Abstract
The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ?-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

Abstract
The article provides analytical data on the current state of the market for natural food ingredients in Russia and abroad. The tendencies of an increase in consumer demand for organic goods and products made from natural ingredients, which are not only harmless, but also beneficial to human health, are noted. Today, there are practically no food products that do not contain colors. It is known that natural food colors are not only harmless in most cases, but also capable of increasing the nutritional and biological value of the clored product. Anthocyanins are one of the most common pigments in nature. They have antioxidant properties, a capillary-strengthening effect, the ability to stop pro-inflammatory mediators, prevent neurodegenerative disorders and bone loss associated with aging, and have a beneficial effect on the state of the human cardiovascular system. The most common source of anthocyanins is dark-colored plant materials. The largest number of anthocyanins is contained in the fruits of red grapes, chokeberry, blueberries, black currants, elderberries, cherries, blackberries, raspberries and red cabbage. Fruits and berries, as raw materials for industrial processing, are used to obtain a variety of products, including various types of wines, spirits and juices, in the production process of which secondary raw materials are formed. The pomace obtained in the production of juices and wine products from dark-colored fruits is rich in anthocyanins and can also serve as a valuable source for obtaining red food colors. A review of domestic and foreign sources containing information on modern methods of extraction of coloring pigments from anthocyanin-containing plant raw materials and its waste in the food industry is presented. It is noted that the production of natural colors requires a special approach, improvement of technologies and production processes. The search for sources of natural colors, the development of new production technologies and the improvement of existing ones are relevant areas of research in this area.

Abstract
The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

Abstract
Dairy products are one of the main sources of nutrition for children. Milk contains all the nutritional components necessary for them. There are two main modern trends in the world in changing the composition of raw milk - an increase in protein and a decrease in calcium, which is necessary for children to develop. In the production of dairy products, in particular curds, you must not use chemicals containing calcium. However, it is possible to increase calcium due to the addition of goat's milk to cow's milk, which contains more calcium and vitamin A. In this regard, the purpose of this work is to develop a recipe for baby curd from cow and goat milk with fruit and berry filling. The paper provides an assessment of mixed cow's milk with goat, developed a recipe, produced curd with fruit and berry filling and assessed the quality of raw materials and finished products in terms of organoleptic, physicochemical, and microbiological indicators.

Abstract
This article proposes an improved technology for the production of a dietary dessert - meringue based on vegetable protein chickpea (aquafaba) as a replacement for animal proteins. Aquafaba is a decoction of the seeds of legumes such as chick-peas, beans, peas. In the process of boiling the legumes, the starches in the fruits (seeds) partially begin to turn into jelly. This helps the soluble starch particles pass into the liquid in which they are cooked. The higher the temperature, the pressure during cooking, the longer the boiling time, the more jellyforming substances move from the fruit to the broth. The formulation and elements of the production technology for the production of functional meringue have been developed. Aquafaba, sugar, lemon juice, and salt were used as ingredients for a vegetable proteinbased meringue. The surface of the finished airy product was light creamcolored, brittle with a hard crust and corrugated edges, with roughness and characteristic small cracks, well baked, without traces of burnt. Taste and smell are characteristic of this product name, without foreign tastes and odors. The moisture content of the product was 3.5 %. It was found that the developed products are superior in nutritional value to traditional marshmallows. In the modern world, great attention is paid to proper nutrition and lifestyle. Therefore, it is necessary to recommend products that have a positive effect on the human body. In this regard, it is necessary to study the possibility of producing meringues containing useful biologically active substances and functional ingredients. The experimentally obtained meringue composition with the replacement of animal protein with vegetable protein is recommended for use not only for all groups of the population, but also for people who previously had a ban on the use of such products.

Abstract
The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

Abstract
To increase the competitiveness of the fishery complex, currently existing enterprises of the industry are being modernized in Russia and new facilities with highly qualified personnel are being created. The performance of such enterprises will be improved by the use of a quality management system - GOST R ISO 9001-2015. After all, it is the quality of products that determines not only the competitiveness of the organization, but also makes it possible to break out into the leaders. Analyzed the effectiveness of the current management system, its ability to achieve the desired goals in the company; the level of compliance with the requirements of the GOST R ISO 9001-2015 standard and the implementation of the QMS rules established in the documentation of the organization itself was determined; the quality of the work performed was assessed by monitoring the compliance of the work results and the requirements established in the documentation; assessed the readiness of the organization's management system for certification; nonconformities are identified and corrective actions are proposed.

