ЭлБиб

5 / 68

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
2-2012
SUMMARIES ......................................................... ...................................... ........ ..........4
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Yermolaev V.A., Komarova N.A. Kurbanova M.G. An intensification
of process of vacuum dehydration of dairy-albuminous products ......................................8
Volkov P.V., Rozhkova A.M., Zorov I.N., Tsurikova N.V.,
Nefedova L.I., Okunev O.N., Koshelev A.V., Sinitsyn A.P.
Preparation of enzyme preparations for high endoinulinazy
hydrolysis of Jerusalem artichoke tubers .......................................................................12
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Antonova Ye.V., Khramtsova T.G., Andrukhova Technology
life cycle of carrot at the Irkutsk consumer market ..........................................................15
Sadygova M.K. Technological potential of local selection
chick-pea varieties ........................................................................................................17
Alekseenko Ye.V., Dikareva Yu.M., Traubenberg ,
Bogachuk M.N. Research of biochemical characteristics
seabuckthorn concentrate ............................................................................................21
Bykov S.A., Shchuchka R.V., Suzdalskaya Ye.A. Elaboration
of the mathematic model of calculating geometric characteristics
of a layer of crushed vegetable materials mixture ...........................................................25
Rodionova N.S., Glagoleva L.E., Klimova Ye.A., Prosvirina L.S.
Effect of an integrated dietary supplement «Pishcevit»
in the process of foaming ..............................................................................................27
Vyaizenen G.N., Ivanova N.A., Tokar’ A.I. Increased milk
production of cows at different types of feeding .............................................................29
Yeremina Formation and evaluation of consumer properties
of powders of oatmeal cakes .........................................................................................34
Vinokur M.L., Andreev M.P. Investigation of the kinetics
of supercritical carbon dioxide extraction of lipid-carotenoid
complexes from shell containing waste crustaceans .......................................................37
Timoshchuk I.V., Krasnova T.A., N.A.Sartina, Mudrikova O.V.
Tо a question about of vitamin stability in the manufacture
and storage of raspberry and blackenning currant nectars ..............................................39
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Sharova ., Kamen’kova N.V. The properties of conidia
of the fungus Aspergillus niger, acidifiers during storage
at low temperatures ..........................................................................................45
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Rudometova N.V. Features selection of synthetic dyes from canned
stewed fruit ....................................................................................................47
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Okara A.I., Aleshkov A.V., Kalenik T.K. Qualimetric model
meat-contained chopped semi-prepaid lactulose ...........................................................49
Mosina N.V., Alekseev G.V. Modeling of peeling potatoes as
a quasi-elastic bodies moving in the working chamber ....................................................51
Belokrinitskaya Ye.A., Lyovochkina L.V. Studying of possibility
of manufacture of mash from grades strawberry tomato
(Physalis gen.) zoned in Primorski kray .................................................................54
Makarova H.V., Limanova V.S. Estimation of antioxidatic properties
of honey on model with linoleic acid .....................................................................57
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Ponomareva M.S., Krikunova L.N., Yudina T.A.,
Shaburova L.N. Prospects for the use of alcohol production
waste in the baking industry .........................................................................................59
INFORMATION ..............................................................................................................63
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
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:
18 Panfilova st,
bldg 3, 4th floor,
Moscow,
125080, Russia
Phone:
8-499-158-12-92
(8-916) 969-61-36
8-499-158-68-98
E-mail:
© Food Industry Publishing House
Editor-in-Chef
O.P.PRESNIAKOVA
Publishing House
Food
Industry
П
ПИ
Электронная Научная СельскоХозяйственная Библиотека