ЭлБиб

5 / 60

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
4-2013
SUMMARIES ......................................................... ...................................... ........ ..........4
URGENT PROBLEMS
OF SCIENCE DEVELOPMENT IN AGROBUSINESS
Lisitsyn A.B., Aksyonova L.M. The main areas of research
and the results of the RI Department of storage and processing
of agricultural products Russian Agricultural Academy
for the year 2012 ..........................................................................................................8
Panfilov V.A. Encyclopedia «Food Technology» – a step towards
the design of future technologies .................................................................................12
THEORETICAL ASPECTS
OF FARM PRODUCTS STORAGE AND PROCESSING
Osadchenko I.M., Gorlov I.F., Mosolova N.I. Main directions
of milk electric processing technology development ......................................................15
Krutovoy Zh.A., Zaparenko A.V., Kasilova L.A., Sorokopudov V.N.,
Myachikova N.I. Mathematical model formulations of bakery products
with organic selenium ................................................................................................19
Il’icheva N.I., Timofeeva V.N., Kolpakova V.V. Effect of storage
temperature on the quality of Japanese quince .............................................................22
RESEARCH ON TRAITS OF SUBSTANCES
AND AGRIBUSIBNESS PRODUCTS
Scheglov N.G., Martirosyan V.V., Shaldyrvan O.S. Increased
antioxidant activity of meat-vegetable canned food .......................................................28
Sidorenko Yu.I., Gur’yeva K.B., Shterman S.V., Zverev S.V.
Prediction of shelf life of food products on the basis
of experiments carried out at elevated temperatures
(Part 2) ......................................................................................................................30
Ovsyannikov V.Y., Chernopyatova S.A. Study of aromatic alcohol
distillation process to install the heat pump ...................................................................34
Eshmatov ., Maksumova D.K., Dodaev K.O. Analysis chemical
contents of turbidity and precipitation of pomegranate juice ...........................................36
BIOTECHNOLOGICAL
AND MICROBIOLOGICAL ASPECTS
Baranikov V.A., Zhivotova , Syul’yev L.A., Pilipenko D.N.
Physico-chemical and functional and technological properties
of the meat of pigs of different genotypes .....................................................................38
USING SECONDARY RESOURCES
AND NEW TYPES OF RAW MATERIALS
Lyubetskaya T.R., Dubtsov G.G. The use of modified
starch and adipose products in the production of pasta
fast food ....................................................................................................................40
Zhivchikova R.I., Ruzhilo N.S., Yuferova A.A., Slutskaya T.N.
The use of local varieties of amaranth for fortified
food products .............................................................................................................44
Korotkov V.G., Kishkilev S.V., Popov V.P., Solovyh ,
Antimonov S.V. Technology for producing extruded feed using
buckwheat and sunflower husk ....................................................................................47
SYSTEM OF PROCESSES,
MACHINES AND EQUPMENT
Demirova A.F., Akhmedov M.E., Akhmedova M.M.
The device of irrigating type for step rotational sterilization
of canned food ...........................................................................................................50
Novosadov V.S., Kolyuzhnyi , Zyryanov P.S.,
Sirazev A.Z. Features of the liquid-phase technology
of forming durable composite for friction pairs ..............................................................51
Dzharullaev D.S., Il’yasova S.A. Technology of the stone fruit
compote with microwave electromagnetic field .............................................................55
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
П
ПИ
Электронная Научная СельскоХозяйственная Библиотека