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Rambler's Top100

Food processing Industry №8/2019

The Results of the work of Food and Processing Industry Enterprises of Russia

TOPIC OF THE ISSUE: ECONOMIC DEVELOPMENT OF THE AGRO-INDUSTRIAL COMPLEX

Nuraliev S.U.Efficiency of public administration and social welfare: problems, tasks and directions of developmen

P. 8-12 Key words
economic resources and economic goods, income level and living standards, indicative planning and economic development, public administration and regulation of the market economy

Abstract
The article deals with the issues of improving the system of public administration and improving the efficiency of using the economic resources of society for the production of economic goods in order to satisfy their social needs, increase income levels and living standards. Particular attention is paid to assessing the current economic situation in the Russian market, analyzing the main indicators characterizing the efficiency of public administration, identifying the main problems of poor governance and improving the federal legislation to realize the country's competitive advantages in the domestic and international markets. The most important indicators characterizing the effectiveness of system of public administration are the efficiency of interaction between government and business, consideration of public opinion and stability in society, the effectiveness of legislative and benefit agency, the quality of government programs and adopted laws, the existence of an effective mechanism for implementing legislation and the effectiveness of measures to deter and combat corruption.

References
1. Ambicii i real'nost'. Mesto Rossii v mirovyh rejtingah [Ambition and reality. Russia's place in the world rankings]. Profil' [Profile]. 2016. No. 21 (955). P. 10-11. (In Russ.)
2. Veduta E. Cifrovaya ekonomika privedet k ekonomicheskoj kibersisteme [Digital economy will lead to an economic cyber system]. Mezhdunarodnaya zhizn' [International life]. 2017. No. 10. P. 87-102.
3. Kiselev SV. Sel'skaya ekonomika [Rural economy]. pod red. SV Kiseleva. INFRA-M [INFRA-M]. Moscow. 2010. 572 p.
4. Nuraliev SU. Torgovo-ekonomicheskaya politika i problemy importozameshcheniya na prodovol'stvennom rynke [Trade and economic policy and problems of import substitution in the food market]. Ekonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij [Economics of agricultural and processing enterprises]. 2018. No. 1. P. 2-5.
5. Nuraliev SU. Mezhdunarodnaya torgovlya [International Trade]. INFRA-M. Moscow. 2018. 307 p.
6. Nuraliev SU. Ekonomika (uchebnik) [Economics (textbook)]. INFRA-M. Moscow. 2019. 363 p.
7. Nuraliev SU. Konkurentosposobnost' otechestvennogo prodovol'stviya v usloviyah monopolizacii kanalov sbyta [Competitiveness of domestic food in conditions of monopolization of distribution channels]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 2. P. 8-11.
8. Nuraliev SU. Ekonomicheskaya politika i ee rol' v povyshenii konkurentosposobnosti produkcii APK [Economic policy and its role in improving the competitiveness of agricultural products]. Ekonomika sel'skohozyajstvennyh i pererabatyvayushchih predpriyatij [Economics of agricultural and processing enterprises]. 2018. No. 5. P. 8-10.
9. Rossiya v cifrah 2017: Kratkaya stat'ya iz sbornika [Russia in numbers 2017: A brief article from the collection]. Rosstat. Moscow. 2018. 522 p.
Authors
Nuralie Sirazhudin Ur., Doctor of Economic Sciences, Professor
Union of Russian markets, 14, Voloshina str., Mytischi, Moscow region, Russia, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kolonchin K.V., Seregin S.N., Sysoev G.V.State measures to stimulate innovation in the technological and structural transformation of the food subcomplex of Russia. Part II

P. 13-19 Key words
engines of scientific and technological progress, imperative use of benefits, innovative technologies, the development of agro-industrial and fisheries complexes, the speed of implementation

Abstract
The goal of a breakthrough in science, technology and socio-economic development, set by the Russian president, requires a comprehensive macroeconomic policy aimed at stimulating investment activities to increase the productivity of the economy on the principles of expanded reproduction. For high growth, investments in the amount of at least 25% of GDP are needed, currently 21%, in industrialized countries this figure is 30% or more. At the same time, there should be not only and not so much budget money, but also the financial means of a business. Along with the implementation of infrastructure projects, projects for the development of education, science and health care have a significant long-term macroeconomic effect necessary for the growth of the economy of the food complex. Factors causing development deceleration are associated with the low level of technical and technological development of many enterprises operating in the food subcomplex of the country, the lack of modern trawlers and fishing gear for fishing in the convection areas and water areas of the World Ocean, and the lack of modern storage and logistics infrastructure. The growing technological lag, resulting in a low level of investment and innovation activities of business entities, inevitably leads to a decrease in the competitiveness of the Russian agro-industrial and fisheries complexes. The imperative of economic growth in modern conditions is the process of expansion and availability of credit in order to finance investments for the expansion of industrial production. The use of existing resource and scientific and technical potential will ensure the achievement of targets for economic growth and solving problems of improving the welfare of the people only if the state creates integrated incentive measures to implement the achievements of scientific and technological progress in the development of the food subcomplex of Russia.

References
1. Glaziev SU. Oh neadekvatnosty dehegjno-creditnoy politiky I zadache ryvka v ekonomicheskom razvitiy [On the inadequacy of monetary policy and the task of a breakthrough in economic development]. Trudy Volnogo ekonomicheskogo obschestva [Proceedings of the Free economic society]. Moscow: 2018. No. 6. Ò. 214. (In Russ.)
2. Klepach AN. Rossiyskaya economika: trudniy put na verkh [Russian economy: a difficult way up]. Trudy Volnogo ekonomicheskogo obschestva [Proceedings of the Free economic society]. Moscow: 2018. No. 6. Ò. 214
3. Yershov MV. Oh nekotorikh rychagakh razvitiya economiky [On some leverages of economic development]. Trudy Volnogo ekonomicheskogo obschestva [Proceedings of the Free economic society]. Moscow: 2018. No. 6. Ò. 214
4. Pestrikhov AV. Economicheskiy rost v selskom khoziaystve Rossiy factory I problem [Economic growth in Russian agriculture: factors and problems]. Trudy Volnogo ekonomicheskogo obschestva [Proceedings of the Free economic society].
5. Seregin SN, Korninenko AV, Frolova NA. Problemy I perspektivy proizvodstva oborudovaniya dlia predpriyatiy pischevoy I pererabatyvauschey promyshlennosty Rossiy [Problems and prospects of production of the equipment for the enterprises of the food and processing industry of Russia]. Pischevaya promyshlennost' [Food industry]. Moscow: 2018. No. 1.
6. Ivanova VN, Seregin SN. Oh proekte strategy razvitiya APK Rossii na period do 2030 goda [About the project of strategy of development of agroindustrial complex of Russia for the period till 2030]. Economika selskokhoziaystennykh i pererabatyvayuschikh predpriyatiy [Economy of agricultural and processing enterprises ]. Moscow: 2018. No. 7.
7. Ivanova VN, Seregin S. Ustoichivoe razvitie I ukreplenie prodovolstvennoy bezopasnosty - kluchevye prioritety razvitiya agropromyshlennogo kompleksa Rossii [Sustainable development and strengthening of grocery security are key priorities for the development of the agro-industrial complex of Russia]. Economika selskokhoziaystennykh i pererabatyvayuschikh predpriyatiy [Economy of agricultural and processing enterprises]. Moscow: 2018. No. 10.
8. Sakharov G. Investicionnaya politika stran BRIX cherez prizmu Ramochnoy konzepzii v oblasty investiziy OESR [Investment policy of the BRICS countries through the OECD's Framework investment conseption]. Vestnik mejdunarodnikh organizaziy [Bulletin of international organizations]. Moscow: 2017. No. 3. T. 12.
9. Bespakhotniy GV. Metody proektnogo upravleniya v realizazii agrarnikh program [Methods of project management in the implementation of agricultural programs]. Economika, trud, upravlenye v selskom khozaiystve [Economy, labor, management in agriculture]. Moscow: 2018. No. 11.
10. Kolonchin KV, Seregin SN, Gasanova HN. Stimulirovanie rossiyskogo exporta rybnoy producziy [Russian epxport stimulus of fishery products]. Economika, trud, upravlenye v selskom khozaiystve [Economy, labor, management in agriculture], Moscow: 2018. No. 12.
11. Gosudarstvennaya programma "Razvitiye selskogo khoziaystva i regulirovanie rynkov selskokhozyastvennaoy produczyi, syria I prodovolstviya" (vneseny izmeneniya Pravitelstvom RF ot 13 dekabrya 2017 g., No. 154) [State program "Development of agriculture and regulation of markets of agricultural products, raw materials and food" (amended by the Government of the Russian Federation on December 13. 2017. No. 154).
12. Gosudarstvennaya programma RF "Razvitiye rybokhozayistvennogo compleksa" (utverjdena rasporyajeniem Pravitelstva RF ot 07.03.2013, No. 315 ð) [The state program of the Russian Federation "Development of fishery complex" (approved by the order of the Government of the Russian Federation from 07.03.2013, no. 315 -r)].
Authors
Kolonchin Kirill V., Candidate of Economic Sciences,
All-Union Scientific-Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, This email address is being protected from spambots. You need JavaScript enabled to view it.
Seregin Sergey S., Doctor of Economics Sciences, Professor,
Federal Science Center of Food Systems V.M. Gorbatov RAS,
26, Talalikhin Str, Moscow, Russia, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.
G. Sysoev, applicant
National Research Nizhny Novgorod State University named after N.I. Lobachevskogo,
23, Gagarin Avenue, Nizhny Novgorod, Russia, 603950



