Beer and beverages №3/2019
INDUSTRIAL MARKETING
The Outcome of the Russian Manufacture of Beer, Soft and Alcoholic Drinks, Juices, Wines and Alcohol for January-June, 2019
Topic of the Issue: INNOVATIVE METHODS PRODUCT QUALITY CONTROL
Lazareva E. G., Gilmanov Kh. Kh., Rzhanova I. A., Bigaeva A. V., Tyulkin S. V.DNA Authentication Technologies in Monitoring the Quality of Alcohol Products
P. 6-9 | Key words wine; grape; DNA; identification; marker; beer; PCR; barley. Abstract |
References 1. Oganesyanc LA, Hurshudyan SA, Galstyan AG. Monitoring kachestva pishchevyh produktov-bazovyj ehlement strategii [Food quality monitoring as the basic strategic element]. Kontrol" kachestva produkcii [Product quality control], 2018, no. 4, pp. 56-59. (In Russ.) 2. Nakamura S, Tsushima R, Ohtsubo K. A novel method for the preparation of template DNA for PCR from beer to detect materials and to develop DNA markers to evaluate the quality of beer. Biosci. Biotechnol. Biochem. 2013, vol. 77, no. 4, pp. 820-831. DOI: 10.1271/bbb. 120969. 3. Catalano V, Moreno-Sanz P, Lorenzi S, Grando MS. Experimental Review of DNA-Based Methods for Wine Traceability and Development of a Single-Nucleotide Polymorphism (SNP) Genotyping Assay for Quantitative Varietal Authentication. J Agric Food Chem. 2016, vol. 64, no. 37, pp. 6969-6984. DOI: 10.1021/acs. jafc. 6b02560. 4. Pereira L, Guedes-Pinto H, Martins-Lopes P. An enhanced method for vitis vinifera L. DNA extraction from wines. Am. J. Enol. Vitic. 2011, vol. 62, no. 4, pp. 547-552. DOI: 10.5344/ajev. 2011.10022. 5. Savazzini F, Martinelli L. Development of methods for enhanced extraction and real-time polymerase chain reaction quantification. Anal. Chim. Acta. 2006, vol. 536, no. 1-2, pp. 274-282. DOI: 10.1016/j.aca. 2005.10.078. 6. Nakamura S, Haraguchi K, Mitani N, Ohtsubo K. Novel preparation method of template DNAs from wine for PCR to differentiate grape (Vitis vinifera L.) cultivar. J. Agric. Food Chem. 2007, vol. 55, no. 25, pp. 10388-10395. DOI: 10.1021/jf072407u. 7. Garcia-Beneytez E, Maria VM, Joaquin B, Maria CP, Javier I. Application of a DNA analysis method for the cultivar identification of grape musts and experimental and commercial wines of Vitis vinifera L. using microsatellite markers. J. Agric. Food Chem. 2002, vol. 50, no. 21, pp. 6090-6096. DOI: 10.1021/jf0202077. 8. Siret R, Gigaud O, Rosec JP, This P. Analysis of grape Vitis vinifera L. DNA in must mixtures and experimental mixed wines using microsatellite markers. J. Agric. Food Chem. 2002, vol. 50, no. 13, pp. 3822-3827. DOI: 10.1021/jf011462e. 9. Pereira L, Gomes S, Castro C, Eiras-Dias JE, Brazao J, Graca A, [et al.]. High Resolution Melting (HRM) applied to wine authenticity. Food Chem. 2017, vol. 216, pp. 80-86. DOI: 10.1016/j.foodchem.2016.07.185. 10. Gomes S, Castro C, Barrias S, Pereira L, Jorge P, Fernandes JR, [et al.]. Alternative SNP detection platforms, HRM and biosensors, for varietal identification in Vitis vinifera L. using F3H and LDOX genes. Sci. Rep. 2018, vol. 8, no. 1, pp. 5850. DOI:10.1038/s41598?018-24158?9. 11. Oganesyants LA, Vafin RR, Galstyan AG, Semipyatniy VK, Khurshudyan SA, Ryabova AE. Prospects for DNA authentication in wine production monitoring. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 438-448. DOI: http://doi.org/10.21603/2308-4057-2018?2?438448. 12. Lakhneko OR, Morgun BV, Kalendar RM, Stepanenko AI, Troianovska AV, Rybalka OI. SSR analysis in the study of genetic diversity and similarity of barley cultivars. Biotechnologia Acta. 2016, vol. 9, no. 3, pp. 61-68. DOI: 10.15407/biotech9.03.061. 