Food processing Industry №2/2023
TOPIC OF THE ISSUE: SCIENTIFIC CONFERENCE "TO THE 100TH ANNIVERSARY OF N.N. LIPATOV"
Agarkova E. Yu., Semipyatniy V. K.Development of a program for system analysis and selection of optimal enzyme preparations for the release of bioactive peptides
P. 6-10 | DOI: 10.52653/PPI.2023.2.2.001 Key words Abstract |
References 1. Zobkova Z. S., et al. The study of the functional properties of the enriched curd product. Pishchevaya promyshlennost' = Food Industry. 2020;(3):23-28 (In Russ.). 2. FitzGerald R. J., et al. Application of in silico approaches for the generation of milk protein-derived bioactive peptides. Journal of Functional Foods. 2020;64:103636. 3. Ryazantseva K. A. Whey protein hydrolysates as a source of biologically active peptides for inclusion in functional foods. Aktual'nyye voprosy molochnoy promyshlennosti, mezhotraslevie tekhnologii i sistemy upravleniya kachestvom: sbornik = Topical issues of the dairy industry, intersectoral technologies and quality management systems: collection (edited by A. G. Galstyan). 2020;1:475-480 (In Russ.) 4. Garc?a J. M., et al. Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides. Food Science and Human Wellness (Elsevier). 2022;11(2):349-355. 5. Ma S., Wang C., Guo M. Changes in structure and antioxidant activity of ?-lactoglobulin by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry (Elsevier). 2018;4:227-236. 6. Nongonierma A. B., et al. Milk protein isolate (MPI) as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Food Chemistry (Elsevier). 2017;231:202-211. 7. Sansi M. S., et al. Antimicrobial bioactive peptides from goat Milk proteins: In silico prediction and analysis. Journal of Food Biochemistry. John Wiley & Sons, Ltd., 2022. P. e14311. 8. Minkiewicz P., Iwaniak A., Darewicz M. BIOPEP-UWM Database of Bioactive Peptides: Current Opportunities. International Journal of Molecular Sciences. 2019;20:5978. 9. Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. Multi-criteria food products identification by fuzzy logic methods. Foods and Raw materials. 2020;8(1):12-19. 10. Agarkova E. Yu., Semipyatny V. K., Pryanichnikova N. S., Ryabova A. E., Bliadze V. G., Galstyan A. G., Zobkova Z. S. The program of system analysis and selection of optimal enzyme preparations for the release of bioactive preparations: Certificate of registration of the computer program No. 2022680921; declared 28.10.2022 (In Russ.). |
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Authors Agarkova Evgeniya Yu., Candidate of Technical Sciences, Semipyatniy Vladislav K., Doctor of Technical Sciences All-Russian Dairy Research Institute, 35, Lusinovskaya str., Moscow, 115093, 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. |
Begunova A. V., Zhizhin N. A. Assessment of the carbohydrate profile of the metabolite complex Lactaseibacillus rhamnosus F
P. 11-14 | DOI: 10.52653/PPI.2023.2.2.002 Key words Abstract |
References 1. Lorenzo J. M., et al. Bioactive peptides as natural antioxidants in food products: A review. Trends in food science & technology. 2018;79:136-147. 2. Havkin A. I., Kovtun T. A., Makarkin D. V., Fedotova O. B. Dairy probiotic products - food or medicine? Voprosy detskoy dietologii = Child nutrition issues. 2021;19(3):58-69 (In Russ.). 3. Zobkova Z. S., Fursova T. P. Development of innovative technologies for fermented milk products of adaptogenic orientation. Aktual'nye voprosy molochnoy promyshlennosti, mezhotraslevye tekhnologii i sistemy upravleniya kachestvom = Actual issues of the dairy industry, cross-industry technologies and quality management systems. 2020;1(1):205-214 (In Russ.). 4. Zhao Y., Jaber V., Lukiw W. J. Secretory products of the human GI tract microbiome and their potential impact on Alzheimer's disease (AD): detection of lipopolysaccharide (LPS) in AD hippocampus. Frontiers in cellular and infection microbiology. 2017;7:318. 5. Karpeeva Yu. S., Novikova V. P., Havkin A. I., Kovtun T. A., Makarkin D. V., Fedotova O. B. Mikrobiota and human diseases: options for dietary modification. Rossijskiy vestnik perinatologii i pediatrii = Russian Bulletin of perinatology and pediatrics. 2020;65(5) (In Russ.). 6. Korosteleva M. M., Agarkova E. Yu. Principles of Food Fortification with Functional Ingredients. Molochnaya promyshlennost' = Dairy industry. 2020;(11):6-8 (In Russ.). 7. Fernandes S. S., Coelho M. S., de las Mercedes Salas-Mellado M. Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources new. Bioactive compounds. Soston: Woodhead Publishing, 2019. P. 129-142 8. Martirosyan D. M., Singh J. A new definition of functional food by FFC: what makes a new definition unique? Functional foods in health and disease. 2015;5(6):209-223. 9. Shenderov B. A. Metabiotics: novel idea or natural development of probiotic conception. Microbial ecology in Health and Disease. 2013;24(1):20399. 10. Reid G., et al. Microbiota restoration: natural and supplemented recovery of human microbial communities. Nature Reviews Microbiology. 2011;9(1):27-38. 11. Zendeboodi F., et al. Probiotic: conceptualization from a new approach. Current Opinion in Food Science. 2020;32:103-123. 12. Tsilingiri K., et al. Probiotic and postbiotic activity in health and disease: comparison on a novel polarised ex-vivo organ culture model. Gut. 2012;61(7):1007-1015. 13. Saulnier D. M., et al. Exploring metabolic pathway reconstruction and genome-wide expression profiling in Lactobacillus reuteri to define functional probiotic features. PloS one. 2011;6(4):e18783. 14. Compare D., et al. Lactobacillus casei DG and its postbiotic reduce the inflammatory mucosal response: an ex-vivo organ culture model of post-infectious irritable bowel syndrome. BMC gastroenterology. 2017;17(1):1-8. 15. Shigwedha N., et al. Probiotical cell fragments (PCFs) as "novel nutraceutical ingredients". Journal of Biosciences and Medicines. 2014;2(03):43. 16. Salazar N., et al. Exopolysaccharides produced by lactic acid bacteria and bifidobacteria as fermentable substrates by the intestinal microbiota. Critical Reviews in Food Science and Nutrition. 2016;56(9):1440-1453 17. Nehal F., et al. Characterization, high production and antimicrobial activity of exopolysaccharides from Lactococcus lactis F-mou. Microbial pathogenesis. 2019;132:10-19. 18. Sorokina I. M., Doronin A. F., Demidova T. I. Prospects for the use of microbial culture liquid in the food industry. Pischevaya promyshlennost' = Food industry. 2011;(2):26-27 (In Russ.). 19. Rozhkova I. V., Begunova A. V., Leonova V. A. Bifidogenic and Antioxidant Properties of Postbiotics in Probiotic Cultures. Molochnaya promyshlennost' = Dairy industry. 2022;(12):20-21 (In Russ.). 20. Leemhuis H., et al. 4, 6-a-Glucanotransferase activity occurs more widespread in Lactobacillus strains and constitutes a separate GH70 subfamily. Applied microbiology and biotechnology. 2013;97(1):181-193. |
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Authors Begunova Anna V., Candidate of Technical Sciences, Zhizhin Nikolay A., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zharko M. Yu., Petrov A. N. Testing of domestic frozen concentrated starter in the production of fermented milk products
P. 15-17 | DOI: 10.52653/PPI.2023.2.2.003 Key words Abstract |
References 1. Svetlakova E. V., Ozheredova 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.). 2. Haritonov V. D., Fedotova O. B. Some problems of the development of biotechnological processes in the dairy industry. Hranenie i pererabotka selhozsir'ya = Storage and processing of farm products. 2010;(2):8-10 (In Russ.). 3. Carminati D., et al. Advances and trends in starter cultures for dairy fermentations. Biotechnology of lactic acid bacteria: Novel applications. 2010;177:177-192. 4. Kuz'mina O. M., Haritonov V. D. Method for freezing lactic acid bacteria Patent 2427624 Russian Federation, MPK7 C 12 N 1/04, C 12 N 1/20. All-Russian Dairy Research Institute. No 2010120515/10; declared 24.05.2010; published 27.08.2011. Bulletin No. 25. 5 p. 5. Budrik V. G., Haritonov D. V., Dimitrieva S. E. Development of the production process of direct application starter cultures. Molochnaya promyshlennost' = Dairy Industry. 2009;(12):12-14 (In Russ.). 6. Vinicius De Melo Pereira G., et al. A review of selection criteria for starter culture development in the food fermentation industry. Food Reviews International. 2020;2(36):135-167. 7. Sviridenko G. M. Bacterial concentrates: methods of application in the production of fermented dairy products. Molochnaya promyshlennost' = Dairy Industry. 2015;(6):25-28 (In Russ.). 8. What is happening in the domestic market of dairy starter cultures. Review [Electronic resource]. Philosophical Sciences [cited 2022 October 28] (In Russ.). URL: https://milknews.ru/longridy/rynok-molochnyh-zakvasok.html?ysclid=lawisv47mc46724399. 9. Hamagaeva I. S., Hazagaeva S. N., Zambalova N. A. Creation of a consortium of probiotic microorganisms with high biochemical activity and exopolysaccharide potential. Vestnik VSGU = Bulletin of the ESSTU. 2014;(1):97-102 (In Russ.). |
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Authors Zharko Mariya Yu., Petrov Andrey N., Doctor of Technical Sciences, Academician of RAS All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
Zilov E. N., Kalugina Z. I., Samoylova A. M.Monitoring of fatty acid composition of vegetable oil based on cedar Pinus sibirica
P. 18-21 | DOI: 10.52653/PPI.2023.2.2.004 Key words Abstract |
References 1. Solongo G., Narantuya Sh. Fatty acid composition of pine nut oil. Science and education: experience, problems, development prospects. Materials of scientific-practical conference. Science: experience, problems, development prospects. Krasnoyarsk State Agrarian University. Krasnoyarsk, 2019. P. 11-119 (In Russ.). 2. Garchenko R. Interest in the cedar wealth of Russia (interview of the General Director of LLC "SNPO AQUA" IDK.Expert). https://exp.idk.ru. (Date of application: 27.11.2022) (In Russ.). 3. Ros E. Health Benefits of Nut Consumption. Nutrients. 2010;(2):652-682. DOI: 10.3390/nu2070652. 4. Pasman W. J., Heimerikx J., Rubingh C. M., van den Berg R., O'Shea M., Gambelli L., Hendriks H. F. J., Einerhand A. W. C., Scott C., Keizer H. G., Mennen L. I. The effect of Korean pine nut oil on in vitro CCK release, on appetite sensations and on gut hormones in post-menopausal overweight women. Lipids Health Diseace. 2008;10(7). DOI: 10.1186/1476-511X-7-10. 5. Lixia H. O. U., Cuicui. L. I, Jihong Q. I. U. Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies. Grain & Oil Science and Technology. 2018;(3):113-118. DOI: 10.3724/SP.J.1447. 6. Chung M. Yu., Kim I. H., Kim B. H. Preparation of Pinolenic Acid Concentrates from Pine Nut Oil Fatty Acids by Solvent Fractionation. Journal of Oleo Science. 2018;(11):1373-1379. DOI: 10.5650/jos.ess18100 7. Parildi, E., Kola O., Keceli N., Akkaya M., Ozcan B., Yuru C., Haibo L., Mamur E. Physicochemical Characterization and Bioactive Compounds of Cold Pressed Pine Nut Oil. Authorea. 2022;7. DOI: 10.22541/au.165531243.34368268/v1 8. Kolesnikova T. G., Subbotina M. À., Shubenkina N. S. Investigation of the chemical composition of a protein-lipid product from pine nuts. Tehnika i tehnologija pischevyh proizvodstv = Technique and technology of food production. 2013(2):1-5 (In Russ.). 9. Lutz M., Alvarez K., Loewe V. Chemical composition of pine nut (Pinus pinea L.) grown in three geographical macrozones in Chile. CyTA - Journal of Food. 2016;(2):284-290. DOI: 10.1080/19476337.2016.1250109. 10. Ut'yanov D. A., Kulikovskiy A. V., Vostrikova N. L., Ivankin A. N. The issue of determining vegetable fats in food products. Pischevie sistemi = Food systems. 2018;1(4):27-41 (In Russ.).DOI: 10.21323/2618-9771-2018-1-4-27-41. 11. Vanhanen L. P., Savage G. P., Hider R. N. Fatty Acid Profile of New Zealand Grown Edible Pine Nuts (Pinus spp.). Food and Nutrition Sciences. 2017:8305-315. DOI: 10.4236/fns.2017.83020. 12. GOST 30623-2018. Vegetable oils and blended fat products. Falsification detection method. Moscow: Standartinform, 2018. III. P. 29 (In Russ.). |
