Вестник МГТУ. 2016, №3.

C O 5 T E 5 T S Biotechnology of food and biologically active substances Alimov A. V., Tsibizova M. E. Rationale for using integrated enzymatic preparation for receiving food fibers from secondary resources of vegetable material processing………………………………….. 563 Borisenko A. A. Quantum-chemical study of dispersion medium influence on the emulsifying ability of milk proteins……………………………………………………………………………………… 569 Kuranova L. K., Zhivlyantseva Yu. V., Grokhovsky V. A. The study of biological value of peptone derived from secondary raw fish…………………………………………………………………….. 577 5ovikov V. Yu., Dolgopyatova 5. V., Konovalova I. 5., Kuchina Yu. A. Properties of aqueous dispersion of chitosan and chondroitin sulfate complex derived from aquatic organisms………….. 585 Pas'ko O. V., Lisin P. A., Tarasova E. Yu. Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions…………………………… 593 Technology and merchandising of food products of functional and special purpose Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T. New type of canned cod gonads and liver pastes………………………………………………………………. 603 Dement'eva 5. V., Bogdanov V. D. Technology of puddings made of Pacific herring milt……………… 610 Dubova O. L., Bakholdina L. P., Shenderyuk V. V. Chlorinated organic compounds in aquatic biological resources of the Baltic region…………………………………………………………… 617 Mukatova M. D., Kirichko 5. A., Romanenkova E. 5., Zotova 5. Yu. Development of technology for washed minced fish production from low-profit objects of fishing in the Volga-Caspian Basin.. 625 Mukatova M. D., Kirichko 5. A. The technology of fish-vegetable feed production……………………. 633 5ikitina T. A., Klyukina O. 5., Ptichkina 5. M. Market researches on demand for dietary and prophylactic nutrition in the Saratov Region…………………………………………………… 640 Raibulov S. P., Shokina Yu. V., Dunetc V. V., Ostarkova P. A. Recipe and technology development for minced canned products of special purpose based on the underutilized North region fishery object (thorny skate)………………………………………………………………………………… 645 Stepanenko E. I., Andreev M. P., 5ekhamkin B. L. Basis for calculating technological parameters of preparation of minced salted fish products of intermediate moisture with specified physical and chemical characteristics………………………………………………………………………… 657 Processes and equipment for food production Alexeev G. V., Verboloz E. I., Leu A. G. Research of tare hydrodynamic behaviour at sterilization of canned fish………………………………………………………………………………………... 664 Bufetov 5. S., Dekhtyar R. A., Ovchinnikov V. V. An experimental investigation of thermo-capillary convection in solution of lithium bromide at non-isothermal absorption…………………………… 673