Introduction: A key aspect of scientific research is identifying and analyzing gaps in existing knowledge. However, many researchers do not clearly articulate the knowledge gap they aim to fill, or they merely describe the relevance of their research without commenting on its originality. In some cases, this approach is linked to a lack of novelty in the research and an attempt to appear as though it has novelty.

Purpose: To provide a comprehensive understanding of the nature, types, and strategies of formulating a gap in existing knowledge on a subject. Such understanding will allow authors of scientific papers to achieve a coherent description of their results and increase the chances of publication for their manuscript.

Results: Based on an analysis of current research methodologies, the author describes a typology of gaps in existing knowledge on the subject and techniques for their localization and justification. The importance of critical thinking, an interdisciplinary approach, and academic literacy in the process of identifying unexplored topics are emphasized; the role of digital tools and network platforms in facilitating the search and analysis of scientific information is considered, which, in turn, increases the efficiency of identifying research gaps. Ethical aspects of choosing research topics are also discussed, emphasizing the importance of a socially responsible approach to scientific work.

Conclusion: The article offers a series of practical recommendations for researchers on effectively identifying research gaps, which can serve as a basis for further scientific developments. Thus, the materials of the article will become a useful resource for researchers of all qualification levels who are striving to expand the boundaries of their scientific disciplines and make a significant contribution to the development of science.

Introduction: In recent years, there has been a strong focus on reducing and recycling food waste. The rich chemical composition and availability make rapeseed cake and soybean meal promising sources of nutrients. These secondary raw materials can be used for cultivating microorganisms to obtain valuable biologically active compounds and products with high added value.

Purpose: To study the enzymatic activity of the bacterial isolate Acinetobacter radioresistens when cultivated on secondary plant materials, and also to analyze the sugar content and fatty acid composition during the cultivation process.

Materials and Methods: The objects of the study were rapeseed cake, soybean meal and a bacterial isolate of Acinetobacter radioresistens isolated from wheat bran. Cultivation of A. radioresistens on secondary plant materials was carried out by deep method at a hydromodulus of 1:9, temperature (28±1) ℃ and a shaker platform rotation speed of 180 rpm for 6 days. Sampling was carried out on days 1, 2, 3 and 6 of cultivation. In samples of plant-microbial biomass, consisting of fermented samples of rapeseed cake or soybean meal and A. radioresistens cells, the pH (potentiometric method) and fatty acid profile (gas chromatography method) were determined. To determine protein concentration (by the Lowry method), proteolytic and phytase activities (photocolorimetric method), sugar and glucosamine content (by high-performance liquid chromatography), we used the supernatant obtained after centrifugation of plant-microbial biomass at a rotor speed of 8000 rpm for 20 min.

Results: When A. radioresistens was cultivated on rapeseed cake, the activity of alkaline proteases was more pronounced. The maximum proteolytic activity was (133.71±6.69) units/cm3 on day 1 of cultivation. When A. radioresistens was cultivated on soybean meal, the activity of neutral proteases predominated. The maximum proteolytic activity was (121.00±6.05) units/cm3 on the 3rd day of cultivation. In addition to proteolytic activity, the bacterial isolate of A. radioresistens on soybean meal exhibited phytase activity. In the selected culture fluid samples, the content of glucosamine and other sugars was higher when soybean meal was used as a substrate. As a result of the analysis of fatty acid composition, fatty acids with an alkyl chain length from C8 to C24 carbon atoms were identified.

Conclusion: Experimental data obtained from the cultivation of A. radioresistens on secondary plant materials can be used to obtain biologically active compounds and feed products for farm animals, and are also of interest to the processing industry in developing methods for highly efficient processing of plant waste using biotechnological processes.

Background: A crucial aspect of ensuring quality nutrition is the optimal ratio and quantitative content of nutrients. Protein plays a central role in a person's daily diet. Analyzing the current state and prospects of comprehensive processing of high-protein plant materials to enhance their biological value represents a significant scientific and societal challenge.

Purpose: To critically understand, systematize, and summarize the characteristics of existing processing of plant protein to enhance its biological value.

Materials and Methods: An overview of scientific publications and electronic resources was conducted to analyze the current state of production of animal and plant-based raw materials. The research covers the period from 1996 to 2023. The search for relevant literature was carried out through scientific databases such as Scopus, Web of Science, and РИНЦ, as well as using the Google Scholar system. The study included works published in Russian and English. The PRISMA protocol was used to systematize the literature review.

