The major problem facing an agrarian complex of the Russian Federation is yield increase and technological quality improvement of beet roots that is impossible without complete nutrient supply of plants. Aim of our investigations was to study changes of sugar beet technological indices depending on foliar application of “BioTerra Antistress”, a new complex biologic, for plants. For an objective appraisal of this biologic application effectiveness, the studies were carried out in industrial beet fields of 3 farms (OOO YUVAG, Voronezh region; OOO Zolotaya niva, Tambov region; and OOO Agroproduct) in 2019, where different hybrids were sown, and sampling was conducted during different periods to determine biological yield and technological characteristics of beet roots. Foliar double application on the “BioTerra Antistress” biologic with the optimal consumption rate of 1.3 l/ha for sugar beet plants (at the stage of 2–3 pairs of leaves, and at the stage of crop closing) allowed obtaining gain of beet yield (5.0–12.5 t/ha, or 9.1–14.7%) and sugar content (0.30–0.70 absolute %) as compared to the corresponding control variants under different soil-environmental conditions. Samples of the experimental variants surpassed the control ones – without treatment – in sugar output (by 0.28–0.58 absolute %). As for white sugar yield per 1 hectare, it was more by 1.34 t/ha (19.42%) in Voronezh region, 0.83 t/ha (11.38%) in Tambov region, and 2.17 t/ha (18.55%) in Bryansk region, respectively. Developed by the company OOO NPF EkoBioTekhnologiya the new complex biologic “BioTerra Antistress” which composition includes several various active substances (macro- and microelements in the chelated form, humic compounds, organic acids, and microorganisms) with the different influence mechanisms showed stable effect under a wide range of soil-environmental conditions. The obtained data of the experiments on a farm scale allow recommending the biologic as an ecologically safe one for practical use with consumption rate of 1.3 l/ha for sugar beet as it promotes increase of yield, sugar content, forecasted sugar output, white sugar yield, per 1 hectare and profitability of the mentioned agricultural method.

The focus of current research was Lactoferrin (LF), whey protein that possesses protective functions and is regarded as an important component of innate immune system. This protein demonstrates antimicrobial and antiviral properties, regulates inflammation and participates in immune cells activation. LF is present in various biological fluids but most of it accumulates in whey proteins of colostrum and milk. The objective of this study was the isolation of LF from native (raw) and heat-treated milk to identify impact of various degrees of heat treatment on LF concentration. The object of research – Lactoferrin; raw unprocessed milk obtained from individual farm; pasteurized milk. Lactoferrin was isolated from skim milk with Ion-exchange Chromatography. Lactoferrin sample analysis was conducted with HPLC. Concentration of protein isolated from milk was done by Bredford calorimetric method. Results demonstrated that in milk, pasteurized at (78±2)0С with holding time 20 sec, LF concentration decreased and reached 29.1% when compared with native milk. Lactoferrin concentration at (92±1)⁰С and holding time 2 min was less than 1% of LF concentration in native milk. It is clear that keeping pasteurization temperature below 78⁰С will promote higher LF stability, however, it will require longer holding time that will impact physico-chemical parameters of milk. Based on high heat resistance of whey protein, it is advisable to evaluate milk decontamination technology without significant heat stress application.

The article considers the creation of edible glasses based on apple raw materials with various additives. For the first time, the results of a study of samples of edible glasses with various additives (potato starch, corn starch, carboxymethyl cellulose, lecithin, milk powder, dried cream) are presented. Edible glasses are obtained on the basis of one of the most common types of fruits – apples. For edible glasses, the organoleptic properties (appearance, color, taste, aroma, chewability), the microstructure of the surface of the glasses, the ratio of packaging to water and other food liquids, humidity, water absorption were studied. The research results show that edible glasses based on apple raw materials are quite acceptable in terms of organoleptic characteristics. Despite individual cracks and voids in the structure of the material of the glasses, they have high characteristics of resistance to water and food liquids at low and high temperatures.

Currently, the production of basic types of food, both traditional and functional, for children, diet, specialized, sports nutrition is impossible without the using of technological and functional ingredients. Among the wide range of ingredients, the production of protein products and dietary fiber are the priority areas for attracting investments aimed at the growth points of the food industry in the field of ingredients. The source of protein and dietary fiber are flax seeds. The ratio of amino acids of various nature in the protein complex of flax seeds ensures its biological activity. Flaxseed proteins can serve as protein fortifiers for food. The dietary fiber of flax seeds is represented by non-starch polysaccharides concentrated in their mucus cells. By functional properties, they relate to food additives such as hydrocolloids. The study was carried out to determine the characteristics of powders made from flaxseed using spray drying. The objects of research were protein concentrate and polysaccharide extract. It was found that powders of protein concentrate and polysaccharide extract possessed high functional properties, in particular, waterholding, fat-holding and emulsifying abilities, exceeding those of industrial soy protein concentrates. The color characteristics of the studied samples corresponded to the color range from light beige to beige. The protein concentrate and polysaccharide extract had a bulk density (kg / m3) of 225 and 251, respectively. The compression characteristics of protein concentrate powders and polysaccharide extract obtained from flaxseed were evaluated. The data obtained indicate the predisposition of the investigated ingredients to the formation of agglomerates and the formation of a structure depending on the parameters of the technological processes of food production and can be used as water and fat-retaining agents, emulsifiers in food technology.

