Key words
wheat, flax, lentils three-component flour, chemical composition, biochemical parameters

Abstract
To create composite food products of a balanced composition on a grain basis that meet modern requirements for healthy food products, the All-Russian Research Institute of Grain and Its Processing Products developed a technology for the joint grinding of a three-component grain mixture consisting of 85 % wheat grain, 10 % lentil seeds and 5 % flax seeds. The formed new varieties of three-component flour were characterized by chemical composition and some biochemical features. The features of the distribution of proteins, fats, carbohydrates in the formed varieties of three-component flour are revealed. It is shown that the total protein content in three-component flour increases by about 1.4 times; fat on average 2 times; fiber by 3.5-4.2 times and a decrease in the mass fraction of starch by 9-12 %. This indicates the enrichment of wheat flour with protein and fat components, as well as fiber due to the inclusion of lentil and flax seeds in the composition of the grain mixture. This indicates the enrichment of wheat flour with protein and fat components, as well as fiber due to the inclusion of lentil and flax seeds in the composition of the grain mixture. A significant increase in the albumin-globulin fraction in samples of three-component flour in relation to alcohol- and alkali-soluble proteins was noted: 3.73 times (flour 1); 4.1 times (flour 2) and 6.0 (flour 3), as well as in relation to wheat flour (1.7 times on average), in which the proportion of gluten proteins prevails. The content of linoleic acid (omega-6) in a sample of wheat flour is 1.3-1.6 times less than in samples of three-component flour (0.93 % versus 1.17-1/52) in a sample of wheat flour is 14.3-16.8 times less than in samples of three-component (0.047 % versus 0.67-0.79 %), taking into account the total fat content in the samples. The enrichment of wheat flour by including lentil and flax seeds in the composition of the grain mixture makes it possible to compensate for the lack of PUFAs of the omega-3 family and well-digestible protein fractions in the diet of a modern person and to obtain products with a balanced composition.

Key words
collagen, hydrolysis, proteases, Aspergillus oryzae

Abstract
Enzymatic processing of collagen-containing by-products allows obtaining value-added products with improved functional, physico-chemical, organoleptic or bioactive properties. Collagen has a unique amino acid composition and is characterized by a rigid molecular structure. Collagen hydrolysates are widely used in the food industry, pharmacology, and cosmetology. To obtain collagen hydrolysates for food purposes, bacterial serine proteases are widely used, mainly enzyme preparation (EP) Alcalase (Novozymes A/S), in combination with the well-known enzyme preparation from the same manufacturer Flavourzyme, which represents a complex of endo- and exopeptidases and contributes to deep hydrolysis of the substrate to low molecular weight peptides and free amino acids. As the analogue of Flavourzyme, the experimental sample of concentrated Protorizin-LAP preparation was obtained from the culture liquid of the domestic producer of exo- and endoproteases complex - Aspergillus oryzae strain with increased activity of leucine aminopeptidase obtained on the basis of Aspergillus oryzae 107 VKPM F-929 using classical microbiology methods. The aim of the work was to compare the effectiveness of Flavourzyme and Protorizin-LAP, both individually and in combination with the well-known bacterial serine protease Alcalase, in the hydrolysis of porcine collagen. As criteria for the hydrolysis effectiveness, we considered the decrease in the content of non-hydrolyzed protein, determined by Kjeldahl method, the concentration of free amino acids in the hydrolysates, and the intensity of protein bands on the electrophoregrams. The most intense and deep hydrolysis of collagen was observed in the variant with the combined use of Alcalase and Protorizin LAP. The effectiveness of the domestic preparation Protorizin LAP in the process of hydrolysis of porcine collagen was not inferior to the complex of Alcalase + Flavourzyme, both in terms of the free amino acids yield and in reducing the insoluble protein content. By the ability to hydrolyze the collagen protein, Protorizin LAP, obtained from the A. oryzae strain with increased activity of leucine aminopeptidase, significantly exceeds the commercial analogue Flavourzyme.

