Food processing Industry №9/2020
Agroprodmash is an ideal tool for business development
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: SCIENTIFIC ACHIEVEMENTS - A CONTRIBUTION TO THE IMPROVEMENT OF TECHNOLOGY
Akimov M.Yu.Preservation of lipids in fruit and berry products enriched omega-3 polyunsaturated fatty acids (w-3 PUFA)
P. 8-11 | Key words omega-3 polyunsaturated fatty acids, oxidation, sensory indicators, peroxide value Abstract |
References 1. Simopoulos AP. Evolutionary aspects of diet: the omega-6/omega-3 ratio and the brain. Molecular Neurobiology. 2011. Vol. 44 (2). Ð. 203-215. 2. Yates CM, Calder PC, Rain-ger G. Pharmacology and therapeutics of omega-3 polyunsaturated fatty acids in chronic inflammatory disease. Pharmacology & Therapeutics. 2014. Vol. 141 (3). Ð. 272-282. 3. Bowen KJ, Harris WS, Kris-Etherton PM. Omega-3 Fatty Acids and Cardiovascular Disease: Are There Benefits? Current Treatment Options in Cardiovascular Medicine. 2016. Vol. 18 (11). P. 69. 4. Deckelbaum RJ, Torrejon C. The omega-3 fatty acid nutritional landscape: health benefits and sources. The Journal of Nutrition. 2012. Vol. 142 (3). P. 587-591. 5. Bates B, Cox L, Nicholson S, Page P, Prentice A, Steer T, Swan G. National Diet and Nutrition Survey: results from Years 5-6 (combined) of the rolling programme (2012/2013-2013/14). London: Public Health England, 2016. 29 p. 6. Calder PC. Marine omega-3 fatty acids and inflammatory processes: effects, mechanisms and clinical relevance. Biochimica et Biophysica Acta. 2015. Vol. 1851 (4). P. 469-484. 7. Jump, DB, Lytle KA, Depner CM, Tripathy S. Omega-3 polyunsaturated fatty acids as a treatment strategy for nonalcoholic fatty liver disease. Pharmacology & Therapeutics. 2018. Vol. 181. Ð. 108-125. 8. Ducheix S, Montagner A, Polizzi A, Lasserre F, Marmugi A, Bertrand-Michel J. Essential fatty acids deficiency promotes lipogenic gene expression and hepatic steatosis through the liver X receptor. Journal of Hepatology. 2013. Vol. 58 (5). P. 984-992. 9. Podzolkov VI, Tarzimanova AI. Znachenie omega-3 polinenasyshhennyh zhirnyh kislot v profilaktike narushenij serdechnogo ritma [The value of omega-3 polyunsaturated fatty acids in the prevention of heart rhythm disorders]. Racional'naja farmakoterapija v kardiologii [Rational pharmacotherapy in cardiology]. 2020. Vol. 16. No. 3. P. 498-502 (In Russ). 10. Sergienko VA, Man'kovskij BN, Sergienko LM, Sergienko AA. Vlijanie omega-3 polinenasyshhennyh zhirnyh kislot na parametry ambulatornogo monitoringa arterial'nogo davlenija u pacientov s saharnym diabetom 2 tipa i avtonomnoj nevropatiej serdca [Effect of omega-3 polyunsaturated fatty acids on parameters of outpatient blood pressure monitoring in patients with type 2 diabetes mellitus and Autonomous heart neuropathy]. Saharnyj diabet [Diabetes]. 2019. Vol. 22. No. 1. P. 62-69 (In Russ). 11. Lenihan-Geels, G, Bishop KS. Alternative Origins for Omega-3 Fatty Acids in the Diet. Cham: Springer, 2016. P. 475-486. 12. Yang B, Ahotupa M, Maatta P, Kallio H. Composition and antioxidative activities of supercritical CO2 extracted oils from seeds and soft parts of northern berries. Food Research International. 2011. Vol. 44 (7). Ð. 2009-2017. 13. Fatima T, Snyder CL, Schroeder WR, Cram D, Datla R, Wishart D, Weselake RJ, Krishna P. Fatty Acid Composition of Developing Sea Buckthorn (Hippophae rhamnoides L.) Berry and the Transcriptome of the Mature Seed. PLoS ONE. 2012. Vol. 7 (4). e34099. 14. Ding J, Ruan C, Guan Y, Krishna P. Identification of micro RNAs involved in lipid biosynthesis and seed size in developing sea buckthorn seeds using high-throughput sequencing. Scientific Reports. 2018. Vol. 8 (1). P. 1-15. 15. Stoica-Guzun A, Parvulescu OC, Brosteanu A, Chira N, Stroescu M, Dobre T. Influence of sea buckthorn pomace pre-treatment and drying conditions on the drying kinetics, quantity and quality of seed oil. Journal of Food and Nutrition Research. 2018. Vol. 57 (4). Ð. 363-372. 16. Kodencova VM, Vrzhesinskaja OA, Risnik DV, Nikitjuk DB, Tutel'jan VA. Obespechen-nost' naselenija Rossii mikronutrientami i vozmozhnosti ee korrekcii. Sostojanie problemy [Provision of the Russian population with micronutrients and opportunities for its correction. State of the problem]. Voprosy pitanija [Nutritional issues]. 2017. Vol. 86. No. 4. P. 113-124 (In Russ.). 17. Kodencova VM, Risnik DV, Nikitjuk DB. Obogashhenie produktov vitaminami: mediko-social'nyj i jekonomicheskij aspekty [Fortification of food with vitamins: medical, social and economic aspects]. Pishhevaja promyshlennost' [Food industry]. 2017. No. 9. P. 18-21 (In Russ.). 18. Isaev VA, Simonenko SV. PNZhK omega-3 i innovacionnye pishhevye tehnologii [Polyunsaturated fatty acids omega-3 and innovative food technology]. Voprosy dietologii. [Dietetics issues]. 2015. Vol. 5. No. 3. P. 13-18 (In Russ.). 19. Walker RM, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food & Function. 2015. Vol. 6 (1). Ð. 41 20. Jacobsen C, Nielsen NS, Horn AF, Sorensen A-DM. Food enrichment with omega-3 fatty acids. Oxford: Woodhead Publishing Limited, 2013. 464 p. 21. Wang J, Shahidi F. Oxidative stability of marine oils as affected by added wheat germ oil. International Journal of Food Properties. 2017. Vol. 20 (sup 3). Ð. S3334 - S3344. 22. Shahidi F, Zhong Y. Lipid oxidation and improving the oxidative stability. Chemical Society Reviews. 2010. Vol. 39 (11). Ð. 4067-4079. |
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Authors Akimov Mikhail Yu., Candidate of Agricultural Sciences I.V. Michurin Federal Scientific Center, 30, Michurin str., Michurinsk, Tambov Region, Russia, 393774, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Litvyak V.V., Solomin D.A., Zabolotets A.A., Ermakov A.I.Innovative method for producing natural starch, fractionated by the size of starch granules
P. 12-17 | Key words natural starch, starch grain, fractionation, technology Abstract |
References 1. Dhital S, Warren FJ, Butterworth PJ, Ellis PR, Gidley MJ. Mechanisms of starch digestion by alfa-amylase - structural basis for kinetic properties. Critical Reviews in Food Science and Nutrition. 2017. Vol. 57. P. 875-892. 2. Bertoft E. Understanding starch structure: Recent progress. Agronomy. 2017. Vol. 7. P. 56. 3. Wang Juan, Guo Ke, Fan Xiaoxu, Feng Gongneng, Wei Cunxu. Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches. Molecules. 2018. Vol. 23. No. 9. P. 21-32. 4. Zhu F. Structures, physicochemical properties, and applications of amaranth starch. Critical Reviews in Food Science and Nutrition. 2017. Vol. 57. P. 313-325. 5. Zhu J, Zhang S, Zhang B, Qiao D, Pu H, Liu S, Li L. Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio. International Journal of Biological Macromolecules. 2017. Vol. 97. P. 123-130. 6. Li G, Wang S, Zhu F. Physicochemical properties of quinoa starch. Carbohydrate Polymers. 2016. Vol. 137. P. 328-338. 7. Karunaratne R, Zhu F. Physicochemical interactions of maize starch with ferulic acid. Food Chemistry. 2016. Vol. 199. P. 372-379. 8. Lin Amy Hui-Mei. Structure and Digestion of Common Complementary Food Starches. Journal of Pediatric Gastroenterology and Nutrition. 2018. Vol. 66. P. S35 - S38. 