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R U S S I A N A C A D E M Y O F A G 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
SCIENCE AND THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
o f FARM PRODUCTS
11-2013
THEORETICAL ASPECTS OF FARM PRODUCTS
STORAGE AND PROCESSING
Bredikhin A.S., Chervetsov V.V., Bredikhin S.A.,
Rashkin K.A. Hydrodynamics of the cooling process
of liquid in the flow of food environments ................................................5
PHYSICAL AND CHEMICAL METHODS
OF FARM RAW MATERIAL PROCESSING
Spiridonov A.B., Kasatkin V.V. Technology of complex
pre-processing of fiber flax seed .............................................................8
Babaeva U.A., Nabiev A.A. Research of the chemical
composition of persimmon during prolonged storage .............................11
Krikunova L.N., Kuz’menkova N.M. Optimization
of process parameters biotechnological process
pretreatment of corn ................................................................... .........15
RESEARCH ON TRAITS OF SUBSTANCES
AND AGRIBUSINESS PRODUCTS
Serba Ye.M., Rachkov K.V., Orlova Ye.V., Overchenko M.B.,
Rimareva L.V., Polyakov V.A. The study of fractional composition
of food biocorrectors of yeast biomass ............................ ......................18
Pogozhikh N.I., Odarchenko D.N., Spodar’ Ye.V.,
Sorokopudov O.N., Myachikova N. I. Investigation of functional
and technological properties of vegetable pomaces ...............................21
Nikolaeva M.A., Kovaleva . Retentivity of fresh dates
with different terms and conditions of storage ................. ......................25
BIOTECHNOLOGICAL
AND MICROBIOLOGICAL ASPECTS
Yeres’ko G.A., Samoylov А.V. Changing the properties
of mixtures of milk fatand vegetable oils, depending on their
ratio (Part 2) ..........................................................................................29
DESIGNIING AND MODELLING
THE NEW GENERATION FOODS
Gorlov I.F., Serova О.P., Chechyotkina
Innovative technology cheese product made from
goat milk ...............................................................................................32
Safronova T.N., Yevtukhova T.N., Shuvaev M.I.
Functional food additive of dry sprouted wheat
grain ......................................................................................................34
Kutina O.I., S’yanov D.A. Multi minced and pasty products
of ocean fish .........................................................................................37
USING SECONDARY RESOURCES
AND NEW TYPES OF RAW MATERIALS
Кorostyleva L.A., Parfyonova T.V., Tekut’yeva L.A.,
Son O.M., Mukhortov S.A. Nonalcogolic balms based
on plant raw materials ...........................................................................41
Gulyuk N.G., Komarov Yu.I., Pikhalo D.M., Puchkova T.C.
Production of β-cyclodextrins from different kinds of starch ..................45
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© Food Industry Publishing House
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PRESNYAKOVA O.P.
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