RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA
Abstract
Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.
About the Authors
I. I. Ageikina
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Irina I. Ageikina — junior research scientist, Interdisciplinary scientific and technical center of food quality monitoring
119021, Moscow, Rossolimo str., 7. Tel. +7–499–245–61–18
E. G. Lazareva
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Russian Federation
Ekaterina G. Lazareva — junior research scientist, Laboratory of Molecular Biology and Bioinformatics
109316, Moscow, Talalikhina street, 26. Tel.: +7–499–245–61–18
I. Yu. Mikhailova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Irina Yu. Mikhailova — research scientist, Interdisciplinary scientific and technical center of food quality monitoring
119021, Moscow, Rossolimo str., 7. Теl.: +7–499–245–61–18
V. K. Semipyatny
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Vladislav K. Semipyatny — candidate of technical sciences, senior research scientist, Interdisciplinary scientific and technical center of food quality monitoring
119021, Moscow, Rossolimo str., 7. Теl.: +7–499–245–61–18
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Review
Supporting agencies: The article was published as part of the research topic No. 0585–2019–0011 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
For citation:
Ageikina I.I., Lazareva E.G., Mikhailova I.Yu., Semipyatny V.K. RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA. Food systems. 2020;3(3):4-7. https://doi.org/10.21323/2618-9771-2020-3-3-4-7
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