Food Engineering Theory and Practice

32-34

Authors: Svetlana S. Eshmakova

The article presents the review of the honey products consumption in Russia and Europe. There are given the problems of the loss of health and the importance of beekeeping on the improvement of the population. There are considered some types and properties of honey products. There is need in developing of new technologies in the honey industry for the recovery of the population.

68-73

Authors: M.M. Shamova

The authors have shown the beneficial properties of Kombucha in the article and also they conducted the research aimed at refining the technology of production of concentrate. Kombucha is a fermented health drink and is popular in many countries. The author concludes that in the course of the experiment there was selected a pasteurization – 80 оС for 30 minutes. The characterization of the obtained products: for the manufacture of syrup there was used the culture of Kombucha, cultivated on the black tea during one month. The syrup is produced by standard techniques with the addition of sugar and organic acids for the standardization of taste. The concentrate for dilution is in the ratio 1:6. 1. 20 ml of syrup is needed on one glass.

4-12

Authors: Natalya A. Shevchenko

The article discusses the enforcement of food products of provincial town of the Russian Empire in the late XIX – early XX centuries. The article is paid attention to the emergence of counterfeit goods and the ways of dealing with these phenomena. The materials of local and regional periodicals, and scientific publications on the research topic were used as the sources. The author comes to the conclusion that to overcome the shortage or high cost of food products the public didn't build high hopes on the government and tried to solve the issues of food goods on their own. The same position was on the issue of combating counterfeit goods.

19-22

Authors: U.I. Konstantinova

Healthy eating becomes more and more urgent year by year. Adding to your diet fruits and vegetables, dairy products and polenasyschennye fatty acids can provide themselves with health for long years. Currently there can be found cottage cheese on the shelves of shops and supermarkets, cooked in different ways, but the most common cheese, cooked in the traditional way.