Вестник МГТУ. 2019, Т. 22, № 3.

C O N T E N T S Biotechnology of food products and biologically active substances Voblikova T. V. Viability of the culture of Bifidobacterium bifidum immobilized by microencapsulation in dairy drink and the simulated gastrointestinal liquids.................................................................... 305 Daurtseva A. V., Obluchinskaya E. D. The stability of pigments in the thalli and extracts of the Barents Sea fucus algae.................................................................................................................................... 314 Makarova N. V., Eremeeva N. B., Ignatova D. F. Effect of extraction technology on antioxidant activity of black chokeberry Aronia melanocarpa, cranberries Vaccinium vitis-idaea, blueberries Vaccinium myrtillus, raspberries Rubus idaeus, cherries Prunus subg. cerasus, black currant Ribes nigrum ............ 322 Pozdnyakova O. G., Belavina G. A., Avstrievskih A. N., Poznyakovsky V. M. Biologically active plant-based complex: Production technology, quality indicators, functional properties.................... 331 Technology of functional and specialized food products Brazhnaya I. E., Mikhaylovskaya A. V., Sudak S. N., Kulik O. V. The use of ultraviolet bactericidal radiation in the technology of manufacturing fish minced semi-finished products from low- profitable raw materials of the Northern Basin................................................................................... 338 Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P. Development of preventive vegetable products with protein fortifiers.......................................................................................................................... 349 Volchenko V. I., Dvoryankina K. V., Kovalyova O. S., Plavunov R. I. Developing the technology of culinary production based on using unconventional fish fatty raw material.................................. 356 Soldatova E. A., Misteneva S. Yu., Savenkova T. V. Methods of optimizing technologies and recipe of oatmeal cookies.............................................................................................................................. 363 Processes and devices of food production Golubeva O. A., Grekov E. O., Titova S. A. Extrusion in the production technologies of North Basin cartilage fish........................................................................................................................................ 371 Paramonova V. A., Kudryavtsev V. N. Drying processes of pumpkin candied fruits in the microwave field: Studying the oscillating mode of energy supply....................................................................... 379 Pokintelitsa N. I., Levchenko E. A. Improving the process of grinding food products.............................. 386 Shorstkii I. A., Khudyakov D. A. Sunflower mesh rheological properties analysis during pressing with varying temperature, pressure and oil content.................................................................................... 395 Raw materials Linovskaya N. V., Mazukabzova E. V., Kondratyev N. B., Krylova E. N. The study of technological adequacy of raw materials used in the production of chocolate semi-finished product..................... 404 Litvinenko O. V., Korneva N. Yu. Prospects for using new soybean varieties breeding by All-Russian SRI of Soybean in the production of a soy-chocolate drink............................................................... 413 Economics Voitleva Z. A. The development of multi-structure in agriculture: A regional aspect.................................. 421 Ecology Uskova I. V., Poteshkina V. A., Kalinchuk K. A. Comprehensive monitoring of the bacterial plankton fish farm of the Tuloma River and the intestinal enteric microbiota cultivated in trout cages........... 432 Chimitdorzhieva G. D., Zhamsaranova S. D., Bazhenova B. A. The fractionation of 13C in the Transbaikalia ecosystem..................................................................................................................... 441 Review Fazullina O. F., Smirnov S. O. The use of plant enriching additives in the production of pasta: Literature review............................................................................................................................................ 449