Abstract
Full-fledged balanced nutrition is the main factor in the formation of children's health, when the processes of growth and development are most intense in the body, many organs and systems are formed and mature, and their functions are improved. The article presents the main research areas of foreign and domestic scientists on the treatment of genetic diseases, such as phenylketonuria. One of the priority areas in the field of healthy nutrition of the Russian population in accordance with the Strategy for Scientific and Technological Development of the Russian Federation until 2030 is the development of the production of food products enriched with essential ingredients, specialized children's food products, functional products, dietary food products and biologically active additives. According to WHO, the health and physical development of children and adolescents depends on the nutritional structure by 70%. Phenylketonuria (PKN) - an inherited disease that causes impaired metabolism of the amino acid phenylalanine in a child - is one of the first recommended by WHO for early diagnosis in newborns. Lack of treatment causes serious damage to the central nervous system, a lag in mental and physical development. A feature of the modern stage of development of dietary therapy for children suffering from various diseases, including hereditary ones, is the development of quality functional food products that contribute to the preservation and improvement of the health of the child, due to the regulatory and normalizing effect on the body, taking into account its physiological state and age. These products can be widely used in the practice of therapeutic nutrition not only in the sastava of the hypophenylalanine diet, but also for any diseases requiring its observance. Currently, the only method of treating PKN is diet therapy, organized from the first days of life using specialized mixtures without phenylalanine. High-protein products of vegetable and animal origin are excluded from nutrition. The goal of the therapeutic effect of the diet on the child is to maintain the concentration of phenylalanine (FA) in the blood in the range of 2-12 mg per 100 ml, depending on the age of the child.

Abstract
A review of commercially available syrups from a variety of natural plant materials used as alternatives to sugar, low-calorie sweeteners with a healthy carbohydrate profile and prebiotic properties is reviewed. The general characteristics and the chemical composition of plant raw materials (Jerusalem artichoke, chicory) and syrups (sorghum, yacon, maple, agave, palm, corn) are given: minerals (macro- and microelements), vitamins. A modern innovative membrane technology for producing fructose-glucose and fructo-oligosaccharide biosyrups from Jerusalem artichoke has been proposed and tested in production conditions, aimed at the most complete use and preservation of the natural composition of the plant cell juice. Jerusalem artichoke fructo-oligosaccharides have prebiotic properties, are low-calorie sweeteners, create a feeling of satiety, promote weight control, facilitate digestion, have a low glycemic index and do not cause tooth decay. For approbation of use in the food industry, a comparative characteristic of sugar beet and Jerusalem artichoke syrups, which are obtained at an industrial enterprise, is given. High fructose biosyrups and oligofructose syrup have been studied for their carbohydrate composition and tested in the preparation of soft drinks.

Abstract
The article analyzes the relationship between the amount of antioxidants and vitamins in the diet and human stress resistance. The product "KuEMsil" was chosen as the object of research, which includes cow's and mare's milk and a specially selected symbiosis of kumys sourdough, characterized by pronounced biochemical activity. The starter culture "KuEMsil" is created on the basis of cultures of starter microorganisms of lactic acid bacilli, lactobacilli of the subgenus Streptobacterium, milk yeast. The research results showed that the resulting product differs from the classic koumiss with a less foaming consistency, acidity up to 100%, a high content of lactic acid lactobacilli and a sufficiently high content of milk yeast. The ability of pure cultures and symbiotic starter culture to synthesize vitamins C and B12 was determined, the amount of vitamins B1 and B6 in the liquid symbiotic starter culture, the finished liquid and freeze-dried fermented milk product "KuEMsil" was determined. Compared with pure cultures, after 16 hours of cultivation, an average of 9 times more vitamin C was observed in the combined starter culture. The lowest synthesis of vitamin C was observed in lactobacillus yeast. The liquid starter culture, the finished product "KuEMsil" and the dried sample contain a sufficiently large amount of vitamin B1 = 345±2.8; 320±3.2 and 246±3.1 mcg/l, respectively. Compared with pasteurized milk, the amount of vitamin B1 in the liquid starter is higher than 3.59 times, in the dry product by 2.5 times. The antioxidant activity of the fermented product was studied depending on the amount of lactoferrin introduced during storage. The recommended shelf life of "KuEMsil" has been established. The results of clinical testing of the product are presented.

