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contents 4l2012
juices, wines, non-alcoholic, alcoholic drinks
u ingredients
umaterials
u equipment
u technology
Scientific
and Industrial Journal
Published since 1996
Editor-in-Chief
О.P. PresnIakova
and
Требования к макету
Формат страницы
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Программы:
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Adobe InDesign
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© Beer and Beverages
© Food Industry Publishing House
Directors’ Club
Methodological Approach to Developing New Beer Variety Using the ‘Quality Home’ model.
Product Planning and Designing
A. T. Dedegkaev........................................................................................................................4
Technology
Optimizing Parameters for Acoustic Treatment of Brewer’s Barley Malt
D. V. Karpenko, M. A. Berketova................................................................................................8
Using Barley-Corn Leucosin and Malt Leucosin Mix as Foaming Agent
E. A. Gurkovskaya, E. V. Gruzinov............................................................................................12
Impact That Some Factors Have on the Kinetics of Diacetyl Formation during Beer Wort Fermentation
V. B. Tishin, T. V. Meledina, A. T. Dedegkaev...........................................................................14
Changing Barley Amylolytic Activity in the course of Malting
M. F. Rostovskaya, G. P. Antonenko, Yu. V. Prikhodko...............................................................17
Directly Expressed Juice Technology..............................................................................................20
Food Combinatorics in Technologies of Multicomponent Concentrates Involving Vegetable Ingredients
and Beverages Based on These Technologies
G. L. Filonova, I. L. Kovaleva, N. A. Komrakova, V. V. Scherbakova,
E. V. Nikiforova, V. P. Osipova, B. A. Grishkovsky......................................................................22
Innovative Food Products
Indian Sea Rice: Producer of Organic Acids in the Course of Alcohol-Free Fermented Beverages Production
E.A. Tsed, Z.V. Vasilenko, L.M. Korolyova, S.V. Volkova, S.V. Astapenko, N.M. Selemina.......... 26
Producing Persimmon Juice
U. A. Babaeva, M.M. Tagiev, A. A. Nabiev................................................................................30
Antioxidant Properties of Baby Food Drinks
V.N. Timofeeva, A. V. Cherepanova, N. A. Chugulkova..............................................................32
New Kvass Varieties Based on Natural Mineral Water
M. V. Palagina, E. A. Isaenko, A. A. Nabokova, E. S. Fischenko, Ya. V. Dubnyak. .......................34
News....................................................................................................................................37
Information.......................................................................................................................40
‘Open Breweries’ Event...............................................................................................................43
Welcome to Sochi ......................................................................................................................43
A Tasting Event for Children Held at the Russian National Research and Development Institute
for Brewing, Alcohol-Free and Wine-Making Industry......................................................................46
II Field Day of Malting and Brewing Industry...................................................................................48
Brewer’s Barley and Malt Producers Union: Results of Work during 2011–2012.......................................50
A girl was awarded as the best professional bartender in Russia.........................................................52
Exhibitions Calendar for August-September 2012............................................................................53
Abstracts..........................................................................................................................54
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