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Rambler's Top100

Food processing Industry №3/2021



The results of the work of Food and Processing industry Enterprises of Russia

TOPIC OF THE ISSUE: FUNDAMENTAL TECHNOLOGY PRIORITIES

Zhbanova E.V., Zhidekhina T.V., Akimov M.Yu., Rodyukova O.S., Khromov N.V., Gur'eva I.V.The fruits varieties of berry-like and nontraditional horticultural crops grown in Black Soil zone are the valuable sources of indispensable micronutrients

P. 8-11 Key words
berry crops, nontraditional crops, biologically active substances, ascorbic acid, anthocyanins, carotenoids

Abstract
The fruits and berries play an exclusive role as richest sources of vitamin-antioxidants. The paper presents the data for accumulation of the most important groups of vitamins - ascorbic acid (vitamin C), anthocyanins (vitamin P), carotenoids in berry crops (black currant, raspberry, gooseberry) and nontraditional horticultural crops (golden currant, bird ñherry, indian cherry, viburnum, dogwood, japanese quince, blackberry) grown on the experimental plots of berry crops department of the FSSI "I.V. Michurin FSC". A big variation was revealed in the content of the studied components both among investigated crops and in varietal aspect within every crop. The highest accumulation of ascorbic acid in fruits was observed on such crops as black currant (average 113.7 mg/100 g, maximum 181.7 mg/100 g) and japanese quince (average 130.0 mg/100 g, maximum 250.8 mg/100 g); the anthocyanins were in indian cherry (average 251.0 mg/100 g, maximum 360.0 mg/100 g), black currant (average 214.6 mg/100 g, maximum 325.3mg/100 g) and bird cherry (average 189.3 mg/100 g, maximum 402.2 mg/100 g); carotenoids in - golden currant (aversge 1.47 mg/100 g, maximum 3.81mg/100 g). The promising samples with higher content of valuable compounds were singled out. The high level of vitamin C accumulation was fixed in black currant varieties Pandora, Zelyonaya Dymka; as for the japanese quince - in the varieties Ivanushka; the high level anthocyanins content - in black currant Pandora, Tamerlan; indian cherry - Zvezdnayanoch, Pembina, Slastena; bird cherry - Pamyati Salamatova; carotenoids - Znoyny mirazh variety of golden currant. The obtained data are of a great interest for utilization of the fruit both for fresh consumption and as processed ones.

References
1. Akimov MYu, Makarov VN, Zhbanova EV. Rol? plodov i yagodv obespechenii cheloveka zhiznenno vazhnymi biologicheski aktivnym iveshchestvami [Role of Fruits and Berries in Providing Human with Vital Biologically Active Substances]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology]. 2019. Vol. 33. No. 2. P. 56-60 (In Russ.).
2. Akimov MYu, Bessonov V, Kodentsova VM, Eller KI, Vrzhesinskaya OA, Beketova NA, Kosheleva OV, Bogachuk MN et al. Biologicheskaya tsennost? plodov i yagod rossiyskogo proizvodstva [Biological value of fruits and berries of Russian production]. Voprosy pitaniya [Nutritional issues]. 2020. Vol. 89. No. 4. P. 194-206 (In Russ.).
3. Akimov MYu. Novyye selektsionno-tekhnologicheskiye kriterii otsenki plodovoy i yagodnoy produktsii dlya industrii zdorovogo i diyeticheskogo pitaniya [New breeding and technological evaluation criteria for fruit and berry products for the healthy and dietary food industry]. Voprosy pitaniya [Nutritional issues]. 2020. Vol. 89. No. 4. P. 218-228 (In Russ.).
4. Skinner Margot, Hunter Denise. Bioactives in Fruit Health Bene?ts and Functional Foods. John Wiley & Sons Ltd, 2013. 517 p. (In Russ.)
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6. Zhao Y. Berry fruit: Value added products for health promotion. Boca Raton (FL): CRC Press Taylor and Francis Group LLC, 2007. 430 p.
7. Metodicheskie rekomendatsii MP 2.3.1.2432-08 "Normy fiziologicheskikh potrebnostey v energii i pishchevykh veshchestvakh dly razlichnykh grupp naseleniya Rossiyskoy Federatsii" [Norms of physiological requierements in energy and nutrients for different groups of population in Russian Federation]. 2008. 41 p. (In Russ.)
8. Bastias JM, Cepero Y. La vitamina C como un eficazmicronutrienteen la fortificaci?n de alimentos [Vitamin C as an effective micronutrient in the food fortification]. Revista chilena de nutricion. 2016. Vol. 43 (1). P. 81-86.
9. Seeram NP. Berry fruits: Compositional elements biochemical activities, and impact of their intake on human health, performance, and disease. Journal of Agricultural and Food Chemistry. 2008. Vol. 56 (3). P. 627-629.
10. Sorokopudov VN, Myachikova NI, Kuklina AG, Zheorzhesku Ch. Perspektivy is-pol?zovaniya redkikh sadovykh kul?tur kak produtsentov biologicheski aktivnykh vesh-chestv [Prospects of using rare garden crops as produce of biologically active substances]. Zhuchenkovskiye chteniya IV. Chast? I: sbornik nauchnikh trudov Mezhdunarodnoy nauchno-prakticheskoy konferentsii 24-26 sentyabrya 2018 g. / otv. red. O.N. Polukhin [Zhuchenkovsky reding IV. Part 1. Collection of scientific papers of the international scientific-practical conference 2018 / executive editor O.N. Polukhin]. Belgorod: ID "Belgorod" NIU "BelGU", 2018. P. 159-165 (In Russ.).
11. Makarevich AM, Shutova AG, Spiridovich EV, Reshetnikov VN. Funktsii i svoystva an-totsianov rastitel'nogo syr'ya [Functions and properties of anthocyanin of plant raw mate-rials]. Trudy Belorusskogo gosudarstvennogo universiteta. Seriya "Fiziologicheskiye, biokhimicheskiye i molekulyarnye osnovy funktsionirovaniya biosistem" [Proceedings of the Belarusian State university. Series "Functional, biochemical and molecular bases of the functioning of biosistems"]. 2009. Vol. 4. Part 2. P. 147-157 (In Russ.).
12. Rekomenduemye urovni potrebleniya pishchevykh i biologicheski aktivnykh veshchestv: metodicheskie rekomendatsii MR 2.3.1.1915-04. [Recommended levels of consumption of food and biologically active substances: Guidelines 2/3/1/915-04 MP]. Moscow: Federal Center for Sanitary Inspection Ministry of Health of Russia, 2004. 28 p. (In Russ.)
13. Marinova D, Ribarova F. HPLC determination of carotenoids in Bulgarian berries. Journal of Food Composition and Analysis. 2007. Vol. 20 (5). P. 370-374.
14. Britton G, Liaaen-Jensen S, Pfander H. Overview of carotenoid biosynthesis. Carote-noids: Biosynthesis and Metabolism. Basel, Boston, Berlin: Birkhauser Verlag, 1998. Vol. 3. P. 13-147.
15. Ermakov AI, Arasimovich VV, Yarosh NP et al. Metody biokhimicheskogo issledovaniya rasteniy [Methods of biochemical research of plants]. 3rd edition. Leningrad: Agro-promizdat, 1987. 430 p. (In Russ.)
16. Tutel'yan VA, Eller KI. Metody analiza minornykh biologichesk iaktivnykh veshchestv pishchi [Metods of analysis of minor biologically active substances of food]. Moscow: Dinastiya, 2010. 160 p. (In Russ.)
Authors
Zhbanova Ekaterina V., Doctor of Agricultural Sciences,
Zhidekhina Tat'yana V., Candidate of Agricultural Sciences,
Akimov Mikhail Yu., Candidate of Agricultural Sciences,
Rodyukova Ol'ga S., Candidate of Agricultural Sciences,
Khromov Nikolay V., Candidate of Agricultural Sciences,
Irina V. Gur'eva
I.V. Michurin Federal Scientific Center,
30, Michurina str., Tambov region, Michurinsk, Russia, 393774, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Tarasova V.V., Nikolaeva Yu.V., Krylova L.A.Development of a recipe for muffins with an extended shelf life

