Abstract
An increasing in the rate of economic growth at a level above the world average is a key task for the further development of the national economy, which will ensure the national and food independence of Russia, increase the competitiveness of Russian agricultural and food products in the domestic and foreign markets. One of the main directions of economic development to achieve this target is the state considers the development of export of products. A promising direction is the development of exports of deep processing of grain, flour, cereals, fat-and-oil products, sugar, starch-fiber, confectionery industries. There have also been positive trends in exports of poultry meat, pork and beef. The main export regions of Russian products are located in the Azov-Black Sea basin, the Caspian Sea and the Asia-Pacific basin. The United Nations Conference on Trade and Development (UN UNCTAD) prepared a report, in which, in particular, it was noted: "In the world of low world demand, world trade is likely to be unable to ensure wides pread growth, except in separate countries and in certain circumstances. In addition, the hope for a rapid breakthrough of the many-sided trade negotiations, a significant degree focused on development, is slowly melting away. This state of affairs in the world economy creates certain risks for the expansion of exports of Russian agricultural products. The implementation of the priority export development project is aimed at a long-term perspective and therefore needs a reasonable protectionist policy of the state, which should create the necessary institutional and infrastructure support for the promotion of agricultural products to foreign markets.

Abstract
One of the modern trends in the baking industry is the replacement of chemical improvers with enzyme preparations (EP) of microbial origin. The combination of xylanase, b-glucanase, and acidic fungal protease, which is capable of limited hydrolysis of the protein, is optimal for improving baking properties and the three-dimensional structure of wheat gluten. Based on the Penicillium canescens strain, a complex preparation was developed containing endo-1,4 -xylanase, endo-1,3 (4) - -glucanase, and an acidic aspartate protease which provides a moderate hydrolysis of gluten proteins. The purpose of the work was the pilot-industrial approbation of the new complex EP in the conditions of the production-experimental center of Research Institute of Bakery Industry in the process of wheat flour loaves baking. For the dough preparation, wheat flour of the first grade and pressed baking yeast were used. The conventional physicochemical and organoleptic methods were used to study the properties of raw materials, semi-finished bakery products and the quality of resulting products. It has been found that the EP addition in an amount of 0.004 % of the flour weight provides the formation of finer and thin-walled porosity of crumb, increases the porosity of crumb by 4 % and the specific volume of loaves by 14.7 %, and also helps preserve freshness of bread: after 72 hours of storage, the crumbs of the loaves are characterized by less crumbliness compared to control samples obtained without applying EP. At the same time, the form stability of the bread does not change in comparison with the control. The results showed that the new complex enzyme preparation can be recommended for use in the baking industry to improve the quality of bakery products, as well as to reduce the volume of products return.

Abstract
Specialized food products are a separate category of food products with an "added" nutritional value, which contain components (for example, biologically active substances), which, as a rule, have a specific taste-aromatic profile peculiar to them only. In addition, consumers of such products are special target groups (children, athletes, people with various diseases, outpatient or in hospital, pregnant and lactating women, workers in production with harmful and especially harmful working conditions, contingents of social protection institutions and t.p.), Which, for certain reasons, present non-standard (increased) requirements for organoleptic characteristics of the product, including its taste and aroma. In this regard, the choice of flavors for specialized foods requires special approaches from food industry specialists. The purpose of this publication is to summarize the experience accumulated by the company in the sphere of selection of flavoring substances for various types of specialized products, taking into account their characteristics (composition of the food matrix, structure, physico-chemical and organoleptic characteristics, method of preparation); Preferences of certain categories of consumers for which they are intended; Included in the formulation of components; Requirements for the stability of the flavors aromatic profile of the flavors both during the production of the product, and during its shelf life and during preparation and use. In this article, the main criteria for the selection of flavors for this type of products and approaches for their implementation are formulated, the features and advantages of the use of flavors obtained by encapsulation technology are listed, including: a variety of flavor profiles, resistance to different types of processing, storage stability, Liberation of aroma is in the process of preparation or use of the product, manufacturability in industrial applications, Dosing, economic feasibility, etc. The article also gives examples of the successful use of natural encapsulated flavors in specialized food products of mass production, manufactured by ZAO VALETEK PRODIMPEKS.