Polozova A.N., Khorev A.I., Belyaeva G.V., Nuzhdin R.V., Pukhova M.M.Business analysis of tax solvency processing organizations. Part 1. Methodical procedures

P. 20-23 Key words
business analysis, tools, methodological procedures, tax solvency, processing organizations, key indicators

Abstract
A significant element of tax management is the business analysis of tax solvency of processing organizations of food production. Technological support of business analytical proce-dures involves the selection of methods and the development of tools - methods and information support, which together represent a methodological rationale (algorithm) for assessing tax c solvency. The algorithm includes a sequence of hierarchical procedures, consisting of the calculation and evaluation of strictly justified parameters, indicators, indicators, which, in one way or another, characterize the achieved level of tax solvency of organizations. It is advisable to build a hierarchy of algorithmic procedures in accordance with the methodological principle: from key private to integral general, including five stages: assessment of environmental factors and conditions, indicators of results and economic activity, absolute and relative indicators of tax burden, key indicators of the level of tax solvency. The information base for carrying out the relevant procedures is external and internal information on the actual and normalized indicators of various aspects of the economic activity of the processing organizations-taxpayers. Due to the lack of a single business analysis of the level of tax solvency in domestic analytical practice, it was proposed to eliminate contradictions and flaws in the existing evaluation approaches to use the methodical evaluation procedures of the latter in an indicative approach, implemented in the form of four stages, during which key indicators are defined. The advantage of the indicative approach is its unique factual analytical capacity, which allows to use low-cost financial instruments to obtain summary information for management decisions of proactive nature in processing organizations and to ensure proper tax solvency.

References
1. Aristarhova MK, Zueva MS. Ocenka nalogovedenija predprijatija [Assessment of taxation of the enterprise]. Vestnik UGATU [Bulletin of USATU]. 2014. T. 18. No. 1. P. 167-173. (in Russia)
2. Vasil'eva MV, Fliginskih TN, Rozhdestvenskaja ES. Informacionnaja baza provedenija nalogovogo analiza kak jetapa nalogovogo planirovanija na mikrourovne [Information base for tax analysis as a stage of tax planning at the micro level]. Upravlencheskij uchet [Management accounting]. 2016. No. 11. P. 12-16. (in Russia)
3. Galkina, EV. Associativnye pravila v biznes-analize i kontrole [Associative rules in business analysis and control]. Rossijskoe predprinimatel'stvo [Russian Entrepreneurship], 2013. No. 9. P. 111-117. (in Russia)
4. Polozova, AN. Instrumentarij biznes-analiza i kontrolja nalogovoj sostojatel'nosti pererabatyvajushhih organizacij [Toolkit of business analysis and tax control of processing organizations]. Voronezh: RITM [Voronezh: RHYTHM]. 2018. 146 p. (in Russia)
5. Rubcova ZhV, Erenkova JuA, Lopatina PA. Metodicheskie podhody k ocenke nalogovoj sostojatel'nosti pererabatyvajushhih organizacij APK [Methodological approaches to assessing the tax solvency of processing organizations of the agro-industrial complex]. Territorija nauki [Territory of Science]. 2016. No. 5. - P. 83-88. (in Russia)
Authors
Polozova Anna N., Doctor of Economic Sciences, Professor
"EkoNiva-Technika LLC-holding",
33, Friedrich Engels str., Voronezh, Russia, 394004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Khorev Alexandr I., Doctor of Economic Sciences, Professor,
Belyaeva Galina V., Doctor of Economic Sciences, Professor,
Nuzhdin Roman V., Candidate of Economic Sciences,
Pukhova Marina M., Candidate of Economic Sciences
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, Russia, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Trofimova N.B., Ermolaeva E.O., Dymova Y.I., Zhukova O.V.Formation of the strategic policy of the enterprise of the baking industry with the help of SWOT analysis

P. 24-28 Key words
enterprise strategy, baking industry, strengths and weaknesses, opportunities and threats, SWOT-analysis

Abstract
The main long-term goal of any organization is the desire to survive in the competition. To determine competitiveness, as well as areas for improving the bakery, a SWOT-analysis method was applied. The results of the SWOT- and PEST-analysis of the prospects for the production and sale of bread and bakery products in the market of Kemerovo and the Kemerovo region are presented. Identifies the strengths and weaknesses, opportunities and threats of this production. It is shown that this is a SWOT analysis, which the authors used to select a promising direction for the development of a bakery plant. The article provides an analysis of information about the enterprise of the baking industry. All information is grouped into four categories: strengths and weaknesses; opportunities and threats of the enterprise and the occupation of a certain market segment. The information is entered into the matrix of the SWOT analysis, after which each aspect was reviewed and discussed. After forming a complete list of strengths and weaknesses, opportunities and threats in the activities of the enterprise, the significance of each strength and weakness, the likelihood of occurrence and the power of influence for each opportunity?/?threat were analyzed. Total estimates were determined as the average value of expert evaluations of members of the commission. According to the results of the SWOT analysis, a rating matrix was formed. The results of the marketing research of bakery industry products are presented. For the purpose of marketing research, the following methods were used with the participation of experts: focus groups, questionnaires, segmentation, demand analysis and others. On this basis, the forecast of the specificity of the product market was carried out and the possibility of forming the demand for food products of this group was determined. Characteristics of enterprise development strategies are given. The result of the study of the factors of the micro and macro environment of the bakery was the formation of the strategic direction of the enterprise, including the development and implementation of an integrated quality management system and food safety, optimization of production costs. Four potential strategies (presented below) of the enterprise that it can choose are identified.