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Authors Zilov Egor N., Kalugina Zoya I., Candidate of Biological Sciences, Samoylova Anastasiya M. All-Russian Research Institute of Canning Technology - Branch of V. M. Gorbatov Federal Scientific Center for Food Systems of RAS, 78, Shkol'naya str., Leninsky district, Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Zobkova Z. S.Biotesting as an indicator to study the synergistic effect in the production of cottage cheese products with collagen
P. 22-25 | DOI: 10.52653/PPI.2023.2.2.005 Key words Abstract |
References 1. Zobkova Z. S. Use of food additives in the production of dairy products. Pischevie dobavki. Materiali IV Mezhdunarodnoy conferentsii = Food additives: Proceedings of the IV International Conference. Moscow, 2001. 18 p. (In Russ.) 2. Kazhymurat A. T., Uazhanova R. U., Ahmetsadykov N. N., et al. Prospects for the use of collagen in the food industry. Selskohozyaystvennie nauki i agropromyshlenniy complex na rubezhe vekov: sbornik materialov XVIII mezhdunarodnoy nauchno-prakticheskoy conferentsii = Agricultural Sciences and Agroindustrial Complex at the Turn of the Century: Proceedings of the XVIII International Scientific and Practical Conference. Novosibirsk, 2017. P. 7-14 (In Russ.). 3. Sheveleva S. A., Batischeva S. Yu. Characteristics of bifidogenic properties of collagen raw materials. Voprosi pitaniya = Nutrition issues. 2012;1:13-23 (In Russ.). 4. Antipova L. V., Storublevtsev S. A., Getmanova A. A. Collagen-containing drinks for functional foods. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernih tehnologiy = Bulletin of Voronezh State University of Engineering Technologies. 2018;3(80):97-103 (In Russ.). DOI: 10.20914/2310-1202-2018-3-97-103. 5. Leon-Lopez A., Perez-Marroquin X. A., Campos-Lozada G., Campos-Montiel R. G., Aguirre-Alvarez G. Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability. Foods. 2020;9(8):1106. 6. Znamirowska A., Szajnar K., Pawlos M. Probiotic Fermented Milk with Collagen. Dairy Industry. 2020;1:126-134. DOI: https://doi.org/10.3390/dairy1020008. 7. Products with collagen: a known trend and fresh research. Molochnaya promyshlennost' = Dairy Industry. 2021;5:52-53 (In Russ.). 8. Zobkova Z. S., Lazareva E. G., Semipyatniy V. K. Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value. Foods. 2022;11(1):114. DOI: https://doi.org/10.3390/foods11010114. 9. Zobkova Z. S., Yurova E. A., Semipyatniy V. K., Lazareva E. G., Zenina D. V., Shelaginova I. R. Modification of Biotesting-Based Fermented Dairy Product Design for Curd and Curd Products. Foods. 2022;11:3166. DOI: https://doi.org/10.3390/foods11203166. 10. Zobkova Z. S. Methodological aspects of designing whole-milk products with increased relative biological value. Pischevaya promyshlennost' = Food Industry. 2022;3:68-71 (In Russ.). 11. Yurova Y. A. Quality control and safety of functional products on a milk basis. Molochnaya promyshlennost' = Dairy industry. 2020;6:12-15 (In Russ.). DOI: 10.31515/1019-8946-2020-06-12-15. 12. Neklyudov A. D., Ivankin A. N. Collagen: production, properties and application: monograph. Moscow: Moscow State Forest Institute, 2007. 346 p. (In Russ.) |
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Authors Zobkova Zinaida S., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Krekker L. G., Donskaya G. A., Kolosova E. V., Karapetyan V. K. Radioprotective modification of dairy products
P. 26-30 | DOI: 10.52653/PPI.2023.2.2.006 Key words Abstract |
References 1. Buldakov L. A., Kolistratova V. S. Radioactive radiation and health. Moscow: Inform-Atom, 2003. P. 165 (In Russ.). 2. Grebenyuk A. N., Gladkikh V. D. The current state and prospects of drug development for the prevention and early therapy of radiation lesions. Radiatsionnaya biologiya. Radioekologiya = Radiation Biology. Radioecology. 2019;59(2):132-149 (In Russ.). DOI: 10.1134/S0869803119020085. 3. Vasin M. V. Means of prevention and treatment of radiation lesions. Moscow: Protection, 2006. P. 340 (In Russ.). 4. Rozhdestvensky L. M. Classification of anti-radiation agents in the aspect of their pharmacological signal and conjugacy with the stage of development of radiation damage. Radiatsionnaya biologiya. Radioekologiya = Radiation biology. Radioecology. 2017;57(2):9 (In Russ.). 5. Naidich V. I. The main results of scientific research in the field of radiobiology for 2018. Radiatsionnaya biologiya. Radioekologiya = Radiation biology. Radioecology. 2019;59(4):431-446 (In Russ.). DOI: 10.1134/S086980311904009X. 6. Fedotova O. B. Scientific and practical aspects of the development and application of packaging materials with a projected quality and safety complex for milk and dairy products. Dissertation Abstract of the Doctor of Technical Sciences. Vologda, 2011. 49 p. (In Russ.) 7. Adnan Muhammad, et al. Radioprotective role of natural polyphenols: from sources to mechanisms. Protivorakovie agenti v meditsinskoy himii = Anticancer agents in medical chemistry. 2022;22(1):30-39 (In Russ.). DOI: 10.2174/1871520621666210419095829. 8. Pooja Shivappa, Grisilda Vidya Bernhardt. Natural radioprotectors on current and future prospects: a mini-review. Zhurnal farmatsii i biologicheskih nauk = Journal of Pharmacy and Biological Sciences. 2022;14(2):57-71 (In Russ.). DOI 10.4103/jpbs.jpbs_502_21. 9. Kozina Yu. V. The role of radioprotectors and immunotropes in the prevention of radiation reactions and complications. Effektivnaya farmakoterapiya = Effective pharmacotherapy. 2021;17(2):50-57 (In Russ.). DOI: 10.33978/2307-3586-2021-17-2-50-57. 10. Agarkova E. Yu., Kruchinin A. G., Sherstneva N. E. Prospects for the use of whey protein hydrolysates in milk drink formulations. Pererabotka moloka = Milk processing. 2019;7(237):10-11 (In Russ). 11. Ikbal Shabnoor. Radioprotective potential of nutraceuticals and the underlying mechanism of action. Protivorakovie agenti v meditsinskoy himii = Anticancer agents in medical chemistry. 2022;22(1) (In Russ.). DOI: 10.2174/1871520621666210223101246 . 12. Alexander M. S., Wilkes J. G., Schroeder S. R., et al. Pharmacologic ascorbate reduces radiation-induced normal tissue toxicity and enhances tumor radiosensitization in pancreatic cancer. Cancer Research. 2018;78(24):6838-6851. 13. Pradeep Anushri Umesh, Manasadipika, Anushri Manjunath, Chitralekha Salian. Immunomodulatory and radioprotective properties of glucans isolated from lactobacillus species. Bioaktivnie uglevodi i pischevie volokna = Bioactive carbohydrates and dietary fibers. 2021:100304 (In Russ.). DOI: 10.1016/j.bcdf.2021.100304. 14. Semenikhina V. F., Rozhkova I. V., Begunova A. V., Fedorova T. V., Shirshova T. I. Development of biotechnology of fermented milk product with Lactobacillus reuteri LR1 and study of its functional properties in an experiment in vitro and in vivo. Voprosi pitaniya = Nutrition issues. 2018;87(5):52-62 (In Russ). DOI: 10.24411/0042-8833-2018-10053. 15. Zobkova Z. S. Biotechnological methods of creating a new generation of functional healthy food products. Mezhdunarodnaya nauchno-prakticheskaya conferentsiya, posvaschennaya pamyati V. M. Gorbatova (materiali) = International scientific and practical conference dedicated to the memory of Vasily Matveevich Gorbatov (materials). 2014;(1):73-76 (In Russ). 16. Sychev I. A. The influence of the polysaccharide VRPC of yellow clover on some properties of the immune system of animals. Rossiyskiy medico-biologicheskiy vestnik imeni akademika I. P. Pavlova = Academician I. P. Pavlov Russian Medico-biological Bulletin. Moscow: Information Technologies, 2004. No. 3-4. P. 24-29 (In Russ). 17. Pilipchatina O. A., Sharpaty V. A. Free radical mechanism of radiation degradation of chitosan and problems of chemical anti-radiation protection. Radiatsionnaya biologiya. Radioekologiya = Radiational biology. Radioecology. 2007;47(6):717-726 (In Russ.). |
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Authors Krekker Lyudmila G., Candidate of Technical Sciences, Donskaya Galina A., Doctor of Biological Sciences, Kolosova Elena V., Candidate of Technical Sciences, Karapetyan Varazdat K., graduate student All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. á, 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. |
Kruchinin A. G., Illarionova E. E., Turovskaya S. N. Increasing the thermodynamic stability of concentrated milk systems with intermediate moisture
P. 31-35 | DOI: 10.52653/PPI.2023.2.2.007 Key words Abstract |
References 1. Galstyan A. G., Aksenova L. M., Lisitsyn A. B., Oganesyants L. A., Petrov A. N. Modern approaches to storage and effective processing of agricultural products for obtaining high quality food products. Herald of the Russian Academy of Sciences. 2019;89(2):211-213. DOI: 10.1134/S1019331619020059. 2. Radaeva I. A. Improving the quality of canned milk. Moscow: Ðischevaya promyshlennost', 1980. 160 p. (In Russ.). 3. Bijl E., van Valenberg H. J. F., Huppertz T., van Hooijdonk A. C. M. Protein, casein, and micellar salts in milk: Current content and historical perspectives. Journal of Dairy Science. 2013;96(9):5455-5464. DOI: 10.3168/jds.2012-6497. 4. Kruchinin A. G., Vafin R. R., Radaeva I. A., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Nurmukhanbetova D. E. Regarding the biopolymers heat stability formation. Bulletin of the National academy of sciences of Republic of Kazakhstan. 2020;4(442):77-85. DOI: 10.32014/2020.2518-170X.87. 5. Kaliappan S., Lucey J. A. Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles. Journal of Dairy Science. 2011;94(9):4255-4263. DOI: 10.3168/jds.2010-3343. 6. Haritonov V. D., Budrik V. G., Troitskiy V. N., Bazikov V. I. Experimental samples of the equipment for development of technological processes in the food-processing industry. Pischevaya promyshlennost' = Food industry. 2010;(10):14-16 (In Russ.). 7. Culler M. D., Saricay Y., Harte F. M. The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration. Journal of Dairy Science. 2017;100(6):4241-4252. DOI: 10.3168/jds.2017-12549. |
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Authors Kruchinin Alexander G., Candidate of Technical Sciences, Illarionova Elena E., Turovskaya Svetlana N. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
Kuznetsov P. V., Gabrielova V. T., Tolmachev V. A. Experience in recycling dairy products with a shelf life limit by spray drying
P. 36-39 | DOI: 10.52653/PPI.2023.2.2.008 Key words Abstract |
