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Food Systems

Synchronized scanning fluorescence spectra method for grape seed oil authenticity identification Vasilyev Vladimir A., Resnyanskaya Anna S.

pp. 3–11

Technology of functional pate on the basis of fish processing by-products Moskvichev A. S., Moskvicheva E.V.

pp. 12–23

Biotechnology

Enzymatic protein extraction from sunflower processing products Krylova Irina V. , Fedorov Alexander V.

pp. 24–33

Effects of enzymatic treatment of pomace and processing method on drying time, particle size distribution, and solubility of apple and carrot pomace Hovhannisyan Pilipp A., Zykin Kirill A., Baskovʦeva A.S., Barakova N.V., Afanasenko Artem E., Samodelkin Evgeniy A., Turalin Denis O.

pp. 34–43

Peculiarities of enzymatic processing of oilseeds to isolate protein and lipids for use in specialized and baby food products Gaponova Lilia V., Polezhaeva Tatiana A., Matveeva Galina A.

pp. 44–53