Abstract
The article deals with the creation of a modern system of goods movement of agricultural products and food through a system of wholesale distribution centers and wholesale food markets, the characteristic of these two sales channels, the necessity of participation of the state in the regulation of their activities in order to enhance economic access to food for all citizens.

Abstract
There are a lot of access control systems solutions nowadays. Most of them are closed to scale and highly specialized systems. Work objective: Description of the employees and students safety control system of the institution including possibility of building access decision making for HR officers. The system was developed and implemented at the Moscow State University of Food Production. As a result, the formalized model of access control system (as a strategic map) and the BPMN notation processes were obtained. The method of agglomeration into the integrated information environment of organization was proposed; it was realized on the basis of the 1C: Enterprise platform, the Microsoft SQL Server 2008 R2 database system and the UPD server of access control system through association of subsystems data bases by means of direct SQL-specific queries. Using integrative system properties, relations in the subsystems of the institution units were found out in order to give the opportunity of building access decision making during the employee recruitment or student enrolment. The comparative analysis of PLCs as a turnstiles UDP server was carried out and the method of system scaling out by implementation of the new controllers into the existing network was developed. So we made a conclusion on improving the quality and integrity of the information while the approach on formalized student lifecycle management was used starting from enrolment board up to academic certificate issuing. Finally the effectiveness of implementation of the described access control system is presented

Abstract
The long-term competitive position of food industry enterprises is based on continuous monitoring of market trends, proprietary innovation development and implementation, active R&D work. The Technology Foresight determines the vector of such research works, promotes convergence of technologies and leads to growth of competitiveness of an enterprise. The tool to accomplish the task is the technology foresight. Development of culture of Foresight studies in Russia is being supported by extensive use of the best Russian and foreign practices in the field of innovation-driven growth strategy. Technology foresight promotes the new technologies development, assists enterprises in technology management and transfer, promotes fair competition and production growth. Technology foresight is a system approach based on the analysis of the development of science, technology, industry, economy and society in order to identify technologies that may promote the development of society at enterprise and economic sectors level, as well as at the national and international levels. The contemporary method to improve competitiveness (and which is one of the most effective) is to set up the production of innovative food products. The market of traditional products has a well-established values and their growth is possible only due to competitors. In this case, well-planned increasing of the innovative products volumes can bring more expected profit to the enterprise. Also this is a unique opportunity to accelerate the penetration of new markets and territories. The current market demands require rapid increasing of the production volume and expanding the range of competitive domestic food products with guaranteed quality.

Abstract
At present in Russia during the acute problem of deficiency of nutrients in the diet of specialized groups. The vast majority of people in Russia found a violation of nutrition. This imbalance is caused primarily by a sharp decline in purchasing power crisis of food in most of the country's population, as well as the equally important issue of food quality. This article is dedicated to the search for innovative solutions to this problem, as well as the development of specialized food products - high-protein pastes based on offal of poultry with the addition of marine aquatic organisms. The aim of the work was the development of special purpose pates weight based on chicken liver with the addition of marine aquatic organisms and study the chemical composition of the recommendations for the elimination of nutritional deficiencies in athletes. The works were carried out on the basis of laboratorySchoolofbiomedicine FEFU of Food biotechnology andpharmacological nutrition science. For the production of liver pate "Energy" was used with some standard technology features. A qualitative study of amino acid composition by thin layer chromatography and quantitative research on the amino acid composition of the amino acid analyzer AAA-835 ("Hitachi", Japan) Cucumaria japonica. Physico-chemical composition and sensory characteristics of the developed paste based on chicken liver "Energy". Researches on compliance with safety requirements according to TR TS 021?/?2011 "On food safety" pate chicken liver-based "Energy". The results allowed us to refer new liver pate "Energy" to the products for special purposes with recommendations for athletes.

