Abstract
The work considers world experience in the study of radiation-processed food products by the method of electron paramagnetic resonance (EPR). The work was carried out in order to assess the prospects of using the EPR spectrometry method for identifying radiation-processed products when assessing the quality of products supplied to the food market. The essence of the method of EPR spectrometry is the identification and dose assessment of radiation-treated and untreated products by the method of analysis of the EPR spectra of the test sample. The EPR spectra of the main types of studied food products (meat and fish products, fresh vegetables and fruits, spices, dried fruits and nuts) are considered. The main parameters of the EPR spectrum, which are markers of irradiated products (amplitude and peak width, signal-to-noise ratio, g-factor), are determined. The main factors affecting the appearance of the EPR spectrum (the dose of radiation and the time elapsed after irradiation, the density of the test product, its atomic and molecular structure, and chemical composition) are revealed. Based on the results of the work done, it is planned to create a database that includes information about the irradiated products, the main characteristics of the EPR spectra, bibliographic information, etc.

Abstract
In the All-Russian Research Institute of Starch Products, a universal technology of inulin and oligofructose from chicory and girasol is being developed. Studies on the chromatographic separation of carbohydrates of inulin and oligofructose using a cation exchange resin of the PCR641Ca brand of Purelight (USA) were carried out in a column with dimensions of 1.7x75 cm, under the following conditions: the amount of resin loaded was 150 cm3; loading volume of starting product - 10 % (15 cm3); temperature 20…25 °С and 45…50 °С; elution rate - 0.9-1.1 cm3/min. The chromatographic separation process was monitored for dry matter, carbohydrate composition and specific rotation in eluates. For chromatographic separation, Raftylin inulin was used, as well as oligofructose syrup. A sample of oligofructose syrup was obtained from an inulin-containing chicory syrup additionally purified with active carbon, as well as on ion exchange resins. Hydrolysis was carried out using Novozaims (Denmark) Novozim 960 enzyme preparation inulinase. In chromatographic separation of carbohydrates of inulin containing 89.17 % of inulin, 10.83 % of di- and monosaccharides, an eluate fraction containing 95 % of inulin and 5 % of oligo- and disaccharides was obtained, which corresponds to the quality indicators of imported inulin. During chromatographic separation of fructooligosaccharide syrup containing 87.31% of FOS and 12.69 % of di- and monosaccharides, eluate fraction with content of at least 98 % of FOS was obtained, which corresponds to quality certificate of imported oligofructose. Chromatographic separation of carbohydrates of inulin-containing and fructooligosaccharide syrups allows isolation with content of at least 95% of inulin and oligofructose with content of at least 98% of FOS for creation of new safe food products of curative-prophylactic and health-improving nutrition of population.

Abstract
The problem of recycling waste generated during the cutting of one of the most widespread commercial crab species in the Far East (blue crab) can be successfully solved by using valuable secondary raw materials for the production of biologically valuable products. Since that the waste products of crab production including carapace, cephalothorax, abdomen, gills, films, entrails (including liver), there is a reason to position them as raw materials with high biotechnological potential. The crabґs organs include the hepatopancreas, which performs the functions of the pancreas and liver. Hepatopancreas contains highly active proteolytic and chitinolytic enzymes capable of splitting proteins and chitinous molecules. The blue crabґs own enzymes in the secondary raw materials served as the basis for determining its proteolytic and chitinolytic activity. Experimental data have been obtained confirming the possibility of hydrolysis of waste from blue crab cutting. Rational conditions for enzymatic hydrolysis of crab secondary raw materials have been established: the duration of autoproteolysis can vary in the range of 3-4 hours, temperature - 50 °С, hydromodule - 0,25. The rationality of these parameters was determined by the dynamics of the accumulation of amine nitrogen in hydrolysate. As a result, the experimental data showed the expediency of using enzymatic hydrolysis of the blue crab waste with it own enzymes. The ready- made autolysate is a biologically active product which can be used for feed and food products.

Abstract
One of the branches of the food industry capable of ensuring the country's food independence and meeting the needs of the population is the sugar industry. The article discusses the effectiveness of the use of ozone treatment to ensure the safe storage of raw materials for sugar products, including sugar beet. Physicochemical and microbiological parameters were studied before and after ozone treatments. The results of an experimental study of samples of sugar beet variety "Ardan", treated with upper and lower supply of ozone during storage in kagat showed that after 1 month the physicochemical and microbiological parameters of sugar beet do not change compared with the control sample. When processing with the upper supply of ozone after 2-3 months, the sugar content increased by 2 % and with the lower supply of ozone by 2-3 %. And also the yeast content decreased from 78 CFU/g to 3 CFU/g, which prolongs the storage of sugar beets and increases the productivity of sugar products. The results showed that the treatment of sugar beet root crops before storage with an ozone flow ensures, on average, the formation of a rotten mass by 50 % during storage, when processing with ozone with bottom and top feeding, the sugar content increases by more than 2-3 %, the shelf life of sugar beets is extended products. As a result, it was found that to increase the shelf life of sugar beets, the most optimal treatment is ozone treatment with a concentration of 4 g/m3 for 15 minutes.

