High-quality Food Products Research Articles

Sugar market in the Republic of Kazakhstan: priorities, optimality criteria

Relevance – one of the main directions of sustainable growth of economy of Kazakhstan is providing the country's population with affordable and high-quality food products. The goal is to show the current situation, the problems of the food market in the republic, in particular sugar industry, products of which are a component of the consumer basket. Methods – statistical and analytical research techniques, studying the works of agricultural economists on the problems of development of agro-industrial complex. Results – the study analyzed the dynamics of changes in the main indicators affecting the volume of sugar beet production, and presented its sown area for 2017-2022. The factors influencing the gross harvest of this crop and the level of sugar production have been identified. Measures have been proposed to improve the situation on the food market and accelerate the development of sugar subcomplex: expansion of sown areas in beetgrowing regions, including sulfur; increasing productivity through the use of high-quality seeds and moisture-saving technologies; strengthening the raw material base; attracting investment in sugar sector; state support in the form of subsidies and preferential loans to agricultural producers; modernization of material and technical resources of sugar factories, in particular irrigation systems, introduction of modern innovative technological schemes for breeding work and seed production. Conclusions – sugar industry, especially its beet component, requires close attention from the perspective of strategic management, improvement and increasing the stability of its functioning. To stabilize and protect the domestic market, it is necessary to study the issues of establishing a minimum level of prices for the import of white sugar and low retail (marginal) prices. Recommendations for expanding the cultivation of sugar beets will help reduce import dependence and saturate the domestic market.

Performance Evaluation of Engine-Operated Weeding Machine

Weeds constitute a serious problem to wheat crops and cause a great loss to the yield. Manual weeding is labor-intensive and time-consuming. Chemical weed control has a negative impact on both the environment and humans. Today the agricultural sector requires non-chemical weed control that safeguards consumers demand for high quality food products and pay special attention to food safety. The objectives of the study was to evaluate the performance of an-engine operated weeder by evaluating the weeding efficiency, plant damage, effective field capacity, field efficiency, fuel consumption, performance index, energy consumption, and cost economics of engine operated weeder in wheat crop. The experimental design was a randomized complete block design and evaluation was conducted at three weeder forward speeds (1.5, 2, and 2.5 km/hr), two depths of operation (from 0 to 20 and from 0 to 40 mm), and three levels of soil moisture content (9.4, 12.34 and 15.25%). The performance of the weeder was found to be optimum at 15.25 percent soil moisture content with 0 to 40 mm depth of operation at a forward speed of 1.5 km/hr. The results revealed that maximum weeding efficiency of 90.1 percent was obtained with lower plant damage of 3.31 percent whereas the effective field capacity, field efficiency, fuel consumption, performance index, and energy consumption were found to be 0.052 ha/hr, 85.99%, 0.41 l/hr, 276.78 ha/hp, and 481.71 MJ/ha, respectively. The analysis revealed that forward speed, depth of operation, and soil moisture had significant effects on weeding efficiency, plant damage, effective field capacity, and fuel consumption at P<0.05 level of significance. The cost of weeding per hectare were 758 and 1920 ETB/ha for engine-operated weeders and traditional weeding methods, respectively. Based on the performance results, it can be concluded that the weeding machine is efficient, effective, and economically viable option with high scope for acceptability among small and medium scale farmers.

Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour

Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.

Performance Evaluation of an Engine Operated Weeding Machine

Weeds constitute a serious problem to wheat crops and cause a great loss to the yield. Manual weeding is labor-intensive and time-consuming. Chemical weed control has a negative impact on both the environment and humans. Today the agricultural sector requires non-chemical weed control that safeguards consumers’ demand for high-quality food products and pay special attention to food safety. The objectives of the study was to evaluate the performance of engine operated weeding machine by evaluating the weeding efficiency, plant damage, effective field capacity, field efficiency, fuel consumption, performance index, energy consumption, and cost economics of engine operated weeder in wheat crop. The experimental design was a randomized complete block design and evaluation was conducted at three weeder forward speeds (1.5, 2, and 2.5 km/hr), two depths of operation (from 0 to 20 and from 0 to 40 mm), and three levels of soil moisture content (9.4, 12.34 and 15.25%). The performance of the weeder was found to be optimum at 15.25 percent soil moisture content with 0 to 40 mm depth of operation at a forward speed of 1.5 km/hr. The results revealed that maximum weeding efficiency of 90.1 percent was obtained with lower plant damage of 3.31 percent whereas the effective field capacity, field efficiency, fuel consumption, performance index, and energy consumption were found to be 0.052 ha/hr, 85.99%, 0.41 l/hr, 276.78 ha/hp, and 481.71 MJ/ha, respectively. The analysis revealed that forward speed, depth of operation, and soil moisture had significant effects on weeding efficiency, plant damage, effective field capacity, and fuel consumption at P<0.05 level of significance. The cost of weeding per hectare was 758 ETB/ha and 1920 ETB/ha for engine-operated weeders and traditional weeding methods, respectively. Based on the performance results, it can be concluded that the weeding machine is an efficient, effective, and economically viable option with high scope for acceptability among small and medium-scale farmers.

