Protein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of the review is to analyze and summarize the results of investigations dedicated to studying and characterizing the main functional properties of plant proteins (hydration, solubility, water binding capacity, fat binding capacity and gel-forming capacity, stability of emulsions, foams, rheological properties, texturization) and their modification. The objects of the research were scientific publications, most of which were published in 2017–2024. Functional properties of proteins were characterized; their dependence on the nature and variety of crop, methods of extraction, technological factors of processing and methods of modification was revealed. The search and selection of papers were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Google Scholar, Scopus, Web of Science, Elsevier, and PubMed. Data analysis was performed with their systematization, generalization, intermediate conclusions and general conclusion. The special attention was paid to chemical, physical, physico-chemical and enzymatic methods for modification of protein properties, their advantages and disadvantages, as well as the interrelation of structural and physico-chemical features of proteins with their functional properties. The main regularities were revealed for an effect of modification methods on the secondary and tertiary structures of proteins, surface hydrophobicity, the ratio from fractions, aggregation, denaturation and biological activity obtained by the modern methods of investigations (IR‑spectroscopy, fluorescent microscopy, SDS-PAGE, circular dichroism, spectrophotometry and so on). It has been concluded that it is necessary to carry out further investigations aimed to studying interrelation of molecular structural features of proteins with indicators of functionality and regularities of their behavior in food systems due to an increase in the production of protein preparations from alternative raw materials (pea, chickpea, sunflower, kidney bean, rice and others). Based on the revealed and newly obtained theoretical information, the targeted modification and regulation of properties of protein ingredients for production of high-quality foods are possible.

The growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular diseases. Inclusion of alternative protein sources into the composition of feeds for quails is an answer to ecological problems associated with the use of traditional protein sources. Plants, insects, algae and mushrooms are among alternative protein sources that are mentioned most frequently in scientific studies. The aim of this review is analysis of scientific literature dedicated to the use of plants, insects, algae and mushrooms as alternative protein sources in feedstuff for quails. Plant sources of protein, such as soya and maize, are successfully used in feedstuff production. However, studies have shown that addition of other sources, including by-products of crop husbandry, will allow increasing sustainability and reducing the dependence of the industry on traditional raw materials. Flour from black soldier fly (Hermetia illucens) larvae is the promising and most widely studied source of protein among insects and can positively affect productivity and health of quails. Among algae, it is necessary to mention spirulina (Spirulina platensis and Arthrospira platensis). Upon addition of 4% of the spirullina powder, productivity parameters in poultry increased. Mushrooms are described as a promising protein source in feedstuff that is also capable of ensuring an increase in productivity and quality of poultry meat. Today, however, there are few studies on this subject. It is recommended to focus further studies of the application of alternative protein sources in quail diets on questions of safety of their use and more detailed analysis of economic feasibility.

This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch grains into the crystalline state, which predetermines an increase in the values of the hardness parameters and hardness index. The aim of the work was investigation of an effect of the state of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat malt and dry gluten on the structural-mechanical properties of crumb of bakery products and their staling rate during storage. In this study, the authors used baker’s wheat flour of the highest grade, wheat malt, dry gluten, bread from baker’s wheat flour of the highest grade that was made using the straight dough method by the experimental laboratory baking. The authors established an effect of dosing wheat malt and dry wheat gluten on changes in the water absorption of wheat dough in the process of mixing, on its rheological properties, on the structural-mechanical properties of crumb of wheat bread made by the experimental laboratory baking as well as on the rate of its staling during storage. The optimal dosage of wheat malt was 5%, which ensured the falling number equal to 235 s. The dose of dry gluten of 3% ensured the total gluten content in dough of 31.3%, dough moisture of 43.1% and dough consistency equal to 640 FU. Simultaneous introduction of wheat malt and dry wheat gluten ensured a decrease in the hardness index of wheat bread crumb by 55% and the rate of its staling by 3.3 times.

