Organic chemistry in food biotechnology

2018 ◽  
Author(s):  
Юрий Блохин ◽  
Yuriy Blohin ◽  
Татьяна Яркова ◽  
Tat'yana Yarkova ◽  
Ольга Соколова ◽  
...  
Keyword(s):  
Chemical Structure ◽  
Raw Materials ◽  
Food Additives ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Food Of Animal Origin ◽  
Influence Of Food ◽  
Technological Universities ◽  
Production Technologies ◽  
Vegetable Raw Materials

The book deals with proteins, carbohydrates, lipids and food additives that form the basis of modern food. Their importance in human nutrition, classification, chemical structure, production in industry, transformation in food production technologies are discussed. The methods of their determination in food products are indicated. The questions of influence of food additives on the human body and their safety are covered. The textbook is designed for students in the areas of training bachelors: 19.03.01 Biotechnology, 19.03.02 food of vegetable raw materials, 19.03.03 – food of animal origin, 19.03.04 – production Technology and organization of public catering, 38.03.07 –merchandising of food, agricultural and other technological Universities, as well as for graduate students and faculty working in the field of food chemistry.

Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process

Fisheries ◽  
2021 ◽  
Vol 2021 (2) ◽  
pp. 108-114
Author(s):  
Igor Kim ◽  
Evgeniy Megeda
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Scientific Discipline ◽  
Educational Process ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Molecular Gastronomy ◽  
Applicable Knowledge ◽  
Vegetable Raw Materials ◽  
Physical Changes

The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products. The necessity of continuous improvement of the senso-ry properties of products determines high requirements for the professional knowledge of industrial technol-ogists. Today, there is no doubt that the food industry is experiencing a significant shortage of specialists who have systemic and commercially applicable knowledge of both the organoleptic analysis itself and the mechanisms of molecular transformations and processes that affect the formation of sensory properties of food. The modern scientific discipline "Molecular gastronomy" has significant potential for systematizing knowledge regarding mechanisms of chemical and physical changes that occur in a product during techno-logical processing, and their influence on the formation of organoleptic properties of products. We believe that the inclusion of this discipline in the educational process to study specialists of the directions "Food products of animal origin" and "Food products from vegetable raw materials" is highly-demanded and well-timed. In the fishing industry, the studying of technologists for this discipline can be implemented within the profiles ''Technology of products from aquatic biological resources'' and ''Food biotechnology of aquatic or-ganisms''. This discipline can be included both in the preparation of bachelors within these profiles, and in the educational program for the preparation of masters.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

scholarly journals Y2k... 2000 and dioxins. a part of our natural ecosystem

2018 ◽  
Vol 51 (3) ◽  
pp. 169
Author(s):  
A. E. TYRPENOU
Keyword(s):  
Polychlorinated Biphenyls ◽  
Solid Waste Management ◽  
Raw Materials ◽  
Daily Intake ◽  
Animal Origin ◽  
Municipal Solid Waste Management ◽  
Natural Ecosystem ◽  
Food Of Animal Origin ◽  
High Concentrations ◽  
To Come

The new millennium, Y2k as it is internationally symbolized, has come closer, and as doomsayers use to say "Plan for the worst in order to hope for the best". Starting up from the scandal of the identification of high concentrations of dioxin residues in foods of animal origin, it is imperative to refer to this group of chemical pollutants which they have been, they are and they will be the focus of the interest for many years to come. Polychlorinated dibenzo-para-dioxins [PCDDs] and polychlorinated dibenzofuranes [PCDFs] are by-products of industrial processes for the production of organochlorine pesticides [OCPs], polychlorinated biphenyls [PCBs], wood conservation industries, chlorine bleaching of pulp and paper industries, but also the result of municipal solid waste management [MSW] with special attention to recycling processes whose environmental emission are extremely high. From the other hand, we should have to realize that dioxins have been a natural contaminant of our environment for more than 60 million years. Taking into consideration the Tolerable Daily Intake [TDI], which has been set to 1 pg-4pg I-TEQ/kg.b.w. [quantity which includes together dioxins, furans and polychlorinated biphenyls], based on their mode of action and toxicity, it is obvious that the measures which the competent authorities of every country have to put in place for the control of raw materials and food of animal origin, should have to be strict, systematic, permanent and reliable so that they safeguard consumer's health as better as they can.

