Food processing Industry №9/2011
Results of work of the enterprises food and process industry of Russia for January - June, 2011
MAINTENANCE OF FOOD SAFETY
The monitoring system behind quality and safety food
Edelev D.A., Kantere V. M, Matison V. A.An estimation of risks- the major element of risk-management of food production
| Tags: food production; risk management; criteria of an estimation; a brave situation. Summaries: The estimation of risks which is carried out with application of various methods, serves as a key stage of the risk management, allowing to receive semiquantitative and quantitative values of risks. |
Yeliseyeva L.G.Tendencies of development of the international integrated system of safety and increase of competitiveness of production of agrarian and industrial complex
| Tags: quality; safety; competitiveness; an organic-product; quality management; the international system of certification of organic-products. Summaries: The basic ways of hit of xenobiotics to a human body, the basic tendencies to manufacture of safe and competitive agricultural production, the basic risks of decrease in quality, safety and competitiveness vegetative-growing production are shown; concepts "an ecological product", "a biological product", "an organic product", "a natural product" are opened. |
Nugumanov B.S., Egorova R.R.On introduction of new systems of safety of foodstuff
| Tags: quality; food safety; HACCP; critical control point. Summaries: The linked processes of entry Russia to WAO and introduction new systems of quality assurance and safety of food are examined in the article. These systems are providing Russian production's competitiveness. Some results of introduction new systems of quality assurance and safety of food in Republic of Bashkortostan are given in the article. |
Egorov A.Ju.Definition of critical control points by fermented baked milk and curdled milk manufacture
| Tags: quality; safety; fermented baked milk; curdled milk; critical control points; dangerous factors Summaries: The article is dedicated to the problem of providing quality and safety during producing of fermented milk products. The article presents the data of complex of researches and the engineering solutions, which are based on developed Program of preliminary actions (including procedures for providing compliance with Federal Law NO 88 "Technical regulations for milk and dairy products"), analysis of microbiological, chemical and physical hazards, selection of combinations of control measures to produce safe products. These researches are the basis of determination of critical control points for production of fermented baked milk and sour clotted milk. |
Berketova L.V., Krjukova E.V.Identification and traceability the packed up dried fruits
| Tags: identification; traceability; the packed up dried fruits; identifi-cation bar codes Summaries: On an example of the domestic enterprise for manufacture of the packed up nuts and dried fruits system engineering of identification and traceability, including a bar code for the internal consumer, for tracing of quality of let out production and, in case of need, definition of the possible reasons of discrepancy of let out production is shown consumer requirements. |
Oganesjants L.A., Panasjuk A.L., Kuzmina E.I., Shilkin A.A., Zjakun A.M.Definition of authenticity of grape wines by means of isotropic mass spectrometry
| Tags: grapes grade; soil; a climate; isotope structure; carbon; mass spectrometry; ethanol. Summaries: It was studied the distribution of 13C/12C isotopes in vegetative and generative organs of grape plants of the West European varieties Cabernet and Aligote growing on the soils of Krasnodar Krai and Rostov region, as well as autochronous varieties Sibir'kovy and Krasnotop Zolotovsky growing in the Rostov region. Relative stability of the carbon isotope composition in grape must fermentation products including wines substantiates the possibility of their authentication irrespective of natural factors. |
Litvinova V.A., Zhuravko E.V. Quality and food value of specialized meat semifinished products
About safety of food production
NEW IDEAS IN PRODUCTION
Еveleva V.V.Laktatsoderzhashchie of a composition for improvement of quality of products
| Tags: processing of food raw materials; quality of products; lacto-containing compositions. Summaries: The results of researches on reception application of lactate containing compositions in food technology are presented. Possibility of effective application of new additives for the purpose of the rise of effectivity processing of farm products and quality production is shown. |
Novinjuk L.V., Kukin M.Ju.Innovative technologies of reception nutrients, enriching foodstuff
| Tags: magnesium- and iron-enriching salts of milk acid; technological modes and schemas; nutrients. Summaries: Results of researches on development of domestic technologies of magnesium and iron food lactates, meant for enrichment of food-stuffs valuable nutrients - magnesium and iron are presented. The indexes of quality and safety of the gained lactates of magnesium and iron match to the demands, shown to food additives Е329 and Е585. |