Key words
alcohol production, ethyl alcohol, enzyme preparations, enzymes, glucoamylase, autonomy, import substitution

Abstract
Alcohol production enterprises in Russia from the beginning of the formation of the industry until recently, were distinguished by their autonomy and independence. The basis of everything was raw materials, which, as a rule, were located in the region of production. Most auxiliary materials, such as enzyme preparations, yeast were produced for their own needs directly on the territory of factories. With the opening of new horizons of market relations, there was a demand for ultra-concentrated complexes of enzyme preparations. The production of such complexes is mainly carried out by foreign manufacturers. This made it possible to simplify production and reduce labor costs for obtaining finished products. However, this has also led to the industry's dependence on foreign ancillary components needed for production. Today, the production of own saccharifying materials in Russia in the form of a culture liquid operates only at the Sterlitamak distillery. The efficiency of their application ensures the yield of alcohol up to 38 decaliters of alcohol from 1 ton of rye, which is quite a high figure. The creation and maintenance of the autonomy of strategically important industries, which include alcohol production, is the most important aspect of modernity. VNIIPBT continuously conducts microbiological research on the creation of highly active strains of microorganisms - producers of amylolytic, proteolytic and other enzymes. In addition, the specialists of the institute have accumulated sufficient experience in organizing the production of enzyme preparations necessary for the effective production of alcohol. The use of own facilities for the production of saccharifying materials allows: up to 40% to reduce the cost of purchasing a complex of enzyme preparations; stabilize and improve technological performance, create conditions for reducing heat and power costs; reduce the dependence of alcohol production on imported components, thereby increasing its competitiveness and profitability. The paper considers the main theoretical aspects of obtaining saccharifying materials directly by the forces of distilleries for their own needs or for free sale. A simplified scheme for obtaining the target product with a brief technical description is presented. The payback period of the proposed scheme is up to 1.5 years.

Key words
juniper, biologically active substances, vitamins, safety, amino acids

Abstract
One of the ways to solve the problem of balanced diet is to introduce into its composition products that can improve human health. In recent years, new types of enriching natural additives have appeared that are of interest to the baking industry, such as medicinal herbs, fruits, berries. One of the interesting crops for food enrichment is juniper (Juniperus communis L.). In order to expand the assortment and increase the shelf life of bakery products, dried crushed fruits of juniper (Juniperus communis L.), grown in the Almaty region of the Republic of Kazakhstan, were used. Juniper is rich in aromatic oils, resins, catechin, organic acids, terpenic acids, alkaloids, flavonoids, tannins, gums, lignins, wax. The biochemical analysis of crushed fruits of juniper (Juniperus communis L.), grown in the Almaty region, was carried out. Based on biochemical analysis, it was found that crushed juniper fruits contain 15 amino acids, 7 of which are essential amino acids: isoleucine (0.2 %), leucine (0.45 %), tyrosine (0.28 %), phenylalanine (0.2 %), histidine (0.32 %), lysine (0.38 %), arginine (0.3 %), as well as interchangeable amino acids: asparagine (0.6 %), threonine (0.28 %), serine (0.29 %), glutamine (0.68 %), glycine (0.28 %), alanine (0.48 %), valine (0.38 %), methionine (0.13 %), which are not synthesized in the body and must enter it with food. The increased content of vitamins: E (30.05 mg/100 g), B1 (1.20 mg/100 g), B2 (5.0 mg/100 g), B3 (15 mg/100 g), B5 (20 mg/100 g), B6 (2 mg/100 g), especially ascorbic acid (286.00 mg/100 g) was determined. Micro- and macroelements of juniper were also determined: potassium (6.5 mg/100 g), magnesium (1.28 mg/100 g), sodium (0.30 mg/100 g), phosphorus (0.45 mg/100 g), calcium (3 mg/100 g), iron (45 mg/100 g), manganese (25 mg/100 g), copper (2.5 mg/100 g), zinc (10.5 mg/100 g).

