Abstract
The problem of ensuring food security on the basis of creation of guaranteed sales channels remains the most important task of public authorities, business and science, regardless of the economic and political situation on world commodity markets. An important place in the solution of this problem is given to improving the mechanisms of development and regulation of wholesale food trade on the basis of the formation of an effective wholesale link in the system of product distribution. The main objective of the enterprises of wholesale trade in this system is the organization of timely delivery of food products in retail and catering, ensuring control over the quality of food, prevention from entering the market products that do not meet the demand and requirements of the consumer. For this enterprise of wholesale trade should be familiar with the market situation, to forecast demand and meet the needs of population in food products in the required quantities and assortment, and the government should make effective laws and programs to facilitate the development of fair competition and more efficient use of economic resources of society regardless of economic sanctions and macroeconomic instability on the external market.

Abstract
The idea of creation of insurance grain stocks for case of famine arose in the eighteenth century, it was most completely described by prince M. M. Shcherbatov. The first grain stocks were based on tsar family's lands under the order of Pavel I. In the future, the system of creation of insurance grain stocks has been continuously improved, in particular by the decree of Alexander I regulating in detail the quantity and quality of grain stocks, the process of their recruitment, renewal and spending. The ordinance worked out when Nicholas I contained the need to have not only bread but also cash reserves in every province, to arrange in the estates grain stocks regardless of the will of the landlords, and clearly regulated the amount of peasant dues and the cases and the dimensions of the food issue loans. After zemstvo reforms of Alexander II the part of the functions of food insurance of the population was given to provincial governments, but "Temporary Rules to ensure food needs of rural inhabitants" entered into force in 1901, by contrast, limited the provincial government. Grain stock system had several disadvantages. In the case of severe crop failure the insurance reserves were not enough, additional state funding had been to resort to. Farmers who received grain or cash loans, could not regain them for many years, that is shown by the Highest Manifesto, published in 1894 and ordered to write off all debts for loans issued before 1866. The precedents of debt relief has led the peasants to believe that grain loans are optional to return, because the crop failure of 1905 - 1908 the belief that the loan can get everyone was widespread. Unconditional financial dotation of the government helped to avoid the worst effects of the famine, however, social and economic relations within the village were disrupted, many farmers have lost the incentive to work, it was replaced by the hope of government subsidies.

Abstract
Locomotor system diseases are the most common diseases in the elderly. For risk reduction and prophylaxis of these diseases, collagen hydrolysatesobtained from animal raw materials with the molecular weight from 1 to 40 kDa without taste and odor are used. Hydrolysatesare effective both upon the individual administration and in a composition of food products. Refinement of the technological process parameters for producing hydrolysatesfrom low-value raw material (pork ears and legs) was carried out using the enzymatic method. The pork pancreas was used as an enzyme-containing raw material. To determine factors that influence an accumulation of hydrolysis products, the main parameters of hydrolysis (duration, a temperature regime, an amount of the added enzyme) were refined in the laboratory conditions. For hydrolysatequality assessment, several criteria such as a hydrolysis degree, amino acid composition, the content of well digested low-molecular weight protein fractions, were used. The results of the investigation showed that the hydrolysate produced with the use of the enzyme-containing raw material in an amount of 15?% to the raw material weight and the treatment regime (T=50±2°C, t = 6 h) met the specified requirements. The dried hydrolysate has good organoleptic properties, contains low-molecular weight peptide fractions (40.8?%) with the molecular weight from 10 to 20 kDa, a significant amount of amino acids (proline, glutamic acid, glycine) and can be used as a basis for preparation of a functional beverage.

