The article describes the characteristics of the developed method for determining the mass fraction of linolenic acid in linseed oil based on the method of nuclear magnetic relaxation. The quality of linseed oils is determined by the content of linolenic acid. The use of a perfect and economical method for determining the mass fraction of linolenic acid allows to determine the quality of linseed oils quickly. The purpose of the research is to substantiate the reasonability of applying the method of determining the mass fraction of linolenic acid in linseed oil based on the method of nuclear magnetic relaxation to control the quality of linseed oils. The objects of study are various samples of linseed oils that differ in fatty acid composition of triacylglycerols. Nutritional and physiological properties of linseed oil conditioned by the high content of polyunsaturated fatty acids have been characterized. A comparative characteristic of the method of gas-liquid chromatography and the method of nuclear magnetic relaxation has been given. The advantages of using the method of nuclear magnetic relaxation in comparison with the method of gas-liquid chromatography for determining the mass fraction of linolenic acid in order to establish the compliance of linseed oils with high-linolene ones have been shown. The reasonability of applying the method of determining the mass fraction of linolenic acid in linseed oil based on the method of nuclear magnetic relaxation to control the quality of linseed oils has been substantiated.

It is known that the ability of phospholipids in plant lecithins to micelle formation in solutions of non-polar solvents depends on their chemical composition. The aim of the study was to conduct a comparative assessment of the process of micelle formation of phospholipids of rapeseed and sunflower lecithins in non-polar solvents to confirm the effectiveness of using carbon tetrachloride as a non-polar solvent, which reduces the micelle formation of phospholipids of rapeseed lecithins and allows us to determine the acidic number of rapeseed lecithins based on the pulsed method of nuclear magnetic resonance. It is shown that phospholipids of rapeseed lecithins in the model oil and carbon tetrachloride form micellar solutions, and micelle formation process of phospholipids is characterized by two values of the critical micelle concentration - CMC1 and CMC2, indicating the formation of rapeseed oil phospholipids in nonpolar solvents of different micellar structures by the molecules. As a result of comparing the values of CMC1 and CMC2 for phospholipids of rapeseed and sunflower lecithins in non-polar solvents in order to compare the ability for micelle formation of phospholipid molecules of these lecithins, it’s been established that the molecules of phospholipids of rapeseed lecithins in both model oil and carbon tetrachloride show the ability to micelle formation in a lesser extent than phospholipid molecules of sunflower lecithins. The effectiveness of the use of carbon tetrachloride as a non-polar solvent, which reduces micellization of phospholipids of rapeseed lecithins and allows determination of the acid number of rapeseed lecithins based on the pulsed nuclear magnetic resonance method has been shown.

The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form typical properties of this group of wines. Active dry yeast (ADY) preparations recommended for the production of sparkling wines, produced in France have been selected as the objects of the research. The effect of new ADY races on the content of the substances of a high-molecular complex: lipids, proteins and phenolic compounds that act as surface-active substances responsible for the formation of sparkling and foamy properties have been studied. The amount of SAA and such physical and chemical indicators of typical properties of sparkling wines, such as the coefficient of resistance to carbon dioxide (K), foaming ability (F), and pressure of CO2 have been determined. Higher technological properties of one of the studied yeast races have been established, providing the best formation of sparkling and foaming properties of this group of wines.

At present in Russia there is a tendency of increased consumption of natural fruit and vegetable juices by the population. A large proportion falls on 100% fresh juice. Among all the juices consumed in our country, orange juice is the most popular one. Substances found in citrus fruits have anticarcinogenic, antiviral and antioxidant effects. But from the time of production to the time of juice consumption, a number of complex chemical changes occur, which spoil the product. Due to the short shelf life of fresh juices, as well as decrease in quality indicators during their storage, studies have been carried out on the effect of ultrasonic processing on the quality of fresh orange juice, which are relevant and solve the problem of supplying food market with quality food. The purpose of this study is to increase the shelf life and preserve the quality indicators of fresh orange juice. When using organoleptic and microbiological research methods conducted during the experiment, the following results have been obtained: it’s been found that the use of ultrasonic treatment significantly improves the quality of juice during storage. In particular, it’s been recorded: the absence of sediment formation during storage of fresh orange juice samples treated with ultrasound; preservation of bright color inherent in this product; ultrasonic treatment has significantly reduced the development of the total bacterial contamination of the resulting product. An optimal operation mode of the equipment has been proposed - the recommended treatment intensity is 75 W for 3 minutes, until the temperature in the product reaches 60°C.

