Purpose. To analyze the practice of designing and implementing a case study, the prospects of this direction for the development of science.
The Сase Study as a Tool of Scientific Communication. The case study as a research strategy has ample opportunities for use in research practice, allows you to formulate preliminary conclusions, test a hypothesis or identify new factors when analyzing non-standard re¬sults. There are various typologies of case studies that provide researchers with ample opportunities to learn the cases under study. Following the case study protocol significantly increases its validity and transparency. The flexibility of the approach and the ability to combine various methods to study phenomena studied in their natural realities expand the horizons of traditional qualitative research.
Conclusion. The case study methodology is used in various fields of science, as this method allows you to use flexible technologies to analyze information related to specific cases.

Background. Determining the shelf life of food products is a long, complex and time-consuming task. In conditions of accelerated aging, changes in the quality of products occur much faster. Therefore, using the regularities of quality changes in conditions of accelerated aging, it is possible to predict the nature of changes in the traditional storage of products in a short period. Forecasting changes in the quality, taste properties during storage and shelf life of confectionery products is an urgent task for their manufacturers. It is known that with an increase in the storage temperature, the rate of changes in the quality of products changes significantly. However, quantitative mathematical dependences of changes in quality indicators depending on temperature for specific names of confectionery products are not widely presented. 
Purpose. The purpose of the study was to study scientific papers on the prediction of shelf life, generalization of existing data on the methodology for assessing the safety of confectionery products of different groups and raw materials for their production.
Materials and methods. Scientific publications of Russian and foreign authors on the issues of forecasting the shelf life of food products, semi-finished products and raw materials for their manufacture in conditions of "accelerated aging" were used in the preparation of the review. The search for published articles, conference materials, dissertations and monographs on the topic under study in Russian and English was carried out in the Scopus databases and eLibrary.ru . Generalization of the results was used as a research method.
Results. The results of the work of Russian and foreign scientists on predicting the safety of chocolate, flour and sugar confectionery products from 1982 to 2021 are summarized. It is shown that during storage, all food products, raw materials and semi-finished products for their manufacture are subject to physical and chemical changes as a result of microbiological and oxidative processes. The speed of such processes depends on the chemical composition, properties of packaging materials and storage conditions of products. Many authors have shown that with an increase in temperature, the rate of oxidative and microbiological spoilage processes increases significantly. 
Conclusions. The revealed patterns and established conversion coefficients of changes in the content of vitamins, peroxide number in confectionery products with "accelerated aging" compared to the conditions of traditional storage will allow you to manage the spoilage processes and develop measures to guarantee the established shelf life. It should be noted that there is no single approach to determining the expiration date. Based on the results of the review, it is concluded that the Arrhenius model is the most acceptable for predicting the shelf life of confectionery products in conditions of "accelerated aging".

Background. In the sugar and starch industry, currently, when calculating the kinetics of crystallization, assumptions about the isothermicity of the process, the constancy of the diffusion coefficient, etc. are usually used. In the real crystallization process, according to the technological regulations, if the temperature field in the vacuum apparatus is approximately stationary, then the diffusion coefficient during the process varies depending on the concentration of dry matter in the intercrystal solution.
Purpose. In this study, the authors propose a scheme for calculating the size of crystals and the mass of the resulting product depending on the crystallization time, taking into account the dynamics of the diffusion coefficient change in the dry matter content in the intercrystal solution during the entire process.
Materials and methods. The theoretical experiment presented in the paper is confirmed by experimental data reflecting the features of sucrose crystallization in a vacuum apparatus, which reveal the agreement of the obtained results of modeling the process under study with the physical meaning of the task.
Results. The agreement of the obtained results of modeling the process under study with the physical meaning of the problem posed is revealed.
Conclusions. A physical and mathematical model for predicting the process of crystallization of sucrose in solution is substantiated.

Background. Providing the population with fruit and vegetable products is ensured by the effective organization of its production, collection, transportation, storage and sale. The decline in quality and quantitative losses are caused by both natural causes (varietal characteristics, degree of maturity, aging, physiological processes, etc.) and the influence of external factors. At present, despite a significant amount of research in the field of efficient storage technologies, the issue of maintaining quality and reducing losses is not considered as a complex of interrelated stages and links: the choice of a variety with a genetically determined keeping quality, agricultural practices in the growing process, organization of collection, transportation, storage and sale to the end user. At the same time, biotechnological approaches to solving the problems of increasing quality at all stages are more economical and environmentally friendly compared to traditional methods.

