Food processing Industry №10/2022
The results of the work ofFood and Processing industry Enterprises of Russia
TOPIC OF THE ISSUE: RESOURCE-SAVING FOOD TECHNOLOGY
Kobelev K. V., Gribkova I. N., Borisenko O. A., Kozlov V. I.The brewer's spent grain deep processing prospects. Part III. The comparison of different ways brewer's spent grain sorption activity
P. 8-11 | DOI: 10.52653/PPI.2022.10.10.001 Key words Abstract |
References 1. Pushkar À. À., Shtepa V. N., Kulakovskaya V. I., Solov'yov V. V. A method for reducing the protein load on beer wort by using electrocoagulation and ultrasound processes. Pischevaya promyshlennost': nauka i tehnologii = Food industry: science and technology. 2020;13(4):70-79 (In Russ.). https://doi.org/10.47612/2073-4794-2020-13-4(50)-70-79. 2. Tertychnaya Ò. N., Shevtsov À. À., Mazhulina I. V., Solntsev V. N. Prospects for obtaining and using glucoamylase for use in food technologies. Tehnologii i tovarovedeniye selskohozyajstvennoy produktsii = Technology and commodity science of agricultural products. 2018;2(11):74-83 (In Russ.). 3. Klyuchnikov À. I., Polyanskiy Ê. Ê., Klyuchnokova D. V. Comprehensive assessment of the quality indicators of beer obtained by microfiltration using ceramic membranes. Sorbtsionniye i hromotograficheskiye processi = Sorption and chromatographic processes. 2021;21(5):764-773 (In Russ.). https://doi.org/10.17308/sorpchrom.2021.21/3783. 4. Evdokimova Å. V., Panova Ò. M., Yur'ev Yu. L. The activated carbon influence on the extraction degree of beer wort polyphenols. Vestnik tehnologicheskogo universiteta = Bulletin of the Technological University. 2017;20(6):124-126 (In Russ.). 5. Razan H., Meledina T. V., Chernikhovets E. A., Manshin D. V. The efficiency of using new brands silica gel for colloidal stabilization of beer. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(4,90):169-174. https://doi.org/10.20914/2310-1202-2021-4-169-174. 6. Ikram S., Huang L., Zhang H., Wang J., Yin M. Composition and Nutrient Value Proposition of Brewers Spent Grain. Journal of Food Science. 2017;82:2232-2242. https://doi.org/10.1111/1750-3841.13794. 7. Su Y., Wenzel M., Paasch S., Seifert M., Bohm W., Doert T., Weigand J. J. Recycling of Brewer's Spent Grain as a Biosorbent by Nitro-Oxidation for Uranyl Ion Removal from Wastewater. ACS Omega. 2021;6(30):19364-19377. https://doi.org/10.1021/acsomega.1c00589 8. Vendruscolo F., Reis C. L. F. S., Silva J. G. Brewery spent grain: a potential biosorbent for hexavalent chromium. Journal of the Institute of Brewing. 2021;127:127-134. https://doi.org/10.1002/jib.638. 9. GOST 12787-2021. Brewing products. Methods for determining the volume fraction of ethyl alcohol, the mass fraction of the actual extract and the calculation of the extractivity of the initial wort. Ìoscow: Standartinform, 2020. 32 p. (In Russ.) 10. GOST 12788-87. Beer. The method of determining of acidity. Ìoscow: Standartinform, 1987. 5 p. (In Russ.) 11. GOST 12789-87. Beer. The method of determining color. Ìoscow: Standartinform, 2011. 10 p. (In Russ.) 12. Ma S., Kim C., Neilson A. P. Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders. Journal of Food Science. 2019;84(8):2147-2158. https://doi.org/10.1111/1750-3841.14713. 13. Wannenmacher J., Gastl M., Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Technology. 2018;17(4):953-988. https://doi.org/10.1111/1541-4337.12352. 14. Maltsev P. M., Velikaya Å. I., Zazirnaya Ì. V.,Kolotusha P. V. Chemical-technological control of malt and beer production: textbook. Ìoscow: Food industry, 1976. P. 76-77 (In Russ.). 15. Zhvirbliyanskaya À. Yu. Microbiological control of the production of beer and soft drinks. - schoolbook. Ìoscow: Food industry, 1970. 159 p. (In Russ.) 16. Gribkova I. N., Sevostyanova Å. Ì., Zakharov Ì. À., Kozlov V. I. The brewer's spent grain deep processing prospects. Part I. The physical processing influencing on the brewer's spent grain low molecular organic compounds composition. Pischevaya promyshlennos = Food processing industry. 2022;9: (In Russ.). 17. Wang K., Cui J.-H., Xing S.-Y., Ren X.-W. Selective Recognition of Acidic Amino Acids in Water by Calixpyridinium. Asian Journal of Organic Chemistry. 2017;6:1385-1389. https://doi.org/10.1002/ajoc.201700259. 18. Speers R. Brewing Fundamentals, Part 3: Yeast Settling-Flocculation. MBAA TQ. 2016;53(1):17-22. https://doi.org/10.1094/TQ-53-1-0302-04. |
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Authors Konstantin V. KOBELEV, Doctor of Technical Sciences, Irina N. GRIBKOVA, Candidate of Technical Sciences, Olga A. BORISENKO, Valeriy I. KOZLOV All-Russian Research Institute of Brewing, Non-Alcoholic and Wine-making Industry - Branch of the V. M. Gorbatov Federal Scientific 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. |
Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I.Taurine as an ergogenic factor in sports nutrition
P. 12-15 | DOI: 10.52653/PPI.2022.10.10.002 Key words Abstract |
References 1. Kurtz J. A., VanDusseldorp T. A., Doyle J. A., et al. Taurine in sports and exercise. Journal of the International Society of Sports Nutrition. 2021;18:39. 2. Walden M., Patterson S. D., Jeffries O. Oral taurine improves critical power and severe-intensity exercise tolerance. Amino Acids. 2019;51:1433-1441. 3. Baker J. S., McCormic M. C., Robergs R. A. Interaction among skeletal muscle metabolic energy systems during intense exercise. Journal of Nutrition Metabolism. 2010. https://doi.org/10.1155./2010/905612. 4. De Carvalho F. G., Barbieri R. A., Carvalho M. B., et al. Taurine supplementation can increase lipolysis and affect the contribution of energy systems during front crawl maximal effort. Amino acids. 2018:50(Pt 1). Doi: 10.1007/s00726-017-2505-3. 5. Shterman S. V., Sidorenko M. Yu. Extreme sports nutrition (on the example of ultramarathon athletes). Moscow: Maska, 2022. 164 p. (In Russ.) 6. Walden M., Patterson S. D., Jeffries O., et al. The effects of an oral taurine dose and supplementation period on endurance exercise performance in humans: a meta-analysis. Sports Medicine. 2018;48:1247-1253. 7. Balshaw T. G. Bampauras T. M., Barry T. G., et al. The effect of acute taurine ingestion on 3-km running performance in trained middle distance running. Amino Acids. 2013;44(2):555-561. 8. Shterman S. V., Sidorenko M. Yu., Shterman V. S., et al. Energy benefits of using carbohydrates during intense exercise. Pishchevaya promyshlennost' = Food industry. 2020;(4):22-25 (In Russ.). 9. Carvalho M. B., Brandao C. F., Fassini P. G., et al. Taurine supplementation increases post-exercise lipid oxidation at moderate intensity in fasted healthy males. Nutrients. 2020;12(5):1540-1553. 10. Schaffer S. W., Long C. J. Ramila K. C., et al. Physiological roles of taurine in heart and muscle. Journal of Biomedical Science. 2010;17:S2. 11. Spriet L. L., Whitfield J. Taurine and skeletal muscle function. Current Opinion in Clinical Nutrition & Metabolic Care. 2015;18(1):96-101. 12. da Silva L. A., Tromm C. B., da Rosa G. L., et al. Effects of taurine supplementation following eccentric exercise in young adults. Applied Physiology, Nutrition, and Metabolism. 2014;39(1):101-104. 13. Shirvani H., Nikbakht H., Ebrahim Kh. G. A. The effects of soccer specific exercise and Taurine supplementation on serum cytokine response in male elite soccer players. Annals of Biological Research. 2012;3(9):4420-4426. 14. Silva L. A., Silveira P. C. Taurine supplementation decreases oxidative stressing in skeletal muscle after eccentric exercise. Cell Biochemistry and Function. 2011;29(1):43-49. 15. Zang M., Izumi I., Kagamimori S., et al. Role of taurine supplementation to prevent exercise-induced oxidative stress in healthy young men. Amino Acids. 2004;26(2):203-207. 16. Page L.K., Jeffties O., Waldon M. Acute taurine supplementation enhances thermoregulation and endurance cycling performance in the heat. European Journal of Sport Science. 2019;19(8):1101-1109. 17. Guidelines MR 2.3.1.1915-04. Recommended levels of consumption of food and biologically active substances (In Russ.). |
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Authors Sergey V. SHTERMAN, Doctor of Technical Sciences, Mikhail Yu. SIDORENKO, Doctor of Technical Sciences, Valeriy S. SHTERMAN, Candidate of Chemical Sciences, Yuriy I. SIDORENKO, Doctor of Technical Sciences, Professor LLC "GEON", 1, Obolenskoe highway, Obolensk, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shevchenko T. V., Ustinova Yu. V., Popov A. M., Uzunov G. B., Gryaznova N. L.Ways of changing the degree of gelatin swelling in water systems
P. 16-18 | DOI: 10.52653/PPI.2022.10.10.003 Key words Abstract |
