Food processing Industry №7/2022
The results of the work of Food and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: ECONOMIC DEVELOPMENT OF THE AGRO-INDUSTRIAL COMPLEX
Kolonchin K. V., Seregin S. N., Gorbunova M. A.The role of investment in the development of the fish market
P. 8-15 | DOI: 10.52653/PPI.2022.7.7.001 Key words Abstract |
References 1. Marshall A. Principles of economic science. Moscow: Progress, 1993 (In Russ.). 2. Caballero R., Hammour M. On the timing and efficiency of creative destruction. Quarterly Journal of Economics. 1996;111(766). 3. Klepach A. N. Social and technological challenges of the Russian economy. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific works of the Free Economic Society. 2021;4(230):103-120 (In Russ.). 4. Klepach A. N. Russian Economy: Medium-Term Barriers and the Role of human wealth in response to global and domestic challenges of long-term development. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific Works of the Free Economic Society. 2021;5(231):64-92 (In Russ.). 5. Aganbegyan A. G., Porfiriev B. N., Shirov A. A. On overcoming the current crisis and ways of developing the Russian economy. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific works of the Free Economic Society. 2021;1(227):193-213 (In Russ.). 6. Seregin S. N. Domestic food assistance - a regional aspect of the implementation of a social project. Pischevaya promyshlennost' = Food industry. 2016(8) (In Russ.). 7. Kolonchin K. V., Seregin S. N., Sysoev G. V. A new model of social development and environmental economics - the main vector of agrarian policy. Pischevaya promyshlennost' = Food industry. 2021;(12) (In Russ.). 8. Kolonchin K. V., Seregin S. N., Zakshevskaya E. V. State measures to stimulate and modernize the technical and technological base of the fishing industry: results and prospects. Ekonomika, trud, upravlenie v sel'skom khozyaystve = Economics, labor, management in agriculture. 2021;(11) (In Russ.). 9. Kolonchin K. V., Seregin S. N., Gorbunova M. A. Possible directions for solving the problem of ensuring new requirements for the consumption of fish products. Trudy VNIRO = Proceedings of VNIRO. 2022;187 (In Russ.). |
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Authors Kolonchin Kirill V., Candidate of Economic Sciences, Gorbunova Marina A. Russian Federal Research Institute of Fisheries and Oceanography, 17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, 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. Seregin Sergey N., Doctor of Economic Sciences, Professor V. M. Gorbatov Federal Science Center for food systems of RAS, 26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Savostin D. S., Savostin S. D., Magomedov M. D., Stroev V. V.Price as a factor of increasing the competitiveness of a feed mill
P. 16-19 | DOI: 10.52653/PPI.2022.7.7.002 Key words Abstract |
References 1. Alekseycheva E. Yu., Magomedov M. D., Stroev V. V. Improving the efficiency of the development of food industry enterprises. Pischevaya promyshlennost' = Food industry. 2011;(11):40-43. 2. Karabanova O. V., Sharapova S. A., Magomedov M. D. Competitiveness c of a multicultural regions economy: measuring and provision. In: Public Administration and Regional Management in Russia. Challenges and Prospects in a Multicultural Region. Series "Contributions to Economics". Switzerland, 2020. P. 163-172. 3. Magomedov M. D., Alekseycheva E. Yu. Competitive enterprise management system. Pischevaya promyshlennost' = Food industry. 2001;(7):22-23. 4. Magomedov M. D., Kulomzina E. Yu., Stroev V. V. Pricing. Textbook for bachelors Ser. Educational publications for bachelors (5th edition). Moscow, 2021. 5. Magomedov M. D., Rybin A. V. The mechanism of profit distribution in the integration systems of the agro-industrial complex. Pischevaya promyshlennost' = Food industry. 2003;(1):8-9. 6. Magomedov M. D., Shogenov A. K. Cooperation of enterprises for the production and sale of bread products. Khranenie i pererabotka selkhozsir'ya = Storage and processing of agricultural raw materials. 1998;(5):53-55. 7. Pavlyuchenkov A. K. Economics of compound feed production. Monograph. Moscow: Kolos, 1982. 240 p. 8. Savostin D. S. Compound feed as a growth factor in the volume of livestock production. Ekonomika i predprinimatel'stvo = Economics and Entrepreneurship. 2017;12-2(89). 9. Savostin D. S., Magomedov M. D., Stroev V. V., Karabanova O. V., Kulomzina E. Yu. Institutional model of development of formula-feed mini-enterprises in the Russian Federation. In: Proceedings of the Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020). Series "Advances in economics, business and management research". Voronezh, 2020. P. 431-433. 10. Scherbakova O., Koroleva N. Optimization of recipes at a feed mill. Kombikorma = Compound feed. 2005;(8):50-51. |
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Authors Savostin Dmitriy S., graduate student Central Bank of the Russian Federation, Department of Monetary Policy, 12, Neglinnaya str., Moscow, 107016, This email address is being protected from spambots. You need JavaScript enabled to view it. Savostin Sergey D., Candidate of Technical 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. Magomedov Magomed D., Doctor of Economic Sciences, Professor Moscow State Pedagogical University, 4, bld 1, 2nd Agricultural lane, Moscow, 129226, This email address is being protected from spambots. You need JavaScript enabled to view it. Stroev Vladimir V., Doctor of Economic Sciences, Professor State University of Management, 99, Ryazanskiy avenue, Moscow, 109542, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Statsenko E. S.The study of consumer opinion towards foods enriched with vegetable protein
P. 20-24 | DOI: 10.52653/PPI.2022.7.7.003 Key words Abstract |
References 1. Maksimov S. A., Karamnova N. S., Shalnova S. A., et al. Empirical patterns of nutrition in the Russian population and risk factors for chronic noncommunicable diseases (ESSE-RF Study). Voprosy pitaniya = Problems of Nutrition. 2019;(6):22-23 (In Russ.). DOI: 10.24411/0042-8833-2019-10061 2. Kodentsova V. M., Vrzhesinskaya O. A., Risnik D. V., et al. Micronutrient status of the population of the Russian Federation and the possibility of its correction. Problem state. Voprosy pitaniya = Nutrition issues. 2017;86(4):113-124 (In Russ.). 3. Messina M. Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients. 2016;8(12):754. DOI: 10.3390 / nu8120754. 4. Petibskaya V. S. Soybean: chemical composition and usage. / edited by V. M. Lukomets. Majkop, 2012, 432 p. (In Russ.) 5. Singh G. Soya: biology, production, use. Kiev: Zerno, 2014. 656 p. (In Russ.) 6. Statsenko E. S. Research of preferences of the population at the use of soy products. Dalnevostochny agrarny vestnik = Far Eastern Agrarian Bulletin. 2011;2(18):44-46 (In Russ.). 7. Soybean in Russia: we are stepping into the year of the Amur tiger! Agribusiness. Agrobiznes = Agribusiness. URL: https://www.agbz.ru/news/soya-v-rossii-shagaem-v-god-amurskogo-tigra/ 8. Tutel'yan V. A. Healthy eating for public health. Obschestvennoe zdorov'ye = Public Health. 2021;(1):56-64 (In Russ.). DOI: 10.21045/2782-1676-2021-1-1-56-64. 9. Analysis of the Russian market of soybeans and soy products: results of 2019, forecast until 2022. Neoanalytics. URL: https://marketing.rbc.ru/articles/11667/ 10. Statsenko E. S., Starberg M. A., Borodin E. A. Functional foods made from soybeans and pumpkin. Amursky meditsinsky zhurnal = Amur Medical Journal. 2019;(3):48-52 (In Russ.). 11. Statsenko E. S. Innovative technology for the production of dry mashed potatoes of increased nutritional and biological value. Vestnik KrasGAU = Krasnoyarsk State Agrarian University Bulletin. 2018;(5):214-221 (In Russ.). 12. Reshetnik E. I., Korneva N. Yu. Marketing research of the curd cheese market in Blagoveschensk. Tehnologiya i tovarovedenie innovatsionnykh pischevyh produktov = Technology and commodity science of innovative foods. 2021;5(70):107-111 (In Russ.). https://doi.org/10.33979/2219-8466-2021-70-5-107-111 13. Ivanova T. A. Models of consumer behavior as a marketing strategy basis. Vestnik RUDN, seriya Sociologiya = RUDN Journal of Sociology. 2012;(2):110-118 (In Russ.). 14. Tikhonova O. Yu., Reznichenko I. Yu., Zorkina N. N. A study of consumer preferences for food labeling and quality assessment. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology. 2015;(1):152-155 (In Russ.). 15. Volovskaya N. M., Idrisova A. I. Consumer preferences: concept, theoretical approaches. Ekonomika i biznes: teoriya i praktika = Economy and Business: Theory and Practice. 2020;4-1(62):73-75 (In Russ.). DOI: 10.24411/2411-0450-2020-10259 16. Chimonina I. V., Tsybulskaya A. A. Analysis of the impact of soy and soy products on the human body. KANT. 2014;2(11):92-96 (In Russ.). 17. Tsuglenok N. V. Matyushev V. V., Tsuglenok G. I., et al. Results of studies on the inactivation of anti-nutrients in soy. Vestnik KrasGAU = KrasGAU Bulletin. 2012;(5):394-397 (In Russ.). 18. Jedrusek-Golinska A., Piasecka-Kwiatkowska D., Zielinska P., et al. Soy preparations are potentially dangerous factors in the course of a food allergy. Foods. 2019;8(12):655. DOI: 10.3390/foods8120655. 19. Krishtafovich D. V., Krishtafovich V. I. Study of the attitude of consumers in the Moscow region to the problem of the use of genetically modified organisms in the production of food products. Fundamentalnye i prikladnye issledovaniya kooperativnogo sektora ekonomiki = Fundamental and Applied Researches of the Cooperative Sector of the Economy. 2018;(1):101-107 (In Russ.). 20. Sen'kin N. I. Prospects for the development of genetically modified crops. Interekspo Geo-Siberia = Interexpo GEO-Siberia. 2017;(1):211-217 (In Russ.). 21. Federal Law No. 358-FZ dated July 3, 2016 "On Amendments to Certain Legislative Acts of the Russian Federation in Part of Improving State Regulation in the Field of Genetic Engineering Activities". URL: http://publication.pravo.gov.ru/Document/View/ 0001201607040147 22. Bakumenko O. E., Shcherba I. V., Budkevich R. O., et. al. The food ration is the basis for the development of functional food products. Pishevaya promyshlennost' = Food industry. 2021;(3):59-62 (In Russ.). 23. Dasguta A., Klein K. Antioxidants in food, vitamins and supplelements: prevention and treatment of disease. Elsevier Inc., 2014. 344 p. 24. Decree of the Chief State Sanitary Doctor of the Russian Federation, dated June 14, 2013 No. 31. Moscow "On measures to prevent diseases caused by micronutrient deficiency, development of the production of food products for functional and specialized purposes". URL: https://rg.ru/2013/09/18/onishenko-dok.html 25. Strategy for improving the quality of food products of the Russian Federation until 2030. URL: http://static.government.ru/media/files/9JUDtBOpqmoAatAhvT2wJ8UPT5Wq8qIo.pdf |
