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2019 (published: 11.06.2019)
Number 2(40)
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Processes and Food Production Equipment
Utilization of sugars from wheat fermentatives with psychrophilic yeast under anaerobic conditions Kruchina-Bogdanov I.V. , Yakubov E.R., Kanarskii A. V. , Kanarskaya Z.A. |
pp. 3–10 |
The use of sweeteners in the technology of bread kvass Ivanchenko O. B., Danina M.M. |
pp. 11–18 |
Universal dispensers for small businesses in the food industry Zhao Wen, Milana V. Zhavner, Victor L. Zhavner |
pp. 19–26 |
Recipe development and evaluation of consumer properties of sugar cookies enriched with natural antioxidants Zambulaeva N.D., Zhamsaranova S.D. , Khalapkhanova L.V., Kozlova T.S. |
pp. 27–35 |
The efficiency of the enzyme preparations during the hydrolysate preparation from wheat bread wastes Ibrahim Monika, El Youssef F., Barakova N.V. |
pp. 36–41 |
On the issue of vibration displacement with non-harmonic oscillations of the working surface Vasiliev A.M. , Bredikhin S.A. , Andreev V.K. |
pp. 42–48 |
Determination of geometrical parameters of the turns of a twin-screw extruder press for the production of vegetable oils Gukasyan A.V. |
pp. 49–59 |
Study of shrimp drying Suslov A.E., Fatykhov J.A. |
pp. 60–68 |
Lupine seeds as an alternative to soy in terms of food products consumer properties Glotova I.A. , Ryazantseva A.O. , Galochkina N.A., Kutsova A.E. |
pp. 69–79 |
Analytical and experimental modeling of raw material pressure profile in tops Pelenko V.V., Ivanenko V.P., Shakhov A.S. , Usmanov I.I., Denisov А.А., Khalikov I.I. |
pp. 80–89 |