References 1. Asafov V. A., Kharitonov V. D., Tankova N. L., Iskakova E. L. Market assessment and development of methods for processing unrealized dairy products. Sbornik nauchnih trudov "Aktualnie voprosi molochnoy promyshlennosti, mezhotraslevie tehnologii i sistemi upravleniya kachestvom" = Collection of scientific papers "Topical issues of the dairy industry, intersectoral technologies and quality management systems". Moscow: VNIMI, 2020. Vol. 1. No. 1. P. 41-45 (In Russ.). DOI: 10.37442/978-5-6043854-1-8-2020-1-41-45 RSCI. 2. Ionova L. V. The effects of heifer growth intensity on the reproductive ability and milk productivity of cows. Thesis of Candidate of Technical Sciences: 06.02.07. Sakharovo, 2015. 126 p. (In Russ.) 3. Asafov V. A., Kharitonov V. D., Tankova N. L., Iskakova E. L., Kuznetsov P. V., Gabrielova V. T. Some aspects of the use of various sources of soy protein in calf feeding diets. Vestnik Bashkirskogo gosudarstvennogo agrarnogo universiteta = Bulletin of Bashkir State Agrarian University. 2020;(3):31-38 (In Russ.). DOI: 10.31563/1684-7628-2020-55-3-31-38. 4. Shakirov Sh. K., Khazipov N. N., Gibadullina F. S., Churin S. I. Recommendations for the rational use of carbohydrates (sugars), minerals and vitamins. Methodical instructions. Kazan: Tatar Scientific Research Institute of Agriculture, 2012. P. 30 (In Russ.). 5. Budrik V. G., Fridenberg G. V., Agarkova E. Yu., Gusev E. M., Novikov G. S., Berezkina K. A. Equipment for grinding and dispersion. Pischevaya promyshlennost' = Food industry. 2011;(10):18-22 (In Russ.). 6. Agarkova E. Yu., Berezkina K. A., Kruchinin A. G., Nikolaev I. V. Designing of milk protein proteolysis to create products with reduced allergenicity. Pischevie innovatsii i biotehnologii. Materiali mezhdunarodnoy nauchnoy conferentsii = Food innovations and biotechnologies. Materials of international scientific conference (Under the general edition Prosekov A. Yu.). Kemerovo: Kemerovo Technological Institute of Food Industry, 2014. Vol. 1. P. 21-23 (In Russ.). 7. Torkova A. A., Ryazantseva K. A., Agarkova E. Yu., Kruchinin A. G., Tsentalovich M. Yu., Fedorova T. V. Rational design of an enzyme composition for obtaining functional hydrolysates of whey proteins. Prikladnaya biohimiya i mikrobiologiya = Applied biochemistry and microbiology. 2017;53(6):580-591 (In Russ.). 8. Gomes G. S., De Araujo Mali Code C., Afonso A. B. M., Gomes D. C. B. B. Effect of Using Rice Bran and Tofu Dregs Fermented with Moringa-based Probiotics in the Diet to Improve the Productive Performance of Male Pigs. International Journal of Animal Science and Technology. 2022;6(1):1-5. Doi: 10.11648/j.ijast.20220601.11. 9. Radaeva I. A., Illarionova E. E., Turovskaya S. N., Ryabova A. E., Galstyan A. G. Principles of quality assurance of domestic milk powder. Pischevaya promyshlennost' = Food industry. 2019;(9):54-57 (In Russ.). DOI: 10.24411/0235-2486-2019-10145. 10. Galstyan A. G., Petrov A. N., Radaeva I. A., Turovskaya S. N., Chervetsov V. V., Illarionova E. E., Semipyatny V. K. Theory and practice of dairy and canning production. Moscow: Publishing House "Fedotov D. A.", 2016. 181 p. (In Russ.) ISBN: 978-5-9908238-7-7. 11. Gabrielova V. T. On the processing of unrealized dairy products for feed purposes. Molochnaya promyshlennost' = Dairy industry. 2022;(11):42-44 (In Russ.). |
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Authors Kuznetsov Pavel V., Candidate of Technical Sciences, Gabrielova Valentina T., Tolmachev Vladislav A. All-Russian Dairy Research Institute, 35, bld. 7, Lyusinovskaya str., Moscow, 115093, 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. |
Manevich B. V., Kuzina Zh. I., Burykina E. A. Relevance of removing residual amounts of oxygen-active disinfectants from the contact surfaces of dairy equipment
P. 40-43 | DOI: 10.52653/PPI.2023.2.2.009 Key words Abstract |
References 1. Innovative Technologies of Dairy Products Enrichment (Theory and Practice): Monograph [edited by O. B. Fedotova]. Moscow: Frantera, 2016. 374 p. (In Russ.) 2. Filchakova S. A. Sanitation and hygiene in the dairy industry. Ìoscow: DeLi, 2008. 276 p. (In Russ.) 3. GOST R 54762-2011/ISO/TS22002-1:2009 Programmes of draft food safety requirements. Part 1. Manufacture of food products' https://docs.cntd.ru/document/1200091360 (date of accession: 04.03.2022). 4. Manevich B. V., Kuzina J. I. Risks of potential contamination of dairy products with sanitizing agents. Pischevaya promishlennost' = Food industry. 2022;3:11-14 (In Russ.). 5. Fischer W. J., Schilter B., Tritscher A. M., Stadler R. H. Contaminants of milk and dairy products: contamination resulting from farm and dairy practices. Encyclopedia of Dairy Sciences. 2011;2:887-897. 6. Manevich B. V., Burikina E. A. On the control of residues of sanitizers in the context of effective and safe use. Molochnaya promiyshlennost' = Dairy industry. 2022;6:41-43 (In Russ.). 7. Yurova E. A., Filchakova S. A., Kozlovtseva D. V. Effective techniques for ensuring raw milk quality. Molochnaya promyshlennost' = Dairy industry. 2019;9:44-47 (In Russ.). 8. Technical Regulation of the Customs Union 'On food product safety. TR TS 021/2011 = TR CU 021/2011 [Electronic resource]. URL: https://docs.cntd.ru/document/902320560 (accession date: 31.03.2022). 9. Manevich B. V., Kuzina Zh. I., Sukiasyan A. N. Control of active ingredients of oxygen-active disinfectants. NAUKA-PROIZVODSTVU. Informatsionniy byulleten' FGBNU "VNIMI" = SCIENCE-PRODUCTION. Newsletter of FGBNU "VNIMI". Moscow, 2015. No. 4. P. 25-27 (In Russ.). 10. GOST R 56991-2016 Disinfectology and disinfection activities. Chemical disinfectants and antiseptics. Method for determination of hydrogen peroxide. Moscow: Standartinform, 2016. 12 p. (In Russ.) |
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Authors Manevich Boris V., Candidate of Technical Sciences, Kuzina Zhanna I., Doctor of Technical Sciences, Burykina Elena A. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
Myalenko D. M., Fedotova O. B.Physical-mechanical and structural studies of oxo-degradable packaging based on polyethylene and d2w prooxidant during compost storage
P. 44-48 | DOI: 10.52653/PPI.2023.2.2.010 Key words Abstract |
References 1. Shruti V. C., et al. Identification and characterization of single use oxo/biodegradable plastics from Mexico City, Mexico: Is the advertised labeling useful? Science of The Total Environment. 2020;739:140358. 2. Leal Filho W., et al. An overview of the problems posed by plastic products and the role of extended producer responsibility in Europe. Journal of Cleaner Production. 2019;214:550-558. 3. Oberoi G., Garg A. Single-Use Plastics: A Roadmap for Sustainability? Supremo Amicus. 2021;24:585. 4. Directive (EU) 2019/904 of the European Parliament and of the Council of 5 June 2019 on the reduction of the impact of certain plastic products on the environment (Text with EEA relevance). PE/11/2019/REV/1, OJ L 155, 12.6.2019. 2019. P. 1-19. 5. Andrady A. L. Microplastics in the marine environment. Marine Pollution Bulletin (Pergamon). 2011;8(62):1596-1605. 6. Thompson R. C., et al. Lost at Sea: Where Is All the Plastic? Science. American Association for the Advancement of Science. 2004;304(5672):838. 7. Morrison A., Westerhoff P., Thornton T., Bi Y. Thermal and Photo-oxidative Degradation of Commercially Available Oxo-degradable plastics [Electronic resource]. URL: https://nnci.net/sites/default/files/inline-files/E21_Morrison_2019nnciREU-1565520390530.pdf/ (accessed: 04.08.2022). 8. Fedotova O. B. On biodegradable packaging and the prospects for its use. Molochnaya promyshlennost' = Dairy industry. 2020;1:10-12 (In Russ.). 9. Pryanichnikova N., Fedotova O. Some aspects of creating functional coatings on dairy products. IOP Conference. Series "Earth and Environmental Science". 2021;3(677)032031. 10. Rizzarelli P., et al. Influence of photo-oxidation on the performance and soil degradation of oxo- and biodegradable polymer-based items for agricultural applications. Polymer Degradation and Stability. 2021;188:109578. 11. Xu J., et al. Photo-oxidation and biodegradation of polyethylene films containing polyethylene glycol modified TiO2 as pro-oxidant additives. Polymer Composites. 2018;39E531-E539. 12. Yang W., et al. Enhanced photocatalytic oxidation and biodegradation of polyethylene films with PMMA grafted TiO2 as pro-oxidant additives for plastic mulch application. Polymer Composites. John Wiley & Sons, Ltd, 2018. Vol. 39. No. 10. P. 3409-3417. 13. Kyrikou I., et al. Analysis of photo-chemical degradation behaviour of polyethylene mulching film with pro-oxidants. Polymer Degradation and Stability. 2011;2(96):2237-2252. 14. Weiland M., Daro A., David C. Biodegradation of thermally oxidized polyethylene. Polymer Degradation and Stability. 1995;2(48):275-289. 15. Jakubowicz I. Evaluation of degradability of biodegradable polyethylene (PE). Polymer Degradation and Stability. 2003;1(80):39-43. 16. TDPATM Oxo-biodegradable Plastic Additives | EPI Environmental Products [Electronic resource]. URL: https://epi-global.com/ (accessed: 04.08.2022). 17. Biodegradable Plastic Additives | Symphony Environmental [Electronic resource]. URL: https://www.symphonyenvironmental.com/additives/biodegradable-plastic/ (accessed: 04.08.2022). 18. Chiellini E., et al. Oxo-Biodegradable Polymers: Present Status and Future Perspectives. Handbook of Biodegradable Polymers: Isolation, Synthesis, Characterization and Applications. 2011:379-398. 19. Koutny M., Lemaire J., Delort A. M. Biodegradation of polyethylene films with prooxidant additives. Chemosphere. 2006;8(64):1243-1252. 20. Corti A., et al. Oxidation and biodegradation of polyethylene films containing pro-oxidant additives: Synergistic effects of sunlight exposure, thermal aging and fungal biodegradation. Polymer Degradation and Stability. 2010;6(95):1106-1114. 21. Chiellini E., Corti A., Swift G. Biodegradation of thermally-oxidized, fragmented low-density polyethylenes. Polymer Degradation and Stability. 2003;2(81):341-351. 22. Reddy M. M., et al. Biodegradation of montmorillonite filled oxo-biodegradable polyethylene. Journal of Applied Polymer Science. 2009;5(113):2826-2832. 23. Kumar Sen S., Raut S. Microbial degradation of low density polyethylene (LDPE): A review. Journal of Environmental Chemical Engineering. 2015;1(3):462-473. 24. Khurshudyan S. A., Pryanichnikova N. S., Ryabova A. E. Food quality and safety. Transformation of concepts. Pishchevaya promyshlennost' = Food industry. 2022;3:8-10 (In Russ.) 25. Illarionova E. E., Turovskaya S. N., Radaeva Sh. A. On the issue of increasing the shelf life of canned milk. Aktual'nyye voprosyv molochnoy promyshlennosti, mezhotraslevyye tekhnologii i sistemy upravleniya kachestvom = Topical issues in the dairy industry, intersectoral technologies and quality management systems. 2020;1(1):225-230 (In Russ.). 26. Radaeva I. A., Illarionova E. E., Turovskaya S. N., Ryabova A. E., Galstyan A. G. Principles of ensuring the quality of domestic milk powder. Pischevaya promyshlennost' = Food industry. 2019;9:54-57 (In Russ.). 27. Yurova E. A., Filchakova S. A. Evaluation of the quality and storage capacity of functional dairy products. Pererabotka moloka = Milk processing. 2019;10:6-11 (In Russ.). 28. Yurova E. A. Quality control and safety of products of a functional orientation on a dairy basis. Molochnaya promyshlennost' = Dairy industry. 2020;6:12-15 (In Russ.). 29. Kobzeva T. V., Yurova E. A. Evaluation of quality indicators and identification characteristics of milk powder. Molochnaya promyshlennost' = Dairy industry. 2016;3:32-35 (In Russ.). |
