Abstract
A complete and healthy diet is an integral factor that directly affects the development of the body and general human health. The development and production of functional food products are of increasing interest in the world. Among them, the segment of dairy products is considered one of the fastest-growing and most promising. Natural associations that have found application in the food industry are of particular interest to the scientific community. Kefir grains are a natural spontaneous association of several types of microorganisms, widely used for the production of the fermented milk product kefir. Kefir contains more than 50 different species of lactic acid bacteria and yeast, which distinguishes it from other probiotic products. Researchers studying kefir are finding new and hitherto unknown properties. A large number of studies are carried out on the probiotic properties of kefir, in particular, its antimicrobial, antitumor, immunomodulating, anti-inflammatory, and wound-healing effects are widely studied. Such probiotic properties of kefir are mainly associated with the presence of lactobacilli in kefir grains. Several studies indicate that kefir has a more pronounced antioxidant activity than the well-known antioxidant vitamin E. The article describes mechanisms of the antioxidant activity of bacteria that make up kefir, such as enzymatic antioxidant protection of cells, the chelating ability of lactobacilli, and other mechanisms of antioxidant activity. Also collected and presented the most popular methods for determining antioxidant activity, such as ABTS, DPPH, ORAC, FRAP. The results of studies of kefir prepared using milk from various farm animals are presented.

Abstract
The task of producing organic food is one of the most important global problems. It is due to a number of medical, social, environmental and economic issues, united by the relevance of preserving the health of the population. The solution of the problems of ensuring the safety of food grain of wheat can be carried out not only on the basis of the current regulatory rules, but also taking into account the results of new research. A method has been developed for determining the norms of freshness (safe storage) and the suitability of grain products by the value of fat acidity value indicator (FAV). Microorganisms have a huge impact on grain, while the number of storage molds is not standardized for food grain. Considering that in any grain mass there are microorganisms that, under certain conditions, develop along an exponential curve, the authors of the article experimentally established the dependence of the change in the FAV on the microbiological indicator. The results of changes of the biochemical, physico-chemical and microbiological indicators of the quality of wheat food grain of the 2015 and 2018 harvests were given during long-term laboratory storage in conditions of increased (+30 °C), medium (+20 °C) and reduced (+10 °C) temperature. It is established that during the storage of wheat food grain under various humidity and temperature conditions a linear increase of the FAV arises within 24 months, change dependency FAV on grain storage temperature and indicator permanence on storage mold development are determined, which indicates the possibility of using this indicator to establish objective and reliable terms of safe storage and validity. Grain storage took place in laboratory conditions.

Abstract
In this article, the author studies the process of heat treatment of apricot seeds in an unconventional way in a microwave oven, for the production of the national product of salted seeds. The technology of production of salted seeds from apricot seeds includes the following technological processes: the formation of a crack on the shell of the stone; soaking in a saline solution of the seeds; frying; cooling naturally; selling. The most important process in this case is the process of heat treatment (roasting the seeds), since the quality of the ready product of salted seeds will depend on the amount of heat received by the seed. The proposed method of heat treatment in a microwave oven is based on the phenomenon of the dipole moment, based on the displacement of charges and associated molecules when the product is exposed to an alternating electromagnetic field. Processing the seeds for 60-90 seconds in a microwave oven, a crack is formed at the junction of the shell due to the fact that the energy in microwave ovens is very high, the temperature inside the seed increases sharply, water boils and vaporization occurs, due to this, the pressure increases and the shell at the junction of the seed cracks. The results of the change in the temperature of the seeds in the microwave oven, in which the heat treatment is carried out, are obtained. Based on the obtained experimental data, graphs of temperature changes in apricot seeds of varieties are constructed. At the same time, the duration of heat treatment was reduced and the temperature values did not exceed 165 °C, which ensures a proportion of temperature distribution over the volume of the seed and makes it possible to obtain a high-quality product and preserve the nutrients of salted seeds.

