Food processing Industry №2/2024
TOPIC OF THE ISSUE: PROMISING INGREDIENTS FOR HEALTHY HUMAN NUTRITION
Tumanova A. E., Tipsina N. N., Strupan E. A., Demidenko G. A.Obtaining iris using powder from blueberry fruits
P. 6-9 | DOI: 10.52653/PPI.2024.2.2.001 Key words Abstract |
References 1. Dragilev A. I., Lurie I. S. Technology of confectionery products. Moscow: Deli print, 2001. 484 p. (In Russ.) 2. Koryachkina S. Ya., Berezina N. A., Shingle N. N. Improving the technology of bakery, confectionery and pasta products for functional purposes. Orel: State University, 2016. 261 p. 3. Tipsina N. N., Matyushev V. V., Chaplygina I. A. Technology of obtaining confectionery and bakery products of increased nutritional value from melon fruits. Krasnoyarsk: Krasnoyarsk State Agrarian university, 2022. 87 p. (In Russ.) 4. Tolmacheva T. A., Novikova A. V. Technology of growing: technology of sugary and flour confectionery products: textbook. St. Petersburg: Lan', 2022. 128 p. 5. Tipsina N. N., Silezneva G. K., New food products for rational and balanced nutrition: Methodological guidelines. Krasnoyarsk: Krasnoyarsk State Agrarian university, 2013. 87 p. (In Russ.) 6. Bushkevich N. V., Mescheryakova K. A., Flurina E. A. Functional nutrition products based on blueberry fruits. Physico-chemical biology as the basis of modern medicine. Minsk: Belarusian State Medical University, 2020. P. 31-37 (In Russ.). 7. Pozdnyakovskaya N. A. Examination of wild fruits, berries, herbaceous plants. 3rd edition, ispr. and add. Novosibirsk: Siberian University Publishing House, 2005. 213 p. (In Russ.) 8. Sergeev V. N., Kozhaev Yu. I. Biologically active plant raw materials in the food industry. Pischevaya promyshlennost' = Food industry. 2001;(6):28-37 (In Russ.). 9. Strupan E. A., Tipsina N. N. Results of a study of medicinal wild-growing raw materials growing in the Krasnoyarsk Territory. Vestnik KrasGAU = Bulletin of KrasGAU. 2006;(15):243-248 (In Russ.). 10. Bibik I. V., Loskutov E. V., Babiy N. V., Guzhel Yu. A. The use of blueberry berries for the enrichment of beverages. Pivo i napitki = Beer and beverages. 2013;(1):24-26 (In Russ.). 11. Apet T. K., Pashut Z. N. Handbook of the technologist of confectionery production. Technologies and recipes. St. Petersburg: Giord, 2004. 560 p. (In Russ.) 12. Skobelskaya Z. G., Goryacheva G. N. Technology of sugar confectionery production: Textbook. Moscow: IRPO: ProfObrIzdat, 2002. 416 p. (In Russ.) 13. Kovalev N. I. Cooking technologies. Moscow: Delovaya literature, 1999. 480 p. (In Russ.) |
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Authors Tumanova Alla E., Doctor of Technical Sciences, Professor Russian Biotechnological university (ROSBIOTECH), 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. Tipsina Nelly N., Doctor of Technical Sciences, Professor, Demidenko Galina A., Doctor of Technical Sciences, Professor Krasnoyarsk State Agrarian University, 19, Chernisheva str., Krasnoyarsk, 660130, 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. Strupan Ekaterina A., Doctor of Technical Sciences, Professor Siberian Federal University, 2, Prushinskoy str., Krasnoyarsk, 660075, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Sergun V. P., Ageenko D. D., Poznyakovsky V. M.Food systems of health-improving nutrition: biologically active complex for normalization of functional disorders of the autonomic nervous system
P. 10-15 | DOI: 10.52653/PPI.2024.2.2.002 Key words Abstract |
References 1. Abieva E. T. Psychological causes of panic attack. Sovremennaya psikhologiya i pedagogika: problemi i resheniya = Modern psychology and pedagogy: problems and solutions. 2021:61-66 (In Russ.). 2. Austrievskikh A. N., Vekovtsev A. A., Chelnakova N. G., Poznyakovsky V. M. Healthy food products: new technologies, quality assurance, efficiency of application. Monograph / under the general editorship of Professor V. M. Poznyakovsky. Moscow: INFRA-M, 2022. 414 p. (In Russ.) 3. Amakacheva A. T., Morozova V. M. Vegetative-vascular dystonia and panic disorders. Perspectivnie nauchnie issledovaniya: opyt, problem i perspective razvitiya = Prospective scientific research: experience, problems and prospects of development. 2021:175-181 (In Russ.). 4. Gurbanova U. S. Panic attacks: psychological and pedagogical picture and dynamics of the state. Problemi i tendentsii nauchnikh preobrazovaniy v usloviyakh transformatsii obschestva = Problems and trends of scientific transformations in conditions. 2021:121 (In Russ.). 5. Evstratova K. D., Gorbunova D. R. Panic attacks as one of the symptoms of panic disorder and measures of their prevention. Molodezh v nauke: novie argumenti = Youth in Science: New arguments. 2020:52-55 (In Russ.). 6. Kalchenko T. S. The development of mental self-regulation as a condition for overcoming vegetative-vascular dystonia. Actualnie problemi zdorov'esberezheniya v sovremennom obschestve = Actual problems of health saving in modern society. 2020P:61-64 (In Russ.). 7. Kanana N. N., Baeshko G. I. Features of the management of patients with panic attacks (symptomatic-adrenal vegetative paroxysms) in the practice of a family doctor. Vestnik neotlozhnoy i vosstanovitelnoy khirurgii = Bulletin of Emergency and Reconstructive Surgery. 2020 (In Russ.). 8. Sergun V. P., Burkova V. N., Ivanov A. A., Poznyakovsky V. M. Health-saving technologies for processing raw materials of Siberia: science and practice: monograph. Moscow: INFRA-M, 2021. 508 p. (In Russ.) 9. Elias G. J. B., et al. Probing the circuitry of panic with deep brain stimulation: Connectomic analysis and review of the literature. Brain Stimulation. 2020;13(1):10-14. 10. Karthikeyan V., Nalinashini G., Raja E. A. A study of panic attack disorder in human beings and different treatment methods. Journal of Critical Reviews. 2020;7:1166-1169. |
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Authors Sergun Valeriy P., Candidate of Chemical Sciences Biolit Company, 4, bld. 3, office 16, Academicesky Avenue, Tomsk, Russia, 634055, This email address is being protected from spambots. You need JavaScript enabled to view it. Ageenko Dar'ya D., master student Kemerovo State University, 6, Krasnaya str., Kemerovo, Russia, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it. Poznyakovskiy Valeriy M., Doctor of Biological Sciences, professor, honored worker of science of the Russian Federation Kemerovo State Medical University, 22A, Voroshilov str., Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Gribovа N. A., Perova I. B. Influence of processing methods of strawberries on the content of ellagic acid derivatives
P. 16-19 | DOI: 10.52653/PPI.2024.2.2.003 Key words Abstract |
