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Processes and Food Production Equipment

The study of vegetable oils and their blends by methods of reflection spectroscopy and refractometry Alla P. Nechiporenko, Liudmila V. Plotnikova, Ulyana Yu. Nechiporenko, Mel’nikova M.I., Uspenskaya Mayya Valerievna

pp. 3–14

Obtaining of rye malt enriched with selenium Muravyov K.Y., Barakova N.V., Khomyakov Y.V., Panova G.G.

pp. 15–20

Production of a fermented whey-based grain beverage: technological aspects Dorzhieva N.V., Suchkova E.P.

pp. 21–26

Resource-saving technologies of refrigeration preservation for the apples of autumn grades Peregudova D.A., Kolodyazna V.S., Rumyantseva O.N

pp. 27–34

Increase the efficiency of cutting on the part of fruit and vegetable raw materials close to the spherical form Kravcova E.V., Pelenko V.V.

pp. 35–42