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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 11/2006
CONTENTS
ПРОМЫШЛЕННОСТЬ
11 2006
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Ingredients of XXI century
Dik E., Ovsyannikova E.V.Features of using gelatin in
dairy products..............................................................
Pristupa O.A., Pas'ko O.V., Shadrin M.A. Using
fermented protein concentrator by manufacture of
products.......................................................................
Borisenko E.V., Alekseeva J.I., Klimova S.A.
Aromatizers «Skorpio+Aromat»ТМ for functional
products. The basic directions of development of
assortment...................................................................
Panfilova M.N. Xanthan gum. Using in oil and fat
manufacture.................................................................
New fillings for sweets, wafers and pies......................
Roschupkina N. New technologies in manufacture of
alternate materials of dairy fat.....................................
We are presenting a new book.....................................
Ponomarev A.N., Merzlikina A.A., Podporinova G.K.,
Polyanskij K.K.New treatment+and+prophylactic
products on the basis of stevia.....................................
Poverin D.I., Poverin A.D. Functional amino acid
complexes of type «SFAG+2»........................................
For ten years we make life sweeter...............................
Economy and management
Results of work of enterprises of food and process
industries of Russia for January+August, 2006.............
Daskovskij V.B., Golikova E.I. Amortization premium:
prospects of accumulation...........................................
Trushin J.V., Kochurov N.I. Methodical position on
effective distribution of investment resources..............
Shvecov E. Enterprises insurance of food processing
industry........................................................................
Ivanov V.Information systems for efficient control of
warehouse....................................................................
Gupanova Yu.E. Motivation of personnel on
improvement of quality of bakery production..............
Kudryavtsev V.V. Regulation of economic processes
in meat subcomplex of agrarian and industrial
complex........................................................................
Engineering and technology
Machine VIKON 25/50 presented at exhibition
«Upakowka/Upak Italia 2005».....................................
Podlesnyij A.I., Lomachinskij V.V., Kvasenkov O.I.
Sanitary processing of raw material for manufacture
of fruit+and+vegetable powders...................................
Il'ina I.A., Zemskova Z.G., Kvasenkov O.I. Change of
pectin properties during focusing of extracts...............
Novozhilova O.A.Own laundry at the enterprise of
food processing industry..............................................
Modern approach to problem of sanitary of
confectionery manufacture..........................................
Factory of ice+cream +2006..........................................
Lysko K.A., Shamsutdinova V.R., Gan'kina E.V.,
Borisenko E.G. Barmy technologies in manufacture of
food stuffs..................................................................
Moiseev I.V., Puzdrova N.V., Leznij V.V., Rusov S.A.
Manufacturing of pipe tobacco and pipe mixes on
«Pogarskaya sigaretno+sigarnaya fabrika»...................
Kalach A.V., Sitnikov A.I. Reception of saponins from
sugar beet....................................................................
Lisin P.A.Computer modelling of polycomponental
dairy products..............................................................
Quality and safety
Tsyganova L.V., Tihomirova O.I., Matison V.A.
Integrated safety system of management – modern
tool of maintenance of quality and safety....................
Matison V.A., Kryukova E.V., Shilov . Monitoring
system of maintenance of quality standards and
safety at enterprises of corporate nutrition..................
Korenkova A.A., Senkina E.A., Mun A.L. Organoleptic
estimation of dairy products with fitoadditives at storage..
Raw materials and additives
Domoroschenkova M.L.Features of the present stage
of manufacture and development of market of food
soy fibers in Russia.......................................................
Soy revolution in Russia................................................
Shilenok O.I., Kochieva I.V., Tolkunov S.N., Bidyuk
, Tolkunova N.N.Comparative characteristic of
functional properties of protein preparations...............
Vorob'eva A.V., Kuznetsova Yu.G., Polyakova I.V.
Selection of components for distillery products............
Nutrition and health
Ryzhov M.S., Muhamedzhanova T.G., Churmasova
L.A. Opportunity of manufacture of new vitaminized
products from American artichoke...............................
Alabina N.M., Drozdova V.I., Volodz'ko G.V.,
Goren'kov E.S.Fruit+and+vegetable canned foods of
preventive purpose.......................................................
Artyuhova S.I., Lashina N.V., hamagaev I.S.
Biotechnology of house cheese «Siberskij» with
probiotic properties......................................................
Congratulation upon a jubilee!
70 years to V.A. Butovskij.............................................
News from R&D institutes and higher educational
institutions..................................................................
News from companies...............................................
News from professional industrial branch unions...
Events and facts
Holiday of bread in Sokol'niki.......................................
And again «Beer» in Sochi!...........................................
Meat of the European quality from the Italian
manufacturers..............................................................
Competition of design of packaging............................
Greek fig – to Russia....................................................
Meeting of the Board of guardians IIA.........................
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