13. Tomka M, Urminska D, Chnapek M, Galova Z. Potential of selected SSR markers for identification of malting barley. J. Microbiol. Biotech. Food Sci. 2017, vol. 6, no. 6, pp. 1276-1279. DOI: 10.15414/jmbfs. 2017.6.6.1276-1279. 14. Chiapparino E, Lee D, Donini P. Genotyping single nucleotide polymorphisms in barley by tetra-primer ARMS - PCR. Genome. 2004, vol. 47, no. 2, pp. 414-420. DOI: 10.1139/g03-130. 15. Hayden MJ, Tabone T, Mather DE. Development and assessment of simple PCR markers for SNP genotyping in barley. Theor. Appl. Genet. 2009, vol. 119, no. 5, pp. 939-951. DOI: 10.1007/s00122-009-1101-7. |
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Authors Lazareva Ekaterina G.; Gilmanov Khamid Kh., Rzhanova Irina V.; Bigaeva Alana V.; Tyulkin Sergey V., Candidate of Agricultural 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, 119201, Russia, 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. |
Abramovà I.M., Medrish M.E., Savelieva V.B., Romanova A.G., Gavrilova D.A., Khurshudyan S.A.Prospects for Using the Method of Ion Chromatography in the Fight Against the Falsification of Whiskey and the Search for New Markers of Authenticity
P. 10-14 | Key words whiskey, high performance liquid chromatography, gas chromatography, distilled spirits, ion chromatography, volatile impurities, trace elements, phenolic and furan compounds. Abstract |
References 1. Market whiskey. Marketing research. Avaliable at: http://www.indexbox.ru/reports/marketingovoe-issledovanie-rynok-viski. (In Russ.) 2. Solovyov AM. Analiz tenevogo rynka alkogol'noi produktsii [Analysis of the shadow market of alcohol products]. Nauchnye trudy: Institut narodnokhozyaistvennogo prognozirovaniya RAN [Scientific works: Institute of National Economic Forecasting of the Russian Academy of Sciences], 2017, pp. 278-293. (In Russ.) 3. Identifikatsiya i fal'sifikatsiya krepkikh natsional'nykh napitkov. Avaliable at: https://znaytovar.ru/s/Identifikaciya_i_falsifikaciya21.html. (In Russ.) 4. Burachevsky II, Vorobieva EV, Veselovskaya OV, Gallyamova LP. Proiskhozhdenie, klassifikatsiya i tekhnologiya prigotovleniya viski [The origin, classification and technology of making whiskey]. Proizvodstvo spirta i likerovodochnykh izdelii [Production of alcohol and alcoholic beverages], 2013, no. 1, pp. 9-14. (In Russ.) 5. Stupak M, Goodall I, Tomaniova M, Pulkrabova J, Hajslova J. A novel approach to assess the quality and authenticity of the Scotch. Anal Chim Acta, 2018, vol. 1042, pp. 60-70; doi: https://doi.org/10.1016/j.aca.2018.09.017. 6. Medrish ME, Abramova IM, Polyakov VA, Savelyeva VB, Gavrilova DA. Metodika kolichestvennogo opredeleniya fenol'nykh i furanovykh soedinenii v spirtnykh napitkakh [Method of quantitative determination of phenolic and furan compounds in alcoholic beverages]. Pivo i napitki [Beer and beverages], 2017, no. 6, pp. 23-25. (In Russ.) 7. Medrish ME, Abramova IM, Savelieva VB, Pavlenko SV, Priyomukhova NV. Metodika opredeleniya letuchikh primesei v spirtnykh napitkakh, poluchennykh na osnove vyderzhannykh zernovykh distillyatov [Method for determination of volatile impurities in alcoholic beverages, obtained on the basis of aged grain distillates]. Voprosy pitaniya [Questions of nutrition], 2018, no. 5, pp. 188. (In Russ.) 8. Kew W, Goodall I, Clarke D, Uhrin D. Chemical Diversity and High-Resolution Mass Spectrometry. Journal of the American Society for Mass Spectrometry, 2017, vol. 28, Iss. 1, pp. 200-213. 