Name
Pershakova Tatyana Viktorovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Krasnodar Cooperative Institute
Web site url
—
Articles count: 42
An analysis of patented in Russia and abroad methods for
providing preservation of plant products, particularly apples
and pears, was carried out in the article. The patent search
was made for the period from 1995 to 2015 in the databases
of patent offices of the United States of America, Japan and
European patent organization. The patented methods,
realization of which allows increasing of storage life of
agricultural products by means of using different kinds of
electromagnetic radiation, regulating the content of gaseous
medium in the storage, treating with chemical substances,
inhibiting the microbiological processes, creating hermetic
storing conditions, were systematized.
The realized research allowed drawing a conclusion on the
relevance of work in the field of search for new methods for
providing stable quality of fruits in the process of storing,
particularly with the use of electromagnetic fields of very
low frequency
The article shows using plant phospholipids (lecithin)
in the manufacture of bakery products. The article
analyzes the patented ways of using phospholipids
products (lecithin) in the production of bakery products
in Russia and abroad. Patent search was conducted
over the period from 1935 to 2015 on databases of
patent offices of the United States, Japan and the
European Patent Organisation. Conducted analysis led
to the conclusion about the widespread use of
phospholipids in bakery products. It was determined
that generally there are used lecithins derived from
sunflower, soybean and peanut oil, but the lecithins
obtained from rapeseed oil production which are
significant not only in Russia, but also abroad, are not
used. Due to this, there were made conclusions about
scientific and practical interest to study effectiveness of
lecithin derived from rapeseed oil, to improve the
quality, nutritional value and longer preservation of
freshness of bakery products
The article substantiates the feasibility of the method of
functional value analysis application to ensure high
efficiency for the production of functional food products.
This article describes the design technique of food
functionality based on the methodology of value
analysis, allowing considering such factors as consumer
preferences, nutritional, functional value, economic and
technological indicators while developing product
formulations and technologies. With the example of flour
confectionery functional production there have been
developed: structural model for the production of
functional food products, the scheme of evaluation of the
value functions, with due consideration of consumer
preferences
In the article we provide an estimation of investment attractiveness of a service sector company
In the article we present the analysis of the market of public catering of the Russian Federation, the Krasnodar region. The role of public catering organizations in the total volume of activity of Krasnodar Krajpotreb-sojuz and the terms of socio-economic development of the Krasnodar region has been shown? As well as the modeling of business processes of public catering organizations. We have also revealed shortcomings in the organization of business processes and suggested ways of further studying of identified deficiencies
The results of the investigations connected with the formation of consumer quality of wheat grain and triticale, the products of its process with bio preparations are given in the article. The review of biological ways of protection of plants necessary to keep grain safe is presented. It is shown, how Batan and Disofungin influence on moist grain of wheat
The aim of the research - justification and formulation of the composition of prolonged biscuits which have certain functionality by adding arabinogalaktan. The objects of research are arabinogalaktan and prolonged biscuits
The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
The article gives the results of elaboration of the express method to define olein acid mass part in high olein sunflower-seed oil