Abstract
A method is proposed for modifying the thermal blocks of food production with a point source of heat generation, which allows to ensure the plane principle of its transfer to the walls of the cooking vessel. The method provides increased wear resistance and heat resistance of the walls of the cooking vessel and the heat block due to the use of gas-dynamic spraying of a patented composition of a special coating including colloidal graphite, copper oxide, kaolin, metal powders and fine ceramics. The procedure for coating the walls of the heating block and the cooking vessel is disclosed, and the physicochemical properties of the initial components of the ceramic heat-resistant coating applied to the inner walls of the heating block are presented. Samples of thermal equipment for the preparation of the initial components for the manufacture of antiwear heat-resistant protective coating are proposed. The conditions for the implementation of technical and technological operations for coating are substantiated. The dependences are investigated and the regularities of changes in heat transfer and heat losses in the thermal blocks of food production are obtained depending on the composition of the coating and its thickness.

Abstract
The purpose of this article is to improve the methodology for a comprehensive assessment of the baking properties of food wheat and bread flour. Scientists from the All-Russian Grain Research Institute have proposed a unified system of comprehensive assessment of the quality of bakery wheat and flour, which involves combining all stages of wheat production and processing on the same principles: availability of a single criterion for assessing the quality of grain and grain products, starting with breeding and seed production, growing grain, and ending with flour and bakery production; a unified system of classifications based on uniform indicators of baking properties and interrelated norms for them in classifications for seeds, commercial grain, flour, bread; uniform methods for assessing the baking properties of grain and grain products at various stages of production and processing of wheat; a unified set of instruments and laboratory equipment for assessing the quality of grain and flour, including the indicators of bread at various stages of production and processing of wheat. At present, with the help of computer technology and modern software, a minimum set of indicators has been identified that provide an objective characterization of the baking properties of wheat, which includes the "amount of gluten", "quality of gluten" and "falling number" with the obligatory condition of their assessment in the complex. These indicators correlate well with the quality of bread, in particular, with the volumetric yield of bread: the higher the amount of gluten, the stronger the quality of the gluten, the lower the falling number, the larger the volume of bread. In this regard, in order to obtain bread of the required quality, it is of great importance to establish the upper value for the "falling number" indicator, which, according to the proposed qualification standards, is 340 с.

Abstract
Ensuring food safety and stabilization of food prices is a strategic challenge of public authorities, business and science. An important place in solving this problem is given to the formation of effective sales channels to ensure guaranteed sales of domestic producers' products on the domestic market at equitable price. As evidenced by foreign experience, a necessary condition for forming an effective commodity distribution infrastructure for selling perishable products is to create an effective system of wholesale food and retail markets, which promotes fair competition between food suppliers and optimizes costs in the circulation of food and stabilize prices in the domestic market. Government support for the development and regulation of these marketing channels is conditioned by their role in solving socio-economic problems of society and food supply of the population of cities. One of the optimal directions of formation of the effective system of wholesale food and retail markets in the conditions of the Russian Federation is the availability of the government program of development of these marketing channels on the basis of modernization of the existing trade and marketing infrastructure of consumer cooperation and fruit and vegetables complex of the country.

Abstract
The aim of this study was to screen for biopeptides released from whey proteins using the BIOPEP database. The tasks of the work included: assessment of whey proteins as potential precursors of bioactive peptides with subsequent assessment of their potential biological activity, modeling of enzymatic hydrolysis and assessment of the obtained peptide profile.The objects of the study were whey proteins and enzyme preparations trypsin EC (3.4.21.4), chymotrypsin EC (3.4.21.1) and Alcalase (EC 3.4.21.62). Research methods are included in silicoanalysis using the BIOPEP-UWM ™ database. As a result of studies on beta-lactoglobulin, the highest frequency of occurrence of antihypertensive peptides that inhibit angiotensin-I-converting enzyme (ACE) (A = 0.5528) and antidiabetic peptides that inhibit dipeptidyl peptidase IV (DPP-IV) (A = 0.6584) was obtained, the total share of which was more than 65 % among all potential biopeptides. The best result in further in silico modeling of beta-lactoglobulin hydrolysis was obtained using trypsin, chymotrypsin, and alkalase. These enzymes were shown to promote the release of peptides with high IC50 values: hypotensive (VY [41-42] (IC50 = 7.1 µM), VF [80-81] (IC50 = 9.2 µM), VY [41-42] (IC50 = 7.1 µM), IIAEK [70-74] (IC50 = 63.7 µM), VR [122-123] (IC50 = 141 µM) and antidiabetic (VL [91-92] (IC50 = 74 µM), IPAVF (IC50 = 44.7 µM), VR [122-123] (IC50 = 52.8 µM). The data of the bioinformatic approach carried out determined the conditions for subsequent reproduction on real food protein systems.