Nefedov S.S., Ustinova A.V., Derevitsky O.K.Meat tinned quenelles for a food of children are more senior year
| Tags: a food of children of early age; polynonsaturated fat acids. Summaries: Аre developed the meat tinned meatballs, enriched polynonsaturated fat acids the Omega 3, to children of age is more one year. Are defined Kinds of dry components and their concentration as a part of the developed meatballs with the purpose of maintenance of a favorable consistence of product for a food to children of age is more one year. As a result of complex researches is established high food and biological value of a product, are developed the engineering specifications on its manufacture. |
Innovations holding «Solnechnie produkti»
Dracheva L.V., Vasjukova A.T., Zajtsev N.K., Zharikov O.A. Total antioxidative activity of vegetative extracts
| Tags: antioxidant activity; phytogenesis extracts; kulonometric titration's method. Summaries: Properties of extracts of the phytogenesis important for creation of healthy and functional foodstuff are considered. By means of an electrochemical method - kulonometric titration - is investigated them antioxidant properties. It is established that total antioxidant activity depends by nature vegetative sample. |
Makarova N.V., Bordinova V.P. Influence of thermal processing on antioxidative activity of red pepper
| Tags: pepper sweet; drying; sterilization; phenols; flavonoids; b-carotin; antioxidant activity. Summaries: In article are presented results of studying of a chemical compound (the maintenance of phenols, flavonoids, b-carotin) and antioxidant activity on methods DPPH and FRAP for fresh and passed thermal processing (sterilization, drying) red pepper of a grade the Gift of Moldova. |
Dobrovolsky V.F.Working out of the production technology of fruit sticks for a food allowance of cosmonauts
| Tags: food allowance; cosmonauts; technologies; compo-nents; microorganisms; intermediate humidity; dehydration. Summaries: The article represents fruit sticks production technology, used in food ration of cosmonauts. Formulation and technological parameters of special food production (for food ration of cosmonauts) is developed by Space Nutrition Department of SSI SRI of FSI and SFT, special products implementation is made in the experimental plant of Birulevo (Moscow region). While developing fruit sticks technology (of the intermediate humidity product), there were used methods and techniques which help to reduce the content of water and increase water-binding capacity. The results of the research made it possible to develop normative documents for fruit sticks production. |
Leonidov D.S. Prebiotiki: effective strategy of development «products for health»
ECONOMY AND MANAGEMENT
Selimhanov M.S.Efficiency of functioning of the large organizations of the food-processing industry in the conditions of instability of economy
| Tags: efficiency; the large enterprises; volume of output; capacity; risk; negative tendencies; directions. Summaries: The analysis of technical and economic indicators of functioning of the large enterprises of the food-processing industry on which basis the conclusions focused on growth of efficiency are drawn is carried out. |
Solomin D.A., Lukin D.N.Development stiffener branches in the conditions of market economy
| Tags: starch industry; native starch; glucose syrup; modified starch, glucose; dynamics of production; strategy. Summaries: The analysis of starch industry in conditions of market economy for the last 20 years has been made. There have been revealed the major factors constraining its development The dynamics of production and import of main kind of starch and sugary products in Russia has been shown. The concepts of future development have been determined. |
Evpatchenko Ju.V., Volf E.Ju., Ptichkina N.M.Marketing of research of consumer preferences of sauces and meat dishes in the market of Saratov
| Tags: Sauces; fritters; vegetable powder; marketing research. Summaries: Marketing studies of consumer motivations for justification of practicability of development of enriched sauces and fritters in Saratov were carried out. |
ENGINEERING AND TECHNOLOGY
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NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.
EVENTS AND FACTS
Cooperation with the leader of branch - stability and prosperity of your business
To operate quality and safety of the foodstuffs
Anniversary Х the International Sugar Forum
Chile - the first steps of export of foodstuff to Russia.
Open Society «Group of «Cherkizovo» starts the ambitious agroindustrial project
Invites Anuga
Pearl of Magaracha
Wine and Food Made in Italy
Medallists of the International competition «the Best vodka 2011» are named
Exhibition of scientific and technical creativity of youth.
For health of Muscovites