9. Zhang L, Zhao L, Bian X, Guo K, Zhou L, Wei C. Characterization and comparative study of starches from seven purple sweet potatoes. Food Hydrocoll. 2018. Vol. 80. P. 168-176. 10. He W, Wei C. Progress in C-type starches from different plant sources. Food Hydrocoll. 2017. Vol. 73. P. 162-175. 11. Fan X, Zhao L, Zhang L, Xu B, Wei C. A new allomorph distribution of C-type starch root tuber of Apios fortune. Food Hydrocoll. 2017. Vol. 66. P. 334-342. 12. Zhang S, Fan X, Lin L, Zhao L, Liu A, Wei C. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. International Journal of Food Protection. 2017. Vol. 20. P. 1740-1750. 13. He W, Fan X, Wang Z, Wei C. Application of quantitative graphical method based on small angle X-ray scattering spectrum in crop starch study. Acta Agronomica Sinica. 2017. Vol. 43. P. 1827-1834. 14. Gulyuk NG, Zhushman AL, Ladur TA, Shtyrkova EA. Krahmal i krahmaloprodukty [Starch and starch products]. Moscow: Agropromizdat, 1985. 240 p. (In Russ.) 15. Andreev NR. Osnovy proizvodstva nativnyh krahmalov [Basics of native starch production]. Moscow: Pishchepromizdat, 2001. P. 289 (In Russ.). 16. Litvyak V, Zabolotets A, Ermakov A, Ospankulova G. Morphological characteristics of starch granules of various varienies of potatoes (Solanum tuberosum). Ukrainian Food Journal. 2019. Vol. 8. No. 1. P. 18-33. 17. Drejper N, Smit G. Prikladnoj regressionnyj analiz [Applied regression analysis]. Mnozhestvennaya regressiya = Applied Regression Analysis. 3 e izd. Moscow: Dialektika, 2007. 912 p. (In Russ.) 18. Radchenko SG. Metodologiya regressionnogo analiza: Monografiya [Regression analysis methodology: Monograph]. Kiev: Kornijchuk, 2011. 376 p. (In Russ.) 19. James N. BeMiller, Roy L. Whistler. Starch: Chemistry and Technology. 3rd Edition. Academic Press, 2009. 894 p. 20. Roy LW, James NB, Eugene FP. Starch: Chemistry and Technology. Academic Press, 2012. P. 220. 21. Demskij AB, Veden'ev VF. Oborudovanie dlya proizvodstva muki, krupy i kombikormov [Equipment for the production of flour, cereals and feedstuffs]. Moscow: Deli print, 2005. 760 p. (In Russ.) |
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Authors Litvyak Vladimir V., Candidate of Chemical Sciences, Doctor of Technical Sciences, Solomin Dmitry A. Research Institute of Starch Products - Branch of V.?M. Gorbatov Federal Research Center for food systems of RAS, 11, Nekrasova str., Kraskovo village, Moscow Region, Lyuberetskiy district, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. Zabolotets Anastasiya A., graduate student Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus', 29, Kozlova str., Minsk, Republic of Belarus', 220037, This email address is being protected from spambots. You need JavaScript enabled to view it. Ermakov Aleksey I. Belarusian National Technical University, 65, Independence avenue, Minsk, Republic of Belarus', 220013, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tabatorovich A.N., Stepanova E.N., Bakaitis V.I.Analysis of the use of enriching additive in sugar confectionery products
P. 18-22 | Key words enriching additives, ascorbic acid, beta-carotene, iodcasein, succinic acid Abstract |
References 1. Tekhnicheskij reglament Tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii" TR TS 021/2011: (utv. resheniem Komissii Tamozhennogo soyuza ot 9 dekabrya 2011 g. ¹ 880) [Technical regulations of the Customs Union "On food safety"]. [Electronic resource]. [cited 2020 Apr. 5]. Available from: http:// www.base.garant.ru/70106650/ 2. Kodencova VM, Vrzhesinskaya OA, Spirichev VB, SHatnyuk LN. Obosnovanie urovnya obogashcheniya pishchevyh produktov vitaminami i mineral'nymi veshchestvami [Substantation of vitamins and minerals level in fortified foodstuffs]. Voprosy pitaniya [Problems of nutrition]. 2010. No 1. P. 23-33 (In Russ.). 3. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washi-ngton DC: Institute of Medicines, National Academy Press, 2000. 506 p. DOI: https://doi.org/10.17226/9810 4. Sarafanova LA. Pishchevye dobavki: Enciklopediya, 2 e izdanie. [Nutrition additives]. Saint-Peterburg: Giord, 2004. 808 p. (In Russ.) 5. Normy fiziologicheskih potrebnostej v energii i pishchevyh veshchestvah dlya raz-lichnyh grupp naseleniya Rossijskoj Federacii: metodicheskie rekomendacii MR 2.3.1.2432-08. [Norms of physiological requirements for energy and nutrients for various groups of the population of the Russian Federation]. Moscow: Federal Center for Hygiene and Epidemiology of Rospotrebnadzor Publishing, 2008. 50 p. 6. Tabatorovich AN. Razrabotka i tovarovednaya ocenka marmeladno-pastil'nyh izdelij, obogashchennyh mikronutrientami [Development and commodity assessment of marmalade and pastille products enriched with micronutrients]; thesis of Candidate of Technical Sciences. Kemerovo: Kemerovo Technological Institute of Food Industry, 2012. 22 p. 7. Tabatorovich AN, Stepanova EN. Razrabotka i ocenka kachestva tykvennogo marmelada, obogashchennogo askorbinovoj kislotoj [Development and quality evaluation f pumpkin marmalade, enriched with ascorbic acid]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food Processing: Techniques and Technology]. 2012. No. 4. P. 57-64 (In Russ.). 8. Leonov DV, Muratova EI. Razrabotka tekhnologii zhelejnyh konfet funkcional'nogo naznacheniya [Development of technology of jelly candies of the functional purpose]. Voprosy sovremennoj nauki i praktiki (Universitet im. V.?I. Vernadskogo) [Problems of modern science and practice. University named after V.I. Vernadsky]. 2010. No. 4-6 (29). P. 328-335. 9. Spirichev VB, Shatnyuk LN, Poznyakovs-kij VM. Obogashchenie pishchevyh produktov vitaminami i mineral'nymi veshchestvami: nauka i tekhnologiya [Food fortification with vitamins and minerals: science and technology]. Novosibirsk: Siberian University Publishing, 2004. 548 p. (In Russ.) 10. Haldimann M, Alt A, Blanc A, Blondeau K. Iodine content of food groups. Journal of Food Composition and Analysis. 2005. Vol. 18. P. 461-471. DOI: https:// doi.org/10.1016/j.jfca.2004.06.003 11. Primenenie jodkazeina dlya preduprezhdeniya joddeficitnyh zabolevanj v kachestve sredstva populyacionnoj, gruppovoj i individual'noj profilaktiki jodnoj nedostatochnosti: Metodicheskie rekomendacii MR 2.3.7.1916-04. [Use of yodkazein for the prevention of iodine-deficient diseases as a means of population, group and individual prevention of iodine deficiency]. Moscow: Federal Center of Gossanepidnadzor of Russia Ministry of health Publishing, 2004. 15 p. 12. Tabatorovich AN, Reznichenko I Yu. Tekhnologiya i ocenka kachestva pastily, obogashchennoj organicheskim jodom [Technology and quality estimation of pastila, enriched with organic iodine]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food Processing: Techniques and Technology]. 2016. No. 1 (40). P. 61-67 (In Russ.). 13. Shakhmardanova SA, Gulevskaya ON, Khananashvili Ya A, Zelenskaya AV, Nefedov DA, Galenko-Yaroshevskiy PA. Preparaty yantarnoj i fumarovoj kislot kak sredstva profilaktiki i terapii razlichnyh zabolevanij [Succinic and fumaric acid drugs for prevention and treatment of various diseases]. Zhurnal fundamental'noj mediciny i biologii [Journal of fundamental medicine and biology]. 2016. No. 3. P. 16-30 (In Russ.). 