Abstract
The article presents an analysis of the functioning of the Russian agricultural sector in terms of imposing sanctions on Russia, which created some "turbulence" in the economy and the financial sector and in the fall of the ruble led to a significant increase in prices on the food market, slowed the investment process in the modernization of production and technological industry base.
Russia under sanctions is entering a new phase in its development, with reduced resource and scientific and intellectual potential, and these difficult conditions pose to the state of the problem more active role in solving the problems of social and economic development of the country.
To reduce the negative impact of sanctions on the stability of the food market are encouraged to develop instruments to stimulate demand in the domestic market, and in the format of the Eurasian Economic Union, as well as to stimulate exports with a deep level of processing in foreign countries.
To reduce investment risks directed Federal Government Resolution on January 27, 2015 ¹98-p of the Priority Action Plan for sustainable economic development and social stability in 2015

Abstract
Harmonisation of regulations use of food additives, flavorings and technological resources with the requirements established by technical regulations of the Customs Union and the EAEC international practice is a necessary condition for food security. Given that in recent years the consumption of different types of food micro-ingredients for technological purposes has increased, regulations and rules of their use must always take place with the re-evaluation of new scientific data on their impact on the body, the need for their use and the possibility of changing the conditions of their use in the food industry. Improving the system of safe use of food additives, flavorings and processing aids in the Russian Federation and the EAEC, harmonized with the European Union and the FAO / WHO, due primarily to the need to revise the lists of food additives, the list of flavoring substances and regulations of their use in the production of food products, developing a list of plants as sources permitted flavoring substances and flavoring agents regulations revised use of processing aids, including enzyme preparations produced using genetically modified organisms.

Abstract
This paper presents the results of a study on the evaluation the sphere of harvesting and processing of wild and cultivated plant raw material Krasnoyarsk Territory by organizations of Krasnoyarsk Regional Union of Consumer Societies. The dynamics of harvesting of all types of vegetable raw materials has a positive growth trend, its volume has increased over the past 9 years for 200 tons. Not more than 55?% of the collected material is processed. The assortment of produced products is narrow, processors are not able to deeply process the raw materials and produce products with high added value. In order to increase the harvesting of regional drug-industrial raw materials and its involvement in the processing and usage in food production, the article presents the complex technology of processing plants (for example, Artemisia sieversiana Willd.). It is a sequential extraction of biomass liquefied carbon dioxide in the first stage, the second - the extraction of afterextraction water-alcohol solution, at the third stage - getting seed meal. There was held a commodity research on quality obtained under optimum conditions of processing products Artemisia sieversiana Willd., Thymus serpyllum L.: Carbon dioxide and aqueous-alcoholic extracts, seed meal. The results of the study of the organoleptic, physical-chemical parameters and chemical composition of the product allow to recommend them for food and dietary additions.

Abstract
Storage duration of raw milk effects significantly on its characteristics and quality of dairy products. It is fat and proteins that expose to the most significant alterations. In raw milk stored at refrigerated temperatures there is a transition of beta-casein from the casein micelles to the milk plasma. As a result, the size of micelles reduces and under the influence of the enzymes the decomposition of beta-casein into gamma-casein and components of Proteose-Peptone fractions occurs. The increase in the content of gamma-caseins and Proteose-Peptone fraction has a negative impact on the rate of acid coagulation of proteins and synergistic characteristics of protein clots. It also has a negative impact on thermal stability of milk and its other technological characteristics. In addition, during long-term storage in chilled raw milk the bitter peptides are forming under the influence of native proteinases and microbial proteinases. It leads to the breakdown of Amino Acids to substances with unpleasant putrid smell and taste. Both smell and taste are transmitted to dairy products. Also during the storage duration the infraction of the structure of the milk fat globules occurs. It leads to hydrolysis of fat under the action of native lipases and lipases of Psychrotrophic bacteria. As a result, the milk becomes rancid and get extraneous smells (for instance, soap or fish one), which are also transferred to the products.
The study shows changes in raw milk which stored at refrigerated temperatures. For example, it presents changes in size of casein micelles to 2-8?%, in thermal stability and counts of bacteria. The study indicates that raw milk stored at refrigerated temperatures for 24 hours effects on the dairy products characteristics. Raw milk storage duration reduces effective viscosity of milk to 27-31 % and water-holding capacity to 31-32?%. Dairy products acquire a foreign flavor.

