Food systems

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The Journal “Food systems” was founded by V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences  and registered by the Federal Service for Supervision of Communications, Information Technology, and Mass Media (certificate of registration of the printed publication ПИ № ФС77-71610 of 13.11.2017, certificate of registration of the online publication ЭЛ № ФС 77-72022 of 26.12.2017). In 2018, the Journal was assigned ISSN 2618-9771 (Print) and ISSN 2618-7272 (Online). Circulation: 300 copies.  Frequency: 4 issues a year.

The Journal is distributed on the whole territory of the Russian Federation, in the CIS countries and foreign countries, and is pulbished in two languages: English and Russian.

The editorial board of the Journal includes 30 specialists representing the leading research centers of the Central Region, Moscow, Saratov, Volgograd, Kazan, Stavropol, Orenburg, Chelyabinsk, Kemerovo, Krasnodar and Ulan-Ude. Among them are 7 academicians and corresponding members of RAS. The international community in the editorial board is represented by 8 specialists from Germany, Sweden, Japan, Serbia, Denmark, India, France and China.

The top priority goal of the Journal “Food systems” is to distribute in the world scientific community the results of the fundamental and applied research in the field of biotechnology, biochemistry, physiology, lanimology, nutritiology; development of food processing technologies; processes and equipment of food production; standardization, certification and systems of quality management; food microbiology, sanitary and hygiene, automation and informatization of technological processes.

The most important objectives of the Journal are generalization of the fundamental and applied scientific and practical achievements in the field of food science, an increase in the scientific and practical qualification of both researchers and representatives of the industry.

The scientific concept of the Journal envisages publication of new knowledge in the field of food systems and scientific principles of resource saving technologies for deep processing of agricultural raw materials, breakthrough technical solutions for manufacturing foods of general and special purpose.

Both national and foreign scientists and specialists are invited to publish articles in the Journal.

The Journal highlights the systemic issues associated with:

- Theory, methodology and technology of lifetime formation of composition and technological properties of agricultural raw materials of animal and plant origin;

- Theory, methodology, processes and technologies of agricultural raw material transformation into foods;

- Theory, methodology and methods of food quality management along the whole trophological chain from production to consumption.

The Journal publishes original papers, the results of the fundamental research, lectures and review articles on a broad range of issues in the field of food science.

All articles and reviews received by the editorial staff of the Food Systems Journal are subject to obligatory double-blind peer review (the reviewers have no information about the authors of a manuscript; the authors of a manuscript have no information about the reviewers).  The Journal also publishes the works of foreign specialists. The traditional sectors of the Journal are original papers, reviews and lecturers of specialists.

Current issue

Vol 3, No 1 (2020)
View or download the full issue PDF
4-9 205

Food products with controlled geographical origin place are in special demand among consumers because of their specific properties, due to climatic, soil characteristics or other factors. The article provides an analysis of regulatory framework for legal goods protection with an indication of their origin place on the territory of the Russian Federation and in other countries. Existing authentication methods for this type of product are reviewed.

Based on the analysis of scientific literature, the authors noted the most significant works aimed at confirming the authenticity of food products’ origin place on the example of honey and meat products, which were carried out in the countries of the European Union, Australia, China, Brazil, South Africa, the USA and other countries.

It is shown that the most widespread researches aimed at studying values of isotopic ratios of hydrogen (2H/1H), carbon (13C/12C), oxygen (18O/16O), nitrogen (15N/14N) and sulfur (34S/32S) in compounds contained in products that reflect the distribution of «light» and «heavy» isotopes during biological and geochemical processes within a single region. The analysis of the works aimed at studying the qualitative and quantitative composition of trace elements and rare earth metals (As, B, Ba, Cd, Li, Mn, Pd, Rb, Se, Te, Tl, Dy, U, etc.), as well as research of isotopic relations values of some elements (87Sr/86Sr, 207Pb/206Pb, etc.) in product samples and soils of studied region. The advantages of an integrated research approach, which includes the creation of data array of various indicators values and its in-depth analysis using chemometric algorithms and mathematical modeling methods, are shown.

10-15 375

The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years. Chitin and its derivative chitosan obtaining from the crustacean shells and the cell wall of fungi are among the most common biopolymers in the world. Chitosan is a polysaccharide discerned by a large number of unsubstituted amino groups. Featured properties of chitosan providing its high chemical and biological activities. Chitosan has various abilities as polycationite, film former, antimicrobial and antioxidant agent. Multifunctional properties open up broad prospects for the chitosan applications in various fields of technology, medicine and industry. The most attention in the review is paid to the works on extending food products shelf life with chitosan based primary edible film coatings and biodegradable packaging. At the same time chitosan applications as an emulsifier, a flocculant, as well as functional food additive, nutrient encapsulating material and dietary supplement are highlighted.

16-20 164

The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their functional properties was found using laser light scattering (static, dynamic, electrophoretic) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids against oxidation and degradation, a high solubility in an aqueous medium and the clean label.

21-24 124

Resistance of stored grain pests to phosphine is a problem that is being treated in many countries of the world.

This is due to the fact that this fumigant is the most widely used in the world. The review shows the resistance of a number of major pests to phosphine from the initial to the high degree of resistance due to its importance for practical use in the protection of stored grain. The analysis of the search and use of alternative fumigants has been given, the reasons for their refusal to use them have been formulated. The causes of the emergence of resistant insect populations at high concentrations of phosphine are described and measures to overcome resistance are proposed. It is shown that this circumstance leads to inefficiency of the application of existing fumigation regulations by phosphine in warehouses and elevators, in metal silos, in wagons on the way, in the holds of small-ton and large-capacity vessels in the voyage. It is concluded that only a comprehensive approach to research to identify the causes of the emergence of resistance of stored product pests to phosphine will help to avoid the abandonment of the use of phosphine in Russia and other countries. This circumstance will avoid large losses in the grain industry.

25-32 109

In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.

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