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Rambler's Top100

Food processing Industry №5/2013

Results of the enterprises of food and processing industry of Russia for January - February 2013


SAFETY OF FOOD PRODUCTION

Edelev D.A., Kantere V.M., Mathison V.A. Ensuring the Safety of Food Products within the Customs Union to the Enactment of the Technical Regulations TR TS 021/2011 "On the Safety of Food Products"


Doronin A.F., Pavlova T.V., Balakhanov M.V., Davidova E.V., Dobrovolskiy V.I., Leskov A.S., Staheev A.A. Ensuring of Food Safety Control - One of the Most Important Tasks of the Food Industry

  Tags: safety; metrology; water; control; raw materials.
Summaries: Safety of food products and raw materials are to be evaluated by quantity or quality of content in them microorganisms and products of their vital activity, of substances of chemical and biological nature. The greatest danger from the point of view of the prevalence and toxicity have the following contaminant: microorganism toxins, heavy metals, antibiotics, pesticides, nitrates, nitrites and nitrosamines.



Kulev D.H.The Need for Standard Samples of Substances and Materials

  Tags: standard samples, Technical regulations, the Russian market of food products.
Summaries: The exigency in developing and producing standard reference materials (SRM) for Russian and Customs Union (CU) participants' food industry appears due to the Customs Union technical regulations are coming into effect and as it is required to evaluate food products for their compliance. This is the Federal Law enforcement as well: "Concerning the Ensuring of the Uniformity of Measurements" (N 102 FL of 26.06.2008).




Kotkova T.V., Krikun T.I., Nechaev A.P. Gorshunova K.D. Actual Questions of Technical Regulation of Food Ingredients

  Tags: technical regulation, safety requirements, technical procedures, food additives, flavorings, processing aids.
Summaries: Since July 1, 2013 shall come into force a new package of Technical regulations on food products, including Technical regulations of the Customs Union "Safety requirements of food additives, flavorings and processing aids" TR TS 029/2012.



AIMOL-M Foodmax - for Enterprises for the Production of Beverages

The System of Traceability of Food


Strelyukhina A.N., Machikhin S.A. Risk-oriented Approach to the Creation and Improvement of Technological Systems of Food Production

  Tags: technological system, safety indicators, forecasting risk, project analysis.
Summaries: The article considers direction of systemic risk-oriented approach to establishment and improvement of technological systems of food production.



Electronic Technologies to Ensure Safety of Food Production


Mathison V.A., Tikhomirov S.A. Formation of a Process Model of the Integrated System of Quality Management and Safety of Dairy Enterprise

  Tags: dairy enterprise security, management of quality, process model of the integrated system.
Summaries: The author propose an algorithm of forming process model ISM dairy plant was conducted riinzhiniring QMS processes and formed a network of processes ISM dairy plant.




Tulyakova T.V., Fursova N.A., Shibanov E.I. Safety of Food Raw Materials - the Most Important Component of Food Safety

  Tags: security issue, food safety, declaration, certification.
Summaries: The article presents statistical data on the number of samples of food raw materials and food products do not meet the hygiene standards on sanitary-chemical indicators for the period 2009-2011.




Zakharova O.S., Orlova V.A. The Value of Micronutrients and Methods of Their Determination in Food Raw Materials and Baby Foods

  Tags: food raw material, baby nutrition, micronutrients, methods of determination.
Summaries: The article suggests some of the most reliable methods and procedures for determining micronutrient effective even for very low concentrations of micronutrients in the analyzed products.




Nikitina T.S., Orlova V.A. The Use of Transgenic Agricultural Crops in Food Production

  Tags: food products, transgenic agricultural crops, genetically modified foods.
Summaries: The technology of recombinant DNA in plant organisms is an innovative development in biotechnology. It will create new ways of getting food.




Chupahin D.A., Orlova V.A. Development of Standards for Analytical Control of Quality and Safety of of Food Raw Materials and Food Products

  Tags: food raw materials of plant origin; standards of control accuracy (trueness and precision).
Summaries: Developed standards of control accuracy: the accuracy and precision (repeatability and reproducibility) based on intralaboratory experimental determination of selenium by hydride atomic absorption method.




Gorenkov E.S., Gracheva A.Y., Ilyuhina N.V. The Use of Natural-Based Preservatives in Fruit and Vegetables Production

  Tags: fruit and vegetable products, natural-based preservatives, fruit puree, salt of chitosan.
Summaries: In this work results of researches of influence of preservatives on the basis of salts hitozane are given in production of fruit and vegetable production.




