Food processing Industry №9/2022
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: PERSPECTIVE DEVELOPMENTS IN BEVERAGE PRODUCTION TECHNOLOGIES
Panasyuk A. L., Kuz'mina E. I., Rozina L.I., Akbulatova D. R., Egorova O. S.Prospects for the use of syrups from grain raw materials in the production of fruit alcoholic beverages
P. 8-11 | DOI: 10.52653/PPI.2022.9.9.001 Key words Abstract |
References 1. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., Ganin M. Yu. Isotopes of carbon, oxygen, and hydrogen ethanol in fruit wines. Tekhnika i tekhnologiya pischevikh proizvodstv = Food processing: techniques and technology. 2020;50(4):717-725 (In Russ.). https://doi.org/10.21603/2074-9414-2020-4-717-725. 2. Panasyuk A. L., Kuz'mina E. I., Egorova O. S. Changes in the main components of the composition of berry juices as a result of fermentation. Pishchevaya promyshlennost': nauka i tekhnologii = Food industry: Science and technology. 2014;(3(25):3-7 (In Russ.). 3. Oganesyants L. A., Panasyuk A. L., Reytblat B. B. Theory and practice of fruit winemaking. Moscow: Razvitie, 2012. 396 p. (In Russ.) 4. Paulino B. N., Molina G., Pastore G. M., Bicas J. L. Current perspectives in the biotechnological production of sweetening syrups and polyols. Current opinion in food science. 2021;41:36-43. https://doi.org/10.1016/j.cofs.2021.02.004 5. Parker K., Salas M., Nwosu V. C. High fructose corn syrup: Production, uses and public health concerns. Biotechnology and molecular biology reviews. 2010;5(5):71-78. 6. Kuz'mina E. I., Ganin M. Yu., Sviridov D. A., Egorova O. S., Shilkin A. A., Akbulatova D. R. Using modern instrumental methods for coffee identification. Pischevie sistemy = Food systems. 2022;5(1):30-40. https://doi.org/10.21323/2618-9771-2022-5-1-30-40 (In Russ.). 7. Andrievskaya D. V., Zakharov M. A., Ul'yanova E. V., Obodeeva O. N. Research of the influence of sugar-containing raw materials on qualitative characteristics of cognacs. Polzunovskiy vestnik = Polzunovsky bulletin. 2021;(1):34-43 (In Russ.). https://doi.org/10.25712/ASTU.2072-8921.2021.01.005. 8. Peschanskaya V. A., Andrievskaya D. V., Ul'yanova E. V. Prospects for the use of glucose-fructose syrups in the production of alcoholic beverages. Pivo i napitki = Beer and beverages. 2020;(3):13-16 (In Russ.). https://doi.org/10.24411/2072-9650-2020-10033. 9. Mamedov E. R., Barakova N. V. Addition of starch-derived sweeteners to a liqueur blend. Protsessi i apparati pischevikh proizvodstv = Processes and food production equipment. 2020;2(44):41-48. https://doi.org/10.17586/2310-1164-2020-10-2-41-48 (In Russ.). 10. Singh I., Langyan S., Yadava P. Sweet corn and corn-based sweeteners. Sugar Tech. 2014;16(2):144-149. https://doi.org/10.1007/s12355-014-0305-6 11. Zargaraan A., Kamaliroosta L., Yaghoubi A. S., Mirmoghtadaie L. Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research. 2016;3(4):3-11. https://doi.org/10.18869/acadpub.nfsr.3.4.3 12. Khorshidian N., Shadnoush M., Zabihzadeh Khajavi M., Sohrabvandi S., Yousefi M., Mortazavian A. M. Fructose and high fructose corn syrup: are they a two-edged sword? International Journal of Food Sciences and Nutrition. 2021;72(5):592-614. https://doi.org/10.1080/09637486.2020.1862068 13. Ershadi A., Azizi M. H., Najafian L. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Science and Nutrition. 2021;9(10):5344-5351. https://doi.org/10.1002/fsn3.2452 14. Helstad S. Corn Sweeteners. Chapter in a book: Corn (Third Edition). Chemistry and Technology. Amsterdam: Elsevier Inc., 2019. P. 551-591. https://doi.org/10.1016/B978-0-12-811971-6.00020-6 15. Tvorogova A. A., Kazakova N. V., Landikhovskaya A. V., Zakirova R. R., Gurskiy I. A. Ice cream with sucrose replacement. Dairy industry. 2021;(5):46-48. https://doi.org/10.31515/1019-8946-2021-05-46-48 |
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Authors Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Corresponding Member of RAS, Kuz'mina Elena I., Candidate of Technical Sciences, Rozina Larisa I., Candidate of Technical Sciences, Akbulatova Dilyara R., Egorova Olesya S., All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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., Mikhailova I. Yu., Ageykina I. I. Determination of the relative proportion of malt in crushed grain products by competitive RT-PCR. Part 2
P. 12-16 | DOI: 10.52653/PPI.2022.9.9.002 Key words Abstract |
References 1. Balanov P. E., Smotraeva I. V. Malt technology: proc.-method. Allowance. Saint Petersburg: NIU ITMO, IhiBT, 2014. 82 p. (In Russ.) 2. Pastukhova 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.). 3. 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.). 4. Gurgenidze I. I., Bondarchuk O. V., Pashinskij 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.). 5. State Standard 29294-2014. Brewing malt. General specifications. Moscow: Standartinform, 2016. 26 p. (In Russ.) 6. 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. https://doi.org/10.1080/10408398.2012.726659. 7. Shishkina E. I. Use of barley malt in fermented dairy products. Modern Science. 2019;4-1:397-401 (In Russ.). 8. Grjazina 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.). 9. Nizhel'skaja K. V. Malt as a source of vegetable protein for the enrichment of minced meat semi-finished products. Science Time. 2015;6(18):385-393. 10. Technical regulations of the Eurasian Economic Union No. 047/2018. On the safety of alcohol. 11. Brettrager 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. https://doi.org/10.3390/foods11081149 12. 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 barley in crushed grain products by RT-PCR. Part 1. Pischevaja promyshlennost' = Food processing industry. 2022;8:62-65 (In Russ.). 13. 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. https://doi.org/10.1093/jxb/erg248 |
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Authors Vafin Ramil R., Doctor of Biological Sciences, Professor of RAS, Mikhaylova Irina Y., 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. , 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. |
Kharlamova L. N., Lazareva I. V., Sinelnikova M. Yu., Matveeva D. Yu.Comparative characteristics of naked and hulled oats, and the effect of malting on their native properties
P. 17-21 | DOI: 10.52653/PPI.2022.9.9.003 Key words Abstract |
References 1. Acreage of the Russian Federation in 2019 [Electronic resource] [cited 2022 June 20]. URL: https://rosstat.gov.ru/compendium/document/13277 2. Chekina M. S., Meledina T. V., Batalova G. A. Prospects for the use of oats in the production of special-purpose products. Vestnik Sankt-Peterburgskogo agrarnogo universiteta = Bulletin of Saint Petersburg State Agrarian University. 2016;(43):20-25 (In Russ.). 3. Robert L. S., Nozzolillo C., Altosaar I. Molecular weight and heterogeneity of prolamins (avenins) from nine oat (Avena sativa L.) cultivars of different protein content and from developing seeds. Cereal Chemistry. 1983;60(6):438-442. 4. Wood P. J. Beer, functional oat products. In: Functional foods-biochemical and processing aspects. Lancaster: Technomic Publishing Company Inc., 1998. P. 1-37. 5. Branson C. V., Frey K. J. Recurrent selection for groat oil content in oat. Crop Science. 1989;29(6):1382-1387. 6. Skendi A., Biliaderis C. G., Lazaridou A., Izydorczyk M. S. Structure and rheological properties of water soluble b-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science. 2003;38(1):15-31. 7. Andreev N. R. Fundamentals of the production of native starches. Moscow: Pischepromizdat, 2001. 263 p. (In Russ.) 8. Lichko M. N., Kurdina V. N., Mel'nikov E. M. Technology of processing crop products. Moscow: KolosS, 2008. 583 p. (In Russ.) 9. Weising K., Nybom H., Wolff K., Kahl G. DNA fingerprinting in plants: principles, method and applications. 2nd edition. Boca Raton: Taylor & Francis Group, 2005. 444 p. 10. Ward R. D., Skibinski D. O. F., Woodwark M. Protein heterozygosity, protein structure and taxonomic differentiation. Part of the: Evolutionary Biology. New York: Springer New York, 1992. No. 26. P. 73-159. https://doi.org/10.1007/978-1-4615-3336-8 11. Matta N. K., Singh A., Kumar Y. Manipulating seed storage proteins for enhanced grain quality in cereals. African Journal of Food Science. 2009;3(13):439-446. 12. Ivanushkin P. A. Improving the technology of enzymatic hydrolysis of soy protein to expand the scope in food products. Thesis of Candidate of Technical Sciences. Moscow: Moscow State University of food production, 2011 (In Russ.). 13. Marshalkin M. F., Saenko A. J., Gavrilin M. V., Kool I. J. Aminoacids and flavonoids test in the herb avena stative. Voprosi pitaniya = Problems of nutrition. 2006;(3):14-16 (In Russ.). 14. Antipova L. V., Tolpygina I. N., Bogatyreva Zh. I. Promising raw materials for the development of functional food products based on vegetable proteins. Intellektual'nyj potencial XXI veka: stupeni poznanija = Intellectual potential of the XXI century: stages of knowledge. 2012;(3):162-165 (In Russ.). 15. Berezina N. A., Komolikov A. S., Galagan T. V., Osipova G. A., Gavrilina V. A., Nikitin I. A. The effect of ultrasound on microbiological fermentation. Protsessi i apparati pischevikh proizvodstv = Processes and food production equipment. 2018;(3):35-41 (In Russ.). https://doi.org/10.17586/2310-1164-2018-11-3-35-41. 16. Collins F. W. Oat phenolics; biochemistry and biological functionality. In Oats: Chemistry and Technology. 