Abstract
The high level of presence in the circulation of food products of poor quality and adulterated foods identified the need for the development and implementation of the state program "Quality Improvement Strategy of food products in the Russian Federation up to 2030". At the same time, a significant emphasis in Strategy-2030 is placed on monitoring the quality of food products. The article discusses two possible directions for its implementation. The first direction is limited monitoring functionality - determining the quality of foods, conducted testing laboratories (centers) and data transfer (protocols) in the register of information system. This monitoring direction restricts access of substandard products in the turnover, but it does not allow direct influence on the process of improving the quality of food products in the production process. The second direction involves the direct participation of test centers in the management of improving the quality of products based on the test results obtained, developing proposals for improving the quality of products and transferring the relevant documents to the manufacturer. The implementation of this direction implies the creation of a sectoral monitoring center (SMC) of product quality on the basis of testing centers of sectoral institutes of the food profile within the framework of the National Center for Monitoring Food Quality, the creation of which is a prerequisite for the implementation of the Strategy-2030. SMC can be created on the basis of testing centers with sufficient capacity, in contrast to testing laboratories with limited capabilities. SMC immediate connection with the companies within the food quality monitoring not only reduce the time implementation of the Strategy-2030, but will give a significant impetus to cooperation with the Research Institute laboratories enterprises of food industry of the country.

Abstract
Based on the results of the published monitoring, a study was conducted to determine and assess the risks that affect the consumer properties of products made from vegetable raw materials with the construction of a causal Ishikawa diagram. The proposed diagram made it possible to visualize problems throughout the life cycle of food production and identify the most vulnerable factors that have a negative impact on changes in the composition of vegetable products.

Abstract
This article describes the main types of retortable package, polymer and combined materials used for its. Taking into account the application of such package, certain requirements apply to it: resistance to sterilization at a temperature of not less than 120 °C, vapor and moisture resistance, chemical inertia to canned products, leakproofness, low gas permeability. To give the retort packaging the required properties, it is made of multilayer polymer or combined materials, each of the layers of which performs certain functions. As the outer layers, polypropylene or polyethylene terephthalate is most often used, since these polymer materials are thermally and chemically stable, vapor and moisture-proof. As the middle layer, materials that are barriers to gases are used aluminum foil, metallized films, ethylene vinyl alcohol, polyamide. For the manufacture of such materials and package, polymer co-extrusion, multi-layer injection molding or lamination are used. Due to the barrier properties of polymer and combine materials in relation to oxygen, retortable packaging provides shelf life of canned products up to 3 years. This is comparable to canned food in traditional package, which allows us to consider retortable package made of polymer and combined materials as an alternative to glass and metal packaging. In retail sales, canned food in retortable package made of polymer and combined materials is mainly represented by meat pates, canned puree for baby food, sauces and ketchups, as well as wet animal feed. The retortable packaging also produces stewed meat, dinner dishes, canned cheese, some types of fruit and vegetable canned food, but these are mainly products for special contractors (for example, military personnel, astronauts).

Abstract
The Michurinsk State Agrarian University investigated the possibility of using microwave heating in order to increase the antioxidant value of rowan puree. Quercetin was used as a standard for determining the total antioxidants content on the Tsvet Yauza 01-AA device. It was found that with an increase in the microwave heating temperature of rowan fruits to 70 °C, an increase in the total antioxidants content is observed. An increase in the content of antioxidants in a free state is due to changes in cellular structures occurring as a result of microwave heating of rowan. The optimal microwave heating mode for rowan fruits was established: time - 80 seconds, power - 700 W, specific work - 560 W / g·s, at which is ensured the maximum increase of total antioxidants content to 131.9 mg / 100 g (507.3 mg / 100 g dry matter) and a dry matter content of 26.2 %, which is 1.5 and 1.4 times more compared to fresh and blanched fruit puree. An increase in the antioxidant value of rowan puree after microwave heating is due to a change in the content of anthocyanins, flavonols and catechins, the value of which increases by 3.9, 1.6, 1.1 times, respectively, compared with fresh fruit puree and by 1.1, 1.2, 1.3 times compared to blanched fruit puree. With the selected microwave heating mode, the stabilization of the puree color occurs faster due to inactivation of enzymes and a lesser degree of thermal degradation of anthocyanins. Rowan puree obtained using microwave heating is recommended for the production of products for healthy and functional nutrition, including confectionery and bakery products.

