Volume 44, Issue 1, 2017

Mechanicochemical technology has been developed for obtaining highly efficient solid phase biological complexes (solvent- free) in single process step. Presented are the results of evaluation of the effect of mechanical activation of complexes based on lichen thalli and a small amount of Rhodiola rosea on the content of low molecular weight antioxidants for creating food supplements based on them. A qualitative analysis for determination of flavonoids and of the total content of low molecular weight antioxidants has been conducted with spectrophotometry based on the ability of ferric chloride (III) to oxidize low molecular weight antioxidants. It has been found that the process of mechanical activation of components is accompanied by the destruction of cell walls and changing of chemical composition of plant raw materials due to rupture of a number of chemical bonds thus forming weak intermolecular interactions which lead to the formation of the complex of hydro- and lipophilic nature, thus creating optimum conditions for the diffusion process resulting in 5-10 times increase of bioavailability of biologically active substances. It is shown that the content of low molecular weight antioxidants increases with mechanical activation of the feedstock, as well as with the increase of Lichen : Rhodiola rosea proportions in biocomplexes. The efficiency of using of a complex dietary supplement during intensive physical activity has been investigated.

In recent years much attention is paid to the catering service in the socially significant establishments of public catering. As part of a number of federal programs, re-equipment of kitchens and updating of the product assortment are carried out. Firstly, the re-equipment in the kitchens includes installation of modern thermal equipment such as a steam-convection oven. A steam- convection oven is a versatile equipment used for baking as well. The objective is to study the effect of modes and options of baking in the steam-convection oven on the formation of quality buns at socially important establishments of public catering (exemplified by school meals). At different stages of the research work the objects were: wheat flour by two manufacturers occupying a significant share of the region's flour market; semi-finished and finished bakery products. The quality of raw materials and finished products were evaluated with the standard methods by combinated organoleptic and physico-chemical parameters. It was found that the differences in the quality of flour samples studied did not significantly affect the quality of buns, baked in a catering establishment. It is shown that when baked in a steam-convection oven at the convection mode and at the temperature specified in the recipe books, the products have defects that reduce the quality of the products. The best quality factor and the lowest baking losses were possessed by products baked in a steam-convection oven with the steam and convection ratio of 20-30% and 70-80%, respectively. In each case the duration of baking should be determined individually, based on the weight of dough pieces, the shape and the desired surface color.

Topinambour or Jerusalem artichoke is one of the promising raw materials for production of high quality alcoholic beverages in the Russian Federation. Jerusalem artichoke is of interest as a raw material for production of alcoholic beverages because of its wide prevalence, high cold resistance and flexibility to environmental conditions. In addition, the tubers of Jerusalem artichoke are rich in potentially fermentable carbohydrates. The yield of alcohol from Jerusalem artichoke is in average 1.5 - 3.5 times higher than that from wheat or potato. In this study, the dynamics of distribution of volatile compounds during distillation of fermented wort of Jerusalem artichoke has been investigated. The way the method of preparation of raw materials for distillation influences this process has also been determined. As a result of the research common regularities of distribution of individual volatile components in fractions during distillation of fermented wort of Jerusalem artichoke have been revealed. The obtained data allowed us to define the extremum points for acetaldehyde, ethyl acetate, pure spirit of best quality, phenylethyl alcohol and enanth ester which largely determine sensory profile of spirits. It has been shown that the distribution of acetaldehyde, ethyl acetate, methanol and higher alcohols does not depend on the method of preparation of raw materials for distillation and the time of fermentation. It has been established that the method of preparation of raw materials affects the distribution of phenylethyl alcohol and enanth ester during distillation. The use of one-stage method of Jerusalem artichoke preparation makes it possible to obtain distillate of higher concentration of enanth ester from 7 % to 30 % thus positively affecting the flavor and taste of the distillate.