References
1. Shashkova IG. Puti razvitija predprijatija na osnovanii SWOT-analiza [Ways of development of the enterprise based on the SWOT-analysis]. Molochnaja promyshlennost' [Dairy industry]. 2006. No. 11. P. 24-26. (In Russ., abstr. in Engl.).
2. Duborasova TJu. Vsestoronnee izuchenie tovara metodom SWOT-analiza na primere krevetok morozhenyh [A comprehensive study of the goods by the method of SWOT-analysis on the example of shrimp ice cream]. Tovaroved prodovol'stvennyh tovarov [Food Product Merchandise]. 2013. No. 5. P. 38-43. (In Russ., abstr. in Engl.).
3. Krishtafovich VI. SWOT-analiz dlja izuchenija perspektiv proizvodstva i realizacii mjasnyh produktov iz baraniny v g. Saratove [SWOT analysis to study the prospects for the production and sale of lamb meat products in the city of Saratov]. Tovaroved prodovol'stvennyh tovarov [Food Product Merchandise]. 2014. No. 9. P. 39-45. (In Russ., abstr. in Engl.).
4. Sokolov AJu. Razrabotka marketingovoj strategii realizacii innovacionnyh pishhevyh produktov profilakticheskogo naznachenija [Development of a marketing strategy for the implementation of innovative food products for preventive purposes]. Tehnologija i tovarovedenie innovacionnyh pishhevyh produktov [Technology and commodity science innovative food]. 2016. No. 2. P. 108-112. (In Russ., abstr. in Engl.).
5. Perkov A. Vzaimodejstvie SWOT-analiza i metoda Hasin Kantri [Interaction of SWOT-analysis and Hasin Country method]. Standarty i kachestvo [Standards and quality]. 2017. No. 11. P. 40-44. (In Russ., abstr. in Engl.).
Authors
Trofimova Natalya B., Candidate of Technical Sciences,
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Dymova Yulia I., Candidate of Technical Sciences,
Zhukova Olga V., Candidate of Technical Sciences
Kemerovo State University,
47, Red str., Kemerovo, Russia, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



HEALTHY NUTRITION

Kochetkova A.A., Sarkisyan V.A., Kodentsova V.M., Frolova J.V., Sobolev R.V.Food oleogels: properties and prospects of use

P. 30-35 Key words
oleogels, builders, waxes, vitamin D3, vitamin K2, cardiovascular diseases

Abstract
One of the preventive measures to diminish the risk of developing cardiovascular diseases is to reduce the consumption of saturated fats and trans-isomers of fatty acids. However, in food, saturated fats, as well as hydrogenated vegetable oils, which are sources of trans-isomeric fatty acids, play the role a structurant. An alternative to eliminating trans-isomers of fatty acids is the use of structure-forming hydrocolloids (pectins, starches, gums, carrageenans, etc.), which make it possible to retain liquid oils in the structure of the aqueous gel, but by volume of production, hydrocolloids can make up a small part. Oleogels (organogels, structured edible oils) - solid dispersed systems, the dispersion medium of which are liquid edible oils, and the dispersed phase low-or high-molecular compounds, forming a constant homogeneous structure, are deprived of these disadvantages. Low molecular weight structurants include n-alkanes and waxes; fatty acids and higher alcohols; hydroxylated fatty acids, monoglycerides; phytosterols; ceramides; sorbitan esters and lecithin. Cellulose derivatives, chitin, and chitosan are used as polymer formers. The disadvantage of obtaining ethylcellulose-based oleogels is the need for high-temperature processing, which contributes to the development of oxidative processes. Waxes are the most acceptable gelling agents, since they do not require heating above 80…90 °C. It is assumed that the inclusion in the composition of oleogels of vitamins D3 and K2, the deficiency of which is a risk factor for cardiovascular diseases, will allow to create food products with a high preventive effect.

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36. Ostuni E, Kamaras P, Weiss RG. Novel x-ray method for in situ determination of gelator strand structure: Polymorphism of cholesteryl anthraquinone-2-carboxylate. Angew. Chemie (International Ed. English). 1996. Vol. 35. No. 12. P. 1324-1326.
37. Dahlberg S, Ede J, Schurgers L, Vermeer C, Kander T, Klarin B, Schott U. Desphospho-Uncarboxylated Matrix-Gla Protein Is Increased Postoperatively in Cardiovascular Risk Patients. Nutrients. 2018. Vol. 10. No. 1. Ð. pii: E46. doi: 10.3390/nu10010046
Authors
Kochetkova Alla A., Doctor of Technical Sciences, Professor,
Sarkisyan Varuzhan A., Candidate of Technical Sciences,
Kodentsova Vera M., Doctor of Biological Sciences, Professor,
Frolova Yulia V., Candidate of Technical Sciences,
Sobolev Roman V., graduate student
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
2/14, Ustyinskiy drive, Moscow, Russia, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Petrova K.D, Bakumenko O.E.The development of formulations for protein shakes sports nutrition

P. 36-39 Key words
protein, food additives, amino acids, athletes, vitamins, minerals

Abstract
Over the past 10 years, the popularity of sports lifestyle has increased several hundred times. For many, sport has become not just a hobby, but a way of life. To achieve maximum results, you must adhere to several rules, which include a healthy, balanced diet. For people who are actively involved in sports, it is necessary to consume a large amount of protein to maintain a high rate of metabolism, muscle gain or fat burning. In the course of the study, on the basis of the Moscow state University of Food Production, on the basis of literary data, a review of the market of sports nutrition used both in the Russian Federation and abroad was conducted. Developed a questionnaire, which allowed to establish the tastes of potential consumers of sports nutrition. A survey was conducted among men and women aged 20 and older engaged in a network of sports clubs WeGym in Moscow. Analyzed and mathematically processed personal data, which allowed to identify the type of food, highlight the main sport, which are engaged in potential consumers of sports nutrition. Taking into account that the main sport of consumers is strength training and as a product of sports nutrition - protein is used more often, on the basis of literary data, the types of proteins used for the production of sports nutrition were studied. Taking into account the needs of the consumer and the result that they want to get, the most optimal basis for a dry cocktail was chosen. According to the literature, limiting essential amino acids were determined. The range of additives used for the production of sports nutrition was studied, which allowed to choose such enriching additives as: amino acid premix, in order to optimize the amino acid composition of the cocktail, mineral and vitamin premixes as additional sources of biologically active substances and to increase endurance indicators and promote muscle mass growth. Studied and selected technological additives that will improve the quality of the finished cocktail and ensure a long shelf life of the product.