FOOD SECURITY MANAGEMENT SYSTEM OF PAVLODAR REGION

The study of modern scientific approaches to understanding the essence of food security has shown that food security is a leading component of national security and is directly related to the general trends in economic development, such industries as agriculture, food industry. Food security is focused on meeting the basic needs of a person and society, maintaining a high level of public health. Food security is determined by the efficiency of the economy as a whole. Depending on what problems arise from globalization, the state focuses on various economic activities related to the production and processing of agricultural products, as well as the production of high-quality food. Food security arises from other pressing social problems, primarily affecting environmental pollution, the provision of the population with drinking water. This creates the basis for the priority development of agro-industrial complexes with the support of the state, since these complexes are the guarantor of social stability and security in society, as well as political and economic independence.

Traceability of meat products with incorporated functional ingredients

The demand for natural and functional food products is constantly increasing, driving the research on new ingredients and technologies to enhance the quality and safety of meat products. This literature review focuses on the application of new functional ingredients and traceability of meat products to ensure their quality. The study examines the surface treatment of meat with bioactive substances such as dihydroquercetin from Larix sibirica Ledeb, rosemary extract (Rosmarinus officinalis), and distilled rose petal extract (Rosa damescena Mill.). Additionally, the inclusion of functional ingredients such as dried goji berries (Lycium barbarum) and pumpkin (Cucurbita moschata) in meat matrices is discussed. The research highlights the potential benefits of these functional ingredients in inhibiting lipid oxidation, preserving color, and improving the taste qualities of meat products. The inclusion of natural antioxidants and bioactive compounds derived from plants presents a promising alternative to synthetic additives. Furthermore, the reduction of potentially harmful substances, such as nitrites, in meat products is achieved through the inclusion of functional ingredients. To ensure the quality and safety of these functionally processed meat products, a traceability system is proposed. This system includes documentation of ingredient origin, production processes, and packaging information. Implementing a traceability system enables the tracking of product movement and distribution throughout the supply chain, thereby confirming the positive effects of the ingredients and ensuring consumer trust. The aim of this article is to integrate new functional ingredients and implement a traceability system to enhance the quality, safety, and acceptability of meat products by consumers. These approaches align with the growing demand for natural and high-quality food products, opening opportunities for innovation in the meat industry. Funding information: The materials were prepared within the framework of the "Zhas Galym" project within the scientific and technical program AP15473123 "Digitalization of the traceability system of meat products to improve the quality of semi-smoked sausages during long-term storage" of the budget program 217 "Development of Science" subprogram 102 "Grant financing of scientific research" of the Ministry of Science and Higher Education of the Republic of Kazakhstan for 2022-2024.

The use of leguminous mixture for bakery products

The main criterion of the country's food security is the stable provision of the population with high-quality food products using scientific developments. For Kazakhstan and Russia, grain is the main agricultural raw material, and grain-based products are one of the main inexpensive sources of nutrients. Bread is a fundamental product in the diet of most citizens of Russia and Kazakhstan, therefore, improving its nutritional properties and creating functional products based on it is an urgent task for the food industry. The paper presents the results of a study on the development of bread products with the addition of a leguminous mixture on sourdough. The leguminous mixture consists of seven cereals and legumes: oats, corn, millet, buckwheat, soy, peas (mash), Chinese beans. Four samples of bread were made with the addition of 5%, 7%, 10%, 12% leguminous mixture to the mass of wheat flour on sourdough and control samples. It has been established that the use of bread with the addition of a 10% leguminous mixture on sourdough contributes to the increase in the nutritional and biological value of products in terms of protein, carbohydrates, vitamins, dietary fiber and minerals, which allows more efficient use of raw plant resources of the Republic of Kazakhstan and the Russia.