References 1. Vasil'eva A. P., Ermakova L. A., Voronkova M. V. Investigation of the swelling processes of high-molecular compounds. Nauchnyj zhurnal molodyh uchenyh = Scientific journal of young scientists. 2015; 1(4):26-27 (In Russ.). 2. Kleyko V. V., Mel'nichenko Yu. B. Kinetics and balance of swelling of gelatin gels. VMS. Seriya A = VMS. Series A. 1994;(3):461-465 (In Russ.). 3. Ivanchev S. S. Ozerin A. N. Nanostructures in polymer systems. Visokomolekulyarnie soedineniya = High molecular weight compounds. 2006;48(8):1531-1544 (In Russ.). 4. Sidorenko G. N., Laptev B. I., Gorlenko N. P., Antoshkin L. V. Changes in the properties of water and water-containing systems when using low-energy influences. Vestnik PNIPU. Himicheskaya tehnologiya i biotehnologiya = Bulletin of PNRPU. Chemical technology and biotechnology. 2018;(2):99-119 (In Russ.). 5. Rahmankulov D. L., Shavshukova S. Yu., Latypova F. N. Application of microwave technology in laboratory research and industry. Zhurnal prikladnoy himii = Journal of Applied Chemistry. 2002;75(9):1409-1416 (In Russ.). 6. Shevchenko T. V., Ustinova Yu. V. Carbon-containing materials-fullerenes: properties, applications: monograph. Kemerovo: Kemerovo State University, 2021. 91 p. (In Russ.). 7. Ismailov E. Sh. Shihaliev S. S., Kulieva R. G. The use of microwaves in food production. Izvestiya vuzov. Pischevaya tehnologiya = News of universities. Food technology. 2010(2-3):37-39 (In Russ.). 8. Ustinova Yu. V. Shevchenko T. V. Characteristics and application of microwave radiation: monograph. Kemerovo: KemTIPP, 2015. 141 p. (In Russ.) 9. Hromushin V. A., Chestnova T. V., Platonov V. V., Hadarcev A. A., Kireev S. S. Shungites as natural nanotechnology (literature review). Vestnik novih meditsinskih tehnologiy = Bulletin of New Medical Technologies [Electronic edition]. 2014;(1):162 (In Russ.). 10. Marcev A. A., Podolec A. A. The influence of the natural mineral shungite on some physical and chemical properties of water. Uspehi sovremennogo estestvoznaniya = Successes of modern natural science. 2015;(11-1):62-64 (In Russ.). 11. Borodin V. I. Truhacheva V. A. On the temperature stability of fullerenes. Sovremennie naukoemkie tehnologii = Modern high-tech technologies. 2004;(1):82-83 (In Russ.). 12. Piotrovskiy L. B., Litasova E. V., Dumpis M. A. Why do we need fullerenes today? Obzori po klinicheskoy farmakologii i lekarstvennoy terapii = Reviews of the Clinical pharmacology and Drug Therapy. 2019;(2):5-15 (In Russ.). 13. Mosin O. V. Natural filter material shungite. Voda i ekologiya = Water and ecology. 2011;( 2):60-68 (In Russ.). 14. Smirnov A. N. Supramolecular complexes. Visokomolekulyarnie soedineniya = High molecular weight compounds. 2006;48(8):1531-1544 (In Russ.). |
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Authors Tat'yana V. SHEVCHENKO, Doctor of Technical Sciences, Professor, Yuliya V. USTINOVA, Candidate of Technical Sciences, Anatoliy M. POPOV, Doctor of Technical Sciences, Professor, UZUNOV Gleb Borisovich, graduate student, GRYAZNOVA Natal'ya Leonidovna, Candidate of Economic Sciences Kemerovo State University, 6, Krasnaya str., Kemerovo, 650043, 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. |
Alzhaxina N. Å., Dalabaev À. B. The effect of glycidyl esters in vegetable oils on the human body
P. 19-21 | DOI: 10.52653/PPI.2022.10.10.004 Key words Abstract |
References 1. Weisshaar R., Perz R. Fatty acid esters of glycidol in refined fats and oils. European Journal of Lipid Science Technology. 2010;(112):158-165. DOI: https://doi.org/10.1002/ejlt.200900137. 2. Ascherio A. Trans fatty acids and coronary heart disease. The New England Journal of Medicine. 1999;340:1994-1998. DOI: 10.1056/NEJM 199906243402511. 3. Bangun P. Physicochemical properties of palm stearin and palm mid fraction obtained by dry fractionation. Agritechnology. 2009;29:154-158. DOI: https://doi.org/10.22146/agritech.9701 4. Ozcagli E., Alpenunga V., Fenga S., Berktas M., Tsitsimpikou S., Wilks M. F., et a1. Effects of 3-monochloropropane-1,2-diol (3-MCPD) and its metabolites op DNA damage and repair under in vitro conditions. Food and Chemical Toxicology. 20l6;(89):1-7. DOI: 10.1016/j.fct.2015.12.027. 5. Deore B. Saccharide imprinting of poly (aniline boronic acid) in the presence of fluoride. Analyst. 2003. DOI: 10.1039/B300629H. 6. De Roos N. M. Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women. Arteriosclerosis, Thrombosis and Vascular Biology. 2001;21:1233-1237. 7. Dorgan J. F. Effects of dietary fat and fiber on plasma and urine androgens and estrogens in men: A controlled feeding study. The American Journal Clinical Nutrition. 1996;64:850-855. Doi: 10.1093/ajcn/64.6.850. 8. El Ramy R., Ould Elhkim M., Lezmi S., Pou1 J. M. Evaluation of the genotoxic potential of 3-monochloropropane-1,2-dio1 (3-MCPD) and its metabolites, glycidol and beta-chlorolactic acid, using the single cell gel/comet assay. Food and Chemical Toxicology. 2007;(45):41-48. Doi: 10.1016/j.fct.2006.07.014. 9. Aasa J., Vare D., Motwani H.V., Jenssen D., Tornqvist M. Quantification of the mutagenic potency and repair of glycidol-induced DNA lesions. Mutation Research Genetic Toxicology and Environmental Mutagenesis. 2016;(80):538-545. DOI: 10.1016/j.mrgentox.2016.05.011. |
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Authors Nazym Å. ALZHAXINA, Doctor of Philosophical Sciences, Àskhat B. DALABAEV, master Astana branch "Kazakh research institute of processing and food industry" LTD, 47, Al-Farabi str., Nur-Sultan, Kazakhstan, 010000, 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. |
Pankratov G. N., Meleshkina E. P., Vitol I. S., Kolomiets S. N., Kechkin I. A.An integrated approach to the enrichment of flour products
P. 22-26 | DOI: 10.52653/PPI.2022.10.10.005 Key words Abstract |
References 1. Vanina L. V. Efficiency of flour fortification in a flour mill. Hleboprodukti = Bread products. 2021;(10):52-54 (In Russ.). http://doi.org/10.32462/0235-2508-2021-30-10-52-54 2. Posnova G. V., Ivanova N. G., Nikitin I. A., Shinov G. A. Shortbread technology with a balanced fatty acid composition. Hleboprodukti = Bread products. 2021;(11):34-39 (In Russ.). http://doi.org/10.32462/0235-2508-2021-30-11-34-39 3. Maradudin M. S., Simakova I. V., Smolentseva A. A., Shelkova Ya. I. Influence of bean flour on the rheological and baking properties of dough from a composite mixture based on wheat flour. Pischevaya promyshlennost' = Food industry. 2020;(4):17-21 (In Russ.). http://doi.org/10.24411/0235-2486-2020-10039 4. Plotnikova I. V. Use of Lentil Bean Suspension in the Production of Lenten and Vegetarian Muffins. Hleboprodukti = Bread products. 2020;(6):38-41 (In Russ.). http://doi.org/10.32462/0235-2508-2020-29-6-38-41 5. Misteneva S. Yu., Scherbakova N. A., Zaytseva L. V., Baskakov A. V. Development of the direction of complex fortification of flour confectionery products. Pischevaya promyshlennost' = Food industry. 2022;(4):47-52 (In Russ.). http://doi.org/10.52653/PPI.2022.4.4.013 6. Chemical composition of Russian food products: Directory / editors I. M. Skurikhin and V. A. Tutel'yan. Moscow: DeLi print, 2002. 236 ð. (In Russ.) ISBN 5-94343-028-8 7. Pankratov G. N., Meleshkina E. P., Vitol I.S., Kechkin I. A., Kolomiets S. N. Protein-fat concentrate for enrichment of wheat flour. Pischevaya promyshlennost' = Food systems. 2022;5(2):107-113 (In Russ.). https://doi.org/10.21323/2618-9771 2022-5-2-107-113 8. Tipsina N. N., Batura N. G., Demidov E. L., Beloshapkin M. S. Characteristics of lentils and its use in the food industry. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Krasnoyarsk State Agrarian University. 2020;11:225-231 (In Russ.). http://doi.org/10.36718/1819-4036-2020-11-225-231 9. Efremov D. P. Promising domestic developments in the field of production of flour products with flax seeds and products of their processing. Vestnik VGUIT = Bulletin of VSUIT. 2021;83(4):209-218 (In Russ.). https://doi.org/10.20914/2310-1202-2021-4-209-218 10. Koneva S. I., Egorova E. Ju., Kozubaeva L. A., Reznichenko I. Ju. The influence of flax flour on the rheological properties of dough from wheat and flax flour and the quality of bread. Tehnika i tehnologiya pischevih proizvodstv = Technique and technology of food production. 2019;49(1):85-96 (In Russ.). https://doi.org/ 10.21603/2074-9414-2019-1-85-96 11. Paschenko V. L. Lentil beans - a promising protein food. Uspehi sovremennogo estestvoznaniya = Successes of modern natural science. 2006;12:97-97 (In Russ.) 12. Chakanova Zh. M., Mahambetova A. A., Sarbasova G. T., Shaymerdenova D. A., Iskakova D. M., Bekbolatova M. B. Method for obtaining a whole grain product from buckwheat and lentils. Vestnik Almatinskogo tehnologicheskogo universiteta = Bulletin of Almaty Technological University. 2020;3:20-25 (In Russ.). https://doi.org/10.48184/2304-568X-2020-3-20-25 (In Russ.) 13. Minevich I. Je. The functional significance of flax seeds and the practice of their use in food technologies. Health, Food & Biotechnology. 2019;1(2):97-120 (In Russ.). 14. Tutel'yan V. A., Nikityuk D. B., Baturin A. K., Vasil'ev A. V., Gapparov M. G., Zhilinskaya N. V. Nutriom as the direction of the "main blow": determination of physiological needs for macro- and micronutrients, minor biologically active substances of food. Voprosi pitaniya = Problems of nutrition. 2020;89(4):24-34 (In Russ.). https://doi.org/10.24411/0042-8833-2020-10039 15. Tyurina I. A., Nevskaya E. V., Tyurina O. I., Borisova A. E. Development of a High Protein Baking Composite Mix for Enriched Bakery Products. Hleboprodukti = Bakery products. 2019;9:53-55. https://doi.org/10.32462/0235-2508-2019-31-9-53-55 (In Russ.) 16. Paschenko V. L. Lentil beans - a promising protein food fortifier. Uspehi sovremennogo estestvoznaniya = Successes of modern natural science. 2006;12:97 (In Russ.). 17. Kondykov I. V. Lentil culture in the world and the Russian Federation (review). Legumes and cereal crops. 2012;2(2):13-20. (In Russ.) 18. MR 2.3.1.0253-21 Methodical recommendations Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Moscow, 2021. 77 ð. (In Russ.) 19. GOST 14031-2014. Wafers. General specifications. Moscow: Standartinform, 2015. P. 11 (In Russ.). 20. GOST 31986-2012. Catering services. Method of organoleptic assessment of the quality of public catering products. Moscow: Standartinform, 2015. P. 14 (In Russ.). 21. Popova A. Yu., Tutel'yan V. A., Nikityuk D. B. On new norms of physiological needs for energy and nutrients for various yroups of the population of the Russian Federation. Voprosi pitaniya = Problems of nutrition. 2021;90(4):6-19 (In Russ.). DOI: https://doi.org/10.33029/0042-8833-2021-90-4-6-19 |
