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Processes and Food Production Equipment

Some aspects of producing polysaccharide products from flax seeds Minevich I.E., Uschapovsky I.V. , Osipova L.L., Abramov D. V.

pp. 3–10

Modeling the kinetics of heat and mass transfer in the process of vacuum freezing of minced fish Aleksanyan Igor Yu., Nugmanov A.H-H., Yartseva N.V. , Hudaliev Yuri M., Aisungurov N.D.

pp. 11–21

Assessment of the quality of wheat bread enriched with natural Apple raw materials Timakova R.T.

pp. 22–28

Colouring substances determination in food additives containing Carmine E120, using spectrophotometric and chromatographic methods Rudometova N.V., Kim I.S., Kurilov K.V.

pp. 29–40

Addition of starch-derived sweeteners to a liqueur blend Mamedov Edgar Ramazan ogly , Barakova N.V.

pp. 41–48

Dynamics of biosynthesis of beta-glucans by Aspergillus niger, Streptomyces lucensis, and Streptomyces violaceus microorganisms during their cultivation on various media Sharova N.Yu. , Manzhieva B.S.

pp. 49–61

The effect of oat beta-glucan isolate on the rheology of dough from premium wheat flour and the quality of bakery products Yamashev T.A., Gematdinova V.M. , Kanarskii A. V.

pp. 62–75