The article is devoted to the actual problem of utilization of lignocellulose waste of woodworking industry and their use as substrates in the production of fruit bodies of saprotrophic fungi. The aim of the research was to study the efficiency of G. frondosa (Diks: Fr) Gray, cultivated on lignocellulose substrates with various degrees of grinding. The article describes the features of the formation of G. frondosa fruit bodies depending on cultivation conditions and the particle size of the lignocellulose substrate. To cultivate the fruit bodies of G. frondosa species favorable plant substrates based on woodworking industry and gardening waste have been developed. The optimum substrate for solid-phase cultivation of the G. frondosa mycelium is a sample №1 based on birch sawdust with a grinding degree of 5.0-10.0 mm. The dependence of the level of colonization of G. frondosa mycelium on time has been obtained. It is shown that substrates containing birch sawdust (griding 5.0-10.0 mm), birch chips (crushing 15.0-20.0 mm) and crushed sea buckthorn branch (degree of crushing 5.0-10.0 and 10.0-20.0 mm) are suitable for obtaining fruit bodies of G. frondosa. The first wave of fruiting exceeded the yield of the second wave by almost 2 times. The highest yield of G. frondosa - 268.01 g/kg of substrate - has been obtained using birch sawdust having a particle size of 5.0-10.0 mm, while the productivity of birch chips with a degree of crushing of 10.0-20.0 mm was 231.04 g/kg of substrate. The yield of G. frondosa cultivated on a substrate based on crushed buckthorn threads with the degree of crushing of 5.0-10.0 mm was 250.52 g/kg of substrate, while the productivity of the same substrate with a particle size of 10.0-20.0 mm was only 215.50 g/kg of substrate

A technology of pastry, namely cakes, recommended for nutrition of primary school age children has been developed. Selected formula ingredients used in the manufacture of cakes such as fruit and vegetable supplement including mashed tubers of Jerusalem artichoke and subtropical fruits puree are grounded. The puree is composed of persimmon fruits, oranges and fruits of feijoa which are sources of dietary fiber, vitamins and minerals necessary for the development and proper functioning of the child's body and have beneficial effect on the function of gastrointestinal tract of school age children. The use of cottage cheese as a main component of the formula provides a product with reduced calories, high nutritional and biological values, as it contains dietary nutrients vital for the full development of the child's body. Cake formula makes it possible to develop finished products with good chemical composition and organoleptic properties. Thus, the content of essential amino acids in cupcakes based on designed recipes with the addition of mashed Jerusalem artichoke : orange puree; Jerusalem artichoke : feijoa puree; Jerusalem artichoke : persimmon puree amounted to 5.89 ± 0.24, 5.63 ± 0.28, 5.43 ± 0.27 g, respectively. This content can meet the daily requirement for these substances by an average of 25%. Eating of 100 grams of cupcakes also meets the daily requirement for vitamins by an average of 21-24%, and minerals: 22% of calcium, 50% of magnesium, 28% of phosphorus and 3.2% of iron. Thus, the developed pastry can be recommended for nutrition of primary school age children.

Grain is available for any food product consumer. During germination, grain enzyme systems are activated, and splitting of complex nutrients to simpler ones which are easily digestible by the human body takes place. Dry wheat grain germination has been studied. Germination was carried out using a steam convection apparatus. Germination time dependence on temperature, conditioned air flow rate and humidity in the chamber of a steam convection apparatus has been defined. A mathematical model for the studied process has been developed, and the equation analysis has been fulfilled. Organoleptic, physical-chemical and microbial parameters of germinated grain have been determined. Germinated wheat grains were packed in vacuum bags and cooled rapidly to prevent contamination during storage. Quality control based on three test points and defining organoleptic and microbial parameters of germinated grains was carried out within 10 days of storage. The developed technology of wheat grain germination to the embryo root of 2 mm long using a steam convection apparatus has the following process conditions: humidity 100%, temperature 30 ° C and air conditioning power of 0.09 kW. The period of vacuum packed grain storage has been defined as 7 days under the following storage requirements: temperature 4 ± 2 °C, humidity 75%.

