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Food Systems

Effect of oat and mushroom beta-glucans on the properties of dough prepared from a gluten-free flour mixture based on teff flour Yimer Getnet A., Barakova N.V., Ibrahim Monika, Майтаков А.Л., Dozortseva Alexandra K., Saevich E.I.

pp. 3–11

Optical properties of betanin and beet juice in the processes of stabilization, concentration, fermentation and storage: comprehensive study Kudinov Roman E., Kremenevskaya M.I., Sitnikova Vera E, Fedorov Alexander V.

pp. 12–26

Modeling of oil-containing material flow in the channels of the pressing path of an oil press. Part 1. Pressure distribution Starkov I.A., Melnik G. E., Starkov A.S., Lisitsyn Dmitry A.

pp. 27–36

Modeling of the flow of oil-containing material in the channels of the pressing path of the oil press. Part 2. Velocity distribution Melnik G. E., Starkov C.A.

pp. 37–44

Biotechnology

Review of biotechnological approaches to cider production: the role of yeast and bacterial cultures in fermentation control Beliaeva Anna D., Popova Vasilisa D., Iachkova Viktoriia A., Beliaeva Irina D., Nianikova Galina G.

pp. 45–69

Rubidium, strontium, lithium as indicators of place of origin and method of production for valuable edible vegetable oils Vasilyev Vladimir A., Resnyanskaya Anna S.

pp. 70–78

Fourier methods of IR spectroscopy and refractometry in the study of industrial modified and natural vegetable oils Alla P. Nechiporenko, Vеsо O.S., Liudmila V. Plotnikova, Ситникова В. Е., Alexey S. Bidny

pp. 79–114