The article presents the results of research on the effect of carrot juice on the quality of wheat bread made from first-grade flour. Possibilities of using the potential of vegetables of the Republic of Adygea, in particular carrots, to obtain carrot juice and use it in the technology of wheat bread from 1st grade flour. The positive effect of carrots on the human body has been studied. Compared to the main raw material, carrot juice does not lose its properties, it has an equally rich chemical composition that can effectively influence the properties of yeast dough and improve wheat bread quality, as well as increase its nutritional value. Physical and chemical indicators of carrot juice have been defined. In the course of the study the positive effect of carrot processing products, namely carrot juice, on technological properties of wheat flour has been proved. Organoleptic characteristics of baked wheat bread samples have been studied: control, samples enriched with 50% and 100% carrot juice. The use of juice during kneading has showed acceleration of the lifting force of yeast, improving its technological properties and imparting a functional orientation. The diagrams of the effect of carrot juice on the lifting power of dry yeast have been built. Physicochemical parameters of the samples of 1st grade wheat bread enriched with carrot juice have been studied. On the basis of the data obtained, a draft technical documentation has been developed for «Bread from 1 grade wheat flour, enriched with carrot juice».

Research on the development of bakery products of high nutritional value are conducted in FSBEI HE «Saratov State Agrarian University named after N.I. Vavilov». Improving the nutritional and biological value of bakery products remains an urgent task. One way to solve it is to use natural food fortifiers. Apple juice is one of the most affordable for the residents of Russia due to its low price and popularity of apples. It has a great advantage over others, as it contains a rich set of minerals and vitamins, enzymes, organic acids. The quality, structural, mechanical and rheological properties of bakery products depend on the amount of the additive. In the presented work the effect of the dosage of apple juice of the «Simirenko» apple variety on the quality of wheat semi-finished products and finished products has been studied. To determine the optimal dosage of apple juice, semi-finished products and finished products have been analyzed according to the following indicators: effective dough viscosity, humidity, porosity, hardness, color of finished bakery products. For the integrated assessment of the capabilities of the compared indicators, a mathematical apparatus has been used based on the basis of generalized desirability function of Harrington, which allows to obtain a relatively accurate assessment of the effectiveness in the form of a specific number that can be used in further analysis of technological processes. It’s been found that the optimal dosage for baked goods with the addition of apple juice is 30% apple juice to the weight of the liquid.

The relevance of the research topic is that fruit infusions are rich in vitamins and trace elements necessary for the proper functioning of vital systems of the human body, maintaining immunity and well-being. But during pasteurization that occurs at high temperatures, the content of vitamin C and other trace elements in fruit infusions is significantly reduced, which diminishes the nutritional value of this product and its beneficial properties. The article proposes a method for pasteurization of cranberry and blackcurrant juice fruit infusions concentrates by lowering the heating temperature due to the use of an air ultrasound generator. The aim of the study is to select the power of the air ultrasound generator and the processing time of the original concentrate, which allows to preserve the original content of vitamin C to the maximum. A laboratory setup has been created for the experiment, the main element of which is an ultrasonic wave generator that fits into the processed liquid product. In the course of the research the main physical and chemical parameters of fruit infusion concentrates have been determined before and after their treatment with ultrasound. The use of an air ultrasound generator allows to reduce the thermal effect on a liquid food product and, as a result, to increase the safety of vitamin C, while increasing the nutritional value of fruit infusion. On the basis of the data obtained, the choice of the radiation power of the «Volna-M» ultrasonic generator for the production of raw materials with the best qualitative and quantitative composition, improved organoleptic characteristics has been substantiated. The use of ultrasound in the technological process of fruit infusion production allows you to increase the shelf life of such a product.