References 1. Diaconeasa Z., Florica R., Rugina D., Cuibus L., Socaciu C. HPLC/PDA-ESI/MS identification of phenolic acids, flavonol glycosides and antioxidant potential in blueberry, blackberry, raspberries and cranberries. Journal of Food and Nutrition Research. 2014;2(2):781-785. 2. Koshechkina A. S., Tumolskaya E. V., Petrova I. B. Dietary supplements as a source of anthocyanins. Voprosi pitaniya = Problems of nutrition. 2023;92(3):87-92 (In Russ.). https://doi.org/10.33029/0042-8833-2023-92-3-87-92 3. Mushkina O. V., Gurina N. S. Obtaining ellagic acid. Vestnik of VGMU = Bulletin of Vitebsk State Medical university. 2008;7(4):81-86 (In Russ.). 4. Bikash D., Waikhom S. S., Manik D., Sanchari G., Kuntal M. Biodynamic activities of ellagic acid: A dietary polyphenol. Journal of Nature and Science of Medicine. 2020;3(2):1-8. 5. Hong-Mei Z., Lei Z., Hao L., Hao X., Wen-Wen C., Lin Т. Research progress on the anticarcinogenic actions and mechanisms of ellagic acid. Cancer Biology & Medicine. 2014;11(2):92-100. 6. Ropa D. The role of red raspberries in today's market. URL: https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.545.2876&rep=rep1&type=pdf [cited 2023 August 11]. 7. Zhbanova E. V. Raspberry fruits rubus idaeus L. as a source of functional ingredients (review). Tekhnika i tekhnologiya pischevikh proizvodstv = Food Processing: Techniques and Technology. 2018;48(1):5-14 (In Russ.). 8. Kirilenko Yu. K., Nagapetyan R. A. Patent Compositions based on ellagic acid for the immune system. RU 2372903 С2. 2009. 9. Lukyanchuk I. V., Zhbanova Yu. V. Biologically active complex of strawberry fruit. Plodovodstvo = Fruit Growing. 2017;29(1):150-158 (In Russ.). 10. Gribova N. A. Method for obtaining dried fruit and berry products. RU 2733228 С2. 2020. 11. Gribova N. A. Method freezing of fresh berries. RU 2536878 С2. 2014. 12. Gribova N. A., Eliseeva L. G. Osmotic dehydration of fruit and berry raw materials in the food industry. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernikh tekhnologiy = Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):134-142 (In Russ.). https://doi.org/10.20914/2310-1202-2017-4-134-142 |
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Authors Gribovа Natalya A., Candidate of Technical Sciences Plekhanov Russian Economic University, 36, Stremyanniy lane, Moscow, 117997, This email address is being protected from spambots. You need JavaScript enabled to view it. Perova Irina B., Candidate of Pharmacy Sciences Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14, Ust'insky passage, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Vorob'eva V. M., Vorob'eva I. S., Sarkisyan V. А., Sobolev R.V., Isakov V. A., Kochetkova A. A.Sweet proteins are promising natural sweeteners for food products
P. 20-26 | DOI: 10.52653/PPI.2024.2.2.004 Key words Abstract |
References 1. Eliashevich S. O., Hudyakov M. B., Sen'ko O. V., Kuznecova A. V., Kim O. T., Nun'es Arauho D. D., Drapkina O. M. Features of nutrition and distribution of adipose tissue in individuals at low cardiovascular risk, depending on the presence of abdominal obesity. Voprosi pitaniya = Problems of nutrition. 2023;92(1):74-84 (In Russ.). https://doi.org/10.33029/0042-8833-2023-92-1-74-84. 2. Dedov I. I., Shestakova M. V., Majorova A. Yu. Algorithms of specialized medical care for patients with diabetes mellitus (11th edition). Moscow, 2023 (In Russ.). Doi: https://doi.org/10.14341/DM13042. 3. International Diabetes Federation. IDF Diabetes Atlas, 10th edn. Brussels (Belgium), 2021 [Electronic resource] (cited 2023 November 8). URL: https://www.diabetesatlas.org. 4. Dedov I. I., Shestakova M. V., Vikulova O. K., Zheleznyakova A. V., Isakov M. A., Sazonova D. V., Mokrysheva N. G. Diabetes mellitus in the Russian Federation: dynamics of epidemiological indicators according to the Federal Register of Diabetes Mellitus for the period 2010-2022. Sakharniy diabet = Diabetes Mellitus. 2023;26(2):104-123 (In Russ.). Doi: https://doi.org/10.14341/DM13035. 5. Tutel'yan V. A., Sharafetdinov Kh. Kh., Kochetkova A. A. Theoretical and practical aspects of diet therapy for type 2 diabetes mellitus. Moscow: Biblio-Globus, 2016. 244 p. (In Russ.) 6. Eliashevich S. O., Drapkina O. M. Nutrition possibilities in the correction of body weight in type 2 diabetes mellitus. Kardiovaskulyarnaya terapiya i profilactica = Cardiovascular therapy and prevention. 2023;22(6):3607 (In Russ.). Doi: 10.15829/1728-8800-2023-3607. 7. Order of the Ministry of Health of the Russian Federation No. 614 dated 08/19/2016 "Recommendations on rational norms of food consumption that meet modern requirements of healthy nutrition" [Electronic resource] (cited 2023 November 8) (In Russ.). URL: https://normativ.kontur.ru/document?moduleId=1&documentId=451458. 8. Regions of Russia. Socio-economic indicators. 2022. Moscow: Rosstat, 1122 р. (In Russ.) 9. Ametov A. S. Type 2 diabetes mellitus. Problems and solutions. Moscow: GEOTAR-Media. 2015;(3):256 (In Russ.). 10. Kiseleva T. L., Kochetkova A. A., Tutel'yan V. A., Sharafetdinov Kh. Kh. Cereals and foods in the diet for type 2 diabetes mellitus. Moscow: Biblio-Globus, 2018. 690 р. (In Russ.). 11. Technical Regulations of the Customs Union "Safety Requirements for Food Additives, Flavorings and Technological aids" (TR CU 029/2012) [Electronic resource] (cited 2023 November 8) (In Russ.). URL: https://docs.cntd.ru/document/902359401. 12. Vorob'eva V. M., Vorob'eva I. S., Kochetkova A. A., Sharafetdinov Kh. Kh., Zorina E. E. Modification of the carbohydrate composition of confectionery products for patients with type 2 diabetes mellitus. Voprosi pitaniya = Problems of nutrition. 2014;83(6):66-73 (In Russ.). 13. Shah R., de Jager L. S. Recent analytical methods for the analysis of sweeteners in food: A regulatory perspective. Food and Drug Administration Papers. 2017;(5);13-31. https://doi.org/10.1002/9781119160588.ch2 14. Debras C., Chazelas E., Sellem L., Porcher R., Druesne-Pecollo N., Esseddik Y., et al. Artificial sweeteners and risk of cardiovascular diseases: results from the prospective NutriNet-Sant? cohort. BMJ. 2022;(378):e071204. https://doi.org/10.1136/bmj-2022-071204 15. Chua B. N., Guo W. M., Wong H. T., Ow D. S. W., Ho P. L., Koh W., et al. A sweeter future: Using protein language models for exploring sweeter brazzein homologs. Food Chemistry. 2023;(426):136580. https://doi.org/10.1016/j.foodchem.2023.136580 16. Zhao X., Wang C., Zheng Y., Liu B. New Insight into the Structure-Activity Relationship of Sweet-Tasting Proteins: Protein Sector and Its Role for Sweet Properties. Frontiers in Nutrition. 2021;(8). https://doi.org/10.3389/fnut.2021.691368 17. Neiers F., Naumer C., Krohn M., Briand L. The recent development of a sweet-tasting brazzein and its potential industrial applications. In Sweeteners. Berlin/Heidelberg (Germany): Springer, 2016. P. 20. https://doi.org/10.1007/978-3-319-26478-3_2-1 18. Ming D., Hellekant G. Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B. FEBS Letters. 1994;355:106-108. https://doi.org/10.1016/0014-5793(94)01184-2 19. Neiers F., Belloir C., Poirier N., Naumer C., Krohn M., Briand L. Comparison of Different Signal Peptides for the Efficient Secretion of the Sweet-Tasting Plant Protein Brazzein in Pichia pastoris. Life. 2021;11(1):46. https://doi.org/10.3390/life11010046 20. Jin Z., Danilova V., Assadi-Porter F. M., Aceti D. J., Markley J. L., Hellekant G. Critical regions for the sweetness of brazzein. FEBS Letters. 