发布求助
文献互助 智能选刊 最新文献

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)最新文献

筛选
英文 中文
Prospects for using resveratrol in confectionery production 白藜芦醇在糖果生产中的应用前景
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-02
D.S. Perfiliev, L. Zaitseva, N. Ruban
{"title":"Prospects for using resveratrol in confectionery production","authors":"D.S. Perfiliev, L. Zaitseva, N. Ruban","doi":"10.33920/igt-01-2306-02","DOIUrl":"https://doi.org/10.33920/igt-01-2306-02","url":null,"abstract":"Oxidative stress is a major factor in the development of noncommunicable diseases. Antioxidant consumption reduces the negative eff ects of oxidative stress. Resveratrol is one of the most potent antioxidants with proven effi ciency. The article discusses the prospects for using resveratrol in order to increase the antioxidant activity of confectionery.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"2016 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88966957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Forecasting the safety of confectionery products based on microbiological studies 基于微生物研究预测糖果产品的安全性
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-10
A. Bazhenova, O. S. Rudenko
{"title":"Forecasting the safety of confectionery products based on microbiological studies","authors":"A. Bazhenova, O. S. Rudenko","doi":"10.33920/igt-01-2306-10","DOIUrl":"https://doi.org/10.33920/igt-01-2306-10","url":null,"abstract":"Ensuring safety during the entire shelf life of confectionery imposes special requirements on the used raw materials, semi-finished products, and the sanitary state of production. One of the most eff ective ways to enrich confectionery products with biologically active substances is the development of recipes using fruit or vegetable powders, which leads to a change not only in organoleptic, but also in rheological, physicochemical, and microbiological parameters. Mold levels can increase due to the complexity of the sanitary environment, which can be caused by inventory, sanitary clothing, the presence of manual operations, and the place of air intake. Therefore, it is necessary to ensure the initial low level of microbiological contamination in the product. It is essential to take this into account in the production of confectionery products, including in small industries, since the use of raw materials without prior verifi cation of indicators can lead to deterioration in the microbiological parameters of the product, which will negatively aff ect the safety of confectionery products and lead to organoleptic spoilage.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89591514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Safety and quality of confectionery products 糖果产品的安全和质量
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-06
T. V. Baulina
{"title":"Safety and quality of confectionery products","authors":"T. V. Baulina","doi":"10.33920/igt-01-2306-06","DOIUrl":"https://doi.org/10.33920/igt-01-2306-06","url":null,"abstract":"Microbiological and safety indicators are the basis for the safety of all food products, including confectionery. Compliance with quality standards guarantees the safety of confectionery products for consumers and determines the degree of stability of products during storage. Microbiological safety of products depends on the type and number of microorganisms, as well as on their ability to develop in the product. The microbiological indicators of the quality and safety of confectionery products during storage have been studied. The number of mold fungi and yeast cells, as well as QMAFAnM in finished products, did not exceed the standard values.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87309030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Modern methods and techniques for determining the distinctive features of confectionery products 确定糖果产品特色的现代方法和技术
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-04
M. V. Osipov
{"title":"Modern methods and techniques for determining the distinctive features of confectionery products","authors":"M. V. Osipov","doi":"10.33920/igt-01-2306-04","DOIUrl":"https://doi.org/10.33920/igt-01-2306-04","url":null,"abstract":"Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85394375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional food ingredients to improve the quality of confectionery 功能性食品配料，提高糖果质量
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-07
L. Zaitseva
{"title":"Functional food ingredients to improve the quality of confectionery","authors":"L. Zaitseva","doi":"10.33920/igt-01-2306-07","DOIUrl":"https://doi.org/10.33920/igt-01-2306-07","url":null,"abstract":"Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89474970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of disodium phosphate on the structural and mechanical properties of marmalade 磷酸二钠对果酱结构和力学性能的影响
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-03
L. Morozov, Taisiya Andreevna Bortnik, E. V. Kazantsev, Natalya Viktorovna Ruban