P. 12-18 Key words
muffins, fermented glucose, inulin, glycerin, dietary fiber, formulation development, physicochemical analysis methods, organoleptic properties

Abstract
Today the confectionery industry is one of the branches of the food industry that is actively developing. The flour confectionery market is very diverse and divided by types: cookies, cakes and pastries, gingerbread cookies and gingerbreads, waffles, muffins, muffins, babas and rolls, biscuits, crackers and other flour confectionery products. Muffins belong to flour confectionery products. They represent the largest segment of the Russian confectionery market. These products today have become very popular tea products that win the love of the Russian consumer, along with cupcakes. In connection with the expansion of the market for domestic raw materials, with the development of new generation products, new and modern technologies appear that provide opportunities for the development and implementation of technologies. To ensure the competitiveness of flour confectionery products, the expansion of the range of mass products that meet the goals of a balanced and adequate nutrition, as well as an increase in their shelf life is an urgent and in-demand direction. The solution to this problem is possible thanks to new research on traditional technologies, as well as the development and implementation of processes that make it possible to change, facilitate and improve production, to ensure high quality flour confectionery products. The aim of the work is to modify the traditional recipe of traditional muffins to a recipe for muffins with an extended shelf life by adding inulin and fermented glucose. It has been scientifically proven that the use of inulin leads to the enrichment of the nutrient composition, improves the physicochemical and organoleptic indicators of the quality of muffins. It has been established that fermented glucose leads to an increase in the shelf life of the finished product by inhibiting the growth and development of aerobic spores, mold and other microorganisms in flour confectionery products. The expediency of enriching muffins with dietary fiber has been proven, as well as the use of fermented glucose to extend the shelf life of products.

References
1. Balaeva EV. Sovershenstvovanie tehnologii proizvodstva keksov i maffinov s ispol'zovaniem krahmalosoderzhashhego syr'ja [Improving the technology of production of muffins and muffins using starch-containing raw materials]. Moscow: Food industry, 2013. No. 8. P. 38-41 (In Russ.).
2. Voskobojnikov VA, Tipiseva IA. O klassifikacii pishhevyh volokon [On the classification of food fibers]. Pishhevye ingredienty. Syr'e i dobavki [Food ingredients. Raw materials and additives]. 2004. No. 1. P. 18-20 (In Russ.).
3. GOST 15052-2014 Keksy. Obschie tehnicheskie uslovija. Vved. 2016-01-01 [General technical conditions. Introduction 2016-01-01]. Moscow: Standartinform, 2015. 12 p. (In Russ.)
4. GOST 5903-89 Izdelija konditerskie. Metody opredelenija sahara. Vved. 1991-01-01 [GOST 5903-89 Confectionery products. Methods for determining sugar. Introduction 1991-01-01]. Moscow: IPK Standards Publishing House, 2004. 25 p. (In Russ.)
5. GOST 5900-2014 Izdelija konditerskie. Metody opredelenija vlagi i suhih veshhestv. Vved. 2016-07-01 [GOST 5900-2014 Confectionery products. Methods for determination of moisture and dry matter. Introduction 2016-07-01]. Moscow: Standartinform, 2015. 13 p. (In Russ.)
6. GOST 5898-87 Izdelija konditerskie. Metody opredelenija kislotnosti i shhelochnosti. Vved. 1989-01-01 [GOST 5898-87 Confectionery products. Methods for determining acidity and alkalinity. Introduction 1989-01-01]. Moscow: IPK Standards Publishing House, 2004. 10 p. (In Russ.)
7. GOST 31902-2012 Izdelija konditerskie. Metody opredelenija massovoj doli zhira. Vved. 2014-01-01 [GOST 31902-2012 Confectionery products. Methods for determining the mass fraction of fat. Introduction 2014-01-01]. Moscow: Standartinform, 2014. 21 p. (In Russ.)
8. GOST 5897-90 Izdelija konditerskie. Metody opredelenija organolepticheskih pokazatelej kachestva, razmerov, massy netto i sostavnyh chastej. Vved. 1992-01-01 [GOST 5897-90 Confectionery products. Methods for determining organoleptic indicators of quality, size, net weight and components. Introduction 1992-01-01]. Moscow: IPK Standards Publishing House, 2004. 7 p. (In Russ.)
9. GOST 26574-2017 Muka pshenichnaja hlebopekarnaja. Tehnicheskie uslovija. Vved. 2019-01-01 [GOST 26574-2017 Wheat baking flour. Technical conditions. Introduction 2019-01-01]. Moscow: Standartinform, 2019. 16 p. (In Russ.)
10. GOST 33222-2015 Sahar belyj. Tehnicheskie uslovija. Vved. 2016-07-01[GOST 33222-2015 White sugar. Technical conditions. Introduction 2016-07-01]. Moscow: Standartinform, 2019. 20 p. (In Russ.)
11. GOST 32802-2014 Dobavki pishhevye. Natrija karbonaty E500. Obshhie tehnicheskie uslovija. Vved. 2016-01-01 [GOST 32802-2014 Food additives. Sodium carbonates E500. General technical conditions. Introduction 2016-01-01.] Moscow: Standartinform, 2015. 31 p. (In Russ.)
12. GOST 32188-2013 Margariny. Obshhie tehnicheskie uslovija. Vved. 2014-07-01 [GOST 32188-2013 Margarines. General technical conditions. Introduction 2014-07-01]. Moscow: Standartinform, 2014. 16 p. (In Russ.)
13. GOST 30363-2013 Produkty jaichnye zhidkie i suhie pishhevye. Tehnicheskie uslovija. Vved. 2014-07-01 [GOST 30363-2013 Liquid and dry food egg products. Technical conditions. Introduction 2014-07-01]. Moscow: Standartinform, 2014. 20 p. (In Russ.)
14. GOST ISO 7218-2015 Mikrobiologija pischevyh produktov i kormov dlja zhivotnyh. Obschie trebovanija i rekomendacii po mikrobiologicheskim issledovanijam. Vved. 2016-07-01 [GOST ISO 7218-2015 Microbiology of food and animal feed. General requirements and recommendations for microbiological research. Introduction 2016-07-01]. Moscow: Standartinform, 2016. 76 p. (In Russ.)
15. GOST 10444.15-94 Produkty pischevye. Metody opredelenija kolichestva mezofil'nyh ajerobnyh i fakul'tativno-anajerobnyh mikroorganizmov. Vved. 1996-01-01 [GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms. Introduction 1996-01-01]. Moscow: Standartinform, 2010. 7 p. (In Russ.)
16. GOST 31659-2012 (ISO 6579:2002) Produkty pischevye. Metod vyjavlenija bakterij roda Salmonella. Vved. 2013-07-01 [GOST 31659-2012 (ISO 6579: 2002) Food products. Method for detecting bacteria of the genus Salmonella. Introduction 2013-07-01]. Moscow: JSC Codex, 2013. 25 p. (In Russ.)
17. GOST 31747-2012 Produkty pischevye. Metody vyjavlenija i opredelenija kolichestva bakterij gruppy kishechnyh palochek (koliformnyh bakterij). Vved. 2013-07-01 [GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the group of Escherichia coli (coliform bacteria). Introduction 2013-07-01]. Moscow: Standartinform, 2013. 20 p. (In Russ.)
18. GOST R 53041-2008 Izdelija konditerskie i polufabrikaty konditerskogo proizvodstva. Terminy i opredelenija. Vved. 2010-01-01 [GOST R 53041-2008 Confectionery and semi-finished confectionery products. Terms and Definitions. Introduction 2010-01-01]. Moscow: Standartinform, 2019. 16 p. (In Russ.)
19. GOST R 51232-98. Voda pit'evaja. Obschie trebovanija k organizacii i metodam kontrolja kachestva. Vved. 1999-07-01 [GOST R 51232-98. Drinking water. General requirements for the organization and methods of quality control. Introduction 1999-07-01]. Moscow: Standartinform, 2010. 21 p. (In Russ.)
20. GOST 15810-2014. Izdelija konditerskie. Izdelija prjanichnye. Obschie tehnicheskie uslovija. Vved. 2016-01-01 [GOST 15810-2014. Confectionery products. Gingerbread products. General technical conditions. Introduction 2016-01-01]. Moscow: Standartinform, 2015. 12 p. (In Russ.)
21. Ipatova LG et al. Pischevye volokna v produktah pitanija [Dietary fiber in food products]. Pischevaja promyshlennost' [Food industry]. 2007. No. 5. P. 8-10 (In Russ.).
22. Korjachkina SJa, Matveeva TV. Tehnologija muchnyh konditerskih izdelij: uchebnik [Technology of flour confectionery products: Textbook]. Saint Petersburg: Troitsky Most, 2011. 400 p. (In Russ.)
23. Kudrjashova OV, Miheeva GA, Shatnjuk LN. Innovacionnye ingredienty dlja korrekcii pishhevoj cennosti muchnyh konditerskih izdelij [Innovative ingredients for correcting the nutritional value of flour confectionery]. Hleboprodukty [Khleboprodukty]. 2014. No. 1. P. 44-45 (In Russ.).
24. Mjenli D. Muchnye konditerskie izdelija s recepturami [Flour confectionery products with recipes]. Saint Petersburg: Professiya, 2013. 768 p. (In Russ.)
25. Tkeshelashvili ME, Kosheleva NP, Bobozhonova GA. Nestandartnye nauchnye razrabotki v proizvodstve muchnyh konditerskih izdelij dlja "zdorovogo pitanija" [Non-standard scientific developments in the production of flour confectionery products for "healthy nutrition"]. Hleboprodukty [Khleboprodukty]. 2017. No. 2. P. 10-12 (In Russ.).
Authors
Tarasova Veronika V., Candidate of Technical Sciences,
Nikolaeva Yuliya V., Candidate of Technical Sciences,
Krylova Larisa A.
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 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.