Abstract
The article deals with two models of dehydration of beans of the varieties "Tsanava" and "Krasnaya Polevaya" under combined convective and radiation (radiant) heating. Beans of different varieties differ in both geometric characteristics and color. A panel of halogen-quartz emitters was used as a source of infrared (IR) radiation. As follows from the experimental data, the influence of the height of the radiator installation and the initial grain humidity significantly affects the temperature. The influence of the distance from the emitter to the grain monolayer on the final humidity is very weak, and the dependence on the initial humidity is close to linear. Taking into account that in industrial installations the height of the emitters above the conveyor is not regulated, the height of the emitters above the product in experimental conditions was considered as a fixed parameter that leads to a change in the ambient temperature and irradiation of the bean surface. Mathematical expressions for the models are based on the physical concepts of heat and mass transfer and theoretical concepts put forward by A.V. Lykov. As a result of solving a system of differential equations with respect to temperature and humidity, he obtained solutions in the form of an infinite decreasing exponential series. Some assumptions made it possible to simplify the expressions. The initial humidity, heating time, and grain surface temperature were used as independent variables in the models. According to the results of the experiments, the coefficients of the models were identified. After determining the coefficients, the models can predict the final moisture content of the grain with an accuracy of about 2 %, controlling the product's residence time in the processing zone or its temperature at the outlet.

Abstract
Plant-based products that have nutritional and biological value are required for a healthy diet. However, a large group of biologically active compounds is represented in the composition of plant raw materials. Сomprehensive quality control and safety of finished products is a needed due to this compounds. The aim of the study was to assess the potential toxicity of the extract of canned cauliflower puree and its mixture with sorbic acid using bioassay. The work was performed on the roots of the Allium cepa onion. The study included measuring the level of biomass growth and the concentration of malondialdehyde (MDA) in root tissues as a biomarker of lipid peroxidation, as well as analyzing the nature and frequency of proliferative and cytogenetic disorders in the cells of the meristem after treatment with an aqueous extract of puree (0.1, 0.02, and 0.01 %) and its mixture with sorbic acid (100 mg /l). Incubation of roots in 0.1% extract was accompanied by a toxic effect in relation to root weight gain (62% delay). It was shown that this toxic effect was leveled when the extract was diluted. However, in the case of adding sorbic acid to the extract, even with its tenfold dilution, the inhibition of growth turned out to be irreversible. A dose-dependent cytotoxicity of the extract was also recorded, while the rate of decrease in the mitotic index was higher than that of the mass of root gain. In a mixture of all variants of the concentration of the extract and preservative, dividing cells were practically absent. The extract, in contrast to sorbic acid, did not increase the level of lipid peroxidation, but, on the contrary, dose-dependently reduced the concentration of MDA after root treatment in combination with this preservative due to the possible presence of antioxidant compounds in its composition. The results obtained can be used in the development of herbal food additives and new food products to reduce the risk of toxic effects.

Abstract
Fermented milk products occupy a special position in the diet due to their easy digestibility, high nutritional and biological value. However, the determining role in consumer choice is played by such an indicator as the organoleptic properties of the product. The technology of yogurt production allows the use of various food additives that stabilize, modify or improve its organoleptic properties. The selection of stabilizing additives is associated with rheological and sensory analysis of the texture. At the same time, the effect of the selected additives on the biological value of the product is almost never evaluated. The purpose of the study described in this article is to study the effect of stabilizing additives on the relative biological value of yogurt to use this indicator as an additional criterion for optimizing their choice. The results of the conducted bioassay on Tetrahymena pyriformis showed that the studied stabilizers that meet the established requirements and have the best functional properties led to a certain decrease in the biological value of yogurt (up to ~12 %).