Abstract
In recent years, for the purpose of dietary correction and prevention of lipid metabolism disorders and associated alimentary-dependent diseases, vegetable proteins are widely used, among which the leader is soy protein in the form of highly purified isolates with a protein content of more than 80 %. Clinical observations and experimental studies in vivo confirm the presence of hypolipidemic and hypocholesterolemic properties of enzymatic hydrolysates of soy proteins. The purpose of the study was to develop a technology for obtaining soybean fermentolysate in laboratory conditions and the production of experimental quantity under semi-industrial conditions. The work was carried out by the specialists of the FGBUN "FIC of nutrition and biotechnology" (Moscow) and the FGBNU "Russian Research Institute of Dairy Industry" (Moscow). Soy protein isolate "Supro XT 220D IP" (USA) was used as a raw material in the form of a 5 % solution, enzymatic hydrolysis was carried out at a temperature of (50-52) °С with the use of pancreatin from the pancreas of pig, at weight ratios of protein / enzyme 50:1 and 20:1 (based on dry substances), the duration of hydrolysis was 5 hours, samples for the estimation of the molecular weight distribution of peptides by high pressure liquid chromatography were selected after 1, 3 and 5 hours. The content of the low molecular weight fraction of short-chain peptides and free amino acids with a molecular weight less than 1.6 kD in fermentolysis for 3 hours and a protein / enzyme ratio of 50: 1 and 20:1 were 25,7 % and 26,4 %, respectively, with an increase in fermentolysis time of up to 5 h, the corresponding values Were 30,7 % and 32,3 %. Lyophilized dried hydrolysates completely dissolved in water, the osmolality values were from 35 to 38 mmol / kg. The developed technology for obtaining soy protein hydrolyzate was tested in semi-industrial conditions. Hydrolysis was carried out at a temperature of (50-52) °С for 3 hours, the hydrolyzate was pasteurized at a temperature of 75 ° C for 20 minutes and dried on a spray dryer. To reduce the bitterness and osmolality in the laboratory, nanofiltration of the obtained hydrolyzate with dialysis and collection of the high-molecular fraction was carried out. As a result of nanofiltration, the hydrolyzate osmolality decreased to 26 mmol / kg, bitterness was practically absent. According to the content of peptide fractions, organoleptic, physicochemical parameters, soy protein hydrolyzate obtained under semi-industrial conditions corresponds to laboratory samples and can be used as a protein module when creating specialized food products for patients with alimentary-dependent diseases.

Abstract
Now a day vegetable raw materials, as in the fresh, and processed look are of interest to the food industry. The wide range of the useful substances which are a part of fresh wild-growing berries of family cowberry, growing in the territory of Western Siberia causes relevance of their use. The period of consumption of fresh berries is limited in view of inability of most of them to long storage. Suitability to processing helps to prolong a season of their use. A research objective - development of rational technology of processing of the fresh wild-growing berry production providing the maximum preservation of natural biologically active agents of raw materials in semi-finished products. Berry supplies - a semi-finished product which can be used as natural vegetable ingredient in the confectionery industry for receiving products of the increased nutrition value. A research object - qualitative characteristics of supplies from berries of cowberry and a cranberry. The technological scheme of processing of berries in supplies is developed in the cold way. Processing was carried out step by step: inspection of berries on quality, a sink, wiping, mixing with lemon acid and sugar. Quality of semi-finished products was analyzed by the standard and special organoleptic and physical and chemical methods of a research. Berry supplies met for organoleptic researches the requirements of RUTI of RSFSR 108 - 75 "Canned food. Supplies fruit and berry" on quality indicators: appearance, consistence, taste and aroma, color. The chemical composition of the studied supplies following, %: a mass fraction of solids 68,4 of cowberry, 68,2 of a cranberry; sugars 61,7 and 61,0 respectively, pertinacious substances 0,32 and 0,35 respectively, titrable acids 1,24 and 1,31 respectively, ashes 2,10 and 1,89 respectively, vitamin C (mg / 100г) 10,1 and 16,2 respectively. The quantitative maintenance of bioflavonoids - antotsian, catechins is defined. In general receiving supplies can serve in the cold way as the perspective direction for receiving semi-finished products with the maximum preservation of useful substances of fresh berry raw materials.