2003;544:33-37. doi:10.1016/S0014-5793(03)00383-1 21. Ming Ding, Goran Hellekant, Hu Zhong. Characterization and chemical modification of brazzein, a high potency thermostable sweet protein from Pentadiplandra brazzeana. Acta Botanica Yunnanica. 1996;18:123-133. 22. Choi H.-E., Lee J.-W., Jo H.-J., et al. Functional expression of the sweet-tasting protein brazzein in transgenic tobacco. Food Science and Technology (Brazil). 2022;42(2). https://doi.org/10.1590/fst.40521 23. Lu R., Li X., Hu J., et al. Expression of a triple mutational des-pGlu brazzein in transgenic mouse milk. FEBS Open Bio. 2022;12(7):1336-1343. https://doi.org/10.1002/2211-5463.13411 24. Markova E. V., Chirinskaite A. V., Sopova J. V., Leonova E. I. The sweet protein brazzein as a promising natural sweetener. Ecological Genetics. 2022;20:48-49. https://doi.org/10.17816/ecogen112373. 25. Lee J.-W., Cha J.-E., Jo H.-J., et al. Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein. Food Chemistry. 2013;138(2-3):1370-1373. https://doi.org/10.1016/j.foodchem.2012.10.140 26. Chung J. H., Kong J. N., Choi H. E., et al. Antioxidant, anti-inflammatory, and anti-allergic activities of the sweet-tasting protein brazzein. Food Chemistry. 2018;267:163-169. https://doi.org/10.1016/j.foodchem.2017.06.084 27. Bilal M., Ji L., Xu S., Zhang Y., Iqbal H. M. N., Cheng H. Bioprospecting and biotechnological insights into sweet-tasting proteins by microbial hosts-a review. Bioengineered. 2022;13(4):9815-9828. https://doi.org/10.1080/21655979.2022.2061147 28. Van der Wel H., Loeve K. Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth. European Journal of Biochemistry. 1972;(31):221-225. https://doi.org/10.1111/j.1432-1033.1972.tb02522 29. Masuda T., Ohta K., Mikami B., Kitabatake N. High-resolution structure of the recombinant sweet-tasting protein thaumatin. Acta Crystallographica Section F Structural Biology Cryst Communications. 2011;(67):652-8. https://doi.org/10.1107/S174430911101373X 30. Masuda T., Ohta K., Mikami B., Kitabatake N., Tani F. Atomic structure of the sweet-tasting protein thaumatin I at pH 8.0 reveals the large disulfide-rich region in domain II to be sensitive to a pH change. Biochemical and Biophysical Research Communications. 2012;(419):72-76. https://doi.org/10.1016/j.bbrc.2012.01.129 31. Hellfritsch C., Brockhoff A., Stahler F., et al. Human psychometric and taste receptor responses to steviol glycosides. Journal of Agricultural and Food Chemistry. 2012;60(27):6782-6793. https://doi.org/10.1021/jf301297n 32. Saraiva A., Carrascosa C., Ramos F., Raheem D., Pedreiro S., Vega A., Raposo A. Brazzein and Monellin: Chemical Analysis, Food Industry Applications, Safety and Quality Control, Nutritional Profile and Health Impacts. Foods. 2023;12(10):1943. https://doi.org/10.3390/foods12101943 33. Xue W. F., Szczepankiewicz O., Thulin E., Linse S., Carey J. Role of protein surface charge in monellin sweetness. Biochimica at Biophysica Acta (BBA) - Proteins and Proteomics. 2009;(1794):410-420. https://doi.org/10.1016/j.bbapap.2008.11.008 34. Gibbs B., Alli I., Mulligan C. Sweet and taste-modifying proteins: A review. Nutrition Research. 1996;16(9):1619-1630. https://doi.org/10.1016/0271-5317(96)00175-3 35. Tyo K. E. J., Liu Z., Magnusson Y., et al. Impact of protein uptake and degradation on recombinant protein secretion in yeast. Applied Microbiology and Biotechnology. 2014;98(16):7149-7159. https://doi.org/10.1007/s00253-014-5783-7 36. Masuda T., Kitabatake N. Developments in biotechnological production of sweet proteins. Journal of Bioscience and Bioengineering. 2006;102(5):375-389. https://doi.org/10.1263/jbb.102.375 37. Swiader K., Wegner K., Piotrowska A., Tan F. J., Sadowska A. Plants as a source of natural high-intensity sweeteners: A review. Journal of Applied Botany and Food Quality. 2019;(92):160-171. https://doi.org/10.1007/s00253-014-5783-7 38. Asr S. Y., Yuksel N., Icier S., Turkoz B. K. Sweet Plant Proteins and Their Recombinant Production. T?rk Do?a Derg. 2022;(11):186-194. https://doi.org/10.46810/tdfd.1027978 39. Pradhan R., Ekka M. S., Rout P., Rout M. Production of Sweet Protein Transgenics with Monellin. International Journal of Modern Agriculture. 2020;9(3):771-777. 40. Fake G., Howard J. Brazzein: A High-Intensity Natural Sweetener. In Commercial Plant-Produced Recombinant Protein Products. Berlin/Heidelberg (Germany): Springer, 2014;68. https://doi.org/10.1007/978-3-662-43836-7_13 41. Ruiz-Ojeda F. J., Plaza-Diaz J., Saez-Lara M. J., Gil A. Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. Advances in Nutrition. 2019;(10):31-48. https://doi.org/10.1093/advances/nmy037 42. Theerasilp S., Hitotsuya H., Nakajo S., Nakaya K., Nakamura Y., Kurihara Y. Complete amino acid sequence and structure characterization of the taste-modifying protein, miraculin. Journal of Biological Chemistry. 1989;264(12):6655-6659. 43. Theerasilp S., Kurihara Y. Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit. Journal of Biological Chemistry. 1988;(263):11536-11539. https://doi.org/10.1016/S0021-9258(18)37991-2 44. Gu W., Xia Q., Yao J., Fu S., Guo J., Hu X. Recombinant expressions of sweet plant protein mabinlin II in Escherichia coli and food-grade Lactococcus lactis. World Journal of Microbiology and Biotechnology. 2015;(31):557-567. https://doi.org/10.1007/s11274-015-1809-2 45. Nirasawa S., Nishino T., Katahira M., et al. Structures of heat?stable and unstable homologues of the sweet protein mabinlin. The difference in the heat stability is due to replacement of a single amino acid residue. European Journal of Biochemistry. 1994;223(3):989-995. https://doi.org/10.1111/j.1432-1033.1994.tb19077.x 46. Yamashita H., Akabane T., Kurihara Y. Activity and stability of a new sweet protein with taste-modifying action, curculin. Chemical Senses. 1995;(20):239-243. https://doi.org/10.1093/chemse/20.2.239 47. Shirasuka Y., Nakajima K., Asakura T., Yamashita H., Yamamoto A., Hata S., et al. Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Bioscience, Biotechnology and Biochemistry. 2004;(68):1403-1407. https://doi.org/10.1271/bbb.68.1403 48. Kurimoto E., Suzuki, M., Amemiya E., Yamaguchi Y., Nirasawa S., et al. Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces. Journal of Biological Chemistry. 2007;(282):33252-33256. https://doi.org/10.1074/jbc.C700174200 49. Morris J. A., Cagan R. H. Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii. Biochimica et Biophysica Acta. 1972;261(1):114-122. https://doi.org/10.1080/21655979.2022.2061147 |
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Authors Vorob'eva Valentina M., Candidate of Technical Sciences, Vorob'eva Irina S., Candidate of Biological Sciences, Sarkisyan Varugan А., Candidate of Biological Sciences, Sobolev Roman V., Postgraduate, Isakov Vasiliy A., Doctor of Medical Sciences, Professor, Kochetkova Alla A., Doctor of Technical Sciences, Professor, Corresponding Member of RAS, Federal Research Center of Nutrition and Biotechnology, 2/14, Ust'insky passage, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. |
