Food processing Industry №4/2020
The Results of the work of Food and Processing Industry Enterprises of Russia
TOPIC OF THE ISSUE: DEVELOPMENT PROSPECTS IN NUTRITION FOR HUMAN HEALTH
Belova I.A., Lavrukhin M.A., Rudenko O.S., Kazantcev E.V., Kondratyev N.B.On the issue of the influence of the chemical composition of pectin on the mass fraction of fruit raw materials in marmalade
P. 8-11 | Key words marmalade, pectin, chemical composition, malic acid content, macrocells potassium and magnesium, jelly strength Abstract |
References 1. Tabatorovich AN, Reznichenko I Yu. Osobennosti khimicheskogo sostava yablochnogo pyure kak osnova identifikatsii [Features of the chemical composition of applesauce as a basis for identification]. Tekhnica I tekhnologiya proizvodstva pischevykh productov [Technique and technology for food production]. 2015. No. 3 (38). P. 153-159 (In Russ.). 2. Jamilya RS, Dzhaboeva AS, Shaova LG, Tsagoeva OK. Soderzanie pectinov v razlichnykh vidakh plodovikh kultur i ikh phiziko-khimicheskie svoystva [The content of pectins in various types of fruit crops and their physico-chemical properties]. Vestnik VGUIT [Bulletin of Voronezh State University of Engineering Technologies]. 2016. No. 2. P. 170-174 (In Russ.). 3. Brovko OG, Ulitina SS. Ispolzovanie mestnogo plodovogo sir'ya v proizvodstve marmelada [The use of local fruit raw materials in the production of marmalade]. Materiali Vserossiyskoy nauchno-practicheskoy konferentsii "Innovatsionnie technologii v pischevoy promyshlennosti i obschestvennom pitanii [Materials of the All-Russian Scientific and Practical Conference "Innovative Technologies in the Food Industry and Public Catering"]. Yekaterinburg, 2017. P. 41-45 (In Russ.). 4. Rudenko OS. Razvitie tekhnologii konditerskikh izdeliy s ispolzovaniem fruktovogo sir'ya na osnove sovershenstvovaniya sistemy otsenki kachestva [The development of technology for confectionery products using fruit raw materials on the basis of improving the quality assessment system]; abstract diss. … Candidate of Technical Sciences. All-Russian Scientific Research Institute of Confectionery Industry - Branch of the V.M. Gorbatov Scientific Center for Food Systems RAS. Moscow, 2018. 24 p. (In Russ.) 5. Kondratyev NB, Rudenko OS, Osipov MV, Belova IA, Savenkova TV. K voprosu opredeleniya soderzhaniya yablochnogo pyure v marmelade i pastilnykh izdeliyakh [On the issue of determining the content of applesauce in marmalade and pastel products]. Konditerskoe proizvodstvo [Confectionery]. 2015. No. 1. P. 10-11 (In Russ.). 6. Nilova LP, Ikramov RA, Malyutenkova SM, Veryaskina AS. Investigation of mineral composition during processing of wild berries. Proceedings of the Voronezh State University of Engineering Technologies. 2018. No 80 (1). P. 151-156. 7. Donchenko LV, Firsov GG. Pektin: osnovnie svoystva, proizvodstvo i primenenie [Pectin: basic properties, production and application]. Moscow: DeLi print, 2007. 276 p. (In Russ.). 8. Aymeson A. Pischevie zagustiteli, stabilizatori, geleobrazovateli [Food thickeners, stabilizers, gelling agents]; trans. from English SV Makarova. Saint Petersburg: Profession, 2012. 408 p. (In Russ.) 9. Fennema OR, Damodaran S, Parkin KL. Chimiya pischevikh productov [Chemistry of food products]; trans. from English. Saint Petersburg: Profession, 2012. 1040 p. (In Russ.) 10. Karimov AR, Talysnik MA, Savenkova TV, Aksyonova LM, Gerasimov TV. Phiziko-khimicheskie osobennosti dinamiki polimernoy zhidkosti [Physicochemical characteristics of the dynamics of a polymer fluid]. Pischevie sistemi [Food systems]. 2018. No. 3. P. 44-54 (In Russ.). 11. Vyvtov AA. Teoreticheskie i practicheskie osnovi organolepticheskogo analiza productov pitaniya: uchebnoe posobie [Theoretical and practical foundations of organoleptic analysis of food: a training manual]. Saint Petersburg: GIORD, 2010. 232 p. (In Russ.) 12. Sitnikova PB, Tvorogova AA. Phizicheskie izmeneniya v structure morozhenogo i zamorozhennikh fruktovikh desertov vo vremya khraneniya [Physical changes in the structure of ice cream and frozen fruit desserts during storage]. Pischevie sistemi [Food systems]. 2019. No. 2. P. 31-35 (In Russ.). |
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Authors Belova Irina A., Lavrukhin Michail A., Rudenko Oxana S., Candidate of Technical Sciences, Kazantcev Egor V., Kondratyev Nicolay B., Doctor of Technical Sciences All-Russian Scientific Research Institute of Confectionery Industry - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS, 20, building 3, Electrozavodskaya str., Moscow, 107023, 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. |
Nechaev A.P., Tsyganova T.B., Nikolaeva J.V., Tarasova V.V., Smirnov D.A., Rechkin I.V., Shikhalev S.V.Developing a new generation of instant pasta based on Harrington's generalized desirability function
P. 12-16 | Key words gluten-free foods, instant pasta, instant foods, Harrington's general desirability function, celiac disease Abstract |
References 1. Derkanosova NM, Zhuravlev AA. Modelirovanie i optimizacija tehnologicheskih processov proizvodstva hleba, konditerskih i makaronnyh izdelij: uchebno-metodicheskoe posobie [Modeling and optimization of technological processes for the production of bread, confectionery and pasta: Educational-methodical manual]. Voro-nezh: VGTA [Voronezh: VGTA Publishing House], 2010. 161 p. (In Russ.) 2. Dombrovskaja Ja P, Aralova SI, Tekut'eva Ju A, Denisova AA. Perspektivy primenenija netradicionnogo rastitel'nogo syr'ja dlja povyshenija biologicheskoj cennosti muchnyh konditerskih izdelij [Prospects for the use of non-traditional plant materials to increase the biological value of flour confectionery]. Pishhevaja promyshlennost' [Food industry]. 2017. No. 7. P. 19-21 (In Russ.). 3. Doronin AF, Ipatova LG, Kochetkova AA, Nechaev AP, Hurshudjan SA, Shubina OG. Funkcional'nye pishhevye produkty. Vvedenie v tehnologii [Functional foods. Introduction to technology]. Moscow: DeLi print, 2009. 