2nd edition. St. Paul MN: American Association of Cereal Chemists Inc., 2011. P. 157-217. 17. Dimberga L. H., Molteberg E. L., Solheim R., Frolich W. Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds. Journal of Cereal Science. 1996;24(3):263-272. https://doi.org/10.1006/jcrs.1996.0058 18. Mayama S., Bordin A. P. A., Morikawa T., Tanpo H., Kato H. Association between avenalumin accumulation, infection hypha length and infection type in oat crosses segregating for resistance to Puccinia coronata f. sp. avenae race 226. Physiological and Molecular Plant Pathology. 1995;46:255-261. 19. Ortiz-Robledo F., Villanueva I., Oomah B. D., Lares-Asseff I., Proal-Najera B. J., Navar J. Avenanthramides and nutritional components of four Mexican oat (Avena sativa L.) varieties. Agrociencia. 2013;47(3):225-232. 20. Peterson D. M. Oat Antioxidants. Journal of Cereal Science. 2001;33(2):115-129. https://doi.org/10.1006/jcrs.2000.0349 21. Taylor J. R. N., Emmambux M. N. Technology of Functional Cereal Products. UK: Woodhead Publishing, Abington, 2008. P. 281-335. 22. Peterson D. M., Wesenberg D. M., Burrup D. E., Erickson Ch. A. Relationships among agronomic traits and grain composition in oat genotypes grown in different environments. Crop Science. 2005;45(4):1249-1255. https://doi.org/10.2135/cropsci2004.0063 23. Ren Y., Yang X., Niu X., Liu S., Ren G. Chemical characterization of avenanthramide-rich oat extract and its effect on D-galactose-induced oxidative stress in mice. Journal of Agricultural and Food Chemistry. 2011;59(1):206-211. https://doi.org/10.1021/jf103938e. 24. Rodionova N. A., Soldatov V. N., Merezhko V. E., Yarosh N. P., Kobylyansky V. D. Flora of cultivated plants. Vol. 2, part 3: Oat. Moscow: FR Center N. I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), 1994. 368 p. (In Russ.) 25. Van P., Chen H., Chzhu Ju., Makbrajd Dzh., Fu Dzh., Sang S. Oat avenanthramide-C (2c) is biotransformed by mice and human microbiota into bioactive metabolites. Nutrition Journal. 2014;145(2):239-245. https://doi.org/10.3945/jn.114.206508 26. Mitchell L. Wise. Avenanthramides: Chemistry and Biosynthesis. In: Oats nutrition and technology. Chichester: John Wiley & Sons Ltd., 2014. P. 195-226. https://doi.org/10.1002/9781118354100.ch8 27. Anikanova Z., Bakeev V. Naked oats - a valuable raw material for the production of cereals. Khleboprodukty = Bakery products. 2001;(2):31-33 (In Russ.). |
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Authors Kharlamova Larisa N., Candidate of Technical Sciences, Lazareva Irina V., Candidate of Technical Sciences, Sinelnikova Marina Yu., Matveeva Dar'ya Yu. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Terent'ev S. E., Romanova I. N., Knyazeva S. M., Malenkova L. V. The influence of biotic and abiotic growing conditions on the formation of high-quality grain of new varieties of spring wheat
P. 22-25 | DOI: 10.52653/PPI.2022.9.9.004 Key words Abstract |
References 1. Romanova I. N. The yield of grain crops and the level of soil fertility depending on the application of mineral fertilizers, the type of soil in the crop rotation system. Zernovoe hozyajstvo Rossii = Grain farming in Russia. 2016;(2):57-61 (In Russ.). 2. Shpilev V. N., Torikov V. E. Original seed production as a factor in increasing the yield of grain crops. Plodovodstvo i yagodovodstvo Rossii = Fruit and berry growing in Russia. 2017;48(1):296-299 (In Russ.). 3. Bugaev P. D., Pyl'nev V. V. Good seeds are a good harvest. Sel'skij mekhanizator = Rural machine operator. 2005;(5):26-27 (In Russ.). 4. Usanova Z. I., Ivanyutina N. N. The effectiveness of the use of various drugs in the technology of cultivation of spring wheat in the conditions of the Upper Volga region. Ustojchivoe razvitie APK regionov: Situaciya i perspektivy: materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii = Sustainable development of the agroindustrial complex of the regions: situation and prospects. Materials of the international scientific and practical conference. Tver': Publishing House of Tver State Agricultural Academy, 2015. P. 51-53 (In Russ.). 5. Semykin V. A., Pigorev I. Ya. Problems of modern crop production and ways to solve them in the conditions of the Kursk region. Problemi razvitiya sel'skogo khozyaystva Tsentral'nogo Chernozrm'ya. Materialy Vserossiyskoj nauchno-prakticheskoj konferencii. = Problems of agricultural development in the Central Chernozem region: materials of the All-Russian Scientific and Practical Conference. Kursk: Publishing House of Kursk State Agricultural Academy, 2005. P. 3-7 (In Russ.). 6. Semykin V. A., Pigorev I. Ya., Dolgopolova N. V. The efficiency of growing spring wheat in the conditions of the Kursk region. Uspekhi sovremennogo estestvoznaniya = Successes of modern natural science. 2010;(9):195-196 (In Russ.). |
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Authors Sergey E. Terent'ev, Candidate of Agricultural Sciences, Romanova Iraida N., Doctor of Agricultural Sciences, Professor, Knyazeva Svetlana M., Candidate of Agricultural Sciences 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. Malenkova Lyudmila V., postgraduate student Ural Federal Research Institute of Agricultural Sciences - Branch of FGBNU UrFANITSUrO RAS, 112A, Belinskogo str., Ekaterinburg, 620142 |
Mikhaylova I. Y., Vafin R. R., Ageykina I. I.Identification potential of the variable locus of the P5CS gene in barley for assessing the haplotype affiliation of the main raw material for brewing
P. 26-30 | DOI: 10.52653/PPI.2022.9.9.005 Key words Abstract |
References 1. Kosolapov V. M., Kozlov N. N., Klimenko I. A., Zolotarev V. N. Genetic certification of fodder crops breeding achievements. Vestnik rossiyskoy sel'skohozyaystvennoy nauki = Bulletin of the Russian agricultural science. 2020;(5):40-46 (In Russ.). https://doi.org/10.30850/vrsn/2020/5/40-46. 2. Kanukova K. R, Gazaev I. H., Sabanchieva L. K., Bogotova Z. I., Appaev S. P. DNA markers in crop production. Izvestiya Kabardino-balkarskogo nauchnogo tsentra RAN = News of the Kabardin-Balkar scientific center of RAS. 2019;6(92):220-232 (In Russ.). https://doi.org/10.35330/1991-6639-2019-6-92-220-232. 3. Khlestkina E. K. Molecular markers in genetic studies and breeding. Vavilovskiy zhurnal genetiki i selektsii = Vavilov journal of genetics and breeding. 2013;17(4-2):1044-1054 (In Russ.). 4. Tomka M., Urminska D., Chnapek M., Galova Z. Potential of selected SSR markers for identification of malting barley genotypes. Journal of Microbiology, Biotechnology and Food Sciences. 2017;6(6):1276-1279. http://dx.doi.org/10.15414/jmbfs.2017.6.6.1276-1279. 5. Lakhneko O. R., Morgun B. V., Kalendar R. M., Stepanenko A. I., Troianovska A. V., Rybalka O. I. SSR analysis in the study of genetic diversity and similarity of barley cultivars. Biotechnologia Acta. 2016;9(3):61-68. http://dx.doi.org/10.15407/biotech9.03.061 6. Qian G., Ping J., Wang D., Zhang Z., Luo S. Malt genotypic screening of polymorphism information content (PIC) of PCR-based marker in barley, based on physiological traits. Molecular Biology. 2012;1(1):101-106. https://doi.org/10.4172/2168-9547.1000101 7. Jo W. S., Kim H. Y., Kim K. M. Development and characterization of polymorphic EST based SSR markers in barley (Hordeum vulgare). 3 Biotech. 2017;7(4):265. https://doi.org/10.1007/s13205-017-0899-y 8. Novoselova N. V., Bakulina A. V. Molecular markers in breeding of ion-resistant barley varieties (review). Agrarnaya nauka Evro-severo-vostoka = Agricultural Science Euro-North-East. 2020;21(1):7-17 (In Russ.). https://doi.org/10.30766/2072-9081.2020.21.1.07-17 9. Saccomanno B., Wallace M., O'Sullivan D. M., Cockram J. Use of genetic markers for the detection of off-types for DUS phenotypic traits in the inbreeding crop, barley. Molecular Breeding. 2020;40(1):13. https://doi.org/10.1007/s11032-019-1088-y 10. Hayden M. J., Tabone T., Mather D. E. Development and assessment of simple PCR markers for SNP genotyping in barley. Theoretical and Applied Genetics. 2009;119(5):939-951. https://doi.org/10.1007/s00122-009-1101-7 11. Eagle J., Ruff T., Hooker M., Sthapit S., Marston E., Marlowe K., et al. Genotyping by Multiplexed Sequencing (GMS) protocol in Barley. Euphytica. 2021;217(4):77. https://doi.org/10.1007/s10681-021-02811-1 12. Shavrukov Y. N. CAPS markers in plant biology. Vavilovskiy zhurnal genetiki i selektsii = Vavilov journal of genetics and breeding. 2015;19(2):205-213 (In Russ.). 13. Habernicht D. K., Blake T. K. Application of PCR to detect varietal purity in barley malt. Journal of the American Society of Brewing Chemists. 1999;57(2):64-71. https://doi.org/10.1094/ASBCJ-57-0064 14. Shahinnia F., Sayed-Tabatabaei B. E. Conversion of barley SNPs into PCR-based markers using dCAPS method. Genetics and molecular biology. 2009;32(3):564-567. https://doi.org/10.1590/S1415-47572009005000047 15. Xia Y., Li R., Bai G., Siddique K. H., Varshney R. K., Baum M., et al. Genetic variations of HvP5CS1 and their association with drought tolerance related traits in barley (Hordeum vulgare L.). Scientific reports. 2017;7(1):7870. https://doi.org/10.1038/s41598-017-08393-0 |
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Authors Mikhaylova Irina Y., Vafin Ramil R., Doctor of Biological Science, Professor of RAS, 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 of RAS, 7, Rossolimo str., Moscow, 119021, 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. |
