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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 8/2009
CONTENTS
ПРОМЫШЛЕННОСТЬ
8 2009
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Results of work of enterprises of food and processing
industry in Russia for January"May, 2009 ..................
Technical supply of industry
Ourakov О.А. Regional agricultural integration – the
basis of innovation technical and technological
renovation of food industry ......................................
Golubeva L.V., Ostrikov A.N., Vasilenko L.I.,
Pozhidaeva E.A. Freezers for the soft varieties of ice
cream ........................................................................
Ousov A.V., Lifentseva L.V., Vorobieva N.N. The
engineering of fizzy ice"cream production line ........
Omarov M.M., Islamov M.N., Abdulkhalikov Z.A.
Removal of a moisture of carrots with use of infra"
red heaters SF"4 ........................................................
Automation of maintenance processes in «Таурас"
Феникс» plant ...........................................................
Revolution in grain cleaning ......................................
Djaroullaev D.S., Moustafaeva K.K., Gadjimouradova
R.M., Tsmieva N.R. Device for penetrability increase
of cells of fruit and berry raw ...................................
The problems of falsification of food products
Zaichik ., Hourshoudyan S.A. Food products
falsifications in Russia: history and the present time...
Makarova N.V., Zipaev D.V., Zimitchev A.V., Sourova
E.S. Gas chromatography analysis of strong drinks
(vodka) quality ..........................................................
Maltseva O.D. What prevent us to be healthy? .........
The court decided: manufacturer of sausages
infringed upon the user grants .................................
Falsifiers set up new records .....................................
The Easter cakes’ quality leaves much to be desired....
Seregin S.N. Russian"French dialog about the
problems of intellectual property protection and
infringing goods control ...........................................
Economics and management
Evdokimova O.V. Methodology of the determination
of the potential of the functional food"stuffs .........
Quality and safety
Kazennova N.K.Study of gliadin and gluten protein
fractions change during pasta production and
influence thereof on pasta quality ............................
Raw materials and additives
Oboukhov E.B., Roukosouev V.M., Dotsenko S.M.,
Kalenik T.K., Fadyanina L.N.Groats produces of high
biological and food value for food concentrates
production .................................................................
Enikeev R.R., Zimichev A.V., Kashaev A.G.The use of
functional second helpings in baking ........................
Nutrition and health
Bakoumenko O.E.Developing of dry milk formulas
for pregnant and nursing mothers ............................
Dobrovolskiy V.F.«Spase» food: yesterday, present
and tomorrow ...........................................................
Kauts E.V. About the new norms of physiological
need in energy and food substances. Interview with
the member of Russian Academy of Medical
Sciences V.A. Toutelyan ............................................
Russian market of biological active second helpings
is the most dynamically upcoming market in the
world .........................................................................
Acquaintance with a company
about «people's oil», family farms
and honesty ...............................................................
News from R&D institutes and higher educa$
tional institutes......................................................
News from professional industrial branch unions...
News from companies............................................
Events and facts
New functional ingredients .......................................
Morgan Hunt and BI TO BE consulting group round"
table discussion .........................................................
Organization of students’ nutrition in conditions of
realization of the government antirecessionary
programm .................................................................
Packing world business forum ..................................
Rosupak"2009 ...........................................................
About the exhibition, baking and not only… .............
Germany invite in the world of pastry ......................
VIV RUSSIA 2009 ......................................................
Quality is a concrete notion ......................................
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