Foods and Raw Materials, 2020, том 8, № 1
Foods and Raw Materials, 2020, том 8, № 1
Вид издания: Журнал
Foods and Raw Materials : научный журнал. - Кемерово : Кемеровский государственный университет, 2020. - Т. 8, № 1. - 197 с. - ISSN 2308-4057. - Текст : электронный. - URL: https://znanium.com/catalog/product/1704751 (дата обращения: 16.06.2021)
- 19.00.00: ПРОМЫШЛЕННАЯ ЭКОЛОГИЯ И БИОТЕХНОЛОГИИ
- 35.00.00: СЕЛЬСКОЕ, ЛЕСНОЕ И РЫБНОЕ ХОЗЯЙСТВО
- 38.00.00: ЭКОНОМИКА И УПРАВЛЕНИЕ
Текстовые фрагменты публикации
ISSN 2308-4057 (print) ISSN 2310-9599 (online) Volume 8 Issue 1 2020
Kemerovo Vol. 8, no. 1 FOODS AND RAW MATERIALS State University 2020 ISSN 2308-4057 (Print) ISSN 2310-9599 (Online) The Journal covers pioneering research in the food industry and related branches. The Journal stimulates scientific communication between academia and manufacturers. The Journal publishes theoretical and empirical research papers to promote new technologies and innovative ideas, bridge the gap between regional, federal, and international scientific publications and educate qualified specialists. The Journal publishes scientific papers, reports, peer reviews, brief scientific communications, letters to the editor, and related news items. The Journal is included in the International Databases: Emerging Sources Citation Index (Web of Science Core Collection), Scopus, DOAJ, CAS, FSTA, EBSCOhost, ResearchBib, ProQuest, CABI, Agricola, Ulrich’s, Google Scholar, OCLC WorldCat, BASE. The Journal is included in the List of leading Peer-reviewed Scientific Journals recommended by the Higher Attestation Commission of the Russian Ministry of Science and Higher Education of the Russian Federation. Editor-in-Chief Alexander Yu. Prosekov, Dr. Sci. (Eng.), Professor, Professor of RAS, Kemerovo State University, Kemerovo, Russia. Guest Editors Irina M. Chernukha, Dr. Sci. (Eng.), Professor, Academician of RAS, Gorbatov All-Russia Meat Research Institute, Moscow, Russia. Deputy Editor-in-Chief Olga O. Babich, Dr. Sci. (Eng.), Associate Professor, Immanuel Kant Baltic Federal University, Kaliningrad, Russia; Gosta Winberg, M.D., Ph.D., Associate Professor, Karolinska Institutet, Stockholm, Sweden. Editorial Board Irina M. Donnik, Dr. Sci. (Biol.), Professor, Academician of RAS, Vice-president of RAS, Moscow, Russia; Sergey A. Eremin, Dr. Sci. (Chem.), Professor, Lomonosov Moscow State University, Moscow, Russia; Palanivel Ganesan, Ph.D., Associate Professor, College of Biomedical and Health Science, Konkuk University, Chungju, Korea; Andrey B. Lisitsyn, Dr. Sci. (Eng.), Professor, Academician of RAS, Gorbatov All-Russia Meat Research Institute, Moscow, Russia; The Journal comes out in print and on-line. It is published in the English language with periodicity of two volumes a year. All submitted articles are checked for plagiarisms via www. ithenticate.com and www.antiplagiat.ru. The Journal only publishes the manuscripts recommended by the reviewers. The Journal uses double-blind review. “Foods and Raw Materials” is included in the Russian index of scientific citation (RISC) and registered in the Scientific electronic library eLIBRARY.RU. Opinions of the authors of the published materials do not always coincide with the editorial viewpoint. Authors are responsible for the content of their research papers. The Journal “Foods and Raw Materials” is an open access journal. All articles are made freely available to readers immediatly upon publication. Our open access policy is in accordance with the Budapest Open Access Initiative (BOAI) definition. For submission instructions, subscription and all other information visit this journals online at www.jfrm.ru. Philippe Michaud, Ph.D., Professor, Universite Clermont Auvergne, Polytech Clermont Ferrand, Aubiere, France; Lev A. Oganesyants, Dr. Sci. (Eng.), Professor, Academician of RAS, All-Russia Research Institute for Wine, Beer and Soft Drink Industries, Moscow, Russia; GlauciaMaria Pastore, Ph.D., Professor, Food Science Department, Campinas University, Campinas, Brazil; Andrey N. Petrov, Dr. Sci. (Eng.), Academician of RAS, All-Russia Scientific Research Institute of Technology of Canning, Vidnoe, Russia; Joaquin Pozo-Dengra, Ph.D., Research Associate, Clever Innovation Consulting, Biorizon Biotech, Almeria, Spain; Shirish Hari Sonawane, Ph.D., Associate Professor, National Institute of Technology, Warangal, Telangana, India; Rudolf Valenta, M.D., Professor for Allergology, Medical University of Vienna, Vienna, Austria; Stiven Teylor, Dr. Sci. in Food Science and Technology, University of Nebraska, Lincoln, USA. Publishing Editor Anna I. Loseva, Cand. Sci. (Eng.), Kemerovo State University, Kemerovo, Russia. Founder: Kemerovo State University (KemSU), 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Editorial Office, Publishing Office: 6 Krasnaya Str., Kemerovo, Kemerovo region 650000, Russia. Phone: +7(3842)58-81-19. E-mail: firstname.lastname@example.org. Printing Office: 73 Sovetskiy Ave., Kemerovo, Kemerovo region 650000, Russia. Date of publishing April 08, 2020 Circulation 500 ex. Open price. Subscription index: for the unified “Russian Press” catalogue - 41672. © 2019, KemSU. All rights reserved. The Federal Service for Supervision of Communications, Information Technology and Mass Media (Media Registration Certificate PI no. FS77-72606 dated April 04, 2018).
