Food processing Industry №11/2021
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: FUTURE TECHNOLOGIES FOR NUTRITIOUS FOOD
Bykova S. T., Kalinina T. G., Moskovskaya I. M.Main aspects of treating, restoring and supporting the health of children with phenylketonuria
P. 8-14 | Key words phenylketonuria, phenylalanine, diet therapy, functional ingredients, low protein products Abstract |
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Biochemical analysis of Centaurea depressa phenylalanine ammonia lyase (PAL) for biotechnological applications in phenylketonuria (PKU). Pharmaceutical biology. 2016;54(12):2838-2844. DOI: 10.1080/13880209.2016.1185634 6. Hydery T., Coppenrath V.A. A Comprehensive Review of Pegvaliase, an Enzyme Substitution Therapy for the Treatment of Phenylketonuria. Drug target insights. 2019;13:1177392819857089. DOI: 10.1177/1177392819857089 7. Cliff M. A., Law J. R., Luecker J., Sca-man C. H., Kermode A. R. Descriptive and hedonic analyses of low-Phe food formulations containing corn (Zea mays) seedling roots: toward development of a dietary supplement for individuals with phenylketonuria. Journal of the Science of Food and Agriculture. 2016;96(1):140-149. DOI: 10.1002/jsfa.7074 8. Villafuerte F., Perez E., Mahfoud A., Valero Y., Martines A. P. Obtaining protein products low in phenylalanine from milk whey and chachafruto (Erythrina edulis Triana). Archivos latinoamerica-nos de Nutricion. 2019;69(1):25-33. 9. Proserpio C., Verduci E., Scala I., Strisciuglio P., Zuvadelli J., Pagliarini E. Liking and sensory description of protein substitutes in phenylketonuria subjects: a case-study in northern and southern Italy. Italian journal of food science. 2019. Vol. 31. No. 4. P. 705-715. 10. Bu T. T., Zhou M. J., Zheng J. X., Yang P., Song Y. L., Li S. S. Preparation and characterization of a low-phenylalanine whey hydrolysate using two-step enzymatic hydro-lysis and macroporous resin adsorption. Lwt-food science and technology. 2020;132:109753. DOI: 10.1016/j.lwt.2020.109753 11. van Outersterp R. E., Moons S. J., Engelke U. F. H., Bentlage H., Peters T. M. A., van Rooij A. [at al.] Amadori rearrangement products as potential biomarkers for inborn errors of amino-acid metabolism. Communications biology. 2021;4(1):367. DOI: 10.1038/s42003-021-01909-5 12. Tao R., Xiao L., Zhou L. Long-Term Metabolic Correction of Phenylketonuria by MV-Delivered Phenylalanine Amino Lyase. Molecular therapy-methods & clinical development. 2020;19:507-517. DOI: 10.1016/j.omtm.2019.12.014 13. Remmington T., Smith S. Tyrosine supplementation for phenylketonuria. Cochrane database of systematic reviews. 2021;1:CD001507. DOI: 10.1002/14651858.CD001507.pub4 14. Meiouet F., El Kabbaj S., Debray F. G., Boemer F. Diagnosis and monitoring of phenylketonuria by LC-MS-MS in Morocco. Annales de Biologie Clinique. 2021;79(1):49-55. DOI: 10.1684/abc.2021.1619 15. Mozrzymas R., Walkowiak D., DrzymalaCzyz S., Krzyzanowska-Jankowska P., Dus-Zuchowska M., Kaluzny L. Vitamin K. Status in Adherent and Non-Adherent Patients with Phenylketonuria: A Cross-Sectional Study. Nutrients. 2020;12(6):1772. DOI: 10.3390/nu12061772 16. Dekel B.Z., Cohen Y., Feldman M. Study of Phenylalanine NIR Spectra for Phenylketonuria Determination. Journal of applied spectros-copy. 2021;87(6):1179-1184. DOI: 10.1007/s10812-021-01127-1 17. Waisbren S., Burton B. K., Feigenbaum A., Konczal L. L., Lilienstein J., McCandless S. E., at al. Long-termpreservation of intellectual functioning in sapropterin-treated infants and young children with phenylketonuria: A seven-year analysis. Molecular genetics and metabolism. 2021;132(2):119-127. DOI: 10.1016/j.ymgme.2021.01.001 18. Coakley K. E., Felner E. I., Tangpricha V., Wilson P. W. F., Sing R. H. Impact of Dietary Intake on Bone Turnover in Patients with Phenylalanine Hydroxylase Deficiency. Series of books: JIMD Reports. 2017;36:67-77. DOI: 10.1007/8904_2016_39 19. Geiger K. E., Geiger K. E., Koeller D. M., Harding C. O., Huntington K. L., Gillingham M. B. Normal Vitamin D levels and bone mineral density among children with inborn errors of metabolism consuming medical food-based diets. Nutrition research. 2016;36(1):101-108. 20. Ford S., O'Driscoll M., MacDonald A. Prescribing issues experienced by people living with phenylketonuria in the UK. Molecular genetics and metabolism reports. 2019;21:100527. DOI: 10.1016/j.ymgmr.2019.100527 21. Rocha J. C., van Dam E., Ahring K., Almeida M. F., Belanger-Quintana A., Dokoupil K., Gokmen-Ozel H., Robert M., Heidenborg C., Harbage E., MacDonald A. A series of three case reports in patients with phenylketonuria performing regular exercise: first steps in dietary adjustment. Journal of pediatric endocrinology & metabolism. 2019;32(6):635-641. 22.Thiele A. G., Gausche R., Lindenberg C., Beger C., Arelin M., Rohde C. [at al.] Growth and Final Height Among Children With Phenylketonuria. Pediatrics. 2017;140(5):e20170015. DOI: 10.1542/peds.2017-0015 23. Azaripour A., Abbasi H. Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for phenylketonuria. Food Science & Nutrition. 2020;8(1):281-290. DOI: 10.1002/fsn3.1304 24. Madzievskaya T., Shunkevich T., Belaya A. New mixes for the production of specialized pasta products. Nauka i innovacii = Science and Innovation. 2014;5(135):42-43 (In Russ.). 25. Gordynec S. A., Kusonskaya T. V., Pashkevich S. G., Prokop'ev N. A. Canned vegetable and meat products with a reduced content of phenylalanine for the nutrition of patients with phenylketonuria. Aktual'nye voprosy pererabotki myasnogo i molochnogo syr'ya = Current issues of processing of meat and dairy raw materials. 2016;10:219-225 (In Russ.). 26. Trockaya T. P., Chugaj N. V. Organization of school meals for children suffering from phenylketonuria. Pischevaya promyshlennost': nauka i tekhnologii = Food industry: science and technology. 2019;12(4/46):6-14 (In Russ). 27. Trockaya T. P., Chugaj N. V. Justification and fortification of food for children suffering from phenylketonuria. Vestnik Grodnenskogo gosudarstvennogo universiteta imeni Yanki Kupaly. Seriya 6. "Tekhnika" = Bulletin of the Yanka Kupala Grodno State University. Series 6. "Technique". 2020;10(1):58-65 (In Russ.). 28. Petyushev N. N., Sadovskaya A. V., Usenya Y. U. S. The component composition of low-protein foods for children suffering from phenylketonuria. Nauka, pitanie i zdorov'e. Materialy II Mezhdunarodnogo kongressa = Science, nutrition and Health. Materials of the II International Congress. 2019. P. 179-184 (In Russ.). 29. Litvyak V. V., Shilov V. V., Belyakova N. I., Pochickaya I. M., Shepshelev A. A., Zhurnya A. A., Artyuh Yu. A., Roslyakov Yu. F. Genetic and biochemical aspects of phenylketonuria and the possibility of its correction by food. Elektronnyj setevoj politematicheskij zhurnal "Nauchnye trudy KubGTU" = Electronic network polythematic journal "Scientific Works of KubSTU". 2019;S9:351-369 (In Russ). 30. Yahnovec Zh, Artyuh Yu. Products with a reduced content of phenylalanine. Nauka i innovacii = Science and Innovation. 2020;9 (211):18-20 (In Russ.). 31. Borovik T. E., Ladodo K. S., Bushueva T. V., Timofeeva A. G., Kon' I. Y. A., Kruglik V. I., Volkova I. N. Diet therapy for classical phenylketonuria: criteria for choosing specialized products without phenylalanine. Voprosy sovremennoj pediatrii = Issues of modern pediatrics. 2013;12 (5):40-48 (In Russ.). 32. Irinina N. A., Irinin A. A. The effectiveness of using specialized amino acid mixtures without phenylalanine for the treatment of patients with phenylketonuria. Rossijskij pediatricheskij zhurnal = Russian Pediatric Journal. 2015;18(6):10-13 (In Russ.). 33. Nikonov A. M., Davydova A. N., Maryashina T. M. Study of the effect of specialized therapeutic nutrition with MDmil ARE amino acid mixtures on the neuropsychiatric and physical development of patients with phenylketonuria in the Altai territory. Pediatriya. Zhurnal im. G.N. Speranskogo = Pediatrics. G. N. Speransky Journal. 2015;94(6):87-91 (In Russ.). 34. Bushueva T. V. Diagnosis and treatment of phenylketonuria: opportunities and prospects. Rossijskij pediatricheskij zhurnal = Russian Pediatric Journal. 2018.21(5):306-311 (In Russ.). 35. Petrosyan V. V., Sidorov V. V., Al'tshuler M. V. Variability of the content of phenylalanine in humans at an early stage of development. Vestnik Kaluzhskogo universiteta = Bulletin of the Kaluga University. 2018;(2):54-57 (In Russ.). 36. Mokina N. A., Mazur L. I., Sazonova O. V., Vdovenko S. A., Gavryushin M. Yu., Ivanova V. N. Evaluation of the results of the application of a specialized program of therapeutic nutrition in patients with phenylketonuria in a children's multidisciplinary sanatorium. Voprosy detskoj dietologii = Questions of children's dietetics. 2018;16(2):56-61 (In Russ.). DOI: 10.20953/1727-5784-2018-2-56-61 37. Romanenko O. P. Nutrition of young children with hereditary metabolic diseases. Medicina: teoriya i praktika = Medicine: theory and practice. 2019;4(1):52-61 (In Russ.). 38. Lukin N. D., Bykova S. T. Low-protein starch-based products for dietary therapeutic nutrition. Sovremennye tekhnologii funkcional'nyh pischevyh produktov: Uchebnik = Modern technologies of functional food products. Textbook (Edited by A. B. Lisitsyn and V. N. Ivanova. Reviewers: Kharchenko P. N., Doctor of Biological Sciences, Academician of RAS; A. G. Poptsov Doctor of Economic Sciences, Academician of RAS). Moscow: DeLi plyus, 2018. Chapter 8. P. 220-250 (In Russ.). 