Вестник МГТУ, 2024, Т. 27, № 3.

Шешнев К. В. и др. Совершенствование технологии изготовления пищевых добавок. Ozturk Y. S., Dolaz M. Synthesis and characterization of hydroxyethyl starch from chips wastes under microwave irradiation // Journal of Polymers and the Environment. 2021. Vol. 29. P. 948-957. DOI: https://doi.org/10.1007/s10924-020-01935-0. Park S., Kim Y.-R. Clean label starch: Production, physicochemical characteristics, and industrial applications // Food Science and Biotechnology. 2021. Vol. 30. P. 1-17. DOI: https://doi.org/10.1007/s10068-020-00834-3. Physical modifications of starch / eds.: Sui Z., Kong X. Springer Singapore, 2018. 174 p. DOI: https://doi.org/ 10.1007/978-981-13-0725-6. Semwal J., Meera M. S. Infrared radiation: Impact on physicochemical and functional characteristics of grain starch // Starch - Starke. 2021. Vol. 73, Iss. 3-4. Article number: 2000112. DOI: https://doi.org/ 1 0.1002/ star.202000112. References Alekseev, G. V., Shanin, V. A., Leu, A. G., Birchenko, A. A. 2021. The use of physical influences in the intensification of starch production. Polzunovskiy Vestnik, 4, pp. 115-122. DOI : https://doi.org/10.25712/ astu.2072-8921.2021.04.016. EDN: CQMDUA. (In Russ.) Altukhov, I. V., Bykova, S. M., Svinareva, A. M. 2021. Influence of IR radiation on the quality indicators of tomato powder. Bulletin o f KSAU, 11(176), pp. 205-211. DOI: https://doi.org/10.36718/1819-4036-2021-11- 205-211. EDN: MZOAQY. (In Russ.) Ananskikh, V. V., Shleina, L. D., Ananskikh, L. A. 2017. Optimization of parameters for the production of maltodextrin and feed product from corn. Achievements o f Science and Technology in AGRO-Industrial Complex , 31(11), pp. 91-93. EDN: YMEMRU. (In Russ.) Andreev, N. R., Lukin, D. N., Goldstein, V. G. 2017. New research in the field of chemistry, technology and marketing of starch and starch products. On the international conference "Chemistry and technology of starch". Food Industry, 1, pp. 25-31. EDN: XXBJKX. (In Russ.) Apalkova, G. D., Popova, N. V., Liskunova, A. D. 2020. Approaches to the formation of the food market of a new format. Bulletin o f the South Ural State University. Series: Food and Biotechnology, 8(4), pp. 5-12. DOI: 10.14529/food200401. EDN: FFPFJH. (In Russ.) Golubev, V. S., Berkovich, M. I. 2020. Healthy nutrition: Perception, dynamics, popularization. Theoretical Economics, 3(63), pp. 98-104. EDN: TNGSRM. (In Russ.) Gorlov, I. F., Mosolova, N. I., Serova, O. P., Lopaeva, E. A. 2018. Innovative technology for processing whey using modified starch. Storage and Processing o fFarm Products, 2, pp. 58-61. EDN: UVIZML. (In Russ.) Dovgotko, N. A., Andryushchenko, S. A., Cherednichenko, O. A., Skiperskaya, E. V. 2021. Experience of the European Union on the implementation of sustainable development goals in agriculture and the possibility of its application in Russia. International Agricultural Journal, 1(379), pp. 74-80. EDN: QDYNAT. (In Russ.) Kurakin, M. S., Ozhereleva, O. V., Motyreva, O. G., Krapiva, T. V. 2021. A new approach to the development of products for food industry enterprises. Food Processing: Techniques and Technology, 51(3), pp. 434-448. DOI: https://doi.org/10.21603/2074-9414-2021-3-434-448. EDN: ZDZMEX. (In Russ.) Novokshanova, A. L., Matveeva, N. O., Nevsky, A. A. 2020. The relationship between the carbohydrate composition of maltodextrin and the organoleptic characteristics of curd whey concentrate obtained by nanofiltration. Polzunovskiy Vestnik, 3, pp. 39-43. DOI: https://doi.org/10.25712/astu.2072-8921.2020.03.007. EDN: VPEWGS. (In Russ.) Ryzhkova, V. S., Litvyak, V. V., Batyan, A. N., Roslyakov, Yu. F. et al. 2018. Preparation and study of maltodextrins. Development Problems o fRegional Agro-Industrial Complex, 4(36), pp. 190-202. EDN: YRSFBJ. (In Russ.) Sheshnev, K. V. 2023. Method for modifying flavoring additives, starches and starch products, Russian Federation, Pat. 2796675. (In Russ.) Kuznetsova, I. I., Kovalenok, V. A., Tregubov, N. N. 1985. Method for producing modified oxidized starch, Russian Federation, Pat. 1165683. (In Russ.) Tikhomirova, V. A. 2020. Implementation of the doctrine of food security in Russia: Assessment and development prospects. RUDN Journal o f Economics, 4, pp. 751-764. DOI: https://doi.org/10.22363/2313- 2329-2020-28-4-751-764. EDN: REWMPU. (In Russ.) Sharikov, A. Yu., Amelyakina, M. V., Ivanov, V. V., Polivanovskaya, D. V. 2020. Enzymatic hydrolysis of extruded corn starch in a highly concentrated environment. Agricultural Science Euro-North-East, 21(4), pp. 425-433. DOI: https://doi.org/10.30766/2072-9081.2020.2L4.425-433. EDN: YHEGTS. (In Russ.) Sheshnev, K. V., Martynov, A. A., Slozhenkina, M. I., Selezneva, E. A. 2022. Efficiency of using microwave radiation in the technology of production of flavoring additives. Proceedings o f Lower Volga Agro­ University Complex: Science and Higher Education, 1(65), pp. 319-331. DOI : https://doi.org/10.32786/ 2071-9485-2022-01-31. EDN: CJTLYZ. (In Russ.) 340