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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 9/2009
CONTENTS
ПРОМЫШЛЕННОСТЬ
9 2009
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Hygiene and sanitation in production
Shanin A.A., Kornev U.A. Modern effective cleaning
agents and disinfectants for food industry ..............
Raw materials and additives
Hasanova S.D., Skobelskaia Z.G. Prolongation of
periods of storage pomada sweets ...........................
Evdokimova O.V. The commodity properties of
cultivated ginseng .....................................................
How to improve a quality of sour cream product? ....
Golubeva L.V., Kornienko T.S., Podjidaeva E.A.,
Malkova J.I. Fucus extract for manufacture of food
product dressed by iodine .........................................
International initiative of National Starch Food
Innovation company in accretion of added cost .......
Nutrition and health
Jadan P. Are antibiotics the most dainty thing in
caviar? Mysterious chemical additions is a
consequence of monopoly ........................................
Bakumenko O.E., Ivannikova T.V., Natokina Yu. O.
Principles of the development of the functional
products for students ................................................
Maurnikova L.A., Davidenko N.I., Ivannikova T.V.,
Ilicheva O.S. The role of functional food in correction
of the iodine shortage conditions .............................
Packaging and logistics
Spitsin A. Sortification operator – economical
control of mechanical packer ....................................
News from companies............................................
News from professional industrial branch unions...
News from R&D institutes and higher educa%
tional institutes......................................................
Events and facts
Regular conference «Efco» for partners ...................
Trade and economic relations should get stronger ...
VeistTech – 2009 ......................................................
Memorandum of technical partnership.....................
Results of work of enterprises of food and
processing industry in Russia in January–June of
2009 year ..................................................................
Equipment of XXIth century
Panfilov V.A.Development of the form of enterprise
in food industry in XXIth century is a necessary
condition of systemic development of technics and
technology ................................................................
Akulich A.V., Temruk A.V.Fruit and vegetable raw
material using IR"irracliation .....................................
Toukachev V.E., Kalachev M.V., Zoueva U.V. New
generation of equipment for cutting and drying of
macaroni ...................................................................
Shyluak V.A., Buhlak A.V.Drying devices of small
productivity ...............................................................
Shkop CNP"frigo technology for production
of functional food ....................................................
International technological forum «Crisis
management in technologies and equipment of food
production» ...............................................................
Innovations in food productions
Kalenik T.K., Vershina A.G., Maslennikova E.V.,
Shevchenko N.M. Influence of nanotechnological
addition of sea genesis properties of emulsive
products ....................................................................
Berdoutina A.V., Gromov A.S. Method of definition
of emulsive properties of albuminous preparations
Feofilaktova O.V., A.V. Kazakov A.V. The
development of sauce with eubiotic microorganism
and their metabolities ...............................................
Rodionova N. S., Zatsepilina N. P., Kuchmenko T. A.
Designg the flavourof fish functional
culinaryproducts with application of matrix
piezosensors ..............................................................
Economics and management
Seregin S.N. Increase of domestic demand and
substitution of import on the food market in
government’s crisis management ..............................
Matison V.A., Kitaikin K.V.Quality improvement of
an administration system ..........................................
Aroutunova N.I., Matison V.A. Conception forming
of new food stuff at the base of consumer’s
demands analysis ......................................................
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