Abstract
When preparing alcoholic beverages based on natural raw materials, the use of raspberry alcoholic juices and alcoholic drinks, instead of food flavors, is very important to improve the quality of drinks. The conducted studies on the enzymatic processing of quick-frozen raspberries before the infusion process have shown the effectiveness of the use of enzyme preparations: pectolytic action-Fructocim Color and mushroom cellulase-Brusaym BGX for the processing of quick-frozen raspberries in the preparation of alcoholic drinks. Multienzyme compositions of enzyme preparations for the treatment of quick-frozen raspberry pulp were studied. The analysis of the obtained experimental data showed that the pretreatment of raspberries with quick-frozen juice significantly affects its yield. A more effective treatment for the biocatalysis of high-molecular substances of raspberry pulp is the use of the multi-enzyme composition Fructocim Color and Bruzaym BGX. Physico-chemical and rheological properties of terminalization compared to the control was higher: the juice yield increased 3 times, the viscosity of the juice decreased by 4 times, the turbidity of the juice decreased by 6 times as a result of the complete hydrolysis of pectin substances. The use of the multienzyme composition of the enzyme preparations Fructocim P6L and Bruzaym BGX was less effective, the hydrolysis of pectin substances was not complete, and as a result, the yield of juice and juice self- flow was less. An increase in the mass concentration of soluble substances, the content of total phenolic substances and anthocyanins indicates a more complete depletion of raw materials due to the hydrolysis of cell walls. The increase in antioxidant activity in fermentalizates confirms the release of coloring substances (anthocyanins) and vitamins with biological activity.

Abstract
The study of the biocompatibility of lactic acid bacteria and other antagonist microorganisms isolated from natural sources is an urgent task. This work shows for the first time the mutual influence of isolates of lactic acid bacteria and other microorganisms-antagonists during co-cultivation. It was found that isolate 1 is biocompatible with isolates 6, 13, 19, and 20. Isolate 6 actively grows in the presence of isolates 7, 8, 9, 10, 11, 13, and 16. Isolate 7 is biocompatible with isolates 6, 8, 9, 10 , 11, 12, 13, 16, isolate 8 is biocompatible with isolates 6, 7, 9, 10, 11, 13 and 16. Isolate 9 is biocompatible with isolates 6, 7, 8, 10, 11, 12, 13, 16, for isolate 10 - with isolates 6, 7, 8, 9, 11, 13, 16. Isolate 11 shows satisfactory growth characteristics when co-cultivated with isolates 6, 7, 8, 9, 10, 12, 13, 16. Isolate 12 is biocompatible with isolates 7, 8, 9, 10, 11, 13 and 16. Isolate 13 is biocompatible with isolates 6, 7, 8, 9, 10, 11, 12, 16. Isolate 16 is biocompatible with isolates 6, 7, 8 , 9, 10, 11, 12, 13. Isolate 19 is biocompatible with isolates 1, 6, 13 and 20, isolate 20 - with isolates 1, 6, 13, and 19. The results obtained suggest that isolates 1, 6, 19 and 20 are closely related as well as isolates 7, 8, 9, 10, 11, 1 2, 13 and 16.

