Food processing Industry №3/2022
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: V INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE "MILK-2050: SCIENCE-INTENSIVE SOLUTIONS"
Khurshudyan S. A., Pryanichnikova N. S., Ryabova A. E.Food quality and safety. Transformation of concepts
P. 8-10 | DOI: 10.52653/PPI.2022.3.3.001 Key words Abstract |
References 1. Strategy for improving the quality of food products in the Russian Federation until 2030. Approved by the Decree of the Government of the Russian Federation No. 1364-r dated June 29, 2016 (In Russ.). 2. Federal Law No. 29-FZ of 02.01.2000 On the quality and safety of food products (as amended on July 13, 2020) (In Russ.). 3. Federal Law No. 416-FZ dated 07.12.2011 On Water supply and sanitation (ed. dated 19.12.2016) (In Russ.). 4. Eliseeva L. G. Mahotina I. A., Kalachev S. L. Food safety is one of the key components of ensuring food security. Nacional'naya bezopasnost' = National Security. 2019;(1):1-19 (In Russ.). 5. Food safety program for processors and distributors? Fact sheet. 2018;(19):2. URL: www.gov.mb.ca/agriculture/food-safety/at-the-food-processor//food-safety-program/pubs/ fs_19/pdf 6. Figaro A. L., Eremeishvili A. V. Assessment of the content of heavy metals in food products used in children's nutrition. Yaroslavskiy pedagogicheskiy vestnik = Yaroslavl Pedagogical Bulletin. 2011;(3):55-59 (In Russ.). 7. Khurshudyan S. A., Galstyan A. G. Food quality. Terms, definitions and contradictions. Kontrol' kachestva produktsii = Product quality control. 2018;(1):48-49 (In Russ.). 8. Klaus G. Grunert. Food quality and safety: consumer perception and demand. European Review of Agricultural Economics. 2005;32(3):369-391. 9. Hu W. et al. Trading off health, environmental and genetic modification attributes in food. European Review of Agricultural Economics. 2004;(3):389-408. 10. Hurshudyan S. A., Ryabova A. E. Product quality: the problem of a generalized model. Kontrol' kachestva produkcii = Product quality control. 2021;(5):50-53 (In Russ.). 11. Doronin A. F. et al. Functional food products. Introduction to technology. Moscow, 2008 (In Russ.). |
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Authors Khurshudyan Sergey A., Doctor of Technical Sciences, Professor, Pryanichnikova Nataliya S., Candidate of Technical Sciences, Ryabova Anastasiya E., Candidate of Technical Sciences All-Russian Research Institute of Dairy Industry, 35, bld. 7, Lusinovskaya 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. |
Manevich, B. V., Kuzina Zh. I.Risks of potential contamination of dairy products by sanitizing agents
P. 11-14 | DOI: 10.52653/PPI.2022.3.3.003 Key words Abstract |
References 1. Fedotova O. B. Innovative technologies for enrichment of dairy products. Theory and practice: monograph. Moscow: Frantera, 2016. 374 p. (In Russ.) 2. Filchakova S. A. Sanitation and hygiene in the dairy industry. Moscow: DeLi Print, 2008. 276 p. (In Russ.) 3. Kuzina Zh. I., Manevich B. V. Science-intensive solutions in technologies for sanitary treatment of equipment in the production of functional products. Syrodeliye i maslodeliye = Cheese making and butter making. 2021;(5):43-45 (In Russ.). DOI: http://doi.org/10.31515/2073-4018-2021-5-43-45 4. Fischer W. J., et al. Contaminants of milk and dairy products: contamination resulting from farm and dairy practices. Encyclopedia of Dairy Sciences. 2011;(2):887-897. 5. Yurova E. A., Filchakova S. A., Kozlovtseva D. V. Effective techniques to ensure the quality of raw milk. Molochnaya promyshlennost' = Dairy industry. 2019;(9):44-47 (In Russ.). 6. Tutel'yan V. A. New risks and threats in the field of food safety. Pererabotka moloka = Milk processing. 2021;(8):22-28 (In Russ.). 7. Popov P. A., Butko M. P., Lavina S. A. et al. Methods for detecting residual concentrations of antibiotics in milk. Nauchniy zhurnal KubGAU = Science journal of Kuban State university. 2020;163(09):135-144 (In Russ.). 8. Oliferchik A. P., et al. Methods for determining residual amounts of antibiotics and inhibitory substances in milk. Trudy BGTU = Proceedings of BGTU. 2012;4(151):176-179 (In Russ.). 9. Yurova E. A. Identification of raw milk. Molochnaya promyshlennost' = Dairy industry. 2017;(1):16-18 (In Russ.). 10. Manevich B. V., Kuzina Zh. I., Kosyanenko T. V. Halogen-active disinfectants. Molochnaya promyshlennost' = Dairy industry. 2017;(4):61-63 (In Russ.). 11. Yap M., et al. Seasonality and Geography Have a Greater Influence than the Use of Chlorine-Based Cleaning Agents on the Microbiota of Bulk Tank Raw Milk. Applied and environmental microbiology. 2021;87(22):e01081-21. 12. Manevich B. V., Kuzina Zh. I. Influence of oxygen-containing substances on the degree of removal of highly adhesive deposits from the surface of equipment. Molochnaya promyshlennost' = Dairy industry. 2021;(1):57-59 (In Russ.). DOI: http://doi.org/10.31515/1019-8946-2021-01-57-59 (In Russian) 13. Zobkova Z. S. Defects in milk and dairy products. Causes of occurrence and prevention measures. Moscow, 2006. 100 p. (In Russ.) 14. Manevich B. V., Kuzina Zh. I., Sukiasyan A. N. Control of active ingredients of oxygen-active disinfectants. Nauka - proizvodstvu. Informatsionniy byulleten' FGBNU "VNIMI" = Science - production. Newsletter of FGBNU "VNIMI". Moscow, 2015. No. 4. P. 25-27 (In Russ.). 15. Satpute S. K., Zinjarde S. S., Banat I. M. Recent updates on biosurfactants in Food industry. In Microbial Cell Factories. Taylor & Francis, 2018. P. 1-20. |
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Authors Manevich Boris V., Candidate of Technical Sciences, Kuzina Zhanna I., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, Lusinovskaya 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. |
FOOD BIOTECHNOLOGY
Turovskaya S. N.The synthesis of galactooligosaccharides is a promising direction of the bioconversion of lactose-containing milk systems
