Food processing Industry №1/2022
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: FUNDAMENTAL TECHNOLOGY PRIORITIES
Sviderskaya D. S., Karabekova A. A. Use of vegetable protein in the production of meat and vegetable paste
P. 8-11 | DOI: 10.52653/PPI.2022.1.1.001
Key words Abstract |
References 1. Protein: functions, norms, features and sources [Electronic resource] [cited 2021 April 14]. Available from: http://www.eda-eda.info/r_belok.html. 2. Prospects for the use of vegetable protein in food production [Electronic resource] [cited 2013 June 19]. Available from: http://borona.net/hight-technologies/processing /Prospects_of_using_vegetable_protein_in_food_production.html. 3. Chickpeas, welcome to Kazakhstan! [Electronic resource] [cited 2012 April 30]. Available from: http://agroinfo.kz/nut-dobro-pozhalovat-v-kazaxstan/. 4. Kirillova L. G. Prospects for the use of chickpeas in the production of dairy products. Progressivnye tekhnologii i oborudovanie dlya pischevoj promyshlennosti: Materialy XIII otchetnoj nauchnoj konferenczii = Advanced technologies and equipment for the food industry: Materials of the XIII reporting scientific conference. Voronezh, 2003. P. 96-97 (In Russ.). 5. Korol` V. Lupino complex of ingredients for functional food products. Pitanie i obschestvo = Nutrition and society. 2011;(8):8-9 (In Russ.). 6. A few words about alfalfa [Electronic resource] [cited 2014 April 13]. Available from: http://fermerplus.com/crop/179-neskolko-slov-o-lyucerne.html. 7. Kamerbaev A. Development of technology for obtaining protein hydrolysate from chickpeas. Pischevaya promyshlennost` = Food industry. 2016;(3):41-43 (In Russ.). |
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Authors Sviderskaya Diana S., Candidate of Technical Sciences, Karabekova Anastasiya A. Innovative University of Eurasia, 45, Lomova str., Pavlodar, 140008, Republic of Kazakhstan, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Arisov A. V., Chugunova O. V., Tiunov V. M.The use of semi-finished products from whole-ground sprouted grain in the production of sweet dishes
P. 12-15 | DOI: 10.52653/PPI.2022.1.1.002
Key words Abstract |
References 1. Chereshnev V. A., Poznjakovskij V. M. Nutrition factor and evolutionary-genetic formation of intestinal microflora: importance for the preservation of immunity and health. Industrija pitanija = Food industry. 2020;5(3):5-16 (In Russ.). 2. Recommendations based on the results of the round table "Legislative support of state policy in the field of production of functional and specialized food products in the Russian Federation" (cited 2018 January 25). Available from: http://council.gov.ru/activity/activities/roundtables/88318/ 3. Tiunov V. M., Chugunova O. V. Features of the development of diets for people with gluten enteropathy. Polzunovskij vestnik = Polzunovsky Bulletin. 2019;(1):64-70 (In Russ.). 4. Lejberova N. V., Chugunova O. V., Zavorohina N. V. Innovative approach to the development of consumer-oriented food products. Ekonomika regiona = Economy of the region. 2011;(4):142-149 (In Russ.). 5. Rozhdestvenskaja L. N., Bychkova E. S. Substantiation of perspective directions of designing functional nutrition products. Pischevaja promyshlennost' = Food industry. 2012;(11):14-16 (In Russ.). 6. Stacenko E. S., Korneva N. Ju. New technology of food concentrate - functional pudding. Dal'nevostochnyj agrarnyj vestnik = Far Eastern Agrarian Bulletin. 2018;3(47):103-109 (In Russ.). 7. Baranec S. Ju., Kostina N. G. Substantiation and development of the technology of cereal pudding for social nutrition. Tekhnologiya i produkty zdorovogo pitaniya: materialy IX mezhdunarodnoj naucho-prakticheskoj konferencii, posvyashchennoj 20-letiyu special'nosti = Technology and healthy food products: materials of the IX International Scientific and practical conference dedicated to the 20th anniversary of the specialty. Saratov: Center for social agro-innovation SGAU, 2015. P. 14-18 (In Russ.). 8. Bugaets N. A., Buhtojarova Z. T., Bugaets I. A., Borisova M. A. Development of recipes for sweet dishes enriched with chitosan. Izvestija vuzov. Pischevaja tehnologija = News of universities. Food technology. 2010;(5-6):38-39 (In Russ.). 9. Popov V. P., Sidorenko G. A., Krasnova M. S. et al. Optimization of the production of flour-based puddings. Universitetskij kompleks kak regional'nyj centr obrazovaniya, nauki i kul'tury: materialy Vserossijskoj nauchnoj-prakticheskoj konferencii = The University complex as a regional center of Education, Science and Culture: materials of the All-Russian Scientific and Practical Conference. Orenburg: OGU, 2019. P. 2223-2227 (In Russ.). 10. Arisov A. V. Optimization of a mixture of sprouted grain ingredients. Sovremennaya nauka: Aktual'nye voprosy, dostizheniya i innovacii. Sbornik statej VII Mezhdunarodnoj nauchno-prakticheskoj konferencii = Modern science: current issues, achievements and innovations: collection of articles of the VII International Scientific and Practical Conference. Penza: Nauka i prosveschenie, 2019. P. 222-225 (In Russ.). 11. Matveeva T. V. Physiologically functional food ingredients for bakery and confectionery products: monograph. Orel: Gosuniversitet - UNPK, 2012. 947 p. (In Russ.) 12. Marchuka F. L. Collection of technical standards - Collection of recipes of dishes and culinary products for public catering enterprises. Moscow: Hlebprodinform, 1996. 616 p. (In Russ.) 13. TR TS 021-2011. About food safety [cited 2011 December 9]. Available from: http://docs.cntd.ru/document/902320560. 14. Arisov A. V. Development of meals and diets for school-age children using sprouted grain products; thesis of Candidate of Technical Sciences. Ekaterinburg: Ural State University of Economics, 2021. 158 p. |
