Abstract
The authors of this study suggest the use criteria (parameters) in the balance of food, the calculation of which is carried out quickly by means of modern information technology. The development of criteria for evaluating the balance of food, leading to the development of a complex mathematical relationships, reflecting some qualitative assessments nutrientno balanced multi-component food products. Under the balanced food will assume the level of compliance nutrientnogo composition daily physiological norm of nutrition given population. According to the theory of balanced nutrition product (ration) should contain an amount of nutrients, which corresponds to the daily norm of the age group population. The product (or diet) should contain well-defined rate of eating nutrient - vitamin, macro-minerals and amino acids. Availability of this item are as below acceptable standards, and it speaks of the imbalance of excess product. The dependence of the functioning of the body on the amount of nutrients used in the determination of food and biological value of the modeled product. The studies developed: methods of assessing the level of integral balance of food, using generalized criterion Harrington; It found that the use of the generalized criterion Harrington allows integrated assessment of projected balance of food, create directories (filing) products nutrientnym staff and carry out a comparative assessment of the food and energy value of food; experimentally and analytically determined that reach the level of 100?% of the projected balance of the product is not possible, to focus on the estimated level of balance.

Abstract
Developed a rapid method for the study of the qualitative and quantitative determination of nutrient cations, inorganic anions and organic acids in complex biological mixtures with the use of electrophoretic analysis method. The work is performed on equipment systems capillary electrophoresis: model 760 series PrinCE and PrinCE (the Netherlands), Agilent 7100 (USA). For the first time there was established a working electrolyte for the simultaneous determination of the mass concentration of cations, inorganic anions and organic acids containing histidine, 2 Morpholinepropanesulfonic acid, Сrown ether, Triton X-100, water. The technique of preparation of calibration solutions for calibration process. Optimal operating parameters of the system capillary electrophoresis: voltage 25-30 kV, hydrodynamic injection, conductometric detection, capillary temperature of 20…25 °C, the pressure of entering the sample 25-30 mbar, the sample volume - 2 nl, duration analysis, 20-25 min. The method was tested on model systems and in terms of alcohol production for the rapid analysis of simultaneous determination of the mass concentration of cations, inorganic anions and organic acids in the intermediates and waste alcohol production.

Abstract
The most significant part in separating bioactive substances from fruit is extraction, which can be accelerated by using the apparatus with oscillating plate. The processing of frozen fruit in such apparatuses includes the following local stages: fruit defrosting, destruction and extraction. The rate of processing is conditioned by the properties of raw material and the parameters of apparatus design and mode. High-quality defrosting and destruction cause the acceleration of mass-transfer and processing on the whole. The stage of defrosting is exclusively influenced by the temperatures of raw material and extracting agent, and the stage of destruction - mainly by the design parameters of the oscillating plate interacting with raw material. The results of the research on the influence of the design parameters of the oscillating plate on the stage of destruction are presented in this paper. Power consumption and the effectiveness of fruit destruction have been estimated. Best values of parameters providing minimal specific expenditure of energy have been determined: effective cross-section of the plate 16?%, the gap between the apparatus wall and the plate 2 mm, the diameter of plate perforation 3 mm, the distance from the bottom of the apparatus to the plate 100 mm. The obtained results expand the application area of apparatuses with oscillating plate and give grounds for designing apparatuses of this type for frozen fruit extraction.

Abstract
The authors studied the kinetics and modeling of drying of tomato and derived dry dried foods, and dry tomato powder. Propose appropriate technological schemes using EMF ultralow and ultrahigh frequency in inert gas: improved scheme of production of dried tomatoes, proposed plant for drying of tomato pomace, a scheme for the production of powders from the pulp, peel and seed tomatoes. The chemical composition of tomato powder from tomatoes grown in the Dagestan Republic. Spend organoleptic evaluation of products obtained from the tomato powder (ketchup), identified its physical and chemical indicators, see recipe. All the products are of good quality and not to give up control. The possibility of using tomato powder as enriching additives in food production.

Abstract
The enterprises of the food industry feel need for replacement of expensive ingredients and in new the not depend resource technologies. For replacement of ingredients and giving to solutions of new properties physical and chemical methods of processing are used. Objective: to reveal impact of an electrostatic field (ESF) on properties of sugar solutions, and also to develop technology of increase of energy efficiency of production. Works performed at Moscow State University of Food Productions. Sugar solutions with concentration of 100-600 g?/?l at temperatures from 20 to 60 degrees Celsius were affected by ESF, intensity of a field from 2 to 25 kW?/?m, processing time from 1 to 300 seconds. After processing carried out measurements of kinematic viscosity, a hydrogen indicator, optical density of solutions. Fixed temperature changes. As a result, it was found that during the electrostatic processing occurs a slight activation of the sugar solution. Kinematic viscosity of sugar solutions can as decrease at concentration less than 300 g?/?l, and to increase at concentration more than 300 g?/?l, also changes depend on processing time, on intensity of ESF, on environment temperature. Authors consider that electrostatic processing allows to reduce viscosity of sugar solutions to 20?%, thus to increase the speed of sugar solutions on pipelines and to reduce operating time and loads of stations of transfer.

