Abstract
The article presents the results of experimental studies on selection and selection of new strains of probiotic bacteria with increased level of organic acid synthesis and high growth rate for use in various food industry technologies as probiotics. 19 strains of lactic acid bacteria were analyzed by the level of accumulation of organic acids, selection work with the most promising strains was carried out. It has been found that in long passages, collection strains remain stable in acid formation properties. Strains are characterized by cultural-morphological signs and biochemical properties. 5 strains of lactic acid bacteria with increased level of synthesis of organic acids and high growth rate were selected, as well as being highly productive in biomass accumulation: Lactobacillus acidophilus BCM 1660, Lactobacillus acidophilus var. coscoideus VNIIPBT Ì-94, Lactobacillus plantarum VCM 578/26, Lactobacillus casei subsp. rhamnosus, Lactococcus lactis subsp. lactis 1500/12. Experimental data of biosynthetic capacity of selected strains under laboratory conditions are obtained. Levels of maximum accumulation of lactic acid up to 4.22 %, specific growth rates 0.32-0.84 h-1, maximum population density - up to 2.2x109 CFU/cm3 are established. It is shown that the greatest acid formation of cultures is achieved with application of 23-30 % of seed material. Lactic acid bacteria strains Lactobacillus acidophillus var. coñcoideus Ì-94/2 è Lactobacillus casei subsp. rhamnosus L-2 deposited in the All-Russian Collection of Microorganisms (VCM) of the Institute of Biochemistry and Physiology of Microorganisms named after G.K. Skryabin under the numbers: VCM Â-3403D and VCM Â-3402D respectively. (Deposit certificates 119-2-02.1-2118 and 119-2-02.1-2117). Production characteristics of studied strains can be used by food production technologists to create new food products with probiotic properties.

Abstract
This in vivo experimental study was performed to evaluate the effect of whiskey and distillate on a living organism (in comparison with a solution of ethyl alcohol-rectification of a similar strength). The obtained data suggest that the component composition of whiskey helps to reduce the negative impact of long-term alcohol intoxication. The introduction of beverages (distillate, whiskey and control solution (initial) (40% ethanol solution) to male mongrel rats was performed semi-forcibly as the only source of liquid and intragastrally (40% ethanol solution) using an atraumatic probe in order to equalize the total amount of ethanol consumption in all groups. Testing of animals before and after intoxication was carried out in the "open field" installation. The maximum loss in the mass of animals during the period of intoxication was in the control group and amounted to 45.6±6.1 g and significantly differed from the values of the other two groups. The death of animals occurred only in the control group - 1 individual died on the background of intoxication and two during the withdrawal of ethanol. Ethanol withdrawal in animals of all three groups was almost identical in severity until the third observation period. Only 18 hours after the last administration of alcoholic beverages, there were significant differences in scores between the control group and the experimental ones with different degrees of confidence. In the group of animals "Whiskey" significantly increased motor and research activity of animals. Based on these results, we can assume less pronounced toxicity of whiskey and whiskey distillate compared to the control solution.

Abstract
Indicators of promising opportunities for using local plant materials as a source of biologically active substances. The goal - the study of plant and wild berry product producing plant and harsh climatic conditions. The Far East region on the content of pectin substances, polyphenols, micro and macrocells, safety indicators and the validity of their use in functional food technology. We used instrumental methods of analysis: ferricyanide, potentiometric, iodometric, photometric, atomic emission spectrometry with inductively coupled plasma. It was shown that in the studied wild berry raw materials, the mass fraction of polyphones ranges from 349.3-825.6 mg / 100 g, in the studied carrot varieties (Losinoostrovskaya 13, Shantan) 157.0-166.0 mg / 100 g, in the analyzed varieties of beetroot (Bordeaux 237, Cylindrica) 166.0-177.0 mg / 100 g. The mass fraction of vitamin C in wild berry raw materials varies widely 44.7-165.8 mg / 100 g, in vegetable raw materials 6, 3-17.5 mg / 100 g. Of particular technological importance is titratable acidity, which affects the harmony of taste. The content of titratable acids in raw berry and vegetable raw materials ranges from 0.22 % in Chantonnay carrots to 3.5 % in Chinese magnolia vine. Solids in berry raw materials are due to mono and disaccharides, which together with acids form the taste of berry and vegetable raw materials. The results of experimental studies represent a fairly rich mineral composition. The amount of calcium varies from 21 (carrots) to 621 mg / 100g (actinidia colomicta). The minimum amount of iron in the fruits of mountain ash is 1.17 mcg / 100 g, the largest amount of iron in Bordeaux beet is 1408.3 mcg / 100 g. Manganese corresponds to the amount from 0.45 (Chinese magnolia vine) to 82 mcg / 100 g (beet variety Bordeaux). The analyzed plant raw materials produced in the Far Eastern region have a rich vitamin and mineral composition, which indicates the high biological value of the raw material and allows it to be recommended for practical use in the technology of functional products.