Abstract
In the consumer market, provides a wide range of sauces, which enjoys steady demand as bring the food kind of aromatic and flavor nuances that enhance its nutritional value and digestibility due to the different raw materials used, manufacturing techniques, packaging, etc. Òhe main criterion of selection and quality control of this product are the characteristics defined by the senses. In the modern normative and technical documentation submitted the organoleptic characteristics, the results of which determine the organoleptic method is subjective. The use of scoring method, according to GOST ISO 5492-2014 "Organoleptic analysis. Dictionary" allow "…evaluation of the product (or its characteristics) by assigning a score, having some mathematical relationship with the evaluated product or its characteristics…" and to determine the level of product quality. Currently, however, full scoring system developed for a limited range of food products. The article presents the results of the development of rating level of quality using a scoring method for vegetable sauces. Were defined range of individual quality indicators, the main discrepancies for them, the weighting factors (for appearance - 0,1; colors - 0,1; for the texture - 0,3; for the smell - 0,2; for taste and aftertaste - 0,3), the boundary limits of the value of integrated and individual indicators for each quality category score: great - 4,1-5,0; good - 3,1-4,0; satisfactory - 2,1-3,0; unsatisfactory - 1,0-2,0; unsatisfactory (unacceptable) - less than 1.0). Piloted and scoring scales in sensory evaluation of vegetable sauces (different brands and composition) implemented in the retail network of the city of Novosibirsk, which showed its suitability for use.

Abstract
One of the priorities (policy priorities) of the policy of the European Union (EU) in the field of technical regulation is to ensure the highest standards of food safety. In addition to the general requirements for food products in general, EU legislation requires additional requirements for foods for special dietary uses. These are products for children under the age of 12 months, dietary products with prescribed chemical composition, and also intended for inclusion in diet therapy under medical supervision. The composition of foods for special medical purposes should be scientifically justified taking into account the requirements of medicine and nutritional science. In addition to information on the ingredient composition, nutritional and energy value, nutrient content per serving, etc., information on the destination of the product, contraindications for use, descriptions of the properties and characteristics of the product, and, if necessary, precautionary (helpful) information, should be provided on the label. The labeling of food for dietary food for people with digestive and metabolic disorders, with intolerance or restriction in the consumption of certain ingredients, should additionally contain information on the features of the composition and process. The claimed properties of foods for special dietary uses must be confirmed by clinical studies. For certain foodstuff groups intended for persons with special dietary needs, additional regulatory requirements are established. Such products include infant formula, baby food for young children; foodstuff intended for use in low-calorie diets to reduce body weight; dietary products for special medical purposes; including for people suffering from disorders of carbohydrate metabolism, products designed to compensate for intense muscular costs in athletes. At EU enterprises, the HACCP quality and safety management system is widely implemented, based on the principles of the Codex Alimentarius. Responsibility for ensuring the safety of food products rests on the entire chain of its production.

Abstract
There are a large number of categories of industrial food products, which may be enriched with micronutrients. For each product category, its own regulatory framework has been developed. Requirements for fortification (the list of enriching ingredients, forms of vitamins and minerals, levels of application) are formulated in various regulatory documents. This creates difficulties in the production and practical application of premixes. The general requirements for the use of various groups of vitamin-mineral complexes (VMC) - mixtures of vitamins and / or minerals on a carrier have been formulated. VMC premixes are intended for application in food industry for the micronutrient enrichment of food products of mass consumption, specialized and functional foods, as well as in the production of supplements. VMC ready-for-use are intended for direct intake (individual consumption) or for entering into dishes of dietary curative and dietary preventive nutrition to consumers of all age categories. All normative documents regulating the composition, forms of vitamins and minerals, as well as the use of VMC individually and in different organizations, the permitted doses for various categories of the population are summarized in a single document. Clear distinctions of the VMC on the need for conformity assessment in the form of state registration or a declaration of conformity are presented. The authors believe that the enactment of the state standard will serve as a tool for manufacturers and institution's administration for the proper use of the VMC within the legislative framework.

