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RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA

https://doi.org/10.21323/2618-9771-2020-3-3-4-7

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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

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

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

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

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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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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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)