288 p. (In Russ.) 4. Ipatova LG. Nauchnoe obosnovanie i prakticheskie aspekty primenenija pischevyh volokon pri razrabotke funkcional'nyh pischevyh produktov: dis…. dokt. tehn. nauk: 05.18.15. [Scientific rationale and practical aspects of the use of dietary fiber in the development of functional foods: thesis… Doctor of Technical Sciences: 05.18.15]. Ipatova Larisa Grigor'evna. Moscow, 2011. 364 p. (In Russ.) 5. Kazennova NK, Shnejder DV, Cyganova TB. Formirovanie kachestva makaronnyh izdelij [Formation of the quality of pasta]. Moscow: DeLi print, 2009. 100 p. (In Russ.) 6. Osman'jan RG. Hlebopekarnoe pshenichnoe testo s primeneniem netradicionnogo syr'ja (biomodificirovannyj saharosoderzhashhij gidrolizat "saharok" iz celogo zerna ovsa) [Bakery wheat dough with the use of unconventional raw materials (biomodified sugar-containing hydrolyzate "sugar" from whole oats)]. Pishhevaja i pererabatyvayuschaya promyshlennost': RZh VINITI [Food and processing industry: RZH VINITI]. 2010. No. 2. P. 400 (In Russ.). 7. Pichkalev AV. Obobshhennaja funkcija zhelatel'nosti Harringtona dlja sravnitel'nogo analiza tehnicheskih sredstv [Harrington's generalized desirability function for benchmarking]. Issledovanija naukograda [Researches of a science city]. 2012. No. 1. P. 25-28 (In Russ.). 8. Chernov ME, Gnatuv EM. Proizvodstvo makaronnyh izdelij bystrogo prigotovlenija [Production of instant pasta]. Moscow: DeLi print, 2008. 165 p. (In Russ.). |
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Authors Nechaev Alexey P., Doctor of Technical Sciences, Professor, Tsyganova Tatyana B., Doctor of Technical Sciences, Professor, Nikolaeva Yuliya V., Candidate of Technical Sciences, Tarasova Veronica V., Candidate of Technical Sciences, Smirnov Dmitriy A., Rechkin Ivan V., Shikhalev Sergey V. Moscow State University of Food Production, 11, Volokolamsky highway, Moscow, 125080, 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. |
Maradudin M.S, Simakova I.V., Smolentseva A.A., Shelkova Y.I.Effect of bean flour on the rheological and bakery properties of the composite mixture test on the basis of wheat flour
P. 17-21 | Key words wheat flour, bean flour, composite mixtures, dough, mixolabogram, rheological properties, bread Abstract |
References 1. Matveeva TV, Koryachkina S Ya. Muchnye konditerskie izdeliya funkcional'nogo naznacheniya. Nauchnye osnovy, tekhnologii, receptury [Functional flour confectionery. Scientific foundations, technologies, recipes]. Saint Petersburg: GIORD, 2016. 360 p. (In Russ.) 2. Baturina, NA, Muzalevskaya RS. Ispol'zovanie muki iz semyan bobovyh kul'tur dlya povysheniya pishchevoj cennosti pshenichnogo hleba. Tovarovedno-tekhnologicheskie aspekty razrabotki pishchevyh produktov funkcional'nogo i specializirovannogo naznacheniya: kollektivnaya monografiya; pod red. prof. EV Litvinovoj [The use of flour from legumes to increase the nutritional value of wheat bread. Goods and technological aspects of the development of food products of a functional and specialized purpose: collective monograph under redaction professor EV Litvinova]. Voronezh: Nauchnaya kniga, 2010. P. 174-199 (In Russ.). 3. Korshenko LO, Chizhikova OG. Ispol'zovanie semyan fasoli na pishchevye tseli. Novoe v tekhnologii i tekhnike funkcional'nyh produktov pitaniya na osnove mediko-biologicheskih vozzrenij: materiali V mezhdunarodnoy nauchno-tekhnicheskoj konferentsii [The use of bean seeds for food purposes. New in technology and technics of functional food products based on biomedical views: materials of the V international scientific and technical conference]. Voronezh: VGUIT, 2015. P. 23-25 (In Russ.). 4. GOST ISO 17718-2015. Zerno i muka iz myagkoj pshenicy. Opredelenie reologicheskih svojstv testa v zavisimosti ot uslovij zamesa i povysheniya temperatury [Soft wheat grain and flour. Determination of the rheological properties of the test, depending on the conditions of kneading and temperature]. Moscow: Standartinform, 2015. 31 p. (In Russ.) 5. Dubat A, Risev K. Sovremennyj metod kontrolya kachestva zerna i muki po reologicheskim svojstvam testa, opredelyaemym s pomoshch'yu miksolab profajler. Upravlenie reologicheskimi svojstvami pishchevyh produktov: materialy I Nauchno-prakticheskoj konferencii i vystavki s mezhdunarodnym uchastiem [Modern method for controlling the quality of grain and flour by the rheological properties of the dough. Defined using mixolab profile. Food rheological management: materials of the I scientific-practical conference and exhibition with international participation]. Moscow, 2008. P. 86-95. 6. Kazanceva IL, Kulevatova TB, Zlobina LN. K voprosu primeneniya muki iz zerna nuta v tekhnologii muchnyh konditerskih izdelij [On the use of chickpea flour in the technology of flour confectionery]. Zernobobovye i krupyanye kul'tury [Legumes and cereals]. 2018. No. 1 (25). P. 76-81 (In Russ.). 7. Kulevatova TB et al. Metodicheskie podhody k ocenke kachestva zerna ozimoj pshenicy po reologicheskim svojstvam testa [Methodological approaches to assessing the quality of winter wheat grain by rhelogical properties of the test]. Saratov: FBGNU NIISKH Yugo-Vostoka, 2017. 21 p. (In Russ.) 8. Metodika gosudarstvennogo sortoispytaniya sel'skohozyajstvennyh kul'tur. Tekhnologicheskaya otsenka zernovyh, krupyanyh i zernobobovyh kul'tur [Methodology of state variety testing of crops. Technological assessment of cereals, cereals and legumes]. Moscow, 1988. P. 70-74 (In Russ.). |
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Authors Maradudin Maxim S., Candidate of Technical Sciences, Simakova Inna V., Doctor of Technical Sciences, Professor Saratov State Agrarian University named after N.?I. Vavilov, 1, Theater Square, Saratov, Russia, 410012 Smolentseva Alla A., Candidate of Technical Sciences, Shelkova Yaroslava I., graduate student Peter the Great St. Petersburg Polytechnic University, 29, Polytechnic str., St. Petersburg, Russia, 195251, 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. |
Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I.Energy advantages of using carbohydrates during intense physical exertion