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Authors Myalenko Dmitry M., Candidate of Technical Sciences, Fedotova Olga B., Doctor of Technical Sciences All-Russian Research Institute of the Dairy Industry, 35, bld. 7À, Lyusinovskaya str., Moscow, 115093, 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. |
Pryanichnikova N. S., Khurshudyan S. A.Matrix of markers, quality limits and shelf life of dairy products
P. 49-51 | DOI: 10.52653/PPI.2023.2.2.011 Key words Abstract |
References 1. Dunchenko N. I., Magomedov M. D., Rybin A. V. Quality management in the food industry: textbook. Moscow: Dashkov and K., 2017. 212 p. (In Russ.) 2. Khurshudyan S. A., Pryanichnikova N. S., Ryabova A. E. Food quality and safety. Transformation of concepts. Pischevaya promyshlennost' = Food industry. 2022;3:8-10 (In Russ.). DOI: 10.52653/PPI.2022.3.3.001. 3. Grunert K. G. Food quality and safety: consumer perception and demand. European Review of Agricultural Economics. 2005;32(3):369-391. 4. Hu W., et al. Trading off health, environmental and genetic modification attributes in food. European Review of Agricultural Economics. 2004;31:389-408. 5. Strategy for improving the quality of food products in the Russian Federation until 2030. Approved by the Decree of the Government of the Russian Federation No. 1364-r dated June 29, 2016 [cited 2022 November 29] (In Russ.). URL: 9JUDtBOpqmoAatAhvT2wJ8UPT5Wq8qIo.pdf 6. Skurichin I. M., Tutel'yan V. A. Tables of the chemical composition and calorie content of Russian food products: a reference book. Moscow: DeLi Print, 2007. 276 p. (In Russ.) 7. Petrov A. N., Khanfer'yan R. A., Galstyan A. G. Actual aspects of countering falsification of foodstuffs. Voprosi pitaniya = Nutrition Issues. 2016;5(85):86-92 (In Russ.). 8. Zaichik B. Ts., Khurshudyan S. A. The use of the software package "Quality" for identifying the authenticity of a food product. Pischevaya promyshlennost' = Food industry. 2012;6:42-43 (In Russ.). 9. Pryanichnikova N. S., Khurshudyan S. A., Galstyan A. G. Noise immunity of technologies as an element of quality invariance. Molochnaya promyshlennost' = Dairy industry. 2022;7:36-37 (In Russ.). DOI: 10.31515/1019-8946-2022-07-42-43. 10. Semipyatny V. K. Identification of food products. Digital meta-information solutions. Moscow, 2021. 132 p. (In Russ.) |
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Authors Pryanichnikova Nataliya S., Candidate of Technical Sciences, Khurshudyan Sergey A., Doctor of Technical Sciences, Professor All-Russian Research Institute of Dairy Industry, 35, bld. 7À, Lyusinovskaya str., Moscow, 115093, 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. |
Ryabova A. E.Study of the thermophysical properties of sweetened condensed milk
P. 52-55 | DOI: 10.52653/PPI.2023.2.2.012 Key words Abstract |
References 1. Muzykantova A. V., Gnezdilova A. I., Vinogradova Yu. V., Shevchuk V. B. Concentrated dairy product with sugar with increased biological value. Molochnaya promyshlennost' = Dairy industry. 2021;7:46-47 (In Russ.). DOI: 10.31515/1019-8946-2021-07-46-47. 2. Galstyan A. G., Petrov A. N., Radaeva I. A., Turovskaya S. N., Chervetsov V. V., Illarionova E. E., Semipyatny V. K. Theory and practice of milk-canning production. Moscow: PH Fedotov D. A., 2016. 181 p. (In Russ.) 3. Jafari S., Jouki M., Soltani M. Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose. Journal of Food Measurement and Characterization. 2021;4:3800-3810. DOI: 10.1007/s11694-021-00976-w. 4. Hasan S. M., Ullah S., Umer M. An-overview on buffalo condensed milk and its products with emphasis of their biochemical properties. Pakistan Journal of Scientific and Industrial Research, Series B: "Biological Sciences". 2021;3:301-306. DOI: 10.52763/PJSIR.BIOL.SCI.64.3.2021.301.306. 5. Andronov S., Lobanov A., Popov A. Changing diets and traditional lifestyle of Siberian Arctic Indigenous Peoples and effects on health and well-being. Ambio. 2021;11:2060-2071. DOI: 10.1007/s13280-020-01387-9. 6. Pavlova Yu. V. Long storage of condensed milk with sugar at negative temperatures. Dissertation Abstract of Candidate of Technical Sciences: 05.18.15. Moscow, 1991. 21 p. (In Russ.) 7. Turovskaya S. N., Galstyan A. G., Radaeva A., Illarionova E. E. Effect of freezing on the quality of defrosted condensed raw milk. Pererabotka moloka = Milk processing. 2018;3:29-29 (In Russ.). 8. Gur'eva K. B., Ivanova E. V., Tyugay O. A. Studying the effect of temperature parameters on the quality of canned milk "whole condensed milk with sugar". Tovaroved prodovol'stvennykh tovarov = Food Merchandiser. 2019;7:55-61 (In Russ.). 9. Zavorokhina N. V., Leont'eva N. A. Research quality of the sweetened condensed milk at long storage. Khraneniye i pererabotka sel'khozsyr'ya = Storage and processing of agricultural raw materials. 2016;2:22-24 (In Russ.). 10. Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N. The role of dry milk technological properties in forming the quality of food systems. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Krasnoyarsk State Agrarian University. 2020;8(161):166-173 (In Russ.). DOI: 10.36718/1819-4036-2020-8-166-173. 11. Gur'yeva K. B., Rogova A. N., Beletskiy S. L. Experiment on long-term storage in permafrost continues (Russian Federation) | Federal Agency for State Reserves [Electronic resource] (In Russ.). 12. Ryabova A. E., Tolmachev V. A., Galstyan A. G. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges. Food Processing: Techniques and Technology. 2022;52(3):526-535. 10.21603/2074-9414-2022-3-2379 13. Emelina A. L. Differential scanning calorimetry. Moscow: MSU, 2009. P. 42 (In Russ.). 14. Hohne G., et al. Differential scanning calorimetry. Berlin: Springer Science & Business Media, 2003. P. 298. |
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Authors Ryabova Anastasia E. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sviridenko G. M., Mordvinova V. A., Shukhalova O. M., Mamykin D. S.Biotechnological approaches to improve the organoleptic characteristics of semihard cheeses with a low temperature of the second heating
P. 56-60 | DOI: 10.52653/PPI.2023.2.2.013 Key words Abstract |
References 1. Kalkova N. N. Study of consumer preferences and factors influencing the choice of cheese in a real environment. Vestnik Altayskoy academii ekonomiki iprava = Bulletin of the Altai Academy of Economics and Law. 2021;(8):22-31 (In Russ.). 2. Lilishentseva A. N., Zabolotskaya T. A., Davydova E. A. Determining the criteria for choosing cheeses by consumers. Nauchnie Trudi Belorusskogo gosudarstvennogo ekonomicheskogo universiteta = Scientific works of the Belarusian State Economic University. 2016;9:188-193 (In Russ.). 3. GOST 32260-2013. Semihard cheeses. Specifications. Moscow: Standartinform, 2014. 17 p. (In Russ.) 4. Fusieger A., Martins M. C. F., de Freitas R., Nero L. A. & de Carvalho A. F. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches. Brazilian Journal of Microbiology. 2020;51:313-321. 5. McSweeney P. L. H. Biochemistry of cheese ripening. International. Journal of Dairy Technology. 2004;57(2-3):127-144. 6. Sviridenko G. M, Shukhalova O. M. Peculiarities of selecting the composition of bacterial starter cultures for the production of cheeses with a low temperature of the second heating. Sirodelie i maslodelie = Cheese making and butter making. 2020;4:22-25 (In Russ.). 7. Sviridenko G. M., Shukhalova O. M. The influence of technological methods for the production of ripening cheeses on the development and metabolism of the acid-forming component of the bacterial starter Lactococcus lactis subsp. Cremoris. IOP Conference. Series "Earth and Environmental Science". 2022;1052:012062 (In Russ.). 8. Garcia-Quintans N., Repizo G., Martin M., Magni C., Lopez P. Activation of the Diacetyl /Acetoin Pathway in Lactococcus lactis subsp. lactis bv. diacetylactis CRL264 by Acidic Growth. Applied and Environmental Microbiology. 2008;74(7):1988-1996. 9. Rhitika P., Randall K. T., Craig J. O., Sophie O. Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture. Journal of Dairy Science. 2022;105:2069-20812. 10. Garbowska M., Pluta A., Berthold-Pluta A. Proteolytic and ACE-inhibitory activities of Dutch-type cheese models prepared with different strains of Lactococcus lactis. Food Bioscience. 2020;35:100604. 11. Fox P. F., Guinee T. P., Cogan T. M., McSweeney P. L. H. Biochemistry of Cheese Ripening. Fundamentals of Cheese Science. 2016;391-442. 12. Van Mastrigt O., Egas R. A., Abee T., Smid E. J. Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides. Food Microbiology. 2019;82:151-159. 13. GOST 32901-2014 Milk and milk products. Methods of microbiological analysis. Moscow: Standartinform, 2015. 25 p. (In Russ.) 14. GOST Ð 53359-2009 Milk and products of milk processing. Method for determination pH. Moscow: Standartinform, 2009. 8 p. (In Russ.) 15. Lepilkina O. V., et al. Method for extraction of water-soluble proteins from cheese. Patent RF. No. 2689755. 2019 (In Russ.). 16. Visser S., Slangen C. J., Robben A. J. Determination of molecular mass distributions of whey protein hydrolysates by high-pergo mance size-exclusion chromatography. Journal of Chromatography. 1992;599(1-2):205-209. 17. Method for performing measurements of volatile flavoring substances by the gas chromatographic method. RF. No. 103.5-86-08 of 07.11.2008. Registred in the Federal Register No. FR ÔÐ.1.31.2008.05148. Uglich, 2008. 14 p. (In Russ.) |
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Authors Sviridenko Galina M., Doctor of Technical Sciences, Mordvinova Valentina A., Candidate of Technical Sciences, Shukhalova Olga M., Mamykin Denis S. All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 19, Krasnoarmeysky Boulevard, Uglich, Yaroslavl Region, 152613, 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. |
Semipyatniy V. K., Strizhko M. N., Ryskin D. S. Analysis of trend schemes of food waste processing
P. 61-65 | DOI: 10.52653/PPI.2023.2.2.014 Key words Abstract |
