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Готові списки джерел за темами / Food raw materials / Статті в журналах

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Статті в журналах з теми "Food raw materials"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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1

Pivovarov, O. A., S. Y. Mykolenko, and Y. V. Hez. "Analysis of losses of food raw materials in the food chain." Science, technologies, innovation, no. 1(21) (2022): 62–68. http://dx.doi.org/10.35668/2520-6524-2022-1-09.

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The article considers aspects of food security in view of the loss of food raw materials in the food chain at different stages of production. Loss of food raw materials occurs at all stages of the food chain. Thus, there is an increase in losses of food raw materials, the amount of which exceeds 1,3 billion tons annually. In general, there are two categories of food losses. The first category is formed during the stages of collection, transportation, maturation and processing of food raw materials, while the second category arises through the fault of the final consumer. The amount of food los

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2

Božiková, Monika, Ľubomír Híreš, Michal Valach, Martin Malínek, and Jan Mareček. "Basic Thermal Parameters of Selected Foods and Food Raw Materials." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 391–400. http://dx.doi.org/10.11118/actaun201765020391.

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In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials – corn f

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3

MIKUS, MAGDALENA, and SABINA GALUS. "BIOPOLIMEROWE MATERIAŁY AKTYWNE DO ŻYWNOŚCI." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 2 (2023): 18–32. http://dx.doi.org/10.15193/zntj/2023/135/444.

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Background. The aim of the work was to discuss solutions used in the development of biopolymer ac tive materials for food for the food industry. Biopolymers such as polysaccharides, proteins and lipids are increasingly used in active food packaging materials due to their biodegradability and biocompatibility. In addition, they are used as carriers of various types of functional substances, e.g. antioxidant substances and agents inhibiting the development of pathogenic microorganisms, mainly to increase the safety of food products. In contrast to packaging made of biopolymers, the use of polyme

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4

Kohlman, O. I., G. V. Ivanova, T. N. Yamskikh, A. N. Ivanova, and E. O. Nikulina. "Alternative raw materials for food industry." IOP Conference Series: Earth and Environmental Science 315 (August 23, 2019): 052024. http://dx.doi.org/10.1088/1755-1315/315/5/052024.

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5

SAVESCU, Petre, and Georgeta POPESCU. "THE ECOLOGICAL AGRICULTURAL PRODUCTS – SOURCES OF RAW MATERIALS FOR QUALITY FOOD PRODUCTS." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 52, no. 1 (2023): 334–39. http://dx.doi.org/10.52846/aamc.v52i1.1353.

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Organic agricultural products are the best raw materials for food products with high nutritional density (food supplements, functional foods, and nutraceuticals). The applied technologies in the organic farming system use inputs free of hormones, GMOs, pesticides, antibiotics and other synthetic substances - and all of these allow both the preservation of the bio-availability of the active compounds during processing and the elimination of toxicological risks in final food products. The authors present an innovative approach to the production technology specific to a food product with high nut

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6

Vitali, D., D. Amidžić Klarić, and I. V. Dragojević. "Nutritional and functional properties of certain gluten-free raw materials." Czech Journal of Food Sciences 28, No. 6 (2010): 495–505. http://dx.doi.org/10.17221/253/2009-cjfs.

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Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well a

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7

Gaponova, V. N. "Radiation safety of food raw materials and food products." Issues of Legal Regulation in Veterinary Medicine, no. 4 (December 30, 2021): 119–21. http://dx.doi.org/10.52419/issn2072-6023.2021.4.119.

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Intensive use of radioactive isotopes in industry, abnormal emissions of nuclear fission products into the environment gradually increase the level of natural background radiation. As a result, there is a problem of farming, the main producer of food for the population, raw materials for industry, associated with the control of the level of contamination of soil, water, and livestock products. It is necessary to constantly monitor the radiation situation, namely the content of cesium-137 in soil, water, as well as in animal products both in the North-Western region and in other subjects of the

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8

Duan, Hao, Gaigai Liu, Jiaqi Liu, et al. "Review: Application of Protein-Based Raw Materials in Health Foods in China." Foods 14, no. 1 (2024): 20. https://doi.org/10.3390/foods14010020.

