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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
11-2011
SUMMARIES ............................................................................................... ........ ................ .4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Petrichenko V.V., Tumanova . Development of technology of lipoidicing
of functional application with use of vegetable biological polymers ....................................8
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Nepovinnykh N.V., Ptichkina N.M. Application polysaccharides
i n technology of oxygen cocktails ...................................................................................................11
Kuprina Ye.E. Features of the extraction process of proteins in the complex
processing biosyrya electrochemical method ..................................................................................13
Rudick ., Kodatskiy Yu.A. The choice of rational parameters of soybean
processing with hydrogen peroxide ................................................................................................17
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Voskanyan O.S., Krivova , Kinshakov K.D., Belyaevа R.N.
Improved technology in the neutralization of free fatty acids
of sunflower oil ..............................................................................................................................20
Melnikova Ye.I., Niftaliev S.I., Stanislavskaya Ye.B., Podgornyi N.A.,
Rudnichenko Ye.S. Gas chromatographic identification of components
osmoforicheskih cheese whey ........................................................................................................22
Kim I.N., Kim G.N., Krivosheeva L.V., Khitrovo L.A. Research
of the maintenance of nitroderivative polycyclic aromatic hydrocarbons
in smoked fish ...............................................................................................................................25
Borisova G.V., Bessonova O.V., Prosekov Features targeted deletion
of histidine from casein ..................................................................................................................28
Kovaleva Ye.A., Stodol’nik L.N., Kalenik T.K. Consumer properties
of the coasta varieties of pumpkin as a source of biologically
active compounds ..........................................................................................................................30
Makarova N.V., Bordinova V.P. Definition ferric reducing ability,
chelating ability and the maintenance β-carotene in samples of vegetables
and vegetable half-finished products ..............................................................................................33
Yevteeva N.M. The study of the kinetics of consumption of antioxidants,
the accumulation of peroxides in alcoholic beverages during storage ...............................................36
Soldatova L.S., Babich O.O., Korotkaya Ye.V., Kurbanova M.G.
Change of proteolytic activity of immobilized milk coagulating enzyme
chymotrypsin at storage .................................................................................................................41
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Gubina M.D. Objective criteria of validation of butter
originality ....................................................................................................................................44
Tkachenko O.P., Krasovsky V.G., Kustov L.M. Research of quality of foodstuff
by the IK-Fourier-spectroscope method ..........................................................................................49
Kal’nitskaya O.I. Reduced residual antibiotics in the meat of farm animals
and poultry ..................................................................................................................................55
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Kanushina Yu.A., Kister I.V., Lisin P.A. Computer modeling of the amino
acid composition of multicomponent foods .....................................................................................59
Manzhesov V.I., Kurchaeva , Storozhik V.V. Development
of new foodstuff on the basis of cottage cheese and chick pea .......................................................63
Kravchenko V.M., Cheremushkina I.V., Martekha A.N. Develop ways
to produce animal feed prebiotic effect .........................................................................................67
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Morozov A.I., Stanishevskaya , Shumel N.V. Optimization of terms
of cleaning of grades of Mentha piperita L. varietes of various use .....................................................68
SYSTEM OF PROCESSES, MACHINES AND EQUPMENT
Tursunkhodzhaev P.M., Gafurova D.A., Matyakubova P.M. Improvement
of the mill companies in connection with the transition to processing
of local varieties of wheat ............................................................................................................71
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:
8-499-158-12-92
8-499-158-68-98
(8-916) 969-61-36
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
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