P. 22-25 | Key words sports nutrition, carbohydrates, fats, respiratory coefficient, maximum oxygen consumption, ultramarathon Abstract |
References 1. Tiller NB, Roberts JD, Beasley L et al. International Society of Sports Nutrition Position Stand: Nutritional Considerations for Single-stage Ultra-marathom Training and Racing. Journal of International Society of Sports Nutrition. 2019. Vol. 16. P. 50 (in English). 2. Volkov NI, Olejnikov II. Bioenergetika sporta [Bioenergy of sports]. Moscow: Sovetskij sport [Soviet sport], 2011. 160 p. (in Russ.) 3. Shterman SV. Zhiroszhigateli [Fat burnes]. Moscow: Maska [Mask], 2018. 152 p. (in Russ.) 4. Kerkstick CM, Wilborn CD, Roberts MD et al. ISSN Exercise & Sport Nutrition Review Update: Research & Recommendations. Journal of the International Society of Sports Nutrition. 2018. Vol. 15. P. 28 (in English). 5. Taylor M. Guide to Energy Drinks, Gels and Foods for Cycling [Electronic resource]. 2017. Access code: www. bikes.org.uk/guide-to-energy-drinks-and-foods-for-cycling/(Date of access: 15.01.2020) (in English). 6. Williamson E. Nutritional Implications for Ultra-endurance Walking and Running Events. Extreme Physiology & Medicine. 2016. Vol. 5. P. 16 (in English). 7. Costa RJS, Knechtle B, Tarnopolsky M et al. Nutrition for Ultramarathon Running Trail, Track and Road. International Journal of Sport Nutrition Exercise Metabolism. 2019. Vol. 29 (2). P. 120-140 (in English). 8. Shterman SV, Andreev GI. Pischevye sportivnye geli dlja fitnesa i sporta [Sports nutritional gels for fitness and sports]. Pishhevaja promyshlennost' [Food industry]. 2012. No. 3. P. 60-64 (in Russ.). 9. Shagabutdinov R. Obzor uglevodnyh gelej dlja pitanija na trenirovkah i sorevnovanijah [Review of carbohydrate gels for nutrition in training and competition]. [Electronic resource]. 2018. Access code: https: shagabutdinov.ru/gels/(Date of access: 25.01.2020) (in Russ.). 10. Konishi K, Kimura T, Yuhaku A et al. Mouth Rinsing with a Carbohydrate Solution Attenuates Exercise-induced Decline in Executive Function. Journal of the International Society of Sports Nutrition. 2017. Vol. 14. P. 45 (in English). |
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Authors Shterman Sergey V., Doctor of Technical Sciences, Sidorenko Mikhail Yu., Doctor of Technical Sciences Limited liability company "GEON", building 1, village Obolensk, Obolenskoe highway, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. Shterman Valery S., Candidate of Chemical Sciences Moscow State University of Food production, 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Sidorenko Yuriy I., Doctor of Technical Sciences, Professor K.G. Razumosky Moscow State University of Technologies and Management, 73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. Chebotareva Natalia I. M.V. Lomonosov Moscow State University, 1, Lenin Hills, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Kolonchin K.V. Preservation of ecology and natural ecosystems is the main priority of state policy for the future development of Russia's fisheries complex
P. 26-33 | Key words ecology, preservation of natural aquatic ecosystems, innovations for deep processing of aquatic biological resources Abstract |
References 1. Medvedev DA. Rossia 2024: Strategiya social'no-economicheskogo razvitiya [Russia 2024: Socio-Economic Development Strategy]. Voprosi economici [Economy questions]. 2018. No. 10 (In Russ.). 2. Kayshev VG, Seregin SN. Ecologiya, prirodopolzovaniye, bioraznoobraziye v koncepzii ustoichivogo razvitiya agrarnoy economiky [Ecology, environmental management, biodiversity in the concept of sustainable development of the agrarian economy]. Pischevaya promyshlennost' [Food industry]. 2017. No. 5 (In Russ.) 3. Skorobogatov A. Aglomerazionnye effecty, instituty I prirodniye resusrsy v izmeniajuschemsia economicheskoy geogra-phii [Agglomeration effects, institutions and natural resources in changing economic geography]. Voprosi economici [Economy questions]. 2017. No. 1 (In Russ.). 4. Kunashko A, Sosnilo A. Otsenka economicheskogo potenziala ispol'zovamiya bioresursov mirovogo okeana [Assessment of the economic potential for the use of marine bioreservices]. Voprosi economici [Economy questions]. 2017. No. 6 (In Russ.). 5. Oschepkova AZ, Venchikova VR. Novaya Sistema regulirovaniya negativnogo vozdeistviya na okruzgayuschuyu sredu [New environmental impact management system]. Ecologiya proizvodstva [Production ecology]. 2018, No. 9 (In Russ.). 6. Grigoriev LM, Pavl'ushina VA. Social'noe neraventstvo v mire: tendentsii 2000-2016 gg. [Social inequality in the world: trends 2000-2016]. Voprosi economici [Economy questions]. 2018. No. 10 (In Russ.). 7. Philinskiy A. Men'she griazy [It is less than dirt]. Russkaya ryba [Russian fish]. 2019. No. 11 (In Russ.). 8. Kharenko EN. Analiz metodov ucheta facticheskih ulovov vodnyh bioresursov [Analysis of methods of accounting for actual catches of aquatic biological resources]. Ribnoe khozyaystvo [Fishery]. 2014. No. 6. P. 59-62 (In Russ.). 9. Kharenko EN, Strokova NG, Sopina AV. Problemy i perspectivnye napravleniya pererabotki othodov rybnoy otrasly. Materialy ХII Mezgdunarodnoy nauchno-prakticheskoy konferentsii 'Proizvodstvo rybnoy productsii: problemy, novye tehnologii, kachestvo' [Problems and promising directions of processing of fish industry wastes/Proceedings of the XII International Scientific and Practical Conference "Fish Production: Challenges, New Technologies, Quality"]. Kaliningrad: AtlantNIRO, 2019. P. 26-30 (In Russ.). 10. Ecologicheskaya doktrina Rossiyskoy Federatsii, rasporiazgenie Pravitel'stva Rossiyskoy Federatsii ot 31 avgusta 2002 goda № 1225 р. [Environmental doctrine of the Russian Federation, government order No. 1225 r of 31 August 2002]. Available from: http://docs.cntd.ru/document/901826347 11. Federal'niy zakon 'Ob ohrane okruzgayuschey sredy' ot 10 janvaria 2002 g. № 7 ФЗ [Federal Law "On Environmental Protection" of January 10, 2002 № 7 ФЗ]. Available from: https: //legalacts.ru/doc/FZ-ob-ohrane-okruzhajuwej-sredy/ 12. Federal'niy zakon 'Ob othodah proizvodstva I potrbleniya' ot 29.12.2014 g. № 458 ФЗ [Federal Law "On production and consumption wastes" dated 29.12. 