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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 3/2013
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3‹ 2013
Results of the Food and Processing Industry of
Russia for January – December 2012 .......................
Ingredients for the Food Processing Industry
Gryzlova V.V., Filatova I.A., Kochetkova A.A.
Smoothie of New Generation with Probiotics ..........
Sarkisyan V.A., Smirnova E.A., Kochetkova A.A.,.
Bessonov V.V. Synergistic Interactions of
Antioxidants in Fatty Products .................................
Chizhikova O.G. Korshenko L.O., Smertina E.S.
Tekut’eva L.A., Son O.M., Mukhortov S.A., Alekseev
N.N.Dry Mixture with the Addition of Seabuckthorn
Seed Meal for Gluten#Free Bakery Products ............
Sultanovich Y.A., Dudnik E.E., Duhu T.A.,
Dremucheva G.F., Nevskiy A.A. Prospects of Using
of High Oleic Oil in Bakery Products ........................
Salenko R.N., Martirosyan V.V., Zhirkova E.V.,
Malkina V.D. Study of Preventive Properties of
Extrusion Products Enriched Inulin ...........................
Stryukova A.D., Makarova N.V. Frozen Berries –
Effective Antioxidant for Whole Year ......................
Makarova N.V., Valiulina D.F. Analysis of the
Chemical Composition and Antioxidant Properties of
Apples of Different Storage Periods ........................
Musifullina E.V., Makarova N.V. Influence of Drying
Technology on the Chemical Composition and
Antioxidant Activity of Apple Chips .........................
Oganesyants L.A., Panasyuk A.L., Kuzmina E.I.,
Sviridov D.A., Trubnikov A.N.Extract of Red Leaves
ofGrapes – a Natural Source of Biologically Active
Compounds ..............................................................
Rodionova N.S., Alekseeva T.V., Korystin M.I., Sablin
A.G. Design of Cottage Cheese and Vegetable
Cookery Recipes .......................................................
Fomenko O.S., Ptichkina N.M. Chopped Meat
Products with Multifunctional Additives ..................
Stepanova L.I. Complex Approach to the Issue of Ice
Cream Quality ..........................................................
Symposium on Nutrition Optimization .....................
New Technologies in Formation
Yedelev D.A., Cantere V.M., Matison V.A., Ignar C.
Improving the System of Higher Education in Europe
Sklyarenko S.A., Mastikhin A.A. Filippova M.G.
Kappusheva F.M.Formation of Innovative Cluster for
Cooperation of Educational Institutions of Higher
and Professional Education, and Enterprises of the
Food Industry in Moscow .........................................
Technology of safety and quality of foodstuff
Matison V.A., Tikhomirov S.A.The Study of Risks
at Production of Yogurt with Fruit Filling .................
Engineering and Technology
Alekseenko A.V., Predybaylo A.V. Interesterification:
Myths and Realities ..................................................
Oils and Greases AIMOL#M Foodmax ......................
Packaging and Logistics
Trunov V.A., Shamshurko S.M. Automatic
Prepackaging Line Ecologically Clean Water ............
Bessarab O.V., Petrov A.N., Shavyrin V.A.Protection
of the Inner Surface of Cans of Black Iron ..............
News from Companies..........................................
News from Professional Industrial Branch Unions
News from R&D Institutes and Higher
Educational Institutions........................................
Events and Facts
Obesity Children in Russia ........................................
Transportation issues in the oil tank wagons ...........
All#Russian Congress of «Nutrition and Health» ......
Realizing the Need for BIO#BOOM ..........................
And the World will See and Be Seen ........................
Prospects for the Development of Food Processing
Industries of Agriculture, with the Entry of Russia
into WTO.................................................................
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