Repositories are becoming an indispensable element for scientific schools and institutes, because they fulfill and expand the functions of digital libraries, and institutes see the benefits of forming electronic archives. Of particular value are the so-called raw (raw) research data. Repositories provide opportunities for downloading, sharing, distributing and using each other's research (field) data. A growing body of evidence suggests that the publication of research data is just as important as the publication of the research itself. In addition to placement in open repositories, the publication of research (raw) data is also possible as an independent type of publication - data paper. This article analyzes the aspects that facilitate and hinder the dissemination of data, among them the lack of information about this type of publication, the lack of previous experience in sharing or reusing data. There are factors that can facilitate or hinder the open exchange of data through repositories. Issues and issues regarding the sharing of research data are discussed in addition to the potential benefits. Data exchange is very important for the development of science and the popularity of such publications is growing. Quoting is an ethical and copyright tool.

Post-harvest quality management of potato tubers is aimed at extending the dormancy period and reducing losses. The objects of research were potato tubers of varieties Zekura, Gala, Red Scarlet, Rosara and Nevsky. Test setting and quantitative storage losses were determined by the method of K.A. Pshechenkov et al (2002) by taking into account the loss in mass (natural loss) and absolute waste. The loss in mass was determined by weighing the fixed meshes. When storing a batch of seed potatoes in the amount of 1500 tons, the natural loss in weight on average for varieties was 7.4% and the absolute waste was 4.0%. The mass loss did not exceed the approved normative norms of 7.3%. The absolute decay due to rot was also negligible. We associate the good preservation of tubers with the treatment the tubers of seed potatoes before laying for storage with the Prestige fungicide with a consumption rate of 0.7-1.0 l/t and observing the storage regime. During storage of food potatoes, losses due to natural loss and absolute waste were higher by 4.2% and 1.7% compared to losses of seed potatoes. The maximum total loss of potatoes under one storage regime was 19% for the varieties Rosara and Red Scarlet, the minimum for the variety Gala - 15%. The varieties Zekura and Nevsky are well preserved. Their losses over 9 months of storage were 15.7% and 16%, respectively. 

The use in various branches of the food and processing industry of processed products of an unconventional grain crop - triticale, is currently attracting more and more attention from both grain producers and scientists in our country and abroad. This circumstance is due to the increase in acreage, the creation of new varieties of triticale grain, included in the register of varieties, numerous studies of the technological, biochemical and biological potential of triticale grain. In this regard, the goal of our research was to determine the potential milling properties of new varieties of winter triticale grain as a raw material for the production of triticale flour for various purposes. The object of research on the potential milling properties of winter grain triticale are 5 new varieties - Consul, Kapral, Aztec, Cornet and Topaz. Grinding was carried out on grinding-sorting units PCA-4 with rifled and smooth, microrough rollers. All torn systems and the grinding system used grooved rollers with a grooved edge on the tip, and the grinding systems used rollers with a smooth micro-rough surface. The presence of 3 stages of the formation of triticale flour was established, which is clearly seen from the graphs of the cumulative curves. The first section is grinding the central part of the endosperm and includes 3-4 streams. Next comes the second section, where the endosperm and the peripheral part are ground, which includes 3-4 streams. In the third, final section, the shells are ground out and includes 3-4 streams. The total yield of triticale flour from the Consul variety was 73.8% with an ash content of 0.80%, from the Kapral variety it was 77.2% with an ash content of 0.94%, from the Aztec variety it was 76.4% with an ash content of 0.71%, from the Cornet variety it was 75.6% ash content 0.82%, from Topaz grade it was 73.2% ash content 0.73%. The best milling properties of the presented samples of triticale are possessed by the Aztec variety, the yield of triticale flour of the highest grade T-60 of which was 59.2% with an ash content of 0.59%. 

The article presents materials on the study of the possibility and development of a method for obtaining collagen from reindeer lobes with the prospect of its use in the food industry. The results of the analysis of the chemical composition and properties of lobash make it clear that this type of raw material can be considered as a potential source for the production of collagen dissolution products (CDP), since they contain more than 90% protein, including 75% collagen. Modes of technological operations are selected, which allow to obtain CDP by method of alkaline-salt treatment of initial raw material with subsequent dissolution of semi-finished product in acetic acid and dialysis of the obtained product. It has been found that the most effective is the use of an alkaline saline solution containing 10% sodium hydroxide. The yield of the final product is 9 times the weight of the raw material. Collagen (94% by weight of dry residue) has been shown to be the main component of the resulting product. According to microbiological indicators, the CDP meets the requirements of TR TS 021/2011 for food products. Checking the feasibility of using CDP from reindeer lobes as a food additive in samples of meat sausages and cutlets according to the results of an organoleptic and consumer tasting assessment showed that the addition of CDP significantly improves the consistency and juiciness of products.