The data on the study of fatty acid composition, content of solid triglycerides, temperatures of melting and hardening of solid natural oils are provided in the article. Investigations on structural and rheological characteristics allowed proving feasibility of using of palm, coconut and palm-kernel oil in production of vegetable-and-creamy spreads. It is shown that the saturated fatty acids with an average length of a chain possessing the proved hypocholesteric action indicating the possibility of their use in fat bases of spreads of functional purposes including the prevention of atherosclerosis prevail in the studied oils. The study of fatty acid composition including the content of transisomers of fatty acids in various fatty materials showed that in case of the development of fat bases for spreads it is reasonable to use mixes of milk fat with solid and liquid natural oils and fats which are not modified to minimize the content of fatty acids transisomers in the finished product. Compounding of high-in-fat vegetable-and-creamy spread with a mass fraction of fat of 72.5% consisting of natural solid and liquid vegetable oils, milk fat, powdered milk and nutritional supplements has been developed. The oil phase of spread is a composition of milk fat, palm oil, palm-kernel or coconut oils, a combination of natural antioxidants - an extract of rosemary and amber acid being used as supplements. The chosen raw materials provide the set technological and consumer properties of finished milk-and-oil products.

The common cause of lactic acid process braking in the production of fermented foods is bacteriophages which determine the significance of phage problem for cheese-making and relevance of research. The objective of the research was to conduct phage monitoring of cheese-making enterprises with the purpose of studying the parameters of interaction of phage associations (FA) reflecting adequately the phage pool of the enterprise and lactic acid bacteria. The research objects were cheese whey substrates, positioned as multistrain bacteriophage substrates (MBS). The results of the study of MBS phage content selected in two cheese- making enterprises of the Altai territory ("S" and "B") are presented. The presence and titer of phages in the substrates were determined by conventional methods of phagolysis using liquid and agar-nutrient media. 142 collection (indicator) cultures of mesophilic lactococcal in relation to the FA presumably contained in MBS were screened. The high contaiminating phage background of MBS and considerable differentiation of lytic parameters (spectrum/level) FA at each enterprise have been determined. Indices of lytic activity (ILA) of FA S1 24/04/13/B5, FA S2 24/04/13/B7 and S4 27/05/13 F defined for the Lc. lactis (73 strains) sample were 0.26, 0.23 and 0.19 respectively. The same index for three FA samples relative to Lc. diacetylactis (50 strains) was lower and amounted to 0.04. The values of ILA in FA B2 13/05/14; FA B4 15/07/14 and FA B6 16/09/14 for "total" sample (128 strains) were in the range from 0.06 to 0.28. Almost the same variability of ILA corresponded to the «total» sample of Lc. lactis (76 strains). The varying range of ILA of the same FA against 52 cultures Lc. diacetylactis was "from 0.04 to 0.35". Theobtained data confirmed the uniqueness of phage pools at various enterprises+, high probability of cell phagolisis of starter associations of microorganisms and the necessity to improve "antiphage" methods in cheese-making.

On the basis of the developed method of heat rectification implying partial condensation of the vapor mixture rising along the height of the column and the resulting evaporation of condensate before it is mixed with the main stream of the flowing reflux the process of strengthening the ethanol-water mixture in the contact levels with high and low mass exchange is investigated and intensified. The process of nonadiabatic rectification was carried out on the contact steps, and then held in the columns with 24 contact stages. The intensive mass transfer was achieved using a vortex steps performed by tangential swirlers. Contact stages of low-mass exchange were made of horizontally installed profiled copper plates. The paper presents the technological parameters which change the flow regime of the rotating layer on vortex stage. The value of the hydraulic resistance coefficient of the device is also determined. The dependence for determining the effectiveness of the contact stage was estimated by Murphree. The efficiency depends on the stage of the vortex flow ratio, fluid bed height, Reynolds centrifugal rotating layer, and the slope of the equilibrium curve. In the study of the steps made of the plates it was revealed that the greatest contribution to the strengthening of the mixture isallowed by the processes of evaporation and condensation occurring on the upper plate of the unit. The dependence was revealed for assessing the effectiveness of the contact stage of the plates, which depends on the specific expenditure reflux and steam mixture, condensation and evaporation surfaces, and steam radial velocity between the plates. To intensify the separation process the effected reflux rotation plates were disposed on the lower stage of each column by installing them on the motor shaft. It is shown that rotation of the liquid intensifies the mass transfer in the liquid and vapor phases. It is established, that the increasing number of revolutions of the plate and the concentration of volatile component in the mixture increases the efficiency of the stage that is caused by the intensification of stirring phases. While rotating the plates in the column reflux under heat rectification the overall efficiency of the stage increased 2 times. The highest efficiency of separation in distillation columns is achieved when the thermal difference between the steam temperature at the top stage and cooling water in this stage in a dephlegmator at is 8-25 °C. Recommendations for the use of the developed contact stages in columns thermal distillation are given.