This review is a detailed analysis of the results of the experimental studies carried out by scientists from different countries and devoted to the practical application of dihydroquercetin in food products. The main attention is paid to the antioxidant and functional properties of the bioflavonoid in the composition of milk and dairy products. Currently, dihydroquercetin is considered the most powerful natural antioxidant, which use prolongs the shelf-life of products and has a beneficial effect on the human body. Although much time has passed since dihydroquercetin discovery by Russian scientists, today a significant part of research of the bioflavonoid is focused on the pharmaceutical sphere, while its use in the food industry is at the initial stage of the development. In the article, studies carried out by Russian, Chinese, Japanese, European, American and other foreign authors are systemized, which allowed describing quite thoroughly trends in the use of dihydroquercetin in the global industry. Having focused on the influence of the antioxidant on the characteristics of dairy products, scientists found that it increases the stability of acidity and pH, inhibits the development of the pathogenic microflora, favorably affects taste and aroma. Prospect directions for its use have been revealed, and directions for further research of the use of this antioxidant in the dairy industry have been identified. It is concluded that the addition of dihydroquercetin into a recipe will allow obtaining new functional (parapharmaceutical) food products with the antioxidant stability to prevent socially significant diseases and improve the health of the population.

The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes.

Sulfur dioxide is one of the classic essential technological processing aids used in modern technology for the production of white beet sugar. The technological and safe use of sulfites (sulfur dioxide, sodium sulfite and sodium hydrosulfite) in the formation of the food system of the sugar production process flow has been substantiated, and their functional effect is shown. It has been established that the change in the content of sulfur dioxide in white sugar under the influence of an antifoam, antiscale agent and decolorant in the doses used in massecuite occurred in accordance with the principle of additivity. The presence of the additive property was confirmed by the maximum approximation of the algebraic sum of the effects of each agent, amounting to 5.6%, to the range of variation in the values of the sulfur dioxide content (5.9) at a significance level of p=0.05. The dependence of the sulfur dioxide content in white sugar in a range of 0 to 6.5 mg/kg on the influence of the decolorant and defoamer in a dose range of 100 to 200 and of 4 to 6 g/t of massecuite was established. It has been revealed that increasing the minimum optimal dose of the decolorant to the maximum leads to an increase in the content of sulfur dioxide in white sugar by 1.7 times. Confidence intervals for the general mean were calculated based on the assumption of normal data distribution and a significance level of p=0.05. The reference values for the sulfur dioxide content in white sugar of the four categories were 1.28–2.69 mg/kg, and the upper limit level with consideration for the confidence interval was 1.39–3.01 mg/kg. The established reference values can be used at sugar factories in the production control system, and also provide an evidence base for comparison and assessment of this indicator of the white sugar safety for industrial consumers.

The aim of this paper is to systemize data on the use of whey protein microparticulates (WPMP) in production of ice cream and other dairy products. Information about the essence of the microparticulation process and methods for WPMP production is given. Data on the composition and physico-chemical properties of liquid and dry WPMP are presented. An effect of sizes of WPMP particles on quality characteristics of products made with their use is described. The majority of the analyzed studies indicate that the diameter of particles is 1.0–2.5 µm. However, contradictory data were obtained for this indicator — if the results of all studies are taken into consideration, a size of conglomerates can be 0.5 to 12 µm. These sizes are comparable with parameters of fat globules, which allow receptors of the human oral cavity to perceive them identically. Due to this, WPMP can be used as an imitator of milk fat. It is noted that the microparticulation process enables producing WPMP with targeted functional properties, namely, with particular characteristics by indicators “solubility”, “water holding capacity”, “gel formation”, “emulsifying and foam forming properties”. Information about the specific features of using and dosing WPMP in fermented milk products, such yogurt, kefir, curd cheese and cheese, is given. A special attention is paid to the results of the investigation of using WPMP in ice cream. It is noted that most often scientists used WPMP to make up for the sensation of fatness in defatted and nonfat dairy products. The ability of WPMP to increase the biological value of food products is highlighted. It has been concluded that WPMP enables formation of soft and elastic structure in low-fat dairy products, intensification of milky color and restriction of ice crystal growth in frozen desserts by binding and equally distributing moisture. The data were obtained about the clinical investigation of an effect of ice cream with WPMP on the health of children and adults. The negative effect of WPMP on the indicators of clinical analyses of humans and their health was not revealed.