Abstract
Soybeans, rich in protein, phosphatides, polyunsaturated fatty acids, dietary fibers and a number of biologically active substances are of great interest as a raw material for the production of functional food. The aim of the research was to develop the production of functional beverages and desserts based on soybeans and pumpkin. To obtain soy-pumpkin products, soaked soybeans were mixed with crushed pumpkin and drinking water, then the resulting mass was heated and kept at the temperature of 100 °C for 30 minutes with simultaneous grinding and extraction of soluble solids. By filtration, the soy-pumpkin liquid fraction was separated and thus soy-pumpkin drinks "Protein Far Eastern" (with proportion of soy and pumpkin 1:1) and "Vitamin Far Eastern" (with proportion of soy and pumpkin 1:2) were obtained. A 2.5 % aqueous solution of ascorbic acid was added to the liquid fraction with the temperature of 75…80 °C to coagulate the protein substances. Soy-pumpkin coagulate with a moisture content of 75.0±1 % was mixed with sea buckthorn berries syrup, then the mixture was homogenized and "Nadezhda+" dessert was obtained. The jellified solution was mixed with soy-pumpkin coagulate and sea buckthorn berries syrup, and after homogenization "Tender" dessert was obtained. The optimal proportion of soybeans and pumpkin in drinks and the optimal duration of homogenization of the mixture of components, which was 60 seconds for "Nadezhda+" dessert and 90 seconds for "Tender dessert", were substantiated organoleptically. The developed drinks and desserts contain protein (1.00-5.75 g/100 g), fat (1.05-5.85 g/100 g), phosphatides (91.00-334.00 mg/100 g), vitamins E (4.80-28.60 mg/100 g), C (3.40-35.08 mg/100 g) and beta-carotene (7.81-28.60 mg/100 g).

Abstract
The creation of functional products that meet the physiological needs of the human body is one of the priority areas in the field of healthy nutrition. In recent years, more than 4000 types of food products enriched with biologically valuable components have been developed, including 40 % of children's food. The criteria for selecting the list of enriching nutrients, their doses and forms are safety, utility and effectiveness to improve the nutritional status of the population. The article presents the results of the evaluation of the quality of dry milk permeate "Cerolac KD", as a promising ingredient for fortifying food products of children (starch milk mixtures) with phenylketonuria, compared to the currently used deminiralized milk whey.

Abstract
The authors obtained data on consumer preferences of adapted powdered milk mixtures for children, which made it possible to identify some of the leading positions of these products in the regional market of the city of Saratov. The analysis of the data also showed that 486 (46.3 %) children were exclusively breastfed, 240 (22.9 %) children were artificially breastfed, and 323 (30.8 %) children were mixed. Nutrilon was the most popular formula among women breastfeeding, accounting for 23.7 % of the selected products. The most frequent criterion for purchasing baby adapted dry milk mixtures, women who took the survey, noted such a criterion as "quality" (61.2 %). In most cases, the respondents noted the "balance of components" (43 %) and "taste and smell" (22.1 %) as a criterion for identifying the quality of baby food products.

Abstract
Currently, three technologies for drinking milk production are used. Traditional method includes heat treatment, other two are bactofugation and microfiltration with short-term pasteurization. In consumer's perception, key factors that define milk quality are taste, microbial safety and shelf-life. It is known, that extended shelf-life of milk is achieved by high temperature treatment. It is accompanied by a number of drastic changes in protein fraction composition, decreases biological value of milk. Shelf-life of milk after bactofugation is comparable with traditionally treated milk. However, milk produced with microfiltration and pasteurization has extended shelf-life (21 day) and demonstrates excellent organoleptic profile. Potential application of microfiltration includes bacterial removal, production of casein micelle enriched concentrates, baby food. The goal of this research was to study impact of microfiltration on milk composition. The aim was to define key parameters of milk and water-soluble antioxidants at all stages of drinking ESL milk production. The following products were studied - raw milk, skim milk, permeate, retentate, pasteurized milk, obtained from dairy plant. Fat, protein, lactose, titrated acidity, SOMO, were determined by standard methods. Total content of water-soluble antioxidants - by amperometric methodology. It was found that main skim milk components undergo minor changes followed by microfiltration. Water-soluble antioxidant concentration declines in permeate and grows in retentate. This is explained by the size of the particles that are cut off by microfiltration in the range of 0.05-10 mm. Bacteria, fat globules, big casein micelles and some antioxidants fall into this range.