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Authors Arisov Alexander V., Chugunova Olga V., Doctor of Technical Sciences, Professor, Tiunov Vladislav M., Candidate of Technical Sciences Ural State University of Economics, 620219, Ekaterinburg, 8 Marta str., 62-124, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tumanova A. E., Prisukhina N. V., Tipsina N. N., Mashanov A. I., Selivanov N. I.The use of a mixture of vegetable powders in the production of bakery products
P. 16-20 | DOI: 10.52653/PPI.2022.1.1.003
Key words Abstract |
References 1. Filatov V. V., Bulavina T. A. Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products. Health, Food&Biotechnology. 2020;2(2):75-91. 2. Viktorova E. P., Fedoseeva O. V., Shakhray T. A., Kornen N. N. The competitive potential of functional enriched bakery products. Novie tekhnologii = New Technologies. 2020;(2):28-39 (In Russ.). 3. Ivanova V. N., Mogilniy M. P., Shlenskaya T. V. Propaganda of the principles of healthy nutrition. Voprosi pitaniya = Nutrition issues. 2014;83(S 3):18 (In Russ.). 4. Babenko O. A. Quality of goods and services. Kachestvo i zhizn' = Quality and life. 2008:14-15 (In Russ.). 5. Tutel'yan V. A., Vyalkov A. I., Razumov A. N. et al. Scientific foundations of healthy nutrition. Moscow: Panorama, 2010. 816 p. (In Russ.) 6. Novikova Zh. V., Sergeeva S. M., Mukhanov E. V. Development of bakery products for healthy nutrition with the use of vegetable raw materials. Vestnik VGUIT = Bulletin of the Voronezh State University of Engineering Technologies. 2020;82(4/86):188-195 (In Russ.). 7. Kozlov O. I., Sadigov M. K. Formulation of bakery products enriched with micronutrients. Agrarniy nauchniy zurnal = Agrarian scientific journal. 2015;(8):44-47 (In Russ.). 8. Matveeva T. V., Koryachkina S. Ya. Pastry functionality. Scientific foundations, technologies, recipes. Saint Petersburg: Giord, 2016. 360 p. (In Russ.) 9. Ivleva O. E. The effect of sea buckthorn fruit cake on the technological properties of the muffin. Mezhdunarodniy issledovatel'skiy zhurnal = International Research Journal. 2020;(7-1):156-159 (In Russ.). 10. Kirtaeva T. N., Kolesnik A. T. Studying the influence of hawthorn fruits on the technological properties and consumer qualities of bakery products. Agrarniy vestnik Primor'ya = Agrarian Bulletin of Primorye. 2019;(2):30-33 (In Russ.). 11. Smolyanova A. P., Blinokhvatova Yu. V. The use of secondary raw materials in the production of bakery products. Innovatsionnaya tekhnika i tekhnologiya = Innovative equipment and technology. 2018;(4):25-28 (In Russ.). 12. Starovoitova Ya. Yu., Chugunova O. V., Shkolnikova M. N., Strupan E. A. Development of national bakery products with oat flour and vegetable additives. Vestnik KrasGAU = Bulletin of KrasGAU. 2018;(3):181-188 (In Russ.). 13. Prisukhina N. V., Tipsina N. N., Tumanova A. E. Cranberry semi-finished products from juice production waste. Pischevaya promyshlennost' = Food industry. 2014;(4):44-45 (In Russ.). 14. Prisukhina N. V., Melnikova E. V., Lisovets T. A., Polynskaya A. V. The use of fruit and berry vegetable powders in the production of replicated iris. Vestnik KrasGAU = Bulletin of KrasGAU. 2021;(5):195-201 (In Russ.). 15. Tipsina N. N., Prisukhina N. V., Koch D. A. Powder from small-fruited apples in confectionery production. Vestnik KrasGAU = Bulletin of KrasGAU. 2012;6(69):209-213 (In Russ.). 16. Ermosh L. G., Prisuhina N. V., Cazina V. V. The Use of powder made from the berries of Saskatoon as a sugar substitute in the production of flour confectionery products. Vestnik KrasGAU = Bulletin of KrasGAU. 2019;(12):131-138 (In Russ.). 17. Ermosh L. G., Prisuhina N. V., Fadeev K. A. The Use of waste juice production for the prescription berry vegetable chips. Vestnik Krasgau = Bulletin of KrasGAU. 2021;6 (171):163-169 (In Russ.). 18. Tipsina N. N., Prisukhina N. V., Tumanov A. E. Promising a cake mix from a small-fruited apples Siberia. Hranenie I pererabotka sel'hozsir'ya = Storage and processing of agricultural products. 2011;(6):64-66 (In Russ.). 19. Prisukhina N. V., Nepomnyaschikh E. N., Ermosh L. G. Investigation of indicators of small-fruited pears of Siberia for further use in the confectionery industry. Polzunovskiy vestnik = Polzunovsky bulletin. 2020;(4):26-30 (In Russ.). 20. Tipsina N. N., Pikuleva E. N., Tumanova A. E. Powder from Siberian pear for the production of cupcakes. Pischevaya promyshlennost' = Food industry. 2014;(2):34-35 (In Russ.). 21. Tipsina N. N., Matyushev V. V., Prisukhina N. V., Tsarev E. A. Using the powder of sea buckthorn in the production of confectionery products. Vestnik KrasGAU = Bulletin of KrasGAU. 2013;5(80):223-228 (In Russ.). 