39. Bykova S. T., Kalinina T. G. The use of dry egg products in the nutrition of children with phenylketonuria. Aktual'nye voprosy sozdaniya funkcional'nyh produktov pticevodstva i drugih otraslej pishchevoj promyshlennosti. Sbornik trudov nauchnoj konferencii = Topical issues of creating functional products of poultry farming and other branches of the food industry. Collection of proceedings of the scientific conference (Edited by I. V. Mokshantseva). Moscow region: VNIIPP, 2018. P. 78-83 (In Russ.). 40. Bykova S. T., Buravleva T. N., Borovik T. E., Bushueva T. V., Stepanova T. N., Skvorcova V. A., Zapol'skaya E. B. Patent 24620560 S1 RF. Food composition for research in the food of children with phenylketonuria. Patentoobladateli: GNU VNIIkrahmaloproduktov RASKHN. No. 2011113445/13 (Date of Application: 27.09.2012). 41. Bykova S. T., Kalinina T. G., Bushueva T. V., Borovik T. E. Low-protein starch-based products in the therapeutic nutrition of children with hereditary metabolic disorders. Pischevaya promyshlennost' = Food industry. 2018;(12):96-99 (In Russ.). 42. Bykova S. T., Kalinina T. G., Borovik T. E., Bushueva T. V. The use of long-chain fatty acids in low-protein foods for children with hereditary pathology of amino acid metabolism. Medicina: teoriya i praktika = Medicine: theory and practice. 2019;4(S):117-118 (In Russ.). 43. Bykova S. T., Kalinina T. G., Bushueva T. V., Borovik T. E. Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria. Food systems. 2020;3(4):20-23. DOI:10.21323/2618-9771-2020-3-4-20-23 44. Bykova S. T., Kalinina T. G. Low-protein pasta for children patients with phenylketonuria. Food systems. 2019;2 (3):20-22. DOI:10.21323/2618-9771-2019-2-3-20-22 45. Georgieva O. V., Bykova S. T., Kalinina T. G., Varicev P. Yu. The use of specialized products of domestic production for dietary (therapeutic) nutrition of young children with hereditary disorders of protein metabolism. Voprosy detskoj dietologii = Questions of children's dietetics. 2018;16(4):73-79 (In Russ.). DOI: 10.20953/1727-5784-2018-4-73-79 46. Georgieva O. V., Bykova S. T., Kalinina T. G. Features of the production and use of starch products in the diet therapy of children older than 1 year. Pischa. Ekologiya. Kachestvo. Trudy XVII Mezhdunarodnoj nauchno-prakticheskoj konferencii = Food. Ecology. Quality. Proceedings of the XVII International Scientific and Practical Conference. Ekaterinburg, Novosibirsk, 2020. P. 151-153 (In Russ.). |
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Authors Bykova Svetlana T., Candidate of Technical Sciences, Kalinina Tamara G., Candidate of Technical Sciences, Moskovskaya Irina M. All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 11, Nekrasova str., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Filatov S. L., Petrov S. M., Podgornova N. M., Mikhaylichenko M. S.Natural Jerusalem artichoke syrups with prebiotic properties
P. 15-21 | Key words vegetable syrups, membrane technology, carbohydrate composition, jerusalem artichoke fructooligosaccharides, prebiotic properties Abstract |
References 1. Carocho M., Morales P., Ferreira I. C. F. R. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology. 2017;107:302-317. 2. Petrov S. M., Podgornova N. M. New World Health Organization Guidelines for Free Sugars. Sahar = Sugar. 2014;9:18-20 (In Russ.). 3. Azais-Braesco V. et al. A review of total & added sugar intakes and dietary sources in Europe. Nutrition Journal. 2017;16(1):1-15. 4. Petrov S. M., Podgornova N. M. Sugar or sweeteners? Sahar = Sugar. 2013;11:33-36 (In Russ.). 5. Petrov S. M, Podgornova N. M. Sugar or sweeteners? Sahar = Sugar. 2013;12:16-24 (In Russ.). 6. Reznichenko I. Yu., Scheglov M. S. Sugar substitutes and sweeteners in confectionery technology. Tekhnika i tekhnologiya pischevyh proizvodstv = Technique and technology of food production. 2020;50(4):576-587 (In Russ.). 7. Singh P., et al. Sugar and Sugar Substitutes: Recent Developments and Future Prospects. Sugar and Sugar Derivatives: Changing Consumer Preferences. 2020:39-75. 8. Saraiva A., et al. Natural sweeteners: the relevance of food naturalness for consumers, food security aspects, sustainability and health impacts. International Journal of Environmental Research and Public Health. 2020;17(17):6285. 9. Smeets P. A. M, et al. Caloric versus low-caloric sweeteners: Can the body be fooled? International Sugar Journal. 2010;112:1335. 10. Lamothe L. M. et al. The scientific basis for healthful carbohydrate profile. Critical reviews in food science and nutrition. 2019;59(7):1058-1070. 11. Hutchings S. C., Low J. Y. Q., Keast R. S. J. Sugar reduction without compromising sensory perception. An impossible dream? Critical reviews in food science and nutrition. 2019;59(14):2287-2307. 12. Bellmer D., McGlynn W. A. True Comparison of Processed vs 'Natural' Sugars. Global Journal of Nutrition & Food Science (GJNFS). 2019;534(2/2). MS. ID. DOI: 10.33552/GJNFS.2019.02.000534. 13. Petrov S. M., Podgornova N. M., Tuzhilkin V. I., Filatov S. L. Raising the quality of beet sugar to export level. Sahar = Sugar. 2017;5:30-33 (In Russ.). 14. Bensouissi A., et al. Effect of selected impurities on sucrose crystal growth rate and granulated sugar quality. Comptes Rendus de l'Assemblee Generale-Commission Internationale Technique de Sucrerie. 2007:157-176. 15. Karamzin K. B. Comparative assessment of toxicity and hazard of reagents used in hot water supply systems. Dissertation Abstract of Candidate of medical Scitnces. Moscow: Laboratory for Ecological and Hygienic Assessment and Prediction of Substances Toxicity, A.N. Sysin State Institution Research Institute of Human Ecology and Environmental Hygiene, Russian Academy of Medical Sciences; 2007:24. 16. Petrov S. M., Podgornova N. M., Tuzhilkin V. I. Indicators of the quality of brown sugar. Sahar = Sugar. 2016;4:46-51 (In Russ.). 17. Petrov S. M., Podgornova N. M. Natural functional product based on sugar and steviol glycosides. Pischevaya promyshlennost' = Food industry. 2015;1:14-18 (In Russ.). 18. Petrov S. M., Podgornova N. M., Eller K. I. About the quality of white sugar products with additives. Sahar = Sugar. 2016;10:30-35 (In Russ.). 19. https://fdc.nal.usda.gov/. United States Department of Agriculture, 2019. 20. Kurella S., Addepally U., Kumar A. A. Antioxidant and Biochemical Profile of Five Sweet Sorghum Juice Varieties. Journal of Scientific Research. 2020;64(3). 21. Rajvanshi A. K., Patange S., Nimbkar N. Sweet sorghum syrup R&D in India. Current Science. 2020;119(12):1901. 22. Sharma M. et al. Development of a Prebiotic Oligosaccharide Rich Functional Beverage from Sweet Sorghum Stalk Biomass. Waste and Biomass Valorization. 2020:1-12. 23. Willis O. O., Mouti M. E., Sila D. N., et al. Physico-Chemical Properties and Antioxidant Potential of Syrup Prepared from 'Madhura' Sweet Sorghum (Sorghum bicolor L. Moench) Cultivar Grown at Different Locations in Kenya. Sugar Tech. 2013;15:263-270. https://doi.org/10.1007/s12355-013-0222-0. 24. Kumar C. G., Sripada S., Poornachandra Y. Status and Future Prospects of Fructooligosaccharides as Nutraceuticals (Editors: Alexandru Grumezescu, Alina Maria Holban). Role of Materials Science in Food Bioengineering. Academic Press, 2018. Vol. 19. P. 451-503. 25. Saputro A. D., Van de Walle D., Dewet-tinck K. Palm sap sugar: a review. Sugar Tech. 2019;21(6):862-867. 26. Gonzalez-Montemayor A. M., et al. Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties. Natural Beverages. Academic Press, 2019. P. 143-177. 27. Martins G. N., et al. Technological aspects of the production of fructo and galacto-oligosaccharides. Enzymatic synthesis and hydrolysis. Frontiers in nutrition. 2019:6:78. |
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Authors Filatov Sergey L., Marina S. Mikhaylichenko LLC "NT-Prom", 18B, Office 124, A. Dikogo str., Moscow, 111396, This email address is being protected from spambots. You need JavaScript enabled to view it. Petrov Sergey M., Doctor of Technical Sciences, Professor, Podgornova Nadezhda M., Doctor of Technical Sciences, Professor K.G. Razumovsky Moscow State University of technologies and management, 38, building 2, Narodnogo Opolcheniya str., Moscow, 123298, 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. |
Krekker L. G., Donskaya G. A., Kolosova E. V.Studying the antioxidant system and the vitamin-synthesizing activity of the product "kuemsil" as a potential "anti-stress" factor
P. 22-25 | Key words koumiss, vitamins, antioxidants, culture, sourdough, "KuEMsil" Abstract |
