Food processing Industry №8/2022
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: PROMISING INGREDIENTS FOR HEALTHY HUMAN NUTRITION
Bykova S. T., Kalinina T. G.Inulin and oligofructose - promising ingredients for enriching functional baby foods
P. 8-11 | DOI: 10.52653/PPI.2022.8.8.001
Key words Abstract |
References 1. Rahim M. A., Said F., Khalid V., Hussein M., Anjum F. M. Functional and nutraceutical properties of fructooligosaccharide derivatives: a review. International Journal of Nutritional Properties. 2021;24(1):1588-1602. DOI: 10.1080/10942912.2021.1986520 2. Danilov K. P. Jerusalem artichoke. Monograph. Cheboksary: Novoe vremya, 2013. 202 p. (In Russ.) 3. Shaafsma G., Slavin Yu. L. The value of inulinfructans in the human diet. Comprehensive reviews in food science and food safety. 2015;14(1):37-47. DOI: 10.1111/1541-4337.12119 4. Filatov S. L., Mihajlichenko M. S. Natural Jerusalem artichoke syrups with prebiotic properties. Pishchevaya promyshlennost' = Food industry. 2021;(11):15-21 (In Russ.). 5. Gulyuk N. G., Lukin N. D., Puchkova T. S., Pihalo D. M. Processing of inulin-containing raw materials for inulin and its derivatives. Dostizheniya nauki i tekhniki APK = Achievements of science and technology of the agro-industrial complex. 2017;31(8):76-79 (In Russ.). 6. Bud'ko D. Inulin market: Europe leads the world in production. Russia counts lost opportunities. Biznes pischevyh ingredientov = Food ingredients business. 2019;(2):46-47 (In Russ.). 7. Kajshev V. G., Lukin N. D., Seregin S. N. Organization of inulin production in Russia: necessary resources and organizational and economic mechanism for the implementation of the priority project. Ekonomika sel'skohozyajstvennyh i pererabatyvayuschih predpriyatij = Economics of agricultural and processing enterprises. 2018;(6):2-8 (In Russ.). 8. Puchkova T. S., Pihalo D. M., Karaseva O. M. On the universal technology for processing Jerusalem artichoke and chicory for inulin. Pischevye sistemy = Food systems. 2019;2(2):30-43 (In Russ.). 9. Fornelli A. R., Bandiera N. S., Costa M. R., de Souza C. HB., Sivieri K., Aragon-Alegro L. C. The effect of inulin and oligofructosan physico-chemical, microbiological and organoleptic characteristics of symbiotic milk drinks. Ciencias agrarias. 2015;35(6):3099-3111. DOI: 10.5433/1679-0359.2014b35n6p3099 10. Chand P., Komar D., Singh K., Deshwal G. K., Rao S. R., Toma S. K., Sharma S. H. Low-calorie synthetic yogurt from an indigenous probiotic culture and a combination of insulin and oligofructose: Improved organoleptic, rheological and textural characteristics. Journal of Food Industry and Conservation. 2021;45(4):e15322. DOI: 10.1111/jfpp.15322 11. Juan B., Zamora A., Quintana F., Gumis B., Trujillo A. H. The effect of inulin supplement to the sensory properties of fresh cheese with a reduced fat content. International journal technology of milk and dairy products. 2013;66(4):478-483. DOI: 10.1111/1471-0307.12057 12. Zelinskaya D., Marcinyak-Lukosiak K., Lukosiak Pkarbovya M. Effects of fructose and oligofructose in addition to milk fermentation using new Lactobacillus cultures to produce high-quality yogurt-like products. Molecules. 2021;26(19):5730. DOI:10.3390/molecules26195730 13. Berks A. V., Harthorn L. F., Van Amping M. T. J., Neihuis M. M. O., Lankford J. E., Vopereis H., et al. A mixture based on amino acids with the addition of synbiotics supports adequate growth in infants with an allergy to cow's milk. Pediatric allergy and immunology. 2015;26(4):316-322. DOI: 10.1111/pai.12390 14. Kellow N. D., Coughlan M. T., Reed S. G. S. The effect of dietary supplements with prebiotics on glycation, insulin resistance and biomarkers of inflammation in adults with prediabetes: protocol of a double-blind placebo-controlled randomized cross-clinical trial. Bmc endocrine disorders. 2014;14:55. DOI: 10.1186/1472-6823-14-55. 15. Bechanu K. A., Tinku I. F., Smadyanu R. E., Koman O. A., Koman L., Tinku R. C., Pakurar D. Advantages of oligofructose and inulin in the treatment of functional diarrhea in children - interventional study. Pharmacy. 2019;67(3):511-516. DOI: 10.31925/Pharmacy.2019.3.20 16. Kloza-Monasterolo R., Gispert-Eldorado M., Luque V., Fere N., Rubio-Torrens K., Zaragoza-Jordana M., et al. Safety and efficacy of insulin, oligofructose and additives in infant formula: results of a randomized clinical trial. Clinical Nutrition. 2013;32(6):918-927. DOI: 10.1016/j.clnu.2013.02.009 17. Mazzola G., Aloisio I., Di Gioia D. B. Development of a synbiotic product for newborns and young children. Lwt-food science and technology. 2015;64(2):727-734. DOI: 10.1016/j.lwt.2015.06.033 18. de Souza-Borges P. K., Sokey F. R., Sokey F. R., et al. Chemical, physical and organoleptic properties of orange cupcakes and bread with the addition of minulin and oligofructose. Semina-ciencias agrarias. 2013;34(6):2837-2846. 19. Rashid S., Rakha A., Asker M. Physico-chemical and technical-functional characteristics inulin is extracted from chicory roots and jerusalem artichoke tubers and their ability to replace fat in cakes is investigated. Progress in nutrition. 2018;20:191-202. DOI: 10.23751/Mon.in 20 and 2-p.6527 20. Luo D. L., Liang X. P., Xu B., et al. The effect of inulin with different degrees of polymerization by water conversion of steamed bread. Journal of cereal science. 2017;76:289-295. DOI: 10.1016/j.jcs.2017.07.003 21. Belobraidich D. P., Jenkins C. L. D., Kristoffersen K. T. Extracts of cereal fruits alter intestinal fermentation, reducing obesity and increasing mineral retention compared to oligofructose. European journal of nutrition. 2019;58(7):2811-2821. DOI: 10.1007/c00394-018-1830-u 22. Salinas M. V., Navel M. C. Optimization of the formulation of nutritious bread based on calcium carbonate and inulin. Lwt-food science and technology. 2015;60(1):95-101. DOI: 10.1016/j.lwt.2014.08.019 23. Lukin N. D., Bykova S. T. Low-protein starch-based products for dietary medical nutrition. Sovremennye tekhnologii funkcional'nyh pishchevyh produktov = Modern technologies of functional food products. Textbook of DeLi plyus. 2018;8:220-250 (In Russ.). 24. Bykova S. T., Bakulina L. F., Buravleva L. F. Patent RF ¹2375376. RF patent No. 2375376. Method for the production of sago from corn starch. Published 10.12.2009 (In Russ.). 25. Bykova S. T., Buravleva T. N., Kalinina T. G., Borovik T. B., Bushueva T. V., Lododo K. S. The use of inulin in dietary baby foods. Pischevaya promyshlennost' = Food industry. 2014;(2):32-33 (In Russ.). |
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Authors Bykova Svetlana T., Candidate of Technical Sciences, Kalinina Tamara G., Candidate of Technical Sciences All-Russian Research Institute of Starch and Processing of Starch-containing Raw Materials - Branch of A. G. Lorch Federal Research Center for Potato, 11, Nekrasova str., Kraskovo village, Lyubertsy, Moscow Region, 140051, 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. |