Abstract
The development of the food industry brought not only promising methods, approaches and technologies for food production, but also contributed to the development of food falsification. Now, the price and quality of food products are crucial for improving the food security of the Russian Federation Armed Forces. However, the quality of food often does not meet the requirements of standards and technical regulations. In a highly competitive environment, manufacturers are looking for ways to reduce the cost of production, using various additives (preservatives, dietary supplements, etc.) to the detriment of the quality of food. In addition, deep processing of raw materials, down to waste-free, with the application of new, unsafe physical factors of influence on products (X-ray irradiation, vacuum packing, phosphor treatment, chemicals, etc.) is applied. These circumstances indicate the need to develop technical solutions that ensure the required level of food quality for the military personnel. Low-quality food is aimed at making profit by unscrupulous producers, but at the same time it can negatively affect the health of consumers. Along with this, there is another problem when it is impossible to check the quality of food and raw materials by organoleptic methods or this study does not give a complete assessment of the quality. This is especially true for consumers who perform special tasks in remote areas. The analysis of devices that allows assessing the quality of food showed that the "line" of such devices exists, but some are already obsolete and do not allow full coverage of the range under study. There was a need to develop mobile, automated instruments that allow us to use physical methods to determine the quality indicators of raw materials and food products. The use of such devices allows avoiding undesirable consequences in the organization of nutrition and examining the food product without resorting to a laboratory method. The author offers five instruments, which is based on physical principles of colorimetry, chromatography and thermodynamics. This publication suggests a device provides a rapid assessment of food freshness testing and is based on physical principles of comparison of the gamma of reflected light, as well as changes in the luminescence value. An integrated approach to assessing freshness using the color gamut of three colors and ultraviolet allows us to expand and form a more complete picture of the quality (freshness) of food and raw materials, and the automatic display of research results on the monitor accelerates and facilitates this process.

Abstract
One of the promising trends in the development of the food industry is the use of sparing regimes for the thermal treatment of plant and animal raw materials with preliminary vacuum packaging in a polymer heat-resistant film - Sous-Vide or LT ("Low-Temperature") - processing. Intensively developing LT technologies suggest the presence of food contact with polymeric packaging materials, which can lead to the emission into food systems of hazardous substances released during processing, with prolonged thermal exposure or heating with hot steam. The aim of the research is to make a reasonable choice of polymer films and to develop a method for evaluating the safety of packaging materials for use in LT food technology. To substantiate the choice of polymeric packaging materials that ensure the safety of packaged products during their LT processing and subsequent storage, a piezo-sensory method based on the "electronic nose" methodology was applied. As individual sorbents, 8 sensors based on piezo-quartz OAW type resonators with base frequency of oscillations of 10.0 MHz with different character film film sorbents on electrodes were used: Sorvynilpyrrolidone (PVP), polydiethylene glycol sebacinate (PDEGS), dicyclohexane-18 crown-6 (DCG-18 K-6), polyethylene glycol (PEG-2000), Triton X-100 (TX-100), trioctylphosphine oxide (TOFO), 4 aminoantipyrine (4AAP), zirconium nitrate (AZr). Studies of the composition of the equilibrium gas phase of polymer packaging materials were carried out under thermal conditions in the temperature range 333 - 403 K for a duration of 20 to 60 minutes. As a standard, a polymeric packaging material has been adopted, corresponding to TR ÒÑ 005 / 2011 "On the safety of packaging". In the course of experimental studies, a method for evaluating the safety of polymeric materials used in LT-technologies of food systems is substantiated, based on the evaluation of the mass-aromatogram area of responses of the sensory "piezoelectronic nose" in the equilibrium gas phase from polymeric packaging materials in comparison with the standard. This method allows us to quickly and accurately estimate the level of possible emissions of volatile compounds into food systems, which is important in terms of ensuring the safety of LT-processed food products for a specified shelf life.