Abstract
This paper deals with the prospects for consumer snacks market in Russia. The results of comparative analysis of the nutritional value of walnuts, almonds, cashews and peanuts, including the mass fraction of the main biologically active compounds and fatty acid composition are presented. The aim of this research is to assess the effect of natural antioxidants on the shelf life of nuts. We have studied the antioxidant activity of domestic drugs of plant origin: dihydroquercetin (DHQ), having P-vitamin activity, known in Europe as taxifolin, and arabinogalactan (AG), a natural water-soluble polysaccharide. The regulatory documents of the Federal service allow the use of these antioxidants in the food industry. We have demonstrated the dynamics of organoleptic and physico-chemical criteria, confirming the effect of dihydroquercetin on the oxidative processes during storage of nuts. To assess the activity of oxidative processes in nuts' fats we have determined the dynamics of their peroxide value, index of oxidability and thiobarbituric value. We suceeded to fix the values of these parameters that correspond the first and evident signs of fat oxidation during accelerated storage of nuts. It was established that the maximum effect on reducing the rate of oxidative processes was achieved when the walnut kernels were treated with 1,0?% DHQ solution before storage. The speed of formation of primary oxidation products was decreased 1,5 times on average, and as for the secondary oxidation products - more than 4 times. The results of industrial storage of walnuts confirmed the effect of their treatment with 1,0?% DHQ solution before storage. Such treatment allows to increase 1,5 times the shelf life of nuts.

Abstract
A promising tendency of the dairy products market development is the application of fat-imitators in their compound, whey proteins microparticulate in particular. To obtain it the modification of the compound and properties of curd whey has been carried out with the help of ultrafiltration and the following microparticulation of the obtained concentrate. Valuable properties of the new fat imitator are shown in technology of dairy drink "Snezhok". The selection of starter cultures is of great importance for the products with the changed casein?/?whey proteins correlation. We have developed and made the researches of different cultures of mixed starters application, such as Streptococcus thermophilus and Lactobacillus delbrueckii, subspecies bulgaricus of Chr. Hansen company production. Organoleptic, rheological and histological clot indicators have been examined when compared. Microparticulate mass fraction has been selected on the basis of organoleptic, physical, chemical and rheological properties of the finished product. Whey proteins microparticulate in an amount of 5-10?% application did not affect fermentation process in a negative way. The drink with microparticulate mass fraction of 7?% was characterized by the best quality indicators. The technological scheme for dairy drink "Snezhok" production with whey proteins microparticulate has been developed, it provided the traditional process modification - additional operations of fat imitators production. The developed scheme allows to use dairy branch secondary raw material - curd whey - as high-grade raw materials, thus, implementing closed technological cycle.

Abstract
The development process of new dishes was focused on special food requirements to feed astronauts: minimum mass and volume, adequate components, long-term storage at the International Space Station conditions (without a refrigerator, at the temperature of 25°С with possible rise up to 30°С), minimum amount of time possible to prepare dishes and ability to eat them both hot and cold, capability to intake food out of packages in zero-gravity state, high level of digestibility and accessibility of food, product safety at the microbiological level during the storage life at spacecraft conditions. The recipes of first and second freeze-dried courses include a wide range of prime quality products of vegetable origin which can be processed by sublimation drying: mushrooms, pearl barley groats, marrows, sweet pepper, green peas, corn, spinach, etc. The development process included technology traditionally used in the production of freeze-dried products to feed astronauts. A particular focus was put on the preliminary preparation of primary products: establishing methods of processing champignons, spinach as well as deciding on the shape and size of carvings for dish components: meat, potatoes, champignons, onions, carrots, celery. Optimal method and duration of thermal conditioning of each component up to the complete culinary readiness were set from experiments. The succession of adding components while cooking dishes of first and second courses was determined. Ready-to-eat dishes were exposed to freeze drying: at first they were frozen to the temperature of -25°С, then they were dehydrated in frozen condition under vacuum to the residual humidity of about 5?%. Special packages from cling wrap materials were used to pack ready-to-eat freeze-dried dishes of first and second courses. They ensure vacuum tightness, long-term safety and ability to eat the product directly from the package. To save freeze-dried dishes from the exposure to sunlight and mechanical damage in transit the products, wrapped in special packages, are packed into a secondary package, which is a composite material package made of hostaphan-metal-polyethylene. Subsequent to the results of the research work regulatory documents for the freeze-dried dinner dishes of first and second course were developed and approved for production at the experimental plant of Birulevo.