2014 No. № 458 ФЗ]. Available from: http://kremlin.ru/acts/bank/39278 13. Osnovy gosudarstvennoy politiky v oblasty ecologicheskogo razvitiya Rossiyskoy Federatsii na period do 2030 g., utverzgdeny Prezidentom Rossiyskoy Federatsii 30 aprelia 2012 g. [The State policy framework for environmental development of the Russian Federation for the period up to 2030, was approved by the President of the Russian Federation on 30 April 2012]. Available from: http://kremlin.ru/events/president/news/15177 14. Strategiya ecologicheskoy bezopasnosty Rossiyskoy Federatsii na period do 2025 goda, Ukaz Prezidenta Rossiyskoy Federatsii ot 19 aprelia 2017 g. № 176 [Strategy for Environmental Safety of the Russian Federation for the period up to 2025, Presidential Decree No. 176 of 19 April, 2017]. Available from: http://kremlin.ru/acts/bank/41879 15. Strategiya razvitiya rybohoziaystvennogo komplexa Rossiyskoy Federatsii na period do 2030 goda, Rasporiazgeniye Pravitel'stva RF ot 26 noiabrya 2019 g. № 2798 р. [Strategy for the development of the Russian Federation fisheries complex for the period up to 2030, Order of the Russian Federation Government of November 26, 2009 № 2798 р.]. Available from: http://government.ru/docs/38448/ 16. Informatsionnie materialy 'Rimskiy club: zely, problem, dokclady' [Information materials 'Rome Club: goals, problems, reports']. Available from: adne.info/rimskij-klub 17. Informatsionnie materialy Ministerstva prirodnyh resursov [Information materials of the Minister of Natural Resources RF]. Available from: www.mnr.gov.ru/docs/2018 |
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Authors Kolonchin Kirill V., Candidate of Economic Sciences Russian Federal Research Institute of Fisheries and Oceanography, 17, Verkhnaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Golovacheva N.E., Abramova I.M., Morozova S.S., Gallyamova L.P.Possible causes of precipitation in alcoholic beverages and recommendations for the stabilization of products containing alcoholized juices and fruit drinks
P. 34-38 | Key words alcoholic juice, sweet tincture, bottling resistance, mass concentration, colloidal turbidity, precipitation, stability Abstract |
References 1. Burachevskiy II. Tekhnologiya likerovodochnogo proizvodstva [Technology of alcoholic beverage production]. Moscow: Pishchepromizdat, 2011. 357 p. (In Russ.) 2. Ribero-Gayon ZH, Peyno E, Ribero-Gayon P, Syudro P. Teoriya i praktika vinodeliya [Theory and practice of winemaking]. Moscow: Legkaya i pishchevaya promyshlennost' [Light and food industry]. 1981. Vol. 4. 416 p. (In Russ.) 3. Samsonova AN, Usheva VB. Fruktovyye i ovoshchnyye soki [Fruit and vegetable juices]. Moscow: Agroprom, 1990. 287 р. (In Russ.) 4. Alekseyenko EV, Dikareva Yu M, Ostashenkova NV. Primeneniye fermentnykh preparatov pri pererabotke plodov oblepikhi [Application of enzyme preparations in the processing of sea buckthorn fruits]. Izvestiya vuzov. Pishchevaya biotekhnologiya [University news food biotechnology]. 2011. No. 2-3. P. 48-52 (In Russ.). 5. Vorob'yeva EV, Burachevskiy II. Effektivnyye sposoby osvetleniya polufabrikatov i povysheniya stabil'nosti napitkov [Effective ways to lighten semi-finished products and increase the stability of beverages]. Moscow: AGRONI-ITEIPP, Pishchevaya promyshlennost' [Food industry]. 1988. 23 p. (In Russ.) 6. Abramova IM, Golovacheva NE, Morozova SS, Vorob'yeva EV, Gallyamova LP, Shubina NA. Issledovaniye vliyaniya fermentativnoy obrabotki na pokazateli kachestva spirtovannykh morsov iz plodovo-yagodnogo syr'ya [Investigation of the influence of enzymatic processing on the quality indicators of alcoholic beverages from fruit and berry raw materials]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 10. P. 77-81 (In Russ.). 7. Abramova IM, Morozova SS, Vorob'yeva EV, Golovacheva NE, Gallyamova LP. K voprosu povysheniya stabil'nosti likerovodochnykh izdeliy [On the issue of increasing the stability of alcoholic beverages]. Sovremennyye biotekhnologicheskiye protsessy, oborudovaniye i metody kontrolya spirta i spirtnykh napitkov [Modern biotechnological processes, equipment and methods of alcohol and alcoholic beverages control]. Moscow: FGBUN FITS pitaniya, biotekhnologii i bezopasnosti pishchi [Federal Research Center of Food, Biotechnology and Food Safety], 2017. P. 185-191 (In Russ.). 8. Valuyko GG. Stabilizatsiya vinogradnykh vin [Stabilization of grape wines]. Simferopol: Tavrida, 2002. 208 p. (In Russ.) 9. PTR 10 12292 99 Proizvodstvenniy tekhnologicheskiy reglament na proizvodstvo vodok i likerovodochnykh izdeliy [Production technological regulations for the production of vodka and liqueur products]. Pishchepromdepartamentom Minsel'khozproda Rossii [Food industry Department of the Ministry of agriculture of Russia].1999. 296 p. (In Russ.) 10. Valuyko GG. Tekhnologiya krasnykh vin [The technology of red wines]. Simferopol: Tavrida, 2001. 624 p. (In Russ.) 11. GOST R 51821-2001 Vodki i vodki osobyye Metod opredeleniya massovoy kontsentra-tsii kationov kaliya, natriya, ammoniya, kal'tsiya, magniya, strontsiya i anionov ftori-dov, khloridov, nitratov, nitritov, fosfatov i sul'fatov s primeneniyem ionnoy khromatografii [Vodka and vodka are special. Method for determining the mass concentration of potassium, sodium, ammonium, calcium, magnesium, strontium cations and anions of fluorides, chlorides, nitrates, nitrites, phosphates and sulfates using ion chromatography] (In Russ.). 12. Gerzhikovoy VG. Metody tekhnokhimicheskogo kontrolya v vinodelii [Methods of technochemical control in winemaking]. Simferopol: Tavrida, 2009. 304 p. (In Russ.) 13. Sergeeva IY. Klassifikatsiya stabiliziruyushchikh sredstv, ispol'zuyemykh v industrii napitkov [Classification of stabilizers used in the beverage industry]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Equipment and technology of food production]. 2013. No. 4. P. 79-80 (In Russ.). |