Sprouting grain is considered one of the ways to improve the nutritional value and functional properties of the grain. This process triggers the activation of hydrolytic enzymes that make nutrients available for plant growth, as well as for the human body. The article presents research on the content of food substances in the sprouted grain of soft wheat grown in Belarus. On this basis, the nutrient profile of sprouted soft wheat grain is presented, which contains 42 nutrients. As an object of research, we used a sprouted grain of soft wheat with a moisture content (44,4±1,0)% and a sprout size (2,0±0,5) mm. The most significant from the point of view of providing human macronutrients coming from sprouted wheat grain are carbohydrates (37,77±0,6)% and proteins (6,67±0,02)%. Sprouted wheat contains all the essential amino acids. Among the nonessential amino acids, there is a high content of glutamic acid (2456,4 mg /100 g) and proline (958,4 mg/100 g). Sugars in sprouted wheat grains are represented by D-glucose, D-fructose, sucrose, maltose and lactose. 100 g of sprouted wheat contains 105% of the daily requirement for manganese, 18,1% for magnesium, 17,1% for magnesium, and about 40% of the daily intake of vitamin B1 (thiamine). In addition, the sprouted grain of soft wheat contains fiber, on average 18,5% of the daily requirement of 100 g.

The article discusses the creation of new functional products based on whey, enriched with plant components. For enrichment, preparations are proposed from seedlings of amaranth, wheat and milk thistle, which have antioxidant activity, which impart functional properties to the products. This will enrich the products with vitamins, dietary fiber, proteins, enzymes, macro- and microelements. A comparative characteristic of the functional and technological properties of finished products is given. The work describes the methods: seed germination, freeze-drying of seedlings and determination of antioxidant activity of finished product samples. As a result of the experiment, optimal concentrations of introduced wheat, milk thistle and amaranth sublimates were established, whey beverage formulations were developed, and the most favorable pasteurization regimes were determined. A comparative organoleptic assessment of the quality of the obtained products was also carried out, and microbiological indicators of product safety were investigated. The approaches proposed by the authors of this article made it possible to develop formulations and technologies for the production of whey-based drinks enriched with antioxidants, plant proteins, non-digestible fibers, enzymes, vitamins, macro- and microelements. The obtained products have functional properties: immunomodulatory (with sublimate amaranth seedlings), hepatoprotective (with milk thistle seedlings), stimulating metabolism (with wheat seedlings).

Sheep anaplasmosis is a blood-parasitic vector-borne disease caused by the endoglobular intra-erythrocyte parasite Anaplasma. The main signs of anaplasmosis are anemia, emaciation, loss of productivity and violation of the reproductive function of animals. Vaccination with an adsorbed inactivated culture-cell vaccine is promising for the prevention of sheep anaplasmosis. The conducted studies made it possible to evaluate the immunogenicity of an experimental sample of a vaccine made using preparations of mixed cultures of leukocytes from immunized animals, and the content of the A. ovis antigen using PCR. Comparison of experimental samples of culture-cell vaccine before and after storage in terms of immunogenicity and A. ovis antigen content with extrapolation of the degree of spontaneous inactivation of the vaccine with a real storage duration of 1 year showed that the above indicators did not deteriorate.

For blueberries (Vaccínium myrtíllus), blueberry puree, freeze-dried snacks based on blueberry puree and freeze-dried snacks based on blueberry puree with pectin added, organoleptic parameters, soluble solids content, sugar content, titratable acidity, vitamin C content, dietary fiber, total content of phenols, flavonoids, anthocyanins, anti-radical activity according to the DPPH method, restoring strength according to the FRAP method. Organoleptic evaluation of a new type of freeze-dried snacks based on blueberry puree showed that both samples of freeze-dried snacks have attractive properties for consumers, which can contribute to their implementation as an innovative functional product. An important aspect for attracting consumers is the complete naturalness of the product and its health benefits, as a psychological factor highly appreciated by the expert commission. An increased content of soluble solids, sugars, titratable acidity, vitamin C and dietary fiber was found in freeze-dried snacks based on blueberry puree and freezedried snacks based on blueberry puree with pectin added compared to blueberries and blueberry puree. An increase in antioxidant properties (total content of phenols, flavonoids, anthocyanins), anti-radical activity, and regenerative ability of samples in a row of blueberry berries – blueberry puree – sublimated snacks based on blueberry puree – sublimated snacks based on blueberry puree with pectin was proved. It was found that the addition of pectin to sublimated snacks based on blueberry puree helps to reduce crumbling and a slight increase in dietary fiber content.