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Authors Georgy N. PANKRATOV, Doctor of Technical Sciences, Professor, Elena P. MELESHKINA, Doctor of Technical Sciences, Irina S. VITOL, Candidate of Biological Sciences, Svetlana N. KOLOMIETS, Candidate of Agricultural Sciences, Ivan A. KECHKIN, Candidate of Technical Sciences All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V. M. Gorbatov Federal Research Center for Food Systems of 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. , 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. |
ECONOMICS AND MANAGEMENT
Dolgaya A. A.Sustainable organization management: properties of the system
P. 27-31 | DOI: 10.52653/PPI.2022.10.10.006 Key words Abstract |
References 1. Our Common Future: Report of the World Commission on Environment and Development. UN Documents. n.d. Web. Retriev ed 27 June 2020. http://www.un-documents.net/ocf-02.htm 2. Global Lighthouse Network: Reimagining Operations for Growth. World economic Forum, White paper. March 2021 (accessed 04.08.2022). 3. ISO Consumer Policy Committee (COPOLCO), The Desirability and Feasibility of ISO Corporate Social Responsibility Standards. Final Report, May 2002, available at http://www.iso.org/iso/en/commcentre/presentations/wkshps-seminars/copolco/ copolco2002/cop2002report.pdf (accessed 04.08.2022) 4. United Nations. Department of Economic and Social Affairs. Sustainable Development. https://sdgs.un.org/goals (accessed 04.08.2022). 5. Dolgaya À. À. Notion and model of organizational management system. Uchenie zapiski vsemirnoy academii predprinimatelstva = Scientific notes of the Russian Academy of entrepreneurship. 2014;(38):44-53 (In Russ.). 6. Tranfield D., Denyer D. and Smart P. Towards a methodology for developing evidence-informed management knowledge by means of systematic review. British Journal of Management. 2003;14(3):207-222. 7. Kitchenham B. A. and Charters S. Guidelines for performing systematic literature reviews in software engineering version 2.3. EBSE Technical Report, Keele University and University of Durham, 2007. 8. Young D., Reeves M. The Quest for Sustainable Business Model Innovation. March 10, 2020. https://www.bcg.com/publications/2020/quest-sustainable-business-model-innovation 9. Edgeman R., Williams J. A. Enterprise self-assessment analytics for sustainability, resilience and robustness. The TQM Journal. 2014;26(4):368-381. 10. Roos G. Some issues around moving towards a more sustainable economy. In B+I Strategy, Estrategia. Bilbao. Spain. 2020;9:66-74. 11. Luk'yanov V. I. Balance of steady economic development of organizations. Pischevaya promyshlennost' = Food Industry. 2008;(1):32-33 (In Russ.). 12. de Boer, E., George K., Giraud Y. CEO dialogue: Perspectives on reimagining operations for growth. https://www.mckinsey.com/business-functions/operations/our-insights/ceo-dialogue-perspectives-on-reimagining-operations-for-growth April 7, 2021 (accessed 04.08.2022). 13. Supply Chain Sustainability Trends https://www.gartner.com/en/supply-chain/trends/supply-chain-sustainability 14. Casadesus-Masanell, Ramon & Ricart, Joan E. Competing through business models. IESE Research Papers D/713, IESE Business School. 2007. https://ideas.repec.org/p/ebg/iesewp/d-0713.html 15. Geradts T., Bocken N. Driving Sustainability-Oriented Innovation. MIT Sloan Management Review. 2018. 16. Epstein M. J. and Roy M.-J. Improving Sustainability Performance: Specifying, Implementing and Measuring Key Principles. Journal of General Management. 2003;29(1). 17. Dolgaya A., Kovbasyuk O., Altunina V. Organizational Culture Power as a Factor of Governance Model Implementation E3S Web Conference. 208 06013. 2020. DOI: 10.1051/e3sconf/202020806013 18. Dilts R. The PERICEO Tool: Teams and Organizations, Develop Your Capacity for Collective Intelligence, co-authored with Elisabeth Falcone, Isabelle Meiss and Gilles Roy, Dilts Strategy Group. Scotts Valley, CA, 2019. 19. Sinek, Simon. Find Your Why: a Practical Guide for Discovering Purpose for You and Your Team. New York: Portfolio/Penguin. 2017. ISBN 9781101992982. OCLC 963912431 20. Robbins S. P. Organizational Behavior: concepts, controversies, applications, 7th edition. Prentice-Hall, Englewood Cliffs, NJ, 1996. 21. Sustainable Certification for Future Generations: The Case of Family Business Magali A. Delmas and Olivier Gergaud Family Business Review published online 17 June 2014. DOI: 10.1177/0894486514538651 22. Delmas M., Durand R. Measuring Business Impacts on Well-Being: a Goal Oriented Approach. UCLA https://escholarship.org/uc/item/1sw5x14m Publication Date 2018-09-18 (accessed 04.08.2022). |
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Authors Angelina A. DOLGAYA, Ñandidate of Economic Sciences Kaliningrad State Technical University, 1, Sovetskiy avenue, Kaliningrad, Russia, 236000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Seitov S. K. Opportunities for agricultural robotics development in Russia
P. 32-36 | DOI: 10.52653/PPI.2022.10.10.007 Key words Abstract |
References 1. Database Questel Orbit. URL: https://orbit.com/ (accessed: 2021, December 24). 2. Lyasnikov N. V. Digital agricultural sector of Russia: breakthrough technologies of fourth technological order. Prodovol'stvennaya politika i bezopasnost' = Food policy and security. 2018;5(4):169-182 (In Russ.). DOI: 10.18334/ppib.5.4.41295. 3. Malineckij G. Russian Federation Outlook report. ANO Center for strategic assessments and forecasts. 26.03.2011. URL: http://csef.ru/ru/politica-i-geopolitica/477/georgij-malineczkij-doklad-o-perspektivah-rf-1361 (accessed: 11.01.2022). 4. Plotnikov A. V. The role of the digital economy for the agro-industrial complex. Moskovskiy ekonomicheskiy zhurnal = Moscow economic journal. 2019;(7):196-203 (In Russ.). DOI: 10.24411/2413-046H-2019-17040. 5. Simachev Yu., Kuzyk M., Feygina V. R&D cooperation between Russian firms and research organizations: Is there a need for state assistance? Issues of economy. 2014;(7):4-34. DOI: https://doi.org/10.32609/0042-8736-2014-7-4-34. 6. Simachev Yu., Kuzyk M. The impact of state development institutions on the innovative behavior of firms: qualitative effects. Issues of economy. 2017;(2):109-135. DOI: https://doi.org/10.32609/0042-8736-2017-2-109-135. 7. Simachev Yu. V., Kuzyk M. G., Fedyunina A. A., Zaytsev A. A., Yurevich M. A. Labor productivity in the non-resource sectors of the Russian economy: What determines firm-level growth? Issues of economy. 2021;(3):31-67. DOI: https://doi.org/10.32609/0042-8736-2021-3-31-67 8. Shvab K., Devis N. Technologies of the Fourth industrial revolution (from English translation). Moscow: Eksmo, 2018. 320 p. (In Russ.) 9. Fedorenko V. F., Chernoivanov B. I., Gol'tyapin V. Ya., Fedorenko I. B. Global trends in the intellectualization of agriculture: scientific and analytical review. Moscow: Rosinformagrotekh, 2018. 232 p. (In Russ.) ISBN: 978-5-7367-1434-6. |
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Authors Sanat K. SEITOV, postgraduate student Lomonosov Moscow State University, 1, build. 46, Leninskie Gory, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it. |
FOOD BIOTECHNOLOGY
Kulikova N. E., Chernobrovina A. G., Popova O. Yu.Intensification of the bioconversion of rye grain with different biochemical characteristics in the production of sugar-containing products
P. 37-41 | DOI: 10.52653/PPI.2022.10.10.008 Key words Abstract |
References 1. Kretova Yu. I. Prospects of using non-traditional raw materials in brewing technology: domestic and foreign experience. Bulletin of the South Ural State university. Series "Food and Biotechnology". 2017;5(4): (In Russ.). 2. Aksenov V. Complex processing of vegetable starch-containing raw materials in Russia. Bulletin of the Krasnoyarsk agrarian University. 2007;(4): (In Russ.) 3. Donov S. A., Kadetova M. Yu. Enzymatic hydrolysis of starch and starch-containing vegetable raw materials in the production of sugar-containing products for animal husbandry (review of patents). Bulletin de Krasnoyarsk State Agrarian university. 2019;3(144): (In Russ.). 4. Kochetov V. The concept of development of the food and processing industry of the Russian Federation for the period up to 2020. Monograph edited by Nechaev V. I. Krasnodar: Prosveschenie-Yug, 2011:36. Agriculture Russia. 2012;(9):94-95 (In Russ.). 5. Aksenov V. V. Introduction of innovative technologies in the processing of grain raw materials. Bulletin of the Krasnoyarsk State Agrarian university. 2012(2): (In Russ.). 6. Sysuev V. A., Kedrova L. I., Utkina E. I. Priority areas of research in solving the problem of multifunctional use of winter rye. Agricultural Science Euro-Northeast. 2014;6(43): (In Russ.). 7. Andreev N. R. et al. Development of a comprehensive technology for processing rye into starch and sugary products. Achievements of science and technology of the agro-industrial complex. 2012(6): (In Russ.). 8. Andreev N. R., Lukin N. D., Papakhin A. A. Deep processing of winter rye grain. Agricultural Science Euro-Northeast. 2014;6(43): (In Russ.). 9. Loginova M. V. Development of technology and application of new rye products in the production of bakery and flour confectionery products; thesis. Moscow State Academy of food production, 1996 (In Russ.). 10. Khusin F. K. et al. Improving the production technology of bakery products based on crushed sprouted wheat grain. Bulletin of the Voronezh State University of Engineering Technologies. 2017;79(1)71: (In Russ.). 11. Pasynkov A. V. et al. Changes in the quality indicators of winter rye grain during its fractionation. Achievements of science and technology of the agro-industrial complex. 2013;(9): (In Russ.). 12. Kulikova N. E., Chernobrovina A. G. Obtaining various sugary products from starch-containing raw materials. Storage and processing of agricultural raw materials. 2014;(5):17-20 (In Russ.). 13. Kolpakova V. V., Chelnokova E. Ya., Bakhitov T. A. A method for obtaining a sugar-containing product from rye grain. 2009 (In Russ.). 14. Plushkin E. V. Bioconversion products of starch of grain raw materials with the use of malt and enzyme preparation. Bulletin of Kazan Technical University. 2014;17(2): (In Russ.). 15. A method for obtaining a sugar-containing product from rye flour / I. A. Popadich, I. S. Shub, I. V. Bazina, M. V. Potyaykina. Patent RU 2013449 C1 (51) 5C13K1/06, C12R19/14 (In Russ.). 16. Kulikova N. E. et al. Studies of conformational changes in the enzyme molecule under the action of heat treatment in the presence of certain metal ions. Bulletin of the Far East Branch of RAS. 2020;5(213):133-137 (In Russ.). 17. Koneva S. I. Features of the use of flax seed processing products in the production of bakery products. Polzunovsky bulletin. 2016;(3): (In Russ.). 18. Dudko M. A., Sokol N. V. Technological features of wheat varieties with high protein content. Eurasian Union of scientists. 2015;4-3(13): (In Russ.). |
