Food processing Industry №7/2020
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: ACTUAL GUIDELINES FOR THE DEVELOPMENT OF THE FUNCTIONAL PRODUCTS MARKET
Popov V.G., Mozzherina I.V.Prospects of using phospho-lipid-vegetable food complex for production of functional food products
P. 8-12 | Key words phospholipids, sprouted seeds, holoseric oats, medicinal plant raw materials, phospholipid-vegetable food complex, succinic acid Abstract |
References 1. Krasil'nikov VN. (2013). Problemy innovatsionnykh protsessov v proizvodstve produktov pitaniya funktsional'nogo i spetsializirovannogo naznacheniya [Problems of innovative processes in the production of functional and specialized food]. Materialy VII Rossiiskogo foruma "Zdorovoe pitanie s rozhdeniya: meditsina, obrazovanie, pishchevye tekhnologii" [Proceedings of the 7th Russian Forum "Healthy nutrition from birth: medicine, education, food technologies"]. Saint Petersburg, 2013. P. 32-46 [In Russ.]. 2. Glagoleva, LE, Ivanova OV. Innovatsionnye ingredienty v ratsione pitaniya dlya predpriyatii spetsializirovannogo naznacheniya [Innovative ingredients in the diet for specialized businesses]. Ekonomika. Innovatsii. Upravlenie kachestvom [Economy. Innovations. Quality management]. 2015. No. 2. P. 125-128 [In Russ.]. 3. Peters Ruud, Bouwmeester Hans, Gottardo Stefania, Aschberger Karin. Nanomaterials for products and application in agriculture, feed and food. Trends in Food Science & Technology. - 2016 No. 54. P. 155-164. DOI: 10.1016/j.tifs.2016.06.008 4. Prorostki - istochnik zdorov'ya [Seedlings - Source of health]. Khleboprodukty [Bread products]. 2009. No. 4. P. 56-57 [In Russ.]. 5. Butenko LI, Ligai LV. Issledovaniya khimicheskogo sostava proroshchennykh semyan grechikhi, ovsa, yachmenya i pshenitsy [Studies of chemical composition of sprouted seeds of buckwheat, oats, barley and wheat]. Fundamental'nye issledovaniya [Basic research]. 2013. No. 4-5. P. 1128-1133 [In Russ.]. 6. Kochetkov NK. Izuchenie khimicheskogo, aminokislotnogo sostavov zernovykh kul'tur [Study of chemical, amino acid compositions of cereals]. Fundamental'nye issledovaniya [Basic research]. 2013. No. 1. Part 3. P. 12-17 [In Russ.]. 7. Kroslak Erik, Maliar Tibor, Maliarova Maria, Nemecek Peter, Hozlar Peter, Ondrejovic Miroslav, Havrlentova Michaela, Kraic Jan. Antioxidant and protease-inhibitory potential of extracts from grains of oat. Open Chemistry. 2016. No. 14. P. 324-334. 8. Kornen NN. Tekhnologicheskie svoistva rastitel'nykh fosfolipidnykh [Technological properties of plant phospholipid]. Materialy VI Mezhdunarodnoy nauchno-prakticheskoy konferentsii [Proceedings of the 6th of the International Scientific and Practical Conference]. Krasnodar, 2016. 176-181 [In Russ.]. 9. Plotnikov EE, Glazova GV, Ashikhina LA. Rastitel'nye antioksidanty v proizvodstve myasnykh izdelii [Plant antioxidants in the production of meat products]. Myasnaya industriya [Meat industry]. 2012. No. 7. P. 49-53 [In Russ.]. 10. Baran N, Singh VK, Pal K, Pramanik K et al. Development and characterization of soy iecithin and palm oil organogels. Polymer plastics technology and engineering. 2014. Vol. 53. No. 9. P. 865-879. 11. Davies SS, Guo L. Lipid peroxidation generates biologically active phospholipids including oxidatively N-modified phospholipids. Chemistry and physics of lipids. 2014. Vol. 181. P. 1-33. 12. Johnson LJ, Meacham SL, Kruskall LJ. The antioxidants - vitamin C, vitamin E, selenium, and carotenoids. Journal Agromedicine. 2003. Vol. 9. P. 65-82. 13. Lebur P. Essentsial'nye fosfolipidy i fraktsionirovannye letsitiny dlya proizvodstva funktsional'nykh produktov pitaniya i BAD k pishche [Essential phospholipids and fractionated lecithins for the production of functional foods and BAS to food]. Masla i zhiry [Oils and fats]. 2016. No. 3. P. 62-64 [In Russ.]. 14. Popov VG, Khabarov SN, Kadochnikova GD, Poznyakovsky VM. Improvement of the Methods of Extraction of Plant Raw Materials. International Journal of Applied Engineering Research. 2017. Vol. 12. No. 15. Ð. 5421-5429. ISSN 0973-4562. |
|
Authors Popov Vladimir G., Doctor of Technical Sciences, Mozzherina Irina V., Candidate of Technical Sciences Tyumen' industrial University, 38, Vladarskiy str., Tyumen', Tyumen' Region, Russia, 625000, 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. |
Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.About the use of biotechnological methods for the study of antioxidant activity
P. 13-18 | Key words milk, dairy products, fermentation, biologically active compounds, antioxidant activity, biotesting Abstract |
References 1. Donskaya GA. Funktsional'nyye molochnyye produkty [Functional dairy products]. Molochnaya promyshlennost' [Dairy industry]. 2007. No. 3. P. 52-53 (In Russ.). 2. Sokolova OV, Rozhkova IV. Nativnoye obogashcheniye molochnoy produktsii [Native enrichment of dairy products]. Innovatsionnyye tekhnologii obogashcheniya molochnoy produktsii (teoriya i praktika): monografiya. Moscow: Frantera, 2016. P. 143-172 (In Russ.). 3. Semenikhina VF, Rozhkova IV, Raskosh-naya TA, Begunova AV, Shirshova TI. Razrabotka bakterial'nykh kontsentratov s probioticheskimi mikroorganizmami i kislomolochnykh produktov s ikh ispol'zovaniyem [Development of bacterial concentrates with probiotic microorganisms and fermented milk products with their use]. Innovatsionnye tekhnologii obogashcheniya molochnoy produktsii (teoriya i praktika): monografiya. Moscow: Frantera, 2016. P. 88-109 (In Russ.). 4. Semenikhina VF, Rozhkova IV, Begunova AV, Shirshova TI, Pospelova VV. Biotekhnologiya kislomolochnykh produktov i preparatov s probioticheskimi svoystvami [Biotechnology of fermented milk products and drugs with probiotic properties]. Molochnaya promyshlennost' [Dairy industry]. 2016. No. 7. P. 57-58 (In Russ.). 5. Tong LM, Sasaki S, McClements DJ, Decker EA. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry. 2000. No. 48. P. 1473-1478. DOI: https://doi.org/10.1021/jf991342v. 6. Boor KJ. Fluid dairy product quality and safety: looking to the future. Journal of Dairy Science. 2001. P. 1-11. DOI: https://doi.org/10.3168/jds.s0022-0302(01)-74445-1. 