In order to increase the profitability of obtaining Xyloglucawamorin, studies were conducted to optimize the fermentation medium using BioAccel, a soybean derived by-product that has a stimulating effect on the biosynthetic activity of fungal strains. It was found that the addition of 1 to 9% BioAccel to the fermentation medium led to an increase in the biosynthesis of glucoamylase, xylanase, and endoglucanase. At an optimal BioAccel dosage of 3% the glucoamylase activity of A. awamori Xyl-15 increased by 35%, xylanase and endoglucanase activities - 2 and 3.6 times, respectively. The effectiveness of Xyloglucawamorin BA preparation with an increased proportion of xylanase and endoglucanase obtained using an optimized medium was evaluated in rye mash saccharification process in comparison with Xyloglucawamorin K obtained without BioAccel. It was shown that the use of Xyloglucawamorin BA made it possible to intensify the rye wort fermentation. Compared to the control, in the probes obtained using Xyloglucawamorin BA, a decrease in non-fermented carbohydrates content and an increase in the ethanol concentration in the wort by 2.2% was observed, which in terms of 1 ton of conventional starch gave an increase in ethanol yield by 1% or 0.8 Dal.

References
1. Kononenko VV, Turshatov MV, Ledenev VP, Krivchenko VA, Moiseeva ND, Solov'ev AO, Kirillov EA, Alekseev VV. O proizvodstve i perspektivah primeneniya etilovogo spirta v Rossii [On the production and prospects of the use of ethyl alcohol in Russia]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2018. No. 2. P. 44-47.
2. Sharikov A Yu, Stepanov VI, Ivanov VV, Rimareva LV, Ignatova NI, Skvorcova LI. Perspektivy ispol'zovaniya ekstrudata rzhi v biotekhnologii etanola [Prospects for the use of rye extrudate in ethanol biotechnology]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology APK]. 2014. No. 5. P. 66-68.
3. Yakovleva SF. Biotekhnologiya etanola iz rzhi s primeneniem mul'tienzimnoj kompozicii [Rye ethanol biotechnology using a multi-enzyme composition]. Abstract dissertation … Candidate of Technical Sciences. Voronezh, 2012.
4. Zueva NV, Agafonov GV, Korchagina MV, Dolgov AN. Vliyanie fermentnyh preparatov na osnovnye pokazateli produktov pri razrabotke tekhnologii pererabotki koncentrirovannogo susla na etanol [The influence of enzyme preparations on the main indicators of products in the development of technology for processing concentrated wort to ethanol]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Bulletin of Voronezh State University of Engineering Technology]. 2017. Vol. 79. No. 2 (72). P. 191-197.
5. Dolgov AN. Glubokaya pererabotka zernovogo syr'ya s polucheniem etilovogo spirta i belkovogo produkta [Deep processing of grain raw materials to produce ethyl alcohol and protein product]. Thesis … Candidate of Technical Sciences. Voronezh, 2015.
6. Rozhkova AM, Sereda AS, Curikova NV, Rimareva LV, Nurtaeva AK, Semenova MV, Rubcova EA, Zorov IN, Sinicyna OA, Sinicyn AP. Sozdanie sistemy ekspressii geterologichnyh genov na osnove shtamma griba Aspergillus awamori [Creation of a heterologous gene expression system based on Aspergillus awamori strain]. Prikladnaya biohimiya i mikrobiologiya [Applied biochemistry and microbiology]. 2011. Vol. 47. No. 3. P. 308-317.
7. Sereda AS, Ignatova NI, Overchenko MB, Curikova NV, Rimareva LV, Rozhkova AM, Zorov IN, Sinicyn AP. Issledovanie gidroliticheskoj sposobnosti kompleksnyh fermentnyh preparatov, poluchennyh na osnove vysokoeffektivnyh rekombinantnyh shtammov Aspergillus awamori, po otnosheniyu k polisaharidam zernovogo syr'ya [Investigation of the hydrolytic ability of complex enzyme preparations obtained on the basis of highly effective Aspergillus awamori recombinant strains in relation to polysaccharides of grain raw materials]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2011. No. 3. P. 54-56.
8. Sereda AS, Kostyleva EV, Velikoreckaya IA, Curikova NV, Habibulina NV, Bikbov TM, Bubnova TV, Nemashkalov VA. Ispol'zovanie preparata na osnove nizkomolekulyarnyh veshchestv soi dlya povysheniya aktivnosti ksilanazy i endoglyukanazy mutantnogo shtamma Trichoderma reesei Co-44 [The use of a preparation made of low molecular weight soy substances to increase the xylanase and endoglucanase activity of Trichoderma reesei Co-44 mutant strain]. Biotechnologiya [Biotechnology]. 2019. Vol. 35. No. 5. P. 70-79.
9. GOST P 54330-2011. Fermentnie preparati dlya pischevoy promyshlennosti. Metodi opredeleniya amiloliticheskoy activnosti [Enzyme preparations for the food industry. Methods for determination of amylolytic activity].
10. GOST P 55302-2012. Fermentnie preparati dlya pischevoy promyshlennosti. Metod opredeleniya xilanaznoy activnosti [Enzyme preparations for the food industry. Method for determination of xylanase activity] Introduction 29.11.2012. Мoscow: Stardartinform, 2013. 11 p.
11. GOST P 55293-2012. Fermentnie preparati dlya pischevoy promyshlennosti. Metod opredeleniya tselluloznoy activnosti [Enzyme preparations for the food industry. Method for the determination of cellulase activity (with the amendment, with the change 1)]. Introduction 01.01.2014. Мoscow: Stardartinform, 2014. 20 p.
Authors
Kostyleva Elena V., Candidate of Technical Sciences,
Sereda Anna S., Candidate of Technical Sciences,
Velikoretskaya Irina A., Candidate of Technical Sciences,
Ignatova Nadezhda I.,
Tsurikova Nina V., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal State Budgetary Institution of Science of the Federal Research Center of Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033,
Khabibulina Natalya V., Candidate of Technical Sciences
Dmitry Mendeleev University of Chemical Technology of Russia,
9, Miusskaya square, Moscow, 125047, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Kharlamova L.N., Volkova T.N., Lazareva I.V., Selina I.V., Sozinova M.S.The research of the industrial kvass samples identification indicators

