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CONTENTS 5 2004
juices, wines, non alcoholic, alcoholic drinks
INGREDIENTS
MATERIALS
EQUIPMENT
TECHNOLOGY
Scientific
and Industrial Journal
Published since 1996
Editor-in-Chief
О.P. PRESNIAKOVA
and
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© Beer and Beverages
© Food Industry Publishing House
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DIRECTOR’S CLUB
Marketofbeerontheresultsofthethirdquarterof2004 .......................................................................... 4
Neworganizationofveterinaryandphito,sanitarycontrol ........................................................................ 7
Consumptionof juiceproductsincountriesofEurope
Deniskin V.V., Gorelova T.P. ...................................................................................................... 8
Searchand implantationofnewtechnologies
Developmentof industryoffoodadditives
Van Moyrik S.V. ........................................................................................................................ 12
SCIENCE FOR PRODUCTION
Generalprocessesofbrewing.
Characteristicofbrewingbarleyandrequirementsto itsquality
Ermolaeva G.A. ........................................................................................................................ 16
SuitabilityofbarleyofvarietyGonorforbrewing industry
Faradgeva E.D., Choussova A.E., Damdissouren A., Yaroslavtseva O.N. .................................. 18
On,floor coverings DURACON® in food industry
Fedorov . ........................................................................................................................... 22
Manufactureofbeverages.Qualityofbeverages
Ermolaeva G.A. ........................................................................................................................ 26
Reprocessingofsugarsduringmanufactureofbeverages
Silaev A.V. ................................................................................................................................ 28
Reologicalparametersof juicecontainingdairyproduct
Rodionova N.S., Gladkova I.A. ................................................................................................ 34
Reciperatioofcomponents —baseoffoodproducts
Verkhivker Ya.G. ....................................................................................................................... 36
Optimizationofprocessofextractingduringreceivingof ingredientsfromvegetablerawmaterials
Tsyboul’ko E.I., Makarova E.V., Yudina T.P., Babin Yu.V., Bourago V.A. ............................. 40
Amino,acidiccontentoflightenedgrape juices
Girova V.V., Presnyakova O.P. .................................................................................................. 46
New ideas —to newseason
Nesterova I.N. .......................................................................................................................... 47
Preparationof invertedsugarsyrups
Ermolaev S.V., Krivovoz A.G., Ermolaeva G.A. ........................................................................ 48
Contemporarytendenciesonthemarketofbeverages
Kouevda O.V. ............................................................................................................................ 50
Leafsoffig —perspectivecomponentforteamixturesandbeverages
Melkadze R.G., Chikovani ., Kilassonia K.G. .................................................................... 52
Indexofcontrolofreprocessingoftea leaf
Tsintsadze V.I., Lazishvili L.A., Seidishvili N.R. ...................................................................... 54
Newaspectsofbio,chemistryandpharmacologyoftea
Khvedelidze V.G., Gvinianidze T.N. .......................................................................................... 56
Manufactureof«white»tea
Lazishvili L.A., Tsintsadze V.I., Seidishvili N.R. ...................................................................... 58
Optimizationofprocessofteagranulating
Gvinianidze T.N., Khvedelidze V.G. .......................................................................................... 60
Investigationofformofrelationofmoisture inchicory
Ostrikov A.N., Shevtsov A.A., Kuznetsova I.V., Sizonenko O.A. ................................................ 62
Tothe100,anniversaryfromV.I.Popova’sbirthday
Koushev B.I. ............................................................................................................................. 64
Regulationofcontrolparametersofbalm«Graal»
Tskipourishvili T.Z., Melkadze R.G. ......................................................................................... 66
Optimaltechnologyofenlargementoftobaccovein
Ossipyan A.O., Pisklov V.P., Tatarchenko I.I. ........................................................................... 70
NEWS ....................................................................................................................................... 74
INFORMATION
Russianmarket of beverages and tendencies of its development
Afanassieva T. ........................................................................................................................... 80
Septemberexhibitions inPoznan
Kourzina M.N. ......................................................................................................................... 80
SUMMARIES ............................................................................................................................. 86
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