References 1. Ardatskaya M. D., et al. Dysbiosis (dysbacteriosis) intestine: current state of the problem, comprehensive diagnostic and therapeutic correction. Eksperimentalnaya i klinicheskaya gastroenterologiya = Experimental and clinical gastroenterology. 2015;117(5):13-50. 2. Bottiglieri T., Laundy M., Crellin R., Toone B. K., Carney M. W., Reynolds E. H. Homocysteine, folate, methylation, and monoamine metabolism in depression. Journal of Neurology, Neurosurgery and Psychiatry. 2000;69:228-232. 3. Semenihina V. F., Rozhkova I. V., Begunova A. V., Fedorova T. V., Shirshova T. I. Development of biotechnology of a fermented milk product with Lactobacillus reuteri LR1 and the study of its functional properties in an in vitro and in vivo experiment. Voprosy pitaniya = Nutrition issues. 2018;87(5):52-62. DOI: 10.24411/0042-8833-2018-10053 4. Rozhkova I. V., Begunova A. V. Probiotic microorganisms as a factor of improving health. Molochnaya promyshlennost' = Dairy industry. 2020;7:38-39. DOI: 10.31515/1019-8946-2020-07-38-39 5. Valiev A. G., Valieva T. A., Farhutdinov P. P. Comparative evaluation of methods for increasing the resistance of dry mare's milk during storage. V mire nauchnyh otkrytij = In the world of scientific discoveries. 2012;5(1/29):53-55. 6. Liposomal lactoferrin as a potential means of prevention and treatment of COVID-19. Russkij medicinskij zhurnal = Russian medical journal. 2020;9:39-44. 7. Donskaya G. A. Antioxidant properties of milk and dairy products: a review. Pischevaya promyshlennost' = Food industry. 2020;12:86-91. 8. Lyalikov Yu. S. Physico-chemical methods of analysis. Moscow: Himiya [Chemistry], 1984. 535 p. 9. Komarova N. V., Kamencev Ya. S. Practical guide to the use of capillary electrophoresis systems "KAPEL". Saint Petersburg: LLC "Veda", 2006. 212 p. 10. Krekker L. G. Development of bacterial concentrate technology for the production of koumiss: dissertation; thesis of Candidate of Technical Sciences: 05.18.07. Ulan-Ude, 2001. 159 p. Il. RGB OD, 61 02-5/677-0 |
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Authors Krekker Lyudmila G., Candidate of Technical Sciences, Donskaya Galina A., Doctor of Biological Sciences, Kolosova Elena V., Candidate of Technical Sciences All-Russian Research Institute of Dairy Industry, 35, building 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Aksent'eva V. V., Mozzherina I. V., Popov V. G.Development of recipes and technologies for the production of fish-growing products for baby food
P. 26-29 | Key words functional food products, baby food, fish-growing products, fish raw materials, dietary fiber Abstract |
References 1. Chernov D. I., Domoratsky D. P., Khairullin M. F. Creation of new types of food products for baby food with specified properties innovative research: problems of implementation of results and directions of development. Sbornik statej Mezhdunarodnoj nauchno-prakticheskoj konferencii = Collection of articles of the International Scientific and Practical Conference. 2019:53-55. 2. Zyuzina O. N. The state of health of children in Russia and the prospects for changing the situation when using fish products. Politematicheskij setevoj elektronnyj nauchnyj zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta = Polythematic network electronic scientific journal of the Kuban State Agrarian University. 2011:13. 3. Eksuzyan T. N., Grigorenko S. N. Development of production technology for the selection of fish-growing products for the nutrition of senior schoolchildren and students. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food Technology. 2004;2-3:127-128. 4. Expansion of the range of fish products. Rybnoe hozyajstvo = Fisheries. 2002;2:52-53. 5. Akhmedova T. P. The role of fish products in the nutrition of children and adolescents. Nauchnye Zapiski OrelGIET = Scientific Notes of Oryol State university of Economics and Trade. 2014;2(10):370-373. 6. Lisitsyn A. B. People-saving. Otraslevoe pitanie = Branch nutrition. 2006;4:68-71. 7. Grigorenko S. N., Exuzyan T. N. Fish-growing minced meat as multifunctional food products. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food Technology. 2004;2-3:126-127. 8. Gabdukaeva L. Z., Reshetnik O. A. Development of technology of fish semi-finished products for children's nutrition. Industriya pitaniya = Food industry. 2019;1:7-13. 9. Zyuzina O. N. Development of recipes of fish-growing products for baby food with the use of sea buckthorn berries. Pischevaya tekhnologiya = Food technology. 2011;2-3:43-45. 10. Shazzo R. I., Zaikov G. M., Kurguzova K. S. Functional food product. RU patent RU2536453C1. 2014. 11. Sakharova O. V., Dementieva N. V., Fedoseeva E. V. Investigation of the effect of dietary fibers on the relative biological value of fish-growing cutlets. Vestnik Krasgau = Bulletin of Krasnodar State agricultural university. 2019;9(150):127-133. 12. Tolpygina I. N. Functional products based on fish and sea cabbage. Pischevaya tekhnologiya = Food Technology. 2003;1:32-34. 13. Ivanova G. V., Nikulina E. O., Kolman O. Y. Ryborastitelnye cutlets. RU patent RU 2357486C2. 2009. 14. Tsuglenok N. V., Ivanova G. V., Kolman O. Y. Fish-growing chopped products based on "belip". RU patent RU2475151C1. 2013. 15. Safronova T. N., Evtukhova O. M. Technologies of fish chopped semi-finished products with the use of powder from sprouted wheat grain for school nutrition. Vestnik Krasgau = Bulletin of Krasnodar State agricultural university. 2014;1:4. 16. Akhmetova N., Aitkaliyeva А., Uzakov Y., Taeva А. On the issue of developing functional products based on fish raw materials. Vestnik Almatinskogo tekhnologicheskogo universite-ta = Bulletin of Almaty Technological University. 2012:18-23. 17. Denisova S. A., Kazimirchik S. V., Shevchenko V. V. Method of production of food fish minced meat. RU patent RU2101984C1. 1998. 18. Kutina O. I., Mogilny M. P., Shlenskaya T. V. Functional product based on minced fish. RU patent RU2015156457A. 2012. 19. Abramova L. S., Gorbunova V. V. Canned fish for young children. RU patent RU 2197872C2. 2003. 20. Magzumova N. V., Gerasimova N. Y., Latynin A. S. Method of production of semi-finished products on a fish-growing basis for school food. RU patent RU2332882C1. 2008. 21. Akhmetova N. K., Zhakaibekov B. M., Baibalinova G. M., Kakimova Z. K. On the issue of developing functional products based on fish raw materials. Tekhnologiya i produkty zdorovogo pitaniya = Technology and products of healthy nutrition. 2007;21. |
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Authors Aksent'eva Victoria V., Mozzherina Irina V., Candidate of Technical Sciences, Popov Vladimir G., Doctor of Technical Sciences, Professor Tyumen industrial University, 38, Volodarsky str., Tyumen, 625000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Lukin N.D., Seregin S.N., Sidak M.V., Sysoev G.V.Deep processing of starch-containing raw materials: current state and prospects for sustainable development
P. 30-41 | Key words grain, deep processing technologies, innovative development models, starch and its derivatives, development forecast Abstract |
References 1. Andreev N. R. Osnovy proizvodstva nativnyh krahmalov [Basics of native starch production]. Moscow: Pischepromizdat. 2001;282: p. (In Russ.) 2. Gol'dshtejn V. G., Kulikov D. S., Strahova S. A. Prospects for deep processing of wheat grain. Food industry. 2018;7:14-16. 3. Lukin D. N., Andreev N. R. On the issue of import substitution of products of deep processing of grain and potatoes. Bulletin of the Voronezh State University of Engineering Technologies. Voronezh. 2014;4:291-294. DOI:10.20914/2310-1202-2014-4-291-294 4. Gol'dshtejn V. G., Lukin N. D., Radin O. I. By-products of starch production - feed components. Compound feed. 2018;7-8:54-56. DOI: 10.25741/2413-287X-2018-07-3-012. 5. Bobreneva I. V., Mernikov D. A. New types of multifunctional food additives based on gluten texturate. Meat industry. 2017;5:44-46. 6. Export of products of deep processing of grain: trends and opportunities. BIOTECH 2030. Market review. Aprel' 2019. Internet resource: http://biotech2030.ru/wp-content/uploads/2019/03/Market-review_apr.19.pdf 7. The Russian market of starch products: the results of 2019 and the current forecast. Roskrahmalpatoka. Agrovestnik. Internet resource: https://agrovesti.net/news/indst/rossijskij-rynok-krakhmaloproduktov-itogi-2019-goda-i-tekushchij-prognoz.html 8. Nosovskaya L. P., Adikaeva L. V., Gol'dshtejn V. G. Study of the feasibility of the production of starch and by-products from the husked grain of rye and barley. Food industry. 2019;1:60-63. 9. Kulev D. H., Negruca I. V. Innovative technologies of starch processing. Bulletin of the Academy of Encyclopedic Sciences. Chelyabinsk: Akademiya enciklopedicheskih nauk. 2016;1(22):17-25. 10. Andreev N. R., Kulikov D. S. Modern trends in the development of starch and starch products technologies. Food industry. 2018:10;26-30. 11. Egorova S. V., Sokolova A. S. Deep processing of grain in order to obtain. Collection of articles of the X International Scientific and Practical Conference "European Scientific Conference". 2018;120-124. 12. Beregatnova E. V. The market of products of deep processing of grain in the Russian Federation. State and prospects. National Research University. Higher School of Economics. Development center. 2016;Internet resource: https://dcenter.hse.ru/data/2017/03/10/1169322892/Rynok%20produkcii%20glubokoj%20pererabotki%20zerna%20v%20RF%202016.pdf 13. Wheat Protein Market Analysis 2024 / Global Statistics Report. Internet resource: https://www.gminsights.com/industry-analysis/wheat-protein-market. 14. New market data 2019: Bioplastics industry shows dynamic growth. Internet resource: https://www.european-bioplastics.org/new-market-data-2019-bioplastics-industry-shows-dynamic-growth. 15. Rasporyazhenie Pravitel'stva RF ot 12.04.2020 No. 993-r. Decree of the Government of the Russian Federation of 12.04.2020 N 993-r "On approval of the Strategy for the development of agro-industrial and fisheries complexes of the Russian Federation for the period up to 2030". 16. Resolution of the Government of the Russian Federation No. 717 of July 14, 2012 "State Program for the development of agriculture and regulation of agricultural Products, raw materials and food markets". 17. Agro-industrial complex of Russia in 2019. The collection was prepared by the Department of Economy and State Support of agriculture on the basis of data from Rosstat and the Ministry of Agriculture of the Russian Federation. Moscow: FGBNU Rosinformagrotekh. 2020. 18. Agro-industrial complex of Russia in 2015. The collection was prepared by the Department of Economy and State Support of agriculture on the basis of data from Rosstat and the Ministry of Agriculture of the Russian Federation. Moscow: FGBNU Rosinformagrotekh, 2016. |