P. 43-47 Key words
kvass, organoleptic, physico-chemical indicators, synthetic dyes, flavorings, preservatives, sweeteners, organic acids, higher alcohols, aldehydes, ethers

Abstract
Kvass is a natural national drink with a volume fraction of ethyl alcohol of not more than 1.2%, made as a result of wort incomplete alcohol or alcohol and lactic acid fermentation. Wort can be prepared from plant materials or products of its processing, sugar, fructose, dextrose, maltose, glucose syrup and other natural sugar-containing substances, followed by or without food additives, except for artificial and identical to natural flavoring substances, artificial and identical to natural flavors, synthetic and inorganic dyes, sweeteners and preservatives. In the All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems of RAS has developed a method for identifying kvass, which establishes a procedure for determining the quality indicators of a given product, including additional identification criteria, using standard methods for testing products, as well as certified methods for qualitative and quantitative determination of criteria substances and components. The kvass identification procedure includes three testing stages, such as testing kvass according to organoleptic and physico-chemical indicators for compliance with the requirements of GOST 31494-2012 "Kvass. General specifications". In the tested at the first stage products, the level of the food additives content is determined: synthetic dyes, flavorings, preservatives and sweeteners components. At the third stage, the products are analyzing by additional identification criteria, including determining the level of higher alcohols, esters, aldehydes, and organic acids. If at least one of the researched indicators does not match, the sample is rejecting.