Key words
metabolites, lactic acid bacteria, functional properties

Abstract
The applicability of lactic acid microorganisms, including probiotic ones, is continuously expanding and gaining popularity. They become more widely used in producing the functional food products as evidence proving the connection between the diet, immune system, and gastrointestinal microorganisms is being accumulated. Compounds formed during metabolism of lactic acid bacteria have a significant impact on human health. The synthesis of lactic, acetic, propionic acids, bacteriocins and bacteriocin-like substances in course of fermentation process inhibits the growth of opportunistic pathogens and spoilage microorganisms, thereby increasing food safety. In addition, lactic acid microorganisms can produce short chain fatty acids, amines, vitamins, and exopolysaccharides during metabolism. Therefore, they are used to improve the taste and nutritional value of products, increase shelf life, promote health, and so on. The review summarizes the scientific data on the main biologically active metabolites produced by probiotic lactic acid microorganisms during cultivation, characterizes their properties and impact on human health. It shows that the use of the certain strains of microorganisms with a known metabolic profile determining the functional properties and with superior technological characteristics in producing the food will improve the quality of food products, and the strains of lactic acid microorganisms, including probiotic ones, can become sources of certain metabolites that can be used as functional ingredients in the production of nutraceuticals. Besides, it provides the data on state-of-the-art achievements in the field of genetics, biochemistry and microbiology which explain the action of metabolites produced by lactic acid bacteria at the molecular level and their potential variable use to improve health. Currently, prerequisites have already been found for a more complete fulfillment of the potential of lactic acid bacteria metabolites, however, further research with the use of modern approaches and technologies is required that will reveal new fields of their application in the food industry, medicine and so on.

Key words
economic stimulation, monetary and non-monetary stimulation of workers, methodological approach to the creation of an economic incentive fund, labor participation

Abstract
The article draws attention to the dependence of the interest of workers and the efficiency of the development of the enterprise; the quality of the feed produced largely depends on the interest of workers (the quality of the feed produced is significantly influenced by workers. As you know, compound feeds consist of a large variety of ingredients and their quality directly affects the compliance of compound feeds with the requirements. The ingredients can be overdue and not shredded at the proper level. Such negative aspects can be avoided with a high interest of workers in the effective development of a feed mill (ERCP); monetary and non-monetary forms of incentive for workers are allocated (the monetary form is implemented in practice by: setting high wages, issuing bonuses, carrying out surcharges and allowances, making compensations, providing loans and concessional loans for various purposes. Penniless stimulation also has a significant impact on the effective development of a feed mill. It includes: payment for the services of mobile operators, transport, reception and maintenance of employees of other organizations engaged in concluding contracts for the supply of raw materials for the production of products and their purchase, payment of expenses related to the rest of children, medical insurance, compensation for the cost of food, compensation the cost of subscriptions in fitness clubs, etc.); the essence and significance of monetary and non-monetary forms of incentives for workers are described in detail; recommendations are given on economic incentives for working feed enterprises (it is proposed to carry out economic incentives for working effective development of feed enterprises (ESRCP) in the following sequence-to analyze the existing situation of ESRCP and identify its shortcomings; in order to establish priority incentives for employees need to develop survey questionnaires and conduct it. And according to the survey results, it is necessary to rank economic incentives depending on their significance for workers; an appropriate fund is needed to implement economic incentives for workers. It is recommended to create it with the help of a part of the profit planned to be used for these purposes and a share of savings on fixed costs. They should be determined at a general meeting of the team; taking into account the identified shortcomings of the ESRCP, a new regulation should be developed; the new regulation of the ESRCP should be tested. And when n identifying negative aspects, it needs to be corrected; a methodological approach is proposed to create a fund for economic incentives for working feed mills with the support of specific calculations; it is recommended to award workers depending on their labor participation (it is proposed to determine it by the point method).

