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ПИЩЕВАЯ ПРОМЫШЛЕННОСТЬ 9/2013
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9‹‹ 2013
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Results of the Food and Processing Industry of
Russia for January – July 2013 ...................................
New ideas – New Products
Smirnova E.A., Sarkisyan V.A., Kochetkova A.A.
Problem#oriented and Patient#specific Approach to
the Development of New Foods Designed ................
Kudryashov V.L. The Use of Membrane Processes in
the Processing of Vegetable Raw Materials ..............
Serba E.M., Rachkov K.V., Ignatova N.I., Rimareva
L.V., Polyakova V.A.Creation of Natural
Biocorrectors of Food for Functional Foods ..............
Fermentation – a Unique Technology of the
Production of Natural Flavorings ..............................
Collins P., Oziemkovski P.Food Coloring Products –
Most Effective Alternative to Synthetic Colorants ....
Shalimova O.A., Zdrabova E.M. A New Look for
Meat Uncooked Jerked Products ...............................
Oganesyants L.A., Kobelev K.V., Boykov A.V. Highly
Effective Technology of Nonalcoholic Kvass ............
Tetra Almix # Mixing Technology for «Smoothie» .....
Gribova N.A. Baranov B.A. The Modern Technology
for Producing Frozen Berries .....................................
Tabakaeva O.V., Chernih A.G. The Antioxidant
Properties of Processed Products Bivalve Molluscs of
Far East Region ..........................................................
Engineering and Technology
Pumping equipment GRUNDFOS in processing lines
and engineering systems of cheese#making
enterprises .................................................................
Ushakova N.F., Kasatkin V.V. The Influence of
Microwave Heating on Sourdough Fermentation
Process in the Production of Wheat Bread ................
Lubricators – Effective Solution ................................
Packaging and Logistics
Sarkisov G.I. Packaging of Soft Drinks as a Means of
Intensification of Product Promotion ........................
Technology of safety and quality of foodstuff
Edelev D.A., Kantere V.M., MatisonV.A. Regulation
of Trade Relations in WTO Member Countries on the
Basis of Multilateral Agreements ..............................
Quality and Safety
Kirnichnaya V.K., Kasyanenko G.R., Kiseleva T.V.
Control Content of Antibiotics in Food Products by
Chromatographic Methods. Part II ............................
Meleshkina E.P., Kolomiec S.N., Shelenkova L.V.,
Koval A.I. Targeted Use of Grain and Flour # Time
Requirement ..............................................................
Clarification on the production of vegetable oil cream
Raw Materials and Additives
Longer Life of Chocolate Products. Explanations on
the Questions of Production of Vegetable Cream Oil
The Refusal of the Old Stereotypes: Ingredion and
Revolution of Clean Label .........................................
Sevodina K.V., Pyankova Y.Y., Shkol’nikova M.N.The
Modern Merchandising Classification of Vinegars ...
Golubeva L.V., Dolmatova O.I., Smolskiy G.M.,
Gubanova A.A., Chuguevskaya V.A., Jakusheva M.N.
Functional Ingredients and their Use in the
Production of Spreads ...............................................
Congratulation upon a jubilee!
All#Russian Research Institute of Starch Products –
80 Years ....................................................................
News from R&D Institutes and Higher
Educational Institutions .........................................
News from Professional Industrial Branch Unions
News from Companies ..........................................
Events and Facts
II Forum of the «League of Nation’s Health» ............
Exhibition RosUpak: Innovative Engineering and
Design Solutions in the Packaging Industry ..............
Conferences at the Exhibition RosUpak#2013 ...........
«Golden Autumn 2013»: The most anticipated
agrarian event of the year! ........................................
«Agroprodmash» Preserves the Dynamics of
Development............................................................
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