P. 15-19 | DOI: 10.52653/PPI.2022.3.3.004 Key words Abstract |
References 1. Galstyan A. G., Aksenova L. M., Lisitsyn A. B., Oganesyants L. A., Petrov A. N. Modern approaches to storage and effective processing of agricultural products for obtaining high quality food products. Herald of the Russian Academy of Sciences. 2019;89(2):211-213. DOI: 10.1134/S1019331619020059 2. Turovskaya S. N., Galstyan A. G., Petrov A. N., Radaeva I. A., Illarionova E. E., Semipyatniy V. K., Khurshudyan S. A. Safety of canned milk as an integrated criterion of their technology effectiveness. russian experience. Pischevye sistemy = Food systems. 2018;1(2):29-54 (In Russ.). DOI: 10.21323/2618-9771-2018-1-2-29-54 3. Kalinina E. D., Kovalenko A. V. Studying and setting process parameters of milk lactose hydrolysis. Vostochno-Evropeyskiy zhurnal peredovykh tekhnologiy = Eastern European Journal of Advanced Technologies. 2014;1(10):26-31 (In Russ.). 4. Sokolovskaya L. N. Condensed dairy products with lower content of disaccharide. Nauka i innovatsii = Science and Innovation. 2019;(10):18-21 (In Russ.). 5. Ryabova A. E., Khurshudyan S. A., Semipyatnió V. K. Improving the methodology for evaluating the consistency of products prone to spontaneous crystallization of sugars. Pischevaya promyshlennost' = Food industry. 2018;(12):74-76 (In Russ.). 6. Sinel'nikov B. M., Khramtsov A. G., Evdokimov I. A., Ryabtseva S. A., Serov A. V. Lactose and its derivatives. Saint Petersburg, 2007. 768 ð. (In Russ.) 7. Rjabova A. E., Kirsanov V. V., Strizhko M. N., Bredikhin A. S., Semipyatniy V. K., Chervetsov V. V., Galstyan A. G. Lactose crystallization: current issues and promising engineering solutions. Foods and Raw Materials. 2013;1(1):66-73. 8. Strizhko M., Kuznetsova A., Galstyan A., Semipyatniy V., Petrov A., Prosekov A. Development of osmotically active compositions for milk-based products with intermediate humidity. Bulletin of the International Dairy Federation. 2014:35-40. 9. Polyanskiy K. K. Crystallization of lactose in the production of condensed milk with sugar. Pererabotka moloka = Milk processing. 2018;(1):42-45 (In Russ.). 10. Chervetsov V. V., Gnezdilova A. I. Intensification of crystallization processes in the production of dairy products. Moscow, 2011. 196 ð. (In Russ.). 11. Karaseva A. V., Kulikova I. K., Anisimov G. S., Slyusarev G. V. Comparison of the properties of industrial galactosidases for hydrolysis of lactose in dairy raw materials. Vestnik Severo-Kavkazskogo federal'nogo universiteta = Bulletin of the North Caucasus Federal University. 2017;(3):17-23 (In Russ.). 12. Petrov A. N., Galstyan A. G., Stroo D. Application of lactase in the cooked concentrated sweet milk manufacturing. Molochnaya promyshlennost' = Dairy industry. 2008;(5):62-65 (In Russ.). 13. Khramtsov A. G., Rodnaya A. B., Lodygin A. D., Ryabtseva S. A. Trends in the development of methods for producing galactooligosaccharides. Izvestiya vuzov. Pischevaya tekhnologiya = News of the universities. Food technology. 2011;(2-3):5-8 (In Russ.). 14. Fischer C., Kleinschmidt T. Synthesis of galactooligosaccharides in milk and whey: a review. Comprehensive Reviews in Food Science and Food Safety. 2018;1(3):678-697. DOI: 10.1111/1541-4337.12344 15. Zibrat N., Skrt M., Jamnik P. Potential applicaton of ?-galactosidase in food science and nutrition. Acta Agriculturae Slovenica. 2017;110(1):5-14. 16. Rodriguez-Colinas B., Fernandez-Arrojo L., de Abreu M., Urrutia P., Fernandez-Lobato M., Ballesteros A. O., Plou F. J. On the Enzyme Specificity for the Synthesis of Prebiotic Galactooligosaccharides. Advances in Enzyme Biotechnology. 2013:23-39. DOI: 10.1007/978-81-322-1094-8_3 17. Ponomarev A. N., Melnikova E. I., Stanislavskaya E. B., Samoilova V. N. Milk as a raw material for the production of food ingredients. part 3. Lactose and its derivatives. Molochnaya promyshlennost' = Dairy industry. 2021;(6):60-62 (In Russ.). DOI: 10.31515/1019-8946-2021-06-60-62 18. Sangwan V., Tomar S. K., Singh R. R. B., Singh A. K., Ali B. Galactooligosaccharides: Novel Components of Designer Foods. Journal of Food Science. 2011;76(4): 103-111. DOI: 10.1111/j.1750-3841.2011.02131.x 19. Zhang W., Poojary M. M., Rauh V. M., Olsen K., Lund M. N. Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides (GOS) during Production. Journal of Agricultural and Food Chemistry. 2020;(68):3568-3575. DOI: 10.1021/acs.jafc.9b07824 20. Fialho T. L., Nascimento L. G. L., Moreau A., Delaplace G., Martins E., Tuler Perrone I., Carvalho A. F. D., Junior P. P. Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder. Food Structure. 2021;30(100215). DOI: 10.1016/j.foostr.2021.100215 21. Lopes Fialho T., Nogueira M. H., Moreau A., Delaplace G., Schuck P., Tuler Perrone I., de Carvalhoa A. F., de Sa Peixoto Junior P. P. Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins. Food Structure. 2019;(100132). DOI: 10.1016/j.foostr.2019.100132 22. Ruiz-Matute A. I., Corzo-Martinez M., Montilla A., Olano A., Copovi P., Corzo N. Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products. Journal of Food Composition and Analysis. 2012;28(2):164-169. DOI: 10.1016/j.jfca.2012.06.003 23. Venica C. I., Bergamini C. V., Rebech S. R., Perotti M. C. Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage. LWT - Food Science and Technology. 2015;63(1):198-205. DOI: 10.1016/j.lwt.2015.02.032 24. Venica C. I., Wolf V. I., Bergamini C. V., Perotti M. C. Effect of the incorporation of b-galactosidase in the GOS production during manufacture of soft cheese. Food Research International. 2020;137(109654). DOI: 10.1016/j.foodres.2020.109654 25. Kaczynski L. K., Cais-Sokolinska D., Szwengiel A. Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat's milk and its permeate. Food Science and Biotechnology. 2019;28(5):1529-1534. DOI: 10.1007/s10068-019-00600-0 |
