Scoping review acts as a significant tool for systematizing knowledge in the subject area studied by the authors through the analysis of primary sources from the standpoint of comparison, analysis and generalization of data. Its purpose is to provide an overview of the available scientific evidence within a specific topic. At the same time, the researcher does not set the goal of answering specific research questions. This kind of review analyzes data, regardless of the design and research methodology (for comparison, a systematic review in most cases is based on studies carried out within the framework of a single methodology and meeting specified criteria, and its purpose is to answer a specific research question). Hence, the emphasis is on the range of results identified, and quantitative data are limited to counting sources describing a particular issue based on a particular research methodology. The number of scientific publications of this type is increasing every year, including in the field of food and processing industries. The creation of scoping review is often justified by the complexity and versatility of the problem, the lack of its comprehensive analysis and is the first step towards a systematic review.

The sprouting process leads to the activation and synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is considered beneficial for human health. The positive consumer perception of sprouted grains of grain crops is stimulating the development of new food products. However, because of the lack of a basic definition of «sprouted grain», it is not clear when grain should be called sprouted. In addition, there are currently no quality criteria for sprouted grains. Accordingly, there is no regulatory framework for the development of appropriate labeling of food products containing sprouted grains. The review examines the nutritional value of sprouted grains of grain crops depending on the conditions of sprouting and provides recommendations for the optimization of sprouting methods to maximize the nutritional value.  Relatively long sprouting time (at least 2 days) at sufficiently high temperatures (20 to 35 °C) are necessary for the synthesis of bioactive plant compounds Changes in nutritional value as a result of sprouting are often related to health benefits. However, there are very few confirmatory clinical research, and no conclusions about the health benefits of sprouted grains can be reached at this time. Furthermore, sprouted grains are not a traditional raw material in the food industry and therefore it is difficult to use sprouted grains as a recipe ingredient in food production without losing their nutrients. This review provides a basis for a more precise definition of the «sprouting» process, and allows us to determine directions for further research and development in this area.

These studies were carried out to test the method for assessing the quality of seeds in production conditions in order to assess the possibility of using it for the preservation of the quality of harvested sunflower seeds. Previously, we proposed a new indicator of seed quality as “the proportion of oil that changed localization”, which can indirectly reflect the resistance of oil in seeds to oxidative damage and can serve as an integral indicator of seed quality during harvesting and storage. It was assumed that it could also be used in the breeding and testing of new varieties of seeds, since it indirectly characterizes the strength of the tissues of the seed nucleus associated with their ripening. In this study, the quality of harvested seeds was assessed at one of the enterprises of the fat-and-oil complex. Samples were taken at the top and bottom of the cells for five months. In the samples, the indicators of oxidative deterioration of oil in the seeds and the indicator of the relative mass fraction of free oil were determined. A stable tendency was established for the change in the values of the indicator of the relative fraction of free oil for the top and bottom of the layer of stored seeds. The values are lower at the top, and higher at the bottom. The phenomenon of synchronous fluctuations in the indicators of oxidative deterioration of oil and the relative mass fraction of free oil during storage was discovered, which should be taken into account when deciding on the priority of seed processing. It is advisable not to use high layers of more than 10m when storing sunflower seeds in bulk. The developed method, based on the determination of the mass fraction of free oil and the associated changes in the indicators of oxidative deterioration of oil in seeds, can be used to control the quality of sunflower seeds, as well as seeds of other oilseeds.

Cabbage vegetables are distinguished by a number of features of the course of physiological and biochemical processes due to high humidity, which increases the intensity of metabolism in cells and tissues. This fact makes it difficult to organize the storage of such raw materials: the quality quickly decreases and losses increase. To ensure the reduction of losses in the process of short-term storage of cabbage, it is advisable to use additional methods – treatment with natamycin and electromagnetic fields of extremely low frequencies. During the study, it was found that the effective concentration of natamycin solution, providing minimal losses during short-term storage of white cabbage and cauliflower at temperatures at temperatures of +2±1 °C and +10±1 °C, is a concentration of 0.09 g/l. Treatment with natamycin with concentration of 0.09 g/l of white cabbage and cauliflower reduces total losses compared to control (without treatment) after 28 days of storage, at a temperature of +2±1 °C for the Rinda variety by 10 %, for the Kazachok variety by 13 %, and for the cauliflower variety the Garantia by 18 %. When stored for 21 days at t=+10±1 °C, treatment with natamycin reduces total losses compared to control (without treatment) for the Rinda variety by 8 %, for the Kazachok variety by 8 %, and for the Garantia variety 12 %. Processing of white cabbage and cauliflower with EMF ELF; EMF ELF and natamycin in the complex allows to increase the yield of standard products and reduce losses during storage at temperatures of +2±1 °C and +10±1 °C by a value from 3.1 % to 8.4 %, depending on the type and variety of cabbage. At the same time, complex processing is more efficient. To ensure the reduction of losses during the short-term storage of cabbage, it is advisable to use additional treatment with natamycin and EMF ELF.

