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Rambler's Top100

Food processing Industry №2/2021



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

TOPIC OF THE ISSUE: FOOD SAFETY AND QUALITY - COMPETITIVE ADVANTAGES

Lisitsyn A.B., Chernukha I.M., Lunina O.I.From food security to food safety and quality

P. 8-14 Key words
food security, food independence, food industry, food products, healthy nutrition, safety, quality

Abstract
One of the main components of national security is food security. The paper examines the concept of the term "food security". The basic principles laid down in the Food Security Doctrine of the Russian Federation approved in 2010 and 2020 are presented, the reasons for their development are highlighted. The main approaches in the development of these documents are provision of high quality and safe food products for the country's population, opportunities for their purchasing in sufficient amounts with the aim of food independence and maintenance of the sovereignty of the country. The data on production of the main product types laid down in the Food Security Doctrine of 2010 and 2020 are given. It is shown that achievement of the indicators of food security and self-sufficiency envisaged in the Food Security Doctrine of 2020 will allow ensuring stability of the domestic market and developing food product export. Achievement of food security indicators is possible when realizing the innovative development of the food industry. Solving questions of deep processing of agricultural products, reduction of food losses, improvement of food storage systems, development of the modern technologies for food storage, creation and introduction of innovative technologies for healthy nutrition, introduction of the traceability mechanisms and safety and quality management systems, food quality monitoring will allow effective development of the food industry and achievement of the strategic goal planned in the Food Security Doctrine.

References
1. "O Strategii natsional'noi bezopasnosti Rossiiskoi Federatsii". Ukaz Prezidenta RF ot 31.12.2015 No. 683 ["On the national security strategy of the Russian Federation". Decree of the President of the RF No. 683 of 31.12.2015]. [Internet]. [cited 2020 July 14]. Available from: http://static.kremlin.ru/media/acts/files/0001201512310038.pdf (In Russ.).
2. Tikhomirova VA. Prodovol'stvennaya bezopasnost': sushchnost' ponyatiya [Food security: essence of the concept]. Vestnik REU im. G.V. Plekhanova [Vestnik of the Plekhanov Russian University of Economics]. 2015. No. 6 (84). P. 123-129 (In Russ.). 3. Doktrina prodovol'stvennoy bezopasnosti Rossiiskoi Federatsii. Ukaz Prezidenta RF ot 30.12. 2010 No. 120. [Doctrine of food security of the Russian Federation. Decree of the President of the RF No. 120 of January 30, 2010]. [Internet]. [cited 2020 July 16]. Available from: http://www.kremlin.ru/acts/bank/30563 (In Russ.).
4. FAO (1996). Rome Declaration on World Food Security and World Food Summit Plan of Action. [Internet]. [cited 2020 June 08]. Available from: http://www.fao.org/DOCREP/003/W3613E/W3613E00.HTM (In Russ.).
5. Akhmetova KA. Prodovol'stvennaya bezopasnost': sostoyanie, problemy, puti resheniya [Food security: state, problems, ways of solution]. Problemy sovremennoi ekonomiki [Problems of modern economy]. 2009. No. 2 (30). [cited 08.07.2020]. Available from: http://www.m-economy.ru/art.php?nArtId=2568 (In Russ.).
6. Ukaz Prezidenta RF ot 21.01.2020 No. 20 "Ob utverzhdenii Doktriny prodovol'stvennoy bezopasnosti Rossiiskoi Federatsii" [Decree of the President of the RF No. 20 of January 21, 2020 "About approval of the Doctrine of food security of the Russian Federation"]. [Internet]. [cited 2020 June 08]. Available from: http://www.kremlin.ru/acts/bank/45106.
7. "O Strategii ekonomicheskoi bezopasnosti Rossiyskoy". Ukaz Prezidenta Rossiiskoy Federatsii ot 13.05.2017 No. 208 ["About the economic security strategy of the Russian Federation" Decree of the President of the Russian Federation No. 208 of 13.05.2017]. [Internet]. [cited 2020 June 08]. Available from: http://www.kremlin.ru/acts/bank/41921.
8. Chernukha IM, Lisitsyn AB. Ot fenotipa k personalizirovannomu pitaniyu [From a phenotype to personalized nutrition]. Funktsional'nye produkty pitaniya: nauchnye osnovy razrabotki, proizvodstva i potrebleniya (Sbornik dokladov Mezhdunarodnoi nauchno-prakticheskoi konferentsii) [In the Proceedings of the International scientific-practical conference "Functional food: scientific basis for development, production and consumption"]. Moscow, 2019. P. 3-5 (In Russ.).
9. Lisitsyn AB, Chernukha IM, Lunina OI, Fedulova LV. Prizhiznennoe formirovanie sostava i svoistv zhivotnogo syr'ya [Lifetime formation of the composition and properties of animal raw materials]. Moscow: Gorbatov Research Center for Food Systems, 2018. 440 р. (In Russ.)
10. Lisitsyn AB, Chernukha IM, Lunina OI. Sovremennie tendentsii razvitiya industrii funktsional'nikh pischevikh productov v Rossii i za rubezhom [Modern trends in the development of the functional food industry in Russia and abroad]. Teoriya i practica pererabotki myasa [Theory and practice of meat processing]. 2018. No. 3 (1). P. 29-45. DOI: https://doi.org/10.21323/2414-438X-2018-3-1-29-45.
Authors
Lisitsyn Andrey B., Doctor of Technical Sciences, Professor, Аcademician of RАS,
Chernukha Irina M., Doctor of Technical Sciences, Professor, Аcademician of RАS,
Lunina Olga I., Candidate of Technical Sciences
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Ryzhakova A.V., Goloviznina M.S.Quality and competitiveness of russian chocolate in accordance with modern consumer expectations

P. 15-19 Key words
organoleptic properties of cocoa beans, quality and safety, competitiveness of chocolate, descriptive analysis

Abstract
In modern conditions of uncertainty caused by the introduction of quarantine measures and other restrictions associated with COVID-19, as well as the economic crisis provoked by the previously listed reasons, manufacturers need to constantly look for ways to improve competitiveness and safety (in particular, the lack of artificial additives) food products. The buyer begins to take care of his health more and more carefully and pays attention not only to the taste of the product, ignoring the ways of production and with the help of which additives it is achieved, but also pays attention to the safety and even the health benefits of a such product. As part of the scientific study, a descriptor analysis of 5 samples of chocolate (milk, bitter and dark), made according to a traditional recipe, excluding the introduction of artificial additives and flavors, was carried out in order to identify distinctive flavor and aromatic characteristics. The analysis of the obtained profiles of taste and aroma for each investigated chocolate bar, as well as the analysis of information about the distinctive features of cocoa beans of various geographical origin, showed that in the production of chocolate, cocoa beans are really used, characterized by special shades of taste and aroma. It was revealed that cocoa beans from Peru, Madagascar, Ghana, the Dominican Republic and Venezuela were presumably used in the production of the studied types of chocolate.