Abstract
The article is devoted to the justification of the use of food additives in the production of lycopene cooked sausages, such as frankfurters. Works were carried out in the Federal State University. Research methods used for the determination of traditional primary products of oxidation. The optimal content of lycopene in cooked meat products (sausages). In one portion of sausages (40 g) would contain 50?% RDA functional food ingredient, ie. E. 2.5 mg lycopene?/?40 g of sausage, which is 0.0063?% by weight of the product. To determine the effectiveness of lycopene as an antioxidant against animal fats and cooked sausages conducted experiments with pork lard, which is part of the developed sausages. The value of the acid number in the control and experimental samples of pig lard does not exceed the permissible limits the end of the shelf life of bacon. The value of the peroxide number in the control sample to 12.0 mmol O2?/?kg of fat, that isincreased 6 times and exceeded the permissible norm. The experimental sample peroxide value at the end of the retention period was two times lower than in the control sample and does not exceed the permissible norms. Also observed accumulation of secondary oxidation products in both the control and the experimental samples. Within 10 days of storage of pork bacon, the value of thiobarbituric number does not exceed the permissible limits. The control samples of sausages and accumulation of peroxides and hydrolytic products of fat breakdown, oxidation processes occur more rapidly and at the end of shelf-life observed excess of peroxide and acid numbers. Already on the 45 day peroxide number in the control sample exceeded the acceptable norm, and 10.9 mmol O2?/?kg of fat, while the acid value of this shelf life conform to the standards. By the end of the study on the 54 th day of the peroxide value in the control sample has increased by 50.3?% and amounted to 15.83 O2?/?kg product. The acid number in the control sample also exceeds the permitted limit of 1.11 times and amounted to 4.44 mg KOH?/?kg of product.

Abstract
There was studied a possibility to enrich low-protein starch products for children over one year old, suffering phenylketonuria, by addition of dietary fibers containing in dry vegetable powder. Physicochemical properties and amino acid content of vegetable powders were determined in order to precise its dosage for phenylalanine in recipes of food products. There were developed 3 recipes "Detka" with inulin: "Vegetable pancakes", "Doughnuts", "Vegetable patties" and 2 recipes of soups: "Vermicelli soup" and "Cream soup with sago". Degustation evaluation and clinical studies of tolerability and efficiency of preparation of low-protein meals were carried out, the highest positive evaluation of its properties was receive (total score "5"). There was shown its safety and positive clinical efficiency in diet therapy of patients with hereditary disorders of amino acid metabolism (including phenylketonuria), which will diversify the therapeutic diet, optimize its energy, nutritional and functional value and improve the life quality of diseased children.

Abstract
This work is devoted to the reasons of Manchurian walnut pericarp (Juglansmanshurica Maxim) application for food. Manchurian walnut grows in the Far East of Russia, in particular in PrimoryeTeritory. It is very rich in the chemical composition and has antioxidant, antibacterial, anti-parasitic, and antitumor properties. Manchurian walnut food properties have ben insufficiently studied so far. Due to this fact studying of Manchurian walnut pericarp organoleptic, physical and chemical indicators changes is of some interest, including the dependence on its maturity degree and storage conditions, as well as the possibility of Manchurian walnut pericarp application in the production of functional products. It was experimentally found that the Manchurian walnut anatomic parts ratio as well as the Manchurian walnut pericarp organoleptic, physical and chemical indicators changed depending on the maturity stage (milk, technical and eating-ripe), and on the storage conditions. Three ways of the Manchurian walnut pericarp storage were studied: drying at the temperatures of 23 °C during a month, and of 105 °C during 6 hours and freezing at the temperature of 18 °C below zero. The antioxidant activity of the extracts based on it was also determined. The extracts from Manchurian walnut pericarp, collected in the milk maturity stage (in June) are of the highestantioxidant activity. Manchurianwalnut pericarp, collected in the eating-ripe stage (in October) is of much lessantioxidant activity than that collected in the milk maturity stage. Taking into consideration the Manchurian walnutpericarp chemical composition, organoleptic, physical and chemical indicators, as well as its high rates of the antioxidant activity the extracts based on it can be further used for food purposes, for developing a wide range of functional products formulas.