Abakirova E. M., Kydyraliev N. A.Possibilities of using meat as a promising preventive product for iodine and iron deficiency
P. 12-15 | DOI: 10.52653/PPI.2022.8.8.002
Key words Abstract |
References 1. Obuhova Z. D. The content of Md, Ce, Co and iodine in the soils of some farms of the Chui Valley. Mikroelementy v zhivotnovodstve i rastenievodstve = Trace elements in animal husbandry and crop production. 1964:107-118 (In Russ.). 2. Rules for the Citing of Sources. Available from: https://e.mail.ru/compose/?mailto=mailto%3Amz%40med.kg. 3. Hintal' T. V. Iodine deficiency and iodine deficiency diseases: the relevance of the problem of prevention and treatment in the Russian Federation. Endokrinologiya = Endocrinology. 2010:(1):25-28 (In Russ.). 4. Cimmermann M. B., Kyorle J. The effect of iron and selenium deficiency on iodine and thyroid metabolism: biochemistry and relevance for public health. 2002;12(10):867-878 (In Russ.). 5. Hess S. Yu. The impact of common micronutrient deficiencies on iodine and thyroid metabolism: the evidence from human studies. Best Practice & Research Clininical Endocrinology & Metabolism. 2010;24(1):117-132. 6. Alymbekov K. A. Issues of processing yaks and the quality of their meat in Kyrgyzstan. Vsyo o myase = All about meat. 2007;(1):43-44 (In Russ.). 7. Koshoeva T. R. Development of technology for yak meat products. Dissertation Abstract of Candidate of Technical Sciences. Bishkek: Kyrgyz State Technical University, 2008. 28 ð. (In Russ.) 8. Bazhenova B. A. Scientific substantiation and development of innovative technologies of yak and horse meat products of the Buryat ecotype. Dissertation Abstract of Candidate of Technical Sciences. Ulan-Ude: East Siberian State Technological University, 2014. 13 ð. (In Russ.) 9. Kasmaliev M. K., Kerimaliev Zh. K., Halmurzaev A. N. Economic and biological features of the new Aikol Yak breed of Kyrgyzstan. Vestnik myasnogo skotovodstva = Bulletin of beef cattle breeding. 2016;1(93):54-59 (In Russ.). |
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Authors Abakirova Eliza M. Kyrgyz State Technical University named after I. Razzakov, 66, Ch. Aytmatov avenue, Bishkek, Kyrgyzstan, 720044, This email address is being protected from spambots. You need JavaScript enabled to view it. Kydyraliev Nurudin A., Candidate of Technical Sciences, Professor Kyrgyz-Turkish University "Manas", campus KTMU, Bishkek, Kyrgyzstan, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zverev S. V., Politukha O. V. Gluten-free cereals in an adequate diet
P. 16-20 | DOI: 10.52653/PPI.2022.8.8.003
Key words Abstract |
References 1. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Methodological recommendations. Moscow: Federal center for hygiene and epidemiology of Rospotrebnadzor, 2009. 36 p. 2. Department of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being. Principles of rational nutrition. Available from: https://77.rospotrebnadzor.ru/index.php/40-san-epid/2009-08-20-06-08-14/1222-zdorovie-sp-537. 3. Zverev S. V., Karpov V. I., Nikitina M. A. Harmonization of food compositions according to the ideal protein profile. Pischevye sistemy = Food systems. 2021;4(1):4-11. DOI: https://doi.org/10/21323/2618-9771-2021-4-1-4-11. 4. Zverev S. V., Nikitina M. A. The balance of protein supplements according to the criterion of convertible protein. Pischevye sistemy = Food systems. 2019;(1):16-19. DOI: 10.21323/2618-9771-2019-2-1-16-19. 5. Tables of caloric content, nutritional value and chemical composition of food and ready meals. Available from: https://health-diet.ru/ 6. Your assistant in matters of nutrition for every day. Available from: https://fitaudit.ru/ 7. Zenkova A. N., et al. Cereal products as a component of healthy nutrition. Moscow: Rossel'chozakademiya, 2009. 72 p. |
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Authors Zverev Sergey V., Doctor of Technical Sciences, Professor Politukha Olga Vladimirovna All-Russian Scientific Research Institute for Grain and Products of its Processing, 11, Dmitrovskoe highway, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I.Betaine in sports nutrition
P. 21-24 | DOI: 10.52653/PPI.2022.8.8.004
Key words Abstract |
References 1. Zeisel S. H., Mar M. H., Howe J. S., et al. Concentrations of choline-containing compounds and betainein common foods. The Journal of Nutrition. 2003;133:1302-1307. 2. Craig S. A. S. Betaine in human nutrition. The American Journal of Clinical Nutrition. 2004;80(3):539-549. 3. Arumugan M. K., Paal M. C., Donohue T. M. Jr., et al. Beneficial effects of betaine: a comprehensive review. Biology. 2021;10(6):456. 4. Shterman S. V., Sidorenko M. Yu. Fat burners. Moscow: Maska, 2018. 152 p. 5. Choleva J. M., Guimaraes-Ferreira L., Zanchi N. E. Effects of betaine on performance and body composition: a review of recent findings and potential mechanism. Amino Acids. 2014;46:1785-1783. 6. Lee E. C., Maresh C. M., Kraemer W. J., et al. Ergogenic effects of betaine supplementation on strength and power performance. Journal of the International Society of Sports Nutrition. 2010;7:7-10. 7. Olthof M. R., van Vliet T., Boelsma E., et al. Low dose betaine supplementation leads to immediate and long term lowering of plasma homocystein in healthy men and women. Journal of Nutrition. 2003;133:4135-4138. 8. Holm P. L., Bleie O., Ueland P. M. Betaine as a determinant of postmethionine load total plasma homocystein before and after B-vitamin supplementation. Arteriosclerosis, Thrombosis and Vascular Biology. 2004;24:301-307. 9. Mar M. N., Zeisel S. H. Betaine in wine: answer to the French paradox? Medical Hipotheses. 1999;56(5):383-385. 10. Hoffman J. R., Ratamess N. A., Kang J., et al Effect of betaine supplementation on power performance and fatigue. Journal of the International Society of Sports Nutrition. 2009;6(7):7-10. 11. Hoffman J. R., Ratamess N. A., Kang J., et al. Effect of creatine and beta-alanine supplementation on performance and endocrine responses in strength/power athletes. International Journal of Sports Nutrition and Exercise Metabolism. 2006;16:430-446. 12. Choleva J. M., Wyszczelska-Rokiel, Glowacki R., et al. Effects of betaine on body composition, performance, and homocycteine thiolactone. Journal of the International Society of Sports Nutrition. 2013;10:39. 13. Ismaeel A. Effects of betaine supplementation on muscle strength and power: a systematic review. The Journal of Strength & Conditioning Research. 2017;31(8):2338. 14. Trepanowski J. E., Farney T. M., McCarthy C. G., et al. The effects of chronic betaine supplementation on exercise performance, skeletal muscle oxygen saturation and associated biochemical parameters in resistance trained men. The Journal of Strength & Conditioning Research. 2011;25:3461-3471. 15. Armstrong L. E., Casa D. J., Roti M. V., et al. Influence of betaine consumption strenuous running and sprinting in a hot environment. Journal of Strength and Conditioning Research. 2008;22:851-860. 