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Raw protein materials are beneficial for human health, so they are being increasingly used in health foods. In recent years, there has been more and more research on and applications of raw protein materials, but few teams have conducted a detailed review of the application status of raw protein materials in China’s health foods, the basis for their compliance and use, and the research on their health care functions. Therefore, this review evaluates the application of animal and plant proteins in China’s health foods, the impact of animal and plant proteins on human health, and future research

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9

Shybko, R. "THE LEGAL STATUS OF PRODUCERS OF RAW MATERIALS FOR BABY FOOD." Bulletin of Taras Shevchenko National University of Kyiv. Legal Studies, no. 113 (2020): 66–71. http://dx.doi.org/10.17721/1728-2195/2020/2.113-13.

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The article is devoted to the research of legal status of the producers of agricultural raw materials for infant nutrition in Ukraine. It is established that in the legislation of Ukraine there is no single approach to defining the concept of "an agricultural producer", which may create negative consequences in law enforcement. The article highlights the legal issues of general, special and particular legal personality of producers of plant and animal origin for infant nutrition. According to national legislation, producers of agricultural raw materials for baby nutrition are endowed with a sp

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10

Koryakina, N. A., N. N. Stepakova, N. A. Frolova, N. V. Shkabrak, and I. Yu Sergeeva. "Natural plant raw materials in food design." IOP Conference Series: Earth and Environmental Science 1045, no. 1 (2022): 012071. http://dx.doi.org/10.1088/1755-1315/1045/1/012071.

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Abstract The article discusses the prospects of using wild berry and vegetable raw materials growing on the territory of the Far Eastern region, in order to increase diet biological value of the local population.

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11

Vaňha, J., A. Hinková, M. Sluková, and F. Kvasnička. "Detection of plant raw materials in meat products by HPLC." Czech Journal of Food Sciences 27, No. 4 (2009): 234–39. http://dx.doi.org/10.17221/205/2008-cjfs.

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The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones,

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12

Pissia, Maria Α., Anthia Matsakidou, and Vassilios Kiosseoglou. "Raw materials from snails for food preparation." Future Foods 3 (June 2021): 100034. http://dx.doi.org/10.1016/j.fufo.2021.100034.

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13

Elek, Ágnes, Mária Borbely, and Zoltán Győri. "Tryptophan content of some food raw materials." Cereal Research Communications 35, no. 2 (2007): 373–76. http://dx.doi.org/10.1556/crc.35.2007.2.52.

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14

Musgrove, Charlotte. "Raw Materials and Ingredients in Food Processing." Nutrition Bulletin 31, no. 2 (2006): 162. http://dx.doi.org/10.1111/j.1467-3010.2006.00552.x.

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15

A., Dubinina, Lenert S., Letuta T., Nepochatyh T., and Shcherbakova I. "MYKOTOXINS IN PLANT RAW MATERIALS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1(29) (June 30, 2019): 215–28. https://doi.org/10.5281/zenodo.3263751.

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<em>In this article the authors study characteristics, properties and effects of mycotoxins on the human body. The characteristics of the most common food contaminants, namely mold fungi of Aspergillus, Fusarium and Penicillium genera, are considered.  Propagating in food products, many mold fungi not only pollute them with toxins, but also worsen organoleptic properties, reduce nutritional value, lead to the damage of these products and unsuitability for technological processing, and the use of livestock feed affected by mold fungi, is the cause of the disease, and even the death of anim

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16

Voronina, N.V., and M.A. Shamsutdinova. "MONITORING OF SAFETY INDICATORS OF FOOD RAW MATERIALS AND FOOD PRODUCTS." Deutsche internationale Zeitschrift für zeitgenössische Wissenschaft 44 (November 16, 2022): 30–31. https://doi.org/10.5281/zenodo.7327284.