References
1. Statista - The Statistic Portal for Market Data [Internet]. [cited 2020 Nov 10]. Available from: https://www.statista.com/.
2. Ryzhakova AV, Goloviznin IV, Goloviznina MS. Potrebitel'skij spros na plitochnyj shoko-lad i faktory, vlijajushhie na nego [Consumer demand for chocolate and factors affecting it]. Vestnik Rossijskogo ekonomicheskogo universite-ta im. G.V. Plehanova [Bulletin of the Russian Economic University named after G.V. Plekha-nov]. 2019. No. 4. P. 147-155 (In Russ.).
3. RosStat - Federal'naja sluzhba gosu-darstvennoj statistiki [RosStat - Federal State Statistics Service] [Internet]. [cited 2020 Nov 10]. Available from: https://www.gks.ru/.
4. Nielsen Media Research [Internet]. [cited 2020 November 9]. Available from: https://www.nielsen.com/ru/ru/.
5. X-W Qin et al. Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China. International Journal of Food Properties. 2017. No. 20.
6. Ortega CC. Cacao Nacional, an ancestral variety for premium chocolates. Ecuador Tour Guides [Internet]. [cited 2020 November 5]. Available from: http://www.ecuadortourguides.org/ecuador-facts/cacao-nacional-an-ancestral-variety-for-premium-chocolates/.
7. Poulain J. Choosing the right chocolate - Taste profile & cocoa origin. Aalst Wilmar [Internet]. [cited 2020 November 5]. Available from: https://www.aalstchocolate.com/single-post/2016/07/15/Part-4-Choosing-the-Right-Chocolate-Taste-Profile-Cocoa-Origin.
8. Callebaut [Internet]. [cited 2020 November 11]. Available from: https://www.callebaut.com/ru-RU/ruby.
9. Ryzhakova AV. Sistemnyj podhod k formi-rovaniju potrebitel'skih svojstv i ocenke kachestva konfetnyh izdelij [Systematic approach to the formation of consumer properties and quality assessment of candy products]; thesis of Doctor of Technical Sciences. Moscow: G.V. Plekhanov Russian Academy of Economics, 2007. 444 p.
Authors
Ryzhakova Alla V., Doctor of Technical Sciences, Professor,
Goloviznina Marina S.
G.V. Plekhanov Russian Economic University,
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.



Chudov S.A., Ustinova Yu.V., Dymova Yu.I., Astakhova N.V.Development of food safety management system documentation for the production of herring preserves

P. 20-24 Key words
food safety management system, HACCP system, critical control points, preserves from herring, dangerous factors, safety

Abstract
At present, the production is focused on the tasks of ensuring and confirming the quality and safety of food products. An important role in this is played by the Technical Regulations of the Customs Union "On Food Safety", one of the requirements of which is "the development, implementation and maintenance of procedures based on the principles of HACCP". When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the production process of herring preserves was analyzed in order to ensure the quality and safety of products. A characteristic of herring preserves is given, namely, regulatory documents containing requirements for raw materials, organoleptic, physicochemical, microbiological and safety indicators, as well as requirements for storing the finished product. A block diagram of the production of herring preserves has been developed and, based on the analysis of hazards, which allows the enterprise to systematize the knowledge available to specialists, required to establish an effective combination of control actions, three critical control actions have been identified. An analysis of the hazards was carried out and management measures were selected for each stage of the herring preserves production process, in which the causes of the hazardous factor and its types (microbiological, physical, chemical) were identified, and responsible persons were appointed for these measures. A HACCP plan for three critical control points has been drawn up, in which registration documents are defined, stages of monitoring the CCP and the corresponding corrective actions are proposed. As a result of the research, a set of documents was developed for the food safety management system at the enterprise.

References
1. TR TS 021/2011. Tekhnicheskiy reglament tamozhennogo soiuza. O bezopasnosti pishchevoy produktsii [TR CU 021/2011. Technical Regulations of the Customs Union. On food safety produktsii]. Moscow, 2011. 234 p. (In Russ.)
2. GOST R ISO 22000-2019 Sistemy menedzhmenta bezopasnosti pishchevoy produktsii. Trebovaniya k organizatsiyam, uchastvuyushchim v tsepi sozdaniya pishchevoy produktsii [GOST R ISO 22000-2019. Food safety management systems. Requirements for organizations involved in the food production chain]. Moscow: Standartinform, 2019. 34 p. (In Russ.)
3. GOST R 51705.1-2001. Upravlenie kachestvom pisсhevyh produktov na osnove principov HASSP [State Standart R 51705.1-2001. Quality management of foodstuff on the basis of the principles of HASSP]. Moscow: Standartinform, 2009. 12 p. (In Russ.)
4. Astahova NB, Ermolaeva EO, Trophimova NB. Razrabotka sistemi menedjmenta bezopasnosti pischevikh produktov na osnove printsipov HASSP pri proizvodstve vafel' shokoladnikh [Development of a food safety management system based on HACCP principles in the production of chocolate wafers]. Pischevaya promyshlennost' [Food industry]. 2020. No. 5. P. 39-43 (In Russ.).
5. Ermolaeva EO, Trophimova NB, Astaho-va NB, Beznosov YuV, Poznyakovskiy VM. Obosnovanie vibora upakovki dlya uvelicheniya sroka khraneniya i obespecheniya kachestva khleba iz smesi rzhanoy i pshenichnoy muki [Justification of the choice of packaging to increase the shelf life and ensure the quality of bread made from a mixture of rye and wheat flour]. Pischevaya promyshlennost' [Food industry]. 2020. No. 7. P. 53-59 (In Russ.).
6. Trophimova NB, Ermolaeva EO, Trophimov IE. Razrabotka programmnogo produkta dlya avtomatizatsii ucheta nesootvetstviy i narucheniy kriticheskikh predelov na proizvodstve [Development of a software product for automation of accounting for nonconformities and violations of critical limits in production]. Technika i technologiya pischevikh proizvodstv [Equipment and technology of food production]. 2020. No. 1. P. 167-175 (In Russ.).
7. Tolmachev OA, Ermolaeva EO, Surikov IV, Trophimova NB, Poznyakovskiy VM. Razrabotka i analiz effectivnosti sistemi menedjmenta kachestva i bezopasnosti pri proizvodstve bezalkogol'nikh napitkov [Development and analysis of the effectiveness of the quality and safety management system in the production of soft drinks. Food industry]. 2019. No. 12. P. 8-12 (In Russ.).
8. Trophimova NB, Ermolaeva EO. Algoritm sozdaniya integrirovannoy sistemi menedjmenta kachestva i bezopasnosti pischevoy produktsii [Algorithm for creating an integrated food quality and safety management system]. Izvestiya visshikh uchebnikh zavedeniy. Pischevaya technologiya [News of higher educational institutions. Food technology]. 2018. No. 5-6. P. 94-97 (In Russ).
9. Ermolaeva EO, Rossieva DV. Razrabotka sistemi menedjmenta bezopasnosti pischevoy produktsii na osnove printsipov HASSP pri proizvodstve pryanikov [Development of a food safety management system based on HACCP principles in the production of gingerbread]. Pischevaya promyshlennost' [Food industry]. 2018. No. 10. P. 64-68 (In Russ).
10. Ermolaeva EO, Kostin AN, Surikov IV, Poznyakovskiy VM. Issledovanie i siste-matizirovanie technologicheskikh riskov proizvodstva prebioticheskikh konfet [The study and systematization of the technological risks of the production of prebiotic chocolates]. Pischevaya promyshlennost' [Food industry]. 2018. No. 11. P. 60-65 (In Russ.).
11. Prohorov AA, Ermolaeva EO. Razrabotka sistemi upravleniya bezopasnost'yu na osnove printsipov HASSP pri proizvodstve krovyanikh kolbas [Development of a safety management system based on HACCP principles in the production of black puddings]. Pischevaya promyshlennost' [Food industry]. 2018. No. 12. P. 68-73 (In Russ.).
Authors
Chudov Stanislav A.,
Ustinova Yuliya V., Candidate of Technical Sciences,
Dymova Yuliya I., Candidate of Technical Sciences,
Astakhova Natalya V.
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.