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Authors Turovskaya Svetlana N. All-Russian Dairy Research Institute, 35, bld. 7, Luysinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Illarionova E. E.Bioconversion of lactose in model milk systems with intermediate moisture
P. 20-23 | DOI: 10.52653/PPI.2022.3.3.005 Key words Abstract |
References 1. Galstyan A. G., Aksenova L. M., Lisitsyn A. B., Oganesyants L. A., Petrov A. N. Modern approaches to storage and effective processing of agricultural products for obtaining high quality food products. Herald of the Russian Academy of Sciences. 2019;89(2):211-213. DOI: 10.1134/S1019331619020059. 2. Ryabova A. E., Khurshudyan S. A., Semipyatnió V. K. Improving the methodology for evaluating the consistency of products prone to spontaneous crystallization of sugars. Pischevaya promyshlennost' = Food industry. 2018;(12):74-76 (In Russ.). 3. Torres J. K. F., Stephani R., Tavaresa G. M., de Carvalhoa A. F., Costa R. G. B., de Almeid C. E. R., at al. Technological aspects of lactose-hydrolyzed milk powder. Food Research International. 2017;101(11):45-53. https://doi.org/10.1016/j.foodres.2017.08.043. 4. Argenta A. B., Nogueira A., Scheer A. P. Hydrolysis of whey lactose: Kluyveromyces lactis beta-galactosidase immobilisation and integrated process hydrolysis-ultrafiltration. International Dairy Journal. 2021;117/6(105007). https://doi.org/10.1016/j.idairyj.2021.105007. 5. Troise A. D., Bandini E., De Donno R., Meijer G., Trezzi M., Fogliano V. The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process. Food Research International. 2016;89(1):514-525. https://doi.org/10.1016/j.foodres.2016.08.021. 6. Ostroumov L. A., Gavrilov V. G. Biotransformation of lactose enzyme preparations beta-galactosidase. Tekhnika i tekhnologiya pischevyh proizvodstv = Food processing: techniques and technology. 2013;(1):66-73 (In Russ.). 7. Rjabova A. E., Kirsanov V. V., Strizhko M. N., Bredikhin A. S., Semipyatniy V. K., Chervetsov V. V., Galstyan A. G. Lactose crystallization: current issues and promising engineering solutions. Foods and Raw Materials. 2013;1(1):66-73. |
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Authors Illarionova Elena E. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Agarkova E. Yu.Aerated product with whey protein derivatives
P. 24-27 | DOI: 10.52653/PPI.2022.3.3.006 Key words Abstract |
References 1. Ivanova S. A. Foaming properties of skim milk protein concentrate. Tekhnika i tekhnologiya pischevyh proizvodstv = Food Engineering and Technology. 2018;48(4) (In Russ.). 2. Kruchinin A. G., Shilova E. E. Study of the baromembrane filtration process of suds and curds whey. Aktual'nye voprosy molochnoj promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom: sbornik nauchnyh trudov = Current issues of the dairy industry, inter-branch technology and quality management systems: a collection of scientific papers / Edited by A. G. Galstyan]. 2020;1:298-305 (In Russ.). 3. Begunova A. V., Rozhkova I. V., Glazunova O. A., Moiseenko K. V., Savinova O. S. Fermentation profile and probiotic-related characteristics of Bifidobacterium longum MC-42. Fermentation. 2021;(7)3:101. 4. Zuniga R. N., Aguilera J. M. Aerated food gels: fabrication and potential applications. Trends in food science & technology. 2008;19(4):176-187. 5. Tan M. C., Chin N. L., Yusof Y. A., Taip F. S., Abdullah J. Characterisation of improved foam aeration and rheological properties of ultrasonically treated whey protein suspension. International Dairy Journal. 2015;(43):7-14. 6. O'Chiu E., Vardhanabhuti B. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels. Journal of dairy science. 2017;100(5):3404-3412. 7. Spotti M. J. et al. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior. Food Hydrocolloids. 2017;63:696-704. 8. Agarkova E. Yu., Chilikin A. Yu. The Role of Proteolysis in Aerated Texture Formation in Food Systems Using Whey Peptides. Pischevaya promyshlennost' = Food Industry. 2021;(8):44-46 (In Russ.). |
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Authors Agarkova Evgeniya Yu., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kuznetsov P. V., Gabrielova V. T.The influence of drying conditions on some functional properties of dry milk products
P. 28-31 | DOI: 10.52653/PPI.2022.3.3.007 Key words Abstract |
References 1. Kharitonov V. D., Burlev M. Ya., Kuznetsov P. V., Mertin P. Some Reculiazities related to formation of Dried Milk Products. Produkti pitaniya u sir'yo = Food and Raw Materials. 2017;5(2):161-167. 2. Kharitonov V. D. Two-stage drying of dairy products. Moscow: Agropromizdat, 1986. P. 215 (In Russ.). 3. Masters K. Spray Drying. Handbook. New York: Halstead Press, 1985. P. 696. 4. Dolinskij A. A., Maleckaja K. D. Spray drying. Technologies and equipment for obtaining powder materials. Êiev: Academperiodika, 2015. Vol. 2. P. 390 (In Russ.). 5. Radaeva I. A., Illarionova E. E., Turovskaja S. N., Rjabova A. E., Galstjan A. G. Principles of quality assurance of domestic milk powder. Pischevaja promyshlennost' = Food industry. 2019;(9):54-57 (In Russ.). DOI: 10.24411/0235-2486-2019-10145 6. Galstjan A. G., Petrov A. N., Radaeva I. A., Turovskaja S. N., Tschervecov V. V., Illarionova E. E., Semipjatnij V. K. Theory and practice of dairy and canning production. Moscow: Publishing house "Fedotov D. A.", 2016. P. 181 (In Russ.). ISBN: 978-5-9908238-7-7. 7. Kutsakova B. E., Burykin A. I., Makeeva I. A. Modern equipment for drying dairy products. Moscow: AgroNIITEIMMP, 1988. P. 52 (In Russ.). 8. Khomyakov A. P. Processes and hardware design of production facilities for the production of powdered chemicals: 05.17.08. "Processes and devices of chemical technology". Dissertation Abstract of Doctor of Technical Sciences. Ekaterinburg: Ural State Technical University, 2007. P. 49 (In Russ.). 9. Kuznetsov P. V., Gabrielova V. T., Mertin P. About the choice of equipment for drying milk and whey. Molotschnaya promyshlennost' = Dairy industry. 2015;(3):34-37 (In Russ.). 10. Gnezdilova A. I. Processes and devices of food production. Ìoscow: Yurajt, 2018. P. 270 (In Russ.). 11. Sazhin B. S., Sazhin B. V., Sazhin M. B. The activity of the hydrodynamic regime as a factor of increasing the efficiency of the drying process in the suspended layer. Uspehi himii v himitscheskoj tehnologii = Advances in chemistry and chemical technology. 2008;(6):111-119 (In Russ.). 12. Halavach T. M., Savchuk E. S., Bobovich A. S., et al. Antimutagenic and antibacterial activity of ? cyclodextrin clathrates with extensive hydrolysates of colostrum and whey. Biointerface Research in Applied Chemistry. 2021;11(2):8626-8638. https://doi.org/10.33263/BRIAC112.86268638. 13. Gurova N. V. Physical and chemical principles of technology of liquid protein-containing emulsion products for specialized nutrition: 05.18.04; thesis of Doctor of Technical Sciences. Moscow, 2003. P. 341 (In Russ.). |
