Abstract
Today, every company faces the problem of import substitution. It is important to note, that previously used imported raw materials at the enterprises of supplied to the domestic market products do not always conform to the accepted standards of quality. Russian companies need to reconsider the concept of competitiveness, including product quality. Assessment of the degree of competitiveness, i. e. identifying the nature of the enterprise competitive advantage compared with other companies, is primarily in the choice of base objects for comparison, in other words, in the choice of the company - the industry leader. Further, companies are being determined to satisfy the needs of consumers and to be approximately at the same condition of the life cycle. Carried out, according to certain criteria of competitiveness, assessment identifies the objective results of the analysis. This article shows that for the perspective development of enterprises there is a need to implement a system of organizational and socio-economic factors. The proposed research directions of strengthening the competitive advantages will allow to continue the Government course of modernization andto fully provide the country with domestic high-quality food and the food industry to take on one of the leading positions in the world.

Abstract
In article it is shown that in modern conditions the factor of increase of an energy efficiency of productions has become a key factor of upgrade of domestic economy in general, and the domestic industry in particular. This factor possesses the high potential of the solution of the designated task. It is, on the one hand, confirmed by considerable lagging of domestic economy on energy efficiency level as from the countries with prevalence in structure of economy of the sphere of non-material production, and from the countries in which structure of economy the sphere of production of goods prevails. On the other hand, the drawn conclusion is confirmed by high rates of decrease in power consumption of domestic economy that specifies existence of objective possibility of this scenario. It is shown that the private business is unable to fully evaluate the effects of specific technologies and translate them into the plane of the commercial benefits. Therefore, there are high risks of equity investment, which does not want to take on by private business. It is offered to create the power engineering directed on forming of complex products on increase of an energy efficiency of specific productions and to create power service clusters. In this paper the authors presents a comparison of the leading countries in terms of GDP in 2013, according to the energy intensity of GDP, calculated the dynamics of change in energy intensity of GDP in the period from 2000 to 2013 in the countries-leaders of GDP in 2013, determined the ratio of the energy intensity of Russia's GDP to the GDP energy intensity of the leading countries in terms of GDP in 2013, the calculated energy intensity of gross value added produced by sectors of the Russian economy.

Abstract
Beans are high of protein and carbohydrates, as well as a high content of vitamins, minerals and other nutrients that will improve the processes occurring in the human body. To nutritional and useful substances are not consumed in the cooking process, it is necessary to know the thermal treatment regimes of this useful product. Before you cook the beans, you first need to soak it. Presoaking promotes rapid preparation and preservation of form beans. Cooking beans is a hydrothermal process in which the combined simultaneous action of heat and water, and refers to a group of heat exchange processes of food production. The authors studied the changes in the consistency of some varieties of beans in their cooking, cooking mode is set, the coefficients of beans cooking property.

Abstract
The opportunity of use of the dried up and crushed firm phase the after manufacture of spirit wheaten - from millet (1:1) bards (I) in technology of bakery and meat products is experimentally studied. It is established, that replacement of a flour on I in concentration up to 1?% at manufacturing bread in the method without yeast in the way promotes improvement external and flavoring characteristics and to preservation of technological parameters of bread (the specific volume, an output for oval breads has sent, porosity and an output for a square loaf) at a level of the control. At replacement of meat on I in concentration up to 10?% forcemeat gets the homogeneous structure raised in comparison with the control water-keeping and lipid-keeping ability that promotes manufacturing meat crushed products with optimum external and flavoring characteristics. Introduction I in structure of the test (up to 1?%) and a mincemeat (up to 10?%) is perspective for increase of biological value of food stuffs and is economically effective from the point of view of use of raw material.

Abstract
In this article discusses the most commonly used methods of investigation of antioxidants. The objects of study were selected 14 grades of pears (Samarskaya krasavitca, Samaryanka, Krasa Zhiguley, Osenaya Krupnaya, Krasnoshekaya from Samara, Halyana, 11?24?44, Darenka, Volozhka, Marshal Zhukov, Lubimitsa Yakovleva, Dushechka, Skromnitsa, Samarskaya desertnaya), grown up in the territory of the Samara region, and as 3 grades of import pears (are presented to Komis Conference, Ya) on the maintenance of total of phenolic connections, antioxidant capacity with use of free radical DPPH (2,2?diphenyl-1?pikrilgidrazil), the total content of flavonoids, restoring force, the antioxidant activity in linoleic acid system, and as physical and chemical indicators (a mass fraction of reducing sugars, soluble solids, titratable acids). For the study was obtained hydroalcoholic extract (1:1) at 37 °C for 2 hours. A significant number of methods to assess the antioxidant activity of the compounds according to the method systematically recording parameters used to determine antioxidant activity, including quantitative. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014/199 FSBEI HPE "Samara State Technical University" code 974.