7. Rival SG, Boeriu CG, Wichers HJ. Caseins and casein hydrolysates. Antioxidative properties and relevance to lipoxygenase inhibition. Journal of Agricultural and Food Chemistry. 2001. No. 49. P. 295-302. DOI: https://doi.org/10.1021/jf000392t. 8. Lim SM. Microbiological, Physicochemical, and Antioxidant Properties of Plain Yogurt and Soy Yogurt. Korean Journal of Microbiology. 2013. No. 49. P. 403-441. DOI: https://doi.org/10.7845/kjm.2013.3074. 9. Savijoki K, Ingmer H, Varma-nen P. Proteolytic systems of lactic acid bacte-ria. Applied Microbiology and Biotechnology. 2006. No. 71 (4). P. 394-406. DOI: https://doi.org/10.1007/s00253-006-0427-1. 10. Solieri L, Rutella GS, Tagliazucchi D. Impact of Non-Starter Lactobacilli on Release of Peptides with Angiotensin-converting Enzyme Inhibitory and Antioxidant Activities During Bovine Milk Fermentation. Food Microbiology. 2015. No. 51. P. 108-116. DOI: https://doi.org/10.1016/j.fm.2015.05.012. 11. Kudoh Y, Matsuda S, Igoshi K, Oki T. Antioxidative peptide from milk fermented with Lactobacillus delbrueckii ssp. bulgaricus IFO 13953. Nippon Shokuhin Kagaku Kogaku Kaishi. 2001. No. 48. P. 44-50. DOI: http://dx.doi.org/10.3136/nskkk.48.44. 12. Gomez-Ruiz J, Lopez-Exposito I, Pihlan-to A, Ramos M, Recio I. Antioxidant activity of ovine casein hydrolysates: Identification of active peptides by HPLC-MS/MS. European Food Research and Technology. 2008. No. 227. P. 1061-1067. DOI: https://doi.org/10.1007/s00217-008-0820-3. 13. Virtanen T, Pihlanto A, Akkanen S, Korhonen H. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of Applied Microbiology. 2007. No. 102. P. 106-115. DOI: https://doi.org/10.1111/j.1365-2672.2006.03072.x. 14. Garcia-Cano I, Rocha-Mendoza D, Ortega-Anaya J et al. Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins. Applied Microbiology and Biotechnology. 2019. No. 103. P. 5243-5257. DOI: https://doi.org/10.1007/s00253-019-09844-6. 15. Tavakoli M, Habibi Naja? MB, Mohebbi M. Effect of the Milk Fat Content and Starter Culture Selection on Proteolysis and Antioxidant Activity of Probiotic Yogurt. Heliyon. 2019. No. 5. P. 1204. DOI: https://doi.org/10.1016/j.heliyon.2019.e01204. 16. Fardet A, Rock E. In vitro and in vivo Antioxidant Potential of Milks, Yoghurts, Fermented Milks and Cheeses: A Narrative Review of Evidence. Nutrition Research Reviews. 2018. No. 31. P. 52-70. DOI: https://doi.org/10.1017/S0954422417000191. 17. Padghan PV, Mann B, Sharma R. In-vivo studies of antioxidant activity of fermented milk (Lassi) by Lactobacillus acidophilus and standard dahi culture. Journal Pharmacognosy & Phytochemistry. 2018. No. 7. 25-30. 18. Huma N, Rafiq S, Sameen A, Pasha I, Khan MI. Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells. Asian-Australasian Journal of Animal Sciences. 2018. No. 31. P. 287-292. DOI: https://doi.org/10.5713/ajas.17.0031. 19. Gallaher JJ, Hollender DGR, Peter-son RF, Roberts J and Coupland N. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion. International Dairy Journal. 2005. No. 15. P. 333-341. DOI: https://doi.org/10.1016/j.idairyj.2004.08.010. 20. Perna A.M. et al. Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys. Journal of Dairy Science. 2014. Vol. 97. Issue 11. P. 6662-6670. DOI: https://doi.org/10.3168/jds.2013-7843. 21. Laino JE, Leblanc JG, de Giori GS. Production of Natural Folates by Lactic Acid Bacteria Starter Cultures Isolated from Artisanal Argentinean Yogurts. Canadian Journal of Microbiology. 2012. No. 58. P. 581-588. DOI: https://doi.org/10.1139/w2012-026. 22. Botina SG, Rozhkova IV, Semenikhina VF. Sintez vitaminov startovymi kul'turami molochnokislykh bakteriy Streptococcus thermophilus [Synthesis of vitamins by starting cultures of lactic acid bacteria Streptococcus thermophilus]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2010. No. 3. P. 54-56 (In Russ.). 23. Tidona F, Meucci A, Povolo M et al. Applicability of Lactococcus hircilactis and Lactococcus laudensis as Dairy Cultures. International Journal of Food Microbiology. 2018. No. 271. P. 1-7. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.02.015. 24. Ramesh V, Kumar R, Singh RRB, Kaushik JK, Mann B. Comparative Evaluation of Selected Strains of Lactobacilli for the Development of Antioxidant Activity in Milk. Dairy Science & Technology. 2012. No. 92. P. 179-188. DOI: https://doi.org/10.1007/s13594-011-0048-z. 25. Grazyna C, Hanna C, Adam A, Magdalena BM. Natural Antioxidants in Milk and Dairy Products. International Journal of Dairy Technolology. 2017. No. 70. P. 165-178. 26. Silva RR et al. Conjugated Linoleic Acid (CLA): à Review. International Journal of Applied Science and Technology. 2014. Vol. 4 (2). P. 154. DOI: https://doi.org/10.1111/1471-0307.12359. 27. Widodo K, Sukarno AS, Estancia K, Widianto D. Synthesis in Milk Fermented with Lactobacillus casei strain AG. Pakistan Journal of Nutrition. 2018. No. 17. P. 524-529. DOI: https://doi.org/10.3923/pjn.2018.524.529. 28. Koroleva OV, Agarkova E Yu, Botina SG et al. Funktsional'nyye svoystva kislomoloch-nykh produktov s gidrolizatami syvorotochnykh belkov [Functional properties of fermented milk products with whey protein hydrolysates]. Molochnaya promyshlennost' [Dairy industry]. 2013. No. 7. P. 66-68 (In Russ.). 29. Kharitonov VD, Fedotova OB. Produkty lechebnogo i profilakticheskogo naznacheniya [Products of therapeutic and prophylactic purposes]. Molochnaya promyshlennost' [Dairy industry]. 2003. No. 12. P. 71 (In Russ.). 30. Agarkova E Yu, Kruchinin AG et al. Processing cottage cheese whey components for functional food production. Food and Raw Material. 2020. No. 8 (1). P. 52-59. DOI: http://doi.org/10.21603/2308 4057 2020 1 52 59. 31. Smirnova GV, Oktyabr'skiy ON et al. Antioksidantnyye svoystva ekstraktov lekarstven-nykh rasteniy Zapadnoy Sibiri [Antioxidant properties of extracts of medicinal plants of Western Siberia]. Prikladnaya biokhimiya i mikrobiologiya [Àpplied biochemistry and microbiîlogy]. 2009. No. 45 (6). P. 705-709. - ISSN 0555-1099 (In Russ.). 32. Lapin AA, Zykova SS, Lyuboseev VN. Cravnitel'naya otsenka testov opredeleniya antioksidantnoy aktivnosti na primere biologicheski aktivnykh 3 zameshchennykh 3 gidroksi-6 fenil-3, 4 digidro-2H-1,3 oksazinov [Comparative evaluation of tests for determining antioxidant activity on the example of biologically active 3 substituted 3 hydroxy-6 phenyl-3, 4 dihydro-2H-1,3 oxazines]. Butlerovskiye soobshcheniya [Butlerov Communications]. 