Oganesyants L. À., Panasyuk A. L., Kuz'mina E. I., Sviridov D. A., Ganin M. Yu.Dependence of the values of the ?18O index of the water component of Russian wines on geoclimatic factors. Part 1
P. 31-35 | DOI: 10.52653/PPI.2022.9.9.006 Key words Abstract |
References 1. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., et al. Analyzing Geographical Origin of Grapes and Wines of Russia. BIO Web Conferences. 2021;39:06003. DOI: 10.1051/bioconf/20213906003 2. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., et al. Modern analysis methods use in order to establish the geographic origin of food products. Food systems. 2020;3(1):4-9. DOI: 10.21323/2618-9771-2020-3-1-4-9 3. Camin C. F., Dordevic N., Wehrens R. Climatic and geographical dependence of the H, C and O stable isotope ratios of Italian wine. Analytica Chimica Acta. 2015;853:384-390. DOI: 10.1016/j.aca.2014.09.049 4. Hermann A., Voerkelius S. Meteorological impact on oxygen isotope ratios of German wines. American Journal of Enology and Viticulture. 2008;59:194-199. 5. Cheng L., Abraham J., Zhu J., et al. Record-Setting Ocean Warmth Continued in 2019. Advances in Atmospheric Sciences. 2020;37:137-142. DOI: 10.1007/s00376-020-9283-7 6. Yakovlev A. R., Smyshlyaev S. V. Numerical Simulation of World Ocean Effects on Temperature and Ozone in the Lower and Middle Atmosphere. Russian Meteorology and Hydrology. 2019;44:594-602. DOI: 10.3103/S1068373919090036 7. Orellana S., Johansen A. M., Gazis C. Geographic classification of U.S. Washington State wines using elemental and water isotope composition. Food Chemistry. 2019;1:100007. DOI: 10.1016/j.fochx.2019.100007 8. Niculaua M., Cosofret S., Cotea V. V. Consideration on stable isotopic determination in Romanian wines. Isotopes in Environmental and Health Studies. 2012;48:25-31. DOI: 10.1080/10256016.2012.661731 9. Adami L., Dutra S. V., Marcon A. R. Geographic origin of southern Brazilian wines by carbon and oxygen isotope analyses. Rapid Communications in Mass Spectrometry. 2010;24:2943-2948. DOI: 10.1002/rcm.4726 10. Ferrarini R., Maria G., Camin C. F. Variation of oxygen isotopic ratio during wine dealcoholization by membrane contactors: Experiments and modelling. 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R., Cerling T. E. Geography and vintage predicted by a novel GIS model of wine d18O. Journal of Agricultural and Food Chemistry. 2007;55:7075-7083. DOI: 10.1021/JF071211R 16. Dordevic N., Wehrens R., Postma G. J., et al. Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios. Analytica Chimica Acta. 2012;757:19-25. DOI: 10.1016/j.aca.2012.10.046 17. Gomez-Alonso S., Garcia-Romero E. Effect of irrigation and variety on oxygen (d18O) and carbon (d13C) stable isotope composition of grapes cultivated in a warm climate. Australian Journal of Grape and Wine Research. 2010;16:283-289. DOI: 10.1111/j.1755-0238.2009.00089.x 18. Dordevic N., Wehrens R., Postma G. J. Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios. Analytica Chimica Acta. 2012;757:19-25. DOI: 10.1016/j.aca.2012.10.046 19. Geana E. I., Sandru C., Stanciu V. 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Authors Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS, Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Corresponding Member of RAS, Kuz'mina Elena I., Candidate of Technical Sciences, Sviridov Dmitriy A., Candidate of Technical Sciences, Ganin Mikhail Yu. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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. |
Kuz'mina E. I., Egorova O. S., Akbulatova D. R., Rozina L. I.Investigation of the biochemical composition of fermented beverages from apples obtained using sugar-containing substances of various nature
P. 36-39 | DOI: 10.52653/PPI.2022.9.9.007 Key words Abstract |
References 1. Oganesjanc L. A., Panasjuk A. L., Rejtblat B. B. Theory and practice of fruit winemaking. Moscow: Razvitie, 2012. 396 p. (In Russ.) 2. Joshi V. K., Sharma S., Kumar V. Cider: The Production Technology. Chapter 22. In book: Winemaking. Boca Raton: CRC Press, 2021. 27 p. https://doi.org/10.1201/9781351034265 3. Spoor T., Rumpunen K., Sehic J., Ekholm A., Tahir I., Nybom H. Chemical contents and blue mould susceptibility in Swedish-grown cider apple cultivars. European Journal of Horticultural Science. 2019;84(3):131-141. https://doi.org/ 10.17660/eJHS.2019/84.3.3 4. Miles C. A., Alexander T. R., Peck G., Galinato S. P., Gottschalk Ch., Nocker S. Growing apples for hard cider production in the United States - trends and research opportunities. HortTechnology. 2020;30(2):148-155. https://doi.org/10.21273/ HORTTECH04488-19 5. Plotkowski D. J., Cline J. A. Evaluation of selected cider apple (Malus domestica Borkh.) cultivars grown in Ontario. II. Juice attributes. Canadian journal of plant science. 2021;101(6):836-852. https://doi.org/10.1139/cjps-2021-0010 6. Kuz'mina E. I., Ganin M. Yu, Sviridov D. A., Egorova O. S., Shilkin A. A., Akbulatova D. R. Using modern instrumental methods for coffee identification. Pischevie sistemy = Food systems. 2022;5(1):30-40 (In Russ.). https://doi.org/10.21323/2618-9771-2022-5-1-30-40 (In Russ.). 7. Peschanskaya V. A., Andrievskaya D. V., Ul'yanova E. V. Prospects for the use of glucose-fructose syrups in the production of alcoholic beverages. Pivo i napitki = Beer and beverages. 2020;(3):13-16 (In Russ.). https://doi.org/10.24411/2072-9650-2020-10033 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. Tekhnika i technologiya pischevikh proizvodstv = Food processing: techniques and technology. 2021;51(3):604-614 (In Russ.). https://doi.org/10.21603/2074-9414-2021-3-604-614 9. Mingaleeva Z. S., Agzamova L. I., Reshetnik O. A. The use of glucose-fructose syrup in the production of bread. Konditerskoe i hlebopekarnoe proizvodstvo = Confectionery and bakery production. 2015;11-12 (162):44-45 (In Russ.). 10. Scholz-Kulikov E. P., Ivanchenko K. V., Ermolin D. V., Geok V. N. Wine chemistry. Rostov-on-Don: PH of the DSTU Center, 2016. 359 p. (In Russ.) 11. Egorova O. S., Tochilina R. P., Kharlamova L. N. Influence of fruit juices fermentation conditions on the sugar, glycerin and acids content. Pivo i napitki = Beer and beverages. 2014;(5):54-56 (In Russ.). 12. Li J., Zhang Ch., Liu H., Liu J., Jiao Zh. Profiles of sugar and organic acid of fruit juices: a comparative study and implication for authentication. Journal of Food Quality. 2020;2020:ID 7236534. https://doi.org/10.1155/2020/7236534 13. Al Daccache M., Koubaa M., Maroun R. G., Salameh D., Louka N., Vorobiev E. Impact of the physicochemical composition and microbial diversity in apple juice fermentation process: a review. Molecules. 2020;25(16):3698. https://doi.org/10.3390/molecules25163698 14. Panasyuk A. L., Kuz'mina E. I., Osipova V. P., Egorova O. S. Volatile secondary fermentation products in wines from fruits and berries. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2014;(4):20-23 (In Russ.). |
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Authors Kuz'mina Elena I., Candidate of Technical Scienceû, Egorova Olesya S., Akbulatova Dilyara R., Rozina Larisa I., Candidate of Technical Science All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Dubinina E. V., Krikunova L. N., Trofimchenko V. A., Obodeeva O. N.Additional identification indicators of alcoholic beverages from stone fruit raw materials
P. 40-43 | DOI: 10.52653/PPI.2022.9.9.008 Key words Abstract |
References 1. Winterova R., Mikulikova R., Mazac J., Havelec P. Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses. Czech Journal of Food Sciences. 2008;26(5):368-375. DOI: https://doi.org/10.17221/1610-CJFS 2. Bajer T., Hill M., Ventura K., Bajerova P. Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods. Scientific Reports. 2020;(10):18965. DOI: https://doi.org/10.1038/s41598-020-75939-0 3. Coldea T. E., Socaciu C., Moldovan Z., Mudura E. Minor volatile compounds in traditional homemade fruit brandies from Transylvania-Romania, as determined by GC-MS analysis. Notulae Botanicae Horti Agrobotanici. 2014;42(2):530-537. DOI: https://doi.org/10.15835/NBHA4229607 4. Oganesyants L. A., Peschanskaya V. A., Dubinina E. V., Alieva G. A. Qualitative and quantitative composition of the volatile components of fruit vodkas. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2013;(6):22-24 (In Russ.). 5. Zyakun A. M., Zaharchenko V. N., Kudrjavceva A. I., et al. The use of the abundance ratio of 13C/12C isotopes for characteristic of the origin of ethyl alckhol. Prikladnaya biokhimiya i mikrobiologiya = Applied biochemistry and microbiology. 2000;36(1):17-20 (In Russ.). 6. Oganesyants L. A., Panasyuk A., Kuz'mina E. I, Shilkin A. A., Zyakun A. M. Definition of authenticity of grape wines by means of isotropic mass spectrometry. Pischevaya promyshlennost' = Food industry. 2011;(9):30-31 (In Russ.) 7. Oganesyants L., Panasyuk A., Kuz'mina E., Zyakun A. L'influence de la situation geographique et des facteurs p?doclimatique sur le rapport d'isotopes 13C/12C dans le raisin et dans le vin. Le bulletin de l'OIV. 2012;85(971-973):61-70. 8. Magdas D. A., Cristea G., P?rnau A., Feher I., Hategan A. R., Dehelean A. Authentication of transylvanian spirits based on isotope and elemental signatures in conjunction with statistical methods. Foods. 2021;10(12):3000-3014. DOI: https://doi.org/10.3390/foods10123000 9. Oganesyants L. A., Panasyuk A. L., Kuzmina E. I., Peschanskaya V. A. A study of stable isotope ratio in ethanol from fruit distillates with the aim to determine identifying characteristics. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2016;(5):8-11 (In Russ.) 10. Dubinina E. V., Krikunova L. N., Peschanskaya V. A., Trishkaneva M. V. Scientific Aspects of Identification Criteria for Fruit Distillates. Tekhnika i tekhnologiya pischevikh proizvodstv = Food Processing: Techniques and Technology. 2021;51(3):480-491 (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2021-3-480-491 11. Voskanjan O. S., Faizova D. V., Zhirova V. V., Zagorul'ko A. V. The influence of the method of processing raw materials on the indicators of apricot juice for the preparation of fruit vodka. Voprosy nauki: innovatika, tehnika i tehnologii = Science issues: innovation, engineering and technology. 2019;(1):135-138 (In Russ.). 12. Sliwinska M., Wisniewska P., Dymerski T., Wardencki W., Namiesnik J. The flavour of fruit spirits and fruit liqueurs: a review. Flavour and Fragrance Journal. 2015;30(3):197-207. DOI: https://doi.org/10.1002/FFJ.3237 13. Tesevic V., Nikicevic N., Milosavljevic S., Bajic D., et al. Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. Journal of the Serbian Chemical Society. 2009;74(2):117-128. DOI: https://doi.org/10.2298/JSC0902117T 14. Cvetkovic D., Stojilkovic P., Zvezdanovic J., Stanojevic J., et al. The identification of volatile aroma compounds from local fruit-based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry. Advanced Technologies. 2020;9(2):19-28. DOI: https://doi.org/10.5937/savteh2002019C 15. Zhu J., Xiao Z. Characterization of the key aroma compounds in peach by gas chromatography-olfactometry, quantitative measurements and sensory analysis. Europian Food Research and Technology. 2019;245(1):129-141. DOI: https://doi.org/10.1007/s00217-018-3145-x |
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Authors Dubinina Elena V., Candidate of Technical Sciences, Krikunova Lyudmila N., Doctor of Technical Sciences, Professor, Trofimchenko Vladimir A., Candidate of Technical Science,s Obodeeva Ol'ga N. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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. |
Moiseeva A. A., Dubinina E. V., Eller K. I., Perova I. B.Evaluation of the polyphenolic complex of wine materials for red sparkling wines
P. 44-49 | DOI: 10.52653/PPI.2022.9.9.009 Key words Abstract |
References 1. Antonenko O. P., Guguchkina T. I., Ageeva N. M., et al. The study of dry red wine phenols components materials from the grapes of promising varieties. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2014;(5): 28-30 (In Russ.). 2. Baraboy V. A. Grape phenols: structure, antioxidant activity applications. Biotekhnologiya = Biotechnology. 2009;2(2):67-75 (In Russ.). 3. Jiang B., Zhang Z. W. Comparison on phenolic compounds and antioxidant properties of cabernet sauvignon and merlot wines from four wine grape-growing regions in China. Molecules. 2012;17:8804-8821. https://doi.org/10.3390/molecules17088804 4. Nilova L. P. Antioxidant foods and health. Zdorov'e - osnova chelovecheskogo potentsiala: problemy i puti ikh resheniya = Health is the basis of human potential: problems and solutions. 2014;9(2):868-869 (In Russ.). 5. Antal D.-S., Garban G., Garban Z. The anthocyans: biologically-active substances of food and pharmaceutic interest. The annals of the university dunarea de jos of Galati. Fascicle VI: Food technology. 2003:106-115. 6. Bermudez-Soto M. J., Tomas-Barbean F. A. Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juice. European Food Resource Technology. 2004;(219):133-141. https://doi.org/10.1007 / S00217-004-0940-3 7. Hou D. X. Potential mechanisms of cancer chemoprevention by anthocyanins. Current Molecular Medicine. 2003;3(2):149-159. https://doi.org/10.2174/1566524033361555 8. Lila M. A. Anthocyanins and human health: an in vitro investigative approach. Journal of Biomedicine and Biotechnology. 2004;(5):306-313. https://doi.org/10.1155/S111072430440401X 9. K?hk?nen M. P., Heinonen M. Antioxidant activity of anthocyanins and their aglycons. Journal of the Science of Food and Agriculture. 2003;51(3):628-633. https://doi.org/10.1021/jf025551i 10. Kong J. M., Chia Lian-Sai, Goh Ngoh-Khang, et al. Analysis and biological activities of anthocyanins. Phytochemistry. 2003;64(5):923-933. https://doi.org/10.1016/S0031-9422(03)00438-2 11. Snopek L., Mlcek J., Sochorova L, et al. Contribution of Red Wine Consumption to Human Health Protection. Molecules. 2018;23(7):1684. https://doi.org/10.3390/molecules23071684 12. Ul'yanova E. V., Larionov O. G., Revina A. A., Andriyevskaya D. V. HPLC in the study of radiation-chemical changes in the composition of wines. Phizikokhimiya poverkhnosti i zaschita materialov = Protection of Metals and Physical Chemistry of Surfaces. 2014;50(1):42-48 (In Russ.). https://doi.org/10.7868/S0044185614010161 (In Russ.) 13. Kharadze M., Japaridze I., Kalandia A., Vanidze M. Anthocyanins and antioxidant activity of red wines made from endemic grape varieties. Annals of agrarian science. 2018;16(2):181-184. https://doi.org/10.1016/j.aasci.2018.04.006 14. Costa E., Cosme F., Manuel Jordao A., Mendes-Faia A. Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions. Journal International des Sciences de la Vigne et du Vin. 2014;48(1):51-62. https://doi.org/10.20870/oeno-one.2014.48.1.1661 15. Hosu A., Cristea V. M., Cimpoiu C. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks. Food Chemistry. 2014;(150):113-118. https://doi.org/10.1016/j.foodchem.2013.10.153 16. Majo D. D., Guardia M. L., Giammanco S., Neve L. L., Giammanco M. The antioxidant capacity of red wine in relationship with polyphenolic contituents. Food Chemistry. 2008;(111):45-49. https://doi.org/10.1016/j.foodchem.2008.03.037 17. Visioli F., Panaite S.-A., Tome-Carneiro J. Wine's Phenolic Compounds and Health: A Pythagorean View. Molecules. 2020;25(18):4105. https://doi.org/10.3390/molecules25184105 18. Ditano-Vazquez P., Torres-Pena J. D., Galeano-Valle F., et al. The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil. Nutrients. 2019;11:2833. https://doi.org/10.3390/nu11112833 19. Melzoch K., Hanzlikova I., Filip V., Buckiova D., Smidrkal J. Resveratrol in Parts of Vine and Wine Originating from Bohemian and Moravian Vineyard Regions. Agriculturale Conspectus Scientificus. 2001;66(1):53-57. 20. Ageeva N. M., Markosov V. A., Muzychenko G. F., Bessonov V. V., Khanferyan R. A. Antioxidant and antiradical properties of red grape wines. Voprosy pitaniya = Problems of nutrition. 2015;84(2):63-67 (In Russ.). https://doi.org/10.24411/0042-8833-2015-00013 21. Peskova I. Yu., Tkachenko M. G., Ostroukhova E. V., Viughina M. A. Phenolic complex of wine materials from the red grapes varieties growing in the Crimea. Plodovodstvo i vinogradarstvo Yuga Rossii = Fruit growing and viticulture of South of Russia. 2016;38(2):62-74 (In Russ.). 22. Ivanova-Petropulos V., Hermosin-Gutierrez I., Boros B., et al. Phenolic compounds and antioxidant activity of Macedonian red wines. Journal of Food Composition and Analysis. 2015;(41):1-14. https://doi.org/10.1016/j.jfca.2015.01.002 23. Tutel'yan V. A., Eller K. I. Methods of analysis of minor biologically active substances of food. Moscow: Dinastiya, 2010. 180 p. (In Russ.) 24. Ivanova N. N., Khomich L. M., Perova I. B., Eller K. I. Grape juice nutritional profile. Voprosy pitaniya = Problems of nutrition. 2018;87(6):95-105 (In Russ.). https://doi.org/10.24411/0042-8833-2018-10071 25. Ageeva N. M., Chemisova L. E., Markosov V. A., Ohay J. A., Chernousova I. V., Zaytsev G. P. Composition's study of the phenol complex of red grapes types, growing in the Republic of the Crimea and in the Krasnodar Region. Plodovodstvo i vinogradarstvo Yuga Rossii = Fruit growing and viticulture of South of Russia. 2016;37(1):161-170 (In Russ.). |
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Authors Moiseeva Alexandra A., Dubinina Elena V., Candidate of Technical Sciences All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. Eller Konstantin I., Doctor of Chemical Sciences, Perova Irina B., Candidate of Pharmaceutical Sciences Federal Research Center of Nutrition, Biotechnology and Food Safety, 2/14. Ust'inskiy lane, Moscow, 109240 |
Medrish M. E., Abramova I. M., Matrosova N. V., Romanova A. G., Pavlenko S. V., Kryshchenko F. I.Distilled spirits storage stability studies by ion chromatography
P. 50-53 | DOI: 10.52653/PPI.2022.9.9.010 Key words Abstract |
References 1. Balcerek M., Pielech-Przybylska K., Dziekonska-Kubczak U., Patelski P. Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates. Journal of Food Science Technology. 2019;56(4):2049-2062. DOI: https://doi.org/10.1007/s13197-019-03682-0 2. Tsakiris A., Kallithraka S., Kourkoutas Y. Grape brandy production, composition and sensory evaluation. Journal of Food Science Technology. 2014;94:404-414. DOI: https://doi.org/10.1002/jsfa.6377 3. Rozanski M., Pielech-Przybylska K., Balcerek M. Influence of Alcohol Content and Storage Conditions on the Physicochemical Stability of Spirit Drinks. Foods. 2020;9:1264. DOI: https://doi.org/10.3390/foods9091264 4. Carrillo M., Cristobal J. Feasibility testing of chill filtration of brown spirits to increase product stability. Master of engineering. Department of Chemical Engineering, 2015. P. 106. DOI: https://doi.org/10.18297/etd/1659 5. Gabrielli M., Fracassetti D., Tirelli A. Release of phenolic compounds from cork stoppers and its effect on protein-haze. Food Control. 2016;62:330-336. DOI: https://doi.org/10.1016/j.foodcont.2015.11.008 6. Makarov S. Y. Basics of whiskey technology. Moscow: Probel, 2011. 196 p. (In Russ.) 7. Tyagileva M. G. Improving the technology of cognacs based on the use of oak wood treated with ultrasonic vibrations. Dissertation Abstract of Candidate of Technical Sciences. Speciality: 05.18.07. Moscow: Moscow State University of Food Production, 2009. 172 p. 8. Berezhnaya A. V. Improvement of technological methods for improving the quality of cognac spirits and cognacs. Dissertation Abstract of Candidate of Technical Sciences. Speciality: 05.18.01. Krasnodar: Kuban' State Technology university, 2004. P. 1-24 (In Russ.). 9. Danielyan A. V. Improving the technology of cognac stabilization using highly efficient polymeric materials. Dissertation Abstract of Candidate of Technical Sciences. Speciality: 05.18.07. Moscow: All-Russian Research institute of food biotechnology of the Russian Agricultural Academy, 2009. 126 p. (In Russ.) 10. Chursina O. A. Study of the influence of the mineral composition of water on the stability and quality of cognacs. Magarach. Vinogradarstvo i vinodelie = Magarach. Viticulture and winemaking. 2016;4:30-33 (In Russ.) 11. Hristyuk V. T., Berezhnaya A. V., Ageeva N. M. The composition of cognac precipitation and the reasons for their formation. Izvestiya vuzov. Pischevaya tekhnologiya = Izvestia of universitie. Food technology. 2003;5-6:129 (In Russ.) 12. Bordiga M. Post-Fermentation and Distillation Technology: Stabilization, Aging, and Spoilage. CRC Press, 2017. 296 p. 13. Gomeza J., Alguacil M. Formation of siliceous sediments in brandy after diatomite filtration. Food Chemistry. 2015;170:84-89. DOI: https://doi.org/10.1016/j.foodchem.2014.08.028 14. Medrish M. E., Polyakov V. A., Abramova I. M., et al. Determination of silicates in vodka products by ion chromatography. Voprosy pitaniya = Nutritional issues. 2016; 85(52):238 (In Russ.). 15. Malinowsky K. Turbidity Problems in the Spirits Industry. Branntweinwirtschaft. 2000;17:253-254. 16. Aquino F. W. B., Boso L. M., Cardoso D. R., Franco D. W. Amino acids profile of sugar cane spirit (cacha?a), rum, and whisky. Food Chemistry. 2008;108(2):784-793. DOI: https://doi.org/10.1016/j.foodchem.2007.11.021 17. Abramova I. M., Medrish M. E., Romanova A. G., et al. The quality control system of distilled spirits. Materials of the International Scientific and Practical Conference "Fundamental Scientific Research and Their Applied Aspects in Biotechnology and Agriculture" (FSRAABA 2021). 2021. BIO Web Conference. 2021;36:05006. DOI: https://doi.org/10.1051/bioconf/20213605006 |
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Authors Medrish Marina E., Candidate of Technical Sciences, Abramova Irina M., Doctor of Technical Sciences, Matrosova Natal'ya V., graduate student, Romanova Alexandra G., Pavlenko Svetlana V., Kryschenko Fedor I., graduate student All-Russian Scientific Research Institute of Food and Biotechnology - Branch of Federal Research Center of Nutrition, Biotechnology and Food Safety, 4b, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. |
Tochilina R. P., Saryan A. Sh., Sklepovich T. S., Gochina S. S., Pashkova I. N., Samoylova E. Yu.To the question of: Determination of Sulfur dioxide in beer and beer drinks
P. 54-58 | DOI: 10.52653/PPI.2022.9.9.011 Key words Abstract |
References 1. Khurshudyan S. A., Kobelev K. V., Ryabova A. E. Historical and statistical data on development of the domestic alcoholic beverages industry. Food Systems. 2020;3(4):34-38. https://doi.org/10.21323/2618-9771-2020-3-4-34-38 2. Khurshudyan S. A. Consumer and food quality. Pischevaya promyshlennost' = Food industry. 2014;(5):16-18 (In Russ.). 3. Khurshudyan S. A., Oreshchenko A. V. The quality of raw materials and consumer cachets of food product. Pischevaya promyshlennost' = Food industry. 2013;(6):40-41 (In Russ.). 4. Khivrich B. I., Razdobud'ko B. V. The spectrum of substances that form the taste and aroma of beer. Part 1. Napitki. Tekhnologii i innovacii = Beverages. Technology and innovation. 2012;(9):59-61 (In Russ.). 5. Jackson J. F., Linskens H. F., Inman R. B. Analysis of taste and aroma. Part of the book series: Molecular Methods of Plant Analysis. Berlin-Heidelberg: Springer Verlag, 2002. 269 p. 6. Simpson B., Mairs J. Trainer in a Box: The Beer Flavour Hand-book, version 2.1. Chinnor, UK: FlavorActiv Limited, 2002. 69 p. 7. Meledina T. V., Dedegkaev A. T., Lebedeva I. P. The technological approach to the regulation of sensory profile of beer, part IV. Sulfur compounds in beer. Industriya napitkov = Industry of beverages. 2005;37(1);10-15 (In Russ.). 8. TR TS 022/2011. Food products regarding its marking [Electronic resource] [cited 2022 July 4]. URL: http://www.tsouz.ru/db/techreglam/Documents/TrTsPishevkaMarkirovka.pdf (In Russ.). 9. TR TS 029/2012. Safety requirements for food additives, flavorings and technological aids [Electronic resource] [cited 2022 July 4]. URL: http://www.eurasiancommission.org/ru/act/texnreg/deptexreg/tr/Documents/P_58.pdf (In Russ.). 10. ANALYTICA EBC [Electronic resource] [cited 2022 July 4]. URL: https://brewup.eu/ebc-analytica/category/chemical-physical/beer?page=2 (In Russ.). 11. GOST 25555.5-2015. Fruit and vegetable products. Methods for determination of sulphur dioxide content. Ìoscow: Standartinform, 2014. 71 p. 12. GOST EN 13196-2015. Fruit and vegetable juices. Determination of total sulfur dioxide by distillation. Ìoscow: Standartinform, 2019. 8 p. 13. Methode OIV-MA-AS323-04A. Dioxyde de soufre [Electronic resource] [cited 2022 July 4]. URL: https://www.oiv.int/public/medias/2429/oiv-ma-as323-04a.pdf (In Russ.). 14. GOST 32115-2013. The alcohol production and raw material for it producing. Method for determination of free and total sulphurous acid. Ìoscow: Standartinform, 2014. 6 p. (In Russ.) 15. Ì 04-78-2012. Wine and brewing products. Determination of total sulfurous acid by ñapillary electrophoresis system Kapel. [Electronic resource] [cited 2022 June 30]. URL: https://www.lumex.ru/metodics/20ARU03.01.23-1.pdf (In Russ.). 16. AOAC Official Method 990.28. Sulfites in food. Optimized Monier-Williams Metod. [Electronic resource] [cited 2022 June 20]. URL: http://www.cfsa.net.cn:8033/UpLoadFiles/news/upload/2015/2015-04/6486dfae-d8c6-4f3e-82fa-61442540b4bb.pdf (In Russ.). 17. Product catalogue 2021. Food & Feed Analysis "r-biopharm AG" [Electronic resource] [cited 2022 June 20]. URL: https://food.r-biopharm.com/wp-content/uploads/2020/12/product_catalogue_2021_food__feed_analysis_en_2020_12.pdf |
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Authors Tochilina Regina P., Candidate of Technical Sciences, Saryan Anaida Sh., Sklepovich Tat'yana S., Gochina Svetlana S., Pashkova Irina N., Samoylova Elena Yu. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gribkova I. N., Sevost'yanova E. M., Zakharov M. A., Kozlov V. I.Variation in Soluble Monomeric Organic Compounds of Downstream Grain
P. 59-63 | DOI: 10.52653/PPI.2022.9.9.012 Key words Abstract |
References 1. Shen Y., Abeynayake R., Sun X., Ran T., Li J., Chen L., Yang W. Feed nutritional value of brewers' spent grain residue resulting from protease aided protein removal. Journal of Animal and Science and Biotechnology. 2019;10:78. https://doi.org/10.1186/s40104-019-0382-1. 2. Lynch K., Steffen E., Arendt E. Brewers' spent grain: A review with an emphasis on food and health. Journal of the Institute of Brewing. 2016;122:553-568. https://doi.org/10.1002/jib.363. 3. Verni M., Pontonio E., Krona A., Jacob S., Pinto D., Rinaldi F., Verardo V., Diaz-de-Cerio E., Coda R., Rizzello C. G. Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Frontiers in Microbiology. 2020;11:1831. https://doi.org/10.3389/fmicb.2020.01831. 4. Faulds C B, Collins S, Robertson JA, Treimo J, Eijsink VGH, Hinz SWA. Protease-induced solubilisation of carbohydrates from brewers' spent grain. Journal of Cereal Science. 2009;50:332-336. 5. Burak L. Ch. The brewing industry waste use. Review. The Scientific Heritage. 2022;86-1(86):9-20 (In Russ.). 6. Tamova Ì. Yu., Barashkina E. V., Zhuravlev R. A., Tretuakova N. R., Franchenko E. S. Modern technologies for obtaining dietary fiber from secondary products of processing of vegetable raw materials. Izvestiya visshih uchebnih zavedeniy. Pischevaya technologiya = News of higher educational institutions. Food technology. 2018;5-6(365-366):9-13 (In Russ.). https://doi.org/10.26297/0579-3009.2018.5-6.2. 7. Canas S., Onio A., Belchior P., Spranger M., Ul R., Bruno-De S. HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies. Analytical methods. 2011;3:186-191. https://doi.org/10.1039/c0ay00269k. 8. GOST 34789-2021. Brewing products. Identification. Determination of the mass concentration of total nitrogen by the Kjeldahl method. Ìoscow: Standartinform, 2020. 14 p. (In Russ.) 9. Bartolomeo M. P., Maisano F. Validation of a reversed-phase HPLC method for quantitative amino acid analysis. Journal of biomolecular techniques: JBT. 2006;17(2):131-137. 10. Debebe A., Temesgen S., Redi-Abshiro M., Chandravanshi B. S., Ele E. Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages. Journal of analytical methods in chemistry. 2018:4010298. https://doi.org/10.1155/2018/4010298 11. Qin F., Johansen A. Z., Mussatto S. I. Evaluation of different pretreatment strategies for protein extraction from brewer's spent grains. Industrial Crops and Products. 2018;125:443-453. https://doi.org/10.1016/j.indcrop.2018.09.017. 12. Reis S. F., Coimbra M. A., Abu-Ghannam N. Improved efficiency of brewer's spent grain arabinoxylans by ultrasound-assisted extraction. Ultrasonics Sonochemistry. 2015;24:155-164. https://doi.org/10.1016/j.ultsonch.2014.10.010. 13. Zeng L., Ma M., Li C., Luo L. Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties. 2017;20(1):1-18. https://doi.org/10.1080/10942912.2014.983605. |