Sinyavskiy Yu.A., Yakunin A.V., Tuygunov D.N., Sharipbaeva A.Sh.Assessment of the level of falsification of butter on the market in Almaty

P. 25-29 Key words
butter, fatty acid composition, milk fat, falsification

Abstract
Butter occupies a special place among dairy products and, both in Kazakhstan and in all CIS countries, is included in food baskets. Counterfeiting butter by adding vegetable fats for additional profit is a fairly common example of fraud in the oil and fat industry. The lack of information on the level of falsification of butter in the Republic of Kazakhstan makes it difficult to determine the true picture of the intake of monounsaturated and polyunsaturated fatty acids into the body. Purpose of the study: to establish the falsification of butter samples present in the republican trade network. On the basis of the Kazakh Academy of Nutrition in the city of Almaty, spectral and chromatographic studies were carried out for the presence of phospholipids in the composition of butter of various brands, presented in the trade network of Almaty, to establish falsification. Evaluation of the fatty acid composition of the butter samples showed that 11% of the samples do not contain butyric acid, which indicates that the fatty component of these products is completely falsified. Data from a rapid analysis of butter for the presence of phospholipids indicate falsification in 22% of the samples. At the same time, in 50% of the samples, an excess of the content of individual fatty acids was found, and their ratio was also violated. The presented results indicate that about 61% of the butter presented in the republican trading network does not meet the requirements of GOST 32261-2013 and testify to the ongoing falsification of butter.

References
1. Spink WJ. The current state of food fraud prevention: overview and requirements to address 'How to Start?' and 'How Much is Enough?' // Current Opinion in Food Science. 2019. No. 24. Р. 1-9.
2. Seregin IG, Nikitchenko DV. Sovershenstvovanie laboratornogo kontrolja slivochnogo masla [Improving laboratory control of butter]. Vestnik RUDN [RUDN bulletin]. 2019. No. 14 (2). P. 170-178.
3. Sychev MI, Kolomiec LV. Problemy natu-ral'nosti i sootvetstvija molochnyh produktov [Problems of naturalness and conformity of dairy products]. Kompetentnost' [Competence]. 2015. No. 9-10. Р. 23-27 (In Russ.).
4. Salem ER, Awad RA, Batawy OI. Detection of milk fat adulteration with coconut oil depending on some physical and chemical properties. International Journal of Dairy Science. 2019. No. 14 (1). P. 36-44.
5. Pereira CG, Iranaldo Nunes AI. Evaluation of butter oil adulteration with soybean oil by FT-MIR and FT-NIR spectroscopies and multivariate analyses. LWT - Food science and technology. 2019. No. 107. P. 1-8.
6. Svjatkina LI, Andruhova V Ja. O fal'sifikaciimolochnojprodukcii [About falsification of dairy products]. Molochnaja promyshlennost' [Dairy industry]. 2011. No. 10. P. 39-40 (In Russ.).
7. Glushak A [et al]. Sanitarno-gigienicheskaja ocenka podlinnosti molochnoj produkcii [Sanitary and hygienic assessment of the authenticity of dairy products]. Zdorov'e. Medicinskaja ekologija, Nauka [Health. Medical ecology. The Science]. 2013. Vol. 52. No. 2-3. P. 35-38 (In Russ.).
8. Dunin SA [et al]. Kontrol' kachestva molochnoj produkcii po zhirnokislotnomu sostavu [Quality control' of dairy products by fatty acid composition]. Kontrol' kachestva produkcii [Product quality control']. 2012. No. 5. P. 18-23 (In Russ.).
9. Karoui R. Food authenticity and fraud. Chemical analysis of food. 2020. Chapter 13. P. 579-608.
10. Kovalenko DN. Fal'sifikacija moloka I molochnyh produktov [Falsification of milk and dairy products]. Pererabotka moloka [Milk processing]. 2011. No. 3. P. 7-8 (In Russ.).
Authors
Sinyavskiy Yuriy A., Doctor of Biological Sciences, Professor,
Yakunin Alexander V.,
Tuygunov Dilyar N.,
Sharipbaeva Aigul' Sh.
Kazakh Academy of Nutrition,
66, Klochkova str., Almaty, Republic of Kazakhstan, 050008, 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.
Erejepov Adil E., Candidate of Biological Sciences
Al-Farabi Kazakh National University,
71, Al-Farabi avenue, Almaty, Republic of Kazakhstan, 050040, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ruban N.Yu., Reznichenko I.Yu.Development of a recipe and quality assessment of a curd product of herodietic purpose