It has been found that the improper storage of buckwheat grain lead to its quality worsening. As a result hatched, sprouted, blackpoint grains as well as grains with damaged fruit shell appear. Moisture-heat treatment at the stage of hydrothermal treatment leads to the condition when defective grains darken and become rotted, the mass fraction of the output decreases, the amount of crushed core and the mass fraction of waste increase. So, the study of defective grains is urgent. The aim of this study is to investigate the influence of hydrothermal treatment on mechanical properties of buckwheat grain stored under snow. The objects of study are the core and grits of buckwheat harvested in spring 2015 after thawing of snow as well as the core and grits of normal quality. Analysis of buckwheat grain harvested in spring suggests that all test samples meet the requirements of regulatory documents in terms of quality and safety and can be used for processing into buckwheat grits. The study on mass fraction of grain processing products has been conducted. The microstructure of the core surface of defective grains and that of sound grains is given; their mechanical characteristics have been investigated. The results show that the grain without post-harvest treatment and stored in improper condition is not uniform in its physical-chemical and mechanical properties. The research results make it possible to confirm that the grain stored in improper conditions differs from the normal one in low mechanical strength and increased proportion of defective grains. Their presence should be considered when preparing grain for processing.

The article deals with issues related the use of rotary pulsating apparatus as dispersants, in the processing of liquid dispersions containing dietary fiber. Considerable intensification of the milling process can be achieved by conducting the process in a liquid medium, the process efficiency is improved due to the action of water due to mechanical activation disperse systems to be treated. An approach to determining the energy balance of the components in terms of physical size, easily accessible for direct measurements without the use of specialized tools and methods and binding costs of available capacity on the dispersion of the characteristics of the process - the multiplicity of processing and degree of grinding object of study is a model mixture is a suspension of the pulp of carrots water in a concentration of 5 mass%. The duration of exposure to the treated product is characterized by the multiplicity of treatment, depending on which determines the amount of power consumed by the device when idling and in the processing of model mixture. Determined experimentally, depending on the frequency of spraying, the following quantities characterizing the dispersion process: the temperature of the mixture model, the efficiency of the grinding process, the degree of crushing. Presented in the integral characteristic relates the specific energy consumption for the dispersion process with a degree of grinding and allows comparative analysis with other designs of dispersants. It is found that the dispersion process effectively proceeds up to a value of the multiplicity of processing, when reaching a number of useful consumed power remains practically constant, which does not lead to an increase of fineness, consumption unit power consumed only to move the product to be treated, and further increase the degree of crushing can be achieved by increase the speed of the rotor. On the basis of analysis of experimental data generated for ways to reduce dispersion of the expenditure of energy.