Management accounting of organic production and methods for assessing the level of efficiency of its development

For Ukraine, organic production is one of the most important areas of further business development in agriculture, the processing industry of agricultural products, and the consumption of high-quality food products by the population, which ensures care for the environment and soil fertility, human health, social responsibility, resource-saving technologies, animal and plant health and well-being. Over the 30 years of independence, Ukraine has undergone three phases of organic production development: organizational, legislative, and strategic. Assessing the effectiveness of organic production depends on the specifics of its implementation by business entities. Organic production can be carried out by all structural units (organic enterprise), separate responsibility centers and objects of activity regarding crops and animals, and types of food products combined with transitional and conventional production. Management accounting should be essential in preventing economic risks in organic production. The objects of management accounting for the needs of organic production are organic production units, which are defined as assets comprising primary production facilities, land plots, pastures, open-air areas, premises for farm animals or parts thereof, beehives, fishponds, closed systems and facilities for algae or aquaculture animals, as well as storage facilities for crops, plant products, algae products, livestock products, raw materials and any other relevant. The main driving force for the development of organic production is its effectiveness in terms of economic effect in terms of profit and added value. In the context of making a profit from organic production, it is necessary to operate with absolute indicators of gross profit, created profit, and net profit and, accordingly, relative indicators of profitability of production costs (production cost) and operating costs (total cost), net income received and the coefficient of economic security (financial stability) of organic products and food. Keywords: organic production; management accounting; objects of accounting; added value; gross profit; effect of organic production.

ОСНОВНЫЕ НАПРАВЛЕНИЯ СОВЕРШЕНСТВОВАНИЯ ОРГАНИЗАЦИОННО-ЭКОНОМИЧЕСКОГО МЕХАНИЗМА ФУНКЦИОНИРОВАНИЯ АГРОПРОДОВОЛЬСТВЕННОГО РЫНКА В СИБИРСКОМ ФЕДЕРАЛЬНОМ ОКРУГЕ

The developed agri-food market is an indicator of the economic well-being of the region and guarantees the provision of the local population with products of its own production in volume and assortment, regardless of imports. Despite the fact that the Siberian Federal District is the largest producer of agricultural products and food products in Russia, significant volumes of food products are imported to its regions from other regions of the country, supplies are coming from countries near and far abroad. This indicates that local producers are not able to fully meet the domestic demand of consumers for products.
 The methodological basis of the study was the scientific works of researchers in the field of the theory of the agro-food market. During the research, methods and techniques were used: abstract-logical, economic-statistical, statistical groupings, monographic.
 The study made it possible to determine the trends in the production and consumption of basic agricultural products in the regions of the Siberian Federal District, as well as the volume of imports in physical and value terms. The basic principles determining the effectiveness of the organizational and economic mechanism of development and functioning of the agro-food market of the district are highlighted. Based on the results of the scientific research, the main directions of improving the organizational and economic mechanism of the functioning of the agro-food market of the Siberian Federal District are proposed, taking into account the development of interregional and interstate food relations, which are the basis for its effective functioning and providing the population with high-quality food products in the assortment produced in the region.

Heroic viticulture: Environmental and socioeconomic challenges of unique heritage landscapes

Steep-slope agricultural landscapes cover a small fraction of global agricultural areas.1 Despite the limited coverage, they are relevant for high-quality food and wine production, history, and landscape value. On steep slopes, centuries of effort and tradition have created a unique cultural heritage to be preserved. Here, peculiar traditional local knowledge of soil and water conservation combined with agronomic practices (e.g., dry-stone wall terracing) has been handed down for generations. However, such landscapes are fragile and under threat.

Ensuring food security: topical aspects

The goal is to identify the problems of ensuring the country's food security, structuring its elements. Methods – the work uses a systematic approach to data selection, methods of quantitative and qualitative research, principles of economic, statistical and comparative analysis. Results – the authors analyzed the industries and production involved in saturating the market with high-quality food products. It is shown that the key segments are rational consumption rates, food security, their physical and economic accessibility for all population groups, and potential growth opportunities. The levels of sustainable development of agricultural sector are considered in detail: state, regional from the position of the subject solving the food issue, main directions that form the food supply system of the state, importance of implementing its mechanisms is substantiated. In connection with the increase in the demand of domestic market for organic products, the need to intensify its cultivation is indicated. The expansion of the "bio" segment will contribute to the revitalization of rural areas, create competitive advantages. Conclusions – the priority is the implementation of a set of measures to increase the income of workers in this area, the development of social infrastructure for the livelihood of rural residents not below urban standards. Increasing investment in innovation requires effective, efficient public support for the introduction of highly productive animal breeds and lines and other modernization trends that promote intensification. The experience of economic policy that ensures high rates of expanded reproduction is available both in Kazakhstan and abroad. It is important to predict and prevent emerging threats and risks for the economy of the republic.

