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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 10/2012
CONTENTS
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10‹ 2012
Results of the Food and Processing Industry of
Russia for January – July 2012 ...................................
Modernization of Food Industry
Zelensky V.E. Process Engineering – a Basic
Instrument of Operation and Modernization of Food
Processing and Related Technologies ........................
Packaging Lines for Granulated Cottage Cheese.
New Projects «Tauras"Fenix» ....................................
Kudryashov V.L. The Role and Effectiveness of
Membrane Processes in the Food Industry
Modernization ...........................................................
Blowing, Drying and Shrinking. Targeting of Hot Air...
Akulich A.V., Shushkevich K.V., Akulich A.A.
Cyclonic Dust Collector Counter VPP"300 to Capture
Spices ........................................................................
Waste Water Treatment and Protection of Sewage
Pipes ..........................................................................
Bagirov B.M., Muradly D.A. The Use of Moisture
«FOX 1SH» the Automation Compact Units for
Crushing Grain ..........................................................
Quality and Safety
Yedelev D.A., Cantere V.M., Mathison V.A. System
Security and Quality of School Meals ........................
Vojno L.I., Dyakonenko A.N. Enzymatic Treatment of
Egg White Before Drying ..........................................
Grishchenko F.V. International Instruments Series
22000: Status and Prospects .....................................
Vysokogorsky V.E., Ignatieva G.V. Chemilumi"
nescence Analysis of Pasteurized Milk ......................
Appalonova I.V., Nikonorova N.P., Smirnova E.A.On
the Identification of Canned Milk .............................
Raw Materials and Additives
Rogov I.A., Glazkova I.V., Mitaseva L.F., Leonova
V.N., Kolotvina S.V. Prospects for the Use of
Products in the Processing of Poultry Meat Products
Technology. Part II ....................................................
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Shaburova G.V., Petrosova E.V., Shlenskaya T.V.,
Kurochkina A.A.Extruded Barley as a Component of
Functional Foods .......................................................
Miloradova E.V., Stukalova V.I. Getting
Fermentolysat of the Pea Flour .................................
Legkov I.S., Kusova I.U., Dubtsov G.G.Discrete
Technology of Rye Bread on a Dry Sourdough .........
Burova T.E., Alexandrova V.V., Gnatenko B.A.The
Use of Whey as a Natural Emulsifier in the
Production Technology of Sauces .............................
Nutrition and Health
Shevchenko Z.I., Drozdova V.A. Features of State
Regulation of the Market of Baby Food in Ukraine ....
Makarova E.V., Tekuteva L.A., Fishchenko E.S., Son
O.M. Soft Ice Cream With Pro"and Prebiotic
Properties ..................................................................
Dobrovolsky V.F., Kolesnikova V.B., Kuznetsova L.I.,
Gurova L.A., Rakitin V.Y.About the First Space"
Based Products ..........................................................
Melnikova E.I., Popova E.E., Stanislavskaya E.B.
Low"Fat Ice Cream with Whey Proteins Micro"
particulate .................................................................
News from Companies...........................................
News from professional industrial branch unions....
News from R&D institutes and higher
educational institutions.........................................
Events and Facts
Food Industry in Russia in the FTR: How to Keep the
Domestic Producer ....................................................
Presentation of the 112th Canton Fair .......................
Russia’s Accession to the FTR in the Field of Agri"
Food Sector ...............................................................
Winners of the Competition «Moscow Quality» .......
Leading Companies in the Agricultural Sector Will
Gather Again at VIV Russia 2013 ...............................
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