References
1. Isaeva VS. Sovremennye aspekty proizvodstva kvasa [Modern aspects of kvass production]. Moscow: International Research Center "Beer and Drinks XXI Century" (Limited Liability Company). 2009. 304 p. (In Russ.)
2. GOST 31494-2012. Kvasy. Obschchie tekhnicheskie usloviya [State standart 31494-2012. Kvass. General specifications].
3. Wernher Buck. Prakticheskoe rukovodstvo po tekhnologii pivovareniya [Practical Guide to Brewing Technology]. Bremen: Medien Transfer Verlag, 2008. 427 p.
4. Kobelev KV, Selina IV, Sozinova MS, Zenina MA. Razrabotka kriteriev identifikatsii kvasov. Chast' 1. Issledovanie vliyaniya razlichnykh mikroorganizmov na nakoplenie organicheskikh kislot v kvasakh [Development of kvass identification criteria. Part 1. Research of various microorganisms influence on the accumulation of organic acids in kvass]. Pivo i napitki [Beer and beverages]. 2010. No. 6. P. 30-33 (In Russ.).
5. Kobelev KV, Selina IV, Sozinova MS, Zenina MA. Razrabotka kriteriev identifikatsii kvasov. Chast' 2. Issledovanie vliyaniya razlichnykh mikroorganizmov na nakoplenie letuchikh veshchestv v kvasakh [Development of kvass identification criteria. Part 2. Research of various microorganisms influence on the accumulation of volatile substances in kvass]. Pivo i napitki [Beer and beverages]. 2011. No. 1. P. 23-27 (In Russ.).
6. Kobelev KV. Issledovanie sravnitel'nykh kharakteristik kvasa [Research of kvass comparative characteristics]. Pivo i napitki [Beer and beverages]. 2018. No. 2. P. 39-41 (In Russ.).
7. Kobelev KV. Napitki na zernovoy osnove i ikh identifikatsiya [Grain-based beverages and their identification: Monograph]. Moscow: Kniga-Memuar [Book-Memoir Publishing House], 2018. 103 p.
8. TR TS 021/2011. O bezopasnosti pishchevoi produktsii [Technical Regulation of the Customs Union 021/2011. On Food Safety].
Authors
Kharlamova Larisa N., Candidate of Technical Sciences,
Volkova Tatyana N., Candidate of Biological Sciences,
Lazareva Irina V., Candidate of Technical Sciences,
Selina Irina V.,
Sozinova Marina S.
All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry - Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7 Rossolimo Str., Moscow, 119021, 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. , 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.



Rimareva L.V., Overchenko М.B., Ignatova N.I., Tadzhibova P.Y., Serba Е.M.Some aspects of the methodology for controlling the safety, quality and authenticity of enzyme preparations for the food industry

P. 48-55 Key words
enzyme preparations, food industry, biocatalysis, hydrolases, enzymatic activity, unit of activity, quality and safety

Abstract
Rapidly developing biotechnology is based on the extensive use of enzymes produced by various microorganisms. The main factor in food technology is the use of enzyme preparations, which differ in substrate specificity and mechanism of action. Based on the monitoring of the current state of the problem and research results, data on the properties of enzyme preparations (EP) and the effectiveness of their use are systematized. The main stages in the methodology of quality control, safety and authenticity of EP for the food industry are scientifically justified. Theoretical justification of the selection of enzyme system is based on knowledge about composition of raw materials and the presence of substrates for biocatalytic action of enzymes in it, as well as predicted results on the required degree of destruction and assumed composition of hydrolysis products. The relationship between the quality and safety of enzyme preparations, methods for assessing their effectiveness and conditions of use in various sectors of the food industry with the quality of the target product is established. It is shown that in order to use the EP in the food industry, together with conducting studies of their safety and quality, it is necessary to determine the composition of enzymes contained in the preparation and the level of their enzymatic activity. The basic principles of the development of methods for determining enzyme activity and factors affecting the rate of enzymatic reaction are generalized. It is noted that for the development of scientifically based and experimentally confirmed standards of consumption of enzyme preparations in food production, for the conduct of comparative studies of the level of EP activity it is necessary to use standardized methods introduced in GOST R and interstate standards.