16. Czapla R., Swensen T., Craig S. A. Effect of betaine on cycling sprint power. Journal of the International Society of Sports Nutrition. 2010;7:23. 17. Apicella J. M., Lee E. C., Bailey B. L., et al. Betaine supplementation enhances anabolic endocrine and Akt signaling in response to acute bouts of exercise. European Journal of Applied Physiology. 2013;113(3):793-802. 18. Nobari H., Karqarfard M., Minasian, et al. The effects of 14-week betaine supplementation on endocrine markers, body composition and anthropometrics in professional youth soccer players: a double blind, randomized, placebo-controlled trial. Journal of the International Society of Sports Nutrition. 2021;18:20. 19. Marino F. E. Methods, advantages, and of body cooling for exercise performance. British Journal of Sports Medicine. 2002;36(2):89-94. 20. Street T. O., Bolen Â. W., Rose G. D., et al. A molecular mechanism for osmolyte-induced protein stability. Proceedings of the National Academy of Science of the USA. 2006;103:13997-14002. 21. Willingham B. D., Ragland T. J., Ormsbee M. J. Betaine supplementation may improve heat tolerance: potential mechanisms in humans. Nutrients. 2020;12(10):2939. |
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Authors Shterman Sergey V., Doctor of Technical Sciences, Sidorenko Mikhail Yu., Doctor of Technical Sciences, Shterman Valeriy S., Candidate of Chemical Sciences, Sidorenko Yuriy I., Doctor of Technical Sciences, Professor LLC "GEON", 1, Obolenskoe highway, vil. Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Seregin S. N., Lukin N. D., Byzov V. A.Development of the market of sugary products: restrictions and incentives for growth
P. 25-31 | DOI: 10.52653/PPI.2022.8.8.005
Key words Abstract |
References 1. Kolonchin K. V., Seregin S. N., Sysoev G. V. A new model of social development and the economy of nature conservation is the main vector of agricultural policy. Pischevaya promyshlennost' = Food industry. 2021;(12):38-50. (In Russ.) DOI: 10.52653/PPI.2021.12.12.008 2. Lukin N. D., Seregin S. N., Ten A. N., Sysoev G. V. Diversification of the starch industry economy based on deep processing of starch-containing raw materials. Ekonomika, trud, upravlenie v sel'skom hozyajstve = Economics, labor, management in agriculture. 2021;(8):78-97 (In Russ.). DOI: 10.33938/218-78 3. Lukin N. D., Seregin S. N., Sidak M. V., Sysoev G. V. Deep processing of starch-containing raw materials: current state and prospects for sustainable development. Pischevaya promyshlennost' = Food industry. 2021;(11):30-41 (In Russ.). DOI: 10.52653/PPI.2021.11.11.011 4. Ivanova V. N., Lukin N. D., Seregin S. N. Potential growth opportunities of the food complex in the context of the implementation of national projects. Pischevaya promyshlennost' = Food industry. 2019;(11):28-34 (In Russ.). DOI: 10.24411/0235-2486-2019-10173 5. Borodina Z. M., Lukin N. D., Papahin A. A., Gulakova V. A. On the enzymatic attack of various types of starch. Pischevaya promyshlennost' = Food industry. 2019;(5):27-32 (In Russ.). DOI: 10.24411/0235-2486-2019-10067 6. Ananskih V. V., Shleina L. D., Ananskih L. A. Optimization of parameters for obtaining maltodextrin and feed product from corn flour. Dostizheniya nauki i tekhniki APK = Achievements of science and technology of agriculture. 2017;31(11):91-93 (In Russ.). 7. Hvorova L. S., Baranova L. V. Innovative solutions in crystal glucose production technology. Aktual'naya biotekhnologiya = Current biotechnology. 2019;3(30):664-667 (In Russ.). 8. Ivanova V. N., Seregin S. N., Grin'ko V. S. Global challenges and opportunities of Russia in solving import substitution problems. Pischevaya promyshlennost' = Food industry. 2014;(7):24-28 (In Russ.). 9. Seregin S. N. Agri-food export promotion programs: new potential for economic growth and competitiveness of the Russian Agro-industrial complex. Ekonomika sel'skohozyajstvennyh i pererabatyvayuschih predpriyatij = Economics of agricultural and processing enterprises. 2016;(8):25-31 (In Russ.). |
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Authors Seregin Sergey N., Doctor of Economic Sciences, Professor V.M. Gorbatov Federal Science Center for food systems of RAS, 26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. Lukin Nikolay D., Doctor of Technical Sciences, Byzov Vasiliy A., Candidate of Agricultural Sciences All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing -Branch of the A. G. Lorch Federal Research Center for potato, 11, Nekrasova str., Kraskovo, Lyubertsy, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Golovacheva N. E., Gallyamova L. P., Morozova S. S., Abramova I. M., Titova O. T., Shubina N. A.On the prospects of using chitosan for processing fruit and berry semi-finished products in order to improve the quality and stability of alcoholic beverages
P. 32-36 | DOI: 10.52653/PPI.2022.8.8.006
Key words Abstract |
References 1. Vorob'eva E. V., Abramova I. M., Golovacheva N. E., Morozova S. S., Gallyamova L. P., Shubina N. A. The influence of enzymatic treatment on the process of production of alcoholized fruit drinks from dried raw materials. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2018;(2):28-33 (In Russ.). 2. Abramova I. M., Golovacheva N. E., Morozova S. S., Vorob'eva E. V., Gallyamova L. P., Shubina N. A. Study of the effect of enzymatic treatment on the quality indicators of alcoholized fruit drinks from fruit and berry raw materials. Pischevaya promyshlennost' = Food industry. 2018;(10):77-81 (In Russ.). 3. Novinyuk L. V., Kulyov D. H., Negruca I. V., Velinzon P. Z. Chitin- and chitosan biosorbents from mycelial waste of citric acid production. Pischevye sistemy = Food systems. 2018;1(2):55-62 (In Russ.). 4. Sergeeva I. Yu. The use of chitosan to stabilize the colloidal system of drinks. Tekhnika i tekhnologiya pishchevyh proizvodstv = Technique and technology of food production. 2014;(1): 84-88 (In Russ.). 5. Varlamov V. P., Il'ina A. V., Shagdarova B. C., Lun'kov A. P., Mysyakina I. S. Chitin and chitosan. Getting, properties and application. Moscow: Nauka, 2002. 368 p. (In Russ.) 6. Varlamov V. P., Il'ina A. V., Shagdarova B. C., Lun'kov A. P., Mysyakina I. S. Chitin/chitosan and its derivatives: fundamental and applied aspects. Uspekhi biologicheskoj himii = Advances in biological chemistry. 2020;(60):317-368 (In Russ.). 7. Younes I., Sellimi S., Rinaudo M., Jellouli K., Nasri M. Influence of acetylation degree and molecular weight of homogeneous chitosans on antibacterial and antifungal activities. International Journal of Food Microbiology. 2014;185:57-63. DOI: 10.1016/j.ijfoodmicro.2014.04.029 8. State Standard 32080-2013. Liqueur-vodka products. Acceptance rules and test methods. 9. Gerzhikova V. G. Methods of technochemical control in winemaking. Simferopol': Tavrida, 2009. 304 p. (In Russ.) 10. Yashin A. Ya., Yashin Ya. I., Chernousova N. I., Pahomova V. P. Express electrochemical method for determining the antioxidant activity of food products. Pivo i napitki = Beer and drinks. 2004;(6):32-34 (In Russ.). 11. State Standard 13195-73. Wines, wine materials, cognacs and cognac spirits. Method for determination of iron. 12. PTR 10-12292-99 Production technological regulations for the production of vodkas and alcoholic beverages. Moscow: MSHiP RF, 1999. 295 p. (In Russ.) 13. Valujko G. G., Zinchenko V. I., Mekhuzla N. A. Stabilization of grape wines. Simferopol': Tavrida, 2002. 208 p. (In Russ.) 14. Kalinina A. G., Abramova I. M., Golovacheva N. E., Galliamova L. P. Investigation of the effect of blackcurrant alcoholized fruit drink as part of an alcoholic drink on the degree of intoxication of laboratory animals with ethyl alcohol. Pischevaya promyshlennost' = Food industry. 2021;(9):29-31 (In Russ.). |