P. 30-33 Key words
development, specialized curd product, flax seeds, quality assessment, regulated indicators

Abstract
Special-purpose products are in demand by consumers in the Russian market. The increase in average life expectancy in the modern world predetermines the development of products for heroic purposes, the introduction of modern technologies, the use of new types of raw materials and food additives in formulations, which will make it possible to obtain competitive products that meet the changing needs of older people. Specialized recipes for a curd product have been developed. As a scientific substantiation of the recipe composition, the materials of studies of the chemical composition of flax seeds, the use of stevia are presented. The paper presents the characteristics of the recipe ingredients, the results of research on the development of the optimal composition of a curd product with functional properties. The work was carried out at the Kemerovo State University in the laboratory of the Institute of Engineering Technologies. When performing the research, we used standard methods for analyzing the curd product. As a result, the best samples were identified, the quality of the new product was assessed by a combination of organoleptic and physicochemical indicators, and the sensory characteristics were assessed using the descriptor-profile method. The authors believe that the inclusion of crushed flax seeds and stevia in the curd product recipe while maintaining high organoleptic quality indicators will expand the range of herodietic food products.

References
1. Vsemirnyj doklad o starenii i zdorov'e [World report on ageing and health]. [Internet]. [cited 2020 Jan 14]. Available from: http://www. who.int (In Russ.).
2. Ruban NYu, Reznichenko IYu. Izuchenie potrebitel'skih predpochtenij lic pozhilogo i starcheskogo vozrasta v otnoshenii molochnoj produkcii [Study of consumer preferences of elderly and senile people in relation to dairy products]. Industrija pitanija [Food industry]. 2018. Vol. 3. No. 2. P. 44-48 (In Russ.). DOI: 10.29141/2500-1922-2018-6-1-2.
3. Feliks SV, Antipova TA, Simonenko SV. Perspektivy razrabotki produktov gerodieticheskogo pitanija [Prospects for the development of herodietic nutrition products]. Agrarno-promyshlennye innovacii [Agricultural and industrial innovations]. 2019. Vol. 5. No. 1. P. 84-89 (In Russ.).
4. Ruban NYu, Reznichenko IYu. Osobennosti predpochtenij ljudej pozhilogo i starcheskogo vozrasta pri formirovanii raciona [Features of preferences of elderly and senile people in the formation of the diet]. Tehnika i tehnologija pishhevyh proizvodstv [Equipment and technology of food production]. 2020. Vol. 50. No. 1. P. 176-184 (In Russ.).
5. Ruban NYu, Reznichenko IYu. Linum usitatissimum v innovacionnyh tehnologijah gerodieticheskih produktov [Linum usitatissimum in innovative technologies of herodietic products]. APK Rossii [Agroindustrial complex of Russia]. 2020. Vol. 27. No. 1. P. 186-190 (In Russ.).
6. Meleshkina EP. Nauchnyj podhod k pererabotke semjan l'na na osnove ispol'zovanija ih fitohimicheskogo potenciala s cel'ju sozdanija novyh pischevyh produktov s zadannymi svojstvami [Scientific approach to the processing of flax seeds based on the use of their phytochemical potential in order to create new food products with specified properties]. Agrarnyj vestnik Jugo-Vostoka [Agrarian Bulletin of the South-East]. 2016. No. 1-2 (14-15). P. 68-71 (In Russ.).
7. Tolkachev ON, Zhuchenko AA. Biologicheski aktivnye veshhestva l'na: ispol'zovanie v medicine i pitanii (obzor) [Biologically active substances of flax: use in medicine and nutrition (review)]. Himico-farmacevticheskiy zhurnal [Chemical-pharmaceutical journal]. 2000. Vol. 34. No 7. P. 23-30 (In Russ.).
8. Cyganova B, Minvich IJe, Zubcov VA. K voprosu o bezopasnosti semjan l'na i produktov ih pererabotki [On the issue of safety of flax seeds and products of their processing]. Hlebopechenie Rossii [Bread making in Russia]. 2017. No. 2. P. 23-26 (In Russ.).
Authors
Ruban Natal'ya Yu., Candidate of Technical Sciences,
Reznichenko Irina Yu., Doctor of Technical Sciences, Professor
Kemerovo State University,
6, 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.



ECONOMICS AND MANAGEMENT

Ryabova T.F., Gusev V.V.Criteria of economic security of the country, contributing to the transformation of the socio-economic system of Russia

P. 34-38 Key words
strengthening, prerequisites, directions, economic security, transformation, world level, domestic innovations

Abstract
The relevance of the chosen topic is due to the acute expediency of improving the quality of life of the population and creating favorable socio-economic conditions for the development of Russian society. The article is devoted to the choice of a system of prerequisites that contribute to improving the level of economic security of the country, focused on strengthening Russia's position on a global scale. The definition of the essence of the evolutionary development of the macroeconomic economy as the most important socio-economic direction is based on the identification in the study of a set of conditions and factors that are a system of prerequisites for strengthening the economic security of the country. The authors set themselves the task to justify the approach to comparing the main characteristics of human development in Russia and developed countries of the world. Based on the comparison of information of global importance, the study aims to identify the course of evolutionary transformation of the sphere of state socio-economic policy, focused on strengthening the status of economic security of the country on the basis of the introduction of high-tech technologies and domestic innovations. Questions of the research is to identify the inherent necessity of concentration of efforts of all levels of management of economy on the growth of material well-being of the population, improving the quality of life, the implementation of which is recognized to improve the economic security of the country. The purpose of the study is to substantiate the key directions of strengthening the country's economic security on the basis of further development of macroeconomic policies. The following methods were used to select strategy vectors: synthesis, analysis, economic-statistical, economic-mathematical, hypothetical, abstract, expert, etc. The object of the study was the macroeconomic policy of management, based on the study of global patterns of transformation of the country's economy, focused on strengthening the economic security of the country. The study focused on the stages and processes of socio-economic policy of Russia and other countries, which are prerequisites of evolutionary development.

