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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 11/2011
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Raw materials and additives
Heavy responsibility imposed on the manufacturers
guarantees the best quality of products. Comments
left on interview with Guennady Onischenko, head
of the russian consumers’ union ...............................
Barysheva O.S. Using technical oils in food
production is a crime .................................................
Technology of safety and quality of foodstuff
Edelev D.A., Kantere V.M., Matison V.A.Risk
management at food production enterprises ...........
Packing and logistics
Client oriented, technology oriented and decision
makers in charge – oriented approach ....................
Modern labeling of food products ............................
News from R&D institutes and higher
educational institutions..........................................
News from companies ............................................
News from professional industrial branch
unions ......................................................................
Congratulation upon a jubilee
Vyacheslav Butkovsky celebrates his 75th
anniversary ................................................................
Events and facts
Food production hygiene ..........................................
EurAsia, Russia’ first national culinary congress .......
Trade secrets: how to produce safe baby food .........
Meat congress ...........................................................
Grand label 2011 ........................................................
6th Moscow science festival .......................................
Making your morning real good, a breakfast at
McDonald’s ...............................................................
A meeting of the National food exporters union ......
Conference held at the North Caucasus regional
research institute for horticulture and viticulture ......
Important issues are discussed ..................................
Results of work of the enterprises food and process
industry of Russia for January – August, 2011 ..........
Innovative Nutrition
Mayurnikova L.A., Makovskaya I.S., Novoselov S.V.
Methodical basis for foods developing and market
promotion in an innovative environment ..................
Rozhdestvenskaya L.N., Bychkova E.S. Identifying
social and economic efficiency of innovative
products implementation ..........................................
Tamkovich S.K., Stepanischeva N.M., Posokina N.E.,
Lyalina . New drinks containing functional
ingredients ................................................................
Kolesnikova N.V., Danilov M.B., Startseva A.A.,
Dashieva L.B. Using collagen emulsion in the course
of chopped convenience food production ................
Tabakaeva O.V., Makarova E.S., Smertina E.S. Vista
for developing functional mayonnaise products
today .........................................................................
Demidova T.I., Gorbachev M.G. Protein and
polysaccharide complexes for specialized foods .......
Ulchibekova N.A., Mukailov M.D.Machine
simulation of berry mixes optimized as essential
amino acids source ....................................................
Lakhmotkina G.N. Lupine dietary fibers as ingredient
of functional nutrition foods ....................................
Dracheva L.V., Zaytsev N.K., Zharikova O.A. Herbal
tea antioxidant activity ..............................................
Melnikova E.I., Niftaliev S.I., Fisenko M.O., Bogdanova
E.V.Sweetening agents for creating new foods ..........
Pervushin V.V., Bakumenko O.E. Cereal bars for
athletes ......................................................................
Economics and management
Alekseycheva , Magomedov M.D., Stroev V.V.
Increasing development efficiency of food industry
enterprises .................................................................
Engineering and technology
Lukin N.D.The 200 th anniversary of the discovery of
catalytic starch conversion ........................................
Andreev N.R., Holmyansky Yu.A., Karpenko T.R.
Power saving hydrocyclone unit used in potato
starch production ......................................................
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