2014. No. 39 (10). P. 127-134 (In Russ.). 33. Samoilova Yu Z, Smirnova GV, Vysochina GI, Oktyabr'skiy ON. Primeneniye mikrobnykh test-sistem dlya izucheniya mekhanizmov antioksidantnogo deystviya ekstraktov lekarstvennykh rasteniy [The use of microbial test systems for studying the mechanisms of the antioxidant action of extracts of medicinal plants]. Materialy 8 y Mezhdunarodnoy konferentsii "Bioantioksidant" [Materials of the 8th International Conference "Bioantioxidant"]. Moscow, 2010. P. 418-420. ISBN 978 5 209 00871 9 (In Russ.). 34. Khabibullina NV, Krasnoshtanova AA. Izucheniye effektivnosti primeneniya soyevykh izoflavonoidov v kachestve antistressovykh agentov [Study of the effectiveness of the use of soy isoflavonoids as anti-stress agents]. Materialy 8 y Mezhdunarodnoy konferentsii "Bioantioksidant" [Materials of the 8th International Conference "Bioantioxidant"]. Moscow, 2010. P. 486-487. ISBN 978 5 209 00871 9 (In Russ.). 35. Zykova SS. Farmako-toksikologicheskiye svoystva antioksidantov, antigipoksantov i tsitostatikov na osnove geterotsiklicheskikh soyedineniy i obosnovaniye ikh primeneniya v sluzhebnom sobakovodstve [Pharmaco-toxicological properties of antioxidants, antihypoxants and cytostatics based on heterocyclic compounds and the rationale for their use in official dog breeding]. Abstract of the dissertation of Doctor of Biological Sciences. Perm': Perm Institute of the Federal Penitentiary Service of Russia, 2017. 48 p. (In Russ.) 36. Avidzba AM. Antioksidantnaya aktivnost' produktov pererabotki krasnykh sortov vinograda "Kaberne-Sovin'on", "Merlo", "Saperavi" [Antioxidant activity of products of processing red grape varieties "Cabernet-Sauvignon", "Merlot", "Saperavi"]. Voprosy pitaniya [Problems of Nutrition]. 2016. No. 1. P. 99-109 (In Russ.). 37. Aleksandrova V, Chikov G, Velikova G, Dimitrov M and Dimov SG. In vivo antioxidant activity evaluation of peptides produced during the fermentation of yoghourt-like dairy products. Bulgarian Journal of Agricultural Science. 2013. No. 19 (2). P. 97-100. 38. Puzyreva IN, Ogai MA, Petrov A Yu. Ekspress-analiz biologicheskoy aktivnosti kompozitsii iz spirtovodnogo izvlecheniya rostoropshi, astragala i taurina [Rapid analysis of the biological activity of a composition from alcohol-water extraction of milk thistle, astragalus and taurine]. Nauchnyye vedomosti Belgorodskogo gosuniversiteta. Seriya "Meditsina. Farmatsiya" [Scientific reports of Belgorod State University. Series "Medicine. Pharmacy"]. 2016. No. 12 (233). Issue 34. P. 131-134 (In Russ.). 39. Khasanova SR, Plekhanova TI, Gashimova DT, Galiakhmetova E Kh, Klysh EA. Srav-nitel'noye izucheniye antioksidantnoy aktivnosti rastitel'nykh sborov [A comparative study of the antioxidant activity of plant harvests]. Vestnik VGU. Seriya "Khimiya. Biologiya. Farmatsiya" [Bulletin of the Voronezh State University. Series "Chemistry. Biology. Pharmacy"]. 2007. No. 1. P. 163-166 (In Russ.). 40. Stepanova EF, Andreeva IN, Ogai MA et al. Ispol'zovaniye ekspress-metodov otsenki biologicheskoy aktivnosti na kul'ture kletok pri razrabotke fitopreparatov adaptogennogo deystviya [The use of express methods for assessing biological activity in cell culture in the development of adaptogenic phytopreparations]. Farmatsiya na sovremennom etape - problemy i dostizheniya: nauchnie trudi [Pharmacy at the present stage - problems and achievements: scientific works]. Moscow, 2000. No. 39 (1). P. 299-302 (In Russ.). 41. Shakirova FA. Farmakodiagnosticheskoye izucheniye dyagilya lekarstvennogo (Archangelica officinalis noffm.) [Pharmacodiagnostic study of angelica officinalis (Archangelica officinalis noffm.)]. Thesis of Candidate of Pharmaceutical Sciences. Ufa: Bashkir State Medical University, 2015. 155 p. (In Russ.) 42. Kim VE, Stepanova EF. Ekspress-analiz biologicheskoy aktivnosti kompleksnogo fitoizvlecheniya i razrabotka mikrokapsul na yego osnove [Rapid analysis of the biological activity of complex phyto-extraction and the development of microcapsules based on it]. Vestnik VGU. Seriya "Khimiya. Biologiya. Farmatsiya" [Bulletin of the Voronezh State University. Series "Chemistry. Biology. Pharmacy"]. 2015. No. 4. P. 122-125 (In Russ.). |
|
Authors Fursova Tat'yana P., Candidate of Technical Sciences, Zenina Dar'ya V., Gavrilina Alla D., Shelaginova Irina R. All-Russian Scientific Research Institute of Dairy Industry, 35, building 7, Lyusinovskaya str., Moscow, 115093, 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. |
Sevostyanova E.M., Khorosheva E.V., Remneva G.A.Studying the stability of biologically active components of packaged mineral waters during storage
P. 19-22 | Key words mineral waters, biologically active components, balneological norms, natural storage, accelerated aging Abstract |
References 1. Tokarev IV, Borodulina GS, Blazhenniko-va IV, Avramenko IA. Uslovija formirovanija zhelezistyh mineral'nyh vod po izotopno-geohimicheskim dannym (kurort "Marcial'nye vody", Karelija) [Conditions for the formation of ferruginous mineral waters according to isotope-geochemical data (Marcial Waters resort, Karelia)]. Geohimija [Geochemical]. 2015. No. 1. P. 88-91. https://doi.org/10.7868/s0016752514110090. 2. Zaharova IN, Tvorogova TM, Borovik T Je, Stepurina LL, Mumladze JeB, Svinickaja VI, Elezova LI. Lechebnaja mineral'naja voda: ot proshlogo k budushhemu [Healing Mineral Water: from the Past to the Future]. Medicinskij sovet [Medical Board]. 2015. No. 14. P. 106-113. 3. Litvinov AE. Obshhie zakonomernosti rasprostranenija mineral'nyh vod na territorii Severo-Zapadnogo Kavkaza [General patterns of mineral water distribution in the northwestern Caucasus]. Strategija ustojchivogo razvitija regionov Rossii [Sustainable development strategy for Russian regions]. 2012. No. 9. P. 114-118. 4. Tutel'jan VA, Spirichev VB, Suhanov BP, Kudasheva VA. Mikronutrienty v pitanii zdorovogo i bol'nogo cheloveka: spravochnoe rukovodstvo [Micronutrients in the nutrition of a healthy and sick person: a reference guide]. Moscow: Kolos, 2002. P. 174-175. 