References
1. Bezrukov V, Ostapkovich G et al. Ocenka innovacionnoj deyatel'nosti promyshlennyh predpriyatij [Assessment of innovative activity of industrial enterprises]. Ekonomist [Economist]. 2001. No. 5. P. 37 (In Russ.).
2. Gusev VV. Vozmozhnye scenarii razvitiya prodovol'stvennoj problemy v Rossii [Possible scenarios for the development of the food problem in Russia]. Ekonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij [Economy of agricultural and processing enterprises]. 2009. No. 2. P. 28-29 (In Russ.).
3. Dibrova ZhN, Tarbenkova DS. Prioritetnye indikatory i pokazateli ekonomicheskogo razvitiya strany [Priority indicators and indicators of economic development of the country]. Ekonomika i predprinimatel'stvo [Economics and entrepreneurship]. 2018. No. 2 (91). P. 88-92 (In Russ.).
4. Dinamika korporativnogo razvitiya. Pod redakciey AI Tatarkina [Dynamics of corporate development. Edited by AI Tatarkin]. Moscow: Nauka, 2004. 502 p. (In Russ.)
5. Doklad o chelovecheskom razvitii v Rossijskoj Federacii [Report on Human development in the Russian Federation]. [Electronic resource]. URL: http://ac.gov.ru/files/publication/a/11068.pdf (In Russ.).
6. Zhukova NV, Fetisova AK. Preimushchestva rosta ob"ema proizvodstva zerna grechihi po regionam Rossii [Advantages of growth in the volume of production of buckwheat grain by regions of Russia]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 12. P. 37-41 (In Russ.).
7. Minaeva EV. Sovremennye strategii upravleniya organizaciej v sootvetstvii s trebovaniyami rynochnoj ekonomiki [Modern strategies of organization management in accordance with the requirements of the market economy]. Ekonomika i predprinimatel'stvo [Economics and Entrepreneurship]. 2014. No. 1. Part 3. P. 427-430 (In Russ.).
8. Ryabova TF. Metodologiya ocenki kriteriev prodovol'stvennoj bezopasnosti strany [Methodology for assessing the criteria for food security of the country]. Pishchevaya promyshlennost' [Food industry]. 2009. No. 12. P. 36-38 (In Russ.).
9. Cygichko LI. Teoriya i praktika rynochnoj kon'yunktury [Theory and practice of market conjuncture]. Moscow: MGIMO, 2005. P. 108 (In Russ.).
10. Chizhik AS. Zavisimost' konkurento-sposobnosti predpriyatiya ot rosta kachestva produkcii v sovremennyh usloviyah [Dependence of the competitiveness of the enterprise on the growth of product quality in modern conditions]. Ekonomika i predprinimatel'stvo [Economics and entrepreneurship]. 2014. No. 1. Part 3. P. 434-438 (In Russ.).
11. Blinder AS, Holtz-Eakin D. Inventory Fluctuations in the United Statessince 1929. The American Business Cycle. P. 204.
12. Porter Michael. Competitive Strategy: methods of analyzing industries and competitors [translate N. Minervin]. 3rd edition. Moscow: Alpina Business Books/Company XXI century, 2007. 452 p. ISBN 978-5-9614-0491-3.
13. Drucker PF. Problems of management in the XXI century. Moscow: Williams, 2000. 360 p.
14. Gordon RJ. Fixed Investment in the American Business Cycle, 1919-1983. The American Business Cycle. P. 272.
15. Johnson G, Scholes K, Whittington R. Exploring Corporate Strategy. FT Prentice Hall, 2008. 881 p.
16. Schumpeter JA. Business Cycles. P. 142.
17. Thompson AA. Strickland. Strategic management. The art of development and implementation of the strategy. Translate from English. Editors Zayceva LG, Sokolova MI. Banks and Exchanges, UNITY, 1998 (In Russ.).
Authors
Ryabova Taisiya F., Doctor of Economic Sciences, Professor,
Gusev Valeriy V., Doctor of Economic Sciences, Professor
K.G. Razumovsky Moscow State University of technologies and management,
73, Zemlyanoy Val, Moscow, 109004, taisiya-ryabova@yandex. ru, This email address is being protected from spambots. You need JavaScript enabled to view it.



FUNCTIONAL NUTRITION

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.On the use of the phenomenon of synesthesia in the design of food products (Part II)

P. 40-43 Key words
synesthesia, food, sensory organs, pitch, consciousness, advertising

Abstract
One of the variants of gustatory-visual synesthesia is the existence in a sufficiently large number of people of stable associations between the taste of food and the shape of objects. Psychologists, for example, have found that people have an innate or early acquired tendency to draw a parallel between round or spherical objects and a sweet taste, and having a square or cubic one compare with sour. The types of synesthesia associated with the taste of food also include taste and sound, when the taste felt in the mouth is associated with the sounds of musical instruments or those sounds that occur when food is consumed. For example, it has been found that many people associate the sweet and tart taste of food with slow, melodic and soft music in which high tones predominate; bitter - with music with low tones, salty - when there are pauses in the melody of the music, and sour - when dissonant and fast music sounds. It was also found that when people, while eating potato chips, heard a louder crunch or an increased sound intensity in the high frequency range of its spectrum, their assessment of the degree of freshness and crunchiness of the product turned out to be 15% higher than when they heard a quieter sound. Known types of synesthesia also include the ability of some people to taste when they hear or read certain words. This fact turns out to be important in the process of creating names for new types of food. The choice of names should therefore be carried out taking into account the possibility of the occurrence of associative connections between words and the gustatory sensations they cause (lexical-gustatory synesthesia) or sounds during their pronunciation and taste (phonemic-gustatory synesthesia). The techniques of using synesthesia in advertising presentations help by lexical means to connect in the consumer's mind the sensations evoked by almost all senses, as well as combine them with impressions that are positive in their emotional coloring. It can be further noted that food products developed on the basis of synesthetic associations can be distinguished by a great originality of composition and be characterized by a very unusual combination of food ingredients. In general, we can conclude that the phenomenon of synesthesia significantly pushes the limits of human perception of food, and allows us to speak of it as an important factor in the design of food products, in order to use it to achieve more complete satisfaction of even not fully aware the needs of consumers.