References
1. Kulinenkov OS. Medicina sporta vysshih dostizhenij: farmakologiya, psihologiya, dieta, fizioterapiya, biohimiya, vosstanovlenie [Medicine high performance sport: pharmacology, psychology, diet, physiotherapy, biochemistry, recovery]. Moscow: Sport. 2016. 318 p.
2. Latkov NYu, Poznyakovskij VM. Makro- i mikronutrienty v pitanii sportsmenov (monografiya) [Macro- and micronutrients in the nutrition of athletes monograph]. M-in education and science of the Russian Federation, Kemerovo technological Institute of food industry. Kemerovo: [b. I.]. 2011. 171 p.
3. Artemieva NK. Obshchaya nutriciologiya: kurs lekcij [General nutritiology: course of lectures]. Ministry of sports of the Russian Federation, Federal state budgetary educational institution of higher education Kuban state University of physical culture, sport and tourism. Krasnodar: KHUST. 2017. 98 p.
4. Vidy proteina: skhodstva, razlichiya i osobennosti primeneniya [Types of protein: similarities, differences and application features] https://goodlooker.ru/vidy-proteina.html (accessed 06.02.2019) 5. Bakumenko OE. Tekhnologiya produktov pitaniya iz rastitel'nogo syr'ya. Laboratornyj praktikum [Technology of food from vegetable raw materials. Laboratory workshop]. Moscow: MGUPP. 2016. 76 ð. 6. Tekhnicheskij reglament Tamozhennogo soyuza TR TS 029/2012 [Technical regulations of the Customs Union TR CU 029/2012]. 7. GOST R 53861-2010 Produkty dieticheskogo (lechebnogo i profilakticheskogo pitaniya). Smesi belkovye kompozitnye suhie [GOST R 53861-2010 dietary Products (therapeutic and preventive nutrition) mixtures of protein composite dry].
Authors
Petrova Kseniya D.,
Bakumenko Olesya E., Doctor of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, Russia, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Gorlov, I.F., Slozhenkina, M.I., Fedotova, G.V., Grebennikova, Y.D., Omarov, R.S.Development of functional meat product formulations

P. 40-43 Key words
functional product, sheep's tail fat, juniper, barberry, vitamins, nitrite, beta-carotene

Abstract
Modern technology of functional meat food proceeding seeks solutions for new foodstuff which is not only to fill an energy consumption of human's body but to health-care and to expand an assortment of customary food. New recipes of functional meat food consists from combination of meat raw material and vegetable components to enrich an ordinary nutrition by vitamins, minerals, macro-and micro elements and fibers which have a favorable impact to a body system and compensate an energy costs of tissue's growth and normal life's maintenance. A vegetable components are able to reduce a cost prices of meat product and synthetic preservative usage. Design of "Sudguk" dry-cured sausage's recipe with sheep's tail fat and innovative vegetable components is a main aim of this presented work. The following tasks have been identified for the solution: to figure out a value of sheep's tail fat and specially selected vegetable components in dry-cured sausage, to find out an optimal balance of it and to design a method of component's introduction, to evaluate their impact to a qualitative indicators of sausage. This article is validating a new technology of proceeding of dry-cured sausage "Sudguk" by using a sheep's tail fat and vegetable components - barberry and juniper. An adding of barberry can reduce a usage of sodium nitrite in sausage. The research has enabled to identify that a barberry contains high level of vitamins and beta-carotene and juniper berries are able to support a required pH balance of organism. A produced experimental samples containing different quantity of vegetable components have been evaluated organoleptically. A value of sheep's tail fat have been justified in Sudguk's recipe. During the experiment a sheep's tail fat reduced a water-holding capacity of mince that speed up a drying process of sausage.

References
1. Khronologiya razvitiya funktsional'nogo pitaniya v mire [Chronology of the development of functional nutrition in the world]. Ehlektron. zhurn. 2016. available at: https://lektsii.org/10-63438.html, svobodnyj.
2. Kuz'micheva MB, Rossijskij rynok kolbasnykh izdelij v usloviyakh krizisa [Russian sausage market in crisis]. Myasnaya industriya [Myasnaya industriya]. 2009. No. 2. P. 4-8.
3. Gorlov IF, & MI. Slozhenkina EV., Karpenko ÀÀ. Danilesko Rasshirenie assortimenta myasnykh produktov funktsional'nogo naznacheniya [Expansion of the range of functional meat products]. V sbornike: Nauchnye osnovy sozdaniya i realizatsii sovremennykh tekhnologij zdorov'e sberezheniya Materialy IV mezhregional'noj nauchno-prakticheskoj konferentsii. 2017. P. 186-194.
4. Martem'yanova LE, Zadvornova UÀ. Perspektivy rasshireniya kolbasnykh izdelij [Prospects for the expansion of sausages]. V sbornike: perspektivy proizvodstva produktov pitaniya novogo pokoleniya, materialy Vserossijskoj nauchno-prakticheskoj konferentsii s mezhdunarodnym uchastiem, posvyashhennoj pamyati professora Saprygina Georgiya Petrovicha. 2017. P. 362-363.
5. ZHilenko VU, Sorokopudov VN. Tovarovedcheskaya otsenka plodov barbarisa obyknovennogo i produktov ego pererabotki s tsel'yu povysheniya konkurentosposobnosti produktsii [Merchandising evaluation of the fruits of barberry ordinary and its products in order to increase the competitiveness of products]. Nauchnyj rezul'tat. Seriya: Tekhnologiya biznesa i servisa. 2014. No. 1, P. 63-69.
6. Farhadi Chitgar M, Aalami M, Kadkhodaee R, Maghsoudlou Y, Milani E. Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract. Innovative Food Science and Emerging Technologies. 2018. Vol. 50. P. 102-111. DOI: 10.1016/j.ifset.2018.09.004
7. Galevskij EV, Grebenshhikov ÀV. Vodnyj ehkstrakt mozhzhevel'nika v tekhnologii pashteta iz myasa indejki [Water extract of juniper in turkey meat pate technology]. Uspekhi sovremennogo estestvoznaniya [Uspekhi sovremennogo estestvoznaniya]. 2011. No. 7. P. 91-92.
8. Karomatov ID., Davlatova MS. Mozhzhevel'nik v narodnoj i nauchnoj medetsine [Juniper in folk and scientific medicine]. Biologiya i integrativnaya meditsina [Biologiya i integrativnaya meditsina]. 2018. No. 1. P. 87-107.
Authors
Gorlov Ivan F., Academician of RAS, Doctor of Agricultural Sciences, Professor,
Slozhenkina Marina I., Doctor of Biological Sciences, Professor,
Fedotova Gilyan V., Doctor of Economic Sciences,
Grebennikova Yulia D.
Volga region research institute of manufacture and processing of meat-and-milk production,
6, Rokossovskogo str., Volgograd, Russia, 400131, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Omarov Ruslan S., Candidate of Technical Sciences
Stavropol State Agrarian University,
12, Zootechnical lane, Stavropol, Russia, 355017, This email address is being protected from spambots. You need JavaScript enabled to view it.



Chernopolskaya N.L., Gavrilova N.B., Temerbayeva M.V.Production aspects of specialized food products based on goat milk

P. 44-47 Key words
specialized food products, goat milk, cow milk, fractional composition of proteins, bio-enrichment

Abstract
The aim of this study is to determine the prospects of using goat milk for the production of specialized food products. To achieve the goal of the study, an experimental analysis of cow and goat milk on the chemical composition and properties was performed. To determine the nutritional, biological value and technological properties, the fractional composition of proteins, qualitative and quantitative composition of amino acids of cow and goat milk proteins were studied. The results showed no significant differences in the quantitative content of proteins and carbohydrates. However, the study of fractional composition allows to establish in goat milk the confirming factors its hypoallergenic properties, which makes it possible to recommend the use of goat milk for the production of specialized foods, both for children and for herodietic nutrition. The biotechnological parameters and component com-position of the production of cottage cheese product based on goat milk were developed. The novelty of the technical solution of the production of a new product is described in the patent of the Russian Federation ¹ 2642317.