Abstract
Many fruit producers take measures to reduce post-harvest crop losses using innovations in storage technologies, processing, improving transport logistics, etc. However, the issues of losses from spoilage of fresh fruit have not been fully resolved. Marketing research of imports of agricultural products of crop production was made and the volumes of supplies were estimated, expert forecasts of the activities of exporters for the periods up to 2030 were analyzed. The predominant types of imported products associated with sustainable consumer demand were identified and the relevance of fresh fruit supplies was determined. It was determined that tropical fruits are imported to all countries of the world. In the Russian Federation, tropical fruits are highly valued by consumers, and their consumption has grown exponentially. Apples (18.3 %), citrus fruits (29.6 %) and bananas (31.5 %) took the leading positions in supplies in 2020. It has been established that large volumes of growing tropical fruits, especially bananas, the process of their transportation, storage and sale are associated with significant losses as a result of rapid spoilage. The existing processing technologies are partially imperfect or are not in demand due to the need for high investments. The problem of processing is observed in large retail and public catering networks, which are able to earn extra fresh fruit and vegetable products on the existing equipment of specialized hypermarket shops. The conducted research has scientifically substantiated and experimentally tested the processing technology of mass-market tropical fruits - bananas, as the most unstable in storage due to the rapid loss of appearance. The technical solution was achieved by studying the chemical composition of the cellular structure of plant tissue, its changes during heat treatment. The properties of gelatinization of cellular contents were revealed and a product was created - fruit paste. In the course of experimental studies, the parameters of the technological process were selected, the norms of waste and losses for ripe and unripe bananas were determined. The property of thermal stability of the paste was revealed when it is used as a filling for flour confectionery products, which excludes the use of consistency stabilizers that prevent spreading. The technology is patented.

Abstract
Preservation of biologically active components of milk is one of key goals of scientists and industry. However, to achieve required food safety, milk undergoes a number of thermomechanic steps when produced from from raw milk to end product. Often times this process is accompanied by breaking up of fat globule, alteration of mass weight and structure of proteins, mineral salts, enzymatic activity. Most of those occur during homogenization process. Bactofugation process has a minor impact on physico-chemical parameters of milk. When conducted at light temperatures, bactofugation allows to decrease bacterial contamination by 92-98 %. Anaerobic Butyric acid bacteria spores are removed which is of particular importance in cheese production. Therefore, bactofugation is recommended in production of curd and curd products, hard cheeses, processes with low pasteurization temperatures. The aim of this work was to study bactofugation impact on antioxidant activity of milk. Investigation scope included determination of physico-chemical parameters and total amount of water-soluble antioxidants in raw milk and after bactofugation. Followed by bactofugation, milk was heat treated and further utilized for cheese production. Physico-chemical parameters were determined by standard methods, antioxidant activity - by amperometric method. It was established that titrated acidity, redox potential, protein mass weight, and dry matter declined in milk after bactofugation and heat treatment with the range of 1.7-4.8 %. Water-soluble antioxidant composition was reduced by 21-30 %.

Abstract
Modern methods of intensifying the fermentation beverages production are often based on the yeast vital activity activation under the various technological factors influence. One of the ways of intensification is the high temperature use in the process of seed yeast biomass accumulation, which significantly affects the specific rate of microorganisms reproduction. The study is aimed at studying the biomass accumulation temperature regime influence on the lager yeast morphological and biochemical characteristics. The task study was carried out with the use of lager yeast Saccharomyces cerevisiae race 8aM, f, 44 at three temperature conditions: (6±2) °C, (20±2) °C and (30±2) °C. Studies have shown that the fermentation activity of all the studied yeast races, the biomass of which was accumulated at (6±2) °C, is higher than at (20±2) °C and at more than (30±2) °C. It was found that during the S. cerevisiae race 44 yeast biomass accumulation at a temperature of (30±2) °C, the original culture is replaced by other cells in shape and size. Five colonies different from the original culture were identified, the changes in which were steadily preserved during subsequent repeated replanting. Five of the resulting strains had a lower fermentation activity compared to the original culture, and three strains completely lost their flocculation ability.

