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КОНДИТЕРСКОЕ ПРОИЗВОДСТВО • 2/2014 3
C O N T E N T S
УЧРЕДИТЕЛЬ
И З Д А Т Е Л Ь С Т В О
«ПИЩЕВАЯ
ПРОМЫШЛЕННОСТЬ»
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The format of the page before cutting 215 х 300mm
The format of the pageafter cutting 210 х 290 mm
Usable area 185 х 263 mm
1/2 of the page: horizontal 185 х 130 mm
vertical 90,5 х 263mm
1/3 of the page: horizontal 185 х 85mm
vertical 59 х 263mm
1/4 of the page: vertical 90,5 х 130mm
1/8 of the page: horizontal 90,5 х 63mm
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Signed in Print 25.02.2014
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© PISHCHEPROMIZDAT
Responsibility for the
content of advertisements
and announcements is an
advertiser
Chief Editor Olga Presnyakova ,
Candidate of Technical Science
EDITORIAL BOARD
Larisa Aksenova, Academician,
Research Institute of Confectionary Industry
(Russia),
Gazibeg Magomedov, Doctor of Technical Science,
Voronezh State University of Engineering Technology
(Russia),
Sergey Nosenko, Doctor of Technical Science,
Association of Enterprises of the Confectionery
Industry «Askond» (Russia),
Alla Ryzhakova, Doctor of Technical Science , Russian
Economic University named after G.V. Plekhanov
(Russia),
Tatyana Savenkova, Doctor of Technical Science,
Research Institute of Confectionary Industry
(Russia),
Lyudmila Skokan, Doctor of Technical Science ,
Research Institute of Confectionary Industry
(Russia),
Zinaida Skobelskaya, Doctor of Technical Science ,
Moscow State University of Food Production
(Russia),
Viktor Tutelyan, Academician,
Institute of Nutrition (Russia),
Tatyana Tsyganova, Doctor of Technical Science,
Research Institute of Baking Industry (Russia)
THEME OF THE ISSUE: INGREDIENTS. THE RIGHT CHOICE
Savenkova T.V., Svyatoslavova I.M. Role of the Functional Ingredients in
Forming and Processing Properties of Confectionery Products
Magomedov G.O., Lobosova L.A., Magomedov M.G., Barsukova I.G.,
Bukatova M.S. Prospects of Use of Non-Traditional Raw Materials in the
Production Technology of Whipped Products
Eveleva V.V., Cherpalova T.M. Complex Nutritional Additive for Sugar
Confectionery Products. Generation and Use
Gulova T.I., Guseva T.I., Lavrova L.Y., Sarsadskikh A.V. Influence
of Mechanically Activated Organopowder of Wheat Bran on Muffins
Quality
Rumyantseva V.V., Turkova A.Y., Seregina O.A. Migration Management
of Vegetable Oils in Muffins by Optimizing Formulations
Vilgotskaya I. News of Sweet Flavors and Aromas
Bazhenova E.N., Petrova E.A. «Sweet Opportunities» of Confectionery
Products of Functional Purpose
EQUIPMENT AND SUPPLIES
Latest Technology of Flour Confectionery Products Production
CONTROL AND QUALITY
RodnikovaA.A., KulikovskayaT.S., SultanovichY.A., DuhuT.A. Application
of theMethod of Accelerated Aging to Determine the Shelf Life of Refined
Deodorized Sunflower Oil
CHRONICLE AND INFORMATION
Top Awards
Determined Winners of Annual National Award «Healthy Nutrition –
2013»
Savenkova T.V., Savelyeva E.G. International Forum in Berlin – an Annual
Event in the Global Confectionery Industry
Sweet News
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Executive Secretary Lyudmila Akimova
Chief Designer Tatiana Hromova
Computer Formatted
Elena Romanova, Valentina Topilina
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Scientific-and-Production
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CONFECTIONARY MANUFACTURE
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