References
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8. Temerbaeva MV, Gavrilova NB, Moliboga EA. Ispol'zovanie moloka razlichnyh sel'skohoz-jajstvennyh zhivotnyh dlja proizvodstva fermentirovannyh produktov [The use of milk of various farm animals for the production of fermented products]. Molochnaja promyshlennost' [Dairy industry]. 2018. P. 46-48.
9. Fatihov AG, Haertdinov RA, Kamaldinov IN. Vlijanie urovnja soderzhanija ?s1- i ?-kazeinov v koz'em moloke na ego allergennye, termostabil'nye i syrodel'cheskie svojstva [The effect of the content of ?s1- and ?-caseins in goat milk on its allergenic, thermostable and cheese-making properties]. Uchenye zapiski Kazanskoj gosudarstvennoj akademii veterinarnoj mediciny im. N.Je. Baumana [Scientific notes of the Kazan State Academy of Veterinary Medicine. N.E. Bauman]. 2017. P. 163-167.
10. Fatihov AG. Belkovyj sostav i tehnologicheskie svojstva moloka u zaanenskih koz v zavisimosti ot ih genotipa po beta-laktoglobulinu [Protein composition and technological properties of milk in Saanen goats, depending on their genotype for beta-lactoglobulin]. Molochnohozjajstvennyj vestnik [Milk herald]. 2017. P. 64-68.
11. Tjopel A. Himija i fizika moloka [Chemistry and physics of milk]. St. Petersburg: Professija [SPb.: Profession]. 2012. 832 p.
12. Patent ¹ 2642317 RF. MPK A23C 9/12, A23C9/13 (2006.01). Tvorozhnyj produkt na os-nove koz'ego moloka; zajavitel' i patentoobladatel' FGBOU VO "Omskij gos. agrar. un-t" [Patent ¹ 2642317 RF. MPK A23C 9/12, A23C9/13 (2006.01). Tvorozhnyj produkt na osnove koz'ego moloka. NB Gavrilova, NL Chernopol'skaja, MV Temerbaeva; zajavitel' i patentoobladatel' Omskij gosudarstvennyj agrarnyj universitet]. ¹ 2017123122 ; zajavl. 29.06. 2017; opubl. 24.01.2018, Bjul. ¹ 3.
Authors
Chernopolskaya Natalya L., Candidate of Technical Sciences,
Gavrilova Natalya B., Doctor of Technical Sciences, Professor
Omsk State Agrarian University named after P.A. Stolypin,
1, Institutskaya square, Omsk, 644008, This email address is being protected from spambots. You need JavaScript enabled to view it.
Temerbayeva Marina V., Candidate of Technical Sciences
Pavlodar State University named after S. Toraigyrov,
64, Lomov str., Pavlodar, Kazakhstan, 140000



ENGINEERING AND TECHNOLOGY

Usachev I.S., Kolpakova V.V., Sardzhveladze A.S., Solomin D.A., Lukin N.D., Vasilyev I.Yu., Ananyev V.V.Usage of ultrasonic influence for modification of physicomechanical properties of biodegradable polymeric compositions with thermoplastic starch

P. 48-52 Key words
thermoplastic starch, ultrasonic impact, extrusion processing, biodegradable polymer composition

Abstract
The aim of the study was to improve the production technology of polymer compositions with thermoplastic corn starch (TPS) for biodegradable products from low density polyethylene. The ratio of components for the manufacture of TPS has been determined and a method has been developed for producing a hybrid composition (HC) based on the study of the physicomechanical characteristics with various ultrasonic processing parameters. During the storage of HC in biohumus, their physicomechanical properties are determined and accelerated decomposition under the influence of ultrasonic waves is established.

References
1. Vil'danov FSH, Latypova FN, Krasuckij PA, CHanyshev RR. Biorazlagaemye polimery - sostoyanie i perspektivy ispol'zovaniya [Biodegradable polymers - a state and the prospects of use] Bashkirskij himicheskij zhurnal [Bashkir chemical magazine]. 2012. T. 19. No. 1. P. 135-139. (In Russ., abstr. in Engl.).
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3. Kolpakova VV, Anan'ev VV, Kirsh IA, Lukin ND, Kostenko VG, Skobel'skaya ZG, Pankratov GN, Gavrilov AM. Modifikaciya biorazlagaemyh polimernyh kompozicij othodami pishchevyh proizvodstv. [Modification of biodegradable polymer compositions with food production waste] Dostizheniya nauki i tekhniki APK. [Achievements of science and technology agro-industrial complex]. 2016. T. 30. No. 10. P. 109-115. (In Russ., abstr. in Engl.).
4. Kolpakova VV, Usachev IS, Sardzhveladze AS, Solomin DA, Anan'ev VV, Vasil'ev IYu. Sovershenstvovanie tekhnologii primeneniya termoplastichnogo krahmala dlya biorazlagaemoj polimernoj plenki. [Improving the technology of using thermoplastic starch for a biodegradable polymer film]. Pishchevaya promyshlennost' [Food industry]. 2017. No. 8. P. 34-38. (In Russ., abstr. in Engl.).
5. Fomin VA. Biorazlagaemye polimery, sostoyanie i perspektivy ispol'zovaniya [Biodegradable polymers, state and prospects of use]. Plasticheskie massy [Plastics]. 2001. No. 2. P. 42-46. (In Russ., abstr. in Engl.).
6. Asyakina LK, Dolganyuk VF, Belova DD, Peral MM, Dyshlyuk LS. The study of reological behavior and safety metrics of natural biopolymers. [Food and Raw Materials]. 2016. V. 4. No. 1. P. 70-78. doi:10.21179/2308-4057-2016-1-70-78
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8. Lukin D, Kolpakova V, Ananyev V, Lukin N, Usachev I, Sardjveladze A, Solomin D. Application of thermoplastic starch and starch containing waste of food industry in biodegradable polymer compositions (Prague, CZECH REPUBLIC 19-21oct 2016) [Ðroceedings of the 12th international conference on polysaccharides-glycoscience]. Prague. CZECH REPUBLIC. 2016. P. 58-62.
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Authors
Usachev Ivan S.,
Kolpakova Valentina V., Doctor of Technical Sciences, Professor,
Sardzhveladze Aslan S.,
Solomin Dmitry A.,
Lukin Nikolay D., Doctor of Technical Sciences, Professor
All-Russian Research Institute of Starch Products - a Branch of V.M. Gorbatov Federal Science Center of Food Systems RAS,
11, Nekrasov str., Kraskovo village, Moscow region, Lyubertsy district, Russia, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Vasilyev Ilya Yu.,
Ananyev Vladimir V., Candidate of Technical Sciences, Professor
Moscow Polytechnic University, 2A, Pryanishnikov str., Moscow, Russia, 125008, This email address is being protected from spambots. You need JavaScript enabled to view it.



Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Yalanetsky A.Ya., Zagoruyko V.A., Shmigelskaya N.A., Likhovskoy V.V.Carbon isotopic composition in the trophic chain of grape plant and the obtained wines

P. 53-58 Key words
soil, root, vine, leaf, wine material, carbon isotope characteristics

Abstract
Recently, the issues of establishing the wine products authenticity are getting particular importance in connection with the organization of the production of high-quality wines categories of protected names by origin. Earlier, studies have allowed to determine the ratio of carbon isotopes 13C/12C in ethanol, characteristic for domestic wines. However, in connection with the entry of the Republic of Crimea into Russia, it was necessary to expand researches to obtain additional data. The article presents the study results of carbon isotope characteristics ?13Ñ (‰) of the soil and vegetative parts of a grape plant, as well as wine materials, produced from grapes, cultivated in various soil-climatic Crimea regions. Samples were taken in six agroclimatic areas - South Coast, Mountain Valley Seaside, East Piedmont, West Piedmont Seaside, Western Seaside Steppe, Western Highness Steppe, included in three soil-climatic Crimea zones - South Coast, Piedmont and Steppe. It is established, that ethanol carbon isotope characteristics of wines, obtained from grapes of the two studied zones of the Republic of Crimea (South Coast, Piedmont), are close to each other, range from minus 26.11‰ to minus 29.86‰ including Krasnodar Territory, Rostov Region, Stavropol Territory, Republic of Dagestan. Considering, that an equally important task for wines of protected names is to confirm the place of grapes origin, it is necessary to continue researches in order to identify the individual parameters of the oxygen isotope characteristics of grapes aquatic component and wines obtained from it for various regions and Crimea micro zones.