Meleshkina E.P., Kolomiets S.N., Zhil'tsova N.S., Bundina O.I.Development of requirements for the targeted use of flour using the example of flour culinary products - dumplings

P. 19-22 Key words
wheat grain, flour, quality, rheological properties, dumplings dough, organoleptic evaluation, cooking properties, target classification

Abstract
The work was carried out by the All-Russian Research Institute of Grain and its Processing Products, and is aimed at the effective and rational use of wheat grain, taking into account Russian characteristics and the use of domestic laboratory equipment that solves the issue of import substitution. The indicators of flour quality, rheological properties of the dough, affecting the quality of flour culinary products of dumplings, have been clarified, which will allow manufacturers of flour confectionery and culinary products to avoid problems such as deformation of the dough during rolling and molding of dumplings and to obtain high-quality safe products for the consumer. Based on the results of experimental data, for the manufacture of dumplings, it is recommended to use wheat flour with an amount of gluten of at least 28.0 % of II-I quality groups, a falling number of at least 180 s (seconds) with the following values of the rheological properties of the dough by the alveograph: maximum excess pressure not less than 60-80 mm, curve shape indicator not less than 1.0, elasticity index - not less than 40-50 %, deformation energy not less than 150-200, according to the valorigraph: the degree of liquefaction - not more than 90 EV (valorigraph units). The use of grain and flour from wheat in accordance with their properties will reduce the use of food additives in flour products, which are often unhealthy and even harmful, and thereby solve the issue of improving the health of the population of our country.

References
1. Meleshkina, EP, Kolomiets SN, Shelenkova LV, Koval' AI. Raznaja muka - raznye celi [Different flour - different goals]. Trudy mezhdunarodnoj nauchno-prakticheskoj konferencii "Sovremennye aspekty nauchno-tehnologicheskogo obespechenija pererabotki sel'skohozjajstvennogo syr'ja i othodov" [Proceedings of the international scientific and practical conference "Modern aspects of scientific and technological support for the processing of agricultural raw materials and waste"]. Astana, 2014. P. 37-41 (In Russ.).
2. Meleshkina EP, Kolomiets SN, Cheskidova AS, Zhil'cova NS, Koval' AI, Kirillova EV. Celevoe ispol'zovanie muki na primere muchnyh kulinarnyh izdelij vida pel'menej [Target use of flour on the example of flour culinary products of a type of dumplings]. Materialy mezhdunarodnoj nauchno-prakticheskoj konferencii "Innovacionnye processy v pishhevyh tehnologijah: nauka i praktika" [Materials of the international academic and research conference "Innovative processes in food technologies: science and practice"]. Moscow, 2019. P. 231-236 (In Russ.).
3. Kolomiets SN, Vanina LV, Koval' AI, Zhil'cova NS, Cheskidova AS, Kirillova EV, Saharova EA. Ispol'zuem muku po prjamomu naznacheniju [We use flour for the intended purpose]. Trudy HII mezhdunarodnoj nauchno-prakticheskoj konferencii "Pishha. Jekologija. Kachestvo" [Proceedings of the XII International Scientific and Practical Conference "Food. Ecology. Quality"]. Moscow, 2015. P. 451-456 (In Russ.).
4. Cheskidova AS, Kolomiets SN, Saharova. EA Klassifikacija zerna i muki po celevomu naznacheniju - garantija poluchenija kachestvennoj i bezopasnoj produkcii [Classification of grain and flour according to the intended purpose - a guarantee of obtaining high-quality and safe products]. Trudy IH mezhdunarodnoj konferencii molodyh uchjonyh i specialistov "Povyshenie kachestva, bezopasnosti i konkurentosposobnosti produkcii agropromyshlennogo kompleksa v sovremennyh uslovijah" [Proceedings of the IX international conference of young scientists and specialists "Improving the quality, safety and competitiveness of agricultural products in modern conditions"]. Moscow, 2015. P. 374-379 (In Russ.).
5. Meleshkina EP. Razvitie sistemy ocenki hlebopekarnyh svojstv zerna pshenicy pri ego proizvodstve i pererabotke [Development of a system for assessing the bakery properties of wheat grain during its production and processing]. Autoreferat dissertation of Doctor of Technical Sciences (05.18.01). Moscow: MGUPP, 2006. 55 p. (In Russ.)
Authors
Meleshkina Elena P., Doctor of Technical Sciences,
Kolomiets Svetlana N., Candidate of Agricultural Sciences,
Zhil'tsova Natal'ya S.,
Bundina Ol'ga I., Candidate of Economic Sciences
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch for Gorbatov Research Center for Food Systems,
11, Dmitrovskoe highway, Moscow, 127434, kañ 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.



Tipsina, N.N., Blagodarnova, G.V., Tumanova A.E. Increasing the nutritional value of pasta products when using buckwheat, rice flour

P. 23-26 Key words
pasta, gluten, rice flour, buckwheat flour, nutritional value

Abstract
Gluten-free foods occupy an important place in the daily diet, such as bread, rolls, pasta and flour confectionery. However, it is gluten that causes the greatest number of negative health effects, these are diseases of the gastrointestinal tract, as well as allergies, that is, complete or partial intolerance to this substance. To maintain health and improve the quality of life of people, the development of an assortment of food products with a high gluten content should go not only in the direction of fortification, mineralization, filling with dietary fiber, but also in the direction of reducing the proportion of gluten in them. It is known that buckwheat and rice flour does not contain gluten in its composition, while these types of flour have a rich chemical composition and can be attributed to fortifiers for pasta. Buckwheat flour, which contains complete proteins, a wide range of B vitamins and niacin, macro- and microelements, dietary fiber, contains polyunsaturated fats in abundance, which have a positive effect on the metabolism in the body and help lower blood cholesterol levels. Rice flour is a hypoallergenic product that is included in many diets and is used for baby food. The purpose of this research work was the development of new types of pasta with increased nutritional value using buckwheat and rice flour. In the pasta recipe, part of the wheat flour was replaced with rice or buckwheat flour in an amount of 20 to 80 %. The results of studies of the properties of pasta made using gluten-free fortifiers showed that the closest to traditional products were products with a dosage of rice flour in the amount of 30 % and a dosage of buckwheat flour in the amount of 20 % of the total flour raw materials in the recipe. The finished products had a pleasant, original taste and aroma. In the developed pasta, an increase in nutritional value was found in comparison with a traditional product.