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Authors Lukin Nikolay D., Doctor of Technical Sciences The All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Science Center of food systems of RAS, 11, Nekrasova str., Kraskovo, Lyubertsy district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. Seregin Sergey N., Doctor of Economic Sciences, Professor V.M. Gorbatov Federal Science 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. Sidak Marina V., Candidate of Economic Sciences Plekhanov Russian University of Economics, 36, Stremyanniy lane, Moscow, 115998, This email address is being protected from spambots. You need JavaScript enabled to view it. Sysoev Georgy V. Federal Scientific Agroengineering Center VIM, 5, 1 Institutskyi passage, Moscow, Russian Federation, 1094285, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chudov S. A., Gorlov D. S., Ermolaeva E. O., Ustinova Yu. V., Astakhova N. V. Formation of a strategic policy of a fish processing enterprise using SWOT analysis
P. 42-45 | Key words enterprise strategy, SWOT analysis, strengths and weaknesses, opportunities and threats, fish processing enterprise Abstract |
References 1. Doronin S. A., Balashov V. V. Aquaculture. Problems of the fishing industry and ways to solve them. Pischevaya promyshlennost' = Food processing industry. 2016;5:34-41 (In Russ.). 2. Novikov V. A., Grishin A. I. SWOT analysis of the functioning of the process. Kompetenziya = Competency. 2012;4:26-30 (In Russ.). 3. Perkov A. T. Interaction of SWOT analysis and the Hasin Country method. Standarti i kachestvo = Standards and quality. 2017;11:40-44 (In Russ.). 4. Safronova T. M., Panchishina E. M., Krashchenko V. V., et al. Evaluation of fish raw materials as a way to increase the informativeness of its characteristics. Tekhnika i tekhnologiya pischevikh proizvodstv = Food production equipment and technology. 2019;4:660-670 (In Russ.). 5. Tarasova U. V., Seklecova A. A., Ermolaeva E. O. How to avoid major errors when using SWOT analysis. Tekhnicheskoe regulirovanie v edinom ekonomicheskom prostranstve = Technical regulation in the Common Economic Space. 2020;105-110 (In Russ.). 6. Trofimova N. B., Ermolaeva E. O., Dymova Yu. I., Zhukova O. V. Formation of the strategic policy of the enterprise of the baking industry with the help of the analysis of the macro- and microenvironment. Pischevaya promyshlennost' = Food processing industry. 2019; 8:24-28 (In Russ.). 7. Shashlova I. G., Borycheva N. N. Ways of enterprise development based on SWOT analysis. Molochnaya promyshlennost' = Dairy industry. 2006;11:24-26 (In Russ.). |
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Authors Chudov Stanislav A., Gorlov Daniil S., Ermolaeva Evgeniya O., Doctor of Technical Sciences, Ustinova Yuliya V., Candidate of Technical Sciences, Astakhova Natal'ya 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Kondrat'ev N. B., Zaytseva L. V., Rudenko O. S., Kazantcev E. V., Belova I. A.The influence of the type of nut raw materials on the processes of migration of fats in glazed candies with pralin bodies
P. 46-49 | Key words raw nuts, confectionery, glaze, storage, fat migration, organoleptic spoilage Abstract |
References 1. Meza B. E., Peralta J. M., Zorrilla S. E. Rheological characterization of full-fat and low-fat glaze materials for foods. Elsevier: Journal of Food Engineering. 2016;171:57-66. DOI: https://doi.org/10.1016/j.jfoodeng.2015.10.012. 2. Lonchampt P., Hartel R. W. Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology. 2004;106(4):241-274. DOI: https://doi.org/10.1002/ejlt.200400938. 3. Delbaere C., Van de Walle D., Depypere F., Gellynck X., Dewettinck K. Relationship between chocolate microstructure, oil migration and bloom in filled chocolates. European Journal of Lipid Science and Technology. 2016;2(3):17-19. DOI: https://doi.org/10.1002/ejlt.201600164. 4. Zhao H., James J. B. Fat bloom formation on model chocolate stored under steady and cycling temperatures. Journal of Food Engineering. 2018;249:9-14. DOI: https://doi.org/10.1016/j.jfoodeng.2018.12.008. 5. Sitnikova P. B., Tvorogova A. A. Physical changes in the structure of ice cream and frozen fruit desserts during storage. Food systems. 2019;2(2):31-35. DOI: https://doi.org/10.21323/2618-9771-2019-2-2-31-35. 6. Gadani B. C., Lazarotto K. M., Mil?ski K. M., Peixoto L. S., Agostini J. da S. Physical and chemical characteristics of cashew nut flour stored and packaged with different packages. Food Science and Technology. 2017;37(4):657-662. DOI: https://doi.org/10.1590/1678-457X.27516. 7. Utyanov D. A., Kulikovskii A. V., Vostrikova N. L., Ivankin A. N. Determination of vegetable fats in food products. Food systems. 2018;1(4):27-41. DOI: https://doi.org/10.21323/2618-9771-2018-1-4-27-41. 8. Pavlova I. V. Koblitskaya M. B. Study of the speed of movement of the liquid phase. Vestnik VNIIZH = VNIIZh Bulletin. 2016;1-2:23-25 (In Russ.). URL: https://www.elibrary.ru/download/elibrary_32738249_24004495.pdf. 9. Pavlova I. V., Koblitskaya M. B. Study of the effect of nut oils on the migration rate of the liquid fat phase of confectionery fats. Vestnik VNIIZH = VNIIZh Bulletin. 2018;2:28-31 (In Russ.). URL: https://www.elibrary.ru/item.asp?id=42529206. 10. Domingues M. A. F., Ribeiro A. P. B. Advances in Lipids Crystallization Technology. Advanced Topics in Crystallization. 2015. URL: https://www.intechopen.com/chapters/47969 (Date of the application: 06.09.2021). DOI: https://doi.org/10.5772/59767. 11. Sathe S. K., Seeram N. P., Kshirsagar H. H., Heber D., Lapsley K. A. Fatty Acid Composition of California Grown Almonds. Journal of Food Science. 2008;73(9):С607-С614. DOI: https://doi.org/10.1111/j.1750-3841.2008.00936.x. |
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Authors Kondrat'ev Nikolay B., Doctor of Technical Sciences, Zaytseva Larisa V., Doctor of Technical Sciences, Rudenko Oxana S., Candidate of Technical Sciences, Kazantcev Egor V., Belova Irina A. All-Russian Scientific Research Institute of Confectionery Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 20, building 3, Electrozavodskaya str., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sarkisyan V. A., Frolova Yu. V., Sobolev R. V., Kochetkova A. A.Comparative analysis of polysaccharide properties and their effect on oxidative stability of food emulsions
P. 50-53 | Key words food emulsions, oxidative stability, polysaccharides, sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch Abstract |
References 1. McClements D. J. Emulsion stability. Food emulsions. CRC Press, 2015. P. 314-407. 2. Dickinson E. Colloids in food: ingredients, structure, and stability. Annual review of food science and technology. 2015;6:211-233. 3. Kouhi M., Prabhakaran M. P., Ramakrishna S. Edible polymers: An insight into its application in food, biomedicine and cosmetics. Trends in Food Science & Technology. 2020;103:248-263. 4. Wang J., et al. Reviews on mechanisms of in vitro antioxidant activity of polysaccharides. Oxidative Medicine and Cellular Longevity. 2016. 5. Karadag A. The effects of surfactants on the oxidation of sunflower oil in emulsions. International Journal of Food Technology and Nutrition. 2019;2(3-4):20-24. 6. Tinello F., et al. Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils. European Food Research and Technology. 2018;244(4):747-755. 7. Fimbres-Olivarria D., et al. Chemical characterization and antioxidant activity of sulfated polysaccharides from Navicula sp. Food Hydrocolloids. 2018;75:229-236. 8. Wai Chun C. N., et al. Elucidation of Mechanical, Physical, Chemical and Thermal Properties of Microbial Composite Films by Integrating Sodium Alginate with Bacil-lus subtilis sp. Polymers. 2021;13(13):2103. 9. Roos Y. H., Drusch S. Phase transitions in foods. Academic Press, 2015. 10. Frolova Y. V., et al. Approaches to study the oxidative stability of oleogels. IOP Conference Series: Earth and Environmental Science. IOP Publishing, 2021;677(3):032045. |
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Authors Sarkisyan Varuzhan A., Candidate of Biological Sciences, Frolova Yuliya V., Candidate of Technical Sciences, Sobolev Roman V., graduate student, Kochetkova Alla A., Doctor of Technical Sciences, Professor Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14, Ust'inskiy lane, Moscow, 109240, 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. |
Kondrat'ev N. B., Kazantsev E. V., Osipov M. V., Kalinkina E. S., Mazukabzova E. V. Changes in the plastic strength of the glaze during storage of glazed confectionery
P. 54-58 | Key words confectionery, storage, glaze, fat migration, plastic strength, praline mass Abstract |
