Expanding the range of products of therapeutic and prophylactic orientation is a priority direction of the state policy in the field of healthy nutrition. Products enriched with functional components improve the general state of the body, have high organoleptic characteristics in combination with increased biological value. The production of synbiotic ice cream is one of the promising trends in the dairy industry. Due to its unique composition and technological peculiarities, the ice cream retains the desired organoleptic and functional properties. Pro- and prebiotic components in it are conserved by freezing, and activated only when they enter the organism. It has been established experimentally, that high concentrations of monosaccharides have an inhibitory effect on the development of probiotic cultures, therefore, the purpose of the research is to simulate the fermentation process of the ice cream enriched with prebiotic components, in order to determine optimal characteristics and establish rational syrup concentrations. Lactic bacteria of Lactobacillus acidophilus species that remain active in a wide temperature range and suppressing pathogenic microflora, as well as berry syrup with a high concentration of vitamins and minerals have been used as components that ensure the functionality of the product. Phased addition of syrup has been recommended for the ex- periment. As a result of the research, a model recipe for synbiotic ice cream has been developed, the quantitative regularities of the influence of various concentrations of fructose syrup on the process of fermentation of compound have been determined, organoleptic characteristics of soft-serve ice cream have been investigated, a power-law model of the dependence of the duration of fermentation on the mass fraction of fructose syrup has been obtained. It has been found that a decrease in the initial concentration makes it possible to shorten the technological cycle and regulate the acidity index.

Post-harvest processing of the leaf mass of various agricultural crops has general patterns. The peculiarity of the structure of the leaves is that the amount of water contained in the leaf blade and in the midrib is approximately the same, but the area of the evaporating surface of the midrib is 10–15 times less than the area of the evaporating surface of the leaf plate. Therefore, the difference in drying modes for these parts of the leaves justifies the need for different physical methods of influencing them. The aim of the research was to substantiate experimentally the general principles of moisture removal from the leaf mass of various agricultural crops using microwave radiation. Processing in the microwave field was carried out for 1,0; 1,5; 2,0; 2,5 minutes. The treated leaf layers were dried naturally. Leaves dried by convection under natural and artificial conditions, only without microwave treatment, served as a control sample. For the post-harvest processing of plantain leaves, a combined drying method is recommended, where in the first phase the leaves are treated with microwave radiation for 2,0–2,5 minutes, depending on the thickness of the leaf layer, and then in the second phase under natural conditions for 8 hours. Microwave – processing followed by convective drying in natural conditions is considered the most compromise method for drying beet tops leaves both in terms of drying time and in terms of the energy intensity of the process. On the basis on the results of the research, the application of the most rational processes of post-harvest processing of leaf mass of agricultural crops was substantiated, which consists in their processing by microwave radiation, followed by convective drying in a natural way.

The rapid development of the latest innovative technologies that improve human life have tragic consequences. The irreversible and cruel reverse side of the progress is the emergence of various diseases and pathologies. Cardiovascular diseases occupy a leading position in the morbidity and mortality of people of different ages in the world. Functional food products can be used to prevent diseases of the heart, the blood vessels and the thyroid gland. One of the ways to increase immunity of the population can be the expansion of specialized food production that are balanced in the content of macro- and microelements, take into account the peculiarities of metabolic processes, pathological conditions that occur at different ages in people. Pork, enriched with microelements in its lifetime, is a promising raw material for improving the technology of organic pork production. The developed technology for obtaining organic meat raw materials has passed various tests in the farms of the Krasnodar Territory, which are the main suppliers of pork for the manufacture of specialized functional products. For the manufacture of a specialized meat product, meat without lard has been used. The article presents studies of nutritional and biological value, nutritional adequacy of pork and by-products enriched while alive. Specialized pasteurized meat products enriched with microelements (iodine and selenium) have been developed, and the qualitative composition of a specialized meat product has been disclosed, which can be used to prevent cardiovascular diseases and diseases of the thyroid gland. Experiments have been carried out on laboratory animals (white rats) to confirm the biological effectiveness of a specialized meat product.