Thus, the new approach to the rational use of collagen-containing reindeer herding products will make it possible to compensate for the shortage of food protein through environmentally friendly raw materials, due to the fact that reindeer are not susceptible to spongy encephalopathy unlike cattle.

Lipolytic spoilage of food products is increasingly becoming the reason for the rejection of confectionery products. This is due to several major factors - the use of lauric-type cocoa butter substitutes and food requirements of increasing shelf life. The use of lauric-type cocoa butter substitutes may lead to organoleptic during the storage of confectionery products, which is expressed in the appearance of an off-odor, soapy taste, rancid taste, etc. These phenomena are caused by the hydrolytic processes of decomposition of products fats, which occurs under the influence of the lipase enzyme.These enzymes (EC 3.1.1.3) have substrate specificity for fats. The aim of this work was to study possible ways of lipase inhibition in model food systems. The effect on lipolytic activity in model food systems of widely used in the food industry organic acids, gelling agents and metal ions has been studied. The change in lipase activity from porcine pancreas in model samples was determined by a method based on the oxidation of indoxyl acetate. It was confirmed that an almost complete inhibition of lipolytic activity occurs at a citric acid concentration of 0.5 mol/l or more. When using a citric acid concentration of 0.15 mol / l, a suppression of lipolytic activity by 10% relative to the control sample was revealed. It was found that agar-agar, as well as calcium ions, significantly increase lipolytic activity. The results obtained contribute to the development of glazed confectionery formulations containing lauric fats, with a reduced risk of lipolytic spoilage and an increased shelf life.

The relevance of the study and the presence of gaps in the existing knowledge on the topic: Enzyme-modified cheese (FMS) is widely used in the dairy industry for the production of accelerated maturing cheese, analogs of cheese and cheese products, snack products, etc. When obtaining FMS, it is important to obtain the flavor of the corresponding cheese. The FMS aroma is formed by a whole group of substances, including aldehydes, ketones, volatile fatty acids, amino acids, lactates, etc. The formation of these flavoring components is influenced by the conditions and depth of the fermentation process. In this work, the mathematical optimization of the technology for producing enzyme-modified cheese with a creamy aroma is carried out. The planning and analysis of the results of the experiment was carried out using the statistical analysis system - Statistica 10.0. As an experimental design, a three-level full factorial experiment was chosen, which makes it possible to evaluate the joint influence of several factors with a minimum number of experiments. The dosage of the enzyme preparation (0.2-1.0%), pH (4.5-6.5), temperature (28-48 ºС) and the duration of the fermentation process (24 -72 h). The response was an organoleptic assessment of the cheese flavor samples obtained during the experiment, expressed in points. Results and discussion: As a result of processing experimental data, a mathematical dependence of the intensity of the smell of cheese flavor (Y) on temperature (X1), pH of the medium (X2), duration of fermentation (X3) and dosage of the enzyme (X4) was obtained. Graphical interpretations of the dependence of sensory evaluation on fermentation conditions, profiles of predicted values ​​and desirability function were obtained. With a fair degree of confidence, it can be argued that the most optimal parameters of the fermentation process, allowing to obtain the best quality cheese flavor, are the following values: fermentation temperature - 48 ° C, pH - at 4.5, fermentation duration - 48 hours, enzyme dosage - 1 %.

The purpose of the study is to develop a recipe composition of a cake with non-traditional raw materials for a healthy diet. The work was performed at the Moscow State University of Food Production at the Department of Confectionery, Sugar, Subtropical and Food-flavoring Technologies. Promising raw materials for flour confectionery products are dietary fiber, natural substitutes for sucrose, in particular inulin. We determined organoleptically (according to GOST 5897-90) the appearance, taste, color, smell, shape, surface, appearance in the fracture of products, the mass fraction of dry substances (CB) in raw materials, semi-finished products and products by drying at a temperature of 130 ° C in a drying cabinet for 40 minutes (GOST 5900-2014); alkalinity according to GOST 5898-87, density according to GOST 15810-2014. 
The reduction of white sugar in the recipe was carried out (by 5,10,15% and 20%). Inulin was added in an additional amount of 4, 8, 12 and 16% to the flour mixture. The recipe of a cake with a sugar content of 85% of its initial amount and the addition of 12% inulin from the mass of flour to the dry substance is considered rational.
According to organoleptic characteristics, the developed products are distinguished by a more pronounced taste and aroma, a flat surface, with small gaps on the upper crust, a regular shape, a developed uniform porosity and tenderness of the crumb, while increasing the specific volume of the products. The range of flour confectionery products for healthy food has been expanded. 