References
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5. Oganesyants LA, Panasyuk AL, Kuz'mina EI. Issledovaniya izotopnykh kharakteristik kisloroda vodnoi komponenty vinodel'cheskoi produktsiI. Vinodelie i vinogradarstvo. 2016; 6:4-6. (In Russ.)
6. Kuz'mina EI, Shilkin AA, Egorova OS. Issledovanie otnoshenii izotopov kisloroda vodnoi komponenty vin metodom izotopnogo uravnoveshivanióà. Vinodelie i vinogradarstvo. 2016; 6:8-10. (In Russ.)
7. Guyon F, Douet C, Colas S, et al. Effect of Must concentration Techniques on Wine Isotopic Parameters. J. Agricul. Food Chem. 2006; 54:9918-9923. (In Eng.)
8. Pelin KY, H?lya G, Y?ksel M, et al. Measurment of carbon isotope ratios of honey samples from turkey by EA-IRMS. XXXXIII International Apicultural Congress. Turhan, 2013. (In Eng.)
9. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS). Ed. by Da-Wen Sun. Modern Techniques for Food Authentication. Elsevier, 2008. P. 269-312. (In Eng.)
10. Guyon F, Auberger P, Gaillard L, et al. 13C/12C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticity. Food Chemistry. 2014; 146:36-40. (In Eng.)
11. Camin F, Bontempo L, Perini M, et al. Control of wine vinegar authenticity through ?18O analysis. Food Control. 2013; 29:107-111. (In Eng.)
12. Gilbert A, Hattori R, Silvestre V, et al. Comparison of IRMS and NMR spectrometry for the determination of intramolecular 13C isotope composition: Application to ethanol. Talanta. 2012; 99:1035-1039. (In Eng.)
13. Thomas F, Jamin E. 2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: International collaborative study report. Analytica Chimica Acta. 2009; 649:98-105. (In Eng.)
14. Oganesyants LA, Panasyuk AL, Kuz'mina EI, et al. Variatsii otnoshenii izotopov ugleroda ehtanola vin v zavisimosti ot geograficheskogo polozheniya vinogradnikoV. MagaraCh. Vinogradarstvo i vinodelie. 2017; 4:38-40. (In Russ.)
15. Oganesyants LA, Panasyuk AL, Kuz'mina EI, et al. Raspredelenie stabil'nykh izotopov ugleroda v vinogradnom rastenii i v vine v zavisimosti ot klimaticheskikh faktorov mestnosti. Pishchevaya promyshlennost'. 2013; 2:28-31. (In Russ.)
16. Zyakun AM, Oganesyants LA, Panasyuk AL, et al. Analysis of the 13C/12C Abundance Ratios in Vine Plants and Wines Depending on Regional Climate Factors (Krasnodar Territory and Rostov Region, Russia). Journal of Analytical Chemistry. 2013; 68(13):1115-1120. (In Eng.)
17. Biologiya vinogradnogo rasteniya. Avaliable at: http://vinograd.info/info/vinogradarstvo/biologiya-vinogradnogo-rasteniya.html (June 21, 2018).
Authors
Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS,
Panasyuk Alexander L., Doctor of Technical Sciences, Professor,
Kuzmina Elena I., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - the Branch of Gorbatov Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Likhovskoy Vladimir V., Doctor of Agricultural Sciences,
Yalanetskiy Anatoliy Ya., Candidate of Technical Sciences,
Zagoruiko Victor A., Doctor of Technical Sciences, Professor, NAAN Corresponding Member,
Shmigelskaya Natalia A., Candidate of Technical Sciences
Federal State Budgetary Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach, Russian Academy of Science,
31, Kirova str., Yalta, Republic of Crimea, Russia, 298600, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Kobelev K.V., Volkova T.N., Selina I.V., Sozinova M.S.Research of Barley Varieties without Dimethyl Sulfide Precursors

P. 59-61 Key words
barley, light brewer's barley malt, dimethyl sulfide, dimethyl sulfide precursors: S-methyl methionine, dimethyl sulfoxide

Abstract
In modern international practice, when breeding new varieties of malting barley, breeders are tasked with strict substances regulation, that effect negatively on the finished beer organoleptic profile. One of these substances is the low content of sensitive proteins without dimethyl sulfide precursors in the finished malt, which exert influence on the formation of undesirable taste and smell of boiled cabbage or vegetables in finished beer. In this publication presents research results of new barley and brewer's barley malt varieties, conducted by experts from the All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry over the past three years under an agreement with "Brewing Company "Baltika OOO" (Limited Liability Company) and "Carlsberg Eastern Europe OOO" (Limited Liability Company). The research of barley varieties was carried out on the small-scale malting "Seeger" (Germany) by the standard micro tracking mode. According to the researches it was found, that the use of barley with a low content of sensitive proteins without dimethyl sulfide precursors allows to obtain high quality light malt in accordance with the requirements of the current standard GOST 29294-2014 "Brewing Malt Engineering Specifications". Besides, produced malt didn't contain dimethyl sulfide precursors, which will minimize their content in the finished beer and thereby stabilize its organoleptic profile without using additional technological operations, such as raising the malt drying temperature and lengthening its duration, as well as increasing the duration and intensity of wort boiling, which leads to an increase in energy consumption for their production. According to research results, a Conclusion was developed, which was submitted to the "State Commission of the Russian Federation on Testing and Protection of Breeding Achievements" of the Ministry of Agriculture of the Russian Federation. According to the results of expert commission meeting, barley variety SV 14-3093, declared by "Carlsberg Eastern Europe OOO" (Limited Liability Company), which doesn't contain dimethyl sulfide precursors in finished light malt, was first included in the State Register of Breeding Achievements, approved to use in the Russian Federation for grain, bean and cereal crops as brewing from 2019 in åðó Ryazan region.

References
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Authors
Kobelev Konstantin V., Doctor of Technical Sciences,
Volkova Tatyana N., Candidate of Biological Sciences,
Selina Irina V.,
Sozinova Marina S.
All-Russian Scientific Research Institute of the Brewing, Beverage and Wine Industries - a Branch of the Federal Research Center for Food Systems V.?M. Gorbatov RAS,
7, Rossolimo str., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Shadrina E.V., Maksimova S.N., Gorjacheva E.D.Enzymatic and combined methods of hydrolysis as a technology-based feed additives from the sea stars

P. 62-65 Key words
Sea stars, technology, hydrolysis, enzymatic, thermal, safety, feed additives, feed value

Abstract
The results of scientific and experimental research on justification of the use of the sea stars Patiria pectinifera and Evastaerias echinosoma are presented. The results of the chemical composition of the sea stars, confirming the possibility of their use for feed purposes. The presence of protein and minerals allows us to consider sea stars as raw materials for feed additives directed action. The graphic images of two technological processes allowing to receive feed additives from the sea stars are presented. Biomodification of the sea stars by enzymatic hydrolysis allows to obtain biologically valuable, easily digestible feed additives. In the case of using sea stars, estimated as moderately "biotoxic", it is advisable to use a combined method of hydrolysis (enzymatic in combination with thermal), where rigid heat treatment contributes to the "detoxification" of raw materials. As a result of processing of the sea stars on two technologies five feed additives of a pur-pose are received. The assessment of the level of "biotoxicity" of the products obtained, confirming the feasibility of developing a combined (enzymatic in combination with thermal) method of hydro-lysis. The chemical composition of feed additives is given. Feed additives rich in protein are rec-ommended for the cultivation of poultry, additives with a high content of minerals - for laying hens, and protein-mineral feed additive is evaluated as universal.

