Food processing Industry №4/2021
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: PROSPECTS FOR THE DEVELOPMENT OF THE FAT-AND-OIL COMPLEX OF RUSSIA
Frolova Yu.V., Sobolev R.V., Kochetkova A.A.Research of cookies with modified fat component
P. 8-11 | Key words oleogels, structured edible oils, food products, cookies, trans fatty acids, beeswax Abstract |
References 1. Devi A, Khatkar BS. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. Journal of food science and technology. 2016. Vol. 53. No. 10. P. 3633-3641. 2. Pareyt B, Delcour JA. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical reviews in food science and nutrition. 2008. Vol. 48. No. 9. P. 824-839. 3. Hwang HS, Fhaner M, Winkler-Moser JK, Liu SX. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. European Journal of Lipid Science and Technology. 2018. Vol. 120. No. 5. P. 1700378. 4. Kochetkova AA, Sarkisyan VA, Kodentsova VM, Frolova YuV, Sobolev RV. Pischevie oleogeli: svoistva i perspektivy ispol'zovaniya [Food oleogels: properties and prospects of use]. Pischevaya promyshlennost' [Food industry]. 2019. No. 8. P. 30-35 (In Russ.). 5. Puscas A, Muresan V, Socaciu C, Muste S. Oleogels in Food: a review of Current and Potential Applications. Foods. 2020. Vol. 9. No. 1. P. 70. 6. Cabrera S, Rojas J, Moreno A. Oleogels and their contribution in the production of healthier food products: The fats of the future. Journal of Food and Nutrition Research. 2020. Vol. 8. P. 172-182. 7. Mert B, Demirkesen I. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-Food Science and Technology. 2016. Vol. 68. P. 477-484. 8. Frolova YuV, Sobolev RV. Oleogeli kak perspektivnoe syr'e dlya konditerskikh i khlebobulochnykh izdeliy [Oleogels as a perspective raw material for confectionery and bakery products]. Pishchevye tekhnologii budushchego: innovatsionnye idei, nauchnyi poisk, kreativnye resheniya: sbornik materialov [Food technologies of the future: innovative ideas, scientific search, creative solutions. Collection of materials]. Moscow, 2020. P. 74-78 (In Russ.). 9. Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replace. LWT. 2017. Vol. 86. P. 430-437. 10. Doan CD, To CM, De Vrieze M, Lynen F, Danthine S, Brown A, Patel AR. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring. Food Chemistry. 2017. Vol. 214. P. 717-725. 11. Ghotra BS, Dyal SD, Narine SS. Lipid shortening: a review. Food Research International. 2020. Vol. 35. No. 10. Ð. 1015-1048. 12. Sobolev RV, Frolova YuV, Sarkisyan VA. Pcheliniy vosk kak strukturoobrazovatel' pishchevykh oleogelei [Beeswax as a structurant for food oleogels]. Osnovy zdorovogo pitaniya i puti profilaktiki alimentarno-zavisimykh zabolevanii. Materialy II shkoly molodykh uchenykh [Fundamentals of healthy eating and ways to prevent food-related diseases. Materials of the II school of young scientists.]. Moscow, 2019. P. 103-105 (In Russ.). 13. Pehlivanoglu H, Ozulku G, Yildirim RM, Demirci M, Toker OS, Sagdic O. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake. Journal of food processing and preservation. 2018. Vol. 42. No. 6. P. e13621. |
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Authors Frolova Yuliya V., Candidate of Technical Sciences, Sobolev Roman V., graduate student, Kochetkova Àlla À., Doctor of Technical Sciences, Professor Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14, Ust'inskiy passage, Moscow, 109240, 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. |
Dolgosheva E.V., Romanova T.N., Korosteleva L.A., Baimishev R.H.Influence of the season on the technological properties of milk and quality of sweet-cream butter
P. 12-15 | Key words seasonality, milk, oil, quality, fat, heat resistance Abstract |
References 1. GOST 32261-2013 Maslo slivochnoe. Tekhnicyeskie usloviya (s Popravcami) [State standard 32261-2013 butter technical specifications (as Amen-ded)]. Available from: http://docs.cntd.ru/document/1200107359 (In Russ.). 2. Baimisheva DS, Sukhova IV, Levin AS. Potrebitel'skie svoystva i kachestvo slivochnogo masla [Consumer properties and quality of butter]. Vklad molodyh uchyonyh v agrarnuyu nauku. Materialy Mejdunarodnoy nauchno-prakticheskoy konferencii [Contribution of young scientists to agricultural science. Materials of the International scientific and practical conference]. Samara SAA, 2015. P. 587-590 (In Russ.). 3. Gorbatova KK, Gun'kova PI. Khimiya i fizica moloka i molochnyh productov [Chemistry and physics of milk and dairy products]. Saint Petersburg, 2012. 336 p. (In Russ.) 4. Dmitriev AD, Trofimova NV. Problemy ispol'zovaniya principov HASSP pri proizvodstve sladkoslivocynogo masla "Kpest'yanskoe" [The problem of the use of the HACCP principles in the production of sweet-cream butter "Krest'yanskoe"]. Vestnik Rossiyskogo universiteta cooperacii [Bulletin of the Russian University of cooperation]. Cheboksary, 2015. No. 1 (19). P. 39-42 (In Russ.). 5. Loginov VA, Linkevich ET, Majorov AA. Sezonnost' v proizvodstve moloka [Seasonality in milk production]. Syrodelie i maslodelie [Cheese and butter ma-king]. 2018. No. 5. P. 34-36 (In Russ.). 6. Shvaratsky V. Dve storony sezonnosti proizvodstva moloka [Two sides of seasonality of milk production]. Agrarnaya economika [Agrarian economy]. 2017. No. 10 (269). P. 42-49 (In Russ.). |
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Authors Dolgosheva Elena V., Candidate of Agricultural Sciences, Romanova Tat'yana N., Candidate of Agricultural Sciences, Korosteleva Lidiya A., Candidate of Agricultural Sciences, Baimishev Rinat H., Candidate of Technical Sciences Samara State Agrarian University, 2, Uchebnaya str., Village Ust'-Kinel'skiy, Samara region, 446442, 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. |
Vasyukova A.T., Tonapetyan T.A., Kulikov D.À., Sharova T.N.Influence of oil extracts of estromasal crops and mushrooms on the formation of sensory characteristics of fish mince