References
1. Rupp R. Kiki or buba: what is shape of your taste? [Electronic resource]. Mode of access: http//:www.nationalgeographic.com/culture/food/the-plate/2015/06/26/kiki-or-buba-what-is-shape-of-your-taste/.
2. Spence C. Multisensory flavor perception. Cell. 2015. Vol. 161. No. 1. P. 24-35.
3. Shterman SV, Sidorenko M Yu, Shterman SV. O sovremennom ponyatii Vkusa edi. I. Mnogofaktorniy kharakter formirovaniya Vkusa edi [About the modern concept of food taste. The multifactorial nature of the formation of the Taste of food]. Pischevaya promyshlennost' [Food industry]. 2020. No. 8. P. 32-35 (In Russ.).
4. Crisimel AS, Spence C. Implicit association between basic tastes and pitch. Neuroscience letters. 2009. Vol. 464. P. 39-42.
5. Taste, text, and evetyday synaesthesia. https://scenesofeating.com/2015/07/22/taste-text-and-evetyday-synaesthesia/.
6. Mej Czylin', Charykova ON. Sinesteziya kak priem suggestivnogo vozdejstviya v reklamnom tekste [Synesthesia as a method of suggestive influence in an advertising text]. Vestnik Voronezhskogo gosudarstvennogo universiteta. Seriya "Filologiya. Zhurnalistika" [Bulletin of the Voronezh State University. Series "Philology. Journalism"]. 2016. No. 4. P. 42-43 (in Russ.).
7. Sidorov-Dorso AN, Dej Sh E. Sinesteziya: mneniya i perspektivy [Synesthesia: opinions and perspectives]. Moscow: FGBOU VO MGPPU, 2019. 278 p. (In Russ.)
8. Spens Ch. Gastrofizika. Novaya nauka o pitanii [Gastrofizika. The new science of nutrition]. Translate from English by Zajcevoj H. Moscow: Azbuka Attikus, 2017. 308 p. (In Russ.)
Authors
Shterman Sergey V., Doctor of Technical Sciences
Sidorenko Mikhail Yu., Doctor of Technical Sciences
Limited liability company "GEON",
building 1, Obolenskoe highway, 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 Sciences, Professor
K.G. Razumovsky Moscow State University of Technology and Management,
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chebotareva Natal'ya I.
M.V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Makushin A.N., Zipaev D.V., Kozhukhov A.N.Effect of temperature and aeration on the growth of brewer's yeast

P. 44-48 Key words
brewer's yeast, cultivation, environment, growth dynamics, temperature, aeration, biomass

Abstract
In the process of growing various groups of industrial strains of microorganisms, it is of great importance to create the most favorable conditions for the development and reproduction of culture. In addition to the existing methods for improving the composition and properties of nutrient media, regulation of the physical parameters of cultivation is no less important. The objects of research are Sacharomyces cerevisiae yeast strains: Saflager S-23 and Cooler. These strains are widely used in the brewing industry for the production of beer and beer drinks. According to the developed experimental scheme, the modes of culture cultivation at 20 and 25 °C with aeration at 90 and 120 rpm, and without it under static conditions were selected. The experiment was preceded by four preparatory stages within 5 days. Under static conditions, the best result in terms of biomass growth was shown by the brewing yeast strain Saflager S-23. Its biomass growth was 99 million CFU/ml (89.3%) at 25 °C. In turn, the best biomass growth in the Cooler strain was observed at 20 °C - 91.3 million CFU/ml or 61.1%. Since the temperature regime for growing crops was determined under static conditions, the aeration regimes were selected for the strains at a constant temperature according to the results obtained in the first part of the experiment. Under dynamic conditions, both strains showed the best biomass growth at 120 rpm of a thermostatted shaker and showed the concentration of yeast cells in the Saflager S-23 strain - 83.5 million CFU/ml, and in the Cooler strain - 70.3 million CFU/ml, which accounts for the proportion of budding cells of pure yeast culture at 88 and 83%, respectively.

References
1. Gamayurova VS, Krynickaya AYu, Astrahanceva MN. Vliyanie EMI KVCH neteplovoj intensivnosti na rost drozhzhej Saccharomyces cerevisiae [Influence of EMP EHF of nonthermal intensity on the growth of the yeast Saccharomyces cerevisiae]. Zhurnal radioelektroniki [Radio electronics journal]. 2003. No. 3. P. 4 (In Russ.).
2. Kaluzhnaya OYu, Yakovleva KS, Kashapova RA, Chernenkov EN, Chernenkova AA, Bodrov AYu. Vliyanie ul'trazvuka na pivovarennye drozhzhi [Influence of ultrasound on brewer's yeast]. Vestnik VGUIT [VGUIT bulletin]. 2020. No. 1 (82). P. 103-109 (In Russ.). DOI: hppts://doi.org/10.20914/2310-1202-2020-1-103-109
3. Osipova MV, Glushchenko LF. Elektro-ionnaya obrabotka pivovarennyh drozhzhej [Electro-ionic treatment of brewer's yeast]. Sovremennye naukoemkie tekhnologii [Modern high techno;ogies]. 2006. No. 7. P. 45 (In Russ.).
4. Novikova IV, Yuricin IA, Murav'ev AS. Obzor: drozhzhi roda Brettanomyces v tekhnologii piva [Review: Brettanomyces yeast in beer technology]. Vestnik VGUIT [VGUIT bulletin]. 2018. No. 4 (82). P. 145-150 (In Russ.). DOI: hppts://doi.org/10.20914/2310-1202-2018-4-145-150
5. Makushin AN, Zipaev DV, Kozhuhov AN. Vliyanie tiamina i riboflavina na chistuyu kul'turu drozhzhej pri brozhenii pivnogo susla [The effect of thiamine and riboflavin on pure yeast culture during beer wort fermentation]. Pivo i napitki [Beer and drinks]. 2020. No 3. P. 28-31 (In Russ.). DOI: hppts://doi.org/10.24411/2072-9650-2020-10027
6. Ermolaeva GA. Spravochnik rabotnika laboratorii pivovarennogo predpriyatiya [Brewery Lab Worker Handbook]. Saint Petersburg: Professiya, 2004. P. 11-15.
7. Sorokopud AF, Milen'kij AV. Teplofizicheskie harakteristiki piva i pivnogo susla [Thermophysical characteristics of beer and beer wort]. Pivo i napitki [Beer and drinks]. 2008. No. 1. P. 22-24 (In Russ.).
8. Korchagin IN. Pivo [The beers]. Moscow: Around the world, 2007. 467 p.
Authors
Makushin Andrey N., Candidate of Agricultural Sciences
Samara State Agrarian University,
1, Uchebnaya str., Kinel, Ust'kinel'skiy village, Samara region, Russia, 446442, This email address is being protected from spambots. You need JavaScript enabled to view it.
Zipaev Dmitriy V., Candidate of Technical Sciences,
Kozhukhov Alexander N.
Samara State Technical University,
244, Molodogvardeyskaya str., Samara, Russia, 443100, 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.