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Authors Statsenko Ekaterina S., Candidate of Technical Sciences All-Russian Research Institute of Soybeans, 19, Ignat'evskoe highway, Blagoveschensk, Amursky district, Russia, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Yamaletdinova M. F.Development of the experiment plan of the process of moisture absorption of apricot seeds
P. 25-28 | DOI: 10.52653/PPI.2022.7.7.004 Key words Abstract |
References 1. Alibekov A. K., Ahmedov M. E. Application of experiment planning methods in technological processes: textbook DPTI. Mahachkala, 1993. (In Russ.) 2. Babin A. V., Rakipov D. F. Organization and mathematical planning of the experiment. Textbook for students of the direction 150400 "Metallurgy". Ekaterinburg, 2014. (In Russ.) 3. Grachev Yu. P., Plaksin Yu. M. Mathematical methods of experiment planning. Moscow: DeLi print, 2005. 296 p. (In Russ.) 4. Intellectual property agency invention patent ¹ IAP 06152 by Ministry of justice of the Republic of Uzbekistan. Method for producing salted seeds / M. S. Narziev, M. F. Yamaletdinova et al. Tashkent, 2020. (In Russ.) 5. Technical report "Current state and investment potential of the industry of Uzbekistan". Tashkent, 2009. (In Russ.) 6. Sñherbakov V. G., Lobanov V. G. Biochemistry and commodity science of oilseed raw materials: textbook. 7th edition. Saint Petersburg: Lan', 2016. 392 p. (In Russ.) 7. Yamaletdinova M. F., Narziev M. S. Studying the process of heat treatment of apricot kernels based on the development of a multifactorial experimental plan. Razvitie nauki i tekhnologii = Development of Science and technology. 2020;(1):96-101 (In Russ.). 8. Yamaletdinova M. F. Improving the heat treatment of apricot pits in the production of national salted pits. Pischevaya promyshlennost' = Food industry. 2021;(5):16-19 (In Russ.). |
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Authors Yamaletdinova Munira F., graduate student Bukhara Engineering and technology institute, 15, Kayum Murtazaev str., Bukhara, Republic of Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FOOD BIOTECHNOLOGY
Solov'yov V. V.Optimization of Enzymatic Processing in the Technology of Complex Yeast Processing
P. 29-33 | DOI: 10.52653/PPI.2022.7.7.005 Key words Abstract |
References 1. Kunce V. Technology of malt and beer / translation from Germany. St. Petersburg: Professiya, 2009. 1064 p. (In Russ.) 2. Meledina T. V. Raw materials and auxiliary materials in brewing. St. Petersburg: Professiya, 2003. 304 p. (In Russ.) 3. Fedorenko B. N. Brewing engineering: technological equipment of the industry. St. Petersburg: Professiya, 2009. 1000 p. (In Russ.) 4. Bjemfort Ch. U. New in brewing. St. Peterburg, 2007. 519 p. (In Russ.) 5. Teplov V. I. Functional foods. Moscow: A-Prior, 2008. 240 p. (In Russ.) 6. Smirnov V. V., Kovalenko N. K., Podgorskiy V. S., Sorokulova I. B. Probiotics based on living cultures of microorganisms. Microbiology. 2002;64(4):62-78 (In Russ.). 7. Serba E. M. Development of a biotechnological process of enzymatic hydrolysis of yeast biomass in order to obtain biologically active additives. Dissertation Abstract of Candidate of Technical Sciences. Moscow, 2005. 25 p. (In Russ.) 8. Ponomarev A. N., Mel'nikova E. I., Bogdanova E. V. The use of whey in functional nutrition: monograph. Voronezh, 2013. 180 p. (In Russ.) 9. Bekatorou A., et al. Food Grade Yeasts, Food Technology. Biotechnology. 2006;44(3):407-415. 10. Shklyar B. K. Enzymatic lysis of yeast. Minsk: Nauka i tehnika, 1977. 192 p. (In Russ.) 11. Barnett J. A., Payne R. W., Yarrow D. Yeasts, characteristics and identification. Cambridge: University Press, 1983. 811 p. 12. Kucakova V. E., Frolov S. V., Shkotova T. V., Marchenko V. I., Chichina T. V. New technology for obtaining an autolysate with the properties of a mycotoxin sorbent from spent brewer's yeast. Izvestija vuzov. Pischevaja tehnologija = University news. Food technology. 2014;(2-3):75-78 (In Russ.). 13. Kucakova V. E., Frolov S. V., Shkotova T. V., Chichina T. V. Processing technology of residual brewer's yeast for food and fodder needs. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2014;(6):35-37 (In Russ.). 14. Aliverdieva D. A., Malygin A. G., Lagutina L. S. Obtaining cell membranes of Saccharomyces cerevisiae in order to determine their protein composition. Prikladnaja biohimija i mikrobiologija = Applied biochemistry and microbiology. 2004;40(3):350-353 (In Russ.). 15. Ivanova L. A., Voyno L. I., Ivanova I. S. / edited by Gracheva I. M. Food biotechnology: a textbook for university students studying in the specialty 240902. Pererabotka rastitelnogo syr'ya = Processing of vegetable raw materials. Moscow: Koloss, 2008. P. 114-127 (In Russ.). 16. Yuskina O. N. Development of a biotechnological method for obtaining a protein preparation from the biomass of the yeast Saccharomyces cerevisiae based on targeted enzymatic hydrolysis of cell walls. Thesis of Candidate of Biological Sciences: 03.00.23. Moscow, 2008. 190 p. (In Russ.) 17. Lahl W. J., Braun S. D. Enzymatic production of protein hydrolysates for food use. Food Technology. 1994;48(10):68-71. 18. Kriger O. V., Gorelikova G. A. Fundamentals of biotechnology: a textbook for university students. Kemerovo: Kemerovo Technological Institute of food industry, 2009. 116 p. 19. Dikson M., Uebb J. Fermenty. Moscow: Mir, 1982. Vol. 1. 389 p. (In Russ.) 20. Gracheva I. M. Technology of enzyme preparations. 3rd edition, revised. and additional. Moscow: Elevar, 2000. 512 p. (In Russ.) |
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Authors Solov'yov Vitaliy V. Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, 29, Kozlova str., Minsk, Republic of Belarus, 220037, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lukin N. D., Shleina L. D., Ananskikh V. V.The effect of a complex of enzyme preparations used in the biocatalysis of corn flour on the yield of maltodextrin
P. 34-37 | DOI: 10.52653/PPI.2022.7.7.006 Key words Abstract |
References 1. Lam M. K., Nan I. S., Lee K. T. Use of lipid-extracted microalgae biomass residues for the production of maltodextrin. Chemical Technical. 2014:224-230. DOI: 10.1016/j.cej.2013.09.023 2. Pikia K., Galkovskaya D., Yushchak L. Maltodextrins derived from chemically modified starches as agents affecting the stability and rheological properties of albumin foam. Lwt-food science and technology. 2017;80:394-400. DOI: 10.1016/j.lwt.2017.03.002 3. Ananskih V. V., Shleina L. D. Maltodextrins from starch-containing raw materials, their quality and use in the food industry. Konditerskoe i hlebopekarnoe proizvodstvo = Confectionery and bakery production. 2018;(7-8):51-52 (In Russ.). 4. Ray S., Raychaudhuri U., Chakraborty R. An overview of encapsulation of active compounds used in food products by drying technology. Food bioscience. 2016;13:76-83. DOI: 10.1016/j.fbio.2015.12.009 5. Ananskih V. V., Shleina L. D. On the possibility of obtaining maltodextrins from cornmeal. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2017;(11):9-13 (In Russ.). 6. Ananskih V. V., Shleina L. D. To the question of the viscosity of saccharified mash of pea flour. Pishchevaya promyshlennost' = Food industry. 2021;(4):42-45 (In Russ.). DOI: 10.24412/0235-2486-2021-4-0042 7. Pasupuleti V. K., Demain A. L., et al. Protein Hydrolysates in Biotechnology. Hardcover. 2010:229. |
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Authors Lukin Nikolay D., Doctor of Technical Sciences, Professor, Shleina Lyubov' D., Ananskikh Viktor V., Candidate of Technical Sciences All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing -Branch of the A. G. Lorch Federal Research Center for potato, 11, Nekrasova str., Kraskovo, Lyubertsy, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY AND SAFETY
Arkhipov L. O., Kharenko E. N., Syomushkina A. Yu., Bindyukova, E. D., Lavrukhina E. V.Changes in the quality indicators of carp of various types of cutting at sub-cryoscopic storage temperature
P. 38-44 | DOI: 10.52653/PPI.2022.7.7.007 Key words Abstract |
