Vol. 2 No. 11 (140) (2026): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Identifying patterns of walnut shell fracture under combined loading in a reciprocating millstone system

  Baurzhan Temov, Baurzhan Nurakhmetov, Ardak Askarov, Ilyas Nurakhmetov, Galymzhan Nasrullin

  6-18

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  Improvement of the hydration technology of walnut oil with non-standard quality indicators

  Gabriella Birta, Vladyslav Knysh, Anatolii Shostia, Svitlana Usenko, Liubov Morozova, Yurii Burgu, Nataliia Ofilenko, Yevhen Semenko, Ivan Kostenko, Roman Mylostyvyi

  19-26

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  Investigation of patterns associated with the effect of soil and climatic conditions at the absheron peninsula on the quality indicators of introduced grape varieties and wine samples prepared from them

  Movlud Huseynov, Afet Gasimova, Vugar Salimov, Garay Mirzayev, Gultakin Gasimova, Umida Majnunlu

  27-41

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  Identifying the factors affecting the extraction of phenolic compounds in wine production

  Hasil Fataliyev, Elnur Heydarov, Mehman Ismayilov, Natavan Gadimova, Konul Baloghlanova, Shabnam Fataliyeva

  42-54

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  Improvement of the amino acid composition of a mung bean-based functional beverage through the application of a metabolic modulator during sprouting

  Aliya Makenova, Saltanat Mussayeva, Dina Dautkanova, Zhibek Ussembayeva, Nurlan Dautkanov

  55-61

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  Determining the efficacy of using wheat germ meal as an activator of fermentation microflora for fermented beverages

  Nadiia Lapytska, Oleksii Shkliaiev, Anna Novik, Galyna Stepankova, Yuliia Voronina-Tuzovskykh, Nataliia Yasna

  62-71

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  Determining the optimal composition of stabilization systems in structured low-calorie dairy desserts with protein and carbohydrogen components

  Iryna Romanchuk, Tetiana Rudakova, Antonina Minorova, Viktor Voroshchuk, Sergiy Narizhnyy, Lesia Korol-Bezpala, Liudmyla Zahorui

  72-82

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