References
1. Barsukova NV, Krasil'nikov VN. Novie tecnologicheskie podhody k sozdaniy spicializirovannih produktov pitaniya dly bezglutenovoi dieti [New technological approaches to creating specialized food products for a gluten-free diet]. Materiali V Vserossiyskogo foruma "Zdorovoe pitanie s rozhdeniya: meditsina, obrazovanie, pischevie tekhnologii. Sankt-Peterburg-2010" [Materials of the V Russian Forum "Healthy nutrition from birth: medicine, education, food technologies. Saint Petersburg-2010"]. Saint Petersburg, 2010. P. 21 (In Russ.).
2. Rybak AI, Lipnyagov PP, Semenyuk VF, Golubev VN, Semenyuk VF, Negrub VP. Sposob proizvodstva makaronnih izdeliy iz myki miagkih visoko steklovidnih pshenici s dobavkami rastitelnogo proishoghdenia [Method of production of macaroni products from soft highly vitreous wheat flour with additives of plant origin]. Izvestiya vuzov. Pischevaya tekhnologiya [News of universities. Food technology]. 1991. No. 1. P. 54-55 (In Russ.).
3. Tipsina NN, Prisuhina NW, Steffen DV. Tehnologia mychnih konditerskih izdeliy [The technology of flour confectionery products]. Krasnoyarsk: Krasnoyarsk State Agrarian University, 2016. 114 p. (In Russ.)
4. Kalachev MV. Potochnie linii i oborudovanie hlebobylochnih i makaronnogo proizvodstva [Lines and equipment for bakery and macaroni production]. Moscow: Drofa, 2006. 127 p. (In Russ.)
5. Ivanova TN. Tovarovedenie i expertiza zernomuchnykh tovarov [Commodity science and expertise of grain products]. Moscow: Academy, 2004. 286 p. (In Russ.)
6. Makov AM, Korotkikh SK. Technologicheskie linii makaronnih izdeliy [Pasta processing lines] Materiali III Rossiyskogo foruma "Zdorov'e, pischevie tekhnologii. Sankt-Peterburg-2011" [Materials of the III Russian Forum "Health, food technologies, St. Petersburg-2011"]. Saint Petersburg, 2010. P. 5 (In Russ.).
7. Schneider TI, Schneider DV, Kazennova NK, Kazennov IV, Kulakov OV. Instrukcia po raschety norm rashoda siria v makaronnoi otrasli [The instructions for the calculation of consumption norms of raw materials in pasta industry]. Moscow: GROM-4, 2012. 42 p. (In Russ.)
8. Skurikhin IM, Tutel'yan VA. Himicheskiy sostav rossiiskih pischevih produktov: spravochnik [Chemical composition of Russian food products: reference book]. Moscow: Deli print, 2002. 236 p. (In Russ.)
Authors
Tipsina Nellya N., Doctor of Technical Sciences, Professor,
Blagodarnova Galina V.
Krasnoyarsk State Agrarian University,
90, Mira str., Krasnoyarsk, Russia, 660049, 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.
Tumanova Alla E., Doctor of Technical Sciences
Moscow state University of food production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Nuraliev S.U.Wholesale and retail markets and their role in food safety and price stabilization

P. 28-30 Key words
economic policy, trade and marketing policy, competition, food competitiveness, government support, regulation, food market

Abstract
Food safety of the country and stability of food prices under new economic conditions largely depends on the availability of guaranteed sales channels and effectiveness of government trade and sales policy. Government support for the formation of an effective commodity distribution infrastructure should be aimed at creating conditions for the development of wholesale and retail markets, which contribute to solving the problem of marketing, optimize costs in the sphere of food production and circulation and stabilize prices on the domestic market. Foreign experience of government support for the development and regulation of these structures indicates the increasing role and importance of wholesale and retail markets in minimizing costs in the sphere of food circulation and solving socio-economic problems of society. Effective trade and sales policy of support for the development of wholesale and retail markets allows producers to solve the problem of guaranteed sales of their products on the domestic market and the realization of the country's competitive advantages on the world commodity markets.

References
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2. Kiselev SV. Sel'skaja jekonomika: uchebnik [Rural economy: textbook]. Moskva [Moscow]: INFRA-M, 2010. 572 p.
3. Nuraliev SU. Torgovo-sbytovaja politika i ee rol' v obespechenii prodovol'stvennoj bezopasnosti v uslovijah globalizacii [Trade and marketing policy and its role in ensuring food security in the context of globalization]. Pishhevaja promyshlennost' [Food Industry]. 2020. Nî. 6. P. 28-32.
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9. Rossija v cifrah 2018: kratkij statisticheskij sbornik [Russia in Figures 2018: A Brief Statistical Book]. Moskva [Moscow]: Rosstat, 2019. 522 p.
Authors
Nuraliev Sirazhudin U., Doctor of Economic Sciences, Professor
Union of Russian markets,
14, Voloshina str., Mytischi, Moscow region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Gritsenko G.M., Chernyakov M.K., Chernyakova M.M., Chernyakova I.A., Gromov S.S.Index of digitalization of food industry organizations

P. 31-35 Key words
food industry, digitalization, index, analysis, evaluation

Abstract
The food industry, as part of the agro-industrial complex, is focused on the production of products to meet the basic needs of the population in food. Digital transformation in the industry began to pay attention three or four years ago. The purpose of the study is to develop criteria for assessing the level of Informatization of economic entities of the agro-industrial complex, including the processing industry, and to assess its effectiveness. The methodology used to evaluate the digitalization index of food industry organizations used the principles recommended by the European Commission for constructing composite information indicators. Was proposed by generalizing the formula to calculate the indexes of digitalization, consisting of sub-indices. Taking into account the industry features of the processing subcomplex, an attempt was made to integrally assess the level of implementation of digital economy technologies in the food industry using two parameters: the share and the digitalization index. The first indicator characterizes the share of an economic entity among all entities involved in the process of digitalization of the food industry, and the second one characterizes 10 sub-indices of the speed of adaptation of food industry organizations to digital transformation by the level of use. Using the digitalization index will allow you to assess the contribution of digital transformation to the development of the industry. The practical value of the research lies in the possibility of using the integral indicator proposed by the authors for evaluating and predicting the performance of food industry enterprises, taking into account the impact of state regulation through digitalization of the industry. The proposed digitalization index can also be used to assess the impact of government programs on the efficiency of industry development. A formula is proposed based on empirical data, according to preliminary estimates, the expected economic effect of investment in digitalization, which shows that the greatest effect can be achieved with full (100 %) digitalization. Partial digitalization will not have the desired effect and may even be unprofitable under certain conditions. Therefore, it is recommended to carry out digitalization of economic entities in a comprehensive manner, and if there is a lack of funds, point-by-point, without smearing the financial asset across a variety of organizations.

