Вестник МГТУ, 2025, Т. 28, № 3.

Vestnik o f MSTU. 2025. Vol. 28, N 3 DOI: 10.21443/1560-9278-2025-28-3 / Food systems. Biotechnology of food products & biologically active substances CONTENTS Biotechnology of food products and biologically active substances Vitol I. S., Meleshkina E. P. On the issue of assessing the main kinetic parameters o f enzymatic reactions in obtaining grain hydrolysates...................................................................................................... 329 Zhivlyantseva Yu. V., Kuranova L. K. Scientific justification o f the shelf life of fish protein hydrolysate obtained using the enzyme protosubtilin G3x........................................................................ 342 Rudova E. A., Kuprina E. E., Bobrova K. V. The effect of salting herring on the physicochemical and functional properties of collagen hydrolysates obtained from its skin.................................................... 348 Chechenikhina O. S., Lazarev V. A. Biotechnological aspects of enriching bread with whey protein to enhance its functional properties............................................................................................................... 360 Technology and commodity science of functional and specialized food products Aleksanochkin D. I., Semenov I. D., Fomenko I. A. Plant-based beverages: An overview o f raw materials and production technologies.......................................................................................................... 371 Degtyarev I. A., Karachun A. I., Fomenko I. A. Technology for the production o f rapeseed dietary fibers based on solid waste from protein extraction................................................................................... 385 Dorzhieva M. V., Khamaganova I. V. Development of a recipe and technology for meat pudding from regional non-traditional raw materials.......................................................................................................... 393 Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N. Development of bakery product technology intended for the prevention o f bone system diseases.................................................................................. 403 Molchanova E. N., Yablochkin D. E., Geger A. E. Prospects for the use of flour from grain pulses: A bibliometric review and visualization of scientific research................................................................. 414 Popova N. A. Change in the qualitative characteristics of cultured champignons during storage................. 4 2 9 Processes and devices of food production Zhukov A. V., Golubeva O. A. The occurrence of a heat exchange crisis of the first kind on a vertical steam-generating pipe during the evaporation of salt solutions................................................................ 439