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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
1-2013
SUMMARIES ......................................................... ...................................... ........ .......4
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Kukin Studying of solubility of food additive
glucono-delta-lactone....................................................................................................8
Rozhkova A.M., Zorov I.N., Kondrat’yeva Ye.G., Tsurikova N.V.,
Nemashkalov V.A., Koshelev A.V., Achil’diev Ye.R., Sinitsyn A.P.
Optimization of fermentation medium for the cultivation of high-level
recombinant strains of the fungus Penicillium verruculosum .............................................9
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Zelenina L.S., Zyuzina O.V., Strashnov N.M. Modeling methodology
qualimetric dairy plant systems ....................................................................................12
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Molchanova Ye.N., Suslyanok G.M. Evaluation of the quality and value
of food proteins ..........................................................................................................16
Martirosyan V.V., Malkina V.D., Kozlov S.S., Genkina N.K.,
Sotchenko Ye.F.The main characteristics of starches and extrudates
promising hybrids of corn ............................................................................................23
Rodionova N.S., Kuznetsova I.V., L.E.Glagoleva, Zatsepilina N.P.
Researching the influence of a moisture in fish-liver minces on the basis
of various vegetative raw materials ...............................................................................27
Yevdokimov V.V., Matrosova I.V. Hybridization of the sea urchin
genus Strongylocentrotus ............................................................................................29
Naumkin V.A., Ogannisyan V.G., Tamazyan G.A., Tishin V.B.
The impact of methods of aeration on the growth rate of yeast cells
in the beer wort fermentation .......................................................................................31
Bessonova O.V., Babich O.O., Borisova G.V., Dragunov .
Features of the enzymatic hydrolysis of milk protein concentrate endo-
and exopeptidase .......................................................................................................33
Kuz’menkova N.M., Krikunova L.N., Vitol I.S. Especially from the point
of com starch ethanol production .................................................................................35
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Kal’nitskaya O.I., Karelina Ye.A., Semenov G.V., Babin Yu.V.,
Tagirov A.M., Mikhailov I.V. Evaluation of the quality and safety
of protein hydrolysate as the basis for obtaining
extruded products ......................................................................................................38
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Zhuravleva S.V., Prokopets Zh.G., Tekut’yeva L.A.,
Mukhortov S.A., Alekseev N.N. Perspectives for the use
of sea buckthorn fruit puree for dessert ........................................................................41
Golubeva L.V., Dolmatova O.I., Vasilenko L.I.,
Smol'skiy G.M., Igdisamova R.I. The technology
of the «Nutty» spread is carried out ..............................................................................44
Shichkina Ye.S., Bolotov V.M. Effect of enzyme preparations
on yield dyes in obtaining natural dyes .........................................................................46
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Zueva N.V., Agafonov G.V. Complex technology of liquid phase
of distillery stillage ......................................................................................................48
Petrova L.D., Bogdanov V.D. Structural mince composition
from deep sea fishes ..................................................................................................51
Sidyakin M.E., Krikunova L.N. Ethanol technology from returnable
waste products of breadmaking (Part 2: Fermentation wort) ...........................................54
РЕДАКЦИОННЫЙ СОВЕТ
Сизен о Е.И.
(председатель),
а ад. РАСХН
А сенова Л.М.
(зам. председателя),
а ад. РАСХН
Андреев Н.Р.,
чл.- орр. 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.- орр. 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.- орр. РАСХН
Харитонов В.Д.,
а ад. РАСХН
Храмцов А.Г.,
а ад. РАСХН
Шаззо Р.И.,
чл.- орр. РАСХН
Adress:
18 Panfilova st,
bldg 3, 4th floor,
Moscow,
125080, Russia
Phone:
8-499-750-01-11 * 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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