Вестник МГТУ, 2025, Т. 28, № 4/2.

Vestnik o f MSTU. 2025. Vol. 28, N 4/2 DOI : https://doi.org/10.21443/1560-9278-2025-28-4/2 Biotechnology of food products & biologically active substances. Food systems C O N T E N T S Biotechnology of food products and biologically active substances Antonova A. D., Naumenko N. V., Zaitsev V. G., Kalinina I. V. Study of the properties of hydrolysates from secondary fish raw materials obtained by a combination of enzymatic hydrolysis and ultrasonic treatment technologies................................................................................................................... 577 Berezina E. A., Kriger O. V. Comparative analysis of antioxidant properties and biochemical composition of wild berries: Raspberry, cranberry and blueberry.................................................................................. 588 Karpenko D. V., Grishin A. G., Prudnik T. V. Activation of brewer's yeast by pre-treatment with ultrasound........................................................................................................................................................... 602 Kozubaeva L. A., Kuzmina S. S., Minakov D. V., Egorova E. Yu. Activation o f microorganisms of bakery starter cultures with extracts of biomass of mycelium of mushrooms Cordyceps militaris and Lentinula edodes ........................................................................................................................................ 614 Pupysheva N. S., Nikiforova T. E., Kozlov V. A. Sorption of Cu(II) ions from aqueous solutions by chitosan modified with taurine........................................................................................................................ 627 Ryabokoneva L. A., Sergeeva I. Yu., Markov A. S., Kozlova O. V., Kiseleva T. F. Supercritical extraction as a method for obtaining Coriandrum sativum essential oil with increased linalool content................................................................................................................................................................. 632 Shramko M. I., Nazarenko D. M., Evdokimov I. A., Lodygin A. D., Abakumova E. A., Rodionov I. S., Nersesyan T. V. Development o f biotechnological approaches to creation of fermented permeate drinks with a predictable carbohydrate composition.................................................................................. 643 Technology and commodity science of functional and specialized food products Brazhnaia I. E., Derkach S. R., Uskova I. V., Poteshkina V. A., Borovinskaya C. V., Inyukina M. V., Mordasova A. A. Study of the chemical composition and determination of the shelf life of minced meat and bones from cod fish species........................................................................................................... 654 Donchenko L. V., Lukyanenko M. V., Sobol I. V., Chebotareva E. N., Ustyugova (Grushina) E. Yu., Podpletennaya E. R. Polypotent properties o f dietary fiber from recycled apple raw materials for snack production............................................................................................................................................... 663 Kopylova A. V., Kuleshov I. A., Che K. E. Qualimetric evaluation o f quality indicators of bread and bakery products in Novosibirsk..................................................................................................................... 673 Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova l. A. The influence of protein hydrolysate from mussels on consumer properties of crispbreads............................................. 687 Simonenkova A. P., Ivanova T. N., Markov V. V. Optimization of functional food supplements formulations for the prevention of respiratory diseases............................................................................. 700 Processes and devices of food production Golubeva O. A., Zhikhoruk A. A., Malaeva A. V. Energy efficiency analysis of the blanching process of aquatic biological raw materials in the Northern Basin......................................................................... 711 Review Zhigailov A. S., Vechtomova E. A., Russakov D. M., Kozlova O. V. Biological role of selenium and comparative evaluation of methods for obtaining its bioavailable forms for biofortification of agricultural crops............................................................................................................................................... 718