Some aspects of the use of wheat for brewing are considered, as well as the features of the technology for the production of wheat beer on the basis of data from foreign literature. Currently, wheat beer is growing in popularity all over the world, including in Russia. A significant number of publications are devoted to the production of wheat malt and wheat beer in foreign literature, while in domestic sources such data are extremely limited. The presented review provides an assessment of wheat malt in different countries, emphasizes the differences between wheat and barley grains, which are traditional raw materials for brewing, it is shown that the difference in the chemical composition of grain and the difference in the composition of wheat and barley enzymes predetermines the difference in the brewing process how in mashing and fermentation mode. The problem discussed in foreign literature is voiced that at present analytical evaluations of barley malt are used to characterize wheat malt, although they have been developed for raw materials with different properties, first of all, this concerns the composition of non-starchy polysaccharides and differences in the content of α- and β-amylases, which requires some adjustment of the wheat malt performance. The main conclusion of the presented review is the need to study the brewing aspects of wheat, since wheat malt has its own characteristics, and, despite its long use as a material for brewing, has been studied to a much lesser extent than traditional barley malt.

The paper presents the results of scientific research on the development of technology for the extraction of dry extracts from the biomass of root cultures in vitro of cells of medicinal plants of the Siberian Federal District of Codonopsis pilosula, Platanthera bifolia and Schisandra chinensis. The Soxhlet extraction method was used as a method for extracting biologically active substances from plant samples. The extraction of extracts was optimized according to three parameters: temperature, duration of the process, and the ratio of the volume of the organic solvent to the mass of the plant sample (hydromodule), i.e. these parameters were modifiable. During the experiment, it was possible to select the optimal parameters for the isolation of dry extracts from each medicinal plant. Optimum parameters for Codonopsis pilosula are: the extraction temperature is 40 ° C, the process duration is 60 min, and the ratio of the volume of the solvent to the amount of dried biomass of root cultures of plant cells is 1:10. The most effective extractant for Codonopsis pilosula is ethyl acetate. The following parameters were used for the root cultures of Platanthera bifolia: temperature 40 ° C, extraction time 60 min, hydromodule 1:10. Extraction was performed with acetone. The process of extracting biologically active substances from Schisandra chinensis was carried out with acetone at a process temperature of 40 ° C for 60 min in a ratio of the extractant to the sample of 1:10. The use of the values of these parameters in the experiment will make it possible to achieve the maximum yield of BAS extracts from medicinal plants at the lowest possible cost of resources (cost of time, reagents, etc.).

The gas-forming, gas-retaining abilities and rheological characteristics of the dough were determined using a rheofermentometer; water absorption and grinding fineness of 23 samples of wheat baking flour of the highest grade. It was found that the characteristics of the dough from the flour samples under study, determined on the rheofermentometer, are in a wide range of values, which indicates a noticeable difference in the quality of the flour samples under study. Approximately one third of the samples have increased or decreased grinding fineness. The analysis of the data obtained allows us to conclude about the inaccurate characteristics of the grain size of flour, determined by the legislatively adopted, but very simplified method, which does not provide identification of the mass fraction or ratios of flour particles of different dispersion. It is recommended to develop a new more informative method for determining the grain size of flour and, accordingly, the norms of this indicator.

This article discusses the use of wild plant raw materials, in particular, sea buckthorn (Hippophae rhamnoides L.), growing in the Republic of Azerbaijan as a promising source of pectin substances. The results of the study of the processes of extraction and purification of polysaccharides from the secondary waste of processing sea buckthorn fruits are presented and information on the identification of pectin substances by physicochemical methods is presented. The identification of the isolated pectin substances using physicochemical methods - elementary analysis, IR and NMR spectroscopy, made it possible to determine that pectin from the fruits of wild sea buckthorn is a mixture of linear and highly branched polymers, mainly high-molecular, α-D-galacturonan and other polysaccharides, the macromolecules of which include galacturonic acid residues and neutral sugars. It was found that in terms of the degree of esterification, sea buckthorn pectin belongs to low esterified pectin, while it has a sufficiently high molecular weight, and the content of free carboxyl groups provides a high complexing ability of sea buckthorn pectin to lead ions, which makes it possible to recommend it for inclusion in food formulations for a healthy diet.

