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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
9 • 2015
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE
AND PROCESSING
Zubairova L.A., Yaubasarova L.I.
The Properties and Quality of the Meat Turkeys Grown
in the Industrial Environment of the Republic of Bashkortostan.......................................... 5
Tabakaeva O.V., Tabakaev A.V., Podlesnov D.N.
Melanoidins in Products of Processing
of Holothurias and Their Anti-radical Properties................................................................. 8
PHYSICAL AND CHEMICAL METHODS
OF FARM RAW MATERIAL PROCESSING
Gorlov I.F., Bozhkova S.E., Osadcenco I.M., Nikolaev D.V., Strelchenko V.A.
Production of Salted Pork Meat Products......................................................................... 12
Vitol I.S., Karpilenko G.P.
Modification Triticale Flour Using
a Proteolytic Enzyme Preparations................................................................................... 17
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS
Marin V.A., Vereshchagin A.L.
Changing the Properties of Buckwheat Unground
Dark Brown During Prolonged Storage............................................................................. 23
Smykov I.T., Gnezdilova A.I., Burmagina
Changes in the Microstructure of Canned Milk Product
when Making Malt and Malt Extract.................................................................................. 28
Boyarineva I.V., Hamagaeva I.S.
Influence of Cereals on the Biochemical Activity
of Propionic Acid Bacteria................................................................................................. 34
Eremeeva N.B., Makarova N.V., Barkova O.R., Demidova A.V.,
Azarov O.I., Demina L.G., Chapligina T.A., Antipenko M.I.
The Chemical Composition of New Varieties of Berries:
Raspberries, Red and Black Currants............................................................................... 37
Turdieva N.M., Mazhidov K.H.
Characteristics of New Breeding Varieties of Durum Wheat Grain................................... 41
BIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTS
Volkova G.S., Kuskova E.V., Rimareva L.V.
Strategy for the Biotechnological Production of Enriched Feedstuff
on the Basis of Grain Processing...................................................................................... 44
CONTROL OVER QUALITY ANDSAFETY OF AGRIBUSINESS PRODUCT
Nikiforova A.L., Suvorov O.A., Posohov N.D.,
Pugachiov I.O., Kuznetsov A.L., Shuvalova I.D.
Application of Physico-chemical Technology
to Improve Safety of Food Production............................................................................... 49
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Bobchnko V.I., Pavlova Z.P., Tekutyeva L.A.,
Son O.M., Fischenko E.S., Latsis .
The Use of Vegetable Raw Materials in the Production of Ice Cream. ............................. 54
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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