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The article presents, from a comparative perspective, the results of a hygienic assessment of food safety indicators for food raw materials and food products sold in Samarkand Region (Uzbekistan) in 2020-2021. More than 24,000 analyses have been carried out to detect toxic elements, pesticides and their residues, mycotoxins, nitrates, nitrites and their derivatives, antibiotics, preservatives and colourants, as well as compounds from longterm storage and high temperature treatment of food products. It has been established that food raw materials and food products, in general, meet hygienic saf

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17

Gordon, M. H. "Rapid methods of analysis of food and food raw materials." Food Quality and Preference 2, no. 4 (1990): 267. http://dx.doi.org/10.1016/0950-3293(90)90018-p.

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18

Golubtsova, Yu V. "REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS." Food and Raw Materials 4, no. 2 (2016): 4–15. http://dx.doi.org/10.21179/2308-4057-2016-2-4-15.

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19

Eshmuratov, Marat Tangatarovich Sabirova Diana Ruslan kizi. "THE STATE OF RAW MATERIALS FOR THE FOOD INDUSTRY IN THE ARAL SEA, ITS PROBLEMS AND WAYS TO SOLVE THEM." INTERNATIONAL BULLETIN OF APPLIED SCIENCE AND TECHNOLOGY 2, no. 12 (2022): 76–78. https://doi.org/10.5281/zenodo.7430890.

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The article aims to investigate raw materials for food industry in the condition of The Aral Sea. Furthermore, it also states the problems of raw materials for food industry and tryies to implement methods to solve them. The findings of the research delicts that raw materials for food industry is rather good condition in the Aral Sea. The result of the research showed that the main problems in raw materials for food industry is the soil degradation and salty land of the Aral sea. Therefore, the solution for these problems are given in this article.

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20

Xu, Zeyu, Wenbo Shi, Dianbo Zhao, et al. "Research Progress on Low Damage Grasping of Fruit, Vegetable and Meat Raw Materials." Foods 12, no. 18 (2023): 3451. http://dx.doi.org/10.3390/foods12183451.

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The sorting and processing of food raw materials is an important step in the food production process, and the quality of the sorting operation can directly or indirectly affect the quality of the product. In order to improve production efficiency and reduce damage to food raw materials, some food production enterprises currently use robots for sorting operations of food raw materials. In the process of robot grasping, some food raw materials such as fruits, vegetables and meat have a soft appearance, complex and changeable shape, and are easily damaged by the robot gripper. Therefore, higher r

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21

Brouns, F., S. A. Edwards, and P. R. English. "Fibrous raw materials in sow diets." Proceedings of the British Society of Animal Production (1972) 1991 (March 1991): 127. http://dx.doi.org/10.1017/s0308229600020778.

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Although the amount of food given to dry sows in commercial situations is nutritionally adequate for maintenance and reproductive performance, it may not be adequate in other aspects. There is evidence that low levels of food intake increase the incidence of abnormal behaviours. It might be desirable to feed greater amounts, but without causing excessive nutrient intake and obesity of the sow which occur when feeding commercially used diets at high levels. One solution might be to provide bulky, low density diets. The objectives of this experiment were to obtain information on level and variat

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22

Petrov, A. N., and G. A. Maslennikova. "PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS." Foods and Raw materials 4, no. 1 (2016): 129–34. http://dx.doi.org/10.21179/2308-4057-2016-1-129-134.

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23

Gladushnyak, Oleksandr, and Oleksandr Vsevolodov. "ANALYSIS OF METHODS OF WASHING FOOD VEGETABLE RAW MATERIALS." ENGINEERING, ENERGY, TRANSPORT AIC, no. 1(108) (August 27, 2020): 37–43. http://dx.doi.org/10.37128/2520-6168-2020-1-5.