Purpose. Actualization of the direction of further research in the field of increasing the keeping quality of crop products, the formation of a summary matrix of biologization of the processes of formation of quality and prevention of losses of vegetables and fruits at all stages of the system "production - transportation - storage - sale" based on the definition of the main stages, elements and threats leading to losses and declining quality.

Materials and methods. To conduct the study, a search was made for sources relevant in the context of the study in the databases of the RSCI, Web of Science, Scopus, PATENTSCOPE; a review of scientific articles, monographs, conference materials, abstracts of dissertations, patents published in Russian and foreign languages in specialized peer-reviewed journals devoted to the subject of ensuring the preservation of quality and reducing losses in crop production was carried out.

Results. As a result of the analysis, for the first time, a summary matrix of biologization of the processes of quality formation and loss prevention was formed at all stages of the "production - transportation - storage - sale" system, the use of which will allow the formation of relevant research areas and further development of algorithms for increasing the keeping quality for various types of fruits and vegetables .

Conclusions. The form of implementation of the obtained results will be regulations, technical conditions, technological instructions that reduce losses and increase the shelf life of crop products.

Background. For a long time, molasses and invert syrup, which are part of almost all recipes for flour and sugar confectionery products, have been widely used in the confectionery industry as an anti-crystallizer to preserve the freshness of the product. The use of invert syrup instead of molasses makes it possible to increase the manufacturability of the production process due to the increased fluidity of the syrup compared to molasses and its efficiency due to the possibility of eliminating the stage of molasses tempering, but it practically does not have the macroelements necessary for human life.
Purpose. The aim of this work is to create a syrup technology based on fruit and vegetable raw materials with an increased amount of native micronutrients. The literature review showed the promise of using pumpkin as a raw material for the production of confectionery and semi-finished products, since pumpkin has so far been little used as a raw material for the production of confectionery, since pumpkin is a source of micro- and macronutrients, pectin and β-carotene.
Materials and methods. The objects of the study were syrups with a solids content of 80% based on pumpkin juice with different durations of cavitation treatment.
Results. Replacing the water part of the invert syrup with pumpkin juice made it possible to increase the nutritional value due to the presence of macronutrients. The density of the prescription mixture and those treated with stationary and forced movement of a glass with a mixture in a horizontal position showed an increase in density: control - 1.368 g/cm3, in a stationary position - 1.423 g/cm3, with forced movement - 1.431 g/cm3, with heating - 1.424 g/cm3.
Conclusions. The technology of syrup has been developed, which can be a semi-finished product for obtaining various products from fruit and vegetable raw materials, and can be used as an independent product.

Background. Immunoglobulins Y (IgY), obtained as a result of immunization of poultry against a specific pathogen, are highly active against this pathogen. Currently, passive immunization using IgY is very promising due to the lack of reactivity of IgY with respect to mammalian Fc receptors, low cost and ease of isolation. Egg yolk is a rich source of IgY, the total content of which exceeds 100 mg per chicken egg. Due to the significant differences between blood serum and egg yolk, the isolation of immunoglobulins from the latter requires specific purification from the lipid part of the yolk. This is achievable through a two-fold treatment, including the procedure for separating the water-soluble fraction (WF) from the lipid matrix at pH 4-5 and isolating IgY from the WF.
Purpose. The purpose of this work is to optimize the conditions for the isolation of IgY, which would allow the implementation of a variant of deep processing of egg yolk.
Materials and methods. To achieve this goal, chicken eggs were taken as an object of study, and statistical (RCCP), analytical (biuret), physicochemical (SDS-PAGE, ultrafiltration) methods were used.
Results. The following conditions for IgY isolation were selected: freezing of the yolk solution in a mixture of sodium phosphate buffer: water acidified to pH 5.0 in a ratio of 1:6 at a temperature of -20°C and decanting from lipid components by filtration during spontaneous thawing at room temperature. The resulting water-soluble fraction was then subjected to precipitation with sodium chloride at a concentration of 10 wt. % and subsequent concentration on the UAM-10 membrane, which made it possible to achieve the content of the main substance (IgY) of at least 95% on a dry matter basis.
Conclusions. The conditions for the selective isolation of IgY from egg yolk by optimizing the process were established: the dilution ratio of the yolk suspension is 6 and the concentration of the added NaCl salt to the water-soluble fraction is 10 wt. %; as a result, a regression equation Y=8.1834X_1+5.5258X_2+0.6005X_1^2+0.2819X_2^2 was obtained, which provides the maximum degree of purification of the target product from ballast proteins and impurities, which makes it possible to obtain an IgY-containing fraction with a protein content , varying in the range of 11.5 - 12.1 g / l and a purity of at least 95%.