References
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12. Lapotyshkin N. Cifrovye tehnologii v pi-shhevoj promyshlennosti [Digital technologies in the food industry]. URL: https://zen.yandex.ru/media/cfo/cifrovye-tehnologii-v-piscevoi-promyshlennosti-5baa0da7fdae1600af4d2c2b
13. TOP 10 cifrovyh tehnologij dlja pishhevoj promyshlennosti i obespechenie informacionnoj bezopasnosti infrastruktury predprijatija [TOP 10 digital technologies for the food industry and ensuring information security of the enterprise infrastructure]. URL: https://www.comnews.ru/content/207301/2020-05-26/2020-w22/top-10-cifrovykh-tekhnologiy-dlya-pischevoy-promyshlennosti-i-obespechenie-informacionnoy-bezopasnosti-infrastruktury-predpriyatiya
14. Lipatnikov VS. Analiz finansovo-hozjajstvennoj dejatel'nosti vedushhih molokopererabatyvajushhih kompanij Rossii [Analysis of financial and economic activities of leading dairy processing companies in Russia]. Ekonomika sel'skogo hozjajstva Rossii [Economics of agriculture of Russia]. 2017. No. 11. P. 70-76 (In Russ.).
15. Medvedev PV, Fedotov VA, Bochkareva IA. Novye metody ocenki tehnologicheskih svojstv pshenicy s ispol'zovaniem informacionnyh tehnologij [New methods for evaluating the technological properties of wheat using information technologies]. Hleboprodukty [Bread products]. 2017. No. 1. P. 60-63 (In Russ.). DOI: https://doi.org/10.30679/2587-9847-2018-21-9-13.8.
16. Istomina EA. Ocenka trendov cifrovizacii v promyshlennosti [An assessment of the trends of digitalization in the industry]. Vestnik ChelGU [Bulletin of Chelsu]. 2018. No. 12 (422). P. 108-116 (In Russ.). DOI: 10.24411/1994-2796-2018-11212
17. Chernjakov MK, Chernjakova MM. Molochnaja industrija kak strategicheskoe napravlenie razvitija rynka prodovol'stvija [Dairy industry as strategic direction of development of the market of food]. Pischevaja promyshlennost' [Food industry]. 2018. No. 4. P. 33-37 (In Russ.).
Authors
Gritsenko Galina M., Doctor of Economic Sciences, Professor
Siberian Federal Scientific Center of agrobiotechnology of RAS,
6, Stroiteley avenue, Barnaul, Russia, 656015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernyakov Mikhail K., Doctor of Economic Sciences, Professor
Novosibirsk State Technical University,
20, Karl Marx avenue, Novosibirsk, Russia, 630073, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chernyakova Maria M., Candidate of Economic Sciences,
Irina A. Chernyakova
Institute of management - branch of the Russian presidential Academy of national economy and public administration,
6, Nizhegorodskaya str., Novosibirsk, Russia, 630102, 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.
Gromov Sergey S.
RusAtom-international Network (Rosatom State Corporation),
7/1, building 230, Stoletova str., Moscow, 119019, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Yurova E.A., Kobzeva T.V., Filchakova S.A.The peculiarity of the development of express methods for determining the shelf life of functional milk-based products for long-term storage

P. 36-39 Key words
functional milk-based products, research methods, shelf life, functional ingredients, mathematical modeling

Abstract
The main task for ensuring the quality of functional milk-based products for long-term storage is the availability of methods for assessing the shelf life, when it is necessary to ensure not only the preservation of physicochemical and organoleptic parameters, but also the stability of functional food ingredients and the invariability of their quality in the finished product. This work presents the results of evaluating methods for confirming the shelf life of products and establishes evaluation criteria for the effect of storage temperature conditions on the preservation of the quality of dairy products during storage. The possibility of developing a method of accelerated storage for functional milk-based products for long-term storage using the ASLT method and mathematical modeling was determined, based on the available accumulated statistical data on indicators of oxidative spoilage, organoleptic evaluation, the content of free amino acids and parameters for evaluating protein hydrolysis products. The paper presents the results of studies of dry milk mixture subjected to storage for 4 months at aggravated temperature conditions (20±2) °Ñ, (35±2) °Ñ and relative air humidity 85 %. To obtain an objective assessment of the effect of storage temperature on the component composition of the product, a dry milk mixture enriched with a vitamin-mineral premix, consisting of 4 elements and 6 vitamins, was studied, which showed that during storage (for 4 months at a temperature of 35…50 °C), the preservation of fat-soluble vitamins was 93 % and a gradual decrease in the content of water-soluble vitamins of group B was observed. The studies carried out are the basis for the development of an accelerated method for determining the shelf life of functional milk-based products with a long shelf life. The methodology of the accelerated methodology for determining the shelf life of functional milk-based products is based on determining the composition of functional milk-based products and quality indicators, taking into account the established influencing factors and modern highly effective methods of analysis.

References
1. TR TS 021/2011 Tekhnicheskiy reglament Tamozhennogo soyuza "O bezopasnosti pishchevoy produktsii" (s izmeneniyami na 8 avgusta 2019 goda) [TR CU 021/2011 Technical Regulations of the Customs Union "On Food Safety" (as amended on August 8, 2019)]. (In Russ.)
2. MUK 4.2.1847-04 Sanitarno-epidemiologicheskaya otsenka obosnovaniya srokov godnosti i usloviy khraneniya pishchevykh produktov [MUK 4.2.1847-04 Sanitary and epidemiological assessment of the justification of the shelf life and storage conditions of food products]. - ISS "TEKHEKSPERT" (In Russ.)
3. SanPiN 2.3.2.1324-03 Gigiyenicheskiye trebovaniya k srokam godnosti i usloviyam khraneniya pishchevykh produktov [SanPiN 2.3.2.1324-03 Hygienic requirements for shelf life and storage conditions of food products]. - ISS "TEKHEKSPERT" (In Russ.)
4. Matveeva NA, Khasanov AR. Prog-nozirovaniye sroka godnosti metodom uskorennogo testirovaniya v tekhnologii napitkov funktsional'nogo naznacheniya [Prediction of the shelf life by the accelerated testing method in the technology of functional drinks]. Nauchniy zhurnal NIU ITMO. Seriya "Protsessy i apparaty pishchevykh proizvodstv" [Scientific journal NRU ITMO. Series "Processes and Apparatus for Food Production"]. 2016. No. 4. P. 75-82 (In Russ.).
5. Kilkast D, Subramaniam P. Stabil'nost' i srok godnosti. Molochnyye produkty [Stability and shelf life. Dairy products]. Saint Petersburg: Professiya, 2013. 376 p. (In Russ.)
6. GOST R 50779.27-2017 (MEK 61649:2008) Statisticheskiye metody. Raspredeleniye Veybulla. Analiz dannykh [GOST R 50779.27-2017 (IEC 61649: 2008) Statistical methods. Weibull distribution. Data analysis] (In Russ.).
7. The Quadram Institute. URL: www.ifr.ac.uk/safety/growthPredictor
8. The ComBase Browser. URL: https://www.combase.cc/index.php/en/
9. Chernukha IM, Gutnik BE, Smetanina LB, Zakharov AN, Kuznetsova TG. Nauchnoye obosnovaniye i razrabotka metodiki uskorennogo opredeleniya srokov godnosti konservirovannykh myasoproduktov [Scientific substantiation and development of methods for accelerated determination of the shelf life of canned meat products]. Nauchnoye obespecheniye innovatsionnykh protsessov v myasopererabatyvayushchey otrasli: sbornik nauchnikh trudov GNU VNIIMP [Scientific support of innovative processes in the meat processing industry: collection of scientific works]. Moscow: GNU VNIIMP, 2005. No. 2. P. 58-72 (In Russ.).
10. Odoyeva GA, Lukoshkina MV. Kinetika termicheskogo stareniya rybnykh konservov i ekspress-metod opredeleniya srokov godnosti [Kinetics of thermal aging of canned fish and an express method for determining the shelf life]. Materialy IV Mezhdunarodnoy konferentsii "Proizvodstvo rybnoy produktsii, problemy, novyye tekhnologii, kachestvo" [Materials of IV International conference "Production of fish products, problems, new technologies, quality"]. Kaliningrad, 2007. P. 78-82 (In Russ.).
11. Sevost'yanova EM, Danilyan AV. Obzor metodov "uskorennogo stareniya" dlya obosnovaniya srokov godnosti produktov bezalkogol'noy otrasli [Review of "accelerated aging" methods to justify the shelf life of products in the non-alcoholic industry]. Pivo i napitki [Beer and drinks]. 2018. No. 3. P. 56-59 (In Russ.).
12. Sevost'yanova EM, Khorosheva EV, Remneva GA, Altayeva AM, Zakharov MA. Razrabotka ekspress-metoda prognozirovaniya srokov godnosti mineral'nykh vod razlichnykh gidrokhimicheskikh tipov [Development of an express method for predicting the shelf life of mineral waters of various hydrochemical types]. Pivo i napitki [Beer and drinks]. 2019. No. 1. P. 60-63 (In Russ.).
13. Yurova EA, Kobzeva TV, Polyakova OS. Razrabotka metodov otsenki khranimosposobnosti molochnoy produktsii [Development of methods for assessing the storage capacity of dairy products]. Pererabotka moloka [Milk processing]. 2016. No. 12. P. 38-41 (In Russ.).
14. Donskaya GA, Kharitonov D. Novye fermentirovannye produkty zdorovogo pitaniya [New fermented products for healthy nutrition]. Molochnaya promyshlennost' [Dairy industry]. 2016. No. 10. 64-67 (In Russ.).
15. Donskaya GA. Funkcional'nye molochnye produkty [Functional milk products]. Molochnaya promyshlennost' [Dairy Industry]. 2007. No. 3. P. 52-53 (In Russ.).
16. Fedotova OB, Donskaya GA, Rozhkova IV, Asafov VA, Dobriyan EI, Chumakova IV. Razrabotki VNIMI v oblasti sozdaniya novogo pokoleniya funktsional'nykh produktov [VNIMI developments in the field of creating a new generation of functional products]. Sbornik materialov Mezhdunarodnoy nauchno-prakticheskoy konferentsii "Aktual'nyye problemy molochnoy otrasli". Mezhdunarodnaya molochnaya nedelya [Collection of materials of the International Scientific and Practical Conference "Actual problems of the dairy industry". International dairy week]. Uglich: VNIIMS, 2016. P. 15-18 (In Russ.).
Authors
Yurova Elena A., Candidate of Technical Sciences,
Kobzeva Tatyana V.,
Filchakova Svetlana A., Candidate of Technical Sciences
All-Russian Dairy Research Institute,
35 building, Lusinovskaya str., 7, Moscow, 115093, 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.



