Вестник МГТУ. 2018, №3.

C O 7 T E 7 T S Biotechnology of Food Products and Biologically Active Substances 7ovikova I. V., Yuritsyn I. A., Murav'ev A. S. Conditions of acetic acid producing by Brettanomyces yeast…………………………………………………………………………………………………. 387 Obluchinskaya E. D. Antioxidant complex extracts from fucus algae of the Barents Sea 395 Pivnenko T. 7., Pozdnyakova Yu. M., Kovalev 7. 7., Mikheev E. V., Esipenko R. V. The enzymatic activity of various organs and tissues of Far-Eastern trepang as a system of indicators of maturation and quality of products……………………………………………………………….. 402 Review Agarkova E. Yu., Kruchinin A. G. Enzymatic conversion as a method of producing biologically active peptides……………………………………………………………………………………………… 412 Processes and Devices of Food Production Astramovich V. L., Golubeva O. A. Improving the process of heat treatment of the stingray stellate…… 420 Golubeva O. A., Titova S. A., Grekov E. O. Cryoextrusion in technology of fish feed production……... 427 Technology and Merchandising of Food Products of Functional and Specialized Purposes Brazhnaya I. E., Chernyavskaya A. S., Sudak S. 7., Bykova A. E. Development of technology of sauce from regional raw materials with the addition of pectin…………………………………… 434 Bykov D. E., Makarova 7. V., Valiulina D. F. Chocolate as a product for functional nutrition…………. 447 Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I. Development of new delicacy pasteurized canned fish with exotic fruits and olive oil……………………………………………... 460 Donskaya G. A., Drozhzhin V. M., Bryzgalina V. V. Fermented drinks supplemented with whey proteins and water-soluble antioxidants……………………………………………………………... 471 Kondrat'ev 7. B., Linovskaya 7. V., Parashina F. I., Rudenko O. S., Savenkova T. V. Features of the preservation of vitamins in chocolate………………………………………………………… 481 7izhelskaya K. V., Chizhikova O. G. Development of new types of precooked meat products – cutlets for older people……………………………………………………………………………………… 488 Rudenko O. S., Osipov M. V., Belova I. A., Svyatoslavova I. M. Compliance of information on the content of vitamins when labeling confectionery products with their actual content……………….. 497 Taleysnik M. A., Savenkova T. V., Soldatova E. A., Misteneva S. Yu., Mizinchikova I. I. Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing…... 505 Tsibizova M. E. Expansion of assortment of culinary products from the grown fish……………………… 513