Вестник МГТУ. 2020, Т. 23, № 3.

Vestnik o f MSTU. 2020. Vol. 23, N 3 DOI: 10.21443/1560-9278-2020-23-3 / Food Technology C O N T E N T S Biotechnology of food products and biologically active substances Kameneva K. S., Shcheveva K. V., Naumova N. L. The use o f flour from flax seeds in the production o f cake o f high nutritional value.................................................................................................................. 195 Linovskaya N. V., Mazukabzova E. V., Rudenko O. S., Savenkova T. V. Justification o f unconventional protein-containing raw materials for the construction o f milk chocolate formulas with increased biological value................................................................................................... 205 Yurova E. A., Zhizhin N. A., Filchakova S. A. Molecular genetic methods o f analysis to identify the species affiliation o f the raw material composition in food products.................................................... 214 Processes and devices of food production Verbytskyi S. B., Kopylova Ye. V., Patsera N. N. Design, calculation and use o f the multipurpose vacuum ground meat mixer........................................................................................................................... 224 Technology of food products Aleksanian I. Yu., Nugmanov A. H.-H., Yartseva N. V., Feklunova Yu. S. Determination o f thermophysical characteristics and viscous properties o f minced raw materials from pond carp 237 Donskaya G. A. Curd paste for calcium metabolism correction....................................................................... 250 Efremova A. A., Lyulkovich V. S., Naumova N. L. Optimization o f fatty acid composition o f cottage cheese bagel...................................................................................................................................................... 260 Misteneva S. Yu., Savenkova T. V., Demchenko E. A., Shcherbakova N. A., Gerasimov T. V. Effect o f functional and technological properties o f vegetable shortenings on qualitative characteristics o f biscuit............................................................................................................................................................ 268 Radaeva I. A., Kruchinin A. G., Turovskaya S. N., Illarionova E. E., Bigaeva A. V. Forming technological traits o f dry milk................................................................................................................... 280 Fedyanina N. I., Karastoyanova O. V., Korovkina N. V., Shishkina N. S. The texture changing o f fresh champignons under the influence o f processing by accelerated electrons during the refrigeration storage...................................................................................................................................... 291 Shokina Yu. V., Kuchina Yu. A., Novozhilov M. P., Popov М. М., Shokin G. О. Study o f rheological properties o f gels based on Thorny Skate cartilage broth (Raja radiata) in the technology o f natural fish culinary products - aspic fish, in jelly, fish jellies and potions................................... 302