Dextrose (glucose) is a very important food and a medicinal product not produced in Russia. The aim of this investigation is to intensify crystallization of dextrose and its further production for import substitution. Dextrose production technology is characterized by complicacy and durability of crystallization. The stage of crystal nucleation is poorly studied, while common methods to accelerate nucleation and crystal growth have some drawbacks leading to lower dextrose quality and equipment capacity. The experiments to determine the influence of aliphatic alcohols on surface tension of dextrose solutions, nucleation and crystal growth have been carried out. Added surfactants (propanol, butanol, isobutanol, isopropanol) decrease surface tension of dextrose solutions in 2.5 times. For pure dextrose solutions the induction period of nucleation is 210 min but added propanol decreases this period up to 120 min. The induction period is 15-20 min when 0.01% of crystal seeds are addles. The induction period of nucleation is not observed when crystal seeds are added together with propanol. Acceleration of crystallization under the influence of alcohol is observed at the stage of crystal growth as the evidence of a more profound depletion of dextrose solution to DS 60.2-60.3% and a high content of crystal of 11.64-11.88 % at the end of crystallization. Crystal size and shape of anhydrous and hydrated dextrose remain stable in the medium of absolute alcohols throughout 12 months of storage. The obtained results are important for the theory and practice of dextrose production as they make it possible to accelerate dextrose crystallization and develop new types of crystal seeds having long storage life.

In Russia, diabetes is a serious problem for human life and society. Persons diagnosed with diabetes and persons with predis- position to this disease belong to a socially significant group of people; therefore the maintenance of their health and performance capa- bility is a relevant and timely issue. The aim of this research is to study consumer preferences of diabetic patients to innovative beverages for carbohydrate metabolism improvement. The article presents the results of a sociological survey of persons with carbohydrate metabo- lism disorders. It is stated that the majority of respondents are type 2 diabetics. Diabetes is prevalent for individuals in the age range of 36-54 years old (36%), 26-35 years old (about 25%) and over 55 years old (29%). In each age group diabetes is increasingly common among females. By regularity of consumption of beverages 25.3% of the respondents consume them on a daily basis, 51 % - once a week. As far as beverages are concerned, respondents prefer juices and nectars (28.7%), tea beverages (21.7%) and non-carbonated soft drinks (17%). The main criteria for the selection of beverages are taste and aroma, composition and cost. The majority of respondents know what enriched beverages mean. More than 80% of respondents are willing to use enriched beverages based on natural raw materi- als. It has been revealed that of fruit raw material with a low glycemic index the largest number of respondents prefer apricots (38%) and cherry (29%). The most preferable plant materials are the chicory and Jerusalem artichoke, stevia and burdock. On the basis of the con- ducted research it is established that the creation of innovative beverages for carbohydrate metabolism improvement is promising.

Possibility of application of methods of scanning electron microscopy and the combined method of thermal analysis including differential thermal analysis and thermogravimetry to identify the authenticity of dried whole and nonfat milk has been studied. Three samples of dried whole milk and two samples of skimmed milk powder were used as the objects of study. When using scanning electron microscopy particles of elongated shape with a size from 100 to 400 microns have been detected in three samples. Using the reaction with Lugol's reagent the presence of starch has been revealed in these samples. When using the method of differential thermal analysis an identification index of milk powder is an endoeffect at 200 C associated with thermal decomposition of lactose. It is possible to determine a mass fraction of starch in the sample of milk powder when comparing the value of endoeffect of thermal decomposition of dehydrated amylose and amylopectin for a sample and starch. The studies have found adulteration caused by adding starch in 60% of samples of skim and whole milk powder.

The diet of a modern man should contain fruits and vegetables as producers of physiologically active substances. However, rutabaga - primordial Russian vegetable - has been unfairly forgotten in the range of this product group. At present this root crop is mainly used in fodder production. The purpose of the research is quality evaluation of fresh ripened rutabaga grown in the households of the Novosibirsk region. The aim is achieved by fulfilling the following tasks: determination of conformity of products to the requirements of normative documentation (in appearance; internal structure; the size of roots in the greatest transverse diameter; the amount of roots with minor mechanical damage of the pulp or the skin, slight healed cracks, surface damage of skin with pests (rodent damage is not permitted), with petioles longer than the established size, with deviations in size; the presence of the soil adhered to the roots; the presence of frozen, decaying roots; determination of the main organoleptic parameters (size, correct shape, visual appeal, the intensity and uniformity of color, consistency of epithelial tissues and pulp, aroma and taste), as well as chemical composition. We have used common research methods (organoleptic and physical-chemical ones), the results being processed with software products. It has been established that rutabaga tested for three years meets the regulatory requirements in terms of regulated indices and its organoleptic evaluation proves its excellent quality. It has been revealed that the chemical composition of rutabaga is consistent with the average literature data. Studied rutabaga can be used as food when reviving Russian cuisine.

