Вестник МГТУ, 2021, Т. 24, № 3.

Vestnik of MSTU. 2021. Vol. 24, N 3 DOI: 10.21443/1560-9278-2021-24-3 / Food Technology CONTENTS Biotechnology of food products and biologically active substances Alekhina N. N. Development of a functional bread technology based on a grain baking mixture................ 245 Kolberg N. A., Leontieva S. A., Tikhonov S. L., Tikhonova N. V., Shikhalev S. V., Kirpikova K. E. Evaluation of the effect of enzymatic hydrolyzate o f the bursa of broiler chickens on cytotoxic activity and nonspecific immunity................................................................................................................. 259 Kuchina Yu. A., Konovalova I. N., Novikov V. Yu., Dolgopyatova N. V., Kuznetsov V. Ya. Chemical and enzymatic destruction of chondroitin sulfate from Arctic skate 267 Nikiforova A. P., Khamagaeva I. S. The study of biotechnological potential of Lactobacillus sakei LSK-103............................................................................................................................................................. 277 Processes and devices of food production Nugmanova A. A., Aleksanyan I. Yu., Nugmanov A. H.-H., Maksimenko Yu. A., Haibulov R. A. Substantiation of a rational method for drying granules in a fluidized bed and the hydrodynamic regime of their interaction with a fluidizing agent...................................................................................... 287 Raw materials and products Kandrokov R. H., Begeulov M. Sh., Tkach A. N., Igonin V. N., Porechnaya E. S. New varieties o f wheat, triticale and spelt grains: Comparative characteristics o f milling properties........................ 299 Naumova N. L. Chemical composition of sea buckthorn (Hippophae rhamnoides L.) berry grown in the Chelyabinsk region........................................................................................................................................... 306 Technology of food products of functional and specialized purpose Alekseev G. V., Eliseeva S. A., Smolentceva A. A. Designing specialized fish food products with a reduced content of nitrogen extractives.................................................................................................... 313