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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 5/2011
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Results of work of the enterprises food and process
industry of Russia for January – February, 2011 .......
A healthy food – a healthy way of life
Konovalov K.L. Tradition in a food and the present
Rebezov M.V., Naumova N.L., Hajrullin M.F.,
Alhamova G.K., Lukin A.A. Studying of the relation
of consumers to the enriched foodstuff .................
Majurnikova L.A., Davydenko N.I., Novoselov S.V.
Analysis of new settlers of innovative development
of sphere of a food ..................................................
Pryanishnikov V.V. Food cellulose in innovative
technologies of meat products ................................
Zaytseva L.V. Use of enzyme interesterification for
updating of oils ........................................................
Artjuhova S.I., Smirnova N.A. Dairy whey for
manufacture of a kumis product .............................
Joe Smjuing Fruit in the summer and in the winter! or
fruit doesn’t happen much .......................................
Products for health: focus on success ......................
Kisliakova S. We create, knowing are there will be
our children! .............................................................
Soft drinks and health ..............................................
And again about non"polluting products .................
A food and health – business state .........................
A sports food
Edelev D.A., Kantere V.M., Matison V.A. Complex
safety and qualities of production of a sports food
Andreev N.R., Hvorova L.S., Fonin V.S. A new
product for sportsmen – glucose"vitamin fondant
Public catering
Kutsakova V.E., Kremenevsky M.I., Kazakov D.S.,
Shkotova T.V. Kinetics of freezing of dough semi"
finished products with various stuffing ...................
Congratulation upon a jubilee!
I BEND all"union scientific research institute of food
biotechnology – 80 years .........................................
All"union scientific research institute food aroma"
agents, acids and dyes of Rosselhozakademii – 50 years
To the St."Petersburg state university of low"
temperature and food technologies – 80 years .......
To the union of Manufacturers of Food Components
– 10 years .................................................................
Parade of ingredients .........................................
Petrov D.Y.Current state of legislative base on
regulation of food components in the Russian
Federation ..........................................................
Smirnov E.V.Aroma"agents: history and the
present ...............................................................
«Food components, additives and spices» – now
in March .............................................................
New technologies in formation
Edelev D.A., Lutsenko L.M. Moscow state university
of food manufactures as an study"scientifically"
innovative complex in a modern information society
of Russia ..................................................................
Raw materials and additives
All begins with idea! .................................................
Maltsevskaja N.V., Tuljakova T.V. Food value of a
biomass of phototrophs, grown up in artificial
systems .....................................................................
Packing and logistics
Legonkova O.A., Fedotova M.S., Selitskaya O.V.,
Aleksandrova A.V.Biorecycling of a large"capacity
packing material .......................................................
News from companies...........................................
News from professional industrial branch unions
News from R&D institutes and higher
educational institutions.........................................
Events and the facts
Competition on competition of a medal of V.M.
Gorbatov ..................................................................
Conference «the Market of sugar of the CIS 2011:
realities and prospects» ............................................
In МГУТУ the bust to V.G. Razumovsky is opened
Meeting in the Central house of scientists................
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