Abstract
The direction of the research presented in accordance with the state policy of the Russian Federation in the field of healthy nutrition, justified the use of flax meal as a prescription component bakery products for a healthy diet, given the chemical composition of flax meal with an indication of the selected non-traditional benefits of additional raw material Bakery, describes the technology of obtaining test samples of rye-linen bakery products, the materials on the identification of indicators of the antioxidant capacity of the hydrophilic and lipophilic fractions of rye-linen bakery products, comparative analysis with those of products prepared in an atmosphere of heated vapor, as well as with rye bread. Selected spectrophotometric method for the determination of antioxidant properties using Trolox - equivalent (TEQ). Shows the values of the index of the antioxidant capacity of the hydrophilic and lipophilic fraction of rye and rye-linen bakery products. Elevated values of the index of the antioxidant capacity of both hydrophilic and lipophilic fraction relative to the cation - radical ABTS o + in making defatted flax flour in bakery recipes. The influence of the method of preparation of rye - linen bakery products on indices of antioxidant capacity. Baked radiation-convective method rye-linen bakery, had lower values of antioxidant capacity than cooked in an atmosphere of heated vapor. Study of regularities in conjunction with previous results as a basis for developing a classification of bakery products in terms of antioxidant capacity.

Abstract
In this article discusses the most commonly used methods of investigation of antioxidants. The objects of study were selected 12 grades of blackberry (Monisto, Lentay, Vera, Nara, Charodey, Branskii agat, Mriya, Partizanka branskaya, Selechenskaya-2, Strelets, Chernaya vual, 6?26?130), grown up in the territory of the Samara region in 2014, the chemical composition and antioxidant activity. For the study was obtained hydroalcoholic extract (1:1) at 37 °C for 2 hours. The analysis for the maintenance of the total number of phenolic compounds content of gallic acid, flavonoids catechin content, anthocyanin content of cyanidin-3?glucoside, antioxidant capacity with use of free radical DPPH (2,2?diphenyl-1?pikrilgidrazil), restoring forceb with method of FRAP (ferric reducing antioxidant power), the antioxidant activity in linoleic acid system. 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. Marked the most promising varieties of Chernaya vual, Monisto, Mriya, Branskii agat, Vera and Lentay as components of antioxidants in foods. 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 paper presents the results of studies on the effect of additives: ginger, wasabi and soy sauce on sushi at their joint power consumption in enterprises with Japanese cuisine. As test microorganisms used Staphilococcus aureus, Escherichia coli, Aspergillus niger and Saccharomyces cerevisiae. Studied the effect of additives on the individual colonies of pathogenic organisms and a total contamination of ready meals sushi. Shown to reduce the overall contamination and the absence of coliform bacteria in the product. Furthermore, it is shown that when added together and ginger wasabi soy sauce to prepare sushi or pathogenic microflora test the synergistic effect is manifested. The greatest effect was observed in the sharing of ginger and wasabi.

Abstract
Syneresis dairy products - a spontaneous separation of the serum from the clot. For what that dairy products it is necessary (cottage cheese), while for others, such as fermented beverages, can cause malformations consistency. Isolation of serum is due to poor quality of raw materials, the deviations from the normal homogenization and pasteurization of milk. The degree of syneresis is an indicator of the rheological properties of fermented milk products, since it determines the strength of the clot, and, consequently, enforcement, their consumer properties. The work on the evaluation of syneresis fermented drinks. Syneresis was measured by the number of sera precipitated by filtration with 100 sm3 of clot destroyed through filter paper over time at room temperature. It is determined that a major amount of serum is released from clots for 2 hours. Then, the amount of serum is reduced. Especially given the fact noticeable after 3 hours syneresis. Number serum precipitated for 2 hours syneresis in yogurt was 75 ± 1?% of the total serum formed for 5 hours, "Bifidok" - 81 ± 1?%, "Snowball" - 94 ± 1?%. 3 hours syneresis data serum increased to 90 ± 1?% in yogurt and "Bifidok" and 96 ± 1?% in the "snowball". Consequently, the optimal duration of syneresis fermented drinks: yogurt, "Bifidok" and "Snowball" should be considered as 3 hours. Depending on the product name link serum clot was not the same. According to the research sample was chosen as the basis for dairy drink filled.