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Authors Golovacheva Natal'ya E., Candidate of Technical Sciences, Gallyamova Lyubov' P., Morozova Svetlana S., Candidate of Ñhemical Sciences, Abramova Irina M., Doctor of Technical Sciences, Titova Ol'ga T., Shubina Natal'ya A. Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food and Biotechnology, 4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. |
Zobo Zh. R., Suvorov O. A., Labutina N. V., Kandrokov R. Kh., Kukina A. A., Bykov A. V. Development of a recipe for corn chowder in a bread bowl
P. 37-41 | DOI: 10.52653/PPI.2022.8.8.007
Key words Abstract |
References 1. Makarova N. V., Bordinova V. P. Antioxidant properties of vegetable raw materials and vegetable bases for the preparation of puree soups. Izvestiya vysshih uchebnyh zavedenij. Pischevaya tekhnologiya = Izvestia of higher educational institutions. Food technology. 2013;1(331):16-18 (In Russ.). 2. Nelyubina E. G., Terekhova A. A., Vlasova V. N. Technology of preparation of fortified soups from red currant. Siberian Journal of Life Sciences and Agriculture. 2019;11(3-2):40-49 (In Russ.). 3. Krokhalev V. A. Lunch at home or in a restaurant: where is it cheaper? Aktual'nye problemy pishchevoj promyshlennosti i obschestvennogo pitaniya = Actual problems of the food industry and public catering. 2017:113-118 (In Russ.). 4. Vasyukova A. T., Slavyansky A. A., Kulikov D. A. Technology of public catering products. Litres. 2016:496 (In Russ.). 5. Kukharenko A. A. Scientific principles of enrichment of food products with micronutrients. Pischevaya promyshlennost' = Food industry. 2008;(5):62-63 (In Russ.). 6. Popova E. I., Bryksina K. V., Uteshev V. Yu., Seliverstova D. I. Expanding the range of fruit and vegetable sauces from local raw materials. Nauka i Obrazovanie = Science and Education. 2021;4(1):1-9 (In Russ.). 7. Naumova N. L., Berestovaya N. S., Krivenko A. Yu. Enriched and functional food products. Consumer opinion. Tekhnologiya i tovarovedenie innovacionnyh pischevyh produktov = Technology and commodity science of innovative food products. 2016;6(41):109-114 (In Russ.). 8. Ratushniy A., et al. Technology of catering products. Litres. 2021:75-80 (In Russ.). 9. Pavlyuk R. Yu., Pogarska V. V., Stoev S. S., Loseva S. M. Innovative waste-free technology of quick-frozen puree from cranberries of increased biological value. Vestnik Almatinskogo tekhnologicheskogo universiteta = Bulletin of the Almaty Technological University. 2015;(1):51-56 (In Russ.). 10. Statsenko E. S. Scientific development of technology for the production of dry mashed potatoes of increased nutritional and biological value. Vestnik KrasGAU = Vestnik KrasGAU. 2018;5(140):214-221 (In Russ.). 11. Burlini I., Grandini A., Tacchini M. Different Strategies to Obtain Corn (Zea mays L.) Germ Extracts with Enhanced Antioxidant Properties. Natural Product Communications. 2020;15(1). https://doi.org/10.1177/1934578X20903562. 12. Kanter R., Az?a V., Villagra M. L. From Farm to Fork: Assessing the Sustainability of Traditional Culinary Preparations to Promote Healthy and Sustainable Diets in Chile's Metropolitan Region (P03-005-19). Current developments in nutrition. 2019;3(1):47. 13. Diez J., Bilal U., Franco M. Unique features of the Mediterranean food environment: Implications for the prevention of chronic diseases Rh: Mediterranean food environments. European journal of clinical nutrition. 2019;72(1):71-75. 14. Di Monaco R., et al. Consumer acceptability of vegetable soups. Journal of sensory studies. 2017;22(1):81-98. DOI: 10.1111/j.1745-459X.2007.00097.x 15. Van Buren L., et al. Nutritional quality of dry vegetable soups. Nutrients. 2019;11(6):1270. DOI: 10.3390/nu11061270 16. Huma B., et al. Human benefits from maize. Scholar Journal of Applied Sciences and Research. 2019;2(2):04-07. 17. Fern?ndez-L?pe J., et al. Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants. 2020;9(12):1769. DOI: 10.3390/plants9121769 18. Barla S., et al. Weed management in maize. Indian Journal of Weed Science. 2016;48(1):67-69. DOI: 10.5958/0974-8164.2016.00015.0 19. Serna-Saldivar S. O., Carrillo E. P. Food uses of whole corn and dry-milled fractions. Corn. AACC International Press. 2019:435-467. DOI: 10.1016/Â978-0-12-811971-6.00016-4. 20. Ma Ch., Liu P., Tao N., Wang X., Deng Sh. Colloidal particles in tuna head soup: chemical localization, structural change, and antioxidant property. Frontiers in Nutrition. 2021;8:21-30. https://doi.org/10.3389/fnut.2021.638390 |
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Authors Zobo George R., graduate student, Suvorov Oleg A., Doctor of Technical Sciences, Labutina Natal'ya V., Doctor of Technical Sciences, Kandrokov Roman Kh., Candidate of Technical Sciences, Kukina Alena A., Bykov Alexander V., graduate student 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. |
Muslimov N. Zh., Kabylda A. I., Dalabaev A. B.Study of the microflora of cereals, legumes and oilseeds during their germination for food purposes
P. 42-45 | DOI: 10.52653/PPI.2022.8.8.008
Key words Abstract |
References 1. Zharikova G. G. Microbiology of food products. Sanitariya i gigiena = Sanitation and hygiene. 2005:300 (In Russ.) 2. Kerasheva S. I., Kuklina N. V. Sanitary microbiology. Barnaul: Department of Microbiology of AltGMU, Print technology, 2002. 84 p. (In Russ.) 3. Netrusov A. I., Kotova I. B. Microbiology. Moscow: Akademiya, 2006. 350 p. (In Russ.) 4. Poznyakovskiy V. M. Hygienic basics of nutrition, food safety and expertise. Novosibirsk: Siberian University Publishing House, 2002. 35 p. (In Russ.) 5. Sidorenko O. D. Microbiology. Moscow: INFRA-M, 2005. 286 p. (In Russ.) |
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Authors Muslimov Nurzhan Zh., Doctor of Technical Sciences, Corresponding Member of AAS, Kabylda Anar I., Candidate of Agricultural Sciences, Dalabaev Askhat B. Kazakh Research Institute of processing and food industry, 47, Al' Farabi str., Nur-Sultan, Kazakhstan, 010000, 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. |
Terent'ev S. E., Romanova I. N., Glushakov S. N., Martynova K. V., Tryabas Yu. A.Winter triticale - a culture of versatile use
P. 46-49 | DOI: 10.52653/PPI.2022.8.8.009