Results: The production of animal-derived protein has a noticeable environmental impact due to significant negative consequences for the environment. Despite the high-quality characteristics of animal protein, the global community aims to minimize its consumption by partially replacing it with plant-based protein sources. The development of food products based on plant protein is associated with several challenges, particularly with protein biosynthesis in the body and the specifics of dietary culture among the population. Compared to animal protein, plant protein has an inferior amino acid profile and lower bioavailability due to the presence of antinutritional factors. Various methods of processing plant raw materials are applied to improve its characteristics, aimed at neutralizing the negative impact of accompanying substances, including chemical and physical methods of impact, concentration, and protein isolation. The scientific community faces the task of developing optimal methods for processing plant raw materials to enhance the efficiency of protein absorption, taking into account the specifics of the dietary base and protein absorption mechanisms in the human body.

Conclusion: The application of various methods of processing high-protein plant raw materials can enhance the availability of protein components in the human digestive system. The biological value of plant protein can be regulated by combining raw materials with different amino acid compositions. The variety of factors affecting the absorption of protein foods dictates a comprehensive approach to the production of new high-protein food products by the global community.

Background: A crucial aspect of contemporary food production is the development of high-quality protein products that are balanced in nutrients to meet bodily requirements. Integrating plant components into raw meat addresses the challenge of rapidly introducing new, high-quality, safe functional products into the Russian market. These products aim to enhance and regulate nutritional structure.

Purpose: To develop recipes for meat and plant-based products incorporating biologically active substances derived from fiber, chia seeds, and vegetables.

Materials and Methods: The study employed standard techniques: moisture-binding capacity was measured using the planimetric pressing method according to Grau-Hamm as modified by Volovinskaya-Kelman (1960). Structural and mechanical properties of ground meat were analyzed using a Brookfield DV-II+ Pro rotational viscometer. Organoleptic evaluation followed GOST 9959-2015 standards for meat and meat products. Qualimetric assessment was performed based on the recommendations by Brazhnikov and Khlebnikov (1983). Onions, zucchini, dill, and carrots were utilized as vegetable ingredients, while fiber with chia seeds and CO2 spice extracts served as biologically active substances.

Results: Technological processes were developed for cooking in a combi oven using 30% steam for 8 minutes at 170 °C, followed by a "heat-convection" mode for 4 minutes at 190 °C until the internal temperature reached 80 °C. It was determined that the "Spicy" patties and steamed meatballs provide 3.25% of the daily requirement for β-carotene and 20% for vitamin A, as well as 112-125% for vitamin E.

Conclusion: The findings can be applied in the production of ground meat products in food service establishments and by food industry enterprises using industrial methods on the Begarat line.

Background: This study addresses the adverse effects of trans fatty acid isomers and gluten present in traditional types of enriched cookies. The urgency of this issue is driven by the need to develop recipes that replace solid animal fats and wheat flour with healthier alternatives.

Purpose: To develop a technology for producing gluten-free enriched cookies using an emulsion gel of walnut oil encapsulated in protein-polysaccharide shells, and alternative raw materials to reduce health risks.

Materials and Methods: Experimental cookie samples were prepared by substituting wheat flour with a gluten-free mix of amaranth flour, corn and potato starches, and replacing animal fat with walnut oil. The necessary structure in the dough was achieved through the introduction of a protein-polysaccharide mix, utilizing soy protein isolate and a blend of polysaccharides (gum arabic, sodium carboxymethyl cellulose, and pectin) to create stable capsules containing walnut oil. During the baking process, temperature changes were monitored using thermocouples installed both in the baking chamber and on the upper and lower surfaces of the dough samples. A vertical standard of 20 mm was placed next to the dough sample to measure the thickness (height) of the cookies. Signals from the thermocouples and the thickness readings were displayed on digital secondary devices, with numerical values recorded by a general video camera. Physicochemical and organoleptic properties of the cookies were studied, depending on the technology and recipe used.

Results: A technology for gluten-free cookies has been developed that incorporates the use of emulsion gels based on encapsulated walnut oil. The use of amaranth flour and starches has reduced the density and increased the moisture absorption of the finished products. Replacing animal fat with vegetable oil decreases the baking time by 14.3%, thereby enhancing productivity.

Conclusion: As a result of replacing fat and using emulsion gels, enriched cookies with improved organoleptic characteristics and a more balanced fatty acid composition have been created. The developed cookies can be recommended as a functional food product.

Background: In the agro-industrial sectors, including fisheries, there is a growing focus on rapidly determining the composition and quality of food products. Traditional chemical methods are too slow for quick quality assessments. Spectral methods have become preferred for rapid analysis, although the spectral range suitable for determining the storage days of fish samples has not been thoroughly explored.

Purpose: To evaluate the shelf-life and freshness of refrigerated rainbow trout using mid-infrared spectroscopy.

