Вестник МГТУ, 2024, Т. 27, № 3.

Vestnik of MSTU. 2024. Vol. 27, N 3 DOI: 10.21443/1560-9278-2024-27-3 / Food Technology CONTENTS Biotechnology of food products and biologically active substances Arabova Z. M., Aleksanyan I. Yu., Nugmanov A. H.-H., Konnova O. I., Aleksanyan A. I., Yasnov A. S. Determining the efficient mass ratio of the extractant and the object of extraction and the equilibrium concentrations of the target components in them............................................................... 271 Veber A. L., Leonova S. A. Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation..................................................................................................................... 282 Zhivliantceva Yu. V., Kuranova L. K., Grokhovsky V. A. The use of protein hydrolysate from fish waste as part of microbiological culture media....................................................................................... 294 Karlov V. A., Golbraikh A. A., Mezenova O. Ya. Producing food supplements by complex processing of fruits and vegetables of reduced quality using biotechnology methods........................................... 302 Kazakova V. S., Zemlyakova E. S. Evaluation of the nutritional value of freeze-dried hydrolysates obtained from fish skin.............................................................................................................................. 316 Sheshnev K. V., Martynov A. A., Selezneva E. A., Buhancev O. V. Improving the technology for manufacturing food additives, starches and starch products using infrared radiation......................... 328 Food systems Burak L. Ch. Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field.............................................................................................. 343 Lobosova L. A., Malyutina T. N., Zheltoukhova E. Yu., Feofanova T. M., Volkova V. O. Technology for the production of oatmeal cookies using non-traditional plant raw materials................................ 361 Pakusina A. P., Zakharova L. M., Pashina L. L., Babukhadiya K. R., Shkolnikov P. N. The effect of functional ingredients on the quality of the curd product and its storage capacity......................... 373 Ponomareva E. I., Fedorchenko N. N., Lukina S. I., Alyokhina N. N., Nikitina L. A. Increasing the nutritional value of cupcakes and evaluating their quality..................................................................... 385 Posnova G. V., Ivanova N. G. Development of technology for pita bread with increased nutritional value............................................................................................................................................................. 400 Samokhin A. V., Blagonravova M. V., Spirina M. E., Fedulova L. V. Comparative analysis of the physical and chemical properties of dried products "KalmaKS" from the skin of the Commander and Pacific squid......................................................................................................................................... 412 Shchetinsky V. V., Shokina Yu. V., Nikiforov-Nikishin A. L. Development of a technological solution aimed at improving the consumer properties of a new fish culinary product enriched with chondroitin sulfate of thorny skate............................................................................................................ 424 Processes and devices of food production Zinurov V. E., Kharkov V. V., Abdullina A. A., Madyshev I. N. Numerical study of influencing geometry of separator elements for cleaning dust of food production on its efficiency...................... 437 Lukin S. A., Kaychenov A. V., Ereschenko V. V., Selyakov I. Yu. Modernization of small-sized drying plant for searching optimal modes with thermovision control................................................... 447 Pokholchenko V. A., Ershov A. M., Glukhikh Ya. A., Mishanina L. A. Scientific and practical basis of cephalopods dehydration processes...................................................................................................... 458