BIOTECHNOLOGY
Miroshnikov S. A., Sheida E. V., Duskaev G. K., Ryazanov V. A., Proskurin D. A., Ovechkin M. V., Miroshnikov I. S., Tuzikov R. A.Design and operation of a fermenter used for processing plant waste
P. 27-32 | DOI: 10.52653/PPI.2024.2.2.005 Key words Abstract |
References 1. OECD-FAO Agricultural Outlook 2018-2027. OECD, 2018. Вoi:10.1787/agr_outlook-2018-en (In Russ.). 2. Olsen R. L., Hasan M. R. A limited supply of ?shmeal: Impact on future increases in global aquaculture production. Trends in Food Science and Technology. 2012;(27):120-128 (In Russ.). https://doi.org/10.1016/j.tifs.2012.06.003. 3. Villadsen J., Nielsen J., Liden G. Bioreaction Engineering Principles. 3rd edition. USA: Springer, 2011 (In Russ.). Doi: 10.1007/978-1-4419-9688-6 4. Lieven C., Herrgеrd M. J., Sonnenschein N. Microbial Methylotrophic Metabolism: Recent Metabolic Modeling E?orts and Their Applications in Industrial Biotechnology. Biotekhnologiya = Biotechnology. 2018;(13):1-8 (In Russ.). https://doi.org/10.1002/biot.201800011. 5. Larsen E. B. U-shape and/or nozzle-u-loop fermentor and method of carrying out a fermentation process (In Russ.). WO2000070014. 2000. 6. Petersen L. A., Villadsen J., Jorgensen S. B., Gernaey K. V. Mixing and mass transfer in a pilot scale U-loop bioreactor. Biotekhnologiya i bioingeneriya = Biotechnology and Bioengineering. 2017;(114):344-354 (In Russ.). https://doi.org/10.1002/bit.26084. 7. Petersen L. A., Lieven C., Nandy S. K., Villadsen J., Jorgensen S. B., Christensen I., Gernaey K. V. Dynamic investigation and modeling of the nitrogen cometabolism in Methylococcus capsulatus (Bath). Biotekhnologiya i bioingeneriya = Biotechnology and Bioengineering. 2019;(116):2884-2895 (In Russ.). https://doi.org/10.1002/bit.27113. 8. Bequette B. W. Process Control: Modeling, Design and Simulation. Prentice Hall, 2003 (In Russ.). 9. Bequette B. W. Process Dynamics: Modeling, Analysis and Simulation. Prentice Hall, 1998 (In Russ.). 10. Mason F., Zanfi C., Spanghero M. Testing a stratified continuous rumen fermenter system. Nauka i tekhnologiya proizvodstva kormov dlya zhivotnikh = Animal Feed Science and Technology. 2015;(201) (In Russ.). 10.1016/j.anifeedsci.2015.01.008. 11. Kalashnikov A. P., Fisinin V. I., Shcheglova V. V., Kleimenova N. I. Norms and rations of feeding farm animals. Moscow, 2003. 3rd edition. 456 p. (In Russ.) ISBN 5-94587-093-5. |
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Authors Miroshnikov Sergey A., Doctor of Biological Sciences, Proskurin Dmitriy A., Candidate of Technical Sciences, Ovechkin Maxim V., Candidate of Technical Sciences Orenburg State University, 13, Pobedy Avenue, Orenburg, Russia 460018, 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. , Duskaev Galimzhan K., Doctor of Biological Sciences, Ryazanov Vitaliy A., Candidate of Agricultural Sciences, Miroshnikov Ivan S., Candidate of Agricultural Sciences, Tuzikov Roman A., graduate student Federal Scientific Center for Biological Systems and Agricultural Technologies RAS, 29, January 9 str., Orenburg, Russia, 460000, 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. Sheida Elena V., Candidate of Biological Sciences Orenburg State University, 13, Pobedy Avenue, Orenburg, Russia, 460018, This email address is being protected from spambots. You need JavaScript enabled to view it. Federal Scientific Center for Biological Systems and Agricultural Technologies RAS, 29, January 9 str., Orenburg, Russia, 460000 |
Duganova A. Yu., Shpak A. V.Screening of cultures of lactococci with low postoxidative activity
P. 33-37 | DOI: 10.52653/PPI.2024.2.2.006 Key words Abstract |
References 1. Dymar O. V., Sorokina N. P. Production starter cultures. Basic information about the organization of the proess. Mоscow: IP Lisсhuk S. S., 2022. P. 96 (In Russ.). 2. Gudkov A. V. Cheese making: technological, biological and physico-chemical aspects. Moscow: DeLi print, 2003. P. 800 (In Russ.). 3. Hoult J. The determinant of bacteria Bergi. Moscow: Mir, 1997. P. 710 (In Russ.). 4. Schleifer K. H., Transfer of Streptococcus lactis and related streptococci to the genus Lactococcus gen. nov. Systematic and Applied Microbiology. 1985;6:183-195. 5. Stackebrandt E., Teuber M. Molecular taxonomy and phylogenetic position of lactic acid bacteria. Biochemistry. Vol. 70. P. 317-324. 6. Matushevsky T., Piyanovsky E., Supinska Ya. Streptococcus diacetilactis N. sp. and its effect on oil-erzeugung. Rokrniki Nank rolnierich; lesnich. 1936;36:12. 7. Van Beynum J., Pette J. V. The role of milk bacteria in the production of butter. Ref. Milchwirtschafte. Forshunden. 1936. Bd: 18. 8. Hoult J. A brief determinant of Bergi bacteria. Moscow: Mir, 1980. P. 495 (In Russ.). 9. Kvasnikov E. I., Nesterenko O. A. Lactic acid bacteria and ways of their use. Moscow: Nauka, 1975. P. 384 (In Russ.). 10. Davis F. G. Dictionary-reference on dairy business. Moscow: Pischepromizdat, 1961. P. 312 (In Russ.). 11. Oberman X., Yakubovska P. The study of acetoin formation by some lactic acid streptococci. XVI Mezhdunarodnij kongress po molochnomy delu = XVI International Congress on Dairy Business. Moscow, 1963. P. 129 (In Russ.). 12. Teuber M., Geis A. The Genus Lactococcus. The Prokaryotes. 3d edition / editors Dworkin M., Falkow S., Rosenberg E., Schleifer K. New York: Springer Verlag, 2006. P. 205-224. 13. Bannikova L. A. Selection of lactic acid bacteria and their application in the dairy industry. Moscow: Pischevaya promyshlennost', 1975. P. 253 (In Russ.). 14. Safonova M. E., Naidenko I. A. Physiological and biochemical properties of lactic acid cultures isolated from natural sources. Mikrobnie biotexnologii: fundamentalnie i prikladnie aspekti = Microbial biotechnologies: fundamental and applied aspects. Minsk, 2015. Vol. 7. P. 69-80 (In Russ.). 15. Zaritskaya V. V., Derzhapolskaya Yu. I. Microbiology of milk and dairy products. Blagoveshchensk: Far Eastern State Agrarian University, 2017. P. 89 (In Russ.). 16. Koroleva N. S. Fundamentals of microbiology and hygiene of milk and dairy products. Moscow: Light and food industry, 1984. P. 168 (In Russ.). 17. Korolev S. A. Fundamentals of technical microbiology of dairy business. Moscow: Pischevaya promyshlennost', 1932. P. 344 (In Russ.). 18. Bogdanova E. A., Khandak R. N., Zobkova Z. S. Technology of whole milk products and milk protein concentrates. Directory. Moscow: Agropromizdat, 1989. P. 311 (In Russ.). 19. Sviridenko G. M., Shukhalova O. M. Lactic acid lactococci as the main acid-forming component. Molochnaya promyshlennost' = Dairy industry. 2019(4):30-33 (In Russ.). |
