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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 3/2012
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3‹ 2012
Quality Standards by Example of Brandy"based
Sweet Liquors ......................................................
Engineering and Technology
Zelepukin Yu.I., Golybin V.A., Tkachev A.A.
Cutting"Edge Technologies for Producing Beet
Sugar ...................................................................
Public Catering
Bystrov D.I., Dubtsov G.G. Assortment and
Nutritional Value of Culinary Products Made for
Corporate Catering ..............................................
Mayurnikova L.A., Ashirova N.N.Fatty Acids
Composition of New Gluten"Free Culinary
Products ..............................................................
Nutrition and Health
Shterman S.V., Andreev G.I. Edible Gels for
Fitness and Sports ...............................................
News from R&D institutes and higher
educational institutions.........................................
News from professional industrial branch unions
News from companies...........................................
Events and Facts
UPAKOVKA/UPAK ITALIA, 20th Anniversary
Exhibition .............................................................
Discussing Russia’s Joining the WTO ...................
Green Week 2012 – representative platform for
exchanging professional information on global
agroeconomic matters .........................................
Developing Mutually Beneficial Cooperation .......
«De Laval» Company: Ahead of Market Growth
Rate .....................................................................
How Postage Stamps Proved to Save Human Lives
during the Povolzhye Famine ..............................
Food Abundance at «Khlebosolye» Trade Fair......
Performance of Russian Food and Processing
Enterprises during the period from January to
December, 2011 ...................................................
Quality Raw Materials – the Basis for Quality
Products
Seregin S.N., Kashirina O.N., Kolonchin K.V.
Source of Raw Materials аs Basis for De"
velopment of the Russian Food Market ..............
Korochkina R.S., Kuznetsov V.V., Simonenko S.V.,
Antipova T.A., Zolotin . Raw Materials
Supply and Baby Food Production in Russia ........
Sultanovich Yu.A., Duhu T.A.High Oleic
Sunflower Oil as Basis for Frying Oils and Fats ...
Europe and Greece: Your Meals Served by Nature
Zaytseva L.V. Trans"isomers – Plague of the 21 st
Century ................................................................
Bazhenova E.N. Using Fibregum B™ Gum Arabic
for Confectionery Production ..............................
Dudanov I.I., Pavlovskaya N.E., Gagarina I.N.,
Gneusheva I.A., Solohina . Dry Mashed
Potatoes for Rational and Clinical Nutrition ........
Gorenkov E.S., Gracheva ., Ilyuhina N.V.
Extending Shelf Life of Ready"Made Salads and
Vegetable Food Products by Chitosan Based
Additives ..............................................................
Invitation for Discussion
Mamikonyan M.Perpetual Lag Mechanisms .......
Ermakova I.V. GMOs Are Dangerous and
Economically Inefficient ......................................
Economics and Management
Ryazanova O.A., Sabetskaya G.R., Pirogova O.O.,
Bolshakov V.V.Dietary Supplements: Marketing
Approaches to Assortment Assessment ..............
Technology of Safety and Quality of Foodstuff
Edelev D.A., Kantere V.M., Matison V.A., Volohin
V.V.Identification, Assessment, and Analysis of
Risks Related to Noncompliance with Safety and
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Электронная Научная СельскоХозяйственная Библиотека