The release of pollutants into the environment is a serious ecological problem due to the significant risks they pose both to ecosystems and to human health. The review considers the issues of detection and distribution of new pollutants, as well as sources of their entry into the environment and potential impact on ecosystems. The problem of wastewater pollution is especially urgent in the context of conservation of salmonid fish species. Pharmaceutical and veterinary drugs, components of personal hygiene products, microplastics, per- and polyfluorinated substances, brominated flame retardants, oil and a number of other toxicants enter freshwater bodies, which are especially important for the early stages of the salmon development and its following migration. The presence of pollutants in the aquatic environment depends on a source, their ability to bioaccumulate, as well as to degrade in the processes of biological and abiotic purification. High-resolution mass spectrometry in combination with gas or liquid chromatography can be recommended for detection of new pollutants. Due to high mass measurement accuracy and high specificity, this method is able to effectively identify pollutants even in the complex fish matrix. When conducting non-targeted and targeted screening with highly sensitive full scanning, it is advisable to use high-resolution mass analyzers (TOF, Q-TOF, Q-Orbitrap), which allow determining a number of new compounds. A promising direction in the complex assessment of the impact of pollutants on salmon fish species and the identification of indicators characterizing this impact is metabolomics. It is based on the study of low-molecular organic compounds — metabolites, both intermediate and final metabolic products in body fluids and tissues. Metabolomic profiling allows identifying important markers of the state of a water body under the influence of pollutants, which is necessary for the development of comprehensive regulations and guidelines for the effective handling of these pollutants.

Polymer packaging materials have become firmly embedded in our way of life. They are used in the manufacture of household items, as well as in the pharmaceutical, chemical, and automotive industries. Production and application of polymer packaging are expanding rapidly encompassing various spheres of the industry. According to Plastics Europe Market Research Group (PEMRG), global plastics production reached 348 million tons in 2017 and is likely to reach 33 billion tons by 2050. At the same time, about 26 million tons of plastic waste are generated annually on the territory of the European Union (EU), of which only 30% is collected for recycling. Despite this, in many countries of the world, including Russia, more than 50% of polymer materials are disposed of at landfills, where under the influence of external environmental factors (temperature, humidity), their destruction occurs with the formation of huge quantities of micro- and nanoplastics. Most people do not consider the environmental problems associated with microplastics to be serious. However, many studies aimed at in-depth study of this problem have proved that micro- and nanoplastics have significant negative effects on terrestrial and marine animals, as well as on human health, whether directly or indirectly. The identification of microplastics in various model environments and living systems is usually based on the use of infrared spectroscopy and Raman spectrophotometry. Each of the methods has its advantages and disadvantages, mainly related to sample preparation to improve the accuracy of identification. This review is devoted to the problem of formation and identification of microplastics in various natural objects.

The review reveals the problem of allergies to fish and other highly allergenic foods. First of all, the products obtained from aquatic organisms are considered. The world production of fish of various species is discussed with the presentation of FAO statistics for recent years in this article. The role of aquaculture in the production of fish, shellfish and crustaceans is considered. In particular, the trends of fishing in the Black Sea and the growth of aquaculture production in Russia are analyzed. Generalized data indicate an increase in the importance of aquatic biological resources (ABR) in a balanced human diet. The study demonstrates the role of parvalbumin in the mechanism of development of allergies to products from ABR. Examples of other allergenic proteins that contain epitopes that trigger allergic reactions in the human body are given. The mechanism of these reactions is briefly described. Attention is drawn to cross-allergic reactions. Anthropogenic factors that can exacerbate allergies to fish products are discussed. These are pesticides, herbicides, antibiotics, detergent components, changes in chemical composition, and food storage conditions. Pseudoallergens with the ability to cause allergic reactions are also mentioned. Allergy symptoms can range from skin rashes and itching to respiratory problems and anaphylaxis. Treatment of fish allergy is similar to treatment for allergies to other foods. It includes the use of antihistamines, corticosteroids and sorbents. Heredity plays a major role in the development of allergic reactions. It is important to pay attention to the purity and quality of products, cooking methods, and also follow a diet. Due to the potentially higher cumulative toxicity of freshwater species, it is recommended that marine fish be preferred.

