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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
12-2013
THEORETICAL ASPECTS OF FARM PRODUCTS
STORAGE AND PROCESSING
Drozhzhin V.M., Donskaya G.A. The concentration
of strontium radionuclide of milk on the cationite KU-2-8chs ................... 5
Ryabova S.M., Krikunova L.N. Effect of succinic acid
on the activity of endogenous and microbial amylases ...............................7
RESEARCH ON TRAITS OF SUBSTANCES
AND AGRIBUSINESS PRODUCTS
Shazzo R.I., Tamazova , Fat’kina Ye.V., Kupin G.A.
Changes in chemical composition of Jerusalem artichokelate
maturing varieties of Interest in growthplants .................................. ......12
Voyno L.I., D’yakonenko A.N., Ugrozov V.V.,
Orlova I.V. Influence of some physico-chemical
characteristics of reducing the amount of cholesterin
in egg yolk .................................. ........................................................13
Beskorovaynyi A.V., Beskorovaynaya D.A., Kopitsyn D.S.,
Kotelev M.S., Novikov A.A., Vinokurov V.A. The study
of the cyanobacterial lipids – raw material for the production
of lecithin ............................................................................................17
Moiseev I.V., Moyseyak M.B., Leznyi V.V., Prikhod’ko R.P.,
Simdyanova T.P. Study of carbohydrate-protein and sugar-
nicotine in tobacco balance of Marlboro cigarettes ................................21
Golev I.M., Lesnikova E.P., Bobkina . Study of fruit
and vegetable products the method of impedance spectroscopy ............28
Odarchenko D.N., Gasay Ye.L., Кarpenko Z.P.,
Sorokopudov V.N., Myachikova N.I. Analysis of the electrical
properties of plasmas, allocatedpoultry meat .........................................31
CONTROL OVER QUALITY
AND SAFETY OF AGRIBUSINESS PRODUCTS
Ulchibekova N.A., Mukailov M.J. Microbiological and
toxicological assessment of quick-frozen strawberries .............................35
Rudenko O.S., Kondrat’yev N.B., Osipov M.V., Parashina F.I.,
Belova I.A., Savenkova T.V. Features of assessing the quality of
the fruit raw materials in confectionery products ....................................38
DESIGNIING AND MODELLING
THE NEW GENERATION FOODS
Drevin ., Komarova V.I., Kryuchkova .,
Nikulin D.S. Technology-based bakery products wheat flour
with the addition of Echinacea ...............................................................41
Polyakov V.A., Rimareva L.V., Serba Ye.M.,
Pogorzhel’skaya N.S., Rachkov K.V. Biologically active
microbial origin as a factor that generates functional properties
of foods ...............................................................................................43
USING SECONDARY RESOURCES
AND NEW TYPES OF RAW MATERIALS
Kudanovich L.A., Klyukina O.N., Ptichkina N.M. The use
of microbial polysaccharide to improve the functional properties
of the batter – klyar .............................................................................48
SYSTEM OF PROCESSES,
MACHINES AND EQUIPMENT
Norkulova K.T., Safarov Zh.E., Umarov V.F. Managing
the process of drying of agricultural products electrical heat
in some stationaryt parameters .............................................................51
Antipov S.T., Ovsyannikov ., Martekha A.N.
The parameters of the drying process of fermented wheat
raw material in the layer vibroboiling .....................................................54
A list of articles published in the journal
«Storage and Processing of Farm Products» in 2013 ..............................56
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