The productivity of farm animals depending on the forms of management

One of the promising sectors of agricultural sector is production of livestock products, provision of high-quality food products, as well as goods for export purposes, and creation of state reserves. The development of livestock production sector, increasing productivity of animals and regulating domestic meat market, which is integrating into the world economy in the conditions of the EAEU, are the subject of research by domestic and foreign scientists. Purpose – the article is devoted to the study of economic efficiency of economic entities operating in the te rritory of Kazakhstan, their potential aimed at improving genetic indicators and increasing the number of livestock and poultry. Methods – statistical, comparisons and generalizations, logical approach to presentation. Results – the authors state an increase in the number of cattle and at the same time still low milk yields due to the concentration mainly in personal subsidiary plots with an insufficient level of selection and breeding work and introduction of new technologies. The authors consider some aspects related to the use of various breeds, in particular the dairy direction, based on the conversion rate, milk yield per 1 cow. A comparative analysis of productivity of new types and breeds of domestic selection revealed that the average milk yield per animal per lactation is 4.5-5.5 thousand kg compared to the prevailing in the republic in all categories of farms – 2.0-2.5 thousand kg Conclusions – the country has large areas of natural pastures, is traditionally a grain exporter, which contributes to the achievement of significant results in obtaining competitive beef both by increasing the number of meat contingent, obtaining high-quality breed resources, and by intensifying technologies, innovations, expanding the scale of fattening, increasing the mass of young animals sold for meat.

ПІДСУМКИ ТА ПЕРСПЕКТИВИ ПІДВИЩЕННЯ ХАРЧОВОЇ ЦІННОСТІ ПАЙКІВ ДЛЯ ВІЙСЬКОВОСЛУЖБОВЦІВ ПІДРОЗДІЛІВ, ЩО ВЕДУТЬ АВТОНОМНІ БОЙОВІ ДІЇ

The article considers the results and prospects of increasing the nutritional value of rations for servicemen of units conducting autonomous combat operations. As an example, the intelligence unit of the Ground Forces of the Armed Forces of Ukraine (SV AFU) is considered. An analysis of improving the quality of rations due to the introduction of modern production technologies, such as microwave (ultra-high-frequency) processing and sublimation, was carried out. The main advantages of microwave processing are determined: the preservation of more nutrients, high processing speed, more uniform heating, economic energy consumption, a wide range of applications. The main advantages of sublimation have been determined: the preservation of the high quality of the product, natural aroma, taste, chemical structure, increase in shelf life, the stability of the process, which allows to ensure the same quality, and the quantity of the product in each batch, the maximum possible reduction in the mass of the finished product. The obtained research results indicate that the selectivity of microwave heating of microorganisms in a non-resonant chamber allows to reduce the exposure time of the product when it is processed in a uniform electromagnetic field by 4-5 times. It is noted that rational nutrition is an important factor in preserving and maintaining the health of military personnel, as well as maintaining their high combat capability. In order to increase the nutritional standards of servicemen of the units of the Armed Forces of the Armed Forces of Ukraine and provide them with high-quality food products enriched with vitamins and minerals, a commodity analysis of dry food rations used in Italy, Spain, Lithuania and Poland was carried out. It is proposed to improve the set of food products to the complex of combat equipment of a soldier, to which are attached: tablets for water disinfection (based on 1 liter per meal); a set of dry products with a high iodine content (for example, "kelp"); a set of dry products, dry products with a high protein composition (for example, "dried banana"). Keywords: ration, quality, nutritional value, microwave processing, sublimation, dry products.