Abstract
The main purpose of our research was to create a dietary bread. For this purpose, a comparative analysis of the influence of In, ECT and CT on the content and properties of gluten, gas-forming ability, on the properties of the dough and the quality of bread. The doses of additives introduced (IN, ECT and CT) are scientifically justified in a wheat dough, in quantities of 1.5-2.0% by weight of flour. Injected in amounts of 0.5; 1.0; 1.5 and 2.0% by weight of flour, and ECT and CT were added in amounts of 1.0; 1.5; 2.0 and 2.5% by weight of flour. Controls were samples without additives. With an increase in the percentage of application of products of processing of Jerusalem artichoke, a decrease in the yield of raw gluten was observed, apparently due to the high hydrophilicity of the product. At the same time, the structural and mechanical properties of raw gluten were strengthened: elasticity and elasticity increased, hydration capacity decreased, which influenced the form-retaining and water-absorbing ability of the dough, and the quality of bread. This, in turn, was the result of enhanced hydrophobic and ionic interactions in protein gluten molecules. It is also shown that the products of Jerusalem artichoke processing had a positive effect on the physicochemical and organoleptic properties of wheat bread prepared in a free-form way. In all the experimental bread samples, the specific volume, H / D, increased, the porous structure of the crumb improved, which became softer and more elastic and acquired a more pronounced flavor and taste. The obtained results of the research allowed the authors to develop the formula and technology of dietary bread grade from wheat flour of the first grade using 2% ECT or 2% CT to the flour mass for patients with diabetes mellitus.

Abstract
The purpose of this study: with the use of modern methods of analysis to assess the effect of food additives "Medovik" and "Ovsyannik" on the organoleptic, physico-chemical properties, cationic, anionic composition of water-alcohol mixture with a strength of 40?%, prepared on alcohol "Lux" and specially prepared water (sorting), as well as the physiological effect of these additives in its composition on the organism in an in vivo experiment. The main ingredients of a complex food additives "Medovik" and "Ovsyannik" that meet the requirements of TR CU 029 / 2012 and TR CU 021 / 2011 are infusions of honey and oats, cooked in a special process, and carbohydrates: fructose and lactose. On the basis of these researches: in aqueous-alcoholic mixture with the researched ingredients increased mass concentration of acetaldehyde, but its value has not exceeded the maximum allowable size for vodka, prepared on alcohol "Lux" (3 mg / dm3 in terms of 1 dm3 of anhydrous alcohol). Mass concentration of 2 propanol and the volume fraction of methyl alcohol in the vodka with the addition of ingredients has not changed; when added to aqueous alcoholic liquid complex food additives slightly decreased the alkalinity and the pH. Mass concentration of cations and anions have not changed, with the exception of sodium and potassium, whose number increased with the introduction of additives, but was not altered during storage; tasting vodka rating has improved by 0.2-0.22 points, which is obviously caused by the increase in the content of sodium bicarbonate in the form of softens the taste of vodka and reduces its pungency; during intragastric administration to animals of the studied samples the death of the animals was minimal during the introduction of water-alcohol mixture with complex food additive "Medovik" - 13.3?% and same in the case of initial sorting and water-alcohol mixture containing the complex food additive "Ovsyannik" - 20?% each. This suggests that the Supplement "cake" in the experiment reduced the expression of the toxicity of ethyl alcohol; adding to the initial sorting of complex food additives "Medovik" and "Ovsyannik" lead to the mitigation of the severity of the withdrawal syndrome after forced alcohol intoxication and a more intense reduction of its manifestations.

