Name
Baranova Zinaida Andreevna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 3
In the article the analysis of an entity of consumer
value is provided, approaches to the description of a
concept of value are discussed; problems of a research
and measurement of consumer value are updated. The
consumer value of goods expresses in a choice from a
large number of similar goods, conditions for which
can be its cost, qualitative characteristics, gradations,
the sizes. It is set that in case of determination of
consumer value it is impossible to be guided only by
its cost, here its qualitative characteristics, conditions
of the supplier and the level of service will be an
important index for acquisition by wholesalers. The
consumer value of production proceeds from the
advantages got by the buyer from his acquisition and
costs of its purchase made by it. In addition, to
understand priorities of the buyer, it is necessary to
select analysis stages of consumer value, which are
divided into several processes; they include
production, a market research, and questions of sale
and support of production. Authors consider the value
as one-dimensional and multivariate construction,
select three basic approaches to value assessment. It is
set that pricing based on prime cost is made from
analytics of need of the buyer, with establishment of
necessity of goods for it, and its cost should
characterize its advantages
Ensuring food safety for a long time has a global
character. The results of world scientific studies
confirm the negative effect of trans-isomers of
unsaturated fatty acids on the human body,
convincingly proving that their consumption increases
the risk of various diseases, including cardiovascular
diseases. Taking care of public health, many European
countries at the legislative level strictly regulate the
content of trans-isomers of unsaturated fatty acids,
obliging manufacturers to also issue information on the
quantitative content of TIUFA on packaging. Such
measures can reduce morbidity and mortality, but
require the introduction of progressive technological
processes. The work analyzes numerous literature
sources and generalizes the material on existing types
of technological modifications of fats -
transesterification and fractionation, which allow
obtaining specialized fats without trans-isomers or with
a low content of trans-isomers of fatty acids
Excess body weight is a serious problem, involving a
set of diseases presently. For this reason, taking into
account demands of science there was a development
of production of food with the lowered energy value
for the people having first of all obesity that led to
production of substitutes. Even more often producers
resort to use of nutritional supplements, which
generally receive in synthetic way. In this article, we
analyzed multiple references and summarized the
material regarding beet fibers. As a result of numerous
researches it has been proved that food fibers make
favorable impact both on the separate systems of a
human body, and on all organism. The use of the
minor products of processing of the plant raw material
is also critical; they allow improving the preventive
properties of products and enriching them with dietary
fibers, protein, and mineral elements and also
development of food development of curative and
preventive action. Citri-Fi food fibers which are
received from dried-up orange pulp are well-known,
they can keep a large amount of water throughout
technological process. They exert positive impact on
structure of fat that gives the chance to create a
product with the lowered content of fat