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Authors Gribkova Irina N., Candidate of Technical Sciences, Sevost'yanova Elena M., Candidate of Biological Sciences, Zakharov Maxim A., Candidate of Technical Sciences, Kozlov Valeriy I. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ermolaev S. V., Krivovoz B. G., Sapronov A. R.Kinetics of the melanoidin reaction
P. 64-67 | DOI: 10.52653/PPI.2022.9.9.013 Key words Abstract |
References 1. Ermolaev S. V. On the decomposition of carbohydrates in the boiling mode of beer wort. Pivo i napitki = Beer and drinks. 2017;(3):30-31 (In Russ.). 2. Zimon A. D. Physical Chemistry: studies. for universities. 4th edition. Moscow: KRASAND, 2015. 318 p. (In Russ.) 3. Narciss L. Malting technology. St. Petersburg: Professiya, 2007. 584 p. (In Russ.) 4. Sapronov A. R., Kolcheva R. A. Coloring substances and their effect on sugar quality. Moscow: Food Industry, 1974. 347 p. (In Russ.) 5. Sapronov A. R. Sapronova L. A, Ermolaev S. V. Sugar technology: studies. For universities. St. Petersburg: Professiya, 2013. 296 p. |
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Authors Ermolaev Sergey V., Candidate of Technical Sciences, Krivovoz Boris G., Candidate of Technical Sciences, Sapronov Alexey R., Doctor of Technical Sciences, Professor LLC "BAS", 5A, 1, Novodmitrovskaya str., Moscow, 127015, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kobelev K.V., Kharlamova L. N., Lazareva I. V., Sinelnikova M. Yu., Matveeva D. Yu.Investigation of processing methods for plant raw material fermented beverages to create an accelerated method for predicting persistence
P. 68-73 | DOI: 10.52653/PPI.2022.9.9.014 Key words Abstract |
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Food Research International. 2019;120:478-503. https://doi.org/10.1016/j.foodres.2018.10.091 14. Henneberg F., Chari A. Chromatography-free purification strategies for large biological macromolecular complexes involving fractionated PEG precipitation and density gradients. Life. 2021;11:1289. https://doi.org/ 10.3390/life11121289 15. Evans E., Bamforth C. W. Beer foam, achieving a suitable head. In book: Beer: a quality perspective. Burlington, MA (USA): Academic Press, 2009. P. 7-66. 16. Perrocheau L., Bakan B., Boivin P., Marion D. Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process. Journal of Agricultural and Food Chemistry. 2006;54:3108-13. https://doi.org/10.1021/jf052910b 17 Kondratenko Å. P., Konstantinova Î. B., Soboleva Î. Ì., Izhmulkina Å. À., Verbitskaya N. V., Sukhikh À. S. 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Cytotechnology. 2013;65(1):41-48. https://doi.org/10.1007/s10616-012-9448-z 40. Conrad K. R., Davidson V. J., Mulholland D. L., Britt I. J., Yada S. Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light. Journal of Food Science. 2005;70:E19-E25. https://doi.org/10.1111/j.1365-2621.2005.tb09032.x |
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Authors Kobelev Konstantin V., Doctor of Technical Sciences, Kharlamova Larisa N., Candidate of Technical Sciences, Lazareva Irina V., Candidate of Technical Sciences, Sinelnikova Marina Yu., Matveeva Dar'ya Yu. All-Russian Research Institute of Brewing, Non-Alcoholic and Wine-making Industry - Branch of the V. M. Gorbatov Federal Scientific Center for Food Systems RAS, 7, Rossolimo str., Moscow, 119021, 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. |
Pankratov A. A., Astakhova A. Yu., Kolganov I. M. Lopatina O. M., Dymova A. A. Fertilizing filtration of beer and purification of process gases at breweries
Peschanskaya V. A.Methodological approaches in the development of innovative technology of distillate from dried Jerusalem artichoke
P. 77-81 | DOI: 10.52653/PPI.2022.9.9.015 Key words Abstract |
References 1. Oganesyants L. A., Peschanskaya V. A., Dubinina E. V. Assessment of technological properties of mandarins for production of distillates. Pivo i napitki = Beer and beverages. 2018;(4):68-71 (In Russ.). 2. Oseledtseva I. V., Kirpicheva L. S. Assessment of the influence of long factor on variation of parameters of the factions volatile cognac wine materials and young brandy distillate. Vestnik APK Stavropol'ya = Agricultural bulletin of Stavropol region. 2015;1(17):246-252 (In Russ.). 3. Borodulin D. M., Reznichenko I. Yu., Shalev A. V., Prosin M. V. Comparative analysis of the quality of different types of malt for production of malt whiskey distillates. Pivo i napitki = Beer and beverages. 2019;(2):64-69 (In Russ.). 4. D?rr P., Albrecht W., G?ssinger M., Hagmann K., Pulver D., Scholten G. Technologie der Obstbrennerei. 3rd ed. Stuttgart: Eugen Ulmer K G, 2010. 326 p. 5. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., Peschanskaya V. A., Borisova A. L. Improving the technology of processing of pears for distillates production. Vinodelie i vinogradarstvo = Winemaking and viticulture. 2013;(2):10-13 (In Russ.). 6. Dubinina E. V., Osipova V. P., Trofimchenko V. A. Influence of preparation method on volatile compounds content and output of distillates from raspberry. Pivo i napitki = Beer and beverages. 2018;(1):30-34 (In Russ.). 7. Oganesyants L. A., Kobelev K. V., Peschanskaya V. A., Ryabova S. M. Comparative characteristics of methods for producing wort for the production of grain distillates. Pivo i napitki = Beer and beverages. 2014;(3):44-47 (In Russ.). 8. Oganesyants L. A., Peschanskaya V. A., Krikunova L. N., Osipova V. P., Tomgorova S. M. Same aspects of the production of malt distillate. Part II. Balance apportioning of volatile compounds. Pivo i napitki = Beer and beverages. 2015;(6):36-39 (In Russ.). 9. Peschanskaya V. A., Krikunova L. N., Dubinina Å. V. Comparative characteristics of methods of grain distillates production. Pivo i napitki = Beer and beverages. 2015;(6): 40-43 (In Russ.). 10. Arrieta-Garay Y., Blanco P., LopezVazquez C., Rodriguez-Bencomo J. J., Perez-Correa J. R., Lopez F., Orriols I. Effects of distillation system and yeast strain on the aroma profile of Albari?o (Vitis vinifera L.) grape pomace spirits. Journal of Agricultural and Food Chemistry. 2014;62(43):10552-10560. https://doi.org/10.1021/jf502919n 11. Cantagrel R., Galy B. From vine to cognac. In: Fermented beverage production. 2nd ed. New York: Springer New York, 2003. P. 195-212. https://doi.org/10.1007/978-1-4615-0187-9_9 12. Li H., Wang Ch., Zhu L., Huang W., I. B., Zhang L, et al. Variations of flavor substances in distillation process of chinese luzhou-flavor liquor. Journal of Food Process Engineering. 2012;35(2):314-334. https://doi.org/10.1111/j.1745-4530.2010.00584.x 13. Krikunova L. N., Dubinina E. V. On the issue of assessing the quality of distillates from starch-containing raw materials. Polzunovskiy vestnik = Polzunovsky bulletin. 2018;(4):45-49 (In Russ.). 14. Lurton L., Ferrari G., Snakkers G. Cognac: production and aromatic characteristics. In.: Alcoholic beverages: sensory evaluation and consumer research. Cambridge: Woodhead Publishing Ltd., 2011. P. 242-266. 15. Oganesyants L. A., Panasyuk A. L., Reitblat B. B. Theory and practice of fruit winemaking. Moscow: Razvitie, 2011. 396 ð. (In Russ.) |
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Authors Peschanskaya Violetta A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Borisenko O. A., Khorosheva E. V., Gribkova I. N., Zakharova V. A., Remneva G. À. Influence of physical processing of grains on the mineral composition of alcohol extracts
P. 82-85 | DOI: 10.52653/PPI.2022.9.9.016 Key words Abstract |
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Authors Borisenko Olga A., Khorosheva Elena V., Gribkova Irina N., Candidate of Technical Sciences, Zakharova Varvara A., Remneva Galina A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zhuravskaya-Skalova D. V., Kurbanova M. N., Samoylov A. V. The use of high-pressure technology on the example of directly squeezed apple juice as an opportunity to further substantiate the shelf-life juice
P. 86-91 | DOI: 10.52653/PPI.2022.9.9.017 Key words Abstract |