5. Chelnokova BI. Ispol'zovanie termal'nyh vod Primorskogo, Habarovskogo i Kamchatskogo kraev, Evrejskoj avtonomnoj oblasti v sanatorno-kurortnom lechenii [The use of thermal waters of Primorsky, Khabarovsk and Kamchatka territories, the Jewish Autonomous Region in sanatorium-resort treatment]. Zdorov'e. Medicinskaja ekologija. Nauka [Health. Medical ecology. Science]. 2017. No. 4 (71). P. 74-80. 6. Chelnokova BI, Gvozdenko TA, Chelnokov GA, Zharkov RV. Analiz sostoyaniya mineral'nykh vod Dal'nego Vostoka [Analysis of the state of mineral waters of the Far East]. V sbornike: Trudy Instituta medicinskoj klimatolo-gii i vosstanovitel'nogo lechenija (Vladivostok) [Works of the Institute of Medical Climatology and Regabilitation (Vladivostok)]. 2014. P. 73-87. 7. Potapov EG, Danilov SR, Rusak AI. Osobennosti vodopodgotovki zhelezistyh uglekislyh mineral'nyh vod [Features of water treatment of ferrous carbonate mineral waters]. Kurortnaja medicina [SPA medicine]. 2017. No. 3. P. 10-13. |
|
Authors Sevostyanova Elena M., Candidate of Biological Sciences, Khorosheva Elena V., Remneva Galina A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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. |
RAW MATERIALS AND ADDITIVES
Pas'ko O.V., Avtukhova O.V., Burakovskaya N.V., Hayrullin M.F.Polysaccharides in fermented malt product production
P. 24-27 | Key words polysaccharide bases, fermented milk-malt product, rheological characteristics, organoleptic indices, stabilising systems Abstract |
References 1. Strategiya nauchno-tekhnologicheskogo razvitiya Rossijskoj Federacii do 2035 goda. Utverzhdena Ukazom Prezidenta Rossijskoj Federacii ot 1 dekabrya 2016 goda ¹ 642 [Strategy of scientific and technological development of the Russian Federation until 2035. Approved by Presidential Decree No. 642 of 1 December 2016]. 2. Burakovskaja NV, Shadrin MA. Matematicheskaja obrabotka rezul'tatov issledovanija pokazatelej syrnogo produkta [Mathematical processing of the results of the study of indicators of cheese product]. Informacionnye tehnologii v nauke i proizvodstve. Materialy IV Vserossijskoj molodezhnoj nauchno-tehnicheskoj konferencii [Information technologies in science and production. Materials of the IV All-Russian youth scientific and technical conference]. Omsk: OmGTU, 2017. P. 41-45. 3. Avtyuhova OV. Issledovanie stabiliziruyushchih sistem pri proizvodstve molochno-rastitel'nyh produktov dlya pitaniya detej shkol'nogo vozrasta [Study of stabilizing systems in the production of dairy and vegetable products for the nutrition of school-age children]. Innovacionnye tekhnologii novogo tysyacheletiya [Innovative technologies of the new millennium]. Ufa, 2017. P. 122-124. 4. Pas'ko OV. Effektivnye associacii probioticheskih kul'tur dlya fermentirovannyh produktov [Effective probiotic crop associations for fermented products]. Molochnaya promyshlennost' [Dairy industry]. Moscow, 2010. No. 8. P. 74-75. |
|
Authors Pas'ko Ol'ga V., Doctor of Technical Sciences, Professor Moscow State Institute of the industry of tourism named after Yu.?A. Senkevich, 43A, Kronshtadskiy boulevard, Moscow, 125499 Avtukhova Oxana V., Candidate of Technical Sciences, Burakovskaya Nina V., Candidate of Technical Sciences Omsk State Technical University, 11, Peace avenue, Omsk, 644050 Hayrullin Mars F., Candidate of Technical Sciences Moscow State University of Technologies and Management named after K.?G. Razumovskiy, 73, Zemlyanoy Val, Moscow, 109004, 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. |
Rozhnov E.D., Shkolnikova M.N.Research on the safety of ascorbic acid in Sea buckthorn juice technology
P. 28-33 | Key words sea-buckthorn berries, juice, nonenzymatic browning, degradation, ascorbic acid, enzyme, Abstract |
References 1. Biel W, Jaroszewska A, ?yso? E, Telesi?ski AW. The chemical composition and antioxidant properties of common dandelion leaves compared with sea buckthorn. Canadian Journal of Plant Science. 2017. Vol. 97 (6). P. 1165-74. DOI: https://doi.org/10.1139/cjps-2016-0409. 2. Rozhnov ED. Podxody k razrabotke receptur karotinoidosoderzhashhikh bezalkogol'nykh napitkov. Industriya pitaniya [Approaches to developing recipes for carotenoid-containing soft drinks]. Industriya pitaniya [Food Industry]. 2019. Vol. 4 (4). P. 37-43 (In Russ.). 3. Zakynthinos G, Varzakas T, Petsios D. Sea Buckthorn (Hippophae Rhamnoides) Lipids and their Functionality on Health Aspects. Current Research in Nutrition and Food Science Journal. 2016. Vol. 4 (2). DOI: http://dx.doi.org/10.12944/CRNFSJ.4.3.04 4. Chang SK, Alasalvar C, Shahidi F. Superfruits: Phytochemicals, antioxidant efficacies, and health effects - a comprehensive review. Critical Reviews in Food Science and Nutrition. 2018. Vol. 59. Issue 10. P. 1580-1604. DOI: 10.1080/10408398.2017.1422111. 5. Kallio H, Yang B, Peippo P. Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn (Hippopha¸ rhamnoides) berries. Journal of Agricultural and Food Chemistry. 2002. Vol. 50. P. 6136-6142. DOI: http://dx.doi.org/10.1021/jf020421v. 6. Koshelev Yu A, Ageeva LD, Batashov ES, Sevodin VP, Rozhnov ED, Kuleshova NI. Sea buckthorn: Monograph. Biysk: Publishing house of Polzunov Altai State Technical, 2015. 410 p. 7. Teleszko M, Wojdylo A, Rudzi?ska M, Oszmianski J, Golis T. Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippopha? rhamnoides L.) berries. Journal of Agricultural and Food Chemistry. 2015. Vol. 63 (16). P. 4120-4129. DOI: 10.1021/acs.jafc.5b00564. 8. Adams A, Kimpe ND. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions. Food Chemistry. 2009. Vol. 115. Issue 4. P. 1417-1423. DOI: 10.1016/j.foodchem.2009.01.071. 9. Kurata T, Sakurai Y. Degradation of L-Ascorbic Acid and Mechanism of Nonenzymic Browning Reaction. Agricultural and Biological Chemistry. 1967. Vol. 31. Issue 2. P. 177-184. DOI: 10.1271/bbb1961.31.177. 10. Yu MH, Wu MT, Wang DJ, Salunkhe DK. Nonenzymatic browning in synthetic systems containing ascorbic acid, amino acids, organic acids and inorganic salts. Canadian Institute of Food Science and Technology Journal. 1974. Vol. 7. P. 279-282. 11. Rozhnov E, Kazarskikh A, Shkolnikova M, Tretyak L, Voytsekhovskiy V, Maksimiuk N et al. Investigation of the conditions for the formation of 5 Hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research Journal of Pharmacy and Technology. 