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Processes and Food Production Equipment

The non-destructive express method for determination of ethyl alcohol and total extract of wines Timofeev R.G.

pp. 3–12

The influence of ultrasonic treatment on the anaerobic processing of brewer’s spent grains into biogas Zhitkov V.V., Akhremchik O.L.

pp. 13–22

L-arabinose caramelization in the presents of L-ascorbic acid in ethanolic medium Cherepanov I.S.

pp. 23–29

Development of structural-parametric and mathematical models for separating sunflower seeds for halva production Blagoveshchensky V.G., Krasnov A.E., Blagoveshchensky I.G., Music M.Yu., Golovin V.V., Blagoveshchenskaya M.M.

pp. 30–37

An original method for the experimental determination of the dynamic viscosity coefficient for high-viscosity media and its determination for sheep tail fat Elmurzaev A.A., Aisungurov N.D., Aleksanyan Igor Yu., Rudnev S.D., Nugmanov A.H-H.

pp. 38–48

Development of technology for the production of green coffee robusta extracts (Coffea canephora): selection of grinding degree and extraction temperature Karpova M.O., Makarova N.V. , Ignatova D.F., Budylin D.V.

pp. 49–59

Using the enzyme Ultraflo Max to reduce phytic acid and phytates in soybeans during steeping Chelombitkin M.A. , Barakova N.V., Baskovʦeva A.S., Nechitaylo A.V.

pp. 60–65