Вестник МГТУ, 2022, Т.25, № 2.

Vestnik of MSTU. 2022. Vol. 25, N 3 DOI: 10.21443/1560-9278-2022-25-3 / Food Technology CONTENTS Biotechnology of food products and biologically active substances Vokurova D. A., Nikiforova T. E. Influence of cellulose-containing sorbent preparation method based on linen fiber on its functional properties................................................................................................ 153 Kolberg N. A., Moskovenko N. V., Tikhonov S. L., Tikhonova N. V. The effect of enzymatic hydrolysate of broiler chickens' lymphoid tissue on the morphofunctional state of macrophages..... 168 Lukina E. V., Shokina Yu. V., Antonov P. V., Levshina I.-E. O. Analysis of complex changes in salmon salting by injection using the food additive PRE-LACKS........................................................ 183 Poznyakovsky V. M., Zakharenko M. A., Avstrievsikh A. N., Zinovieva E. N. Specialized product in the form of a biotechnological complex of bacterial metafiltrates for selective sorption of endotoxins and metabolic correction of intestinal microflora................................................................................... 197 Tikhonov S. L., Tikhonova N. V., Kolberg N. A., Ozhgikhina A. S., Shikhalev S. V. Microcapsulation and evaluation of subchronic toxicity of peptides extracted from cow colostrum and peptides of Fabricius bursa extract of broiler chickens.............................................................................................. 207 Technology of food products of functional and specialized purpose Bogdanov V. D., Simdyankin A. A., Pankina A. V., Mostovoy V. D. Investigation of the effect of structure-regulating additives on the properties of minced fish systems.............................................. 219 Rysmukhambetova G. E., Ushakova Yu. V., Beloglazova K. E., Kozhushko S. Yu., Karpunina L. V. Effect of dietary fiber on yoghurt quality................................................................................................ 231 Simakova I. V., Strizhevskaya V. N., Nosacheva N. P., Bolotova N. V., Larina M. V., Romanova O. V. Development of technological solutions for creating nutritional support for the body.............................................................................................................................................................. 239 Food chemistry Cherepanov I. S., Mukhdarova E. Sh. Study of D-glucose influence on Z-ascorbic acid destruction in aqueous-ethanolic media............................................................................................................................ 248 Processes and devices of food production Vasilyev P. S., Cherikova K. V., Shagarova A. A., Reva L. S. Calculation method for heat and mass transfer apparatuses with porous plastic contact devices........................................................................ 259 Industrial fishery Bakanev S. V., Matyshkin V. B., Sennikov A. M., Stesko A. V. Assessment and fishery of shellfish stocks in the Barents and White Seas in 2000-2020.............................................................................. 270