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Authors Nataliya E. KULIKOVA, Candidate of Technical Sciences, Antonina G. CHERNOBROVINA, Candidate of Technical Sciences, Ol'ga Yu. POPOVA 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. , 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. |
Samoylov A. V., Nikiforova A. N., Nikolaeva Yu. V.Study of natural plant extracts as a replacement for the synthetic antioxidant EDTA in mayonnaise products
P. 42-45 | DOI: 10.52653/PPI.2022.10.10.009 Key words Abstract |
References 1. TR TS 024/2011. Technical Regulations of the Customs Union 024/2011 "Technical Regulations for Oil and Fat Products". Moscow: Tehnormativ, 2014. 36 p. (In Russ.) 2. Nikiforova A. N., Samoylov A. V., Nikolaeva Yu. V., Fedorova E. M. Study of the antioxidant properties of plant extracts using the DPPH method. Agropromyshlennye tehnologii Central'noj Rossii = Agro-industrial technologies of Central Russia. 2021:4(22):22-27 (In Russ.). DOI: 10.24888/2541-7835-2021-22-22-30. 3. Nikiforova A. N., Samoylov A. V., Nikolaeva Yu. V., Fedorova E. M. Search for plant extracts promising for use as antioxidants for emulsion products. Prodovol'stvennaja bezopasnost': nauchnoe, kadrovoe i informacionnoe obespechenie: sbornik nauchnyh statej i dokladov = Food security: scientific, personnel and information support: a collection of scientific articles and reports. Voronezh: VSUIT, 2022. P. 142-149 (In Russ.). 4. Samoylov A. V., Severinenko S. M., Kochetkova A. A. Evaluation of the antioxidant activity of rosemary extract in the fatty bases of functional spreads. Sbornik materialov jubilejnoj studencheskoj nauchnoj konferencii, posvjaschennoj 75-letiju MGUPP = Collection of materials of the jubilee student scientific conference dedicated to the 75th anniversary of MGUPP. Moscow: MSUFP, 2015. P. 27-31 (In Russ.). 5. Popova I. Yu., Sizova N. V., Vodyanik A. R. On the use of supercritical carbon dioxide extracts from plant materials as antioxidant additives. Rynok BAD = BAA market. 2003:4:20-22 (In Russ.). 6. Zhuravko E. V., Gruzinov E. V., Kostrova E. I. Functional foods. Moscow: Pischepromizdat, 2004. 23 p. (In Russ.) 7. Nechaev A. P. Scientific bases of technologies for obtaining functional fat products of a new generation. Masla i zhiry = Oils and fats. 2007;(8):26-27 (In Russ.). 8. State Standard 31762-2012. Mayonnaises and mayonnaise sauces. Sampling rules and test methods. Moscow: Standartinform, 2014. 32 p. (In Russ.) 9. State Standard 34815-2021 Foods. Accelerated oxidation test using the oxidation test reactor. Moscow: Rossiyskij institut standartizacii, 2022. 12 p. (In Russ.) |
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Authors Anatoliy V. SAMOYLOV, Candidate of Technical Sciences, Anna N. NIKIFOROVA JSC "Aquanova Rus", 12, Nauki avenue, Dubna, Moscow region, 141983, 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. Yulia V. NIKOLAEVA, 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. |
Volkova G. S., Kuksova E. V., Yuraskina T. V., Fursova N. A., Sokolova E. N., Serba E. M.Obtaining microbial biomass based on a consortium of baker's yeast and lactic acid bacteria
P. 46-50 | DOI: 10.52653/PPI.2022.10.10.010 Key words Abstract |
References 1. Bannitsyna T. E., Kanarskiy A. V., Scherbakov A. V., Chebotar V. K., Kiprushkina E. I. Yeast in modern biotechnology. Vestnik mezhdunarodnoy akademii holoda = Bulletin of the International Academy of Refrigeration. 2016;(1):24-29 (In Russ.). 2. Dudikova G. N., Chizhaeva A. V. Lactic acid bacteria and yeast consortium for rye starter with increased antagonistic propertie. Tehnika i tehnologiya pischevih proizvodstv = Technique and technology of food production. 2016;2(41):34-39 (In Russ.). 3. Kulakov V., Alyoshkin A. V., Afanas'ev S. S., Zhilenkova O. G. Development polycomponent metabolite probiotic. Zhurnal mikrobiologii, epidemiologii i immunologii = Journal of Microbiology, Epidemiology and Immunology. 2013;(5):80-86 (In Russ.). 4. Krumlikov V. Yu. Ostroumov L. A. Selection of parameters of stabilization of symbiotic consortium in order to obtain direct application starter. Tehnika i tehnologiya pischevih proizvodstv = Technique and technology of food production. 2016;42(3):25-300 (In Russ.). 5. Bokova T. A. Microbiocenosis of the gastrointestinal tract: the place of metabiotics in the correction of dysbiotic disorders. Voprosi prakticheskoy pediatrii = Voprosy Practical Pediatrics. 2016;11(5):38-42 (In Russ.). 6. Chioschietti G. M., Jadan-Piedra C., Monedero V., Zuniga M., Velez D., Devesa V. Use of lactic acid bacteria and yeasts to reduse exposure to chemical food contaminants and toxicity. Critical Reviews in Food Science and Nutrition. 2019;59(10):1534-1545. 7. Minervini F., Lattanzi A., De Angelis M., Celano G., Gobbetti M. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiology. 2015;52:66-76. 8. Abdulaeva N. F. Microbiological and biochemical characteristics of lactic acid bacteria and their applications (review). Aktualnie problemi gumanitarnih i estestvennih nauk = Actual problems of humanities and natural sciences. 2017;(3):31-35 (In Russ.). 9. Volkova G. S., Kuksova E. V., Serba E. M. The study of the production properties of individual strains of lactic acid bacteria to create probiotics. Pischevaya promyshlennost' = Food Industry. 2020;(3):8-11 (In Russ.). 10. Gizatov A. Ya., Gizatova N. V., Mironova I. V., Gazeev I. R., Nigmatyanov A. A. Creation and use of microorganism in meat production. Periodico Tche Quimica. 2020;17(35):713-727. 11. Abdulaeva N. F. Biochemical and probiotic characteristics of lactobacilli and the scope of their application. Biologicheskie nauki = Biological Sciences. 2020;25-1(77):8-11 (In Russ.). 12. Prosekov A. Yu. Innovative management of starter cultures biotechnology. Tehnika i tehnologiya pischevih proizvodstv = Technique and technology of food production. 2016;43(4):64-67 (In Russ.). 13. Egorova M. A., Netrusov A. I., Zakharchuk L. M., et al. Practical training in microbiology. Moscow: Academiya, 2005. 608 p. (In Russ.) 14. Yarullina D. R. Bacteria of the genus Lactobacillus: general characteristics and methods of work with them: teaching aithe educational and methodological manual. Kazan: Kazan University, 2014. 51 p. (In Russ.) 15. Svetlakova E. V., Ogeredova N. A., Verevkina M. N., Kononov A. N. The use of lactic acid bacteria in biotechnological processes. Sovremennie problemi nauki i obrazovaniya = Modern problems of science and education. 2015;(3):559 (In Russ.). |
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Authors Galina S. VOLKOVA, Doctor of Technical Sciences, Elena V. KUKSOVA, Candidate of Technical Sciences, Tat'yana V. YURASKINA, Natal'ya A. FURSOVA, Elena N. SOKOLOVA, Candidate of Biological Sciences, Elena M. SERBA, Doctor of Biological Sciences, Professor of RAS, Corresponding Member of RAS All-Russian Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety, 4, 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. , 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. |
Kalinina A. G., Golovacheva N. E., Morozova S. S., Abramova I. M., Shubina N. A. The structure of the post-intoxication period and a number of physiological indicators of experimental animals after forced intoxication with drinks based on grain distillates
P. 51-54 | DOI: 10.52653/PPI.2022.10.10.011 Key words Abstract |
References 1. Abramova I. M., Golovacheva N. E., Morozova S. S., Martirosyan A. S., Zudenkov D. E. Method of whiskey production. Russia patent RU 2689533. 28.05.2019. Request No. 2018140546 of 16.11.2018. 2. Abramova I. M., Golovacheva N. E., Morozova S. S., Martirosyan A. S. Method of whiskey production. Patent RU 2689534, 28.05.2019. Request No. 2018140547 of 16.11.2018. 3. Abramova I. M., Golovacheva N. E, Morozova S. S. Method of whiskey production. Patent RU 2766607, 15.03.2022. Request No. 2021121940 of 23.07.2021. 4. Nuzhniy V. P. Methodological aspects of assessing the toxicity of alcohol-containing liquids and alcoholic beverages. Toksikologicheskiy vestnik = Toxicological Bulletin. 1999;(4):2-10 (In Russ.). 5. Nuzhniy VP. Toxicity of alcoholic beverages and the possibility of its assessment. Proizvodstvo spirta i likerovodochnih izdeliy = Production of alcohol and alcoholic beverages. 2001;(2):16-17 (In Russ.). 6. Buresh Ya., Bureshova O., H'yuston D. P. Methods and basic experiments on the study of the brain and behavior. Moscow: Higher School, 1991. P. 119-122 p. (In Russ.) 7. STP-M. 621.21.0008.03-20M. The method of instrumental analysis of motor function in model animals in the test "rotating rod". Chernogolovka M. O., 2014. 11 ð. (In Russ.) 8. Abramova I. M., Kalinina A. G., Golovacheva N. E., Morozova S. S., Gallyamova L. P., Shubina N. A., Gneusheva S. L. Investigation of the biological effect of whiskey in comparison with a solution of a water-alcohol solution of similar strength on animals in an experiment. Pischevaya promyshlennost' = Food industry. 2020;11:16-19 (In Russ.). DOI: 10.24411/0235-2486-2020-10120. 9. Nuzhniy V. P., Zabirova I. G., Surkova L. A., Listvina V. P., et al. Comparative experimental study of acute and subacute toxic effects of cognac and whiskey. Narcology. 2002;(10):46-52 (In Russ.). |
