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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
7 • 2015
URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX
Starovoytov V.I., Starovoytova O.A., Zviagintsev P.S., Mandryka E.A., Lazunin Yu.T.
Innovation — a Key to Accelerating the Development of the Agricultural Sector................ 5
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Fomushkin V.I., Borodin A.V., Blagoveshchenski I.G., Karelinа E.B.
Computer Prediction of Risks of Contamination of Populations of Microorganisms
During Storage of Raw Meat............................................................................................. 12
Kovalenko E.A., Teterin V.V., Mohov D.A., Filimonova G.V., Permyakov R.G.,
Ovsyannikov Yu.S., Leshchenko A.A., Lazykin A.G.
Exploring the Possibillity of Recycling Secondary Materials of Poultry Slaughtering
into Hydrolysates of Microbiological Culture Medias......................................................... 17
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Ruzhilo N.S., Yuferova A.A., Slutskaya T.N., Zhivchikova R.I.
The Use of Crushed Amaranth Seeds Amarantus Albus L.
and Amarantus Panivulatus in Technology of Meat Products........................................... 20
Akhmetov M.E., Demoriva A.F.
Mathematical Simulations of Heat Transfer Processes During High-temperature
Thermal Processing of Canned Foods.............................................................................. 24
Agafonov G.V., Efremov A.A., Kulneva N.G., Voronina I.S.
Use of Electrochemical Activated Solutions
in Sugar Production. ......................................................................................................... 27
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Serba E.M., Overchenko M.B., Krivova , Ignatova N.I., Rimareva L.V.
Development of Method for Content Determination
of Polysaccharides in the Biomass of Microorganisms..................................................... 31
Kazantseva I.L.
Research of Forms of a Moisture Communication
in the Raw Materials and the Finished Confectionery by Thermal Analysis Method. ....... 36
Smikov I.T., Gnezdilova A.I., Burmagina
Electron Microscopic and Rheological Studies
of Nanostructures Malt Extract.......................................................................................... 41
Alimov A.V., Tsibizova M.E.
Microbiological Assessment of Vegetables During Freezing
and Low Temperature Storage. ........................................................................................ 46
DESIGNIING AND MODELLING
THE NEW GENERATION FOODS
Yuferova A.A.
Use of Bioactive Scyphozoa Components
for Creating Functional Foods........................................................................................... 50
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Tekutyeva L.A., Son O.M., Podvolotskaya A.B., Yaschenko A.S.
Sources of Feed Protein in Russia.................................................................................... 55
TECHNOLOGICAL PROCESSES, MACHINES AND EQUIPMENT
Salomatin V.A., Vinevskii E.I., Satina L.I., Savvin A.A., Dikov V.V.
Technical and Economical Problems
of Tobacco Production Modernization in Russia............................................................... 60
The journal is registered
State Committee
of the Russian Federation for Press.
Registration N 0110328
© Food Industry Publishing House
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