Relevance. Development of specialized food products of various functional purpose for the prevention and complex treatment of common diseases is one of the strategic directions for the development of modern nutrition. Of particular relevance is the creation of new high-tech biocomplexes in the form of dietary supplements (BAA), taking into account that this way is the most accessible and effective in solving the considered problem. The purpose of the study is to develop, determine regulated quality indicators and functional properties of a specialized product for the correction of metabolic processes in diabetes mellitus (DM). The methods. General laboratory and special methods of studying the quality and effectiveness of dietary supplements have been used: micronutrients have been determined using spectrophotometry and high performance liquid chromatography; assessment of carbohydrate metabolism - the methods of studying the basal, post-food glycemia and blood biochemical parameters. The results. The qualitative and quantitative composition of the dietary supplement formula the ingredients of which have targeted synergistic properties in relation to the normalization of carbohydrate metabolism disorders has been scientifically substantiated. Regulated indicators of nutritional value, characterizing functional properties, mg per 1 capsule have been determined: vitamin C - 22.5; Vitamin E - 3.75; vitamin B3 - 5,0; zinc - 2.0; manganese - 0.34; chromium - 6.25; betulin - 10.0; lipoic acid - 7.5; quercetin - 5.0; rutin - 5.0; tannins - 15.0. The terms and conditions of storage have been set at 3 years at a temperature not higher than 25°C in a dry, dark place. Clinical evidence of the effectiveness and functional orientation of the developed product through its use in the complex treatment of patients with type II diabetes has been presented. Conclusions.Recommendations for the use have been developed: 1 capsule 4 times a day, which ensures normalization of carbohydrate and lipid metabolism, biochemical parameters and endothelial dysfunction. The formulation and technology of dietary supplements have been tested in the production conditions of the enterprises of the Art Life company (Tomsk).

The effect of polysaccharides (PS): xanthan, guarana, xanthan and guarana composition, carob gum on the quality of «Beef liver cream-soup» has been studied. Optimal polysaccharide concentrations have been selected - 0.45%, 0.6%, 0.6% and 0.7%, respectively, based on sensory analysis. In the course of physical and chemical studies a positive effect of all studied PS has been revealed, the solids content decreased by 1.4 times compared with the control sample, acidity decreased on average by 1 degree, the mass fraction of fat decreased by 1.4 times compared to the control sample. It has been established that the addition of polysaccharides has a positive effect on taste, reduces the growth of bacteria, yeast and mold spores, and also contributes to an increase in the shelf life of cream- soups. This development can be attributed to the functional product, since the content of dietary fiber is, on average, 2.7-4.5 g per serving volume of 300-500 g, which meets the requirements of «no less than 15% of the daily requirement». Adding of PS reduced the cost of the samples under study by an average of 12.8%. Thus, of all the PS studied for beef liver cream- soup, carob gum of 0.7% concentration is recommended.

The article presents the results of the study on the effect of shelf life on microbiological safety indicators and composition of «Pumpkin powder» biologically active additive. Domestic scientists and specialists pay special attention to the production of food additives, including those obtained from secondary plant materials, which have not only technological properties, but also corrective and compensatory effects, due to the content of a complex of biologically active macro- and micronutrients in their composition. The aim of the research was to study the effect of shelf life on the microbiological indicators of the safety of the additive, as well as on the change in the additive content of biologically active substances that determine its antioxidant and hepatoprotective properties. It’s been established that the «Pumpkin Powder» additive stored for 12 months at a temperature of 20±2°С and relative air humidity not more than 70%, according to microbiological safety indicators, meets the requirements of ТР ТС 021/2011 «On food products safety». It’s been revealed that during storage of the additive for 12 months with the specified storage modes, the loss of biologically active substances that determine its antioxidant and hepatoprotective properties is insignificant and amounted to: vitamin C - 7%, b-carotene - 8%, P-active substances - 4,5 %. Experiments on laboratory animals have shown that the additive stored for 12 months manifests high antioxidant properties characterized by a decrease in the content of lipid peroxidation products in the blood serum of animals, and hepatoprotective properties, characterized by a decrease in the activity of liver enzymes in the blood serum of animals.

Cereal products are the primary source of nutrition for the population. From ancient times to the present humanity has been engaged in growing wheat as a food crop. Salt-free cakes were the first products, and today the range of bakery products includes thousands of items. Bread and bakery products form the basis of the material well-being of the world's population and they possess a wide range of nutrients. In a daily diet they are easily digestible and do not pall. Cereal products from grain crops contribute to meeting the human needs of calories to a considerable extent, being source of protein, fiber, vitamins of group B. The modern concept of healthy nutrition is based on the inclusion of safe, biologically pure balanced products in the diet. Due to the rapid deterioration of the ecology of our planet, modern food production manufactures baking flour of unstable quality. Properties and basic quality indicators of different flour batches are different and do not even meet the requirements of NTD, which contributes to the deterioration of the quality of the finished bread. All this has an adverse effect on the health of the population of the entire planet. Thus, as bread is a product of daily consumption, there is a need to increase its nutritional value and use environmentally friendly raw materials in production technologies. The article discusses the relevance of improving the nutritional value of bakery products and the use in technologies and recipes for the production of environmentally friendly raw materials, in particular, instead of whole wheat flour.