Abstract
The consumer is increasingly demanding on the quality, taste and variety of food, and at the same time, the problem for busy people is the need to spend a lot of time preparing it. Therefore, it is easier to buy several products with different flavors, which will give even the most simple dish an exquisite taste. Milk dessert is recommended, recommended for use as an independent dish, as well as for improving the taste of baked goods or as a component of confectionery products. The composition of dessert includes cream milk, pumpkin oil, leaven, stabilizer, flavor component. The natural color of pumpkin oil is green with varying intensity. Therefore, the optimal dosage of oil was selected taking into account the organoleptic characteristics of the finished product. The recommended mass fraction of pumpkin oil in the milk-containing dessert is 0.5-1 % (depending on the color of the raw material). As a flavoring component, dessert puree and natural sweetener were used in the dessert. Contained in persimmon iodine replenishes its deficiency in the body in violation of the thyroid gland. The optimal dosage of persimmon puree is 10 %. With a larger mass fraction, an astringent taste appears during the storage of products, which adversely affects the organoleptic characteristics of the dessert. The technological process for the production of milk-containing dessert is carried out in a similar way to the technology of sour cream production. A special feature of the dessert production process is the operation of composing the mixture. The use of vegetable raw materials favorably affects the quality of the product. Dessert is characterized by the following organoleptic indicators: pure sour-milk taste, with a persimmon flavor, slightly sweet, homogeneous thick consistency, white color with a yellowish tinge, uniform throughout the mass. Fat content of the product is 15 %. A comparative analysis of the quality indicators of milk-containing dessert and sour cream (control sample) during storage was carried out. It has been established that the introduction of non-dairy ingredients into milk-containing dessert results in an improvement in the quality of the product and gives it a functional focus.

Abstract
The sauces in human nutrition play an important role as it give the products original smell and taste, increase nutritional value, improve digestibility. However, in the manufacture of sauces for catering is almost never used beets. The latter has a number of valuable nutrients that contribute to its widespread use in human nutrition. Betaine beet contributes to the formation of attractive colors and useful properties of products. The results of researches on creation of the formulation and manufacturing of the sauce from the beet a dining room for catering. When solving the tasks used conventional and special organoleptic and physico-chemical methods. It is established that the beet local habitat meets the requirements of normative-legal documents on regulated characteristics (technical regulations, standards), is excellent quality according to their organoleptic characteristics, contains carbohydrates, organic acids and pectin in quantities, proving its technological suitability for processing. Based on organoleptic studies developed recipe of the sauce for foodservice, which includes red beetroot, onions, tomato paste, vegetable oil, garlic, salt, black pepper, allspice and Laurel leaf. The technology for preparation of sauce, which consists of the following main stages: preparing the ingredients (chopping beets; the onion while frying); preparing mashed beets; coarse puree grinding; fine grinding mash together with the ingredients of the formulation. For designed sauce beet regulated requirements on organoleptic and physico-chemical parameters, nutritional and energy values.