Introduction. Numerous modern studies show that the products of potentially probiotic cultures, like probiotic microorganisms, can cause positive effects on the health of users. Their using is a preventive strategy for approaching human health.

Purpose. To characterize the potential of the P. shermani E2 strain for use for the production of postbiotics.

Materials and methods. The P. shermanii E2 strain was cultivated on a nutrient medium with the following composition: yeast autolysate, 40 cm3/dm3, KH2PO4, 4 g/dm3, CoCl2, 1 cm3/dm3, and hydrolyzed milk up to 1 dm3. The enzymatic activity of the strain was determined by using the API ZYM test system (BioMerieux, France). Proteolytic activity was determined by the TNBS method (2,4,6-trinitrobenzenesulfonic acid) and expressed in mmol/l leucine equivalents. Antioxidant activity was determined by the ORAC method. The content of organic acids was evaluated by high performance liquid chromatography (HPLC), and vitamin B12 was determined by high performance liquid chromatography with a mass spectrometric detector (HPLC-MS).

Results. The profile of the enzymatic activity of P. shermani E2, it’s proteolytic and antioxidant activity was determined, in addition, the content of organic acids and vitamin B12 in cell-free supernatants was determined. It was found that the strain has a pronounced aminopeptidase activity, high activity of acid phosphatase, α-galactosidase and β-galactosidase. However, the activities of trypsin, lipase, β-glucornidase, β-glucosidase, N-acetyl-β-glucosaminidase, α-mannosidase and α-fructosidase were not observed. An increase in proteolytic and antioxidant activity during the cultivation of P. shermanii E2 was shown. An increase in proteolytic and antioxidant activity during the cultivation of P. shermanii E2 was shown. The highest values of proteolytic and antioxidant activity were reached after 72 h of cultivation P. shermanii E2. In addition, cell-free supernatants obtained after 72 hours of P. shermanii E2 cultivation showed the highest content of propionic, acetic and succinic acids – (4858.0±173) mg/dm3, (1542.0±44) mg/dm3, (338.0±11) mg/dm3, respectively, and the amount of vitamin B12 was (3.67±0.05) µg/dm3. Taking into account that the probiotic properties of the strains are associated with the formation of certain metabolites, the conducted studies allow us to conclude that the P. shermani E2 strain has a probiotic potential and the possibility of its use not only as part of starter cultures, but also in the production of postbiotics.

Conclusions. The use of postbiotic in food production as food additives will correspond to the expansion of the market for functional products, and the determination of their biological applicability will expand the field of postbiotics.

