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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 7/2012
CONTENTS
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7 2012
Performance of Russian Food and Processing
Industry Enterprises from January to April, 2012 .....
Complex Usage of Raw Materials
Rimareva L.V., Lozannskaya T.I., Khudyakova N.M.
Improving Technology of Making Nutrient Yeast
from Grain Stillage Using Secondary Resources
Generated by Food Industry Enterprises ..................
Volkova G.S., Kuksova E.V. Developing and
Implementing Biotechnology of Protein Enriched
Feedstuff ..................................................................
Khatko Z.N. Properties of Pectic Layers ...................
Dotsenko S.M., Timba V.A., Skripko O.V.Processing
Soya Beans for Food Production Purposes ...............
Torkova A.A., Nikolaev I.V., Popov V.O., Korolyova
O.V.Instant Food Based on Animal Protein
Hydrolyzates .............................................................
Melnikova E.I., Ponomarev A.N., Muradova O.A.,
Rudnichenko E.S., Novomlinskaya N.I.Fucosa
Containing Additive Made of Cheese Whey ............
Dracheva L.V. Second Generation Biofuel:
Development in Russia and Worldwide ....................
Dracheva L.V. Biomass: Fuel and Energy ..................
Bioenergetics 2012 ...................................................
New Technologies in Formation
Yedelev D.A., Kantere V.M., Matison V.A.
International Experience in Improving Professional
Training for Food Industry: Reforms and Prospects
Stroev V.V., Sklyarenko S.A., Surkova ,
Rostovtseva N.P. Cooperation between Food
Industry Enterprises and Higher Education
Institutions ...............................................................
Technology of safety and quality of foodstuff
Matison V.A., Kantere V.M. Identifying the Target
Consumer and Forming the Final Concept in the
course of Developing Food Products ........................
Engineering and technology
Borisova A.V., Makarova N.V. The Impact That
Technological Modes Have on Antioxidant Activity
of Apple Sauce .........................................................
Chistova M.V.Preparing Inulin Containing Dough
Raw materials and additives
Ivkova I.A. Antioxidant Properties of Various
Inhibitors ..................................................................
Yedelev D.A., Yudina T.P., Novak S.A., Frolova G.M.,
Cherevach E.I. Vegetable Triterpene Glycosides
(Saponins) as Natural Food Emulsifiers ...................
Nutrition & Health
Tuzhilkin V.I., Shterman S.V., Bodin A.B.Sugar and
its Role in the Modern World. Part I .........................
Ryazanova O.A. Classifying Baby Food Products .....
Bessonova O.V. Actual Aspects of Organizing
Nutrition for Younger Children ................................
Kalenik T.K., Dotsenko S.M., Kupchak D.V.,
Lyubimova O.I. Combined Food Products for Healthy
Eating .......................................................................
Demidova T.I., Nechaev A.P., Bril D.E., Gorbachev
M.G., Doronin A.F., Demidov D.A., Semenova P.A.,
Zudilina D.S., Malyshev V.K.Special Food Products
for Sport Nutrition ...................................................
News from Companies...........................................
News from professional industrial branch unions
News from R&D institutes and higher
educational institutions.........................................
Events and Facts
Ice Cream Festival 2012 ............................................
International Food Tec Award: Reputable Show of
Worldwide Achievements in Food Science,
Technology and Machinery ......................................
In June, confectioners gathered at the seminar
«EFКO» in Anapa ......................................................
PIR Fair and Exhibition ..............................................
Wishing You Physical and Social Health! ..................
Basic Trends in Ensuring Food Safety of Moscow City
ASKOND and KOELNMESSE – a partnership
agreement signed .....................................................
Theoretical and Practical Achievements in
Environmental, Food and Medical Safety of the
Human Kind.............................................................
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