Abstract
The results of studies on the storage of apples varieties Reinette Simirenko and Kandil Sinap in a refrigerator at 0-4оC in normal atmosphere and MGE in during 6 months. During the storage of fruits in the MGS subsided fruit weight was 2.0-2.3 %, and in a normal atmosphere -7,8-9,5 %; input standard was the fruit of an experimental batch of 93-95 %, while in the control the party - 52-60 %, respectively, and the marriage of 2.5-3 and 7.5-10 %. Quality indicators (dry matter, sugars and organic acids) are better preserved when stored in the MGE fruit than in the control lot) loss of soluble solids in the MGE 0.6-0.8 % and 3.2-3.5 % without MGS; respectively 1,2-1,4 loss of sugars and 3.5-4.0 % Increase consumption of soluble solids fruit without MGE explains the occurrence of intense oxidation of organic substances, and in terms of the MGE processes of respiration and ripening slowed down due to the reduction of oxygen О2 air 21 to 16 % and the increase of carbon dioxide from 0.03 to 5 %. Of the varieties of apples Kandil Sinap after storage in MGE were made compotes banks RMS 82-650 according to the technological instruction at concentrations of sugar syrup 15, 18, 20, 26 and 30 %. After two weeks the concentration of the syrup in cans is reduced to 13.5, 15.0; 16.0; 19.0 and 21.0 %. Therefore, we believe it possible to prepare a sugar syrup concentration from 30 % and 20 %. At the same time the sugar economy is 18,27 kg / tubes, and for the season - 73 t.

Abstract
Modified atmosphere (MA) is very effective for preserving the quality of berries during storage. The experiments were carried out in the laboratory of progressive technologies for storing fruits and vegetables of the research center of the FSBEI HE Michurinsky SAI in 2013 on berries of Crown, Khonei, and Vima-Zanta cultivars grown in LLC Snezhetok of the Tambov Region. 600-700 g of cooled berries were placed in small perforated plastic containers, four of which were placed in Xtend bags. They were stored in a refrigerated compartment at + 0.50C. During the storage oxygen, carbon dioxide and ethylene he package were measured inside the bags and the berries were regularly examined. The experiments proved that Xtend bags are quite effective for strawberry storage up to one month. The varieties "Crown" and "Honey" are better for prolonged storage. MA also reduce the loss of berries caused by microbiological diseases - up to 2.4 and 4.9 %, respectively, maintain the commercial quality of strawberries with a high yield of standard berries - 87.1 and 73.1 %.

Abstract
The article is devoted to the discussion of the methodology for assessing the quality of mayonnaise products due to publication on the website of the Roskachestvo of the results of the research of mayonnaises carried out on the basis of Roskachestvo's preliminary standards. Some criteria for assessing the quality of mayonnaises, regulated by these standards, differ from those established by the current GOST 31761-2012 "Mayonnaises and mayonnaise sauces. General specifications" and are controversial and unreasonable, because they are not provided of their analytical confirmation. The increased requirements for mayonnaise, claimed by Roskaschestvo, are mostly declarative in nature and are not supported by methods of their analytical confirmation. For example, there are no methods for analytical control of the origin of vinegar and they for the presence of thickeners and consistency stabilizers. The absence of thickeners and stabilizers in mayonnaise can not be interpreted only as a positive factor because many of them are not only technologically useful ingredients, but are recognized as functional nutritional supplements. Certain requirements of Roskaschestvo as more stringent in comparison with them of GOST 31761-2012, in fact, are either simply specified for mayonnaise 67 % fat, as in the case of the acidity standard, or unreasonable. Thus, a formal change in the status of an effective viscosity index without increasing its standardized value is not an incentive to improve the quality of mayonnaise because the value regulated under GOST 31761-2012 for the reference quality characteristic is the minimum necessary for all mayonnaise products and corresponds to the consistency of liquid sour cream or mayonnaise sauce, but not mayonnaise pretending to "Quality Mark". The results of tests of Roskaschestvo do not contain the requirements for determining in the test samples of "mass fraction of egg products" and "peroxide number of the fat phase isolated from the product", despite the fact that they are regulated by TR ТС 024 / 2011 and GOST 31761-2012. Mayonnaise and mayonnaise sauces, produced in a wide range in accordance with the requirements of Technical regulations of the Customs Union and State standards, are mostly competitive products of high quality. Perhaps, special requirements must be established to award an honorable Quality Mark, based on the principles common to all products, not opposing them to existing regulatory documents.