References 1. Sharma P., Bano A., Singh S. P., Atkinson J. D., Lam S. S., Iqbal H. M. N., Tong Y. W. Biotransformation of food waste into biogas and hydrogen fuel - a review. International Journal of Hydrogen Energy. 2022. https://doi.org/10.1016/j.ijhydene.2022.08.081. 2. Chavan S., Yadav B., Atmakuri A., Tyagi R. D., Wong J. W. C., Drogue P. Bioconversion of organic wastes into value-added products: a review. Bioresource Technology. 2022:344. 126398. https://doi.org/10.1016/j.biortech.2021.126398. 3. Donskaya G. A. Products of tomorrow. Pererabotka moloka = Milk processing. 2016;1(195):16-19 (In Russ.). 4. De Clercq D., Wen Z., Gottfried O., Schmidt F., Fei F. A review of global strategies promoting the conversion of food waste to bioenergy via anaerobic digestion. Rewable and Sustainable Energy Reviews. 2022;79:204-221. https://doi.org/10.1016/j.rser.2017.05.047. 5. Alexander P., Brown C., Arneth A., Finnigan J., Moran D., Rounsevell M. D. A. Losses, inefficiencies and waste in the global food system. Agricultural Systems. 2017;153:190-200. https://doi.org/10.1016/j.agsy.2017.01.014. 6. Kazemi Shariat Panahi H., Dehhaghi M., Guillemin G. J., Gupta V. K., Lam S. S., Aghbashlo M., Tabatabaei M. Bioethanol production from food wastes rich in carbohydrates. Current Opinion in Food Science. 2022;43:71-81. https://doi.org/10.1016/j.cofs.2021.11.001. 7. Smith P., Haberl H., Popp A., Erb K., Lauk C., Harper R., Tubiello F. N., de Siqueira Pinto A., Jafari M., Sohi S., Masera O., Bottcher H., Berndes G., Bustamante M., Ahammad H., Clark H., Dong H., Elsiddig E. A., Mbow C. How much land-based greenhouse gas mitigation can be achieved without compromising food security and environmental goals? Global Change Biology. 2013;19(8):2285-2302. https://doi.org/10.1111/gcb.12160. 8. Global food losses and food waste [Electronic resource] (In Russ.). https:// https://www.fao.org/3/mb060e/mb060e00.pdf. 10.11.2022. 9. What kind of waste 2.0: A global snapshot of solid waste management up to 2050 [Electronic resource] (In Russ.). https://openknowledge.worldbank.org/handle/10986/30317. 10.11.2022. 10. Tracking progress on SDG indicators related to food and agriculture, 2022 [Electronic resource] (In Russ.). https://www.fao.org/3/cc1403en/online/cc1403en.html#/15. 15.11.2022. 11. Osadchij N. K. Analysis of key issues of reducing the formation of food waste: International and Russian experience. Sovremennaya ekonomika: problemy i resheniya = Modern economics: problems and solutions. 2022;(7):29-47 (In Russ.). https://doi.org/10.17308/meps/2078-9017/2022/7/29-47. 12. Documents - the Government of Russia [Electronic resource] (In Russ.). http://government.ru/docs/all/ 128943/.15.11.2022. 13. Hegde S., Trabold T. A. Chapter 5 - Sustainable Waste-to-Energy Technologies: Fermentation. Sustainable Food Waste-To-energy Systems. 2018:69-88. https://doi.org/10.1016/B978-0-12-811157-4.00005-X. 14. Zhuchenko A. A., Kormanovskij L. P., Sizenko E. I., at al. The concept of Ensuring the sustainable development of agro-industrial production in the conditions of technogenesis. Moscow: Russian Academy of Agricultural Sciences, 2003. P. 66 (In Russ.). 15. Galstyan A. G., Aksenova L. M., Lisitsyn A. B., Oganesyants L. A., Petrov A. N. Modern approaches to storage and efficient processing of agricultural products to obtain high-quality food. Vestnik Rossiyskoy Academii nauk = Bulletin of the Russian Academy of Sciences. 2019;89(2):211-213 (In Russ.). Doi.org/10.31857/S0869-5873895539-542. 16. Hurshudyan S. A. The prospect of exporting Russian food products. Pischevaya promyshlennost' = Food industry. 2009;4:38-39 (In Russ.). 17. Petrov A. N., Kondratenko V. V. Innovative vector of modern technologies of storage, processing and evaluation of the quality of food products. Nauchnie trudi Severo-Kavkazskogo federalnogo nauchnogo tsentra sadovodstva, vinogradarstva, vinodeliya = Scientific works of the North Caucasus Federal Scientific Center of Horticulture, viticulture, winemaking. 2018;21:9-13 (In Russ.). DOI 10.30679/2587-9847-2018-21-9-13. 18. Lee J., Chen W-H., Park Y.-K. Recent achievements in platform chemical production from food waste. Bioresource Technology. 2022;366:128204. https://doi.org/10.1016/j.biortech.2022.128204 19. Babanin I. V. Separate waste collecting - the mission is feasible. Tverdie bytovie othodi = Solid household waste. 2007;2(8):8-11 (In Russ.). 20. Subrakova L. K. Economics of Food Waste management in Russia. Vestnik VGU. Seriya "Ekonomika i upravlenie" = VSU Bulletin "Economics and Management series". 2021;1:37-47 (In Russ.). 21. Spang E., Achmon Y., Donis-Gonzalez I., Gosliner W., Jablonski-Sheffield M., Momin M., Moreno L., Pace S., Quested T., Winans K., Tomich T. Food Loss and Waste: Measurement, Drivers, and Solutions. Annual Review of Environment and Resources. 2019;44. https://doi.org/10.1146/annurev-environ-101718-033228. 22. Paritosh K., Yadav M., Mathur S., Balan V., Liao W., Pareek N., Vivekanand V. Organic Fraction of Municipal Solid Waste: Overview of Treatment Methodologies to Enhance Anaerobic Biodegradability. Frontiers in Energy Research. 2018;6. 23. Cavkelova E. A., Egorova M. A., Petrova E. V., Netrusov A. I. Formation of biogas by microbial communities during decomposition of cellulose and food waste. Prikladnaya biohimiya i mikrobiologiya = Àpplied biochemistry and microbiology. 2012;48(4):417 (In Russ.). 24. Patra J., Basu A., Mishra A., Dhal N. K. Bioconversion of Municipal Solid Wastes for Bioethanol Production. Biosciences Biotechnology Research Asia. 2014;14(3):1151-1157. https://doi.org/10.13005/bbra/2554 25. Donskaya G. A. Resource saving for low-grade and secondary raw materials. Pererabotka moloka = Milk processing. 2010;2(124):14-15 (In Russ.). |
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Authors Semipyatniy Vladislav K., Doctor of Engineering Sciences, Strizhko Mariya N., Candidate of Engineering Sciences, Ryskin Dmitriy S., graduate student All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
Turovskaya S. N., Kruchinin A. G., Illarionova E. E. The main defects of sweetened condensed milk during storage
P. 66-70 | DOI: 10.52653/PPI.2023.2.2.015 Key words Abstract |
References 1. Galstyan A. G., Aksenova L. M., Lisitsyn A. B., Oganesyants L. A., Petrov A. N. Modern approaches to storage and effective processing of agricultural products for obtaining high quality food products. Herald of the Russian Academy of Sciences. 2019;89(2):211-213. DOI: 10.1134/S1019331619020059. 2. Pryanichnikova N. S. To special questions of the implementation of Strategy 2030 in the dairy industry. Molochnaya promyshlennost' = Dairy Industry. 2022;(9):10-13 (In Russ.). DOI: 10.31515/1019-8946-2022-09-10-12. 3. Ryabova A. E., Tolmachev V. A., Galstyan A. G. Phase transitions of sweetened condensed milk in extended storage temperature ranges. Food Processing: Techniques and Technology. 2022;52(3):526-535. DOI: 10.21603/2074-9414-2022-3-2379. 4. Petrov A. N., Galstyan A. G. Manufacture of condensed dairy products with sugar. Pischevaya promyshlennost' = Food Industry. 2008;(3):28 (In Russ.). 5. Petrov A. N. Theory and practice of increasing the stability of the fat phase of canned milk-based food for general and special purposes. Thesis of Doctor of Technical Sciences. Moscow: V. M. Gorbatov All-Russian Research Institute of the Meat Industry, 2010 (In Russ.). 6. Petrov A. N., Radaeva I. A., Shepeleva E. V. Canns on Milk Basis Methodology of Organoleptic Properties Formation: Monograph. Kemerovo, 2013. 232 p. (In Russ.) 7. Galstyan A. G., Petrov A. N., Illarionova E. E., Semipyatniy V. K., Turovskaya S. N., Ryabova A. E., Khurshudyan S. A., Vafin R. R., Radaeva I. A. Effects of critical fluctuations of storage temperature on the quality of dry dairy product. Journal of Dairy Science. 2019;102(12):10779-10789. DOI: 10.3168/jds.2019-17229. 8. Radaeva I. A., Chervetchov V. V., Galstyan A. G., Turovskaya S. N., Illarionova E. E., Strizhko M. N., Petrov A. N. Modern regulatory framework for the production of canned milk. Molochnaya promyshlennost' = Milk Processing. 2013;(7):6-9 (In Russ.). 9. Radaeva I. A., Gordeziani V. S., Shulkina S. P. Dairy Canns Technology and Whole Milk Substitutes: A Guide. Moscow: Agropromizdat, 1986. 351 p. (In Russ.) 10. Golubeva L. V., Chekulaeva L. V., Polyansky K. K. Canned Milk Preserving Capacity. Voronezh, 1999. 136 p. (In Russ.) 11. Radaeva I. A., Petrov A. N. Defects of canned milk and measures to prevent them. Molochnaya promyshlennost' = Dairy Industry. 2004;(1):37-40 (In Russ.). 12. Vinogradova Yu. V., Gnezdilova A. I. Theoretical and practical aspects of the process of crystallization of lactose in the production of condensed milk with sugar. Molochno-khozyaistvenniy Vestnik = Dairy business bulletin. 2018;(3):79-90 (In Russ.). 13. Condensed milk [cited 2022 October 14]. URL: https://rskrf.ru/ratings/produkty-pitaniya/molochnye-produkty/sgushchennoe-moloko/ (In Russ.). 14. Renhe I. R.T., Pereira D. B. C., Sa J. F. O. de, Santos M. C. dos, Teodoro V. A. M., Magalhaes F. A. R., Perrone I. T., Silva P. H. F. da. Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk. Food Science and Technology. 2018;38(2):293-298. DOI: 10.1590/1678-457x.34416. 15. Schumacher A. B., Englert A. H., Susin J. B., Marczak L. D. F., Cardozo N. S. M. An Automated Measuring Methodology for Crystal Size in Sweetened Condensed Milk Using Digital Image Processing and Analysis. Food Analytical Methods. 2014;8(7):1858-1867. DOI: 10.1007/s12161-014-0054-x. 16. Cortes Yanez D. A., Gagneten M., Leiva G. E., Malec L. S. Antioxidant activity developed at the different stages of Maillard reaction with milk proteins. LWT. 2018;(89):344-349. DOI: 10.1016/j.lwt.2017.11.002. 17. Newton A. E., Fairbanks A. J., Golding M., Andrewes P., Gerrard J. A. The role of the Maillard reaction in the formation of flavour compounds in dairy products - not only a deleterious reaction but also a rich source of flavour compounds. Food & Function. 2012;3(12):1223-1326. DOI:10.1039/c2fo30089c. |
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Authors Turovskaya Svetlana N., Kruchinin Alexander G., Candidate of Technical Sciences, Illarionova Elena E. All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
Yurova E. A., Filchakova S. A. Assessment of the composition of colostrum as the main raw material for the production of specialized food products
P. 71-75 | DOI: 10.52653/PPI.2023.2.2.016 Key words Abstract |
References 1. Fedotova O. B., Donskaya G. A., Rozhkova I. V., et al. VNIMI developments in the field of creating a new generation of functional products. Sbornik materialov Mezhdunarodnoy nauchno-prakticheskoy conferentsii "Aktualnie problem molochnoy promyshlennosti". Mezhdunarodnaya molochnaya nedelya = Collection of materials of the International Scientific and Practical Conference "Actual problems of the dairy industry". International Dairy Week. Uglich, 2016. P. 15-18. (In Russ.). 2. Zobkova Z. S., Fursova T. P., Zenina D. V. Selection of sources of biologically active substances for functional fermented milk products. Molochnaya promyshlennost' = Dairy Industry. 2018;(3):59-62 (In Russ.). 3. Tokaev E. S., Krasnova I. S., Korobeynikova T. V. Composition and clinical use of bovine colostrum. Voprosi pitaniya = Problems of Nutrition. 2012;81(3):35-40 (In Russ.). 4. Malashko V. V. Colostrum. Colostrum immunoglobulins. The quality and norms of feeding colostrum to newborn calves: scientific, practical and methodological recommendations for students of the FPC, of the faculty of veterinary medicine and NISPO. Grodno: Grodnensky SAU, 2010. 99 p. (In Russ.) 5. Arslan A., Kaplan M., Duman H. Bovine Colostrum and Its Potential for Human Health and Nutrition. Frontiers in Nutrition. 2021;21(6):8:651721 [Electronic resource] [cited 2022 November 3]. URL: https://doi: 10.3389/fnut.2021.651721. 6. Safonov V. A., Alkhamed M., Chernitsky A. E. Influence of endogenous intoxication in pregnant cows on the quality of colostrum and the viability of offspring. Dostizheniya nauki i tehniki APK = Achievements of Science and Technology of AIC. 2021;35(4):50-55 (In Russ.). 7. Muzyka A. A., Sheigratsova L. N., Kurak A. S. Immunocompetent properties of colostrum of cows kept during the dry period under various technological conditions. Aktualnie problemi intensivnogo razvitiya zhivotnovodstva = Actual problems of intensive development of animal husbandry. 2019;22(2):12-17 (In Russ.). 8. Poonia A. Shiva Bioactive compounds, nutritional profile and health benefits of colostrum: a review. Food Production, Processing and Nutrition. [Electronic resource] [cited 2022 November 1]. 2022;(4):26. URL: https://doi.org/10.1186/s43014-022-00104-1. 9. Golovach T. N., Kozich O. G., Asafov V. A., Myalenko D. M. Native and fermented bovine colostrum as a component of functional products. Trudi BGU = BSU Proceedings. 2014;9(20):224-235 (In Russ.). 10. Amiraev U. A., Atakanova Z. A., Amiraev R. U. Production technology of colostrum. Meditsina Kyrgyzstana = Medicine of Kyrgyzstan. 2013;(1):33-34 (In Russ.). 11. Korobeynikova T. V. Development of enteral mixture technology using bovine colostrum. Dissertation Abstract for the competition of a scientific Candidate of Technical Sciences. Stavropol, 2013. 20 p. (In Russ.) 12. Mehra R., Garhwal R., Sangwan K., et al. Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements. Nutrients [Electronic resource] [cited 2022 November 3]. 2022;14(3):659. URL: https://doi: 10.3390/nu14030659. 13. Krasheninin P. F., Zimatova V. P. Method for obtaining dry colostrum. Russia patent RU 2080074. No. 95102574/13; declared 23.02.1995; published 27.05.1997. Applicant and Patentee Baby Food Research Institute. 6 p. (In Russ.) 14. Asafov V. A., Tankova N. L., Iskakova E. L. Some aspects of regulation of the microbiological composition of colostrum. Pischevaya promyshlennost' = Food industry. 2019;(4):20-25 (In Russ.). 15. Galdino A. B. S., Anaya K., Barbosa I. M., Borba L. H. F. Nutritional and physicochemical quality of formulations based on colostrum and bovine whey. PLOS ONE [Electronic resource] [cited 2022 November 8]. 2022;17(5):e0267409. URL: https://doi.org/10.1371/journal.pone.0267409. |