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The article is devoted to the issues of rational consumption of clean water for carrying out the technological process of washing vegetable raw materials, as well as finding out the reasons for the high energy costs of the technological process of washing. The requirements of state standards that are presented to raw materials supplied to canning enterprises for the processing and production of canned foods are described. The amount of soil contamination and the number of microorganisms that are allowed by the relevant standards on the surface of root crops are indicated. It also indicates the

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24

Gromov, Danil, Anna Borisova, and Vladimir Bakharev. "Food Allergens and Methods for Producing Hypoallergenic Foods." Food Processing: Techniques and Technology 51, no. 2 (2021): 232–47. http://dx.doi.org/10.21603/2074-9414-2021-2-232-247.

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Introduction. Healthy nutrition is one of the global problems that humanity is facing today, of which food safety and food allergies are the most relevant issues. A lot of chemicals used as food raw materials possess allergenic properties. Food producers are only beginning to realize the scale of this problem. As a result, hypoallergenic products and methods of food allergy prevention are at an early stage of development. Study objects and methods. The paper is a review of twenty years of research on food allergy. Results and discussion. The article describes the main sources of fo

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25

Szczepaniak, Iwona. "ROLE OF IMPORTS IN THE SUPPLY OF RAW MATERIALS IN THE FOOD PROCESSING SECTOR IN POLAND." Annals of the Polish Association of Agricultural and Agribusiness Economists XXV, no. 1 (2023): 250–63. http://dx.doi.org/10.5604/01.3001.0016.2199.

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The aim of the article is to assess the significance of imports in the supply of raw materials to the food processing sector in Poland. Production of food products in Poland shows high development dynamics. Mainly products from domestic agriculture are the raw material base for it. The progressing internationalization processes of the Polish food sector, resulting from globalization and economic integration, mean that the significance of imported agricultural raw materials is gradually increasing. In the analysis of the structure of the value of total raw material resources, mainly statistical

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26

Bakhchevnikov, Oleg, and Sergey Braginets. "Extrusion of Plant Raw Materials in Food Production: A Review." Food Processing: Techniques and Technology 50, no. 4 (2020): 690–706. http://dx.doi.org/10.21603/2074-9414-2020-4-690-706.

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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

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27

Volkova, Alla V., Vladimir N. Sysoev, and Andrey N. Makushin. "The use of wild medicinal raw materials in food production." BIO Web of Conferences 17 (2020): 00048. http://dx.doi.org/10.1051/bioconf/20201700048.

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Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of ch

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28

Muhamar, Heris, and Hery Hamdi Azwir. "Usulan Perbaikan Proses Pencampuran Powder Jelly Dengan Metode Failure Mode and Effect Analysis (FMEA) Dan Pengurangan Waktu Proses di Pabrik Pangan." JIE Scientific Journal on Research and Application of Industrial System 4, no. 1 (2019): 9. http://dx.doi.org/10.33021/jie.v4i1.744.

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Food factory is a chemical trading and processing company for semi-finished food. One of the processed foods produced is jelly powder. The problems faced by food manufacturers are how to reduce the occurrence of product defects and the length of product mixing process that is 180 minutes for A-type 147 jelly. Proposed improvements are made by the Failure Mode and Effect Analysis (FMEA) method where defective products occur at most hardness and syneresis parameters and are caused by 4 elements namely method, environment, human, and material. In this proposed improvement, additional methods are

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29

Sergeeva, A. S. "Current Issues in Determining Fat Content in Food Products and Food Raw Materials (Review)." Measurement Standards. Reference Materials 20, no. 1 (2024): 59–84. http://dx.doi.org/10.20915/2077-1177-2024-20-1-59-84.