Abstract
The studies found that the introduction of an experimental diet of foods with added wheat bran and fresh fruits of sea buckthorn has a positive effect on the behavioral responses of rats, increased appetite and promotes faster growth of animals. In the course of the experiment were monitored for clinical condition rat control and experimental groups. Visual inspection of all experimental animals showed that hair smoothed to the body, noted the presence and absence of the light pollution. Skin characterized by integrity, moderate humidity and elasticity, the presence of a specific smell. Animal Behavior -active. Pathological studies revealed no visible changes of internal organs of rats in experimental groups compared with control animals. When studying the histological structure of rat liver of experimental animals was found that the analyzed body had a more pronounced girder and capillary structure, compared with the control group. The obtained results of histological examination of the small intestine of the experimental group № 2, receiving proper diet with the introduction of meat products from wheat bran, evidence of mucosal thickening by 14?%, which in turn improves digestion and absorption of essential nutrients from the cavity of the small intestine. Analysis of the main blood biochemical parameters in rats suggests that the studied blood parameters are fluctuations within the established norms specific to each group. As a result of the research, it was found that the introduction of an experimental diet of foods with added wheat bran and fresh sea buckthorn fruit improves metabolism and other important clinical - physiological parameters. This is evidenced by biochemical blood indices, as well as morphological and histological data. Thus, considering the clinical condition of the animals, blood parameters, morphological and histological evidence of liver and small intestine can be concluded positive physiological effect in use of herbal supplements food technology.

Abstract
Colored substances formed during the heat treatment and growing of malt significantly influence caramel malt quality (flavor, color, taste, and influence on the yeast). These include three main groups: the products of acid-base decomposition of carbohydrates, carbohydrate foods caramelization products, and products ofmelanoidin reaction (melanoidins). To manage the processes of formation of color and aroma of dark malts it is necessary todetermine such characteristic malt components. It was determined the spectral response and the concentration of certain substances in the groups of colored caramel malt, their influence on the quality of the finished product. A method for determining the concentration of certain substances in the groups of colored caramel malt in the intensity of the UV spectra. For a quantitative calculation above fractions colored substances in the malt, other products used the difference in their UV spectra, the optical density additive in the mixture (previously established by the authors) and applied spektroabsorbal algebraic analysis method. Authors create a system of equations with three unknowns to determine the concentration of colored substances (g/dm3). Taking the value obtained for 100?%, calculated share of individual groups of colored substances in the overall visual color analyzed malt. Weight products of acid-base decomposition of carbohydrates was 5.4?%; Product caramelization of carbohydrates 10.1?%, 84.5?% melanoidins. Thus, in light caramel malt color visual basic share (over 80?%) is due to the reaction products of melanoidin. Such an intensity distribution of the chrominance groups can be explained by the fact that the first and second groups of colored substances reactions are first order, and color enhancement is proportional increase in the concentration of reactants. Melanoidin reaction is a second order reaction: where the reactant concentration increases to n times the concentration of colored substances increases in the an times. The main color and aroma of dark caramel, burnt and other malts, in our opinion, due mostly end products melanoidin reaction mass, as shown by calculations, well over half of the total mass of coloring agentsofmalt.

Abstract
This article describes berries and their products as promising objects of study of antioxidant properties and antioxidant activity. The main factors influencing the antioxidant activity. The characteristic of the main object of the study - blueberries. The technology of production of blueberries, methods of analysis of the chemical composition, antioxidant activity, the study of physical and chemical parameters. Particular attention is paid to the study abouttotal polyphenol content (using Folin-Chekelau reagent), flavonoids (colorimetric method), anthocyanins (by the pH differential), antioxidant activity (for example, colorimetry of free radicals), the mass fraction soluble solids, sugar content and pectin, titratable acidity. Recommendations on use of berries as dietary supplements for food supply.

Abstract
Comparative studies of reproduction of the hydrobionts werecarried out: sea uchins Strongylocentrotus intermedius occurring in natural communities with various algae: red (Gracilaria verrucusa, Ahnfeltia tobuciensis, and Tichocarpus crinitus), brown (Laminaria cichorioides, Desmarestia ligulata, and Sargassum pallidum), and green (Uulva fenistrata). Among the studied animals in communities with different algae there are differences in fecundity, ratio of ripe gonads of hydrobionts and other indicators. These options are highest among organisms in a community with brown, red and green algae, at least-with an abundance of green algae. Apparently, the animals living in the thickets of macrophytes, are largely under the influence of their metabolites, among whom are amines. Literature data show that because of various qualitative composition, level of quantitative accumulation, lability and polyfunctionality effect on metabolic processes in the cell, amines are among the most important biologically active substances of algae, with significant impacts on the livelihoods of individuals and quality of natural water. The data obtained suggest that the conditions of gray sea urchins reproduction depend on the surrounding algae. We propose that reproduction of invertebrates in communities with various algae is subject to the effect of exometabolites released by macrophytes. A conclusion in drawn that, as a result of exometabolic interaction between the organisms in the natural community, the gametes have different potential. This affects the production capacity of hydrobionts. The information on the histological organization and cell composition of the sexual glands of gray sea urchins are complementary information on their reproductive biology. They can be used not only for understanding the characteristics of biology of reproduction of these hydrobionts, but also for the development of coastal fisheries, to create multicultural households, the rational management of fishing of these organisms and their reproduction.