Background. Bioactive peptides are described as amino acid sequences of proteins that have a positive effect on biological processes and/or human health in general. They can be formed in high-protein animal and vegetable raw materials under the action of enzymes of starter and starter cultures in situ. These enzymes are proteinases with a molecular weight of about 200 kDa belonging to the PrtP family.
Purpose. The aim of the study was to determine the genes of proteinases in lactic acid and denitrifying microorganisms, to evaluate their proteolytic activity and to determine the relationship between proteolytic activity and genetic determinants.
Materials and methods. The proteolytic potential of microorganisms of the genera Latilactobacillus and Pediococcus, as well as the genus Staphylococcus from the university collection was evaluated. The TNBS method was used to measure the released amino groups. The sizes of the enlightenment zones around the colonies of microorganisms were determined by the cup method on milk agar. 5 pairs of genomic DNA primers (PrtP700/PrtM700; P15C/P06C; PRTB10/PRTB20; Jp23/Jp25; prti2/IP6Xba) were used to determine the presence of PRTP, PRTM, PRTB, PRTH and PRTR genes responsible for proteolytic activity.
Results. On milk agar, all the studied microorganisms formed zones of enlightenment around the colonies, which indicates their proteolytic activity. The largest growth retardation zones were around colonies of the strain Latilactobacillus curvatus 2, as well as Pediococcus acidilactici 28 and Pediococcus acidilactici 38. According to the TNBS method, Latilactobacillus curvatus 1 and Staphylococcus carnosus 108 were the least productive in amine nitrogen accumulation. PCR results showed that the maximum number of proteinase genes is present in the strain L. sakei 105. But this strain did not show high proteolytic activity on the medium by qualitative and quantitative methods. Therefore, an integrated approach is needed to select strains with high proteolytic activity.
Conclusions. Using an integrated approach, strains with high proteolytic activity, potentially capable of forming bioactive peptides in fermented foods, were selected.

Background. Maximum stepwise enzymatic decomposition of cell wall matrix biopolymer complex potentially allows obtaining a complex of components with valuable physicochemical properties which are widely used in food industry and medicine. At the same time, the goal of deep processing and maximum raw material conversion is achieved. Optimal form of active agents is a homoenzyme one with the narrowest possible spectrum of target activities. However, in most casei, even homoenzymes have side effects. As a result, the properties of the final products obtained using these enzymes may differ from those required. Therefore, the development of a methodological approach to passive inactivation of non-target activities of enzymes by determining a rational sequence of their application is relevant. 
Materials and methods. The object of research was a set of data on the spectrum and magnitude of target activities of enzymes which have potential use for polyglycans obtaining from cell wall matrix during sequential processing of sugar beet pulp. In this research it was used an exclusion iterative combinatorial approach based on a comprehensive analysis of the target characteristics for each enzyme in order to identify criteria that allow for the unambiguous ranking of variants within each iteration, at the same time excluding those ones that do not meet the specified conditions. 
Results. The pool of enzymes is considered as an abstract set, where target and parasitic activities are grouped according to the component composition within the cell wall matrix. Based on this, an activity matrix was formed for the entire pool of enzymes. The number of rows with a non-zero value within each target activity and the number of columns with a non-zero value within each element of the enzyme set were defined as criteria. Based on the analysis of the numerical values for criteria within the each iteration, a rank is assigned to each one. The boundary conditions were set. The elements of the set that do not satisfy the boundary conditions were discarded. The implementation algorithm of the methodological approach has an iterative form using combinatorial methods. The approach was tested on a complex of enzymes for sugar beet pulp polyglycan matrix decomposition. 
Conclusions. As a result of this research a system of criteria, methodological approach and algorithm for determining the sequence of homoenzymes application for stepwise obtaining the biologically active components of plant raw material polyglycan complex have been developed. This system was based on passive inactivation of non-target activities. Presumably, the developed criteria, methodological approach and algorithm for its implementation are universal and applicable to the analysis of homoenzyme complexes for its use in deep processing. The developed methodological approach is an integral part of the decision-making tree for development the technologies of industrial production of plant polyglycans with the guaranteed physicochemical characteristics.

Background. The problem of consumption of excess sugar in the world in recent years has become increasingly relevant. Eating too much sugar can lead to serious health problems such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates included in the recipe of traditional confectionery products have a high glycemic index. Modeling the ingredient composition of confectionery products by replacing the sugar traditionally used in the recipe of confectionery products with other ingredients should help reduce the glycemic index of these products.
Purpose. The purpose of this study is to develop a recipe composition and technology for a flour confectionery product in the form of oatmeal cookies based on natural sweeteners.
Materials and methods. The objects of study in the work were: a control sample of oatmeal cookies - a prototype of the developed product based on sugar; prototypes of oatmeal cookies - products based on natural sweeteners. The composition of cookies was modeled, excluding sugar, and adding ingredients that do not cause a hyperglycemic effect - the sweetener isomalt or trehalose and the sweetener stevioside.
Results. The organoleptic and physicochemical parameters of the developed cookies were determined by standard methods. The results of biotesting of oatmeal cookies with sugar and sweeteners are presented, which make it possible to reveal the effect of the new product on the living cell of the Tetrahymena pyriformis test culture.
Conclusions. It has been established that the developed oatmeal cookies based on natural sweeteners are safe for the test culture, as they have a positive effect on growth rates, vital activity and development of a living cell by generations of ciliates.

