Food processing Industry №9/2009

Results of work of enterprises of food and processing industry in Russia in January–June of 2009 year

Equipment of XXIth century

Panfilov V.A. Development of the form of enterprise in food industry in XXIth century is a necessary condition of systemic development of technics and technology

Akulich A.V., Temruk A.V. Fruit and vegetable raw material using IR-irracliation

Toukachev V.E., Kalachev M.V., Zoueva U.V. New generation of equipment for cutting and drying of macaroni

Shyluak V.A., Buhlak A.V. Drying devices of small productivity

Shkop Ya.Ya. CNP-frigo technology for production of functional food

International technological forum «Crisis management in technologies and equipment of food production»

Innovations in food productions

Kalenik T.K., Vershina A.G., Maslennikova E.V., Shevchenko N.M. Influence of nanotechnological addition of sea genesis properties of emulsive products

Berdoutina A.V., Gromov A.S. Method of definition of emulsive properties of albuminous preparations

Feofilaktova O.V., A.V. Kazakov A.V. The development of sauce with eubiotic microorganism and their metabolities

Rodionova N. S., Zatsepilina N. P., Kuchmenko T. A. Designg the flavourof fish functional culinaryproducts with application of matrix piezosensors

Economics and management

Seregin S.N. Increase of domestic demand and substitution of import on the food market in government’s crisis management

Matison V.A., Kitaikin K.V. Quality improvement of an administration system

Aroutunova N.I., Matison V.A. Conception forming of new food stuff at the base of consumer’s demands analysis

Hygiene and sanitation in production

Shanin A.A., Kornev U.A. Modern effective cleaning agents and disinfectants for food industry

Raw materials and additives

Hasanova S.D., Skobelskaia Z.G. Prolongation of periods of storage pomada sweets

Evdokimova O.V. The commodity properties of cultivated ginseng

How to improve a quality of sour cream product?

Golubeva L.V., Kornienko T.S., Podjidaeva E.A., Malkova J.I. Fucus extract for manufacture of food product dressed by iodine

International initiative of National Starch Food Innovation company in accretion of added cost

Nutrition and health

Jadan P. Are antibiotics the most dainty thing in caviar? Mysterious chemical additions is a consequence of monopoly

Bakumenko O.E., Ivannikova T.V., Natokina Yu. O. Principles of the development of the functional products for students

Maurnikova L.A., Davidenko N.I., Ivannikova T.V., Ilicheva O.S. The role of functional food in correction of the iodine shortage conditions

Packaging and logistics

Spitsin A. Sortification operator – economical control of mechanical packer

News from companies

News from professional industrial branch unions

News from R&D institutes and higher educa-tional institutes

Events and facts

Regular conference «Efco» for partners

Trade and economic relations should get stronger

VeistTech-2009

Memorandum of technical partnership