Modeling the composition of a bakery improver with directional action is a practical task for specialists in the bakery industry in order to predict the quality of raw materials, semi-finished products and finished products. The modeling method is based on the principle of solving the regression problem by compiling and implementing a full factorial experiment when studying all possible combinations of factors with a smaller error than with traditional research methods. The selection of the components that have the best effect on the set of indicators of the quality of bread, with the subsequent drawing up of a simulation experiment plan, is recommended to be carried out according to the results of the analysis of variance of a series of test baked goods with the introduction of individual improvers and micro-ingredients. An important stage in the implementation of the experimental plan is the calculation of the optimization program according to the linear equation in order to determine the optimal combination of components in the composition of the bakery improver. The analysis can be supplemented by the construction of neural networks for conducting regression analysis in order to clarify the composition of the bakery improver composition. A comprehensive solution to the modeling problem based on a priori experimental information allows us to develop recommendations for the combined use of bakery improvers of various directions and principles of action.

A search for mathematical methods to assess the level of balance of the main quantitative traits in oilseed varieties is described in the article. The main quantitative traits and crop yield are analyzed on the basis of experimental data of cluster analysis application for assessment varieties of oilseeds. The identification of varieties of oilseeds, grown in different regions of the country was carried out with the help of cluster analysis.   The main cultivation areas of oilseeds in 2017-19 have been also studied. As a result of the research, it was established that the cultivation area of flax, mustard and camelina crops has reduced, which is connected with the crop yield and low exports. The state of growth and the development of oilseeds, the duration of their cultivation, which depends on the biological characteristics of the breed, as well as the cultivation technology, have been analyzed. The specific features of the oilseeds have been studied. Unified measures which include a number of investigated features are identified with the help of the method. These features are unified using the metric into one resemblance cluster of the grouping of the studied objects. The breeds are grouped into three clusters according to years. The composition of each cluster changes depending on the natural and climatic conditions. Exploratory analysis using a point diagram is performed. A dendogram of the comparative characteristics of oilseed varieties by the elements of the yield structure is given. Using the K-means clustering method, the Euclidean distances of the studied parameters of the average values of the corresponding 5 clusters that have similar varieties of oilseeds are determined. The research shows that it is possible to determine the competitiveness of various oilseeds and to develop new food products.

The development of craft beers with complex fruit, floral and citrus tones, the search for an original taste and the revival of old recipes are the prerequisites for the use of dry-hoping in the brewing industry. The dry-hopping process was carried out dynamically in an experimental setup with a hop apparatus, screen filter, fermentation tank and pump. Saphir and Chinook hops were used. The study included determination of physical and chemical parameters of beer: concentration of humulinones, iso-α-acids and α-acids; total content of polyphenols; pH; volume density. Sensory evaluation indicators included: hop aroma intensity and quality; flavor fullness; bitterness quality; and overall preference. Radial neural networks were used to approximate the results of the study. Optimal process parameters were determined: Saphir hops, process duration 12 hours, temperature 3,0 °C. The optimum process duration is 10,5 h and the optimum temperature is 3,0 °C. Processing temperatures below 3.0 °C result in a slightly lower optimization criterion than the 3.0 °C processing temperature. At temperatures of 1.5 and 2.0 °C the optimum process duration is 8.15 and 11.25 days respectively. The use of the combination of Saphir & Chinook hops offers no improvement in the overall optimality criterion compared with the use of Saphir alone. The process duration of 4 hours achieves an optimization criterion of more than 0.60, but only with durations of around 12 hours does an optimization criterion of more than 0.65 become attainable.

Numerous research results indicate that the structure of human nutrition does not correspond to the physiological norms recommended by the World Health Organization. Researchers around the world are unanimous in their opinion on the need to take functional food products and dietary supplements of preventive action.The aim of this work is to summarize the results of the first stage of studies to assess the environmental safety of raw materials focused on the production of functional food products and dietary supplements. The experimental work was carried out by methods of laboratory, vegetation and field research. Analysis for the content of heavy metals in soil and plant materials was carried out on the basis of the laboratory using the appropriate methods. The article presents the results of the first stage of research on the study of the environmental safety of raw materials, promising for the production of functional food products and biologically active additives. The choice of key components is substantiated, which is confirmed by numerous literature data of various researchers. We assume that obtaining ecologically safe raw materials from broccoli plants, by-products of grape and tomato processing is not only possible, but also profitable in the conditions of southern Dagestan. The assessment of the medico-biological value of grapes, tomatoes and broccoli has been carried out. At this stage of research, the features of the accumulation of heavy metals in the elements of the harvest of grapes (seeds), tomato (pomace) and broccoli plants have been studied, and the possibility of obtaining plant raw materials free from toxic elements by using physiologically active compounds has been shown. Treatment of the leaf surface of fruit-bearing grape plants with a mixture of physiologically active compounds in order to increase resistance to root phylloxera reduces the concentration of lead, cadmium, arsenic and copper in grape seeds. An important element in the technology of obtaining ecologically safe raw materials for the creation of functional food products and biologically active additives from grapes, tomato and broccoli, according to the results of this stage of research, is the use of physiologically active compounds of hormonal nature during the corresponding growing season of these crops.