Normakhmatov R.Fatty acid composition and physicochemical parameters from stone fruit kernels

P. 40-42 Key words
secondary raw materials, waste, fat, fatty acids, kernels, bones, iodine number, acid number, saponification number, refraction number

Abstract
Research aimed at solving the problem of rational use of the stone fruit kernel of the food industry as a cheap raw material for the production of food and feed products is relevant. In this work, the fatty acid composition of fat obtained from the kernels of apricot, peach, plum and cherry kernels, grown in Uzbekistan, has been investigated. The work was carried out in the laboratory for the examination of the quality of food products of the Samarkand Institute of Economics and Service. The objects of the study were apricot, peach, plum and cherry pits. It was found that the environment of unsaturated fatty acids is quantitatively dominated by oleic acid. In the kernels of plum, apricot and peach kernels, its content is practically at the same level. The content of linoleic acid in the kernels of these fruits is almost two times less than oleic acid. Linolenic acid is found only in cherry seed oil in the amount of 1.64 % of the total fatty acids. In stone oils from saturated fatty acids, palmitic acid is distinguished by a high content: in apricots - 6.33 %, cherries - 6.59 %, plums - 6.86 %, peaches - 8.64 %. It was revealed that peach and apricot kernel oils, in comparison with other species, contain a very small amount of free fatty acids, since their acid number is 0.73 and 1.21 mg KOH, respectively. The highest acid value is inherent in plum kernel oil. Cherry and apricot kernel oils have high iodine values. Therefore, their fatty acid composition is more unsaturated, i.e. contain more double bonds.

References
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2. Isrigova VS et al. Ispol'zovanie vtorichnyh resursov dlja proizvodstva produktov pitanija povyshennoj pishhevoj i biologicheskoj cennosti [The use of secondary resources for the production of food products of increased nutritional and biological value]. Sbornik materialov nauchnikh trudov Vserossiyskoy nauchno-prakticheskoy konferentsii "Innovatsionniy podkhod v strategii razvitiya APK Rossii" [Collection of materials of scientific papers of the All-Russian scientific-practical conference "An innovative approach in the development strategy of the agro-industrial complex of Russia"]. Makhachkala, 2018 (In Russ.).
3. Sultankhodzhaev AA. Jeffektivnost' ispol'zovanija vtorichnyh resursov syr'ja. Materialy otraslej pishhevoj promyshlennosti respubliki Uzbekistan [The efficiency of using secondary raw materials. Materials from the food industry of the Republic of Uzbekistan]; dissertation abstract. 1993 (In Russ.).
Authors
Normakhmatov Ruziboy, Doctor of Technical Sciences Samarkand Institute of Economics and Service, 9, Amira Temura str., Samarkand, Uzbekistan, 140100



Shelekhova N. V., Shelekhova T. M., Skvortsova L.I., Poltavskaya N.V.Identification of alcoholic beverages using artificial neural networks

P. 43-48 Key words
expert workstation, gas chromatography, identification, capillary electrophoresis, artificial neural networks, alcohol

Abstract
A problematic place in the identification of alcoholic beverages is low development of digital technologies in this subject area. The proposed way to solve the problem of fraud detection is the use of artificial intelligence methods. The main goal of the development and implementation of digital technologies is to increase the efficiency and reduce the complexity of the identification process of alcoholic beverages. As a result of the conducted research, an algorithm is built that provides high efficiency of processing large amounts of digital information. The algorithm contains a description of the order of operations when identifying an alcoholic beverage, by comparing its characteristics with the standard and regulatory documentation. An analytical review of possible approaches to automated processing of digital and graphical data presented in the form of electrophoregrams and chromatograms showed that the optimal choice is the use of artificial neural networks, the advantage of which is the possibility of learning and adaptation. On the basis of the developed algorithm, a basic scheme for identifying alcoholic beverages is proposed, based on the complex application of ensembles of artificial neural networks and expert systems. Preliminary design was carried out and basic technical solutions were proposed for creating an intelligent expert identification system consisting of databases, an expert block, a neural network training module, and an identification model. The architecture of the automated workplace of an expert in the identification of alcoholic beverages is proposed, which includes a module for importing research results, a module for comparison with reference samples, a user interface and an external element - a model for the identification of alcoholic beverages based on artificial neural networks. The results of the study can be used to develop an International Identification System based on the intelligent analysis of digital profiles of alcoholic beverages, which will solve the problem of identifying counterfeit products. The prospect of further research is to create a core of methodological, mathematical, algorithmic and software identification models.