The priority direction in the development of new types of butter cookies is the modification of traditional recipes and the use of innovative ingredients that increase the nutritional value of finished products and form their functional orientation. A complex of studies on experimental substantiation, formulation development and technological solutions was carried out in order to obtain butter cookies of increased nutritional value based on wheat flour from whole-ground grain and a fat product of enzyme transesterification with omega-3 fatty acids with the addition of spirulina microalgae. The influence of the selected ingredients on the organoleptic, physico-chemical parameters and nutritional value of the finished products was studied. It is shown that the developed type of butter cookies has decent consumer properties, in terms of physical and chemical parameters-meets the requirements of GOST 24901-2014 with a slight decrease in the wetness index. It is proved that the developed product is characterized by an improved lipid profile: the composition of fatty acids contains a significant amount of unsaturated fatty acids (55%), compared with the butter cookies obtained according to the traditional recipe, the presence of ω-6 γ-linolenic acid is revealed, there is a tenfold increase in the content of essential ω-6 linoleic acid; cookies can be positioned as a product that is a source of essential omega-3 fatty acids (alpha-linolenic more than 0.2 g/100 g). It was found that the butter cookies obtained according to the improved recipe are a source of dietary fiber (5.87 g/100 g of the product), magnesium (20% of the average daily requirement per 100 g) and iron (23% of the average daily requirement per 100 g) with a low content of sodium (salt) (42.3 mg/100 g). Developed a set of TD (TU, TI) (project) for a new enriched butter cookies.

On the basis of the previously revealed efficiency of grain crops compound aseptic influences, it is suggested their fulfillment in a single device. The analysis of the possible constructive variants of the units for grain disinfection was carried out on the basis of treatments with low-frequency or super-high frequency magnetic fields in aggregate with convection heat action. By the results of this analysis the choice has been made in favour of a unit designed for grain treatment period with decontaminating gas agents and equipped with conical grids. Its process flowsheet has been worked out too. The constructive-process flowsheet of the unit for combined crops grain disinfection has been validated and either its elements’ method of characterization or modes of operation have been worked out. Conditions of rational correlation of gas and grain flows in a unit have been considered, and main mathematical expressions have been suggested for estimation of their charges. If grain flow discharge is considered to be determinating factor in the area of electro physical influence, as the main sizes of conical grids and their positional relationship as time of grain staying under influence of decontaminating gas flow can be determined according to offered expressions. Inverse solutions can be made on the basis of these expressions, for example, flows parameters matching for rational use of available grids of certain sizes. Presented dependences and methodic guidelines will be useful at designing the equipment with conic floors.

One of the leading places among grain and fodder crops is maize. About 3,500 types of products are produced from it. This crop is of great importance as a high-energy food for all species of animals and birds. In the process of corn grain production, the most labor-intensive is harvesting - 60 ... 80% of the total labor costs. In the latter, the most labor-intensive stage of corn harvesting is the threshing of the cobs, the quality of which is characterized by two main indicators - injury to the grain and under-threshing of the cobs. At the moment, a large number of threshers have been developed, different in principles and threshing technological schemes. The existing threshers have a large capacity and are designed to thresh large volumes of corn cobs. However, in the structure of maize cultivation, a significant place is occupied by small crops in the private sector. After the corn cobs are harvested, they are threshed by hand or a variety of hand and mechanical threshers are made. In addition, at the present time, when the physical nature of the process of threshing corn with threshers has not yet been sufficiently studied and their theory has not been sufficiently developed, the distribution of threshers according to the principle of threshing by blow or grinding is not complete. In this regard, the article substantiates a constructive and technological scheme of a small-sized thresher, which provides threshing of corn cobs in a wrapper with minimal injury to the grains. As a result of theoretical studies, rational values ​​of the design and technological parameters of the developed threshing device have been established: moisture content of the cobs 12 ... 22%; threshing drum rotation frequency 300 ... 400 min-1; the height of the teeth is 12 ... 18 mm; tooth pitch 3 ... 8 mm ..