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Authors Golovacheva Natalya E., Candidate of Technical Sciences, Abramova Irina M., Doctor of Technical Sciences, Morozova Svetlana S., Candidate of Technical Sciences, Gallyamova Lyubov' P. Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food, 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. |
Kostyleva E.V., Sereda A.S., Velikoretskaya I.A., Ignatova N.I., Tsurikova N.V., Khabibulina, N.V.Intensification of the production of glucoamylase and xylanase enzyme preparations for ethanol production from grain raw materials
P. 39-42 | Key words Aspergillus awamori, BioAccel, glucoamylase, xylanase, rye wort Abstract |
References 1. Kononenko VV, Turshatov MV, Ledenev VP, Krivchenko VA, Moiseeva ND, Solov'ev AO, Kirillov EA, Alekseev VV. O proizvodstve i perspektivah primeneniya etilovogo spirta v Rossii [On the production and prospects of the use of ethyl alcohol in Russia]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2018. No. 2. P. 44-47. 2. Sharikov A Yu, Stepanov VI, Ivanov VV, Rimareva LV, Ignatova NI, Skvorcova LI. Perspektivy ispol'zovaniya ekstrudata rzhi v biotekhnologii etanola [Prospects for the use of rye extrudate in ethanol biotechnology]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology APK]. 2014. No. 5. P. 66-68. 3. Yakovleva SF. Biotekhnologiya etanola iz rzhi s primeneniem mul'tienzimnoj kompozicii [Rye ethanol biotechnology using a multi-enzyme composition]. Abstract dissertation … Candidate of Technical Sciences. Voronezh, 2012. 4. Zueva NV, Agafonov GV, Korchagina MV, Dolgov AN. Vliyanie fermentnyh preparatov na osnovnye pokazateli produktov pri razrabotke tekhnologii pererabotki koncentrirovannogo susla na etanol [The influence of enzyme preparations on the main indicators of products in the development of technology for processing concentrated wort to ethanol]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij [Bulletin of Voronezh State University of Engineering Technology]. 2017. Vol. 79. No. 2 (72). P. 191-197. 5. Dolgov AN. Glubokaya pererabotka zernovogo syr'ya s polucheniem etilovogo spirta i belkovogo produkta [Deep processing of grain raw materials to produce ethyl alcohol and protein product]. Thesis … Candidate of Technical Sciences. Voronezh, 2015. 6. Rozhkova AM, Sereda AS, Curikova NV, Rimareva LV, Nurtaeva AK, Semenova MV, Rubcova EA, Zorov IN, Sinicyna OA, Sinicyn AP. Sozdanie sistemy ekspressii geterologichnyh genov na osnove shtamma griba Aspergillus awamori [Creation of a heterologous gene expression system based on Aspergillus awamori strain]. Prikladnaya biohimiya i mikrobiologiya [Applied biochemistry and microbiology]. 2011. Vol. 47. No. 3. P. 308-317. 7. Sereda AS, Ignatova NI, Overchenko MB, Curikova NV, Rimareva LV, Rozhkova AM, Zorov IN, Sinicyn AP. Issledovanie gidroliticheskoj sposobnosti kompleksnyh fermentnyh preparatov, poluchennyh na osnove vysokoeffektivnyh rekombinantnyh shtammov Aspergillus awamori, po otnosheniyu k polisaharidam zernovogo syr'ya [Investigation of the hydrolytic ability of complex enzyme preparations obtained on the basis of highly effective Aspergillus awamori recombinant strains in relation to polysaccharides of grain raw materials]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2011. No. 3. P. 54-56. 8. Sereda AS, Kostyleva EV, Velikoreckaya IA, Curikova NV, Habibulina NV, Bikbov TM, Bubnova TV, Nemashkalov VA. Ispol'zovanie preparata na osnove nizkomolekulyarnyh veshchestv soi dlya povysheniya aktivnosti ksilanazy i endoglyukanazy mutantnogo shtamma Trichoderma reesei Co-44 [The use of a preparation made of low molecular weight soy substances to increase the xylanase and endoglucanase activity of Trichoderma reesei Co-44 mutant strain]. Biotechnologiya [Biotechnology]. 2019. Vol. 35. No. 5. P. 70-79. 9. GOST P 54330-2011. Fermentnie preparati dlya pischevoy promyshlennosti. Metodi opredeleniya amiloliticheskoy activnosti [Enzyme preparations for the food industry. Methods for determination of amylolytic activity]. 10. GOST P 55302-2012. Fermentnie preparati dlya pischevoy promyshlennosti. Metod opredeleniya xilanaznoy activnosti [Enzyme preparations for the food industry. Method for determination of xylanase activity] Introduction 29.11.2012. Мoscow: Stardartinform, 2013. 11 p. 11. GOST P 55293-2012. Fermentnie preparati dlya pischevoy promyshlennosti. Metod opredeleniya tselluloznoy activnosti [Enzyme preparations for the food industry. Method for the determination of cellulase activity (with the amendment, with the change 1)]. Introduction 01.01.2014. Мoscow: Stardartinform, 2014. 20 p. |
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Authors Kostyleva Elena V., Candidate of Technical Sciences, Sereda Anna S., Candidate of Technical Sciences, Velikoretskaya Irina A., Candidate of Technical Sciences, Ignatova Nadezhda I., Tsurikova Nina V., Candidate of Technical Sciences All-Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal State Budgetary Institution of Science of the Federal Research Center of Nutrition, Biotechnology and Food Safety, 4B, Samokatnaya str., Moscow, 111033, Khabibulina Natalya V., Candidate of Technical Sciences Dmitry Mendeleev University of Chemical Technology of Russia, 9, Miusskaya square, Moscow, 125047, 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. |
QUALITY AND SAFETY
Kharlamova L.N., Volkova T.N., Lazareva I.V., Selina I.V., Sozinova M.S.The research of the industrial kvass samples identification indicators
P. 43-47 | Key words kvass, organoleptic, physico-chemical indicators, synthetic dyes, flavorings, preservatives, sweeteners, organic acids, higher alcohols, aldehydes, ethers Abstract |
