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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 11/2009
CONTENTS
ПРОМЫШЛЕННОСТЬ
11 2009
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Resume of work of enterprises of food and
processing industry of Russia in January"august
2009 .........................................................................
Qualitative raw means safe product
Sidorenko U.I., Andreev G.I. Merchandising
problems in the field of innovative food products
turnover development and organization ..................
Shoumovetsky G.A., Moyseyak M.B. Granulometric
composition of inoculating materials and crystals of
product fillmass sugar ..............................................
Krivovoz A.G., Sidorenko U.L. Chromaticity is an
index of product’s quality ........................................
Toumanova A.E., Taver E.I. Expertise of
confectionary within the framework of program
«Russian quality» ......................................................
Salovarova V.P., Andruchova . International
cooperation and innovation development in
professional training of specialists in the field of
food consulting and food quality assurance ............
Commodity research – 2009 ....................................
Legislative technical regulation today
Kargieva E.B., Bobrova E.A. Field of standards and
schemes of managing of food products security: is it
easy to make a right choise? ....................................
Ice cream fortifies by vegetable additions is for
health"given .............................................................
Gryshchenko F.V.Processes in the food industry:
state and contemporary trends of development of
international normative base ...................................
Economics and management
Maurnikova L.A., Novoselov S.V. Role of
scientifically"innovative activity in training of
experts .....................................................................
Popova A.V., Ivanchenko S.V., Sourkov I.V. Control
of dangerous factors in food processing industry ...
Matison V.A., Kitaikin K.V. Valuation of quality of
restaurant service .....................................................
Engineering and technology
Bolshakov O.V., Gitinamagomedov M.M.,
Dibirasoulaev M.A., Kuregyan O.D. Technology
of cooling and storage of hot smoking fish with
use of antimicrobial food covering ..........................
Eliseeva S.A. Perfection of technology of centralized
production of soups .................................................
Kim I.N., Shtan’ko T.I. Technology of production of
salmon caviar with the use of suckling whey ...........
Raw materials and additives
Koutina O.I., Sharova T.N.Biological value of
culinary products on the base of oceanic fishes ......
Erdakova V.P., Vekovtsev A.A., Bilin P.G., Pekhtereva
N.F. Development of antioxidant complexes «Cifrol"
5» and «Cifrol"derma» .............................................
Pruidze E.G., Silagadze M.A., Khetsruaini G.S.Bakery
of functional usage ..................................................
Fats ААК for the food"processing industry .............
Timofeeva V.N., Samankova N.V. Processing
products of varirty rowan and aronia ......................
Nutrition and health
Kiselev V.M., Pershina E.G. Evolution of
methodology of functional food projection ............
News from companies............................................
Acquaintance with a company
Open of baranka line at the «Voljsky pekar» plant ..
News from R&D institutes and higher
educational institutions.........................................
News from professional industrial branch unions
Events and facts
To develop fish branch .............................................
World Food Moscow 2009: the first resume ...........
Agricultural and food forum ....................................
Modern refrigerating machines at the exhibition
«Refrigerating equipment» ......................................
50 years of success for blessing of Russia! ..............
Nutrasport – 2009 ...................................................
Choice of professionals is recognition of consumers!
RUSNANOTECH – 2009 ...........................................
Important targets of flour"grinding branch .............
Conference about European cheeses .......................
Fundamental questions were determined ................
«Beverage industry/Russian Wine Fair 2009»............
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