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Authors Kuznetsov Pàvel V., Candidate of Technical Sciences, Gabrielova Valentina T. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya 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. |
Kruchinin A. G.Study of the structural and mechanical characteristics of the polypeptide complex of concentrated dairy systems in the fermentation process
P. 32-35 | DOI: 10.52653/PPI.2022.3.3.008 Key words Abstract |
References 1. Torkova A., Tsentalovich M., Fedorova T. V., Ryazantzeva K., Agarkova E. Y., Kruchinin A. Cheese whey catalytic conversion for obtaining a bioactive hydrolysate with reduced antigenicity. Current Research in Nutrition and Food Science. 2016;4(2):182-196. Special Issue. DOI: 10.12944/CRNFSJ.4.SPECIAL-ISSUE-OCTOBER.24. 2. Lauzin A., Pouliot Y., Britten M. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. Journal of Dairy Science. 2020;103(1):201-209. DOI:10.3168/jds.2019-16542. 3. Malacarne M., Franceschi P., Formaggioni P., Sandri S., Mariani P., Summer A. Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk. Journal of Dairy Research. 2013;81(2):1-8. DOI: 10.1017/S0022029913000630. 4. Semenikhina V. F., Rozhkova I. V., Begunova A. V., Raskoshnaya T. A., Shirshova T. I. Influence of microbiological and technological factors on the quality of cottage cheese. Kontrol' kachestva produkcii = Production quality control. 2018;(5):53-57 (In Russ.). 5. Mayorov A. A., Sidenko Yu. A., Musina O. N. New high-tech methods of rheological properties evaluation in cheesemaking: study of milk coagulation and formation of cheese curd structure. Tekhnika i tekhnologiya pischevyh proizvodstv = Food processing: techniques and technology. 2017;45(2):55-61 (In Russ.). DOI:10.21179/2074-9414-2017-2-55-61. 6. Agarkova E. Yu., Ryazantseva K. A., Sherstneva N. E., Agarkov A. A. The perspective trends of the membrane technologies improvement. Aktual'nye voprosy molochnoj promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom = Actual issues of the dairy industry, cross-industry technologies and quality management systems. 2020;1(1/1): 21-28 (In Russ.). DOI: 10.37442/978-5-6043854-1-8-2020-1-21-28. 7. Lauzin A., Dussault-Chouinar I., Britten M., Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. International Dairy Journal. 2018;(83):34-42. DOI: 10.1016/j.idairyj.2018.03.010. |
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Authors Kruchinin Alexander G., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krekker L. G., Donskaya G. A., Kolosova E. V., Drozhzhin V. M.Effect of aeration on the dynamics of antioxidant activity of symbiotic starter culture
P. 36-38 | DOI: 10.52653/PPI.2022.3.3.009 Key words Abstract |
References 1. Kurbanov A. I. Antioxidant enzymes of microorganisms: pathogenetic significance and prospects of use in medicine. Mezhdunarodniy medicinskiy zhurnal = International Medical Journal. 2008;(2):105 (In Russ.). 2. Chiang S. M., Shellhorn H. E. Regulators of genes of reaction to oxidative stress in Escherichia coli and their functional preservation in bacteria. Archives of Biochemistry and Biophysics. 2012;525(2):161-169. Doi: 10.1016/j.abb.2012.02.007 3. Semenihina V. F., Rozhkova I. V., Begunova A. V., Fedorova T. V., Shirshova T. I. Development of biotechnology of fermented milk product with Lactobacillus reuteri LR1 and study of its functional properties in an experiment in vitro and in vivo. Voprosy pitaniya = Nutrition issues. 2018;87(5):52-62. DOI: 10.24411/0042-8833-2018-100534. (In Russian) 4. Donskaya G. A. Antioxidant properties of milk and dairy products: review. Pischevaya promyshlennost' = Food industry. 2020;(12):86-91 (In Russ.). 5. Shigaeva M. H., Ospanova M. Sh. Microflora of national fermented milk drinks. Alma-Ata: Nauka, 1983. 152 p. (In Russ.) 6. Chesnokova N. P., Ponukalina E. V., Bizenkova M. N. Molecular and cellular mechanisms of free radical inactivation in biological systems. Uspekhi sovremennogo estestvoznaniya = Successes of modern natural science. 2006;(7):29-36 (In Russ.). 7. Skulachev V. P. Oxygen in a living cell: Good and evil. Sorosovskij obrazovatel'niy zhurnal = Soros Educational Journal. 1996;(3):4-16 (In Russ.). 8. Kolesnichenko L. S., Kulinskij V. I. Glutathione Transferases. Uspekhi sovremennoj biologii = Successes of modern biology. 1989;107(2):179 (In Russ.). 9. Borisenok O. A., Bushma M. I., Basalaj O. N., Radkovec A. Yu. Biological role of glutathione. Medicinskie novosti = Medical News. 2019;(7):3 (In Russ.). |
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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, Drozhzhin Viktor M. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Danilchuk T. N., Novosad Yu. G., Sidorova E. S.Antioxidant activity of milk whey
P. 39-42 | DOI: 10.52653/PPI.2022.3.3.010 Key words Abstract |
