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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 3/2011
CONTENTS
ПРОМЫШЛЕННОСТЬ Журнал
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Use of heat and cold in the food$processing
industry
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A sports food
Sorokina I.M., Doronin A.F., Demidov T.I. The
development of the technology of juice beverage
production on the basis of bacteria free cultural
liquid .........................................................................
Edelev D.A., Doronin A.F., Bakumenko O.E. A
wheyish drink for a sports food ................................
Raw materials and additives
Zajtseva L.V. New era: substitutes of dairy fat in
accordance with GOST ..............................................
Ferments «AiBi» for cottage cheese – hi2tech
components of stable quality ....................................
Dubtsov G.G., Jao Bru LazarTropical fruits in the
Russian market ..........................................................
Quality and safety
Chernych V.Y., Mizova I.H., Sultanovich Y.A.
Estimation of quality of the fatty products used by
manufacture of bakery products ..............................
Packing and logistics
Ryazanov O.A. Sausage covers: classification and
assortment ................................................................
New design of packing of broths and refuellings
Campbell’s «The House classics» ...............................
News from professional industrial branch
unions......................................................................
News of the companies..........................................
News from R&D institutes and higher
educational institutions.........................................
Events and facts
Forum of food technologies .....................................
Christmas press lunch and barista2show in
«MakKafe» ................................................................
Session of Committee of the State Duma on agrarian
questions ...................................................................
Company DeLaval Press conference ..........................
Company «Валио» sums up 2010 .............................
Italy leaves in leaders................................................
Technology of safety and quality of foodstuff
Results of work of the enterprises food and process
industry of Russia for January – December, 2010 ....
Protein – to all «head»
Onoprijko A.V., Onoprijko V.A., Maslij E.A.«The
Dairy ladder» .............................................................
Damdisuren L. The Mongolian fermented dairy
products ....................................................................
Bojtsova T.M., Kalenik T.K., Riapisov D.V., Dotsenko
S.M., Skripko O.V. Development of technologies of
dairy2vegetative foodstuff ........................................
Komolova G.S., Ionova I.I., Ovchinnikova O.E.,
Komolov S.A. Wheyish albumen of the cow milk as
an active basis food multifunctional BUD .................
Ustinova A.V., Zernov O.V., Popova A.V., Shchipcov
V.N. Using soya proteins in meat products for a
children’s and functional food ..................................
Shingisov A.U. Optimization of parameters vacuum2
sublimation drying of sour2milk products .................
Avdeeva A.V., Tvorogova A.A. Influence of thermal
processing on rheological and biochemical indicators
of the frozen fruit desserts .......................................
Khajretdinova A.F., Saitov R.I, Abdeev R.G.
Estimation of error components of hydrothermal
method for measuring grain .....................................
Economy and management
Research Nielsen: decrease in level of consumer trust
in 24 countries ...........................................................
Rechkina E.A., Gubanenko G.A., Rubchevskaja L.P.,
Lysova E.S. Competitiveness evaluation of Pinus
Sylvestris pectin........................................................
Edelev D.A., Kantere V.M., Matison V.A. Features of
systems of the early notification of occurrence of
dangers in manufacture of foodstuff and forages ..
Public catering
Rezgo G.Y., Nikolaev M.A. Features of a keeping of
articles of food ..........................................................
Grigorovich N.V., Antipova A.S., Beljakova L.E., Polikar2
pov J.N., Semenova M.G., Moiseenko D.V., Baranov B.A.
A fat2free functional dessert for public catering ......
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