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Authors Yurova Elena A., Candidate of Technical Sciences, Filchakova Svetlana A., Candidate of Technical Sciences All-Russian Dairy Research Institute, 35, bld. 7, Lusinovskaya str., Moscow, 115093, 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. |
BIOTECHNOLOGY
Kanochkina M. S., Tarasova V. V., Smirnov N. B.Production of biological products based on Pichia guilliermondii yeast with high adsorption activity
P. 76-82 | DOI: 10.52653/PPI.2023.2.2.017 Key words Abstract |
References 1. Topolska K., Florkiewicz A., Filipiak-Florkiewicz A. Functional Food-Consumer Motivations and Expectations. International Journal of Environmental Research and Public Health. 202;18(10):5327. Doi: 10.3390/ijerph18105327. 2. Min M., Bunt C. R., Mason S. L., Hussain M. A. Non-dairy probiotic food products: An emerging group of functional foods. Critical Reviews in Food Science and Nutrition. 2019;59(16):2626-2641. Doi: 10.1080/10408398.2018.1462760. 3. Rakowska R., Sadowska A., Dybkowska E., Swiderski F. Spent yeast as natural source of functional food additives. Rocz Panstw Zakl Hig. 2017;68(2):115-121. 4. Kanarskaya Z. A. The effect of yeast cell wall polysaccharides on the adsorption efficiency of T-2 mycotoxin. Vestnik Kazanskogo tekhnologicheskogo universiteta = Bulletin of Kazan Technological University. 2012 (In Russ.). 5. Firmin S., Morgavi D. P., Yiannikouris A., Boudra H. Effectiveness of modified yeast cell wall extracts to reduce aflatoxin B1 absorption in dairy ewes. Journal of Dairy Science. 2011. 6. Semenov E. I., Matrosova L. E., Tarasova E. Yu., Kanarskaya Z. A. Comparative evaluation of the adsorbing activity of yeast in relation to mycotoxins. Vestnik Kazanskogo tekhnologicheskogo universiteta = Bulletin of Kazan Technological University. 2013. 7. Gil-Rodriguez A. M., Carrascosa A. V., Requena T. Yeasts in foods and beverages: in vitro characterisation of probiotic traits. LWT - Food Science and Technology. 2015. 8. Papazyan T., Chesnokova N., Davtyan D., et al. Nutritional biotechnology in the feed and food industries. Abstracts of posters presented. Proceedings of the 20th Annual Symposium (Suppl.1). May 24-26, 2004. 9. Sharma A., Sharma I. M., Sharma M., Sharma K., Sharma A. Effectiveness of fungal, bacterial and yeast antagonists for management of mango anthracnose (Colletotrichum gloeosporioides). Egyptian Journal of Biological Pest Control. 2021. 10. Poloni V., Dogi C., Pereyra C. M., Fernandez Juri M. G., Kohler P., Rosa C. A., Dalcero A. M., Cavaglieri L. R. Potentiation of the effect of a commercial animal feed additive mixed with different probiotic yeast strains on the adsorption of aflatoxin B1. Food Additives & Contaminants. Part A: Chemistry, Anal Control Expo Risk Assess. 2015;32(6):970-976. Doi: 10.1080/19440049.2015.1024761. 11. Santovito E., Greco D., D'Ascanio V., Marquis V., Raspoet R., Logrieco A. F., Avantaggiato G. Equilibrium Isotherm Approach to Measure the Capability of Yeast Cell Wall to Adsorb Clostridium perfringens. Foodborne Pathogens and Disease. 2019;16(9):630-637. Doi: 10.1089/fpd.2018.2606. 12. Zenkin A. S., Kalyazina N. Yu., Volkov D. V., Palatkin D. A., Kupriyanov A. V. The use of an active feed coal additive to normalize digestion in calves. XLVIII Ogarevskie chteniya = XLVIII Ogarev readings / Rel. for the issue P. V. Senin. 2020. Vol. 2 (In Russ.). 13. Kulemin L. M., Chicherin I. Yu. Patent of the Russian Federation 2 206 330. A drug with immunomodulatory, enterosorption, antitoxic and anti-inflammatory activity and a method for its preparation. 30.05.2002 (In Russ.). 14. Borisenko E. G. Patent of the Russian Federation 2 102 903. Method of production of therapeutic and prophylactic additives. 27.01.1998 (In Russ.). 15. Afolabi F. T., Adeyemo S. M., Balogun H. O. Fermentation Conditions and Process Optimization of Citric Acid Production by Yeasts. The International Journal of Biotechnology. 2018. 16. Choinska R., Piasecka-Jozwiak K., Chablowska B., Dumka J., Lukaszewicz A. Biocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology. 2020. 17. Czerucka D., Rampal P. Diversity of Saccharomyces boulardii CNCM I-745 mechanisms of action against intestinal infections. World Journal of Gastroenterology. 2019. 18. Didari T., Solki S., Mozaffari S., Nikfar S., Abdollahi M. A systematic review of the safety of probiotics. Expert Opinion on Drug Safety. 2014. 19. Menezes A. G. T., Ramos C. L., Cenzi G., Melo D. S., Dias D. R., Schwan R. F. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods. Probiotics and Antimicrobial Proteins. 2020. 20. Palma M. L., Zamith-Miranda D., Martins F. S., Bozza F. A., Nimrichter L., Montero-Lomeli M., Marques E. T. A., Douradinha B. Probiotic Saccharomyces cerevisiae strains as biotherapeutic tools: is there room for improvement? Applied Microbiology and Biotechnology. 2015. 21. Ramezani A., Raj D. S. The gut microbiome, kidney disease, and targeted interventions. Journal of the American Society of Nephrology. 2014. 22. Sharma A., Sharma I. M., Sharma M., Sharma K., Sharma A. Effectiveness of fungal, bacterial and yeast antagonists for management of mango anthracnose (Colletotrichum gloeosporioides) Egyptian Journal of Biological Pest Control. 2021. 23. Simoes L. A., Cristina de Souza A., Ferreira I., Melo D. S., Lopes L. A. A., Magnani M., Schwan R. F., Dias D. R. Probiotic properties of yeasts isolated from Brazilian fermented table olives. Journal of Applied Microbiology. 2021. 24. Zahoor F., Sooklim C., Songdech P., Duangpakdee O., Soontorngun N. Selection of potential yeast probiotics and a cell factory for xylitol or acid production from honeybee samples. Metabolites. 2021. 25. Zhang H., Du H., Xu Y. Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities. Applied and Environmental Microbiology. 2021. 26. GOST 4453-74 Active brightening charcoal powdered wood (In Russ.). |
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Authors Kanochkina Marya S., Candidate of Technical Sciences Russian Biotehnological University, 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. LLC "Microbial Nutrients Immunocorrectors", 2a, office 47, 2nd Likhachevskiy lane, Moscow, 125438 Tarasova Veronika V., Candidate of Technical Sciences, Smirnov Nikolay B., graduate student Russian Biotechnological University, 11, Volokolamskoe highway, Moscow, 125080 |
Frolova N. A. Use of by-products of flaxseed processing for microencapsulation of probiotic bacteria
P. 83-85 | DOI: 10.52653/PPI.2023.2.2.018 Key words Abstract |
References 1. Anikeeva N. V., Antipov L. V. The use of chickpeas in the production of sausages. Pischevaya promyshlennost' = Food industry. 2003;(2):66 (In Russ.). 2. Anikeeva N. V. Bread "Chickpeas" with therapeutic and prophylactic properties. Hlebopechenie Rossii = Bakery of Russia. 2003;(1):36-37 (In Russ.). 3. Antipova L. V., Perelygin V. M., Kurchaeva E. E. A product of emulsion nature based on vegetable protein. Hranenie i pererabotka selhozsir'ya = Storage and processing of agricultural raw materials. 2001;(1):50-52 (In Russ.). 4. Barbashov A. V., Ksandopulo S. Yu. Group composition of the protein complex of flax seeds of modern varieties. Izvestiya vuzov. Pischevaya tehnologiya = University news. Food technology. 2005;(4):71-72 (In Russ.). 5. Rinne M., Jaakkola S., Jarvi M., Huhtanen P. Effects of gradual replacement of rapeseed cake with linseed cake in a grass silage based diet for dairy cows. Agricultural and Food Science. (Finland). 1997;6(2):161-172. 6. Zverev S. V., Zubtsov V. A., Lobanov V. G. Flaxseed cake in protein food additives. Izvestiya vuzov. Pischevaya tehnologiya = University news. Food technology. 2020;5-6(377-378):93-97 (In Russ.). 7. Lukomets A. V. Technical crops in the infrastructure of the national economy. Fundamentalnie i prikladnie issledovaniya kooperativnogo sektora economici = Fundamental and applied research of the cooperative sector of the economy. 2020;(4):128-137 (In Russ.). 8. Snegireva N. V. and Yanova M. A. Fatty acid composition of lipids in defatted flaxseed flour. Khleboprodukty = Bakery products. 2022;(6):40-43 (In Russ.). 9. Didenko V. N. Prospects for oilseeds in the Orenburg region. Russian Agricultural Science Review. 2014;3(3):70-77 (In Russ.). 10. Osmanyan R. G. Complex processing of flax seeds (Obtaining food and technical linseed oil and flax products: protein concentrates and lignans). Ekologicheskaya bezopasnost' v APK= Ecological safety in the agro-industrial complex. 2007;(3):841 (In Russ.). |
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Authors Frolova Nina A., Candidate of Technical Sciences Amur State University, 21, Ignat'evskoe highway, Blagoveshchensk, Amur region, Russia, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it. |
RAW MATERIALS AND ADDITIVES
Terent'ev S. E., Romanova I. N., Perepichai M. I., Malenkova L. V.Productivity and technological properties of grain varieties of spring grain crops depending on the backgrounds of mineral nutrition and growing conditions
P. 86-90 | DOI: 10.52653/PPI.2023.2.2.019 Key words Abstract |
References 1. Pashkova G. I., Kuz'minikh A. N. The effect of the timing and doses of nitrogen application on the yield of spring wheat. Vestnik Mariyskogo gosudarstvennogo universiteta. Seriya "Sel'skohozyajystvennye nauki. Ekonomicheskie nauki" = Bulletin of the Mariysky State universitet. Series "Agricultural sciences. Economic sciences". 2016;2(6):41-45 (In Russ.). 2. Polyakov M. V., Belkina R. I., Shulepova O. V. Spring wheat and barley in the Northern Trans-Urals: varieties, elements of technology, yield and grain quality. Tyumen': State Agricultural university of northern Trans-Urals, 2020. P. 148 (In Russ.). 3. Serzhanova A. R., Biktagirova E. R. Fertilization of spring wheat in the conditions of gray forest soils of the ancestral region of the Republic of Tatarstan. Agrobiotekhnologii i cifrovoe zemledelie = Agrobiotechnologies and digital farming. 2022;(2):33-36 (In Russ.). 4. Filonenko V. A., Mazurov V. N., Dadaeva T. A. Promising varieties of winter and spring grain crops in the conditions of the bioclimatic potential of the Kaluga region. Vestnik agrarnoj nauki = Bulletin of Agricultural Science. 2018;2(71):39-46 (In Russ.). 5. Terent'ev S. E., Romanova I. N., Knyazeva S. M. Comparative evaluation and suitability of grain varieties of grain crops of domestic and foreign selection in bakery production. Pischevaya promyshlennost' = Food industry. 2022;(5):61-66 (In Russ.). |