Materials and Methods: Refrigerated rainbow trout steaks stored at +4 °C were examined. The fish were raised in an open tank at Lake Motkozero in the Vologda region. A mid-infrared FT-801 FTIR spectrometer with an attenuated total internal reflection (ATR) attachment was employed to determine the fish's shelf-life, freshness, and quality. The spectrum range spanned from 4000 to 700 cm-1 with a resolution of 4 cm-1, conducting 16 scans. Spectral data were analyzed using ZaIR 3.5 software, with measurements taken daily over a 16-day storage period.

Results: Mid-infrared spectroscopy effectively differentiated rainbow trout samples by storage day, with each day displaying a unique spectral signature. The spectral range of 1700–1500 cm-1 clearly distinguished between samples from the first and last days of storage (day 16), showing an increase in absorption intensity at wavelengths corresponding to amides and amino groups, indicative of biochemical changes due to spoilage.

Conclusion: This study's findings contribute to developing a new, rapid, and non-destructive method for assessing fish freshness, which is crucial for food safety control authorities and consumers. The methods developed hold significant potential for optimizing quality control processes in the food industry.

Introduction: A variety of plant genetic resources are used to select new chickpea varieties. For example, using RAPD primers and PCR reactions, randomly repeated sequences on chickpea genomic DNA can be amplified to assess its genetic diversity. The present study is aimed at studying the genetic diversity of new chickpea varieties of the FLIP line.

Purpose: analysis of the genetic diversity of new lines of chickpea of the Kabuli type of FLIP selection, obtained at the International Center for Agricultural Research of the Arid Regions (ICARDA), using RAPD markers and selection of lines with wide genetic variation for further selection of unique and promising genotypes.

Materials and methods: molecular RAPD markers, obtained as a result of PCR amplification of random sections of genomic DNA with a single primer of an arbitrary nucleotide sequence, were used to study the genetic diversity of 18 lines of Kabuli chickpea growing in Iran. DNA extraction from chickpea varieties was carried out using the Dellaporta method; amplification of genome regions was carried out using 8 primers. After electrophoresis, the agarose gel was stained with ethidium bromide and the amplified genome fragments were analyzed.

Results: Chickpea lines were ranked based on the presence and absence of DNA fragments obtained using RAPD markers. The results show that the largest number of PCR products is generated from the UB763 primer (90 DNA fragments), and the smallest number of DNA PCR product fragments is generated from the T9 primer (10 DNA fragments). When using the T9 primer, a 700 bp product is amplified in most lines. When analyzing the data obtained, the percentage of polymorphism was 75%, and the Jaccard similarity coefficient was 96%.

Conclusions: The study confirmed that RAPD markers are effective methods for detecting genetic variation in chickpea. It was established that lines FLIP03-26C/3/98TH70/4/(FLIP93-210C/ FLIP87-8C)//S96086 and FLIP06-93C/4/2002TH 119/5/[(FLIP98-64C/FLIP98-47C)// Sel99ter85488] /3/ FLIP98-022C have the greatest genetic distance from each other, and they can be used as parent lines to develop new chickpea varieties with high genetic diversity. The findings can be applied to develop effective long-term genetic resource management plans for the chickpea crop.

Introduction: Wild-growing raw materials are increasingly utilized to fortify functional food products. Common heather, which contains biologically active compounds, can significantly enhance the functionality of bread, yet it has not been extensively used as a functional additive.

Purpose: To develop a production formulation and evaluate the quality of bread using common heather.

Materials and Methods: The research was conducted at the Department of Biotechnology and Food Products at the Ural State Agrarian University. The study involved samples of wheat bread enriched with varying concentrations of heather powder. Bread production followed the sourdough method using the test laboratory baking method. Quality control of the finished products was performed based on organoleptic and physicochemical parameters. Acidity was measured by the arbitration method according to GOST 5670-96, porosity according to GOST 5669-96, and humidity according to GOST 21094-75. The specific volume of four bread samples was determined. All studies were performed in triplicate. Bread production involved several stages: preparation of raw materials, dough preparation, kneading, fermentation, folding, shaping, proofing, baking, and cooling.

Results: Four samples of bread were produced, three of which were enriched with ordinary heather powder. Quality control of the finished products was based on organoleptic and physicochemical parameters. The organoleptic assessment showed that the quality indicators were influenced by the concentration of the additive. Bread sample No. 2, which contained 2 g of heather powder, exhibited the best organoleptic characteristics, featuring a light sweet taste, well-baked crumb, uniform pores, and a characteristic smell. The highest values of humidity and acidity were observed in sample No. 4, which had the maximum concentration of the additive—4 g. Prototype No. 2 was recognized as the best in terms of porosity.