9. Pryde J, Conner J, Jack F, Lancaster M, Meek L, Owen C, [et al.]. Sensory and Chemical Analysis of Shackleton's Mackinlay Scotch Whiskey Volatile Compounds in Food and Beverages. J. Inst. Brew., 2011, vol. 117 (2), pp. 156-165. 10. Makarov SYu. Osnovy tekhnologii viski [The basics of whiskey technology]. Moscow: Space-2000, 2011. 196 p. (In Russ.) 11. Moller JK, Catharino RR, Eberlin MN. Electrospray ionization mass spectrometry: fingerprinting of whiskey. Analyst., 2005, vol. 130 (6), pp. 890-897. 12. Wilson CA. Water Quality Composition on Malt Spirit Quality. Ph.D. Thesis. Heriot-Watt University International Center for Brewing and Distilling School of Life. Edinburgh, 2008. 13. Ivanova-Petropulos V, Balabanova B, Bogeva E, Frentiu T, Ponta M, Senila M, [et al.]. Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation. Food Analytical Methods, 2017, vol. 10 (2), pp. 459-468. 14. Adam T, Duthie E, Feldmann J. Investigations into the Use of Copper and Other Metals as Indicators for the Authenticity of Scotch Whiskies. Journal of Institute of Brewing, 2002, vol. 108, no. 4, pp. 459-464. 15. Roullier-Gall C, Signoret J, Hemmler D, Witting MA, Kanawati B, Schafer B, [et al.]. Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whiskey. Front Chem., 2018, pp. 6-29; doi:10.3389/fchem.2018.00029. |
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Authors Abramova Irina M., Doctor of Technical Science; Medrish Marina E., Candidate of Technical Science; Savel'eva Vera B., Candidate of Technical Science; Romanova Aleksandra G.; Gavrilova Dar'ya A. All-Russian Research Institute of Food Biotechnology - a branch of the Federal Research Center of food, biotechnology and food safety, 4-B, Samokatnaya Str., Moscow, 111033, Russia, 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. Khurshudyan Sergei A., Doctor of Technical Science, Professor 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, 119201, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krikunova L. N., Dubinina E. V.Method for Increasing Grain Distillates Production Efficiency
P. 15-19 | Key words the yield of the distillate, grain distillate, quality, volatile components, prepared wort, fractionating distillation. Abstract |
References 1. Oganesyants LÀ. Nauchnye aspekty proizvodstva krepkikh spirtnykh napitkov iz plodovogo syr'ya [Scientific aspects of production Spirits from the fruit raw materials]. Vinodelie i vinogradarstvo, 2012, no. 1, pp. 18-19. (In Russ.) 2. Krikunova LN. Sravnitel"naya kharakteristika metodov otsenki prochnostnykh svojstv zerna [Comparative characteristics of methods for assessing the strength properties of grain]. Khranenie i pererabotka sel"khozsyr"ya, 2007, no. 4, pp. 48-52. (In Russ.) 3. Krikunova LN, Ryabova SM, Zhurba OS. Shelushenie zerna v tekhnologii ehtanola [Peeling the grain in the technology of ethanol]. Proizvodstvo spirta i likerovodochnykh izdelij, 2012, no. 1, pp. 14-16. (In Russ.) 4. Oganesyants LÀ, Peschanskaya VA, Krikunova LN, Obodeeva ON. Razrabotka tekhnologii spirtnykh napitkov na osnove distillyata iz topinambura. CHast' 1. Stadiya polucheniya osakharennogo susla [Development of technology of alcoholic beverages based on distillate from Jerusalem artichoke. Part 1. The stage of obtaining the saccharified wort]. Pivo i napitki, 2016, no. 6, pp. 34-37. (In Russ.) 5. Krikunova LN, Dubinina EV, Àlieva GÀ. O perspektivakh primeneniya fermentnykh preparatov pri proizvodstve vishnevogo distillyata [About prospects of application