Abstract
Research aimed at creating innovative technologies for processing non-traditional types of plant raw materials for alcohol and feed products instead of grain crops is relevant, especially in connection with the expansion of industrial production of fuel bioethanol. This paper shows the possibility of complex biotechnological conversion of sugar sorghum stem juice into ethanol and feed protein-amino acid additive. The work was carried out at the Research Institute of Food Biotechnology. The objects of the study were: syrup from the juice of sugar sorghum stems, alcoholic yeast races Saccharomus cerevisiae 985-T, 1039 and 1054 with osmophilic properties, a selected strain of bacteria Brevibacterium RCAM 01129 - a lysine producer that actively develops on plant substrates. It is shown that the syrup obtained from the juice of sugar sorghum stems can be used as a source of carbohydrate and nitrogen nutrition for the generation of yeast and alcoholic fermentation. It was found that the yeast of race 1039 showed the highest osmotic stability and developed well on a medium with a concentration of soluble solids of 30%. The use of this yeast race in the fermentation of concentrated wort provided the formation of ethanol 14.9 vol%, residual carbohydrates - 0.52 %. It is shown that the level of the content of side metabolites in the brew, accompanying the synthesis of ethanol, depended not only on the genetic characteristics of the yeast race, but also on the conditions of the fermentation process: an increase in temperature negatively affected the metabolism of yeast S. cerevisiae 1039 and 1054, and the concentration of wort - yeast 985-T. The possibility of obtaining a feed protein supplement enriched with lysine on the basis of microbial conversion of waste and semi-products of alcohol production was established, which was achieved by cultivating Brevibacterium RCAM 01129 on nutrient media prepared on the basis of weaning concentrated wort from sorghum juice syrup and stillage obtained after its fermentation with yeast 1039. It is shown that the proteolysis of the protein substances of the medium allowed to intensify the growth of the producer and the degree of carbohydrate conversion, to increase the level of lysine synthesis by 2.0-3.5 times.

Abstract
The quality of canned food largely depend son thelevel of perfection of the production technology. The articlepresents the results of researchonimproving the technology of production of canned compotes from grapesusing a prelim in aryyincrea sein the temperature level of the productin the jarusing a new technical solution basedona prelim in aryincrease in the temperature of the grapes, afterpackaging in cans, bypouring intocan sbeforepouring thes yrup with hot water, whichisreplacedwith a syrup of a higher temperature. The method providesanin creasein the temperature of theproductby 20…22 °C and the rebyreduces the duration of pasteurization modesandin creases the nutritional value of the product. The structural scheme of the improved technology of production of compote from grapes is presented. Improved technology and a new sterilization regime can be recommended for implementation in canning enterprises.

Abstract
A technology to produce yacon pips-besed mashed vegetables successfully introduced to the Republic of North Ossetia - Alania is developed. Studying the chemical parameters of yacon pips, it was found that they differ in rich chemical composition and contain dry matter - 11.9 %, protein - 1.88 %, fat - 0.21 %, fiber - 1.06 %, ash - 1.48 %, nitrogen-free extractives - 9.0 %, inulin - 9.0 %, acidity - 0.22 %. Yacon has the rich mineral composition. 1 kg of yacon pips contains calcium - 0.4 g, phosphorus - 0.3 g, iron - 56.1 mg, copper - 0.57 mg, zinc - 3.0 mg, manganese - 12.6 mg, cobalt - 0.03 mg, iodine - 0.01 mg, selenium - 0.041 mg. It was found that mashed yacon contains 15.0 % of dry matter, which meets standards, the fat content reaches 4.5 %, and mineral admixtures - 0.003 %. No plant or extraneous matter was detected. In appearance, the yacon pips-based mash is a homogeneous, mash-like mass. The mash smell is fruity, free of any foreign smell. The taste is sweet, full, rich, with a pleasant aftertaste, free of foreign taste. The color of the mash is homogeneous throughout the whole mass from yellow to light brown. There is no darkening of the surface layer. The special value of yacon is due to inulin in its composition - natural polysaccharide, consists of 95 % fructose, which allows the yacon pips and the resulting product - mash, to be recommended as a dietary product, including people suffering from diabetes and obesity. It was found that it is advisable to use yacon pips for the production of mashed vegetables. Yacon pips-based mash meets standards in physico-chemical and organoleptic parameters.

