ЭлБиб

5 / 80

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
3-2011
SUMMARIES ............................................................................................... ........ ................ 4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Klad’ A.A., Goudkovskiy V.A., Olefir Ye.A. Efficient methods of preventing scald
development in Granny Smith fruit ....................................................................................................8
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Zubtsov V.A., Minevich I.E. Biological and physical and chemical bases
of use of a linen flour for working out of bakery products ................................................................10
Zaporoshchenko K.L., Miroshnichenko S.I. Investigation of parameters
for the intensification of wool scouring echnology ............................................................................13
Yevtushenko A.M., Krasheninnikova I.G. The method of estimation
of thermodynamic parameters of the viscous flow of the sauce «Tender» ..........................................15
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Bozhko S.D., Levochkina L.V., Yershova T.A. Manufacture meat-vegetable
semifinished products from forcemeat of a bird ...............................................................................19
Yermolaev V.A. The impact of physical and chemical properties of dried
product and the environment recovery quality indicators of reduced product ....................................20
Bebyakin V.M., Kulevatova T.B., Osipova S.V. The mixture
efficiency of winter rye and spring wheat grains by basis
of sedimintation values ...................................................................................................................22
Danil’chuk T.N., Karpov V.I., Chechulin S.A. The problem to cluster
of experimental data on electro contact treatment of grain ...............................................................24
Solomina L.S., Taranovskaya V.I., Solomin D.A. Production
of food dextrin by extrusion method ...............................................................................................28
Zhurba O.S., Karmazin A.V., Krikunova L.N. Particle size
of different millings depending on the type of grain
and grinding circuits ......................................................................................................................32
Dremucheva G.F., Nevskiy A.A., Kosovan A.P., Ruzhitskiy A.O.,
Zaichik ., Khotchenkov V.P. Research of biotransformation of fatty
products in manufacture of bakery products ...................................................................................37
Shukhanov S.N., Kharaev G.I., Alekseev A.A., Vasil’yeva N.F.,
Galsanova . Design procedure of process of crushing of grain weight
on hammers to a crusher with a vertical axis of rotation ....................................................................40
Litvinova Ye.V., Muzalevskaya R.S., Kobzeva ,
Pakhomova O.N. nfluence of various ways and modes of preparation
of raw materials on technological properties of fish-vegetative forcemeats .......................................42
Maharramov M.A. The models describing of thermal diffusivity
of fruit-and-vegetable juices as function of parameters of state ........................................................44
Komolova G.S., Tikhomirova N.A., Ionova I.I., Ovchinnikova .
Physiological properties angiogenin the cow milk ............................................................................49
Sazhina N.N., Misin V.M., Ordyan . The total content
of phenol type antioxidants in extracts of tea, vegetative
additives and their mixes ................................................................................................................51
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sereda A.S., Ignatov N.I., Overchenko M.B., Tsurikova N.V.,
Rimareva L.V., Rozhkova A.M., Zorova I.N., Sinitsyn A.P.
Research of hydrolytic ability of the complex fermental
preparations received on the basis of highly effective recombinant
stamms Aspergillus awamori, in relation to polysaccharides
of grain raw materials .....................................................................................................................54
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Gromova V.S., Pchelenok O.A. Dependence of mineral
and organic structure of plants on level of radiating pollution
of soil ...........................................................................................................................................57
Tipsina N.N., Tumanova ., Korshunova T.V., Strupan Ye.A.
Comparative properties of bilberry fresh berries and its powder .......................................................59
Shilov O.A. Some features of the production of quality
raw milk ........................................................................................................................................61
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Chernobrovin, . Alekseenko Ye.V., Gernet M.V.,
Ostashenkova N.V., Chernobrovina A.G. Red whortleberry enzyme
modification in beverage producing ................................................................................................64
Ramazaeva L.F., Kazantseva I.L. Innovations and prospects of manufacture
and application of products of processing of chickpea (review) .......................................................67
Smertina Ye.S., Fedyanina L.N., Kalenik T.K. Costaria costata –
a functional component in the enri-ched bakery products ................................................................71
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Babenyshev S.P. Methodology of increase of permeability
and preservation of selectivity of membranes at division
of liquid polydisperse systems ........................................................................................................75
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 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.,
/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:
125080, Moscow,
ul. 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