Key words Abstract |
References 1. Glushakov S. N., Romanova I. N., Stepurov R. V. The role of nitrogen fertilizers in the cultivation of intensive varieties of winter triticale. Prodovol'stvennaya bezopasnost': ot zavisimosti k samostoyatel'nosti. Materialy mezhdunarodnoj nauchno-prakticheskoj konferencii = Food security: from dependence to independence. Materials of the international scientific and practical conference. Smolensk: Smolenskaya State Agricultural Academy, 2017. P. 24-27 (In Russ.). 2. Torikov V. E., Mel'nikova O. V., Yacenko I. N. Comparative characteristics of yield and grain quality of winter triticale varieties cultivated in the Southwestern part of the Central region of Russia. Agroekologicheskie aspekty ustojchivogo razvitiya APK. Materialy XIV Mezhdunarodnoj nauchnoj konferencii = Agroecological aspects of the sustainable development of agriculture. Materials of the XIV International Scientific Conference. Bryansk, 2017. P. 526-531 (In Russ.). 3. Romanova I. N. Formation of productivity of grain crops depending on growing conditions. Innovacionnyj put' razvitiya APK. Sbornik nauchnyh trudov po materialam 39-j Mezhdunarodnoj nauchno-prakticheskoj konferencii professorsko-prepodavatel'skogo sostava = Innovative way of agro-industrial complex development. Collection of scientific papers based on the materials of the 39th International Scientific and Practical Conference of the teaching staff. Yaroslavl: Yaroslavl State Agricultural Academy, 2016. P. 94-99 (In Russ.). 4. Semenenko N. N., Vaga I. I. The influence of hydrothermal growth and development conditions on the yield of winter triticale. Melioraciya = Land reclamation. 2011;2 (66):137-144 (In Russ.). 5. Tihonova O. S., Fatyhov I. Sh. The influence of the seeding rate on the grain quality of winter cereals in the Middle Urals. Vestnik Bashkirskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Bashkir State Agrarian University. 2012;4(24):14-16 (In Russ.). 6. Guchanov S. A., Mel'nikova O. V., Torikov V. E. Yield and quality of winter triticale grain depending on the elements of cultivation technology. Vestnik Kurskoj gosudarstvennoj sel'skohozyajstvennoj akademii = Bulletin of the Kursk State Agricultural Academy. 2018;(4):90-95 (In Russ.). |
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Authors Terent'ev Sergey E., Candidate of Agricultural Sciences, Romanova Iraida N., Doctor of Agricultural Sciences, Professor, Glushakov Sergey N., Candidate of Agricultural Sciences, Martynova Kseniya V., graduate student, Tryabas Yuliya A., graduate student Smolensk State Agricultural Academy, 10/2, Bolshaya Sovetskaya str., Smolensk, 214000, 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. |
Gulin A. V., Machulkina V. A. Functional product - eggplant jam
P. 50-53 | DOI: 10.52653/PPI.2022.8.8.010
Key words Abstract |
References 1. Gablickiy A. V., Poznjakovskiy V. M., Golub O. V. Forming the potential of customer satisfaction in product design. Konkurentosposobnost' v global'nom mire: ekonomika, nauka, tehnologii = Competitiveness in the global world: economics, science, technology. 2016;(8):84-87 (In Russ.). 2. Prichko T. D., Droficheva N. V. Modeling of prescription compositions of functional food products from fruit and berry raw materials. Pischevaya promyshlennost' = Food industry. 2015;(7):18-20 (In Russ.). 3. Federal Scientific and Technical program of agricultural development for 2017-2025. Approved by the Decree of the Government of the Russian Federation of August 25, 2017. No. 296 (In Russ.). 4. Machulkina V. A., Sannikova T. A., Puchkov M. Yu., Antipenko N. I. Ecological safety of eggplant depending on the age and size of fruits. Tehnologija pischevoj i pererabatyvajushhej promyshlennosti APK - produkt zdorovogo pitanija = Technology of food and processing industry of agroindustrial complex - a product of healthy nutrition. 2015;(3):39-44 (In Russ.). 5. Matison V. A., Arutyunova N. I. Food quality. Pischevaya promyshlennost' = Food industry. 2015;(4):50-53 (In Russ.). 6. Kanareykina S. G. Development of a combined product with a vegetable additive in the form of pumpkin seed flour. Molodoy ucheniy = Young scientist. 2015;(9):774-775 (In Russ.). 7. Arsen'eva T. P., Baranova I. V. Basic substances for food enrichment. Pischevaya promyshlennost' = Food industry. 2007;(1):6-7 (In Russ.). 8. Bychkova E. S., Lomovskiy I. O., Lomovskiy O. I. Development of new food products using additives of mechanically processed raw materials. Pischevaya promyshlennost' = Food industry. 2015;(11):42-44 (In Russ.). 9. Geras'kina N. V. Eggplant collection for the South of Russia. Kartofel' i ovoschi = Potatoes and vegetables. 2011;(7):33-34 (In Russ.). 10. Machulkina V. A., Sannikova T. A., Antipenko N. I. Waste-free technology of processing of vegetable and berry products. Kartofel' i ovosñhi = Potatoes and vegetables. 2011;(7):22-23 (In Russ.). 11. Kigashpaeva O. P., Avdeev A. Yu. New varieties of eggplant for canning. Kartofel' i ovosñhi = Potatoes and vegetables. 2016;(7):35-36 (In Russ.). 12. Agro-climatic resources of the Astrakhan region. Moscow: Hydrometeorological publishing house, 1974. 136 p. (In Russ.) 13. Sannikova T. A., et al. Target assessment of vegetable products. Resource-saving technologies of cultivation of agricultural crops in irrigated agrophytocenoses: materials of international scientific and practical conference. Astrakhan': FGBNU VNIIOOB, et al., 2011 (In Russ.). 14. Sannikova T. A., Machulkina V. A. Organoleptic assessment of the quality of vegetable and melon products. Nauka i obrazovanie v zhizni sovremennogo obschestva: materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii = Science and education in the life of modern society: materials of the International scientific and practical conference. Tambov: FGBNU VNIIOOB et al. 2015. Vol. 2. P. 122-126 (In Russ.). 15. Machulkina V. A., Sannikova T. A., Antipenko N. I. The value of fruit size for processing. Nauchnyj al'manah = Scientific Almanac. 2017;2(28):296-300 (In Russ.). |
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Authors Gulin Alexander V., Candidate of Agricultural Sciences, Machulkina Vera A., Doctor of Agricultural Sciences All-Russian Research Institute of Irrigated Vegetable Growing and Melon Growing - Branch of the Caspian Agrarian Federal Scientific Center of RAS, 16, Lyubich str., Kamyzyak, 416341, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kirillov E. A., Turshatov M. V., Kononenko V. V., Solov'ev A. O., Alekseev V. V.Modern research in the organization of the process of bragorectification in the production of alcohol from food raw material
P. 54-56 | DOI: 10.52653/PPI.2022.8.8.011
Key words Abstract |