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Authors Anna G. KALININA, Candidate of Biological Sciences, Natal'ya E. GOLOVACHEVA, Candidate of Technical Sciences, Svetlana S. MOROZOVA, Candidate of Ñhemical Sciences, Irina M. ABRAMOVA, Doctor of Technical Sciences, Natal'ya A. SHUBINA Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food and Biotechnology, 4 B, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Perfilova O. V., Bryksina K. V., Ivanova E. P., Tolstova N. Yu.Innovative technology of fruit paste and its application in bakery
P. 55-58 | DOI: 10.52653/PPI.2022.10.10.012 Key words Abstract |
References 1. Bryksina K. V., Kaz'mina N. V., Volynschikova K. A. Prospects for the use of natural antioxidants in the technology of products for a healthy diet. Nauka i obrazovanie = Science and Education. 2018;1(1):54 (In Russ.). 2. Yashin Ya. I., Ryzhnev V. Yu., Yashin A. Ya., Chernousova N. I. Natural antioxidants. Content in foods and their impact on human health and aging. Moscow: TransLit, 2009.186 p. (In Russ.) 3. Perfilova O. V., Bryksina K. V., Ivanova E. P., Tolstova N. Yu. Prospects of microwave heating using in the processing of rowan fruits. Pischevaya promyshlennost' = Food Industry. 2021;(10):60-63 (In Russ.). 4. Seidova I. V., Tokareva T. Yu. Modern ways to improve the quality and nutritional value of bread. Innovacii na osnove informacionnyh i kommunikacionnyh tekhnologij = Innovation Based on Information and Communication Technologies. 2012(1):561-564 (In Russ.). 5. Yashin A. Ya, Chernousova N. I. Guidelines for measuring the content of antioxidants in drinks and food products, biologically active additives, extracts of medicinal plants by the amperometric method. Moscow: Khimavtomatika, 2007. 14 ð. (In Russ.) |
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Authors Olga V. PERFILOVA, Doctor of Technical Sciences, Professor, Kristina V. BRYKSINA, Ekaterina P. IVANOVA, Candidate of Agricultural Sciences, Nadezhda Yu. TOLSTOVA Michurinsk State Agrarian University, 101, International str., Michurinsk, Tambov region, 393760, 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. |
Butkovsky V. A., Il'ina O. A. Grain storage is the most important link in the bread vector from the field to the consumer
P. 59-61 | DOI: 10.52653/PPI.2022.10.10.013 Key words Abstract |
References 1. Balykhin M. G., Butkovskiy V. A., Il'ina O. A. Grain, flour and bread of Russia. Production - storage - processing - market: monograph. Moscow: Prospekt, 2020. 564 p. (In Russ.) 2. Gordeev A. V., Butkovsky V. A. Russia - grain power: textbook. Moscow: DeLi print, 2009. 471 p. (In Russ.) 3. Mechanical Engineering of Flour Milling Production. Association of Millers of Switzerland VAM. 2014. 585 p. (In Russ.) 4. Hosni R. K. Grain and Grain Processing / translation from English Chernyaev N. P. S. Petersburg: Professiya, 2006. 336 p. (In Russ.) 5. Yukish A. E., Il'ina O. A. Technique and technology of grain storage. Moscow: DeLi print, 2009. 718 p. (In Russ.) 6. Yukish A. E., Il'ina O. A., Il'ichev G. N. Technics and organization of grain storage: textbook. Moscow: DeLi Plus, 2015. 476 p. (In Russ.) 7. Feidengold V. B. Factors determining the formation of grain batches by technological advantages at elevators. Khleboproducti = Bakery products. 2022;(5):26-33 (In Russ.). |
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Authors Vyacheslav A. BUTKOVSKY, Academician of ICC, Professor, Ol'ga A. IL'INA, Doctor of Technical Sciences, Professor International Industrial Academy, 20, 1st Schipkovskiy lane, Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gulin A. V., Machulkina V. A., Kigashpaeva O. P.Functional product - eggplant caviar with muscat pumpkin and sweet pepper
P. 62-66 | DOI: 10.52653/PPI.2022.10.10.014 Key words Abstract |
References 1. The Doctrine of food security of the Russian Federation: uv. by Decree of the President of the Russian Federation from January 30, 2010. 120 (In Russ.). 2. Dobrutskaya E. I. Ecology of nutrition. Ovoschi Rossii = Vegetables of Russia. 2010;2(8):22-25 (In Russ.). 3. Nikolaeva M. A. Actual problems of import substitution in the Russian food market. Tovaroved prodovol'stvennyh tovarov = Commodity specialist of food products. 2015;(2):20-23 (In Russ.). 4. Sizenko E. I. Urgent tasks of the food and processing industry. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2005;(6):8-10 (In Russ.). 5. Gabitskiy A. V., Poznakovskiy V. M., Golub O. V. Formation of the potential of customer satisfaction in product design. Konkurentosposobnost' v global'nom mire: ekonomika, nauka, tehnologii = Competitiveness in the global world: economics, science, technology. 2016;8(1):84-87 (In Russ.). 6. Leyberova N. V., Chugunova O. V., Zavorukhina N. V. Innovative approach to the development of consumer-oriented food products. Ekonomika regiona = Economics of the region. 2011;(4):142-149 (In Russ.). 7. Matisson V. A., Demidova N. A. Development of the concept of a new food product. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2012;3:57-59 (In Russ.). 8. Kalinenok N. P. Problems of storage, refinement and processing of products must be solved together. Ovoschevodstvo i teplichnoe hozjajstvo = Vegetable growing and greenhouse farming. 2007;(2):2-3 (In Russ.). 9. Simonova T. I., Burbina T. S. Health-saving products as a factor in increasing the life expectancy of a modern person. Izvestija Samarskogo nauchnogo centra Rossijskoj akademii nauk = Proceedings of the Samara Scientific Center of the Russian Academy of Sciences. 2011;11/1(5):1100-1102 (In Russ.). 10. Geras'kina N. V. Eggplant breeding for the south of Russia. Kartofel' i ovoschi = Potatoes and vegetables. 2016;(7):33-34 (In Russ.). 11. Kigashpaeva O. P., Avdeev Yu. I. New varieties of eggplant for canning. Kartofel' i ovoschi = Potatoes and vegetables. 2016;(7):35-36 (In Russ.). 12. Machulkina V. A., Sannikova T. A., Antipenko N. I. The value of fruit size for processing. Nauchnyj al'manah = Scientific Almanac. 2017;2(28):296-301 (In Russ.). 13. Machulkina V. A., Sannikova T. A., Puchkov M. Yu., Antipenko N. I. Ecological safety of eggplant depending on the age and size of fruits. Tehnologija pischevoj i pererabatyvajuschej promyshlennosti APK - produkty zdorovogo pitanija = Technology of the food and processing industry of the agroindustrial complex-healthy food products. 2015;(3):39-44 (In Russ.). 14. Sannikova T. A., Machulkina V. A., Antipenko N. I. Canned pumpkin is a valuable food product. Oroshaemoe zemledelie = Irrigated agriculture. 2017;(4):19-20 (In Russ.). 15. Sannikova T. A., Machulkina V. A., Pavlov L. V. Melon crops - an important source of nutrition. Ovoschi Rossii = Vegetables of Russia. 2017;(1):76-79 (In Russ.). 16. Usov A. V., Lifanova L. V., Smerdova O. V. Investigation of vitamin content in fresh and dried pumpkin. Vestnik KrasGAU = Bulletin of KrasSAU. 2018;(3):157-160 (In Russ.). 17. Kochetkova A. A., Tuzhilkin V. N. Functional food products: some technological details in the general question. Pischevaja promyshlennost' = Food industry. 2003;(5):8-10 (In Russ.). 18. Poverin A. D., Filonov G. M., Soboleva O. A. New functional food products based on natural raw substrates. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2008;(10):60-64 (In Russ.). 19. Prichko T. G., Droficheva N. V. Modeling of prescription compositions of functional food products from fruit and vegetable raw materials. Pischevaja promyshlennost' = Food industry. 2015;(7):18-20 (In Russ.). 20. Kononkov P. F., Artyunova N. I. Vegetables are the basis of a healthy diet. 2007;(1):88-89 (In Russ.). 21. Alimov A. V., Razumovskaya R. G. Production of vegetable caviar by improved technology. Pischevaja promyshlennost' = Food industry. 2014;(4):36-38 (In Russ.). 22. Vinnitskaya V. F., Korovkina I. V. Cooking vegetable caviar from pumpkin. Vestnik Michurinskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Michurinsk State Agrarian University. 2006;(1):72-73 (In Russ.). |
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Authors Alexander V. GULIN, Candidate of Agricultural Sciences, Vera A. MACHULKINA, Doctor of Agricultural Sciences, Ol'ga P. KIGASHPAEVA, Candidate of Agricultural Sciences All-Russian Research Institute of Irrigated Vegetable Growing and Melon Growing - Branch of the Caspian Agrarian Federal Scientific Center of RAS, 16, Lyubich str., Kamyzyak, Astrakhan region, 416341, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Terent'ev S. E., Romanova I. N., Moskaleva M. V.Ways to increase productivity and grain quality of new varieties of winter wheat in the conditions of the Western Non-Chernozem region of Russia
P. 67-70 | DOI: 10.52653/PPI.2022.10.10.015 Key words Abstract |