References 1. Baird-Parker T. C. The Production of Microbiologically Safe and Stable Foods. De: The Microbiological Safety and Quality of Food (Eds.) Lund BM et Baird-Parker TC. 2000;(1):3-18. 2. Grikshas S. A., Doneckih A. G., Dibirasulaev M. A. Evaluation of the quality indicators of Simmental meat during storage in a chilled and supercooled state. Vsyo o myase = All about meat. 2020;(S5):92-95 (In Russ.). 3. Guschin V. V., Makoveev I. I., Kozak S. S., Kozak Yu. A., Bragin V. S., Makoveeva A. L., Isaenko A. V. Influence of near-cryoscopic storage temperature on the increase in the shelf life of chilled goose meat. Ptica i pticeprodukty = Poultry and poultry products. 2019;(4):56-58 (In Russ.). 4. Dibirasulaev M. A., Belozerov G. A., Arhipov L. O., Dibirasulaev D. M., Doneckih A. G. On the development of scientifically substantiated modes of cold storage of meat of various quality groups at subcryoscopic temperatures. Ptica i pticeprodukty = Poultry and poultry products. 2017;(1):29-32 (In Russ.). 5. Dibirasulaev M. A., Belozerov A. G., Dibirasulaev D. M., Donetskikh A. G. Experimental substantiation of the storage temperature regime ensuring the stable supercooled state of meat and meat products. IOP Conference. Series "Earth and Environmental Science". IOP Publishing. 2021; 640(3):032050. 6. Arkhipov L., Kharenko E., Yarichevskaya N., Semushkina A., Kupriy A. Ñhange of qualitative characteristics of deep-chilled rainbow trout fillet with a given amount of ice water (no more than 40%) during its long-term storage. International Multidisciplinary Scientific GeoConference: SGEM. 2020;20(6.1):191-197. 7. Duun A. S., Rustad T. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 C. Food Chemistry. 2008;106(1):122-131. 8. Golovkin N. A., Maslova G. V., Skomorovskaja I. R. Deep chilled fish. Obzor CNIITERH. 1972:62 (In Russ.). 9. Bykov V. P. Changes in fish meat during refrigerated processing: autolytic and bacterial processes. Moscow: Agropromizdat, 1987. 221 p. 10. Dibirasulaev M. A., Belozerov G. A., Dibirasulaev D. M., Orlovskij D. E. Effect of sub-cryoscopic storage temperature on the amount of frozen water in NOR and DFD beef. Teorija i praktika pererabotki mjasa = Theory and practice of meat processing. 2016;1(2):18-25 (In Russ.). 11. Rjutov D. G. The influence of bound water on the formation of ice in food products during their freezing. Holodil'naja tehnika = Refrigeration technology. 1976;(5):32-37 (In Russ.). 12. GOST 7636-85. State Standard 7636-85. Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis. Moscow: Standartinform, 2010. 89 p. (In Russ.) 13. Technical regulation of the Eurasian Economic Union no. 040/2016. On the safety of fish and fish products. URL: https://docs.cntd.ru/document/420394425 (Date of Application: 10.03.2022). 14. MUK 4.2.2884-11 Methods of microbiological control of environmental objects and food products using petrifilms dated 06/02/2011 No. 1 (last edition). 2011. 24 p. 15. GOST 7631-2008. State Standard 7631-2008. Fish, non fish objects and products from them. Methods of sensory and physical characteristics identification. Moscow: Standartinform, 2010. 16 p. (In Russ.) 16. Safronova T. M. Fish and Fish Products Taster's Guide. Moscow: publishing VNIIRO, 1998. 244 p. (In Russ.) 17. Harenko E. N., Arhipov L. O., Jarichevskaja N. N. Establishment of the functional dependence of the amount of frozen water on the individual cryoscopic temperatures of the fish. Trudy VNIIRO = Proceedings of VNIIRO. 2019;176:81-94 (In Russ.). 18. Anohina O. N. Development of technology for the production of frozen fish in the Baltic region using liquid and gaseous nitrogen. Dissertation Abstract of Candidate of Technical Sciences: 05.18.04. Kaliningrad State Technical university. Kaliningrad, 2002. 25 p. (In Russ.) |
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Authors Arkhipov Leonid O., Candidate of Technical Sciences, Kharenko Elena N., Doctor of Technical Sciences, Bindyukova Ekaterina D., Lavrukhina Elizaveta V. Russian Federal Research Institute of Fisheries and Oceanography (VNIRO), Moscow, 17, Verkhnyaya Krasnoselskaya, 107140, 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. Syomushkina Anna Yu. All-Russian Research Institute of Medicinal and Aromatic Plants, 7, Grina str., Moscow, 117216, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Lazareva E. G.Actual problems of milk research for the presence of bovine leukemia virus
P. 45-48 | DOI: 10.52653/PPI.2022.7.7.008 Key words Abstract |
References 1. Yurova E. A., Fil'chakova S. A., Kozlovtseva D. V. Effective methods for ensuring the quality of raw milk. Molochnaya promyshlennost' = Dairy industry. 2019;(9):44-47 (In Russ.). 2. Yurova E. A., Meldenberg D. N., Parfenova E. Yu. Criteria for evaluating raw milk to obtain a product of guaranteed quality. Molochnaya promyshlennost' = Dairy industry. 2019;(4):26-29 (In Russ.). 3. Yurova E. A. Polyakova O. S., Meldenberg D. N. Establishment of requirements and development of criteria for evaluating raw milk, forming its grade. Molochnaya promyshlennost' = Dairy industry. 2017. No. 5. P. 26-28 (In Russ.). 4. Kobzeva T. V., Yurova E. A. Confirmation of compliance of milk and dairy products with the requirements of the technical regulations of the Customs Union. Molochnaya promyshlennost' = Dairy industry. 2017;(3):20-22 (In Russ.). 5. Gilmanov H. H. Tyulkin S. V., Vafin R. R., Galstyan A. G., Ryabova A. E., Semipyatny V. K., Khurshudyan S. A., Pryanichnikova N. S. Elements of DNA-technology forming quality and safe raw materials. News of the academy of sciences of the republic of Kazakhstan. 2020;5(443):54-62. DOI: 10.32014/2020.2518-170X.104. 6. Vafin R. R. Gilmanov H. H., Galstyan A. G., Pryanichnikova N. S., Bigaeva A. V., Lazareva E. G., Kazakova V. S. Technology of bovine leukemia virus genodiagnostics in cattle, in produced raw materials and products. News of the National Academy of Sciences of the Republic of Kazakhstan. 2020;(6):119-126. DOI: 10.32014/2020.2518-1491.106. 7. Kozyreva N. G. The spread of bovine leukemia and genetic variants of the pathogen in the territory of livestock farms of the Central Federal District of the Russian Federation. Veterinariya Kubani = Veterinary Kuban. 2017;(6):4-9 (In Russ.). 8. Sagata N. T., Yasunaga J., Tsuziiku-Kawnmurn K., Ohishi Y., Ogawa Y. Complete nucleotide sequence of the genome of bovine leukemia virus: its evolutionary relationship toother retroviruses. PNAS USA. 1985;(82):677-681. Doi: 10.1073/pnas.82.3.677. 9. Prosvirnin G. S., Kuzmin V. A., Gulyukin M. I., et. al. Algorithm for the use of GIS in the epidemiological monitoring of bovine leukemia in the Leningrad and Kemerovo regions: guidelines. St. Petersburg, 2019 (In Russ.). 10. Juliarena M., Barrios C., Lutzelschwab C., Esteban E. Bovine leukemia virus: current perspectives. Virus Adaptation and Treatment. 2017;9:13-26. doi.org/10.2147/VAAT.S113947 11. Elena Repina in Sochi will share her experience in the fight against leukemia. Dairy Union, 2016. URL: //http://dairyunion.ru/elena-repina-v-sochi-podelitsya-opytom-borby-s-lejkozom/ (date of access: 01/17/2022) (In Russ.). 12. Stepanova T. V. Analysis of the economic damage caused by bovine leukemia for the period from 2010 to 2014 in the Russian Federation. RJOAS. 2016;8(56):49-56 (In Russ.). Doi: 10.18551/rjoas.2016-08.08. 13. Krasnikova E. S. Larionova O. S. Biological safety of animal products infected with enzootic leukemia and bovine immunodeficiency viruses. Vestnik veterinarii = Bulletin of Veterinary Medicine. 2014;2(69):85-87 (In Russ.). 14. Stegniy B. T., Shapovalova O. V., Gorbatenko S. K., Korneykov A. N., Gorzheev V. M. Modern aspects of bovine leukemia. Veterinarna meditsina = Veterinary medicine. 2013;97:242-255 (In Bel.). 15. Klimov N. M., Koromyslova G. L. Tryptophan metabolism in cattle with leukemia and non-leukemic pathology. Byulleten' VIEV = Bulletin VIEV. 1974;17:50-51 (In Russ.). 16. Kornelayeva R. P., Pavlova Yu. V. Quantitative and species composition of microorganisms isolated from the muscles and internal organs of cattle in the early stages of the leukemic process. Veterinariya sel'skokhozyaystvennykh zhivotnykh = Veterinary of farm animals. 2006;7:68-69 (In Russ.). 17. Juliarena M. A., Barrios C. N., Lutzelschwab C. M., Esteban E. N., Gutierrez S. E. Bovine leukemia virus: current perspectives. Virus Adaptation and Treatment. 2017;913-26. Doi: 10.2147/VAAT.S113947. 18. Gilmanov X. X., Vafin R. R., Karimova R. G., et al. Polymorphism of the BoLA-DRB3 gene and the genetic status of a sample of sires in relation to bovine leukemia. Veterinariya, zootekhnika i biotekhnologiya = Veterinary, zootechnics and biotechnology. 2018;(11):89-98 (In Russ.). 19. Fechner H., Blankenstein P., Looman A., et al. Provirus variants of the bovine leukemia virus and their relation to the serological status of naturally infected cattle. Virology. 1997;237:261-269. 20. Madison V. Madison L. Leukemia: empty horror stories or a nationwide problem? Zhivotnovodstvo Rossii = Livestock in Russia. 2006;(9)2-8 (In Russ.). 21. Mesa G., Ulloa C., Uribe A. M., et al. Bovine leukemia virus gene segment detected in human breast tissue. Open Journal of Medical Microbiology. 2013;(3):84-90. 22. Petrov N. I. Bovine leukemia - how dangerous is it? Zooindustriya = Zooindustry (In Russ.). 23. Burridge M. J. The zoonotic potential of bovine leukemia virus. Veterinary Research Communications. 1981;(5):117-126. 24. Buehring G. C., Choi K. Yu., Jensen H. M. Bovine leukemia virus in human breast tissues. 23rd Congress of the International Association for Breast Cancer Research. Dusseldorf (Germany). BioMed Central Ltd: A14. 2001. 25. Buehring G. C., Philpott S. M., Choi K. Yu. Humans have antibodies reactive with bovine leukemia virus. AIDS Research and Human Retroviruses. 2003;(19):1105-1113. 26. Nikbakht G., Rabbani M., Emam M., et al. Serological and genomic detection of bovine leukemia virus in human and cattle samples. International Journal of Veterinary Science & Research. 2010;4(4):253-258. 27. Yang Y., Fan W., Mao Y., et al. Bovine leukemia virus infection in cattle of China: Association with reduced milk production and increased somatic cell score. Journal of Dairy Science. 2016;99(5):3688-3697. 28. Gradil C. M., Watson R. E., Renshaw R. W., et al. Detection of bovine immunodeficiency virus DNA in the blood and semen of experimentally infected bulls. Veterinary Microbiology. 1999;70(1-2):21-31. 29. Zhang R., Jiang J., Sun W., et al. Lack of association between bovine leukemia virus and breast cancer in Chinese patients. Breast Cancer Research. 2016;(18):101. 30. Buehring G. C. Response to 'Lack of association between bovine leukemia virus and breast cancer in Chinese patients'. Breast Cancer Research. 2017;(19). Doi:10.1186/s13058017-0808-7. 31. Olaya-Galan N. N., Corredor-Figueroa A. P., Guzman-Garzon T. C., et al. Bovine leukaemia virus DNA in fresh milk and raw beef for human consumption. Epidemiology & Infection. 2017;145(15):3125-3130. 32. Alabbody H. K. Bovine leukosis and the possibility to cause cancer in humans: A scientific review. The Iraqi Journal of Veterinary Medicine. 2018;42(1):52-60. 33. Ahmed M., Sami E., Elhasen Abdalla M., et al. Molecular Detection of Bovine Leukemia Virus (BLV) in Patients with Breast Cancer in Khartoum State, Sudan. ScholArena. 2020;1(6). 34. Lee J., Kim Y., Kang C. S., et al. Investigation of the Bovine Leukemia Virus Proviral DNA in Human Leukemias and Lung cancers in Korea. Journal of Korean Medical Science. 2005;20(4):603-606. https://doi.org/10.3346/jkms.2005.20.4.603 |
