The article discusses the use of the ruderal weed — wild chicory. Its chemical composition, nutritional value, and recipes for dishes are examined, allowing to consider this plant from the point of view of a functional food additive.
The article substantiates the prospects for the use of sweeteners in the production of ice cream. The popularity of sweeteners is increasing, which is primarily due to the global trend of growing interest in healthy and functional nutrition. Sweeteners have various functional properties that are taken into account in the production of ice cream. Allulose can be recommended as a promising new carbohydrate sweetener for ice cream production.
A comprehensive analysis of the flour market in the Irkutsk region included a study of consumer demand and cost characteristics of flour, based on the data from leading supermarkets. The quality of three samples of flour was assessed by organoleptic and physico-chemical indicators, including checking for compliance with regulatory requirements for packaging and labeling. Flour as a production raw material is considered on the example of the Angara confectionery factory. The data obtained may be of interest to technologists, merchandisers of trade and manufacturing companies, product and category managers, marketers.
This article presents the results of the surveys of the real trade assortment in the category “Dried and stock fish” conducted by the authors. The purpose of the study was to survey the categorical assortment of dried and stock fish and determine its indicators, as well as to analyze the assortment policy of 3 retail stores. The conducted studies of the assortment of dried and stock fish made it possible to identify the real trade assortment in the surveyed stores. It has been established that the actual assortment of the Perekrestok store is close to rational. The coefficient of completeness and depth of this store is significantly higher than in other stores under consideration. The O’key store has the highest novelty coefficient. It was revealed that the basic depth of the category assortment for dried and stock fish reaches 44 brands and their modifications, and all stores have an assortment that is not repeated in other surveyed stores.
In this work, based on the results of our own investigation, we studied the effect of the lycopene nutritional supplement on the occurrence of micronuclei (MN) and other nuclear anomalies (NA) in Danio rerio erythrocytes. Lycopene showed pronounced antigenotoxic properties, expressed in a decrease in the frequency of MN and NA occurrence to control values, which is significantly lower than in the study of other nutritional supplements. The obtained data made it possible to reveal that on the 5th day of the experiment, the lycopene food supplement slightly increased the NA incidence, which then decreased to the control values. This effect may be due to two factors: 1) fish adaptation to a new feeding diet; 2) an increase in the rate of erythropoiesis and the number of erythroblasts in the peripheral blood. The lycopene tests on the Danio rerio model object showed the absence of a genotoxic effect in the entire range of concentrations studied. Thus, this functional nutritional supplement can be recommended for inclusion in food products.
On the basis of scientific and legal literature, an attempt was made to give a generalizing definition of the concept of goods falsification. The author's classification of food products falsification types and their detailed characteristics, as well as the reasons behind this phenomenon, are presented.
The meat industry is a large manufacturing industry. The sausage market is extensive both in Russia and in the world as a whole. It is necessary to control the safety of sausages, including fermented ones. There are various methods for monitoring microbiological safety. The most effective method is histological analysis.
The article presents the results of the estimation of lead, copper, chromium and organochlorine pesticides in fish and fish products. The flameless atomic absorption spectroscopy and gas-liquid chromatography were chosen as the basic methods of analysis. It has been established that the content of the analyzed substances in the studied objects is within the permissible limits. The influence of various methods of culinary processing on the change in concentrated levels of heavy metals in fish and fish products is considered.