References 1. Bredikhin S. A., Kosmodem'yansky Yu. N. Technology and technique of milk processing. Moscow: Kolos, 2017. 400 p. (In Russ.). 2. Gavrilova N. B., Schetinin M. P. Technology of milk and dairy products. Traditions and innovations: a textbook; 2nd ed. revised and extended. Barnaul: APOSTROF, 2019. Vol. 2. P. 319-334 (In Russ.). 3. Gaponova L. V., Polezhaeva T. A., Volotovskaya N. V. Processing and application of milk whey. Molochnaya promyshlennost' = Dairy Industry. 2004;(7):52-53 (In Russ.). 4. Gur'eva O. V., Artyukhova S. I. Prospects for the production of food of a new generation. II International. Scientific-Practical Conference, dedicated to the 75th anniversary of the Faculty of Dairy Products Technology of the Omsk State Agrarian University: collection of mat. Omsk, 2005. P. 182-185 (In Russ.). 5. Ermakova E. E., Atabaeva Sh. A. Modern state and prospects for the development of the dairy industry of the Russian Federation. Molodoy ucheniy = Young scientist. 2014;(7):338-340 (In Russ.). 6. Efimova A. I., Zoteev A. V., Sklyankin A. A. General Physics Workshop of the Faculty of Physics Moscow State University. Experimental Errors: Tutorial. Moscow: Moscow State University, 2012. 39 p. (In Russ.). 7. Kravchenko E. F., Volkova T. A. The use of milk whey in Russia and abroad. Molochnaya promyshlennost' = Dairy Industry. 2005;(4):56-58 (In Russ.). 8. Mishanin Yu. F. Biotechnology of rational processing of animal raw materials: textbook. Saint Petersburg: Lan', 2017. 720 p. (In Russ.). 9. Sviridenko Yu. Ya. Scientific support for industrial processing of dairy whey. Molochnaya promyshlennost' = Dairy Industry. 2015;(6):18-19 (In Russ.). 10. Senkevich T., Riedel K. L. Milk whey: processing and use in the agro-industrial complex / translation from German A. Epstein; edited by N. N. Lipatov. Moscow: Agropromizdat, 1989. 270 p. (In Russ.). 11. Tikhomirova N. A. Technology and organization of milk and dairy products. Moscow: DeLi print, 2008. 560 p. (In Russ.). 12. Khramtsov A. G. Innovative priorities of technological breakthrough production of the original ingredient for the food industry from universal agricultural raw materials - milk whey. Pischevaya promyshlennost' = Food Industry. 2019;4(2):5-13 (In Russ.). 13. Khramtsov A. G., Vasilisin S. V. Products from skimmed milk, buttermilk and milk whey: Handbook of the technologist of dairy production. Saint Petersburg: Giord, 2004. Vol. 5. 567 p. (In Russ.). 14. Khramtsov A. G., Nesterenko P. G. Technology of products from dairy whey. Moscow: DeLi Print, 2016. 587 p. (In Russ.). 15. Anand S., SomNath K. & Chenchaiah M. Whey and whey products. Milk and Dairy Products in Human Nutrition. 2013:477-497. 16. Baron M., Roy D., Vuillemard J. C. Biochemical caracteristics of fermented milk produced by mixed cultures of lactic acid starter sand bifidobacteria. Lait. 2011;(80):465-478. 17. Chandrapala J., Chen G. Q., Kezia K., et al. Removal of Lactate from AcidWhey Using Nanofiltration. Journal of Food Engineering. 2016;(177):59-64. 18. Chen G. Q., Eschbach F. I., Weeks M., et al. Removal of Lactic Acid from Acid Whey Using Electrodialysis. Separation and Purification Technology. 2016;(158):230-237. 19. De Carvalho A. & Maubois J. Applications of Membrane Technologies in the Dairy Industry. Contemporary Food Engineering. 2009:33-56. 20. Evans E. W. Whey research. Dairy Technology. 1980;33(3):95-100. 21. Kalaivani S. & Regupathi I. Synergistic Extraction of alfa-Lactalbumin and beta-lactoglobulin from Acid Whey Using Aqueous Biphasic System: Process Evaluationand Optimization. Separation and Purification Technology. 2015;(146):301-310. 22. Kilara A. Whey and Whey Products. Dairy Processing and Quality Assurance. 2015:349-366. 23. Kinsella J. E. & Morr C. V. Milk proteins: Physicochemical and functional properties. CRC Critical Reviews in Food Science and Nutrition. 1984;21(3):197-262. 24. Mingruo G. & Cuina W. Chemistry of Whey Proteins. Whey Protein Production, Chemistry, Functionality and Applications. 2019:39-65. 25. Mingruo G. & Guorong W. Future Development of Whey Protein Production. Whey Protein Production, Chemistry, Functionality and Applications. 2019:251-260. 26. Onwulata C. I. (n.d.) Milk Whey Processes: Current and Future Trends. Whey Processing, Functionality and Health Benefits. P. 369-389. 27. Singh H. Milk Protein Products. Functional Properties of Milk Proteins. Encyclopaedia of Dairy Sciences. 2011:887-893. 28. Timmermans E. (n.d.) Lactose: its manufacture and physico-chemical properties. Carbohydrates as Organic Raw Materials III. P. 93-113. |
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Authors Danilchuk Tatyana N., Doctor of Technical Sciences, Professor, Novosad Yulia G., Sidorova Elena S. Moscow State University of Food Production, 33, Talalikhina str., Moscow, 109029, 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. |
Manevich D. B.Influence of ultrasound impact on properties of milk proteins
P. 43-46 | DOI: 10.52653/PPI.2022.3.3.002 Key words Abstract |
References 1. Mohammed M. E. À., Alhajhoj M. R. Importance and applications of ultrasonic technology to improve food quality. Food Processing. 2019;9:144-156. 2. Popova N. V. Quality assurance of reconstituted milk processing products and intensification of their production on the basis of ultrasonic impact. Dissertation Abstract. Kemerovo Technological Institute of Food Industry. 2014. P. 3-6 (In Russ.). 3. O'Sullivan J., Arellano M., Pichot R., Norton I. The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocolloids. 2014;42:386-396. 4. Deeth H. C., Datta N. Heat treatment of milk and non-thermal technologies: pulsed electric field technology and ultrasonication. Encyclopedia of dairy sciences. 2011:738-743. 5. Ashokkumar M., Bhaskaracharya R., Kentish S., Lee J., Palmer M., Zisu B. The ultrasonic processing of dairy products. An overview. Dairy science & technology. 2010;90(2):147-168. 6. Huppertz T., Vasiljevic T., Zisu B., Deeth H. C. Novel processing technologies: Effects on whey protein structure and functionality. Whey Proteins. 2019:281-334. 