Fundamentals of biochemistry

2021 ◽  
Author(s):  
Georgiy Suslyanok ◽  
Tat'yana Auerman ◽  
Tat'yana Generalova
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Living Organism ◽  
Federal State ◽  
Biological Functions ◽  
Biochemical Processes ◽  
Plant Raw Materials ◽  
Product Technology ◽  
State Educational ◽  
Structure Properties

The textbook contains basic information about the structure, properties and biological functions of proteins, nucleic acids, carbohydrates, lipids, vitamins. The most important ways of transformation of substances and energy in a living organism are considered. The information about the use of biochemical processes in the food industry is given. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the areas of training 19.03.01 "Biotechnology", 19.03.02 "Food products from plant raw materials", 19.03.04 "Product technology and catering organization", as well as for students studying in other areas of training, and graduate students.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals Search for alternative plant raw materials for food industry and environmentally safe animal breeding

2021 ◽  
Vol 16 (1) ◽  
pp. 18-29
Author(s):  
Ekaterina Vladimirovna Solomonova ◽  
Nikolay Aleksandrovich Trusov ◽  
Tatyana Dmitrievna Nozdrina
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Botanical Garden ◽  
Biologically Active ◽  
Taxus Baccata ◽  
Fruit Pulp ◽  
Plant Raw Materials ◽  
Plant Resource ◽  
Euonymus Europaeus ◽  
Environmentally Safe

The relevance of the search for alternative plant raw materials to enrich the diets of population throughout the world, including in the Russian Federation, is explained by global mass year-round insufficiency of biologically active nutrients in food. This work is aimed at identifying the most promising food plant species from the list, proposed on basis of long-term observations by staff of Tsytsin Main Moscow Botanical Garden of Russian Academy of Sciences (MBG RAS), by bachelors, studying in direction 06.03.01 (Biology) at Moscow State University of Food Production. The research materials (2016-2018) are fruits of hawthorns, rosehips, quince, eleutherococcuses, medlar, mahonia, spindle tree, yews, sumacs, oaks, red-fruited honeysuckles and needles of coniferous plants. Research results indicate the value of studied raw materials as a whole and its advantages in compared species within the genus of plants. Some recommendations for practical usage were made. The following things have been proposed: separation of fruit pulp and seeds before drying of fruits of Crataegus submollis and more preferable C. punctata; wide plantation cultivation of rosehips Rosa amblyotis and R. oxyodon; non-waste separate application of pericarp and seeds of Cydonia oblonga, Mespilus germanica and Mahonia aquifolium; medicinal use of fruits of Eleutherococcus sessiliflorus , and more preferable E. senticosus ; further study of cones of Taxus baccata and T. media; as a spice there is usage of fruits of Rhus typhina ; obtaining unique oils from fruit pulp of Lonicera glehnii, L . ferdinandii, L. maackii and arils of Euonymus europaeus; usage of acorns of Quercus robur, Q. rubra and needles of Picea abies, Pinus sylvestris in feed production. Thus, possibilities of intensifying plant resource usage in the food industry and agriculture were discovered, primarily due to fruits of native introduced species. It is necessary to continue search and further study of the most promising species - sources of alternative plant raw materials.

scholarly journals Modern supercritical fluid technologies for the processing of plant biocomposites: theory and practice

2018 ◽  
Vol 90 (11) ◽  
pp. 1679-1683
Author(s):  
Konstantin Bogolitsyn
Keyword(s):  
Supercritical Fluid ◽  
New Technologies ◽  
Molecular Level ◽  
Raw Materials ◽  
Theory And Practice ◽  
Biochemical Processes ◽  
Plant Raw Materials ◽  
Thermodynamic Compatibility ◽  
Physical Impact ◽  
Multi Component System

Abstract The biochemical processes of synthesis and self-organization of the components of the lignin-carbohydrate matrix lead to the formation of a complex multi-component system considered as a nanobiocomposite, which is a thermodynamically limited ordered system of biopolymers in quasi-equilibrium. The concept of the thermodynamic state of the lignin–carbohydrate matrix and the possibility of regulating the areas of thermodynamic compatibility of components due to chemical and/or physical impact allow to consider the supercritical fluid technologies (SCFTs) as a tool for directing changes in the biocomposite’s structure and properties at the molecular level and also as a way of creating essentially new technologies for the complex processing of plant raw materials.