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The article raises the problem of incomparability of measurement results obtained by different methods of measuring fat content in food products and food raw materials. The problem identified by the author can be solved by developing metrological support for measurements in the food industry. The purpose of the study is to analyze methods for measuring fat content in food products and food raw materials, as well as to revise the state of their metrological support. A brief description, applications, advantages and limitations of extraction-gravimetric, butyrometric, refractometric, chromatogra

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30

Prasetiyo, Bagus Dadang, Qomariyatus Sholihah, Aulanni'am Aulanni'am,, and Harsuko Riniwati. "Bioconversion Modeling Food Waste in Hospital." Financial Engineering 3 (June 11, 2025): 297–308. https://doi.org/10.37394/232032.2025.3.25.

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Food waste is a social problem because it can impact food security. What's more, food waste generated by hospitals is one of the highest in the food service sector. The aim of this research is to examine the potential for bioconversion of hospital food waste into raw materials for animal feed and raw materials for fertilizer. The food waste obtained is in the form of rice and non-rice sourced from hospital inpatient facilities. The data analysis carried out was Analysis of Variance (ANOVA) followed by modeling using WarpPLS Path Analysis. H. illucens or Black Soldier Fly (BSF) larvae are used

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31

Resti, Nina, Fitriyono Ayustaningwarno, Gemala Anjani, et al. "Potential Raw Materials for Emergency Food Products in Southeast Asia." Amerta Nutrition 9, no. 2 (2025): 362–76. https://doi.org/10.20473/amnt.v9i2.2025.362-376.

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Background: The occurrence of natural disaster in Southeast Asia due to its location along the Asia Pacific Ring of Fire is high. The consequences of the natural disasters on various aspects, like that social, financial, and food security can be large. This initiative promotes the development of emergency food products to address the daily nutritional requirements of natural disaster victims, ensuring their survival. The specified standard is 2,100 kcal/day, emphasizing a balanced distribution of macronutrients (40-50% carbohydrates, 35-45% fat, and 10-15% protein). Objectives: This literature

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32

Lagaida, Bugi Biruloma, and Tanti Novianti. "Kebijakan Perdagangan Impor Bahan Baku Industri Makanan dan Minuman." JURNAL MANAJEMEN AGRIBISNIS (Journal Of Agribusiness Management) 10, no. 2 (2022): 809. http://dx.doi.org/10.24843/jma.2022.v10.i02.p08.

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Food and Beverage processing industry is the greatest contributor to the Gross Domestic Product (GDP) of Indonesia. Additionally, the demand of food and beverages product is rising along with population; about 8.4% rise in 2011 to 2019. The food and beverage processing industry is the most priority in the national industry development. Main constrain for food and beverage processing industry growth is raw material availability. This industry need raw material with certain specification and volume. Raw material from domestic did not qualify such as quality and quantity. From this, raw material

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33

Kesuma, Chyntia, Efori Buulolo, and Hukendik Hutabarat. "Data Mining Sistem Stock Opname Bahan Baku Catering Makanan Sehat Menggunakan Metode Min Max Stock." Bulletin of Information System Research 1, no. 1 (2022): 8–17. https://doi.org/10.62866/bios.v1i1.33.

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Competition in today's business world is increasing, there are more and more innovations made by every entrepreneur to increase sales of the products they make so that they can be accepted in the market and in the community. One of them is Healthy Food Medan, a company engaged in healthy food catering. In making healthy food, it is necessary to stock up on good raw materials, so that one day the company does not lack stock of raw materials. Healthy Food Medan itself will not be separated from the so-called stock taking of raw materials. Of course, it is very interesting to be used as research

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34

Wahyuni, Dini, Mohammad Azmi Fadli, and Irwan Budiman. "Measurement of Raw Material Inventory Performance at Halal Frozen Food Business." IOP Conference Series: Earth and Environmental Science 1358, no. 1 (2024): 012026. http://dx.doi.org/10.1088/1755-1315/1358/1/012026.

