Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK635.713
Issue:3 (25)
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Processing of non-traditional crops with unique characteristics in the North- West region of Russia
Annotation
The decision of the major problems of the present time - the rational use and conservation of biodiversity , due to the country's food security and sustainable livelihoods . Identify, comprehensive study and an introduction to the culture of promising wild species , as well as the application of new and non-traditional crops with unique characteristics of different economic areas will allow as close as possible to the full resolution of these problems. One group of non-traditional crops with unique properties are pryanoaromaticheskie plants from which the first essential oils. The main consumer of essential oils and fragrances - perfume and cosmetics and pharmaceuticals. Oils used in veterinary medicine and agronomy for the protection of plants, plant protection , in leather, fur , paint, gold , optical and other industries . Oils used in veterinary medicine and agronomy for the protection of plants, plant protection , in leather, fur , paint, gold , optical and other industries . Many essential-oil plants are grown for industrial farms honey collection . Among non-traditional attar plants (crops) with unique properties occupy a special place catnip species that have useful properties.
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Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures