The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the research is to analyze the effect of the duration of the hydrothermal treatment of collagen raw materials on the concentration of high-protein broths by using spray drying. To carry out a set of experimental studies they used broth obtained by the method of hydrothermal treatment of bone at a temperature of 95±5°C for 90 to 180 minutes and its dry concentrate obtained later at the Mini Spray Dryer B-290 laboratory spray drying model (Buchi, Sweden). According to the research results, it has been revealed that the duration of the hydrothermal treatment affects the indicators of fat, protein, and dry matter content in broths. When being treated for 90 minutes, the dry matter content is in the range of 8,1 %, which is 46 % less than with a treatment time of 180 minutes. When the duration of the hydrothermal treatment of raw materials increases, the gelation time of the obtained broths reduces at temperature conditions of 4±2°C. After the spray drying process physicochemical parameters of the obtained dry collagen concentrates have been determined. In the dry concentrate the dependence of the indicator of the content of the mass fraction of protein on the duration of the hydrothermal treatment of broths is observed, the values range from 64,19 % to 82,89 %. The gelling capacity of all samples is high. The obtained dry concentrates are in the form of white to light cream color homogeneous powder.

Modern trends in the reduction of cigarette consumption have led to the spread of smokeless tobacco and non-tobacco nicotine-containing products [1]; their variety creates certain problems with the identification of products in this segment. Sucking tobacco (snus) has been banned in the Russian Federation for wholesale and retail trade since 2015, but it is a product similar to chew- ing tobacco in packaging, ingredient composition and physiological effects. Therefore, establishing the identification characteristics of chewing tobacco is an urgent task. The attitude towards chewing tobacco is controversial. The absence of the smoldering / burning process characteristic of cigarettes indicates a decrease in the harmful effect on the human body. At the same time, the physiological ef- fect on the consumer is based on the effect of nicotine extracted from tobacco through the oral mucosa. Consumer indicators of samples of smokeless tobacco / non-tobacco nicotine-containing products have been investigated: moisture content, fractional composition and nicotine content. The moisture content of samples of non-smoking products ranges from 19,0 % to 36,5 %. The nicotine content in the investigated tobacco / non-tobacco products is 0,3–2,4 % / 1,0–8,8 % respectively. To establish the identification signs of smokeless tobacco products the following methods have been used: product fractionation, optical microscopy, spectrophotometry, and liquid chromatography / tandem mass spectrometry (LCMS / MS). The main feature of the difference between smokeless tobacco products and non-tobacco nicotine-containing products has been determined – the presence of tobacco in the ingredient composition, confirmed by the structure of the product and the content of specific tobacco nitrosamines. As a result of the research, experimental data were obtained on the quantitative determination of the content of tobacco specific nitrosamines by the LCMS / MS method in smokeless tobacco products. The main identification feature of chewing tobacco has been established: the presence of raw tobacco in the ingredient composition with a coarse fraction content is at least 15 %.

Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as fillers. The products of processing (powders, juices, syrups) of fruits and berries are more and more widely used. The value of wild fruits, along with a pleasant taste, is determined by the content of vitamins, minerals, antioxidants and other biologically active substances that play an important role in human nutrition, regulate metabolic processes, and affect the functions of individual organs. The aim of the research is to study the effect of fruit syrups on the nutritional value of whey drinks. The fruits of the following wild plants are consid- ered as the objects: common viburnum (Viburnum opulus), cinnamon rosehip (Rosa cinnamomeal), raspberry (Rubus idaeus L.). The choice of raspberries, rose hips and viburnum as raw materials for enriching drinks is due to the high content of biologically active substances, such as vitamins C, B, E, a fairly large raw material base, environmental friendliness, and availability. The article considers the results of the use of fruit syrups obtained from rose hips, viburnum and raspberries in the preparation of whey drinks. The influence of the dosage of fruit syrups (5 %, 10 % and 15 %) on the organoleptic and physicochemical indicators of the quality of whey drinks has been established. The optimal dosages of syrups from fruits of wild plants in the preparation of whey drinks have been determined. Rosehip, viburnum and raspberry syrups have a high nutritional value, which will enrich whey drinks and give them a functional focus.

It is known that enterprises processing vegetables and fruits generate secondary resources (waste), in particular, pomace, in significant volumes. The most valuable, in terms of the composition and content of biologically active macro- and micronutrients, is tomato pomace. Tomato pomace is a valuable source of natural carotenoids, including lycopene, which exhibits high antioxidant activity. The article provides an overview of scientific research aimed at developing methods for extracting carotenoids, including lycopene, from recycled tomato processing resources. It has been shown that, in general, when extracting carotenoids, including lycopene, from secondary resources of tomato processing, various methods of drying and grinding the raw material are used, and then biologically active substances are extracted. It should be noted that the method of pretreatment of the feedstock, the nature of the solvent, the temperature and duration of the extraction process have a significant effect on the antioxidant activity and bioavailability of carotenoids obtained as a result of extraction. It is shown that the use of a pulsed electric field, treatment with enzymes and ultrasonic treatment of tomato pomace allow to intensify the process of extraction of carotenoids and maximally preserve their antioxidant properties. Thus, it can be concluded that tomato pomace is a valuable raw material for obtaining extracts of carotenoids and, first of all, lycopene, and the development of effec- tive modes of the extraction process that ensure the maximum manifestation of antioxidant properties and the bioavailability of the extracted substance is an urgent task.

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

The article overviews modern studies of domestic and foreign scientists in the field of extraction of biologically active substances from plant materials using enzymes. Extraction of biologically active substances using enzymes allows for controlled biotransformation of plant materials due to the precise specificity and selectivity of enzymes, which creates mild conditions that ensure the preservation of biologically active substances. It has been noted that the quality of the extractant used has a significant effect on the efficiency of the extraction process. Thus, raw materials treated with a combination of an electrolyte and an enzyme are extracted more efficiently by reducing the mass transfer barrier. The main advantage of using supercritical fluids as an extractant is a decrease in temperature or pressure that leads to the precipitation of the extractable substance. One of the main disadvantages of the process of extracting biologically active substances from plant materials using enzymes is their high cost. To eliminate this disadvantage, the following intensification methods are used: ultrasonic treatment, high pressure treatment and microwave treat- ment. The most promising methods for intensifying the process of extracting biologically active substances from plant materials using enzymes are methods of ultrasonic and microwave treatment. Ultrasonic treatment under optimal conditions allows increasing the activity of enzymes, and microwave treatment provides more efficient penetration of the extractant into the tissues of plant material, due to the destruction of cell walls.

The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.

Shisha tobacco and non-tobacco nicotine-containing shisha mixtures are an alternative way of consuming nicotine with a potential reduction in toxicological risk apart from smoking cigarettes. The Federal Law of July 31, 2020 N 303-FZ «On Amendments to Certain Legislative Acts of the Russian Federation on the Protection of Citizens’ Health from the Consequences of Consuming Nicotine-Containing Products» [1] equated the consumption of nicotine-containing products with the traditional use of tobacco. The absence of state regulation predetermines the relevance of conducting large-scale studies of both shisha tobacco and non-tobacco nicotine-containing shisha mixtures. The specificity of the product consumption in this segment is the production of a highly dispersed aerosol that occurs without the combustion / smoldering process. The variety of the ingredient composition of nicotine-containing shisha mixtures determines the consumer properties and the toxic load of the aerosol produced. Assessment of the toxic effects of an aerosol should take into account the concentration of the ingredients in the mixture, the nicotine content and their transfer to the aerosol. The methods for determining the composition of nicotine-containing products have been updated in the laboratory of technology for the production of tobacco products of the FSBSI RSRITTP [2] over the past years. The article presents the results of studies to determine the content of glycerin and propyl- ene glycol, which determine the consumer properties of the product and nicotine as the main factor that determines the potential level of toxic risk of the product in shisha tobacco and non-tobacco nicotine-containing shisha mixture. The result of the research: the dependence of the tasting assessment on the content of VG glycerin in the ingredient composition of the mixture has been revealed. Insufficient glycerin content is the reason for the weak ability to form a saturated dense aerosol. The content of nicotine in the studied samples of shisha mixture has been determined and transition of nicotine into aerosol has been established.

In order to realize the maximum potential parameters of winter wheat productivity, it is necessary, first of all, to use high-yielding varieties with optimal quality indicators of grain, as well as progressive agricultural technologies aimed at obtaining a stable crop yield. Winter wheat places high demands on its previous crops. Insufficient amount of productive moisture in the soil or its extremely low reserves affects the yield, and consequently, the quality of winter wheat grain according to unpaired predecessors. Moreover, dry autumn during the sowing period leads to its delay, which is the reason for obtaining uneven and weak seedlings. In this regard, studies have been carried out to study and assess the influence of predecessors on the agrocenosis, yield and grain quality of promising varieties of Adel, Grom, Tanya winter wheat. According to the experimental scheme, peas, corn for silage and sunflower have been identified as the preceding crops for winter wheat. Agrotechnology in experience is generally accepted for the foothill zone of the Republic of Adygea. The results of the research made it possible to identify the most optimal of the considered predecessors in the cultivation of winter wheat, capable of providing stable yields with high quality grain. Certain differences in the photosynthetic activity of the studied winter wheat varieties for different predecessors have been noted. It has been found that the leaf area of winter wheat varieties is in the range of 30,0–33,5 thousand m2/ha. The highest dry matter content in the range of 4,9–5,0 t/ha is observed in the Grom variety, and the predecessor is peas. The largest number of grains in an ear for three previous crops is 40–43 pcs / ear for peas. It also had a fairly significant effect on the weight of 1000 grains and the grain yield of winter wheat. For example, the weight of 1000 grains of the most productive Thunder variety varied from 40,1 to 41,6 gm, depending on the previous crop. According to the results of the experiments, the highest grain yield of winter wheat within the range of 5,3 t/ha has been noted for the Grom variety when cultivated for peas. The smallest grain yield in the range of 3,8–3,9 t/ha is typical for all studied varieties of winter wheat, namely, according to the cultivated predecessor – sunflower.

In modern conditions digital technologies are actively developed and used all over the world. The accelerated development of digital technologies over the past years suggests paying attention to the problems of introducing artificial intelligence technologies, infocommunication technologies into the system of state and municipal administration in Russia. The introduction and use of artificial intelligence and infocommunication technologies in the state public administration system requires a systematic assessment and methodological substantiation of its parameters. In this regard, at present, one of the urgent problems of the development of the system of state and municipal administration is the problem of determining the effectiveness of the use of digital technologies in the system of state and municipal administration. The purpose of the research is to consider various methods for assessing the effectiveness of the use of information and communication technologies in the public administration system and to develop a methodology for assessing the effectiveness of using artificial intelligence technologies in the activities of state authorities. To achieve the goal, the tasks of justifying the need to assess the effectiveness of the use of digital technologies in the public administration system are solved, systems of indicators for assessing the effectiveness of the use of digital technologies by state authorities are considered. The methodological basis of the research is a systemic, empirical approach. The works of domestic and foreign authors in the field of artificial intelligence and introduction of information and communication technologies into the public administration system are the theoretical and methodological basis of the research. The result of the research is a methodology for assessing the effectiveness of the use of artificial intelligence technologies in the public administration system. The proposed approach to assessing the effectiveness of using artificial intelligence technologies in the public administration system makes it possible to characterize the process of using artificial intelligence technologies in the public administration system in the present and future periods, and to identify the most significant directions for increasing the efficiency of using artificial intelligence technologies in the activities of state authorities.

The COVID-19 pandemic has caused large humanitarian and financial costs around the world that continue to rise. To protect lives and enable health care services to cope with the disease and to slack the spread of the virus, isolation measures, movement restrictions and massive closures were required. Thus, crisis in the health care system is seriously affecting economic activity. As a result of the pandemic, the global economy contracted sharply in 2020. Small and medium-sized businesses became the most vulnerable ones in the pandemic period. The purpose of the article is to offer opportunities for financing small and medium-sized businesses in the conditions of the COVID-19 coronavirus pandemic by assessing the state and directions of state support. At the same time, mod- ern methods of scientific knowledge have been used: analysis, synthesis, induction, abstraction. The article substantiates the importance and significance of the preservation and development of small and medium-sized businesses for the state economy in the conditions of the COVID-19 coronavirus pandemic. The infrastructure for supporting small and medium-sized businesses at all levels of government has been investigated. The number of small and medium-sized businesses, quantity of the employed, as well as their access to financial resources has been considered. The directions of state support for small and medium-sized businesses have been analyzed, such as tax exemption; subsidies for the payment of salaries; discount of 12,130 rubles for individual entrepreneurs to pay insurance premiums; loans for salaries, various kinds of deferrals and discounts when renting state or municipal property; a moratorium on the initiation of bankruptcy cases; for the self-employed – a tax refund for 2019 and «tax capital» of 12,130 rubles for the current year. The shortcomings of these methods of state support have been identified, and proposals for the development of entrepreneurial initiative developed: an increase in value added in small and medium-sized businesses at a faster pace compared to the growth of the entire economy; building an innovative, creative and export potential of small and medium-sized businesses; expanding the circle of potential entrepreneurs among the working-age population.

Lean production is an innovative paradigm, providing an opportunity for a significant increase in the efficiency of enterprises and organizations of various industries. Currently, the high need for personnel with lean competencies and the expansion of the scope of application of the lean production ideology in the Russian economy have led to the emergence of a new model of management organization in a number of universities – «lean universities». The article analyzes the process and the experience of introducing the lean production principles in a number of Russian universities, identifies the main directions for the emergence of positive effects and the possibilities of forming regional educational systems focused on achieving long-term development goals of a lean individual, the formation of a lean culture in each specific region and country. The object of the research is the organizations of the higher education system in Russia, introducing the principles of lean production in their activities and in the management system. The subject of the research is the role and place of universities in the system of forming lean competencies, creating a flow of development of a lean personality. The article examines the main elements of an innovative model of university management based on the principles of frugality. The formation of an appropriate corporate culture is highlighted as the main condition for the effective functioning of such a model. Its functions consist in forming the worldview of a future specialist, actualize the values of lean production in a personality’s socio-psychological structure, cre- ating a special information-transparent communication environment in the organization that promotes the dissemination of ideas of frugality at the university and beyond. Moreover, the article summarizes the experience of foreign universities that implement the ideas of Lean Production in their activities, and draws analogies with the positive effects that can be observed as a result of the implementation of lean production in the practice of the Russian universities.

For more than 20 years the enterprises of the Russian Federation have been in- troducing the concept of lean production. The article analyzes the systematic work of the organizations of the Russian Federation to improve the efficiency and competitiveness of production systems through the introduction of tools and methods of lean production; the results of the «Efficient Region» project implemented by the regions in cooperation with «Rosatom» State Corporation and «Increasing labor productivity and supporting employment» national project. A conclusion has been made on the basis of the analysis, and the reasons considered that the growth of interest of enterprises and organizations in lean production is not accompanied by an increase in interest in certification of organizations for compliance with the requirements of the lean production management system. In conclusion, the features and differences of the lean production management system from other management systems have been considered, the main of which is that the philosophy of management of a lean enterprise is SFM (Shop floor Management) «management of business processes from the place of value creation», known both in the world and in Russia, as a goal management system. Its implementation ensures a constant increase in the efficiency of processes due to identifying and elim- inating losses, achieving the proper state of an enterprise according to standardized indicators in the SQDCLME areas: (S (safety), Q (quality), D (delivery), C (costs), L (labor), M (corporate culture), E (environment). The article proposes a comprehensive application of the goal management system and the process approach which is the basis of management system standards developed by an international certification organization. Lean production management including tools and philosophy, values, culture, combined with the integrated application of the goal management system and the process approach, will transform the production culture through the formation of new business thinking and will contribute to the sustainability of the ongoing lean transformations.

The purpose of the research is to develop and improve human resources of an organization by using a competence model in the field of lean production. The following methods are used: methods of generalization, comparative analysis, induction, decomposition, formalization, and modeling. The results: the paper defines the essence and necessity of a competency-based approach in mastering the philosophy, principles and tools of lean production. Nowadays, lean manufacturing is a harmonious frame of reference that can be represented in the form of four levels: philosophy, values, principles, tools. The widespread introduction of lean manufacturing allows you to improve processes, concentrate efforts on creating value for a consumer, and reduce the waste of time and resources of all kinds. Also, the article presents a matrix of lean competencies, which allows you to assess the most important competencies for specific positions and allows employees to compare their own ideas about themselves, their potential with the ideas of a manager and, in accordance with this, to orient their way of action in the field of lean production, advanced training. The conclusion: the development and improvement of human resources, including pedagogical, scientific and scientific and pedagogical workers, engineering and technical workers are directly dependent on the management system. The person who owns deeply the knowledge of lean production and the skills of their application in various fields: production, management, healthcare, education, social sphere plays the major role. Therefore, the competency model presented in the research in the field of lean technolo- gies will be focused on achieving strategic goals, improving organization processes, reducing losses, and therefore add value to the organization. Assessment of employees using the competency matrix will allow the head of an organization to analyze the approaches and tools used by him in the field of lean manufacturing and offer training in innovative educational programs and technologies that ensure high quality of development of lean competencies.