Abstract
The dependence of the qualitative characteristics of lactulose powders from drying parameters. The quality assessment on indicators such as particle size, moisture content, solubility index and hygroscopicity. The study showed that the optimum concentration of lactulose syrup varies from 40 to 60 %. Humidity of the final product is inversely proportional to the drying temperature. Mass proportion lactulose increases with the feed rate of the solution in the necessary optimum installation and 4.5-7.0 ml/min. The particle size inversely proportional to the sputtering gas flow. The optimal range of sputtering gas for the solution with a mass fraction of 40 % of lactulose ranges 500-700 dm3/h. It is also found that the solubility of the product with larger particles is worse. The spray-dried powders of lactulose meet the requirements for dietary carbohydrate.

Abstract
Provide a method for producing a concentrated paste of topinambur roots will store and use it in the off-season as an additive for confectionery, bakery and other products. To reduce the viscosity of the topinambur puree optimized prescription of enzymatic multienzim composition that simultaneously affects the cellulose, hemicellulose and pectin.

Abstract
Presented results of experimental studies on the comminution of lumps formed after vacuum drying the potatoes and carrots puree. It is established that the intensity of the grinding process is increased to 1.9 times the dominant influence the angular velocity of rotation of the shaft and the step of placing the rods. The formula for calculating the degree of comminution the pelletized materials. The entire range of angular velocity and pitch placement rods calculation error does not exceed ±8.1%.

Abstract
Shows the results of the study the optimal method of wheat grinding in order to extract all the components of the grain. It was established that the two stage of wheat particles grinding occurs not only the destruction of the integrity of the grain structure and the cells, but the mechanochemical degradation of high molecular compounds. Revealed that the degradation of cellulose and hemicellulose are exposed, when a two-stage grinding them contained 2.5 times less than in the original grain. As a result of hydrolysis of cellulose is formed an additional amount of fermentable sugars. In the milling of wheat, obtained when two-stage grin-ding, the total content of starch and sugars greater than coarser. This is due to the fact that non-starch polysaccharides are also exposed the destruction. Also, there is a splitting of pentosans to pentoses.

Abstract
Shown the possibility and prospects of using dried apples as raw materials for industrial production of soft drinks. The chemical composition of dried apples, based on which the conclusion of the feasibility of using them to get drinks as a source of mineral and pectins. The effect of the ratio of solid and liquid phases (hydronic module) within the output of soluble solids and the amount of their losses from the solid residue in the preparation of infusions of dried apples. Conducted organoleptic evaluation of soft drinks samples, developed on the basis of the resulting broth, by blending with sugar syrup to a solids content in the drink 9.5±0.2 %. The best values of the analyzed parameters had a beverage made from the broth with hydronic 1:10. Furthermore, using this value hydronic module characterized by low losses of dissolved solids from the solid phase of 5 %, which allows the best use of raw materials.

Abstract
Analyzed the use of waste of processing grenades on the components. Particular attention is paid to the amino acid composition of pomegranate peel. Highlighted proteins of the skin, determined their amino acid composition. The physico-chemical characteristics of proteins of pomegranate peel. It is revealed that proteins include essential amino acids such as asparagine, glutamine, alanine, valine, leucine, threonine, arginine, phenylalanine, and others.

Abstract
Shows the results of the study of the chemical composition and antioxidant activity of some hydro-alcoholic extracts of food raw materials, obtained by maceration: coffee, orange peel, propolis, ginseng, green tea, vanilla, pepper, cardamom, ginger, cinnamon and others. The recommendations for the use of the extracts studied as preventive agents and antioxidants as a basis for the creation of food additives.

Abstract
The article is devoted to the production of food additives currently, data on domestic production and the volume of imports. Prospects for the production of food additives, high-lighted the relevance of biotechnology areas. Provides information about food additives produced by biotechnology, an algorithm for the implementation of a multidisciplinary bio-technology complex. The authors suggest several areas of biotechnology industries. With regard to the acidifiers, in addition to traditional development monomanufacture, of great interest is the idea of a multioriented enterprises to produce more targeted products.

Abstract
Shows the results of application of innovative feed additive "Tetra+" containing a complex of biologically active substances: beta-carotene, vitamin C, vegetable phospholipids, vitamin E and the trace mineral selenium. It is shown that the use of multifunctional feed additive "Tetra+" has a positive effect on the body of lactating animals, which provides an increase in the quantity and improve the quality of the milk and its products: cream, sour cream, cottage cheese and butter 80% fat. Found that the use of the feed additive "Tetra +" in the amount of 80 g per 1 kg of concentrated feed in the diet of lactating animals reduces fuel feed units per 1 kg of milk, as well as to increase the yield of 100 feed units.