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Authors Lazareva Ekaterina G. All-Russian Dairy Research Institute, Moscow, 35, Lusinovskaya str., 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Terent'ev S. E.Comparative evaluation of the influence of varietal differences of the main cereals on the baking properties of flour and the quality indicators of bread from frozen semi-finished products
P. 49-52 | DOI: 10.52653/PPI.2022.7.7.009 Key words Abstract |
References 1. Vil'c K. R., Nesterenko A. A. Technology of frozen semi-finished products. Molodoy ucheniy = Young scientist. 2015;10(90):166-169 (In Russ.). 2. Goryanina T. A., Medvedev A. M. Bakery quality of grain of winter triticale, wheat, rye. Zernovoe khozyaystvo Rossii = Grain Economy of Russia. 2020;1(67):28-32 (In Russ.). 3. Kenijz N. V., Sokol N. V. Development of technology for bakery semi-finished products using a cryoprotector. Novie tekhnologii = New technologies. 2013;(1):19-24 (In Russ.). 4. Labutina N. V., Kitaevskaya S. V., Reshetnik O. A. Optimization of the process freezing-defrosting of semi-finished bakery products. Izvestiya vuzov. Pischevaya technologiya = University news. Food technology. 2003;(2-3):60-62 (In Russ.). 5. Terent'ev S. E., Labutina N. V. Features of technology for producing bread and bakery products from frozen semi-finished products. IOP Conference. Series "Earth and Environmental Science". International Scientific and Practical Conference "Improving Energy Efficiency, Environmental Safety and Sustainable Development in Agriculture" (EESTE 2021). Series "IOP Conference Series: Earth and Environmental Science". 2022:012025. 6. Tipsina N. N., Matyushev V. V., Bocharov L. V. The use of flaxseed flour in the production of wheat-rye bread. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Krasnoyarsk State Agrarian University. 2018;4(139):169-174 (In Russ.). |
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Authors Terent'ev Sergey E., Candidate of Agricultural Sciences Smolensk State Agricultural Academy, 10/2, Bolshaya Sovetskaya str., Smolensk, 214000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Derkanosova N. M., Shurshikova G. V., Shelamova S. A., Vasilenko O. A., Kashirina N. A., Stakhurlova A. A.Designing enriched bakery products with a predictable level of quality
P. 53-58 | DOI: 10.52653/PPI.2022.7.7.010 Key words Abstract |
References 1. Chernuha I. M., Ivanova V. N., Sidorenko Yu. I. Personalized nutrition: designing products and diets. Moscow: DeLi, 2020. 462 p. (In Russ.) 2. Popova A. Yu., Tutel'yan V. A., Nikityuk D. B. On the new norms of physiological requirements for energy and nutrients for various groups of population of the Russian Federation. Voprosy pitaniya = Nutrition issues. 2021;90(4):6-19 (In Russ.). 3. Tutel'yan V. A., Nikityuk D. B., Baturin A. K., Gapparov M. M., Zhilinskaya N. V., Vasil'ev A. V. Nutriome as the direction of the "main strike": determination of physiological needs in macro- and micronutrients, minor biologically active substances of food. Voprosy pitanija = Nutrition issues. 2020;89(4):24-34 (In Russ.) 4. Zharkova I. M., Zvyagin A. A., Miroshnichenko L. A., Slepokurova Yu. I., Roslyakov Yu. F., Koryachkina S. Ya., Gustinovich V. G. Optimizing the gluten-free diet with new foods. Voprosy detskoy dietologii = Questions of children's nutrition. 2017;17(6):59-65. 5. Bavykina I. A., Zvyagin A. A., Zharkova I. M., Miroshnichenko L. A., Gusev K. Yu. Efficacy of amaranth products in gluten-free nutrition for children with gluten intolerance. Voprosy pitaniya = Nutrition issues. 2017;86(2):91-99 (In Russ.). 6. Derkanosova N., Stakhurlova A., Pshenichnaya I., Ponomareva I., Peregonchaya O., Sokolova S. Amaranth as a bread enriching ingredient. Produkty pitaniya i syr'e = Foods and Raw Materials. 2020;8(2):223-231 (In Russ.). 7. Derkanosova N. M, Zaytseva I. I., Laptieva E. A., Emel'yanov A. A. Research of functional and technological properties of fruit and vegetable marc for enrichment of bakery products. Hleboprodukty = Bakery products. 2016;(4):44-46. 8. Magomedov G. O., Oleynikova A. Ya., Plotnikova I. V., Lobosova L. A. Functional food ingredients and additives in the production of confectionery. Voronezh: FGBOU VPO VGUIT, 2012. 720 p. (In Russ.) 9. Fortified Foods: Development of Consumer Benefits Technology. Voronezh: Voronezhskiy NAU, 2015. 215 p. (In Russ.) 10. Magomedov M. G. Scientific and practical support for the production of food concentrates from fruit and vegetable raw materials and food products with functional purposes on their basis; thesis of Doctor of Technical Sciences. Voronezh: Voronezh State University of Engineering Technologies, 2016. 379 p. 11. Poznyakovskiy V. M., Chugunova O. V., Tamova M. Yu. Food ingredients and dietary supplements. Moscow: Infra-M, 2021. 143 p. (In Russ.) 12. Shurshikova G. V., Derkanosova N. M., Ponomareva I. N. et al. Methodology for calculating the structure of flour mixture for the production of enriched bakery products. Trudy Kubanskogo gosudarstvennogo agrarnogo universiteta = Proceedings of the Kuban State Agrarian University. 2016;63:191-198 (In Russ.). 13. Kuritskiy B. Ya. Search for optimal solutions using Excel 7.0. St. Peterburg: BHV, 1997. 384 p. (In Russ.) 15. Matveev M. G. Analysis and solution of selection problems with parametric fuzziness. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Matematicheskoe modelirovanie i programmirovanie" = Journal of South Ural State University. Series "Mathematical modeling and programming". 2016;8(4):14-29 (In Russ.) 16. MP 2.3.1.0253-21. 2.3.1. Nutritional Hygiene. Rational nutrition. Norms of physiological needs for energy and nutrients for different population groups of the Russian Federation. Methodical Recommendations electronic resource. URL: Available from: https://www.rospotrebnadzor.ru/documents/details.php?ELEMENT_ID=18979 (In Russ.) |
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Authors Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor, Shelamova Svetlana A., Doctor of Technical Sciences, Vasilenko Ol'ga A., Candidate of Technical Sciences, Kashirina Natal'ya A., Candidate of Veterinary Sciences, Stakhurlova Anastasiya A., Candidate of Technical Sciences The Emperor Peter the Great Voronezh State Agrarian University, 1, Michurina str., Voronezh, Russia, 394087, 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. Shurshikova Galina V., Candidate of Technical Sciences Voronezh State University, 1, University Square, Voronezh, Russia, 394006, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Timakova R. T.Study of the effect of ionizing radiation on the preservation of composite flour mixtures enriched with antioxidant phytosurve
P. 59-65 | DOI: 10.52653/PPI.2022.7.7.011 Key words Abstract |
References 1. Osuma M. B., Romero À. Ì., Avallone Ñ. Ì., Judis Ì. À., Bertola N. Ñ. Animal fat replacement by vegetable oils in formulations of breads with flou mixes. Journal of food science and technology-mysore. 2018;55(3):858-867. DOI: https://doi.org/10.1007/s13197-017-2888-õ. 2. Wandersleben T., Morales Å., Burgos-Diaz .Ñ, Barahona Ò., Labra Å., Rubilar Ì., et al. Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. Lwt-food science and technology. 2018;91:48-54. DOI: https://doi.org/10.1016/j.lwt.2018.01.029. 3. Naumenko N. V., Potoroko I. Yu., Kalinina I. V., Malinin A. V., Caturov A. V. Improvement of the technology of production of bakery products obtained using ingredients of vegetable origin. Vestnik VGUIT = Proceedings of VSUET. 2019;81(2):108-113 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2019-2-108-113. 4. Codina G. G., Istrate À. Ì., Gontariu I., Mironeasa S. Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods. 2019;8(8):333. DOI: https://doi.org/10.3390/foods8080333. 5. Yuksel F. Investigation of certain nutritional properties of noodle enriched with raw flaxseed. Quality Assurance and safety of crops & foods. 2019;11(2):183-189. DOI: https://doi.org 10.3920/QAS2018.1363. 6. Zhemuhov R. Sh., Voloshin Yu. N., Zhemuhova MM Designing recipes for flour multicomponent functional products. Kachestvo. Innovacii. Obrazovanie = Quality. Innovation. Education. 2020;(169):103-108 (In Russ.). DOI: https://doi.org/10.31145/1999-513x-2020-5-103-108. 7. Gubanenko G. A., Naimushina L. V., Zhukova K. O., Rechkina A., Mayurnikova L. A., Kiseleva O. V. Rational use of wheat processing products to create a composite flour mixture. 2nd International scientific conference agribusiness, environmental engineering and biotechnologies (agritech-ii-2019). 