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2021 (published: 27.09.2021)
Number 3(49)
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Processes and Food Production Equipment
The non-destructive express method for determination of ethyl alcohol and total extract of wines Timofeev R.G. |
pp. 3–12 |
The influence of ultrasonic treatment on the anaerobic processing of brewer’s spent grains into biogas Zhitkov V.V., Akhremchik O.L. |
pp. 13–22 |
L-arabinose caramelization in the presents of L-ascorbic acid in ethanolic medium Cherepanov I.S. |
pp. 23–29 |
Development of structural-parametric and mathematical models for separating sunflower seeds for halva production Blagoveshchensky V.G., Krasnov A.E., Blagoveshchensky I.G., Music M.Yu., Golovin V.V., Blagoveshchenskaya M.M. |
pp. 30–37 |
An original method for the experimental determination of the dynamic viscosity coefficient for high-viscosity media and its determination for sheep tail fat Elmurzaev A.A., Aisungurov N.D., Aleksanyan Igor Yu., Rudnev S.D., Nugmanov A.H-H. |
pp. 38–48 |
Development of technology for the production of green coffee robusta extracts (Coffea canephora): selection of grinding degree and extraction temperature Karpova M.O., Makarova N.V. , Ignatova D.F., Budylin D.V. |
pp. 49–59 |
Using the enzyme Ultraflo Max to reduce phytic acid and phytates in soybeans during steeping Chelombitkin M.A. , Barakova N.V., Baskovʦeva A.S., Nechitaylo A.V. |
pp. 60–65 |