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Biointerface Research in Applied Chemistry. 2021;11(4):11553-11561. DOI: 10.33263/BRIAC114.1155311561 6. Kumari A., Farid M. Optimization of high pressure processing for microbial load reduction in Diospyros kaki 'Fuyu' pulp using response surface methodology. Journal of Food Science and Technology. 2020;57:2472-2479. DOI: 10.1007/s13197-020-04282-z 7. Kadam P. S., Jadhav B. A., Salve R. V., Machewad G. M. Review on the High Pressure Technology (HPT) for Food Preservation. Journal of Food Process in Technology. 2012;3:1-5. DOI: 10.4172/2157-7110.1000135 8. Corbo R. M., Bevilacqua A., Campaniello D., Ciccarone C., Sinigaglia M. Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. Food Control. 2010;21(11):1507-1511. DOI: 10.1016/j.foodcont.2010.04.023 9. Victoria Ferragut, Manuela Hernandez-Herrero, Maria Teresa Veciana-Nogues, Miquel Borras-Suarez, Javier Gonzalez-Linares, Maria Carmen Vidal-Carou, Buenaventura Guamis. Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: Physicochemical, microbiological, nutritional and toxicological characteristics. Journal of the Science of Food and Agriculture. 2015;95(5):953-961. DOI: 10.1002/jsfa.6769 10. Zhao L., Wang Y., Wang S., Li H., Huang W., Liao X. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology. 2014;174:12-18. DOI: 10.1016/j.ijfoodmicro.2013.12.023 11. Patrignani F., Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Frontiers in Microbiology. 2016;7:1132. DOI: 10.3389/fmicb.2016.01132 12. Calligaris S., Foschia M., Bartolomeoli I., Maifreni M., Manzocco L. Study on the applicability of high- pressure homogenization for the production of banana juices. Food Science and Technology. 2012;45:117-121. DOI: 10.1016/j.lwt.2011.07.026 13. Scheinberg J. A., Svoboda A. L., Cutter C. N. High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157: H7, Salmonella spp. and Staphylococcus aureus during beef jerky processing. Food Control. 2014;39:105-110. DOI: 10.1016/j.foodcont.2013.11.002 14. Jofre A., Aymerich T., Grebol N., Garriga M. Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products. LWT - Food Science and Technology. 2009;42:924-928. DOI: 10.1016/j.lwt.2008.12.001 15. De Oliveira T. L. C., Ramos A. L., Ramos E. M., Piccoli R. H., Cristianini M. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends in Food Science & Technology. 2015;45:60-85. DOI: 10.1016/j.tifs.2015.05.007 16. Gouvea F. S., Padilla-Zakour O. I., Worobo R. W., Xavier B. M., Walter E. H., Rosenthal A. Effect of high-pressure processing on bacterial inactivation in a?a? juices with varying pH and soluble solids content. Innovative Food Science & Emerging Technologies. 2020;66:102-112. DOI: 10.1016/j.ifset.2020.102490 17. Pokhrel P. R., Toniazzo T., Boulet C., Oner M. E., Sablani S. S., Tang J., Barbosa-C?novas G. V. Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments. Innovative Food Science & Emerging Technologies. 2019;54:93-102. DOI: 10.1016/j.ifset.2019.03.007 18. Tournas V. H., Heeres J., Burgess L. Moulds and yeasts in fruit salads and fruit juices. Food Microbiology. 2006;23(7):684-688. DOI: 10.1016/j.fm.2006.01.003 19 Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao, Liang Zhao. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods. 2021;10(12):3069. DOI: 10.3390/foods10123069 20. Massoud R., Fadaei V., KhosraviDarani K., Nikbakht H. R. Improving the viability of probiotic bacteria in yoghurt by homogenization. Journal of Food Processing and Preservation. 2015;39(6):2984-2990. DOI: 10.1111/jfpp.12551 21. Jofr?, A., Aymerich, T., Bover-Cid, S., & Garriga, M. Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 Mpa. International microbiology: the official journal of the Spanish Society for Microbiology. 2010;13:105-112. DOI: 10.2436/20.1501.01.115 22. Rendueles E., Omer M., Alvseike O., Alonso-Calleja C., Capita R., Prieto M. Microbiological food safety assessment of high hydrostatic pressure processing: a review. LWT - Food Science and Technology. 2011;44:1251-1260. DOI: 10.1016/j.lwt.2010.11.001 23. Woldemariam H. W., Emire S. A. High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects. Cogent Food and Agriculture. 2019;5(1):16-22. DOI: 10.1080/23311932.2019.1622184 24. Bernaerts T. M. Gheysen L., Foubert I., Hendrickx M. E., Van Loey A. M. Evaluating microalgal cell disruption upon ultra high pressure homogenization. Algal Research. 2019;42. DOI: 10.1016/j.algal.2019.101616 25. Smelt J. P., Hellemons J. C., Patterson M. Effects of High Pressure on Vegetative Microorganisms. Ultra High Pressure Treatments of Foods. 2002;55-76. DOI: 10.1007/978-1-4615-0723-9_3 26. TR CU 023/2011. Technical Regulations of the Customs Union "Technical Regulations for Juice Products from Fruits and Vegetables". Minsk: BelGISS, 2013. P. 25 (In Russ.). 27. GOST 10444.15-94. Food products. Methods for determining the amounts of mesophilic anaerobic and facultative anaerobic microorganisms. Moscow: Standartinform, 2010. 7 p. (In Russ.) 28. GOST 10444.12-2013. Microbiology of food and animal feed. Methods for detecting and counting the number of yeasts and molds. Moscow: Standartinform, 2014. 12 p. (In Russ.) 29. Chen D., Xi H., Guo X., Qin Z., Pang X., Hu X., Liao X., Wu J. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science & Emerging Technologies. 2013;19:85-94. DOI: 10.1016/j.ifset.2013.03.003 30. Gram L., Ravn L., Rasch M., Bruhn J. B., Christensen A. B., Givskov M. Food spoilage-interactions between food spoilage bacteria. International Journal of Food Microbiology. 2002;78(1-2):79-97. DOI: 10.1016/S0168-1605(02)00233-7 31. Jayachandran L. E., Chakraborty S., Rao P. S. Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. Innovative Food Science & Emerging Technologies. 2015;28:1-9. DOI: 10.1016/j.ifset.2015.01.002 |
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Authors Zhuravskaya-Skalova Dar'ya V., Kurbanova Madinat N., Candidate of Biological Sciences, 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. , 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. |
Sevost'yanova E. M., Semipyatniy V. K., Shilkin A. A.Study of the chemical composition and isotope characteristics of groundwater of the Essentuki deposit
P. 92-96 | DOI: 10.52653/PPI.2022.9.9.018 Key words Abstract |
References 1. Mitin S. G., Sysoev G. V., Oganesyants L. A., Sevost'yanova E. M. Production of packaged water. State, problems and ways of their solution. Pivo i napitki = Beer and beverages. 2020;(4):29-32. https://doi.org/10.24411/207.2-9650-2020-10041(In Russ.). 2. Petrov A. N., Khanferyan R. A, Galstyan A. G. Current aspects of counteraction of foodstuff's falsification. Voprosi pitaniya = Problems of nutrition. 2016;(5):86-92 (In Rus.). 3. Oganesyants L. A., Khurshudyan S. A, Petrov A. N. Falsified foods identification. Terms and definitions. Pischevaya promyshlennost' = Food industry. 2019;(7):73-76 (In Russ.). https://doi.org/10.24411/0235-2486-2019-10106 4. Sevost'yanova E. M., Khorosheva E. V., Remneva G. A., Shilkin A. A. Isotope ratio mass spectrometry for identification of mineral water. Pivo i napitki = Beer and beverages. 2015;(6):32-34 (In Russ.). 5. Petrosyan A. E. The problem of detecting counterfeit goods on the example of mineral water Borjomi. Prodovol'stvennaja bezopasnost' i razvitie rynka prodovol'stvennyh tovarov v sovremennyh social'no-jekonomicheskih uslovijah. Sbornik po itogam Regional'noj nauchno-prakticheskoj konferencii = Food security and development of the food market in modern socio-economic coditions: a collection of results of the regional and practical conference. Kolomna: State Social and Humanitarian university, 2016. P. 210-216 (In Russ.). 6. Aslakhanov A. A. Counterfeit kills the brand. Kontrol kachestva produktsii = Production quality control. 2018;(1):54-55 (In Russ.). 7. Amelin V. G., Podkolzin I. V., Solov'ev A. I,. Tret'yakov A. V. Russian natural mineral water: identification of the geographical origin and finding counterfeited lots through correlation of concentration rare earth elements and stable lead isotopes. Voda: khimiya i ekologiya = Water: chemistry and ecology. 2012;11(53):79-84 (In Russ.). 8. Krest'yaninova K. A., Khorosheva E. V., Remneva G. A. Borates content - important indicator for mineral waters identification. Aktual'nye voprosy industrii napitkov = Current issues in the beverage industry. 2019;(3):130-133 (in Russ.). https://doi.org/10.21323/978-5-6043128-4-1-2019-3-130-133. 9. Anishchenko D., Talyzina T. L. Identification of the tonnage composition of mineral waters agro-ecological aspects of the sustainable development of the agro-industrial complex. Materials of the XVII international scientific conference. Bryansk, 2020. P. 203-207 (In Russ.). 10. Kurochkin V. Yu., Khoroshavina E. I., Fedorov A. A. Method of operational quality control and identification of packaged mineral drinking waters. Voprosy kurortologii, fizioterapii, i lechebnoy fizicheskoy kultury = Issues of balneology, physiotherapy and therapeutic physical culture. 2021;98(3 2):113-114 (In Russ.). https://doi.org/10.17116/kurort20219803221 11. TR EAEU 044/2017. On the safety of packaged drinking water, including natural mineral waters [Electronic resource] [cited 2022 April 10]. URL: https://docs.cntd.ru/document/456090353?ysclid=l5gka8jk5n760609789 (In Russ.). 12. GOST R 54316-2020. Drinking natural mineral waters. General specifications. Moscow: Standartinform, 2020. 49 p. (In Russ.) |
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Authors Sevost'yanova Elena M., Candidate of Biological Sciences, Shilkin Alexey A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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. Semipyatny Vladislav K., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lyusinovskaya str., Moscow, 115093, |
Andrievskaya D. V., Dubinina E. V., Trofimchenko V. A., Nebezhev K. V.The influence of technological factors on the propensity of strong alcoholic beverages from fruit raw materials to turbidity of a physico-chemical nature
P. 97-100 | DOI: 10.52653/PPI.2022.9.9.019 Key words Abstract |