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Authors Duganova Anna Yu., Shpak Anna V. All-Russian Scientific Research Institute of Butter and Cheese Making - Branch of the Gorbatov Federal Scientific Center for Food System, Experimental Biofactory, 19, Krasnoarmeisky boulevard, Uglich, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it. |
QUALITY AND SAFETY
Shelekhova N. V, Abramova I. M., Shelekhova T. M., Skvortsova L. I., Poltavskaya N. V., Amelyakina M. V.Expertise alcoholic beverages based on digital databases
P. 38-43 | DOI: 10.52653/PPI.2024.2.2.007 Key words Abstract |
References 1. Shelekhova N. V., Shelekhova T. M., Skvorcova L. I., Poltavskaya N. V. Current state and prospects of development of quality control of alcoholic beverages. Рischevaya promyshlennost' = Food industry. 2019;(4):117-118 (In Russ.). DOI: 10.24411/0235-2486-2019-10059. 2. Horoshevskiy V. F. Designing software systems under the control of ontologies: models, methods, implementations. Ontologii proektirovaniya = Design ontologies. 2019;4(34):429-448 (In Russ.). DOI: 10.18287/2223-9537-2019-9-4-429-448. 3. Istomina E. A. Assessment of digitalization trends in industry. Vestnik CHelGU = Bulletin of ChelSU. 2018;12(422):108-116 (In Russ.). DOI: 10.24411/1994-2796-2018-11212 4. Krasulya O. N., Tokarev A. V., Grikshas S. A., Shuvarikov A. S., Pastuh O. N. Intelligent expert systems in the practice of solving applied problems of food production. Irkutsk: LLC Megaprint, 2017. P. 152 (In Russ.). 5. Shelekhova N. V., Abramova I. M., Shelekhova T. M. Prospects of artificial intelligence in quality control and safety of alcoholic beverages: monograph. Pischevaya promyshlennost' = Food Industry. 2023:120 (In Russ.). DOI: 10.52653/978-5-89703-151-1 6. Petrov A. Yu., Blagoveschenskaya M. M., Makarovskaya Z. V., Mitin V. V., Blagoveshchenskiy I. G. The use of neural networks in the regulation of additives in bakery products. Intellektual'nye sistemy i tekhnologii v otraslyah pishchevoj promyshlennosti = Intelligent systems and technologies in the food industry. 2019:127-132 (In Russ.) 7. Gavrikov M. B., Kislicyn A. A., Orlov Yu. N., Kambarov A. O., Nikityuk D. B., Tutel'yan V. A. Digital personalized nutritionology: problems and solutions. Preprinty IPM im M. V. Keldysha = Preprints of M. V. Keldysh. 2020;(25):36 (In Russ.). DOI: 10.20948/prepr-2020-25. 8. Gao H., Nie F., Li X., Huang H. Multi-view subspace clustering. International Conference on Computer Vision (ICCV 2015). P. 4238-4246. 9. Pracyuk D. Yu., Klestov S. A. Application of neural networks in image recognition. Innovatika. Sbornik materialov XVIII mezhdunarodnoy shkoly-konferencii studentov, aspirantov i molodyh uchenyh = Innovatika. Collection of materials of the XVIII International school-conference of students, postgraduates and young scientists. Tomsk, 2022. P. 437-440 (In Russ.). 10. Ustinova O. E. Formation of a digital transformation strategy for industrial enterprises. Voprosy innovacionnoy ekonomiki = Issues of innovative economy. 2022;12(3):1427-1442 (In Russ.). DOI: 10.18334/vinec.12.3.115129 11. Golov R. S., Myl'nik V. V. Technologies of digital transformation of industrial enterprises in the conditions of the fourth industrial revolution. STIN. 2022;(5):56-57 (In Russ.). 12. Szturo K., Szczypinski P. M. Ontology based expert system for barley grain classification. Signal Processing Algorithms, Architectures, Arrangements and Applications. Conference Proceedings (SPA). 2017:360-364. https:// doi. org/ 10. 23919/SPA. 2017. 81668 93. 13. Shelekhova N. V., Polyakov V. A., Serba E. M., Shelekhova T. M., Poltavskaya N. V. In-laboratory quality control of measurements with the use of IT technologies. Pischevaya promyshlennost' = Food industry. 2018;(10):70-73 (In Russ.). DOI: 10.24411/0235-2486-2018-00021 https://doi.org/10.24411/0235-2486-2018-00021 14. Shelekhova N. V., Abramova I. M., Shelekhova N. V., Skvorcova L. I., Poltavskaya N. V. Modern methods of quality control of alcoholic beverages to detect fraud. Pischevaya promyshlennost' = Food industry. 2023;(5):73-76 (In Russ.). DOI: 10.52653/PPI.2023.5.5.021 15. 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.). |
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Authors Shelekhova Nataliya V., Doctor of Technical Sciences, Abramova Irina M., Doctor of Technical Sciences, Shelekhova Tamara M., Candidate of Technical Sciences, Skvortsova Lyubov I., Poltavskaya Natal'ya V., Amelyakina Mariya V., Candidate of Technical Sciences 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. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Alkhair A., Tveritnikova I. S., Kirsh I. A., Filinskaya Yu. A., Melesse I., Bannikova O. A.Optimization of packaging of pistachios for prolongation of the shelf life and quality assurance
P. 44-48 | DOI: 10.52653/PPI.2024.2.2.008 Key words Abstract |
References 1. Sheriff M. Comparative advantage of pistachios. Nacional'nyj centr agrarnoj politiki. Rabochij document = National Center for Agrarian Policy. Working Paper No. 30. 2007. P. 4 (In Russ.). 2. Amer H., Hazem M. Pistachio tree. Damascus: General Directorate of Scientific Agricultural Research, 2013 (In Russ.). 3. Ardavan K, Alireza O. Agro-ecological requirements for growing pistachio trees: A Literature Review. Elixir Agriculture. 2016;(96):41450-41454. 4. Beek K., Bennema J. Land evaluation for agricultural land use planning, an ecological method. Soils Bull Food Agric Organ UN. 1974:130-140. 5. Mustafaev S. K., Bryukhnova E. A. Influence of polymer packaging on the oxidation of mink fat. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2007;3(298):42-43 (In Russ.). 6. Desobry S. Packaging/fatty food interactions. OCL - Oilseeds and Fats, Crops and Lipids. 2000;5(7):427-430. https://doi.org/10.1051/ocl.2000.0427. 7. Sahraee S., Milani J. M., Regenstein J. M., Kafil H. S. Protection of foods against oxidative deterioration using edible films and coatings: A review. Food Bioscience. 2019;32:100451. https://doi.org/10.1016/j.fbio.2019.100451. 8. Garcia-Pascual P., Mateos M., Carbonell V., Salazar D. M. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystems Engineering. 2003;84(2):201-209. 9. Rock C. L., Zunshine E., Nguyen H. T., Perez A. O., Zoumas C., Pakiz B., White M. M. Effects of Pistachio Consumption in a Behavioral Weight Loss Intervention on Weight Change, Cardiometabolic Factors, and Dietary Intake. Nutrients. 2020;(12):2155. https://doi.org/10.3390/nu12072155. 10. Kucukoner E., Yurt B. Some chemical characteristics of Pistacia vera varieties produced in Turkey. European Food Research and Technology. 2003;217(4):308-310. https://doi.org/10.1007/s00217-003-0763-7 11. Seferoglu S., Seferoglu H. G., Tekintas F. E., Balta F. Biochemical composition influenced by different locations in Uzun pistachio cv. (Pistacia vera L.) grown in Turkey. Journal of food composition and analysis. 2006;19(5):461-465. 12. Kashaninejad M., Mortazavi A., Safekordi A., Tabil L. Thin-layer drying characteristics and modeling of pistachio nuts. Journal of Food Engineering. 2007;(78):98-108. 