Recently, food products manufacture with increased biological value, with new composite ingredients and functional characteristics due to both the composition of the components and the raw materials used, has acquired considerable interest. For manufacturing these products, the selection of the optimal raw milk is required with a mandatory assessment of the amount of protein, its composition and usefulness, that was done in this research and considered raw milk from various farm animals. During this study, as research methods, both generally accepted and standardized control methods and improved measurement techniques were used, in particular, the method of capillary electrophoresis (CEF) was used to determine the amino acid composition. According to the research results, the dependence of the content of the mass fraction of protein on the content of non-protein nitrogenous substances, true protein, essential and nonessential amino acids has been found. The necessity of determining the true protein to consider the usefulness of the protein in the finished product was noted. It was found that during recalculation the amount of amino acids mg/1 g for the content of true protein the amount of essential and nonessential amino acids is proportionally increased by 1.05–1.08% in comparison with the conversion to the total protein content, i.e. approximately 1 g of complete milk protein remains unaccounted for.

In modern conditions, the strategic competitiveness of beet sugar factories is determined by the ability to produce products according to the specified requirements of industrial consumers for micronutrient composition. Changes in the chemical composition of sugar beet after storage due to diseases of the growing season and storage negatively affect the course of processing processes and the quality of sugar. To make the right decisions on the organization of the processing processes of such sugar beet in the control system, it requires the introduction of a new parameter that has not been available to date – organoleptic assessment with the diagnosis of diseases, the proposal of a modern control technique. The aim of the research was the experimental development of the methodology of organoleptic assessment of sugar beet with the identification of diseases, based on the methodology of the descriptor-profile method, for the development of the methodological foundations of control. On 110 samples of sugar beet, refinement and detailing of the sequence of operations with the sample, refinement of the methodological material in terms of systematizing the relationship of descriptive characteristics with descriptors was carried out. Based on its results, the descriptive characteristics of 4 descriptors were expanded, the visual representation of the descriptor panel was adjusted in conjunction with diseases, mock-ups of disease profilograms were formed, including from 9 to 14 scales. Using specific examples show the results of the assessment of sugar beet entering the process stream of a sugar factory after long-term storage were shown. Using the proposed method allows you to obtain complete information about the state of sugar beet entering the process stream, to predict the course of processes during processing, to make optimal control decisions for the production of sugar according to specified requirements.

This article studies the indicators of the total content of phenols, flavonoids, antiradical activity according to the DPPH method, restoring strength according to the FRAP method for extracts of beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora). We studied the extracts obtained using various types of solvents: water, a mixture of water-ethanol (96%) (75% vol./ 25% vol.), A mixture of water-ethanol (50% vol./ 50% vol.), A mixture of water ethanol (96%) (25% vol. / 75% vol.) and water-ethanol (96%). The type of solvent is determined, which allows the most complete extraction of antioxidant substances from coffee. The maximum values of the total phenolic content were found in Robusta coffee extract based on a water-ethanol solvent system (75/25); for black coffee extracts, the maximum values were obtained when it was extracted with water. The highest total flavonoid levels were found for water-based Robusta and Arabica coffee extracts. Low antiradical activity was found in Arabica and Robusta coffee with a ratio of solvents water-ethanol (25/75). The highest recovery power was found in water-based Robusta coffee extract; ethanol is recommended as a solvent to obtain high recovery power in Arabica coffee extracts. Thus, it is possible to recommend a solvent system of water 50% – ethanol 50% for extracts from beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora), which have the ability to inhibit oxidative stress in the human body.