Abstract
The mineral and organic substrate (MOS) is a promising new functional ingredient of the food additives of bioprotective antioxidant action. The article gives the classification of different types of MOS, shows the amino and acid composition of it. It also shows the main difference between natural MOS which has got an abiotic origin and mummy with a help of photometric method. The hotometric method helps to determine the quality of the ore raw materials for the production of the MOS for the subsequent manufacture of dietary supplements, as well as the quality of the resulting materials. We also present a different way of determining the value of raw materials - by determining the amount of free glycine, determined by liquid chromatography. The article describes the methods for enhancing biological and antioxidant activity by adding to the formulation of dietary supplements of various natural raw materials in the form of herbs, freeze-dried juice, bee products and other biologically active components. Based on research by the authors deduced the basic formula of the material balance of amino acids in MOS, which is possible on the basis of selection of raw materials and finished products to create new biologically active compositions based on natural MOS. The results obtained reflect the promising aspects and new research directions for the use of biologically-active compositions based on natural MOS in the practice of creating new therapeutic methods of treatment and rehabilitation of patients with chronic autoimmune thyroiditis and other socially significant diseases.

Abstract
Foodstuffs, produced from soybean, and their guaranteed quality are mainly determined by biochemical indicators of initial raw materials. At the same time, changes in biochemical characteristics of soybean seeds depend on sort and cultivation conditions of this crop, which considerably modify the total content of oil-protein complex. In the article the results of science researches, conducted in All-Russian Scientific Research Institute of Soybean (Blagoveshchensk, Amur region), are presented. In the course of experimental researches the biochemical composition (protein, fat, amino-acid and fatty-acid) of new sorts of Amur selection, included in the State register of selection achievements in 2011-2015, has been studied and its comparative estimation has been conducted. The results of researches showed, that soybean seeds have the least differences in biochemical composition depending on the year of cultivation compared to varietal. In the amino-acid composition of seeds the maximal intervarietal differences were observed on the content of histidine, valine, lysine and arginine; and in fatty-acid composition was marked relative stability in content of saturated fatty-acid, and significant variability in composition of unsaturated fatty-acid - oleic (11.2-20.9?%) and linolenic (5.3-10.0?%), as well as the balance in content of essential polyunsaturated fatty acids. In consideration of the varietal characteristics of biochemical composition of soybean seeds for the further use in foodstuffs technology, the investigated sorts of soybean are into three groups divided: universal - Umka and Tundra, combining oil-protein complex, the balance of polyunsaturated fatty acids and the least of linolenic acid content; protein-containing - Persona, Veretejka, Bonus, Jurna; oil- containing - MK-100, Evgeniya, Aljona, Urkan, Nega-1.

Abstract
Triticale - a new kind of cereal, man-made by hybridization of wheat and rye, the increase in industrial production was observed in the present. In recent years, the world created by a variety of triticale varieties for use in various sectors of the food industry. At the same time, it remains under-investigated culture. Complex studies of technological and biochemical indices allow more efficient use of biocapacity triticale grain in developing various kinds of new technologies flour of tritikale, cereals and products deep processing. The work was carried out a comparative study of technological and biochemical indices of grain quality of different varieties of triticale: Topaz, Ckolot, Donslav grown in the Rostov region, the harvest 2012-2013 years. Particular attention was paid to the study of protein-proteinase complex grain triticale. The test samples are mainly protein content varies from 12.3?% to 14.5?%; the lowest protein grain triticale varieties differ Topaz harvest of 2013 - 7.6?%, but this does not lead to a significant difference between this sample quantity and quality of gluten. In all the test samples of triticale predominates genotype wheat, corn and all the samples I have gluten quality group. Fractional composition of proteins of triticale has a relatively high total albumin and globulins. It is found that in the grain triticale present active proteases exhibiting its action optimum at pH 3.5 (acid protease) and pH 6.5 (neutral protease), hydrolysis of bovine serum albumin. The activity of neutral proteases extracted soda solution compared to the activity of the proteases extracted with water above about 25?%. Alkaline proteases have a pH optimum of pH 9.5, their activity is markedly superior to acidic proteinase 2 times and about 1.5 times lower than the activity of neutral proteinases. It has been established that all types of proteases hydrolyze own proteins, the most actively carried proteolysis neutral proteinases.