14. Rekomenduemye urovni potrebleniya pishchevyh i biologicheski aktivnyh veshchestv: Metodicheskie rekomendacii MR 2.3.1.1915-04 [Recommended levels of intake of nutritional and biologically active substances]. Moscow: Federal Center of Gossanepidnadzor of Russia Ministry of health Publishing, 2004. 36 p. 15. Stepanova EN, Tabatorovich AN. Vozmozhnost' ispol'zovaniya yantarnoj kisloty v tekhnologii proizvodstva marmelada [Possibility of using succinic acid in the technology of marmalade manufacture]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Food Processing: Techniques and Technology]. 2010. No. 2 (17). P. 8-12 (In Russ.). 16. Reznichenko I Yu, Tabatorovich, AN, Chistyakov AM. Sposob proizvodstva zhelejnogo marmelada specializirovannogo naznacheniya, obogashchennogo yantarnoj kislotoj [Method of production of jelly marmalade of specialized purpose, enriched with succinic acid]. Russia patent RU 2659239C1. 2018. 17. Shatnyuk LN, Miheeva GA, Nekrasova TE, Kodencova VM. Vitaminno-mineral'nye premiksy v tekhnologii produktov zdorovogo pitaniya [Vitamin and mineral premixes in technology of healthy food products]. Pishhevaya promyshlennost' [Food industry]. 2014. No. 6. P. 42-47. 18. Galieva AI. Razrabotka i issledovanie potrebitel'skih svojstv obogashchennogo drazhe [Development and research of consumer properties of enriched dragee]; Dissertation Abstract of Candidate of Technical Sciences. Kemerovo: Kemerovo Technological Institute of Food Industry, 2014. 16 p. 19. Produkciya kompanii "YUG" [Products of the company "South"]. [cited 2020 Apr 7]. Available from: https://www.ug-pantoprodukt.ru/products |
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Authors Tabatorovich Alexander N., Candidate of Technical Sciences, Stepanova Elena N., Candidate of Technical Sciences, Bakaitis Valentina I., Doctor of Technical Sciences, Professor Siberian University of Consumer Ñooperation, 26, K. Marx avenue, Novosibirsk, Russia, 630087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yamaletdinova M.F.Specification of the heat capacity of seeds shell of local Uzbekistan sorts of the apricot
P. 23-25 | Key words apricot seed, thermophysical properties, temperature, thermal capacity, thermal conductivity, heat capacity, shell, seed, amount of heat, absorption Abstract |
References 1. Bajmetov KI, Turdieva MK, Nazarov P. Osobennosti vozdelyvanija mestnyh sortov abrikosa v Uzbekistane [Features of cultivation of local varieties of apricot in Uzbekistan]. Tashkent, 2011 (In Russ.). 2. Scherbakov VG, Lobanov VG. Biohimija i tovarovedenie maslichnogo syr'ja [Biochemist-ry and commodity oilseeds]: uchebnik. 7 e izdanie. Saint Petersburg: Lan', 2016. 392 p. (In Russ.) 3. Ginzburg AS, Gromov MA, Krasovskaja GI. Teplofizicheskie harakteristiki pishhevyh produktov [Thermophysical characteristics of food]. Moscow: Pischevaya promyshlennost', 1980. 288 p. (In Russ.) 4. Gafurov KH, Il'jasov SG, Safarov OF, Shomurodov TR. Teplofizicheskie harakteristiki jader kostochek abrikosa [Thermophysical characteristics of apricot kernel kernels]. Pischevaya promyshlennost'. 1991. No. 11. P. 78 (In Russ.). 5. Panin AS. Issledovanie teplofizicheskih processov obrabotki polufabrikatov hlebopekarnogo proizvodstva [Study of thermophysical processes for the processing of semi-finished bakery products]; thesis of Candidate of Technical Sciences. Moscow, 1979. 196 p. (In Russ.) |
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Authors Yamaletdinova Munira F., graduate student Bukhara Engineering and Technology Institute, 15, Kayuma Murtazaeva str., Bukhara, Republic of Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Samoylov A.V., Suraeva N.M., Rachkova V.P., Petrov A.N.Evaluation of starch content level in tomato ketchup
P. 26-29 | Key words ketchup, starch, anthrone reagent, reaction with iodine, quality of food products Abstract |
References 1. GOST 32063-2013. Ketchupy. Obshchie tekhnicheskie usloviya [State Standard 32063-2013. Ketchups. General specifications]. Moscow: Standartinform, 2019. 11 p. 2. GOST R 54347-2011. Produkty pererabotki fruktov i ovoshchej. Kachestvennyj metod vyyavleniya prisutstviya krahmala v tomatoproduktah [State Standard R54347-2011. Processed fruits and vegetables. Qualitative test method for identification of starch presence in tomato products]. Moscow: Standartinform, 2012. 3 p. 3. Himicheskij sostav pishchevyh produktov: spravochnik [Chemical composition of food products: reference]. Pod redakciej IM Skurihina, MN Volgareva [Edited by IM Skurikhin and MN Volgareva]. Moscow: Agropromizdat, 1987. 329 p. (In Russ.) 4. GOST 3343-2017 Produkty tomatnye koncentrirovannye. Obshchie tekhnicheskie usloviya [State Standard 3343-2017 Concentrated tomato products. General specifications]. Moscow: Standartinform, 2018. 13 p. 5. Rachkova VP, Suraeva NM, Glazkov SV, Samojlov AV. Spektrofotometricheskoe opredelenie krahmala v tomatnyh produktah s antronovym reaktivom [Spectrophotometric determination of starch in tomato products with anthrone reagent]. Vestnik KrasGAU [Bulletin of KrasGAU]. 2018. No. 6. P. 187-193 (In Russ.). 6. Salunkhe DK, Jadhav SJ, Yu MH. Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes. QuaI. Plant. H. Fds. hum. Nutr. XXIV. 1974. No. 1/2. P. 85-113. 7. Promyshlennye tekhnologii konservirovaniya: uchebnik dlya vuzov [Industrial canning technologies: textbook for universities]. Pod redakciej doktora tekhnicheskih nauk, akademika RAN AN Petrova [Edited by Doctor of Technical Sciences, Academician of RAS AN Petrov]. Moscow, 2018. 603 p. (In Russ.) |
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Authors Samoylov Artem V., Candidate of Biological Sciences, Suraeva Natalya M., Doctor of Biological Sciences, Rachkova Vera P., Petrov Andrey N., Doctor of Technical Sciences, Professor, Àcademician of RÀS Russian Research Institute of Canning Technology - Branch of V.?M. Gorbatov Federal Research Center for Food Systems for RAS, 78, Moscow region, Vidnoe, Shkol'naya str., 142703, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Nuraliev S.U.Features of ensuring the competitiveness of domestic food in the new economic conditions
P. 30-33 | Key words economic policy, trade and sales policy, competition, competitiveness, food, government support, regulation, food market Abstract |
References 1. Veduta E. Cifrovaja jekonomika privedet k jekonomicheskoj kibersisteme [Digital economy will lead to an economic cyber system]. Mezhdunarodnaja zhizn' [International Affairs]. 2017. No. 10. P. 87-102 (In Russ.). 2. Kiselev SV. Sel'skaja economica: uchebnik [Rural Economics: Textbook]. Moscow: INFRA-Moscow, 2010. 572 p. (In Russ.) 3. Novak R. Sozdanie i razvitie optovyh prodovol'stvennyh rynkov v Pol'she [Creating the development of wholesale food markets in Poland]. Materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii [Materials of the International scientific-practical conference]. Moscow, 2017. 300 p. (In Russ.) 4. Nuraliev SU. Torgovo-economicheskaja politika i ee rol' v obespechenii economicheskoj i prodovol'stvennoj bezopasnosti strany [Trade and economic policy and its role in ensuring the economic and food security of the country]. Economica sel'skohozjajstvennyh i pererabatyvajuschih predprijatij [Economics of agricultural and processing enterprises]. 2019. No. 5. P. 22-25. (In Russ.). 5. Nuraliev SU. Mezhdunarodnaja torgovlja: uchebnik [International trade: textbook]. Moscow: INFRA-M, 2018. 307 p. (In Russ.) 6. Nuraliev SU. Economica: uchebnik [Economics: textbook]. Moscow: INFRA-M, 2019. 363 p. 7. Nuraliev SU. Osnovnye napravlenija i zadachi torgovo-jekonomicheskoj politiki v obespechenii prodovol'stvennoj bezopasnosti [The main directions and objectives of trade and economic policy in ensuring food security]. Pischevaja promyshlennost' [Food industry]. 2019. No. 3. P. 14-17. (In Russ.). 8. Nuraliev SU. Osobennosti razvitija torgovli prodovol'stviem v Rossii i za rubezhom [Features of the development of food trade in Russia and abroad]. Economica sel'skohozjajstvennyh i pererabatyvajushhij predprijatij [Economics of agricultural and processing enterprises]. 2020. No 3. P. 10-15. (In Russ.). 9. Rossija v cifrah 2018: kratkiy statisticheskiy sbornik. Rosstat [Russia in numbers 2018: brief statistical compilation]. Moscow, 2019. 522 p. (In Russ.) |