Abstract
At the moment, there is an increase in consumer interest in vegetarian products. Ethical and environmental considerations, religious beliefs, and health conditions can be the main reasons for avoiding meat products. In connection with the growing interest of consumers in vegetarian products, the creation of sausages based on vegetable raw materials is relevant and significant. In this work, studies have been carried out on the possibility of using soy protein isolate and concentrate as an analogue for replacing raw meat in sausage, which has a high biological value and similar rheological qualities. The content of total protein and amino acids in high-protein soy products was considered, due to which it was possible to reveal that both samples in their composition have a high content of protein, as well as all amino acids, including essential ones, contained in meat. The functional qualities of soy protein isolate and concentrate, such as gelling ability, hydration, solubility, viscosity of aqueous solutions in various concentrations and at different temperatures, were experimentally studied. Studies have shown that soy protein isolate is more preferable for the development of vegetarian sausages. Soy Protein Isolate is superior to soy concentrate in total protein content, which increases its biological value. Soy isolate has shown a great ability to gel formation, hydration, and the formation of viscous solutions, which contributes to the formation of better rheological properties, facilitates the technological process during preparation, and also provides less losses during heat treatment and storage. In addition, soy protein isolate has been found to be more neutral in taste and odor, which will facilitate the development of desirable organoleptic qualities in vegetarian sausage.

Abstract
Developing a compositional content of low-fat ice cream without sucrose with the low glycemic index by changing the carbohydrate part of the product preserving quality indices of traditional ice cream was the aim of the study. The compositional content of ice cream with replacement of sucrose at sweetness with glucose-fructose syrup (GFS) had been developed to achieve this purpose. The replenishment of the missing dry substances was carried out by using a concentrate of whey proteins or food fibers. It allowed reducing the amount of added sugar by 10 %, the calorie content of ice cream with whey proteins by 12 % and with inulin by 15 %, as glycemic index decreased by 1.5 and 1.8 times respectively. The research of quality indices of the experimental lots of ice cream was carried out also with the help of modern rheological and microstructural methods. It was determined that by replacement of sucrose with GFS, the cryoscopic temperature of the mixture decreased by 0.83 °С. The proportion of ice crystals in size of 0 to 35 ?m in the control sample was 82 %, in the samples with GFS 83 %, which shows a high dispersion of these structural elements. The compositional content of functional low-fat and sucrose-free ice cream enriched with protein or food fiber, with low glycemic index has been developed and experimentally substantiated as the result of study.

Abstract
Sports nutrition nowadays is an indivisible alloy, representing in practice the implementation of modern achievements in sports physiology by using specially developted food products with a strictly scientifically formed composition. The purpose of this article was to assess the prevalence of sports nutrition products among various groups of athletes and general population; identifying the main goals that consumers set for themselves in this case; analyzing of the product dynamics on the market; establishing motivating factors that influence consumers behavior and forecasting directions of further sports nutrition development. The share of athletes of various levels using sports nutrition products in different countris of the world currently estimates from 48 to 81 %. The main goals of their consumption are comsidered to increase the level of athletics performance; improve health; accelerate the recovery process after training and competion; improve appearance and reduce the probability of sports injuries. The prevalence, consuption and variety of sports nutrition products used increase with the growth athletes` sports qualification. Due to the fact that individual sports disciplinces impose more stringent physological requirements on their participants compared to team sports, the prevalence of sports nutrition among athletes in individual sports is higher than in team sports. The data of studies indicate the urgent need, in order to ensure the proper effectiveness of the sports nutrition consumption and to avoid the occurance of undesirable side effects, of the carring out continuous knowledge upgrading of athletes, team leaders and accompaning medical personal in the field of theory and practice of sports nutrition.