References 1. Gataulina G. G., Bugaev P. D., Dolgodvorov V. E. Crop production (textbook). Moscow: INFRA-M 2018. 620 p. (In Russ.) 2. Guchanov S. A., Mel'nikova O. V., Torikov V. E. Yield and quality of winter triticale grain depending on the elements of cultivation technology. Vestnik Kurskoj gosudarstvennoj sel'skohozyajstvennoj akademii = Bulletin of the Kursk State Agricultural Academy. 2018;(4):90-95 (In Russ.). 3. Mel'nikova O. A., Torikov V. E., Osipov A. A. The efficiency of the use of solar energy by winter wheat crops with different cultivation technologies. Agrohimicheskij vestnik = Agrochemical Bulletin. 2017;(3):6-10 (In Russ.). 4. Romanova I. N., et al. Productivity of grain varieties depending on mineral nutrition backgrounds. Zernovoe hozyajstvo Rossii = Grain farming in Russia. 2012;(2):37-43 (In Russ.). 5. Romanova I. N., et al. Ways to increase the yield and quality of winter triticale grain Consul. Vestnik Bashkirskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Bashkir State Agrarian University. 2019;1(49):37-41 (In Russ.). 6. Romanova I. N., Kolchizhenkova A. A., Stepurov R. V. The influence of agricultural practices on the formation of the winter triticale crop. Upravlenie ustojchivym razvitiem sel'skih territorij regiona: materialy Mezhdunarodnoy nauchno-prakticheskoy konferencii = Management of sustainable development of rural areas of the region: materials of the International Scientific and Practical Conference. Smolensk: Smolensk State Agricultural Academy, 2018. P. 111-113 (In Russ.). 7. Semenenko N. N., Vaga I. I. The influence of hydrothermal growth and development conditions on the yield of winter triticale. Melioraciya = Land reclamation. 2011;2(66):137-144 (In Russ.). 8. Torikov V. E., et al. Comparative characteristics of grain quality of winter triticale varieties grown in the south-west of Russia. Vestnik Altajskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Altai State Agrarian University. 2019;2(172):49-56 (In Russ.). 9. Tihonova O. S., Fatyhov I. Sh. The influence of the seeding rate on the grain quality of winter grain crops in the Middle Urals. Vestnik Bashkirskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Bashkir State Agrarian University. 2012;4(24):14-16 (In Russ.). |
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Authors Sergey E. TERENT'EV, Candidate of Agricultural Sciences, Iraida N. ROMANOVA, Doctor of Agricultural Sciences, Professor, Marina V. MOSKALEVA, graduate student 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. , 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. |
Urubkov S. A., Korolev A. A., Smirnov S. O. Nutritional value of pasta based on leguminous raw materials, intended for persons of gerontological profile
P. 71-75 | DOI: 10.52653/PPI.2022.10.10.016 Key words Abstract |
References 1. Blinkova L. N. Organizational aspects of nutrition of the elderly. Voprosy pitanija = Nutrition Issues. 2014;83(S3):13.4 (In Russ.). 2. Karpenko O. M., Zhamilov I. M. Prospects for the development of functional geroprotective food products based on non-traditional raw materials. Zdorov'e naselenija i sreda obitanija = Public Health and Habitat. 2012;227(2.):12-14 (In Russ.). 3. Sinjavskij J. A., Basymbekova A. M., Vyskubova V. G. et al. Prospects for the development of functional geroprotective food products based on non-traditional raw materials. Voprosy pitanija = Nutrition Issues. 2014;83(S3):125 (In Russ.). 4. Van den Brink A. C., Brouwer-Brolsma E. M., Berendsen A. A. M., van de Rest O. The Mediterranean, Dietary Approaches to Stop Hypertension (DASH), and Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) Diets Are Associated with Less Cognitive Decline and a Lower Risk of Alzheimer's Disease - a Review. Advances in Nutrition. 2019:1040-1065. Doi: 10.1093/advances/nmz054 5. Starodubova A. V., Varaeva J. R., Kosjura S. D., Livancova E. N. Problems of optimal nutrition in elderly and senile patients with comorbid pathology on the background of obesity. Terapevticheskij arhiv = Therapeutic archive. 2019;91(10):19-27 (In Russ.). DOI: 10.26442/00403660.2019.10.000143 6. Methodological recommendations 2.3.1.2432-08 Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation (In Russ.). 7. Paddon-Jones D., Campbell W. W., Jacques P. F., Kritchevsky S. B., Moore L. L., Rodriguez N. R. & van Loon L. J. Protein and healthy aging. The American Journal of Clinical Nutrition. 2015;101(6):1339-1345. Doi: 10.3945/ajcn.114.084061 8. WHO, UNICEF, ICCIDD. Assessment of iodine deficiency disorders and monitoring their elimination. 3rd editioon. Geneva: WHO, 2007. P. 10-2. 9. Chemical composition of Russian food products: Handbook / Edition by Corresponding Member MAI, Professor Skurikhin I. M. and Academician of the Russian Academy of Medical Sciences, Professor Tutel'yan V. A. Moscow: DeLi print, 2002. 236 p. (In Russ.) |
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Authors Sergey A. URUBKOV, Candidate of Technical Sciences, Alexey A. KOROLEV, Candidate of Technical Sciences, Stanislav O. SMIRNOV, Candidate of Technical Sciences Scientific Research Institute of Food-concentrate Industry and Special Food Technology - branch of Federal Research Center of Nutrition and Biotechnology and Food safety, 22, village Izmaylovo, Leninskiy district, Moscow region, 142718, 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. |
Belyaeva L. I., Pruzhin Ì. Ê., Ostapenko A. V., Sysoeva T. I.The relationship of the color characteristics of white crystalline sugar
P. 76-79 | DOI: 10.52653/PPI.2022.10.10.017 Key words Abstract |
References 1. Schultz E. V., Monogarova O. V., Oskolok K. V. Digital colorimetry: analytical capabilities and prospects for use. Vestnik Moskovskogo universiteta. Seriya 2. Himiya = Bulletin of Moscow University. Series 2. Chemistry. 2019;60(2):79-87 (In Russ.). 2. Steinberg T. S., Semikina L. I. Development of systems for assessing the quality of grain products by optical characteristics. Kontrol' kachestva produkcii = Product quality control. 2017;(2):32-37 (In Russ.). 3. Rudakov O. B., Rudakova L. V. Digital colorimetry in quality control of dairy products. Pererabotka moloka = Milk processing. 2018;(7):48-51 (In Russ.). 4. Fedyanina N. I., Karastoyanova O. V., Korovkin N. V. Methods for determining the color characteristics of raw materials. Review. Pischevye sistemy = Food systems. 2021;40(4):230-238 (In Russ.). 5. Blagoveschenskaya M. M., Blagoveshchenskiy I. G., Nazoykin E. A., Ionov A. V. Creation and testing of an automated software and hardware system for determining the concentration of solutions in a colorimetric system. Peredovye pischevye tekhnologii: sostoyanie, trendy, tochki rosta: sbornik nauchnyh trudov i nauchno-prakticheskoj konferencii s mezhdunarodnym uchastiem = Advanced food technologies: state, trends, growth points: collection of scientific papers of the 1st scientific and practical conference with international participation (edited by Yu. V. Babain). Moscow: MGUPP, 2018. P. 655-662 (In Russ.). 6. Grachev Yu. P., Plaksin Yu. M. Mathematical methods of experiment planning. Moscow: DeLi Print, 2005. 296 p. (In Russ.) 7. Montgomery D. C. Design and analysis of experiments. John Wiley & Sons, Inc. 2013. 757 p. 8. Chernyavskaya L. I., Adamovich. The relationship between the color indices of sugar in solution and crystalline form. Sakhar = Sugar. 2007;(7):30-34 (In Russ.). 9. Kulneva N. G., Biraro G. E., Savvin P. N., Lobacheva N. N. Research of color characteristics of semi-products of sugar production. Vestnik VGUIT = Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):300-304 (In Russ.). DOI: 10.20914/2310-1202-2017-1-300-304. 10. Skorik K. D., Shtangeev K. O. Control and improvement of granulometric composition of white sugar. Cukor Ukraini = Sugar of Ukraine. 2013;3(87):20-25 (In Ukr.). |
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Authors Lyubov' I. BELYAEVA, Candidate of Technical Sciences, Mikhail K. PRUZHIN, Doctor of Agricultural Sciences, Professor, Alla V. OSTAPENKO, Tat'yana I. SYSOEVA Federal Agricultural Kursk Research Center, 63, K. Marx str., Kursk, Russia, 305029, 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. |
Vafin R. R., Mikhaylova I. Yu., Ageykina I. I. Determination of the relative proportion of malt in crushed grain products by RT-PCR and PCR. Part 3
P. 80-83 | DOI: 10.52653/PPI.2022.10.10.018 Key words Abstract |
References 1. Pastukhova G. V., Peretrutov A. A., Prosvirin S. V., Chubenko M. N., Volkova I. S. The influence of the quality of malt for obtaining beer wort. Mezhdunarodniy zhurnal prikladnyh i fundamental'nyh issledovanij = International Journal of Applied and Fundamental Research. 2019;(1):28-32 (In Russ.). 2. Balanov P. E., Smotraeva I. V. Malt technology: the educational-methodical manual. Saint Petersburg: NIU ITMO; IhiBT, 2014. 82 p. (In Russ.) 3. Gurgenidze I. I., Bondarchuk O. V., Pashinskiy V. A. A feasibility study for the implementation of a plant for the intensification of the malt production process at a brewery. Agropanorama = Agricultural Panorama. 2018;6(130):20-24 (In Russ.). 4. Kretova Yu. I. Optimization of conditions for obtaining malt from malting barley varieties using innovative technologies. Evraziyskiy soyuz uchenyh = Eurasian Union of Scientists. 2015;4-4(13):113-114 (In Russ.). 5. Shishkina E. I. Use of barley malt in fermented dairy products. Modern Science. 2019;4-1:397-401 (In Russ.). 6. Pashinskiy V. A., Bondarchuk O. V., Sergeev K. L. Reduction in energy capacity of the manufacturing process of brewing malt in processing barley with electric field. Vestnik Mogilevskogo gosudarstvennogo universiteta prodovol'stvija = Bulletin of the Mogilev State University of Food. 2019:2(27):28-37 (In Russ.). 7. State Standard 29294-2014. Brewing malt. General specifications. Moscow: Standartinform, 2016. 