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september 2017 (published: 29.09.2017)
Number 3(33)
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Processes and Food Production Equipment
The effect of microwave treatment on the quality and safety of packaged food ingredients with a low moisture content Baranenko D.A., Borisov A.Е., Borisova I.I., Weihong Lu |
pp. 3–9 |
Properties of gel from chia seeds (Salvia hispanica L.) Kuznetcova D.V., Kiryacheva E.V., Nadtochii L.A. , Ying Ma |
pp. 10–15 |
Flax seed hydrocolloids: their characteristics and prospects of use in food technology Minevich I.E., Osipova L.L. |
pp. 16–25 |
Prospets of pulsed electric field application for extraction processes of oily materials Shorstkii Ivan A., Koshevoy E.P. |
pp. 26–32 |
Optical methods in the study of oil extracts and meals of vegetable raw materials Liudmila V. Plotnikova, Ulyana Yu. Nechiporenko, Plotnikova N.A., Uspenskaya Maya Valerievna, Ishevskii A.L. |
pp. 33–42 |
The effect of shock activator-disintegrating processing (UDA-processing) on the technological parameters of rye gydrolysates Sabirov A.A., Barakova N.V., Samodelkin Evgeniy A. |
pp. 43–52 |