Berries are exceptionally useful representatives of plant foods owing to a great amount of biologically active substances contained in them. Wild and cultivated currants, gooseberries, sea buckthorn and others are popular in the regions of Siberia. Today, red currants remain insufficiently studied, their biochemical composition and commercial quality depending on the territory of growth of the culture. The aim of the research is to study the nutritional value and to evaluate the quality of red currant berries grown in the Novosibirsk region. The goal is achieved by solving the following tasks: determining the nutritional value of berries of red currant (mass fraction of soluble solids, titratable acids (for apples), carbohydrates, pectin, ash, vitamin C, P-active substances, potassium, iron, calcium, phosphorus and magnesium); quality evaluation according to the requirements of the current national standard (appearance, smell and taste; mass fraction of overripe and crushed berries, green and plant matter, brushes, and berries affected by diseases and damaged by pests; average weight of berries). Generally accepted methods of research have been used. The obtained results have been processed using software products. It has been revealed that nutritional, physiological and organoleptic value of samples of red currant berries is close to available literature data, the quality being of the first grade. Local red currant berries having high physiological value can be recommended for direct consumption or for processing.

Species identification of fresh fruit raw material plays an important role in the quality control of finished products. The article presents the results of research aimed at the design of species identification method of fruit raw material: Ríbes úva-críspa (gooseberry of “The Cooperator” variety), Rosa majalis Herrm (Rosa majalis), Prunus fruticose (ground cherry of “The Altaiskaya Lastochca” variety), Actinidia deliciosa (kiwi delicacy) applying molecular genetic analysis. Using a variety of software packages, as well as GenBank NCBI database for each of the objects of fruit raw material at the level of generic differentiation we managed to find a suitable DNA segment for further development, on its basis, of universal primers - section 18S rDNA. A unified alignment matrix for each of the objects of fruit raw material with the help of GeneDoc program has been developed; recheck of each matrix for the presence of read errors or other controversial single nucleotide substitutions has been carried out. The authors have conducted an algorithmic sequence analysis and the search for optimum positions of primer setting using PrimerQuest program with the indication of the maximum size of the amplicon, readable by a primer pair not exceeding 300 bp. The optimum parameters of the amplification process are the following: primers’ volume of 0.5 l; amplification conditions: 95 °C, 60 seconds; 62 °C, 45 seconds; 72 °C, 30 seconds; 30 cycles have been determined. The selected amplification mode is confirmed by the results of PCR with all samples of fruit raw material with visualization in the form of electrophoregram in 1% gel. Additional investigation of primers’ specificity using the BLAST algorithm has been done. It has been found that all sequences of fragments readable with each of the pairs of primers designed coincide with deposited in Genbank sequences of investigated raw material.

A research on lipase activity of sunflower seeds various in the quality level and degree of ecological purity has been conducted. These are high-quality sunflower seeds (HQSS) with humidity no less than 6.5% and no more than 8%, with acid number no more than 0.8 ml KOH, free of pesticides, radionuclides, mycotoxins, with weed and olive impurity no more than 1.5% and 3.5% respectively, and the level of contamination with heavy metals no more than 0.25 of maximum concentration limits for each element (n = 14); environmentally friendly sunflower seeds (EFSS) with the same factors of quality and safety as HQSS and grown up on the environmentally friendly territory of the Botanical garden of the Altay State University (n = 5); quality sunflower seeds (QSS) with the indices which do not exceed standard values, but with the additional restrictions on acid number (QSSan): from0.8 to 5.0 ml KOH, and on the content of heavy metals (QSShm): from 0.5 to 1.0 of maximum concentration limits. It is established that the greatest activity factors of a sour lipase are found in HQSS and EFSS groups, and exceed average values in 1.7 and 1.6 times than in seeds with initially high rates of acid number, and in 1.9 and 2 times in the samples contaminated with toxic elements in concentrations higher than 0.5 of maximum concentration limits. In HQSS and EFSS groups similar values of activity of enzyme have been revealed, and in QSSan and QSShm subgroups essential fluctuations of the value of enzyme activity have been observed. It has been established that sour lipase activity value (p<0.05) being reliable and informative, in contrast to alkaline one, reflects the degree of ecological purity and the quality level of seeds and can act as the factor characterizing sunflower seeds from the point of view of "health" and ecological wellbeing.