References
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Authors
Shadrina Ekaterina V.,
Maximova Svetlana N., Doctor of Technical Sciences, Professor
Far Eastern State Technical Fisheries University,
52 b, Lugovaya str., Vladivostok, Russia, 690087.
Gorjacheva Elena D., Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, Russia, 125080.



Misteneva S.Yu., Soldatova E.A., Savenkova T.V.Development of flour confectionery products with use of unrefined plant raw materials

P. 66-71 Key words
sugar cookies, unrefined plant raw materials, whole-wheat flour, organoleptic indicators, profilograms, chemical composition, dietary fiber

Abstract
The choice of food products has a significant impact on human health in the present and creates prerequisites for its preservation in the future. In combination with physical activity, proper diet ensures the maintenance of optimal weight, reduces the risk of chronic diseases (such as heart disease and diabetes), improves the quality and longevity. The abundance of products made from refined raw materials has great concern from the side of doctors and from the public around the world, because their consumption can develop a number of diseases. In this regard, the need for creation of food products, including confectionery, with a balanced recipe content, developed on the basis of the principles of healthy and rational nutrition is one of the most important task. The main raw material in the production of flour confectionery products is wheat flour of the highest grade. This type of flour is a refined carbohydrate raw material. The human body needs carbohydrates because they serve as the main supplier of energy. It is important that carbohydrates come from sources that have not been deeply processed. A perspective direction in the development of functionally targeted confectionery products is the use of unrefined plant materials in their formulation. In this paper it is studied the possibility and shown the perspective of creating flour confectionery products with a balanced chemical composition. Also are shown the ways of forming the prescription composition of flour confectionery products using whole-wheat flour are shown. Also are shown indicators of chemical composition, organoleptic, physico-chemical indicators of sugar cookies are presented, and the recipe of a functional cookies has been developed.

References
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Authors
Misteneva Svetlana Yu.,
Soldatova Elena A., Candidate of Technical Sciences,
Savenkova Tatyana V., Doctor of Technical Sciences, Professor
All-Russian Research Institute of the confectionery industry - Branch of the Federal Research Center for Food Systems V.?M. Gorbatov,
20, build. 3, Electrozavodskaya str., Moscow, Russia, 3107023, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Shelekhova N.V., Abramova I.M., Shelekhova T.M.Ontological approach to formalize the production of alcoholic beverages

P. 72-76 Key words
ontology, semantic networks, alcoholic drinks, formalization, digital production, ethyl alcohol

Abstract
Food production requires the development and implementation of the latest information technologies, as it is here that the most significant reserves for improving its efficiency are hidden. The article presents one of the possible approaches to improving the control system of technological processes of production of alcoholic beverages, based on the use of information technology. The approach is based on the method of formalized representation of knowledge of the subject area. It is shown that IT - technologies will take a leading place in solving complex production and technological problems that require the integration of knowledge from various scientific fields. It is established that the digital transformation of production involves the formation of digital infrastructure and the development of ontological models. In the process of solving the research problem, an attempt was made to create the basis for the development of a new highly effective and efficient mechanism for managing the quality of alcoholic beverages in order to implement the elements of the concept of without people production. A model of intelligent expert system consisting of four databases, knowledge base and analysis subsystem is developed. It is shown that one of the main elements of the developed system is a subsystem of analysis, which uses the knowledge base in solving analytical problems, for the formation of which is selected and justified the ontological approach. An ontological model is constructed that performs the task of classifying the analysis methods used in the analytical control of the production of food ethanol and alcoholic beverages prepared on its basis, which allows us to consider the interacting classes of the designed system from different points of view, and makes it possible to improve the system by refining the architecture. It is proved that the digital transformation of the production of alcoholic beverages will allow rational use of production resources and develop new resource-saving technologies for deep processing of agricultural raw materials, as well as bring to a new level of quality control and safety of alcoholic beverages. The perspective of global informatization of production consisting in development of the automated control systems of production processes based on the principles of artificial intelligence is defined. The results are the basis for further in-depth research in the field of digitalization of alcohol production.

References
1. Shelekhova NV, Poljakov VA, Serba EM. Perspektivy primenenija IT-tehnologij na predprijatijah pishhevoj promyshlennosti [Prospects for the use of IT technologies in the food industry]. Pishhevaja promyshlennost' [Food processing industry]. 2018. No. 12. P. 86-90.
2. Tutel'jan VA. Jevoljucija i revoljucii na puti formirovanija sovremennoj nutriciologii, integrativnaja i cifrovaja nutriciologija kak blizhajshee budushhee [Evolution and revolution the formation of modern nutrition, integrative nutrition science and digital as the future]. Voprosy pitanija [Nutrition questions]. 2018. T. 87. No. S5. P. 21-22.
3. Shelekhova NV. Informacionnye tehnologii v analiticheskom kontrole kachestva alkogol'noj produkcii [Information technologies in analytical quality control of alcoholic beverages]. Pishhevaja promyshlennost' [Food processing industry]. 2018. No. 8. P. 30-33.
4. Grishin AS. Novye tehnologii v industrii pitanija - 3D-pechat'[New technologies in the food industry - 3D printing]. Vestnik Juzhno-Ural'skogo gosudarstvennogo universiteta. Serija: Pishhevye i biotehnologii [Bulletin of South Ural state University. Series: Food and biotechnology]. 2017. T. 4. P. 36.
5. Shelekhova NV, Rimareva LV. Upravlenie tehnologicheskimi processami proizvodstva alkogol'noj produkcii s primeneniem informacionnyh tehnologij [Management of technological processes of production of alcoholic beverages with the use of information technologies]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2017. No. 3. P. 28-31.
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9. Shelekhova NV, Poljakov VA, Rimareva LV. Specializirovannyj programmnyj kompleks "C2H5OH-analitik" - innovacionnyj instrument avtomatizacii kontrolja kachestva i bezopasnosti alkogol'noj produkcii [A specialized software complex "C2H5OH analyst" - an innovative tool of automated control of quality and safety of alcoholic products]. Pishhevaja promyshlennost' [Food processing industry]. 2015. No. 9. P. 28-31.
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Authors
Shelekhova Nataliya V., Doctor of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences
All-Russian Scientific-Research Institute of Food Biotechnology - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, Russia, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Egorova S.V., Kulakov V.G., Kozletinova M.M., Samsonova A.D. Improving the processing technology of small seed oilseeds

P. 77-79 Key words
chia seeds, food cannabis, vibratory extractor, mucus, processing

Abstract
In the food industry, more and more attention is paid to the rational processing of non-traditional cereal crops. The development of new technology makes it possible to preserve the useful properties of raw materials and to obtain an improved product of processing for the food, feed mill and cosmetology industries. A feature of food hemp and chia seeds is the content of essential polyunsaturated fatty acids Omega-3 and Omega-6 in the optimal amount. Phosphorus and zinc have a beneficial effect on bone tissue, the work of the muscular and endocrine systems. The absence of gluten in the chemical composition of seeds allows them to be included in the diet of patients with celiac disease. The seeds of the cultures under consideration form mucus - polysaccharides, which are formed in their intact membranes during the degeneration of cell walls. The method of mucus extraction is applied to small-seeded oilseeds: chia and food hemp. For this method, a new technology is being introduced using a vibratory extractor, the advantages of which are simplicity of design, low metal consumption, low power consumption, high productivity. The vibration extractor includes a flat bottom cylindrical body. The body contains a rod with a horizontal perforated plate with a skirt. The reciprocating movements of the rod are communicated by means of a crank mechanism from a DC motor. Vibration vibrations are created by the plates located in the apparatus. As a result of this effect, a layer appears at the bottom and top of the plates, which ensures the destruction of the solid phase compounds to the initial particle size and their subsequent grinding, participation in contact with the liquid phase of the entire surface of the solid phase, intensive washing and penetration of the liquid phase into the solid. The vibration effect on the processed media is easily controlled by changing the amplitude and frequency of vibration, which allows you to optimize the operation of the vibration extractor for most products. The new seed processing technology will provide raw materials for the production of various products, including the baking industry of improved quality.