P. 16-20 | Key words formation, sensory characteristics, minced fish, food additives, structure, emulsion functional products, oil extracts Abstract |
References 1. Zhuravleva SV, Bojcova TM, Prokopec ZHG, Zhuravleva AV. Vliyanie biomodifikacii na organolepticheskie pokazateli myshechnoj tkani ryb [Effect of bio-modification on organoleptic performance of fish muscle tissue]. Vestnik KamchatGTU [Kamchat GTU]. 2018. No. 45. P. 37-42 (In Russ.). 2. Zhuravleva SV, Bojcova TM. Poluchenie funkcional'nyh produktov pitaniya s ispol'zovaniem Lbm. Acidophilum [Getting functional food using Lbm. Acidophilum]. Pishchevaya i morskaya biotekhnologiya: problemy i perspektivy: tezisy tret'ej mezhdunarodnoy nauchno-prakticheskoy konferentsii. Svetlogorsk [Food and marine biotechnology: problems and perspectives: the talking points of the third international. science-practical conference. Svetlogorsk]. 2008. Moscow: MAKS Press, 2008. P. 54 (In Russ.). 3. Biohimiya syr'ya. Glava 4. Ekstraktivnye azotistye veshchestva tkanej gidrobiontov [The biochemistry of rawmaterials. Chapter 4. Extractive nitrogen substances of hydrobiont tissues]. https://docviewer.yandex.ru/ (Date of Application: 29.03.2020) (In Russ.). 4. Semenov EV, Slavyanskij AA, Karamzin VA. Kolichestvennoe modelirovanie processa razdeleniya suspenzij v rotore fil'truyushchej centrifugi periodicheskogo dejstviya [A quantitative simulation of the process of separation of suspensions in the rotor of the periodic centrifuge filtering]. Himicheskoe i neftegazovoe mashinostroenie [Chemical and oil and gas engineering]. 2014. No 11. P. 7-10 (In Russ.). 5. Voskanyan KG, Krivova A Yu, Shaker TA. Vliyanie rezhimov predobrabotki rastitel'nogo syr'ya na effektivnost' ekstrakcionnyh processov [The impact of plant reprocessing regimes on the efficiency of extraction processes]. Global'nyj nauchnyj potencial [Global Scientific Potential]. 2013. P. 69-71 p. (In Russ.) 6. Vasyukova AT, Leonov OA, Zaharov VL, Vasyukov MV. Razrabotka i obosnovanie tekhnologii zharenyh na grile polufabrikatov. Monografiya [Develop and justify the technology of grilled semi-finished products]. Saarbrucken (Deutschland): Lambert Academic Publishing, 2016. 201 ð. (In Russ.) 7. Mogil'ny MP, Tutel'yan VA. Sbornik tekhnicheskih normativov - sbornik receptur na produkciyu dlya obuchayushchihsya vo vsekh obrazovatel'nyh uchrezhdeniyah na proizvodstvennyh predpriyatiyah i v uchebnyh zavedeniyah [Technical Standards Collection - a collection of recipes for students in all educational institutions in manufacturing plants and educational institutions]. Moscow: DeLi plyus, 2017. 544 p. (In Russ.) 8. Ivankin AN, Fadeev GN, Boldyrev VS, Proshina OP, Kulikovskij AV, Semenova AA, Nasonova VV. Vkuso-aromaticheskie komponenty pishchevyh receptur, formiruemye v prisutstvii bakterial'nyh kul'tur [Taste-aromatic components of food recipes, formed in the presence of bacterial cultures]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [The news of universities. Applied Chemistry and Biotechnology]. 2017. Vol. 7. No. 2. P. 124-136 (In Russ.). 9. Kustova SD. Spravochnik po efirnym maslam [Guide to essential oils]. Moscow, 1978. 175 p. (In Russ.) 10. Uvarovskaya DK. Efirnye masla dal'nevostochnyh vidov roda Juniperus L.: soderzhanie, sostav, ispol'zovanie [Essential oils of the Far Eastern species of juniperus L.: content, composition, use]; thesis of Candidate of Biological Sciences. Khabarovsk, 2008. 155 p. (In Russ.) 11. Vasyukova AT, Kononenko MÌ, Kulakov VG. Corrective targeted diets for personalized nutrition. Proceedings of the International Conference "Scientific research of the SCO countries: synergy and integration". Part 2 - Reports in English (September 16, 2020á Beijing, PRC). P. 159-164. 12. Dracheva LV, Zajcev NK, Zharikova OA, Vasyukova AT. Summarnaya antioksidantnaya aktivnost' rastitel'nyh ekstraktov [Total antioxidant activity of plant extracts]. Pishchevaya promyshlennost' [Food industry]. 2011. No. 9. P. 44-45 (In Russ.). 13. Pershakova TV, Vasyukova AT, Zhilina TS, Yakovleva TV, Puchkova VF, Fedorkina IA. Primenenie netradicionnogo syr'ya v recepturah kulinarnyh izdelij [The use of non-traditional raw materials in recipes of culinary products]. Izvestiya visshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher education institutions. Food technology]. 2011. No. 1 (319). P. 36-37 (In Russ.). 14. Froning GW and McKee SR. Mechanical separation of poultry meat and its use in products-Poultry meat processing. USA: Sams-CRC Press LLC, 2001. 15. Roberfroid MB. Global new on functional foods: European perspectives. British Journal Nutrition. 2002. Vol. 88. Suppl. 2. P. 133-138. 16. Vasyukova AT, Vasyukov MV. Impact on the quality of smoked fish products. Teacher. International Journal of Innovative Studies in Sciences and Engineering Technology. 2017. Vol. 3. Issue 8. Ð. 15-18. 17. Kabulov B, Kassymov S, Moldabaeva Z, Rebezov M, Zinina O, Chernyshenko Y, Arduvanova F, Peshcherov G, Makarov S, Vasyukova A. Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. EurAsia Journal BioSciences. 2020. No. 14. P. 213-218. |
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Authors Vasyukova Anna T., Doctor of Technical Sciences, Professor, Tonapetyan Taronik A., graduate student, Kulikov Dmitriy À., Candidate of Technical Sciences, Vasilievich Natal'ya V., Candidate of Chemical Sciences, Sharova Tamara N., Professor, Yakunina Elena S., Candidate of Chemical Sciences K.G. Razumovsky Moscow State University of Technology and Management (First Cossack University), 73, Zemlyanoy Val, Moscow, 109004, 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. |
FUNCTIONAL NUTRITION
