Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat

References

• Kalinina, L.; Ganina, V.; Dunchenko, N. Technology of Whole Milk Products; GIORD: Saint-Petersburg, 2004; p 248.
   Google Scholar
• Pozzobon, V.; Pozzobon, C. Cottage Cheese in a Diet – A Review. NFS 2019, 49, 1265–1274. DOI: 10.1108/NFS-03-2019-0073.
   Web of Science ®Google Scholar
• Gorbatova, K. K. Physico-Chemical and Biochemical Bases of Dairy Products Production; GIORD: Saint-Petersburg, 2004; p 362.
   Google Scholar
• Asafov, V. A.; Folomeeva, O. G.; Ershova, M. V. Cottage Cheese Product. RU 2 143 205 C1.
   Google Scholar
• Monga, A.; Dev, M. J.; Singhal, R. S. Cottage Cheese from Blends of Fresh Green Peas (Pisum sativum L.) and Dairy Milk (pEaneer): Preparation, Characterization, and Sensory Evaluation. LWT – Food Sci. Technol. 2022, 160, 113263. DOI: 10.1016/j.lwt.2022.113263
   Web of Science ®Google Scholar
• Dyshluk, L.; Dyshluk, L.; Sukhikh, S.; Sukhikh, S.; Ivanova, S.; Ivanova, S.; Smirnova, I.; Smirnova, I.; Subbotina, M.; Subbotina, M.; et al. Prospects for Using Pine Nut Products in the Dairy Industry. Foods Raw Mater. 2018, 6, 264–280. DOI: 10.21603/2308-4057-2018-2-264-280.
   Web of Science ®Google Scholar
• Dzyuba, N.; Valevskaya, L.; Atanasova, V.; Sokolovskaya, O. Development of a Fermented Milk Dessert Composition «Martyshka». EEJET 2017, 4, 43–49. DOI: 10.15587/1729-4061.2017.108803.
   Google Scholar
• Neverova, O.; Koshchaev, A.; Gorelik, O.; Sharaviev, P.; Neverova, E. Modeling of the Cottage Cheese Products Composition. IOP Conf. Ser.: Earth Environ. Sci. 2022, 949, 012047. DOI: 10.1088/1755-1315/949/1/012047.
   Google Scholar
• Korotkov, I. V.; Glagoleva, L. E.; Belyaeva, G. V.; Khorev, A. I. Method of Production of Cottage-Cheese Pancakes. Russian Patent No. RU2615452C1, 4 April 2017.
   Google Scholar
• Alkhamova, G.; Lukin, A. Research and Development of Production Technology for Ethnic Functional Product «Red Cottage Cheese». Elelmiszervizsgalati Kozlemenyek 2020, 66, 2950–2961. EID = 2-s2.0-85087184863
   Google Scholar
• Volkova, O. P.; Frampolskaya, T. V.; Chukhlib, V. N. Method of Preparation of Dietary Cottage Cheese Dessert. Russian Patent No. RU2166257C2, 10 May 2001.
   Google Scholar
• Malova, E. N.; Baryshnikova, N. I.; Dolmatova, I. A.; Zaitseva, T. N.; Zyablitseva, M. Cottage Cheese Mass. Russian Patent No. RU2662987C2, 31 July 2018.
   Google Scholar
• Alhamova, G. K.; Rebezov, M. B.; Amerkhanov, I. M.; Mazaev, A. N. Cottage Cheese Product. Russian Patent No. RU2510847C1, 10 April 2014.
   Google Scholar
• Popova, N. N.; Popov, E. S.; Shchetilina, I. P.; Denisova, A. A. Study of the Glycemic Index of Cottage Cheese Based Culinary Products with Natural Sugar Substitutes Application. Int. Multidiscip. Sci. Geoconf. Survey. Geol. Mining Ecol. Manage. 2018, 18, 645–652. DOI: 10.5593/sgem2018/6.2/S25.085.
   Google Scholar
• Patent Samofalova, L. A.; Klimova, E. V. Cottage Cheese Product. Russian Patent. RU2292724C1, 10 February 2007.
   Google Scholar
• Artemova, E. N.; Anpilogova N. I. Cottage Cheese Dessert. Russian Patent No. RU2228055C2, 10 May 2004.
   Google Scholar
• Galkina, S. L.; Pasko, O. V.; Makarova, O. V. Cottage Cheese Product. Russian Patent No. RU2494634C1, 10 October 2013.
   Google Scholar
• Kariyawasam, K. M. G. M. M.; Jeewanthi, R. K. C.; Lee, N.-K.; Paik, H.-D. Characterization of Cottage Cheese Using Weissella cibaria D30: Physicochemical, Antioxidant, and Antilisterial Properties. J. Dairy Sci. 2019, 102, 3887–3893. DOI: 10.3168/jds.2018-15360.