2019. Vol. 12. Issue 7. P. 3501-3506. DOI: 10.5958/0974-360X.2019.00595.X 12. Shkolnikova MN, Rozhnov ED, Pryadikhi-na AA. Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines. Foods and Raw Materials. 2019. Vol. 7. No. 1. P. 67-73. DOI: http://doi.org/10.21603/2308-4057-2019-1-67-73. 13. Chaabani G, Tabart J, Kevers C, Dommes J, Khan MI, Zaoui S et al. Effects of 2,4 dichlorophenoxyacetic acid combined to 6 Benzylaminopurine on callus induction, total phenolic and ascorbic acid production, and antioxidant activities in leaf tissue cultures of Crataegus azarolus L. var. aronia. Acta Physiologiae Plantarum. 2015. Vol. 37. Issue 2. P. 1769-1778. DOI: 10.1007/s11738-014-1769-4. 14. Teixeira N, Mateus N, de Freitas V, Oliveira J. Wine industry by-product: Full polyphenolic characterization of grape stalks. Food Chemistry. 2018. Vol. 268. P. 110-117. 15. Compendium of international analysis of methods - OIV Chromatic Characteristics. Method OIV-MA-AS2-11. Determination of chromatic characteristics according to CIELab. [cited 2020 Jan 27]. Available from: http://www.oiv.int/public/medias/2478/oiv-ma-as2-11.pdf. 16. Compendium of international analysis of methods - OIV Chromatic Characteristics. Method OIV-MA-AS2-07B. Chromatic Characteristics. [cited 2020 Jan 27]. Available from: http://www.oiv.int/public/medias/2475/oiv-ma-as2-07b.pdf. 17. Chumichev AI, Batashov ES, Koshelev Yu A, Sevidin VP. Osvetlennyj sok - produkt kompleksnoj pererabotki oblepihi [Clarified juice - a product of complex processing of sea buckthorn]. Pivo i napitki [Beer and drinks]. 2009. No. 4. P. 34-35 (In Russ.). |
|
Authors Rozhnov Evgeniy D. Biysk Institute of Technology - Branch of Polzunov Altai State Technical University, 27, The Hero of the USSR Trofimov str., Biysk, Altai region, 659305, This email address is being protected from spambots. You need JavaScript enabled to view it. Shkolnikova Marina N. Ural State University of Economics, 62/45, 8 Marta/Narodnoj Voli str., Ekaterinburg, Sverdlovskiy region, Russia, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kotenkova E.A., Kupaeva N.V.Assessment of the antioxidant potential of some porcine by-products from slaughter
P. 34-40 | Key words antioxidant potential, antioxidant capacity, antioxidant activity, byproducts, heart, aorta, spleen, extract, chemiluminescence, FRAP Abstract |
References 1. Alao BO, Falowo AB, Chulayo A, Muchenje V. The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges. Sustainability. 2017. Vol. 9 (7). P. 1-18. DOI: https://doi.org/10.3390/su9071089. 2. Irshad A, Sharma BD. Abattoir by-Product Utilization for Sustainable Meat Industry: a Review. Journal of Animal and Veterinary Advances. 2015. Vol. 5 (6). P. 681-696. DOI: https://doi.org/10.5455/japa.20150626043918. 3. Helkar PB, Sahoo AK, Patil NJ. Review: Food Industry By-Products used as a Functional Food Ingredient. International Journal of Waste Resources. 2016. No. 6. P. 1-6. DOI: https://doi.org/10.4172/2252-5211.1000248. 4. Barbut S. Waste treatment and by-products. Chapter 18 in book: The science of poultry and meat processing. Guelph (Canada): University of Guelph, 2012. P. 743-746. 5. Nasonova VV. Perspektivnye puti ispolzovaniya subproduktov [Perspective ways the use of by-products]. Teoriya i praktika pererabotki myasa [Theory and Practice of Meat Processing]. 2018. No. 3 (3). Ð. 64-73 (In Russ.). 6. Jayathilakan K, Sultana K, Radhakrishna K, Bawa AS. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2012. Vol. 49 (3). P. 278-293. DOI: https://doi.org/10.1007/s13197 011 0290 7. 7. Jedrejek D, Levic J, Wallace J, Oleszek W. Animal by-products for feed: characteristics, European regulatory framework, and potential impacts on human and animal health and the environment. Journal of Animal and Feed Sciences. 2016. No. 25. P. 189-202. DOI: https://doi.org/10.22358/jafs/65548/2016. 8. Banks CJ, Wang Z, Wang LK et al. Treatment of Meat Wastes. Handbook of Industrial and Hazardous Wastes Treatmen. 2nd ed. Boca Raton (USA): CRC Press, Taylor & Francis Group, 2004. 1368 p. 9. Arvanitoyannis I, Ladas D. Meat waste treatment methods and potential uses. International Journal of Food Science & Technology. 2008. Vol. 43 (3). P. 543-59. DOI: https://doi.org/10.1111/j.1365-2621.2006.01492.x. 10. Toldra F, Mora L, Reig M. New insights into meat by-product utilization. Meat Science. 2016. No. 120. P. 54-59. DOI: https://doi.org/10.1016/j. meatsci. 2016.04.021. 11. Virmond E, Schacker RL, Albrecht W, Althoff CA, Souza M, Moreira RFPM et al. Organic solid waste originating from the meat processing industry as an alternative energy source. Energy. 2011. No. 36. P. 3897-3906. DOI: https://doi.org/10.1016/j.energy.2010.08.026. 12. Hamawand I, Pittaway P, Lewis S, Chakrabarty J, Caldwell J, Eberhard A et al. Waste management in the meat processing industry: Conversion of paunch and DAF sludge into solid fuel. Waste Management. 2017. No. 60. P. 340-350. DOI: https://doi.org/10.1016/j.wasman.2016.11.034. 13. Adhikari BB, Chae M, Bressler DC. Utilization of Slaughterhouse Waste in Value-Added Applications: Recent Advances in the Development of Wood Adhesives. Polymers. 2018. Vol. 10 (2). P. 1-28. DOI: https://doi.org/10.3390/polym10020176. 14. Chernukha I, Fedulova L, Kotenkova E, Akhremko A. Hypolipidemic action of the meat product: in vivo study. Potravinarstvo Slovak Journal of Food Sciences. 2018. Vol. 12 (1). P. 566-569. DOI: https://doi.org/10.5219/959. 15. Anne O, Oyewole and Mark A, Birch-Machin. Mitochondrial-targeted antioxidants. The FASEB Journal. 2015. No. 7. P. 1-6. DOI: 10.1096/fj.15-275404. 16. Nagornaya NV, Chetveryk NA. Oksidativnyj stress: vliyanie na organizm cheloveka, metody ocenki [Oxidative stress: its influence on a human body, estimation methods]. Zdorov'e rebyonka [Child health]. 2010. No. 2 (23). P. 140-145 (In Russ.). 17. Rajinder R, Pawan KV, Kant K, Kant V. Effect of repeated dermal application of ? ? ?-cypermethrin on lipid peroxidation and antioxidant system in rats. 2009. Vol. 16 (1). P. 27-30. 18. Chanchaeva EA, Aizman RI, Gerasev AD. Sovremennoe predstavlenie ob antioksidantnoj sisteme organizma cheloveka [Contemporary perception of antioxidant system of human organism]. Ekologiya cheloveka [Human Ecology]. 