name
Pershakova Tatyana Viktorovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
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Organization, job position
• Krasnodar Cooperative Institute
зам. директора по научной работе и связям с потребительской кооперацией
Research interests
-
Web site url
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Current rating (overall rating of articles)
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TOP5 co-authors
Articles count: 42
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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MAIN TENDENCIES OF SOCIAL-ECONOMIC DEVELOPMENT OF CONSUMER COOPERATION OF KRASNODAR REGION
DescriptionThe main development tendencies of social-economic activity of consumer cooperation of Krasnodar region for the period 2001-2005 are considered in the article.
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Description
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
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EXPRESS METHOD OF EVALUATING OF OLEIN ACID MASS PART IN SUNFLOWER-SEED OIL
DescriptionThe article gives the results of elaboration of the express method to define olein acid mass part in high olein sunflower-seed oil
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Description
The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
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FORMATION OF CONSUMER QUALITY OF FLUOR FROM THE TRITIKALE GRAIN WITH THE HELP OF BIO PREPARATIONS
DescriptionThe 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
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INVESTIGATION OF THE INFLUENCE OF ARABINOGALAKTAN ON THE QUALITY OF CONFECTIONERY PRODUCTS
DescriptionThe 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
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ECONOMIC ANALYSIS AS APPRAISAL INSTRUMENT FOR INVESTMENT ATTRACTIVENESS OF A HOTEL ENTERPRISE
DescriptionIn the article we provide an estimation of investment attractiveness of a service sector company
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PRODUCTION PROCESS DESIGN OF FUNCTIONAL FOOD PRODUCTS BASED ON FUNCTIONAL VALUE ANALYSES
DescriptionThe 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
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APPLICATION OF EMF SHF IN PROCESSING TECHNOLOGIES FOR VEGETABLE MATERIAL AND SECONDARY RESOURCES
DescriptionThe article analyzes the proprietary methods of processing of vegetable raw materials and secondary resources with the use of electromagnetic fields (EMF SHF). Analysis of the database of Rospatent World Intellectual Property Organization led to the conclusion that EMF SHF used in the processing of vegetable raw materials in the following processes: drying, reduction of microbial contamination (decontamination), juice production and extraction. It is established that the application of EMF SHF is the most effective in preparation for drying a plant raw material and not directly at the stage of drying, thus reducing the loss of heat-labile active compound in the drying process, and therefore obtain a finished product of higher quality and nutritional value. The patented methods of extraction of vegetable raw materials extraction process performed that extracting directly EMF SHF does not allow pre-hold inactivate enzymes contained in the raw material and lead to undesirable oxidative and hydrolytic processes, and hence a decrease in the yield of extractable substances in the extract and the deterioration of its quality . Therefore, as in the case of drying plant material, EMF SHF can be more effectively used in preparation for an extraction process. Based on the analysis, it was concluded that the relevance of developments in the field of technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage of their preparation for such basic processes - drying, extraction, etc.
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Description
Based on the complex of studies carried out, the formulation of wafers (wafer sheets) enriched with food additives "Powder from the tubers of Jerusalem artichoke" and skimmed sunflower lecithin was developed, as well as the formulation of fat filling enriched with a complex of food additives "Powder from tubers of Jerusalem artichoke", "Powder from hips" And low-fat sunflower lecithin. A recipe was developed and an assessment of the organoleptic and physicochemical parameters of enriched waffles with a filling was made. The storage period, ensuring safety and maximum preservation of consumer properties, was established. The study of the nutritional value of the developed waffles with filling allowed to establish that in comparison with the control sample they contain inulin and vitamin C, while the degree of satisfaction of the daily demand for these nutrients with consumption of 100 g of the developed product is 16.46 and 24.65% respectively. In addition, the developed products, in comparison with the control sample, are characterized by an increased content of dietary fiber, potassium, magnesium, phosphorus, iron, vitamins B1, B2 and B6