References
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2. Oganesjanc LA, Hurshudjan SA, Petrov AN. Identifikacija fal'sificirovannyh pishhevyh produktov. Terminy i opredelenija [Identification of falsified foods. Terms and definitions]. Ðishchevaya promyshlennost' [Food industry]. 2019. No. 7. P. 73-76 (In Russ.).
3. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019. No. 4. P. 117-118 (In Russ.). DOI: 10.24411/0235-2486-2019-10059.
4. Gagarina LG, Slyusar' VV, Fedorov AR, Fedorov PA. Razrabotka matematicheskoj modeli poiska i obrabotki nestrukturirovannoj dokumentirovannoj informacii [Development of a mathematical model for searching and processing unstructured documented information]. Sovremennye naukoemkie tekhnologii [Modern high-tech technologies]. 2018. No. 9. P. 41-44 (In Russ.).
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14. Heinrich R. Aligning business process quality and information system quality. Heidelberg: Heidelberg University, 2013. 254 p.
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16. Krasulya ON, Tokarev AV, Grikshas SA, Shuvarikov AS, Pastuch ON. Intellektual'nye ekspertnye sistemy v praktike resheniya prikladnyh zadach pishchevogo proizvodstva [Intelligent expert systems in the practice of solving applied problems of food production]. Megaprint [Megaprint]. Irkutsk, 2017. P. 152 (In Russ.).
17. Blagoveshchenskaya MM, Roden-kov EV, Krylova LA, Blagoveshchenskij IG. Ispol'zovanie nejronnyh setej kak faktora povysheniya kachestva i bezopasnosti pivobezalkogol'nyh napitkov pri dezinfekcii PET-butylok [The use of neural networks as a factor in improving the quality and safety of beer and non-alcoholic beverages in the disinfection of PET bottles]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2013. No. 7. P. 24 (In Russ.).
18. Petrov AYu, Blagoveshchenskaya MM, Makarovskaya ZV, Mitin VV, Blagoveshchens-kij IG. Ispol'zovanie nejrosetej pri regulyacii dobavok v hlebobulochnye izdeliya [Use of neural networks in the regulation of additives in bakery products]. Intellektual'nye sistemy i tekhnologii v otraslyah pishchevoj promyshlennosti [Intelligent systems and technologies in the food industry]. 2019. P. 127-132 (In Russ.).
19. Dudarin PV, Tronin VG, Svyatov KV, Belov VA, Shakurov RA. Podhod k ocenke trudoemkosti zadach v processe razrabotki programmnogo obespecheniya na osnove nejronnyh setej [An approach to assessing the complexity of tasks in the process of developing software based on neural networks]. Avtomatizaciya processov upravleniya [Automation of management processes]. 2019. No. 3. P. 65-72 (In Russ.).
20. Vasil'ev EM, Govorov RA. Aktivnaya nejrosetevaya model upravleniya kriticheskimi obektami [Active neural network model for managing critical objects]. Vestnik Voronezhskogo gosudarstvennogo tekhnicheskogo universiteta [Bulletin of the Voronezh State Technical University]. 2015. No. 3. P. 31-36 (In Russ.).
21. Dudarin PV, Tronin VG, Svyatov KV. Podhod k adaptacii predvaritel'no obuchennoj yazykovoj modeli nejronnoj seti k konkretnoj predmetnoj oblasti [An approach to customization of pre-trained neural network language model to specific domain]. Komp'juternaja lingvistika i intellektual'nye tehnologii [Computational linguistics and intelligent technologies]. 2019. P. 194-202 (In Russ.).
Authors
Shelekhova Nataliya V., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov' I.,
Poltavskaya Natal'ya V.
All-Russian Scientific Research Institute of Food and Biotechnology - Branch of V.M. Gorbatov Federal Research Center of Nutrition, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, Russia, 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

Nikiforova Yu.D., Ermolaeva E.O., Trofimova N.B., Bastron E.V., Trofimov I.Å.Development of a food safety management system based on HACCP principles in the production of tomato paste

P. 50-53 Key words
critical control points, tomato paste, hazards, HACCP system, food safety management system, safety

Abstract
The relevance of the research is that the HACCP system is guaranteed to provide consumers with the safety of food consumption. In addition, the use of HACCP can be a powerful argument for confirming the fulfillment of regulatory and legislative requirements, since the Technical Regulations of the Customs Union "On Food Safety" came into force on July 1, 2013, which states that when carrying out production processes, the manufacturer must develop, implement and maintain procedures based on HACCP principles. When developing a food safety management system, GOST R ISO 22000-2019 was selected, in accordance with which the tomato paste production process was analyzed in order to ensure the quality and safety of products. The characteristics of tomato paste are given, namely, regulatory documents containing requirements for raw materials for production, organoleptic, physicochemical, microbiological and safety indicators, requirements for storage of finished products. The analysis of hazards has been carried out, which allows the enterprise to systematize the knowledge available to specialists, required to establish an effective combination of control actions. For a more detailed consideration of the tomato paste production process, a flowchart was drawn up indicating the controlled processes and identified critical control points using the expert method. Management measures have been selected for each stage of the tomato paste production process, which will prevent, eliminate or reduce to the specified level the hazards that threaten food safety. In the management measures, the reasons for the appearance of the hazardous factor and its types (biological, chemical and physical) were established, and persons responsible for these measures were appointed. The final stage was a HACCP plan for the following critical control points: sterilization and storage, in which the objects of control, monitoring and preventive actions were determined. As a result of the research, a set of documents was developed for the food safety management system at the enterprise.

References
1. Tekhnicheskij Reglament Tamozhennogo soyuza 021/2011 "O bezopasnosti pishchevoj produkcii" [Technical Regulations of the Customs Community 021/2011 "On food safety"]. [Internet]. [Cited 2020 Oct 7]. Available from: http://docs.cntd.ru.
2. Yashkin AI. Tekhnologicheskie priemy obespecheniya bezopasnosti myagkogo syra. Chast' 2. Kriticheskie kontrol'nye tochki [Technological methods for ensuring the safety of soft cheese. Part 2. Critical control points]. Bulletin of the Altai State Agrarian University [Bulletin of the Altai State Agrarian University]. 2018. 183-187 (In Russ.).
3. GOST R 51705.1-2001 Sistemy kachestva. Upravlenie kachestvom pishchevyh produktov na osnove principov HASSP. Obshchie trebovaniya [GOST R 51705.1-2001 Quality systems. Food quality management based on HACCP principles. General requirements]. Moscow: Standartinform, 2009. 15 p. (In Russ.)
4. GOST R ISO 22000-2019 Sistemy menedzhmenta bezopasnosti pishchevoj produkcii. Trebovaniya k organizaciyam, uchastvuyushchim v cepi sozdaniya pishchevoj produkcii [GOST R ISO 22000-2019 Food safety management systems. Requirements for organizations involved in the food chain]. Moscow: Standartinform, 2020. 42 p. (In Russ.)
5. Zverkova TV, Ustinova YuV, Ermolaeva EO. Vnedrenie HASSP kak faktor bezopasnosti i povysheniya kachestva produkcii [Introduction of HACCP as a safety factor and product quality improvement]. Pishchevye innovacii i biotekhnologii [Food innovations and biotechnologies]. 2020. 169-170 (In Russ.).
6. Ustinova YuV, Chistyakov AM. Ekonomicheskie aspekty vnedreniya HACCP na konditerskih predpriyatiyah [Economic aspects of the implementation of HACCP at confectionery enterprises]. Innovacii v pishchevoj biotekhnologii [Innovations in food biotechnology]. 2019. P. 353-354 (In Russ.).
7. Ustinova YuV, Levitskaya KS. Strategiya upravleniya riskami na pishchevyh predpriyatiyah [Risk management strategy at food enterprises]. Pishchevye innovacii i biotekhnologii [Food innovations and biotechnologies]. 2020. 198-199 (In Russ.).
8. Ustinova YuV, Chistyakov AM. Primenenie risk-orientirovannogo podhoda na primere OOO "Konditer" [Application of a risk-oriented approach on the example of Confectioner LLC]. Innovacii v pishchevoj biotekhnologii [Innovations in food biotechnology]. 2019. No. 1. P. 351-352 (In Russ.).
9. Zvezdilina EA, Ustinova YuV. Sistema HASSP - glavnaya model' dlya upravleniya kachestvom pischevoj produkcii [HACCP system - the main model for food quality management]. Pishchevye innovacii i biotekhnologii [Food innovations and biotechnologies]. 2017. 520-521 (In Russ.).
Authors
Nikiforova Yuliya D.,
Ermolaeva Evgeniya O., Doctor of Technical Sciences,
Trofimova Natal'ya B., Candidate of Technical Sciences,
Bastron Elena V., Candidate of Technical Sciences,
Trofimov Ivan Å.
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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



FUNCTIONAL NUTRITION

Shterman S.V., Sidorenko M.Yu., Shterman V.S., Sidorenko Yu.I., Chebotareva N.I., Belova V.S."5-HTP antistress complex" developed by "GEON" company for athletes

P. 54-58 Key words
sports nutrition, stress, L-tryptophan, 5-hydroxytryptophan, DL-phenylalanine, griffonia seed extract, St. John's wort extract, lemon balm extract, chamomile flower extract

Abstract
According to modern scientific concepts, stress is a specific reaction of the organism to strong external stimuli. For athletes, a large competitive physical tension that they experience practically everyday is a strong biological stress. The reason for this is the fact that without full psychological and physiological readiness, without complete mobilization of all the capabilities of the human being, today it is impossible to achieve results in any kind of struggle, both physical and mental. However, the maximum increase in the functional capabilities of the human body in comditions of severe stress have, however, its very high price. The multiple microchanges that occur in many internal organs and the human brain in this case, leave indelible marks in his body, which gradually erode human health. However it must be borne in mind that it is impossible, in principle, to completely protect oneself from stress. Without it, there will be no sport, and normal life, in general. The obvious way out lies in the development of measures for the prevention and timely elimination of the consequences of those disorders that can arise in the body under the influence of strong competitive and life stresses. The purpose of this work was to develop a biologically active composition "5-HTP antistress complex", which has pronounced anti-stress and antidepressant properties, based on the usage of natural plant extracts with highly active sedative properties, with the inclusion of a number of individual amino acids that enhance and expand the spectrum of their effects on the human organism. The composition of the developed product includes an extract of the African bush griffonia, which surves a source of 5-hydroxytryptophan, as a precursor of the neurotransmitter serotonin, as well as extracts of the herb St. John's wort, lemon balm and chamomile. To enhance their antistress effect, the product also includes such essential individual amino acids as L-tryptophan and DL-phenylalanine. The product developed by GEON company is produced in the form of capsules, the recommended intake of which is three times a day. Ater it use the activity of the central nervous system of humans is gently increased, a general increase in mood is registited, an increase in sports and general performance is observed, and the motivation for physical and mental activity increases.

