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CONTENTS
SCIENSE AND THEORETICAL
JOURNAL
Published since 1993
STORAGE and PROCESSING
of F A R M P R O D U C T S
3 • 2015
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX
Asatryan N. S., Philimonova N. V., Presnyakova O. P.
Ways to Enhance the Competitive Advantages
of the Food Industry............................................................................................................ 5
ECONOMICS PROBLEMS OF STORAGE AND PROCESSING FARM PRODUCTS
Liapuntsova E. V., Gerasimov A. N.
Organizational and Economic Aspects of Reducing Energy Intensity
of the National Industry....................................................................................................... 8
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Kidiraliev N. A., Alimbekov K. A.
Establishment of Cooking Time Some Varieties of Beans ............................................... 12
Kajshev A. Sh., Kajsheva N. Sh., Smolenskaya G. V., Semyonova N. N.
Prospects of Application the After Manufacture of Spirit Grain Bards
in Manufacture of Some Food Stuffs ................................................................................ 15
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Makarova N. V., Valiulina D. Ph., Kustova I. A., Dmitrieva A. N.,
Bakharev V. V., Azarov O. I., Kuznetsov A. A.
Comparative Assessment of Physical and Chemical Structure and Antioxidant Activity
of Import and Local Pears ................................................................................................ 19
Fomenko O. S., Makarova A. N., Simakova I. V.
The Study of the Physiological Effect and the Safety of Use of Herbal Supplements
in the Technology of Food ............................................................................................... 24
Ermolaev S. V., Krivovoz A. G., Krivovoz B. G.
Determination of the Concentration of Coloring Agents in Caramel Malt ......................... 29
Voronina M. S., Makarova N. V.
The Antioxidant Activity of Fresh Berries
and Their Products as an Example of Blueberries ........................................................... 33
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Evdokimov V. V., Matrosova I. V.
Reproduction of Gray Sea Urchins Strongylocentrotus Intermedius
in Coastal Communities in the Peter the Great Gulf (Sea of Japan) ................................ 37
Eveleva V. V., Rublev A. L., Zabodalova L. A.
Yogurt With Prolonged Shelf Life...................................................................................... 42
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Tarabukina N. P., Fedorova M. P., Matveyev N. A., Neustroev M. P.,
Stepanova A. M., Parnikova S. I.
Probiotic Food Product ..................................................................................................... 47
Drevin V. E., Shipaeva T. A., Komarova V. I.
Natural Herbal Ingredients as Food Ingredients ............................................................... 51
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Borodulin D. M., Ivanec V. N., Kiselev D. I., Andryushkova E. A., Nevskaya E. V.
Development Centrifugal Screw Mixer to Produce Dry Composite Mixtures
for Sports Nutrition............................................................................................................ 53
The journal is registered
State Committee
of the Russian Federation for Press.
Registration N 0110328
© Food Industry Publishing House
Editor-in-Chef
O.P. PRESNIAKOVA
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