2020;421:062006. DOI: https://doi.org/10.1088/1755-1315/421/6/062006. 8. Manyatsi N. T., Solomon W. K., Shelembe J. S. Optimization of blending ratios of wheat-maize-sprouted mungbean (Vignaradiata L.) composite flour bread using D-optimal mixture design. Cogent food & agriculture. 2020;6(1):1824304. DOI: https://doi.org/ 10.1080/23311932.2020.1824304. 9. Bahmet M. P., Kas'janov G. I. Prospects for obtaining food additives from the leaves and inflorescences of Eugenol basil and basil vulgaris. Izvestija vysshih uchebnyh zavedenij. Pischevaya tehnologiya = News of higher educational institutions. Food technology. 2021;5-6(383-384):67-72 (In Russ.). DOI: https://doi.org/10.26297/0579-3009.2021.5-6.13. 10. Eremina O. Yu., Seregina N. V., Didenko E. Yu. Formation and evaluation of consumer properties of cookies with the addition of malt wheat germ. Industriya pitaniya = Food Industry. 2021;6(2):34-42 (In Russ.). DOI: https://doi.org/10.29141/2500-1922-2021-6-2-4. 11. Vartolomei N., Turtoi Ì. The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied sciences-basel. 2021;11(24):12035. DOI: https://doi.org/10.3390/app112412035. 12. Bagrjanceva O. V., Hotimchenko S. A., Elizarova E. V. Justification for changing the list of food additives allowed for use in the Eurasian Economic Union. Pischevaya promyshlennost' = Food industry. 2020;6:42-46 (In Russ.). DOI: https://doi.org/10.24411/0235-2486-2020-10064. 13. Nilova L. P., Maljutenkova S. M., Kajgorodceva M. S., Evgrafov A. A. Formation of the quality and antioxidant properties of bakery products with cloudberry powder. Vestnik VGUIT = Proceedings of VSUET. 2018;80(2):138-143 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2018-2-138-143. 14. Grjazina F. I. Unusual wheat bread with beetroot and spinach. Aktual'nye voprosy sovershenstvovanija tehnologii proizvodstva i pererabotki produkcii sel'skogo hozjajstva = Topical issues of improving the technology of production and processing of agricultural products. 2020;22:95-99 (In Russ.). 15. Kovaleva A. E., P'janikova E. A., Tkacheva E. D. Improving the recipe and technology of wheat bread using apple pomace. Vestnik VGUIT = Proceedings of VSUET. 2020;82(2):61-66 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2020-2-61-66. 16. Melini V., Melini F., Luziatelli F., Ruzzi M. Functional ingredients from agri-food waste: effect of inclusion thereof on phenolic compound content and bioaccessibility in bakery products. Antioxidants. 2020;9(12):1216. DOI: https://doi.org/10.3390/antiox9121216. 17. Timakova R., Efremova S., Zuparova V. Ways to improve the technological properties of commercial grain and ensure its preservation. AIP Conference Proceedings: International conference on food science and biotechnology (FSAB 2021). 2021;2419(1):020017. DOI: https://doi.org/10.1063/5.0069615. 18. Dimov I., Petkova N., Nakov G., Taneva I., Ivanov I., Stamatovska V. Improvement of antioxidant potential of wheat flours and breads by addition. Ukrainian Food Journal. 2018;7(4):671-681 (In Ukr). DOI: https://doi.org/10.24263/2304-974X-2018-7-4-11. 19. Nilova L. P. Study of the composition of antioxidants of bakery products enriched with ingredients of plant origin. Tehnologija i tovarovedenie innovacionnyh pischevyh produktov = Technology and commodity science of innovative food products. 2020;6(65):40-45 (In Russ.). DOI: https://doi.org/10.33979/2219-8466-2020-65-6-40-45. 20. Bashilov A. V. Features of the kinetics of lipid peroxidation in the presence of plant-derived antioxidants. Vestnik Nacionalnoy akademii navuk Belarusi. Cer. agrar. navuk = Weight. Nats. Academy. nauk of Belarus. Ser. agrar. nauk. 2009;1:110-113 (In Bel.). 21. Òimakova R. T., Akulich A. V., Samuylenko Ò. D. The role of biotechnology in ensuring the preservation of dry composite mixtures E3S Web of Conference: International Scientific and Practical Conference: Fundamental and Applied Research in Biology and Agriculture: Current Issues, Achievements and Innovations (FARBA 2021). 2021;254:10018. DOI: https://doi.org/10.1051/e3sconf/202125410018. 22. Tanirhan D., Musaeva S. D., Ismatullaev S. L. Development of a safety management system based on the principles of HACCP in the production of bread from composite flour. Internauka = Internauka. 2020;15-1(144):91-94 (In Russ.). 23. Abljamitova K. R., Letjagina E. N. Food additives and food safety. Agroprodovol'stvennaja politika Rossii = Agri-food policy of Russia. 2020;4:2-5 (In Russ.). 24. Juferova A. A., Sudareva M. A., Dubnjak Ya. V. The use of natural antioxidants in dairy technology. Tehnologii pischevoj i pererabatyvajuschej promyshlennosti APK - produkty zdorovogo pitanija = Technologies of the food and processing industry of the agro-industrial complex - healthy food products. 2021;2:98-107 (In Russ.). DOI: https://doi.org/10.24412/2311-6447-2021-2-98-107. 25. Gribova N. A., Eliseeva L. G. Development of a scientifically based formulation and technology of enriched extruded products. Vestnik VGUIT = Proceedings of VSUET. 2021;83(3):135-140 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2021-3-135-140. 26. Timakova R. T. Scientific and practical aspects of identification and preservation of food products treated with ionizing radiation. Dissertation Abstract for the degree of Doctor of Technical Sciences. Ekaterinburg: Ural State Economic University, 2020. 36 ð. (In Russ.) 27. Radiation technology in agriculture and food industry / edited by Koz`mina G. V., Geras`kina S. A., Sanzharovoj N. I. Obninsk: Russian Institute of Radiology and Agroecology. 2015. 400 p. (In Russ.) 28. Brajnina H. Z., Ivanova A. V. Method for determining the oxidant/antioxidant activity of solutions Russia patent. Russia patent RU 2235998C2. 2004 (In Russ.). 29. Emelina N. A., Tyurina I. A., Nevskaya E. V. Microbiological monitoring of flour composite mixtures developed for the bakery industry. Pischevye tehnologii budushhego: innovacionnye idei, nauchnyj poisk, kreativnye reshenija. Sbornik materialov nauchno-prakticheskoj molodezhnoj konferencii, posvjashhennye pamjati R. D. Polandovoj = Scientific and Practical Youth Conference. Moscow: FGANU NIIHP, 2020. P. 319-325 (In Russ.). 30. Peshkina I. P., Tyurina I. A., Nevskaya E. V., Borisova A. E. Research of storage capacity of mixtures for baby food. Nauchnye trudy Severo-Kavkazskogo centra sadovodstva, vinogradarstva, vinodelija = Scientific works of the North Caucasus Center of Horticulture, Viticulture, Winemaking. 2020;29:68-73 (In Russ.). DOI: https://doi.org/0.30679/2587-9847-2020-29-68-73. |
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Authors Timakova Roza T., Doctor of Technical Sciences, Candidate of Agricultural Sciences, Professor Ural State Economic University, 62/45, 8th Marta/Narodnoy Voli, Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Petrov S. M., Podgornova N. M., Grigor'ev D. A.Inulin as a promising natural prebiotic multipurpose use
P. 66-74 | DOI: 10.52653/PPI.2022.7.7.012 Key words Abstract |
References 1. Russian and world market of inulin (Edition 5th). CIPAP. 2021. 124 p. (In Russ.). http://www.centripap.ru/report/food/functional/Inulin/ 2. Gibson G., Hutkins R., Sanders M., et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology. 2017. No. 14. P. 491-502. https://doi.org/10.1038/nrgastro. 2017.75 3. Teferra T. F. Possible actions of inulin as prebiotic polysaccharide: A review. Food Frontiers. 2021;2(4):407-416. https://doi.org/10.1002/fft2.92 4. Miremadi F., Shah N. P. Applications of inulin and probiotics in health and nutrition. International Food Research Journal. 2012;19(4). 5. Franck A. Technological functionality of inulin and oligofructose. British journal of Nutrition. 2002;87(S2):S287-S291. Doi:10.1079/BJN/2002550 6. Pasqualetti V., et al. Antioxidant activity of inulin and its role in the prevention of human colonic muscle cell impairment induced by lipopolysaccharide mucosal exposure. PloS one. 2014;(5):e98031. https://doi.org/10.1371/journal.pone.0098031 7. Femia A. P., et al. Antitumorigenic activity of the prebiotic inulin enriched with oligofructose in combination with the probiotics Lactobacillus rhamnosus and Bifidobacterium lactis on azoxymethane-induced colon carcinogenesis in rats. Carcinogenesis. 2002;23(11):1953-1960. https://doi.org/10.1093/carcin/11/23/1953 8. Abed S. M., et al. Inulin as prebiotics and its applications in food industry and human health; a review. International Journal of Agriculture Innovation and Research. 2016;5(1):88-97. 9. Kajshev V. G., et al. The inulin market in Russia: opportunities for the development of the raw material base and the necessary resources for the creation of modern domestic production. Pischevaya promyshlennost' = Food industry. 2018;(5):8-17 (In Russ.). 10. Filatov S. L., Petrov S. M., Podgornova N. M., Mikhaylichenko M. S. Natural Jerusalem artichoke syrups with prebiotic properties. Pischevaya promyshlennost' = Food industry. 2021;(11):15-21 (In Russ.). DOI: 10.52653/PPI.2021.11.11.005 11. Paglarini C. S., et al. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. Food Science and Technology International. 2022;28(1):3-14. 12. Afoakwah N. A., et al. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT-Food Science and Technology. 2015;64(1):74-81. 13. Arruda H. S., et al. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. LWT. 2020;128(109418). 14. Chand P., et al. Low-calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. Journal of Food Processing and Preservation. 2021;45(4):e15322. 15. Soh J. I. X., Wilian M., Yan S. W. Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink. British Food Journal. 2021. 16. Aichayawanich S., Wongsa J. Characterization of Riceberry Rice Ice Cream Enriched with Jerusalem Artichoke (Helianthus tuberosus) Extract. Current Applied Science and Technology. 2022. 