Abstract
The methods of extraction of crude cottonseed oil and its impact on treatment technology of raw materials. The data on the composition of crude cottonseed oil, the formation of the product. Described in detail ways to clean cotton oils from accompanying substances. The prospects of development of the technology of refining of oils and fats. As the main raw materials used for the alkaline neutralization in laboratory and pilot-scale tests were forepress and extraction of cottonseed oil produced by processing of different varieties of cotton seeds. For alkaline neutralization of crude cottonseed oil used sodium aluminate and sodium hydroxide. It is concluded that the effectiveness of the technologies developed cleaning cotton-seed oil.

Abstract
With the everincreasing volume of studies on the quality of wheat grain expression of the set of indicators through a smaller number of great importance. Shows the results of the study of new non-traditional indicators of the quality of grain of spring wheat assessed on the instrument Miksolab. This is very important because in 2011, was approved by GOST R 544980150-2011 on spring wheat. Determination of water absorption and rheological properties of the test was carried out using Miksolaba. The quantitative expression of both traditional and new indicators of grain quality of spring wheat at the varietal level, under different environmental conditions, revealed the interface between them.

Abstract
Screening was done of the physiologically active strain of the genus Aspergillus - producer of hydrolytic enzymes complex: beta-glucanase, mannanase, chitinase, polygalacturonase, required for the degradation of polymers of cell walls of plant and microbial material. Performed selection and mutagenesis, studied physiological, morphological and biochemical features of a selected strain. Comparative characteristics of the parent and mutant strains showed signi-ficant differences in their cultural-morphological characteristics. Marked increase in the size of the colonies, reduced ability to sporulation, as well as copious aerial mycelium that is a sign of increasing biosynthetic ability of the mutant strain. The resulting strain is superior to the level of activity of the parent strain on beta-glucanase, chitinase, mannanase, polygalacturonase.

Abstract
Given the description of mulberry plants and as characteristic of its fruits, depending on the growing region. A review of the results of the research of the biochemical composition of fruits of various kinds of mulberry. Using HPLC was established qualitative and quantitative composition of organic acids, amino acids and monosaccharides white mulberry (Morus alba L.) and mulberry silkworming (Morus bombycis). The data on the composition of organic acids, sugars and nitrogen compounds white mulberry fruits and mulberry silkworming. On the basis of data on the physical and chemical composition of fruits of mulberry the possibility of their use for the production of alcoholic beverages.

Abstract
Considered the problem of development of formulas with the replacement of sucrose by sweeteners. The effect of various sweeteners and sugar substitutes on the physicochemical characteristics of dry mixes in the preparation of cocoa drinks. The composition of the formulations include flavoring ingredients: sucrose (control), glucose, maltodextrin, trehalose, erythritol, fructose, isomaltulose, inulin and oligofructose, a mixture of sweeteners-aspartame/acesulfame K (50:50) and stevioside. It is shown that the content of cocoa butter have little effect on the moisture content of the cocoa beverage. A mixture consisting of glucose, fructose, stevioside and trehalose has the highest moisture. Cocoa powder is difficult to dissolve in milk or water. Adding sweeteners improves the solubility of cocoa beverages. Sensory evaluation showed that the cocoa drink with stevioside has a well-balanced flavor and taste. Experimental mixture of cocoa drinks contain high concentration of phenolic compounds. The content in the cocoa powder phenolic compounds depends on their content in the cocoa beans. Types of flavoring ingredients do not affect their concentration in the ready-mixes.

Abstract
An important area of application of sucrose in the food, pharmaceutical and chemical industry becomes its use for the synthesis of esters of fatty acids with different carbon chain lengths. One of the main advantages of the resulting products is their ability to completely absorbed by the body and degrade rapidly in the environment. The paper analyzes the main methods of preparing sucrose esters of fatty acids with different degrees of esterification. The problems of sucrose esters in the sugar industry in the step carbohydrate crystallization, in bakery, confectionery, in the oil industry, for the production of so-called "low-calorie fat", as well as in medicine, pharmaceuticals, cosmetics, and in the military. It is concluded that the prospects of scientific research and engineering development in the field of industrial applications of sucrose.

Abstract
Provide a rationale for use of feijoa fruits, having a valuable chemical composition on the accumulation of vitamins, polyphenolic substances digestible sugars for food functionality. The chemical composition of the fruit feijoa grown in Abkhazia, has developed a new kind of canned products. The novelty of this paper is that the authors first introduced formulated composition of a new type of canned products with fruit syrup, obtained after repeated infusion of fruits in sugar syrup in the preparation of candied fruit, thus further enrich the finished product is functionally important components. Prescription given composition and flow diagrams of canning "Nectar of Apples and Fruits Feijoa" and "Fruits Feijoa in Syrup".