Key words
baking technology, starter cultures, formulation, physico-chemical, microbiological processes, bakery products

Abstract
The article presents a deep retrospective analysis of the history of the origin and development of baking technology in human society. The author convincingly substantiates the close relationship of baking with the transition of mankind to a sedentary lifestyle and farming. The stages of the development of baking in certain parts of the world and national peculiarities are considered. The materials of the article show that the transition to each new stage of the development of baking was accompanied by the complication of the recipe of bread products and the expansion of the assortment, and at the turn of the 19th and 20th centuries - the replacement of artisanal production with industrial. The article notes the role of outstanding Russian scientists in the development of bakery production. Special attention is paid to the formation and development of the Russian bakery industry - from artisanal production of unleavened cakes 15 thousand years ago to a high-tech industry based on mechanization, automation and digitalization of production, a branch of the modern economy in the 21st century. The author expresses the essence of baking as a process of obtaining from a mixture of basic raw materials and additional elements of a baked product with certain recipe quality indicators and gives a detailed description of all operations included in the basic technological process. Considerable attention is paid in the article to the characteristics of complex physico-chemical, colloidal, biochemical and microbiological processes occurring in the manufacture of dough, preparation and baking of finished products. Special attention is paid to the technology of production of specific types of bakery products with special properties: preparation of certain types of raw materials using special additives (flax grains, barley, triticale, vitamins, raisins, Candied fruits, seeds of essential oil plants); use of special brews and starter cultures; directed cultivation of microorganisms; use of activated liquid yeast; roasting and scalding test pieces. The article presents the author's classification of bakery products produced in Russia by assortment groups, the features of the formulation of products of each group are noted. The author connects the prospects for the development of the bakery industry, firstly, with innovative baking technologies, and secondly, the transition to the production of products with a high share of added value, expressed in giving bakery products new properties that were not characteristic of them before.

Key words
fish partially freezing, cryoscopic temperature, sub cryoscopic temperature, amount of frozen water, partially freezing modes, quality indicators, shelf life

Abstract
Samples of undivided carp before the onset of rigor mortis were divided into two groups. The control group was stored in a chilled form (2.5±0.3 °C), the experimental group was partially frozen (minus 1.2±0.1 °C). To substantiate the storage temperature of experimental samples of carp in a partially frozen form, their cryoscopic temperature was determined beforehand and, based on the data obtained (minus 0.61±0.03 °C), a storage temperature regime was calculated using a calculated method, the values of which ensured the content of frozen water in the product no more than 40%. During the storage of samples, the temperatures of the cooling medium and the object of study were monitored and recorded, the amount of nitrogen of volatile bases, the active acidity of the medium (pH), mass loss, the number of mesophilic aerobic and facultatively anaerobic microorganisms were determined, and organoleptic evaluation of the samples was carried out. It is determined that partially freezing slows down the process of spoilage of samples and contributes to an increase in the duration of their storage. This is confirmed by the data obtained because of the organoleptic evaluation, as well as data from microbiological studies and the determination of nitrogen of volatile bases. Storage in a partially frozen state provides inhibition of the development of microorganisms in comparison with samples in a chilled form. The mass loss of the samples for 7, 14 days of storage ranged from 0.2 to 0.5 %. The shelf life of the samples, depending on the storage temperature, was for the control group (in a chilled state) - 7 days, for the experimental group (in a partially frozen state) - 14 days. The obtained results allow us to consider partially freezing with a given amount of frozen water no more than 40 % as a promising method of storing fish food products.