Shisha tobacco is a type of smoking tobacco product intended for smoking using a hookah and representing a mixture of cut or torn raw materials for the production of tobacco products with or without non-tobacco raw materials and other ingredients. The specificity of the consumption of this type of tobacco product is production of highly dispersed aerosol as a distillation product, the physiological strength of which is determined by the nicotine content in the hookah mixture. Systemic research of the "Tobacco for hookah" product, of its component composition and chemical composition of the aerosol produced has not been carried out. There are no standards for the content of toxic aerosol components for this product category. The selection of the component composition of the hookah mixture, taking into account the cost of the final product and its toxic load, is a modern technological method for modeling the ingredient composition, which is based on tobacco raw materials". Methods commonly used in tobacco industry and the following equipment was used to conduct the research: CERULEAN SM 405 linear smoking machine; Thermo Scientific Dionex UltiMate 3000 liquid chromatograph and TSQ Quantiva mass spectrometer using high performance LC-MS / MS liquid chromatography / mass spectrometry; Crystal 2000M Chromatograph; CO analyzer, Magix Shisha Since hookah. The article presents the results of studies to determine the content of nicotine and carbon monoxide in an aerosol produced by industrial and experimental tobacco samples for hookah, depending on the use of various tobacco raw materials and tobacco fines. As a result of the research, methods have been developed for collecting aerosol and determining the content of conditionally toxic compounds (acetaldehyde, formaldehyde, acrolein) in an aerosol produced by hookah mixtures, for an objective assessment of a tobacco product safety level.

In canning industry blanching is mainly used for pretreatment of plant raw materials; it consists in treating the product with steam or water with a temperature of 80 to 100°C, while the duration of heating is from 5 to 15 minutes. However, when blanching fruit and vegetable raw materials, a diffusion process inevitably occurs and a part of food substances soluble in water is transferred to the heating medium. The mechanisms of the influence of the microwave field on changes in chemical composition, including antioxidant, processed fruit and vegetable raw materials have not been studied enough. The article presents the research on the use of microwave heating for the purpose of pretreatment of pumpkin marc to increase its nutritional value. To study the influence of technological factors of microwave heating on such properties of pumpkin pomace as temperature, humidity (dry matter content), total content of antioxidants (TCA) for quercetin, the latter were heated from 50 to 96⁰С at constant power equal to 800 W. The choice of a rational mode of microwave - heating pumpkin pomace was carried out by the maximum value of the total content of antioxidants (water soluble) for quercetin, which was determined on the Color Yauza 01-AA device. As a result, a rational mode of microwave treatment of pumpkin pomace has been determined, at which the maximum increase in the total content of antioxidants is observed: power - 800 W, time - 175 s, specific work - 700 W / g s, heating temperature of pomace - 95°C. Microwave heating of pumpkin pomace allows you to increase the total content of antioxidants to a value of 155.6 mg / 100 g mw, which is on average 3 and 17% higher than that of pumpkin juice and pumpkin, respectively.

The use of vegetable oils in bread technology helps to improve quality indicators of bakery products, while the use of corn germ oil can have great prospects, since the nutritional value of this oil is characterized by a high content of vitamin E - a fat-soluble antioxidant (75 mg / 100 g), as well as biologically active linoleic acid. The aim of the research was development of a method for preparing dough from wheat white flour using corn oil and 5% apple and pumpkin powders from marc of the production of direct pressing juice, which are sources of water-soluble antioxidants. The quality of bakery products was evaluated by specific volume, which was measured using the VolScan size gauge from Stable Micro Systems, and the hardness was measured using a TA-XT2 texture analyzer. As a result of the research, an optimal dosage of corn oil of 8% has been established, at which the best quality indicators are obtained in terms of organoleptic and structural-mechanical parameters. Thus, for bread with apple, pumpkin powder and corn oil in the amount of 8% compared with the control sample without oil, the specific volume increases by 22.1 and 22.9%, respectively. After 72 hours of storage of bread with apple and pumpkin powder and corn oil at a dosage of 8%, the crumb hardness index decreases on average by 2 times. The results of the tasting evaluation of test samples of bread on a 100-point scale have showed that all products with the addition of apple and pumpkin powders and corn oil in certain dosages are characterized by high organoleptic quality indicators. The optimal method of dough preparation was determined by adding corn oil, apple or pumpkin powder to the dough at the kneading stage in the amount of 90% of the total content of the recipe in the form of an aqueous suspension.