Blagoveschenskaya M.M., Blagoveschenskiy I.G., Nosenko S.M., Ivanov Y.V., Krylova L.A. Automatic Control System of the Process Forming Bundles of Candy

  Tags: automatic control systems, digital video, the process of forming confectionery masses.
Summaries: This paper describes the developed on the basis of use as an intelligent sensor digital camera automatic control system (ATS) of the molding process pastry weights (for example, CAP candy molding process harnesses) to predict the taste of finished confectionery.




Makarova N.V., Dmitrieva A.N. The effect of pretreatment of dry fruit on their chemical composition and antioxidant properties

  Tags: convection drying; pretreatment; currant; cherry.
Summaries: In the title described the results of study the fruit and berry raw (black currant, cherry) dried by convection. It was studied their chemical composition (total phenols, flavonoids, anthocyanins) and antioxidant power.




Abramova I.M., Polyakov V.A., Savelyeva V.B., Vorobyova T.G. Requirements for Technological Adequacy of Barley Raw Material

  Tags: ethyl alcohol; crops, barley starch, sugar, alcohol yield.
Summaries: Scientific requirements for technological and alimentary adequacy of barley necessary for stable technological process of fermentation and high quality spirit production are worked out.



SPE "BAD" for Reliable Information for Consumers


Kushnereva E.V., Guguchkina T.I., Tikhenkiy A., Maincer F. The Influence of Food Additive "Velkorin" on Microbiological Status of Processed Media

  Tags: food additive; wine production, microbiological status, yeast, lactic acid bacteria.
Summaries: The paper presents the research to establish the influence of aid "Velkorin" on the microbiological condition of fruit and table wines.




ENGINEERING AND TECHNOLOGY

Secrets of the Production of Quality and Healthy Juice

Effective Homogenization - High Quality at Low Pressure

HYGIENE AND SANITARYAT PRODUCTION


Efimov K.M., Dityuk A.I., Bogdanov A.I., Polyakova S.P., Fedorova L.S. Universal Remedy for Long-Term Disinfection

  Tags: disinfection; work area of enterprise; universal remedy; confectionery production, bakery.
Summaries: Shows the results of research of antimicrobial means "Biopag-D." Considered modes of disinfection by working solutions means "Biopag-D" for the baking and confectionery industry.




RAW MATERIALS AND ADDITIVES


Stryukova A.D., Makarova N.V. The Influence of Freezing and Defrosting on the Chemical Composition and Antioxidant Activity of Strawberries

  Tags: strawberry; antioxidant capacity; phenolics; flavonoids; anthocyanin; freezing; thawing
Summaries: This paper presents the results of a study of the chemical composition (total phenols, flavonoids and anthocyanins contents) and antioxidant activity of frozen and thawed by different methods strawberry, growing in the Samara region, and also there is a comparative analysis of the results.




Pakhomova T.A., Doronin A.F., Soboleva N.P. Use of okara for the production of multifunctional food supplements with combined structure

  Tags: okara, processed soy, combined multifunctional food additives.
Summaries: Obtaining food supplements from vegetative raw materials, as sources of complexes of biologically active substances and minor components is actual. Results of the study were used to develop the various compositions of multifunctional supplements with combined structure.




NUTRITION AND HEALTH


Musifullina E.V., Makarova N.V., Dmitrieva A.N., Tumasova O.S. Research of Exyent of Oxidation of the Fatty Component in Potato Chips

  Tags: potato chips; acid number; peroxidate number; anizidine number; thiobarbituric number.
Summaries: In article results of research of a fatty component in potato chips of the Lay's, the Russkaya kartoshka, Pringles and different types of oils according to the contents are presented to them acid, peroxidate, anizidine and thiobarbituric values.




Levochkina L.V., Masalova N.V., Chesnokova N.Y. Burdock Root - the Raw Material for Desserts of Functional Nutrition

  Tags: burdock root, inulin, food fibers, technological processing.
Summaries: This work is devoted to the justification modes processed puree burdock root and explore the possibility of its use in the production of desserts.



Cholesterol: Benefit or Harm?


NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.


NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS


NEWS FROM COMPANIES.


EVENTS AND FACTS

Exit Session of the Working Group of the State Duma "In Support of the Regional Domestic Producer"

Results of Competition "Ingredient of the Year 2013"

Mixed Feed 2013

SISAB Portugal Beats All Records

On a Vizit to Moscow

Conference in Pyatigorsk

Business Program of the Exhibition "Meat Industry. Chicken King / VIV Russia 2013".