Background. The combination of dairy and vegetable raw materials makes it possible to enrich products with vitamins, minerals, dietary fiber and various minor compounds. The introduction of herbal ingredients into raw milk contributes to the diversity of the assortment and, in addition, can be useful in terms of technology, for example, to stabilize the milk dispersion. Barley was used as a herbal ingredient, which is characterized by a complete absence of caffeine, which allows it to be used in the production of products for people who are not recommended coffee for dietary reasons.
Purpose. Study of the organoleptic and technological compatibility of barley with dairy raw materials in the development of a recipe and technology for the production of a high-protein milk drink.
Materials and methods. We used skimmed milk powder and food barley concentrate (hereinafter referred to as barley) in order to develop a high-protein milk drink - a coffee substitute.
Results. The organoleptic, physico-chemical, microbiological parameters of three drink recipes with the addition of barley in the amount of 6.5%, 7.0% and 7.5% were studied. In three versions of the drink, containing 18% of skimmed milk powder, the mass fraction of protein was 7.75%, 7.80% and 7.85%, respectively, which corresponds to the definition of "high protein". Immediately after production, all samples had an active acidity characteristic of fresh milk; during storage, a decrease in active acidity was observed in all samples. The viscosity of the prototypes increased during storage of milk, which is associated with the colloidal properties of milk proteins and barley polysaccharides. The increase in viscosity was beneficial to the consistency of the product, which retained fluidity and uniformity. The number of microorganisms in all samples after 19 days of storage at a temperature of (4 ± 2) °C increased, but did not exceed the standard allowed by the Customs legislation - 1×105 CFU/cm3.
Conclusions. Based on the test results of the samples, a technological scheme of production was developed. The selected modes of the technological process make it possible to obtain a drink with good organoleptic and microbiological parameters.

The article presents the results of experimental work on the development of technology for the production of enriched synbiotic beverages based on waste cocoa production. Screening of probiotic strains of microorganisms of various genera capable of growing on cocoa shell, including complexes of microorganisms forming complex biological systems – biofilms, was carried out. The possibility of active growth of lactic acid bacteria of the genera Bifidobacterium, Lactobacillus, Enterococcus and Streptococcus on cocoa shell during deep cultivation and yeast of the genus Pichia, Saccharomyces during solid-phase cultivation has been demonstrated. The best growth results were achieved when using two-phase sequential fermentation technology with Pichia guilliermondii 2507 yeast and a complex of probiotic microorganisms OM–X, Dr. Ohhira - 3×1010 CFU/ml of the drink. The influence of pretreatment of the raw materials used and the presence of additives in the medium on the growth of probiotic microorganisms has been studied: the use of minimal fractions of cocoa shell powder, 5-10 microns in size, and separate sterilization of solid-phase raw materials and the liquid component (whey) of raw materials due to the strong degree of swelling of cocoa shell is shown. An experimental model of the technology for producing an enriched drink with synbiotic properties has been developed. 

Background. Soft drinks are one of the most commonly consumed foods. In Russia, there is an increased interest in the use of products from environmentally friendly plant materials. In accordance with the adopted Strategy for Improving the Quality of Food Products in the Russian Federation until 2030, in the coming years, "new generation products with desired characteristics" will be created, which determines the need for the use of innovative technologies that ensure the stability of their quality, competitiveness, as well as the development of criteria for identification of their authenticity

Purpose. The purpose of the study was to develop a technology for a functional grain-based drink. The novelty of the work done lies in the fact that a new fermented oat-based drink technology has been developed, which allows expanding the range, obtaining high-quality and safe functional products with a long shelf life, high nutritional value and good taste.