ЙЕЯИ Foods and Raw Materials, 2020, vol. 8, no. 1 E-ISSN 2310-9599 ISSN 2308-4057 Editorial Open Access DOI: http://doi.org/10.21603/2308-4057-2020-1 Available online at http://jfrm.ru/en/ Editor’s column The history of humankind pales into insignificance in comparison with the immense scale of the evolutionary history of life on Earth. However, the astounding rate of this change makes human species unique among other animals. Evolution is a process that knows no directions and does not always mean progress. Evolution occurs through natural selection, gene flow, genetic drift, and mutations. The milestones of human evolution include such dietary changes as meat-eating, cooking, and domestication of plants and animals. There was a time when animal protein helped people climb the evolutionary ladder. The problem with plant cells is that their cellulose cell wall requires strong chewing muscles and a massive visceral cranium. Regular consumption of cooked, or technologically processed, meat, decreased the size of human teeth and the entire masticatory system. High-protein food was rich in calories and encouraged a rapid brain development. As a result, ancient people began to produce tools, accumulate experience, and improve hunting methods. In the XXI century, the agricultural sector has been developing so fast that it has progressed to a completely new stage. Now it has to face such global challenges as providing the Earth’s growing population with food and fresh water, improving food security, reducing losses, and improving the ecological environment. The social progress of entire humankind and the very future of our civilization depend on how successfully the modern agribusiness will resolve these global issues. These dynamic problems arise in response to social development, and their solution requires combined efforts of all people. In Russia, these issues are dealt with at the state level. Food security and food sovereignty are priority tasks. They receive much attention in such policy documents as the Food Security Doctrine of the Russian Federation (2020) and the Economic Security Strategy of the Russian Federation for the period until 2030. According to the Doctrine, it is food security “that ensures the national security of the country in the medium term. It maintains the Russian statehood and sovereignty, while being the most important component of demographic policy. Only food security can improve the quality of life of Russian citizens by guaranteeing high standards of livelihood, which is our strategic national priority”. Livestock farming is a major agricultural sector in many countries. It makes a significant contribution to the total gross domestic product, which contributes to the national economic growth. Global meat production is expected to grow by 13% over the next 10 years, according to the latest forecasts published by the Organization for Economic Cooperation and Development (OECD) and the United Nations Agricultural and Food Organization (FAO). Vasiliy M. Gorbatov and Iosif A. Rogov were pioneers of modern Russian meat industry, and their contribution to the development of the domestic meat sector can hardly be overstated. Their teams were always at the forefront of the Soviet and Russian food industry. Andrey B. Lisitsyn continues the legacy of Vasiliy M. Gorbatov. Over many years of work, he accumulated a wealth of experience and deep professional academic knowledge, which helped to solve a number of serious state issues. However, the real contribution made by Andrey B. Lisitsyn to Russian food science is the brilliant young scientists he helped to raise and the devoted fellowscholars he shared his wisdom with. Together, they have created the national meat science and are working hard to make it even more successful. We congratulate Professor Lisitsyn on his birthday and wish him health and many years of active work for the benefit of Russian science! Editor-in-Chief, Corresponding Member of the Russian Academy of Sciences, Professor A. Yu. ProsekovO Copyright © 2020. Prosekov. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. 1
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