ЭлБиб

5 / 64

R U S S I A N ACA D EMY O F AG R I C U LT U R E S C I E N C E S
DEPARTMENT OF STORAGE AND PROCESSING OF FARM PRODUCTS
CONTENTS
THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
o f F A R M P R O D U C T S
4-2010
SUMMARIES ............................................................................................... ........ ................ 4
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Rogozhin V.V., Rogozhin Yu.V. Preservation of green weight mixes
of organic connections ............................................................................................................8
Yemel’yanov А.А., Koryachkin V.P., Zolotarev A.G. Flow
characteristics of grapes powder received by method of low
temperature evaporation in vacuum .......................................................................................10
Yevdokimova O.V. Influence of extracting modes of vegetative
raw materials on extraction of mineral substances ..................................................................13
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Simonenko S.V., Dimitrieva ., Agarkova .,
Gavryushenko B.S., Gavrilenko N.V., Golovach T.N.,
Chervyakovskiy Ye.M., Kurchenko V.P. Research
of goat milk biological structures under influence
of ultra-violet irradiation ........................................................................................................16
Miloradova Ye.V., Ivanushkin P.A., Vyal’tseva I.V.
Get feed protein additives based on products
of soybean processing ..........................................................................................................20
Smertina Ye.S., Fedyanina L.N., Kalenik T.K.,
Karaseva S.V., Plaksen N.V., Khil’chenko N.S.
Research of adaptive genie properties of fukolam –
a functional component from seaweed ...................................................................................23
Yerdakova V.P., Vekovtsev A.A., Bylin P.G.,
Pekhtereva N.F. Studying antioxidant activity
of biologically active substances in vitro .................................................................................25
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Tishin V.B., Tamazyan G.A., Oganesyan V.G.,
Meledina T.V. Oxygen influence on kinetics of biological
processes at attenuation of a beer mash ................................................................................29
Nefedova N.V., Kozlov A.V., Bondarenko V.M.,
Shbanova N.A. Antibiotic resistance and virulence
of enterobacteria, allocated from foodstuff ............................................................................32
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rezgo The influence of ozone on the lipids change
of half-boated sausages ........................................................................................................36
Shumilova , Rudenok V.A. The deacidification of raw milk ............................................39
Filipchuk O.D., Shuraeva G.P. Influence of preparation
of class polyguanidines on quality parameters and chemical
composition of tobacco raw material .....................................................................................41
Nikolaeva S.V., Sartakov M.V., Dmitriev I.N. The program
for definition of optimum mark of gummiarabik .......................................................................43
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Shukyurlu Yu.G. Rational use of a hem –
offal of II category .................................................................................................................45
Subbotina M.A. A study of the chemical composition
of cedar flour of degreased ...................................................................................................49
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Filatov V.V. The analysis of reflectometers for reception
of various kinds of reflection and using of optical factors
in thermal and physical calculations .......................................................................................51
Lomachinskiy V.V. «The know-how» of cryopowders
from vegetables and fruit ......................................................................................................59
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- ор. РАСХН
Горлов И.Ф.,
а ад. РАСХН
Г д ов С.А.,
анд. техн. на# ,
се ретарь редсовета
Г д овс ий В.А.,
а ад. РАСХН
Добровольс ий В.Ф.,
дире тор НИИППиСПТ,
д-р техн. на#
Косован А.П.,
чл.- ор. РАСХН
Лисицын А.Б.,
а ад. РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р. техн. на#
Ни ифорова Т.А.,
дире тор ВНИИПАКК,
д-р техн. на#
О'анесянц Л.А.,
а ад. РАСХН
Панфилов В.А.,
а ад. РАСХН
Поля ов В.А.,
а ад. РАСХН
Пресня ова О.П.,
*ен. дире тор
ООО «Пищепромиздат»,
анд. техн. на#
Ро'ов И.А.,
а ад. РАСХН
Симонен о С.В.,
дире тор НИИДП,
анд. техн. на#
Т жил ин В.И.,
чл.- ор. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- ор. РАСХН
Adress:
107996, Moscow,
Sadovo-Spasskaya, 18
Phone:
+7 (495) 607-23-86,
+7 (495) 607-79-58
Fax:
+7 (495) 607-28-61,
+7 (495) 608-89-52
E-mail:
www.
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
П
ПИ
Электронная Научная СельскоХозяйственная Библиотека