Sidorenko M.Yu., Shterman S.V., Shterman V.S., Sidorenko Yu.I., Sidorenko A.Yu., Chebotareva N.I., Belova V.S.On the development of diets of sports and extreme nutrition, taking into account stress resistance
P. 22-27 | Key words stress, adaptive stress, basic nutrient diet, essential nutritional components, consumer preferences, type of temperament Abstract |
References 1. Shterman SV. Produkty sportivnogo pitaniya [Sports nutrition products]. Moscow: Stolica, 2017. 482 p. (In Rus.) 2. Normy fiziologicheskih potrebnostej v energii i pishchevyh veshchestvah dlya razlichnyh grupp naseleniya Rossijskoj Federacii [Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation]. Metodicheskie rekomendacii [Guidelines] MR 2.3.1.2432-08.6 (In Rus.). 3. [Electronic resource]. Mode of access: https://fitfan.ru/novichkam/795-bmr.html. (Date of access: 15.08.2020). 4. Seng K Ch, Seng HK. The success of the genome - wide association approach: a brief story of long struggle. European Journal of Human Genetics. 2008. Vol. 16. P. 554-564 (In Rus.). 5. Baranov VS, Baranova EV. Geneticheskij pasport - osnova aktivnogo dolgoletiya i maksimal'noj prodolzhitel'nosti zhizni [The genetic passport is the basis for active longevity and maximum life expectancy]. Uspekhi gerontologii [Advances in gerontology]. 2009. Vol. 22. No. 1. P. 84-91 (In Rus.). 6. Sokolova MV. Shkala ob'ektivnogo blagopoluchiya [Subjective well-being scale]. Yaroslavl', 1996. 21 p. (In Rus.) 7. Ingel FI, Revazova YuA, Prihozhan AM et al. Ocenka glubiny stressa i ee ispol'zovanie pri provedenii genetiko-toksikolo-gicheskih issledovanij na lyudyah [Assessment of the depth of stress and its use in carrying out genetic toxicological studies on humans]. Vestnik akademii medicinskih nauk [Bulletin of the Academy of Medical Sciences]. 1997. No. 7. P. 24-28 (In Rus.). 8. Ingel FI, Revazova YuA. Modifikaciya emocional'nym stressom mutagennyh effektov ksenobiotikov u zhivotnyh i cheloveka. Issledovaniya po genetike [Modification by emotional stress of mutagenic effects of xenobiotics of animals]. Release 12. Saint Petersburg: The Saint Petersburg University Publishing House, 1999. P. 86-103 (In Rus.). 9. Bodrov VA. Psihologicheskij stress: razvitie i preodolenie [Psychological stress: development and overcoming]. Moscow: Kogito-Centr, 2006. 281 p. (In Rus.) 10. [Electronic resource]. Mode of access: https://foodismedicine.ru/proteoliticheskie-fermenty/ (Date of access: 15.08.2020). 11. Gulyaeva TN, Sidorenko YuI, Lukin ND, Privalov VI. Izuchenie sostoyaniya svyazannoj vody v krahmalah razlichnogo proiskhozhdeniya metodom YAMR-spektroskopii protonov [Study of the state of bound water in starches of various origins by proton YAMR-spectroscopy]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2015. No. 12. P. 32-36 (In Rus.). 12. Shterman SV, Sidorenko MYu, Chebotareva NI. Pishchevye sportivnye geli [Food sports gels]. Moscow: Maska, 2020. 114 p. (In Rus.) 13. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Antioksidanty v sportivnom pitanii [Antioxidants in sports nutrition]. Pishchevaya promyshlennost' [Food industry]. Part I: 2019. No. 5. P. 60-64; Part II: 2019. No. 6. P. 30-34 (In Rus.). 14. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Zhiry so srednej dlinoj uglerodnoj cerii v produktah lechebnogo, funkcional'nogo i sportivnogo naznacheniya [Fats with an average length of carbon cerium in products for medical, functional and sports purposes]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 12. P. 100-106 (In Rus.). 15. [Electronic resource]. Mode of access: https://studfile.net/preview/11636758/page:10/ (Date of access: 15.09.2020). 16. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Zameniteli pitaniya dlya sportsmenov i ne tol'ko [Nutritional substitutes for athletes and not only]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 3. P. 60-63 (In Rus.). 17. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. "Sportivnye" batonchiki dlya sporta i sovremennoj zhizni [Sports bars for sports and modern life]. Pishchevaya promyshlennost' [Food industry]. 2017. No. 9. P. 56-59 (In Rus.). 18. Sidorenko MYu. Personificirovannoe pitanie. Moscow: DeLi plyus, 2017. 192 p. (In Rus.) |
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Authors Sidorenko Mikhail Yu., Doctor of Technical Sciences, Shterman Sergey V., Doctor of Technical Sciences Limited liability company "GEON", village 1, Obolenskoe highway, Serpukhov district, 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 Sidorenko Yuri 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. Sidorenko Alecsey Yu., Candidate of Technical Sciences Moscow region, Serpukhov district, village 1, Obolenskoe highway, Obolensk, 142279 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. Belova Valeria S. Limited liability company "Shark Sport Promotion", 4, Kuntcevskya str., Moscow, 141351, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Khamaganova I.V., Namsaraeva Z.M., Fedorova T.Ts. Improving a popular dish of Buryat-Mongolian cuisine
P. 28-31 | Key words meat, offal, lamb, semi-finished meat products, buuz, national cuisine, consumer properties, nutritional value Abstract |
