Abstract
Outlines the causes of food spoilage, the possibility of using modified atmosphere to prevent infection products microorganisms from the environment and prospects for the use of enzymes of marine aquatic having antimicrobial activity, in food technology. Considered microbiological aspects of food safety, as well as legal and regulatory framework, harmonized with international standards of quality and safety assessment. Presented model food chain risks to consumer health. Presented State System supervision of quality and safety of food products and food raw materials in the Russian Federation. Given the con-cept of food poisoning and their causes. Shows the integration of safety management systems of food production. The models of scientific fields of applied research, finding new sources of protection of raw and processed food products, to ensure safety of meat products.

Abstract
The purpose of this article is to review the situation in Russia in terms of turnover and tax for niche tobacco products, which are mainly imported products occupy about 1% of the total Russian tobacco market positioning in the price segment of premium. The article analyzes the excise policy of our state and revealed its influence on the development of the illegal market OTP-tobacco and assess the cost of loss of the Russian Federation from smuggling. The dynamics of changes in excise taxes on tobacco products in Russia, as well as the current level of excise taxes in some EU countries. In this paper to estimate the amount of different product segments OTP in Russia, and, consequently, assess the potential of non-payment of the turnover of these products have been used indirect methods for analyzing data (statistical analysis of the SCC on related groups) and the method of expert estimates based on the analysis of sales statistics characteristic retail outlets in several different regions of Russia, which made the conclusions, recommendations and suggestions for correction factors currently governing turnover OTP in Russia.

Abstract
On the example of beta-lactoglobulin are considered immunochemical methods of analysis for the verification of allergenic proteins in the production of hypoallergenic milk products. Prospects of using immunoassay due to its high performance, sensitivity and specificity. The comparative characteristic of the capabilities and limitations of various immunochemical methods, including enzyme-linked immunosorbent assay, and immunoblotting immunoassay. The data on the application of the developed competitive enzyme immunoassay method for the determination of beta-lactoglobulin to control the source of raw materials and products of its processing in the production of hypoallergenic dairy products. The peculiarity of the proposed method - the kinetic analysis mode, it shortens the total length of up to 1.5 hours, and carrying out all steps at room temperature (in contrast to the majority of immunoassays kits require heating to 37 °C). The working range of enzyme immunoassay determination of beta-lactoglobulin - from 0.03 to 2.5 mg/ml, and the measurement results reflect the total content of both the native molecules and fragmented, but keep the antigenic determinants. The application for immunoblotting characteristics and the ratio of the total content of allergenic components. In addition, the article provides information about commercially available immunodiagnostics, designed to control the allergenic milk proteins. In general, the analysis demonstrates the effectiveness of immunochemical methods for the detection and quantification of allergenic components in the production of hypoallergenic dairy products.

Abstract
Development of new economically attractive sorbents based on annually renewable polysaccharide materials - one of the important areas of research aimed at solving environmental problems. In this paper, resource-efficient solid-phase method in a vibratory mill obtained nano-composite based on Cationic Starch (CS) and sodium montmorillonite (MMT). By X-ray analysis revealed the structure of intercalated clay mineral composed of molded material. The estimation of sorption-kinetic characteristics of the nanocomposite towards Kislotny Aliy dyes, experimental data are discussed in the framework of the kinetic adsorption model. It was shown that CS/MMT nanocomposite has improved absorption properties compared to the parent spacecraft, namely, the adsorption process involving nanocomposite has a higher speed. The offered sorbent has a higher sorption capacity. Kinetic dependence of sorption Kislotny Aliy dye on the nanocomposite most adequately described by the model of pseudo-second order.