Nowadays much attention is paid to functional environmentally friendly products, issues of improving their safety without loss of quality. In this case, factors from initial quality to the final result, which depend on temperature, processing time, enzymatic activity of the raw material, and especially the preparation technology of the product, variety, and culture, are of great importance. Employees of VNIIOOB, a branch of the FSBII “PAFSC RAS” in the Astrakhan Region, set a goal to study the effect of storage and processing of pumpkin fruits on the change in the content of basic chemicals depending on the variety. The task included the selection of varieties of breeding VNIIOOB suitable for processing. Studies of Annushka and Kroshka pumpkin varieties that affect the accumulation of nitrates in fruits during storage showed that after 90 days their quantity decreased by 5.2 mg / kg in the Kroshka variety and 3.5 mg / kg in the Annushka variety, but did not exceed the maximum permissible concentration (200 mg / kg), and was 1.9–2.2 times lower, which indicates the safety of the product. A high content of ascorbic acid, carotene and pectin, characterizing pumpkin fruits as a dietary product, was noted. The experiments on changing the main chemicals during processing of pumpkin fruits (pickling) showed that after passing through the fermentation process (3 months of storage), the nitrate level decreased to the initial level in the Kroshka variety by 32.6 mg / kg, in the Annushka variety by 33.3 mg / kg or 1.5–1.7 times less than the maximum permissible concentration. It was found that due to the diffusion of sugar from the marinade into the fruit, its amount slightly increased with the predominance of monosugars. The low nitrate content and the predominance of monosaccharides allow pickled pumpkin to be attributed to dietary functional products.

The article considers the negative impact of psychrotrophic bacteria on the cheese suitability of milk and the quality of semi-hard cheeses. This group of bacteria was identified, the dynamics of their growth are presented at storage temperatures of raw milk of 5, 10 and 15°С. The presence of catalase in these bacteria was proved and the use of this property for their destruction by treating milk with hydrogen peroxide (H₂O₂) was proposed. It is proved that the amount of hydrogen peroxide is 0.015% of the pure substance H₂O₂ to the mass of milk does not require the subsequent introduction of exogenous catalase. Hydrogen peroxide is an environmentally friendly oxidizing agent; in the course of the catalase decomposition reaction, H₂O₂ decomposes into water and oxygen. In the process of the destruction of psychrotrophic bacteria caused by hydrogen peroxide, the suitability of milk for cheese is improved: rennet consumption decreases, a technological clot forms, the development of starter cultures of lactic acid cultures is not suppressed, which positively affects all organoleptic characteristics of mature cheeses.

The purpose of the study is to establish and analyze the features of the organization and functioning of economic entities of the domestic grain subcomplex, followed by determining the key problems and prospects for sustainable development in the context of the implementation of the new agricultural policy. The article deals with the basic aspects of the dynamics and trends in the development of industrial segments of the agro-industrial complex that form a single bundle of functional and technological lines (grain-feed-bread). In particular, the industry features of the production sphere and market conditions of the grain economy, feed and baking industry are established. The problem points that hinder the sustainable development of these agribusiness segments are carefully analyzed, causeand-effect relationships are established in the overall structure and system of functioning of industrial production and food markets, conclusions are summarized and suggestions are made to improve the efficiency of the system of organization and management of industrial economic entities in conditions of permanent growth of competition, instability and risks at the meso-and macro-levels. Scientific methods of the empirical group (observation, description, measurement, comparison, expert evaluation), the theoretical group (analysis, synthesis, induction, deduction, generalization, concretization, abstraction) and the General scientific group (logical, retrospective, statistical) were used in this work. In particular, system and situational approaches were used.

The consumption of emulsifi ers is largely determined by the development of consumer industries in the food industry: fat and oil, bakery and confectionery nawadays. The interaction of emulsifi ers with fl our proteins strengthens the gluten, which leads to an increase in the plasticity of the dough, an improvement in porosity, crumb structure, and a slowdown in staling in the production of bakery products. In margarine, the effect of emulsifi ers determines the shelf life, sprayability when heated, and taste. In the production of chocolate, chocolate glazes, the addition of an emulsifi er reduces the viscosity and improves the fl uidity of chocolate masses, due to the effect on the crystallization of cocoa butter. The addition of emulsifi ers to milk powder, cream powder, soups facilitates and accelerates the dilution of dry products in water. Emulsifi ers are used to distribute water-insoluble fl avors, essential oils, and spice extracts in beverages and food. With the fi nancial support of the Ministry of Science and Higher Education of the Russian Federation, the Moscow State University of Food Production, together with OOO Zelenye Linii, is implementing the project "Development of technology and creation of domestic production of food emulsifi ers by deep processing of fat and oil raw materials." An analysis of the level of technical solutions for the identifi ed patents for inventions and utility models, applications for inventions protected in the leading industrialized countries of the world - Russia, the United States of America, Japan, Korea, Germany, France, Great Britain, China, Italy, Ukraine, Austria, practically published between January 1999 and December 2019. Some devices were developed within the framework of the project to improve the effi ciency of technological processes for the production of food emulsifi ers (a unit for neutralizing rapeseed oil with a heated centrifuge, a unit for glycerolysis of hydrogenated oil with a heated fi lter, a unit for hydrogenating rapeseed oil using a stirrer with a magnetic coupling). The creation of new technical solutions and technologies for the development and production of modern emulsifi ers for the food industry is the area of our reserch in particular, in the direction of fat and oil production.