Abstract
The functional properties of the curd paste made using transglutaminase enriched with probiotics, oligomeric proanthocyanidins and vitamins were evaluated. A biological experiment was conducted on the basis of the Experimental Clinic-laboratory of biologically active substances of animal origin of Federal Research Center for Food Systems after VM Gorbatov of Russian Academy of Sciences. Growing laboratory Wistar runoff rats received, in addition to a semi-synthetic diet, analyzed experimental and control samples of the curd product and were exposed to a low-frequency weak alternating magnetic field for 21 days. For 32 days, the indicators of feed eatability and animal body weight gain were analyzed. At the end of the experiment, biochemical blood parameters were evaluated. It was revealed that animals that consumed the experimental product stably gained weight both before and after exposure. In this case, the gain of the animals of the experimental group at the end of the experiment exceeded the gain of the control rats by more than 20 %. The hypolipidemic and hypoglycemic effect of the experimental curd product was revealed, as evidenced by a significant decrease in the blood serum of rats with cholesterol (more than 20 %), triglycerides (28 % relative to intact), and glucose up to 40 %. The effect of restoring the disturbed balance in the antioxidant system in animals consuming the experimental product was revealed. The antioxidant and adaptogenic properties of cottage cheese paste enriched with probiotics, vitamins and bioflavonoids, which contributed to a decrease in the intensity of free radical oxidation induced by an electromagnetic field, make it possible to recommend a product for preventive nutrition.

Abstract
Consumer value of a food product can be defined as a measure of conformity of properties of a food product to expectations of the consumer from its acquisition and use. Structural elements of consumer value are: organoleptic perception of the product; adequacy of the food value of the product to the consumer's idea of its usefulness; consumer's conviction in the food safety of the product; storage capacity of the product; product packaging; costs for the purchase and use of the product. Each structural element is defined by a set of ingredients. In the aspect of the role of ingredients in the formation of consumer value of food product ingredients of group principle are: define the basic concept of the product; simulating the basic concept of the product; corrective nutritional value of the product; correction of the organoleptic conditions of the product; provide directional physiological action of certain body functions; blocking negative components change with technological impact; blocking negative changes of the components in the storage; the regulatory and technological operations. Among the components of the consumer value of a food product, the organoleptic component associated with the organoleptic concepts of the product plays a priority role. The organoleptic component is most susceptible to changes in the properties of the ingredients used in the production of the product. The most significant influence of ingredients defining and imitating the basic concept of the product, correcting the nutritional value and organoleptics; in some cases, the influence of ingredients having a significant physiological effect is significant. The effect of blocking ingredients is reduced to the preservation of organoleptic conditions formed by ingredients of other groups. The analysis of components of consumer value in the aspect of connection with the nature of their functions shows that the most sensitive to the ingredient set is the component of consumer value associated with the organoleptic perception of the product. Organoleptic perception, first of all, determines the choice of food and its adaptation to the processes of consumption and assimilation. When developing food products, an informal analysis of the ingredients planned for use is necessary, conducted from the position of identifying their possible impact on the formation of positive organoleptic perception.

Abstract
Food safety is a priority for the food and food industry due to the potential direct impact on consumer health. Digital technologies will solve the problems of forecasting the safety and authenticity of food products by processing data from various sources to ensure consumer health and minimize economic losses. The creation of integrated information systems based on the HACCP methodology is relevant for the food industry and food industry enterprises. When identifying and analyzing technological risks, all possible types of threats were considered. The following were analyzed as sources of danger: incoming raw materials and their storage in a warehouse, infrastructure and production environment, equipment and inventory, personnel, water, air, the technological process for the production of minced meat semi-finished products, including storage. For continuous monitoring and spot checks of temperature and humidity, it is proposed to use a data monitoring system using WiFi loggers, combined infrared and penetrating thermometers, and a digital quality book. The use of digital technologies during transportation allows continuous monitoring of the cold chain and documentation of measurement results, as well as monitoring the risk of deviations from temperature extremes in accordance with the requirements of HACCP in real time. In warehouses, digital technologies also continuously record temperature and humidity values at one or more measurement points and notify when values exceed normal limits.

