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Processes and Food Production Equipment

Peptide-polysaccharide complexes of kelp slime, marshmallow root, flax s Alla P. Nechiporenko, Minevich I.E., Ulyana Yu. Nechiporenko, Ситникова В. Е., Gromova D.A.

pp. 3–17

The process of modifying cattle meat and bone raw materials by high-temperature hydrolysis Mezenova N. Yu., Agafonova S.V., Mezenova O. Ya., Baidalinova L.S., Volkov V. V., Shenderyuk V. I., Bedareva Olga M.

pp. 18–26

Experimental studies of grinding process in auger equipment Pelenko V.V., Verboloz E.I., Demchenko V.A., Usmanov I.I., Evona N.K., Ivanova M.A.

pp. 27–38

Morphometric study of Saccharomyces cerevisiae yeast cells as a method for evaluating their physiological state Kuznetsova T.A., Ivanchenko O. B.

pp. 39–46

The influence of lipid and protein fractions of ostrich fat on the biological activity of cosmetic cream Gorbacheva M.V., Tarasov V.E., Kalmanovich S.A.

pp. 47–56

The substantiation of the application of organomineral fertilizers and protein growth stimulant from the deep processing products of the meat industry raw materials in the soft wheat cultivation Кolesnikov L.E., Kremenevskaya M.I., Мельников С.П., Kolesnikova J.R., Razumova I.E., Yazeva Е.О., Bisukova O.N.

pp. 57–66

The effect of dietary fiber on the quality indicators of cooked sausages Petrova A.S., Laricheva K.N., Osipova M.V., Suchkova E.P.

pp. 67–73

Optimization of biomodification technological parameters of low-grade meat with lactobacilli Broyko J.V., Kolodyazna V.S., Kiprushkina E.I., Shestopalova I.A., Filipov V.I.

pp. 74–80

Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture Riabinin G.V., Baranenko D.A.

pp. 81–90

Phytase biosynthesis with Aspergillus niger micromycete during laboratory starch fermentation of corn starch hydrolysates Musta Ogly N.M., Sharova N.Yu. , Vybornova T.V.

pp. 91–98