FEATURES OF THE DEVELOPMENT OF REGIONAL POULTRY PRODUCTS MARKETS

One of the most efficient branches of the agro-industrial complex is the poultry industry, which provides the highest yield per unit of spent material and technical resources. The poultry industry is characterized by the absence of seasonality in production, which ensures uniform income and use of labor resources, as well as uninterrupted supply of products to the population. The most important factor in the development of the industry is the existence of a balanced market. In the conditions of significant import dependence that remains, improving the formation of the domestic market for poultry products is one of the urgent tasks of science and practice, the solution of which will allow to saturate the market with dietary and high-quality food products. The article substantiates the factors of the rapid growth of production of poultry products: the lowest costs compared to other types of livestock for obtaining an increase of 1 kg of live weight; activation of investment investments; technical and technological renewal of the material base and expansion of production capacities; quality improvement of genetic material; use of modern marketing tools; state of supply and demand; competitive environment; favorable characteristics of the geographical, natural-climatic and demographic aspects of the placement of regional markets; Orientation when placing poultry enterprises on vertical integration, including proximity to the fodder base; state financial support of the industry. The production of poultry meat during 2000-2023 and chicken eggs was analyzed. A detailed review of the supply of poultry products on the markets and the reasons for its change during 2021-2023 was conducted. The state and prospects for the development of export-import operations on regional poultry markets and Ukraine’s participation in these processes are disclosed. It is well-founded that future success is determined by planning all business processes not for the long term; the existence/absence of grain agreements at the international level; the conjuncture of similar foreign goods and world prices compared to national offers; prolongation of state financial support for the industry; natural and climatic conditions of the coming years, which determine, together with the innovation and investment renewal of enterprises in the industry, the prospects for feed prices, production volumes, product prices and consumer demand volumes.

Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D.

Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer desire for new foods. In the food industry, 3D as well as 4D printing are extremely effective methods for additive manufacturing. The 3D printing technology produces flat objects with a variety of mechanical strengths. The strength of the object depends on the type of material used and the printing process. Printing structures with the most complex geometric, such as curved surfaces, necessitates the usage of supplementary material. The 4D printing procedure necessitates additional stimuli in order to adjust the aspect of the generated geometry. These obstacles can be addressed by employing 5D printing techniques, which prints the product in three motions and two rotational axes without the use of additional support material. These emerging innovations are likely to result in substantial advancements in all industries, including the manufacturing of high-quality food products. Food printing technology can be used to create long shelf-life products by printing food with protective coatings that prevent oxidation and degradation. Foods can also be printed in specific shapes or sizes to reduce surface area exposed to air. 6D printed objects can be created as a result of 5D printing because it is regarded as a by-product of 5D printing technology. 6D printing can save time and money by using the right processing parameters to create strong materials that are more sensitive to stimuli. 7D printing can enable more efficient production processes, reduce costs, and enable the development of products that are more complex and intricate than what is achievable with traditional manufacturing methods. The revolutionary change brought by food printing technologies in the field of applications, research and development, processing, advantages in food industry have been discussed in this paper.

Development of a functional product – chocolates with hemp seeds

The most important factors determining human health, as well as the duration and quality of life, are lifestyle and nutrition. Improper nutrition, frequent stress cause different diseases. In this regard, over the past decades, the need for micronutrients and other physiologically necessary substances has increased. Currently, functional nutrition is becoming increasingly important, thanks to which the human body, along with food, receives necessary proteins, vitamins, flavonoids, macroand microelements, and other biologically active substances. Functional foods are beneficial to human health due to their high content of functional ingredients. They help to increase the resistance to various diseases and to normalize many physiological processes in the human body.The use of non-traditional and little-known raw materials creates an opportunity to solve the problem of producing high-quality functional food products. One of the types of such vegetable raw materials are hemp seeds, which are characterized by a high content of biologically active substances. This creates prospects for the use of hemp seeds in the production of functional products.The article presents the developed functional confectionery products – dark and milk chocolates with hemp seeds. The optimal ratio of filling components for chocolates has been selected. The effect of the concentration of ingredients on the quality of bitter and milk chocolate has been studied. Recipes and technologies for dark and milk chocolates with hemp seed filling have been developed.The carried out theoretical and experimental studies has confirmed the effectiveness of the use of hemp seeds and allowed the development of new recipes for chocolates. The product launch contributes to the expansion of the range of functional confectionery products.