References 1. Gordeev A. V. Russian security. Legal, socio-economic and scientific and technical aspects. food security. Moscow: Znanie, 2000. 544 p. (In Russ.) 2. Cygankov P. S., Guidelines for the rectification of alcohol. Moscow: Pischepromizdat, 2001. 400 p. (In Russ.) 3. Shishov O. V. Modern means of process control systems. Moscow: Infra-Inzhenerija, 2021. 532 p. (In Russ.) 4. Turshatov M. V. Development of energy-saving technology of ethyl alcohol based on new methods of preparation of raw materials: specialty 05.18.07 - Biotechnology of food products and biological active substances. Thesis of Candidate of Technical Sciences. Moscow: All-Russian Research Institute and Wine Industry of the Russian Academy of Agricultural Sciences, 2009. 132 p. (In Russ.) 5. Ledenev V. P., Kononenko V. V., Kirillov E. A., Kiba S. B. Urzhum distillery - Russian center of advanced technology for distillery stillage processing. Likerovodochnoe proizvodstvo i vinodelie = Distillery production and winemaking. 2005;(5):1-3 (In Russ.). 6. Kirillov E. A., Kononenko V. V., Grunin E. A., Solov'ev A. O., Alekseev A. N. Production of grain distillate at distillation plants from starch-containing raw materials. Pivo i napitki = Beer and drinks. 2016;(3):22-24 (In Russ.). |
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Authors Kirillov Evgeniy A., Turshatov Mikhail V., Candidate of Technical Sciences, Kononenko Valentin V., Candidate of Technical Sciences, Solov'ev Alexander O., Alexeev Vladimir V. Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal Research Center of food, biotechnology and food security, 4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kaldanov Zh. B., Dzhingilbaev S. S., Shambulov E. D., Askarov A. D. Kinetics of safflower seed drying
P. 57-61 | DOI: 10.52653/PPI.2022.8.8.012
Key words Abstract |
References 1. Adamen' F. F., Sichkar' V. I., Pis'menov V. N., Sherstobitov V. V. Soy: industrial processing, feed additives, food. Nora-print 2nd edition. Kursk, 2003. P. 526-529 (In Russ.). 2. Vanshin V. V. Storage of grain and food products. Part 1. Characteristics of grain mass, microflora of grain and pests of grain stocks. Orenburg: Orenburg State University, 2017. P. 170-175 (In Russ.). 3. Vanshin V. V. Reception, placement and supervision of grain products during storage. Orenburg: Orenburg State University, 2019. P. 101-106 (In Russ.). 4. Vasil'ev A. N., Severinov O. V. A variant of determining the dynamic properties of the grain layer. Energoobespechenie i energosberezhenie v sel'skom hozyajstve: trudy 9-j Mezhdunarodnoj nauchno-tekhnicheskoj konferencii = Energy supply and energy conservation in agriculture: Proceedings of the 9th International Scientific and Technical Conference. Moscow, 2014. P. 224-228 (In Russ.). 5. Vasil'ev A. N. Electrical technology and control during the intensification of grain drying by active ventilation. Rostov on the Don: Terra-Print, 2008. P. 59-64 (In Russ.). 6. Kenijz N. V. Grain processing technology. Metodicheskie rekomendacii k provedeniyu laboratornyh zanyatij = methodological recommendations for conducting laboratory classes. Krasnodar: I. T. Trubilin Kuban State Agrarian University, 2020. P. 49-56 (In Russ.). 7. Mustafaev S. K., Mhitar'yanc L. A., Kornena E. P., Martovshchuk E. V. Industry technology (acceptance, processing and storage of oilseeds): Textbook for universities. St. Petersburg: Giord, 2012. P. 115-123 (In Russ.). 8. Ospanov A., Gacheu L., Muslimov N. Innovative technologies of grain processing: Almanac. Almaty, 2017. P. 337-343 (In Russ.). 9. Tihonov N. I. Belyakov A. M. Grain storage: Textbook. Volgograd: Volgograd State university, 2010. P. 99-105 (In Russ.). 10. Cuglenok N. V., Manasyan S. K., Demskij N. V. Grain drying technique and technology. Mezhdunarodnyj zhurnal eksperimental'nogo obrazovaniya = International Journal of Experimental Education. Krasnoyarsk, 2012. P. 46-47 (In Russ.). |
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Authors Kaldanov Zhasulan B., Master's student Dzhingilbayev Seit S., Doctor of Technical Sciences, Professor Shambulov Ermek D., Candidate of Technical Sciences, Askarov Ardak Dakharbekovich, Master of Technical Sciences Almaty Technological University, 44, Baytursinova str., Almaty, Republic of Kazachstan, 050000, 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. |
Vafin R. R., Mikhaylova I. Yu., Semipyatniy V. K., Ageykina I. I. Development of a method for determining the relative share of malted and unmalted raw rarley in crushed grain products by RT-PCR. Part 1
P. 62-65 | DOI: 10.52653/PPI.2022.8.8.013
Key words Abstract |
References 1. Pastuhova G. V., Peretrutov A. A., Prosvirin S. V., Chubenko M. N., Volkova I. S. The influence of the quality of malt for obtaining beer wort. Mezhdunarodnyj zhurnal prikladnyh i fundamental'nyh issledovanij = International Journal of Applied and Fundamental Research. 2019;(1):28-32 (In Russ.). 2. Kretova Yu. I. Optimization of conditions for obtaining malt from malting barley varieties using innovative technologies. Evrazijskij sojuz uchenyh = Eurasian Union of Scientists. 2015;4-4(13):113-114 (In Russ.). 3. Balanov P. E., Smotraeva I. V. Malt technology: educational-methodical manual. S. Petersburg: NIU ITMO, IhiBT, 2014. 82 p. (In Russ.) 4. Pashinskiy V. A., Bondarchuk O. V., Sergeev K. L. Reduction in energy capacity of the manufacturing process of brewing malt in processing barley with electric field. Vestnik Mogilevskogo gosudarstvennogo universiteta prodovol'stvija = Bulletin of the Mogilev State University of Food. 2019;2(27):28-37 (In Russ.). 5. Shepshelev A. A., Kulikov A. V., Litvinchuk A. A., Daniljuk A. S. Intensification of production of malt on the basis of biostimulation. Pischevaja promyshlennost': nauka i tehnologii = Food Industry: Science and Technology. 2019;12/4(46):53-58 (In Russ.). 6. Gurgenidze I. I., Bondarchuk O. V., Pashinskiy V. A. A feasibility study for the implementation of a plant for the intensification of the malt production process at a brewery. Agropanorama = Agricultural Panorama. 2018;6(130):20-24 (In Russ). 7. State Standard 29294-2014. Brewing malt. General specifications. Moscow: Standartinform, 2016. 26 p. (In Russ.) 8. Sileoni V., Marconi O., Perretti G. Near-infrared Spectroscopy in the Brewing Industry. Critical Reviews in Food Science and Nutrition. 2015;55(12):1771-1791. DOI: https://doi.org/10.1080/10408398.2012.726659 9. Shishkina E. I. Use of barley malt in fermented dairy products. Modern Science. 2019;(4-1):397-401 (In Russ.). 10. Hokonova M. B., Mashukov A. O. Features of technology of special types malts ofr manufacture of poly-malts extracts. Izvestija Kabardino-Balkarskogo gosudarstvennogo agrarnogo universiteta im. V. M. Kokova = Proceedings of the Kabardino-Balkarian State Agrarian University. V. M. Kokova. 2018;3(21):51-54 (In Russ.). 11. Gryazina F. I., Zamaleeva A. R. Influence of white malt on the quality of wheat bread. Aktual'nye voprosy sovershenstvovanija tehnologii proizvodstva i pererabotki produkcii sel'skogo hozjajstva = Actual issues of improving the technology of production and processing of agricultural products. 2017;(19):99-101 (In Russ.). 12. Nizhel'skaya K. V. Malt as a source of vegetable protein for the enrichment of minced meat semi-finished products. Science Time = Science Time. 2015;6(18):385-393. 13. Brettr?ger M., Becker T., Gastl M. Screening of Mycotoxigenic Fungi in Barley and Barley Malt (Hordeum vulgare L.) Using Real-Time PCR - a Comparison between Molecular Diagnostic and Culture Technique. Foods. 2022;11(8):1149. DOI: https://doi.org/10.3390/foods11081149 14. Vasil'eva A. A., Paramonov T. A., Panova T. M. Improvement of beer wort technology with increased dosage of unsalted raw materials. Himicheskaja tehnologija i biotehnologija = Chemical Engineering and Biotechnology. 2020;1:18-27 (In Russ.). DOI: https://doi.org/10.15593/2224-9400/2020.1.02. 15. Roberts T. H., Marttila S., Rasmussen S. K., Hejgaard J. Differential gene expression for suicide-substrate serine proteinase inhibitors (serpins) in vegetative and grain tissues of barley. Journal of Experimental Botany. 2003;54(391):2251-2263. DOI: https://doi.org/10.1093/jxb/erg248. |