Abstract
Development and production of soft drinks with the stated functional properties suitable for correction of nutrition persons in need of health-care, dietary, nutritional rehabilitation, as well as for an ordinary modern man in order to support the immune status of the organism, is the actual direction of development and improvement of food industry technology. Beverages with functional properties can be designed using formal mathematical description, ie. mathematical model, reflecting analytically set of functional relationships between ingredients of the formulation, the final characteristics of the finished pro-duct and limitations arising from the requirements of regulatory documents. The authors developed formulations based beverages and malt extracts polimalt with balanced medical and biological characteristics. The estimation of the balance of malt and poly-malt extracts for their combinations when developing recipes. When ma-king drinks based on malt extracts can combine different types of extracts. From the percentage of the extract of malt or other medical and will depend on the biological characteristics of the finished product. Designing drinks selection is a combination of primary malt extract, in which medical and biological characteristics of the final beverage will be the best. For single malt extracts (also called "elementary" as more of them are prepared combination) ratios were calculated balance and deflection of the balance ratio, expressed as a percentage. As a result of a combination of two or three extracts can achieve the right balance a drink on the most important indicators.

Abstract
Presents the results of investigations of the influence of various factors on the process of crosslinking (linking) molecules of starch of different origin: corn, wheat, potato and amylopectin waxy maize to produce a final product - distarch phosphate. A technology for linking starch using reagents: trimetaphosphate and sodium hexametaphosphate. The raw material used for phosphating potato starch, or other kind of suspension which flows in the collection with a jacket and a stirrer, heated water at ~70 ° C. Separately collections diluted sodium hydroxide (caustic soda) to a concentration of 4 % and reagents. Alkali solution maintained at a pH 8.2-9.0 suspension. The suspension is heated to a temperature of 35...40 °C. The reaction time of 2-3 hours. The suspension was neutralized with hydrochloric acid. Washing and dewatering of starch can be carried out by vacuum filtration unit. The crude starch vacuum filter enters into the pneumatic dryer. The dried starch is sieved on a sieve and packaged. Also dikrahmalfosfat a suspension may be supplied to a roller dryer gelatinization and drying to ob-tain a water-swellable "soluble in cold starch". According to its most promising properties for the stabilization of meat, dairy, fruit and berry products, flour confectionery and other food is potato distarch phosphate. Production of crosslinked starches in Russia will reduce the volume of imports of similar modifications.

Abstract
This work is a continuation of research Institute of starch products on the effect of glucoamylase on native starch in a heterogeneous environment. The paper presents the results of the determination of selected indicators characterizing the physico-chemical and structural properties of the samples enzymatically modified corn starch, obtained by varying the degree of hydrolysis by the action of purified glucoamylase from Asp. niger (preparation Optidex L-400 firm Du Pont, USA). In the future, the optimal process conditions for subsequent development is proposed to develop normative documents on a new type of modified starch. Experiments in preparation of starch samples was conducted in accordance with previously developed a process flowchart under optimum conditions of hydrolysis with varying dosages of glucoamylase and process duration. The resulting samples were analyzed by a number of parameters characterizing the properties of starch and their change during the bioconversion by the action of glucoamylase on ungelatinized starch. The data obtained allow to obtain new starch products with desired properties.

Abstract
The functional and technological properties of modified products processing bivalves of Far East Region to support the further application in Food Technologies. Were established experimentally rational parameters of hydrolysis to provide the desired degree of hydrolysis and the hydrolyzate obtained with minimal surface tension coefficient. Hydrolysis was only soft tissue clam - mantle and motor muscle. In the hydrolyzate obtained with a minimum coefficient of surface activity were studied functional and technological properties - foaming and emulsifying ability, foam stability, emulsion stability. The study of foaming capacity hydrolysates showed that they are capable of forming a foam which is sufficiently stable. Hydrolyzate of motor muscle had a higher ability to form foam, which is also more stable. Higher ability to form stable water-fat emulsion also noted for the hydrolyzate of motor muscle mollusk. Hydrolyzate of Mantle has a less pronounced strukturobrazuyuschi of properties than the hydrolyzate of motor muscle that is associated with a lower content of water-soluble proteins in it. The results showed that during storage foaming properties vary slightly. The degree of manifestation of the emulsifying properties of hydrolysates of bivalve during storage is reduced. Emulsifying ability by the end of the retention period is reduced on 7% for the hydrolyzate of motor muscle and 9% for the hydrolyzate of the clam mantle. Emulsion stability decreases more significantly than the emulsifying ability: for the hydrolyzate from the mantle by 52% for the hydrolyzate of motor muscle - 57%. Based on these data it can be argued that the modified pro-ducts processing bivalve Anadara broughtoni (acid hydrolyzate) exhibit certain textural properties that can be used in food technologies.