Key words
germination, buckwheat grain, seasoning of improved quality, tasting

Abstract
In order to expand the range of seasonings with increased nutritional value, a new type of flavor seasoning based on sprouted buckwheat grains was developed. The use of sprouted cereals to enrich seasonings is considered one of the most effective methods in combating the deficiency of vitamins, minerals, amino acids, easily digestible carbohydrates, enzymes and other elements of nutrition in the human diet. When developing a new flavor seasoning, sprouted buckwheat of the Bogatyr variety was used as the main component. The seasoning also included dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander). The "Bogatyr" seasoning was developed in the laboratory conditions of the Department of "Food Safety and Quality" of the Almaty Technological University. A tasting of a new type of flavor seasoning based on sprouted green buckwheat was carried out. For tasting, four samples of flavor seasoning were presented with the addition of 20 %, 30 %, 40 %, 50 % sprouted buckwheat. As a result, the members of the tasting commission selected a second sample with the addition of 30 % sprouted buckwheat, which was characterized by the best organoleptic quality indicators with a light orange color, with a slightly sweet and slightly burning taste, spicy aroma and with the smell of greenery. Based on a comparative chemical analysis, it was found that the content of vitamins, minerals of the seasoning based on sprouted buckwheat grains compared to the seasoning of Galina Blanka is "15 herbs and spices". As a result, it was found that the "Bogatyr" seasoning based on 30% sprouted buckwheat compared to the seasoning Galina Blanka "15 herbs and spices" is characterized by an increased content of vitamins and minerals: magnesium 712.19-80.97 mg/100 g, potassium 1868.45-188.07 mg/100 g, vitamin B3 7.6-0.9 mg/100 g, B6 1.2-0.06 mg/100 g, B2 0.6-0.08 mg/100 g, respectively. The nutritional value of the Bogatyr seasoning was determined on the basis of 30% sprouted buckwheat: proteins - 5.37±0.1 g, carbohydrates - 44.62±0.49 g and fats - 2.53±0.2 g.

Key words
gluten-free cookies, omega-3 fatty acids, storage, shelf life, gas modified medium, "accelerated aging" method

Abstract
Justification of shelf life and storage conditions of food products is one of the main tasks facing the manufacturer. In accordance with the Technical Regulations of the Customs Union TR CU 021/2011 "On food safety", the shelf life and storage conditions of food products are set by the manufacturer. In conditions of high competition, the need for rapid introduction of a new range of products to the market increases, while carrying out work on sanitary and epidemiological assessment of the validity of shelf life and storage conditions in accordance with current legislation takes a long time. In this regard, there is a need to develop methods of "accelerated aging" to predict changes in the quality of the products. To predict the shelf life of confectionery products with low humidity (cookies, chocolate), VNIIKP has developed a method of "accelerated aging", which allows to intensify oxidative processes. The aim of the work was to compare the predicted shelf life of gluten-free cookies with a high content of omega-3 fatty acids (0.746 g/100 g) packed with and without the use of a modified gas medium (CO2:N2=1:1), and establishing the possibility of using the "accelerated aging" method for these purposes. The cookie samples were stored at a temperature of 18±2 °C and 50±2 °C. To control the oxidative processes of the fat fraction of the product, a peroxide value was used. Based on the dynamics of this indicator at different storage temperatures, the coefficient of "accelerated aging" was calculated. As a result of the conducted studies, it was confirmed that for cookies with a high content of omega-3 fatty acids and a water activity of less than 0.6, oxidative processes leading to the destruction of essential fatty acids proceed faster than microbiological ones. It is shown that the use of a modified gas medium is an effective way to slow down the processes of oxidative deterioration and increase the shelf life of the product by 1.5 times. It has been established that the use of the "accelerated aging" method to predict the shelf life of cookies with a high content of omega-3 fatty acids can reduce the time of research by 3-4 times, as well as reduce the number of test samples.