2013. No. 7. P. 50-58 (In Russ.). 19. Couto N, Wood J, Barberad J. The role of glutathione reductase and related enzymes on cellular redox homoeostasis network. Free Radical Biology and Medicine. 2016. No. 95. P. 27-42. DOI: 10.1016/j.freeradbiomed.2016.02.028. 20. Kaushal J, Mehandia S, Singh G, Raina A, Arya SK. Catalase enzyme: Application in bioremediation and food industry. Biocatalysis and Agricultural Biotechnology. 2018. No. 16. P. 192-199. DOI: 10.1016/j.bcab.2018.07.035. 21. Gopal RK, Elumalai S. Industrial Production of Superoxide Dismutase (SOD): a Mini Review. Journal of Probiotics & Health. 2017. No. 05 (03). DOI: 10.4172/2329-8901.1000179. 22. Weschawalit S, Thongthip S, Phutrakool P, Asawanonda P. Glutathione and its antiaging and antimelanogenic effects. Clinical, Cosmetic and Investigational Dermatology. 2017. No. 10. P. 147-53. DOI: 10.2147/ccid.s128339. 23. Sonthalia S, Daulatabad D, Sarkar R. Glutathione as a skin whitening agent: Facts, myths, evidence and controversies. Indian Journal of Dermatology Venereology and Leprology. 2016. Vol. 82 (3). P. 262-72. DOI: 10.4103/0378-6323.179088. 24. Kupaeva NV, Kotenkova EA. Analiz antioksidantnogo potenciala syrya zhivotnogo proishozhdeniya [Analysis of the antioxidant capacity of farm animal raw materials]. Vsyo o myase [All about meat]. 2019. No. 5. P. 34-37 (In Russ.). 25. Gessner DK, Ringseis R, Eder K. Potential of plant polyphenols to combat oxidative stress and inflammatory processes in farm animals. Journal of Animal Physiology and Animal Nutrition (Berlin). 2017. Vol. 101 (4). P. 605-628. DOI: 10.1111/jpn.12579. 26. Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews. 2010. Vol. 4 (8). P. 118-126. DOI: 10.4103/0973-7847.70902. 27. Brazhe NA, Baizhumanov AA, Parshina EY, Yusipovich AI, Akhalaya M Ya, Yarlykova Yu V, Maximov GV. Issledovanie sostoyaniya antioksidantnoj sistemy krovi i kislorodtransportnyh svojstv eritrocitov cheloveka v usloviyah 105 sutochnoj izolyacii [Studies of the blood antioxidant system and oxygen-transporting properties of human erythrocytes during 105 day isolation]. Aviakosmicheskaya i ekologicheskaya medicina [Aerospace and environmental medicine]. 2014. No. 40 (7). P. 804-809 (In Russ.). 28. Proskurnina EV, Sherimova AE, Polimova AM, Sozarukova MM, Vladimirova GA, Krasnova TN. Novye lyuminescentnye metody ocenki okislitelnogo stressa u bolnyh s sistemnymi vaskulitami [New luminescent assays for quantitation of oxidative stress of patients with anca-associated vasculitis]. Tehnologii zhivyh sistem [Technologies of living systems]. 2016. No. 13 (8). P. 26-34 (In Russ.). 29. Pisoschi AM, Pop A, Cimpeanu C, Predoi G. Antioxidant Capacity Determination in Plants and Plant-Derived Products: A Review. Oxidative Medicine and Cellular Longevity. 2016. P. 1-36. DOI: https://doi.org/10.1155/2016/9130976. 30. Mironczuk-Chodakowska I, Witkowska AM, Matgorzata EZ. Endogenous non-enzymatic antioxidants in the human body. Advances in Medical Sciences. 2018. Vol. 63 (1). P. 68-78. DOI: https://doi.org/10.1016/j.advms.2017.05.005. 31. Mishanin Yu F, Khvorostova T Yu, Dobrovechny PN. Biokonversiya mikroelementov kak faktor povysheniya biologicheskoj cennosti myasnogo syrya [Microelements bioconversion as the factor of biological value increase of meat raw materials]. Izvestiya vuzov. Pishevaya tehnologiya [University News. Food technology]. 2011. No. 5 (6). P. 8-10 (In Russ.). 32. Tregubova NV, Ismailov IS, Tkachenko MA. Vzaimosvyaz' prooksidantno-antioksidantnoj sistemy s produktivnostyu selskohozyajstvennyh zhivotnyh [Interrelation of prooksidantno-antioksidantnoy of system with efficiency of farm animals]. Vestnik APK Stavropol'ya [Agricultural Bulletin of Stavropol Region]. 2016. No. 23 (3). P. 116-21 (In Russ.). 33. Shapovalenko NS, Dorovskikh VA, Korshunova NV, Shtarberg MA, Slastin SS, Nevmyvako EE. Morfofunkcionalnye izmeneniya trahei krys pri holodovom stresse na fone vvedeniya reamberina i eleuterokokka [Influence of cold stress on lipid peroxidation intensity and tissue antioxidative system in experimental animals]. Byulleten' fiziologii i patologii dyhaniya [Bulletin of Physiology and Respiratory Pathology]. 2011. No. 39. P. 22-25 (In Russ.). 34. Kizaev MA, Azhmuldinov EA, Titov MG, Mylnikova TA. Vliyanie nanochastic hroma na kachestvennye pokazateli myasa bychkov pri vozdejstvii stress-faktorov [The influence of chromium nanoparticles on quality indicators of beef under the influence of stress factors]. Zhivotnovodstvo i kormoproizvodstvo [Animal Husbandry and Fodder Production]. 2018. Vol. 101 (4). P. 21-27 (In Russ.). |
|
Authors Kotenkova Ålena À., Candidate of Technical Sciences, Kupaeva Nadezhda V. V.M. Gorbatov Federal Research Center for Food Systems of RAS, 26, Talalikhina str., Moscow, 109316, 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. |
Khokonova M.B., Tsogoeva O.K.Grain quality indicators congestion during the fermentation of alcohol wort
P. 41-43 | Key words enzymes, malt, starchy raw materials, saccharification, fermentation, quality indicators Abstract |
References 1. Ashapkin VV. Kontrol' kachestva produkcii fiziko-himicheskimi metodami: uchebnoe posobie dlja studentov vuzov [Product quality control by physicochemical methods: textbook for university students]. Moscow: DeLi print, 2005. 124 p. (In Russ.) 2. Ashhotov E Yu. Ekonomicheskie i ekologicheskie problemyi vyibora tehnolo-gii pererabotki (utilizatsii) othodov proizvodstva bioetanola: nauchnoe izdanie [Economic and environmental problems of choosing the technology for processing (utilization) of bioethanol production wastes: scientific publication]. Nalchik: Publishing House of M. and V. Kotlyarovyih, 2009. 172 p. (In Russ.) 3. Biohimiya [Biochemistry], pod red. ES Severina, 5-e izdanie [edited by ES Severin, 5th edition]. Moscow: GeOTAR-Media, 2008. 316 p. (In Russ.) 4. Kachmazov GS. Drojji brodilnyih proizvodstv: prakticheskoe rukovodstvo [Fermentation Yeast: a practical Guide]. Saint Petersburg: Lan', 2012. 224 p. [Electronic resourse]. - Access mode: http://e.lanbook.com (In Russ.) 5. Tekhnologiya spirta [Alcohol technology], pod red. VL Yarovenko. 2-e izdanie [edited by VL Yarovenko. 2th edition]. Moscow: Kolos, 1996. 464 p. (In Russ.) 6. Faradzheva ED, Fedorov VA. Obshhaja tehnologija brodil'nyh proizvodstv: uchebnoe posobie [General fermentation technology: textbook]. Moscow: Kolos, 2002. 408 p. (In Russ.) 7. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli zernovyh zatorov, osaharennyh fermentami glubinnoj kul'tury soloda [Qualitative indicators of grain congestion saccharified by enzymes of deep culture and malt]. Aktual'naja biotehnologija. Voronezh, 2019. No. 3 (30). P. 244-248 (In Russ.). 8. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli produktov brozhenija v spirtovom proizvodstve [Qualitative indicators of fermentation products in alcohol production]. Izvestija Kabardino-Balkarskogo GAU [Kabardino-Balkarian State Agrarian University news]. Nal'chik: KBGAU, 2019. No. 1 (23). P. 52-55 (In Russ.). |
