The content of issue 1 (66)

Section.Anniversary of IAR

The international Academy of refrigeration – a quarter of a century!
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Section.Technology of food products

Mezenova O. Ya. Prospects for producing and using proteins from secondary fish raw materials
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Ivanchenko O. B., Danina M.M. The use of leaves of sage and yarrow in the technology Dark Ales
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Buyanova I. V., Lupinskaya S.M., Imangalieva J.К. The effectiveness of non-traditional ways to extend the shelf life of food products
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Soboleva E.V, Sergatchyova E.S., Smertina E.S., Fedyanina L.N., Lyakh V.A., Gladyshchuk O.S. The use of honeysuckle (Lonicera edulis) extract in baking technology
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Bobrova A.V., Оstrеtsоvа N.G. The effect of combined dairy basis on the formation of structure and quality indicators of yogurt
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Ponomareva O.I., Borisova E.V., Prokhorchik I.P. Acid-resistant strains of Saccharomyces cerevisiae yeast in the production of acid ales
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Muravyov K.Y., Barakova N.V., Khomyakov Y.V., Panova G.G. Accumulation of selenium during the cultivation of amaranth
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Romanchikov S.A. Mobile express laboratory for food freshness assessment
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Section.Energetic, metallurgical and chemical mechanical engineering

Minikaev A.F., Pronin V.A., Zhignovskaya D.V. , Kuznetsov Yu.L. The use of computer modelling for the development of the working bodies’ profiles for screw single-rotor compressor
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Section.Physics

Marchenko A.S. , Sulin A.B., Afanasev S.M. Simulation modeling of processes in life support systems
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Lazarev V. L., Bogdanov P.A., Petrov M.M., Tomson K.U. Evaluating heterogeneity of composition and properties for different environments
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