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Authors Vafin Ramil R., Doctor of Biological Sciences, Mikhaylova Irina Yu., Ageykina Irina I. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Semipyatniy Vladislav K., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093 |
Nikitina S. Yu., Shornikov A. N. Modern trends in ethanol purification technology
P. 66-70 | DOI: 10.52653/PPI.2022.8.8.014
Key words Abstract |
References 1. Tsygankov P. S., Tsygankov S. P. Alcohol rectification manual. Moscow: Pischepromizdat, 2001. P. 400 (In Russ.). 2. Iarovenko V. L., Marinchenko V. A., Smirnov V. A., et al. Alcohol technology. Moscow: Kolos, Kolos-press, 2002. P. 465 (In Russ.). 3. Buglass A. J. Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. John Wiley & Sons, Ltd., 2011. 1204 p. 4. Onuki S., et al. Ethanol production, purification and analysis techniques: a review. Agricultural and Biosystems Engineering Conference Proceedings and Presentations. 2008. P. 68. 5. Nikitina S. Yu. Schematics and Design Procedures for distillation plants. Voronezh: Voronezh State University of Engineering Technologies, 2013. P. 208 (In Russ.). 6. Rudakov O. B., Nikitina S. Yu. Trends in analytical quality control of drinking ethanol. Analitika i kontrol = Analytics and Control. 2017;21(3):180-196 (In Russ.). 7. Nikitina S. Yu., et al. Analytical quality control of rectified alcohol, vodkas and alcoholic distillates. Pischevaya promyshlennost' = Food Industry. 2018;(6):56-60 (In Russ.). 8. Voinov N. A., Zemtsov D. A., Zhukova O. P. Study of thermal rectification in a column with low mass transfer on the steps. Theoretical Foundations of Chemical Engineering. 2017;(51):191-198. https://doi.org/10.1134/S0040579517020130. 9. Shyian P. L., Sosnytskiy V. V., Oliinichuk S. T. Innovative technologies of the alcohol industry. Theory and practice. Kiev: Askania Publishing House, 2009. P. 313 (In Ukr.). 10. Giliazetdinov I. M., Dmitriev A. V. Rectification of edible ethyl alcohol with the use of additional column apparatus. Vestnik Kazanskogo tekhnologicheskogo universiteta = Bulletin of Kazan University of Technology. 2014. No. 20 (In Russ.). 11. Shinnosuke Onuki, et al. Ethanol purification with ozonation, activated carbon adsorption, and gas stripping. Separation and Purification Technology. 2015;(151):165-171. Doi: 10.1016/j.seppur.2015.07.026 12. Lingshuang Cai, et al. Further purification of food-grade alcohol to make a congener-free product. Journal of the Institute of Brewing. 2016;122:84-92. DOI: 10.1002/jib.295 13. Nikitina S. Yu., Zhuchkov A. V., Shakhov S. V., Shabanov I. E. Evaluating the efficiency of heat transformation in the processes of bragorectification. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii = Bulletin of the Voronezh State University of Engineering Technologies. 2015;(1):36-41(In Russ.). 14. Antipov S. T., Shakhov S. V., Smolko Yu. N., Smirnykh A. A. Àpplication of exergetic methods in the analysis of different purifying techniques. International journal of exergy. 2018;25(4):350-363. 15. Stetsenko D. A. Development of intelligent algorithms for the control of distillation plant. Tekhnologicheskiy audit i rezervy proizvodstva = Technological audit and production reserves. 2013;6/1(14):51-54 (In Russ.). 16. Mandelshtein M. L. Automatic control systems of the technological process of brew rectification. Pischevaia promyshlennost' = Food Industry. 1975:240 (In Russ.). |
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Authors Nikitina Svetlana Yu., Doctor of Technical Sciences, Professor, Shornikov Alexander N. Voronezh State University of Engineering Technologies, 19, Revolution avenue, Voronezh, Russian Federation, 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. |
QUALITY AND SAFETY
Landikhovskaya A. V., Tvorogova A. A.Quality Indicators of Ice Cream and Plombir with Fructose and Tregalose
P. 72-75 | DOI: 10.52653/PPI.2022.8.8.015
Key words Abstract |
References 1. Goff H. D. The Structure and Properties of Ice Cream and Frozen Desserts. Reference Module in Food Science. 2019:47-54. DOI: 10.1016/b978-0-08-100596-5.21703-4 2. Akalin A. S., Kesenkas H., Dinkci N., Unal G., Ozer E., Kinik O. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science. 2018;101(1):37-46. DOI: 10.3168/jds.2017-13468 3. Di Criscio T., Fratianni A., Mignorna R., inquanta L., Coppola R., Sorrentino E., Panfili G. Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science. 2010;93(10):4555-4564. DOI: 10.3168/jds.2010-3355 4. Landihovskaya A. V., Tvorogova A. A., Kazakova N. V. The use of glucose-fructose syrups in ice cream without sucrose with the low contents of fat. Pischevaja promyshlennost' = Food industry. 2021;(5):71-74 (In Russ.). DOI: 10.52653/PPI.2021.5.5.017 5. Landihovskaya A. V., Tvorogova A. A. Ice cream and frozen desserts nutrient compositions: current trends of researches. Pischevye sistemy = Food systems. 2021;4(2):74-81 (In Russ.). DOI: 10.21323/2618-9771-2021-4-2-74-81 6. Di Monaco R., Miele N. A., Cabisidan E. K., Cavella S. Strategies to reduce sugars in food. Current Opinion in Food Science. 2018;(19):92-97. DOI: 10.1016/j.cofs.2018.03.008 7. McCain H. R., Kaliappan S., Drake M. A. Invited review: Sugar reduction in dairy products. Journal of Dairy Science. 2018;101(10):8619-8640. DOI: 10.3168/jds.2017-14347 8. Shobanova T. V., Tvorogova A. A. The effect of replacing sucrose with glucose-fruit syrup on the quality indicators of plombi?res ice-cream. Tehnika i tehnologija pischevyh proizvodstv = Technique and technology of food production. 2021;51(3):604-614 (In Russ.). DOI: 10.21603/2074-9414-2021-3-604-614 9. Richards A., Krakowka S., Dexter L., Schmid H., Wolterbeek A. P., Waalkens-Berendsen D., Shigoyuki A., Kurimoto M. Trehalose: a review of properties, history of use and human tolerance, and results of multiple safety studies. Food and Chemical Toxicology. 2002;40(7):871-898. Doi:10.1016/s0278-6915(02)00011-x 10. Liu Z., Vermillion K., Jin C., Wang X., Zhao W. NMR study on the oxidation of vegetable oils for assessing the antioxidant function of trehalose. Biocatalysis and Agricultural Biotechnology. 2021;(36):102134. DOI: 10.1016/j.bcab.2021.102134 11. GOST 31457-2012 Milk ice, ice-cream and plombir. Specifications. Moscow: Standartinform, 2014. 27 p. (In Russ.) 12. Frost G., Dornhorst A. Glycemic Index. Encyclopedia of Human Nutrition. 2013:393-398. DOI: 10.1016/b978-0-12-375083-9.00136-7 |