17. Ansari F., Pourjafar H., Pimentel T. C. Effect of inulin, polydextrose, or resistant starch on the quality parameters of prebiotic bread. Biointerface Research in Applied Chemistry. 2021;11(6):14889-14897. 18. Moghaddasi R., Movahhed S., Ahmadi Chenarbon H. The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough. Iranian Food Science and Technology Research Journal. 2018;14(2):439-449. 19. Ozgoren E., Isik F., Yapar A. Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement and Characterization. 2019;13(4):2812-2821. 20. Diaz A., et al. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. LWT. 2019;108:361-369. 21. Iorgacheva E., Korkach H., Lebedenko T. & Kotuzaki O. Synbiotic additives in the waffles technology. Food Science and Technology. 2019;13 (1). https://doi.org/10.15673/fst.v13i1.1310 22. Lebedenko T., et al. An innovative technology of waffles with functional properties. Food Science and Technology. 2020;(14):1. 23. Kiumarsi M., et al. Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping. Food Hydrocolloids. 2020;104:105698. 24. Da Silva T. F., Conti-Silva A. C. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT. 2018;90:172-179. 25. Kiumarsi M., et al. Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties. Food Hydrocolloids. 2021;110:106144. 26. Mostafa M., Fakharany A., Abbas M. Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development. 2021;35(2):259-273. 27. Recommended levels of consumption of food and biologically active substances: Guidelines MP 2.3.1.1915-04. Moscow: Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia, 2004. 46 p. (In Russ.) 28. Niyigaba T., Liu D., Habimana J. D. The extraction, functionalities and applications of plant polysaccharides in fermented foods: A review. Foods. 2021;10(12):3004. https://doi.org/10.3390/foods10123004. 29. Titova L. M., I. Yu. Aleksanyan. Inulin technology: main trends in the development of the industry and controversial issues. Pischevaya promyshlennost' = Food industry. 2016;(1):46-51 (In Russ.). |
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Authors Petrov Sergey M., Doctor of Technical Sciences, Professor, Podgornova Nadezhda M., Doctor of Technical Sciences, Professor K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 73, Zemlyanoy Val, str., 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. Grigor'ev Dmitriy A. LLC "SWITBIOFOOD", 18B, A. Dikogo str., Moscow, 111396, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Golovacheva N. E., Gallyamova L. P., Abramova I. M., Morozova S. S.On the prospects for the production of traditional Russian alcoholic beverages
P. 75-78 | DOI: 10.52653/PPI.2022.7.7.013 Key words Abstract |
References 1. GOST 33723-2016 State Standard 33723-2016. Grain distillate. Specification. 2. GOST R 56368-2015 National Standard of the Russian Federation R 56368-2015. Russian traditional drinks on the basis of natural raw materials. Specifications. 3. Nuzhniy V. P., Savchuk S. A. Alcohol mortality and toxicity of alcoholic beverages. Partnery i konkurenty. Laboratorium = Partners and competitors. Laboratory. 2005;(5-7):15-26 (In Russ.). 4. Nuzhniy V. P., Zabirova I. G., Surkova L. A., Listvina V. P., Samoylik L. V., Demeshina I. V., Savchuk S. A., L'vova Yu. A. Comparative experimental study of acute and subacute toxic effects of cognac and whiskey. Narkologiya = Narcology. 2002;(10):46-53 (In Russ.). 5. Abramova I. M., Kalinina A. G., Golovacheva N. E., Morozova S. S., Gallyamova L. P., Shubina N. A. The study of the biological effect of whiskey in comparison with a water-alcohol solution of a similar strength on animals in the experiment. Pischevaya promyshlennost' = Food industry. 2020;(11):16-19 (In Russ.). 6. Abramova I. M., Kalinina A. G., Golovacheva N. Yu., Morozova S. S., Shubina N. A., Gallyamova L. P. Biological effects of alcoholic beverages and semi-finished products on animals with forced intoxication with these beverages. Pischevaya promyshlennost' = Food industry. 2020;(3):12-15 (In Russ.). 7. Pokhlebkin V. V. History of vodka. Moscow: Tsentrpoligraf, 2009. 269 p. (In Russ.) 8. Lepekhin I. I., Rumovsky S. Ya., Ozeretskovsky N. Ya., Fonvizin D. I., Derzhavin G. R., Boltin I. N. Dictionary of the Russian Academy. Part IV. St. Petersburg: Imperial Academy of Sciences, 1793. 639 p. (In Russ.) 9. Rodionov B. The history of Russian vodka from Polugar to the present day. Moscow: Eksmo, 2011. 336 p. (In Russ.) 10. Grigoriev M. A., Chernysheva K. Yu. The current state and problems of the production of alcoholic beverages based on grain and fruit distillates in Russia. Sbornik nauchnykh trudov po materialam mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy Godu nauki i tekhnologiy = Collection of scientific papers based on the materials of the international scientific and practical conference dedicated to the Year of Science and Technology. St. Petersburg, 2021. P. 54-57 (In Russ.). 11. Malyutina E. L. Traditional Russian alcoholic drinks in the context of the State anti-alcohol policy. Znaniye = Knowledge. 2016;10-3(39):124-128 (In Russ.). 12. Voskanyan O. S., Zhirova V. V., Golubev E. V. On the features of the production of the Russian traditional drink "Berezovka". Sovremennaya nauka: aktual'nyye problemy i puti ikh resheniya = Modern science: current problems and ways to solve them. 2017;(3):13-15 (In Russ.). 13. Burachevsky I. I., Vorob'eva E. V., Zenina G. P., Morozova S. S., Polyakov V. A., Fedorenko V. I., Yuschenko G. I. Technology of alcoholic beverage production. Moscow: Pischepromizdat, 2011. 357 p. (In Russ.) 14. R 10-12399-99. Recipes for alcoholic beverages and vodkas. Moscow: Light and food industry, 1999. 350 p. (In Russ.) |
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Authors Golovacheva Natal'ya E., Candidate of Technical Sciences, Gallyamova Lyubov' P., Abramova Irina M., Doctor of Technical Sciences, Morozova Svetlana S., Candidate of Ñhemical Sciences Russian Scientific Research Institute of Food Biotechnology - Branch of 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. , 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. |
Tishkova A. I., Tarasova V. V., Nikolaeva Yu. V.Development of cryotechnology for the preparation of Italian sauces
P. 79-84 | DOI: 10.52653/PPI.2022.7.7.014 Key words Abstract |
References 1. Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1324-03. Hygienic requirements for shelf life and storage conditions of food. 1992-2018 (In Russ.). 2. Technical regulation of the Customs Union TR CU 024/2011. Technical regulation for oil and fat products (In Russ.). 3. Technical regulation of the Customs Union TR CU 021/2011. On food safety (In Russ.). 4. Berestova A. V., et al. Features of cryoprocessing of vegetable raw materials. Vestnik OGU = Bulletin of the OSU. 2015;9(184) (In Russ.). 5. Burova T. E. Expansion of the range of sauces for frozen ready meals. Mezhdunarodniy nauchno-issledovatel'skiy zhurnal = International Scientific Research Journal. 2018;12(66)5:63-67 (In Russ.). 6. Burova T. E. Expanding the range of thickeners for sauces suitable for freezing. Pischevaya promyshlennost' = Food industry. 2015;(12) (In Russ.). 7. Wenger K. P., et al. Equipment for rapid freezing of foodstuffs using environmentally safe cold supply systems. Pischevaya promyshlennost' = Food industry. 2019;(11) (In Russ.). 8. Dadamirzaev M. Kh. Microbiological and physico-chemical indicators of semi-finished vegetable sauces. Universum: takhnicheskie nauki = Universum: technical sciences. 2018;9(54) (In Russ.). 9. Nelyubina E. G. Features of the technology of preparing sauces in a restaurant. Paradigma = Paradigm. 2019;(3):105-108 (In Russ.). 10. Ruzieva K. E. Innovative technologies of cryoseparation and cryosublimation. Universum: khimiya i biologiya = Universum: chemistry and biology. 2020;(11-2) (In Russ.). 11. Sivko A. N., et al. The use of traditional ingredients in Italian dishes. Sbornik nauchnikh statey po itogam Mezhdunarodnoy nauchno-prakticheskoy konferentsii = Collection of scientific articles on the results of the International Scientific and Practical Conference. 2017:99-104 (In Russ.). 12. Tishkova A. I. Prospects for the use of cryotechnology in the development of Italian sauces in the context of the continued risk of the spread of coronavirus. Sayapinskie chteniya. Materiali IV Vserossiyskoy (natsionalnoy) nauchno-prakticheskoy konferentsii = Sayapin readings Materials IV All-Russian (national) Scientific and Practical Conference. Tambov: G. R. Derzhavin Tambov State University, 2021. P. 110-117 (In Russ.). 13. Chumak O. P. Scientific and practical foundations of the technology of fats and fat substitutes: Textbook. Kharkov: NTU KhPI, edition "Cursor", 2006. 175 p. (In Russ.) 14. Bailey E. The Make-Ahead Sauce Solution: Elevate Your Everyday Meals with 61 Freezer-Friendly Sauces. North Adams (USA): Storey Publishing. 2018. Ð. 200. 15. Bakirov M. R. Scientific and practical aspects of the preparation of sauces with high nutritional qualities. Sciences of Europe. 2017;16-1(16):48. 16. Calderara M., et al. Role of ice structuring proteins on freezing-thawing cycles of pasta sauces. Journal of Food Science and Technology. 2016;53(12):4216-4223. 17. Ohuruogu B., Chinyere A. R., BO B. N. The Role of Nutrition in Health and Wellness. Nutrition. 2019;9(2457). 18. Microbiological indicators of food safety [Electronic resource]. Access mode: https://bme.org/index.php/ Microscopic research methods (Date of Application: 05/01/2021). 19. Microscopic research methods [Electronic resource]. Access mode: https://megaobuchalka.ru/9/33759.html (Date of Application: 05/01/2021). 20. Tunnel-type quick freezers [Electronic resource]. Access mode: http://technocool.uz/oborudovanie/okhlazhdenie-i160 zamorozka/english-skoromorozilnye-apparaty-konveye (Date of Application: 05/01/2021). |