Scientific approaches to classifying dairy dessert products

2021 ◽  
Vol 9 (16) ◽  
pp. 164-179
Author(s):  
Tetyana Rudakova ◽  
◽  
Antonina Minorova ◽  
Nataliia Krushelnytska ◽  
Sergiy Narizhnyy ◽  
...  
Keyword(s):  
Technology Development ◽  
Raw Materials ◽  
Analytical Data ◽  
Milk Powder ◽  
Milk Proteins ◽  
Animal Origin ◽  
Wide Range ◽  
Analytical Research ◽  
Vegetable Raw Materials

Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials of plant and animal origin to develop a scientifically ground classification of dairy desserts. Materials and methods. Modern normative and analytical data on the range of dairy desserts. Results and discussion. Analytical studies have shown that dairy-based desserts can be divided into three groups – foam, gel and desserts with a complex dispersed structure. To give a certain structure to dairy desserts, various structurants and fillers are used, due to which the final consumer properties of the finished product are formed. It is noted that the use of such structural additives as milk proteins in milk concentrates, milk powder or whey powder, egg whites, various types of flour, starch, hydrocolloids, dietary fiber, etc., which play an important role in shaping the structural and mechanical properties of dairy desserts, is promising. The use of natural animal and vegetable raw materials will not only improve the quality and expand the range of dairy desserts, but also rationally use local raw materials. Scope of research results. The obtained results of analytical research will be used for the development of technologies of dairy dessert products with a combined composition of raw materials.

scholarly journals METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS

2018 ◽  
Vol 3 (3) ◽  
pp. 36-55 ◽  
Author(s):  
Natal’ya L. Vostrikova ◽  
Irina M. Chernukha ◽  
Daniil V. Khvostov
Keyword(s):  
Food Quality ◽  
New Technologies ◽  
Raw Materials ◽  
Muscle Protein ◽  
Food Additives ◽  
Meat Products ◽  
Food Products ◽  
Modern Technology ◽  
Animal Origin ◽  
Quality And Safety

One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food quality and safety shows a constant expansion of the list of controlled indicators of food raw materials and products. An important feature of the modern period in the development of biomedical and biotechnological research is the introduction of a whole complex of postgenomic technologies, which are based on a systematic approach to the study of the functioning of the mammalian proteome in various physiological and pathological conditions, including the formation and development of alimentary-dependent pathologies. In this regard, the problem of multilateral study of food products, in particular their identification, is the most relevant, because the modern technology of their production has undergone significant changes and requires the development of “gentle “ processing modes. They concern raw materials and auxiliary materials used at all stages of production. This and new technologies of production of protein products from plant raw materials, as well as the introduction of food raw materials and food additives of artificial origin and the excess introduction of additives of plant and animal origin can cause falsification of products, as well as affect the health of the consumer. Food quality assessment includes the control of components of finished products. It is most difficult to determine the proportion of muscle protein in multi-component meat products that have undergone heat treatment. Therefore, in practice, when assessing the quality of food products, there is a need to identify its real composition in accordance with the declared normative documents. Currently, a promising area of research in the field of determining the composition of finished food is the selection of biomarkers of various components. Therefore, it is important to develop a methodology for the identification of biochemical changes in food raw materials under the influence of technological factors using modern research methods. This paper provides an overview of the protein and peptide analysis methodology, including the latest technologies that are becoming increasingly important.

scholarly journals Feed Additives Produced on the Basis of Organic Forms of Micronutrients as a Means of Biofortification of Food of Animal Origin

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Wanda Górniak ◽  
Paulina Cholewińska ◽  
Damian Konkol
Keyword(s):  
Raw Materials ◽  
Feed Additives ◽  
Biologically Active ◽  
Animal Origin ◽  
Organic Form ◽  
Consumer Awareness ◽  
Food Of Animal Origin ◽  
Health Promoting ◽  
The One