Abstract
In recent years, the global market has a new source of raw materials for the food industry - grain amaranth and its products. Amaranth has the highest ruggedness: it can grow in saline and alkaline soils; resistant to drought. Grind grain amaranth contains a large amount of easily digestible, balanced protein content. In this regard, we have studied the possibility of using amaranth in baking. Raw seeds were Amarantus albus L. (white amaranth), Amarantus raniculatus (A. Cruentus) (Amaranthus cruentus) grown on the seaside of fruit and berry plant. Studied the effect of crushed amaranth seeds on baking properties of wheat flour of the first grade, in particular on the intensity of gassing during fermentation test. Blowing ability of the test was determined volumetric method on the device Iago-Ostrovsky. It was established that rationally pay 5% of the crushed seeds of amaranth, which favorably affects the ability of a test gassing during fermentation. Analysis of the data shows that the process of fermentation test by replacing flour crushed amaranth seeds in the amount of 10-20% is less intense in comparison with indicators of control. Rational additive amount of overhead (ground seeds of amaranth) is defined on the basis of the organoleptic and rheological performance - 5-15% by weight of the flour. Starting from studies it can be concluded that the powdered seeds of amaranth in an amount of 5-15% contribute to improvement in the quality of bakery products and can be used in bread making technology.

Abstract
Compulsory component of sauces for frozen ready meals is a thickening agent, which is required to prevent stratification sauce after thawing. To expand the range of thickeners and prevent delamination in the possibility of using rice and corn flour in the manufacture of sauces for frozen ready meals. These types of flour do not contain gluten, so do not require searing. In addition, given the scope of the rice and corn flour is virtually absent in the consumer market. The main objective of the study was to establish and justify the amount of introduced rice and corn flour based research viscosity sauces-trial basis and sauces. As the standard indicators were adopted (viscosity, density, organoleptic characteristics) sauce base and probe-based red sauce saute flour. Red flour saute brings in an amount of 5 g / 100 g of the base - a standard amount contributed thickener in the production of sauces. Based on a comparison with the measured viscosity standard viscosities studied sauces-bases found that rice and maize flour in the manufacture of sauces must be made in smaller quantities: rice flour - in an amount of 3.3 g / 100 g corn - 3.75 g / 100 g foundations, which is associated with features of the composition and properties of starch flours studied. The basis for the manufacture of sauces test was taken by Viennese recipe sauce. Trial sauces differ only in the type and amount of applied thickener. All dressings were determined viscosity, density and organoleptic characteristics. Based on the research conducted trial sauces specification dosages of rice and corn flour, which amounted to 3.75 g / 100 g.

Abstract
Apple and grape are the most popular culture for the food production of raw material. That is a lot of waste of products with good properties such as a pomace. The pomace contents a lot of useful matters but it is rot quickly. The drying is one of the way to save good properties of pomace. Fruit powder may be used for production of functional products with antioxidant properties. The aim of the study is studying of impact the technology of drying apple and grape pomaces on their chemical composition and antioxidant properties. The pomace of apple "Sinap" and blend of dark grape sorts was a raw material. Apple and grape were grown in Samara Region. The equipment are electric oven PE-4610 and infrared oven Universal-UnIR-1. The methods are content of organic acids and sugar by GOST's 25555.0-82 and 8756.13-78, photocolorimetric methods of determination antioxidant properties and content of phenols, flavonoids, anthocianins. Anthocianins of apple not determine. The methods of drying are convective and infra-red. It was detected that time of drying is reduce for IR-drying. Color of apple pomace is lighter then it is for convective one. Grape pomaces of different drying methods have equal color. For both methods the content of sugars, organic acids, phenols, flavonoids and anthocianins are increase. The content of organic acids is higher for convective drying. The content of sugars is higher for IR-drying. The rate of ferric reduce antioxidant power, antioxidant activity and inhibition of oxidation of linoleic acid are increase for convective drying. The inhibition of oxidation of linoleic acid is reduce for IR-drying and the rate of ferric reduce antioxidant power and antioxidant activity are lower than convective drying. IR-dried grape pomace wasn't inhibit oxidation of linoleic acid. Authors means that is inactivation of antioxidant properties of matter for IR-drying. The traditional convective drying is more reasonable for saving antioxidant properties of pomaces. IR-drying is allowed to intensification of drying process.