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Authors Terent'ev Sergey E., Candidate of Agricultural Sciences, Romanova Iraida N., Doctor of Agricultural Sciences, Professor, Perepichai Marina I., Candidate of Agricultural Sciences Smolensk State Agricultural Academy, 10/2, Bol'shaya Sovetskaya str., Smolensk, Russia, 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. Malenkova Lyudmila V., postgraduate student Ural Scientific Research Institute - Branch of the Ural Federal Scientific Research Center of Ural department of RAS 620142, Yekaterinburg, Belinsky str., 112a |
Rochin E. O., Palagina M. V. Composition substantiation and technology development for a new vitamin premix for energy drinks with far eastern wild plants extracts
P. 91-95 | DOI: 10.52653/PPI.2023.2.2.020 Key words Abstract |
References 1. Soft drinks market analysis in Russia for 2016-2020. Coronavirus impact evaluation and prognosis for 2021-2025. [cited 2022 January 15]. URL: https://businesstat.ru/russia/food/beverages/ (In Russ.). 2. Energy drinks sales doubled after "remote work" transition [cited 2022 September 8]. URL: https://www.retail.ru/news/v-poltora-raza-vyrosli-prodazhi-energeticheskikh-napitkov-posle-perekhoda-sotrud-18-avgusta-2021-208084/ (In Russ.). 3. Tutel'yan V. A. Healthy nutrition: the role of dietary supplements. Moscow: Geotar-Media, 2020. 480 p. (In Russ.) 4. Kodentsova V. M., Risnik D. V., Nikityuk D. B. Enrichment of products with vitamins, social and economic aspects. Pischevaja promyshlennost' = Food industry. 2017;(9):18-21 (In Russ.). 5. Vitamin premix ND Prime VITA PREMIX 20 [cited 2022 September 10]. URL: https://www.nordspb.ru/ 6. Udintsev S. N., Vakhrushev V. V., Karpitskiy V. I. Biologically active food additive "Adaptovit". Russia patent ¹ 2125815 C1. 1999 (In Russ.). 7. Zhang Y., Han F. Y., Wu J., Song S. J. Triterpene saponins with a-glucosidase and PTP1B inhibitory activities from the leaves of Aralia elata. Phytochemistry Letters. 2018;26:179-183. https://doi.org/ 10.1016/j.phytol.2018.06.002. 8. Nechaev A. A. Aralia elata resourses in the Far East. Ot rastenija do lekarstvennogo preparate. Materialy mezhdunarodnoj nauchnoj konferencii = From plant to drug. Materials of the international scientific conference. 2020:72-79 (In Russ.). 9. Momot T. V. Natural plant phenolic compounds in the prevention of stress disorders of the body's metabolic reactions. Thesis of Doctor of Medical Sciences. Vladivostok: Pacific State Medical University, 2018 (In Russ.). 10. Palagina M. V., Prikhod'ko J. V., Zimba A. G., Tel'tevskaya O. P. The use of aboveground organs of plants of the Araliaceae family in the technology of alcoholic beverages. Proizvodstvo spirta i likerovodochnyh izdeliy = production of alcohol and alcoholic beverages. 2009;4:18-20 (In Russ.). 11. Duanbekova G. B., Sadykov K. I., Smagulov S. K., et al. The use of carbohydrate-containing drinks as dietary supplements to improve sports performance. Aktual'nye problemy gumanitarnyh i estestvennyh nauk = Actual problems of the humanities and natural sciences. 2015;12-7:29-31 (In Russ.). 12. MR 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances [cited 2022 May 12]. URL: https://garant.ru (In Russ.). 13. GOST R 55577-2013 Food products specialized and functional. Information about distinctive features and effectiveness [cited 2022 May 12]. URL: https://garant.ru (In Russ.). 14. GOST R 52844-2007 Non-alcoholic tonic drinks. General specifications [cited 2022 May 12]. URL: https://garant.ru (In Russ.). 15. Tarashkevich E. J., Palagina M. V., Cherevach E. I., Fischenko E. S., Bobchenko V. I. Development of a recipe for soy sauces using extracts from vegetable raw materials of the Far East region. Pischevaja promyshlennost' = Food industry. 2019;11:60-63 (In Russ.). 16. Antokhin A. M., Lapko E. J., Taranchenko V. F., et al. Dry mix for sports drink "Silavit". Russian patent ¹ 2643264 C1. 2018 (In Russ.). 17. Reshetnikova P. A. Features of the development of food products enriched with an additive based on chelated silicon dioxide. Nauka. Tehnologii. Innovacii: Sbornik nauchnyh trudov XV Vserossijskoj nauchnoj konferencii molodyh uchenyh = The science. Technologies. Innovation. Collection of scientific papers of All-Russian scientific conference of young scientists. Novosibirsk: Novosibirsk State Technical University, 2021. P. 534-535 (In Russ.). |
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Authors Rochin Egor O., postgraduate Institute of Biotechnology, Bioengineering and Food Systems, Ayaks 10, Russian island, Vladivostok, Russia, 690922, This email address is being protected from spambots. You need JavaScript enabled to view it. Palagina Marina V., Doctor of Biological Sciences, Professor Institute of Biotechnology, Bioengineering and Food Systems, Ayaks 10, Russian island, Vladivostok, Russia, 690922 Far Eastern Federal University, Ayaks 10, Russian island, Vladivostok, Russia, 690922, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY AND SAFETY
Shelekhova T. M., Abramova I. M., Shelekhova N. V., Skvortsova L. I., Poltavskaya N. V. Investigation of the analytical capabilities of the capillary electrophoresis method for the determination of anions in distilled alcoholic beverages
P. 96-101 | DOI: 10.52653/PPI.2023.2.2.021 Key words Abstract |
References 1. Abramova I. M., Serba E. M. Fundamental and applied research in the field of creating promising technologies for the production of alcohol and alcoholic beverages. Perspektivnye tekhnologii i metody kontrolya v proizvodstve spirta i spirtnyh napitkov = Promising technologies and methods of control in the production of alcohol and alcoholic beverages. 2019:9-20 (In Russ.). 2. Oganesyants L. A., Panasyuk A. L., Kuz'mina E. I., Sviridov D. A. Modern analysis methods use in order to establish the geographic origin of food products. Food systems. 2020;3(1):4-9. DOI: 10.21323/2618-9771-2020-3-1-4-9. 3. Oganesyants L. A., Panasyuk A. L., Ku'mina E. I., Sviridov D. A. The use of modern instrumental methods of analysis in order to establish the geographical place of origin of wine products. Pivo i napitki = Beer and drinks. 2019;(4):59-64 (In Russ.). DOI: 10.24411/2072-9650-2019-10002. 4. Eliseev M. N., Neverov F. A., Gribkova I. N. Research on the quality of Irish whiskey sold on the Russian market. Pivo i napitki = Beer and drinks. 2021;(3):20-25 (In Russ.). DOI: 10.52653/PIN.2021.3.3.004 5. Panasyuk A. L., Babaeva M. V., Zhirov V. M. Method of quality control of table wines by elemental composition. Ðischevaya promyshlennost' = Food industry. 2021;(9):43-45 (In Russ.). DOI: 10.52653/PPI.2021.9.9.017 6. Shelekhova N. V., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Methods of gas chromatography, capillary electrophoresis, chromato-mass spectrometry and information technologies in the analytical control of alcoholic beverages. Ðischevaya promyshlennost' = Food industry. 2021;(9):63-64 (In Russ.). DOI: 10.52653/PPI.2021.9.9.028 7. Eller K. I., Perova I. B. Trends in the development of analytical methods for determining the quality and authenticity of food products. Voprosy pitaniya = Nutrition questions. 2020;89(4):255-261 (In Russ.). 8. Shelekhova N. V., Polyakov V. A. Application of capillary electrophoresis methods in quality control and safety of alcoholic beverages. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2015;(11):39-42 (In Russ.). 9. Shelekhova N. V. Automated monitoring system for the quality and safety of alcoholic beverages by capillary electrophoresis methods. Proizvodstvo spirta i likerovodochnyh izdeliy = Production of alcohol and alcoholic beverages. 2012;(4):20-22 (In Russ.). 10. Shelekhova N. V., Rimareva L. V. Investigation of the ionic composition of alcohol intermediates using the capillary electrophoresis method. Proizvodstvo spirta i likerovodochnyh izdelij = Production of alcohol and alcoholic beverages. 2012;(3):25-27 (In Russ.). 11. Komarova N. V., Kamencev Ya. S. Practical guide to the use of capillary electrophoresis systems "Kapel". St. Petersburg: Veda, 2006. 212 p. (In Russ.) 12. Kitagawa F., Otsuka K. Recent applications of on-line sample preconcentration techniques in capillary electrophoresis. Journal of Chromatography A. 2014;1335:43-60. 13. Shelekhova N. V., Abramova I. M., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Investigation of the chemical composition of alcoholic beverages using instrumental methods. Ðischevaya promyshlennost' = Food industry. 2019;(12):68-71 (In Russ.). DOI: 10.24411/0235-2486-2019-10200 |
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Authors Shelekhova Tamara M., Candidate of Technical Sciences, Abramova Irina M., Doctor of Technical Sciences, Shelekhova Nataliya V., Doctor of Technical Sciences, Skvortsova Lubov' I., Poltavskaya Natal'ya V. Russian Research Institute of Food Biotechnology - Branch of Federal Research Center of Food, Biotechnology and Food Safety, 4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
ECONOMICS AND MANAGEMENT
Ermolaeva E. O., Ustinova Yu. V., Galakhova Ya. V., Markasova E. N. Applying a risk-based approach on the example of the production of syrups
P. 102-105 | DOI: 10.52653/PPI.2023.2.2.022 Key words Abstract |
References 1. Technical Regulations of the Customs Community 021/2011 "On food safety" [Electronic resource] (cited 2020 Oct 7). Available from: http://docs.cntd.ru (In Russ.). 2. Kotova T. V., Cheremichkina A. S. Analysis of the quality of energy drinks for compliance with the requirements of standards. Tekhnika i tekhnologiya pischevykh proizvodstv = Technology and technology of food production. 2012;2(25):148-154 (In Russ.). 3. GOST R ISO 22000-2019 Food safety management systems. Requirements for organizations involved in the food chain. Moscow: Standartinform, 2020. 42 p. (In Russ.) 4. Kotova T. V., Petrik N. A. Analysis of consumer preferences when choosing energy drinks. Tekhnologiya i tovarovedeniye innovatsionnykh pischevykh produktov = Technology and commodity science of innovative food products. 2012;6(17):83-87 (In Russ.). 5. Kotova T. V., Zorkina N. N. Description of the consumer profile of energy drinks in Kemerovo. Tekhnologiya i tovarovedeniye innovatsionnykh pischevykh produktov = Òechnology and commodity science of innovative food products. 2012;4(15):91-102 (In Russ.). 6. GOST 28499-2014 Syrups. General specifications. Moscow: Standartinform, 2019. 6 p. (In Russ.) 7. Surkov I. V., Prosekov A. Y., Ermolaeva E. O., Gorelikova G. A., Poznyakovskiy V. M. Evaluation and preventing measures of technological risks of food production. Modern Applied Science. 2015;9(4):45-52. |
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Authors Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor, Ustinova Yuliya V., Candidate of Technical Sciences, Galakhova Yana V., Markasova Ekaterina N. Kemerovo State University, 6, Krasnaya str., Kemerovo, Russia, 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. |