26 p. (In Russ.) 8. Sileoni V., Marconi O., Perretti G. Near-infrared Spectroscopy in the Brewing Industry. Critical Reviews in Food Science and Nutrition. 2015;55(12):1771-1791. https://doi.org/10.1080/10408398.2012.726659. 9. Technical regulations of the Eurasian Economic Union No. 047/2018. On the safety of alcohol. 10. Vafin R. R., Mikhaylova I. Yu., Semipyatniy V. K., Ageykina I. I. Development of a method for determining the relative share of malted and unmalted raw barley in crushed grain products by RT-PCR. Part 1. Pischevaja promyshlennost' = Food processing industry. 2022;(8):62-65 (In Russ.). 11. Vafin R. R., Mikhaylova I. Yu., Ageykina I. I. Determination of the relative proportion of malt in crushed grain products by competitive RT-PCR. Part 2. Pischevaja promyshlennost' = Food processing industry. 2022;9 (In Russ.). 12. Roberts T. H., Marttila S., Rasmussen S. K., Hejgaard J. Differential gene expression for suicide-substrate serine proteinase inhibitors (serpins) in vegetative and grain tissues of barley. Journal of Experimental Botany. 2003;54(391):2251-2263. https://doi.org/10.1093/jxb/erg248 13. Shin S., Mackintosh C. A., Lewis J., Heinen S. J., Radmer L., Dill-Macky R., Baldridge G. D., Zeyen R. J., Muehlbauer G. J. Transgenic wheat expressing a barley class II chitinase gene has enhanced resistance against Fusarium graminearum. Journal of Experimental Botany. 2008;59(9):2371-2378. https://doi.org/10.1093/jxb/ern103 14. Iimure T., Kimura T., Araki S., Kihara M., Sato M., Yamada S., Shigyou T., Sato K. Mutation analysis of barley malt protein Z4 and protein Z7 on beer foam stability. Journal of Agricultural and Food Chemistry. 2012;60(6):1548-1554. https://doi.org/10.1021/jf2044718 |
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Authors Ramil R. VAFIN, Doctor of Biological Sciences, Professor of RAS, Irina Y. MIKHAYLOVA, Irina I. AGEYKINA All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems, 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. |
QUALITY AND SAFETY
Posokina N. E., Bessarab O. V., Karastoyanova O. V., Protunkevich I. V.Development of a sensory analysis algorithm for evaluating the royal champignons shelf life using the descriptors lexicon
P. 84-89 | DOI: 10.52653/PPI.2022.10.10.019 Key words Abstract |
References 1. Blumfield M., Abbott K., Duve E., Cassettari T., Marshall S., Fayet-Moore F. Examining the health effects and bioactive components in Agaricus bisporus mushrooms: A scoping review. The Journal of Nutritional Biochemistry. 2020;84:1-17. DOI: 10.1016/j.jnutbio.2020.108453 2. Roncero-Ramos I., Delgado-Andrade C. The beneficial role of edible mushrooms in human health. Current Opinion in Food Science. 201;14:122-128. Doi: 10.1016/j.cofs.2017.04.002 3. Martins A. The numbers behind mushroom biodiversity. Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications. I. C. F. R. Ferreira, P. Morales, L. Barros (Editors). 2016:15-63. 4. Chakrabarti A., Campbell B. L., Shonkwiler V. Eliciting consumer preference and willingness to pay for mushrooms: A latent class approach. Journal of Food Distribution Research. 2019;50(1):46-62. 5. Vunduk J., Djekic I., Petrovic P., Tomasevic I., Kozarski M., Despotovic S., Klaus A. Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. British Food Journal. 2018;120(6):1381-1394. DOI: 10.1108/BFJ-10-2017-0550 6. Song Y., Hu Q., Wu Y., Pei F., Kimatu B. M., Su A., Yang W. Storage time assessment and shelf-life prediction models for postharvest Agaricus bisporus. LWT. 2019;101:360-365. Doi: 10.1016/j.lwt.2018.11.020 7. Du X. Sissons J., Shanks M., Plotto A. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. LWT. 2021;138. Doi: 10.1016/j.lwt.2020.110596 8. Aisala H., Manninen H., Laaksonen T., Linderborg K. M., Myoda T., Hopia A., Sandell M. Linking volatile and non-volatile compounds to sensory profiles and consum profiles and consumer liking of wild edible nordic mushrooms. Food Chemistry. 2020;304(30). DOI: 10.1016/j.foodchem.2019.125403 9. Wang J., Li W., Li Z., Wu W., Tang X. Analysis and evaluation of the characteristic taste components in portobello mushroom. Journal of Food Science. 2018;83(6):1542-1551. DOI: 10.1111/1750-3841.14165 10. Figiel A., Carbonell-Barrachina A. A. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method: Aroma profile of fresh and dried Lentinula edodes. Journal of the Science of Food and Agriculture. 2018;98(4):1511-1521. http://dx.doi.org/10.1002/jsfa.8622 11. Chun S. Chambers E., Han I. Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods. 2020;9(8). Doi: 10.3390/foods9080980 12. Rosales C. K., Suwonsichon S. Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh-Cut Storage. Journal of Sensory Studies. 2015;30(1):21-32. Doi: 10.1111/joss.12133 13. Oliver P., Cicerale S., Pang E., Keast R. Developing a strawberry lexicon to describe cultivars at two maturation stages. Journal of Sensory Studies. 2018;33(1). Doi: 10.1111/joss.12312 14. Belisle C. Adhikari K., Chavez D., Phan U. T. X. Development of a lexicon for flavor and texture of fresh peach cultivars. Journal of Sensory Studies. 2017;32(4). Doi: 10.1111/joss.12276 15. Rudenko O. S., Pesterev M. A., Talejsnik M. A., Kondrat'ev N. B., Sakellari A. D. The influence of cavitation processing of fruit and vegetable raw materials on the organoleptic characteristics of confectionery. Vsyo o myase = All about meat. 2020;(5s):304-308 (In Russ.). DOI: https://doi.org/10.21323/2071-2499-2020-5S-304-308 16. Hijaz F., Gmitter F. G., Bai J., Baldwin E., Biotteau A., Leclair C. Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids. Journal of Food Science. 2020;85(5):1548-1564. Doi: 10.1111/1750-3841.15116 17. Zavadskaya O. V., Biruk I., Vojcekhovskaya E. V., Vas'kovskaya S. V., Vojcekhovskij V. I. Suitability of onion (allium cepa) of different varieties for drying. Vsyo o myase = All about meat. 2020;(5s):115-117 (In Russ.). DOI: https://doi.org/10.21323/2071-2499-2020-5S-115-117 18. Fedyanina N. I., Karastoyanova O. V., Korovkina N. V. Methods for determining the color characteristics of vegetable raw materials. Review. Pischevye sistemy = Food systems. 2021;4(4):230-238 (In Russ.). DOI: https://doi.org/10.21323/2618-9771-2021-4-4-230-238 19. Berezina V. V. The role of standardization of organoleptic analysis in improving the quality of goods. Bazis = Basis. 2021;2(10):11-17 (In Russ.). DOI: 10.51962/2587-8042_2021_10_11 20. Djekic I., Vunduk J., Tomasevic I., Kozarski M., Petrovic P., Niksic M. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. LWT. Food Science and Technology. 2017;(78):82-89. DOI: 10.1016/j.lwt.2016.12.036 21. Zhang K., Pu YY., Sun DW. Recent advances in quality preservation of postharvest mushrooms (Agaricus bisporus): A review. Trends in Food Science Technology. 2018;78:72-82. DOI: 10.1016/j.tifs.2018.05.012 22. Popova A. V., Chemisova L. E. Sensory analysis as a tool for improving food quality. Plodovodstvo i vinogradarstvo Yuga Rossii = Fruit growing and viticulture in the South of Russia. 2020;64(4):334-352 (In Russ.). DOI: 10.30679/2219-5335-2020-4-64-334-352 23. Zavorohina N. V., Chugunova O. V. The potential of the descriptor-profile method of tasting analysis. Vestnik Yuzhno-Ural'skogo Gosudarstvennogo universiteta, seriya "Pishchevye i biotekhnologii" = Bulletin of the South Ural State university. Series "Food and biotechnology". 2014;2(2):58-63 (In Russ.). 24. Fedyanina N. I., Karastoyanova O. V., Korovkina N. V. Comparative assessment of the storage capacity of champignons in terms of "texture" after treatment with UV radiation in the ranges A and C. Vestnik KrasGAU = Bulletin of KSAU. 2021;(10):195-202 (In Russ.). DOI: 10.36718/1819-4036-2021-10-195-202 25. Karastoyanova O. V., Korovkina N. V., Fedyanina N. I. Development of technology for increasing the storage capacity of champignon fruiting bodies using ultraviolet radiation in the C range. Izvestiya vuzov. Pischevaya tekhnologiya = Izvestiya vuzov. Food Technology. 2021;4(382):49-54 (In Russ.). DOI: 10.26297/0579-3009.2021.4.10 26. Shishkina N. S., Fedyanina N. I., Karastoyanova O. V., Levshenko M. T., Korovkina N. V., Musatova A. A. Improving the refrigeration technology for storing champignon mushrooms using integrated technology. Holodil'naya tekhnika = Kholodilnaya Tekhnika. 2019;(12):42-46 (In Russ.). |
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Authors Nataliya E. POSOKINA, Candidate of Technical Sciences, Olga V. BESSARAB, Olga V. KARASTOYANOVA, Irina V. PROTUNKEVICH Russian Research Institute of Canning Technology - Branch of Gorbatov Federal Research Center for Food Systems at RAS, 78, Shkol`naya str., Vidnoe, Moscow region, 142703, 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. |
Samoylov A. V., Suraeva N. M., Zaytseva M. V. Approaches to assessing the safety and antioxidant properties of a food sweetener (stevia extract) by bioassay
P. 90-95 | DOI: 10.52653/PPI.2022.10.10.020 Key words Abstract |
