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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 9/2012
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9 2012
Performance of Russian Food and Processing
Industry Enterprises from January to June, 2012 ......
Presniakova O.P., Orlov M.O. The Current State of
Food Processing Industry in the Russian Federation.
Interview ..................................................................
Innovative Alimentary Products
Musina O.N., Loseva A.I., Safonova E.A., Shulbaeva
M.T., Paharukova E.M., Konovalov K.L. Getting
Emulsion Products as an Example of Innovation and
Design Activity in the Food Industry ........................
Vorobieva I.S., Kochetova A.A., Vorobieva V.M.,
Smirnova E.A., Mazo V.K. Instant Functional Drinks
with Balanced Amino Acid Profile ............................
Tate & Lyle: the Expert in the Field of Development
of Food Products and Beverages, with Additional
Attractive Features ...................................................
Rogov I.A., Glazkova I.V., Mitaseva L.V., Leonova
V.N., Kolotvina S.V. Possibilities of Using Poultry
Derived Products in Meat Food Technology. Part I
Riazanova O.A. Innovative Technologies in the
Production of Products of Functional Purpose on the
Basis of Meat Poultry ...............................................
Reznichenko ., Aleshina Ju.A., Galieva A.I.,
Egorova Methodology of Projection of
Confectionery Products of Functional Purpose ........
Prianichnikova N.S., Fedotova O.B., Makeeva I.A.
The Innovative Technology of Curd Product ............
Kruchinin A.G. The Role of Soy Protein Component in
the Creation of Dairy"Vegetable Protein Basis .........
Ostroumov L.A., Galkina S.L.Technology
Development of Curd Cereal Biobased Product for
School"Aged Kids’ Nutrition .....................................
Shneyder D.V. Development of Technologies for
Gluten"Free Pasta .....................................................
Martirosian V.V., Salenko R.N., Zhirkova E.V.,
Malkina V.D. The Enrichment Inulin of Extrusion
Products ...................................................................
Polyakov V.A., Abramova I.M., Medrish M.E. Toxic
Safety of Vodkas – the Main Aim of Modern
Producers of Alcohol Products .................................
Kozlova G.G., Voznesenskaya T.P. The Role of
Phytoingredients in Raising the Level of BAD
bioactivity .................................................................
Technology of safety and quality of foodstuff
Matison V.A., Kantere V.M.Designing of Food
Products: the Creation of a Full"Scale Prototype,
Production of Pilot"Industrial Party, the Launch of
Serial Production ......................................................
Tihomirov S.A., Matison V.A. Improvement of
Systems for Ensuring the Safety of Food Products
Engineering and technology
Balakhanov M.V.,Ukolov A.А., Davidova E.V.,
Stakheev A.A. Measurement Assurance of
Reproducibility of the Concentration Dissolved
Oxygen in Water ......................................................
The highly profitable enterprise ...............................
Raw materials and additives
Shterman S.V.Analysis of Acid"Basic Interactions in
Formulations of Instant (Effervescent) Products .....
Zaytseva L.V., Nechaev A.P.Polymorphism Fat
Crystals and Technological Properties of the Oil and
Fat Products .............................................................
Congratulations upon a jubilee!...........................
News from professional industrial branch unions
News from companies...........................................
News from R&D institutes and higher
educational institutions.........................................
Events and Facts
Stages of the Long Way ...........................................
Production of Ice"Cream " Results of the First Half"Year
Russia and the European Union, Cooperation in the
Field of Biotechnology .............................................
Welcome to Sochi .....................................................
Innovations in Production and Processing of
Agricultural Products................................................
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