Abstract
The results of research of change of parameters of quality of yoghurt produced using a complex food additive "Dilactin-Ca-soluble" and calcium lactate (E 327), in the course of long storage are presented. As raw materials for production of yoghurt normalized mixture, dry skimmed milk, as the producer - lactic acid bacteria Str. thermophilus are used. It is studied microbiological, structural-mechanical, physical-chemical and organoleptic indicators of yogurt and a change in the number of viable cells of the producer. Researches of samples of yogurt on the storage capacity was carried out with the duration of the proposed shelf life 30 days. Titrated acidity yoghurt samples when stored for 39 days changed insignificantly and amounted to 108 to 115 degrees Terner. It is shown that the introduction of lactate contenting food additives restrains the increase titrated acidity. It is revealed that the number of viable cells of lactic acid bacteria and sanitary-representative microorganisms in yogurt with prolonged shelf life corresponds to normative requirements. Joint use a complex food additive "Dilactin-Ca-soluble" and lactate calcium gives a yogurt with a prolonged shelf life.

Abstract
A technology for the preparation of probiotic fermented milk feedstuff promising for functional food of animals, recycled cow's milk with natural strains-probionts Bac. subtilis TNP-3 and Bac. subtilis TNP-5, increasing the immunobiological reactivity of the organism, safety of stock, average daily gain, also contributing to the development of normal flora. The results of production experiments on the feedstuff test for young cattle. It was found that at 100?% safety of animals, the average daily live weight gain in the experimental group is higher by 48?% and amounted to, respectively, in the control - 392.2 g and experience - 581 g. The food product has a positive impact on immunological parameters of experimental animals: significantly increases the content of hemoglobin, lysozyme and bactericidal activity of serum. Biochemical studies have shown the significant increase in albumin, beta-globulin, amino acids (lysine, leucine, meteonina, tryptophan), some micro-macroelements (potassium, iron, copper, zinc, cobalt, iodine, manganese, selenium), and vitamin A in the experimental animals compared to controls. According to the results of microbiological tests of feces, the use of feed product contributes to the correction of the intestinal microflora: an increase in the normal flora of representatives and the lack of potential enteric pathogens - lactose negative Escherichia and staphylococci. Microbiological study of probiotic feed product at 3, 7, 14, 21 days from the cooking time were absent potential enteropathogens, in contrast to the control: in skim milk without introducing probiotic strains in 24 hours - established the presence of lactose negative Escherichia (up to 2.3o103 CFU/ml) and staphylococcus aureus (up to 3o104 CFU/ml). These data confirm the results of previous studies that strains of bacteria Bac. subtilis TNP-3 and Bac. subtilis TNP-5 have a pronounced antagonistic action against pathogenic and opportunistic microorganisms and the product of their application can be stored for 21 days (period of observation) at room temperature.

Abstract
Around the world pays great attention to the creation of next-generation products: low-calorie, healthy, balanced composition and functional properties, the possibility of fast food and long-term storage. However, their receiving is not possible without modern food ingredients. One of these ingredients can be a green alga Chlorella. Chlorella - a great prophylactic against diseases caused by consumption of refined foods. In the composition of the cell wall polysaccharides are present, secondary polymerized carotenoid Sporopollenin and cellulose. Chlorella actively synthesizes proteins, carbohydrates, fats, vitamins. Algae protein is represented in more than 40 amino acids, including all essential. In Chlorella contains compounds of iron, zinc, copper, calcium, phosphorous, iodine, potassium, sulfur, etc. As well as a wide range of vitamins. The authors of the article diagram of the manufacturing process on the cultivation of Chlorella, recommendations on its use as a valuable food ingredient.

Abstract
In the production of dry additives for sport nutrition and various composite materials used to supply athletes need to produce high quality blends containing biologically active substances. Their uniform distribution of the total particulate mass requires more effort than the preparation of liquid and pasty mixtures. Therefore, one of the major problems - evenly introduced in small quantities different additives throughout the volume of the mixture. At the moment in enterprises for achieving a satisfactory quality of the final product as a part of the mixing unit used a parallel connection of two or more different types of devices with greater capacity smoothing due to the directional movement of material flows. To solve this problem, we developed a new design of centrifugal screw mixer, allowing to obtain dry additives specified quality sports nutrition. Was described the process of mixing particulate materials using correlation analysis, which provided the numerical values of the smoothing capacity centrifugal screw mixer. On this basis it was found that the homogeneity of the material flow in the mixer is greatly influenced by the organization of leading and recycle streams in the chamber mixer. It was established that the best value of the smoothing capacity (S = 4,2987) achieved at timing coefficients a = 0,4, and g = 0,5 and recirculation ratio b = 0,2. The article presents rational constructive and technological parameters of the mixer, which showed that, to obtain good quality mixes, it is necessary to use a perforated screw with a speed 4 s-1. Besides screw perforation reduces power consumption by 10-15?%, and accordingly, the cost of the final product.