13. Ahmed M., Pickova J., Ahmad T., Liaquat M., Farid A., Jahangir M. Oxidation of Lipids in Foods. Sarhad Journal of Agriculture. 2016;32(3):230. http://dx.doi.org/10.17582/journal.sja/2016.32.3.230.238. 14. Bergouignan A., Schoeller D. A., Normand S., Gauquelin-Koch G., Laville M., Shriver T., Desage M., Maho Y. L., Ohshima H., Gharib C., Blanc S. Effect of Physical Inactivity on the Oxidation of Saturated and Monounsaturated Dietary Fatty Acids: Results of a Randomized Trial. PLoS Clinical Trials. 2006;1(5):1-11. https://doi.org/10.48550/arXiv.0706.4219. 15. Barrier multilayer films. Special'nyj vypusk "Vsyo o plenkah" = Special issue "All about films". 2014:8-18 (In Russ.). 16. Zelke S. E. M., Cutler D., Hernandez R. Plastic packaging: production, application, properties. St. Petersburg: Profession, 2011. P. 560 (In Russ.). 17. Kerber M. L., Golovkin G. S., Gorbatkina Yu. A. Polymer composite materials. Structure. Properties. Technologies. St. Petersburg: Profession, 2014. P. 592 (In Russ.). 18. Naseri S., Mahmoudian M. H., Yari A. R., Molaghen S., Mahmoodian Z. Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016. Archives of Hygiene Sciences. 2018;7(2):91-97. 19. Santos E. P. da S., de Souza E. F., Ramos T. C. P. M., da Silva M. S., Fiorucci A. R. Evaluation of Potentiometric Methods for Acid Number Determination in Commercial Biodiesel Samples and Proposal of Alternative Method. Orbital: The Electronic Journal of Chemistry. 2018;10(1):47-53. http://dx.doi.org/10.17807/orbital.v10i1.1034. 20. Official Methods of Analysis of the Association of Official Analytical Chemists - 16th ed. Washington DC: Association of Official Analytical Chemists, 1995. P. 1180. |
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Authors Ali Alkhair, graduate student, Tveritnikova Izabella S., graduate student, Kirsh Irina A., Doctor of Chemical Sciences, Filinskaya Yulia A., Candidate of Technical Sciences, Melesse Emiru, graduate student, Bannikova Olga A., Candidate of Technical Sciences Russian Biotechnological University (ROSBIOTEX), 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. |
Eliseeva L. I., Stepanov K. M., Gudueva R. P., Darmaeva G. G.Results of the republican kumys competition-festival in Yakutia
P. 49-52 | DOI: 10.52653/PPI.2024.2.2.009 Key words Abstract |
References 1. The system of agriculture in the Republic of Sakha (Yakutia) for the period 2021-2025. Methodical manual. Belgorod: Sangalov K. Yu. Publishing house, 2021. Р. 330-334. 2. GOST R 52973-2008 Raw mare's milk. Technical conditions. Moscow: Standartinform, 2009. 10 p. 3. GOST R52974-2008. Technical conditions. Moscow: Standartinform, 2009. 10 p. 4. TR CU 033/2013 Technical Regulations of the Customs Union "On the safety of milk and dairy products". Moscow: JSC "Codex", 2019. 92 p. 5. Kanareikina S. G., Kanareikin V. I. Mare's milk is a unique raw material for healthy food products. Zootechniya. 2016;(2):150-152 (In Russ.). 6. Kanareikina S. G., Davydova A. A., Kanareikin V. I. Therapeutic and prophylactic properties of mare's milk. Vestnik myasnogo scotovodstva = Bulletin of meat cattle breeding. 2016;3(95):99-103 (In Russ.). |
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Authors Eliseeva Lyudmila I., Doctor of Agricultural Sciences, Professor Stepanov Konstantin M., Doctor of Agricultural Sciences, Professor Arctic State University, 3, 3 km Sergelyakhskoe highway, Yakutsk, Russia, 677007, 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. Gudueva Rozaida P., Darmaeva Galina G. Republican Center for Food Technologies, 51, 50 years of the Soviet Army str., Yakutsk, Russia, 677004, This email address is being protected from spambots. You need JavaScript enabled to view it. |
ENGINEERING AND TECHNOLOGY
Dementieva N. V., Boytsova T. M., Bokov A. A. Kolesnikova O. A., Avramenko V. S.Multicomponent dispersed products using aquatic biological resources similar to cheesecakes
P. 53-57 | DOI: 10.52653/PPI.2024.2.2.010 Key words Abstract |
References 1. Mezenova N. Yu., Baidalinova L.S., Mezenova O. Ya., et al. Active peptides of fish scales in gainers for sports nutrition. Vestnik Mezhdunarodnoj akademii holoda = Bulletin of the International Academy of Cold. 2014;(2):48-52 (In Russ.). 2. Baidalinova L. S., Andronova S. V. Polyunsaturated fatty acids of fish raw materials in the technology of functional products. Nauchniy zhurnal NIU ITMO. Seriya "Processy i apparaty piscevyh proizvodstv" = Scientific journal of NRU ITMO. Series "Processes and apparatus of food production". 2014;(3):11-20 (In Russ.). 3. Heling A., Volkov V. V. Proteins from recycled raw materials - innovative components in environmentally friendly industrial production. Izvestiya KGTU = News of KSTU. 2015;(38):83-92 (In Russ.). 4. Kornen N. N., Viktorova E. P., Evdokimova O. V. Methodological approaches to the creation of healthy food products. Voprosy pitaniya = Nutrition Issues. 2015;84(1):95-99 (In Russ.). 5. Naumova N. L., Kozubtsev M. V. Functional and fortified food products containing minerals and vitamins. Innovacionnie tehnologii pischevih produktov i ocenka ih kachestva: nauka, obrazovanie, proizvodstvo = Innovative technologies of food products and assessment of their quality: science, education, production. 2016:28-33 (In Russ.). 6. Kaishev V. G., Seregin S. N. Functional foods: the basis for disease prevention, health promotion and active longevity. Pischevaya promyshlennost' = Food Industry. 2017;(7):8-14 (In Russ.). 7. Vzdornova M. S., Mukatova M. D. Functional food products and their purpose. Vestnik Astrahanskogo gosudarstvennogo tehnicheskogo universiteta. Seriya "Rybnoe hozyaistvo" = Bulletin of the Astrakhan State Technical University. Series "Fisheries". 2019;(1):145-152 (In Russ.). DOI: 10.24143/2073-5529-2019-1-145-152 8. Gromakov N. S. Dispersed systems and their properties: Textbook on colloidal chemistry. Kazan: Publishing House of Kazan State University of Architecture and Engineering, 2015. 100 p. (In Russ.) ISBN 978-5-7829-0515-6 9. Illarionova E. A., Syrovatsky I. P., Mitina A. E. Dispersed systems: textbook. Irkutsk: Irkutsk State Medical University, Department of Pharmaceutical and Toxicological Chemistry, 2023. 66 p. (In Russ.) 10. Klyndyuk A. I. Surface phenomena and disperse systems: textbook, manual for students of chemical and technological specialties. Minsk: BSTU, 2011. 317 p. (In Russ.) 11. Cheesecake: the history of the creation of the dessert. Our pizza (In Russ.). https://nasha-pizza.by |
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Authors Dementieva Natal'ya V., Candidate of Technical Sciences, Boitsova Tat'yana M., Doctor of Technical Sciences, Professor, Kolesnikova Olga A., undergraduate, Avramenko Vladislav S., undergraduate Far Eastern State Technical Fisheries University, 52B, Lugovaya str., Vladivostok, Russia, 690087, This email address is being protected from spambots. You need JavaScript enabled to view it. Bokov Andrey A., Head of Technology Department LLC "VITYAZ AVTO", 1, Entuziastov microdistrict, Nikolaevka village, Elizovsky district, Kamchatsky region, Russia, 684032 |