Abstract
The development of the pre-workout complexes which are the part of specialized sports nutrition products ensures the people who are engaged in sports or are in favor of a healthy lifestyle when they are tired, for example after a busy day the physical and psychological support, shakes them, returns to the "game", and gives the opportunity to win a convincing victory over the heavy burden of everyday life. Pre-workout complexes due to their clearly manifested effectiveness quickly gained popularity among athletes and lovers of a healthy lifestyle. In the modern version, pre-workout complexes often contain 10-15 or more components. Among the most popular ingredients of pre-workout complexes is caffeine or its extract of guarana plant. On one of the first places experts put group of essential amino acids with the branched carbon chain (leucine, isoleucine, valine) - group BCAA. In the pre-workout complexes also it is used physiologically important components such as creatine, individual highly purified amino acids - beta-alanine, L-arginine, L-tyrosine, L-ornithine, cysteine, taurine, citrulline, as well as individual vitamins, especially of group B, vitamin-like compounds - choline and betaine and as a kind of "spice" they really contain bioperin - an extract of black pepper. To give a variety and improved flavor and aroma properties of pre-workout complexes, it may used various ingredients that form their attractive flavor-aromatic profile. Consuption of pre-workout complexes is usually recommended about 30 minutes before training. With the supplementation of pre-workout complexes, the organism's vital energy enhances, body composition improves, physical strength raises, muscular endurance increases, fatigue decreases, and concentration of attention sharpens.

Abstract
Relative to recommended levels in the diet of Russians is still not enough vegetables, fruits, potatoes, dairy products, eggs. The structure of nutrition of the population in Russian Federation in General and in the Federal districts have a common characteristic: the increase in the share of animal protein (61 - 67 % of the total), high levels of fat (36 - 37 % caloric content) on the background of deficiency of vitamins and minerals. The highest prevalence of obesity among men and women revealed in Ural, Central and southern Federal districts, and among women - in the Siberian district. Over a 10 year period among the adult population, the prevalence of overweight has increased by 37 %, with obesity - 60 %. Confirmed the fact that the structure of nutrition of the population does not meet the nutritional guidelines. The revealed correlation dependence between fat intake and total mortality and mortality from neoplasms, diseases of the circulatory system and digestive system. In the nutritional prevention and correction of non-communicable diseases in the Russian Federation created the Advisory-diagnostic centres "Healthy food", whose main task is providing of highly skilled consultative and diagnostic assistance to the population on issues of optimal nutrition. Examination of patients includes modern approaches of genomic and post-genomic analysis, enabling to predict the occurrence of possible health problems, and personalize preventive measures. Counseling patients on healthy nutrition includes recommendations for its correction with the purpose of prevention of noncommunicable diseases.

Abstract
In the conditions of constantly growing demand for food products the problems are solved to preserve their quality and increase pull-date. At storage of oil and fat products, processes of oxidative and hydrolytic deterioration of fat therefore organoleptic properties worsen proceed, the nutritional and biological value of the product decreases. During the oxidation of fatty phase components of the spreads, free fatty acids, peroxide compounds or other oxidation products accumulate. Biologically active substances of vegetable origin have been used as antioxidants in the food industry last years. The result of research on the effect of plant antioxidants on the quality of the spread during storage without light and temperature +3...5 °С are presented. It is established that the addition of extracts of rosemary and green tea slows the oxidative and hydrolytic deterioration of the fatty phase of the spread against the background of antioxidant properties of the additive. On the 60th day of storage the peroxide value in the control was 2.2 times higher then in the sample with green tea extract as an antioxidant. The acidity in the control was significantly higher than in the taste samples. When estimating the accumulation of secondary oxidation products, the value of the anisidine number in the control on the 60th day of storage was 1.4 times higher than in the sample with green tea extract. Antioxidants based on the extract of rosemary and tocopherols under the experimental conditions were less effective. Thus preventing or slowing the hydrolytic and oxidative deterioration is achieved by adding plant antioxidants into the fatty products.