   PubMed Web of Science ®Google Scholar
• Rostami, H.; Hamedi, H.; Ghaderi, M. Viability of Commercial Probiotic Cultures in Cottage Cheese Containing Black Cumin Seed. Food Measure 2018, 12, 1648–1653. DOI: 10.1007/s11694-018-9780-x.
   Web of Science ®Google Scholar
• Jeon, E. B.; Son, S.-H.; Jeewanthi, R. K. C.; Lee, N.-K.; Paik, H.-D. Characterization of Lactobacillus plantarum Lb41, an Isolate from Kimchi and Its Application as a Probiotic in Cottage Cheese. Food Sci. Biotechnol. 2016, 25, 1129–1133.
   PubMed Web of Science ®Google Scholar
• Assenova, B. K.; Rebezov, M. B.; Topuriya, G. M.; Topuriya, L. Y.; Smolnikova, F. K. Quality Control of Milk and Dairy Products; Shakarim State University of Semey: Almaty, 2013; p 212.
   Google Scholar
• GOST 31266-2004. Raw Materials and Food Products. Atomic Absorption Method for the Determination of Arsenic, 2007; p 10.
   Google Scholar
• GOST 30178-96. Raw Materials and Food Products. Atomic Absorption Method for the Determination of Toxic Elements; Lead Cadmium, 1998; p 32.
   Google Scholar
• MUK 4.1.1472-03. Atomic Absorption Determination of the Mass Concentration of Mercury in Biomaterials of Animal and Plant Origin; Mercury, 2003; p 18.
   Google Scholar
• GOST 30711-2001. Food Products. Methods for Detecting and Determining the Content of Aflatoxins B1 and M1, 2002; p 14.
   Google Scholar
• STRK 1505-2006. Food Products. Determination of Antibiotics by Inversion Voltammetry (Levomecitin, Tetracycline Group), 2007; p 21.
   Google Scholar
• GOST 23452-2015. Milk and Dairy Products. Methods for Determining Residual Amounts of Organ Chlorine Pesticides, 2016; p 13.
   Google Scholar
• GOST 32161-2013. Food Products. Method for Determining the Content of Cesium Cs-137, 2014; p 14.
   Google Scholar
• GOST 32163-2013. Food Products. Method for Determining the Content of Strontium Sr-90, 2014; p 9.
   Google Scholar
• GOST 31453-2013. Cottage Cheese. Technical Conditions, 2014; p 10.
   Google Scholar
• GOST 5867-90. Milk and Dairy Products. Methods for Determining Fat, 1991; p 59.
   Google Scholar
• GOST 23327-98. Milk and Dairy Products. Kjeldahl Method for Measuring the Mass Fraction of Total Nitrogen and Determining the Mass Fraction of Protein, 2000; p 9.
   Google Scholar
• GOST Р 54761-2011. Methods for Determining the Mass Fraction of Dry Skimmed Milk Residue, 2013; p 9.
   Google Scholar
• Pirzadah, T. B.; Malik, B. A.; Tahir, I. A.; Ul Rehman, R. A. Buckwheat Journey to Functional Food Sector. CNF 2020, 16, 134–141. DOI: 10.2174/1573401314666181022154332.
   Google Scholar
• Krkošková, B.; Mrázová, Z. Prophylactic Components of Buckwheat. Food Res. Int. 2005, 38, 561–568. DOI: 10.1016/j.foodres.2004.11.009.
   Web of Science ®Google Scholar
• Sedej, I.; Sakač, M.; Mandić, A.; Mišan, A.; Tumbas, V.; Čanadanović-Brunet, J. Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: antioxidant Compounds and Activities. J. Food Sci. 2012, 77, C954–C959. DOI: 10.1111/j.1750-3841.2012.02867.x.
   PubMed Web of Science ®Google Scholar
• Holasova, M.; Fiedlerova, V.; Smrcinova, H.; Orsak, M.; Lachman, J.; Vavreinova, S. Buckwheat-the Source of Antioxidant Activity in Functional Foods. Food Res. Int. 2002, 35, 207–211. DOI: 10.1016/S0963-9969(01)00185-5.
   Web of Science ®Google Scholar
• Sun, T.; Ho, C.-T. Antioxidant Activities of Buckwheat Extracts. Food Chem. 2005, 90, 743–749. DOI: 10.1016/j.foodchem.2004.04.035.
   Web of Science ®Google Scholar
• Wijngaard, H. H.; Arendt, E. K. Buckwheat. Cereal Chem. 2006, 83, 391–401. DOI: 10.1094/CC-83-0391.