7. Noci F. Dairy products processed with ultrasound. Ultrasound: Advances for food processing and preservation. Academic Press, 2017. P. 145-180. 8. Agarkova E. Yu., Chilikin A. Yu. Features of technology of dairy products enriched with whey proteins. Molochnaja promyshlennost = Dairy industry. 2021;(3):49-51 (In Russ.). 9. Sakurai K., Konuma T., Yagi M., Goto Y. Structural dynamics and folding of ?-lactoglobulin probed by heteronuclear NMR. Biochimica et Biophysica Acta (BBA)-General Subjects. 2009;6:527-537. 10. Jambrak A. R., Mason T. J., Lelas V., Paniwnyk L., Herceg Z. Effect of ultrasound treatment on particle size and molecular weight of whey proteins. Journal of Food engineering. 2014;121:15-23. 11. Agarkova E. Yu., Kruchinin A. G. Enzymatic conversion as a way to obtain biologically active peptides. Vestnik Murmanskogo gosudarstvennogo tekhnicheskogo universiteta = Bulletin of Murmansk State Technical University. 2018;21(3):412-419. DOI: 10.21443/1560-9278-2018-21-3-412-419 (In Russ.). 12. Gao H., Ma L., Li T., Sun D., Hou J., Li A., Jiang Z. Effect of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions. Process Biochemistry. 2019;81:113-122. 13. Li H., Xu Y., Sun X., Wang S., Wang J., Zhu J. Stability, bioactivity, and bioaccessibility of fucoxanthin in zein-caseinate composite nanoparticles fabricated at neutral pH by antisolvent precipitation. Food Hydrocolloids. 2018;84:379-388. 14. Kanina K. A., Krasulya O. N., Pastukh O. N., Semenova E. S. Study of the effect of acoustic cavitation on raw milk. Aktual'nye voprosy molochnoj promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom = Actual issues of the dairy industry, inter-branch technology and quality management systems. 2020;1(1):236-239 (In Russ.). |
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Authors Manevich Denis B. All-Russian Dairy Research Institute, 35, bld. 7, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sviridenko G. M., Kalabushkin V. V., Shishkina A. N., Uskova E. E.Storage stability of heat-treated cheeses for pizza
P. 47-51 | DOI: 10.52653/PPI.2022.3.3.011 Key words Abstract |
References 1. Barry A. Law, A. Y. Tamime. Technology of cheesemaking. 2nd ed. 2010: 515. 2. GOST R 59212-2020 State Standard 59212-2020 Heat-treated pizza cheeses. General specifications. Moscow: Standartinform, 2020. 12 p. (In Russ.) 3. Sviridenko G. M., Kalabushkin V. V., Shishkina A. N. Analysis of consumer properties of cheeses for HoReCa. Syrodelie i maslodelie = Cheesemaking and buttermaking. 2020;(4):6-9 (In Russ.). 4. Sviridenko G. M., Kalabushkin V. V., Shishkina A. N., Uskova E. E. Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa. Food systems. 2020;3(4):39-44. DOI: https://doi.org/10.21323/2618-9771-2020-3-4-39-44 5. Conte A., Laverse J., Costa C., Lampignano V., Previtali M. A., Del Nobile M. A. Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese. Journal of Food Processing and Preservation. 2017;41(6):13235. DOI: https://doi.org/10.1111/jfpp.13235 6. Kotomi Ad., Asuka Ig., Masatsune M. Analyses of factors affecting the browning of model processed cheese during storageurata. Journal of Nutritional Science and Vitaminology. 2020;(66):364-369. DOI: https://doi.org/10.3177/jnsv.66.364 7. Sviridenko G. M., Sviridenko Yu. Ya., Babkina N. G., Zakharova M. B. Influence of microbiological risks on the quality and storage capacity of processed cheeses. Pererabotka moloka = Milk processing. 2017;(11):28-31 (In Russ.). 8. GOST 3626-73 State Standard 3626-73 Milk and dairy products. Methods for determining moisture and dry matter. Moscow: Standartinform, 2009. 11 p. (In Russ.) 9. GOST 32892-2014 State Standard 32892-2014 Milk and dairy products. Method for measuring active acidity. Moscow: Standartinform, 2015. 10 p. (In Russ.) 10. GOST 32901-State Standard 32901-2014 Milk and dairy products. Methods of microbiological analysis. Moscow: Standartinform, 2015. 25 p. (In Russ.) 11. GOST 32012-2012 State Standard 32012-2012 Milk and dairy products. Methods for determining the content of spores of mesophilic anaerobic microorganisms. Moscow: Standartinform, 2013. 12 p. (In Russ.) 12. GOST 33566-2015 State Standard 33566-2015 Milk and dairy products. Determination of yeasts and molds. Moscow: Standartinform, 2016. 14 p. (In Russ.) 13. Fife R. L., McMahon D. J., Oberg C. J. Test for measuring the stretchability of melted cheese. Journal of Dairy Science. 2002;(85):3539-3545. 14. Mizuno R., Lucey J. A. Effects of two types of emulsifying salts on the functionality of nonfat Pasta Filata cheese. Journal of Dairy Science. 2005;(88):3411-3425. 15. United States Departament of Agriculture. Specification for Mozzarella cheeses. Agricultural Marketing Service. Washington: USDA, 1980. 7 p. |
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Authors Sviridenko Galina M., Doctor of Technical Sciences, Kalabushkin Vasiliy V., Candidate of Technical Sciences, Shishkina Anastasiya N., Uskova Evgeniya E. All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V. M. Gorbatov Federal Research Center for Food Systems, 19, Krasnoarmeysky boulevard, Uglich, Yaroslavl Region, 152613, 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. |
Filippova A. M., Glazkov S. V., Samoylov A. V.Development of a method for determining the food additive E960 (stevioside) by high performance liquid chromatography in samples of juice products
P. 52-55 | DOI: 10.52653/PPI.2022.3.3.012 Key words Abstract |