Abstract
The article provides a brief overview of innovations in the production of functional food products based on fish raw materials in order to establish current trends in their use in children's nutrition. According to statistics, there is traditionally a shortage of protein consumed by the population in Russia, due to a monotonous, unbalanced diet, and a low consumption culture. The lack of protein in the body does not favorably affect the activity of the cardiovascular, respiratory and nervous systems, both in children and in adults. In the production of semi-finished products and culinary products from fish, the improvement of recipes and technologies aimed at increasing the nutritional and biological value, as well as the safety of products, is of particular importance. One of the ways to increase the physiological value of animal protein is research on its bioavailability in the child's body, improving organoleptic indicators. Among the most important properties of the products, many scientists refer to accessibility for different social groups by combining minced fish with various plant additives.

Abstract
The modern requirements of the innovative economy for the processing sector of agricultural raw materials should focus on waste-free resource-saving technologies for processing, greening production and environmental conservation, this is the philosophy of deep processing technology. Only by laying the foundation for economic activity can these principles of work ensure the full use of all available components of agricultural raw materials with a minimum of secondary resources and production waste and ensure the sustainable development of industry. The deep processing of corn and wheat grains in Russia is the most promising area, for this purpose, a developed raw material base has been created and modern plants for the processing of these raw materials have been built with the production of a significant range of products. The development and introduction into the industry of deep processing technologies based on diversification of production to obtain a wide range of products is a key priority for the development of the Russian starch industry. The need to ensure the development of deep grain processing is due to a number of factors - this is due to the satisfaction of domestic demand for these products, a decrease in import dependence on high-value-added grain processing products, and the possibility of entering international markets under the federal project "Export of agro-industrial products". The last decade for the starch industry was marked by an increase in production capacities, modernization of existing enterprises, a concentration of production, which expanded the diversification of the economy of industry and ensured good dynamics of production of basic types of products, increased its competitiveness. It is possible to comprehensively solve the problems facing industry and bring it to a new technological structure only when developing a targeted development program that will link the use of all types of resources based on modern achievements in scientific and technological progress and new forms of production organization.

Abstract
To determine the competitiveness and further improve the activities of the fish processing organization, a SWOT analysis was used in this work. The result of the study made it possible to present how SWOT analysis helps to eliminate shortcomings and make a choice of promising development for the future to strengthen the competitiveness of the organization. The article provides an analysis of information about the fish processing enterprise. All information is grouped and entered into the SWOT analysis matrix in four categories: strengths and weaknesses; opportunities and threats. The significance of each strong and weak side, the probability of occurrence and the strength of influence for each opportunity and threat were analyzed. The result of the study of the factors of the microenvironment of the fish processing organization was the formation of a matrix of strategies. Four potential strategies (presented below) that the enterprise can choose are identified.

Abstract
The aim of the work - the investigation of the influence of nut raw material properties on the direction and speed of fat migration processes in glazed sweets with praline cases. The study of fat migration processes between the body and the glaze during storage is necessary to predict the safety and prevent organoleptic spoilage as a result of lightening or softening of the glaze, as well as "graying" of the surface of the products. An approach to predicting the rate of fat migration processes during the storage of sweets with cases made on the basis of nut raw materials using the specific rate of fat migration is proposed. The processes of fat migration in model samples of sweets with praline cases based on peanuts, hazelnuts, cashews, almonds, glazed with glaze, with the use of a lauric-type cocoa butter substitute were investigated at a storage temperature of 18 °C. It is shown that the specific rate of migration of oleic acid to the surface of model samples of glazed sweets with peanut-based cases exceeds the migration rate in sweets with cashew-based cases by approximately 20 times. The obtained regularities allow us to establish additional requirements for the quality of the fat raw materials used to reduce the rate of fat migration.

Abstract
Polysaccharides are multifunctional food ingredients used in various types of food products. The role of polysaccharides as potential pro- or antioxidants in food emulsions is of particular interest is. The main drawback of traditional methods for assessing the development of oxidative processes in emulsions is the need for preliminary extraction of the fat phase, which may be accompanied by a distortion of the real values of oxidation indices. In this work, the effect of polysaccharides on the oxidative stability of emulsions was studied using the Oxitest oxidative stability reactor, which allows the direct measurement of oxygen consumption during lipid oxidation, thereby eliminating the need for extraction and increasing the reliability of the obtained data. Comparative analysis of 6 different polysaccharides (sodium alginate, i-carrageenan, locust bean gum, amidated pectin, highly esterified pectin, potato starch) in food emulsions was performed. The composition and properties of the initial polysaccharides were characterized by FTIR spectroscopy and differential scanning calorimetry methods. The viscosity of 0.5% solutions of polysaccharides was studied using the rotary viscometry method. The analysis of polysaccharides revealed and characterized the main differences in the vibrational absorption spectra of functional groups. The enthalpies of the thermal effect of moisture separation and the beginning of thermal degradation of polysaccharides were determined by differential scanning calorimetry. A multivariate statistical analysis of the obtained data revealed the main relations between the structure and properties of polysaccharides in emulsions. Emulsions based on locust bean gum and amidized pectin exhibited the highest oxidative stability.