The article deals with a study of processing methods of obtaining protein preparations from sunflower seeds. For obtaining of food-grade protein preparations from the defatted sunflower kernels phenolic compounds were additionally removed. Modern Russian and foreign literature sources devoted to the isolation of phenolic compounds from vegetable protein raw materials were analyzed. The objective of obtaining a light-colored food-grade protein preparation from sunflower seeds was solved through developing of a multi-stage extraction process with removal of various groups of non-protein compounds, including the stage of aqueous ethanol extraction and removal of phenolic compounds. Parameters of different stages of obtaining of protein substances from defatted sunflower seed kernels after removal of phenolic compounds were studied. These stages included alkaline extraction of protein and nitrogen-free extractives (NFE), separation of the insoluble residue, isoelectric precipitation of protein compounds from the clarified extract, neutralization of the protein suspension. Drying of the protein suspension was carried out on a laboratory spray installation Buchi Mini Spray Dryer with a temperature at the entrance of the dryer 180–190 ℃ and at the exit – up to 90 ℃. Protein preparations of light gray color were obtained with a crude protein content of 75,72% and 87,15% on dry matter basis, which corresponds to the crude protein content of commercial sunflower and soy protein concentrates. Solubility pattern of proteins and functional characteristics of finished protein preparations after spray drying have been analyzed. Based on the high fat-holding capacity and moderate fat-emulsifying properties of the obtained protein preparations it’s possible to recommend the obtained sunflower protein preparation for usage as a vegetable protein enricher and functional additive in food industry.

At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand. Trends in the development of the market for functional bakery products have been analyzed. The official data of the Rosstat, EMISS, FSAEI SRICHI, information and analytical centers, legislative and regulatory acts of the Russian Federation have been the informational basis of the research. According to the Rosstat data, the output of bakery products in 2020 amounted to 5,4 million tons, of which the share of dietary products was 1%, and the share of functional (fortified) bakery products was only 0,5%. Analysis of the market for functional bakery products showed that their production is extremely unevenly distributed across the regions of the Russian Federation. The volume of production of functional (fortified) and dietetic bakery products in the total production in the Southern Federal District is below the all-Russian level – 0,44%, while in the Krasnodar Territory it is 0,74%. Analysis of the range of functional bakery products on the Russian market shows that the largest share in the consumer market is occupied by iodized bakery products with a high content of dietary fiber, enriched with vitamins and minerals. Based on the results of the analysis of the Russian consumer market of bakery products, a reasonable conclusion has been made that the segment of functional bakery products is extremely limited, and their range does not always correspond to the modern needs of the population. It has been shown that it is relevant to expand the range of functional bakery products, the use of which will provide the human body’s need for the necessary macro- and micronutrients for an active and healthy lifestyle.

Functional foods are known to have beneficial physiological effects in addition to their main function. The purpose of their consumption is not only to saturate, but also to provide human body with necessary nutrients. In recent decades consumer demands for functional foods have increased significantly due to the growing desire for a healthy lifestyle. Functional foods are usually made by fortification with vitamins and / or minerals and other natural antioxidants. Examples of functional products include, but are not limited to, prebiotics, probiotics, functional drinks, functional cereals, baked goods, spreads, etc., among which functional drinks have a major market share of more than 30% of total sales. However, despite the continuous growth in sales, the functional food segment is characterized by a high failure rate due to limitations in production technology for the development of high quality functional food products. As consumers value drinks that help improve their health due to an increase in various diseases, there is a huge increase in innovative products that have added health value in the soft drink sector. The demand for this type of product can be met by the so-called functional food. The purpose of the research is to develop formulations for functional products (juices enriched with pectin substances) using natural colors. Formulating and chemical composition of juice drinks has been carried out using pectin extracts, strawberry puree and grape skin extract. Jerusalem artichoke syrup was chosen as a sweetener. In the course of the research, formulations have been developed, quality and safety indicators determined, the nutritional value of the developed drinks calculated, as well the daily human need for functional nutrients, and the consumer properties of juice drinks assessed. The developed formulations of functional drinks with the use of natural colors make it possible to obtain a product enriched with a dietary fiber, useful macro- and micronutrients, which can be recommended for widespread use. When 0,5 l of the developed drinks are consumed, the daily requirement for organic acids is covered (from 50 to 100%); pectin substances (from 59,0 to 67,0%), vitamin C (from 3,2 to 3,4%). At the same time, high organoleptic characteristics are preserved.