Materials and Methods. The object of the study was a grain-based beverage with a functional purpose. The main raw material for the drink was oatmeal, which was fermented by processing with amylolytic natural enzymes. The work used generally accepted organoleptic, physicochemical, biochemical and microbiological methods for the study of raw materials and finished products.

Results. As a result of the conducted research, a new technology for a fermented oat-based drink was developed. In the process of research, a recipe was developed with a study of the effect of the introduced components, a comprehensive assessment of the quality of the finished product was carried out in terms of organoleptic, physico-chemical, microbiological and toxicological indicators of the safety of grain-based drinks, and the shelf life of a grain-based drink was established.

Conclusions. The obtained results of the work can be used for further research in the development of grain-based drinks, as well as for the production of soft drinks for functional purposes.

Background. One of the most important products of the slaughter of farm animals is endocrine-enzymatic or special raw materials, as they are significant sources of biologically active substances. The method of using for medicinal purposes organ preparations made from organs and tissues of animals is called "organotherapy". Most of these organ preparations are widely used in the treatment of a number of diseases. It is obvious that the quality of organ preparations depends not only on the type, age and conditions of animals, but also on the subsequent technology of processing and storage of raw materials. In production, to extend the shelf life of slaughter products, various preservation methods are used. One of the traditional ways of canning is the freezing process.
Purpose. This paper presents studies of the physicochemical and morphological structures of organ preparations, using the thymus and brain of cattle as an example, during storage at low temperatures.
Materials and methods. At the first stage, tests were carried out using laboratory methods, characterizing the effect of freezing on the quality indicators of raw materials. From the results obtained, it can be seen that the physicochemical parameters of the studied samples are not the same.

Results. As the results of the experiment showed, in frozen samples of organs, the moisture content increased within 3%. At the second stage, the morphological structure of the organs was determined during cold treatment. During the experiment, it was found that the studied samples undergo changes in the histological structure, in comparison with the original sample, namely: the formation of damage, loosening of tissue layers, the formation of microvoids in the form of ice crystals.
Conclusions. The obtained results of the impact of the freezing process on the studied organ preparations indicate that this method of conservation allows for a long time to preserve the value of biological raw materials without losing its basic qualities.

Introduction. The use of berries and products of their processing in the formulations of ready-to-eat products obtained by extrusion is a promising direction for increasing the nutritional value by increasing the content of dietary fiber, phenolic compounds and other biologically active substances. Lingonberry is a traditional berry for consumption in Russia, which exhibits anti-inflammatory, antioxidant, antimicrobial and antiproliferative properties.

Purpose. To expand the range of ready-to-eat products and increase their nutritional value, extruded products with the addition of lingonberries without prior drying have been developed, the effect of the dosage of lingonberries in an extrudable mixture based on rice groats on the extrusion process, consumer properties of the resulting products and the content of phenolic compounds has been studied.

Materials and methods. Cowberry berries were introduced into the extruded mixture based on rice groats in an amount of up to 15%. The mixtures were processed on a twin-screw extruder in the temperature range of 150-165 ºС and the influence of the lingonberry content in the recipe on the regime parameters of extrusion, nutritional value indicators, structural-mechanical, color and organoleptic characteristics of the extrudates was evaluated.

Results. It has been established that with an increase in the proportion of berries in the recipe of the processed mixture, the main technological parameters of the process decrease: temperature, shear deformation moment and pressure in the installation chamber, which is associated with an increase in the total moisture content in the extruder chamber. An instrumental assessment of the structural and mechanical properties showed that the introduction of up to 10% lingonberries does not significantly affect the hardness of the product granules and the number of microfractures, an indirect indicator of the product's porosity. A higher content almost doubles the hardness of the extrudate from 6.2 to 11.7 N. With an increase in the proportion of berries in the recipe, the chromatic components of the color change significantly: the chromatic component "a" towards red from 0.32 to 8, the chromatic component "b » is less intense towards blue. A multiple increase in the content of phenolic compounds in products containing cranberries has been established. It is noted that in this case, the loss of phenolic substances as a result of extrusion increases with an increase in the proportion of berries in the recipe from 9 to 55%. The maximum tasting score corresponds to a sample with 5% cranberries.