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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 2/2013
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Engineering and technology
New Air Coolers Alfa Laval Optigo CD ......................
Packaging and Logistics
Rodionova N.S., Popov E.S., Bakhtina T.I.Effect of
Low#Temperature Thermo#Moisture Treatment on
the Performance of Food and Biological Value of
Semifinished Items from Carp ...................................
Raw Materials and Additives
Rybin M.B.The Use of Fats «SolPro» in the
Production of Pralines ...............................................
The Widespread Introduction of Innovative
Technologies – the Basis of the Successful
Integration of Russia into the WTO ..........................
Golubeva L.V., Dolmatova O.I., Vasilenko L.I.,
Igdisamova R.I., Yakusheva M.N.The Study of the
Quality of Spread «Orehoviy» ...................................
Nutrition and Health
Pilat T.L., Belih O.A., Volkova L.Y.Functional Foods:
Timely Need or a Common Misconception? ..............
Petrova L.D., Bogdanov V.D. Fish Formed Products
with Soy Protein Texturate ........................................
Makarova N.A., Musifullina E.V., Dmitrieva A.N.
Chemical Composition and Antioxidant Properties of
Fruit Chips .................................................................
News from R&D Institutes and Higher
Educational Institutions..........................................
News from Professional Industrial Branch
Unions.....................................................................
News from Companies...........................................
On the 75th Anniversary of Yevgeniy Ivanovich
Lebedev
He would have been 75 ... .........................................
Congratulations upon a Jubilee.............................
Events and Facts
Deep Processing of Grain in 2012 ..............................
International seminar «Russia’s cooperation with
Commission of Alimentarius Codex» ........................
«Maturity» Market of the Russian Retail ..................
Open Innovations ......................................................
EXPO#RUSSIA JOPDAN 2013 .....................................
Results of the Companies of Food and Processing
Industry in January # November 2012 ........................
Innovations for Food, Health and Environmental
Safety
Kiprushkina E.I., Kolodyaznaya V.S., Chebotar V.K.
Environmentally Friendly Practices in the Integrated
Protection and Preservation of Plant Products ..........
Symonenko S.V., Isaev V.A. Innovative Technologies
in the Organization of Children’s Nutrition in
Accordance with the National Strategy .....................
Ilyina O.A., Balandina A.S., Iunihina E.V. Integrated
Approach to Managing the Quality of Bread ............
Gorlov I.F., Nelepov Y.N., Karpenko E.V. A Method
of Producing Beef, Enriched with Iodine and Zinc ....
Vasyukova A.T., Khlebnikova O.A., Fedorkina I.A.,
Oganov A.B., Morozkin I.Y.The Influence of Various
Factors on the Quality of Smoked Fish Products .......
Eveleva V.V., Kolodyaznaya V.S., Demchenko V.A.
Innovative Food Additives in the Production of
Preserves from the Frozen Sea Fish ...........................
Polyakov V.A., Burachevsky I.I., Morozova S.S.,
Ustinova E.V., Frolov G.A., Domanskaya D.S.,
Karasenkov Y.N., Dmitrieva E.V. New Aspects of the
«Silver Filtration» of Vodka .......................................
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I.,
Zyakun A.M. The Distribution of the Stable Isotopes
of Carbon in Plants of Grape and in Wine According
to Climatic Factors of District ....................................
Nagorniy M.Y., Fedotova O.B.Inhibiting Properties
of Multilayer Packaging Material, Modified by
Antimicrobial Natural Component ............................
Tsaloeva M.R., Dubtsov G.G. The Relationship of
Vitamin and Mineral Status and Physical
Performance of Individuals of V Groupe of Intensity
of Labor ....................................................................
Safety First of All ......................................................
Food Exports: Development Prospects ......................
New Technologies in Formation
Yedelev D.A., Cantere V.M., Matison V.A., Ignar S.
System Support of Education Quality in Training for
the Food Industry ......................................................
Rokotyanskaya V.V.Imperatives of Forming a Model
of Interaction Between Education and Industrial
Production .................................................................
Current Status and Trends in the Development of
Teaching in Higher School .........................................
Электронная Научная СельскоХозяйственная Биб иотека