Вестник МГТУ, 2023, Т. 26, № 3.

Vestnik o f MSTU. 2023. Vol. 26, N 3 DOI: 10.21443/1560-9278-2023-26-3 / Food Technology CONTENTS Biotechnology of food products and biologically active substances Glukharev A. Yu., Barabashina S. I., Volchenko V. I., Zhivlyantseva Ju. V., Poteshkina V. A., Uskova I. V. The use of fermented minced fish with probiotics in the recipe composition o f dry- cured sausages................................................................................................................................................... 207 Mezenova O. Ya., Agafonova S. V., Romanenko N. Yu., Kalinina N. S., Volkov V. V., Merzel Y-T. Investigation o f the biopotential of products o f hydrolysis of waste from cutting the white-legged shrimp Penaeus vannamei ............................................................................................................................... 223 Merzlyakova N. V., Tikhonov S. L., Tikhonova N. V., Pestova I. G., Kulagova E. P. Prediction of antimicrobial activity o f a food peptide and evaluation o f its effectiveness in vitro ....................... 232 Food systems Antipova T. A., Androsova N. L., Felik S. V., Simonenko S. V., Kudryashova O. V. Development o f the composition and technology of dry drinks based on whey............................................................. 242 Yerofejeva A. V., Burmasova M. A., Sysoeva M. A. Producing plant-supplemented oat-based beverages............................................................................................................................................................ 249 Maradudin M. S., Simakova I. V., Maradudin A. M. Effect o f red food bean flour on the rheological properties of pasta............................................................................................................................................ 257 Petrov B. F. Development o f methodology for creating technologies for processing low-grade semi­ finished products of fish oils and fatty waste............................................................................................... 264 Reznichenko I. Yu., Egushova E. A., Donchenko T. А. Fish quality monitoring for sustainable product safety................................................................................................................................................................... 272 Saukenova M. M., Nurgalieva B. M., Beloglazova K. E., Ushakova Yu. V., Rysmukhambetova G. Y. Development of an ice cream recipe using mare's milk and polysaccharides........................................ 281 Slavyansky A. A., Mitroshina D. P., Gribkova V. A., Ermolaev V. A., Bondarchuk O. N. Beet pulp of sugar production and prospects for its u se............................................................................................ 292 Khamitova A. S., Nurgalieva B. M., Beloglazova K. E., Rysmukhambetova G. E., Ivanova L. M. Development of the technology of milk sauce with the addition of guarana......................................... 304 Shokin G. O., Mandryka K. S., Shokina Yu. V. On the issue of improving the mathematical model of the pyrolysis process in smoke generators with thermal radiation power supply of periodic and continuous action.............................................................................................................................................. 316 Industrial fishery Lisienko S. V., Ivanko N. S. Solving the problem of optimizing fishing activities......................................... 335