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Authors Nuraliev Sirajidin U., Doctor of Economical Sciences, Professor Union of the markets of Russia, 14, V. Voloshinoy str., Mytischi, Moscow Region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kolonchin K.V., Seregin S.N., Sysoev G.V.Food complex in Russia - 2019: results and tasks of the upcoming period in the new conditions of development. Part II
P. 34-40 | Key words innovation, secured, resources, investments, economic growth, agro-industrial complex, fishery complex Abstract |
References 1. Doktrina prodovol'stvennoy bezopasnosty Rossiyskoy Federatsii (Ukaz Prezidenta RF ot 21.01.2020 No. 20) [Food Security Doctrine of the Russian Federation (Decree of the President of the Russian Federation of January 21, 2020 No. 20)]. Available from: http://kremlin.ru/acts/bank/45106/page/1 [cited 2020 Jan]. 2. Strategii razvitiya agropromyshlennogo i rybokhoziastvennogo komplexov Rossiyskoy Federatsii na period do 2030 goda (Rasporiagjeniya Pravitelstva RF ot 12.04.2020 No. 993 r) [Strategies for the development of agro-industrial and fisheries complexes of the Russian Federation for the period up to 2030 (Order of the Government of the Russian Federation of April 12, 2020 No. 993 r)]. Available from: http://government.ru/department/59/events/[cited 2020 Jan]. 3. Strategiya razvitiya rybohoziaystvennogo komplexa Rossiyskoy Federatsii na period do 2030 goda (Rasporiazhenie Pravitel'stva RF ot 26 noyabrya 2019 g. ¹ 2798 ð.) [Strategy for the development of the Russian Federation fisheries complex for the period up to 2030 (Order of the Russian Federation Government of November 26, 2009 No. 2798 ð.)]. Available from: http://government.ru/docs/38448/ 4. Informatzionnye materialy Komiteta Soveta Federatsii po agrarno-prodovol'stvennoy politike i prirodopol'zovaniyu ot 21.01.2020 k soveschaniju "Aktual'nye voprosy razvitiya otechestevennogo traktorostroenija" [Information materials of the Federation Council Committee on Agrarian and Food Policy and Environmental Management dated 21.01.2020 to the meeting "Topical issues of the domestic tractor building's development"]. Available from: http://council.gov.ru/events/news/112544/ 5. Lukonin SA. Rossiya i Kitay: predely sotrudnitchestva. Trudy vol'nogo ekonomitcheskogo obschestva Rossii [Russia and China: the limits of cooperation. Works of Russian Free Economic Society]. Trudy Vol'nogo ekonomitcheskogo obschestva Rossii [Proceedings of the Free Economic Society of Russia]. 2019. Vol. 220. P. 71-82 (In Russ.). 6. Mozias PM. Projekt "Odin poyas, odin put'" i rossijsko-kitajskoe ekonomitcheskoe sotrudnitchestvo: jeshcho odin shans? ["One Belt, One Road" project and Russian-Chinese economic cooperation: another chance?]. Voprosy Ekonomiki [Economic Issues]. 2019. No. 12. P. 47-71 (In Russ.). 7. Ershov MV, Tanasova AS. Mir i Rossiya: infliatsyia minimal'na, ekonomicheskiy rost zamedlyaetsya, risky povyshajutsya [The world and Russia: inflation is minimal, economic growth is slowing down, risks are rising]. Voprosy Ekonomiki [Economic Issues]. 2019. No. 12. P. 5-23 (In Russ.). 8. Mau VA. Ekonomika i politika v 2019-2020 gg.: global'nye vyzovy i natzional'nye otvety [Economics and politics in 2019-2020: global challenges and national answers]. Voprosy Ekonomiki [Economic Issues]. 2020. No. 3. P. 5-27 (In Russ.). 9. Kapeljushnikov RI. Komanda T. Piketti o neravenstve v Rossii; kollektsiya statisticheskikh artefaktov [Piketty's team on inequality in Russia: a collection of statistical atefacts]. Voprosy Ekonomiki [Economic Issues]. 2020. No. 4. P. 67-106 (In Russ.). 10. Kolodko Gj V. Posledstviya. Ekonomika I politika v postpandemicheskom mire [After. Economics and politics of the post-pandemic world]. Voprosy Ekonomiki [Economic Issues]. 2020. No. 5. P. 25-44 (In Russ.). 11. Drapkin IM, Lukjanov SA, Bokova AA. Vlijanie pryamikh inostrannih investitzii v rossijskoy ekonomike [Influence of foreign direct investment on domestic investment in the Russian economy]. Voprosy Ekonomiki [Economic Issues]. 2020. No. 5. P. 69-85 (In Russ.). 12. Rodrik D. Otkrovennyi razgovor o tor-govle. Idei dlya razumnoy mirovoy ekonomiki. [Straight Talk on Trade. Ideas for a Smart World Economy]. Moscow: Izdatel'stvo Instituta Gaydara, 2019. P. 384 (In Russ.). 13. Malgan D. Iskusstvo gosudarstvennoy strategii [Art of the state strategy]. Moscow: Izdatel'stvo Instituta Gaydara, 2020. P. 472 (In Russ.). 14. Bloom N, Van Reenen J, Williams H. Politika poddergky innovatzii: nabor instrumentov [A toolkit of policies to promote innovation]. Voprosy Ekonomiki [Economic Issues]. 2019. No. 10. P. 5-31 (In Russ.). 15. Informatsionnie materialy [Information materials]. Available from: www.soyanews.inf |
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Authors Kolonchin Kirill V., Candidate of Economic Sciences All-Russian Research Institute of Fisheries and Oceanography, 17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it. Seregin Sergey N., Doctor of Economic Sciences, Professor Federal Scientific Center of Food Systems named after V.?M. Gorbatov, 26, Talalikhina str., Moscow, 109316 Sysoev Georgy V., applicant Nizhny Novgorod State University named after N.I. Lobachevsky, 23, Gagarina avenue, Nizhny Novgorod, 603950 |
Ustinova Yu.V., Ermolaeva E.O., Chistyakov A.M., Nikiforova Yu.D. Structure of working time spent by a chemical engineer in the food industry
P. 41-44 | Key words photo of the working day, working time, chemical engineer, food enterprise, supervision, processing Abstract |
References 1. Akmulina NV, Akhmetov FG. Ispol'zovanie rabochego vremeni v radiologicheskom otdele respublikanskoj veterinarnoj laboratorii [Use of working hours in the radiological Department of the Republican veterinary laboratory]. Nauchnie zapiski KGAVM imeni Baumana [Scientific notes of KHAWM them. N.Uh. Bauman]. 2010. P. 6-10 (in Russ.). 2. Vasina GI, Maslennikov AV, Kalachev IA, Kuz'min MS. Avtomatizirovannaya obrabotka fotografij rabochego dnya [Automated processing of working day photos]. Sovremennie problemi nauki i obrazovaniya [Modern problems of Science and Education]. 2012. No. 5. P. 238 (in Russ.). 3. Puchkova LS. Optimizaciya rabochego vremeni v kontekste berezhlivosti [Optimizing working time in the context of thrift]. Kontsept [Concept]. 2017. P. 50-55 (in Russ.). 4. Fomichyov SK, Skryabina NI, Urazlina O Yu. "Berezhlivoe upravlenie": upravlenie potokom sozdaniya cennosti [Lean management: managing the value stream]. Metodi menedzhmenta kachestva [Quality management methods]. 2012. No. 7. P. 15-21 (in Russ.). 5. Avdeev SY, Lukin AS. Metodicheskie osnovy primeneniya koncepcii berezhlivogo proizvodstva dlya povysheniya effektivnosti hozyajstvuyushchih sub'ektov [Methodological bases for applying the concept of lean production to improve the efficiency of economic entities]. Economicheskie nauki [Economics]. 2011. No. 3 (76). P. 82-85 (in Russ.). 6. Imai M, Kaydzen G. Klyuch k uspekhu yaponskih kompanij [The key to the success of Japanese companies]. Moscow: Alpina publisher, 2017. 274 p. |