Abstract
The semi-finished products cooled, natural, chopped were always the priority direction, both for meat-processing productions, and for culinary as are in great demand at people of different prosperity. The specific gravity of fowl increases in a population delivery every year. The great demand on semi-finished products from fowl is caused by its nutritional value. Fowl contains 15-18 % of protein, 11-16 % of fat, the favorable amino-acid structure, it is a lot of irreplaceable polyunsaturated fatty acids, polyneuramins the main of group B and mineral elements - generally phosphorus and iron. The main consumers the zkhamorozhennykh or the cooled semi-finished products can be considered busy persons who would like to reduce time spent for cooking. In work data on development of a compounding and the production technology of meat chopped semi-finished products are given in OOO "Izhevskaya ptitsefabrika" of the Udmurt Republic.The compounding of production of round steaks from fowl providing replacement of meat of a breast by meat of a mechanical boning is developed. The production technology included carrying out the following technological operations: defrosting of meat of a mechanical boning, preparation of spices and proteinaceous excipient, preparation of forcemeat, formation, breading, packing, marking, cooling or freezing and storage. The assessment of organoleptic and physical and chemical indexes of quality of a finished stock allowing to draw a conclusion on expediency of this reception as use in a compounding of meat of a mechanical boning will allow to receive the finished stock meeting the requirements of GOST 31936-2012 is carried out and at the same time to reduce product cost for 15.09 rub/kg and to increase profitability of production by 23 %.

Abstract
Imported whiskey has recently become increasingly popular in the Russian market. The most popular are Scotch, Irish, and American whiskey. Studies of more than twenty samples of whiskey produced in Scotland, Ireland, the United States, and Russia have shown that all products in physical and chemical parameters meet the requirements of GOST 33281-2015 "Whiskey. Technical conditions". The mass concentration of acetic aldehyde varied in the range of 33.1-308.1 mg / dm3, esters - 185.0-1366.8 mg/dm3, fusel oil - 955.0-5885.8 mg / dm3 based on anhydrous alcohol. In the composition of esters, the predominance of ethylbutyrate and ethyl acetate was noted. The composition of fusel oil was dominated by isoamyl and isobutyl alcohols and 1-propanol. The content of 2-propanol, 1- and 2-butanol, 1-hexanol, 1-pentanol was within 10 mg/dm3 in terms of anhydrous alcohol. The volume fraction of methyl alcohol in whiskey samples did not exceed 0.027 % in terms of anhydrous alcohol. The composition of phenolic and furan compounds that characterize the tones of aged whiskey was studied. It is shown that for aged whiskey, the most significant phenolic compounds are: synaptic, coniferyl and lilac aldehyde; lilac, ellagic and Gallic acid, vanillin, and vanillic acid. Furan compounds include 5-methylfurfural, 5-hydroxymethylfurfural, and furfural. With the introduction of GOST 33281 "Whiskey. Technical conditions" with the Change number 1, enterprises have the opportunity to produce Russian whiskey from grain distillates of domestic production. The research will allow us to develop a technology for the production Of Russian whiskey with high organoleptic characteristics and optimal physical and chemical composition, which may partially solve the issue of import substitution.

Abstract
Amaranth seeds are a unique source of valuable nutrients. This is proteins, fats, carbohydrates, dietary fiber, vitamins, minerals, squalene, which can be used in complex for the enrichment of food. The aim of the work is to study the effect of the parameters of hydromechanical dispersion on the microstructure of half-prepared foods from amaranth seeds. The work was performed in the Siberian Federal Scientific Center for Agrobiotechnology. Organoleptic and microscopic investigation methods were used. A microstructural analysis was performed to identify the degree of grinding seeds. The influence of the hydromechanical dispersion parameters of amaranth seeds on the microstructure and organoleptic characteristics of the half-prepared foods from amaranth seeds was described. Hydromechanical dispersion was carried out in a rotary pulsation apparatus MAG-50. The homogeneity of the product depends mainly on the temperature. The duration of treatment at a fixed temperature does not significantly affect the organoleptic characteristics of the half-prepared product. The study of the microstructure showed that the type and size of starch grains depends on the temperature and the duration of the process. At a temperature of 40±2 °C, the starch grains remain in a solid state, the consistency of the half-prepared product is grainy and watery. At a temperature of 60±2 °C, starch grains swell, their structure softens, polysaccharides dissolve and, as a result, a homogeneous consistency is formed. An increase in temperature to 80±2 °Ñ leads to an intensification of the gelatinization of starch. The increase in the duration of hydromechanical dispersion affects the reduction of the size of comminuted particles. The half-prepared product is recommended for use as a raw material in the creation of combined food products.