References 1. Damdinzhapova O. Burjat-mongol'skaja kuhnja. 200 receptov [Buryat-Mongolian cuisine. 200 recipes: collection]. Ulan-Ude, 2018, 240 ð. (In Russ.) 2. Giro TM. Effektivnie tehnologii proizvodstva i pererabotki baraniny: monografija [Effective technologies for the production and processing of mutton: monograph]. LAP LAMBERT, 2012, 320 ð. (In Russ.) 3. Uzakov JaM, Taeva AM, Kozhahieva MO, Kaldarbekova MA et al. Himicheskij sostav i biologicheskaja cennost' nacional'nyh izdelij iz baraniny [Chemical composition and biological value of national lamb products]. Mjasnaja promyshlennost' [Meat industry], 2018. No. 10. P. 28-31 (In Russ.). 4. Khamiruev TN, Volkov IV, Bazaron BZ. Proizvodstvo baraniny v stepnoj zone Zabajkal'ja: uchebnoe posobie [Lamb production in the steppe zone of Transbaikalia: textbook manual]. Chita: Chitinskaja gorodskaja tipografija, 2019, 90 p. (In Russ.) 5. Himicheskij sostav rossijskih pishhevyh produktov: spravochnik [The chemical composition of Russian food products: a reference book]; edited by I.M. Skurihin, Corresponding Member, Professor, and V.A. Tutel'jan, Academician of RAS, Professor. Moscow, DeLi print, 2002, 236 p. (In Russ.) 6. ITS 43-2017 Uboj zhivotnyh na mjasokombinatah, mjasohladobojnjah, pobochnye produkty zhivotnovodstva [ITS 43-2017 Slaughter of animals at meat processing plants, meat slaughterhouses, animal by-products] (In Russ.). 7. Khamaganova IV, Cyrendorzhieva SV, Badmaeva II, Khajdapov BA, Namsaraeva ZM, Khanturgaeva VA. Nacional'naja kuhnja Burjatii. Bljuda iz baraniny: uchebnoe posobie [National cuisine of Buryatia. Lamb dishes: textbook manual]. Ulan-Ude: VSGUTU, 2020, 72 ð. (In Russ.) 8. Namsaraeva ZM, Kopylova N, Khamagano-va IV. Produktovye innovacii burjatskoj nacional'noj Kuhni [Product innovations of the Buryat national cuisine]. Sovremennye dostizhenija biotehnologii. Tehnika, tehnologii i upakovka dlja realizacii innovacionnyh proektov na predprijatijah pishhevoj i biotehnologicheskoj promyshlennosti [Modern achievements of biotechnology. Equipment, technologies and packaging for the implementation of innovative projects at food and biotechnological enterprises (in two volumes)]. Pyatigorsk: North Caucasus Federal University publishing house, 2020. P. 65-65 (In Russ.). 9. Ob utverzhdenii regional'noj programmy Respubliki Burjatija "Ukreplenie obshhestvennogo zdorov'ja naselenija v Respublike Burjatijana 2020-2024 gody" [On the approval of the regional program of the Republic of Buryatia "Strengthening public health of the population in the Republic of Buryatia for 2020-2024"]. Postanovlenie Pravitel'stva Respubliki Burjatija ot 11 aprelja 2020 goda ¹ 189 [Resolution of the Government of the Republic of Buryatia dated April 11, 2020. No. 189] (In Russ.). 10. Strategiya social'no-ekonomicheskogo razvitija Respubliki Burjatija na period do 2035 goda [Strategy of socio-economic development of the Republic of Buryatia for the period up to 2035]. (adopted by the People's Khural of the Republic of Buryatia on February 28, 2019) (In Russ.). |
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Authors Khamaganova Inga V., Doctor of Technical Sciences, Namsaraeva Zorigma M., Candidate of Technical Sciences, Fedorova Tuyana Ts., Candidate of Technical Sciences East Siberia State University of Technology and Management, 40B, Kluchevskaya str., Ulan-Ude, Russia, 670013, 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. |
ENGINEERING AND TECHNOLOGY
Klochkova I.S., Maslennikova E.V.The use of non-traditional raw materials in the development of recipes for bakery products
P. 32-35 | Key words bread, bakery products, wheat flour, corn flour, eggshells, calcium citrate, calcium, non-traditional raw materials, fermentation Abstract |
References 1. Klochkova IS, Davidovich VV. Tehnologija hlebobulochnyh izdelij s ispol'zovaniem beloksoderzhashhego rastitel'nogo syr'ja [Technology of bakery products with use of raw material containing protein]. Nauchniy jurnal Dal'ribvtuza [Scientific Journal of the Far Eastern State Technical Fisheries University]. 2018. No. 3. P. 62-67 (In Russ.). 2. Maceichik IV, Karpacheva SM, Tkach AN, Suvorova EA. Ispol'zovanie kompleksnyh dobavok iz prirodnogo syr'ja pri razrabotke receptur hlebobulochnyh izdelij [Use of complex natural additives for the development of new bakery recipes]. Izvestiya vuzov. Prikladnaya himiya i biotehnologiya [Proceedings of universities. Applied chemistry and biotechnology]. 2018. Vol. 8. No. 4. P. 158-165 (In Russ.). 3. Ayrumyan VYu, Sokol NV, Olkhovatov EA. Himicheskij sostav produktov pererabotki zerna risa i kukuruzy dlja povyshenija pishhevoj i biologicheskoj cennosti hlebobulochnyh izdelij [Chemical composition of grain processing products rice and corn to increase the nutritional and biological value of bakery products]. Polzunovskiy vestnik [Polzunovsky bulletin]. 2020. No. 3. P. 3-10 (In Russ.). 4. Vinogradova AG "Zdorovaja" kost' kak pokazatel' deficita kal'cija [Healthy bone as an index of calcium deficiency]. Smolenskiy meditsinskiy al'manah [Smolensk medical almanac]. 2017. No. 1. P. 62-65 (In Russ.). 5. Matseychik IV, Sapozhnikov AN, Lomovsky IO, Tkach AN, Suvorova EA. Hlebobulochnye izdelija funkcional'nogo naznachenija, obogashhennye kal'ciem [Bakery products of functional purpose enriched by calcium]. Tehnologiya i tovarovedenie innovatsionnih pischevih produktov [Technology and merchandising of the innovative foodstuff]. 2017. No. 5 (46). P. 38-44 (In Russ.). 6. Gromova OA, Torshin IYu, Pronin AV, Egorova EYu, Volkov AYu. Differencirovannyj podhod k vyboru rastvorimyh kal'cievyh preparatov vtorogo pokolenija [Differentiated approach to the selection of second-generation soluble calcium preparations]. Lechaschiy Vrach [Therapist]. 2014. No. 11. P. 60 (In Russ.). 7. Ershov PS. Sbornik receptur na hleb i hlebobulochnye izdelija [Collection of receptors for bread and bakery products]. Saint Petersburg, 2019. 190 p. (In Russ.) 8. Lesnyak OM, Nikitinskaya OA, Toroptsova NV, Belaya ZhE, Belova KYu, Bordakova EV, Gilmanov AZh, Gurkina EYu, Dorofeikov VV, Ershova OB, Zazerskaya IE, Zotkin EG, Karonova TL, Marchenkova LA, Nazarova AV, Pigarova EA, Rozhinskaya L Ya, Safonova YuA, Skripnikova IA, Shirinyan LV, Yureneva SV, Yakushevskaya OV. Profilaktika, diagnostika i lechenie deficita vitamina D i kal'cija u vzroslogo naselenija Rossii i pacientov s osteoporozom (po materialam podgotovlennyh klinicheskih rekomendacij) [The prevention, diagnosis, and treatment of vitamin D and calcium deficiencies in the adult population of Russia and in patients with osteoporosis (according to the materials of prepared clinical recommendations)]. Nauchno-prakticheskaya revmatologiya [Scientific and practical rheumatology]. 2015. No. 4. P. 403-408 (In Russ.). |