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Authors Ustinova Yuliya V., Candidate of Technical Sciences, Ermolaeva Evgeniya O., Doctor of Technical Sciences, Chistyakov Andrey M., graduate student, Nikiforova Yuliya D., undergraduate Kemerovo State University, 6, Krasnaya str., Kemerovo, Russia, 650043, 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. |
Prodexpo is the largest international food and beverage exhibition in Russia and Eastern Europe
INNOVATIVE TECHNOLOGIES
Khrulev A.A., Dubrovskaya O.V. Flottweg Sedicanter® in the production of vegetable proteins
Belyaeva M.A., Eremin A.E.The Stage-Gate method in the food industry, grocery retail and chain restaurant business on the example of an overview of innovative technologies for increasing the shelf life of meat products
P. 48-51 | Key words HPP, Ready to Eat&Ready to Cook, Stage-Gate, research & development, active packaging Abstract |
References 1. Donskova LA, Kotkova VV, Volkov A Yu. Visokoe gidrostaticheskoe davlenie kak technologicheskiy priem obespecheniya kachestva myasnikh produktov v protsesse khraneniya [High hydrostatic pressure as a technological method for ensuring the quality of meat products in the storage process]. Technologiya i tovarovedenie innovatsionnikh pischevikh produktov [Technology and commodity science of innovative food products]. 2017. No. 47. P. 94-101. 2. Urinbaev MD, Kokumbekova NK. Obrabotka visokim davleniem dlya obespecheniya bezopasnosti i dlitelnosti srokov khraneniya produktov pitaniya [High pressure Processing to ensure the safety and duration of food storage period]. Innovatsionnie technologii proizvodstva i khraneniya materialnikh tsennostey dlya gosudarstvennikh nuzhd: mezhdunarodniy nauchniy sbornik [Innovative technologies of production and storage of material values for state needs: international scientific collection]. Moscow, 2015. P. 316-321. 3. Shelikhov PV, Gladkaya AD. Izuchenie primeneniya visokogo davleniya kak ekologicheski bezopasnogo sposoba obrabotki pischevikh produktov [Study of the use of high pressure as an environmentally safe method of processing food]. Bezopasnost' produktov pitaniya i technologiya pererabotki: sbornik nauchnikh trudov VNAU [Food Safety and processing technology: collection of scientific papers of VNAU]. 2010. No. 5. P. 217-221. 4. Donskova LA, Kotkova VV, Volkov A Yu. Issledovanie biologicheskikh tsennostey verenikh kolbasnikh izdeliy, obrabotannikh visokim gidrostaticheskim davleniem [Research of the biological value of cooked sausage products processed by high hydrostatic pressure]. Technologiya prodovolstvennikh produktov [Technology of food products]. 5. Hicks DT, Pivarnik LF, McDermott R, Richard N, Hoover DG & Kniel KE. Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education. 2009. No. 8 (2). P. 32-38. 6. Heinz V & Buckow R. Food preservation by high pressure. Journal of Consumer Protection and Food Safety. 2010. No. 5 (1). P. 73-81. 7. Patterson MF. A Review: Microbiology of pressure-treated foods. Journal of Applied Microbiology. 2005. No. 98 (6). P. 1400-1409. |
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Authors Belyaeva Marina A., Doctor of Technical Sciences, Eremin Alexander E., graduate student Russian University of Economics named after G.?V. Plekhanov, 36, Stremyanniy lane, 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. |
Akhmedov M.E., Demirova A.F., Rakhmanova M.M., Rakhmanova R.A. Efficiency of using EMF microwave and multi-level sterilization modes in the production technology of Apple-carrot drink for dietary nutrition
P. 52-56 | Key words drink, step heating, sterilization mode, autoclave, temperature Abstract |
References 1. Flaumenbaum BL, Tanchev SS, Grishin MA. Osnovy konservirovaniya pishchevyh produktov [Basics of food Sterilization]. Moscow: Agropromizdat, 1986. 264 ð. (In Russ.) 2. Sbornik tekhnologicheskih instrukcij po proizvodstvu konservov [Collection of technological instructions for the production of canned food]. Moscow: Pishchevaya promyshlennost [Food industry], 1977. 431 ð. (In Russ.) 3. Babarin VP. Sterilizaciya konservov [Sterilization of canned food]. Saint Petersburgb: Giord, 2006. 312 ð. (In Russ.) 4. Renard CMGC & Maingonnat JF. Thermal processing of fruits and fruit juices. In DW Sun (Edition). Thermal Food Processing: New Technologies and Quality Issues (Second edition). Taylor & Francis. 2012. P. 413-440. 5. Ahmedov ME, Demirova AF, Dogeev GD, Alibekova MM, Rahmanova RA. Apparat dlya obrabotki rastitelnogo sir'ya v electromagnit-nom pole sverkhvisokoy chastoty [Apparatus for processing plant raw materials in an ultra-high frequency electromagnetic field]. Russia patent RU2714715 Ñ2.2020. 6. Azadova EF, Ahmedov ME, Demirova AF. Ispol'zovanie elektromagnitnogo polya SVCH pri proizvodstve konservov dlya detskogo pitaniya [Use of the microwave electromagnetic field in the production of canned food for baby food]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of Agricultural raw materials]. 2015. No 5. P 55-57 (In Russ.). 7. Ahmedov ME. Intensifikaciya tekhnologii teplovoj sterilizacii konservov "Kompot iz yablok" s predvaritel'nym podogrevom plodov v EMP SVCH [The intensification of technologies of thermal sterilization of canned food "Compote from apples" with preliminary hea-ting of fruits in a microwave electromagnetic field]. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of universities. Food technology]. 2008. No. 1. P. 15-16 (In Russ.). 8. Kas'yanov GI, Demirova AF, Ahmedov ME. Innovacionnaya tekhnologiya sterilizacii plodovogo i ovoshchnogo syr'ya [ Innovative sterilization technology for fruit and vegetable raw materials]. Doklady Rossijskoj akademii sel'skohozyajstvennyh nauk [Reports of the Russian Academy of Agricultural Sciences]. 2014. No. 6. P. 57-59 (In Russ.). 9. Ismailov TA, Ahmedov ME, Demirova AF, Azadova EF, Gapparova ZM. Sposob proizvodstva pyure iz morkovi [Method of production of carrot puree]. Russia patent RU2651300 Ñ2.2018. 10. Kas'yanov GI. Perspektivy obrabotki pishchevogo syr'ya elektromagnitnym polem nizkoj chastity [Prospects for processing food raw materials with a low frequency electromagnetic field]. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of universities. Food technology]. 2014. No. 1. P. 35-38 (In Russ.). 11. Panina OR, Kas'yanov GI, Rohman' SV. Razrabotka rezhimov SVCH-sterilizacii obedennyh konservov [Development of microwave sterilization modes for canned food]. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of universities. Food technology]. 