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Mezenova , Kochelaba . Microbiological study of cold-smoking fish prepared
using liquid smoking medium.......................................................................................... 69
Poplevina T.A., Eletsky B.D., Ilyina LA. Development of method of intermediate storage
and technological means of transportation of hydrobionts.............................................. 70
Rodionova N.S. Prospects of application of physico- chemical methods of raw milk
processing in the technology of functional purpose products.......................................... 72
Frampolskaya T.V., Rylskaya L.A., Romanyuta T.V. Creation of recipes of cream pastes
with low-calorie contents using the method of mathematic planning.............................. 74
Stetsenko A.V., Tagieva T.G., Kruznetsova N.M., Medvedeva I.N. Production of combined
vegetable and milk food stuff on margarine production lines......................................... 74
Vyrodov I.P. Seed vitability and its prognosis............................................................................ 75
Roslyakov Yu.F., Tonkikh V.V., Kvasenkov O.I. Ecologically safe after-havesting
treatment of grain............................................................................................................. 77
Roslyakov Yu.F., Zyuzko A.S., Mikheykina E.V., Pyatigorskaya L.V., SergeenkoTJF.,
Semenov G.V. Influence of technological factors on bread quality and separating effect with
the use of forms with non-stick covering........................................................................ 78
Kuznetsova E.A., Koryachkina ., Tsarkova O.E. Technology of grain-bread
production improvement..................... 78
Berezina N.A., Koryachkina Study of influence of sugar-beet paste on the quality of
thick and liquid rye ferment............................................................................................. 80
Kasyanov G.I., Baryshev M.G., Lichenro G.P. Application of bioresonance stimulation for
increasing of agricultural crops productivity................................................................... 81
Kovalenko G.V.,Martynenko Ya.F. Crops potential of Krasnodar territory and supply of
consumers with bread-stuff.............................................................................................. 82
Vetelkin G.V. State and prospects of rice processing in Kuban territory in the conditions of
market relations............................................................................................................... 83
Romanov V.B. Wasteless technology of rice groats production................................................. 85
Bukhantsova G.V., Dorosheva E.N., Vetelkin G.V. Development of technology of rice
flour complex in order to obtain food products and food additives................................. 86
Aliyev R.Z.,Aliyev M .R Little-operational technology of selective treatment of food
products’heterogenous phases........................................................................................... 86
Shelamova S.A., Derkanosova N.M. Bioconversion of vegetable oils in production of mass
and dietetic sorts of bread................................................................................................ 88
Prokopets A.S., Zyuzko A.S. bread with millet flour additives................................................. 89
Prokopets A.S. Separation of bud in production of millet flour....................................... . 90
Nazarenko S.V., Lobanov V.G. Method of producing of soy food flour.................................. 91
Guly I.S., Degtyareva L.S., Kupchik M.P. Mono- and polysaccharides: structure, properties
and technologies............................................................................................................... 91
Butina E.A., Llyinova S.A., Tolstykh L.D., Kornena E.P. New technology of mayonaise
production......................................................................................................................... 93
Shmidt E.V. Fruit and berry products, made by SHF-technology.............................................. 94
Chebotarev O.N., Ksandopulo , Solovyova Zh.P. Water- thermal treatment as factor
of grain product quality improvement............................................................................. 95
Kaloshina E.N., Chernikova E.V. Study of possibilities of ferment “celloviridin” application
for improvement of production technology and nutritive qualities of grain bard for
mixed fedder making........................................................................................................ 96
Punkov S.P., Kondratyeva I.A., Dzabralov A.D., Ramasanov R.G. Progressive
technologies of grain quality increasing by means of treatment in low-temperature
plasma and SHF field........................................................... 96
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