The article presents studies carried out in 2018–2019 and 2019–2020 in the southern foothill zone of the North-West Caucasus in the fields of the selection and primary seed produc- tion department of the Adygh Research Institute of Agriculture. The aim was to study the actual, biological or potential yield of winter soft wheat varieties cultivated in the region, as well as the ratio of the mass of the grain part and the harvested straw - the yield index. The studied varieties were divided into groups according to plant height: semi-dwarfs (up to 90 cm), short-stemmed (up to 105 cm), medium-sized (up to 120 cm). According to the results of the studies carried out, differences in the studied characteristics were revealed. In the group of semi-dwarf varieties, the grain yield varied from 7,25 to 8,05 t/ha, short-stemmed 7,78–8,91 t/ha, medium-sized 7,34–9,60 t/ha. The highest grain yield was shown by the Vekha variety (9,60 t/ha) belonging to the group of medium-sized varieties, from the short-stemmed Maikopchanka varieties (8,91 t/ha) stood out, Kalym semi-dwarf varieties (8,05 t/ha). The biological yield in the experiment varied from 9,37 to 15,29 t/ha. From semi-dwarf varieties, Grom stood out (14,06 t/ha), short-stemmed varieties – Mafe (10,8 t/ha), medium-sized varieties – Vekha (15,29 t/ha). The difference between the actual and biological grain yield of varieties belonging to the short-stem group was the smallest in comparison with the varieties of the semi-dwarf and medium-grown group. On average, over two years of research, the harvesting index was 46,9–53,2%. Semi-dwarf winter wheat varieties had the maximum value of this indicator. In the group of short-stemmed Grom and Graf varieties, the ratio of the mass of the grain part to the harvested straw varied from 46,8% (Velena) to 50,5% (Alekseich). The harvesting index for medium-sized varieties was at the level of 46,9–51,8%. The Vekha variety, which showed the maximum value, stood out from this group.

The regulated use of various types of mineral fertilizers in crop production directly affects the size and harvest quality of field crops, in particular winter wheat, which makes high demands on the diet. Even the most fertile soils, like chernozems, can be depleted over the years, with their constant use for crops and intense anthropogenic impact. The article presents the issues of mineral nutrition of varieties of winter soft wheat in the soil and climatic conditions of the Republic of Adygea. In the course of the research, it has been found that a high level of increase in the yield of winter wheat grain when using various doses of mineral fertilizer can be ensured due to the formation of timely and friendly seedlings of the culture, an increase in the total tilling capacity – 576 pcs/m² and the productive one – 313 pcs/m², in the intensity of accumulation of dry biomass by plants – 328 g/100 plants, in the «full ripeness» phase, ear lengthening – 7,1 cm and an increase in the amount of grain in it – 29 pcs., an increase in the mass of 1000 grains – 45,0 and other quality indicators. On average, according to the experience, the maximum yield of winter wheat is formed due to the introduction of a dose of N₉₀P₉₀K₆₀ mineral fertilizer, where it was 4,60 t /ha for Goryanka and 4,74 t /ha for Maykopchanka. According to the analysis of the grain (protein content, gluten) and flour quality (strength of flour, volumetric yield of bread) of the studied wheat varieties, higher indicators were obtained when using the dose of N₉₀P₉₀K₆₀ mineral fertilizer. Despite the high yield on this option, from an economic point of view, the most effective one was the option with the introduction of N₃₀P₃₀K₃₀ fertilizers. When comparing the most optimal options for the two varieties (application of a dose of N₃₀P₃₀K₃₀ fertilizers), the production of the Maykopchanka variety was more efficient.