The bakery industry plays a huge role in providing the Russian population with food. Bread in Russia has a special value and the range of bakery products is unusually wide. Continuously new types of baking products are developed. At the same time, production of traditional types of bread is preserved, without which food in Russia is difficult to imagine. Preservation of production, technology and composition traditions of bakery products can be considered as one of the national foundations. Kneading has a special place in the structuring process in the dispersed system, called dough, when as a result of the mechanical connection of fine particulate material - flour and liquid components in the form of emulsions or a true aqueous solution, an elastically elastic plastic capillary-porous rheological body with spatial gluten (protein) framework is formed. The purpose of the research: to study physical and mechanical features of the dough structuring, the effect of mechanical activation of water on the process of structure formation. Thermodynamic research method was applied. Structurometer ST-1 rheological device, conical plastometer of Rebinder and MX-50 moisture analyzer were used. It’s been established that mechanical activation of water immediately before the dough kneading allows reducing energy consumption for kneading by at least 30-40 %, increasing the dough elasticity, which improves the operation of the equipment for dough cutting and forming, improves rheological properties of bread, which ultimately affects its consumer properties and competitiveness.

From the point of view of ensuring the stability of the mode of its conduct, the process of diffusion desugarization of beet slices, is largely determined by physical and chemical properties of beet slices, which are usually not controlled by production laboratories of enterprises. The article considers the main criteria necessary to achieve high physical and chemical properties of beet slices, which help to maintain the optimal hydrodynamic regime in a diffusion apparatus. A method is described for conducting laboratory studies of the amount of deformation, which indirectly characterizes the elastic modulus of sugar-free beet slices, with the three most widely used methods for preparing the extragent, namely sulfitation, acidification with sulfuric acid and addition of a gypsum slurry. Graphic dependences of the magnitude of the deformation by compression over time at various values of the generated pressure are given. The characteristic of the methods of extragent preparation is given from the point of view of their influence on physical and chemical properties of sugar-free beet slices. It has been established that the three most widely used in the industry methods of extragent preparing do not adversely affect the diffusion process, however, the sulfation of the extragent contributes to a greater deformation capacity of sugar-free beet slices - by 6.3% (of relative), therefore its subsequent pressing will be more effective compared to other methods of extragent preparation.

In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components that make up the recipe ingredients. In this regard, the study and application of electrochemical activation (ECHA) of water as a method of intensifying the processes of baking is a promising and relevant direction, which predetermined the purpose of this work - investigation of electrochemical activation of water on dough rheology and bread quality. In order to achieve the goal of research, physical, chemical and instrumental methods generally accepted in baking industry were used. Activated water was obtained by electrolysis. The test results on the Farinograph instrument showed that water anolyte and catholyte affect the structural and mechanical properties of dough in different ways, such as kneading time, stability time, plasticity, thinning dough, valorimetric evaluation and, as a result, changes in bread quality. It has been established that water anolyte has an oxidizing effect on proteolytic enzymes of flour, catholyte - reducing effect, which allows to use ECA water for special purposes. When processing flour from sprouted wheat grains or with weak gluten, it is recommended to use water anolyte to strengthen the structure of gluten proteins. And when kneading dough from frost flour or subjected to strong drying of grain - catholyte.

The existing need for innovative products and technologies requires a change in the approach to their development. Complexity of complex food disperse systems makes it difficult to predict changes in technological process of new generation functional food production. The authors propose a simulation of qualitative characteristics of the product being developed based on the construction of a qualimetric model taking into account specific functional and technological properties. The aim of the study was to use a qualimetric model to create recipe compositions of combined snack foods. The objects of the study were snack vegetable compositions from dehydrated vegetation raw materials. The research methods used: calculation method for determining nutritional and biological value, method for determining dry substances or moisture GOST 28561, organoleptic analysis method (profile method), analysis of textural indicators was performed on a STZ Textural Analyzer (Brookfield, USA). When developing a qualimetric model, the authors considered control points with the selection of the nomenclature of indicators characterizing the snack products of this type as a whole, which allowed later to apply this model to other recipe compositions. The most significant qualimetric indicators are: nutritional value, organoleptic and structural-mechanical indicators characterizing the degree of acceptability of consumer qualities. Comparison of actual indicators for quality groups with the planned baseline ones, made it possible to select the optimal product sample for qualimetric indicators, with all other things being equal. A qualimetric model developed by a team of authors is relevant for modeling compositions of combined snack products and can be used to calculate and verify the quality level of products from other plant raw materials of functional purpose produced by the dehydration method.