References
1. Egorova SV, Linnichenko VÒ, Zhurina EK. Actual tasks of complex processing [Bakery products]. 2018. No. 5. P. 51-53.
2. Egorova SV [et al.] Chia Seeds - an innovative product in functional and specialized nutrition [Cerevitinovskie readings]. Materials of the IV conference of young scientists, graduate students and students. Moscow: Publ. REU them. G.V. Plekhanov. 2017. P. 118-120.
3. Egorova SV, Serdyukova EI, Karpov AS. Functional food in the market of gluten-free products [Science and Education: Innovation, Integration and Development]. Materials of the IV International Scientific and Practical Conference. In Nigmatullin OB. (ed.). 2017. P. 95-97.
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6. Linnichenko VT, Egorova SV, Drozdova AYu. Improving the processing technology of spelled grain [Bakery products]. 2015. No. 7. P. 62-65.
Authors
Egorova Svetlana V., Candidate of Technical Sciences,
Kozletinova Margarita M.,
Kulakov Vladimir G.,
Samsonova Agniya D.
Moscow State University of Technologies and Management named after K.G. Razumovskiy,
73, Zemlyanoi Val str., Moscow, Russia, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Soldatova S.Y., Filatova G.L., Kulikovskaya T.S., Korzunov S.A., Kozlova A.E.Evaluation of the quality and composition of lump canned "meat stew" histological method

P. 80-83 Key words
canned meat, falsification of food products, food additive, vegetable protein, thickening agent, histological method

Abstract
Canned meat is one of the most frequently falsified categories of food. During the technological process, the initial properties of raw materials change significantly, so the determination of the true composition of such products and the establishment of the fact of falsification presents significant difficulties. Manufacturers can falsify raw meat in different ways: instead of high-grade meat to introduce into the product of low-grade raw materials, poultry meat, offal, animal or vegetable protein, etc. Often in the formulation are introduced unauthorized regulations or undeclared on the label of food additives. The purpose of this study was to identify the composition of meat canned pieces of popular brands, produced from beef or pork of the highest grade according to GOST 32125 "Canned meat. Meat stew". The study was performed by histological method. The features of the microstructure of the ingredients of animal origin were studied in canned food, their species and tissue composition were determined. The analysis for the presence of vegetable protein and carbohydrate additives was performed. The results of the study show that many manufacturers of canned food use components that are not included in the formulation, and do not comply with the requirements of regulatory documents. We have established the facts of partial substitution of mammal meat with poultry meat, by-products. In many samples found vegetable protein products, thickening food additives such as carrageenan, gums, starch. Conclusions about the wide use of various non-normative components in the formulation of canned meat and the high level of falsification of this type of product are made.

References
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8. Imeson A. Pishhevye zagustiteli, stabilizatory i geleobrazovateli [Food stabilisers, thickeners and gelling ag
Authors
Soldatova Svetlana Yu., Candidate of Technical Sciences,
Filatova Galina L.,
Kulikovskaya Tatóana S.,
Korzunov Sergey A.,
Kozlova Alevtina E., Candidate of Technical Sciences
Scientific Research Institut of Storage Problems Federal Agency of Reserves,
40, build. 1, Volochaevskaya str., Moscow, Russia, 111033



Chernova A.P., Batzhargal Kh. Method for assessing the enzymatic activity of baker's yeast

P. 84-88 Key words
fermentation activity, Baker's Yeast, chrono-conductometric, dry fast-acting yeastor

Abstract
Baker's yeast of the species Saccharomyces cerevesiae plays a leading role in the fermentation of dough. The rheological properties of the dough and the quality of the finished bakery products depend on the activity of the yeast and the gas formation rate in the semi-finished products. The carbon dioxide produced during the fermentation process loosens the dough and provides the necessary porosity to bakery products. For the stability of the biotechnological process, use fresh and healthy yeast with a high level of enzymatic activity. The enzymatic activity of yeast is determined by manometric and polarimetric methods, which are labor-intensive and time-consuming. The aim of the work was to investigate the possibility of using the chronoconductometric method to determine the quality of yeastor. The work was carried out at the National Research Tomsk Polytechnic University, Department of Chemical Engineering. The results of the enzymatic activity of dry fast-acting yeast preparations "Saf-moment", "Dr. Oetker", "Trapeza" by using known manometric and polarimetric methods are presented in the article. As a result of the research, it was established that dry fast-acting yeastors have different rates of fermentation by substrates and are distinguished by qualitative indicators of lifting force. The relationship between the enzymatic activity and viability of the yeast of the Saf-moment drug in the process of "aging" by the microscopic method is shown. The enzymatic activity of the high-speed yeastor "Saf-Moment" was determined by the chronoconductometric method for maltose and glucose. It was established that the correlation between the chrono-conductivity method and the traditional method was 98-99?%. Based on the data obtained, a scale was developed which allows determining the quality of a yeast preparation for 15 minutes and does not require the preparation of additional auxiliary solutions. The authors recommend the using of the express-method for determining the fermentation activity and quality of yeast preparations in the food industry.

References
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3. Mingaleeva ZSh, Starovojtova OV, Sadrieva AA. Aktivacija drozhzhej Saccharomyces cerevisiae v tehnologii prigotovlenija hleba [Saccharomyces cerevisiae yeast activation in bread making technology]. Vestnik Kazanskogo tehnologicheskogo universiteta [Bulletin of Kazan Technological University]. 2014. T. 17. No. 1. P. 235-237.
4. Ponomareva OI, Chernysh VG, Prohorchik IP. Vlijanie uslovij kul'tivirovanija na vyhod i kachestvo hlebopekarnyh drozhzhej [The influence of cultivation conditions on the yield and quality of baking yeast]. Nauchnyj zhurnal NIU ITMO [Scientific journal NRU ITMO]. Processy i apparaty pishhevyh proizvodstv [Processes and devices of food production]. Moscow: Pishhe-vaja promyshlennost' [Food industry]. 2011. Vyp. 1. No. 11. P. 28-38.
5. Ponomareva OI, et al. Vlijanie uslovij kul'tivirovanija na vyhod i kachestvo hlebopekarnyh drozhzhej [The influence of cultivation conditions on the yield and quality of baking yeast]. Nauchnyj zhurnal NIU ITMO [Scientific journal NRU ITMO]. [Processes and devices of food production]. Moscow: Pishhe-vaja promyshlennost' [Food industry]. 2011. Vyp. 2. No. 12. 198 p.
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Authors
Chernova Anna P., Candidate of Chemical Sciences,
Batzhargal Khaliunaa
Tomsk National Research Polytechnic University,
30, Lenin avenue, Tomsk, Russia, 634050, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



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