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Authors Landikhovskaya Anna V., Tvorogova Antonina A., Doctor of Technical Sciences All-Russian Scientific Research Institute of Refrigeration Industry - Branch of V. M. Gorbatov Federal Research Center for Food System, 12, Kostyakova str., Moscow, 127422, 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. |
Meleshkina E. P., Kolomiets S. N., Bundina O. I., Kirillova E. V., Gerasina A. Yu. Development of a test laboratory cracker baking method for assessing the quality of wheat flour
P. 76-79 | DOI: 10.52653/PPI.2022.8.8.016
Key words Abstract |
References 1. Meleshkina E. P., Kolomiets S. N., Shelenkova L. V., Koval' A. I. Different flour - different goals. Proceedings of the international scientific and practical conference "Modern aspects of scientific and technological support for the processing of agricultural raw materials and waste". Astana, 2014. P. 37-41 (In Russ.). 2. Meleshkina E. P., Kolomiets S. N., Cheskidova A. S., Zhil'cova N. S., Koval' A. I., Kirillova E. V. Target use of flour on the example of flour culinary products of a type of dumplings. Materials of the international academic and research conference "Innovative processes in food technologies: science and practice". Moscow, 2019. P. 231-236 (In Russ.). 3. Kolomiets S. N., Vanina L. V., Koval' A. I., Zhil'cova N. S., Cheskidova A. S., Kirillova E. V., Saharova E. A. We use flour for the intended purpose. Proceedings of the XII International Scientific and Practical Conference "Food. Ecology. Quality". Moscow, 2015. P. 451-456 (In Russ.). 4. Auerman L. Ya. Technology of bakery production. Saint Petersburg: Professiya, 2005. 416 p. (In Russ.) 5. Vladimir Zanizdra. Manufacture of biscuits and crackers. Published in Production of flour confectionery [cited 24.06.2020]. Available from: https://baker-group.net/component/k2/6520-pastries-production.html/ 6. Technological stages of production of biscuits and crackers [cited 08.04.2022]. Available from: http://proiz-teh.ru/muchnye-izdelija2.htm. 7. Information portal Pischevik. Production of biscuits and crackers [cited 23.06.2020]. Available from: http://mppnik.ru/publ/1083-proizvodstvo-galet-i-krekerov.html. 8. Mamchenko T. V. Technology of production of flour confectionery products. Tutorial. Federal State Budgetary Educational Institution of Higher Education "Bryansk State agricultural university" [cited 08.04.2022]. Available from: http://www.bgsha.com/ru/faculties/mich_branch/New_Site/Biblioteka/Elektro/ 19.02.03/Pm03/%D0%A2%D0%B5%D1%85%D0%BD%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%8F%20%D0%BF%D1%80%D0%BE%D0%B8%D0%B7%D0%B2%D0%BE%D0%B4%D1%81%D1%82%D0%B2%D0%B0%20%D0%BC%D1%83%D1%87%D0%BD%D1%8B%D1%85%20%D0%BA%D0%BE%D0%BD%D0%B4%D0%B8%D1%82%D0%B5%D1%80%D1%81%D0%BA%D0%B8%D1%85%20%D0%B8%D0%B7%D0%B4%D0%B5%D0%BB%D0%B8%D0%B9.pdf. 9. Modern production of crackers and biscuits [cited 08.04.2022]. Available from:https:// www.researchgate.net/publication/315694522_Sovremennoe_ proizvodstvo_krekerov_i_galet. |
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Authors Meleshkina Elena P., Doctor of Technical Sciences, Kolomiets Svetlana N., Candidate of Agricultural Sciences, Bundina Ol'ga I., Candidate of Economic Sciences, Kirillova Elena V., Gerasina Anna Yu. All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 11, Dmitrovskoye highway, Moscow, 127434, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krysanova Yu. I. Accessible methods of lactose content assessment in low lactose and lactose-free dairy products: a review
P. 80-83 | DOI: 10.52653/PPI.2022.8.8.017
Key words Abstract |
References 1. Sherstneva N. E. Relevancy of vitamin D enrichment in dairy products. Aktual'nye voprosy molochnoj promyshlennosti, mezhotraslevye tehnologii i sistemy upravlenija kachestvom = Relevant issues of dairy industry, intersectoral technologies and quality management systems. 2020;1(1.):627-631 (In Russ.). 2. Itan Y., et al. A worldwide correlation of lactase persistence phenotype and genotypes. BMC evolutionary biology. BioMed Central. 2010;10(1):1-11. 3. Dekker P. J., Koenders D., Bruins M. J. Lactose-free dairy products: market developments, production, nutrition and health benefits. Nutrients. Multidisciplinary Digital Publishing Institute. 2019;11(3):551. 4. Rao P. S., et al. Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review. LWT. 2021;151:112069. 5. Zhizhin N. A. Analysis of the carbohydrate composition of low-lactose milk by high-performance liquid chromatography. Pischevaja promyshlennost' = Food Industry. 2022;(3.):60-63 (In Russ.). 6. Nikitina Yu., et al. Technological and methodological aspects of the production of low- and lactose-free dairy products. Food systems. 2021;4(2):144-153 (In Russ.). 7. Jurova E. A. Inspection of food ingredients in dairy products. Pererabotka Moloka = Milk Processing. 2012;3(149):14-16 (In Russ.). 8. Shuljak T. L., Glushakov M. A. Determination of lactose content in hydrolyzed milk mixtures using modified iodometric method. Vestnik Mogilyovskogo gosudarstvennogo universiteta prodovol'stvija = Moscow State University of Foodstuffs Bulletin. 2014;(2):43-47 (In Russ.). 9. Illarionova E. E. Bioconversion of lactose in model milk systems with intermediate moisture. Pischevaja Promyshlennost' = Food Industry. 2022;(3):20-23 (In Russ.). 10. Trani A., et al. Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk. Food Chemistry. 2017;233:385-390. 11. Churakova E., et al. Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques. International Dairy Journal. 2019;96:126-131. 12. Dutra Rosolen M., et al. Lactose Hydrolysis in Milk and Dairy Whey Using Microbial b-Galactosidases. Enzyme Research. 2015;2015:1-7. 13. Torres J. K. F., et al. Technological aspects of lactose-hydrolyzed milk powder. Food Research International. 2017;101:45-53. 14. Sharma S. K., Leblanc R. M. Biosensors based on b-galactosidase enzyme: Recent advances and perspectives. Analytical Biochemistry. 2017;535:1-11. 15. Halbmayr-Jech E., et al. Determination of Lactose in Lactose-Free and Low-Lactose Milk, Milk Products, and Products Containing Dairy Ingredients by the LactoSens® R Amperometry Method: First Action 2020.01. Journal of AOAC International. 2020;103(6):1534-1546. |
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Authors Krysanova Yuliya I. 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
International Dairy Week was held in Uglich
ASU and MSUFP will jointly train specialists on nutriobiodesign and bioeconomics