References 1. The confectionery market in Russia // Flanders investment & Trade economic representation of Flanders. 2020. [Internet] [cited 2021 June 1]. Available from: ttps://www.flandersinvestmentandtrade.com/export/sites/trade/files/market_studies/2020-Russia-Confectionery%20market.pdf. 2. Lonchampt P., Hartel R. W. Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology. 2004;106(4):241-274. DOI: https://doi.org/10.1002/ejlt.200400938. 3. Delbaere C., Van de Walle D., Depypere F., Gellynck X., Dewettinck K. Relationship bet-ween chocolate microstructure, oil migration and bloom in filled chocolates. European Journal of Lipid Science and Technology. 2016;118(12):1800-1826. DOI: https://doi.org/10.1002/ejlt.201600164. 4. Pavlova I. V., Koblitskaya M. B. Study of the influence of the composition of triacylglycerols of vegetable oils and fats on the migration rate of the liquid fatty phase. Vestnik VNIIZH = Bulletin of VNIIZh. 2017;1(2):7-11 (In Russ.). 5. Pavlova I. V., Koblitskaya M. B. Study of the effect of nut oils on the migration rate of the liquid fat phase of confectionery fats. Vestnik VNIIZH = Bulletin of VNIIZh. 2018;(2):28-31 (In Russ.). 6. Nelson K. L., Fennema O. R. Methylcellulose Films to Prevent Lipid Migration in Confectionery Products. Journal of Food Science. 2006;56(2):504-509. DOI: https://doi.org/10.1111/j.1365-2621.1991.tb05314.x. 7. Rao M. A. Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications. 3rd ed. Food Engineering Series. New York - Heidelberg - Dordrecht - London: Springer, 2014. 461 p. 8. Zabodalova L. A., Belozerova M. S. Engineering rheology: study guide. Handbook. Saint Petersburg: ITMO University, 2016. 41 p. (In Russ.) 9. Peralta J. M., Meza B. E., Zorrilla S. E. Mathematical modeling of a dip-coating process using a generalized Newtonian fluid. 1. Model Development. Industrial & Engineering Chemical Research. 2014;53(15):6521-6532. DOI: https://doi.org/10.1021/ie500407t. 10. Meza B. E., Peralta J. M., Zorrilla S. E. Rheological characterization of full-fat and low-fat glaze materials for foods. Journal of Food Engineering. 2016;171:57-66. DOI: https://doi.org/10.1016/j.jfoodeng.2015.10.012. 11. Pavlova I. V., Koblitskaya M. B. Study of the effect of the fatty acid composition of confectionery fats for candy fillings on the migration rate of the liquid fat phase. Vestnik VNIIZH = Bulletin of VNIIZh. 2016;1-2:23-25 (In Russ.). 12. Delbaere C., Van de Walle D., Depypere F., Gellynck X., Dewettinck K. Relationship between chocolate microstructure, oil migration and bloom in filled chocolates. European Journal of Lipid Science and Technology. 2016;118(12):1800-1826. DOI: https://doi.org/10.1002/ejlt.201600164. 13. Do T-A. L., Hargreaves J. M., Wolf B., Hort J., Mitchell J. R. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science. 2007;72(2):E541-E552. DOI: https://doi.org/10.1111/j.1750-3841.2007.00572.x. 14. Afoakwa E. O., Paterson A., Fowler M., Vieira J. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate. International Journal of Food Science & Technology. 2009;44(1):111-119. DOI: https://doi.org/10.1111/j.1365-2621.2007.01677.x. 15. Sitnikova P. B., Tvorogova A. A. Physical changes in the structure of ice cream and frozen fruit desserts during storage. Journal of Food systems. 2019;2(2):31-35. DOI: https://doi.org/10.21323/2618-9771-2019-2-2-31-35. 16. Topnikova E. V., Pirogova E. N., Nikitina Yu. V., Pavlova T. A. Features of micro- and ultrastructure of low-fat butter and its low-fat analogues. Journal of Food systems. 2020;3(4):15-19. DOI: https://doi.org/10/21323/2618-9771-2020-3-4-15-19. |
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Authors Kondratyev Nikolay B., Doctor of Technical Sciences, Kazantsev Egor V., Osipov Maxim V., Candidate of Technical Sciences, Kalinkina Evgeniya S., Mazukabzova Ella V. All-Russian Scientific Research Institute of Confectionery Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 20, Electrozavodskaya str., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Bazarkin A. Yu., Bessarab O. V.The use of laser processing to protect metal packaging materials from corrosion in food environments
P. 59-62 | Key words metal packaging, food environments, canning, corrosion, corrosion protection Abstract |
References 1. Solntsev Yu. P., Zhavner V. L., Vologzhanina S. A., Gorlach R. V. Food production equipment: Materials science: textbook for universities. Saint Petersburg: Professiya, 2003. 526 p. (In Russ.) 2. Kovenskiy I. M., Povetkin V. V. Materials science of coatings. Moscow: SP Intermet Engineering, 1999. 296 p. (In Russ.) 3. Chavchanidze A. Sh. Fundamentally new technology of protection against corrosion of parts in contact with food environments. Praktika protivokorrozionnoy zashchity = Practice of anti-corrosion protection. 2002;1:10-13 (In Russ.). 4. Chavchanidze A. Sh. Corrosion-resistant surface solid solutions: textbook. Manual. Moscow: IK MGUPP, 2002. 100 p. (In Russ.) 5. Chavchanidze A. Sh., Lavrinovich S. B., Timofeeva N. Yu. Strengthening the working organs of food machines by laser chemical-thermal surface treatment. Remont, vosstanovleniye, modernizatsiya = Repair, restoration, modernization. 2007;10:19-24 (In Russ.). 6. Patent 2061100. Russian Federation, MPK6 С23F15/00. A method for preventing corrosion of the surface of metal products / Avanesov V. S., Averbukh B. A., Ashigyan D. G., Abubakirov A. V., Nikiforchin G. N. Applicant and patentee of the State Academy of Oil and Gas named after THEM. Gubkin. - No. 94010117/26, declared 03/25/94, publ. 05/27/96. Bul. No. 15. 7 p. (In Russ.) 7. A. S. 1694692 USSR, MKI5 S23S12/00. Method of surface hardening of steel and aluminum products / Alekhin V. I., Demyanov B. F., Kandaurov V. P., Plotnikov V. A., Perov E. I., Fedyanin V. Ya. - №4384997/02, declared 02/29/88, publ. 30.11.91. Bul. No. 44. 7 p. (In Russ.) 8. Kovalenko V. S., Volgin V. I. Laser alloying of structural materials. Tekhnologiya i organizatsiya proizvodstva = Technology and organization of production. 1976;7:60-62 (In Russ.). 9. Belmondo A., Casiagna M. Wear resistance coatinds by laser processing. Thin Solid Films. 1979;64(2):249-256. 10. Patent 2251594. Russian Federation, MPK7 С25D5 / 48, С23С8 / 80. Method of surface hardening of steel products / Chavchanidze A. Sh., Chuvakhin S. V., Lavrinovich D. S. Applicant and patent holder GOUVPO "Moscow State University of Food Production". -No.2004116864/02, declared 04.06.04, publ. 05.10.05. Bul. No. 13. 5 p. (In Russ.) 11. Chavchanidze A. Sh. Electronic structure and physicochemical properties of iron-based surface solid solutions]: thesis of Doctor of Physical-Mat. Sciences: 01.04.07; protected 06.24.1993; approved 11/12/93 / Chavchanidze Alexander Shotovich. Moscow, 1993. 541 p. |
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Authors Bazarkin Andrey Yu., Bessarab Ol'ga V. Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 78, Shkol`naya str., Vidnoe, Moscow region, 142703, 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. |
Novikova Z. V., Sergeeva S. M., Lavrinovich D. S., Bokholdna T. A.Design of recipes and technology for bakery products using Salvia hispanica (chia seeds)
P. 63-66 | Key words bakery products, bun, brioche, chia seeds Abstract |
References 1. Plan of activities of the Federal Service for Supervision of Consumer Rights Protection and Human Wellbeing for the period up to 2024 (approved by Rospotrebnadzor on 02/01/2019) [Electronic resource] [cited 2021 April 19]. Available from: http://www.consultant.ru/document/cons_doc_LAW _332104/. 2. Order of the Government of the Russian Federation of June 29, 2016 N1364-r "On approval of the Strategy for improving the quality of food products in the Russian Federation until 2030" [Electronic resource] [cited 2021 April 19]. Available from: http://www.consultant.ru/document/cons_doc_LAW_200636/. 3. Gubenko G. Yu., Majurnikova L. A., Rubchevskaja L. P. Prospects for the integrated use of regional non-traditional plant raw materials in food production. Pischevaya promyshlennost' = Food industry. 2016;4:23-27 (In Russ.). 4. Zaitseva L. V., Yudina T. A., Ruban N. V., Bessonov V. V., Mekhtiev V. S. Modern approaches to the development of recipes for gluten-free bakery products. Voprosy pitaniya = Nutrition issues. 2020;89(1):77-85 (In Russ.). DOI: 10.24411/0042-8833-2020-10009 5. Novikova Zh. V., Sergeeva S. M., Muhanov E. V. Design of bakery products for healthy nutrition using plant raw materials. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologij = Voronezh State University of Engineering Technologies Bulletin. 2020;82(4/86):188-195 (In Russ.). DOI: 10.20914/2310-1202-2020-4-188-195. 6. Klochkova I. S., Maslennikova E. V. The use of unconventional raw materials in the development of recipes for bakery products. Pischevaya promyshlennost' = Food industry. - 2021;(4)32-35 (In Russ.). DOI: 10.24412/0235-2486-2021-4-0033. 7. Bechthold A. Chiasamen - Pr?kolumbisches Grundlebensmittel und modernes Novel Food. Ernahrungs umschau. 2015;3:9-12. 8. TR TS 022/2011. TR TS. Food products in terms of their labeling [Electronic resource] [cited: 2021 April 19]. Konsul'tantPljus. URL: http://www.consultant.ru/document/cons_doc_LAW_124614/. 9. Chia seeds [Electronic resource] [cited: 2021April 19]. USDA.GOV. URL: https://fdc.nal.usda.gov/fdc-app.html#/food-details/784468/nutrients. 10. Tutel'jan V. A. Chemical composition and calorie content of Russian food products. Moscow: DeLi plyus, 2012. 284 p. (In Russ.) |