Today much attention is paid to products of plant origin that can solve the problem of protein deficiency in a human diet. The prospects for the use of lupine seeds in food production is attributed to the characteristics of chemical composition and high biological value. Currently, food supply does not fully meet the needs of the population. The actual problem is the lack of proteins in a human diet. The purpose of the research was to study the chemical composition, quality and safety indicators, as well as properties of dietary fiber obtained from the seeds of legumes - lupine. All studies were carried out with the help of the equipment of the CKP «Food and Chemical Technologies Research Center» of FSBEI HE «KubSTU» according to generally accepted methods and GOSTs. The article presents data characterizing organoleptic quality indicators, as well as sanitary and hygienic safety indicators of the powder from lupine seeds. In the course of the research it’s been found that lupine seeds contain proteins in a large amount, balanced in amino acid composition and sanitary and hygienic safety indicators meet the requirements of ТР ТС 021/2011 «On food safety», and the content of toxic elements in the powder from lupine seeds is lower than the acceptable level. Thus, the dietary supplement in the form of powder obtained from lupine seeds can be recommended for the use in food industry in order to produce safe products.

The article analyzes foreign experience in the production of functional beverages. It’s been noted that all global functional markets are united by steady growth due to the increasing consumer demand for functional drinks from year to year conditioned by the dynamic development of healthy lifestyle trends, the desire for improvement and preservation of health. Due to this fact, production increases in the field of creating innovative functional drinks, which are the most convenient and rational form of nutrition with desired properties. Systematic use of beverages in the composition of daily diets can have a preventive effect on one or more functions or systems of the human body. The authors have studied the assortment of foreign functional beverages and presented the most popular and prevailing commercial examples of functional beverages in the turnover of foreign countries with the characteristics of main natural components, their properties and functional orientation. It has been established that the use of non-traditional types of plant materials with a high content of biologically active substances remains a promising direction in the creation of functional beverages which set different functional directions and differentiate depending on historical and local preferences.

One of the urgent problems of modern society is preservation of human health due to the refilling of micronutrient deficiencies in the diet and the use of high-quality food products that meet the requirements of existing national and international standards. The main objective of the work was to develop a classification and nomenclature of consumer properties of sugary confectionery products with an ordered chemical composition to increase the resistance of the human body, taking into account the anthropotechnogenic load, peculiarities of the mechanism of action of use on the human body, price range and gender factor. The concept of this development is aimed at creating a sugar confectionery through the transformation of selected indicators, which is the specified parameter of product quality and its permissible limits. It is assumed that sugary confectionery products will contain physiologically valuable ingredients, the use of which will satisfy daily needs by 15-30 %. The article also defines the basic principles for ensuring the quality of confectionery products in the context of a universal product quality management platform. Thus, the developed nomenclature of consumer properties of sugary confectionery products will contribute not only to expanding the product range, but also to solving the tasks implemented by the concept of state policy in the field of healthy nutrition - creation of products with ordered properties (antioxidant, adaptogenic and immunostimulating) the consumption of which is extremely important due to the introduction of plant and animal raw materials in the conditions of anthropotechnogenic load.

The article presents the results of the analysis of the survey conducted on the food ration of the18-19 year old population of the Republic of Adygea and the Krasnodar Territory on the example of the cities of Maikop and Labinsk. The characteristics of the respondents are given and their body mass index is calculated. The age groups of the population and physiological norms of consumption for the studied group of food products have been studied. On the basis of the questionnaire developed by the Sports Nutrition Laboratory with a group of nutritional pathology of the FSBI «SRI of Nutrition» of the RAM, the diagrams of the frequency of consumption of various product groups have been constructed. A quantitative assessment of consumed meat (beef, pork, poultry and liver) and fish (river and sea fish, salted and seafood) food products has been made, and a study has been carried out on the compliance of the specified volume with physiological consumption rates. The frequency, maximum and minimum daily quantities of consumed meat and fish products among the studied groups of respondents have been established. A comparative analysis of the consumption of meat and fish products, as well as on the basis of compiled summary tables and calculated daily norms of food consumption among the respondents of these age groups has been carried out.