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Abstract Manufacturing companies often provide supplies of raw materials so that the production process runs smoothly. Initial observations on halal frozen food businesses that use chicken and shrimp as the main ingredients show that material procurement activities are carried out daily and materials are purchased more when prices on the market are down. The company’s historical data shows a shortage of chicken raw material supplies in April due to increased demand, while raw material supplies were insufficient, and raw material prices tended to be high. This research was conducted to measure

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35

Miralimova, Aziza Isamutdinovna, Pulatxo’ja Tursunxodjaev, and Ulug’bek Narbayevich Baltabayev. "Development Of Compound Feed Recipes In The Composition Local Raw Materials." American Journal of Agriculture and Biomedical Engineering 03, no. 01 (2021): 20–30. http://dx.doi.org/10.37547/tajabe/volume03issue01-05.

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The object of research is the development of compound feed recipes from local oilseeds grown in Uzbekistan. The purpose of this study is to correctly compile a feed recipe, determine the quality and protein content of feed and digestibility use rich protein nutritional value in feeding farm animals for fattened cattle to produce a batch of feed. The conditions for obtaining high-quality feed food for wide use in industrial feed production are defined.

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Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and hotel consulting. Innovations 5, no. 1 (2022): 82–96. http://dx.doi.org/10.31866/2616-7468.5.1.2022.260878.

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Анотація:

Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, available to all po

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37

Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and Hotel Consulting. Innovations 5, no. 1 (2022): 82–96. https://doi.org/10.31866/2616-7468.5.1.2022.260878.

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Анотація:

Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, av

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38

Belokurova, Elena, Anna Derkanosova, Yana Dombrovskaya, and Tatyana Malyutina. "Promising unconventional plant raw materials for food production." BIO Web of Conferences 30 (2021): 01006. http://dx.doi.org/10.1051/bioconf/20213001006.

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Анотація:

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

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39

Inteaz, Alli. "Food Quality Assurance: Elements of Raw Materials Control." Canadian Institute of Food Science and Technology Journal 22, no. 2 (1989): 113–15. http://dx.doi.org/10.1016/s0315-5463(89)70337-0.

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40

Aurore, Guylène, Berthe Parfait, and Louis Fahrasmane. "Bananas, raw materials for making processed food products." Trends in Food Science & Technology 20, no. 2 (2009): 78–91. http://dx.doi.org/10.1016/j.tifs.2008.10.003.

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41

B.N.Amanov, Z.M.Amonova, O.R.Kurbonov, and B.S.Abdullayev. "PRODUCTION OF PRODUCTS USING SECONDARY FOOD RAW MATERIALS." Multidisciplinary Journal of Science and Technology 4, no. 12 (2024): 360–66. https://doi.org/10.5281/zenodo.14507042.

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Анотація:

The relevance of conducting research in the field of developing snack products with specified quality characteristics that can meet the physiological needs of different population groups with an accelerated pace of life is confirmed by the order. Analysis of the research showed that the technologies currently being developed for the joint processing of starch-containing and secondary food raw materials by thermoplastic extrusion make it possible to produce safe, biologically valuable, high-quality snack products.

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42

Bwambok, David K., Noureen Siraj, Samantha Macchi, et al. "QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs." Sensors 20, no. 23 (2020): 6982. http://dx.doi.org/10.3390/s20236982.

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Анотація:

Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the

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43

Дерюгина, И. В., and Е. В. Растянникова. "Global market of food and raw materials: Russia versus India." Экономика и предпринимательство, no. 7(144) (December 2, 2022): 111–19. http://dx.doi.org/10.34925/eip.2022.144.7.017.

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В статье отмечено, что мировой рынок продовольствия и сырьевых ресурсов вошел в глубокий кризис, проанализировано место России и Индии в этом сегменте мирового рынка. Роль России и Индии на мировом рынке продовольствия и сырьевых ресурсов принципиально различна. На рынке продовольствия и Россия, и Индия выступают экспортерами основных ресурсов. На рынке минерального сырья Россия стала признанным лидером среди экспортеров, Индия, не обладая запасами минеральных ресурсов (за исключением угля), позиционирует себя в качестве фабрики по переработке импортного сырья и экспортера готовых топливно-эне

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44

Wu, Mengjuan, and Huan Jiang. "Research on food safety prediction method based on k-means clustering algorithm." MATEC Web of Conferences 355 (2022): 03018. http://dx.doi.org/10.1051/matecconf/202235503018.

