Tolbukhin, Marshal Fedor
The Oxford Companion to World War II
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2001
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© The Oxford Companion to World War II 2001, originally published by Oxford University Press 2001. (Hide copyright information)
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Tolbukhin, Marshal Fedor (1894–1949),Red Army officer who served as a captain in the tsarist army. He did not join the Communist Party until 1938, and was rumoured to have a strong religious bent. In short, he was not the preferred type for Soviet high-level command, and his career most significantly exemplifies the dearth of fully competent leadership in the Soviet wartime forces.
In July 1942 he was deputy commandant of a rear area command, the Stalingrad military district, when the fighting suddenly arrived on its doorstep. He then commanded an army at
Stalingrad and in the Soviet counter-offensive that followed, and in March 1943 he took over South
front (army group), which became Fourth Ukrainian
front later in the year. In May 1944, he moved to Third Ukrainian
front, which he commanded in the August 1944– May 1945 march through the Danube Basin.
In September 1944, after Stalin refused to accept Bulgaria's surrender without an occupation, Tolbukhin took his armies into the country, and Stalin advanced him to Marshal of the Soviet Union to enhance his status
vis-à-vis the British and American representatives on the
Allied Control Commission for Bulgaria.
In March 1945, after participating in the nearly four-month battle for
Budapest, his armies beat off a German counter-offensive in the Lake Balaton area and advanced on Vienna, which they occupied on 13 April. In July, Tolbukhin became the commander of Soviet forces in Romania and Bulgaria, staying on thereafter until January 1947, when peace treaties were signed and the
Allied Control Commission was dissolved.
Earl Ziemke
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Specialized pectin blends selected for reduced sugar foods; benefits include whiter color, more resilient gel, and clearer solutions.
Magazine article from: Food Processing; 12/1/1992; ; 700+ words
; ...an important role in pectin's functionality and divides pectins into HM and LM groups...pectin and amidated LM pectin. Conventional LM pectins require the addition...obtained by using HM pectin. However, LM pectins have been used recently...
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Pectin extraction from citrus and sugar beets: low-value pectin's a natural for making high-value products.
Magazine article from: Agricultural Research; 2/1/2007; ; 700+ words
; ...Engineering Research Unit are at work on pectin, a polysaccharide component in cell walls...together into long, continuous molecules. Pectin is currently valued for use as a gelling...and fat substitute. Most commercial pectin is obtained by extraction from citrus...
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PECTIN EXTRACTION FROM CITRUS AND SUGAR BEETS
News Wire article from: US Fed News Service, Including US State News; 2/1/2007; 700+ words
; ...Engineering Research Unit are at work on pectin, a polysaccharide component in the cell...together into long, continuous molecules. Pectin is currently valued for use as a gelling...and fat substitute. Most commercial pectin is obtained by extraction from citrus...
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Pectin with low molecular weight and high degree of esterification increases absorption of Fe in growing rats
Magazine article from: The Journal of Nutrition; 7/1/1996; ; 700+ words
; ...iron was enhanced when pectin of low MW and high DE...was not evident with pectins having high MW and...INDEXING KEY WORDS: * pectin * ^sup 58^Fe * iron...g/kg diet, all the pectins showed either an improvement...Rats consuming the pectin preparation with high...
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Pectin Adds Fiber to Food Products.(Danisco)(Brief Article)
Newspaper article from: Food Ingredient News; 8/1/2002; 700+ words
; ...Fax: +45-32 66 21 75) have developed Grindsted Pectin Wave 212, a pectin ingredient for fiber enrichment. The product contains...of healthy food products. Extracted from fruit, pectin is a natural choice for fortification of many different...
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Pectin overpowers plaque.(R&D Applications)
Magazine article from: Prepared Foods; 6/1/2005; ; 700+ words
; ...fiber products. Classic pectins are ideal products to...different viscosities. Pectin Classic GU 401 USP is...the colon by bacteria. Pectin has a reduced tendency...from high-methylester pectins. With the appropriate...appropriate amount of pectin per day can lower cholesterol...
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Pectin extraction process available for licensing.
Newspaper article from: Emerging Food R&D Report; 12/1/2001; 650 words
; ...All fruits have more pectin when they are under-ripe. Commercial fruit pectins, which are made from...USDA. High-quality pectins may be extracted from pectin-containing plant...under pressure. The pectins are characterized by...
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Dietary pectin lowers sphingomyelin concentration in VLDL and raises hepatic sphingomyelinase activity in rats
Magazine article from: The Journal of Nutrition; 3/1/1999; ; 700+ words
; Dietary Pectin Lowers Sphingomyelin Concentration in...the hypothesis tested was that dietary pectin, because it can alter hepatic cholesterol...Wistar rats were fed a diet without or with pectin (20 g/100 g) up to 21 d. In accordance...
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Using homemade pectin.
Magazine article from: Countryside & Small Stock Journal; 9/1/2000; 700+ words
; To determine the amount of homemade pectin to use in jelly recipes, you need to test for the pectin content of the cooked fruit juice. According...alcohol (everyday 70% kind). No extra pectin is needed if the juice forms one big mass...
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Modified citrus pectin.(Shorts)
Magazine article from: Townsend Letter for Doctors and Patients; 2/1/2004; ; 700+ words
; ...Basic Health Guide on modified citrus pectin (MCP). This nutraceutical prevents...against Alzheimer's disease. Citrus pectin, a soluble fiber in the rinds of oranges...It also readily binds to mutagens. But pectin's large molecules cannot enter the bloodstream...
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pectin
Book article from: The Columbia Encyclopedia, Sixth Edition
pectin any of a group of white, amorphous, complex...and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum...present in unripe fruits, is converted to pectin as the fruit ripens. Pectin forms a colloidal...
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pectins, low‐methoxyl
Book article from: A Dictionary of Food and Nutrition
pectins, low‐methoxyl Partially demethylated pectins which can form gels with little or no sugar and are therefore used in low‐calorie jellies.
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Cell Walls
Book article from: Plant Sciences
...sugar galacturonic acid. This pectin readily forms gels in which...adjacent chains together. Other pectin polysaccharides are more complex...galactose. In the cell wall, pectins probably form very large aggregates...contain more cellulose and less pectin than primary walls, and often...
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Jam and Jelly
Book article from: How Products Are Made
...typically made from fruit, sugar, and pectin. Jelly is made with the juice of the...are chopped and cooked with sugar and pectin until a gel is formed. The jam or jelly...The element that allows fruit to gel, pectin is present in varying degrees in all fruit...
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pectase
Book article from: A Dictionary of Food and Nutrition
...citrus fruits which removes the methoxyl groups from pectin to form water‐insoluble pectic acid...methoxyl groups are pectinic acids. Also known as pectin esterase, pectin methyl esterase, and pectin methoxylase; distinct...
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