Improvement of poultry meat marinated semi-finished product technology

This article focuses on the improvement of technology for marinated semi-finished products made from poultry meat. The production of marinated meat semi-finished products is gaining consumer preference, as they differ not only in sensory characteristics but also have an extended shelf life. The article presents the results of research on semi-finished products made from poultry meat marinated with blackthorn (Aronia melanocarpa). The use of natural plant-based ingredients in the marinades for poultry meat semi-finished products is becoming increasingly popular among consumers. This allows preserving not only their main characteristics but also expanding the range of new products. Blackthorn serves as the raw material for such marinades. It contains numerous polyphenolic components that contribute to its high bioactivity. The dark-blue color of blackthorn fruits is due to a high concentration of anthocyanins. Blackthorn contains the highest amounts of chlorogenic and neochlorogenic acids, which affect the breakdown of peptide bonds in the protein cells of meat, leading to the tenderization of muscle fibers and improving their sensory attributes after thermal processing. The recipes also include aromatic additives such as savory, juniper, and sage. The scientific study conducted research on the sensory characteristics of marinades. It was found that each experimental sample of marinades based on blackthorn fruit juice exhibited high sensory attributes. The antioxidant activity of blackthorn fruit and aromatic plants was confirmed through studies of acidity and peroxide values, which were determined in poultry meat semi-finished products marinated with blackthorn fruit juice. The studied products included chicken wings, marinated chicken fillet for kebab, and chicken drumsticks. The storage period of the meat semi-finished products was determined to be 15 days at temperatures of 0–4 °C, which was twice as long compared to the control. The paper presents research on the safety indicators of poultry meat semi-finished products during storage, specifically after 15 days of storage at temperatures of 0–4 °C. Microbiological indicators were determined. The obtained results testify to the effectiveness of the proposed technology of marinating meat semi-finished products from poultry meat and its advantages in comparison with standard methods. Improvement of the technology will contribute to the development and expansion of the assortment of marinated meat products on the market, satisfying the needs of consumers for high-quality and safe food products with increased organoleptic indicators.

Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation

Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.

The collection of oat genetic resources held by VIr as a source of information on the history of cultivation and taxonomy of the genus, and breeding trends (a review)

Oat is one of the leading cereals cultivated in the world and in Russia; it has an important fodder and nutritional value. To preserve the entire crop agrobiodiversity worldwide, there is a network of genebanks that hold more than 200,000 oat accessions. International and national genebanks are located in all the world’s countries, but one of the largest oat collections is located in Russia.The global collection of the genus Avena L. (Oats) at the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) is one of the largest worldwide and consists of over 13,000 accessions. The collection preserves and maintains live accessions of all cultivated oat species: A. sativa L., A. byzantina K. Koch, A. strigosa Schreb. and A. abyssinica Hochst., landraces, breeding lines, spring and winter forms, covered and naked genotypes, and all geographic diversity of 22 wild Avena spp. from 50 countries. This review provides historical background of the collection of cultivated and wild oat species, and who were the main donors of these holdings. The taxonomic system of the genus is briefly presented, which is used as a tool for efficient work and guaranteed safe preservation of accessions. Most of the cultivars developed in Russia have in their pedigree accessions obtained from the global collection of VIR. The passport database contains detailed information about all accessions of the collection, which makes it possible to improve the work with the oat collection, including safe preservation of accessions and their effective evaluation and use as source material for breeding in the leading breeding centers of Russia.Thus, the global oat collection at VIR has factual and potential value for the sustainable development of environmentally friendly agriculture, efficient processing of agricultural products, and production of safe and high-quality food products, including functional foods.

Dairy productivity of cows of different genealogical lines and the quality of the cheese

Providing the population of the country with high-quality food products of its own production is one of the most important tasks facing the employees of the agro-industrial complex of the country. Milk is such product. It also acts as a raw material for the processing industry, which produces a large range of dairy products, including cheeses. Special requirements are imposed on the milk used for the production of cheeses. Three groups of cows were formed: the 1st without taking into account the belonging to genealogical line (n=60), the 2nd cows belonging to the line Reflection Sovereign 198998 (n=15), the 3rd cows belonging to the line Wes Back Ideal 1013415 (n=15). The groups were formed taking into account age, live weight and milk productivity according to previous lactation by the method of balanced groups. All cows were on the third lactation. According to milk yield for lactation, the cows of the line Refl ection Sovereign 198998 turned out to be the best, according to milk yield for 305 days of lactation, cows of the 1st group (excluding line belonging). According to physic and chemical indicators, milk from cows of the line Refl ection Sovereign 198998 was inferior to milk from herdmates from other groups. Thus, in the milk of cows without taking into account the origin of the genealogical line, high indicators of nonfat milk solids and dry matter were observed, and in the milk of cows of the line Wes Back Ideal 1013415, a high content of fat, protein and lactose was noted. From the point of view of the fat : protein ratio, milk obtained from cows of the 2nd and 3rd groups was more valuable. During the production of Kostroma cheese, milk obtained from cows of the line Wes Back Ideal 1013415 turned out to be more stable, and cheese from this milk also received a high score according to an organoleptic assessment. In order to increase the production of high-quality cheese, it is necessary to pay attention to the breeding of cows of the genealogical line Wes Back Ideal 1013415.