Abstract
Every year more and more packaging is produced. Currently, the problem of recycling polymer waste is becoming more and more urgent. One of the promising directions in the field of packaging recycling is the creation of biodegradable polymeric materials. The main advantage of using biodegradable polymer compositions is the ability to use as fillers, raw materials constantly reproduced in nature, substances, agricultural products and waste products containing starches, in contrast to oil, coal and gas, which have a limited supply in nature. Analysis of the market for biodegradable polymer materials showed that today the segment of so-called "cheap" compositions is in greatest demand. Therefore, the aim of this work is to create biodegradable polymer compositions based on synthetic polymer and natural materials. The objects were selected: a synthetic material - polyethylene, natural substances - corn and potato starch, and as a modifier a nonionic surfactant that initiates biodegradation. In this work, the following studies were carried out on rheological properties and deformation-strength characteristics, on the ability of the studied compositions to swell and biodegradation. In the course of the work, polymer compositions were obtained modified with natural material in an amount of 20 % and 30 %, as well as compositions with the introduction of starch 20 % and 30 % with a content of 2 % nonionic surfactant. After conducting research, it can be noted that when a nonionic surfactant is introduced into starch-filled polymer compositions, it improves rheological characteristics and increases their strength characteristics; the obtained modified starch-filled compositions have increased biodegradability in comparison with the control samples.

Abstract
Fruits and berries and their processed products play an exceptional role as the richest natural sources of vitamins-antioxidants. The paper presents the results of research on the study of the biochemical composition of varieties and hybrids of Dagestan apricot and improving the technology of processing them into canned compotes. Dagestan, according to its natural and climatic conditions, is the main zone of industrial apricot cultivation in the Russian Federation, the area under which occupies more than 3 thousand hectares. Varieties of apricot fruits with high commodity and technological indicators were identified. Studies of the traditional sterilization regime were carried out, which confirmed the characteristic shortcomings. A high-temperature sterilization mode of sterilization has been developed and proposed, which reduces the duration of heat treatment and increases the nutritional value. The developed sterilization mode ensures the preservation of vitamin C in the finished product by 1.4 mg/% higher than the traditional mode. The results obtained are of interest for implementation at plants processing plant raw materials.

Abstract
This article shows the possibility of improving the determination of uric acid by high-performance liquid chromatography (HPLC), by increasing its solubility in a 1 % solution of sodium acetate, increasing the retention of uric acid, and thereby changing the yield time, which allow to improve the accuracy of the analysis, a comparison of calibration solutions and experimental grain samples of pest-infected bread stocks have been carried out. During the research course a method for the determination and identification of uric acid has been tested as one of the grain polluting substance using HPLC in the reversed phase. The method of uric acid in grain analysis using a liquid chromatograph "Stayer" has been experimentally tested and improved. The equipment and materials for HPLC, the conditions of chromatographic separation and detection, the construction of a calibration graph, extraction, including the extraction method, the convergence of the results during extraction and the introduction of the extract into the chromatograph, as well as the course and calculation of measurements have been described. It has been experimentally shown that the improved method with HPLC allows to use it for further research of the uric acid content dependence on the amount of grain contamination by insects.

Abstract
In recent years, in the Russian Federation (RF), there have been reports about use in the food industry of processing aid (PA) - an enzyme preparation based on microbial transglutaminase (mTG), which is not included in the list of permitted for use in the food industry of the Eurasian Economic Union (EAEU). Analysis of the data showed that the currently used in the food industry strains-producer of mTG - Streptomyces mobaraensis DSM40587 and Streptomyces mobaraensis S-8112, along with this enzyme, have been synthesizing antibiotics bleomycin, detoxin, piericidin A, as well as such enzymes - penicillin acylases, beta-lactamazes, which could be reasons of antibioticoresistance of microorganisms. mTG when introduced into the gastrointestinal tract as part of food, could change the structure of proteins in the intestinal mucosa. Under the influence of mTG have increased intestinal permeability, immune system antigenic load, have been promoted the immune response, have been intensifying connection between DNA and histones. It has been shown that mTG could cause an increase the frequency of detection of celiac disease in hyposymptomatic / with an undetermined diagnosis of genetically susceptible individuals, impaired protein adhesion during the formation of Alzheimer's syndrome, allergies, as well as impaired of immune status and gut's microbiosis. This enzyme is attractive to manufacturers due to the high efficiency of the use of mTG in the technological process of food production from low-quality and substandard raw materials, which leads to significant economic benefits and the possibility of abandoning the use of food additives. The latter fact allows the consumer to form an idea of the high quality of the produced food. In connection with the established risks mTG for public health, lack of permission for its use in the food industry of the EAEU and the possibility of using this enzyme in order to mislead consumers, we consider it necessary to carry out additional health risk assessments and introduce mandatory monitoring for the presence of residual activity of this enzyme in food.