References
1. Aksenova LM, Rimareva LV. Napravlennaya konversiya belkovyh modulej pishchevyh produktov zhivotnogo i rastitel'nogo proiskhozhdeniya [Directed conversion of protein modules of animal and vegetable food products]. Vestnik rossijskoj academii nauk [Bulletin of RAS]. 2017. Vol. 87. No. 4. P. 355-357 (In Russ.).
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3. Lukin ND, Borodina ZM, Papahin AA, Shatalova OV, Krivandin AV. Issledovanie dejstviya amiloliticheskih fermentov na nativnyj krahmal razlichnyh vidov v geterogennoj srede [Investigation of the action of amylolytic enzymes on native starch of various species in a heterogeneous environment]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology of the agro-industrial complex]. 2013. No. 10. P. 62-64 (In Russ.).
4. Rimareva LV, Serba EM, Sokolova EN, Borshcheva Yu A, Ignatova NI. Fermentnye preparaty i biokataliticheskie processy v pishchevoj promyshlennosti [Enzyme preparations and biocatalytic processes in the food industry]. Voprosy pitaniya [Problems of nutrition]. 2017. Vol. 86. No. 5. Р. 80-91 (In Russ.).
5. Serba EM, Abramova IM, Rimareva LV, Overchenko MB, Ignatova NI, Grunin EA. Vliyanie fermentnyh preparatov na tekhnologicheskie pokazateli zernovogo susla i kachestvo spirta [The effect of enzyme preparations on the technological parameters of grain wort and the quality of alcohol]. Pivo i napitki [Beer and beverages]. 2018. No 1. Р. 50-54 (In Russ.).
6. Krivchenko VA, Turshatov MV, Solov'ev AO, Abramova IM. Spirtovoe proizvodstvo - tekhnologicheskaya osnova kompleksnoj pererabotki zerna s polucheniem pishchevyh produktov [Alcohol production - the technological basis of integrated processing of grain to produce food]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. Р. 53-54 (In Russ.).
7. Amelyakina MV, Rimareva LV, Stepanov VI, Ivanov VV, Sharikov AYu, Ignatova NI. Issledovanie vliyaniya proteoliticheskih fermentov na sbrazhivanie osvetlennogo susla iz ekstrudirovannoj pshenicy [Investigation of the influence of proteolytic enzymes on the fermentation of clarified wort from extruded wheat]. Pivo i napitki [Beer and beverages]. 2018. No 4. P. 36-40 (In Russ.).
8. Nosova MV, Dremucheva GF, Kostyuchenko MN, Zueva AG, Curikova NV. Tekhnologiches-kie svojstva mul'tenzimnoj kompozicii na osnove otechestvennyh fermentnyh preparatov v tekhnologii hleba iz pshenichnoj muki s razlichnymi hlebopekarnymi svojstvami [Technological properties of a multinzyme composition based on domestic enzyme preparations in the technology of wheat flour bread with various baking properties]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. P. 76-77 (In Russ.).
9. Polandova RD. Sovremennye tekhnologicheskie resheniya ispol'zovaniya fermentnyh preparatov v hlebopechenii Rossii [Modern technological solutions for the use of enzyme preparations in baking in Russia]. Mikrobnye biokatalizatory i perspektivy razvitiya fermentnyh tekhnologij v pererabatyvayushchih otraslyah APK. M.: Pishchepromizdat, 2004. P. 308-311 (In Russ.).
10. Rimareva LV, Overchenko MB, Serba EM, Ignatova NI. Vliyanie fermentativnyh sistem na biohimicheskij sostav zernovogo susla i kul'tural'nye svojstva osmofil'noj rasy spirtovyh drozhzhej [The influence of enzymatic systems on the biochemical composition of grain wort and the cultural properties of the osmophilic race of alcoholic yeast]. Proizvodstvo spirta i likerovodochnyh izdelij [Manufacture of alcohol and liqueur & vodka products]. 2013. No. 1. P. 18-20 (In Russ.).
11. Agarkova E Yu, Berezkina KA, Kruchinin AG, Nikolaev IV. Proektirovanie proteoliza molochnyh belkov dlya sozdaniya funkcional'nyh produktov so snizhennoj allergennost'yu [Design of proteolysis of milk proteins to create functional products with reduced allergenicity]. Mezhdunarodnaya nauchnaya konferenciya "Pishchevye innovacii i biotekhnologii" (materialy). Kemerovo: FGBOU VPO "KemTIPP", 2014. P. 21-23 (In Russ.).
12. Zobkova ZS, Fursova TP, Zenina DV, Rimareva LV, Serba EM, Kurbatova EI, Sokolova EN. Vliyanie sposoba vneseniya transglutaminazy na strukturno-mekhanicheskie svojstva jogurta i proteoliticheskuyu aktivnost' zakvasochnyh kul'tur [The influence of the method of introducing transglutaminase on the structural-mechanical properties of yogurt and the proteolytic activity of starter cultures]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of farm products]. 2014. No. 3. P. 28-32 (In Russ.).
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Authors
Rimareva Lubov' V., Doctor of Technical Sciences, Аcademician of RАS,
Overchenko Мarina B., Candidate of Technical Sciences,
Ignatova Nadezhda I.,
Tadzhibova Polina Yu., graduate student
Serba Еlena M., Doctor of Biological Sciences, Corresponding Member of RАS
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food and Biotechnology,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



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