{"title":"Effect of disodium phosphate on the structural and mechanical properties of marmalade","authors":"L. Morozov, Taisiya Andreevna Bortnik, E. V. Kazantsev, Natalya Viktorovna Ruban","doi":"10.33920/igt-01-2306-03","DOIUrl":"https://doi.org/10.33920/igt-01-2306-03","url":null,"abstract":"Marmalade is in demand by domestic consumers. Demand for marmalade in 2022–2023 has increased compared to previous years. At the same time, there are tasks to increase its preservation and initial qualitative properties, including structural and mechanical ones. To solve these problems, model formulations of marmalade samples containing various concentrations of a food additive of disodium phosphate (E339 (ii)), which has water-retaining and stabilizing properties, were studied in the work. To study the strength of marmalade, the device \"Structurometer ST-2\" was used. It was found that the optimal amount of E339(ii) for marmalade was 0.34%. As a result, consumer properties of marmalade are improved. The addition of E339(ii) above the specified content leads to a deterioration in the structural and mechanical properties of marmalade.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"138 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79815704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and floor storage warehouses 用于确定在电梯筒仓和地板仓库中储存的谷物数量的推荐计算程序
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-12
V. V. Looze, V.B. Feidengold, K. B. Gurieva, S. Beletskiy
{"title":"Recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and floor storage warehouses","authors":"V. V. Looze, V.B. Feidengold, K. B. Gurieva, S. Beletskiy","doi":"10.33920/igt-01-2306-12","DOIUrl":"https://doi.org/10.33920/igt-01-2306-12","url":null,"abstract":"The calculated determination of the mass of bulk materials in warehouses and silos has a large margin of error, sometimes reaching 15% or more relative to the direct determination of the mass (weighing). The article provides a recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and fl oor storage warehouses. This calculation, although more diffi cult than the one currently used, will reduce the error to ±5%.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74660382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Combined thermal imaging and aerodynamic method of control of the degree of damage to elevator silos made of monolithic reinforced concrete 整体钢筋混凝土提升筒仓损伤程度的热成像与气动相结合控制方法
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-11
V. V. Looze, S. Beletskiy, A. V. Gavrilov
{"title":"Combined thermal imaging and aerodynamic method of control of the degree of damage to elevator silos made of monolithic reinforced concrete","authors":"V. V. Looze, S. Beletskiy, A. V. Gavrilov","doi":"10.33920/igt-01-2306-11","DOIUrl":"https://doi.org/10.33920/igt-01-2306-11","url":null,"abstract":"The article substantiates the necessity of monitoring the integrity of walls made of monolithic reinforced concrete and presents a method for non-destructive testing of elevator silos made of monolithic reinforced concrete. The method allows one to determine, position, and classify damage to monolithic reinforced concrete, allowing or facilitating the penetration of moisture into the silo, moistening the grain mass and, as a result, activating the process of grain self-heating. This method was developed due to the lack of operational methods for non-destructive instrumental control of silos made of monolithic reinforced concrete.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85284665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Justifi cation of the choice of raw materials for confectionery safety management 为糖果安全管理选择原料的理由
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-08
N. Kondratiev
{"title":"Justifi cation of the choice of raw materials for confectionery safety management","authors":"N. Kondratiev","doi":"10.33920/igt-01-2306-08","DOIUrl":"https://doi.org/10.33920/igt-01-2306-08","url":null,"abstract":"It is shown that a certain set of indicators of oxidative spoilage corresponds to a certain shelf life of confectionery products. The ratio of the induction time, peroxide value, and other indicators allows predicting the safety of confectionery. Diff erent fats have diff erent eff ects on the preservation of vitamins. It has been found that the loss of vitamin B1 in cookies made using sunfl ower oil was 34%. However, in cookies made with palm oil, the loss was only 13%. The infl uence of the quality of peanuts and cashews on the preservation of candy shells has been studied. After storage at a temperature of 18°C, the highest values of the peroxide value were found for the fat fraction of sweets made using peanuts. After 2 months, the induction time of the fat fraction of candy shells decreased by 1.7 times. With an increase in the storage temperature of sweets by 10ºС, the rate of oxidative processes increased by 2 times. This approach can be used to predict the shelf life using the accelerated aging method.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76307031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Modeling the composition of specialized flour confectionery products 专门的面粉糖果产品的组成建模
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) Pub Date : 2023-05-25 DOI: 10.33920/igt-01-2306-01
N. Shcherbakova, S. Misteneva
{"title":"Modeling the composition of specialized flour confectionery products","authors":"N. Shcherbakova, S. Misteneva","doi":"10.33920/igt-01-2306-01","DOIUrl":"https://doi.org/10.33920/igt-01-2306-01","url":null,"abstract":"The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78840245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信