ЭлБиб

5 / 64

R U S S I A N A C A 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
7-2010
SUMMARIES ............................................................................................... ........ ................ 4
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Dubkova N.Z., Sharafutdinov V.F., Nikolaev A.N. Influence
of the form and surface milling bodies on kinetic of drying
in technology of food powders ................................................................................................8
Filatov V.V. Researches integral absorptive and radiant
emmitance of materials by method's oscillating stream
of the infra-red energy ..........................................................................................................11
Nikolaeva S.V., Sartakov M.V., Krasnov A.E. Modelling
of modes of extrusion processing on the basis of physics
of continuous materials .........................................................................................................15
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Rumyantseva V.V., Kovach N.M., Shelamova T.N. Tehnofunctional
properties of products of bio-updating of an oats and barley ...................................................20
Ramazaeva L.F., Kazantseva I.L. Urgency of use of new vegetative
raw materials for reception of vegetable canned food .............................................................22
Shayakhmetov I.F., Leonova S.A. Componental structure
of gliadin and inzoenzims esteraze as the factor of stabilisation
of quality of commodity grain of wheat ...................................................................................25
Dzhasheeva Z.A-M. Butter thermal processing influence
on dynamics of oxidation and a thistle spotty
antioxidant activity .................................................................................................................28
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Rimareva L.V., Overchenko M.B., Dormashova S.S. Definition
express method lizin on a basis slim-layer a chromatography for
the purpose of ope-rative quality assurance of forages ...........................................................31
Antipova T.A., Felik S.V., Bozhkova . Food and biological
value f the milk received from cows black-motley and ayrshire
of breeds for products of a children's food .............................................................................34
Salomatin V.V., Zlepkin V.A., Aleksandrovich A.K. Meat
efficiency and quality of meat of pigs at use in diets
of a fermental preparation .....................................................................................................36
Rozhkova A.M., Volkov P.V., Kondrat’yeva Ye.A., Satrutdinov A.D.,
Rubtsova Ye.A., Bushina Ye.V., Zorov I.N., Sinitsyna O.A.,
Sinitsyn A.P., Koshelev A.V., Bekkarevich O.A., Bubnova T.V.,
Okunev O.N. Creation of producers bithechnological the important
enzymes on a basis recombinants stamm mushroom Penicillium canescens ............................37
Zueva N.V., Vostrikova S.V. Change elecctrical
conductivity sortings after its clearing by fractions of fibers
of various molecular weight ...................................................................................................39
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rezgo Influence of a kind features of the meat products
on a natural lose ...................................................................................................................44
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Kunakov V.S., Tyzykhyan V.A., Tyzykhyan A.A. Speed
of the expiration of a damp grain material from pyramidal bunkers ..........................................48
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Cherenkova T.A., Savel’yeva N.N. Biochemical compound
of scab immune apple varieties suitable for production
of highly vitaminous natural foods ..........................................................................................49
Pashchenko L.P., Il’ina T.F., Kozakova , Sergienko I.V.
New kind of a rich product of a functional orientation ..............................................................51
Kosovan A.P., Shlelenko L.A., Tyurina . Technology of bakery
products of diabetic ap-pointment with a barley flour .............................................................54
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Bakin I.A., Belousov G.N., Yaduta A.Z. The stochastic approach
for the estimation of the quality of the mixing of dry materials
in centrifugal mixers .............................................................................................................58
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.,
(се ретарь редсовета)
анд. техн. на$ ,
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.,
вице-президент РАСХН
Лисицын А.Н.,
дире тор ВНИИЖ,
д-р. техн. на$
Мачихина Л.И.
дире тор ВНИИЗ,
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.,
0ен. 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:
125080, Moscow,
ul. Generala Panfiliva,
18, k. 3
Phone:
8-499-158-68-98
(8-916) 969-61-36
(8-916) 650-86-19
(8-916) 538-34-60
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
П
ПИ
Электронная Научная СельскоХозяйственная Библиотека