22. Trineeva O. V., Rudaya M. A., Slivkin A. I. Investigation of the carotenoid composition of sea buckthorn fruits of various varieties by thin-layer chromatography. Himiya rastitel'nogo sir'ya = Chemistry of plant raw materials. 2020;(1):223-228 (In Russ.). 23. Blinnikova O. M., Smagin B. I., Eliseeva A. G., Palfitov V. F. Integral dressing of berries and fruits of the CR by nutritional value. Tehnologii pischevoy i pererabatyvayuschey promyshlennosti APK - produkti zdorovogo pitaniya = Technologies of the food and processing industry of the agroindustrial complex - healthy food products. 2020;(3):126-134 (In Russ.). 24. Tajibaev M. U., Numonzhonov M. G. U., Tuychieva D. S. Chemical composition and medicinal properties of pumpkin. Molodoy ucheniy = Young scientist. 2019;43:298-301 (In Russ.). 25. Tipsina N. N., Selezneva G. K. The use of pumpkin puree in the food industry. Vestnik KrasGAU = Bulletin of KrasGAU. 2013;12(87):242-247 (In Russ.). 26. Ershova I. V. The content of bioflavonoids in honeysuckle fruits in the conditions of the forest-steppe zone of the Altai Territory. Novie i netraditsionnie rasteniya i perspektivi ih ispol'zovaniya = New and unconventional plants and prospects for their use. 2018;(13):264-268 (In Russ.). 27. Pilipenko T. V., Holida A. Y. Study of the potential use of the powders of raw materials of plant origin for the production of rolls. Novosti nauki v APK = News of science in agriculture. 2018;(2-1):201-203 (In Russ.). 28. Ershov P. S., a Collection of recipes for bread and bakery products. Saint Petersburg, 1998. P. 191 (In Russ.). 29. Skurikhin I. M. Chemical composition of Russian food products: handbook / Edited by Corresponding member of MAI, Professor Skurikhin I. M. and Academician of RAS, Professor Tutel'yan V. A. Moscow: DeLi Print, 2002. 236 p. (In Russ.) |
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Authors Tumanova Alla E., Doctor 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. Prisukhina Natal'ya V., Candidate of Technical Sciences, Tipsina Nellya N., Doctor of Technical Sciences, Professor, Mashanov Alexander I., Doctor of Biological Sciences, Professor, Selivanov Nikolay I., Doctor of Technical Sciences, Professor Krasnoyarsk State Agricultural Agrarian University, 19, Chernisheva str., Krasnoyarsk, 660130, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Akhmedov M. E., Rachmanova M. M., Demirova A. F. A new method for the production of compote from grapes in selfexgaustible glass jars 1-82-500
P. 21-23 | DOI: 10.52653/PPI.2022.1.1.004
Key words Abstract |
References 1. Ahmedov M. E., Demirova A. F., Rahmanova M. M. Method of producing compote from grapes. Russia patent RU2741119 Ñ2.2021. 2. Ahmedov M. E., Demirova A. F., Rahmanova M. M. Method of producing compote from grapes. Russia patent RU2741121 Ñ2.2021. 3. Ahmedov M. E., Demirova A. F., Rahmanova M. M. Method of producing compote from grapes. Russia patent RU2743443 Ñ2.2021. 4. Ahmedov M. E. Intensification of the technology of heat sterilization of canned food "Apple compote" with preheated fruit in electromagnetic fields of microwave. Izvestiya vuzov. Pischevaya tekhnologiya = Proceedings of universities. Food technology. 2008;(1):15-16 (In Russ.). 5. Ahmedov M. E., Ismailov T. A. Warming up of canned food during sterilization in a stream of heated air. Produkty dlitel'nogo hraneniya = Long-term storage products. 2007;(2):9-10 (In Russ.). 6. Ahmedov M. E., Ismailov T. A. Modes of rotary heating of compotes in containers. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2007;(11):36-38 (In Russ.). 7. Demirova A. F., Ahmedov M. E. Method for pasterization of fruit and berry pickles. Patent RF ¹ 2524979 10.08.2014. 8. Ibragimova L.R. Effect of exhausting on the quality of a canned product. Vestnik DGTU. Tekhnicheskie nauki = Bulletin of DSTU. Technical sciences. 2007;9:134-138 (In Russ.). 9. Collection of technological instructions for the production of canned food. T-2. Moscow, 1977 (In Russ.). 10. Flaumenbaum B. L., Tanchev S. S., Grishin M. A. Food sterilization basics. Moscow: Agropromizdat, 1986 (In Russ.). |
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Authors Akhmedov Magomed E., Doctor of Technical Sciences, Professor, Rachmanova Mafiyat M., Candidate of Economic Sciences, Demirova Amiyat F., Doctor of Technical Sciences, Professor Federal Agricultural Research Center, scientific town, Akushinskiy avenue, Makhachkala, 367008, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Modern conditions of economic development force enterprises to more actively apply methods of innovative development, and the processing industry is no exception. The high importance of the problem of finding and practical implementation of innovations in the sphere of rational use (processing) of wastes from the meat processing industry emphasizes the relevance of the topic of this study. The study of this problem will help bring the meat processing industry to a qualitatively new level of development. The solution to this problem is also closely related to problems in the field of ecology and living conditions of the population of our country. This article reflects the results of the research carried out by the authors of the options for the practical implementation of innovations in the sphere of rational use (processing) of waste from the meat processing industry.