References 1. Isaeva VS. Sovremennye aspekty proizvodstva kvasa [Modern aspects of kvass production]. Moscow: International Research Center "Beer and Drinks XXI Century" (Limited Liability Company). 2009. 304 p. (In Russ.) 2. GOST 31494-2012. Kvasy. Obschchie tekhnicheskie usloviya [State standart 31494-2012. Kvass. General specifications]. 3. Wernher Buck. Prakticheskoe rukovodstvo po tekhnologii pivovareniya [Practical Guide to Brewing Technology]. Bremen: Medien Transfer Verlag, 2008. 427 p. 4. Kobelev KV, Selina IV, Sozinova MS, Zenina MA. Razrabotka kriteriev identifikatsii kvasov. Chast' 1. Issledovanie vliyaniya razlichnykh mikroorganizmov na nakoplenie organicheskikh kislot v kvasakh [Development of kvass identification criteria. Part 1. Research of various microorganisms influence on the accumulation of organic acids in kvass]. Pivo i napitki [Beer and beverages]. 2010. No. 6. P. 30-33 (In Russ.). 5. Kobelev KV, Selina IV, Sozinova MS, Zenina MA. Razrabotka kriteriev identifikatsii kvasov. Chast' 2. Issledovanie vliyaniya razlichnykh mikroorganizmov na nakoplenie letuchikh veshchestv v kvasakh [Development of kvass identification criteria. Part 2. Research of various microorganisms influence on the accumulation of volatile substances in kvass]. Pivo i napitki [Beer and beverages]. 2011. No. 1. P. 23-27 (In Russ.). 6. Kobelev KV. Issledovanie sravnitel'nykh kharakteristik kvasa [Research of kvass comparative characteristics]. Pivo i napitki [Beer and beverages]. 2018. No. 2. P. 39-41 (In Russ.). 7. Kobelev KV. Napitki na zernovoy osnove i ikh identifikatsiya [Grain-based beverages and their identification: Monograph]. Moscow: Kniga-Memuar [Book-Memoir Publishing House], 2018. 103 p. 8. TR TS 021/2011. O bezopasnosti pishchevoi produktsii [Technical Regulation of the Customs Union 021/2011. On Food Safety]. |
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Authors Kharlamova Larisa N., Candidate of Technical Sciences, Volkova Tatyana N., Candidate of Biological Sciences, Lazareva Irina V., Candidate of Technical Sciences, Selina Irina V., Sozinova Marina S. All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industry - Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7 Rossolimo Str., Moscow, 119021, 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. |
Rimareva L.V., Overchenko М.B., Ignatova N.I., Tadzhibova P.Y., Serba Е.M.Some aspects of the methodology for controlling the safety, quality and authenticity of enzyme preparations for the food industry
P. 48-55 | Key words enzyme preparations, food industry, biocatalysis, hydrolases, enzymatic activity, unit of activity, quality and safety Abstract |
References 1. Aksenova LM, Rimareva LV. Napravlennaya konversiya belkovyh modulej pishchevyh produktov zhivotnogo i rastitel'nogo proiskhozhdeniya [Directed conversion of protein modules of animal and vegetable food products]. Vestnik rossijskoj academii nauk [Bulletin of RAS]. 2017. Vol. 87. No. 4. P. 355-357 (In Russ.). 2. Abramova IM, Serba EM. Biotekhnologicheskie processy v proizvodstve produktov pitaniya i kormov [Biotechnological processes in the production of food and feed]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. P. 12-14 (In Russ.). 3. Lukin ND, Borodina ZM, Papahin AA, Shatalova OV, Krivandin AV. Issledovanie dejstviya amiloliticheskih fermentov na nativnyj krahmal razlichnyh vidov v geterogennoj srede [Investigation of the action of amylolytic enzymes on native starch of various species in a heterogeneous environment]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology of the agro-industrial complex]. 2013. No. 10. P. 62-64 (In Russ.). 4. Rimareva LV, Serba EM, Sokolova EN, Borshcheva Yu A, Ignatova NI. Fermentnye preparaty i biokataliticheskie processy v pishchevoj promyshlennosti [Enzyme preparations and biocatalytic processes in the food industry]. Voprosy pitaniya [Problems of nutrition]. 2017. Vol. 86. No. 5. Р. 80-91 (In Russ.). 5. Serba EM, Abramova IM, Rimareva LV, Overchenko MB, Ignatova NI, Grunin EA. Vliyanie fermentnyh preparatov na tekhnologicheskie pokazateli zernovogo susla i kachestvo spirta [The effect of enzyme preparations on the technological parameters of grain wort and the quality of alcohol]. Pivo i napitki [Beer and beverages]. 2018. No 1. Р. 50-54 (In Russ.). 6. Krivchenko VA, Turshatov MV, Solov'ev AO, Abramova IM. Spirtovoe proizvodstvo - tekhnologicheskaya osnova kompleksnoj pererabotki zerna s polucheniem pishchevyh produktov [Alcohol production - the technological basis of integrated processing of grain to produce food]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. Р. 53-54 (In Russ.). 7. Amelyakina MV, Rimareva LV, Stepanov VI, Ivanov VV, Sharikov AYu, Ignatova NI. Issledovanie vliyaniya proteoliticheskih fermentov na sbrazhivanie osvetlennogo susla iz ekstrudirovannoj pshenicy [Investigation of the influence of proteolytic enzymes on the fermentation of clarified wort from extruded wheat]. Pivo i napitki [Beer and beverages]. 2018. No 4. P. 36-40 (In Russ.). 8. Nosova MV, Dremucheva GF, Kostyuchenko MN, Zueva AG, Curikova NV. Tekhnologiches-kie svojstva mul'tenzimnoj kompozicii na osnove otechestvennyh fermentnyh preparatov v tekhnologii hleba iz pshenichnoj muki s razlichnymi hlebopekarnymi svojstvami [Technological properties of a multinzyme composition based on domestic enzyme preparations in the technology of wheat flour bread with various baking properties]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. P. 76-77 (In Russ.). 9. Polandova RD. Sovremennye tekhnologicheskie resheniya ispol'zovaniya fermentnyh preparatov v hlebopechenii Rossii [Modern technological solutions for the use of enzyme preparations in baking in Russia]. Mikrobnye biokatalizatory i perspektivy razvitiya fermentnyh tekhnologij v pererabatyvayushchih otraslyah APK. M.: Pishchepromizdat, 2004. P. 308-311 (In Russ.). 10. Rimareva LV, Overchenko MB, Serba EM, Ignatova NI. Vliyanie fermentativnyh sistem na biohimicheskij sostav zernovogo susla i kul'tural'nye svojstva osmofil'noj rasy spirtovyh drozhzhej [The influence of enzymatic systems on the biochemical composition of grain wort and the cultural properties of the osmophilic race of alcoholic yeast]. Proizvodstvo spirta i likerovodochnyh izdelij [Manufacture of alcohol and liqueur & vodka products]. 