E-commerce is a form of running business using information and communication technologies. E-commerce objects include not only traditional types of services and goods, but also informational ones. In general, the trends in e-commerce development in Russia can be regarded as positive. The ongoing coronavirus pandemic affects everything, including spending money and interaction of firms in the marketplace. Current trends indicate an acceleration in digitalization, both in the private and public sectors. Therefore, in the future, only the online seller will have success whose business will be digitized and optimized as much as possible. At the same time, the transition of firms and consumers to the electronic segment is associated with certain costs and risks. This aspect requires serious attention from both academic economists and authorities; competent, but not excessive, intervention is required. In this article, the authors reveal both the positive and negative aspects of running e-business from the point of view of sellers and buyers, and also offer their own views on the e-commerce market development in the context of mass digitalization accelerated due to the coronavirus crisis. Provided that the rate of Internet penetration in the regions remains at the same level, e-commerce in Russia will be able to maintain the current growth rate and realize its potential as an important trading platform for both domestic and foreign economic agents.

In the context of digitalization, there is a rapid growth of e-commerce, so it is a relevant issue. This implies the need to improve digital technologies, develop Internet platforms, set up sales channels and Internet marketing tools for promotion on the online market in order to obtain the planned profit. The subject of the research is organizational and managerial relations and processes that arise in enterprises working in the field of online marketing and e-commerce. The purpose of the research is to substantiate the role and place of e-commerce in the context of digitalization, as well as to analyze the state of the e-commerce market in modern conditions. The article reveals the ever-in- creasing role of e-commerce in the innovative modernization of the Russian economy; substantiates the need for widespread use of Internet marketing opportunities in order to attract consumers of goods and services, as well as market partners for the implementation of business projects. An analysis of the scale of e-commerce has showed that in recent years, the Russian e-commerce market has grown by an average of 29% per year, reaching 2,06 trillion rub. by 2019 in the total volume. Organization of electronic commerce in the market involves the implementation of a number of stages: analysis of the market situation; selection of e-commerce channels, ensuring the effectiveness of sales; controlling and evaluating the effectiveness of online trading. At present, various types of Internet platforms are currently used: stock exchanges, corporate sites, forums and industry clubs, landing pages, informa- tion blogs and magazines, trading platforms, rubrics, bulletin boards, etc., depending on the specific characteristics, features and promotion tools. It has been concluded that the prospects for the devel- opment of e-commerce in modern conditions are associated with the need to develop digital technol- ogies, overcome the digital divide, as well as the integration of small and medium-sized enterprises into the global Internet space.

Strategy development is one of the most important functions of a municipal entity management. In addition to a sound strategic plan, successful development requires an effective mechanism for its implementation. Despite a significant number of scientific studies devoted to the problems of strategizing municipalities, the issues of instrumental and methodological support of the strategic planning process remain insufficiently developed. The set of actions to develop a strategy and its implementation create prerequisites for the formation of strategic management system of a municipal entity. The purpose of the research is to develop and use a new approach to the classifi- cation of methods for the development and implementation of a municipal entity strategy, which is based on the principle of separation of methods in accordance with the tasks of strategic management. As a methodological basis, the study uses a functional approach that provides for the division of the strategic planning process into a number of aggregated functional tasks. Scientific publications and works of foreign and domestic scientists, devoted to the analysis of the formation of strategic prospects for the development of the municipality have been studied. The result of the research is a classification of strategic planning methods, where the main stages of the strategic planning process, the tasks of strategic choice and methods of their solution are put in logical correspondence. The theoretical significance of the research lies in the development of the methodological foundations of the process of strategic management of a municipal formation. Classification of strategic planning methods proposed in the article in accordance with the functional characteristics of the strategic planning stage is of practical importance. The results can be used in subdivisions of a municipal en- tity management system that solve the problems of developing and implementing a strategy, as well as in the educational process when training bachelors in the areas of «Management» and «State and Municipal Administration».