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Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni. EFSA Journal. 2020;18(4). https://doi.org/10.2903/j.efsa.2020.6106. 2020. 4. Kochetov A. A., Sinjavina N. G. Stevia (stevia rebaudiana bertoni): biochemical composition, therapeutic properties and use in the food industry. Himija rastitel'nogo syr'ja = Chemistry of plant raw material. 2021;(2):5-27 (In Russ.). 5. Chappell G. A., Heintz M. M., Borghoff S. J., Doepker C. L., Wikoff D. S. Lack of potential carcinogenicity for steviol glycosides - Systematic evaluation and integration of mechanistic data into the totality of evidence. Food and Chemical Toxicology. 2021;(150):112045. https://doi.org/10.1016/j.fct.2021.112045. 6. El-Nassag D. E., Ghamry H. I., Elhassaneen Y. A. Stevia (Stevia rebaudiana) leaves: chemical composition, bioactive compounds, antioxidant activities, antihyperglycemic and antiatherogenic effects. Journal of Studies and Searches of Specific Education. 2019;5(1):157-180. https://doi.org/10.2174/1381612822666161021142835. 7. Bender C., Graziano S., Zimmermann B. Study of Stevia rebaudiana Bertoni antioxidant activities and cellular properties. International Journal of Food Science and Nutrition. 2015;66(5):553-558. https://doi.org/10.3109/09637486.2015.1038223. 8. Shannon M., Rehfeld A., Frizzell C., Livingstone C., McGonagle C., Skakkebaek N. E., Wielogorska E., Connolly L. In vitro bioassay investigations of the endocrine disrupting potential of steviol glycosides and their metabolite steviol, components of the natural sweetener Stevia. Molecular and Cellular Endocrinology. 2016;(427):65-72. https://doi.org/10.1016/j.mce.2016.03.005. 9. Markus V., Share O., Terali K., Ozer N., Marks R. S., Kushmaro A., Golberg K. Anti-quorum sensing activity of stevia extract, stevioside, rebaudioside A and their aglycon steviol. Molecules. 2020;25(22):5480. https://doi.org/10.3390/molecules25225480. 10. Moura A. G., Santana G. M., Ferreira P. M., Sousa J. M., Peron A. P. Cytotoxicity of cheese and cheddar cheese food flavorings on Allim cepa L root meristems. Brazilian Journal of Biology. 2016;76(2):439-443. https://doi.org/10.1590/1519-6984.20514. 11. Samoylov A. V., Suraeva N. M., Zaytseva M. V. Assessment of the toxic potential of a mixture of aspartam and sorbic acid with bioassay. Pischevye sistemy = Food Systems. 2022:1(1):41-46 (In Russ.). https://doi.org/10.21323/2618-9771-2022-5-1-41-46. 12. Silva de Sa I., Peron A. P., Leimann F. V., Bressan G. N., Krum B. N., Fachinetto R., Pinela J., Calhelha R. C., Barreiro M. F., Ferreira I. C. F. R., Gon?alves O. H., Ineu R. P. In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersions. Food and Chemical Toxicology. 2019;(125):29-37. https://doi.org/10.1016/j.fct.2018.12.037. 13. Nunes R. D. M., Sales I. M. S., Silva S. I. O., Sousa J. M., Peron A. P. Antiproliferative and genotoxic effects of nature identical and artificial synthetic food additives of aroma and flavor. Brazilian Journal of Biology. 2016;1(77):150-154. https://doi.org/10.1590/1519-6984.12115. 14. Zhang H., Jiang Y., He Z. Ma M. Cadmium accumulation and oxidative burst in garlic (Allium sativum). Journal of Plant Physiology. 2005;162(9):977-984. https://doi.org/10.1016/j.jplph.2004.10.001. 15. Samoylov A. V., Suraeva N. M., Zaytseva M. V., Petrov A. N. Bioassay of oxidative properties and toxic side effects of apple juice. Foods and Raw Materials. 2022;10(1):176-184. https://doi.org/10.21603/2308-4057-2022-1-176-184. 16. Akinboro A., Bin K., Abdullah M. Othman, A. Mutagenic and antimutagenic potentials of fruit juices of five medicinal plants in Allium cepa L.: possible influence of DPPH free radical scavengers. African Journal of Biotechnology. 2011;10(50):10520-10529. https://doi.org/10.5897/AJB11.694. 17. Samoylov A. V., Suraeva N. M., Zajceva M. V., Kesjan A. Z., Kurbanova M. N., Korolev A. A. Investigation of the toxic potential of cannedycauliflower peree extract in a model plant test system. Pischevaja promyshlennost = Food industry. 2021:(7):32-35 (In Russ.). https://doi.org/ 10.52653/PPI.2021.7.7.013. 18. Leme D. M., Marin-Morales M.A. Allium cepa test in environmental monitoring: a review on its application. Mutation Research. 2009;682(1):71-81. https://doi.org/10.1016/j.mrrev.2009.06.002. 19. Yilmaz S., Unal F., Aksoy H., Yuzbasioglu D., Celik M. Cytogenetic effects of citric acid and benzoic acid on Allium chromosomes. Fresenius Environmental Bulletin. 2008;17(8):1029-1037. 20. Bossa C., Benigni R., Tcheremenskaia O., Battistelli C. L. (Q)SAR methods for predicting genotoxicity and carcinogenicity: scientific rationale and regulatory frameworks. Methods in Molecular Biology. 2018;(1800):447-473. https://doi.org/10.1007/978-1-4939-7899-1_20. 21. Williams L. D., Burdock G. A. Genotoxicity studies on a high-purity rebaudioside A preparation. Food and Chemical Toxicology. 2009;47(8):1831-1836. https://doi.org/10.1016/j.fct.2009.04.046. 22. Peteliuk V., Rybchuk L., Bayliak M., Storey K. B., Lushchak O. Natural sweetener Stevia rebaudiana: functionalities, health benefits and potential risks. EXCLI Journal. 2021;(20):1412-1430. https://doi.org/10.17179/excli2021-4211. 23. Sanchez-Aceves L. M., Dublan-Garcia O., Lopez-Martinezz L. X., Novoa-Luna K. A., Islas-Flores H., Galar-Mart?nez M., Garcia-Medina S., Hernandez-Navarro M.D., Gomez-Olivan L. M. Reduction of the oxidative stress status using steviol glycosides in a fish model (Cyprinus carpio). 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Authors Artem V. SAMOYLOV, Candidate of Biological Sciences, Natal'ya M. SURAEVA, Doctor of Biological Sciences, Mariya V. ZAYTSEVA Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Research Center for Food Systems for RAS, 78, Shkol'naya str., Vidnoe, Moscow region, 142703, 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. |
Khvorova L. S., Pushkar V. I., Glonina G. A. Crystal glucose quality issues
P. 96-99 | DOI: 10.52653/PPI.2022.10.10.021 Key words Abstract |
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Authors Luydmila S. KHVOROVA, Doctor of Technical Sciences, Valentina I. PUSHKAR', Galina A. GLONINA All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing - Branch of A. G. Lorkh Federal Potato Research Center, 11, Nekrasova str., Kraskovo village, Lyuberetsky district, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Oganesyants L. À., Panasyuk A. L., Kuz'mina E. I., Sviridov D. A., Shilkin A. A., Ili'n À. À.Dependence of the values of the ?18O index of the water component of Russian wines on geoclimatic factors. Part 2
P. 100-104 | DOI: 10.52653/PPI.2022.10.10.022 Key words Abstract |
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Numerical Simulation of World Ocean Effects on Temperature and Ozone in the Lower and Middle Atmosphere. Russian Meteorology and Hydrology. 2019;44:594-602. DOI: 10.3103/S1068373919090036 7. Orellana S., Johansen A. M., Gazis C. Geographic classification of U. S. Washington State wines using elemental and water isotope composition. Food Chemistry. 2019;1:100007. DOI: 10.1016/j.fochx.2019.100007 8. Niculaua M., Cosofret S., Cotea V. V. Consideration on stable isotopic determination in Romanian wines. Isotopes in Environmental and Health Studies. 2012;48:25-31. DOI: 10.1080/10256016.2012.661731 9. Adami L., Dutra S. V., Marcon A. R. Geographic origin of southern Brazilian wines by carbon and oxygen isotope analyses. Rapid Communications in Mass Spectrometry. 2010;24:2943-2948. DOI: 10.1002/rcm.4726 10. Ferrarini R., Maria G., Camin C. F. Variation of oxygen isotopic ratio during wine dealcoholization by membrane contactors: Experiments and modelling. 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R., Cerling T. E. Geography and vintage predicted by a novel GIS model of wine d18O. Journal of Agricultural and Food Chemistry. 2007;55:707-7083. DOI: 10.1021/JF071211R 16. Dordevic N., Wehrens R., Postma G. J., et al. Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios. Analytica Chi-mica Acta. 2012;757:19-25. DOI: 10.1016/j.aca.2012.10.046 17. Gomez-Alonso S., Garcia-Romero E. Effect of irrigation and variety on oxygen (d18O) and carbon (d13C) stable isotope composition of grapes cultivated in a warm climate. Australian Journal of Grape and Wine Research. 2010;16:283-289. DOI: 10.1111/j.1755-0238.2009.00089.x 18. Dordevic N., Wehrens R., Postma G. J. Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios. Analytica Chimica Acta. 2012;757:19-25. DOI: 10.1016/j.aca.2012.10.046 19. Geana E. I., Sandru C., Stanciu V. Elemental profile and Sr-87/Sr-86 isotope ratio as fingerprints for geographical traceability of wines: An approach on Romanian wines. Food Analytical Methods. 2017;10:63-73. DOI: 10.1007/s12161-016-0550-2 20. Durante C., Bertacchini L., Bontempo L. From soil to grape and wine: Variation of light and heavy elements isotope ratios. Food Chemistry. 2016;210:648-659. 21. Paola-Naranjo R. D., Baroni M. V., Podio N. S. Fingerprints for main varieties of argentinean wines: Terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics. Journal of Agricultural and Food Chemistry. 2011;59(14):7854-7865. DOI: 10.1021/jf2007419 22. Hopfer H., Nelson J., Collins T. S. The combined impact of vineyard origin and processing winery on the elemental profile of red wines. Food Chemistry. 2015;172:486-496. DOI: 10.1016/j.foodchem.2014.09.113 23. Pepi S., Vaccaro C. Geochemical fingerprints of Prosecco wine based on major and trace elements. 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Authors Lev A. OGANESYANTS, Doctor of Technical Sciences, Professor, Academician of RAS, Alexander L. PANASYUK, Doctor of Technical Sciences, Professor, Corresponding Member, Elena I. KUZ'MINA, Candidate of Technical Sciences, Dmitriy A. SVIRIDOV, Candidate of Technical Sciences, Alexey A. SHILKIN 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, 11902, 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. Alexander À. IL'IN Skolkovo Institute of Science and Technology, 30, bld. 1, Bolshoy boulevard, Moscow, 121205, This email address is being protected from spambots. You need JavaScript enabled to view it. |
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
EVENTS AND FACTS
The Impact of Global Challenges on World Trade food discussed at WEF
A. Mayorov: Development potential of the dairy industry will be implemented by the joint efforts of the state, business, professional community