of the enzyme preparations at the production of cherry distillate]. Pishhevaya promyshlennost': nauka i tekhnologii, 2016, no. 3 (33), pp. 85-89. (In Russ.) 6. Makarov SS, Panasyuk ÀL. Vliyanie razlichnykh sposobov matseratsii yagodnoj mezgi na sostav biologicheski aktivnykh veshhestv susla [Influence of different methods of maceration berries pulp on composition of biologically active substances of must]. Tekhnologiya i tovarovedenie innovatsionnykh pishhevykh produktov, 2019, no. 1 (54), pp. 59-64. (In Russ.) 7. Oganesyants LÀ, Panasyuk ÀL, Rejtblat BB. Teoriya i praktika plodovogo vinodeliya [Theory and practice of fruit winemaking]. Moscow, Razvitie, 2012. 396 p. (In Russ.) 8. Li EH, Piggott Dzh. (red.) Spirtnye napitki: Osobennosti brozheniya i proizvodstva [Fermented Beverage Production]. SPb., Professiya, 2006. 552 p. (In Russ.) 9. Zubkovskaya OL, Tananajko TM, Rabchenok NR. Vliyanie aktivnykh sukhikh drozhzhej na pokazateli kachestva fruktovo-yagodnykh natural'nykh vin [The influence of active dry yeast on the quality of fruit and berry natural wines]. Pishhevaya promyshlennost': nauka i tekhnologiya, 2016, no. 1 (31), pp. 38-46. (In Russ.) 10. Peschanskaya VÀ, Krikunova LN, Dubinina EV. Sravnitel'naya kharakteristika sposobov proizvodstva zernovykh distillyatov [Comparative characteristics of methods of the grain distillates production]. Pivo i napitki, 2015, no. 6, pp. 40-43. (In Russ.) 11. Peschanskaya VÀ, Krikunova LN, Dubinina EV. Vliyanie skorosti distillyatsii na protsess polucheniya zernovogo sdistillyata [The effect of distillation speed on the process of obtaining grain distillate]. Pivo i napitki, 2016, no. 4, pp. 28-30. (In Russ.) 12. Peschanskaya VÀ, Krikunova LN, Dubinina EV. Vliyanie dlitel'nosti nagreva sbrozhennogo susla na vykhod i kachestvennye kharakteristiki zernovykh distillyatov [Influence of the duration of the fermented wort heating on the yield and quality characteristics of grain distillates]. Pivo i napitki, 2016, no. 3, pp. 36-39. (In Russ.) 13. GOST 33834-2016. Produktsiya vinodel'cheskaya i syr'e dlya ee proizvodstva. Gazokhromatograficheskij metod opredeleniya massovoj kontsentratsii letuchikh komponentov [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.) 14. GOST 32051-2013. Produktsiya vinodel'cheskaya. Metody organolepticheskogo analiza [Wine products. Methods of organoleptic analysis]. Moscow, Standartinform, 2013, 13 p. (In Russ.) 15. Yarovenko VL, Marinchenko VÀ, Smirnov VÀ, [et al.]. Tekhnologiya spirta [Alcohol technology]. Moscow, Kolos, Kolos-Press, 2002, 463 p. (In Russ.) 16. Skurikhin IM. Khimiya kon'yaka i brendi [Chemistry of cognac and brandy]. Moscow, DeLi Print, 2005, 296 p. (In Russ.) 17. Dubinina EV, Àlieva GÀ. Issledovanie korrelyatsionnoj zavisimosti mezhdu organolepticheskoj otsenkoj i soderzhaniem letuchikh komponentov plodovykh vodok [Correlation Study Between Organoleptic Evaluation and the Content of Volatile Components of the Fruit Vodkas]. Vinodelie i vinogradarstvo, 2015, no. 3, pp. 29-34. (In Russ.) |
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Authors Krikunova Ludmila N., Doctor of Technical Science, Professor; Dubinina Elena V., 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, 119201, Russia, 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. |
TECHNOLOGY
Khokonova M. B.Technological Features Production of Various Beers
P. 20-23 | Key words fermentation, aging, mashing, quality, beer, varieties, extractiveness. Abstract |