Abstract
The article presents the results of research conducted at the All-Russian Research Institute of Grain and Its Processed Products on the influence of the main indicators of the rheological properties of the dough, which allow the maximum differentiation of the properties of wheat flour, on the quality of the finished product cracker. The ranges of limit values for indicators of the rheological properties of the dough that affect the quality of the cracker were determined. Based on the results of experimental data, it is recommended to use wheat flour for the production of crackers with the following values of the rheological properties of the test according to the alveograph: the ratio of elasticity to extensibility (P/L) is close to one (0.8-1.5). At P/L>2.5 and <0.5, the shape and condition of the cracker surface were unsatisfactory; the curve shape indicator is 0.5-1.5, the test deformation energy is 100-180x10-4 J, according to the valorigraph: water absorption is 59.0-62.0 %, the dough kneading time is 3.0-6.5 minutes, the degree of liquefaction is 65-85 EV (valorigraph units), the valorimetric estimate is no more than 70 EV. High values of the valorimetric estimate led to a sharp increase in the thickness of the cracker. The use of grain and wheat flour in accordance with their properties will significantly reduce the use of improvers, which, unfortunately, continue to be used to correct the quality of flour.

Abstract
The problem of the presence of antibiotic residues in raw milk is relevant all over the world. In addition to the negative impact on human health, they significantly reduce the efficiency of dairy production. The latter indirectly leads to financial and reputational losses for the dairy industry. The article discusses various aspects of the use of antibacterial drugs in agriculture from the perspective of their subsequent transition to milk. Accordingly, the causal relationships of the ingestion of residual amounts of antibiotics in raw milk and the measures taken in various countries of the world to prevent the use of contaminated milk in processing are consistently analyzed. The negative consequences for human health and for the dairy industry when using milk with antibacterial drugs are described. Work has been done to identify global trends in the use of antibiotics and control the ingestion of their residues in milk in the near future, as well as promising new methods to combat this problem proposed today. It also evaluates the measures currently taken to control the residual antibiotic content in milk, and presents promising technological developments such as the use of antibiotic-resistant strains of lactic acid bacteria in starter cultures.

Abstract
According to WHO, 60 % of all deaths are caused by chronic diseases (cancer, stroke, diabetes, obesity, etc.), the timely prevention of which can increase life expectancy, ensure healthy aging, avoid incapacitation, and improve the quality of life of the population. Since the development of these diseases largely depends on the microflora of the gastrointestinal tract, which regulates the body's basic functions, maintaining its normal state is an available preventive measure. The intake of dietary supplements and functional food products containing probiotic strains is a promising means of normalizing the work of the gastrointestinal microflora. This work aims to obtain up-to-date information on topical strains used as probiotics. For this purpose, a literature review was performed using domestic and foreign databases (eLIBRARY.RU, FIPS, PubMed, Scopus, and ScienceDirect). The review results highlighted the main types of bacteria used as probiotics - lactic acid bacteria of the genus Lactobacillus, Bifidobacterium, Enterococcus, Streptococcus, Propionibacterium, Pediococcus, Bacillus, Escherichia, and Streptococcus bacteria. The main functional properties and action of probiotic cultures, expressed in the treatment of gastrointestinal diseases, reduction of depressive symptoms, elimination of carcinogenic compounds and suppression of the development and growth of cancer cells, increased immunity, prevention of the development of several chronic diseases (type 2 diabetes, obesity, hypertension, etc.). The main criteria that a probiotic strain must meet, including the criteria for safety, functionality, and technological utility, are considered. Also, a list of FFPs containing probiotics is presented, among which fermented milk drinks, in particular yogurt, are especially popular.

Abstract
The article examines the dynamics of changes in the organoleptic and physicochemical characteristics of beverages that determine their deterioration during aging. Samples of five types of soft drinks of various compositions were subjected to "accelerated aging". All measurements were performed on days 10, 20 and 30 of the experiment and compared with control samples. The resulting dynamics of changes in organoleptic characteristics revealed a decrease in the overall assessment of the samples from "excellent" to "satisfactory". It has been found that soft drinks packaged in glass bottles have a uniform reduction in CO2 content. Moreover, this indicator did not go beyond the requirements of regulatory documents. PET soft drinks experienced a sharper drop in CO2 content. By the end of the experiment, this indicator no longer corresponded to the declared one. The study of the dynamics of the transformation of sugars as a result of the hydrolysis of sucrose with the formation of glucose and fructose revealed the reason for the change in the taste profile of drinks during their storage. It consists in the particular perception of individual tastes of fructose, glucose and sucrose. Analysis of the volatile content revealed an increase in acetaldehyde in the samples packaged in PET bottles. This process occurs due to its migration from the packaging material. No increase in acetaldehyde content was observed in the samples filled into glass bottles. The study of the dynamics of changes in the consumer properties of soft drinks during storage revealed their faster aging in PET packaging compared to glass bottles. This fact must be taken into account when determining the expiration date.