References 1. Dzigoeva L. V., Aguzarova K. C. Healthy alternative to sugar. Nauchnye vyskazyvaniya = Scientific statements. 2021;2(2):10-14 (In Russ.). URL: https://nvjournal.ru/article/40-zdorovaya-alternativa-sakharu 2. Mogil'nyj M. P., Fatihova T. E. Selection of sugar substitutes for special food products. Izvestiya vysshih uchebnyh zavedenij. Pischevaya tekhnologiya = News of higher educational institutions. Food technology. 2016;4(352):47-51 (In Russ.). 3. Kochetov A. A., Sinyavina N. G. Stevia (stevia rebaudiana bertoni): biochemical composition, therapeutic properties and use in the food industry (review). Himiya rastitel'nogo syr'ya = Chemistry of plant raw materials. 2021;(2):5-27 (In Russ.). DOI: 10.14258/jcprm.2021027931 4. Sorokoletova E. F., Smetanin A. L., Andriyanov A. I. et al. Improving the methodology for determining potassium and sodium in fruit juices when monitoring the food safety of military personnel. Vestnik Rossijskoj Voenno-medicinskoj akademii = Bulletin of the Russian Military Medical Academy. 2015;4(52):139-143 (In Russ.). 5. Khomich L. M., Ivanova N. N. Nutrient juice profiles (handbook). Moscow: Planet, 2020. 176 p. (In Russ.) 6. Ahmed M. S., Dobberstein R. H., Farnsworth N. R. Stevia rebaudiana: I. Use of p-bromophenacyl bromide to enhance ultraviolet detection of water-soluble organic acids (steviolbioside and rebaudioside B) in high-performance liquid chromatographic analysis. Journal of Chromatography A. 1980;(192):387-393. 7. Kitada Y., Sasaki M., Yamazoe Y., Nakazawa Í. Simultaneous determination of stevioside, rebaudioside A and C and dulcoside A in foods by high-performance liquid chromatography. Journal of Chromatography A. 1989;(474):447-451. 8. Bovanova L., Brandsteterova Å., Baxa S. HPLC determination of stevioside in plant material and food samples. Zeitschrift f?r Lebensmittel und Untersuchung und Forschung A. 1998;(207):352-355. 9. Guidelines on methods of quality control and safety of biologically active food additives. Rossijskaya gazeta = Russian newspaper. Moscow, 2003. No. R4.1.1672-03 (In Russ.). 10. Woelwer-Rieck U., Lankes C., Wawrzun A., Wust M. Improved HPLC method for the evaluation of the major steviol glycosides in leaves of Stevia rebaudiana. European Food Research and Technology. 2010;231(4):581-588. DOI:10.1007/s00217-010-1309-4 |
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Authors Filippova Anastasiya M., Candidate of Biological Sciences, Glazkov Sergey V., Samoylov Artem V., Candidate of Biological Sciences All-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. |
Myalenko D. M., Fedotova O. B.Surface morphology of polyethylene film samples filled with titanium dioxide
P. 56-59 | DOI: 10.52653/PPI.2022.3.3.013 Key words Abstract |
References 1. Buyanova I. V., Fedotova O. B. Modern technologies for packaging and storage of dairy products: textbook. Kemerovo: Kemerovo Technological Institute of Food Industry, 2017. 122 p. 2. Buziner L. Yu, Belukhichev E. V. Application of Hombitec® titanium nanodioxides for films screening UV radiation. Polimernye materialy = Polymer materials. 2017;(5):44-45. 3. Fujishima A., Zhang X. Titanium dioxide photocatalysis: present situation and future approaches. Comptes Rendus Chimie. 2006;9(5):750-760. 4. Landmann M., Rauls E., Schmidt W.G. The electronic structure and optical response of rutile, anatase and brookite TiO2. Journal of Physics: Condensed Matter. 2012;24(19):195503. 5. Krivova N. A., Zayeva O. B., Khodanovich M. Yu., Karelina O. A., Gul' E. V., Zelenskaya A. E. The state of the gastric mucosa, antioxidant activity and blood biochemical parameters in rats after feeding with nano or microparticles of titanium dioxide. Vestnik Tomskogo gosudarstvennogo universiteta. Biologiya = Bulletin of Tomsk State University. Biology. 2011;2(14):81-95 (In Russ.). 6. Tikhonov V. A., Lanovitskiy S. V., Tkacheva V. E. Investigation of the photocatalytic activity of highly dispersed titanium dioxide. Vestnik tekhnologicheskogo universiteta = Vestnik of Technological University. 2016;19(9):148-150 (In Russ.). 7. Zobkova Z. S. Technological and technical solutions for increasing the storage stability of bioactive dairy products. Molochnaya promyshlennost' = Dairy Industry. 2005;(3):38-43 (In Russ.). 8. Zobkova Z. S. Theoretical and practical aspects of the production of whole milk products of a new generation. MOLOKO. Pererabotka i khraneniye: kollektivnaya monografiya = MILK. Processing and storage: collective monograph. Moscow, 2015. Chapter 4. P. 95-222 (In Russ.). 9. Yurova E. A., Fil'chakova S. A. Assessment of the quality and storage capacity of functional dairy products. Pererabotka moloka = Milk Processing. 2019;10(240):6-11 (In Russ.). 10. Martinovich G. A. Modern Russian literary language. MORPHOLOGY. Saint Petersburg, 2010. 184 p. (In Russ.) 11. Andrievskiy R. A., Ragulya A. V. Nanostructured materials. Moscow: Academy, 2005. 192 p. (In Russ.) 12. Gusev A. I., Rempel' A. A. Nanocrystalline materials. Moscow: Fizmatlit, 2001. 224 p. (In Russ.) 13. Mironov V. L. Fundamentals of scanning probe microscopy. Textbook. Nizhniy Novgorod: RAN, 2004. 114 p. (In Russ.) 14. GOST R 8.961-2019 Disperse characteristics of aerosols and suspensions. "Terms and Definitions" (In Russ.). 15. Gavrilova N. N., Nazarov V. V., Yarovaya O. V. Microscopic methods for determining the size of particles of dispersed materials: textbook. Moscow: D. I. Mendeleev Russian chemical-technological university, 2012. 52 p. (In Russ.) 16. Henk G. Merkus Particle Size Measurements: Fundamentals, Practice, Quality. 108 p. |
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Authors Myalenko Dmitriy M., Candidate of Technical Sciences, Fedotova Ol'ga B., Doctor of Technical Sciences All-Russian Research Institute of the Dairy Industry, Moscow, 35, bld. 7À, 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. |
Zhizhin N. A.Analysis of the carbohydrate composition of low-lactose milk by high-performance liquid chromatography
P. 60-63 | DOI: 10.52653/PPI.2022.3.3.014 Key words Abstract |