Abstract
The article is devoted to the study of the influence of solvent on the antioxidant activity of the obtained extract. The described selection of the optimal solvent from mix black currant, as raw material, widely used on the territory of Samara region, to obtain the extract with the highest antioxidants activity. The object of the study was 7 different solvents (50?% water ethanol, 98?% ethyl alcohol, water, n-hexane, benzene, ethyl acetate, chloroform). The selection of solvents due to their high extracting ability. For the study was obtained extracts at a temperature of 37 °C for 2 hours. Analysis on the content of total amount of phenolic compounds the content of Gallic acid, flavonoids content of catechins, anthocyanins on the content of cyanidin-3 glycoside, antiradical capacity using the free radical DPPH free radical (2,2 diphenyl-1 picrylhydrazyl), restoring force by FRAP method (ferric reducing antioxidant power), antioxidant activity in the linoleic acid system. A considerable number of methods to assess antioxidant activity of the compounds are organized by way of registration of parameters to determine antioxidant activity, including quantitatively. Dedicated ethanol and water as the best solvent for obtaining extracts with high antioxidant activity.

Abstract
The use of lupine in the diet of people is widely in abroad, especially in Australia and the EU. In Russian lupine, is used mainly for animal feed. Objective: investigate the biochemical and technological properties of the protein products of the lupine grain compared to soy products, practical use of research results in the composition of gluten-free products as part of functional foods for celiac sufferers, as well as to demonstrate the possibility of ensuring food security for Russian domestic consumption of soy products by increasing its own production of lupine. The work was performed in St. Petersburg Trade and Economic University. Identification of lupine globular protein fractions was performed by using Laemli electrophoresis method. The rest of the research methods were traditional. On a protein's electrophoregrams of all lupine grades most intensively manifested polypeptides belonging to three spare lupine globulins - a-, b- and g-conglutin. The predominant soy protein fractions is a 11S globulin - analogue of a-conglutin. In lupine dominated b-conglutin - an analogue of 7S globulin. Lupine protein isolate contains two main lupine globulin (a- and b-conglutins), technological properties which were comparable total protein lupine, which allows us to recommend use of lupine proteins for food purposes without fractionation. In lupine protein products were found good fat emulsion, fat binding, water-retaining properties, which allows the use of lupine proteins not only as a protein fortifier, but also as a technological food additive in various food systems (sauces such as mayonnaise, whipped filling mass, pasta, meat and emulsion systems etc.). For technological properties lupine protein products are comparable with the technological properties of soy protein products. Revealed technological properties of lupine proteins have been used practical in the composition formulas and technologies of gluten-free cupcakes. This paper present simple calculations possible to ensure food security for Russian domestic consumption of soy products by increasing its own production of lupine.

Abstract
Traditionally rice and products of its processing are used to cook porridge, pilaf, lettuce, confectionery, fish, dairy and meat products. At the same time new ways of its processing with releasing of protein products for more effective using, including the use of a gluten-free diet, are developing. The task of this study was a comparative research of nutrition and biological value and functional properties of protein and protein-calcium concentrates produced from rice flour milled from white and brown rice. The traditional and special methods were used. Concentrates were isolated with enzyme preparations of xylanase and amylolytic activity with the next dissolution of protein in diluted hydrochloric acid. Concentrates differed in the content of mineral substances (calcium, zinc, iron and other elements), amino acids and functional properties. The values of the functional properties and indicators of the nutritional value of concentrates from white rice show the advisability of their using in food products, including gluten-free products prepared on the basis of the emulsion and foam systems, and concentrates from brown rice in food products prepared on the basis of using of the emulsion systems. Protein concentrates of brown rice have a low foaming capacity

Abstract
Are presented the results of studies on the development of the fundamentally new, ecologically safe technology of the intensification of the process of preparation and simultaneous activation of bentonitic suspension, in the universal disintegrator-activator (UDA) to installation. It is shown that working winemakings material by the activated suspension makes it possible to obtain not only qualitatively clarified winemakings material, but also, substantial to increase specific output and transparency of winemakings material, to reduce the dose of sorbent and the volume of the accumulated sediments, depending on the biological, ecological-geographical special features of the type of grapes. In this case grows the effectiveness of the absorption of tjtal nitrogen by 29,7-44,2?%, amino nitrogen by 30,4-38,2?%, and the squirrel by 69,6-74,4?%, what is key condition, for the quarantee of colloidal stability of end product. It is noted, which during the study daily sediment and colloidality of the activated suspension employing special procedure was established that after 24-hour sediment, the suspension of bentonite practically is not divided into layers. In this case its colloidality composed almost 100?%, it possessed more high viscosity in comparison with the suspension, prepared on the technological instruction. This circumstance is, possibly, connected with the formation of durable coagulation and the adgezitsionnoy ability of the particles of the sorbent in the suspension, what is the sign of qualitative suspension.