List of publications on a keyword: «производство пищевых продуктов»

Russian scientists and inventors are actively researching the development of new methods of inhibiting food production. The interest of foreign companies to enter the Russian market with their own developments was revealed. The developments patented for inhibition are given.

Russian scientists and inventors are actively researching the development of new methods. The developments patented for the use of preservatives in food production are given.

Russian scientists and inventors are actively researching the development of new methods for cooling and freezing food. The developments patented for cooling and freezing food are given.

A variety of approaches to the definition of the term "quick-cooking" food products, "instant cooking", "quick-recovery products" has been revealed.

Rice is one of the main food products widely consumed all over the world. A brief review of foreign research in the field of rice and food fortification based on nutrients.

On the example of the organization of interaction between Petrozavodsk State University and the Trade House "Yarmarka", the prospects for the formation and implementation of large investment projects on the principles of public-private partnership are shown.

Petrozavodsk State University and Trade House "Yarmarka" on the principles of public-private partnership with the support of the Ministry of Education and Science of the Russian Federation are implementing a major investment project in the food industry. Some data are given and the progress of this project.

In the production of functional products, it is necessary to take into account that industrial production technologies, food in conditions of shortage of time and use of deep processing products can lead to inadequate human nutrition components.

The Russian experience of enriching food products and obtaining food concentrates has been examined. The organizational and technological solutions in this sphere are considered.

The production of functional food products is one of the important directions in the development of the food industry, since trends in population demography, consumer welfare, raising the level of education, life expectancy require a full and balanced diet.

On the basis of a brief analysis of scientific and technical information, technical solutions and physical effects applied to the extraction of plant raw materials in the production of food products are considered.