|
Authors Khokonova Madina B., Doctor of Agricultural Sciences, Professor, Tsogoeva Ol'ga K., graduate student Kabardino-Balkarian State Agrarian University named after V.M. Kokov, 1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, Russia, 360030, 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. |
ENGINEERING AND TECHNOLOGY
Gernet M.V., Gribkova I.N.The influence of processing plant materials physico-chemical methods on the phenolic compounds extraction
P. 44-47 | Key words anthocyanogens, biocatalysis, brewer spent grain, brewer spent grain composition, phenolic compounds, physico-chemical processing methods Abstract |
References 1. Zhurlova ÅD. Fitokompanenti zernovogo sirja: stroenie, svoistva, primenenie [The grain raw material phytocomponents: structure, properties, application]. Nutriciologija, dietologija, problem pitanija [The nutrition science, dietetics, nutrition]. 2013. No 4. P. 3-7. (In Russ.). 2. Kostuk VÀ. Rastitel'nie polifenol'nie soedinenija kak komponenti funkcional'nogo pitanija [Plant polyphenolic compounds as components of functional nutrition]. Trudi BGU [Proceedings of the Belarusian state University]. 2016. Vol. 11. No. 1. P. 32-41. (In Russ.). 3. Niemi P. Enzymatic fractionation of brewer's spent grain and bioconversion of lignin-rich fractions in a colon model in vitro. Doctor of Technical Sciences dissertation. Helsinki, 2016. 125 p. 4. Calvarheiro F, Duarte RC, Mederos R. Optimization of brewer's spent grain's dilute acid hydrolysis for the production of pentose-rich culter media. Applied Biochemistry and Biotechnology. 2004. Vol. 115. P. 1059-1072. (In Eng.). 5. Mussatto SI, Dragon G, Roberto IG. Ferulic and coumaric acids extraction by alkaline hydrolysis of brewer's spant grain's. Industrial Crops and Products. 2007. Vol. 25. P. 231-237 (In Eng.). 6. Celus T, Bridjs K, Delcour JA. Enzymatic hydrolysis of brewer's spent grain proteins and techno functional properties of the resulting hydrolysates. Journal of Agricultural and Food Chemistry. 2007. Vol. 55. P. 8703-8710 (In Eng.). 7. Kitryte V, Saduikis A, Venscutonis RP. Assessment of antioxidant capacity of brewer's spant grain and its supercritical carbon dioxide extracts as sources of valuable dietary ingredients. Journal of Food Engineering. 2015. Vol. 167. P. 18-24 (In Eng.). 8. Mense NGT, Martins S, Teixera JA. Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer's spent grain. Sep. Separation and Purification Technology. 2013. Vol. 108. P. 152-158 (In Eng.). 9. Reis SF, Coelho E, Coimbra MA. Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction. Ultrasonics Sonochemistry. 2015. Vol. 24. P. 155-164 (In Eng.). 10. Macheiner D, Adamitsch BF, Karrer F. Pretreatment and hydrolysis of BSG. Engineering in Life Sciences. 2003. Vol. 3. P. 401-405 (In Eng.). 11. Aristova NÀ, Piskarev IM. Fiziko-homicheskie metodi poluchenija ekologicheski chistoj aktivirivanoi pit'evoj void [Physical and chemical methods for obtaining environmentally friendly activated drinking water]. Nizhni Tagil: Ministerstvo obrazovanija I nauki RF; FGAOU VPÎ "UrFu im. Pervogo Prezidenta Rosii B.?N. Åk'cina", 2011. 76 p. (In Russ.). 12. Tsagolov ZÅ. Razrabotka tehnologii biologicheski aktivnoj dobavki iz pivnoj drobini dlja intensifikacii procesov brozhenija [Biologically active additives from brewer's spent grain technology development for the fermentation processes intensification]. Abstract of candidate's thesis. Voronezh: Voronezh state University of engineering technologies, 2014. - 22 p. (In Russ.). 13. Batmanghelidzh F. Voda dlja zdorovja [Water for helth]. Ìinsk: Popuri, 2006. 288 p. (In Russ.). 14. GOST 13586.5-2015. Zerno. Metod opredelenija vlazhnosti [State Standard 13586.5-2015. Grain. Method for determining humidity]. Ìoscow: Standartinform; 2019. 10 p 15. GOST R 55488-2013. Propolis. Metod opredelenija polifenolov [State Standard 55488-2013. Propolis. Method for the determination of polyphenols]. Ìoscow: Standartinform, 2014. - 12 p. 16. Meledina ÒV. Sirje I vspomogatelnie materiali v pivovarenii [Raw materials and auxiliary materials in brewing]. Saint Petersburg: Professia, 2003. 304 p. (In Russ.). 17. Dukles L, Rooney LW. Phenolic compounds in cereal grains and their healf benefits. Cereal Foods World. 2007. Vol. 52 (3). P. 105-111 (In Eng.). 18. Idehen E, Tang Y, Sang S. Bioactive phytochemicals in barley. Journal of food and drug analysis. 2017. Vol. 25. P. 148-161 (In Eng.). 19. Evstigneev ÅI. Elektrohimicheskie reakcii lignin [Electrochemical reactions of lignin's]. Hinija rastitel'nogo sirja [Chemistry of plant raw materials]. 2014. No. 3. P. 5-42 (In Russ.). |
|
Authors Gernet Marina V., Doctor of Technical Sciences, Professor, Gribkova Irina N., Candidate of Technical Sciences All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS 7, Rossolimo str., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Solomina L.S.Technological factors and their influence on the rheological properties of cold swelling starch esters
P. 48-52 | Key words triticale starch, citric acid, process parameters, extrusion method, the dynamic viscosity, starch esters Abstract |
