Вестник МГТУ, 2025, Т. 28, № 2.

Vestnik of MSTU. 2025. Vol. 28, N 2 DOI : https://doi.org/10.21443/1560-9278-2025-28-2 / B iotechnology of food products & biologically active substances / Food systems C O N T E N T S Biotechnology of food products and biologically active substances Valieva Sh. S., Tikhonov S. L., Tikhonova N. V., Timofeeva M. S., Shikhalev S. V. Construction of a proteolysis-resistant peptide sequence of the food recombinant protein GDF-11 and plasmid synthesis for its expression in E. coli ........................................................................................................ 143 Gribkova V. A., Mitroshina D. P., Slavyanskiy A. A., Nikolaeva N. V., Litvyak V. V., Shilov V. V. Development of food products based on cyclodextrins.......................................................................... 151 Ivanova D. A., Tarabanova E. V. Modeling of flour confectionery recipes using alternative functional components................................................................................................................................................. 164 Syngeeva E. V., Lamazhapova G. P. Bioactive compounds in extracts from sea buckthorn and currant leaves: From chemical composition to practical application.................................................................. 175 Food systems Dubkova N. Z., Kharkov V. V., Shakirova G. K Study on effect of blueberry powder on quality of bakery products....................................................................................................................................... 186 Ivanova N. G., Volkonskaya A. A. Breadstick technology for women nutrition during preconception preparation, pregnancy and lactation periods.......................................................................................... 198 Igonina E. D., Chernova A. V., Kazimirchenko O. V. Justification of the possibility of preserving buckwheat starter by cryopreservation method....................................................................................... 210 Karpenko D. V., Moiseyak M. B., Lyalina M. S., Panesh M. K., Annagulyyeva M., Voropaeva A. S. Evaluation of the possibility of using domestic flavoring and aromatic compounds in the production of beer drinks........................................................................................................................... 219 Savkina K N., Cshetinsky V. V., Tihonova P. A., Shokina Yu. V. Development of the technology of a new flour culinary fish product enriched with iodine of the White Sea kelp..................................... 231 Fomenko O. S., Rudik F. Ya. Analysis of quality and technical and economic indicators of the technology for the production of packaged meat and bone broths with long shelf life....................... 244 Food production processes and equipment Ermolaev V. A., Bondarchuk O. N., Makhacheva E. V. Research of caviar vacuum drying processes... 252 Kharkov V. V., Lavrova K Z. Simulation of milk spray drying.................................................................... 263 Review articles Burak L. Ch. Modern methods of blanching and their influence on the process of drying fruits and vegetables..................................................................................................................................................... 273 Bychkova T. S., Krutina E. M., Diaghileva Yu. A. Role of lactic acid bacterial enzymes in forming antioxidant potential of fermented milk products................................................................................... 296 Skorodumov A. S., Nesterov E. D., Gorn D. S., Barkanov A. V., Shanenko E. F. Prospects for the use of inulin and its modifications in the food, cosmetic and pharmaceutical industries.......................... 312