![photos/6391.jpg Photo](/img/noPhoto.gif)
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
аспирант
Research interests
функциональное питание, нетрадиционное сырье, кондитерские изделия
Web site url
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Current rating (overall rating of articles)
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TOP5 co-authors
Articles count: 3
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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ROLE OF ALIMENTARY FIBERS IN TREATMENT AND PREVENTION OF THE OBESITY
06.00.00 Agricultural sciences
Description
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
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CREATION METHODOLOGIES OF CONSUMER VALUE OF CONFECTIONERY
Description
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
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INNOVATIVE FATTY PRODUCTION TECHNOLOGIES IN THE HUMAN HEALTH CARE
Description
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