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Authors Klochkova Irina S., Candidate of Technical Sciences Far Eastern State Technical Fisheries University, 52B, Lugovaya str., Vladivostok, Russia, 690080, This email address is being protected from spambots. You need JavaScript enabled to view it. Maslennikova Evgeniya V., Candidate of Technical Sciences Vladivostok State University of Economics and Service, 41, Gogolya str., Vladivistok, Russia, 690014, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bychkova E.S., Sin A.D., Belyakova D.A., Kotova Ya.S., Lomovsky I.O.Development of microcapsulation technology
P. 36-41 | Key words microencapsulation, functional foods, microcapsule membrane, encapsulating material, microencapsulation methods, bioavailability Abstract |
References 1. Nedovic V, Kalusevic A, Manojlovic V, Levic S, Bugarski B. An overview of encapsulation technologies for food applications. Procedia Food Science. 2011. No. 1. P. 1806-1815. DOI: https://doi.org/10.1016/j.profoo.2011.09.265. 2. Zuidam NJ, Shimoni E. Overview of Microencapsulates for use in Food Products or Processes and Methods to make them. Encapsulation Technologies for Active Food Ingredients and Food Processing. 2009. P. 3-29. DOI: https://doi.org/10.1007/978-1-4419-1008-0_2. 3. Suave J, Dall'agnol EC, Pezzin APT, Silva DAK, Meier MM, Soldi V. Microencapsula??o: Inova??o em diferentes ?reas. Revista Sa?de e Ambiente. 2006. No. 7. P. 12-20. 4. Gouin S. Microencapsulation: Industrial appraisal of existing technologies and trends. Food Science and Technology. 2004. No. 15 (7-8). P. 330-347. DOI: https://doi.org/10.1016/j.tifs.2003.10.005 5. Rodrigues do Amaral H, Lopes Andrade P, Costa de Conto L. Microencapsulation and its uses in Food Science and Technology: a review DOI: 10.5772/intechopen.81997. [cited 2021]. Available from https://www.researchgate.net/publication/336220073. 6. Jafari SM. An overview of nano-encapsulation techniques and their classi-fication. Nanoencapsulation Technologies for the Food and Nutraceutical Industries. 2017. DOI: https://doi.org/10.1016/B978-0-12-809436-5.00001-X. [cited 2021]. Available from https://sci-hub.do/10.1016/b978-0-12-809436-5.00001-x 7. Jeyakumari A, Zynudheen AA, Parva-thy U. Microencapsulation of bioactive food ingredients and controlled release-a review. MOJ Food Processing & Technology. 2016. No. 2 (6). P. 214-224. DOI: https://doi.org/10.15406/mojfpt.2016.02.00059. 8. Carneiroa, HCF, Tononb RV, Grossoc CRF, Hubingera MD. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. 2013. No. 115 (4). P. 443-451. DOI: https://doi.org/10.1016/j.jfoodeng.2012.03.033 9. Fang Z, Bhandari B. Encapsulation of polyphenols - a review. Trends in Food Science and Technology. 2010. No. 21 (10). P. 510-523. DOI: https://doi.org/10.1016/j.tifs.2010.08.003. 10. McClements DJ. Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science. 2015. No. 219. P. 27-53. DOI: https://doi.org/10.1016/j.cis.2015.02.002. 11. Desai KG, Park HJ. Recent developments in microencapsulation of food ingredients. Drying Technology. 2005. No. 23 (7). P. 1361-1394. DOI: https://doi.org/10.1081/DRT-200063478 12. Mishra DK, Jain A, Jain P. A Review on Various Techniques of Microencapsulation. International Journal of Ðhàmaceutical and chemical science. 2013. No. 2 (2). P. 962-977. 13. Gibbs BF, Kermasha S, Alli I, Mulligan CN. Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition. 2009. No. 50 (3). P. 213-224. DOI: https://doi.org/10.1080/096374899101256 14. Schrooyen PMÌ, van der Meer R, De Kruif CG. Microencapsulation: its application in nutrition. Proceedings of the Nutrition Society. 2001. No. 60. P. 475-479. DOI: https://doi.org/10.1079/PNS2001112. 15. Jyothi NVN, Prasanna M, Prabha S, Seetha Ramaiah P, Srawan G, Sakarkar SN. Microencapsulation techniques, factors influencing encapsulation efficiency: a review. The Internet Journal of Nanotechnology. 2009. No. 3. P. 1-61. DOI: https://doi.org/10.5580/27bb.1 16. Jeyakumari A, Zynudheen AA, Parvathy U. Microencapsulation of bioactive food ingredients and controlled release-a review. 2009. No. 3. P. 1-61. DOI: https://doi.org/10.15406/MOJFPT.2016.02.00059 17. Poshadri A, Kuna A. Microencapsulation technology: a review. Journal of Research ANGRAU. 2010. No. 38 (1). P. 86-102. 18. Timilsena YP, Haque MdA, Adhikari B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. Food and Nutrition Sciences. 2010. No. 11 (6). P. 481-508. DOI: 10.4236/fns.2020.116035 19. Soh SH, Lee LY. Microencapsulation and Nanoencapsulation Using Supercritical Fluid (SCF) Techniques. Pharmaceutics. 2019. No. 11 (1). P. 21-38. DOI: https://doi.org/10.3390/pharmaceutics11010021 20. Nik AB, Vazifedoost M, Didar Z, Hajirostam-loo B.The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca seed extract by co-crystallization. Food Quality and Safety. 2019. No. 3. P. 243-250. DOI: https://doi.org/10.1093/fqsafe/fyz022. 21. Heidebach T, F?rst P, Kulozik U. Microencapsulation of probiotic cells for food applications. Critical Reviews in Food Science and Nutrition. 2012. No. 52 (4). P. 291-311. DOI: https://doi.org/10.1080/10408398.2010. 22. Kha TC, Nguyen MH, Roach PD, Stathopoulos CE. A storage study of encap-sulated gac (Momordica cochinchinensis) oil powder and its fortification into food. Food and Bioproducts Processing. 2015. No. 96. P. 113-125. DOI: https://doi.org/10.1016/j.fbp.2015.07.009. 23. Pasrija D, Ezhilarasi PN, Indrani D, Anandharamakrishnan C. Microencapsulation of green teapolyphenols and its effect on incorporated bread quality. LWT-Food Science Technology. 2015. No. 64 (1). P. 289-296. DOI: https://doi.org/10.1016/j.lwt.2015.05.054. 