References 1. TR TS 021/2011. Tekhnicheskiy reglament Tamozhennogo soyuza "O bezopasnosti pishchevoy produktsii" [Technical regulations of the Customs Union "On food safety"]. Utv. Resheniyem Komissii Tamozhennogo soyuza ot 09.12.2011 ¹?880 (red. Ot 10.06.2014) [Elektronnyy resurs]. - Rezhim dostupa: http://docs.cntd.ru/document/902320560. (In Russ.) 2. Kharris MO, Yeliseyev MN. Voprosy identifikatsii zernovogo sostava piva [Issues of identification of the grain composition of beer]. Pivo i napitki, 2018, no. 2, pp. 46-51. (In Russ.) 3. Khokonova MB, Àdzievà ÀÀ, Karashaeva AS. Barleycorn Productivity and Quality in Relation to the Surface Slope. Journal of International Journal of Advanced Biotechnology and Research, 2017, vol. 8, iss. 4, pp. 884-889. 4. Troughton MJ. Canadian Agriculture. Budapest: Akademiai kiado, 1982. 355 ð. 5. Khokonova MB. Azotistyy sostav susla v zavisimosti ot rezhima obrabotki nesolozhenogo yachmenya [The nitrogenous composition of the wort, depending on the processing mode of unmalted barley]. Pivo i napitki, 2012, no. 5, pp. 24-26. (In Russ.) 6. Khokonova MB, Terent'yev SYe. Tekhnologiya pivovarennogo soloda i khmelya [Brewing malt and hop technology]. Pivo i napitki, 2014, no. 3, pp. 36-38. (In Russ.) 7. Romanova EV, Vvedenskiy VV. Tehnologiya hraneniya i pererabotki produktsii rastenievodstva: uchebnoe posobie [Technology of storage and processing of plant growing products] [Elektronnyiy resurs]. Moscow: Rossiyskiy universitet drujbyi narodov, 2010. 188 p. Avaliable at: http://biblioclub.ru. (In Russ.) |
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Authors Khokonova Madina B., Doctor of Agricultural Science, Professor Kabardino-Balkarian State Agrarian University named after V.?M. Kokov, 1V, pr. Lenina, Nalchik, Cabardino-Balkarian Republic, 360030, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Tagiyev A. T., Baloqlanova K. V.The Rationale for Some of the Cooling Requirements of the Wine
P. 24-26 | Key words wine, tartaric salts, tartaric stone, salt precipitation, coagulation proteins, cooling. Abstract |
References 1. Valujko GG. Tehnologija vinogradnyh vin [Technology grape wines]. Simferopol', Tavrida, 2001. 624 p. (In Russ.) 2. Fataliev HK. Sovershenstvovanie tehnologii azerbajdzhanskih vin [Improving the technology of Azerbaijani wines of Baku]. Baku, Jelm, 2004. 140 p. (In Russ.) 3. Panova JeP, Karceva GN, Burda VE. Vliyanie nizkikh temperatur na fiziko-khimicheskie svoistva vinogradnogo susla [The effect of low temperatures on the physical and chemical properties of grape must]. Uchenye zapiski Tavricheskogo Nacional'nogo Universiteta im. V.?I. Vernadskogo. Serija "Biologija i himija". [Biology and chemistry], 2010, vol. 23 (62), no. 1, pp. 208-216. (In Russ.) 4. Taran NG, Ponomareva NN, Soldatenko EV, Taran MN. Sovershenstvovanie tehnologicheskih priemov stabilizacii belyh igristyh vin protiv kristallicheskih i kolloidnyh pomutnenij [Improvement of technological methods of stabilization of white sparkling wines against crystalline and colloidal opacities]. Vinodelie i vinogradarstvo, 2015, no. 6, pp. 18-20. (In Russ.) 5. Taran NG, Zinchenko VI. Sovremennye tehnologii stabilizacii vin [Modern technologies of wine stabilization]. Kishinev, 2006. 240 p. (In Russ.) 6. Rodionova OV, Osipova LA, Burda OG. Jeksperimental'noe modelirovanie processov nizkotemperaturnogo razdelenija vinomaterialov [Experimental modeling of low-temperature separation of wine materials]. Tr. III Mezhdunar.nauch.praktich.konf. "Pishhevye tehnologii-2005". Odessa, ONAPT, 2005, p. 76. (In Russ.) 7. Ageeva NM. Stabilizacija vinogradnyh vin. Teoreticheskie aspekty i prakticheskie rekomendacii [Stabilization of grape wines]. Krasnodar: Prosveshhenie-Jug, 2007. 251 p. (In Russ.) 8. Chizhov GB. Teplofizicheskie processy v holodil'noj tehnologii pishhevyh produktov. [Thermophysical processes of refrigeration technology of food products]. Moscow: Pishhevaja promyshlennost', 1971. 304 p. (In Russ.) |
