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Processes and Food Production Equipment

Analysis of biopotential of the tiger nut tubers (Cyperus esculentus L.) produced in the Krasnodar region and the prospects for its use in food technology Kholobova Ksenia A., Anistratova Oksana V., Vinokur M.L., Rynkovoy A.P.

pp. 3–11

A recipe and quality assessment of flour oriental sweets – shaker-churek – with the use of hemp flour Orlova T.V., Krasnoselova E.A., Rinatova N.R.

pp. 12–29

The effect of heat treatment on the optical properties of honey Alla P. Nechiporenko, Vеsо O.S., Ulyana Yu. Nechiporenko, Liudmila V. Plotnikova, Ukraintseva P.I.

pp. 30–45

Betaine-containing additives influence on wheat dough rheological properties Gerasimov A.A., Barakova N.V., Tikhii A.V.

pp. 46–52

Aerobic solid-state fermentation of poultry farm waste as an element of a sustainable food system functioning Uvarov R.A., Kremenevskaya M.I.

pp. 53–62