ECONOMICS AND MANAGEMENT
Vlasenkova T. A., Paikidze A. A., Afanas'eva G. A., Krylova L. A.Ways of innovative development of meat industry enterprises
P. 24-28 | DOI: 10.52653/PPI.2022.1.1.005 | Key words processing, waste, animal raw materials, secondary raw materials Abstract |
References 1. Federal Law "On production and consumption waste" from June 24, 1998 No. 89-FZ [Electronic resource] (http://www.szrf.ru/). Retrieved 09/29/2020. 2. Decree of the Government of the Russian Federation] of August 28, 1992, No. 632 "On the approval of the procedure for environmental pollution, waste disposal, other types of harmful effects" [Electronic resource] (http://www.consultant.ru / document / cons_doc_LAW_148379 /). Retrieved 09/25/2020. 3. GOST 30772-2001. Resource saving. Waste management. Terms and Definitions. Introduce. 2002-07-01. Moscow: Publishing house of standards, 2002. 4. Bobovich B. B., Devyatkin V. V. Processing of production and consumption waste. Moscow: Intermet Engineering, 2000 (In Russ.). 5. Golubev I. G., Shvanskaya I. A., Konovalenko L. Yu., Lopatnikov M. V. Recikling othodov v APK. Spravochnik = Waste recycling in the agro-industrial complex. Directory. Moscow: FGBNU "Rosinformagrotech", 2011 (In Russ.). 6. Grinin A. S., Novikov V. N. Industrial and household waste: storage, utilization, processing. Textbook. Moscow: FAIR-PRESS, 2002 (In Russ.). 7. Ezhkova G. O. General technology of the meat industry: Tutorial. Kazan': KSTU, 2008 (In Russ.). 8. Eliseeva I. I. II General theory of statistics: Textbook. Moscow: Finance and statistics, 2008 (In Russ.). 9. Igoshin N. V. Investments. Organization of management and financing. Moscow: Unity-Dana, 2009 (In Russ.). 10. Kakimov A. K., Tuleuov E. T., Kuderinova N. A. Processing of meat and bone raw materials for food purposes. Semipalatinsk: Tengri, 2006 (In Russ.). 11. Kiselev M. A. Retrospective analysis of the financial condition of the enterprise. Audit i nalogooblogenie = Audit and taxation. 2011;(9):33-34 (In Russ.). 12. Kovbasenko V. M. Waste from meat processing plants and their use in animal husbandry. M.: Agropromizdat, 1989 (In Russ.). 13. Mdinaradze T. D. Processing of by-product raw materials of animal origin. Moscow: Agropromizdat, 1987 (In Russ.). 14. Novoselov A. L. Economics of nature management. Moscow: Akademiya, 2012 (In Russ.). 15. Novoselov A. S. Waste management: Tutorial. Vologda: VoGU, 2013 (In Russ.). 16. Staroverova G. S. Economic assessment of investments: Tutorial. Moscow: Knorus, 2008 (In Russ.). 17. Ulitskiy V. A., Vasilvitskiy A. E., Gorlitskiy B. A. Classification, identification and coding of waste. Naychnye i texnicheskie oxrany okruzaychey sredy: obzor informazii = Scientific and technical aspects of environmental protection: information review. 2001;(6):82-117 (In Russ.). 18. Ulitskiy V. A., Vasilvitskiy A. E., Plushchevskiy M. B. Industrial waste and resource saving. Moscow: Sashko, 2006 (In Russ.). 19. Faivishevsky M. L. Waste - in income. Agrobusiness-Russia. 2009;(4):27-28 (In Russ.). 20. Faivishevsky M. L. Bone processing at meat processing enterprises. Myasnaya promyshlennost' = Meat industry. 2010;(1):61-63 (In Russ.). 21. Faivishevsky M. L. Meat and bone meal: we modernize processing. Kombikorma = Compound feed. 2012;(5-12):52-54 (In Russ.). 22. Shvanskaya I. A., Konovalenko L. Yu. Use of waste from processing industries in animal husbandry. Scientific and analytical review. Moscow: FGBNU "Rosinformagrotech", 2011 (In Russ.). 23. Grinin A. S., Novikov V. N. AS Industrial and household waste: storage, utilization, processing: Textbook. Moscow: FAIR-PRESS, 2002 (In Russ.). 24. Official site of LLC "Promotkhody". http://utilrus.ru/pricelist. 25. Official site of the journal "Meat Industry". http://meatind.ru/adt/. 26. Big Encyclopedic Dictionary [Electronic resource] (http://dic.academic.ru/dic.nsf/enc3p/283686). Retrieved 25.09. 27. Electronic magazine "Agroinvestor" [Electronic resource] (https://www.agroinvestor.ru/analytics/article/34912-tri-rekorda-myasnogo-sektora-potreblenie-i-proizvodstvo-myasa-vsekh-vidov-v-2020-godu-uvelichitsya-d/) Checked 02/23/2021. 28. Electronic magazine "Agrobusiness" [Electronic resource] (https://agbz.ru/articles/proizvodstvo-bez-othodov--vozmojnosti-pererabotki-pobochnogo-myasnogo-syirya/). Checked 02/23/2021. |
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Authors Vlasenkova Tat'yana A., Candidate of Economic Sciences, Paikidze Anna A., Afanas'eva Galina A., Candidate of Economic Sciences, Krylova Larisa 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. , 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. |
BIOTECHNOLOGY
Plotnikov K. B., Plotnikova I. O., Plotnikov I. B., Donya D. V., Ivanov P. P.Investigation of the disperse composition and strength of granules of instant drinks
P. 29-31 | DOI: 10.52653/PPI.2022.1.1.006
Key words Abstract |