This paper describes studies that confirm the possibility of using a protein-polysaccharide fat simulator in a fermented dairy product. The aim of this work is to study the interaction of microparticulates of whey proteins and pectins in the composition of a complex fat simulator under conditions of the formation of the structure of a fermented dairy product. The indicators of the composition of the objects of study, their physical and chemical properties were determined in accordance with Russian standards. The addition of pectin increased the mean particle diameter and viscosity of the protein simulant fat. When mixing microparticulate whey proteins and pectin, the formation of particles of regular round shape with a diameter of 6.2 to 25.3 μm was observed. Joint thermomechanical processing of whey protein concentrate and pectin solution contributed to the formation of larger particles of irregular shape. The use of protein-polysaccharide fat imitators did not have a significant effect on the rate of acid formation during fermentation of skim milk. When a complex simulator, consisting of a mixture of microparticulate whey proteins and pectin, was introduced into the product, the particles of the protein component played the role of an inactive filler. Pectin participated in the formation of inert filaments firmly integrated into the clot structure. This increased the strength and toughness of the finished product, and reduced syneresis. The use of imitators obtained by thermomechanical processing of a mixture of whey protein concentrate and pectin solution had a negative effect on the characteristics of the acid clot. Large particles of protein-polysaccharide aggregates "broke" the network structure formed by casein micelles, causing the formation of a weak gel. The performed studies served as the basis for the development of a recipe-component solution and technology for a fermented product. Its quality indicators met the requirements of regulatory documents. The energy value of the new product was 32 kcal / 100 g, which characterizes it as low-calorie.

The new safety standards for vegetable oils and their processing products used in the manufacture of food products in the countries of the European Union and EurAsEC have been discussed in this article, including changes in the permissible level of trans-isomers of fatty acids for cocoa butter substitutes of non-lauric and lauric types, the introduction of restrictions on the content of carcinogenic and genotoxic glycidyl esters of fatty acids (in terms of glycidol), as well as esters of 3-monochloropropanediol with fatty acids. For the production of functional and specialized food products, it is recommended to use vegetable oils and their processed products that meet the European standards for the content of glycidyl esters of fatty acids and fatty acid esters of 3-monochloropropanediol. Special attention is paid to increasing the nutritional value of this group of products due to fat-soluble biologically active substances, such as polyunsaturated fatty acids, vitamins, antioxidants, phytosterols and phospholipids.The requirements for the enrichment of food products with biologically active substances in the EurAsEC countries are considered. Based on the recommendations of the World Health Organization and the results of research conducted by the Federal Research Center for Nutrition, Biotechnology and Food Safety, it is concluded that it is necessary to enrich functional and specialized food products, as well as food products of mass consumption with such fat-soluble biologically active substances as omega-3 fatty acids, vitamins D, E, A, carotenoids. It is noted that the need for these biologically active substances increases during pandemics, including Covid-19.

Annually, the total amount of agricultural waste in Russia reaches 630-650 million tons. On the one hand, this creates serious environmental and sanitary problems, since almost half of this waste is manure and dung. On the other hand, these wastes represent an irreplaceable source of raw materials for the production of organic fertilizers in volumes, which make it possible to speak of the formation of a new branch of organic fertilizers production on this resource base. The scientific novelty of the approach outlined in the article is the linking of the proposed ways of organizing large-scale processing of agricultural waste and the formation of an organic fertilizer market with the development of an associated rapidly growing industry of organic agricultural production and the market for organic agricultural products. The problem is considered within the framework of an interdisciplinary approach in the relationship of regulatory, environmental, climatic, economic and technological components. The information on the legislative support of the sphere of organic farming and the production of organic fertilizers is presented. Specific measures are proposed to stimulate the interrelated development of the industry of processing waste into organic fertilizers and the industry of producing organic products. Since 2010, the Russian organic market has grown by an average of 10% per year. Moreover, in the period 2015 - 2016. it decreased to 4%, but in 2017-2019 the situation with the development of organic matter recovered, and now there is a steady growth of 8-10% per year. Particular attention is paid to priority technologies for processing waste into organic fertilizers. The plants based on turbo-vortex grinding and drying machines for the production of highly concentrated dry finely dispersed organic fertilizers and plants based on aeration reactors for use in large-scale production are considered.