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Processes and Food Production Equipment

Genomic variants’ analysis of Escherichia coli K-12 cells resistant to phage T7 infection Aksenov Roman G. , Komissarova Anna V. , Skutel Mikhail A., Artem B. Isaev

pp. 3–12

Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace Gebremeskal Yemane H., Nadtochii L.A. , Panida Duangkaew

pp. 13–19

The rheological properties of wheat dough with the addition of cornel seed flour Jamaldinova Birlant A., Ushaeva Irina U., Gerasimov A.A., Barakova N.V., Grinvald Svetlana A.

pp. 20–26

The effect of drying methods of chanterelles (Cantharellus cibarius) on the biological value of dry functional mushroom ingredient Moiseenko Eugene N., Rumiantceva Olga N., Sergienko O.I., Suchkova E.P., Tochilnikov Gregory V.

pp. 27–37

Hygroscopic parameters of gelatin from fish processing waste Dyachenko Eduard P., Maksimenko Yury A., Makarov Alexander V. , Dyachenko Vyacheslav P.

pp. 38–49

Specifics of preservation of biologically active substances in the processing of multicomponent fish by-products Kremenevskaya M.I., Varik Veronika S. , Sosnina O.A., Kudinov Roman E.

pp. 50–60