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Authors Alexandra I. Tishkova, Veronika V. Tarasova, Candidate of Technical Sciences, Yuliya V. Nikolaeva, Candidate of Technical Sciences Moscow State University of Food Production, 125080, Moscow, 11, Volokolamskoe highway, 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. |
Il'yasova S. A., Akhmedov M. E., Kas'yanov G. I.New technical and technological solutions for the production of apricot compote with a high nutrient composition
P. 85-88 | DOI: 10.52653/PPI.2022.7.7.015 Key words Abstract |
References 1. Ahmedov M. E., Il'yasova S. A., Kas'yanov G. I. Method of production of dessert compote from apricots. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2014;5-6(341-342):111-113 (In Russ.). 2. Ahmedov M. E. Intensification of the technology of thermal sterilization of canned "Apple Compote" with preheating of fruits in EMF microwave. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2008(1):15-16 (In Russ.). 3. Battalov S. B., Kaziev M. R. A., Rahmanova M. M., Ahmedov M. E. Biochemical composition of varieties and hybrids of Dagestan apricot and improvement of the technology of processing them into canned compotes. Pischevaya promyshlennost' = Food industry. 2021;(10):69-73 (In Russ.). 4. Demirova A. F. Ahmedov M. E. Intensification of the sterilization process of canned food using step-by-step heat treatment in the static state of the container. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2011;(1):22-24 (In Russ.). 5. Dzharullaev D. S., Aliev A. V. Technology of production of compote from apples and syrup for its filling. Pischevaya promyshlennost' = Food industry. 2014;(1):60-61 (In Russ.). 6. Zanin D. E., Kas'yanov G. I., Myakinnikova E. I., Hristyuk A. V. Technology for producing light water with a reduced deuterium content. Modern achievements in the study of natural food additives. Sbornik materialov mezhdunarodnoy nauchno-tekhnicheskoy internet konferentsii = Collection of materials of the international scientific and technical Internet conference. 2014:110-114 (In Russ.). 7. Korzin V. V. Analysis of the development and current state of apricot culture in the world and the Russian Federation. Sadovodstvo i vinogradarstvo = Gardening and viticulture. 2019;(6):35-41 (In Russ.). https://doi.org/10.31676/0235-2591-2019-6-35-41 8. Makarov V. N. Obtaining low-calorie fruit compotes using natural sweeteners. Voprosy pitaniya = Nutrition issues. 2009;78(2):77-81 (In Russ.). 9. Mokrushin S. A., Blagoveshchenskij I. G., Nazojkin E. A., Blagoveshchenskaya M. M. Modeling of the technological process of sterilization of canned food in an industrial autoclave. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2020;(1):118-126 (In Russ.). 10. Mukailov M. D., Magomedova E. S., Dogeev G. D., Gadzhimuradova R. M., Mustafaeva K. K. Improvement of technology and mathematical modeling of the production process of canned compote from apples in cans of SKO 1-82-1000 using intensive thermal sterilization. Problemy razvitiya APK regiona = Problems of agro-industrial complex development in the region. 2018;(35):210-214 (In Russ.). 11. Orazbaev A. O., Serikuly Z. H., Kumisbekov S. A. Investigation of the quality of cherry compote with stevia extract. Vestnik nauki Yuzhnogo Kazahstana = Bulletin of Science of South Kazakhstan. 2019;1(5):180-183 (In Russ.). 12. Chalaya L. D., Prichko T. G. Kachestvo plodov razlichnyh sortov abrikosa. Sadovodstvo i vinogradarstvo = The quality of fruits of various apricot varieties. Gardening viticulture. 2013;(3):26-30 (In Russ.). 13. Flaumenbaum B. L., Tanchev S. S., Grishin M. A. Osnovy konservirovaniya pishchevyh produktovBasics of food preservation: Textbook. Moscow: Agropromizdat, 1986. 120 p. (In Russ.) 14. Le Bourvellec C., Gouble B., Bureau S., Reling P., Bott R., Ribas-Augusti A., Audergon J. M., Renard C. M. G. C. Impact of canning and storage on apricot carotenoids and polyphenols. Food Chemistry. 2018;(240):615-625. https://doi.org/10.1016 //j. foodchem.2017.07.147 15. Sajad M. W., Masoodi F. A., Haq E., Ahmad M. & Ganai S. A. Influence of processing methods and storage on phenolic compounds and carotenoids of apricots. Journal of Food Science & Technology. 2020;(132):109846. https://doi.org/10.1016/j.lwt.2020.109846 16. Wani S. M., Masoodi F. A., Ahmad M., Mir S. A. Processing and storage of apricots: Effect on physicochemical and antioxidant properties. Journal of Food Science & Technology. 2018;(55):4505-4518. https://doi.org/10.1007/s13197-018-3381-x |
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Authors Il'yasova Saidat A., applicant, Akhmedov Magomed E., Doctor of Technical Sciences, Professor, Dagestan State Technical University, 70, I. Shamil avenue, Makhachkala, Russia, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it. Kas'yanov Gennadiy I., Doctor of Technical Sciences, Professor Kuban State Technological University, 2, Moskovskaya str., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Kobelev K. V., Kharlamova L. N., Lazareva I. V., Sinelnikova M. U., Matveeva D. U.Oats are a promising material for the production of vegetable milk
P. 89-92 | DOI: 10.52653/PPI.2022.7.7.016 Key words Abstract |
References 1. Chekina M. S., Meledina T. V., Batalova G. A. Prospects for the use of oats in the production of special-purpose products. St. Petersburf State Agricultural University bulletin. 2016;(43):20-25 (In Russ.). 2. Robert L. S., Nozzolillo C., Altosaar I. Molecular weight and heterogeneity of prolamins (avenins) from nine oat (Avena sativa L.) cultivars of different protein content and from developing seeds. Cereal Chemistry. 1983;60(6):438-442. 3. Wood P. J., Beer M. U. Functional oat products / Edited G. Mazza. Functional foods: Biochemical and processing aspects. 1998:1-37. 4. Branson C. V., Frey K. J. Recurrent selection for groat oil content in oat. Crop Science. 1989;29(6):1382-1387. 5. Skendi A., Biliaderis C. G., Lazaridou A., Izydorczyk M. S. Structure and rheological properties of water soluble b-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science. 2003,38(1):15-31. 6. Andreev N. R. Fundamentals of the production of native starches. Moscow: Pishchepromizdat, 2001. 263 p. (In Russ.) 7. Lichko M. N., Kurdina V. N., Mel'nikov E. M. Technology of processing crop products. Moscow: Kolos, 2008. 583 p. (In Russ.) (Peterson, 2001; Bratt et al., 2003; Angioloni i Oshejnik, 2012) 8. Weising K., Nybom H., Wolff K., Kahl G. DNA fingerprinting in plants: principles, method and applications. 2nd ed. Boca Raton: Taylor & Francis Group, 2005. 444 p. 9. Ward R. D., Skibinski D. O. F., Woodwark M. Protein heterozygosity, protein structure and taxonomic differentiation. Evolutionary Biology / editors M. K. Hecht et al. N. Y.: Plenum Press, 1992. Vol. 26. P. 73-159. 10. Matta N. K., Singh A., Kumar Y. Manipulating seed storage proteins for enhanced grain quality in cereals. African Journal of Food Science. 2009;3(13):439-446 (Aiyer 2005). 11. Improving the technology of enzymatic hydrolysis of soy protein to expand the scope in food products / Ivanushkin Petr Aleksandrovich; Moscow State University of Food production. Moscow, 2011 (In Russ.). 12. Marshalkin M. F., Saenko A.Yu., Gavrilin M. V., Kul' I. Ya. Determination of the content of amino acids and flavonoids in the grass of oats. Voprosy pitaniya = Food issues. 2006;(3):14 16 (In Russ.). 13. Antipova L. V., Tolpygina I. N., Bogatyreva Zh. I. Promising raw materials for the development of functional food products based on vegetable proteins. Intellektual'nyj potencial XXI veka: stupeni poznaniya = Intellectual potential of the XXIst century: stages of knowledge. 2012;(3):162-165 (In Russ.). 14. Berezina N. A., Komolikov A. S., Galagan T. V., Osipova G. A., Gavrilina V. A., Nikitin I. A. Features of the influence of ultrasound on microbiological fermentation. Nauchnyj zhurnal NIU ITMO. 2018;(3):35-41 (In Russ.). |
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Authors Kobelev Konstantin V., Doctor of Technical Sciences, Kharlamova Larisa N., Candidate of Technical Sciences, Lazareva Irina V., Candidate of Technical Sciences, Sinelnikova Marina U., Matveeva Dar'ya U. 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. |
Korneva E. S., Peregonchaya O. V., Dyakonova O. V., Derkanosova N. M., Kurgannikov P. Yu. Material and functional composition of semi-finished products from yacon and daikon
P. 93-96 | DOI: 10.52653/PPI.2022.7.7.017 Key words Abstract |