Biochemical and pharmacological characteristic of active principle components of "Oleopren Neuro" biologically active additives (BAA) is given. This created a base for establishing a quantitative, qualitative composition of the specialized product and functional properties for preventing and improvement of nervous system metabolic disorders. Organoleptic, physico-chemical and microbiological tests of studied samples have been carried out. Regulated quality factors and nutritional value have been established. A capsule contains: 3.75 mg (2.6 - 4.9) of vitamin E; no less than 5.0 mg of polyprenols; no less than 14.5 mg of acetone soluble substances (phosphatidyleserine and phosphatide acid). Possible mechanisms of influence of dolichols on metabolic status of the organism have been considered. Among them are: regeneration of cell membranes, glycosylation in the dolicholphosphate cycle in the synthesis of glycoproteins; maintenance of immune status, immunoglobulin transportation, induction of interferon, neutrophil generation and activation of macrophages of the reticulaendothelial system; cholesterol lowering; absorption of lipid peroxide, energy metabolism improvement, oxidative phosphorylation, activation of mitochondria function. Functional properties of dietary supplements are confirmed by the results of clinical trials on patients with circulatory encephalopathy of vascular genesis. Specialized product can be also recommended under adverse environmental effects, physical inactivity, increased psycho-emotional stress, stressful situations.

The Food Service Industry sector's feature connected with changes in the market structure, determining the emergence of various formats and concepts of enterprises, is its focus on the customer demand. The latter determines the characteristics of its development and at the same time facilitates the achievement of commercial enterprises’ main objectives, profit-making. Due to that, defining the market potentialities becomes a live issue at the early stages of projects development related to launching the new enterprises or reconstructing the operating ones. That allows to validate the expediency of the development strategy chosen and, therefore, to reduce substantially the risk of selecting the wrong concept. The aim of this study is to develop a complex approach to determination of catering market's potential capacity by the example of the city of Kemerovo. In this regard the analysis of public catering market structure between 2012 and 2015 and of customer demand in respect to the different segments of public catering enterprises in Kemerovo was carried out. Solving the tasks set revealed imbalance between supply and demand in several segments of the public catering sector, in particular, in Fast food and Fast casual food segments, demand outpaces supply. At the same time in Street food and Casual dining segments supply exceeds demand. This paper suggests recommendations for correcting the existing definitions of potential and actual market capacity with regards to specific features of the public catering sector. A complex approach to definition of potential market capacity was developed, which revealed the significant perspective for public catering sector in Kemerovo.

The article is devoted to analysis of the franchise market in foodservice industry in the context of franchise coffee houses. The aim of the article is the analysis of the franchise business model in foodservice business. The article analyzes the current state of the market franchise coffee houses, the state of demand for the services of such establishments and tendencies to changes, changes in the market of coffee houses in connection with the economic crisis, peculiarities of franchising networks operating at present in the market and offering a franchise for purchasing. The features of different types of coffee houses operating in the Russian market as belonging to the network structures and independent ones are analyzed. It is shown that the structure of the network can develop both by organizing one’s own establishment and by selling the franchise. Marked are the advantages of the franchisor he gets when transforming his business into a franchise network as well as the advantages of the franchisee he gets when purchasing a franchise. The data on the franchise of some coffee houses offered for sale currently are considered. The conclusions on the state of the market of coffee houses, the reasons for its growth and profitability and feasibility for organizing of new establishments, the reasons for popularity of some establishments in the Russian market are given. The conclusion about the viability of franchising networks operating in the market at present, their advantages and disadvantages has been done. The effect of the conversion of independent businesses into the franchise network structure on the value of business owners’ potential economic gains and the capital of the company has been pointed out.