2014. No. 1. P 122-124 (In Russ.). 12. Demirova AF, Ahmedov ME. Intensifikaciya processa sterilizacii konservov s ispol'zovaniem stupenchatoj teplovoj obrabotki v staticheskom sostoyanii tary [Intensification of the canned food sterilization process using step-by-step heat treatment in the static state of the container]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of Agricultural raw materials]. 2011. No. 1. Ð. 22-24 (In Russ.). 13. Ahmedov ME, Demirova AF, Dogeev GD, Alibekova MM, Rahmanova RA. Patent RF na poleznuyu model' ¹ 183292. Avtoklavnaya korzina [Autoclave basket]. Russia patent na poleznuyu model RU 183292 U1.2018. 14. Rukovodstvo po razrabotke rezhimov sterilizacii i pasterizacii konserviruemoj produkcii [Guidelines for the development of sterilization and pasteurization modes for canned products]. Utv. 2011. VNIIKOP. Vidnoe, 2011. 93 ð. 15. Senkevich VI. Nauchnye osnovy opredeleniya rN konservov dlya razrabotki rezhimov sterilizacii [Scientific basis for determining the pH of canned food for the development of sterilization modes]. Tekhnika. Tekhnologii. Inzheneriya [Technics. Technology. Engineering]. 2018. No 2. Ð. 43-47 (In Russ.). 16. Stolyanov AV, Kajchenko AV, Vlasov AV, Maslov AA. Ekonomichnaya metodika razrabotki rezhimov sterilizacii konservov iz gidrobiontov dlya promyshlennyh avtoklavov [Economical method of development of sterilization modes for canned food from hydrobionts for industrial autoclaves]. Vestnik MGTU [Bulletin of MGTU]. 2015. Vol. 18. No. 4. P. 661-666 (In Russ.). 17. GOST 30425-97 Konservy. Metod opredeleniya promyshlennoj steril'nosti. [Method of determination of industrial sterility]. |
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Authors Akhmedov Magomed E., Doctor of Technical Sciences, Demirova Amiyat F., Doctor of Technical Sciences Dagestan State Technical University, 70, Shamil avenue, Makhachkala, Russia, 368015 Dagestan State University of National Economy, 5, Jamalutdin Ataev str., Makhachkala, Russia, 367008, 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. Rakhmanova Mafmyat M., Candidate of Economic Sciences Technical College, 3, build 3, Chernishevskiy lane, Makhachkala, the Republic of Dagestan, Russia, 367013, This email address is being protected from spambots. You need JavaScript enabled to view it. Rakhmanova Regina A. Dagestan State University of National Economy, 5, Jamalutdin Ataev str., Makhachkala, Russia, 367008, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Panasyuk A.L., Kuz'mina E. I., Egorova O.S. Prospects of the frozen fruit raw materials use for the wine products production
P. 58-63 | Key words fruit raw materials, processing methods, freezing modes, defrosting, quality characteristics of raw materials Abstract |
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Academic Press, 2019. P. 117-140. DOI: https://doi.org/10.1016/C2017 0 03480 8 5. Bystroe zamorazhivanie plodov i yagod [Fast freezing of fruits and berries]. [Electronic resource]. Available from: http://konservirovanie.su/books/item/f00/s00/z0000001/st021.shtml [cited 2020 April 8]. 6. Sazonova ID. Otsenka smorodiny krasnoi i chernoi po khimicheskomu sostavu plodov i kachestvu zamorozhennoi produktsii [Evaluation of red and black currants on the chemical composition of fruits and the quality of frozen products]. Osnovy povysheniya produktivnosti agrotsenozov. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy pamyati izvestnykh uchenykh I.?A. Muromtseva i A.?S. Tatarintseva [Fundamentals of increasing the productivity of agrocenoses: Proceedings of the International scientific and practical conference dedicated to the memory of famous scientists I.?A. Muromtsev and A.?S. Tatarintsev]. Michurinsk: BIS, 2015. P. 275-279 (In Russ.). 7. Korotkaya EV, Korotkiy IA. Issledovanie fiziko-khimicheskikh pokazateley svezhikh i zamorozhennykh plodov oblepikhi [Investigation of physical and chemical parameters of fresh and frozen sea buckthorn fruits]. Izvestiya vysshikh uchebnykh zavedeniy. Pishchevaya tekhnologiya [News of higher educational institutions. Food technology.]. 2008. No. 1 (302). P. 116-117 (In Russ.). 8. Turbin VA, Glushko GI. Prognozirovanie khimicheskogo sostava zamorozhennykh plodov abrikosa pri dlitel'nom khranenii [Prediction of the chemical composition of frozen apricot fruits during long-term storage]. Izvestiya vysshikh uchebnykh zavedeniy. Pishchevaya tekhnologiya [News of higher educational institutions. Food technology.]. 2002. No. 1 (266). P. 36-38 (In Russ.). 9. Meretukova FN. Tekhnologicheskaya otsenka zamorozhennykh plodov slivy russkoy [Technological evaluation of frozen Russian plum fruits]. Prodovol'stvennaya bezopasnost': nauchnoe, kadrovoe i informatsionnoe obespechenie. Materialy Mezhdunarodnoy nauchno-tekhnicheskoy konferentsii. Voronezhskiy gosudarstvenniy universitet inzhenernykh tekhnologiy [Food security: scientific, personnel and information support: Proceedings of the International scientific and technical conference.]. Voronezh: Voronezh State University of engineering technologies, 2014. P. 263-264 (In Russ.). 10. Kvaratskheliya VN, Rodionova L Ya. Deistvie otritsatel'nykh temperatur na kachestvo pektinovykh veshchestv plodov i yagod [Effect of negative temperatures on the quality of pectin substances of fruits and berries]. Politematicheskiy setevoy elektronniy nauchniy zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta [Polythematic network electronic scientific journal of Kuban' State Agrarian University]. 2014. No. 104. P. 1822-1831 (In Russ.). 11. Giovana Bonat Celli, Amyl Ghanem, Marianne Su-Ling Brooks. Influence of freezing process and frozen storage on the quality of fruits and fruit products. Food Reviews International. 2016. No. 32 (3). DOI: https://doi.org/10.1080/87559129.2015.1075212 12. Oszmianski J, Wojdylo A, Kolniak J. Effect of l-ascorbic acid, sugar, pectin and freeze - thaw treatment on polyphenol content of frozen strawberries. LWT - Food Science and Technology. 2009. No. 42 (2). P. 581-586. DOI: https://doi.org/10.1016/j.lwt.2008.07.009 13. Reque PM, Steffens RS, Jablonski A, Flores SH, Rios AO, Jong EV. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. Journal of Food Composition and Analysis. 2014. No. 33 (1). P. 111-116. DOI: https://doi.org/10.1016/j.jfca.2013.11.007 14. Khapova CA, Molyakova TA. Sortovye resursy fragaria ananassa posle defrostatsii [Varietal resources of fragaria ananassa after defrosting]. Plodovodstvo i yagodovodstvo Rossii [Fruit and berry growing in Russia]. 2012. No. 31 (2). P. 292-298 (In Russ.). 15. Chirkova ES, Chepeleva GG. Vliyanie rezhimov zamorazhivaniya na khimicheskii sostav i tovarnoe kachestvo yagod smorodiny chernoy (Ribes nigrum L.) sibirskikh sortov [Influence of freezing regimes on the chemical composition and commercial quality of black currant berries (Ribes nigrum L.) of Siberian varieties]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Krasnoyarsk state agrarian University]. 2016. No. 2. P. 92-98 (In Russ.). 16. Proizvodstvo bystrozamorozhennykh plodov i ovoshchey [Production of quick-frozen fruits and vegetables]. [Electronic resource]. Available from: https://studopedia.su/9_82769_lektsiya--.html [cited 2020 Apr 10]. 