Biological systems in the processing of secondary products and agricultural waste

2021 ◽  
Author(s):  
Oleg Sidorenko
Keyword(s):  
Raw Materials ◽  
Agricultural Waste ◽  
Feed Additives ◽  
Organic Fertilizers ◽  
Educational Institutions ◽  
Federal State ◽  
Secondary Products ◽  
State Educational ◽  
Micro Organisms ◽  
Bacterial Preparations

The manual describes technologies for processing secondary products and agricultural waste using macro-and micro-organisms. The regulations of modern biotechnologies of microbial synthesis, bioconversion of secondary raw materials are briefly presented, methods of its processing and characteristics of the obtained target products of bioconversion are described. Practical classes introduce students to modern methods of improving environmental quality and production waste from commercial products (organic fertilizers, bacterial preparations, feed additives, etc.), as well as obtain the cheapest fuel and energy resources (biogas, alcohols, acids, liquid biofuels, etc.). Meets the requirements of Federal state educational standards of higher education of the last generation. It is intended for students of higher educational institutions of technological specialties.

Microbiology

2020 ◽  
Author(s):  
Natal'ya Il'yashenko ◽  
Lyubov' Shaburova ◽  
Marina Gernet
Keyword(s):  
National Economy ◽  
Food Production ◽  
Raw Materials ◽  
Practical Significance ◽  
Federal State ◽  
Eukaryotic Microorganisms ◽  
History Of ◽  
Vegetable Raw Materials ◽  
State Educational ◽  
Self Examination

The book outlines a brief history of the development of Microbiology, General properties of microorganisms, their position in nature, modern conceptions of the morphology of prokaryotic and eukaryotic microorganisms. Presents the basic principles of classification of microorganisms, basic physiology and genetics. Describes the methods and conditions of cultivation of microorganisms. Considered the most important biochemical processes caused chemoheterotrophic microorganisms and their practical significance in food production in the national economy. The considered methods of immobilization of cells of microorganisms and their practical significance. The role of microorganisms in food production from vegetable raw materials and to obtain practically important for the national economy of organic acids. The textbook is accompanied by illustrations. At the end of each Chapter test questions for self-examination. Meets the requirements of Federal state educational standards of higher education of the last generation. Designed for students majoring in "food from vegetable raw materials, production Technology and organization of public catering".

Food ingredients and dietary supplements

1905 ◽  
Author(s):  
Valeriy Poznyakovskiy ◽  
Ol'ga Chugunova ◽  
Mayya Tamova
Keyword(s):  
Higher Education ◽  
Food Additives ◽  
Biologically Active ◽  
Federal State ◽  
Food Ingredients ◽  
Regulatory Documents ◽  
Educational Standard ◽  
Analytical Review ◽  
Product Technology ◽  
State Educational

The characteristics of currently used food ingredients (food additives, flavorings, technological AIDS) and biologically active additives are considered. An analytical review of the fundamental and periodic literature is presented, and the latest regulatory documents regulating the use of food ingredients and biologically active additives are provided. Meets the requirements of the Federal state educational standard of higher education of the latest generation. For students studying in the areas of training 19.03.04 and 19.04.04 "product Technology and catering".

Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

scholarly journals Extrusion of Plant Raw Materials in Food Production: A Review

2020 ◽  
Vol 50 (4) ◽  
pp. 690-706
Author(s):  
Oleg Bakhchevnikov ◽  
Sergey Braginets
Keyword(s):  
High Temperature ◽  
Food Production ◽  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Process Efficiency ◽  
Optimal Parameters ◽  
Screw Speed ◽  
Plant Raw Materials ◽  
Negative Effect

Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

scholarly journals Development of a technology for the production of a functional food based on plant raw materials

2020 ◽  
Vol 222 ◽  
pp. 03003
Author(s):  
T.A. Isrigova ◽  
M.M. Salmanov ◽  
V.S. Isrigova ◽  
D.S. Taibova ◽  
E.V. Sannikova
Keyword(s):  
Water Purification ◽  
Functional Food ◽  
Food Industry ◽  
Raw Materials ◽  
New Method ◽  
Plant Raw Materials ◽  
First Time

The purpose of the work is to develop a technology for the production of a functional beverage. Methodology of the work. The experiments have been carried out using modern generally accepted techniques. Results of the work. For the first time, technologies and recipes of drinks based on mulberries and other fruit and berry raw materials have been developed using a new method of water purification. The field of application of the results is the food industry. Recipes of functional drinks from natural raw materials have been developed, without the use of dyes and color and taste improvers. A technology for the production of drinks with a new method of water preparation has been developed, and a tasting assessment of drinks have been carried out.

Sign in / Sign up

Export Citation Format

Share Document