Key words
wheat, flax, wheat groats, co-milling, wheat-flax flour, baking quality indicators

Abstract
Management of flour-grinding properties is a directed change in the properties of grain raw materials in preparation for milling in order to form certain properties. Flour-milling properties are determined by the quantity and quality of products obtained during the processing of grain, and are characterized by structural-mechanical, technological and biochemical indicators. A radical change in the composition of grain raw materials is possible by introducing components, carriers of specific properties, but this poses a new task for technologists, associated with significant differences in the size of the components of the grain mixture. A method has been developed for producing wheat-flax flour, which is based on the use of wheat groats of the Poltavskaya type and semolina, as well as white oil flax seeds, for their subsequent joint milling. This will significantly simplify the milling process, eliminate the uneven distribution of fat by flour grades, which is typical for multi-grade grinding. An analysis of the granulometric composition of the milling products showed that the greatest difference in yield occurred for the sieve passage fraction of 250 ?m (flour from the break I system). The inclusion of whole flax seeds in the grinding mixture resulted in an increase in fat content by about 2-3 times (4.1% vs. 1.9 % and 3.5 % vs. 1.1 %) and total protein content (18.13 % vs. 15.19 % and 15.50 % vs. 11.38 %). At the same time, the addition of flour from flaxseed cake, which is characterized by a high protein content, to flour from semolina, in an amount exceeding the content of whole flax seeds by almost 3 times, increases the mass fraction of protein to 17.38 %, and fat to 2.8 %. The technological scheme of milling a grain mixture consisting of wheat groats with the addition of flax seeds is optimal, and a rational mode of milling when setting an inter-roller gap of 0.05 mm on the break I system. The baked bread has a regular oval shape, a non-smooth uneven bumpy surface of the crust with undermining, a characteristic taste with the presence of a flax aftertaste, which corresponds to bread with the addition of flax flour.

Key words
waxy starch, extrusion method, citric acid, process parameters, physicochemical parameters

Abstract
Researches were conducted for the purpose of development technological the mode of obtaining the waxy starch citrate (citrate air of starch) by an extrusion method with the maximum solubility in cold water and stability of paste at storage. Citric acid was used as a reagent for modifying starch. The effect of the concentration of the reagent solution was determined by varying it in the range of 0-0.50 % to the weight of dry solids (DS) of starch. To study the effect of moisture in the feed on extrusion treatment, samples were prepared with varying degrees of humidification. The effect of temperature was determined by varying in the range of 140...180 °C with an interval of 10 °C. The screw speed in all runs was 135 rpm. It has been found that the degree of solubility of waxy starch citrate in cold water increases in proportion to the increase in starch treatment temperature and reagent concentration. With an increase in the concentration of citric acid from 0 to 0.50 % at 170 °C, the degree of solubility of waxy starch citrate increases by 1.5 times. It has been found that in order to obtain white waxy starch citrate with maximum solubility in cold water, the concentration of citric acid should be 0.45% by weight of starch (DS), the treatment temperature is 170 °C. At a reagent concentration of 0.5 %, the degree of solubility of starch citrate did not change, but the color of the sample became pale as a result of the formation of colorants. It has been determined that the optimum weight moisture fraction of the starch with the reagent to be extruded is 23 %. There are obtained dependencies of waxy starch citrate solubility indices on technological parameters: processing temperature and reagent concentration. The research results formed the basis of regulatory documentation for the production of waxy starch citrate.

Key words
fertilizer-ameliorant, glauconite, micro- and macroelements, wheat, corn, productivity, morphogenesis, organogenesis

