СПИСОК ЛИТЕРАТУРЫ

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2. Gorbachev, M.G. and Demidova, T.I., Spetsializirovannye produkty so svoistvami enterosorbenta (Specialized products with enterosorbent properties), Pishchevaya Promyshlennost´ (Food Industry), 2012, no. 5, pp. 36-38.
3. Donchenko, L.V. and Firsov, G.G., Pektin: osnovnye svoistva, proizvodstvo i primenenie: monografiya (Pectin: Basic Properties, Production, and Application: A Monograph), Moscow: DeLi Print, 2007.
4. Dunets, E.G. and Zaiko, G.M., Detoksikatsionnye svoistva pektinosoderzhashchikh pishchevykh system (Detoxifying properties of pectin-containing food systems), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2008, no. 4, pp. 43-44.
5. Lisitskaya, K.V., Torkova, A.A., Nikolaev, I.V., et al., Sravnitel´nyi analiz antioksidantnykh svoistv pektinov iz razlichnogo rastitel´nogo syr´ya (A comparative analysis of the antioxidant properties of pectins from various plant raw materials), Pishchevaya Promyshlennost´ (Food Industry), 2012, no. 12, pp. 64-66.
6. Piskureva, V.A., Gor´kova, I.V., Pavlovsksy, N.E., and Zhitnikova, V.S., Bakteritsidnye i kompleksoobrazuyushchie svoistva pektinov plodoovoshchnogo kontsentrata (Bactericidal and complexing properties of pectins of a fruit-and-vegetable concentrate), Pishchevaya Promyshlennost´ (Food Industry), 2009, no. 6, pp. 50-51.
7. Demidova, T.I. and Shevernitskaya, O.N., Prioritetnye napravleniya razvitiya tekhnologii proizvodstva pektinsoderzhashchikh produktov (Priority directions of development of technologies for the manufacture of pectin-containing products), Pishchevaya Promyshlennost´ (Food Industry), 2010, no. 9, pp. 18-19.
8. Dvoenosova, P.A., Doronin, A.F., and Izotova, T.I., Funktsional´nye pektinsoderzhashchie produkty pri sindrome kishechnoi nedostatochnosti (Functional pectin-containing products in the case of intestinal failure syndrome), Pishchevaya Promyshlennost´ (Food Industry), 2009, no. 6, pp. 54-55.
9. Tikhomirova, N.A., Zaiko, G.M., Korneva, O.A., et al., Napitki funktsional´nogo naznacheniya na osnove soevogo moloka i pektinsoderzhashchego dikorastushchego syr´ya (Functional beverage foods based on soy milk and pectin-containing wild-growing plant raw materials), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2012, no. 2-3, pp. 95-96.
10. Tolkunova, N.N., Zhitnikova, V.S., and Kozicheva, M.A., Issledovanie aktivnosti rastvorimogo pektina po stepeni eterifikatsii i kompleksoobrazuyuschei sposobnosti (Analysis of the activity of soluble pectin from the degree of etherification and complexing ability), Tekhnologiya i Tovarovedenie Innovatsionnykh Pishchevykh Produktov (Technology and Merchandizing of Innovation Food Products), 2012, no. 2, pp. 24-28.
11. Khrundin, D.V., Romanova, N.K., and Reshetnik, O.A., Vliyanie di- i trikarbonovykh kislot na sorbtsiyu ionov medi vysokoeterifitsirovannymi pektinami (Effect of di- and tricarboxylic acids on the sorption of copper ions by high-etherified pectins), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2011, no. 4, pp. 22-23.
12. Il´ina, I.A., Sapelnikov, Yu.A., Mironova, O.P., and Zemskova, Z.G., Metodologicheskie osnovy protsessa kompleksoobrazovaniya pektinov (Methodological bases of the complexation of pectins), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2003, no. 5/6, pp. 35-38.
13. Shamkova, N.T., Svyazyvayushchaya sposobnost´ pektinsoderzhashchikh pishchevykh system (The binding ability of pectin-containing food systems), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2006, no. 5, pp. 20-22.
14. Rumyantseva, G.N., Varfolomeeva, O.A., and Kindra, N.A., Sokhranenie zheliruyuschei sposobnosti pektina v protsesse ego vydeleniya iz yablochnykh vyzhimok (Preservation of the gelling ability of pectin during its isolation from apple pomace), Khranenie i Pererabotka Sel´khozsyr´ya (Storage and Processing of Agricultural Raw Materials), 2006, no. 7, pp. 25-28.
15. Shamkova, N.T., Svyazyvayushchaya sposobnost´ model´nykh sistem pektin-belok-voda (The binding ability of pectin-protein-water model systems), Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (Bulletin of Higher Educational Institutions, Food Technology), 2007, no. 1, pp. 19-21.
16. Magomedov, G.O., Magomedov, A.K., Miroshnikova, T.N., and Lobosova, L.A., Vliyanie fruktozy na studneobrazovanie pri proizvodstve zefira na pektine (Effect of fructose on the gelation in the production of marshmallow based on pectin), Konditerskoe Proizvodstvo (Confectionery), 2007, no. 2, pp. 31-33.