Conclusion: The incorporation of ordinary heather powder in bread production influenced both organoleptic and physicochemical quality indicators. It is recommended to use heather powder at a concentration of 2 g to enrich bread effectively.

Introduction: Changing consumer preferences towards healthy eating and choosing confectionery products for quick snacks are stimulating the development of the healthy confectionery segment. Products based on vegetable raw materials, rich in pectins, vitamins, minerals, and dietary fibers, are gaining popularity in the confectionery industry. Modern trends in the food industry aim to produce food products that preserve native properties with minimal heat treatment, employing alternative technologies such as high pressure, pulsed electricity, magnetic fields, ultraviolet light, or acoustic energy.

Purpose: to determine the changes in the organoleptic parameters of a semi-finished confectionery product based on pumpkin puree under cavitation conditions to increase the flavor profile.

Materials and Methods: Objects of research: samples of pumpkin puree of industrial production, confectionery semi-finished products prepared in laboratory conditions by mixing pumpkin puree and sugar/invert syrup in the ratio 50:50. Cavitation treatment was carried out on the ultrasonic unit "Syrinx 250K", organoleptic evaluation was carried out by the tasting committee and on the device "Electronic nose" "VOCmeter", dispersibility was determined on the laser diffractometer "Beckman Coulter".

Results: After cavitation treatment with duration of 10 minutes the content of aromatic substances increased: low-molecular nitrogen-containing compounds - by 24,2%, free amino acids - 41,4%, ketones - 32%, at further treatment the content of aromatic substances decreases. The distribution of particles in pumpkin puree was characterized by the fact that the bulk of particles had a size of 50.2-153.8 μm, and particles with a size of 7-38 μm were less than 10%. The study of dispersibility of pumpkin semifinished products showed that particles with the size of 153.8 microns and more are destroyed during cavitation action.

Conclusion: The optimal duration of ultrasound exposure to confectionery semi-finished products is 10 minutes. The prospect of determination of markers of aromatic compounds for use of multisensor systems for identification of natural fruit and vegetable components in confectionery products has been revealed.

Introduction: Milk is a complex mixture of fats, proteins, carbohydrates, vitamins and minerals in an accessible form, due to which both native and pathogen microorganisms can rapidly grow in it. Therefore, the development of rapid methods for assessing the microbiological parameters of milk and dairy products is an important task.

Purpose: comparative evaluation of microbiological and physicochemical indicators of raw milk with the results of gas phase analysis over it using an array of chemical gas sensors to develop an express method for determination of its safety.

Materials and methods: The experiment was carried out with samples of raw milk obtained in several farms from cows of various breeds. Standard physicochemical indicators were determined according to GOST (fat, protein, dry solids amount, titratable acidity) and microbiological indicators (QMAFAnM, yeast and mold concentration) by inoculation on nutrient media, as well as identification of microorganisms grown on them using Sanger sequencing with bioinformatics analysis. The gas phase of milk samples was analyzed using piezoelectric quartz sensors with composite coatings in a static sorption mode with signal processing by the principal component analysis.

Results: Physico-chemical and microbiological parameters of raw milk samples were determined, and microorganisms and the microflora phase of milk from each farm were identified. Based on the results of preliminary testing of the sensors in vapors of volatile compounds, it was established that they are characterized by high sensitivity and varying selectivity to substances emitted by microflora of raw milk samples. A comparison of sensor signals and standard indicators was carried out. It is shown that the samples differ in the shape of their “visual prints,” which corresponds to changes in the physicochemical and microbiological indicators of milk samples.

Conclusion: An assessment of the relationship between the results of the gas phase analysis of milk samples and their microbiological indicators using the principal component analysis allowed to establish that using an array of chemical sensors it is possible to separate milk samples with different levels of bacterial contamination. It reduces microbiological analysis time by replacing routine methods.

Despite the number, variety and originality of the decisions taken in the implementation of automatic control systems for the process of heat treatment of canned food in batch sterilizers, they do not have a well-developed system for diagnosing and preventing accidents that meets all the requirements of the production process, which makes the task of creating it relevant. The article proposes a control algorithm that best meets all the technical criteria for the automation of the canned food sterilization process in an industrial autoclave and has all the necessary protections and locks for trouble-free operation of the control system. The article suggests the structure of the automated control system, which allows to fully implement the proposed algorithm. The proposed algorithm of operation and the developed structure of the control system ensure accurate and trouble-free operation of the installation. Taking into account the possibility of accidents in the algorithm of operation ensures a reduction in the share of defective finished products, which is confirmed by production tests. The proposed approach to emergency diagnostics can be effectively used in the design of control systems for devices that implement similar product processing technologies.