References 1. Abaturov E. A., Nikulina A. A., Petenko L. L. Lactase deficiency in children // Mezhdunarodnyj zhurnal pediatrii, akusherstva i ginekologii = International journal of obstetrics and gynecology. 2015;7(2):51-63 (In Russ.). 2. Facioni M. S., Raspini B., Pivari F., Dogliotti E., Cena H. Nutritional management of lactose intolerance: The importance of diet and food labelling. Journal of Translational Medicine. 2020;(18):1-9. Doi: 10.1186/s12967-020-02429-2 3. Muhina Yu. G., Shumilov P. V., Dubrovskaya M. I. Lactase deficiency in children: experience with the enzyme lactase. Voprosy prakticheskoj pediatrii = Questions of practical pediatrics. 2010;5(5):77-84 (In Russ.). 4. Milknews (Electronic resource]. https://milknews.ru/interviu i blogi/bezlaktoznoe molokovkusvill. html. 28.02.2021. 5. Dekker P. J., Koenders D., Bruins M. J. Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients. 2019;(11):551. Doi: 10.3390/nu11030551 6. Yurova E. A. Development of modern methods of analysis for the identification of milk and dairy products. Molochnaya reka = Dairy River. 2019;(2):22-25 (In Russ.). 7. Yurova E. A., Kobzeva T. V., Polyakova O. S. Development of measurement techniques based on highly efficient methods of analysis. Pererabotka moloka = Milk processing. 2016;(5): 6-9 (In Russ.). |
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Authors Zhizhin Nikolay A., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FUNCTIONAL NUTRITION
Yurova E. A., Kobzeva T. V., Filchakova S. A.Demineralized whey as the main raw material for the production of specialized food products
P. 64-67 | DOI: 10.52653/PPI.2022.3.3.015 Key words Abstract |
References 1. Zobkova Z. S., Fursova T. P., Zenina D. V., et al. Selection of sources of biologically active substances for functional fermented milk products. Molochnaya promyshlennost' = Dairy Industry. 2018;(3):59-62 (In Russ.). 2. Agarkova E. Yu., Chilikin A. Yu. Features of the technology of dairy products enriched with whey proteins. Molochnaya promyshlennost' = Dairy Industry. 2021;(3):49-51 (In Russ.). DOI: 10.31515/1019-8946-2021-03-49-51 3. Zorin S. N., Mazo V. K., Vorob'yova I. S., Vorob'yova V. M., Asafov V. A. Technology for obtaining a peptide module based on soy protein hydrolysate. Pischevaya promyshlennost' = Food Industry. 2017;(10):20-23 (In Russ.). 4. Asafov V. A., Tankova N. L., Iskakova E. L. Specialty foods for sports nutrition. Pischevaya industriya = Food Industry. 2019;(4):64-66 (In Russ.). 5. Khramtsov A. G. Whey phenomenon. Saint Petersburg: Professiya, 2011. 804 p. (In Russ.) 6. Khramtsov A. G., Nesterenko P. G. Whey product technology. Moscow: DeLi print, 2004. 587 p. (In Russ.) 7. Burling H. Whey processing: Demineralization. Encyclopedia of Dairy Sciences: Arlafoods Innovation. Lund (Sweden), 2002. P. 2745-2751. 8. Khramtsov A. G., Vasilisin S. V. Products from skim milk, buttermilk and whey. Dairy production technologist's guide. Technology and recipes. Saint Petersburg: Giord, 2004. Vol. 5. 576 p. (In Russ.) 9. GOST R 56833-2015 Demineralized milk whey. Specifications (In Russ.). 10. Membrane Engineering Systems Company (In Russ.). URL: https://mil-co.ru/produkty/demineralizovannaya-syvorotka/ 11. Marx M., Kulozik U., Sixt A. et al. Manufacturing of demineralized whey concentrates with extended shelf life: Impact of the degree of demineralization on functional and microbial quality criteria. Food and Bioproducts Processing. 2019;114 (3):1-11. 12. Merkel A., Voropaeva D., Ondrusek M. The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams. Journal of Food Engineering. 2021;298(6):110500. URL: https://www.sciencedirect.com/science/article/abs/pii/ S026087742100025X. 13. Fenelon M. A., Hickey R. M., Noel A. B., et al. Whey Proteins in Infant Formula. Whey Proteins from Milk to Medicine. Academic Press, 2019. Ð. 439-494. 14. TR CU 033/2013 Technical Regulations of the Customs Union "On the safety of milk and dairy products" (as amended on December 19, 2019) (In Russ.). 15. TR CU 027/2012 Technical Regulations of the Customs Union "On the safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition" (In Russ.). 16. TR CU 022/2011 Technical Regulations of the Customs Union "Food products in terms of their labeling" (as amended on September 14, 2018) (In Russ.). ? |
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Authors Yurova Elena A., Candidate of Technical Sciences, Kobzeva Tat'yana V., Filchakova Svetlana A., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya 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. |
Zobkova Z. S.Aspects of the adaptive integration of the design methodology for whole milk products with an increased relative biological value
P. 68-71 | DOI: 10.52653/PPI.2022.3.3.016 Key words Abstract |
References 1. Yurova E. A. Quality control and safety of functional products on a milk basis. Molochnaya promyshlennost' = Dairy industry. 2020;(6):12-15 (In Russ.). DOI: 10.31515 / 1019-8946-2020-06-12-15 2. Barriera Mendez J. A. Modelaje matematico para la prediction de nutrients en el procesamiento termico de alimentos: una revision. Rev. Latinoamer. Tfanst. Col. Mat. 1983;7(1): 3-14. 3. Lisin P. A. Computer technologies in prescription calculations of dairy products. Moscow: DeLi print, 2007. 102 p. (In Russ.) 4. Zobkova Z. S., Fursova T. P., Zenina D. V. The determination of the base matrix optimal composition with useof test organisms Tetrahymena pyriformis. News of the national academy of sciences of the republic of Kazakhstan. Series of geology and technical sciences. 2020;3(441):142-150. 5. Zobkova Z. S., Shelaginova I. R. On the development of a methodology for designing whole milk products. Molochnaya promyshlennost' = Dairy industry. 2021;(9):39-41 (In Russ.). DOI: 10.31515 / 1019-8946-2021-09-39-41 |
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Authors Zobkova Zinaida S., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
Switching to organic: why is the world interested in healthy eating?
Senators discussed the implementation of the Federal Scientific and Technical Program for the Development of Agriculture
Violations in the work with information systems of the Rosselkhoznadzor will be detected by artificial intelligence
The Ministry of Industry and Trade discussed the labeling of dairy products, water and beer