17. Butareva AV. Vliyanie usloviy defrostatsii na kachestvo yagod smorodiny chernoy [Influence of defrosting conditions on the quality of black currant berries]. Agropromyshlenniy kompleks: kontury budushchego: Materialy IX Mezhdunarodnoy nauchno-prakticheskoy konferentsii studentov, aspirantov i molodykh uchenykh [Agro-industrial complex: contours of the future: Proceedings of the IX International scientific and practical conference of students, postgraduates and young scientists]. Kursk: Kursk State Agricultural Academy named after Professor I.?I. Ivanov. 2018. P. 28-34 (In Russ.). 18. Stryukova AD, Makarova NV. Vliyanie zamorazhivaniya i razmorazhivaniya na khimicheskiy sostav i antioksidantnuyu aktivnost' yagod zemlyaniki [Effect of freezing and thawing on the chemical composition and antioxidant activity of strawberry berries]. Pishchevaya promyshlennost' [Food industry]. 2013. No. 5. P. 68-70 (In Russ.). 19. Defrostatsiya syr'ya. Sovremennye sposoby snizheniya poter' [The defrosting of raw materials. Modern ways to reduce losses]. [Electronic resource]. 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Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria ? ananassa Duch.). Food Research International. 2012. No. 48 (1). P. 241-248. DOI: https://doi.org/10.1016/j.foodres.2012.04.004 24. Guseynova BM. Sokhrannost' biokhimicheskogo kompleksa plodov inzhira i shelkovitsy pri kholodovom khranenii [Safety of the biochemical complex of Fig and mulberry fruits during cold storage]. Sovremennye tendentsii razvitiya nauki i tekhnologii [Modern trends in the development of science and technology]. 2017. No. 3-1. P. 95-98 (In Russ.). 25. Rabie Khattab, Amyl Ghanem, Marianne Su-Ling Brooks. Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions. Journal of Food Research. 2016. No. 5 (6). DOI: 10.5539/jfr.v5n6p67 26. Proshina OP, Bronnikova VV, Ivankin AN, Zarubina AN. Otsenka kachestva plodov slivy posle defrostatsii [Evaluation of plum fruit quality after defrosting]. Uspekhi sovremennoy nauki i obrazovaniya [Success of modern science and education]. 2016. No. 3 (8). P. 22-27 (In Russ.). 27. Zolotarev SV, Baulina Yu V, Tvorogova AA, Kobozev IV. Agropishchevye aspekty mode-lirovaniya protsessa pererabotki v tekhnologii proizvodstva zamorozhennykh fruktovykh desertov [Agro-food aspects of modeling the processing process in the production technology of frozen fruit desserts]. Vestnik Altaiskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Altai State Agrarian University]. 2010. No. 10 (72). P. 78-83 (In Russ.). 28. Tyupkina GI, Kisvai NI, Konyukhova EA. Perspektivnaya tekhnologiya proizvodstva bezalkogol'nykh napitkov na osnove mestnogo rastitel'nogo syr'ya [Promising technology for the production of soft drinks based on local plant raw materials]. Problemy osvoeniya i sokhraneniya Arktiki: Materialy Vserossiiskoy nauchno-prakticheskoy konferentsii [Problems of Arctic development and conservation: Proceedings of the all-Russian scientific and practical conference]. Norilsk: Research Institute of Agriculture and Ecology of the Arctic. 2015. P. 177-181 (In Russ.). 29. Kazantseva MA, Yarushin AM. Primenenie zamorozhennykh yagod v proizvodstve kupazhirovannykh sokov [Use frozen berries in the production of blended juices]. Pivo i napitki [Beer and drinks]. 2009. No. 2. P. 36-37 (In Russ.). 30. Proizvodstvo plodovykh i yagodnykh sokov [Production of fruit and berry juices]. [Electronic resource]. Available from: http://konservirovanie.su/books/item/f00/s00/z0000001/st016.shtml [cited 2020 April 15]. 31. Oganesyants LA, Peschanskaya VA, Dubinina EV, Trofimchenko VA. Otsenka tekhnologicheskikh svoistv ryabiny obyk-novennoy dlya proizvodstva spirtnykh napitkov [Assessment of technological properties of mountain ash for the production of alcoholic beverages]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2016. No. 9. P. 19-22 (In Russ.). 32. Sharoglazova LP, Velichko NA. Razrabotka retseptur sladkikh nastoek s ekstraktom i sokom iz plodov moroshki [Development of recipes for sweet tinctures with extract and juice from cloudberry fruits]. Vestnik KRASGAU [Krasgau Bulletin]. 2016. No. 6 (117). P. 99-104 (In Russ.). |
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Authors Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Kuz'mina Elena I., Candidate of Technical Sciences, Egorova Olesya S. All-Russian Scientific Research Institute of brewing, beverage and wine industry - Branch of V.?M. Gorbatov Federal Research Center for Food Systems, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sedova K.S., Vlasova E.A., Kiseleva A.G.Use of laccase to improve the quality of wheat bakery products with bran
P. 64-68 | Key words laccase, bakery products, wheat bran, arabinoxylans, gluten Abstract |
References 1. Zhygunov D, Mardar M, Kovalyova V. Use of enzyme preparations for improvement of the flour baking properties. Food Science and Applied Biotechnology. 2018. Vol. 1. Issue 1. P. 26-32. 2. Nunes CS, Kunamneni A, Kumar V. Chapter 7 - laccases - properties and applications. Enzymes in Human and Animal Nutrition. Cambridge, MA: Academic Press, 2018. P. 33-161. 3. Hautphenne C, Penninckx M, Debaste F. Product formation from phenolic compounds removal by laccases: a review. Environmental Technology & Innovation. 2016. Vol. 5. P. 250-266. 4. Osma JF, Toca-Herrera JL, Rodriguez-Couto S. Uses of Laccases in the food industry. Enzyme Research. 2010. Vol. 2010. doi: 10.4061/2010/918761 5. Mate DM, Gonzalez-Perez D, Falk M, Kittl R, Pita M, De Lacey AL, Ludwig R, Shleev S, Alcalde M. Blood tolerant Laccase by directed evolution. Chemistry & Biology. 2013. Vol. 20. No. 2. P. 223-231. 6. Mayolo-Deloisa K, Gonzàlez-Gonzàlez M, Rito-Palomares M. Laccases in food industry: bioprocessing, potential industrial and biotechnological applications. Frontiers in Bioengineering and Biotechnology. 2020. Vol. 8. doi: 10.3389/fbioe.2020.00222 7. Minussi RC, Pastore GM, Durarn N. Potential applications of laccase in the food industry. Trends in Food Science and Technology. 2002. Vol. 13. Issue 6-7. P. 205-216. 8. Khalighi S, Berger RG, Ersoy F. Cross-linking of wheat bran arabinoxylan by fungal Laccases yields firm Gels. Processes. 2020. Vol. 8. No. 1. doi: 10.3390/pr8010036 9. Kurniawati S, Nicell JA. Characterization of Trametes versicolor laccase for the transformation of aqueous phenol. Bioresource Technology. 2008. Vol. 99. Issue 16. P. 7825-7834. 10. GOST 27839-2013. Muka pshenichnaja. Metody opredelenija kolichestva i kachestva klejkoviny (s popravkami) [Wheat flour. Methods for determining the quantity and quality of gluten]. Vved. 2014 07 01. Moscow: Standartinform, 2013. 20 p. (In Russ.) 11. Piontek K, Antorini M, Choinowski T. Crystal structure of a laccase from the fungus Trametes versicolor at 1.90 A resolution containing a full complement of coppers. Journal of Biological Chemistry. 2002. Vol. 277. No. 40. P. 37663-37669. 12. GOST 5670-96. Hlebobulochnye izdelija. Metody opredelenija kislotnosti [Bakery products. Methods for determining acidity]. Vved. 1997 08 01. Minsk: Standartinform, 1996. 6 p. (In Russ.) 13. GOST 21094-75. Hleb i hlebobulochnye izdelija. Metod opredelenija vlazhnosti [Bread and bakery products. Method for determining moisture]. Vved. 1976 07 01. Moscow: Standartinform, 1975. 4 p. (In Russ.) 14. GOST 25832-89. Izdelija hlebobulochnye dieticheskie. Tehnicheskie uslovija [Bakery dietetic products. Technical conditions]. Vved. 1990 07 01. Moscow: Standartinform, 1989. 14 p. (In Russ.) 15. GOST 31805-2018. Izdelija hlebobulochnye iz pshenichnoj hlebopekarnoj muki [Bakery products from wheat baking flour]. Vved. 2019 09 01. Moscow: Standartinform, 2018. 16 p. 16. Bushuk, W. Distribution of water in dough and bread. Baker's Digest. 1966. Vol. 40. P. 38-40 (In Russ.). 17. Martinez-Lopez AL, Carvajal-Millan E, Marquez-Escalante J, Campa-Mada AC, Rascon-Chu A, Lopez-Franco YL, Lizardi-Mendoza J. Enzymatic cross-linking of ferulated arabinoxylan: Effect of laccase or peroxidase catalysis on the gel characteristics. Food Science and Biotechnology. 2019. Vol. 28. P. 311-318. 18. Selinheimo E, Autio K, Kruus K, Buchert J. Elucidating the mechanism of laccase and tyrosinase in wheat bread making. Journal of Agricultural and Food Chemistry. 2007. Vol. 55. Issue 15. P. 6357-6365. |