24. Wyspianska D, Kucharska AZ, Sokol-Letowska A, Kolniak-Ostek J. Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink. Food Science & Nutrition. 2019. No. 7 (2). P. 805-816. DOI: https://doi.org/10.1002/fsn3.929. 25. Muzzafar A, Sharma V. Microencapsulation of probiotics for incorporation in cream biscuits. Journal of Food Measurement and Characterization. 2018. No. 12 (5). P. 2193-2201. DOI: https://doi.org/10.1007/s11694-018-9835-z. 26. Gomez B, Barba FJ, Dom?nguez R, Putnik P, Kovacevic DB, Pateiro M, et al. Microencapsulation of antioxidant compounds through innovative technologies and its spe-cific application in meat processing. Trends in Food Science Technology. 2018. No. 82. P. 135-147. DOI: https://doi.org/10.1016/j.tifs.2018.10.006. 27. Grgic J, Selo G, Planinic M, Tisma M, Bucic-Kojic A. Role of the Encapsulation in Bioavailability of Phenolic Compounds. Antioxidants (Basel). 2020. No. 9 (10). P. 923-952.DOI: https://doi.org/10.3390/antiox9100923. 28. Suave J, Dall'agnol EC, Pezzin APT, Silva DAK, Meier MM, Soldi V. Microencapsulacao: Inovacoo em diferentes areas. Health and Environment Journal. 2006. No. 7. P. 12-20. 29. Favaro-Trindade CS, De Pinho SC, Rocha GA. Revisao: Microencapsulacao de ingredientes aliment?cios. Brazilian Journal of Food Technology. 2008. No. 11 (2). P. 103-112. |
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Authors Bychkova Elena S., Candidate of Technical Sciences, Sin Anastasiya D., Belyakova Dayana A., Kotova Yaroslava S. Novosibirsk State Technical University, 20, K. Marx avenue, Novosibirsk, 630073, 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. Lomovsky Igor' O., Candidate of Chemical Sciences Institute of Chemistry and Mechanochemistry of the Siberian Branch of RAS, 18, Kutateladze str., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Ananskykh V.V., Shleina L.D.To the question of the viscosity of the sugar mash pea flour
P. 42-45 | Key words pea flour mash, viscosity, catalyst, a-amylase, Viscoferm Abstract |
References 1. Ananskih VV, Shleina LD. Mal'todekstriny iz krahmalsoderzhashchego syr'ya, ih kachestvo i ispol'zovanie v otraslyah pishchevoj promyshlennosti [Maltodextrins from starch-containing raw materials, their quality and use in the food industry]. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery]. 2018. No. 7-8. P. 51-52 (In Russ.). 2. Miloradova EV, Stukalova VI. Poluchenie fermentolizata gorohovoj muki [Obtaining fermentolysate of pea flour]. Pischevaya promyshlennost' [Food industry]. 2012. No. 10. P. 46-47 (In Russ.). 3. Gol'dshtejn VG. Goroh kak syr'e dlya polucheniya krahmala i belka [Peas as raw material for starch and protein]. Moscow: AgroNIITEIPP, 1990. Issue 2. 24 p. 4. Shelepina NV. Issledovanie produktov pererabotki zerna goroha vpishchevyh tekhnologiyah [Research of processed pea grain products in food technologies]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [Proceedings of universities. Applied Chemistry and Biotechnology]. 2016. No. 6 (4). P. 110-118. (in Russ.) 5. Pasupuleti VK, Demain AL. Protein Hydrolysates in Biotechnology. Hardcover. 2010. 229 p. 6. Kulikov DS, Kolpakova VV, Ulanova RV, Chumikina LV, Bessonov VV. Biologicheskaya pererabotka zerna goroha i vtorichnogo syr'ya krahmal'nogo proizvodstva s polucheniem pishchevyh i kormovyh belkovyh koncentratov [Biological processing of pea grain and secondary raw materials of starch production to obtain food and feed protein concentrates]. Biotekhnologiya [Biotechnology]. 2020. No. 36 (4). P. 49-58 (In Russ.). 7. Perminov AV. Dvizhenie zhidkostej s razlichnoj reologiej vo vneshnih silovyh polyah [The movement of fluids with different rheology in external force fields]; thesis of Doctor of Physical and Mathematical Sciences. Perm', 2015. |
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Authors Ananskikh Viktor V., Candidate of Technical Sciences, Shleina Lyubov D. All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Science Center of Food Systems of RAS, 11, Nekrasova str., Kraskovo village, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zverev S.V., Politukha O.V., Vanina L.V. Crushed chickpea groats
P. 46-49 | Key words chickpeas, cereals, production technology Abstract |
References https://europe-today.ru/2020/03/v-evropejskom-soyuze-startoval-novyj-proekt-smart-protein-umnyj-belok/ 2. Zverev SV et al. Obogashhenie nutom povyshaet kachestvo belka v krupe iz zlakovyh kul'tur [Fortification with chickpeas improves the quality of protein in cereals from cereals]. Hleboprodukty [Bakery products]. 2020. No. 2. P. 42-46. ISSN: 0235-2508. 3. Zverev Sergey, Sesikashvili Otari, Pruidze Eliza. Enrichment of protein barley and triticale groats by adding chickpea. Journal of Food and Nutrition Research. 2020. Vol. 59. No. 3. P. 202-206. ISSN 1336-8672. 4. Kurchaeva EE, Manzhesov VI, Storo-zhik VV. Aktual'nost' ispol'zovanija nuta na pishhevye celi [Fortification with chickpeas improves the quality of protein in cereals from cereals]. [Electronic resource]. Access mode: http://hipzmag.com/nauchnyj-sovet/aktualnost-ispolzovaniya-nuta-na-pishhevye-tseli/ 5. Anikeeva NV. Perspektivy primenenija belkovyh produktov iz semjan nuta [Prospects for the use of protein products from chickpea seeds]. Izvestiya vuzov. Pischevaya tehnologiya [News of universities. Food technology]. 2007. No. 5-6. P. 33-35. ISSN: 0579-3009. 6. Ramazaeva LF, Kazanceva IL. Innovacii i perspektivy proizvodstva i primenenija produktov pererabotki nuta (obzor) [Innovations and prospects of production and application of chickpea processing products (Review)]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2011. No. 12. P. 49-53. 7. Zverev SV, Nikitina MA. Balance of protein supplements according to the criterion of converted protein. Food systems. 2019. No. 1. P. 16-19. |