Shaimerdenova D. А., Chakanova, Zh. M., Bekbolatova, M. B, Iskakova D. M., Sarbasova G. T., Omaraliyeva A. M.Development of recipes for enriched flour mixtures for bakery products. Part 2
P. 58-63 | DOI: 10.52653/PPI.2024.2.2.011 Key words Abstract |
References 1. Pakhotina I. V., Zelova L. A., Kolmakov Yu. V., Ignatieva E. Yu. Bread with a high protein content from composite flour mixtures. Hleboprodukty = Bread products. 2017;(12):49-51 (In Russ.). EDN ZUMEKD 2. Berezina N., Masalov V., Pervykh N., Khmeleva E. Physiological aspects of creating a flour polycomposite mixture for bread. III International scientific and practical conference "Problems and prospects of scientific and innovative support of the agro-industrial complex of the regions". 2021:4. https://doi.org/10.1051/bioconf/20213203003. BIO Web of Conferences 32. 03003 (2021). 3. Bekbolatova M. B., Shaimerdenova D. A., Chakanova M. Z., Iztaev A. I., Sarbasova G. T., Iskakova D. M., Esmambetov A. A., Makhambetova A. A. Obtaining Special Additives for Bakery Products from Fine-disperse Flour. Vestnik Almatinskogo tekhnologicheskogo universiteta = The Bulletin of Almaty Technological University. 2022;(4):128-138 (In Russ.). https://doi.org/10.48184/2304-568X-2022-4-128-138. 4. Vartolomei N., Turtoi M. The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied Sciences. 2021;11(24):12035. https://doi.org/10.3390/app112412035. https://www.mdpi.com/2076-3417/11/ 24/12035. 5. GOST 27669-88. Baking wheat flour. The method of trial laboratory baking of bread. Moscow: Standartinform, 2007. 10 p. (In Russ.) 6. Bakery products for preventive purposes [Electronic resource] (In Russ.). https://studopedia.su/8_28997_pishchevaya-bezvrednost-hleba.html (Accessed 01.07.2014). 7. Determination of the porosity of bakery products. Metodicheskij material = Methodical material [Electronic resource] (In Russ.). https://infourok.ru/opredelenie-poristosti-hlebobulochnih-izdeliy-1748657.html (Accessed 30.01.2023). 8. Romanov A. S., Davydenko N. I., Shatnyuk L. N., Matveeva I. V., Poznya-kovsky V. M. / under general editor V. M. Poznyakovsky. Examination of bread and bakery products. Quality and safety: textbook-reference manual. 3rd edition, rev. and additional. Novosibirsk: Siberian University Publishing House, 2009. 280 p. (In Russ.) 9. Romano A., Gallo V., Ferranti P., Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science. 2021;40:157-167. https://doi.org/10.1016/j.cofs.2021.04.003. |
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Authors Shaimerdenova Darigash A., Doctor of Technical Sciences, Сhakanova Zhanar M., Bekbolatova Meruert B., Candidate of Technical Sciences, Iskakova Damira M., Candidate of Economic Sciences, Sarbasova Gaini T., Doctor of Agricultural Sciences, Omaralieva Aigul M., Candidate of Technical Sciences LLP "Scientific and Production Enterprise "Innovator", 2, office 19, Karatal str., Astana, Republic of Kazakhstan, 010000, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. |
Sviridov D. A., Ganin M. Yu., Shilkin A. A.Features of the elemental profile of wines of the Krasnodar region
P. 64-67 | DOI: 10.52653/PPI.2024.2.2.012 Key words Abstract |
References 1. Vlasenko V. P., Osipov A. V. Agroecological monitoring of the soil cover of the Mzymty River basin in Sochi, Krasnodar Territory: Monograph. Krasnodar: Kuban State Agrarian University, 2018. 131 p. (In Russ.) 2. Vlasenko V. P., Osipov A. V., Sheuzhen Z. R. Soil assessment: textbook. Krasnodar: Kuban State Agrarian University, 2021. 157 p. (In Russ.) 3. Onishchenko L. M., Slyusarev V. N., Shvets T. V. Chernozem leached Western Ciscaucasia: some issues of origin and modern state. Trudy Kubanskogo Gosudarstvennogo Agrarnogo Universita = Works of Krasnodar Kuban State Agrarian University. 2013;(89):960-972 (In Russ.). 4. Patient V. I., Terpelets V. I., Plitin Yu. S. Gumus state of chernozem leached in agrocenoses of the Azov-Kuban lowland. Krasnodar: Kuban State Agrarian University, 2015. 127 p. (In Russ.) 5. Abakumov A. G., Titarenko V. O., Khalafyan A. A., Temerdashev Z. A., Kaunova A. A. Establishment of varietal belonging of grapes according to the identified marker elements in the berry and its various constituent parts. Analytica i upravlenie = Analytics and control. 2019;23(1):61-70 (In Russ.). https://doi. 10.15826/analitika.2019.23.1.002 6. Redan B. W. Processing Aids in Food and Beverage Manufacturing: Potential Source of Elemental and Trace Metal Contaminants. Journal of Agricultural and Food Chemistry. 2020;68:13001-13007. https://doi.org/10.1021/acs.jafc.9b08066 7. Nicolini G., Larcher R., Pangrazzi P., Bontempo L. Changes in the contents of micro- and trace elements in wine due to winemaking treatments. Vitis. 2004;43(1):41-45. https://doi.org/10.5073/vitis.2004.43.41-45 8. Ren M., Liu S., Li R., You Y., Huang W, Zhan, J. Clarifying effect of different fining agents on mulberry wine. International Journal of Food Science & Technology. 2020;55(4):1578-1585. https://doi.org/10.1111/ijfs.14433 9. Zhao H., Yang J., Tang Q. Effects of geographical origin, variety, harvest season, and their interactions on multi-elements in cereal, tuber, and legume crops for authenticity. Journal of Food Composition and Analysis. 2021;100:103900. https://doi.org/10.1016/j.jfca.2021.103900 10. Shimizu H., Akamatsu F., Kamada A., Koyama K., Iwashita K., Goto-Yamamoto N. Variation in the mineral composition of wine produced using different winemaking techniques. Journal of Bioscience and Bioengineering. 2020;130(2):166-172. https://doi: 10.1016/j.jbiosc.2020.03.012 11. Azcarate S. M., Martinez L. D, Savio M., Camina J. M., Gil R. A. Classification of monovarietal Argentinean white wines by their elemental profile. Food Control. 2015:268-274. https://doi: 10.1016/j.foodcont.2015.04.025 12. Coetzee P. P., Jaarsveld F. P. Van, Vanhaecke F. Intraregional classification of wine via ICP-MS elemental fingerprinting. Food Chemistry. 2014;164:485-492. https://doi: 10.1016/j.foodchem.2014.05.027. 13. Dutra S. V., Adami L., Marcon A. R., Carnieli G. J., Roani C. A., Spinelli F. R., et al. Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values. Food Chemistry. 2013;141(3):2148-2153. https://doi: 10.1016/j.foodchem.2013.04.106 |
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Authors Sviridov Dmitriy A., Candidate of Technical Sciences, Ganin Mikhail Yu., Shilkin Alexey A. All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, 7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. |
EQUIPMENT AND APPROACHES
Savostin S. D., Besfamil'naya Е. M., Vartanov G. V., Vasilkin D. P. Methodology for developing software for automated search for trash in a stream using computer vision equipment
P. 68-71 | DOI: 10.52653/PPI.2024.2.2.013 Key words Abstract |
