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Processes and Food Production Equipment

An improved method for calculating the power of the mixing device Sinyavskiy Y.V.

pp. 3–14

Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products Rudometova N.V., Kulishova K.E.

pp. 15–21

Optical properties of lipids of animal origin Alla P. Nechiporenko, Vеsо O.S., Liudmila V. Plotnikova, Ulyana Yu. Nechiporenko, Mel’nikova M.I.

pp. 22–35

Influence of pure solute on its activity during refrigeration of products Erlikhman V.N., Fatykhov J.A.

pp. 36–41

Determination modes of hydrolysates preparation from wheat sliced loaves Ibrahim Monika, El Youssef F., Barakova N.V.

pp. 42–48