Abstract
Regularities of changes in fatty acid composition and plastic strength of model samples of glazed sweets during storage have been revealed. In the row of nut raw materials almonds-cashews-hazelnuts-peanuts, the ratio of the rate of decrease in the plastic strength of the glaze of candies with bodies based on hazelnuts and peanuts using lauric-type glaze was 71-87 g per week, which is 30-40% more than the rate of decrease in the plastic strength of the glaze sweets with almond and cashew-based bodies 42-46 g per week. The use of a glaze with a high content of elaidic acid can reduce the rate of change in the plastic strength of the glaze by 23-29 %, as compared to a glaze based on lauric fat. The smallest change in the plastic strength of the surface of glazed sweets (2.8 % per week) was achieved for bodies made of praline mass based on almonds and glaze made on the basis of fat with a high content of trans-isomerized unsaturated acids. The proposed approach can be used to quantify and predict the rate of fat migration processes during storage of glazed confectionery products.

Abstract
Methods of protection of metals and alloys used in the food industry from electrochemical corrosion are considered. The influence of the electronic structure of metals and alloys on the process of electrochemical corrosion has been investigated. The types of surface solid solutions used to protect and harden parts of technological equipment have been studied. The developed surface solid solutions are solid solutions of variable composition formed in surface layers. Under conditions of simultaneous electrochemical action of corrosive media, temperature differences, external mechanical influences (thermo-mechanical cycling), surface solid solutions are the most stable protective system in comparison with coatings of cover, diffusion and cover-diffusion types. Methods of protecting metals and alloys from electrochemical corrosion using laser chemical-thermal treatment are considered. After laser chemical-thermal treatment, the surface of the processed metal changes and acquires other properties, namely, corrosion resistance, as well as thermal and wear resistance increases. The choice of the most suitable method for protection against electrochemical corrosion of metals from corrosive environments of food products has been studied. The purpose of this study was to generalize the data obtained in the course of analyzing the influence of the electronic structure of metals and alloys on the process of electrochemical corrosion.

Abstract
The article provides a scientific basis for an integrated approach to the problem of expanding the range of bakery products. Salvia hispanica seeds, used as a plant component, are a source of biologically active substances: plant protein, fiber, Omega-3 and Omega-6 polyunsaturated fatty acids, magnesium, calcium, phosphorus. In order to substantiate the use of plant raw materials in the technology of preparing bakery products, studies were carried out on the effect of Salvia hispanica seeds on the organoleptic and physicochemical characteristics of the brioche bun (brioche). The organoleptic assessment of the samples under study allows us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. To assess the effect of Salvia hispanica seeds on the quality of products during storage, prototypes were put into storage. It was found that when using Salvia hispanica seeds in an amount of 10 % by weight of the flour, after 24 hours in the product, the decrease in such indicators as taste, smell, elasticity and crumb crumbness is less noticeable. Analysis of the chemical composition of the brioche bun (brioche) made it possible to conclude that the products produced with the use of Salvia hispanica seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, and also covers 10 % of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9 % and 19.2 %, respectively. The use of brioche (brioche) seeds of Salvia hispanica in the recipe makes it possible to expand the range of food products enriched with essential components.

Abstract
Collagen hydrolysates are widely used in the food, pharmaceutical and cosmetic industries. For collagen hydrolysis, various proteolytic enzymes of plant, animal and microbial origin are used, of which the most promising are bacterial proteases. The most well-known and commonly used in the food industry commercial preparations of bacterial proteases differ in their component composition and may contain serine protease, metalloproteases, or their mixture. In order to determine the effectiveness of bacterial protease preparations with different component composition in obtaining collagen hydrolysates, we carried out hydrolysis of beef collagen using commercial preparations Alcalase, Neutrase, Protamex and two laboratory samples of enzyme preparations obtained from new domestic Bacillus strains. The efficiency of hydrolysis was assessed by amine nitrogen accumulation, low-molecular-weight protein content, and by the intensity of the protein bands on the electrophoregrams of the hydrolysates. All investigated preparations provided effective collagen hydrolysis. Collagen was hydrolyzed most intensively by preparations containing only serine proteases: Alcalase and FP-145, obtained from B. licheniformis-145 culture liquid. The commercial preparation Protamex and FP-96, obtained from a mutant variant of the B. subtilis-359 strain, a producer of subtilisin BPN' and bacillolysin, showed high efficiency. The lowest yield of amine nitrogen and low molecular weight proteins was observed when using Neutrase, which contains only the neutral protease bacillolysin. Laboratory samples of enzyme preparations obtained from the new domestic producers were not inferior to foreign commercial counterparts, and FP-96 provided a higher yield of amine nitrogen and low molecular weight proteins in comparison with Protamex, which is widely used in the food industry.