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Authors Novikova Zhanna V., Candidate of Technical Sciences, Sergeeva Sofia M., graduate student; Bokholdina Tat'yana A. Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. Lavrinovich Dmitriy S., Candidate of Technical Sciences Moscow Institute of Steel and Alloys, 4, Leninskiy avenue, Moscow, 119991 |
FOOD BIOTECHNOLOGY
Kostyleva E. V., Sereda A. S., Velikoretskaya I. A., Tsurikova N. V.Comparison of effectiveness of various bacterial proteases preparations in collagen hydrolysis
P. 67-69 | Key words collagen, hydrolysis, protease, Bacillus Abstract |
References 1. Liu D., Liu D., Nikoo M., Boran G., Zhou P., Regenstein J. M. Collagen and gelatin. Annual Review of Food Science and Technology. 2015;6:527-557. DOI: 10.1146/annurev-food-031414-111800 2. Leon-Lopez A., Morales-Penaloza A., Martinez-Juarez V. M., Vargas-Torres A., Zeugolis D. I., Aguirre-Alvarez G. Hydrolyzed Collagen-Sources and Applications. Molecules. 2019;24(22):4031. Doi:10.3390/molecules24224031 3. Nguyen B. C., Kha T. C., Nguyen K. H. N., Nguyen H. M. X. Optimization of enzymatic hydrolysis of collagen from yellowfin tuna skin (Thunnus albacares) by response surface methodology and properties of hydrolyzed collagen. Journal of Food Processing and Preservation. 2021;45:e15319. DOI: 10.1111/jfpp.15319 4. Serba E. M., Rimareva L. V., Sokolova E. N., Borshcheva Yu. A., Kurbatova E. I., Volkova G. S., Pogorzhelskaya N. S., Martynenko N. N. Biotechnological bases of directed conversion of agricultural raw materials and secondary biological resources for obtaining food ingredients, functional food and feed. Moscow: Biblio-Globus, 2017. 180 p. (In Russ.) Doi: 10.18334/9785604023716 5. Yang H., Xue Y., Liu J., Song Sh., Zhang L., Song Q., Tian L., He X., He Sh., Zhu H. Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates. Journal of Chemistry. 2019. https://doi.org/10.1155/2019/9105605 6. Ky P. X., Vy P. B., Ha D. V., Hy L., Hong N. T., Thiet D. T., Anh N. P. Investigation of protein patterns and antioxidant activity of collagen hydrolysates from skin of fan-bellied leatherjacket Monacanthus chinensis by various enzymes. Journal of Marine Science and Technology. 2018;18(4A):141-150. DOI: 10.15625/1859-3097/18/4A/13642 7. Hong H., Fan H., Chalamaiah M., Wu. J. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chemistry. 2019;301:125222. Doi: 10.1016/j.foodchem.2019.125222. 8. Zhang Y.-Z., Ran L.-Y., Li C.-Y., Chen X.-L. Diversity, structures, and collagen-degrading mechanisms of bacterial collagenolytic proteases. Applied and Environmental Microbiology. 2015;81:6098-6107. Doi:10.1128/AEM.00883-15. 9. Ran L. Y., Su H. N., Zhao G. Y., Gao X., Zhou M. Y., Wang P., Zhao H. L., Xie B. B., Zhang X. Y., Chen X. L., Zhou B. C., Zhang Y. Z. Structural and mechanistic insights into collagen degradation by a bacterial collagenolytic serine protease in the subtilisin family. Molecular Microbiology. 2013;90(5):997-1010. Doi: 10.1111/mmi.12412 10. Kostyleva E. V., Sereda A. S., Velikoretskaya I. A., Mineeva D. T., Tsurikova N. V., Rubtsova E. A. Bacterial protease enzyme preparations for the production of non-bitter protein hydrolysates. Biotekhnologiya = Biotechnology. 2020;36(4):42-48 (In Russ.). DOI: 10.37747/2312-640X-2020-18-407-409 11. Kostyleva E. V., Sereda A. S., Velikoretskaya I. A., Nefedova L. I., Sharikov A. Yu., Tsurikova N. V., Lobanov N. S., Semenova M. V., Sinitsyn A. P. A new Bacillus licheniformis mutant strain producing serine protease efficient for hydrolysis of soy meal proteins. Mikrobiologiya = Microbiology. 2016;85(4):462-470 (In Russ.). DOI 10.1134/S0026261716040123. 12. OFS.1.2.3.0022.15. Determination of amine nitrogen by formol and iodometric titration methods. Moscow, 2015 (In Russ.). |
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Authors Kostyleva Elena V., Candidate of Technical Sciences, Sereda Anna S., Candidate of Technical Sciences, Velikoretskaya Irina A., Candidate of Technical Sciences, Tsurikova Nina V., Candidate of Technical Sciences All-Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal Research Center of Nutrition, Biotechnology and Food Safety, 4b, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zverev S. V., Politukha O. V., Filippov A. P., Vanina L. V., Volkova O. V.Production of cereals from bioactivated grain of naked barley
P. 70-73 | Key words barley, bioactivation, germination, cereals Abstract |
References 1. Butenko L. I., Ligai L. V. Studies of the chemical composition of sprouted seeds of buckwheat, oats, barley and wheat. Fundamental'nye issledovaniya = Fundamental research. 2013;4-5:1128-1133. URL: http://fundamental-research.ru/ru/article/view?id=31374 (accessed: 07/21/2021). ISSN 1812-7339. 2. Myachikova N. I., Sorokopudov V. N., Binkovskaya O. V., Dumacheva E. V. Sprouted seeds as a source of food and biologically active substances for the human body. Sovremennye problemy nauki i obrazovaniya = Modern problems of science and education. 2012;5. URL: http://science-education.ru/ru/article/view?id=7007 (accessed: 07/21/2021). ISSN 2070-7428. 3. Koryachkina S. Ya., et al. Improving the technology of bread from sprouted wheat grain. Vestnik Belgorodskogo universiteta kooperacii, ekonomiki i prava = Bulletin of the Belgorod University of Cooperation, Economics and Law. 2006;5:372-376. 4. Schneider D. Pasta made from whole-ground and sprouted wheat grain. Khleboprodukty = Bread products. 2010;8:46-47. 5. Patent 2464813 Ros. Federation. Method of obtaining flakes from sprouted cereals. No. 2011102599/13, application 25.01.2011, publ. 27.10.2012. Byul. No. 30. 6. Leonova S., Nigmatyanov A., Fazylov M. Development of technology of the national cereal product from sprouted grain. Khleboprodukty = Bread products. 2010;9:48-49. 7. Zverev S. V., Pankrat'eva I. A., Politukha O. V., Nagaynikova Yu. R. Cereals from bioactivated barley grain. Innovative technologies of production and storage of material values for state needs: scientific Collection Issue XIII / FSBI NIIPH Rosrezerva; under the general editorship of S. A. Suchkov. Moscow: Halley-Print, 2020. 314 p. Prilozhenie k inform. sborniku "Teoriya i praktika dlitel'nogo hraneniya" = Application to the information Collection "Theory and practice of long-term storage". P. 89-96. 8. Zverev S. V., Politukha O. V., Pankratieva I. A., Nikolaev P. N., Yusova O. A. Grits from naked barley. Hranenie i pererabotka zerna = Storage and processing of grain. 2019;1(231):49-51. |
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Authors Zverev Sergey V., Doctor of Technical Sciences, Professor, Politukha Ol'ga V., Filippova Alevtina P., Candidate of Agricultural Sciences, Vanina Lyudmila V., Candidate of Chemical Sciences, Volkova Ol'ga V. All-Russian Scientific-Research Institute of Grain and its Processing Products - Branch of V. M. Gorbatov Federal Scientific Center of Food Systems RAS, 11, Dmitrovskoe highway, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Simakov Yu. G., Nikitin I. A., Ivanov S. A., Shterman V. S., Shterrman S. V., Sidorenko M. Yu., Sidorenko Yu. I.Study of the toxicological characteristics of plant extracts for use in sports nutrition products
P. 74-79 | Key words sports nutrition, peruvian maca, damiana, L-theanine, toxicology, zebrafish, aeromonanis bacteria, genetic safety, bactericidal properties Abstract |
References 1. Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I. [et al]. "5-HTP antistress-kompleks" kompanii "GEON" dlya sportsmenov. Pishchevaya promyshlennost' = Food Industry. 2021;3:54-58. 2. Shterman S.V., Sidorenko M. Yu., Shterman V. S. [et al.]. Analysis of the characteristics of consumer behavior and consumer preferences in the sports nutrition market Pischevaya promyshlennost'. Chast' I. = Food Industry. Part I. 2012;11:68-70; Pischevaya promyshlennost'. Chast' II = Food Industry. Part II. 2012;12:68-71. 3. Kerksick C. M., Wilborn C. D., Roberts M. D. [et al.] ISSN exercise & sport nutrition review update: research & recommendations. Journal of the International Society of Sports Nutrition. 2018;15:38. 4. Gonzales G. F. Ethnobiology and ethnopharmacology of Lepidium meyeneli (maca), a plant from Peruvian highlands. Evid Based Complement Alternaive Medicine. 2012;2012:193496. 5. Dini A., Migliuolo G., Rastrelli L. [et al.] Chemical composition of Lepidium meyeneli. Food Chemistry. 1994;49(4):347-349. 6. Maka peruanskaya (Lepidium meyeneli) [Electronic resource]. Mode of access: https://lektrava.ru/encyclopedia/maka-peruanskaya/ (Date of access: 05.03.2021). 7. Clement C., Diaz D., Avula B. [et al.] Influence of colour type and previous cultivation on secondary metabolites in hypocotyls and leaves of maca (Lepidium meyeneli Walpers). Journal of the Science of Food and Agriculture. 2010;90(5):861-869. 8. Kumar C., Taneja R., Sharma A. The genus Turnera.: A review update. Pharmaceutical Biology. 2005;43:5. 9. Hoffman D. Damiana. Herbal material medical [Electronic resource]. Mode of access: www. healthy.net/scr/article.asp?ID=1873 (Date of access: 05.03.2021). 10. Healing properties of the plant damiana and his competent use in treatment [Electronic resource]. Mode of access: https://sadovodu.com/ 22017/05/celebnye-svojstva-rasteniya-damiana-i-ego-gramotnoe-primenenie-v-lechenii. (Date of access: 10.03.2021). 11. Stress and sport. [Electronic resource]. Mode of access: www. sportmedia.narod.ru/stress.html. (Date of access: 25.03.2021). 12. Kachanov D. A. Danio rerio (Zebrafish) like universal model object in preclinical studies. FORCIPE. 2018;1(1):49-52. 13. Lilli R. Histopathological technique and practical. Moscow: Mir, 1969. 645 p. 14. Simakov Yu. G., Purtskhvanidze V. A. [et al.] Stimulation of erythropoeisis and regenerative processes in the Danio rerio fish under the influence of interleukin-2. International Journal of Advanced Research in Engineering and Technology. 2020;11(5):309-317. 15. Simakov Yu. G., Purtskhvanidze V. A, Golovacheva N. A. Testing the effect of nutrients for the personalized nutrition without the nanodessert nutritional fermented dairy product. Nutrition with the danio rerio fish (On the example of the nanodessert nutritional fermented dairy product). International Journal of Engineering Trends and Technology (IJETT). 2020;68(7):13-18. 16. Ivanova N. T. Fish Blood Cell Atlas. Moscow: Light and food industry, 1983. 184 p. 17. Kuzina T. V. Structure changes erythrocyte nuclei peripheral blood commercial fish of the Volga-Caspian canal. Vestnik Moskovskogo gosudarstvennogo oblastnogo universiteta. Seriya "Estestvennye nauki" = Moscow State Regional University Bulletin. Series "Natural Sciences". Moscow: Publishing House MGOU, 2011. No. 2. P. 50-57. 18. Zhiteneva L. D., Poltavceva T. G., Rudnickaya O. A. Atlas of normal and pathologically altered fish blood cells. Rostov-on-Don: Book Publishing House, 1989. 112 p. |