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Authors Tagiev Azer T. Azerbaijan Cooperation University, 8 b, N. Narimanov Str., Baku, AZ1106, Azerbaijan, This email address is being protected from spambots. You need JavaScript enabled to view it. Baloglanova Kenul' V. Research Institute of Microbiology of Azerbaijan National Academy of Sciences, 103, M. Mushfiga Str., Baku, AZ1073, Azerbaijan, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY CONTROL
Volkova T.N., Selina I.V., Sozinova M.S.Spoilage Microorganisms in Beverages
P. 27-33 | Key words antimicrobial hurdles technologies; soft drinks; ingredients; preservatives; microorganisms-spoilers; pasteurization; predictive microbiology. Abstract |
References 1. Juvonen R, Virkajarvi V, Priha O, Laitila A. Microbiological spoilage and safety risks in non-beer beverages produced in a brewery environment. Espoo, VTT, 2011, 107 p. Available at: http://www.vtt.fi/publications/index.jsp (accessed: 02.05.19.) 2. Kregiel D. Health Safety of Soft Drinks: Contents, Containers, and Microorganisms. BioMed Research International, vol. 2015, 15 p. Available at: http://dx.doi.org/10.1155/2015/128697 (accessed 02.05.19.) 3. Jay JM, Loessner MJ, Golden DA. Sovremennaja pishchevaja microbiologija. [Modern Food Microbiology]. Moscow: Binom. Laboratorija znanij [Binom. Laboratory of knowledge], 2017. 888 p. Available at: b-ok.org>book/2629333/45a0f5 (accessed 02.05.19.) 4. Buchanan RL. The role of Predictive Microbiology in Microbial Risk Assessment. U.?S. DHHS Food and Drug Administration Center for Food Safety and Applied Nutrition, 1998. Available at: https://image.slideserve.com/175032/the-role-of-predictive-microbiology-in-microbial-risk-assessment-l.jpg (accessed 02.05.19.) 5. Tribst AA, Sant'Ana Ade S. and de Massaguer PR. Review: Microbiological quality and safety of fruit juices - past, present and future perspectives. Critical Reviews in Microbiology, 2009, vol. 35, pp. 310-339. Available at: https://www.ncbi.nlm.nih.gov/pubmed/19863382 (accessed 02.05.19.) 6. Sheveleva SA. Mikrobiologicheskaja bezopasnost' pishchevych productov: problemy i puti reshenija [Microbiological safety: problems and solutions]. III Vserossijskaja nauchno-prakticheskaja konferenzija s mezhdunarodnym uchastiem "Aktual'nye problemy boleznej obshchih dlja cheloveka i zhivotnyh" [III All-Russian scientific-practical conference with international participation "Actual problems of diseases common to humans and animals"]. 24-25 April 2019. Stavropol. Available at: snipchi.ru>updoc/2019/Prezent/Øåâåëåâà Ñ.?À. pdf (accessed 02.05.19.) 7. Back W. (ed.) Colour Atlas and Handbook of Beverage Biology. Nurnberg, Verlag Hans Carl, 2005. 317 p. 8. Clotteau M. Alicyclobacillus spp. Control in the Fruit Juice Industry. Pall Food and Beverage Technical Bulletin, January 2014, pp. 1-15. Available at: https://food-beverage.pall.com/content/dam/pall/food-beverage/literature-library/non-gated/FBTBTABFJEN.pdf (accessed 02.05.19.) 9. Houbraken J, Varga J, Rico-Munoz E, Johnson Sh, Samson RA. Sexual Reproduction as the Cause of Heat Resistance in the Food Spoilage Fungus Byssochlamys spectabilis (Anamorph Paecilomyces variotii). Appl. Environ. Microbiol., 2008, vol. 74 (5), pp. 1613-1619. doi: 10.1128/AEM.01761-07 Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2258620/ (accessed 02.05.19.) |