Gorbatovskiy А.А., Kaledina M.V.Development of industrial technology of emulsified food products from small-sized sea fish

P. 49-54 Key words
fish processing, minced fish, boiled sausage, fish cutting, frozen fish, Engraulis ringens

Abstract
The demand for small-sized sea fish is limited by a small assortment of fish products, rapid spoilage of fresh fish, absence of developed technology for its primary processing and the reluctance of consumers to cut up such fish themselves. Therefore, in addition to processing for canned food, such fish is often used for non-food and technical purposes. The aim of the research is to develop a practical technology for small-sized sea fish processing into emulsified food products - cooked fish sausages. Small-sized sea fish blocks, such as the Peruvian anchovy Engraulis ringens, are processed entirely without evisceration or decapitation to reduce waste and improve the degree of mechanization of the process. The main method of processing is to cut the frozen fish blocks to a thin paste, add vegetable oil and then stabilize the emulsion with food additives. Practical results have shown the possibility of processing small-sized sea fish on a cutter without pre-thawing for the production of emulsified cooked sausages. To improve the organoleptic characteristics of sausages from small-sized sea fish, it is recommended to additionally use fatty raw materials in the form of vegetable oil (in the ratio of fish:oil 2:1) with the use of efficient emulsifiers. The smeared pate consistency of fish emulsified sausages is proposed to be corrected by adding animal collagen-containing raw materials - an emulsion of pork skin (15%), chicken skin (10%) and a dry animal protein (4-5%). It is established that the use of dry animal protein is the most suitable component to fix rheological properties of fish sausages. Colour correction of the product is carried out by pre-bleaching the minced fish with titanium dioxide in an amount of 0.8%, followed by the introduction of natural beet dye 0.6%. The taste of the finished product was improved by adding 12% of natural onions and spices. The developed technology is suitable for most types of small-sized marine fish frozen in blocks.

References
1. Albrecht-Ruiz M, Salas-Maldonado A. Chemical Composition of Light and Dark Muscle of Peruvian Anchovy (Engraulis ringens) and Its Seasonal Variation. Journal of Aquatic Food Product Technology. 2015. No. 24 (2). P. 191-196. DOI: https://doi.org/10.1080/10498850.2012.762705
2. Sanchez N, Gallo M. Status of and trends in the use of small pelagic fish species for reduction fisheries and for human Consumption in Peru. Fish as Feed inputs for aquaculture: practices, sustainability and implications. FAO Fisheries and Aquaculture Technical Paper. 2009. No. 518. P. 325-369.
3. Food and agriculture organization of the United Nations. The state of world fisheries and aquaculture. Meeting the sustainable development goals [cited 2020 May 4]. 2018. Available from: http://www.fao.org/3/i9540en/i9540en.pdf
4. Yarochkin A, Boitsova T. Tekhnologiya, processy, tekhnicheskie sredstva polucheniya pishchevogo farsha iz melkih rib i ego ispol'zovanie [Technology, processes, and technical devices to manufacture mince of small-sized fish and its using]. Izvestiya TINRO [TINRO News]. 2018. No. 19. P. 237-253. DOI: https://doi.org/10.26428/1606-9919-2018-193-237-253 (In Russ.).
5. Daniela B, Anca IN, Peter R. Trends in fish processing technologies. New York: CRC Press, 2018. 331 p.
6. Venkatesan J, Kim S. Introduction to seafood processing by-products. New York: Springer, 2014. 381 p. DOI: https://doi.org/10.1007/978-1-4614-9590-1_1.
7. Gorbatovskiy AA. Razrabotka retseptury i tekhnologii farshevykh izdeliy iz presnovodnykh ryb slozhnogo syr?evogo sostava [Development of recipes and technologies for minced products from freshwater fish of complex raw materials]; thesis of Candidate of Technical Sciences. Saint Petersburg State University low-temperature and food technology, 2006. 124 p (In Russ.).
8. Bashir KMI, Kim J-S, An JH, HakSohn J. Natural food additives and preservatives for fishpaste products: а Review of the past, present, and future states of research. Journal of Food Quality. 2017. No. 17. P. 1-32.
9. Tilami SK, Sampels S. Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science & Aquaculture. 2017. No. 26 (2). P. 1-11.
10. Food colours: titanium dioxide marks reevaluation milestone. EFSA [Internet] [cited 2020 August 20]. 2016. Available from: https://www.efsa.europa.eu/en/press/news/160914
11. Khawaja MI, Jin-Soo K, Jeong HA, Jae HS. Review article natural food additives and preservatives for fish-paste products: a Review of the past, present, and future states of research. Journal of Food Quality. 2017. 31 p. DOI: https://doi.org/10.1155/2017/9675469
12. Benjakul S, Saeleaw T, Simpson BK. Byproducts from agriculture and fisheries. Adding Value for Food, Feed, Pharma, and Fuels. 2019. P. 168-252. DOI: https://doi.org/10.1002/9781119383956.ch9
Authors
Gorbatovskiy Аndrey А., Candidate of Technical Sciences
Hulunbuir University,
83, Suyfu Road, Hulunbuir, Hailar District Inner Mongolia, China, 021008, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kaledina Marina V., Candidate of Technical Sciences
Belgorod State Agricultural University named after V. Ya. Gorin,
1, Vavilova str., Belgorod, Russia, 308503, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pankratov G.N., Meleshkina E.P., Vitol I.S., Kolomiets S.N., Kechkin I.A.Wheat-flaxseed flour: the conditions for obtaining and storage capability

P. 55-59 Key words
wheat grain, flax seeds, milling flow chart, wheat-flax flour, fat acid number, safe storage

Abstract
An innovative technology for producing wheat and flax flour has been developed. Regularities of preparation and grinding of binary grain mixtures for obtaining composite types of flour with given technological properties and increased nutritional value by enriching traditional types of grain by adding flax seeds with valuable food components such as PUFA, essential amino acids and other irreplaceable nutritional factors have been revealed. Formed three varieties of wheat-flaxseed flour with the following indicators of yield and quality: flour A - yield 45-50%, fat 3.6-4.0%, protein 13.0-13.5%, ash 0.55-0.70%, whiteness 50 units; flour B - yield 20-25%, fat 5.5-6.0%, protein 14.0-14.5%, ash 0.9-1.25%, whiteness 22 units; flour B - yield 70-75%, fat 4.3-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness 36 units. The content of linoleic acid (omega-6) in a sample of wheat-flax flour is 1.6...3.3 times, and linolenic acid (omega-3) is 36.8...57.2 times higher than in samples of wheat flour (with taking into account the total fat content of the samples). An assessment of the possible safe storage period is given based on the dynamics of changes in the acid number of fat, which amounted to 9.4 months (forecast). Bread baked from wheat and flax flour had a fairly good volumetric yield from 422 to 449 cm3/100 g of flour. All bread samples were distinguished by a high assessment of the appearance and a total organoleptic rating above average, which indicates the possibility of its use for obtaining specialized types of bread and the production of flour confectionery products.

