List of publications on a keyword: «food products»

Some results of performing applied and research and experimental work on the development of end-to-end technologies for the production of functional food products for the population living in the northern territories of the Russian Federation are given.

Stages of through technologies of production of functional food products from preparation of agricultural raw materials to its transportation and production of final products are considered.

Special features of research in the field of agricultural raw materials procurement and production of functional food products for residents of the North of Russia are considered.

Issues of methods of formation of through technologies for preparation of agricultural raw materials and production of functional food products are considered. Some results of such assessment are given.

The view was expressed that there was insufficient attention in known studies to logistics issues relevant to the production of functional food products, linking the territories - producers of raw materials and the territories - producers of final products. The need to develop research taking into account the peculiarities of the territories of the North and the Arctic is shown.

A methodological approach is justified, according to which when developing a mathematical model for optimization of costs for transportation and storage of functional products, it is advisable to use the concept of a universal cereal product, defined as a calculated ratio of produced crops.

A brief review of patents made on the basis of a patent search is provided for the production of fast-recovering functional food products using hydrothermal treatment.

It is shown that hydrothermal treatment is the main process for the preparation of food raw materials in the production of rapidly recovering functional food products.

Based on the analysis of patent information, the features of processing methods of food raw materials in the production of quick-recovery functional products are shown.

Production of an experimental plant for dosing functional food ingredients is caused by the need to study the specifics of dosing functional food ingredients.

Issues of selection of rational end-to-end processes of production of functional food products for the population of the North of Russia, development of new formulations, promising equipment and technological processes for their production are considered.

Issues of selection of rational end-to-end processes of production of functional food products for the population of the North of Russia, development of new formulations, promising equipment and technological processes for their production are considered.

Technologies of food products preservation are shown to have an important role in food industry in realization of end-to-end processes of functional food products production.

Taking into account the peculiarities of through processes of food raw materials procurement and food products production, problems and some ways of their solution are considered.

Experimental plant is designed to check canned food formulations and produce small batches of canned products, to clarify rational parameters of sterilization processes

Issues of creation of technology of production of functional food products with balanced composition to ensure food security of the northern territories of the Russian Federation are considered.

As part of the search for ways to improve the quality of existing and create promising food products, Petrozavsk State University is developing a knowledge base for the development of food enrichment processes. New solutions for the production of enriched functional food products are being developed.

Within the framework of the project carried out by Petrozavsk State University together with the trade house "Fair," the importance of research into the end-to-end technology of production of functional food products to ensure food security of the northern territories of Russia was considered.

The system approach implemented by Petrozavsk State University in the formation of end-to-end processes of procurement - transportation of food raw materials and production of functional food products is considered.

The experimental setup was created to test canned recipes and the production of small batches of canned foods, to clarify the rational parameters of sterilization processes.

Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.

Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.

The most important factors affecting the choice of suppliers of agricultural raw materials for the production of functional food products are: the availability of the necessary arable land by types of food raw materials and regions of the country; agricultural productivity and quality, the availability of reliable suppliers of food raw materials.

Economic efficiency and variety of food products show the promise of food fortification technologies. Promising the use of extrusion technology for the production of enriched finished products or instant products.

Processes of formation of import-substituting end-to-end technologies for the preparation of food raw materials and their production of functional functional food products from it, along with the development of agriculture in the regions of the European North, are the most important factors in ensuring food security for the population of these regions.