Abstract
Bioactivated or, more simply, sprouted grain and products from it are in demand among some advocates of a healthy diet. However, the production of such products is limited to home conditions. The article presents the results of testing the possibility of obtaining whole cereals from bare bioactivated barley varieties Omsk 1, Omsk 2, Omsk 4 (Russia, FGBNU "Omsk ANC" and LLC "Nikolsky sprouts", Izhevsk) harvest 2017-2020 in industrial conditions. As a result of grinding barley grain of various degrees of bioactivation (germination of 18-30 hours), it was possible to obtain high-quality cereals with a fairly good yield and a small amount of crushed cereals. From the point of view of production technology, the process of processing sprouted barley into cereals does not differ from the traditional one, with the exception of preliminary germination and drying operations. In production conditions, adjustment of processing modes will be required. from a technological point of view, preference can be given to the Omsk 4 variety - high grinding performance with a comparable output of crushed cereals. The appropriate bioactivation time is 24 hours.

Abstract
Currently, there is evidence that a number of components formed in plants growing under extreme conditions in a number of hard-to-reach regions of South America, Asia and Africa, as a result of their successful adaptation to special conditions of survival, have unique physiological properties and are capable of exerting a powerful positive effect on physical and mental health of people. At the same time, the exact composition of these plant objects and the mechanisms of their effect on the human organism have not been sufficiently studied to date. This necessitates a detailed study of their toxicological characteristics in order to obtain experimental evidence of the possibility of their safe use in nutrition. The aim of the work was to study the toxicological characteristics of new promising components of sports nutrition - extracts of Maca Peruvian, Damiana and L-theanine. The investigation of the biological activity of these products was carried out on classical model objects, which are now widely used in similar studies in many countries of the world: on the blood of zebrafish (Danio rerio) and aeromonas bacteria (Aeromonas gidrophila). Studies carried out in the direction of elucidating the effect of the investigated products on genotoxicity in erythrocytes of zebrafish (micronucleus test), on apoptosis (programmed cell change) and erythropoiesis (hematopoiesis process) have shown that none of the investigated products has genotoxicity and does not cause mutations in molecular level. It was also found that extracts of Maca Peruvian and Damiana inhibit the growth of opportunistic human bacteria, but do not show a strong toxic effect on the intestinal microbiota compared to a standard antibiotic.

Abstract
Nowadays mankind faces one of the main problems - the provision of the population with high-grade dietary protein. A promising solution of this problem is the replacement of an animal protein to a plant-based. By modern standards plant-based raw materials are a complexly formed biogenetic system, which contains proteins, vitamins, carbohydrates, fats, secondary metabolites, chlorophyll, macro- and microelements and other substances. Various agricultural crops are used as sources of plant-based protein: cereals, legumes, nuts and even row crops. Soy is one of the main plant-based sources of protein nutrition of the population, which provides the body with essential amino acids. In addition, plant-based soy proteins (especially concentrates and isolates) have a number of functional properties: stabilizing, water-binding, emulsifying properties, fat absorption from water, texturing ability, solubility, viscosity, dispersibility and many other. They can form and stabilize fat-in-water emulsions, which is very important in the production of bakery products. The use of soybean processing products in the food industry is one of the most important ways to eliminate protein deficiency, which must comply with quality and safety indicators. On the other hand, the use of plant-based proteins is associated with modern trends of the population, animal-based protein intolerance, trends in healthy diet and various other reasons. The experience of world research shows that the use of soy components in food products is justified from food, technological, medical and economic points of view.