In a market economy activities of the subjects of the agro-industrial complex are influenced by a number of internal and external factors, which makes the adaptation of the system of state regulation of the agricultural sector of the economy relevant as the external environment, affecting the operating conditions of entrepreneurs in the agricultural sector changes. That determines the relevance of the research. In current conditions, there is a high need to clarify certain theoretical and methodological provisions, aspects of the identification of agrarian business entities; to improve the efficiency of the organizational and economic mechanism of state regulation of the activities of agrarian business entities, as well as to identify promising areas of state regulation of the development of the agro-industrial complex, taking into account regional characteristics of the development of the agrarian sector. The aim of the study is to develop practical recommendations for improving the effectiveness of state support for the subjects of the agro-industrial complex in the context of the sanction regime. The object of the study was the subjects of agribusiness in Krasnodar Territory. The purpose of the study is to determine the directions for stimulating the development of agribusiness in the region by replacing imports. The article sets forth recommendations on the formation of the organizational and economic mechanism for the implementation of a regional program for the import substitution of agricultural products in the Krasnodar Territory, aimed at stimulating the development of agrarian business entities in the region. An algorithm for the formation of the concept of import substitution of agricultural products and the order of formation of the target program of import substitution in the agricultural sector of the region has been presented. A flowchart of the proposed organizational and economic mechanism for the implementation of a regional program for the substitution of agricultural products in the territory of the region has been recommended for implementation.

The article explores one of the most pressing issues facing both individuals and legal entities: «How can you find investment tools that will save your money from inflation and increase it to the extent possible in the conditions of the modern Russian eco-nomy ?» The problem is that of the currently existing financial instruments each has specific features in terms of liquidity, reliability and profitability, and the purpose of the study is to choose the one that reflects adequately the state of the Russian market from the whole range of investment instruments. In the study of the above mentioned problems, the basic methods of research are the elements of fundamental and technical analysis. As a result of the study, factors reflecting the liquidity, reliability and profitability of major investment instruments in modern conditions have been identified, and on the basis of the above analysis, key conclusions have been made about the pros and cons of investing in various financial instruments, taking into account modern Russian socio-economic realities. These conclusions allow us to choose the most appropriate investment instruments, taking into account the strategy and the time period for the formation of the stock portfolio with the help of which we will be able to solve the problem of saving our money from inflation and, if possible, multiplying it.

The article explores one of the most pressing issues of the modern Russian economy from the point of view of investors, namely, what is the gradation of the main financial instruments in terms of their liquidity, reliability and profitability. The above mentioned problem is very controversial today because there is no one dominant point of view in this regard in modern economics. Many analytical conclusions that exist today are for the most part of corporate nature. For example, bankers in their interviews bank instruments (deposits, etc.), a head of a company operating in the stock market advertises securities, etc. The aim of the study is to take into account all the pros and cons of various investment instruments to build their gradation in terms of liquidity, reliability, and profitability. In this case, the main methods in the study of the above problems are the elements of fundamental analysis, which allow to identify the subtleties and features of working with the most interesting and promising investment tools. As a result of the study, a gradation (hierarchy) of the main investment instruments, taking into account their liquidity, reliability, and especially profitability has been designed. It has been concluded that the modern interpretation of the attractiveness of investment instruments is largely not objective and often carries corporate interests of various financial institutions (banks, investment companies, etc.). Ordinary analysis shows the significance of the degree, the picture that is not consistent with many modern paradigms. The author proposes his own structure and hierarchy of investment tools designed by him, taking into account the specifics of modern Russian socio-economic and political realities.

The article discusses the importance of social networks for the promotion of hotel products and services, as well as hotel enterprises themselves. The relevance of the research topic has been grounded, which consists not only in the popularity of social networks among the population, but also in the availability of Internet marketing for hotel enterprises compared to other marketing tools. The purpose of the study is to assess the possibilities and prospects of using social networks to promote hotel enterprises. The reasons for the popularity of social networks have been identified and analyzed. In particular, on the basis of the use of expert assessment method and static analysis, the dynamics of Internet penetration in Russia have been estimated, the profiles of Internet users have been studied, as well as the level of popularity of various mobile devices among the population. Main activities of hotel enterprises in social networks have been highlighted. The advantages and features of using social networks for the hotel business have been determined. The possibility and necessity of using social networks, both for large hotel companies and for small hotel enterprises have been proved. Recommendations have been given to improve the use of social networks in the activities of hotel enterprises, including promotion of hotel products and services.