Abstract
The active use of chernozems and gray forest soils of Adygea for a long time was the result of a discrepancy between potential and effective fertility. Taking into account the constant addition of fertilizers to the soil, it is enriched with biophilic elements and at the same time, as a result of constant alienation with the harvest of organic matter, there is a loss of humus, which in recent years has increased by 30 % of its original content. In parallel with this process, there was a deterioration in the structural state of the soil, physical, physical and mechanical characteristics, a decrease in the buffer capacity, and an increase in the resistance to tillage tools. In view of the high cost of fertilizers, the use of increased doses of mineral fertilizers in such situations will give a weak economic effect [6]. A similar fertilizer is the glauconite sand of the Abadzekh deposit, which includes a wide range of chemical compounds and trace elements necessary for the mineral nutrition of plants. In addition, you can refuse to use large doses of expensive mineral fertilizers and use them in smaller quantities for various crops along with the natural mineral glauconite. Glauconite does not form large monomineral accumulations and occurs in nature as a mixture with other minerals. The content of glauconite in rocks rarely exceeds 50 %. Of practical importance as an agroore are quartz-glauconite sands containing at least 40 % glauconite [7]. Most agricultural producers in the region are limited to using only nitrogen and mineral fertilizers, such as ammonium nitrate and urea, which is associated with the rather high cost of potash and phosphorus fertilizers, as well as their poor availability of raw materials. The resulting imbalance of the main biogenic elements introduced into the soil naturally leads to violations of the mineral nutrition of agricultural plants and significantly reduces the effectiveness of the nitrogen fertilizers used. One of the solutions to the problem of deficiency of phosphorus and potassium fertilizers can be a more active use of such non-traditional sources of potassium salts as potassium-containing phyllosilicates, including glauconite [4].

Key words
preconception preparation, diets, specialized confectionery, development of new types of food products, pregnant and lactating women

Abstract
The modern rhythm of life has a noticeable impact on a woman's health, which may subsequently affect her ability to conceive and give birth to a child. Approximately half of the cases of pregnancy problems are associated with a violation of the reproductive health of the expectant mother. Much attention of specialists is directed to the stage of pre-pregnancy preparation, which implies an integrated approach to pregnancy planning. Pre-pregnancy preparation should be carried out 3-6 months before the planned conception and include a number of diagnostic and therapeutic and preventive measures. Important in this case is the diet, which should prevent the appearance of a deficiency of essential nutrients. Properly conducted preconception preparation, compliance with the requirements of rational nutrition during pregnancy and lactation reduces the frequency of pregnancy complications and is the key to a healthy child throughout his life. One of the ways to comply with a rational diet is the use of specialized, functional products in nutrition, characterized by increased nutritional value and developed on the basis of the nutritional characteristics of a certain group of consumers. The article discusses the problems and offers recommendations for the development of confectionery products for the nutrition of women planning pregnancy from the point of view of the prevention of gestational diabetes mellitus, iodine deficiency conditions and iron deficiency anemia as the most common diseases of women during pregnancy and lactation. The methods of increasing the nutritional value of confectionery products of this category of women include: reducing the amount of added sugar, including through the use of fruit syrups and the use of non-traditional raw materials as sources of essential nutrients. The inclusion of new types of confectionery products in the diet of women during pre-pregnancy preparation, pregnancy and lactation, developed taking into account the proposed recommendations, will contribute to providing this category of women with high-quality products characterized by high nutritional and reduced energy value, which will increase the provision of women and children with essential nutrients and reduce the risk of developing alimentary-dependent conditions.

Key words
milk-containing ice cream, milk and whey protein concentrates, MSNF replacement, dynamic viscosity, dispersity of structural elements