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Authors Sedova Kseniya S., undergraduate, Vlasova Elena A., Candidate of Chemical Sciences, Kiseleva Anastasiya G., Candidate of Chemical Sciences Ivanovo State University of Chemistry and Technology, 7, Sheremetevskiy avenue, Ivanovo, Ivanovo Region, Russia, 153000, 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. |
Sannikova T.A., Machulkina V.A., Gulin, A.V.Influence of melissa leaves on the quality of zucchini jam
P. 69-71 | Key words zucchini, lemon balm leaves, jam, quality, basic chemicals Abstract |
References 1. Kopcev SV, Glazkov SV. Sravnitel'nyj analiz soderzhaniya nitratov v processe pererabotki fruktov i ovoshchej metodom VEZHKH [Comparative analysis of nitrate content in the processing of fruits and vegetables by HPLC]. Ovoshchi Rossii [Vegetables of Russia]. 2019. No. 6. P. 101-104. 2. Sannikova TA, Machulkina VA, Ivanov AP. Bahchevye kul'tury - vazhnejshij istochnik pektina [Gourds - the most important source of pectin]. Kartofel' i ovoshchi [Potatoes and vegetables]. 2008. No. 6. P. 27-28. 3. Pavlov LV et al. Cukaty iz kabachkov. Promyshlennoe syr'yo. Tekhnicheskie usloviya [Candied zucchini. Industrial raw materials. Technical specifications]. Ovoshchi Rossii [Vegetables of Russia]. 2011. No. 1. P. 60-61. 4. Krohalyova SI, Cherepanov PV. Soderzhanie nitratov v rastitel'nyh produktah pitaniya i ih vliyanie na zdorov'e cheloveka [The content of nitrates in plant foods and their impact on human health]. Vestnik Priamurskogo GU im. Sholom-Alejhama [Bulletin of Priamursky University named after Sholom-Aleikhem]. 2016. No. 3 (24). P. 27-36. 5. Machulkina VA, Sannikova TA, Antipen-ko NI. Bezothodnaya tekhnologiya pererabotki ovoshche-bahchevoj produkcii [Non-waste technology for processing vegetable and melon products]. Kartofel' i ovoshchi [Potatoes and vegetables]. 2011. No. 7. P. 22-23. 6. Sannikova TA, Machulkina VA. Organolepticheskaya ocenka kachestva ovoshche-bahchevoj produkcii [Organoleptic assessment of the quality of vegetable and melon products]. Nauka i obrazovanie v zhizni sovremennogo obshchestva: sbornik nauchnykh trudov [Science and education in the life of modern society]. Tambov: Konsaltingovaya kompaniya "YUKOM" [Consulting company YUKOM]. 2015. Vol. 2. P. 122-126. 7. Melissa lekarstvennaya. Himicheskij sostav [Melissa officinalis. Chemical composition]. Elektronnyj resurs [Electronic resource]. 8. Himicheskij sostav melissy [The chemical composition of lemon balm] Elektronnyj resurs [Electronic resource]. |
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Authors Sannikova Tat'yana A., Doctor of Agricultural Sciences, Machulkina Vera A., Doctor of Agricultural Sciences, Gulin Alexander V., Candidate of Agricultural Sciences All-Russian Research Institute of Irrigated Vegetable and Melon Growing - Branch of Precaspian Agrarian Federal Scientific Center of RAS, 16, Lyubich str., Kamyzyak, Astrakhan region, Russia, 416341, 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
Shterman S.V, Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.On the modern concept of Taste of food. II. Multisensory sensations in the formation of the Taste of food
P. 72-75 | Key words taste, smell, sight, hearing, touch, kinesthetic sensations, sensory organs, microbiota, Taste formation Abstract |
References 1. MacQuaaid J Tasty. The art and science of what we eat. 2015. New York: Scribner. 291 p. 2. Hartley IE, Liem DG, Keast R. Umami as an 'alimentary' taste. A new perspective on taste classification. Nutrients. 2019. No. 11 (1) P. 182. 3. Spens Ch. Gastrofizika. Novaya nauka o pitanii õ [Gastrophysics. New nutritional Science]. Perevod s angl. E. Zajcevoj [transcription from English of E. Zaitseva]. Moscow: Azbuka Attikus, 2017. 308 p. 4. Holms B. Vkus: Nauka o samom maloizuchennom chelovecheskom chuvstve [The Science of the least studied haman feeling]. Perevod s angl. B. Holms. 2 e izdanie [Transcription from English of B. Holms. Second Edition]. Moscow: Al'pina Pablisher, 2018. 348 p. 5. Shterman SV, Sidorenko M Yu. Tajny pishchevyh predpochtenij ili pochemu my edim to, chto edim? [The secrets of Food prefernces or Why do we eat what we eat?]. Moscow: IPC "Maska", 2020. 200 p. 6. Keast RS. Is fat the sixth taste primary? Evidance and implications. Flavour. 2015. Vol. 4 (5). 7. Majer E. Vtoroj mozg. Kak mikroby v kishechnike upravlyayut nashim nastroeniem, resheniyami i zdorov'em [How gut microbes govern our mood, decisions and health]. Moscow: Al'pina non-fikshn, 2018. 348 p. 8. Gijanej Stefan Dzh. Golodnyj mozg: Kak perekhitrit' instinkty, kotorye zastavlyayut nas pereedat' [Hungry brain: how to outsmart the instincts that make us overeat?]. Perevod s angl. AV Lyuminoj [Transcription from English of AV Lyumina]. Moscow: Eksmo, 2018. 368 p. 9. Flint HJ, Scott KP. The role of the gut microbiota in nutrition and health. Nature Reviews Gastroenterology and Hepatology. 2012. Vol. 9. P. 577-589. 10. Albenberg LG, Wu D. Diet and the intestinal microbiome: associations, functions, and implications for health and disease. Gastroenterology. 2014. Vol. 146. P. 1564-1572. 11. Iwatsuki K, Ichikawa R. Detecting sweet and umami tastes in the gastrointestinal tract. Acta Physiologica (Oxford). 2012. Vol. 204. P. 169-177. 12. Zampin M, Spence C. The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Science. 2004. No. 19. P. 347-363. |
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Authors Shterman Sergey V., Doctor of Technical of Sciences, Sidorenko Mikhail Yu, Doctor of Technical Sciences Limited liability company "GEON", building 1, Obolenskoe highway, urban settlement Obolensk, Serpukhov district, Moscow region, 142273, This email address is being protected from spambots. You need JavaScript enabled to view it. Shterman Valeriy S., Candidate of Chemical Sciences Moscow State University of Food productions, 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 of Sciences, Professor Moscow State University of Technology and management named after K.?G. Razumovsky (PKU), 73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. Natalya I. Chebotareva 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. |
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