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Authors Zverev Sergey V., Doctor of Technical Sciences, Professor, Politukha Olga V., Vanina Lyudmila V., Candidate of Chemical Sciences All-Russian Scientific-Research Institute of Grain and its Processing Products - Branch of the Federal Scientific Center of Food Systems V.M. Gorbatov RAS, 11, Dmitrovskoe highway, Moscow, 127434, 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. |
Solomina L.S., Solomin D.A.Technological aspects of production and properties of wheat starch citrate
P. 50-54 | Key words wheat starch, citric acid, process parameters, extrusion method, starch citrate, physicochemical parameters Abstract |
References 1. Solomin DA. Celesoobraznost' i jeffektivnost' proizvodstva modificirovannyh krahmalov v krahmalopatochnoj otrasli [Feasibility and efficiency of the production of modified starches in the starch industry]. Pischevaja promyshlennost' [Food industry]. 2013. No. 7. P. 54-56 (In Russ.). 2. Solomina LS, Solomin DA, Varitsev PY. Rasshirenie assortimenta jefirov krahmala holodnogo nabuhanija [Widening the range of ether of cold swelling starch]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2016. No. 8. P. 20-23 (In Russ.). 3. Solomin DA, Solomina LS. Issledovanija v oblasti poluchenija jefirov tritikalevogo krahmala [Researches in the field of receiving of triticale starch ethers]. Pischevaja promyshlennost' [Food industry]. 2018. No. 11. P. 91-95 (In Russ.). 4. Zhushman AI. Modificirovannye krahmaly [Modified starches]. Moscow: Pischepromizdat, 2007. 236 p. (In Russ.) 5. Altuhov AI. Proizvodstvu vysokokachestvennoj pshenicy neobhodima gosudarstvennaja podderzhka [The production of high-quality wheat requires government support]. Zernobobovye i krupjanye kul'tury [Legumes and cereals]. 2017. No. 3. P. 15-22 (In Russ.). 6. Lukin DN, Andreev NR. K voprosu importozameshhenija produktov glubokoj pererabotki zerna i kartofelja [On the issue of import substitution of products of deep processing of grain and potatoes]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologij [Bulletin of the Voronezh State University of Engineering Technologies]. 2014. No. 4. P. 291-294 (In Russ.). 7. Maningat CC, Bassi WS, Woo KS et al. Wheat starch: properties, modification and uses. USA: Nova Science Publishers, 2004. P. 441-510. 8. Kovbasa VN, Kobylinskaja EV, Kovalev AV. Ekstrudirovannyj pshenichnyj krahmal kak uluchshitel' dlja hlebobulochnyh izdelij [Extruded wheat starch as an improver for bakery products]. Izvestija vysshih uchebnyh zavedenij. Pischevaja tehnologija [Proceedings of higher educational institutions. Food technology]. 1998. No. 2. P. 21-23 (In Russ.). 9. Sarka E, Krulis Z, Kotek J et al. Application of wheat B-starch in biodegradable plastic materials. Czech Journal of Food Sciences. 2011. Vol. 29. No. 3. P. 232-234. |
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Authors Solomina Lidiya S., Candidate of Technical Sciences, Solomin Dmitriy A. All-Russian Research Institute of Starch Products - Branch of the Federal Science Center of Food Systems V.M. Gorbatov Russian Academy of Sciences, 11, Nekrasov str., Kraskovo, village, Lyubertsy district, Moscow region, 140051, 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. |
EQUIPMENT AND IT-TECHNOLOGIES
Oganesyants L.A., Panasyuk A.L., Kuz'mina E.I., Sviridov D.A., Ganin M. Yu., Shilkin A.A.Traditional siders and perry identification by isotope mass spectrometry
P. 55-57 | Key words cider, perry, identification, water component, isotope mass spectrometry Abstract |
References 1. Pando Bedrinana R, Lobo Picinelli A, Madrera Rodriguez R et al. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains. Food Chemistry. 2020. Vol. 310. 125831. 2. Ñakar U, Petrovic A, Pejin B. Fruit as a substrate for a wine: a case study of selected berry and drupe fruit wines. Scientia Horticulturae. 2019. Vol. 244. P. 42-49. 3. Oganesyanc LA, Panasyuk AL, Kuz'mina EI, Sviridov DA, Lihovskoj VV, Zagorujko VA, Shmigel'skaya NA, Yalanetskiy AYa, Il'in AA. Analiz geograficheskogo mesta proishozhdenija vin krymskogo poluostrova s ispol'zovaniem izotopnoj mass-spektrometrii i hemometrii [Analysis of the geographical origin of wines of the Crimean Peninsula using isotope mass spectrometry and chemometry]. Pivo i napitki [Beer and beverages]. 2020. No. 3. P. 40-43 (In Russ.). 4. Oganesyanc LA, Panasyuk AL, Kuz'mina EI, Zyakun AM. Opredelenie jekzogennoj vody v vinah metodom izotopnoj mass-spektrometrii [Determination of exogenous water in wines by isotope mass spectrometry]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2013. No. 5. P. 19-21 (In Russ.). |
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Authors Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS, Panasyuk Alexander L., Doctor of Technical Sciences, Professor, Kuz'mina Elena I., Candidate of Technical Sciences, Sviridov Dmitriy A., Candidate of Technical Sciences, Ganin Michail Yu., Shilkin Alexey A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shelekhova N.V., Abramova I.M., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V.Research of the influence type of oak chips on degree of roastingon chemical composition of model solutions
P. 58-61 | Key words whiskey, gas chromatography, identification, capillary electrophoresis, cations, volatile organic admixtures, alcohol Abstract |