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Authors Simakov Yuriy G., Doctor of Biological Sciences, Professor, Nikitin Igor' A., Doctor of Technical Sciences K. G. Razumosky Moscow State University of Technologies and Management, 73, Zemlyanoy Val str., Moscow, 109004 Ivanov Sergej A., Shterman Valeriy S., Candidate of Chemical Sciences Moscow State University of Food production, 11, Volokolamskoe highway, Moscow, 125080 Shterman Sergey V., Doctor of Technical Sciences, Sidorenko Mikhail Yu., Doctor of Technical Sciences, Sidorenko Yuriy I., Doctor of Technical Sciences, Professor LLC "GEON", 1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuzina A. R., Nikolaeva Yu. V. Tarasova V. V., Maslennikova S. N.Obtaining and use of soybean fermentolysate in food production
P. 80-82 | Key words microbiological parameters, protein, plant protein, amino acids, quality control, soy bean, soy isolate, nutritional value, plant protein source Abstract |
References 1. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Methodical recommendations МР 2.3.1.2432-08. 2. Hygienic requirements for the quality and safety of food raw materials and food products. SanPiN 11 63 RB 98. Minsk, 1999. 218 p. 3. Smagina A. V., Sytova M. V. Analysis of the use of soy protein in the food industry. Scientific works of the Far Eastern State Technical Fisheries University. 2011;23:174-179. 4. Podobedov A. V. Unique properties of soy. Achievements of science and technology of the agro-industrial complex. 2002;6:42-45. 5. GOST R 54609-2011. Catering services. The nomenclature of indicators of the quality of public catering products. M.: Standartinform, 2019. P. 8. 6. GOST 10444.15-94. Food products. Methods for determining the number of mesophilic aero-bic and facultative anaerobic microorganisms. M.: IPK Publishing house of standards, 2004. P.7. 7. GOST 31747-2012. Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria). Moscow: Standartinform, 2013. P. 20. 8. GOST 31746-2012. Food products. Methods for detecting and determining the number of coagulase-positive staphylococci and Staphylococcus aureus. Moscow: Standartinform, 2013. P. 28. 9. GOST 10444.12-2013. Microbiology of food and animal feed. Methods for detecting and counting the number of yeasts and molds. Moscow: Standartinform, 2014. P. 14. |
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Authors Nikolaeva Yulia V., Candidate of Technical Sciences, Tarasova Veronika V., Candidate of Technical Sciences, Moscow State University of Food Productions, 11, Volokalamskoe highway, Moscow, 125080 Kuzina Alexandra R., Moscow State University of Food Productions, 11, Volokalamskoe highway, Moscow, 125080 Joint-Stock Company "Schelkovo Agrokhim", 2, bld. 3a, Zavodskaya str., Schelkovo, Moscow region, 141108, This email address is being protected from spambots. You need JavaScript enabled to view it. Maslennikova Svetlana N. Joint-Stock Company "Schelkovo Agrokhim", 2, bld. 3a, Zavodskaya str., Schelkovo, Moscow region, 141108, Mari State University, 1, Lenin Square, Yoshkar-Ola, Republic of Mari El, 424000 |
QUALITY AND SAFETY
Burak L. Ch., Zavaley A. P.Technology of production and quality assessment of direct-squeezed juice and concentrated elderberry growing in the Republic of Belarus
P. 83-87 | Key words elderberry, direct-squeezed juice, concentrated juice, anthocyanins, phenols, amino acids Abstract |
References 1. Shilov A. I., Litvinova E. V., Shelepina N. V., et al. (chief editor prof. A. I. Shilov). Innovative technologies in commodity research and food engineering: collective monograph. Saint Petersburg: INFO-DA, 2007. 146 p. (In Russ.) 2. Pavlyuk R. Yu., Dibrivskaya N. V., Kryachko T. V. Obtaining functional health-improving supplements from wild berries with a high content of biologically active substances. Science and social problems of society: nutrition, ecology, demography. Materials of the IV International scientic-practical conference. Part 1. Kharkiv: KhDUHT, 2006. P. 327-329 (In Russ.). 3. Ivanova T. N., Zhitnikova V. S., Levgero-va N. S. Technology of fruits, berries and vegetables storage. Orel, 2009. 203 p. (In Russ.) 4. Plotnikova T. V., et al (chief editor V. M. Poznyakovsky). Examination of fresh fruits and vegetables. Quality and safety. Novosibirsk: Siberian University publishing house, 2009. 308 p. (In Russ.) 5. Baeza R., S?nchez V., Salierno G., Molinari F., L?pez P., Chirife J. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents. Food Science and Technology International. 2020. Doi: 10.1177/1082013220937867 6. Popova A. V., Adamenko D. Yu. Ensuring the quality and safety of food products through the implementation of the HACCP system. Pishchevaya promyshlennost' = Food industry. 2009;(3):67 (In Russ.). 7. Cherepanova A.V. Technology of production of blended juices and purees enriched with rosehip micronutrients. Dissertation abstract of Candidate of Technical Sciences. Mogilev: Mogilev State University of Food, 2008. 27 p. (In Russ.) 8. Silaev A. V., Suchkova E. I. Functional additives and their application in the production of soft drinks. Deler. 2004;(2):26-27 (In Russ.). 9. Kazantseva M. A., Yarushin A. M. Optimization of the ingredient composition of functional juices. Pivo i napitki = Beer and Drinks. 2009;(4):44-45 (In Russ.). 10. Andrushkevich T. M., Isachenko L. M., Tyurina E. N. Rowan. Elderberry. Aronia. Minsk: Krasiko-Print, 2006. 63 p. (In Russ.) 11. Tananayko T. M., Romanchenko V. V., Sadovnichaya G. G. Functional drinks - modern trends in the development of the beverage market, processes and devices for food production. Pischevaya promyshlennost': nauka i tekhnologii = Food industry: Science and Technology. 2011;4(14):61-67 (In Russ.). 12. Barak V., Halperin T., Kalickman I. The effect of Sambucol, a black elderberry-based, natural product, on the production of human cytokines: I. Inflammatory cytokines. European Cytokine Network. 2001;12(2):290-296. 13. Torabian G., Valtchev P., Adil Q., Dehghani F. Anti-influenza activity of elderberry (Sambucus nigra). Journal of Functional Foods. 2019;54:353-360. 14. Kaack K., Frett? X. C., Christensen L. P., Landbo A.-K., Meyer A. S. Selection of elder-berry genotypes best suited for the preparation of juice. European Food Research and Technology. 2008;(226):843-855. 15. Dominguez R., Zhang L., Rocchetti G., Lucini L., Pateiro M., Munekata P. E. S., Lorenzo J. M. Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties. Food Chemistry. 2020;330. Doi: 10.1016/j.foodchem.2020.127266 16. Cao G., Prior R. L. Anthocyanins are detected in human plasma after oral administration of an elderberry extract. Clinical Chemistry. 1999;45(4):574-576. 17. Casati C. B., S?nchez V., Baeza R., Magnani N., Evelson P., Zamora M. C. Relationships between color parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices. International Journal of Food Science & Technology. 2012;47(8):1728-1736. 18. Da Silva R. F. R., Barreira J. C. M., Heleno S. A., Barros L., Calhelha R. C., Ferreira I. C. F. R. Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application. Molecules. 2019;24(13):2359. Doi: 10.3390/molecules24132359 19. Rozylo R., Wojcik M., Dziki D., Biernacka B., Cacak-Pietrzak G., Gawlowski S., Zdybel A. Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets. International Agrophysics. 2019;33(2):217-225. Doi: 10.31545/intagr/109422 20. Charlebois D. Elderberry as a Medicinal Plant. In Issues in new crops and new uses. Alexandria VA: ASHS Press, 2007. P. 284-292. 21. Murkovic M., M?lleder U., Adam U., Pfannhauser W. Detection of anthocyanins from elderberry juice in human urine. Journal of the Science of Food and Agriculture. 2001;81(9):934-937. 22. STB GOST R 51433-2007. Fruit and vegetable juices. Method for determination of soluble solids content by refractometer (In Russ.). 23. GOST 26188-84. Fruits and vegetables by-products, canned meat and meat-vegetable products. Method for pH determining (In Russ.). 24. GOST 26889-86. Food and flavoring products. General information for the determination of nitrogen by the Kjeldahl method (In Russ.). 25. GOST 26928-86. Food products. Method for determination of iron (In Russ.). 26. GOST 26932-86. Raw materials and food products. Methods for the determination of lead (In Russ.). 27. GOST 26934-86. Raw materials and food products. Zinc determination method (In Russ.). 28. GOST 28038-89. By-products of fruits and vegetables. Methods for the determination of mycotoxin patulin (In Russ.). 29. Burak L. Ch., Timofeyeva V. N., Samankova N. V. Research on the influence of methods of pretreatment of elderberries on the yield and quality of directly squeezed juices. Vestnik Mogilevskogo gosudarstvennogo universiteta prodovol'stviya = Mogilev State University of Food Bulletin. 2012;(1):62-65 (In Russ.). 30. Gigiyenicheskiy normativ GN 10-117-99. Hygienic standard GN 10-117-99. Republican permissible levels of cesium-137 and strontium-90 radionuclides in food and drinking water (RDU-99). Approved by the decree of the Chief State Sanitary Doctor of the Republic of Belarus dated April 26, 1999 No. 16 (In Russ.). |