Abstract
The authors of the article developed for the first time a technological process for the production of direct-squeezed juice and concentrated juice from the fruits of garden and wild elderberry growing in the Republic of Belarus. Direct-squeezed juice was obtained by fermentation followed by filtration. Concentrated juice was obtained by processing direct-squeezed juice and extracting the marc. For maximum juice extraction after crushing during enzymatic treatment, a temperature of 50 °C was used for 240 min, the dose of the enzyme preparation was 400 cm3/t. Direct-squeezed juice and concentrated juice were studied by organoleptic and physicochemical parameters: mass fraction of solids, active acidity (pH), mass fraction of pectin substances, content of anthocyanins, protein, mass fraction of organic acids. The product safety indicators were studied, the qualitative and quantitative composition of amino acids in concentrated elderberry juice was first determined. It has been established that by the combination of physicochemical parameters, direct squeezed juice from elderberry can be considered a preventive drink. The composition of concentrated elderberry juice includes 18 amino acids, in the amount of 4.84 g/100 ml. 7 essential amino acids were detected in the amount of 1.51 g/100 ml. The concentrated juice contained phenols in the quantity of 42.95 mEq gallic acid / gram dry matter and a large number of hydrolyzed tannins. Most polyphenolic compounds were preserved after the juice concentration.

Abstract
The results of studies of the physical and mechanical properties, chemical composition and safety indicators of the constituent parts (pulp, peel, seeds) of "Torpedo" melon are presented. As a result of a comparative analysis of the chemical composition of the pulp, peel and seeds of the melon, their significant difference was shown. Thus, the fat content in the pulp is 0.26±0.003 g, in the peel - 1.24±0.01 g, in the seeds - 26.21±0.31, the protein content is, respectively, 7.56±0.11; 9.92±0.14 and 21.52±0.32 g. The study of the content of reducing substances and crude fiber showed their high content in the peel, in comparison with the pulp and seeds. It was found that a high content of potassium (934.88±14.02 g) and sodium (270.54±3.78 g) are concentrated in the pulp, a high content of iron (15.12±0.23) - in the peel, and a high phosphorus content (854.72±0.82 g) - in seeds. According to the research results, it has been proven that the safety indicators of the Torpedo melon fully comply with the requirements of TR CU 021/2011.

Abstract
Fruit alcohol is obtained by alcoholic fermentation of fruit and berry juice, pulp of fresh fruits or pomace after squeezing the juice. Processing of non-standard parts of fruit and berry raw materials, as well as recycling waste, in order to obtain fruit alcohol, is a profitable direction that increases the efficiency of wineries and increases the range of products. Low-alcohol drinks such as cider are produced on the basis of high-quality fruit alcohol. The work is devoted to the study of ways to improve the technological qualities of fruit raw materials used to obtain alcohol, aswell as high-quality wine materials for the production of ciderat OOO Chegemsky Vinpischeprom. It was found that the raw material is characterized by a low glucoacidometric indicator. For apples, it is 5,8-8,8.The amount of dry matter varies in varieties within 9,5-11,0%.The maximum was observed in the Renet Simirenko variety. The lower sugar content was noted in the Idared variety, the maximum in the Jonathan variety. The titratable acidity of these varieties varies from 5,5-6,0.The chemical composition difference between apple juice and raw alcohol was determined. The strength of the raw alcohol is 59,3-60,3% vol. Apple alcohol was obtained by distillation in a batch wise manner. It has been determined that the cooling temperature of the wort does not depend mainly on the rate of fermentation. The most suitableapple varieties for the production of cider are Idared, Jonathan with a dry matter content of 9,5-10,0% and a fermentation rate of 1,5 g/l.H.

Abstract
The relevance and feasibility of integrated processing of Pacific salmon is justified. The volumes of salmon catch (gorbuscha, keta, nerka, etc.) over the past five years are presented, indicating the resource sufficiency of these fishing objects. The potential generation of a large amount of waste during deep processing of fish, which is necessary for obtaining products with high added value, was noted. The amount of waste generated during the treatment of Pacific salmon is calculated using the example of humpback, the share of which of the total volume of caught salmon from 2018 to 2020 is most significant. The chemical composition of various parts of the gorbuscha body is given, confirming their high nutritional value, including biological value, including those parts of the body that are conditionally assigned to non-food waste. It is noted that when processing food waste generated during deep cutting of fish into rippled decapitated products or fillets, waste is also generated (for example, in the production of hole caviar). Experimental studies have been carried out to determine the content of lipids, protein and mineral substances in waste from piercing of gorbuscha joints. Their high technological potential for the content of biologically valuable substances (proteins and lipids) has been established. According to the norms of waste, losses, output of finished products and consumption of raw materials, calculations of the conditional output of the humpback components in the years of maximum and minimum catch over the past five years are presented. Based on the calculated data, taking into account the chemical composition of various parts of the fish body (using the example gorbuscha), an estimate of the volume of basic food components, biologically valuable substances in waste obtained during deep processing of salmon was made. Given the significant amount of such waste, even in the year of the minimum salmon catch, it has been concluded that there is a high technological potential of all components of the body of Pacific salmon and that it is advisable to use them for the production of biologically valuable food, fodder and other products.