Meat product market is considered to be the largest food product market possessing certain practices and significantly influencing other food markets. Conditions now prevailing in meat-packing branch market, namely import substitution policy, encourage appearance of new regional food manufacturers. Increased competition among manufacturers, changing buyers’ preferences and price proportions in the meat product market -all that forces manufacturers to search more effective ways of strengthening their market positions. Branding has been seen as an effective tool of strengthening the competitive position of a company. The marketing research conducted in April 2016 had the following professional research objectives: to identify consumer preferences among sausage product manufacturers, to determine meat product types preferred by consumers, as well as preferred physical and functional parameters, to point out consumer preferences in respect to distribution places and purchase frequency: to identify their preferences for “Kurmilovo” meat products in the market of Barnaul, to determine consumer awareness as to the meat brands in the market of Barnaul. Questionnaire survey has been applied as a data-collection method. It has been carried out in the points of purchase in the city of Barnaul. The research conducted enables to evaluate consumer preferences in the meat product market of Barnaul, and also to apply the data in the process of constructing a rational component of new regional brands.

The use of β-lactoglobulin hydrolysate produced with the use of Flavorpro 750MDP and Promod 439L enzyme preparations to obtain fermented milk drinks having reduced residual antigenicity has been suggested. It is necessary to provide normalized physical-chemical and acceptable organoleptic characteristics of resulting fermented milk drink. The purpose of the research is to study the possibility of applying the method of artificial neural networks for prediction of properties, quality indices and safety factors of normalized dairy mixes used to obtain low-allergenic fermented milk drinks. Organoleptic characteristics, physical and chemical properties of the normalized mixes have been studied with sensorymetric method. The method of evaluation of quality indices of normalized mixes and fermented milk drinks has been adapted using the method of artificial neural networks. Three-layer neural network with 6 neurons in the input layer, 12 neurons in the inner layer and 4 neurons in the output layer according to the number of output parameters has been used. The algorithm of back-propagation errors has been applied for training the network. The research results confirm that the obtained neural network predicts the main characteristics of normalized mixes with β-lactoglobulin hydrolysate almost accurately; the relative error does not exceed 2.6% when predicting β-lactoglobulin content, 3.9% when predicting residual antigenicity and 3.1% when predicting titratable acidity and organoleptic characteristics. This method is applicable for assessing the quality of finished goods and can replace the routine methods of analysis in force at the enterprises of dairy industry.

According to spatially - temporary organization, structure and functioning, modern technologies of Agro-Industrial Complex respond to the mathematical method of a research based on the probabilistic, statistical principle. Due to the of complication of existing technologies and creating new complex ones belonging to the whole class, a new methodological approach arises in the modern science. In the article it is offered to consider seven main milestones which will become reference points in carrying out fundamental scientific researches during creation of an industrial basis of food production by consolidation into system complexes of agricultural raw materials technologies and technologies of their conversion with the high level of automation and computerization. Each milestone is an element of the strategy of scientific search in the development of the technologies’ total combination. According to the first milestone it is necessary to determine consistent patterns of technology functioning as systems of processes. The second milestone requires judgment about the need for the analysis and synthesis process application that in its turn leads to creation of the model of an object, either determined or stochastic. The third milestone considers the main requirements to which technologies (system of processes) as objects of research and optimization should respond. The fourth milestone implies the creation of the graphical model of a system complex technology thanks to the consistent use of the analysis and synthesis. The subsequent two milestones imply diagnostics of technological system from the point of view of its quality functioning and the subsequent process of adjustment for the purpose of increasing its efficiency. The last milestone implies search for the most effective methods of energy supply to the processes of production, storage and conversion of agricultural raw materials into food. Thanks to the formulated strategy of scientific research in the development of the combination of technologies it is possible to see its methodological differences from the strategy applied in the fulfillment of traditional tasks for separate processes enhancement.