2013. No. 1. P. 18-20 (In Russ.). 11. Agarkova E Yu, Berezkina KA, Kruchinin AG, Nikolaev IV. Proektirovanie proteoliza molochnyh belkov dlya sozdaniya funkcional'nyh produktov so snizhennoj allergennost'yu [Design of proteolysis of milk proteins to create functional products with reduced allergenicity]. Mezhdunarodnaya nauchnaya konferenciya "Pishchevye innovacii i biotekhnologii" (materialy). Kemerovo: FGBOU VPO "KemTIPP", 2014. P. 21-23 (In Russ.). 12. Zobkova ZS, Fursova TP, Zenina DV, Rimareva LV, Serba EM, Kurbatova EI, Sokolova EN. Vliyanie sposoba vneseniya transglutaminazy na strukturno-mekhanicheskie svojstva jogurta i proteoliticheskuyu aktivnost' zakvasochnyh kul'tur [The influence of the method of introducing transglutaminase on the structural-mechanical properties of yogurt and the proteolytic activity of starter cultures]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of farm products]. 2014. No. 3. P. 28-32 (In Russ.). 13. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR, Shefov DA, Rimareva LV, Sokolova EN, Davydkina VE. Issledovanie vliyaniya uslovij primeneniya preparatov transglutaminazy na kachestvo smetany [Study of the influence of the conditions for the use of transglutaminase preparations on the quality of sour cream]. Pererabotka moloka [Milk processing]. 2015. No. 5. P. 38-42 (In Russ.). 14. Haritonov VD, Budrik VG, Agarkova E Yu, Kruchinin AG, Berezkina KA, Popov VO, Koroleva OV, Nikolaev IV, Ponomareva NV, Mel'nikova EI, Prosekov A Yu. Racional'nyj dizajn biokataliticheskoj konversii molochnyh belkov dlya sozdaniya produktov so snizhennoj allergennost'yu [Rational design of biocatalytic conversion of milk proteins to create products with reduced allergenicity]. Materialy Mezhdunarodnoj nauchno-prakticheskoj konferencii "Biotekhnologiya i kachestvo zhizni". Moscow, 2014. Р. 334-335 (In Russ.). 15. Guo Z, Xu X. New opportunity for enzymatic modification of fats and oils with industrial potentials. Organic and Biomolecular Chemistry. 2005. Vol. 3. No. 14. Р. 2615-2619. 16. Gupta R, Gupta N, Rathi P. Bacterial lipases: an overview of production, purification and biochemical properties. Appllied Microbiology and Biotechnology. 2005. Vol. 64. No. 6. Р. 763-81. 17. Schrag JD, Cygler M. Lipases and alpha-beta hydrolase fold. Methods in Enzymology. 1997. No. 284. Р. 85-107. 18. Kostyuchenko MN, Shlelenko LA, Tyuri-na OE, Borisova AE. Osobennosti tekhnologij proizvodstva hlebobulochnyh izdelij gerodieticheskogo naznacheniya [Features of technologies for the production of bakery products of herodietic use]. Hlebopechenie Rossii [Baking in Russia]. 2012. No. 6. Р. 18-19 (In Russ.). 19. Fouchier SW, Defesche JC. Lysosomal acid lipase A and the hyper cholesterolaemic phenotype. Current Opinion in Lipidology. 2013. No. 24. Р. 332-338. 20. Gracheva IM, Krivova AYu. Tekhnologiya fermentnyh preparatov [Technology of enzyme preparations]. M.: Elevar, 2000. 512 р. (In Russ.) 21. Kisluhina OV. Fermenty v proizvodstve pishchi i kormov [Enzymes in the production of food and feed]. M.: DeLi print, 2002. 336 р. (In Russ.) 22. Korneeva OS, Kapranchikov VS, Moti-na EA, Tarasevich TV. Ispol'zovanie lipazy Yarrowia lipolytica w 29 dlya utilizacii othodov maslozhirovoj promyshlennosti [The use of lipase Yarrowia lipolytica w 29 for the disposal of waste oil and fat industry]. Uspekhi sovremennogo estestvoznaniya [Successes in modern science]. 2006. No. 10. Р. 75-76 (In Russ.). 23. Abramova IM, Golovachyova NE, Morozo-va SS, Vorob'eva EV, Gallyamova LP, Shubina NA. Issledovanie vliyaniya fermentativnoj obrabotki na pokazateli kachestva spirtovannyh morsov iz plodovo-yagodnogo syr'ya [Investigation of the effect of enzymatic processing on the quality indicators of alcoholized fruit drinks from raw fruit and berry]. Pishchevaya promyshlennost' [Food processing industry]. 2018. No. 10. Р. 77-81 (In Russ.). 24. Abramova IM, Morozova SS, Golo-vacheva NE, Gallyamova LP, Shubina NA. Effektivnost' primeneniya fermentnyh preparatov dlya obrabotki plodovo-yagodnogo syr'ya pri prigotovlenii polufabrikatov dlya likerovodochnyh izdelij [The effectiveness of the use of enzyme preparations for processing fruit and berry raw materials in the preparation of semi-finished products for alcoholic beverages]. Pishchevaya promyshlennost' [Food processing industry]. 2018. No. 11. Р. 86-90 (In Russ.). 25. Kozlova NA, Goren'kov ES, Kiseleva LV. Razrabotka tekhnologii i oborudovaniya dlya nepreryvnoj fermentnoj obrabotki plodovyh sokomaterialov [Development of technology and equipment for the continuous enzymatic processing of fruit juice materials]. Mikrobnye biokatalizatory dlya pererabatyvayushchih otraslej APK. M.: VNIIPBT, 2006. Р. 242-245 (In Russ.). 26. Kurbatova EI, Rimareva LV, Trifonova VV, Vorob'eva EV Issledovanie optimal'nyh uslovij fermentativnoj obrabotki yablochnoj mezgi pri proizvodstve polufabrikatov likerovodochnyh izdelij [Investigation of the optimal conditions for the enzymatic processing of apple pulp in the production of semi-finished alcoholic beverages]. Proizvodstvo spirta i likerovodochnyh izdelij [Manufacture of alcohol and liqueur & vodka products]. 2005. No. 4. Р. 25-30 (In Russ.). 27. Kurbatova EI, Sokolova EN, Borshcheva YuA, Shelekhova NV, Rimareva LV. Biotekhnologicheskij sposob povysheniya kachestva napitkov, poluchennyh na osnove rastitel'nogo syr'ya [Biotechnological method of improving the quality of drinks based on plant materials]. Pivo i napitki [Beer and beverages]. 2018. No. 4. Р. 54-58 (In Russ.). 28. Serba EM, Sokolova EN, Kurbatova EI, Volkova GS, Borshcheva Yu A, Rimareva LV. Fermentativnyj kataliz kak effektivnyj sposob izvlecheniya biologicheski cennyh veshchestv iz oblepihovogo syr'ya [Enzymatic catalysis as an effective way to extract biologically valuable substances from sea buckthorn raw materials]. Voprosy pitaniya [Problems of nutrition]. 2018. Vol. 87. No. 5. P. 236-237 (In Russ.). 