Abstract
The relevance of study is in accordance to the consumer's demand for ice cream with a low mass fraction of fat, alongside including milk-containing ice cream, characterized by a lower (up to 2 times) mass fraction of milk solids as compared to a traditional product. The aim of the research was establishing of the impact on the structure and consistency of the complete and partial replacement of MSNF in the milk ice cream on the whey WPC and milk MPC proteins concentrates while developing the composition of a milk-containing product. The microstructural, structure-mechanical and thermostatic research methods were used for the research. The balanced chemical composition of the ice cream was substantiated as such: fat content 2.5 %, protein 3.7, and inulin 3 %. It has been established that a full or partial replacement of MSNF proteins in ice cream with a mass fraction of milk fat of 2.5 % for WPC and MPC leads to an increase in the dynamic viscosity of the mixture ( up to 1.4-3.5), giving a positive effect to the consistency of the product. The use of WPC for the full replacement of MSNF leads to increasing ability of mixture to air saturation and thermal stability of ice cream. The usage of WPC and MPC does not negatively affect the dispersion of ice crystals and air bubbles during 6 months of storage. In particular, the full replacement of MSNF proteins with WPC leads to increasing of the average size of ice crystals by 6 months of storage only by 7.5 %, while the share of ice crystals up to 50 microns in size is 87 %. In the sample with the complete replacement of MSNF by MPC the share of ice crystals of this size was 90 %. Thus, it was determined that the use of WPC and MPC instead of MSNF proteins in production of milk-containing ice cream satisfies the demands for this type of product, increases its biological value (when using WPS and inulin) and solves the problems of the full use of milk constituents for food purposes.

Key words
personalized food, gene expression, nutrigenomics, metabolism, food rations, market of personalized food

Abstract
The article presents an overview of world approaches in the field of personalized nutrition, the concept of development of which is based on the role of individual genetic and metabolic characteristics of a person in the process of forming the body's response to the food consumed. The issues of creating a specialized diet in the Republic of Belarus, trends in its development and specialized products as a special group of products for patients with protein metabolism disorders, in particular, with phenylketonuria, are considered. Specialists of RUE "Scientific and Practical Center of the National Academy of Sciences of Belarus on Food" have developed a wide range of low-protein food products. To study the effectiveness of the developed low-protein products for specialized purposes, a number of clinical studies were conducted with the participation of volunteers aimed at conducting a comparative assessment of the effectiveness of the developed domestic products and products of imported production. The obtained research results indicate that the developed products are not inferior in quality to foreign analogues and are recommended for the nutrition of children with phenylketonuria. An individual approach to human nutrition will allow you to form personal recommendations, and making changes in the diet will contribute to the prevention of diseases, and also serve as a component in the implementation of therapeutic measures.

Key words
feed, feed classes, unproductive animals, natural composition, production

Abstract
The article examines the uniqueness and efficiency of manufacturing and using products under its own brand WOOW, Russian innovative holistic-class feeds containing 90 % meat and seafood. The significant advantages of these feeds are given. The general questions on the composition, production and use of holistic-class feeds of the WOOW brand are disclosed. The experience of studying the production of ready-made feeds from a number of Russian and foreign manufacturers is taken into account and a line of canned carb-free canned food under the WOOW brand and the WOOWholistic flavor line is being developed by Rosimport LLC. The technology of production of these feeds is based on the experience of veterinary nutritionists and breeders, adapted to the individual characteristics of cats. For these purposes, the company has developed and implemented technical conditions for "Feed for unproductive pets". Raw materials grown on organic feed, own meat production, a wide range and emphasis on composition and naturalness, an eye-catching visual concept, convenient packaging are the indisputable advantages of WOOW. Thus, the owner has the opportunity to feed the cat with natural food of the WOOW brand, and this is the key to its health and longevity. As a result of studying the first Russian holistic animal feeds of the WOOW brand, it can be noted that the products of this brand are characterized by high quality and productivity potential. An important feature of holistic feeds is a balanced composition and they are suitable for cats of all ages. The products of the WOOW brand most successfully combine high food productivity with high product quality and consistently surpass other brands in terms of meat and seafood content. The company has proven production experience and high quality of the manufactured product. Certified production since 2012, experience in manufacturing products for federal retail chains and 100 % product certification. The manufacturer of the WOOW brand products, LLC Rosimport, has 9 years of experience in the production of canned meat products for federal retail chains and the State Reserve of the Russian Federation. The HACCP management system has been implemented in production. The production corresponds to the highest quality among food production facilities in the territory of the Russian Federation on the basis of GOST R ISO 22 000-2007 (ISO 22 000:2005).