Towards Food Security Through Application of Novel Scientific Findings

Azimova, Sanavar; Kizatova, Maigul; Akhmetova, Saule Ospandiyarovna; Donchenko, Luidmila Vladimirovna; Admayeva, Anna Mikhailovna

doi:10.9770/jssi.2017.6.4(16)

Cited by 17 publications

(12 citation statements)

References 1 publication

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“…It is experimentally established [4][5][6][7][8] that at the content of acetyl groups up to 0.8% by weight of pectin, they do not have a significant effect on jelly-formation. Another equally important characteristic that determines the direction of the use of pectin substances is the degree of esterification.…”

Section: Resultsmentioning

confidence: 99%

“…When the degree of esterification is less than 40 %, a conformation change occurs, leading to the aggregation of pectin molecules, the formation of a strong intramolecular chelate bond of stable pectin compounds with metals. In this case, there is also an Advances in Engineering Research,volume 191 increase in electrostatic repulsion and a decrease in the flexibility of the macromolecule chain [4,6,8,9].…”

Section: Resultsmentioning

confidence: 99%

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Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods

Limareva¹,

Donchenko²,

Vlaschik³

2020

Proceedings of the IV International Scientific and Practical Conference 'Anthropogenic Transformation of Geospace: Nature, Econ

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This article presents the results of comparative studies of analytical characteristics of pectin substances in grape pomace depending on the variety. Grape pomace is a wine making secondary raw material. Industrial grape varieties processed for wine production in the southern part of Russia were chosen as the object of research. The results of studies have shown that grape pomace can be considered as a source of pectin for the development of functional nutrition products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods

Limareva¹,

Donchenko²,

Vlaschik³

2020

Proceedings of the IV International Scientific and Practical Conference 'Anthropogenic Transformation of Geospace: Nature, Econ

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“…Article 1 of the Eurasian Economic Union (EEU) Agreement (May 29, 2014) provides the creation of common markets for goods, services, capital and labor, as well as a common policy in various economic sectors [3,4]. For these economic integration projects the sphere of education is cross-cutting, covering a variety of interaction points [5].…”

Section: Introductionmentioning

confidence: 99%

New educational technologies as a means of cross - regional cooperation in the field of food raw material and product safety control

et al. 2020

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International e-learning resource in the field of food product quality and veterinary disease control based on Government requirements of the European Union and Eurasian Economic Union has been created and tested. This resource consists of the one general professional cycle and five professional modules, about 60% of them are in distance e-learning format. The modularity of the educational resource allows the employer or students to choose a training program format, as well as the amount of distance learning or classroom training hours for different groups of specialists in the field of food quality and veterinary control: chiefs of quality control center or laboratories, veterinarians, microbiologists, specialists of veterinary diagnostics laboratories, chemical engineers. The involvement of participants from EU and EEU-countries in the educational process is important for the development of interregional and international activities, the creation of the unified legal framework in the field of food security in many countries.

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“…At the same time, until recently, operator consoles were widely used as a means of monitoring and controlling the technological process (TP). As a rule, they are installed directly in the shop where the TP is held, which often leads to the large size of the operator panels, a lot of individual modules needed to control the system, and at the same time they are little functional compared to workstations, which are increasingly used [4,5].…”

mentioning

confidence: 99%

Automation of technological process of obtaining pectin

Белоусова

Donchenko

2019

E3S Web Conf.

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The article discusses the feasibility of automation of the process of obtaining liquid pectin for the production of functional beverages to ensure the desired quality and physiological properties. There were presented comparative differences between traditional operator panels and workstations. There was substantiated the expediency of control and regulation of main technological parameters of the process of extraction of pectin substances. There was described the algorithm of evaluating the results of real–time monitoring of the process.

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Towards Food Security Through Application of Novel Scientific Findings

Cited by 17 publications

References 1 publication

Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods

Comparative Evaluation of Properties of Pectin Substances in Pomace of Grape Varieties for Development of Functional Foods

New educational technologies as a means of cross - regional cooperation in the field of food raw material and product safety control

Automation of technological process of obtaining pectin

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