References
1. Tsyganova TB, Minevich IE, Zubtsov VA, Osipova LL. Pishchevaya tsennost semyan lna i perspektivnye napravleniya ikh pererabotki [Nutritional value of flax seeds and promising directions of their processing]. Kaluga: Ejdos, 2010. 124 p. (In Russ.)
2. Gutte KB, Sahoo AK, Ranveer RC. Bioactive components of flaxseed and its health benefits. International Journal of Pharmaceutical Sciences Review and Research. 2015. Vol. 31. No. 1. P. 42-51.
3. Bakumenko OE, Shatnyuk LN. Tekhnologicheskie aspekty primeneniya lnyanoj muki v pishchevykh kontsentratakh funktsionalnogo naznacheniya [Technological aspects of the use of flaxseed flour in food concentrates for functional purposes]. Khleboprodukty [Bread Products]. 2017. No. 6. P. 56-59 (In Russ.).
4. Machikhina LI, Meleshkina EP, Priezzheva LG, Smirnov SO, Zhuchenko AA, Rozhmina TA. Sozdanie tekhnologii proizvodstva novykh produktov pitaniya iz semyan l'na [Creation of technology for the production of new food products from flax seeds]. Khleboprodukty [Bread Products]. 2012. No. 6. P. 54-58 (In Russ.).
5. Isaev VA, Simonenko SV. PNZHK omega-3 i innovatsionnye pishchevye tekhnologii [Omega-3 PUFAs and innovative food technologies]. Voprosy dietologii [Problems of nutrition]. 2015. Vol. 5. No. 3. P. 13-18 (In Russ.).
6. Normy fiziologicheskikh potrebnostej v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya RF [Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation]. Metodicheskie rekomendatsii MR 2.3.1.2432-08 2009 (Moskva: Federalnyj tsentr gigieny i epidemiologii Rospotrebnadzora) (in Russ.).
7. Pankratov GN, Meleshkina EP, Vitol IS, Kandrokov RKh, Zhiltsova NS. Osobennosti produktov pererabotki dvukhkomponentnykh smesej pshenitsy i l'na [Features of processed products of two-component mixtures of wheat and flax]. Khleboprodukty [Bread Products]. 2018. No. 12. P. 42-46 (In Russ.). DOI: https://doi.org/10.32462-0235-2508-2018-0-12-42-46
8. Vitol IS, Pankratov GN, Meleshkina EP, Kandrokov RKh. Osobennosti sostava i belkovo-proteinaznogo kompleksa muki iz dvukhkomponentnoj zernovoj smesi i semyan l'na [Features of the composition and protein-proteinase complex of flour from a two-component grain mixture and flax seeds]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov [Technology and commodity science of innovative food products]. 2019. No. 6. P. 83-85 (In Russ.).
9. Nitsievskaya KN, Chekryga GP, Motovilov OK. Issledovanie tekhnicheskikh pokazatelej semyan lna belogo i korichnevogo dlya primeneniya v pishchevoj promyshlennosti [Research of technical parameters of white and brown flax seeds for use in the food industry]. Polzunovskij vestnik [Polzunovsky Bulletin]. 2018. No. 1. P. 49-53 (In Russ.). DOI: https://doi.org/10.25712/ASTU.2072-8921.2018.01.010
10. Pankratov GN, Rezchikov VA. Fiziko-khimicheskie osnovy zernovykh tekhnologij [Physical and chemical foundations of grain technologies]. Moscow: IK MGUPP, 2007. 120 p. (In Russ.)
11. Nechaev AP, Traubenberg SE, Kochetkova AA, Kolpakova VV, Vitol IS, Kobeleva IB. Pishchevaya khimiya. Laboratornyj praktikum. Saint Petersburg: Giord, 2006. 304 p. (In Russ.)
12. Pravila organizatsii i vedeniya tekhnologicheskogo protsessa na mukomolnykh zavodakh. Part 1 [Rules for the organization and conduct of the technological process at flour mills. Part 1.]. Moscow: Zernoprodukt, 1991. 78 p. (In Russ.)
13. Meleshkina EP, Pankratov GN, Vitol IS, Kandrokov RKh. Novye funktsionalnye produkty iz dvukhkomponentnoj zernovoj smesi pshenitsy i l'na [New functional products made from a two-component grain mixture of wheat and flax]. Vestnik rossijskoj selskokhozyajstvennoj nauki [Vestnik of the Russian agricultural science]. 2019. No. 2. P. 54-58 (In Russ.). DOI: http://doi.org/0.30850/ vrsn/2019/2/54-58.
14. Priezzheva L. Opredelenie kislotnogo chisla zhira [Determination of the acid number of fat]. Kontrol' kachestva produktsii [Product quality control]. 2017. No. 3. P. 35-39 (In Russ.).
15. Sorochinskij VF, Priezzheva LG. Prognozirovanie srokov bezopasnogo khraneniya pshenichnoj khlebopekarnoj muki vysshego sorta po znacheniyu kislotnogo chisla zhira [Predicting the safe storage time of premium wheat flour based on the acid number of fat]. Khleboprodukty [Bread Products]. 2018. No. 8. P. 48-50 (In Russ.).
16. Priezzheva LG, Sorochinskij VF, Verezhnikova IA, Kolomiets SN. Metodika ustanovleniya sroka sozrevaniya pshenichnoj muki po znacheniyu kislotnogo chisla zhira [Methods for establishing the ripening period of wheat flour by the value of the acid number of fat]. Khleboprodukty [Bread Products]. 2019. No. 7. P. 49-51 (In Russ.).
Authors
Pankratov Georgy N., Doctor of Technical Sciences, Professor,
Meleshkina Elena P., Doctor of Technical Sciences,
Vitol Irina S., Candidate of Biological Sciences,
Kolomiets Svetlana N., Candidate of Agricultural Sciences,
Kechkin Ivan A.
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
11, Dmitrovskoye highway, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

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