References 1. Zholik G. A., Kozlov N. A. Technology of processing of vegetable raw materials: textbook. Gorki: BSHA, 2004. Part 1 (In Russ.). 2. Zholik G. A., Kozlov N. A. Technology of processing of vegetable raw materials: textbook. Gorki: BSHA, 2004. Part 2 (In Russ.). 3. V. I. Filatov, et al. Agrobiological bases of production, storage and processing of crop production. Moscow: Kolos, 2004 (In Russ.). 4. GOST 13586.2-81 Grain. Methods for determining the content of weed, grain, especially considered impurities, small grains and coarseness. 5. GOST 16990-2017 Rye. Specifications. 6. GOST 9353-2016 Wheat. Specifications. 7. Kornev D. G. Modern tendencies of grain cleaning. Tekhnologiya i tekhnika pererabotki zerna = Technology and technology of grain processing: seminar. 2016 (In Russ.). 8. Podolyako V. I., Klimok A. I. Improving the process of separating a grain heap into fractions by air flow. Trudi Altaiskogo Selskokhozyaistvennogo Instituta = Proceedings of the Altai Agricultural Institute. Barnaul, 1979. Issue 36 (In Russ.). 9. Saitov V. E. Improvement of the grain pre-cleaning machine. Traktori i selskokhozyaistvennie mashini = Tractors and agricultural machines. 2007;(4) (In Russ.). 10. Electronic resource: http://www.agrolla.ru/index.php? action=item&groupid=5&id=384&subid=26 11. Electronic resource: https://ekan.spb.ru/produktsiya/pribory-ekspress-analiza/analizator-sapfir 12. Electronic resource: https://translated.turbopages.org/proxy_u/en-ru.ru.36ed4bda-645cf3b9-af7f5cdf-74722d776562/https/www.photonics.com/ Products/Imaging_and_Visual_Measurement_System/pr64015 |
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Authors Savostin Sergey D., Candidate of Technical Sciences, Besfamilnaya Ekaterina M., Candidate of Pedagogical Sciences, Vartanov Georg V., Postgraduate, Vasilkin Denis P., Postgraduate Russian Biotechnological University (ROSBIOTECH), 11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. |
Shkrabtak N. V., Frolova N. A., Praskova Yu. A.Prospects for using a hulling-grinding machine to produce flour from Sorghum bicolor
P. 72-74 | DOI: 10.52653/PPI.2024.2.2.014 Key words Abstract |
References 1. Kovtunov V. V., Kovtunova N. A., Lushpina O. A. Nutritional value of sorghum grain. Zernovoe khozyaistvo Rossii = Grain farming in Russia. 2017;3(51):51-54 (In Russ.). 2. Agibalova V. S., Tertychnaya T. N., Kurchaeva E. E. Development of a recipe for bread for preventive purposes using whole-grain sorghum flour and carrot powder. Khleboprodukty = Bread products. 2015;(6):46-47 (In Russ.). 3. Svischeva M. I., Karpunin N. A. Current state of the sorghum market in the Russian Federation. Upravleniye riskami v APK = Risk management in the agro-industrial complex. 2019;5(33):63-72 (In Russ.). 4. Baranovsky A. V., Kovtunov V. V., Kosogova T. M. Assessment of modern varieties of grain sorghum for cultivation in the conditions of the Lugansk region. Vestnik agrarnoy nauki = Bulletin of Agrarian Science. 2021;2(89):23-32 (In Russ.). 5. Abramova A. V., Meledina T. V., Fedorova R. A. Prospects and problems of using sorghum to create gluten-free products. Izvestiya Sankt-Peterburgskogo gosudarstvennogo agrarnogo universiteta = News of the St. Petersburg State Agrarian University. 2016;(42):72-77 (In Russ.). 6. Petrova V. I. Application of sorghum grain powder for the preparation of soft drinks. Studencheskiy vestnik = Student Bulletin. 2018;16-1(36):57-60 (In Russ.). 7. Nikonorova Yu. Yu., Volkova A. V. The influence of the use of grain flour, amaranth, sorghum and millet on the processes of fermentation and ripening of dough. Evraziyskiy soyuz uchenykh = Eurasian Union of Scientists. 2020;7-8(76):31-35 (In Russ.). 8. Klyukin N. Yu., Gutnikov V. A. Efficiency of use of agricultural resources in Russia and in the world. Gosudarstvennoye upravleniye. Elektronniy vestnik = Public Administration. Electronic newsletter. 2019;(75):268-282 (In Russ.). 9. Kulevatova T. B., Zlobina L. N., Andreeva L. V., Kairgaliev D. V. Physico-chemical properties of grain sorghum and mixtures based on it. Khleboprodukty = Bread products. 2018;(2):48-51 (In Russ.). 10. Stepakova N. N., Reznichenko I. Yu., Kiseleva T. F., Frolova N. A. Plant raw materials of the Far Eastern region as a source of biologically active substances. Pischevaya promyshlennost' = Food Industry. 2020;(3):16-21 (In Russ.). |
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Authors Shkrabtak Natal'ya V., Doctor of Technical Sciences, Praskova Yuliya A., Doctor of Technical Sciences Amur State University, 21, Ignat'evskoe highway, Blagoveschensk, Amur region, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it. Frolova Nina A., Doctor of Technical Sciences Kaliningrad State Technical University, 1, Sovetsky Avenue, Kaliningrad, Northwestern Federal District, 236022, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Illarionova E. E., Bolshakova E. I.The influence of critical storage conditions on the microstructural state of sweetened condensed whole milk
P. 75-78 | DOI: 10.52653/PPI.2024.2.2.015 Key words Abstract |
References 1. 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. 2. 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. 3. Petrov A. N. Continuation of the 120-year experiment. URL: https://www.vnimi.org/prodolzenie (Date of the Application 10.03.2023) (In Russ.). 4. Andronov S., Lobanov A., Popov A., Luo Y., Shaduyko O., Fesyun A., Lobanova A., Bogdanova E., Kobel'kova I. Changing diets and traditional lifestyle of Siberian Arctic Indigenous peoples and effects on health and well-being. Ambio. 2020;50(11):2060-2071. DOI: 10.1007/s13280-020-01387-9. 5. Turovskaya S. N., Kruchinin A. G., Illarionova E. E. The main defects of sweetened condensed milk during storage. Pischevaya promyshlennost' = Food Industry. 2023;(2):66-70 (In Russ.). DOI: 10.52653/PPI.2023.2.2.015. 6. Turovskaya S. N. On the issue of the influence of negative temperatures on the quality of sugared condensed milk. Mezhdunarodnaya nauchno-practicheskaya conferentsiya "Voprosi proizvodstva syra, masla i drugoy molochnoy produktsii v sovremennikh usloviyakh, Problemi i puti resheniya" = International scientific and practical conference "Production of cheese, butter and other dairy products in modern conditions. Problems and solutions". Uglich, 2023. Р. 147-150 (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. 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. 9. Ryabova A. E. Study of the thermophysical properties of sweetened condensed milk. Pischevaya promyshlennost' = Food Industry. 2023;(2):52-5 (In Russ.). DOI: 10.52653/PPI.2023.2.2.012. 10. Ulanin S. E., Beletskiy S. L. Long-term storage of food products in permafrost conditions. Pischevaya promyshlennost' = Food Industry. 2018;(4):47-51 (In Russ.). |
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Authors Illarionova Elena E., Bolshakova Ekaterina I., 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. |
Mitin S.: Legislative regulation should ensure more effective control over the circulation of pesticides and agrochemicals
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