“BELAGRO-2019”: new technologies and food product Scientific-practical center for foodstuffs of the National academy of sciences of Belarus
Abstract
The article presents the main results of the Scientific and practical center of the National Academy of Sciences of Belarus on food for 2018. The key energy - and resource-saving technologies and new types of products presented at the international specialized exhibition “Belagro-2019” are noted: technology of heat treatment of grain wort of high concentrations on alcohol; technology of creation of new types of confectionery, marshmallows, marmalade, dry breakfasts, snacks; technology of frozen molded products based on vegetable raw materials; technology of purification of diffusion juices of sugar production; technology of production of fermented milk products from sheep milk; technology of new types of meat products with a reduced content of salt by 30%; technology of extrusion and bakery products for nutrition of pregnant and lactating women.
About the Authors
Z. V. Lovkis
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Lovkis Zenon V. – honored scientist of the Republic of Belarus, member-Corr. NAS of Belarus, doctor of technical Sciences, Professor, General Director
29 Kozlova str., 220037, Minsk
A. A. Shepshelev
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Shepshelev Alexander A. – PhD in technical Sciences, Deputy Director General
29 Kozlova str., 220037, Minsk
References
1. Lovkis Z.V., Shepshelev A.A., Zhakova K.I. Report on the work of RUE “Scientific and practical center of the National Academy of Sciences of Belarus for food” in 2018 (final),Minsk, 2019, 242 p. (in Russian).
2. Meliaschenya A.V., Furyk N.N., Saveleva T.A. Report of the scientific, scientific-technical, innovation and other activities of the Republican unitary enterprise “Institute of meat and dairy industry” for 2018 (final), Minsk, 2019, 250 p. (in Russian).
3. Lovkis Z.V., Shepshelev A.A., Lobazova I.E. Report on research work on the grant of the National Academy of Sciences of Belarus “Technology and evaluation of consumer properties of functional food-concentrate products” (final), Minsk, 2018, 66 p. (in Russian).
4. Lovkis Z.V., Shepshelev A.A., Usenja Y.S. Report on scientific-research and experimental-technological work in the State scientific-technical program “agro – industrial complex the” 2020 2016-2020 (subprogrammes “agro – industrial complex efficiency and quality”) task 4.13 “to Develop new types of enriched food using the action potential of flax seeds” (final), Minsk, 2018, 223 p. (in Russian).
5. Lovkis Z.V., Shepshelev A.A., Tomashevich S.E. Report on research and experimental-technological work on the task of the Republican centralized innovation Fund “to Improve and implement the technology of production of sweets from dairy masses with delayed staling processes” (final), Minsk, 2018, 196 p. (in Russian).
6. Lovkis Z.V., Shepshelev A.A., Petuchov N.N. Report on research and development work carried out at the expense of the Republican centralized innovation Fund on the topic 4.5. “To develop technology for the production of molded frozen products based on vegetable raw materials” (final), Minsk, 2018, 234 p. (in Russian).
7. Lovkis Z.V., Shepshelev A.A., Usenja Y.S. Report on research and experimental-technological work of ONTP “Baby food. Quality and safety” for 2016–2020 on task 9 “to Develop and introduce into production tea drinks, balanced in vitamin composition, corresponding to the needs of rational nutrition of children of preschool and school age” (final), Minsk, 2018, 155 p. (in Russian).
8. Lovkis Z.V., Shepshelev A.A., Tomashevich S.E. Report on research work on the State program of scientific researches “Quality and efficiency of agroindustrial production”, 2016-2020 (subprogram 3 “food security”) on a subject 3.8. “Research of structure-forming components from non-traditional raw materials in the creation of competitive confectionery products” (final), Minsk, 2018, 213 p. (in Russian).
9. Lovkis Z.V., Shepshelev A.A., Marhunova A.M. Report on research work on a separate project of fundamental and applied research center of the National Academy of Sciences of Belarus “Development of scientific and methodological bases of identification and quantitative assessment of palm oil as one of the components of vegetable fats in food” (final), Minsk, 2018, 716 p. (in Russian).
Review
For citations:
Lovkis Z.V., Shepshelev A.A. “BELAGRO-2019”: new technologies and food product Scientific-practical center for foodstuffs of the National academy of sciences of Belarus. Food Industry: Science and Technology. 2019;12(2):6-14. (In Russ.)
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