References 1. Maytakov A. L., Shlyapin A. F., Tikhonova N. V., Poznyakovskiy V. M. Substantiation of technological parameters of production and consumer properties of a new form of a specialized drink. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Pischevye i biotekhnologii" = Bulletin of the South Ural State University. Series "Food and Biotechnology". 2017;5:(4):1-50 (In Russ.). 2. Yuan Q., Gong H., Xi H., Xu H., Jin Z., Ali N., Wang K. Strategies to improve aerobic granular sludge stability and nitrogen removal based on feeding mode and substrate. Journal of environmental Sciences. 2019;84:144-154. 3. Maytakov A. L., Popov A. M., Vetrova N. T., Beryazeva L. N., Zverikova M. A. Modeling technologies for the production of multicomponent granular products. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologiy = Voronezh State University of Engineering Technologies Bulletin. 2018;80(4):63-68 (In Russ.). 4. Guo L., Tao H. T., Cui B., Janaswamy S. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food chemistry. 2019;277:504-514. 5. De Simone V., Caccavo D., Lamberti G., d'Amore M., Barba A. A. Wet-granulation process: phenomenological analysis and process parameters optimization. Powder Technology. 2018;340:411-419. 6. Korotkij I. A., Plotnikov K. B., Donya D. V., Plotnikov I. B., Neverov E. N., Kryuk R. V. Rotary mixer granulator. Russia patent RU 2739835 2020. |
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Authors Plotnikov Konstantin B., Candidate of Technical Sciences, Plotnikov Igor' B., Candidate of Technical Sciences, Donya Denis V., Candidate of Technical Sciences, Ivanov Pavel P., Candidate of Technical Sciences Kemerovo State University, 6, Krasnaya str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it. Plotnikova Irina Olegovna Kuzbass State Agricultural Academy, 5, Markovtseva str., Kemerovo, 650056 |
Bogomolov I. S., Kleymenova N. L., Kopylov M. V. Innovative technology of the process of disinfection and inactivation of antinutrients in compound feeds using liquid components
P. 32-36 | DOI: 10.52653/PPI.2022.1.1.007
Key words Abstract |
References 1. Vagadia B. H., Vanga S. K., Raghavan V. Inactivation methods of soybean trypsin inhibitor - A review. Trends in Food Science & Technology. 2017;64:115-125. 2. Okoye J. I., Ene G. I. Effects of processing on the nutrient and anti-nutrient contents of tiger nut (Cyperus esculentus Lativum). Journal of Food Technology and Food Chemistry. 2018;1(1):1-7. 3. Sonawane S. K., Patil S. Non-thermal plasma: An advanced technology for food industry. Food Science and Technology International. 2020;26(8):727-740. 4. Jiang H., Liu Z., Wang S. Microwave processing: Effects and impacts on food components. Critical reviews in food science and nutrition. 2018;58(14):2476-2489. 5. Nevzorov V. N., et al. Development of technology for hydrothermal processing of oat grain. IOP Conference Series: Earth and Environmental Science. IOP Publishing, 2021. Vol. 848 (1). P. 012100. 6. Liubych V., et al. Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production. Eastern-European Journal of Enterprise technologies. 2019;3(11):40-51. 7. Gorlov I. F., Semenova I. A., Mosolov A. A., Slozhenkin A. B., Andreev-Chadaev P. S., Alekseev A. L. A new method for reducing anti-nutrients in legume crops. Vestnik Rossijskoj sel'skohozyajstvennoj nauki = Russian agricultural Science bulletin. 2018;3:71-73 (In Russ.). 8. Kurchaeva E. E., Chernyaeva S. N., Safonova Yu. A. Study of the reduction of anti-nutrients in legume seeds. Agroekologicheskij vestnik: materiali mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyaschennoy godu ekologii v Rossii = Agroecological bulletin: Materials of the International scientific and practical conference dedicated to the year of ecology in Russia. Voronezh, 2017. P. 132-137 (In Russ.). 9. Rusakova G. G., Dem'yanov A. V., Pavlova S. V. Technology and technical means of processing mustard seeds to extract anti-nutrients from the seeds. Vestnik Tekhnologicheskogo universiteta = Technological University bulletin. 2015;18(22):47-49 (In Russ.). 10. Arribas C., Cabellos B., Sanchez C., et al. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food & Function. 2017;8(10):3654-3663. 11. Chougule Mahavir B. Anti-nutritional Factors. Pharmacological assays of plant-based natural products. 2016;71:43-47. 12. Denise De-Paula C., Jarma-Arroyo S., Aramendiz Tatis H. Nutritional characterization and determination of phytic acid as an antinutritional factor of cowpea beans. Agronomia mesoamericana. 2018;29:29-40. 13. Gao Yang, Hao Xia, Allyn P. Sulaeman. Defibrillated Celluloses via Dual Twin-Screw Extrusion and Microwave Hydrothermal Treatment of Spent Pea Biomass. ACS sustainable chemistry & engineering. 2019;7(13):11861-11871. 14. Ostrikov A. N., Kleymenova N. L., Bolgova I. N., Kopylov M. V. Gas Chromatographic Analysis of the Fatty Acid Composition of Mustard Oil Obtained by Cold Pressing (method). Emirates Journal of Food and Agriculture. 2020;32(5):391-396. |
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Authors Bogomolov Igor' S., Candidate of Technical Sciences, Kleymenova Natal'ya L., Candidate of Technical Sciences, Kopylov Maxim V., Candidate of Technical Sciences Voronezh State University of Engineering Technology, 19, Revolution avenue, Voronezh, 394036, 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. |
Marchenok M. V., Rochin E. O., Palagina M. V., Tekut'eva L. A.Substantiation of the development of technology for industrial production of B vitamins
Miller Yu. Yu., Kiseleva T. F., Permyakova L. V., Arysheva Yu. V.The effect of inorganic processing during malting on the enzymatic activity of wheat malt
P. 42-45 | DOI: 10.52653/PPI.2022.1.1.009
Key words Abstract |
References 1. Rostovskaya M. F., Izvekova A. N., Klykov A. G. Accumulation of amylolytic enzymes in wheat grain during germination during the production of wheat malt. Himiya rastitel'nogo syr'ya = Chemistry of plant raw materials. 2014;(2):255-260 (In Russ.). 2. Chanchikova A. A., Kamenskaya E. P. Investigation of the effect of enzyme preparations on the quality indicators of light barley malt. Tekhnologiya i tovarovedenie innovacionnyh pischevyh produktov = Technology and commodity science of innovative food products. 2020;5(64):17-22 (In Russ.). 3. Miller Yu. Yu., Kiseleva, T. F., Arysheva Yu. V. Formation of qualitative characteristics of soy malt through the use of an organic growth activator. Tekhnika i tekhnologiya pischevyh proizvodstv = Equipment and technology of food production. 2021;51(2):248-259 (In Russ.). 4. Rostovskaya M. F., Izvekova A. N., Izvekova N. N. Influence of malting parameters on the quality of wheat malt. Pivo i napitki = Beer and beverages. 2014;(4):54-56 (In Russ.). 5. Rostovskaya M. F., Boyarova B. D., Klykov A. G. Influence of barley soaking conditions on the content of protein substances in malt. Tekhnika i tekhnologiya pischevyh proizvodstv = Food production equipment and technology. 2020; 50(2):319-328 (In Russ.). 6. Shepshelev A. A., Kulikov A. V., Litvinchuk A. A., Danilyuk A. S. Intensification of malt production based on biostimulation. Pischevaya promyshlennost': nauka i tekhnologii = Food industry: science and technology. 2019; 12(4/46):53-58 (In Russ.). 7. Hokonova M. B. The use of enzyme preparations in the production of malting malt. Izvestiya Kabardino-Balkarskogo gosudarstvennogo agrarnogo universiteta im. V. M. Kokova = News of Kabardino-Balkar State Agrarian University named after V. M. Kokov. 2016;(1):50-54 (In Russ.). 8. Kiseleva T. F., Miller Yu. Yu., Stepanov S. V., Vdovkina I. A., Terent'ev S. E. Improving oat malt technology. Pivo i napitki = Beer and beverages. 2014;(1):28-30 (In Russ.). 9. Kiseleva T. F., Miller Yu. Yu., Vereschagin A. L., Golub O. V. Investigation of the possibility of using an organic stimulant in the production of wheat malt. Sovremennaya nauka i innovacii = Modern science and innovation. 2019;1(25):195-202 (In Russ.). 10. Kiseleva T. F., Grebennikova Yu. V., Reznichenko I. Yu., Miller Yu. Yu., Vereschagin A. L. Investigation of the possibility of using an organic stimulant in the production of non-traditional malts. Pischevaya promyshlennost' = Food processing industry. 2019;(10):32-36 (In Russ.). 11. Kiseleva T. F., Miller Yu. Yu., Grebennikova Yu. V. The possibility of intensifying malting through the use of a complex of organic acids. Tekhnika i tekhnologiya pischevyh proizvodstv = Food production equipment and technology. 2016;(1):11-17 (In Russ.). 12. Kalita D., Sarma B., Srivastava B. Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activety and hysic chemical properties. Food Chemistry. 2017;220:67-75. 13. Lazo-Velez Marco A., Aviles-Gonzalez Jonnatan, Serna-Saldivar Sergio O., Temblador-Perez Maria C. Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. LWT - Food Science and Technology. 2016;65:1080-1086. 14. Misnyankin D. A., Andrushchenko B. A., Ugrimova D. A. The effect of extrusion processing on the quality of fermented rye malt. Prac³ tavr³js'kogo derzhavnogo agrotekhnolog³chnogo un³versitetu = Proceedings of the Tavrichesky State Agrotechnological University. 2019;2(19):153-159 (In Russ.). |
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Authors Miller Yuliya Yu., Candidate of Technical Sciences Siberian University of Consumer Cooperation, 26, K. Marx avenue, Novosibirsk, Russia 630087, This email address is being protected from spambots. You need JavaScript enabled to view it. Kiseleva Tat'yana F., Doctor of Technical Sciences, Professor Permyakova Larisa V., Doctor of Technical Sciences Arysheva Yuliya V. Kemerovo State University, 6, Krasnaya str., Kemerovo, Russia, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Vafin R. R., Mikhailova I. Yu., Semipyatniy V. K., Ageykina I. I., Gilmanov Kh. Kh., Tyul'kin S. V.Modeling the technology of identification of wine materials and wines by PCR analysis of microsatellite loci of grapevine chloroplast DNA
P. 46-49 | DOI: 10.52653/PPI.2022.1.1.010
Key words Abstract |
References 1. Pereira L., Gomes S., Barrias S., Gomes E. P., Baleiras-Couto M., Fernandes J. R., Martins-Lopes P. From the Field to the Bottle - an Integrated Strategy for Wine Authenticity. Beverages. 2018;4(4):71. DOI: https://doi.org/10.3390/beverages4040071. 2. Vignani R., Lio P., Scali M. How to integrate wet lab and bioinformatics procedures for wine DNA admixture analysis and compositional profiling: Case studies and perspectives. PloS ONE. 2019;14(2):e0211962. DOI: https://doi.org/10.1371/journal.pone.0211962. 3. Oganesyants L., Vafin R., Galstyan A., Semipyatniy V., Khurshudyan S., Ryabova A. Prospects for DNA authentication in wine production monitoring. Foods and Raw Materials. 2018;6(2):438-448. DOI: https://doi.org/10.21603/2308-4057-2018-2-438-448. 4. Catalano V., Moreno-Sanz P., Lorenzi S., Grando M. S. Experimental review of DNA-based methods for wine traceability and development of a single-nucleotide polymorphism (SNP) genotyping assay for quantitative varietal authentication. Journal of Agricultural and Food Chemistry. 2016;64(37):6969-6984. DOI: https://doi.org/10.1021/acs.jafc.6b02560. 5. Harta M., Pamfil D., Pop R., Vicas S. DNA fingerprinting used for testing some Romanian wine varieties. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture. 2011;68(1):143-148. 6. Scali M., Elisa P., Jacopo B., Mauro C., Vignani R. Vineyards genetic monitoring and Vernaccia di San Gimignano wine molecular fingerprinting. Advances in Bioscience and Biotechnology. 2014;5(2):142-154. DOI: https://doi.org/10.4236/abb.2014.52018. 7. Pereira L., Guedes-Pinto H., Martins-Lopes P. An enhanced method for Vitis vinifera L. DNA extraction from wines. American journal of Enology and Viticulture. 