Abstract
Modern people are often allergic to dairy products, so they need a different alternative. In this case, a person includes vegetable milk in his diet. An analysis of literary sources showed that soy and almond-based drinks are the most popular among Russian consumers. Therefore, these plant bases were selected for the development of drinks and further analysis of the resulting products. However, for the consumer, the nutritional value of the products that he consumes also plays a large role. Moreover, the products should have high rates in terms of characteristics such as appearance, texture and taste. The developed drinks based on almonds and soya with vanilla and cocoa flavors were analyzed for the content of proteins, fats and carbohydrates, the energy value of drinks was determined. The calcium content and solids content in drinks were determined. The pH and viscosity of the drinks are also determined. Drinks were analyzed by the particle size distribution method, and an organoleptic evaluation was also performed. According to the results of the study, the content of proteins, fats and carbohydrates, as well as the energy value do not exceed the maximum permissible values for plant-based drinks. The content of calcium, solids, pH of drinks and their viscosity also meet the requirements for plant-based drinks. In the distribution of particle size, it was proved that these drinks are polydisperse systems, however, the particle size is quite small, respectively, these drinks will not quickly delaminate.

Abstract
The purpose of the work was to scientifically substantiate the development of a method for accelerated forecasting of the shelf life of beer drinks. The objects of the study were beer drinks produced at the enterprises of the Russian Federation. Beer drinks varied in composition. The studies were carried out in accordance with the current regulatory documentation. The results of the study showed that with the accelerated aging of beer drinks, there is a gradual change in a number of the studied parameters, and, of course, there is a correlation between the chemical composition of drinks and their organoleptic properties. The data obtained showed the need for further research aimed at confirming the used temperature regimes and aging periods of beer drinks. Upon completion of the research, it is planned to develop guidelines for accelerated forecasting of the shelf life of beer drinks.

Abstract
It was established that physical activity leads to serious changes in metabolic processes in the body. They are associated, among other things, with an increase in the loss of mineral trace elements. Iron body content is one of the most critical factors for athletes. In particular, it determines their ability to adapt to prolonged aerobic activity. Consumption of specially engineered sports nutrition products can be used as an effective instrument of improving iron balance in athletes organism. The aim of this work was to create a sports nutrition product "Ferrum complex", which may to provide the optimal iron content in the body of athletes during the period of intensive training and competition. In the developed product as a source of iron was used iron fumarate. It has a high bioavailability, since ferrous iron is easily absorbed in the intestine, while the fumaric acid anion assists in this process. Iron is much worse used to fulfill its fundamental biochemical tasks in conditions of copper deficiency in the body. Iron and copper have the ability to exert a synergistic effect on each other and, with their adequate content, they mutually enhance the absorption and usage of each other. Copper in the "Ferrum complex" is included in the form of its biologically digestible salt - copper gluconate. It was also found that the concentration of manganese in the blood of athletes involved in sports requiring high endurance is higher than in the body of people leading a predominantly sedentary lifestyle. In the "Ferrum complex" manganese, like copper, is present in the form of its gluconate. The developed product also contains a number of vitamins - C, B5 and folic acid. They take an active part in the synthesis of the very important iron-containing protein - hemoglobin and stimulate the process of hematopoiesis. Finally, the presence of set of vital components in the composition of "Ferrum complex" may contribute to the creation of an optimal concentration of iron in the body of athletes, significantly increase the intensity of their training, raise its efficiency, as well as to accelerate the recovery of athletes after large and prolonged physical activity.

Abstract
This article provides an overview of mobile software products for automatic calculation of calories and nutrients of the diet based on the parameters specified by the user. The questions of the selection of a rational nutrition of a person depending on his age, physical or mental load are touched upon, the basic rules and principles necessary for the correct selection of the nutrition system are defined. The source material for the creation of living tissue and its constant renewal, as well as the only source of energy for humans and animals, are organic and inorganic substances that enter the body together with food. As a biological individual, humans are heterotrophs, which receive energy by consuming animal and plant foods containing ready-made nutrients - proteins, fats, carbohydrates, mineral elements, water, and vitamins. Nutrition must meet the needs of the body to ensure normal functioning, good health, high performance, resistance to infections, growth and development of the body. Currently, the problem of organizing a rational diet for athletes, schoolchildren, the elderly, and knowledge workers remains relevant, as it is an integral part of the formation of a healthy lifestyle. In this regard, the aim of the work was to create a balanced diet consisting of enriched dishes that meet the needs of the human body in the necessary biologically valuable substances, micro-and macronutrients. In the course of the scientific research, we developed a balanced set lunch ration for the elderly, athletes, schoolchildren and knowledge workers, consisting of dishes enriched with vitamins and minerals that meet the needs of people of different age groups and fields of activity.