   Web of Science ®Google Scholar
• Pavlov, L. V.; Golubkina, N. A.; Shilo, L. M.; Baranova, Y. V.; Khimich, G. A. Candied Pumpkin; Technology for Its Preparation and Standard for Organization. Ovoŝi Ross 2017, 1, 39–41. DOI: 10.18619/2072-9146-2017-1-39-41.
   Google Scholar
• Mastro, G. D.; Manolio, G.; Marzi, V. Jerusalem Artichoke and Chicory: Potential Crops for Inulin Production in the Mediterranean Area. XXVI Int. Hortic. Cong. Fut. Med. Arom. Plants 2020, 20, 222. DOI: 10.17660/ActaHortic.2004.629.47.
   Google Scholar
• Redondo-Cuenca, A.; Herrera-Vázquez, S. E.; Condezo-Hoyos, L.; Gómez-Ordóñez, E.; Rupérez, P. Inulin Extraction from Common Inulin-Containing Plant Sources. Ind. Crops Prod. 2021, 170, 113726. DOI: 10.1016/j.indcrop.2021.113726.
   Web of Science ®Google Scholar
• Wenling, W.; Wuguang, Le Huiying, W.; Shiyuan, W. Continuous Preparation of Fructose Syrups from Jerusalem Artichoke Tuber Using Immobilized Intracellular Inulinase from Kluyveromyces sp. Y-85. Process Biochem. 1999, 20, 643–646. DOI: 10.1016/S0032-9592(98)00140-X.
   Google Scholar
• Shariati, M. A.; Khan, M. U.; Hleba, L.; de Souza, C. K.; Tokhtarov, Z.; Terentev, S.; Konovalov, S.; Arduvanova, F.; Batishcheva, N.; Shigapov, I.; et al. Topinambur (the Jerusalem Artichoke): Nutritional Value and Its Application in Food Products: An Updated Treatise. Journal of Microbiology. Biotechnol. Food Sci. 2020, 10, 1–8. DOI: 10.15414/jmbfs.4737.
   Web of Science ®Google Scholar
• Shao, T.; Yuan, P.; Zhang, W.; Dou, D.; Wang, F.; Hao, C.; Liu, C.; Han, J.; Chen, K.; Wang, G. Preparation and Characterization of Sulfated Inulin-Type Fructans from Jerusalem Artichoke Tubers and Their Antitumor Activity. Carbohydr. Res. 2021, 509, 108422. DOI: 10.1016/j.carres.2021.108422.
   PubMed Web of Science ®Google Scholar
• Lialyk, A.; Pokotylo, O.; Kukhtyn, M.; Beyko, L.; Horiuk, Y.; Dobrovolska, S.; Mazur, O. Fatty Acid Composition of Curd Spread with Different Flax Oil Content. Nova Biotechnol. Chim. 2020, 19, 216–222. DOI: 10.36547/nbc.v19i2.776.
   Google Scholar
• Ng, Y. J.; Tham, P. E.; Khoo, K. S.; Cheng, C. K.; Chew, K. W.; Show, P. L. A Comprehensive Review on the Techniques for Coconut Oil Extraction and Its Application. Bioprocess Biosyst. Eng. 2021, 44, 1807–1818. DOI: 10.1007/s00449-021-02577-9.
   PubMed Web of Science ®Google Scholar
• Azevedo, E. P. d P.; dos Santos Alves, E. M.; de Souza, J. R. B.; de Araújo, K. S.; de Santana Khan, S.; Alves de Mendonça, C. E.; Maciel, M. I. S. Fatty Acid in Raw and Heated Coconut Oil in Eleven Coconut Oil Food Preparations Analysed by Gas Chromatography. Int. J. Gastron. Food Sci. 2021, 24, 100329. DOI: 10.1016/j.ijgfs.2021.100329.
   Web of Science ®Google Scholar
• Ramesh, S. V.; Krishnan, V.; Praveen, S.; Hebbar, K. B. Dietary Prospects of Coconut Oil for the Prevention and Treatment of Alzheimer’s Disease (AD): A Review of Recent Evidences. Trends Food Sci. Technol. 2021, 112, 201–211. DOI: 10.1016/j.tifs.2021.03.046.
   Web of Science ®Google Scholar
• Donchenko, L. V.; Nadykta, V. D. Food Safety; Youwrite: Moscow, 2019; p 161.
   Google Scholar
• Poznyakovskiy, V. M. Hygienic Basics of Nutrition, Food Quality and Safety; Siberian University Publishing House: Siberia, 2007; p 202.
   Google Scholar