2011; 62(4):547-552. DOI: https://doi.org/10.5344/ajev.2011.10022. 8. Garcia-Beneytez E., Moreno-Arribas M. V., Borrego J., Polo M. C., Ibanez J. Application of a DNA analysis method for the cultivar identification of grape musts and experimental and commercial wines of Vitis vinifera L. using microsatellite markers. Journal of Agricultural and Food Chemistry. 2002;50(21):6090-6096. DOI: https://doi.org/10.1021/jf0202077. 9. Galstyan A. G., Semipyatniy V. K., Mikhaylova I. Yu., Gilmanov K. K., Bigaeva A. V., Vafin R. R. Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production. Foods. 2021;10(3):595. DOI: https://doi.org/10.3390/foods10030595. 10. Agrimonti C., Marmiroli N. PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs. European Food Research and Technology. 2018;244(12):2127-2140. DOI: https://doi.org/10.1007/s00217-018-3121-5. 11. Boccacci P., Akkak A., Marinoni D. T., Gerbi V., Schneider A. Genetic traceability of Asti Spumante and Moscato d'Asti musts and wines using nuclear and chloroplast microsatellite markers. European Food Research and Technology. 2012;235(3):439-446. DOI: https://doi.org/10.1007/s00217-012-1770-3. 12. Baleiras-Couto M. M., Eiras-Dias J. E. Detection and identification of grape varieties in must and wine using nuclear and chloroplast microsatellite markers. Analytica Chimica Acta. 2006;563(1-2):283-291. DOI: https://doi.org/10.1016/j.aca.2005.09.076. 13. Arroyo-Garcia R, Ruiz-Garcia L, Bolling L, Ocete R, Lopez MA, Arnold C. et al. Multiple origins of cultivated grapevine (Vitis vinifera L. ssp. sativa) based on chloroplast DNA polymorphisms. Molecular Ecology. 2006;15(12):3707-3714. DOI: https://doi.org/10.1111/j.1365-294X.2006.03049.x. |
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Authors Vafin Ramil R., Doctor of Biological Sciences, Mikhaylova Irina Yu., Semipyatniy Vladislav K., Candidate of Technical Sciences, Ageykina Irina I. All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Gilmanov Khamid Kh., Candidate of Biological Sciences, Tylkuin Sergey Vladimirovich, Doctor of Biological Sciences V. M. Gorbatov Federal Research Center for Food Systems of RAS, 26, Talalikhina str., Moscow, 109316. |
HEALTHY EATING
Popov E. S., Alekseeva T. V., Kalgina Yu. O., Albycheva, Sholin V. A.Food status enhancement product and improving human reproductive function
P. 50-54 | DOI: 10.52653/PPI.2022.1.1.011
Key words Abstract |
References 1. Aganbegjan AG. Demography and healthcare of Russia at the turn of the century. Moscow: Delo, 2019. 61 p. (In Russ.) 2. Batista J., Edwards L., Hui L. First and second trimester screening for fetal structural anomalies. Seminars in Fetal and Neonatal Medicine. 2018;23(2):102-111. 3. Housom L. D., Pinborg A. B. Multivitamin use and adverse birth outcomes in high-income countries: a systematic review and metaanalysis. American Journal of Obstetrics and Gynecology. 2017;217(4):404-408. 4. Nosova M. G. Modeling of the age function of fertility. Mezhdunarodnyj zhurnal gumanitarnyh i estestvennyh nauk = International Journal of Humanities and Natural Sciences. 2019;(8):88-90 (In Russ.). 5. Antipova L. V., Bezrjadin N. N., Titov S. A. et al. Physical methods of control of raw materials and products in the meat industry: laboratory practice. Saint Petersburg: Giord, 2008. 200 p. (In Russ.) 6. Vishnjakov A. B., Rodionova N. S., Isaev V. A. Nutrition. Energy. Entropy. Voronezh: VGUIT, 2020. 214 p. 7. Rodionova N. S., Popov E. S., Pozhidaeva E. A., Kolesnikova T. N. Functional compositions of biocorrecting action based on products of deep processing of low-oil raw materials. Piscevaja promyshlennost' = Food industry. 2017;(6):54-56 (In Russ.). 8. Alekseeva T. V., Kalgina Yu. O., Razdobarina N. V. Pates from offal with enriching components of vegetable origin. Pischevaja promyshlennost' = Food industry. 2017;(12):49-52 (In Russ.). 9. Young M. F., Oaks B. M., Tandon S. Maternal hemoglobin concentrations across pregnancy and maternal and child health: a systematic review and meta-analysis. Annales Academi? Scientiarum. 2019;(1450):47-58. 10. Tian C., Hu C., He X. Excessive weight gain during pregnancy and risk of macrosomia: a meta-analysis. Archives of Gynecology and Obstetrics. 2016;293:29-35. 11. Food albumin [Electronic resource]. Available from http://promeat-industry.ru/krov/1014-pischevoy-albumin-chast-1.html (In Russ.) 12. Zotikov V. I. Leguminous and cereal crops - an actual direction of improving the quality of products. Zernobobovye i krupjanye kul'tury = Leguminous and cereal crops. 2017;(3):23-28 (In Russ.). 13. Alekseeva T. V., Kalgina Yu. O., Evlakova V. S. Biologically active additive for nutrition of women during pregnancy from domestic secondary agricultural raw materials. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2018;(4):10-19 (In Russ.). 14. GOST R 55336-2012. State Standard 29294-2014. Brewing malt. General specifications. Moscow: Standartinform, 2012. 20 p. 15. Golubeva L. V., Dolmatova O. I., Pozhidaeva E. A. et al. A new fermented milk product with flavoring components of vegetable origin. Pischevaja promyshlennost' = Food industry. 2016;(12):18-20 (In Russ.). 16. Antipova L., Kuchmenko T., Osmachkina A., Osipova N. Identification of total aromas of plant protein sources. Foods and Raw Materials. 2020;(8):362-368. 17. Methodological recommendations of MR 2.3.1.2432-08. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Moscow: Gossanepidnadzor of the Russian Federation, 2008. 41 p. 18. Methodological recommendations of MR 2.3.1.19150-04 Recommended levels of consumption of food and biologically active substances. Moscow: Gossanepidnadzor of the Russian Federation, 2004. 51 p. 19. Rodionova N. S., Popov E. S., Syromyatnikov M. Yu., Artemova E. A., Pozhidaeva E. A. Alimentary factors for the correction of nutritional status and physiological conditions. Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Netherlands: Published by Atlantis Press, 2019. No. 7. P. 262-265. |