SPECIALIZED NUTRITION
Maloletkova Ya. V.Studying the possibility of automating the method of developing a recipe for functional bakery products
P. 106-107 | DOI: 10.52653/PPI.2023.2.2.023 Key words Abstract |
References 1. Strategy for improving product quality in the Russian Federation until 2030 (approved by order of the Government of the Russian Federation 29.06.2016 No. 1364-r) (In Russ.). 2. Shmal'ko N. A., Smirnov S. O. Bread production method adding amaranth cereal flour. Polzunovskiy vestnik = Polzunovsky Bulletin. 2018;( 1):27-31 (In Russ.). 3. Zhirkova E. V., Martirosyan V. V., Didenko U. N., Malkina V. D., Chumakova V. V. Application of non-traditional raw materials in bread technology. Izvestiya vysshikh uchebnykh zavedeniy. Pishchevaya tekhnologiya = News of higher educational institutions. Food technology. 2008:48-50 (In Russ.). 4. Naumova N. L., Burmistrova O. M., Burmistrov E. A., Savostina T. V., Chernizova E. A. The use of sesame flour in the recipe for Slavyansky bread. Dal'nevostochniy agrarniy vestnik = Far Eastern Agrarian Bulletin. 2018;(3) (In Russ.). 5. Temnikova O. E., Zimichev A. V., Belyaev S. Ya., Ruzyanova A. A. Study of the possibility of using sorghum flour in the technology of flour confectionery. Khleboprodukty = Bakery products. 2017;(8):34 (In Russ.). 6. Maloletkova Ya. V., Zimichev A. V. The use of sorghum flour in the recipe for biscuits. Aktual'nye problemy khimii, biotekhnologii i sfery uslug. Materialy VI Vserossiyskoy nauchno-prakticheskoy conferentsii s mezhdunarodnim uchastiem = Actual problems of chemistry, biotechnology and services. Materials of the VI All-Russian scientific and practicalconference with international participation. Irkutsk: IRNRTU, 2022. P. 101-103 (In Russ.). 7. Maloletkova Ya. V., Zimichev A. V. Study of the possibility of using sorghum flour in the production of bakery products. Sovremennoe proizvodstvo sel'skokhozyaistvennogo syr'ya i produktov pitaniya: sostoyanie, problemy i perspektivy razvitiy. Sbornik nauchnykh trudov = Modern production of agricultural raw materials and food products: state, problems and development prospects. Collection of scientific papers. Kinel': ILC of Samarskiy SAU, 2022. P. 101-103 (In Russ.). |
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Authors Maloletkova Yana V., graduate student Samara State Technical University, 244, Molodogvardeyskaya str., Samara, Russia, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Soldatova S. Yu., Guseva T. B., Korzunov S. A.Destructive changes in lipids in canned meat when stored at an aggraved temperature
P. 108-111 | DOI: 10.52653/PPI.2023.2.2.024 Key words Abstract |
References 1. MUK 4.2.1847-04 Sanitary and epidemiological assessment of the validity of shelf life and storage conditions of food products. Moscow: Federal Center for State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation, 2004. 32 p. (In Russ.) 2. Gur'eva K. B., Tyugay O. A. Methodological recommendations for conducting accelerated tests to determine the shelf life of canned meat. Moscow: FGBU NIIPH Rosrezerva, 2010. 36 p. (In Russ.) 3. Krylova V. B., Gustova T. V. The importance of stability of canned food storage temperatures. Vsyo o myase = All about meat. 2020;(3):36-41 (In Russ.). 4. Gordon M. H. in Understanding and Measuring the Shelf-life of Food (edited by R. Steele). Cambrdige: Woodhead Publishing, 2004. P. 128-141. 5. Giboreau A., Dacremont C., Egoroff C., Guerrand S., Urdapilleta I., Candol D., Dubois D. Food Quality and Preference. 2007;(18):265-274. 6. Hugi A., Voirol E. in Instrumentations and Sensors for the Food Industry (edited by Kress-Rogers E.), Brimelow C. J. B. FL (USA): CRC Press, Boca Raton. 2001. P. 31-60. 7. Kas J., Rauch Ð., Denmerova Ê., Sebesta J. Zeitschrift f?r Lebensmittel Untersuchung und Forschung. 1982;(169):271-276. 8. Coppin E. A., Pike O. A. Journal of the American Oil Chemists' Society. 2001;(78):13-18. 9. Krylova V. B. Redox potential and dynamics of protein and fat destruction during storage of canned meat chunks. Teoriya i praktika pererabotki myasa = Theory and practice of meat processing. 2016;(2):26-33 (In Russ.). 10. Lawless H. T., Heymann H. Sensory evaluation of food: principles and practices. New York (USA): Springer Science & Business Media, Ithaca, 2010. P. 548-552. |
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Authors Soldatova Svetlana Yu., Candidate of Technical Sciences, Guseva Tat'yana B., Candidate of Biological Sciences, Korzunov Sergey A. Research Institute for Storage Problems of the Federal Reserve, 40, bld. 1, Volochayevskaya str., Moscow, 111033, 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.Biologically active product to improve veins state in athletes
P. 112-117 | DOI: 10.52653/PPI.2023.2.2.025 Key words Abstract |
References 1. Casili G., Lariza M., Campolo M. et al. Therapeutic potential of flavonoids in the treatment of chronic venous insufficiency. Vascular Pharmacology. 2021;137:136825. 2. Bitter orange (Citrus aurantium L.). URL: https://lektrava.ru/encyclopedia/pomeranets-gorkiy (accessed 01.08.22) (In Russ.). 3. Talibov O. B. Diosmin in the treatment of venous pathology: fundamentals of pharmacokinetics and pharmacodynamics. Khirurgiya (zhurnal imeni N. I. Pirogova) = Surgery. Journal named after N. I. Pirogov. 2019;(3):135-140 (In Russ.). https://doi.org/10/17116/hirurgia2019031135. 4. Pyrzynska K. Hesperidin: A review on extraction methods, stability and biological activities. Nutrients. 2022;14(12):2387. Doi: 10.3390/nu14122387. 5. Shaidakov E. V., Rosukhovsky D. A. Efficacy of the combination of butcher's broom extract, hesperedin and vitamin C in the treatment of chronic venous diseases. Angiologiya i sosudistaya hirurgiya = Angiology and Vascular Surgery. 2021;27(2): 82-91 (In Russ.). 6. Antonova N. P., Sheffer E. P. Prokhvatilova S. S., et al. Comparative evaluation of quality requirements for medicinal products containing diosmin. Vedomosti Nauchnogo centra ekspertizy sredstv medicinskogo primeneniya. Regulyatornye issledovaniya i ekspertiza lekarstvennyh sredstv = Bulletin of the Scientific Center for Expertise of Medicinal Products. Regulatory research and examination of medicines. 2022;1-11 (In Russ.). 7. Voronkov A. V., Gamzeleva O. Yu. Review of modern phlebotropic drugs based on flavonoids as promising endothelioprotectors in the treatment of chronic venous diseases. Ambulatornaya hirurgiya = Ambulatory surgery. 2019;(1-2):27-23 (In Russ.). URL: https://doi.org/10.21518/1995-1477-2019-1-2-27-33 (accessed 05.08.22). 8. Rybak Z. Management of chronic venous disorders of the lower limbs Guidelined according to scientific evidence. International Angiology. 2014;33(2):87-208. 9. Allaert F. A. Meta-analysis of the impact of the principal venoactive drugs on malleolar venous edema. International Angiology. 2011;31(4):310-315. 10. Carg A., Carg S., Zaneveld J. D., et al. Chemistry and pharmacology of the citrus bioflavonoid hesperidin. Phytotheraphy Research. 2001;15(8):655-669. 11. Rodriguez-Perez C., Garcia-Villanova B., Guerra-Fernandez E., et al. Grape seeds proanthocyanidins: an overview of in vivo bioactivity in animal models. Nutrients. 2019;11(10):2436. 12. Shterman S. V., Sidoremko M. Yu., Shterman V. S., Sidorenko Yu. I. Antioxidants in sports nutrition. Pischevaya promyshlennost' = Food Industry Part I. 2019;(5):60-64. Doi: 10.24411/0235-2486-2019-10074; Pishchevaya promyshlennost' = Food Industry. Part II. 2019(6):30-34 (In Russ.). Doi: 10.24411/0235-2486-2019-10084. 13. Weseler A. R., Bast A. Masquelier`s grape seeds extract: basic flavenoid research to well characterized food supplement with health benefits. Nutrients. 2017;16:5. Doi: 10.1186/s12937-016-02118-1. 14. Karomatov I. D., Abdokhitov A. T. Medicinal properties of grape seeds and grape oil. Biologiya i integrativnaya medicina = Biology and Integrative Medicine (Electronic scientific journal). 2018;(1):49-86 (In Russ.). URL: https://cyberleninka.ru/journal/n/biologiya-i-integrativnaya-meditsina?i=1035307 (accessed 10.08.22). 15. Kitao S., Teramoto M., Yamaguchi T. Stabilizing effect of grape seed extract on ascorbic acid. Food Science and Technology Research. 2006;12(1):15-21. 16. Zharskaya O. M., Gorgun Yu. V., Karaseva G. A., et al. The grape seed effect: from ancient empirical medicine to modern. Medicinskie novosti (Belarus') = Medical News (Belarus). 2014(4):16-20 (In Beloruss.). 17. Ganeshpurkar A., Saluja A. K. The pharmacological potential of rutin. Sauidi Pharmaceutical Journal. 2016. Vol. 25. No. 2. Doi: 10.1016/j.jsps.2016.04.025. 18. Tiffany N., Boon H., Ulbricht C., et al. Horse chestnut: a multidisciplinary clinical review. Journal of Herbal Pharmacotherapy. 2002;2(1):71-85. 19. Gallelli L., Cione E., Wang T., et al. Glucocorticoid-like activity of escin: a new mechanism for an old drug. Drug Design, Development and Therapy. 2021;15:699-704. Doi: 10.2147/DDDT.S297501. 20. Gabelli L. Escin: a review of its anti-edematous, anti-flammatory, and venous properties. Drug Design, Development and Therapy. 2019;13:3425-3437. Doi: 10.2147/DDDT.S207720. 21. Siebert U., Brach M., Sroczynski G., et al. Efficacy, routine effectiveness, and safety of of horsechestnut seed extract in treatment of chronic venous insufficiency. A meta-analysis of randomized controlled trials and large observation studies. International Angiology. 2002;21(4):305-315. 22. Pococ E., Alsaigh T., Mazor R., et al. Cellular and molecular basis of venous insufficiency. Vascular Cell. 2014;(6):24. 23. Jawien A. The place of Ruscus extract, hesperedin methyl chalcone, and Vitamin C in the management of chronic venous desease. International angiology. 2017;36(1):31-41. 24. Aguilar-Perala G., et al. Clinical and capillaroscopic evaluation in the treatment of chronic venous insufficiency with Ruscus aculestus, hesperedin methyl chalcone and ascorbic acid in venous insufficiency in ambulatory patients. International Angiology. 2007;26:378-384. 25. Lin P. H., Jonhnson C. K., Pullium J. K., et al. L-arginine improves endothelial vasoreactivity and reduces thrombogenicity after thrombolysis in experimental deep venous thrombolysis. Jourmal of Vascular Surgery. 2003;38(6):1396-1403. 26. Shterman S. V. Products of sports nutrition. Ìoscow: Stolica, 2017. 482 p. (In Russ.) 27. 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. 28. Spriet L. L., Whitfield J. Taurine and skeletal muscle function. Current Opinion in Clinical Nutrition & Metabolic Care. 2015;18(1):96-101. 29. Recommended levels of consumption of food and biologically active substances. Guidelines MR 2.31.1915-04. Norms of consumption of physiological needs for energy and nutrients for various groups of the population of the Russian Federation and Methodological recommendations MR 2.3.1.2432-08 (In Russ.). |
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Authors Shterman Sergey V., Doctor of Technical Sciences, Sidorenko Mikhail Yu., Doctor of Technical Sciences, Shterman Valeriy S., Candidate of Chemical Sciences, Sidorenko Yuriy I., Doctor of Technical Sciences, Professor LLC "GEON", 1, Obolenskoe highway, settl. Obolensk, Serpukhov district, Moscow region, 142279, 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
Strelnikova A. The first gastronomic dinner with hemp dishes