References 1. Abramova IM, Serba EM. Fundamentalnye i prikladnye issledovaniya v oblasti sozdaniya perspektivnyh tekhnologij proizvodstva spirta i spirtnyh napitkov [Fundamental and applied research in the field of creating promising technologies for the production of alcohol and alcoholic beverages]. Perspektivnye tekhnologii i metody kontrolya v proizvodstve spirta i spirtnyh napitkov: sbornik nauchnyh trudov po materialam Mezhdunarodnogo nauchno-prakticheskogo seminara [Perspective technologies and methods of control in the production of alcohol and alcoholic beverages: collection of scientific papers based on materials of the international scientific-practical seminar]. 2019. P. 9-20 (In Russ.) 2. Skurikhin IM. Himiya konyaka i brendi [Chemistry of cognac and brandy] DeLi, 2005. P. 296 (In Russ.) 3. Oganesyanc LA, Peschanskaya VA. Osipova VP et al. Novye sposoby obogashcheniya konyachnoj produkcii komponentami drevesiny duba [New ways of enriching cognac products with components of oak woo]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2008. No. 4. P. 6-7 (In Russ.). 4. Oganesyanc LA, Korovin VV, Telegin YA. Botanicheskie aspekty ocenki kachestva drevesiny duba dlya vinodeliya [Botanical aspects of assessing the quality of oak wood for winemaking]. Vestnik RASKHN [Bulletin of the Russian Academy of Agricultural]. 1994. No. 5. P. 63-65 (In Russ.). 5. Lichev VI. Razrabotka tekhnologii polucheniya ekstrakta iz drevesiny duba [Development of technology for obtaining an extract from oak wood]. Moscow: Pishcheprom, 1977. P. 40 (In Russ.) 6. Oganesyanc LA, Telegin YuA, Makulkina OS, Ryzhova GV. Vliyanie processa sushki na izmenenie neletuchih komponentov drevesiny duba [Effect of drying process on the change of volatile compounds of oak wood]. Vinograd i vino Rossii [Grapes and wine of Russia]. 2000. No. 1. P. 24 (In Russ.). 7. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019. No. 4. P. 117-118 (In Russ.). DOI: 10.24411/0235-2486-2019-10059. 8. Savchuk SA, Vlasov VN, Appolonova SA. Primenenie hromatografii i spektrometrii dlja identifikacii podlinnosti spirtnyh napitkov [The use of chromatography and spectrometry to identify the authenticity of alcoholic beverages]. Zhurnal analiticheskoj himii [Journal of Analytical Chemistry]. 2019. No. 3. P. 96 (In Russ.). 9. Yakuba YF, Temerdashev ZA. Hromatograficheskie metody v analize i identifikacii vinogradnyh vin [Chromatographic methods in the analysis and identification of grape wines]. Analitika i control [Analytics and control]. 2015. No. 4. P. 288-301 (In Russ.) 10. Shelekhova NV, Abramova IM, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Issledova-nie himicheskogo sostava spirtnyh napitkov s primeneniem instrumental'nyh metodov [Research of the chemical composition of alcoholic beverages with the use of instrumental methods]. Pischevaya promyshlennost' [Food industry]. 2019. No. 12. P. 68-71 (In Russ.). DOI: 10.24411/0235-2486-2019-10200. 11. Skurikhin IM. O himicheskih processah, proiskhodyashchih pri vyderzhke konyachnyh spirtov v dubovyh bochkah [On chemical processes occurring during the aging of cognac spirits in oak barrels]. Vinodelie i vinogradarstvo SSSR [Viticulture and viticulture of the USSR]. 1960. No. 1. P. 8-15 (In Russ.). 12. Ursul ON, Tananayko TM. Sravnitelnyj analiz tekhnologicheskogo potenciala belorusskoj drevesiny grushi i duba dlya proizvodstva alkogolnoj produkcii [Comparative analysis of the technological potential of Belarusian pear and oak wood for the production of alcoholic beverages]. Ðischevaya promyshlennost' [Food industry]. 2018. No. 1. P. 42-51 (In Russ.). 13. Shelekhova NV, Shelekhova TM, Skvorco-va LI, Poltavskaja NV. Opredelenie osnovnyh kationov v viski metodom kapillyarnogo elektroforeza [Determination of basic cations in whiskey by capillary electrophoresis]. Ðischevaya promyshlennost' [Food industry]. 2020. No. 1. P. 27-30 (In Russ.). DOI: 10.24411/0235-2486-2020-10001. 14. Shelekhova NV, Shelekhova TM, Skvorco-va LI, Poltavskaja NV. Issledovaniye sostava zernovykh distillyatov, tekhnologicheskoy vody, viski i roma metodom kapillyarnogo elektroforeza [Research for the composition of grain distillates, process water, whiskey and rum by capillary electrophoresis]. Pivo i napitki [Beer and drinks]. 2020. No. 1. P. 14-19 (In Russ.). DOI: 10.24411/2072-9650-2020-10004. |
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Authors Shelekhova Nataliya V., Doctor of Technical Sciences, Abramova Irina M., Doctor of Technical Sciences, Shelekhova Tamara M., Candidate of Technical Sciences, Skvortsova Lyubov' I., Poltavskaya Natal'ya V. All-Russian Research Institute of Food Biotechnology - Branch of V.M. Gorbatov Federal Research Center of Food Systems of RAS, 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. |
Timakova R.T. Practical aspects of identification of raw meat processed by ionizing radiation
P. 62-67 | Key words ionizing radiation, pork, dose, absorbed dose, identification, EPR spectrum, muscle tissue samples Abstract |
References 1. Munir MT, Federighi M. Control of Foodborne Biological Hazards by Ionizing Radiatons. Foods. 2020. No. 9 (7). P. 878. DOI: 10.3390/foods 9070878 2. Ercole ME, Besse Ñ, Pasguletti MI et al. Gamma radiation effecton Trichinella preudospiralis and Trichinella spiralis infected wild board meat. Veterinary parasitology. 2020. No. 287. 109257. DOI: 10.1016/ j.vetpar.2020.109257 3. Bezopasnost` i pishhevaya cennost` obluchennoj produkcii [Safety and nutritional value of irradiated products]. Moscow: Medicina [Medicine], 1995. 209 p. (In Russ.) 4. Sanzharova NI, Pavlov AN, Pimenov ÅÐ. Radiatsionnaya obrabotka produktov zhivotnogo i rastitelnogo proiskhozhdeniya v tselyakh mikrobiologicheskoy bezopasnosti [Radiation treatment of animal and plant products for microbiological safety]. Voprosy atomnoy nauki i tekhniki. Seriya "Tekhnicheskaya fizika i avtomatizatsiya" [Questions of atomic science and technology. Series "Technical physics and automation"]. 2015. Issue 71. 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Authors Timakova Roza T., Candidate of Agricultural Sciences Ural State Economic University, 62/45, 8 Marta/Narodnoy Voli str., Ekaterinburg, Russia, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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