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Processes and Food Production Equipment

Development of a refractodensimetric method for determining the content of ethyl alcohol and total wine extract by a computer Timofeev R.G.

pp. 3–11

Perspectives of pulsed electric field application for larvae biomass drying Shorstkii Ivan A., Parniakov О., Smetana S.

pp. 12–21

Rationale for the use of buckwheat husk for the production of functional food colors Shkolnikova M.N., Kadritskaya E.A.

pp. 22–28

Mutual influence of hydrodynamic conditions and phase transitions during boiling of multicomponent viscous liquids Volkov Sergey M., Fedorov A.V. , Ekaterina V.Tambulatova , Alexander G. Novoselov, Tsvetkov O. B., Fridman I.A., Федорова А.А.

pp. 29–38

Application of fruit and berry raw materials in hot drink recipes Chugunova O.V., Graschenkov D.V., Vyatkin A.V.

pp. 39–52