References
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10. Enciklopediya lekarstvennyh rastenij. Zveroboj [Encyclopedia of medicinal plants. St. John's wort]. [Electronic resource]. Mode of access: https:shop.evalar.ru/encyclopedia/item/zveroboy (Date of access: 05.10.2020) (In Russ.).
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Authors
Shterman Sergey V., Doctor of Technical Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences
Limited liability company "GEON",
1, village Obolensk, Obolenskoe highway, Serpukhov district, Moscow region, 142279, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valery S., Candidate of Chemical Sciences
Moscow State University of Food production,
11, Volokolamskoe highway, Moscow, 125080
Sidorenko Yuri I., Doctor of Technical Sciences, Professor
K.G. Razumosky Moscow State University of Technologies and Management,
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Chebotareva Natalia I.
M.V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.
Belova Valeria S.
Limited liability company "Shark Sport Promotion",
4, Kuntcevskaya str., Moscow, 141351, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bakumenko O.E., Shcherba I.V., Budkevich R.O., Budkevich E.V., Ionova K.S.Food diet - the basis for the development of functional food products

P. 59-62 Key words
students, nutrition, nutrients, diet, functional nutrition, vitamins, stress, health

Abstract
One of the urgent problems of modern society is the problem of healthy nutrition. A good diet involves the consumption of an adequate amount of proteins, fats, carbohydrates, vitamins, macro- and microelements for the normal functioning of the body. Physical health of a person, the state of the immune system, longevity, mental harmony - all of this is directly related to a healthy diet. The problem of nutrition for student youth is especially acute, since, due to lack of time and lack of awareness of nutrition, they do not have the opportunity to observe both the correct diet and organize a rational and balanced diet, consuming products that are healthy. During the study, the lifestyle and nutritional status of college students was assessed, which allowed collecting and processing data on the nutritional system, behavioral responses, taste preferences, the presence of bad habits, diseases, and the provision of the diet with nutrients. The collected data were processed using a computer program, which made it possible to identify a deficiency and / or excess of nutrients in the diet of each subject. The data obtained served as the basis for the scientific substantiation for the development of formulations of functional food products for students.

References
1. Bakumenko OE. Nauchnoe obosnovanie i razrabotka technologicheskoy obogaschennoy pischevoy produktsii dlya pitaniya studencheskoy molodeji [Scientific substantiation and development of technologically enriched food products for nutrition of student youth]; dissertation abstract of Doctor of Technical Sciences / Bakumenko Olesya Evgen'evna. Moscow: FSBEI VO MGUPP, 2014. 49 p. (In Russ.)
2. Bakumenko OE. Technologiya oboga-schennih produktov pitaniya dlya tselevih grupp. Nauchnie osnovi i technologii [Technology of fortified food products for target groups scientific bases and technology]. Moscow: DeLi plus, 2013. 288 p. (In Russ.)
3. Budkevich RO, Budkevich EV, Bakumenko OE, Evdokimov IA. Pischevoy ratsion i chronofiziologicheskie osobennosti pischevogo povedeniya studentov [Food ration and chronophysiological characteristics of students' eating behavior]. Sbornik dokladov III mezhdunarodnoy nauchno-prakticheskoy konferentsii "Funktsional'nie produkti pitaniya: nauchnie osnovi razrabotki, proizvodstva I potrebleniya" [Collection of reports of the III International Scientific and Practical Conference "Functional food products: scientific foundations of development, production and consumption"]. Moscow, 2019. P. 62-66 (In Russ.).
4. Vrzhesinskaya OA, Kodentsova VM, Leonenko SN, Safronova AI, Toboleva MA. Otsenka ratsiona pitaniya i vitaminnoy obespechennosti shkol'nikov Podmoskov'ya [Evaluation of the diet and vitamin supply of schoolchildren in the Moscow region]. Voprosi detskoy dietologii [Questions of children's dietetics]. 2019. Vol. 17. No. 2. P. 5-11 (In Russ.).
5. Demidova TI, Bakaev MM. Technologiya kombinirovannih pischevih kontsentratov funktsional'nogo naznacheniya [Technology of combined food concentrates for functional purposes]. Pischevaya promyshlennost' [Food industry]. 2011. No. 8. P. 13-14 (In Russ.).
6. Dreshchinsky VA. Metodologiya nauchnih issledovaniy: uchebnik dlya bakalavriata i magistrature. 2-e izdanie [Methodology of scientific research: a textbook for undergraduate and graduate programs. 2nd edition]. Moscow: Yurayt, 2018. 324 p. (In Russ.)
7. Mamikonova O, Krutko VN, Potemkina NS. Informatsionnaya struktura i algoritmi komp'yuternoy sistemi "Pitanie dlya zdorov'ya I dolgoletiya" [Information structure and algorithms of the computer system "Nutrition for health and longevity"]. Vestnik Rossiyskogo universiteta druzhbi narodov. Seriya: "Ekologiya I bezopasnost' zhizni [Bulletin of the Peoples' Friendship University of Russia. Series: Ecology and life safety]. 2009. No. 1. P. 121 (In Russ.).
8. Nilov DYu, Nekrasov TE. Sovremennoe sostoyanie i tendetsii razvitiya rinka funktional'nih produktov pitaniya i pischevih dobavok [Current state and development trends of the market for functional food products and food additives]. Pischevie ingredient: sir'yo i dobavki [Food ingredients: raw materials and additives]. 2015. No. 2. P. 28-29 (In Russ.).
9. Osnovi gosudarstvennoy politiki Rossiyskoy Federatsii v oblasti zdorovogo pitaniya naseleniya na period do 2020 goda: rasporyazhenie pravitel'stva RF ot 25 oktyabrya 2010 No. 1873-p [Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition of the population for the period up to 2020: Order of Government of the Russian Federation dated October 25, 2010. No. 1873-r] (In Russ.).
10. Betts JA, Chowdhury EA, Gonzalez JT, Richardson JD, Tsintzas K, Thompson D. Is breakfast the most important meal of the day? Proceedings of the Nutrition Society. 2016. Vol. 75. No. 4.
11. EFSA (European Food Safety Authority). Dietary reference values for nutrients: Summary report. EFSA Supporting Publication. 2017. 92 p. Doi: 10.2903/sp.efsa.2017.e15121
Authors
Bakumenko Olesya E., Doctor of Technical Sciences, Professor,
Irina V. Scherba
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 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.
Budkevich Roman O., Candidate of Biological Sciences,
Budkevich Elena V., Candidate of Medical Sciences
North Caucasian Federal University,
1, Pushkina str., Stavropol', Russia, 355017, 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.
Ionova Kristina S.
Limited liability company "TOPSERT",
9, Vel'yaminovskaya str., Moscow, 105318, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Prospects for the development of the farming movement in Russia were discussed at the AKKO congress

Relations of alliance and strategic partnership have developed between Russia and Kyrgyzstan