The article discusses current issues of the development of the digital economy in the regions based on their fundamental capabilities. The characteristic features of the development of information technologies in the socio-economic sphere of the region have been analyzed. The digitization of the economy causes a two-sided reaction in society: on one hand, it denies the need for it, identifies threats and risks, on the other, promotes global trends and possible positive effects. Studies have shown that at the present stage more than 80% of the population use digital technologies, which can be considered as the initial stage of the development of the digital economy. The article substantiates the idea of priority development of digital technologies in the field of socio-economic activities. The study of regional aspects of digitalization allows the author to come to the conclusion about the need for a synergistic approach to the implementation of the Digital Economy Program in the health sector. The characteristic features of creating digital platforms have been highlighted and described. The author traces the trends and results of the implementation of certain aspects of information and communication technologies in the context of public medical institutions in the region. The stages of formation and development of medical information systems and technologies in the Republic of Adygea have been identified In chronological order. Prospects for the creation of a regional medical digital platform as a key factor in raising the level of the socio-economic development of the region and the effective interaction of the subjects of the medical services market have been analyzed. The main advantage of the proposed model is the synergistic, dialogic and communicative aspect. The positive effect in the development of socio-economic processes in the region allows us to draw conclusions about the prospects for the development of this area of the digital economy.

The morphological diversity of quantitative (length, width) and qualitative features (shape, degree of dissection, tip and base shape, surface character, color) of common hazel leaves growing in natural conditions of the North-West Caucasus at the altitudes of 250-1500 m A S L have been investigated. Leaf selection has been done randomly, one at a time from a plant. A total of 954 leaves have been selected in the population. The classification has been carried out according to the method used in dendrology. The scale of occurrence is based on the opinions of three experts. The forecast of the possible availability of forms has been carried out according to the law of parallelism. Statistical data processing has been performed using «Stadia» and «Microsoft Excel» computer programs. In the natural stands of hazel a significant morphological diversity of leaves in length, width, apex shape, surface (relative entropy 0.81-0.86) has been revealed. An average degree of diversity is observed in the form, dissection, base and color (relative entropy 0.54-0.64) of limbs. A very frequent occurrence (25% or more) of forms with leaves of weak and moderate degree of dissection, pointed and shortly pointed tip, heart-shaped base, with rough and smooth surface, green and light green color, medium length and width, oval and backward shape has been predicted in the population. A rare representativeness (0.99 % or less) of individuals with leaves with a rounded base, of purple or dark red color, with narrow or long plates has been assumed. The occurrence of the remaining ramets is predicted in the interval of often - not often (1-24.9 %).

The purpose of the research is to identify the reason for the succession of the Crimean pine by the English oak and its natural regeneration in the North-West Caucasus. To achieve the goal a preliminary selection of plantations has been carried out for taxation measurements. The final selection of objects for laying out sample plots and studying natural regeneration has been carried out during the field reconnaissance survey of previously selected units. Temporary sample plots were laid in the English oak standings of different ages in accordance with the standard method. The reasons have been studied for the succession of the Crimean pine species by the English oak in accordance with their environmental requirements. The forest taxation characteristic has been given and the account of natural regeneration on the investigated sites has been carried out. The studies were carried out in fresh oak forests mixed with the Crimean pine and the European hornbeam crops in the Khadyzhensk and Shirvan district forests of the North-West Caucasus. Soil samples were taken and their pH was determined. It’s been noted that in the researched area all the crops grow in favorable environmental conditions, excluding the Crimean pine, which does not tolerate acidic soils, but prefers neutral and alkaline ones. Studies have shown that in low-stem planting of the English oak there is a gradual loss of the Crimean pine from the species composition. This occurs due to the sour soil. The presence of self-seeding and small undergrowth of the English oak indicates its fruiting. Regeneration of plantations out of the English oak mainly occurs with the participation of common ash, European hornbeam, wild fruit trees in fresh oak wood. The English oak in the North-West Caucasus is of great forest management importance. Therefore, periodic low intensity opening of the oak stand in the form of thinning is recommended as one of the effective measures to improve the safety of oak undergrowth.