In recent years, there has been a steadily growing demand for animal protein. Consumer awareness is also growing every year, which is why breeders are obliged to provide animals with the best possible environmental conditions that will determine the productivity of animals and the quality of raw materials obtained from them. Today's consumer is looking for not only the highest quality food but also the one that will characterize health-promoting properties. Therefore, food is sought, which will be characterized by a favorable profile of fatty acids and a high content of biologically active ingredients, such as vitamins or minerals. One of the most effective methods of enriching food with these ingredients is their supplementation in feed. However, it should be remembered that the form in which such a component will be delivered is very important. High hopes are associated with the possibility of using organic forms of macro- and micronutrients, which are sometimes better absorbed than inorganic salts. The aim of the work was to collect and systematize knowledge related to the possibility of enriching food of animal origin with micronutrients using additional feed containing these ingredients in organic form.

IMPROVING THE TECHNOLOGY OF CRYOPOWDERS FROM VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
С.П. ЗАПОРОЖСКАЯ ◽  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.М. МЕДВЕДЕВ ◽  
З.А. ЯРАЛИЕВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Processing Time ◽  
Raw Materials ◽  
Food Additives ◽  
Advanced Technology ◽  
Fish Products ◽  
Energy Value ◽  
Vegetable Raw Materials ◽  
Main Components

Предложен способ сушки растительного сырья в среде азота при температуре 45–50°С в течение 3 ч, позволяющий достичь снижения влажности масс с 88 до 14–18%. Представлены технология и оборудование для производства криопорошков из моркови, свеклы и корня сельдерея. Содержание основных компонентов в сырье, высушенном на модернизированной сушильной установке, составило, морковь/свекла/сельдерей, г: вода 14/18/16; белок 3,4/3,0/2,3; жир 1,2/0,4/0,5; углеводы 48,4/57,6/65,7; пищевые волокна 23,2/14,8/9,6; энергетическая ценность 284/43/231 ккал соответственно. В период криоизмельчения продукт имел температуру –120°С, продолжительность обработки составила 10 мин. Содержание наиболее лабильных компонентов – витаминов в криопорошке моркови/свеклы/сельдерея составило, мг/100 г: С – 82/88/115; в-каротина 41,0/0,4/0,7; В1 – 0,4/0,1/0,1; В2 – 0,3/0,4/0,3; РР – 6/8/5 соответственно. Изготовленные по усовершенствованной технологии пищевые добавки в виде криопорошков рекомендовано использовать для обогащения состава мясо- и рыборастительных продуктов. A method for drying vegetable raw materials in nitrogen at a temperature of 45–50°C for 3 h is proposed, which makes it possible to achieve a decrease in the moisture of mass humidity from 88 to 14–18%. Technology and equipment for the production of cryopowders from carrots, beets and celery root are presented. The content of the main components in the raw materials dried on the modernized drying unit was, carrot/beet/celery, g: water 14/18/16; protein 3,4/3,0/2,3; fat 1,2/0,4/0,5; carbohydrates 48,4/57,6/65,7; dietary fiber 23,2/14,8/9,6; energy value 284/43/231 kcal, respectively. During the period of cryo grinding, the product had a temperature of –120°C, the processing time was 10 minutes. The content of the most labile components in the cryopowder – vitamins was, mg/100 g: C in carrot/beet/celery 82/88/115; в-carotene respectively 41,0/0,4/0,7; B1 – 0,4/0,1/0,1; B2 – 0,3/0,4/0,3; PP – 6/8/5. It is recommended to use food additives in the form of cryopowders made using advanced technology to enrich the composition of meat and fish products.

scholarly journals DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Y. Verkhivker ◽  
O. Myroshnichenko ◽  
S. Pavlenko
Keyword(s):  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Biologically Active ◽  
Animal Origin ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Relevant Today ◽  
Full Compliance ◽  
Vital Component ◽  
Vegetable Raw Materials

The problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.

Sign in / Sign up

Export Citation Format

Share Document