Abstract
Describes modern trends in the development of radiation processing technology of food production with the help of charged particle accelerators. The urgency of creating a regulatory and technical documentation on the use of radiation technologies in the food industry, defined terms of reference for further research. The possibility of using existing radiation accelerator complexes for food irradiation. Experimental studies on irradiation with accelerated electrons sealed ampoules with model suspensions of pure cultures microorganisms on the accelerator UELV-10-10-C-70 held in conjunction with the Institute of IPCE canning and vegetable-drying industry and the State Re-search Institute of bread products. This study found le-thal doses of irradiation with electrons for yeast (7.5 kGy), lactic acid (7 kGy) and spore-forming bacteria (3 kGr). Determined radioresistance D10, which for lactic acid bacteria is 0.8 kGy, yeast - 1 kGy. Comparison results of radioresistance microorganisms D10, obtained by irradiating an electron accelerator, with previous results under irradiation with gamma-installation showed that many microorganisms radioresistance D10 is several kGy, and the irradiation dose can be relatively small to achieve significant reduction in the concentration of microorganisms in the product.

Abstract
Currently, along with the lack of food raw materials most important problem is to expand the range of food products due to the introduction of various kinds of herbal supplements. Given the widespread fungi in our country, as well as an annual increase in the proportion of cultivated mushrooms, product use to assess the feasibility. The influence of the mushroom powder in making it into a pasta recipe. It was found that the additive can improve the organoleptic characteristics, as well as some physical and chemical properties of pasta. Furthermore, the addition of mushroom powder in the manufacture of pasta contributes to the persistence of the product and reduce the possibility of foreign microflora.

Abstract
In the context of significant environmental degradation, the use of technology in food chemical additives, widespread use of pharmaceuticals in the introduction of an alternative to the diet components, capable of reducing the negative effects of harmful factors on human health, a positive effect on overall health. Functional food - are products of natural or synthetic origin, which are de-signed for the systematic daily use has a positive effect on physiological functions, biochemical reactions and psychosocial behavior through the normalization of its microecological status. For example, microorganisms be-longing to the dairy products have a positive effect on the self-regulation of the "macro-organism - the normal microflora." Propionic acid bacteria are able to take root in the intestine, have positive effects on the human immune system. Along with representatives of the normal microflora of functional ingredients are also dietary fi-bers, improves the condition of the body microecology, i.e. have a prebiotic effect. The article shows the relevance of the combined product functionality rich in dietary fiber and propionic acid bacteria. The results of stu-dies on the effect of wheat bran activity of propionic acid bacteria, determined the optimal dose administration of herbal supplements into milk.

Abstract
For the wine industry are important questions of precision control and regulation, including automatic, temperature distribution in a cylindrical tank with the process fluid, in particular wine materials in the production of sparkling wines. We propose a method to improve the quality of wine material and heat treatment to reduce energy consumption per unit of product release. The method of determining the radial temperature distribution in the tank of wine materials, based on information about the temperature in the tank at two points, with subsequent determination of its average value. Applicable to this device comprises two temperature sensors, one located in center of the tank, and the second - on the same horizontal axis in the tank wall. This device also includes a functional block of processing the output signals of the two temperature sensors. Proposed a method for adjusting the radial distribution of temperature in the tank with wine materials having outside "shirt" with a circulating coolant in it in a closed circuit. In accordance with a predetermined temperature coolant in the "shirt" of the tank with a valve controlled by electric or compressor until it chilled water temperature, corresponding to the average desired value.