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Authors Burak Leonid Ch., Candidate of Technical Sciences LLC "BELROSAKVA", 19, Sharangovicha str., Minsk, Republic of Belarus, 220018, This email address is being protected from spambots. You need JavaScript enabled to view it. Zavaley Andrey P. JLLC "Aromatic", 1, Kolkhoznaya str., Dzerzhinsk, Minsk region, Republic of Belarus, 220018, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Iztaev A., Iskakova G. K., Yakiyaeva M. A., Iztaev B. A., Uikassova Z. S.Research of phys cal and mechanical properties, chemical composition and safety of melon variety "Torpedo"
P. 88-91 | Key words melon, physical and mechanical properties, chemical composition, safety indicators Abstract |
References 1. Palagina M. V., Prikhod'ko Yu. V. Justification of the use of Far Eastern plants as functional ingredients in food technology. Izvestija vuzov. Pischevaja tehnologija = Proceedings of universities. Food technology. 2010;4:24-26 (In Russ.). 2. Admaeva A. M., Medvedkov E. B., Erenova B. E. Melon based product technology. Almaty: Nur-Print, 2015. 393 p. (In Russ.) 3. Koleboshina T. G., Emel'yanova L. V., Nikulina T. M. Genetic collections of melons and gourds as the main resource for the development of the industry. Izvestihja Nijnevoljskogo agrouniversitetskogo kompleksa: nauka i visshee professionalnoe obrazovanie = News of the Nizhnevolzhsky agrouniversity complex. Volgograd, 2016. No. 2 (42). P. 78-84 (In Russ.). 4. Melon. Useful properties and contraindications [Electronic resource]. https://irinazaytseva.ru/dynya-poleznye-svojstva-i-protivopokazaniya.html. Date of access: 18.09.2021 (In Russ.) 5. Nishonova A. Ya., Buriev Kh. Ch. Biological features of pollination of various varieties of melon. Molodoy ucheniy = Young Scientist. 2019;44(282):19-22 (In Russ.). 6. Zvonarev N. M. Melons and gourds. We plant, grow, harvest, heal. Moscow: Tsentrpoligraf, 2011. 128 p. (In Russ.) 7. Franko E. P., Nazarenko M. D., Kasyanov G. I. Technology of processing of melon raw materials. Izvestiya vuzov. Pischevaya tehnologiya = Proceedings of universities. Food technology. 2010;5-6:109-110 (In Russ.). 8. Fonteles T. V., Costa M. G. M., de Jesus A. L. T., Fontes C. P. M. L., Fernandes F. A. N., Rodrigues S. Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice. Food and Bioprocess Technology. 2013;6(10):2860-2869. 9. The chemical composition of melon seeds [Electronic resource]. http://www.activestudy.info/ ximicheskij-sostav-semyan-dyni/. Date of the application: 15.09.2021 (In Russ.) 10. Ruzibaev A. T., Khodzhaev S. F., Aripov M. M. Investigation of the physicochemical indicators of melons and gourds grown in Uzbekistan and their oils. Universum: Tehnicheskie nauki: elektronnii nauchnii jurnal = Universum: Technical sciences: electron. scientific. Journal. 2017;7(40):24-26 (In Russ.). 11. Derevenko V. V., Mirzoev G. Kh., Kalienko E. A. Features of the chemical composition of seeds of the melon variety "Asian oval". Izvestiya vuzov. Pischevaya tehnologiya = Proceedings of universities. Food technology. 2014;1:18-20 (In Russ.). 12. Derevenko V. V., Mirzoev G. Kh., Kalienko E. A. The chemical composition of seeds of a melon variety "Amiri". Hranenie i pererabotka selhozsirja = Storage and processing of agricultural raw materials. 2014;6:21-22 (In Russ.). 13. Tukhtaev Sh. K., et al. Investigation of changes in the moisture content of melon varieties during infrared convective drying. Universum: himiya i biologiya (elektronnii nauchnii jurnal) = Universum: chemistry and biology (electron. scientific journal). 2020;11(77):21-25 (In Russ.). 14. Orymbetova G. E., Amangeldy M., Abdizhapparova B. T., et al. Research of sugar cookies using dried melon. Mejdunarodniy nauchno-issledovatelskiy jurnal = International research journal. Ekaterinburg, 2020. No. 2 (92). Part 1. P. 71-74 (In Russ.). 15. Franko E. P., Kas'yanov G. I. Features of processing melon pulp and seeds. Izvestiya vuzov. Pischevaya tehnologiya = Proceedings of universities. Food technology. 2010;4:26-28 (In Russ.). 16. Podkorytov A. L., Neudachina L. K., Shtin S. A. Analiticheskaya himiya. Analytical chemistry. Redox titration. Uchebnoe posobie [Tutorial]. Yurayt, 2017. 60 p. (In Russ.) |
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Authors Iztaev Auelbek, Doctor of Technical Sciences, Iskakova Galiya K., Doctor of Technical Sciences, Yakiyaeva Madina A., Doctor of Philosophical Sciences, Iztaev Bauyrzhan A., Candidate of Technical Sciences, Uikassova Zayra S. Almaty Technological University, Almaty, Kazakhstan, 050012, Almaty, Tole bi st., 100, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khokonova M. B., Dzakhmisheva I. Sh., Khokonov A. B. Influence of the quality of raw materials on the composition and theconditions for the fermentation of apple juice
P. 92-95 | Key words barley, malt, milling, starch breakdown, saccharification, wort quality Abstract |
References 1. Mukaylov M. D., Hokonova M. B. Canned fruits and vegetables for preventive purposes. Problemy razvitiya APK regiona = Regional AIC development problems. 2017;2(30):94-98. 2. Mukaylov M. D., Hokonova M. B. Fermentation technology and equipment: manual. Nal'chik: M. and V. Kotlyarovykh publishing house, 2015. 203 p. 3. Nemenuschaya L. A., Stepanischeva N. M. Modern technologies for storage and processing of fruits and vegetables. Moscow: Rosinformagrotekh, 2009. 172 p. 4. Food production technology / edited by A. P. Nechaeva. Moscow: Kolos, 2007. 189 p. 5. Capalova I. E. Examination of processed products of fruits and vegetables: manual. Novosibirsk: Siberian University publishing house, 2003. 271 p. 6. Hokonova M. B. Improvement of the technology for the production of fruit and berry extracts. Problemy i perspektivy tekhnicheskih nauk = Problems and prospects of Technical Sciences. Ufa: Aeterna, 2015. P. 214-217. 7. Hokonova M. B., Mashukov A. O. Study of the chemical composition and oxidation products of apples in a controlled atmosphere. Izvestiya Kabardino-Balkarskogo GAU = KabardinoBalkarian SAU news. 2020;3(29):17-21. 8. Hokonova M. B., Mashukov A. O. Determination of the respiration rate of fruits and vegetables. Biologiya v sel'skom hozyajstve = Biology in Agriculture. 2018;3:16-19. 9. Hokonova M. B., Terent'ev S. E. Changes in the composition of juices during their alcoholization and storage. Pivo i napitki = Beer and drinks. 2016;5:32-34. |
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Authors Khokonova Madina B., Doctor of Agricultural Sciences, Professor, Dzakhmisheva Irina Sh., Doctor of EconomicsSciences, Professor Khokonov Alim B., graduate student Kabardino-Balkarian State Agrarian University named after V. M. Kokov, 1v, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, Russia, 360030, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Maksimova S. N., Poleshhuk D. V., Ponomarenko S. Yu., Bashtovoy A.N., Gorjacheva E.D.Assessment of the technological potential of pacific salmon waste
P. 96-99 | Key words pacific salmon, oncorhynchus gorbuscha, cutting waste, technological potential, chemical composition, biological value Abstract |
References 1. Strategy for the development of the fishery complex of the Russian Federation for the period up to 2030. Moscow: Rosinformagrotech, 2019. 68 p. (In Russ.) 2. Federal Agency for Fisheries. Results of the activities of the Federal Agency for Fisheries in 2019. [Internet] [cited 2021 May 25]. Available from: http://fish.gov.ru/files/documents/ ob_agentstve/kollegiya/itogi_2020.pdf 3. Salmon 2020 (marine fishery). Vladivostok: Tinro-Center, 2020. 115 p. (In Russ.) 4. Kizevetter I. V. Technological and chemical characteristics of commercial fish of the Pacific bay. Vladivostok: Dalizdat, 1971. 297 p. (In Russ.) |
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Authors Maksimova Svetlana N., Doctor of Technical Sciences, Professor, Poleshhuk Denis V., Candidate of Technical Sciences, Ponomarenko Svetlana Yu., Bashtovoy Alexander N., Candidate of Technical Sciences Far Eastern State Technical Fisheries University, 52-b, Lugovaya str., Vladivostok, 690087, 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. Gorjacheva Elena D., Candidate of Technical Sciences Moscow State University of Food Production, 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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