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Authors Popov Evgeniy S., Doctor of Technical Sciences, Alekseeva Tat'yana V., Doctor of Technical Sciences, Professor; Kalgina Yuliya O., postgraduate student, Albycheva Lyudmila A., Sholin Vladimir A. Voronezh State University of Engineering Technologies, 19, Revolution avenue, Voronezh, 394036, 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. |
Nikonorova Yu. Yu., Kosykh L. A., Syrkina L. F. Research on functional gluten-free sorghum muffins of different varieties
P. 55-58 | DOI: 10.52653/PPI.2022.1.1.012
Key words Abstract |
References 1. Umirzakova S. Kh., Soltybayeva B. E. The use of whole wheat flour in the production of cupcakes. Mekhanika i tekhnologii = Mechanics and technology. 2019;3(65):39-44 (In Russ.). 2. Zharkova I. M., Safonova Yu. A., Gustinovich V. G., Il'eva T. L. Development of technology and assessment of the effectiveness of a new product - functional gluten-free cake. Khraneniye i pererabotka sel'khozsyr'ya = Storage and processing of agricultural raw materials. 2020;(1):70-85 (In Russ.). 3. Matvienko E. V. Sorghum as a food crop. Mezhdunarodniy sel'skokhozyaystvenniy zhurnal = International Agricultural Journal. 2020;63(3):12 (In Russ.). 4. Syrkina L. F., Antimonov A. K., Antimonova O. N., Kosykh L. A. Modern varieties and technology of cultivation of grain sorghum in the Samara and Orenbursk regions. Samara: ANO Publishing house SNT, 2019. P. 41 (In Russ.). 5. Alabushev A. V., Kovtunov V. V., Lushpina O. A. Taxil sorgumu - perspektivli xammal for the production of starch. Dostizheniya nauki i tekhniki APK = Achievements of science and technology of the agro-industrial complex. 2016;30(7):64-66 (In Russ.). 6. Syrkina L. F., Nikonorova Yu. Yu. Grain sorghum as a possible source of raw materials for processing into starch and alcohol. Vestnik KrasGAU = Bulletin of KrasGAU. 2020;10(163):95-100 (In Russ.). 7. Nikitin I. A., Svechnikov A. Yu., Zots A. D., Alfimova A. D., Tatrayev D. A., Miriyev M. O. Analysis of the use of sorghum grain and its processed products in the technology of bakery and flour confectionery products. Tekhnicheskie nauki - ot teorii k praktike = Technical sciences - from theory to practice. 2016;12(30):123-129 (In Russ.). 8. Lur'yev I. S., Sharov A. I. Technochemical control of raw materials in confectionery production. Moscow: Kolos, 2001. P. 352 (In Russ.). |
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Authors Nikonorova Yuliya Yu., Kosykh Larisa A., Candidate of Agricultural Sciences, Syrkina Lyubov' F., Candidate of Agricultural Sciences P. N. Konstantinov Volga Research Institute of Breeding and Seed Production - Branch of Samara Federal Research Center of RAS, 76, Shosseynaya str., village Ust'-Kinelsky, Kinel, Samara region, 446442, 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. |
Gur'eva A. V., Rozhkova M. N. Review of raw sources applicable for the development of plant-based products: Selection criteria for a balanced composition
P. 59-62 | DOI: 10.52653/PPI.2022.1.1.013
Key words Abstract |
References 1. Doronin A. F., et al. Functional food products. Introduction to technology / edited by A. A. Kochetkova. Moscow: DeLi Print, 2009 (In Russ.). 2. Eremina O. Yu. Methodology of formation of consumer properties of products of deep complex processing of cereals; Abstract of the dissertation for the degree of Doctor of Technical Sciences. Orel, 2013 (In Russ.). 3. Ermolaeva G. A. Directory of the employee of the brewing company. Saint Petersburg: Profession, 2004 (In Russ.). 4. Kudryasheva A. A., Presnyakova O. P. Medico-biological features of natural food amino acids. Pischevaya promyshlennost' = Food industry. 2014:68-73 (In Russ.). 5. Meledina T. V. Raw materials and auxiliary materials in brewing. Saint Petersburg: Profession, 2003 (In Russ.). 6. Oganesyants L. A., Panasyuk A. L., Gernet M. V. Technology of soft drinks. Saint Petersburg: Giord, 2012 (In Russ.). 7. Romanenko V. O., Pomozova V. A., Isypova K. A. Evaluation of the nutritional value of beverages based on starch-containing raw materials. Sovremennie problemi nauki i obrazovaniya = Modern problems of Science and Education. 2014 (In Russ.). 8. Skurikhin I. M. Chemical composition of Russian food products: Handbook / edited Corresponding member of MAI, Professor Skurikhin I. M. and Academician of the Russian Academy of Medical Sciences, Professor V. A. Tutel'yan. Moscow: DeLi Print, 2002 (In Russ.). 9. Yushkov S. Development of a complex composition of vegetable proteins having a full set of amino acids. Biznes pischevikh ingredientov = Business of food ingredients. 2018(1):22-28 (In Russ.). 10. Internet resource "2009-2021 My healthy diet®". Cereals, flour, pasta. Table of calories and chemical composition of food (health-diet.ru). Date of application: 01.12.2021 (In Russ.). |
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Authors Gur'eva Anna V., Rozhkova Mariya N. 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. |
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