References 1. Doctrine of Food Security of the Russian Federation. Approved by Decree of the President of the Russian Federation on January 21, 2022. No. 20. URL: https://docs.cntd.ru/document/564161398 (In Russ.). 2. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Approved by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare on July 22, 2021. URL: https://base.garant.ru/402816140/ (In Russ.). 3. Popova A. Yu., Tutel'yan V. A., Nikityuk D. B. About new norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Voprosy pitanija = Nutrition issues. 2021;90(4/536):6-19 (In Russ.). DOI: 10.33029/0042-8833-2021-90-4-6-19. 4. Minzanova S. T., Mironov V. F., Mindubaev A. Z., Mezenceva N. A., Mironova L. G., Konovalov A. I., et al. Biochemical composition of daikon root crops and characteristics of pectin polysaccharides. Vestnik Rossijskoj akademii sel'skohozjajstvennyh nauk = Bulletin of the Russian Academy of Agricultural Sciences. 2008;(5):41-44 (In Russ.). 5. Rudnichenko E. S., Korenman Ya. I., Mel'nikova E. I., Niftaliev S. I. Amino acid and carbohydrate compositions of milk and vegetable extract of yacon. Himija rastitel'nogo syr'ja = Chemistry of plant raw materials. 2008;(4):79-82 (In Russ.). 6. Gins M. S., Gins V. K., Pivovarov V. F., Kononkov P. F., Derkanosova N. M. The importance of vegetable crops in the correction of the biochemical composition of the human diet. Vestnik Rossijskoj sel'skohozjajstvennoj nauki = Bulletin of the Russian Agricultural Science. 2017;(2):3-5 (In Russ.). 7. Peregonchaya O. V., Sokolova S. A., Derkanosova N. M. Features of sorption interactions of plant dietary fiber with heavy metal cations according to absorption IR spectroscopy. IOP Conference Series "Earth and Environmental Science". 6th International Conference on Agriproducts Processing and Farming. Voronezh: Institute of Physics Publishing, 2020. P. 012077. DOI: 10.1088/1755-1315/422/1/012077. 8. Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. Amaranth as a bread enriching ingredient. Foods and Raw Materials. 2020;8(2):223-231. DOI: 10.21603/2308-4057-2020-2-223-231. 9. Bajklza N., Segal L. Cellulose and its derivatives. Moscow: Mir, 1974. Vol. 1. P. 13-36 (In Russ.). 10. Bazarnova N. G., Karpova E. V., Katrakov I. B., Markin V. I., Mikushina I. V., Ol'hov Yu. A. Methods of research of wood and its derivatives: Study guide / edited by N. G. Bazarnova. Barnaul: Altai State University, 2002. 160 p. (In Russ.). 11. Kazicyna L. A., Kupletskaya N. B. Application of UV, IR, NMR and mass spectroscopy in organic chemistry. Moscow: PH of Moscow State University, 1979. 240 p. (In Russ.) 12. Tarasevich B. N. IR spectra of the main classes of organic compounds. Reference materials. Moscow: PH of Moscow State University, 2012. 55 p. (In Russ.) |
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Authors Korneva Elena S., graduate student, Peregonchaya Ol'ga V., Candidate of Chemical Sciences, D'yakonova Ol'ga V., Candidate of Chemical Sciences, Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor, Kurgannikov Pavel Yu., graduate student Voronezh State Agrarian University named after Emperor Peter I, 1, Michurina str., Voronezh, Russian Federation, 394087, 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. |
SPECIALIZED NUTRITION
Glotova I. A., Litovkin A. N., Mangesov V. I., Vysotskaya E. A.Food modules based on the products of slaughter broiler chickens in nutritional prevention of osteoporosis
P. 97-101 | DOI: 10.52653/PPI.2022.7.7.018 Key words Abstract |
References 1. Volin S. Dikul's code. The health of the musculoskeletal system is the key to the health of human organs and systems and its longevity [Electronic resource]. URL: https://aupam.ru/pages /fizkult/kod_dikulya/oglavlenie.htmlhttps://aupam.ru/pages/fizkult/kod_dikulya/page_01.htm (In Russ.) 2. Kalinin V. M. General characteristics of the contingent of persons for the first time recognized as disabled due to diseases of the musculoskeletal system in the Voronezh region. Prikladnye i informatsionnye aspekty meditsiny = Applied and informational aspects of medicine. 2004;(4):26-29 (In Russ.). 3. Overview of pharmacy sales of dietary supplements for violations of the functions of the musculoskeletal system: Marketing agency DSM Group. Rossiyskiy rynok BAD = Russian market of dietary supplements. 2016;(3):42-45 (In Russ.). 4. Dynamics of the spread of diseases of the musculoskeletal system in Russia and in the world [Electronic resource]. URL: http://spinet.ru/public/dinamika_rasprostraneniy_oda.php. 5. Benevolenskaya L. I., Brzhezovsky M. M. Epidemiology of rheumatic diseases. Moscow: Medicine, 1988. 237 p. (In Russ.) 6. World Osteoporosis Day - October 20 [Electronic resource]. URL: https://www.gnicpm.ru/ News/657 7. Glotova I. A., Litovkin A. N. Processing of heads and legs of a bird with obtaining food modules. Myasnaya industriya = Meat industry. 2016;(6):48-50 (In Russ.). 8. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation: guidelines MP 2.3.1.2432-08 [Electronic resource]. URL: https://docplan.ru/Index2/1/4293756/4293756229.htm (In Russ.). 9. Recommended levels of consumption of food and biologically active substances: guidelines MP 2.3.1.1915-04 [Electronic resource]. URL: http://meganorm.ru/Index2/1/4293846/4293846547.htm (In Russ.). 10. Retsky M. I., Shakhov A. G., Shushlebin V. I., Samotin A. M., Misaylov V. D., Chusova G. G. et al. Guidelines for the diagnosis, therapy and prevention of metabolic disorders in productive animals. Voronezh, 2005. 56 p. (In Russ.) 11. Ziganshina L. E., Burnashova Z. A., Valeeva I. Kh., Galyautdinova A. Yu., Samoylova N. S. Comparative study of the effectiveness of dimephosphon and ksidifon in steroid osteoporosis in rats. Eksperimental'naya i klinicheskaya farmakologiya = Experimental and Clinical Pharmacology. 2000;63(6):39-42 (In Russ.). 12. On approval of the target program "Development of poultry farming in the Russian Federation for 2010-2012" and the Concept for the development of the poultry industry of the Russian Federation for the period 2013-2020 [Electronic resource]: order of the Ministry of Agriculture of the Russian Federation dated December 15, 2010. No. 433. URL: http://lawru.info/dok/2010/12/15/ n207081.htm (In Russ.). 13. Glotova I. A., Kozlobaeva E. A., Litovkin A. N., Kubasova A. N., Sysoeva M. G., Artemov E. S. Development of innovative meat products using secondary raw materials. Tekhnologii pischevoy i pererabatyvayushchey promyshlennosti APK - produkty zdorovogo pitaniya = Technologies of the food and processing industry of the agro-industrial complex - healthy food products. 2017;(3):95-104 (In Russ.). 14. National Security Strategy of the Russian Federation (approved by Decree of the President of the Russian Federation of May 13, 2017 N 208) [Electronic resource]. Reference Legal System ConsultantPlus. URL: http://www.garant.ru/products/ipo/prime/doc/71572608 (In Russ.). |
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Authors Glotova Irina A., Doctor of Technical Sciences, Litovkin A. N., Mangesov Vladimir I., Doctor of Agricultural Sciences, Professor, Vysotskaya Elena A., Doctor of Biological Sciences Peter the Grate Voronezh State Agrarian University, 1, Michurina str., Voronezh, Russia, 394087, 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. |
Sidorenko M. Yu., Shterman S. V., Shterman V. S., Sidorenko A. Yu., Sidorenko Yu. I., Looze V. V., Privalov V. I., Yuditskaya I. M., Timokhin L. S., Chaiko M. N.Designing a balanced sports nutrition diet taking into account NMR spectroscopic humidity of its ingredients
P. 102-111 | DOI: 10.52653/PPI.2022.7.7.019 Key words Abstract |
References 1. Sidorenko M. Yu. Scientific substantiation of design principles of composition and consumer personalized food products. Thesis of Doctor of Technical Sciences. Moscow: MGUPP. 2013. 373 p. (In Russ.) 2. Pershakova T. V. Formation of consumer properties of bakery products using preparations of microbial and vegetable origin. Dissertation Abstract of Doctor of Technical Sciences. Moscow: MGUPP, 2012. 47 p. (In Russ.) 3. Alimbekov K. A. Research of consumer properties and development of a quality management system for yak meat. Dissertation Abstract of Doctor of Technical Sciences. Moscow, 2009. 48 p. (In Russ.) 4. Sidorenko Yu. I., Shub I. S., Anoshina O. M. et al. Development of the adsorption theory of food hygroscopicity. Report about NIR, the code VNTIC 020302245 0320. Moscow: MGUPP, 2005. 287 p. (In Russ.) 5. Ivanova V. N., Lukin N. D., Privalov V. I. et al. Study of the state of water in objects of organic nature. Moscow: DeLi, 2019. 123 p. (In Russ.) 6. Sidorenko A. Yu. Development of ways to improve the technology of high-density beer based on the study and application of new methods of quality control of raw materials and finished products. Dissertation Abstract of Candidate of Technical Sciences. Moscow: MGUPP, 2008. 25 p. (In Russ.) 7. Chernuha I. M., Ivanova V. N., Sidorenko Yu. I. Personalized nutrition: food and diet design: textbook. Moscow: DeLi, 2020. 462 p. (In Russ.) 8. Ivanova V. N., Nikitin I. A., Sidorenko Yu. I. et al. Designing personalized diets using functional foods. Pischevaya promyshlennost' = Food industry. 2018;(11):10-16 (In Russ.). 9. Norms of physiological needs for energy and for nutrients for various groups of the population of the Russian Federation. Guidelines MR 2.3.1.2432-08 (In Russ.). 10. [Electronic resource]. Mode of access: https://fitfan.ru/novichkam/795-bmr.html. (Date of access: 15.08.2020). 11. Tihonov D. A. Designing corrective diets based on specialized food products with a target nutrient composition. Dissertation Abstract of Candidate of Technical Sciences. Moscow: K. G. Razumovsky MGUTU, 2020. 25 p. (In Russ.) 12. Vasyukova A. T, Valentinova N. I., Ivanova V. N. et al. State and development strategy of the school feeding system / edited by V. N. Ivanova, Yu. I. Sidorenko. Moscow: Rusayns, 2022. 320 p. (In Russ.) |
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Authors Sidorenko Mikhail Yu., Doctor of Technical Sciences, Shterman Sergey V., Doctor of Technical Sciences, Shterman Valeriy S., Candidate of Chemical Sciences LLC "GEON", 1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, 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. Sidorenko Alexey Yu., Candidate of Technical Sciences, Sidorenko Yuriy I., Doctor of Technical Sciences, Professor Joint-Stock Company "Trading House "Biosnabsbyt", 1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, sidorenkomgupp@ yandex.ru Looze Valeriy Vladimirovich, postgraduate student K. G. Razumovsky Moscow State Technical University, 73, Zemlyanoy Val, Moscow Privalov Viktor I., Candidate of Physical and Mathematical Sciences Kurnakov Federal State Budgetary Research Institute of RAS, 73, Leninsky avenue, Moscow, 119991 Yuditskaya Irina M., Timokhin Leonid S., Chaiko Matvey N. Moscow State Educational Institution "School No. 2083", 11, microdictrict "Rodniki", Moscow |
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