Abstract
This work touches on the topic of optimization of the process of extraction of biologically active substances from the biomass of root cultures in vitro of medicinal plants of the Siberian Federal District, namely Scutellaria galericulata, Scutellaria Baicalensis, Potentilla alba. The parameters that influenced the course of the process were chosen as follows: process duration, extraction temperature and hydronic module. In the course of the experiment, it turned out that for the maximum yield of the Scutellaria Baicalensis extract, the following parameters must be observed: the ratio of the volume of the solvent, the most effective in this case 70% ethanol, to the weight of the feedstock 1:10, the duration of the process is 60 min, the temperature is 50 °C. The maximum yield of biologically active substances from Scutellaria galericulata will be achieved at an extraction temperature of 60 °C for 60 minutes using 70 % ethanol as an organic solvent in a ratio of 1:10 to the dried sample. The optimal parameters for the extraction of active substances from Potentilla alba are: the ratio of the extractant, which is diethyl ether, to the feedstock 1:20, lasting 60 minutes at an extraction temperature of 40 °C. The extraction of extracts from in vitro cultures will allow preserving the population of plants growing in natural conditions.

Abstract
Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC "VIVA"), chicory from the Moscow region. (LLC "Sovremennik") harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °Ñ, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °Ñ; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

Abstract
The use of vegetable oils in the human diet is necessary to meet the energy needs of the body and regulate biological processes. This work presents the qualitative and quantitative composition of vitamins and tocopherols of various types of vegetable oils obtained by cold pressing from silybum marianum, mustard, sunflower, camelina, rapeseed grown in our country. A comparative analysis of the literature on the presence of vitamins and tocopherols in various vegetable oils has been carried out. The quantitative and qualitative vitamin composition for the same type of oil, according to different authors, varies in a wide range. During the study, the vitamin composition of five vegetable oils was studied. The results indicate that the following oils have the highest vitamin activity: camelina, silybum marianum and mustard. The presence of vitamin A was found in oils: camelina (27.15±0.002 µg%), silybum marianum (19.07±0.02 µg%), mustard (24.77±0.02 µg%). Vitamins B1 and B2 are present in mustard, camelina and silybum marianum oils; vitamin B4 is found in mustard and camelina; B6 in camelina and silybum marianum. Mustard and silybum marianum oils contain vitamin B9. The richest in vitamin E are camelina (52.8±0.02 mg%), sunflower (48.3±0.02 mg%), silybum marianum (47.12±0.02 mg%). Vitamin K and tocopherols are found in all vegetable oils. The presence of b-carotene was found in camelina (1.237±0.004 mg%), silybum marianum (0.812±0.002 mg%), sunflower (0.22±0.02 mg%) and mustard (0.148±0.002 mg%) oils. The analyzed cold-pressed oils can be considered as a valuable resource when designing new multipurpose products or by-products for industrial, cosmetic and pharmaceutical applications.

Abstract
One of the ways to increase the functional value of food products is to increase the content of chemical compounds that have antioxidant activity. The latter are known to play an important role in the prevention of various human diseases. Antioxidants are rich in cereals, on the basis of which the most commonly consumed food products are made. The purpose of this study was to determine the value of the total content of antioxidants (TCA) in grain raw materials at different stages of production of the Khakass national product talgan, made from sprouted oat grain. Oats were grown on the territory of the Bey district of the Republic of Khakassia in 2019. The purified grain was sprouted at room temperature for 56 hours, then it was dried and fried at a temperature of 180…200 oC for 10-15 minutes, and then ground and sieved through sieves with a mesh of 0.9 mm. As a result, the product talgan and waste in the form of bran were obtained. To determine the level of TCA in the grain, two solvents were used - hot bidistilled water and 70 % ethyl alcohol. The TCA value was measured on the device "Color Yauza-01-AA". Among the studied samples, higher TCA values were recorded when using hot bidistilled water as an eluent. The paper reveals the effect of increasing the level of TCA in the final product in comparison with the initial raw material after the stage of grain germination by an average of 2 times, and after the stages of roasting and grinding by 2.1 times. The value of TCA in bran exceeded that in the original grain by an average of 47 %. Thus, as a result of research, it was found that the introduction of an additional stage in the production technology of oatmeal talgan, which consists in the germination of grain, is one of the effective ways to increase the value of TCA in the product obtained on its basis.