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CONTENT;
Petrick АЛ , Kuban State University of Technology “History and modernity”..... ....... ... 35
Tyzilkin V.t. Condition of personnel preparation in higher educational institutions of food
type and possible ways of their development in new century <... . . . ..................... 40
Roslyakov Yu.F., Vershinina O.L. About fulfilment course of subprogram of Ministry o f,
Education in RJF “Scientific research of higher school about technology of living
system................................................................................................................ ............. 41
NEW TECHNOLOGIES OF PRODUCTS OF VEGETABLE
AND ANIMAL ORIGIN
Kasyanov G.I., Krutov A.S. Role of new technologies in the development of production
and storage of functional nutrition products.. ..... г .::..;::.......;:.......................... 47
Doroshenko SA . Development of tinned product for children on the basis of meat and -1; ‘ 0
vegetables.................................................................. .. . . . . . .::......... ..................; / r . ‘ 48
Timoshenko N.V,, Doroshenko S.A., Bushek J. Utilization of modem technological *
equipment at the Tikhoretsk Meat-processing plant...;.../.:.. ..... - IJ49I
Antipova I.V., Glotova IA ,, Astanina . New technologies of production of combined . ,j
original and imitating albumenous products of general and profilactic purposes on the -
basis of complex use of AIC processing branches’ resources................ ........... ...... .. 50
Madagayev FA., Gombozhapova N.I., Bryanskaya I.V., Kolesnikova N.V. Influence of ?
the kind of phosphate additives on the functional and reological characteristics of: ....:. : :52;
Madagayev FA., Khamaganova I.V., Khankhalayeva IA . Development of technologies
of corned products on the pig-farms without refrigeration.... .:. • /.;./л .: .. :. .: 54
Skvortsova E.I., Madagayev FA.* Kolesnikova N.V., Stepkina E.O. Development o f •
technology of making sausage products of horse meat with albumenand-fat■ emulsirin
on the basis of Jerusalem artichoke; : ; , . РЛ-. ^ Я 55
Madagayev FA., Fedorova T;Ts:, Bazhenova BA. Influence of low- voltage eleGtrostimu-'
lation on colour-formation of force-meat tinned goods................ .'A........ 57
Olefirova A.P., Kolesnikova N.V., Audaueva , Madagayev F.A. Selection of ways o f
high-contents collagen raw material characteristics m o d i f i c a t i o n . . . : : ' . 58
Madagayev; FA., Zabalueva , Batueva S.D. To the problem of using of ^ateriahd 1
alcohol infusion in production of smoked sausage:../ . V . :л/ . . ; v.!3i . 59
Khankhalayeva L.A., Madagayev FA., Badmayeva Т.М., Mironov K.M. Development of
technologies of natural tinned products, made of electrostimulated horse meat/. ; ... /v 60
Bryanskaya I.V., Bogdanova K.N., Kolesnikova N.V., Vtorushina LA. Ham!made of yak-
meat........................................................................................................................................... 61
Dossu-Yovo P., Palagina I.A. Sea-fish processing peculiarities in Benin...:.. L : 62
Dossu-Yovo P., Zolotokopova S.V., Palagina IA. Influtnce of fat contents of fish on the
speed of fermentation in the production of traditional Beninian meal “Lanhouin” ........ 64
Studentsova N.A., Logvinov M.V. Prospects of development of mariculture of the
Black Sea............................................................................................................................ 64
Fatykhov YuA . New technologies of hydrobionts...... ............................... .................... 66
Studentsova N.A., KrinitskayaN.V. Prospects of forse-fish staff production.......................... 67
Mezenova . Scientific principles of fish product technologies in utilization of differen­
tiated liquidsmoking medium............................................................................................ 68
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