References 1. Solomina LS, Solomin DA. Issledovanie processa poluchenija amilopektinovogo fosfatnogo krahmala [Research of process of receiving amylopectin phosphatic starch]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2018. No. 3. P. 27-35 (In Russ.). 2. Solomin DA, Solomina LS. Issledovanija v oblasti poluchenija jefirov tritikalevogo krahmala [Researches in the field of receiving of triticale starch ethers]. Pischevaja promyshlennost' [Food processing industry]. 2018. No. 11. P. 91-95 (In Russ.). 3. Zhushman AI. Modificirovannye krahmaly [Modified starches]. Moscow: Pishchepromizdat, 2007. 236 p. (In Russ.) 4. Andreev NR, Solomin DA, Grabovec AI. Novye istochniki syr'ja dlja proizvodstva krahmala [New sources of raw materials for the production of starch]. Ekonomika, trud i upravlenie v sel'skom hozjajstve [Economics, labor and management in agriculture]. 2013. No. 1. P. 73-76 (In Russ.). 5. Bespalova LA, Romanenko AA, Kolesnikov FA. Sorta pshenicy i tritikale KNIISH [Varieties of wheat and triticale KNIISKH]. Krasnodar: KNIISKH, 2009. 92 p. (In Russ.) 6. Solomina LS, Solomin DA. Rasshirenie syr'evoj bazy dlja proizvodstva modificirovannyh krahmalov [Expanding the raw material base for the production of modified starches]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2015. No. 6. P. 36-40 (In Russ.). 7. Kobelev KV, Gernet MV, Gribkova IN, Bîijkîv ÀV. Svojstva tritikale i perspektivy ee ispol'zovanija v brodil'nyh proizvodstvah [Properties of triticale and prospects for its use in fermentation industries]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2013. No. 5. P. 51-53. 8. Makowska A, Szwengiel A, Kubiak P, Tomaszewska - Gras J. Characteristics and structure of starch isolated from triticale. St?rke. 2014. Vol. 66. No. 9-10. P. 895-902. 9. Lango B, Jaiswal S, Bona L, Tomoskozi S, Acs E, Chibbar RN. Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption. Cereal Chemistry. 2018. Vol. 95. No. 6. P. 861-871. 10. Suhova OV. Issledovanie himicheskogo sostava zerna tritikale kak osnovnogo belkovosoderzhashhego syr'ja [Study of the chemical composition of triticale grains as the main protein-containing raw materials]. Vestnik Nizhegorodskogo gosudarstvennogo inzhenerno-jekonomicheskogo universiteta [Bulletin of the Nizhny Novgorod state University of engineering and Economics]. 2013. Vol. 27. No. 8. P. 85-90 (In Russ.). 11. Dobrev St. Triticale - past and future. Agricultural Science and Technology. 2019. Vol. 6. No. 4. P. 271-275. |
|
Authors Solomina Lidiya S., Candidate of Technical Sciences All-Russian Research Institute of Starch Products - Branch of V.?M. Gorbatov Federal Scientific Center of Food Systems RAS, 11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, Russia, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ermolaeva E.O., Trofimova N.B., Astakhova N.V., Beznosov Yu. V., Posnyakovskiy V.M.Justification for the choice of packaging to increase the shelf life and ensure the quality of bread made from a mixture of rye and wheat flour
P. 53-59 | Key words packaging, increased shelf life, bread, quality, safety Abstract |
References 1. Chujkov VA. Industriya 4.0. V upakovochnoj otrasli: gotovy li my k izmeneniyam? [Industry 4.0. In the packaging industry: are we ready for change?] Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery production]. Moscow, 2018. No. 5-6. P. 6-8 (In Russ.). 2. Beznosov Yu V, Erdakova VP, Poznyakovskij VM. Razrabotka programmnogo produkta dlya ocenki bezdefektnosti proizvodstva hlebobulochnyh izdelij [Development of a software product for evaluating the defect-free production of bakery products]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Equipment and technology of food production]. Kemerovo, 2015. No. 3. P. 127-132 (In Russ.). 3. Zhao XY, Sun H, Zhu HT, Liu HK, Zhan XW, Feng ZS. Effect of packaging methods and storage conditions on quality characteristics of flour product naan. Journal of Food Science and Technology-mysore. 2019. P. 5362-5373. 4. Meng LW, Kim SM. Effects of packaging methods and storage temperature on shelf life of fermented rice cake. Journal of Food Processing and Preservation. 2019. P. 14-47. 5. Tan YM, Lim SH, Tay BY, Lee MW, Thian ES. IDS'2018: 21st International drying symposium. Materials Research Bulletin. 2015. P. 142-146. 6. Upasen S, Wattanachai P. Packaging to prolong shelf life of preservative-free white bread. Heliyon. 2018. P. 802. 7. Thanakkasaranee S, Kim D, Seo J. Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packagingappli-cation. Packaging Technology and Science. 2018. P. 221-231. 8. Lee JS, Park MA, Yoon CS, Na JH, Han J. Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging. Journal of Food Science. 2019. P. 3194-3203. 9. Jideani VA, Vogt K. Antimicrobial Packaging for Extending the Shelf Life of Bread-A Review Critical Reviews in Food Science and Nutrition. 2016. P. 1313-1324. 10. Fasihi H, Noshirvani N, Hashemi M, Fazilati M, Salavati H, Coma V. Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method. Food Packaging and Shelf Life. 2019. P. 147-154. 11. Kirsh IA. Prodlenie srokov godnosti hlebobulochnyh izdelij [ Extending the shelf life of bakery products]. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery production]. Moscow, 2018. No. 5-6. P. 16-18 (In Russ.). 12. Glushenkov K Yu. Otrazhenie tendencij v sovremennom mire upakovki [Reflection of trends in the modern world of packaging]. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery production]. Moscow, 2019. No. 1-2. P. 6-7 (In Russ.). 13. Romanov AS. Ekspertiza hleba i hlebobulochnyh izdelij. Kachestvo i bezopasnost' [Examination of bread and bakery products. Quality and safety]. Novosibirsk: Siberian University publishing house, 2009. 280 p. (In Russ.) |
|
Authors Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor, Trofimova Natalya B., Candidate of Technical Sciences, Astakhova Natalya V., graduate student, Beznosov Yuriy V., Candidate of Technical Sciences Kemerovo State University, 47, Red 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. Posnjakovskij Valeriy M., Doctor of Technical Sciences, Professor Federal State Budget Educational Institution of Higher Education Kemerovo State Agricultural Institute, 5, Kemerovo, Markovtseva str., Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Proven Benefits of Low Food Products glycemic load
Innovative development for the production of analogues of bacon and imitation meat products