Abstract
The constantly changing requirements of the agricultural market contribute to the dynamics of digitalization of the agro-industrial complex (AIC) of Russia. It is necessary to resolve issues affecting the increase in the efficiency of agricultural production and agribusiness based on IT technologies. It is on them that quality management is based, contributing to the growth of economic efficiency and the quality of observation. Deployment of IT technologies in the agricultural production sector of the Russian Federation will reduce the costs of both small, medium and large enterprises by reducing the number of intermediaries, reducing the share of marketing costs through central planning and, which is important, will limit the activities of criminal structures. It is necessary to timely recognize and immediately use the potential of automation and the subsequent rationalization of business processes in the context of the increasing role of IT technology in enterprises, where the most attention is paid to time and quality factors. The introduction of an IT system allows you to integrate and optimize analytical and organizational processes in agricultural enterprises. Due to the fact that quality control and supervision apply to all departments of the enterprise, the corresponding systems should be fully integrated in the form of related modules in all areas of production and financial and economic activities of the food industry. The article discusses the possibility of output of the agricultural sector of the national economy to international markets, taking into account the necessary investment and the use of the latest achievements of science and technology, namely the introduction of IT technology and the use of modern equipment. Issues on increasing the efficiency of agricultural production based on IT technologies, automation and rationalization of business processes are considered. Examples of using specialized software for food industry enterprises are given. The quality of monitoring the dynamics of food products is guaranteed by the transparency of processes using specialized IT solutions based on the functionality of industry tasks. The benefits of the introduction of IT systems in the food industry.

Abstract
The aim of the study was to determine the features of direct and indirect microwave effects on heterogeneous substances that differ from each other in chemical composition, physical condition and properties. The features of microwave action on different substances differing from each other by chemical composition, physical condition and properties are determined: potato starch, complex system of natural origin (wheat flour), biological objects (yeast) of the Saccharomyces cerevisiae species, and for comparison, a solid ionic crystal system - sodium chloride is used. The possibility of changing the mass and extensibility of gluten in flour by the action of microwaves, increasing the biological activity of yeast, the ability of flour to absorb and dissipate the previously stored energy of microwaves, the absence of energy dissipation by sodium chloride crystals is proved. The experiment consisted of five stages: 1 - The study of the degree of direct microwave energy (MV) on the technological properties of potato starch (kinematic viscosity) according to the standard procedure using a capillary glass viscometer vpzh-4. 2 - Separate and equal in mass batches of wheat flour of the 1st grade were placed in a household microwave oven with a power of 700 W with a microwave frequency of 2.45 GHz and kept for a short time under direct exposure for various times. After such treatment (micronization), the gluten content and its extensibility were tested using standard accelerated methods. 3 - For the experiment, batches of standard compressed yeast were used, which were processed at A frequency of 2.45 GHz for different times at a power of 200 W. The activity of the processed yeast was determined by the lifting force (the time of floating balls of dough on the original wheat flour accelerated method). 4 - the Experiment was carried out using wheat flour, pre-activated MV for 20 with a micronization power of 700 W. To do this, in the hill of irradiated flour, batches of baking yeast were laid, placed in closed film containers, and kept under these conditions for various times. Further, for each batch of yeast, their lifting force was determined by a standard accelerated method using dough balls on unirradiated flour. 5 - Sample of sodium chloride for a short time (1-10 s) were processed by microwaves at a frequency of 2.45 GHz and a microwave source power of 700 W. The treated samples of sodium chloride were placed in a closed film container indicator biological objects - previously used baking yeast.

Abstract
The application of the methods of IR spectroscopy in combination with chemometric methods to confirm the authenticity of butter and vegetable butter was investigated. To build calibration models, a database of IR spectra (calibration and test sets) was formed, multivariate regression algorithms were used (principal component regression, projection to latent structures), the spectral interval and the number of principal components were selected. The calibration set was made up by 7 mixtures of butter and palm oil in various concentrations, the test set was made up by 13 commercial samples of butter and vegetable oil. In the process of sequential modeling calibration models for predicting palm oil content were developed. Models differed in spectral intervals and the number of factors (latent structures). The IR spectrum at 2928, 2851, 1740, and 1161 cm-1 is associated with the presence of protein and fatty bonds in the samples and makes a significant contribution to the discrimination of samples. The most representative model was obtained by projection onto latent structures algorithm, including two spectral ranges of 3110-2730, 1790-600 cm-1 and characterized by high quality (R2(P) = 0.989) and accuracy (RMSEP = 0.017). Verification of quality and accuracy of the calibration model was carried out through full cross-validation and test-validation of commercial samples. By using a representative model, palm oil content in commercial samples was determined. Via calibration model a sample from a test set with adulteration was detected. The results indicate the promise of using combination of optical and chemometric methods for the assortment and quality identification of butter and vegetable oils instead of traditional methods.