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

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.

scholarly journals CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS

2021 ◽  
pp. 71-77
Author(s):  
E. S. Razumovskaya
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Research Process ◽  
Fruit Juices ◽  
The State ◽  
Baby Food ◽  
Service Market ◽  
Previous Period ◽  
Vegetable Raw Materials ◽  
State Registration

The article analyzes the state registration of specialized food products, using the example of food products for children from three years old. The research process involves certificates issued on the website of the «Unified register of state registration certificates’ in the period from 2014 to 2019. During the analysis, the main groups of specialized baby food were identified, and the number of registered certificates in dynamics was determined. The data obtained indicate that the demand for state registration of children’s specialty food increased by 2018 and amounted to more than 30% compared to the previous period. The most popular products on the market of baby food for children three years old: juice-containing beverages, including vegetable raw materials, vegetable nectars, fruit juices.

scholarly journals Application of non-heating methods for disinfecting vegetable raw materials in the production of food

2020 ◽  
Vol 81 (4) ◽  
pp. 110-116
Author(s):  
N. V. Naumenko ◽  
I. Y. Potoroko ◽  
N. V. Popova ◽  
I. V. Kalinina ◽  
B. K. Satbaev
Keyword(s):  
Thermal Effects ◽  
Cold Plasma ◽  
Raw Materials ◽  
Food Products ◽  
Minimal Amount ◽  
Electromagnetic Pulses ◽  
Food Ingredients ◽  
Nanosecond Electromagnetic Pulses ◽  
And Migration ◽  
Vegetable Raw Materials

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation

2021 ◽  
Vol 23 (96) ◽  
pp. 82-87
Author(s):  
M. Ya. Bomba ◽  
S. V. Maykova ◽  
І. S. Romashko ◽  
N. P. Shemedyuk
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Partial Replacement ◽  
Plant Materials ◽  
Biological Value ◽  
Oxalis Acetosella ◽  
National University ◽  
Traditional Vegetable ◽  
Materials Used ◽  
Vegetable Raw Materials

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

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 Analysis of efficiency of production of sausage products using non-traditional vegetable raw materials

2020 ◽  
Vol 548 ◽  
pp. 082032
Author(s):  
I F Gorlov ◽  
S E Bozhkova ◽  
Y D Danilov ◽  
E Y Anisimova ◽  
N I Mosolova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

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.

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