Abstract
The article deals with the control of contamination of food products with mycotoxins which have carcinogenic, mutagenic, hepatotoxic effects and present a serious threat to human health. The main ways of mycotoxins routes into food ingredients and products are described. The limitations of the applicability of chromatographic analysis methods are listed. The advantages of the use of an enzyme immunoassay (ELISA) to carry out routine measurements of mycotoxin content in food products are shown. The ELISA measurement principle is described. The scheme for ELISA carrying out is presented. The main manufacturers of test systems for ELISA carrying out are listed. The article gives the analytical characteristics (specificity, detection limit, extraction ratio) of chemical reagent kits produced by XEMA CO., Ltd. for the enzyme immunoassay of content of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts. The article presents the list of validated measurement procedures of mass fraction of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts with the use of chemical reagent kits produced by XEMA CO., Ltd. The article also considers the order for validation of measurement procedures which was performed by the specialist of the Ural Scientific Research Institute for Metrology (UNIIM) with the use of approved type reference materials for composition of mycotoxins solutions GSO 7936 - 2001, GSO 7940 - 2001, GSO 7941 - 2001, GSO 7942 - 2001 and GSO 7944 - 2001. These reference materials were validated on the State secondary measurement standard of units of mass fraction and mass (molar) concentration of organic components in liquid and solid substances and materials based on gas and liquid chromatography GVET 208 - 1 - 2016. The article presents the metrological characteristics of the developed and validated measurement procedures of mass fraction of aflatoxin B1, T-2 toxin, zearalenone, ochratoxin A, deoxynivalenol (DON), fumonisins B1 and B2 in crops, feed and nuts with the use of chemical reagent kits produced by XEMA CO., Ltd. The article proposes a scheme for the implementation of rapid measurement procedures for enzyme immunoassay of content of toxic substances with the use of domestically produced reagent kits to monitory food safety at Russian enterprises.

Abstract
Experimental studies and practical experience indicate that it is necessary to consider the use of a specialized post-workout nutrition as the important element of the process of recovery after strenuous exercise The main reason for this is that the efficiency of the recovery process after intense exercise has a direct impact on the level of sporting achievements and human health. Not fast enough or incomplete recovery of the body can cause a number of negative consequences. If after subsequent training in the muscles will not have enough glycogen, which is actively consumed during prolonged muscular effort, it will significantly reduce their effectiveness. The process of destruction of muscle tissue, which constantly occurs during physical exertion, will continue after their graduation, which will impede the full recovery and, especially, the planned growth of muscle cells. According to modern concepts, specialized post workout nutrition should contribute to the solution of three main objectives - to ensure the restoration of the energy potential of the organism due to the resynthesis of glycogen which was spent previously; to stop the process of destruction of muscle tissue and to create conditions for their growth; to restore the water reserves in the body. In the article were analyzed the main principles of formation of workout products and discussed their use for the purposes of recovery of the body during opening after intense exercise "anabolic window of opportunity" of the human body. Authors give concrete recommendations how to improve the quality of post-workout nutrition products, about their necessary volumes and the most effective time for their use.

Abstract
Individual approach to diet, the development of functional food products that meet the needs of the body, is a key factor in achieving success of athletes. Drinking regime during training and competition a prerequisite of preserving the health of athletes and their activity. Currently, the state of the market of functional food products and sports nutrition products, remains unsatisfactory. The work purpose - development of formulations and technology of drinks taken by athletes during the period of training. Samples of dry mixtures and reconstituted beverages were the subject of research. Methods that were used to study the objects: an organoleptic evaluation of the powder and a finished beverage; recoverability of the drink; determination of the mass fraction of moisture in the powder; determination of the acidity of the drink. As a result of the research developed recipes dry mixes of drinks which are recommended in the morning before training (Morning 1, Morning 2) and in the recovery period after training (Recovery); calculated chemical composition (proteins, fats, carbohydrates) and energy value developed dry mix beverages; presents data on vitamin and mineral composition in % of the daily requirement of these components. Presented organoleptic and physical-chemical indicators for dry mixtures and restored drink. Developed technological process of production of dry mixes beverages, which is carried out in the following sequence: acceptance and preparation of dry ingredients; dosing dry ingredients and mixing; filling, packaging, labelling and storage of finished product. Data on the vitamin and mineral composition of dry beverage mixes are presented, the content of the components as a percentage of daily requirements.