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Анотація:

Aiming at the problem of food risk prediction, this paper proposes a method based on clustering algorithm to predict product risk by raw material risk. Firstly, based on the provincial supply chain closed-loop hypothesis, this paper proposes the selection method of clustering indexes for products and their raw materials. Secondly, this paper uses the k-means clustering algorithm to cluster the products and the corresponding raw materials respectively, then based on the clustering Class results automatically determine the high-risk categories of the products and their raw materials. Finally, th

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45

Mitryashkina, Olga, Lydia Shulgina, and Yuriy Shulgin. "Canned Products Based on Animal Hearts as Collagen and Ferrum Sources." Food Industry 5, no. 3 (2020): 44–51. http://dx.doi.org/10.29141/2500-1922-2020-5-3-5.

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Анотація:

To activate the elastic tissues regeneration, a man needs to receive at least 5 g of such amino acids as proline and oxyproline, which are involved in the process of the body’s own collagen production, with food every day. The source of collagen can be products made from the hearts of farm animals. High temperature influence destroys collagen, and there is an accumulation of low-molecular peptides that are available to the human body. The article presents the results on the development of new types of canned food based on the farm animal hearts and plant raw materials. The animal hearts are hi

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46

Sobko, Anna, Karуna Svidlo, and Victoria Horobets. "Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition." EUREKA: Life Sciences, no. 3 (May 31, 2021): 53–62. http://dx.doi.org/10.21303/2504-5695.2021.001884.

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The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials. The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given. Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials. Functional foods should meet 10‑50 % o

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47

Anna, Sobko, Svidlo Karуna, and Horobets Victoria. "Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition." EUREKA: Life Sciences 3 (May 31, 2021): 53–62. https://doi.org/10.21303/2504-5695.2021.001884.

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Анотація:

The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials. The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given. Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials. Functional foods should meet 10‑50 % of daily needs

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48

Ren, Fei, Nairu Ji та Yunping Zhu. "Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications". Foods 12, № 18 (2023): 3344. http://dx.doi.org/10.3390/foods12183344.

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Анотація:

Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in s

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49

Timakova, R. T. "COMPARATIVE EPR SPECTROSCOPY OF MEAT AND FISH RAW MATERIALS." Innovations and Food Safety, no. 3 (September 28, 2018): 75–82. http://dx.doi.org/10.31677/2311-0651-2018-0-3-75-82.

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The spread of radiation technologies requires the control of irradiated food raw materials.The possibility of identification of irradiated meat and fish raw materials by bone and pulp tissues, for fish raw materials also by skin with scales has been Experimentally established. The area of the EPR signal of samples of bone tissue in meat raw materials and samples of scales from the fish skin the raw materials most sensitive to amplitude variations with a high degree of correlation (up to 0.99).

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50

Naumova, N. L., and Yu A. Betz. "SAFETY OF VEGETABLE RAW MATERIALS USED IN FOOD SYSTEMS." Innovations and Food Safety, no. 4 (March 20, 2021): 65–70. http://dx.doi.org/10.31677/2072-6724-2020-30-4-65-70.

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The developed fortified products contain ingredients that are widely studied for a strictly defined set of macro-and micro-components that are deficient for the human body. However, the presence of additional unregulated elements in the enriching raw materials is not fully studied. In this context, the issue of a comprehensive study of not only the nutritional value, but also the element composition of raw materials that increase the nutritional density of the enriched product is relevant. The aim of the research was to study the safety and chemical composition of plant raw materials used to i

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