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Authors Volkova Tat'yana N., Candidate of Technical Science; Selina Irina V., Sozinova Marina 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, 119201, Russia, 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. |
Soboleva O. A., Kovaleva I. L.The Influence of Fruit Vinegar on the Quality of Plant Extracts
P. 34-37 | Key words hydrolysis, microbiological stability, organic acid, fruit vinegar, plant raw materials, extract. Abstract |
References 1. Filonova GL, Litvinova EA, Konovalov NT, Oganesyanc LA, Kovaleva IL. Sposob proizvodstva ekstrakta i koncentrata polikomponentnogo iz nego [Method for the production of extract and multicomponent concentrate from it]. Patent RF 2283602. 2006. (In Russ.) 2. Konichev AS, Baurin PV, Fedorovskij NN, [et al.] Tradicionnye i sovremennye metody ekstrakcii biologicheski aktivnyh veshchestv iz rastitel'nogo syr'ya: perspektivy, dostoinstva, nedostatki [Traditional and modern methods of extraction of biologically active substances from plant materials: prospects, advantages, disadvantages]. Vestnik MGOU. Seriya "Estestvennye nauki" [Bulletin of MGOU. Series "Natural Sciences"], 2011, no. 3, pp. 49-54. (In Russ.) 3. Kolos A. Vidy uksusa i osobennosti primeneniya [Types of vinegar and features of application] [Elektronnyj resurs]: https://prostoloca.ru/vidy-uksusa-i-osobennosti-primeneniya/. (In Russ.) 4. Sarafanova LA. Primenenie pishchevyh dobavok v industrii napitkov [The use of food additives in the beverage industry]. Saint Petersburg: Professiya Publ., 2007. - 239 p. (In Russ.) 5. Egorova ZE. Organicheskie kisloty [Organic acids] [Elektronnyj resurs]: https:// belstu.by/Portals/0/userfiles/66/eumk/…/organicheskie-kisloti/. (In Russ.) 6. Borilo GA, Sibagatov VA, Semenov SYu, [et al.] Effektivnost' ispol'zovaniya uksusnoj i limonnoj kislot i pishchevoj sody dlya konservacii vodnyh ekstraktov rastenij vodnogo giacinta [The effectiveness of the use of acetic and citric acids and baking soda for the conservation of aqueous extracts of plants of water hyacinth]. Vestnik Tomskogo gosudarstvennogo universiteta. Biologiya [Bulletin of Tomsk State University. Biology], 2010, no. 1 (9), pp. 111-117. (In Russ.) |
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Authors Soboleva Ol'ga A., Candidate of Technical Science; Kovaleva Irina L. 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, 119201, Russia, 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. |
RAW AND OTHER MATERIALS
Ovcharenko A. S., Velichko N. A., Ivanova O. V.Functional Drink Based on Fruits-and-vegetables and Berries Raw Materials of Eastern Siberia
P. 38-42 | Key words ñowberry; vitamin C; vegetable marrow; blended drink; honey; small-fruited apples; functional food product. Abstract |
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Authors Ovcharenko Andrey S.; Velichko Nadezhda A., Doctor of Technical Science, Professor; Ivanova Ol'ga V., Doctor of Agricultural Science, Professor of RAS Krasnoyarsk Scientific Research Institute of Animal Husbandry - Separate Division of the FRC KSC SB RAS, 66, Mira avenue, Krasnoyarsk, 660049, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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