29. Bagryanceva OV, Shatrov GN, Arnautov OV. Obespechenie bezopasnosti ingredientov, poluchennyh biotekhnologicheskimi metodami [Ensuring the safety of ingredients obtained by biotechnological methods]. Biznes pishchevyh ingredientov [Business of food ingredients]. 2016. Vol. 1. No. 52. P. 20-23 (In Russ.). 30. Rimareva LV, Serba EM, Overchenko MB, Tadzhibova PYu, Serba EM, Krivova A Yu, Kalinina AG, Zorin SN. Nauchno-ekspe-rimental'noe obosnovanie bezopasnosti biotekhnologicheskoj produkcii dlya pishchevoj promyshlennosti [Scientific and experimental justification of the safety of biotechnological products for the food industry]. Vestnik Rossijskoj sel'skohozyajstvennoj nauki [Vestnik of the Russian agricultural science]. 2019. No. 1. P. 40-43 (In Russ.). 31. Bagryanceva OV, Shatrov GN, Arnautov OV. Voprosy bezopasnogo ispol'zovaniya ferment-nyh preparatov [Issues of safe use of enzyme preparations]. Molochnaya promyshlennost' [Dairy industry]. 2016. No. 4. P. 50-52 (In Russ.). 32. Bagryanceva OV, Shatrov GN, Arnau-tov OV. Voprosy bezopasnogo ispol'zovaniya fermentnyh preparatov, pishchevyh dobavok i aromatizatorov, poluchennyh pri pomoshchi metodov biotekhnologii [Issues of the safe use of enzyme preparations, food additives and flavorings obtained using biotechnology methods]. Pishchevaya promyshlennost' [Food processing industry]. 2016. No 6. P. 69-73 (In Russ.). 33. Bagryanceva OV, Shatrov GN, Leont'eva EV, Elizarova EV. Reglamentaciya ispol'zovaniya fermentnyh preparatov v molochnoj promyshlennosti [Regulation of the use of enzyme preparations in the dairy industry]. Molochnaya promyshlennost' [Dairy industry]. 2017. No. 3. P. 55-56 (In Russ.). 34. Serba EM, Overchenko MB, Ignatova NI, Tadzhibova P Yu, Rimareva LV. K voprosu o kontrole kachestva fermentnyh preparatov dlya pishchevoj promyshlennosti [To the question of quality control of enzyme preparations for the food industry]. Pishchevaya promyshlennost' [Food processing industry]. 2019. No. 4. P. 87-88 (In Russ.). 35. Serba EM, Overchenko MB, Ignatova NI, Sokolova EN, Kurbatova EI. Razrabotka nacional'nyh standartov po metodam opredeleniya aktivnosti fermentnyh preparatov dlya pishchevoj promyshlennosti [Development of national standards on methods for determining the activity of enzyme preparations for the food industry]. Pishchevaya promyshlennost' [Food processing industry]. 2013. No. 7. P. 40-44 (In Russ.). 36. Polygalina GV, Cherednichenko VS, Rimareva LV. Opredelenie aktivnosti fermentov. Spravochnik [Determination of enzyme activity. Directory]. M.: DeLi print, 2003. 372 p. (In Russ.) 37. Nikitenko AI, Leont'ev VN, Boltovskij VS. Metodicheskie osobennosti opredeleniya aktivnosti lipaz v semenah rapsa. Himiya, tekhnologiya organicheskih veshchestv i biotekhnologiya (materialy) [Methodological features of determining the activity of lipases in rapeseed]. Trudy BGTU. 2011. No. 4. P. 190-193 (In Russ.). 38. Ejedegrba BO et al. Characterictics of lipase isolated from coconut (Cocos nucifera linn) seed under different nutrient treatments. African Journal of Biotechnology. 2007. Vol. 6. No. 6. P. 723-727. 39. Serba EM, Overchenko M B, Ignatova NI, Medrish ME, Rimareva LV. Obosnovanie metoda opredeleniya ?-galaktozidaznoj aktivnosti fermentnyh preparatov dlya pishchevoj promyshlennosti [Justification of the method for determining ?-galactosidase activity of enzyme preparations for the food industry]. Vestnik Rossijskoj sel'skohozyajstvennoj nauki [Vestnik of the Russian agricultural science]. 2018. No. 6. P. 62-64 (In Russ.). 40. Nomenclature Commitee of the International Union of Biocemistry and Molecular Biology. Enzyme Nomenclature. Recommendation of the Nomenclature Committee of the International Union of Biocemistry and Molecular Biology on Nomenclature and classification of enzymes. San-Diego: Academic Press, 1992. 372 p. 41. GOST R 53973-2010 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya ?-glyukanaznoj aktivnosti [Enzyme preparations for the food industry. Method for determining ?-glucanase activity]. Moscow: Standartinform, 2011. 10 p. 42. GOST R 55293-2012 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya cellyulaznoj aktivnosti [Enzyme preparations for the food industry. Method for the determination of cellulase activity]. Moscow: Standartinform, 2014. 10 p. 43. GOST R 55298-2012 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya pektoliticheskoj aktivnosti [Enzyme preparations for the food industry. Method for determining pectolytic activity]. Moscow: Standartinform, 2014. 22 p. 44. GOST R 55302-2012 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya ksilanaznoj aktivnosti [Enzyme preparations for the food industry. Method for determination of xylanase activity]. Moscow: Standartinform, 2013. 11 p. 45. GOST R 55979-2014 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metody opredeleniya pektat- i pektin-liaznoj aktivnosti [Enzyme preparations for the food industry. Methods for the determination of pectate and pectin-lyase activity]. Moscow: Standartinform, 2014. 10 p. 46. GOST 34430-2018 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya proteoliticheskoj aktivnosti [Enzyme preparations for the food industry. Method for determination of proteolytic activity]. Moscow: Standartinform, 2018. 12 p. 47. GOST 34440-2018 Fermentnye preparaty dlya pishchevoj promyshlennosti. Metod opredeleniya amiloliticheskoj aktivnosti [Enzyme preparations for the food industry. Method for determination of amylolytic activity]. Moscow: Standartinform, 2018. 12 p. |
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Authors Rimareva Lubov' V., Doctor of Technical Sciences, Аcademician of RАS, Overchenko Мarina B., Candidate of Technical Sciences, Ignatova Nadezhda I., Tadzhibova Polina Yu., graduate student Serba Еlena M., Doctor of Biological Sciences, Corresponding Member of RАS All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center of Food and Biotechnology, 4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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