References 1. Czyzowska A., Pogorzelski E. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part 1. Total polyphenols and phenolic acids. European Food Research and Technology. 2002;(214):148-154. https://doi.org/10.1007/s00217-001-0422-39 2. Oganesyants L. A., Peschanskaya V. A., Dubinina E. V., Trofimchenko V. A. Assessment of technological properties of rowan for production of alcoholic beverages. Hranenie i pererabotka sel'hozsir'ya = Storage and processing of farm products. 2016;(9):19-22 (In Russ.). 3. Rodriguez-Solana R., Galego L. R., Perez-Santin E., Romano A. Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.). European Food Research and Technology. 2018;244:2213-2229. https://doi.org/10.1007/s00217-018-3131-3 4. Hernandez Gomez L. F., Ubeda-Iranzo J., Arevalo M. E., Briones A. Novel alcoholic beverages: Production of spirits and liquers using maceration of melon fruits in melon distillates. Journal of the Science of Food and Agriculture. 2009;89(6):1018-1022. https://doi.org/10.1002/jsfa.3549 5. Dubinina E. V., Krikunova L. N., Trofimchenko V. A., Tomgorova S. M. Comparative evaluation of the cornel berry fermentation methods in the production of distillates. Pivo i napitki = Beer and beverages. 2020;(2):45-49. https://doi.org/10.24411/2072-9650-2020-10020 (In Russ.). 6. Arrieta-Garay Y., Lopez-Vazquez C., Blanco P., Perez-Correa J. R., Orriols I., Lopez F. Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system. Journal of the Institute of Brewing. 2014;12(2):111-118. https://doi.org/10.1002/jib.117 7. Rodriguez-Bencomo J. J., Perez-Correa J. R., Orriols I., Lopez F. Spirit distillation strategies for aroma improvement using variable internal column reflux. Food and Bioprocess Technology. 2016;9:1885-1892. 8. Balcerek M., Pielech-Przybylska K., Patelski P., Dziekonska-Kubczak U., Strak E. The effect of distillation conditions and alcohol content in heart fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies. Journal of the Institute of Brewing. 2017;123(3):452-463. https://doi.org/10.1002/jib.441 9. Dubinina E. V., Krikunova L. N., Trofimchenko V. A., Nebezhev K. V. Influence of the regime parameters of distillation on the distribution of volatile components by fractions in the production of cornel distillate. Pivo i napitki = Beer and beverages. 2021;(2):19-23 (In Russ.). https://doi.org/10.52653/PIN.2021.2.2.002. 10. Aleksanyan K. A., Tananajko T. M., Ursul O. N., Tkachuk L. A., Zubkovskaya O. L. Influence of raw materials and manufacturing processes for stability cognac. Pischevaya promyshlennost?: nauka i tekhnologii = Food industry: science and technology. 2013;(1):84-95. (In Russ.). 11. Abramova A. V. The composition of oak wood and its effect on alcoholic beverages during aging. Uspekhi sovremennoy nauki = Advances in modern science. 2017;1(2):140-142 (In Russ.). 12. Oganesyants L. A., Loryan G. V. Volatile components of mulberry distillates. Vinodeliye i vinogradarstvo = Winemaking and viticulture. 2015;(2):17-20 (In Russ.). 13. Dubinina E. V., Sevost'yanova E. M., Krikunova L. N., Obodeeva O. N. Influence of mineral composition of softwater water for qualitative indicators of alcoholic drinks from vegetable raw materials. Polzunovskiy Vestnik = Polzunovsky bulletin. 2021;(1):11-19 (In Russ.). https://doi.org/10.25712/ASTU.2072-8921.2021.01.002. 14. Chernyavskaya L. M., Mokanyuk Yu. A., Kukhar V. I., Chernyavskiy A. V. The content of ash elements in white sugar, methods of their control and reduction. Sakhar = Sugar. 2017;(11):40-47 (In Russ.). 15. Sevost'yanova E. M., Osipova V. P. Criteria for the quality of water used in the production of alcoholic beverages. Kontrol kachestva produktsii = Production quality control. 2017;(7):30-33 (In Russ.). 16. GOST 33834-2016. Wine products and raw materials for it's production. Gas chromatographic method for determination of mass concentration of volatile components. Moscow: Standartinform, 2016. 11 p. (In Russ.). |
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Authors Andrievskaya Dar'ya V., Candidate of Technical Sciences, Dubinina Elena V., Candidate of Technical Sciences, Trofimchenko Vladimir A., Candidate of Technical Sciences, Nebezhev Kantemir V. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, 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. |
Budanov A. V., Glazkov S. V., Samoylov A. V., Zhuravskaya-Skalova D. V., Zakharova A. I.Comparative assessment of requirements for the quality of juice products and its identification on the example of pomegranate juice
P. 101-105 | DOI: 10.52653/PPI.2022.9.9.020 Key words Abstract |
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Authors Budanov Andrey V., Glazkov Sergey V., Zhuravskaya-Skalova Dar'ya V., Zakharova Anna I., 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. , 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. |
Krikunova L. N., Tomgorova S. M.Environmental impacts of distillate production from non-traditional starch-based materials
P. 106-110 | DOI: 10.52653/PPI.2022.9.9.021 Key words Abstract |
References 1. Oganesyanc L. A., Peschanskaya V. A., Krikunova L. N., Dubinina E. V. Scientific and practical aspects of obtaining distillates from returnable bakery waste. Polzunovskij vestnik = Polzunovsky bulletin. 2020;(1):26-31 (In Russ.). DOI: 10.25712/ASTU.2072-8921.2020.01.005. 2. Krikunova L. N., Dubinina E. V., Obodeeva O. N. Question of using the returnable waste of bakery production for distillates producing. Pivo i napitki = Beer and beverages. 2019;(1):64-67 (In Russ.). 3. Datta P., Tiwari S., Pandey L. M. Bioethanol production from waste breads using Saccharomyces cerevisiae. Utilization and Management of Bioresources. Springer Singapore, 2018. P. 125-134. DOI: 10.1007/978-981-10-5349-8_12 4. Kawa-Rygielska J., Czubaszek A., Pietrzak W. Some aspects of baking industry wastes utilization in bioethanol production. Zeszyty Problemowe Post?p?w Nauk Rolniczych. 2013;(575):71-77. 5. Ibrahim M., El Youssef F., Barakova N. V. The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes. Protsessy i apparaty pischevih proizvodstv = Processes and food production equipment. 2019;(2):36-41 (In Russ.). DOI: 10.17586/2310-1164-2019-12-2-36-41 6. Venus J. Utilization of Waste Bread for Lactic Acid Fermentation. American Society of Agricultural and Biological Engineers Annual International Meeting. Montreal, 2014. 2014;1:557-562. DOI: 10.13031/aim.20141892862 7. Apaydin D., Demirci A. S., Palabiyik I., Mirik M. Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Journal of Tekirdag Agricultural Faculty. 2019;16(3):402-411. DOI: 10.33462/jotaf.582721. 8. Demirci A. S., Palabiyik I., Gumus T, Ozalp S. Waste bread as a biomass source: Optimization of enzymatic hydrolysis and relation between rheological behavior and glucose yield. Waste and biomass valorization. 2017;8:775-782. DOI: 10.1007/S12649-016-9601-6 9. Sidyakin ME, Krikunova LN. Ethanol technology from returnable waste products of breadmaking (part 2: fermentation wort). Hranenie i pererabotka sel'hozsir'ya = Storage and processing of farm products. 2013;(1):54-57 (In Russ.). 10. Kawa-Rygielska J., Pietrzak W. Zagospodarowanie odpadowego pieczywa do producji bioetanol. ?YWNO??. Nauka. Technologia. Jako??. 2011;6(79):105-118. 11. Krikunova L. N., Dubinina E. V., Makarov S. Yu. Returnable baking waste - a new type of raw materials for distillates production (Part III. Distillation stage). Pischevie sistemy = Food systems. 2021;4(2):89-96 (In Russ.). DOI: 10.21323/2618-9771-2020-4-2-89-96 12. Rimareva L. V., Lozanova T. I., Hudyakova M. V. The use of waste and VSR of the alcohol industry in the technology of feed yeast. Biotekhnologiya v interesah ekonomiki i ekologii Sibiri i Dal'nego Vostoka = Biotechnology in the interests of the economy and ecology of Siberia and the Far East. Materials of the IV All-Russian scientific and practical conference. Ulan-Ude, 2016. P. 101-104 (In Russ.). 13. Gunes B., Stokes J., Davis P., Connolly C. Pre-treatments to enhance biogas yield and quality from anaerobic digestion of whiskey distillery and brewery wastes: à review. Renewable and sustainable energy reviews. 2019;113:109281. DOI: 10.1016/j.rser.2019.109281 14. White J. S., Stewart K. L., Maskell D. L., Diallo A., Traub-Modinger J. E., Willoughby N. A. Characterization of pot ale from a scottish malt whisky distillery and potential applications. ACS Omega. 2020;5(12):6429-6440. Doi.org/10.1021/acsomega.9b04023 15. Fadeeva I. V., Atykyan N. A., Revin V. V. Refinement of the conditions for bioconversion of ethanol production wastes by means of lactic acid bacteria and basidiomycetes. Vestnik Nizhegorodskogo universiteta = Bulletin of Lobachevsky university of Nizhniy Novgorod. 2009;6(1):113-119 (In Russ.). 16. Kaloev B. Distiller's dried grains for broilers. Zhivotnovodstvo Rossii = Animal husbandry in Russia. 2018;(9):9-10 (In Russ.). 17. Rimareva L., Lozanskaya T., Hudyakova N. Fortification of fodder yeast from grain bard. Kombikorma. 2014;(10):90-91 (In Russ.). 18. Oganesyants L. A., Peschanskaja V. A., Krikunova L. N. Feasibility study the efficiency of obtaining distillates from the returnable waste of bread-baking production. Pivo i napitki = Beer and beverages. 2018;(2):66-69 (In Russ.). 19. Ryabova S. M., Krikunova L. N. Effect of succinic acid on the activity of endogenous and microbial amylases. Hranenie i pererabotka sel'hozsir'ya = Storage and processing of farm products. 2013;(12):7-11 (In Russ.). |
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Authors Krikunova Lyudmila N., Doctor of Technical Sciences, Professor, Tomgorova Svetlana M., Candidate of Technical Sciences All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
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