Production of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms. This leads to the fact that sensory indicators of mass-produced cheeses practically do not differ. Traditional cheeses from unpasteurized milk are distinguished by more pronounced and diverse tastes. Scientific literature describes the significant taxonomic variety of microbiota of traditional cheeses, including non-starter lactobacilli. Sensory indicators and safety of cheeses directly depend on the composition of this microbiota. This study examines the main moments of the taxonomic reform of lactobacilli, which resulted in union of two families Lactobacillaceae and Leuconostocaceae, and division of the genus Lactobacillus into 25 genera. New description of the family and several species of lactobacilli used in starter cultures is given. The authors demonstrate the complex autochthonous microbiota of cheeses and a possibility of stabilization of fermentation upon cheese making from raw milk and improvement of their quality without losing individuality due to the introduction of selected autochthonous additional cultures. When cheeses are made from pasteurized milk, these cultures improve sensory characteristics of a product and impart the original flavor to them. Several studies show that probiotic bacteria intensively develop and maintain viability for a long time even in long-ripened cheeses. Such cheeses can be carriers of live probiotics and their metabolites that are beneficial for the consumer health. This review summarizes information about promising directions of extension of the species spectrum of additional cultures for creation of domestic starter cultures for cheese making. Taking into consideration that microbiology of cheese making is quite a wide field that is not fully studied, the review does not claim to be the comprehensive analysis of all existing approaches.

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

Agaricus bisporus are the most common cultivated mushrooms. Champignons are a source of chitin, glycogen and minerals, and also have attractive organoleptic properties. Physicochemical and organoleptic characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture transpiration, respiration and oxidative processes. The purpose of this work was to study the influence of storage conditions of cultivated champignons with unstained cap epithelium on the dynamics of their physicochemical parameters, as well as its relationship with changes in organoleptic parameters. The mushrooms were stored in refrigerated chambers at a constant temperature of +2 °C and +6 °C in polypropylene trays placed in bags made of biaxially oriented polypropylene (BOPP) perforated film and polyethylene (PE) film without perforation. Under all storage conditions studied, the nature of the dynamics of physicochemical parameters was close to linear (with the exception of the humidity of fruiting bodies when stored in PE film) — the calculated values of the Pearson correlation coefficient ranged from 0.67 to 0.97. Using two-factor analysis of variance, the influence of both packaging material and storage temperature on the dynamics of soluble solids content and mushroom tissue density was confirmed. When stored in PE film without perforation, a more intense negative dynamics of these criteria was observed compared to storage in perforated BOPP film. The identified difference is explained by the fact that in packaging made of PE film without perforation, conditions for anaerobic respiration were formed by the end of storage — the oxygen content decreased from 20.5% to 1.5–2.5%, which also contributed to the activation of decay processes. With increasing storage temperature, a more intense change in physicochemical parameters was observed, which was associated with an increase in metabolic rate. The relationship between the dynamics of all studied physicochemical quality markers and the dynamics of sensory assessments (with the exception of the marker "content of soluble solids" when stored in a perforated BOPP film at a temperature of 2 °C) has been statistically confirmed. Based on the results of the studies, the applicability of the criteria “humidity of fruiting bodies”, “content of soluble dry substances” and “density of fungal tissue” as markers for assessing the quality of cultivated Agaricus bisporus was confirmed.

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

An analytical review of publications on the most relevant and promising areas in the field of grain science is presented: innovative technologies for processing cereals, legumes and oilseeds, obtaining composite types of flour and cereals with a balanced composition and functional properties; assessment of their technological, biochemical, rheological and organoleptic indicators. The authors examined options for their use in the production of fortified flour and cereal products for both general and special purposes; enzymatic methods for modifying by-products (secondary products) of grain and grain mixtures processing; the use of microbial enzyme preparations with cellulolytic, proteolytic and phytase action as a tool for deep processing of by-products (secondary raw materials) to obtain grain hydrolysates and structurally modified bran — valuable components for increasing the nutritional and biological value of food products and feed, as well as a source of available nitrogen and phosphorus nutrition for yeast in fermentation technologies; development of methods for determining norms and duration of safe storage of grain and grain products — wheat flour and semolina, based on the acid value of fat; assessment of the quality and microbiological safety of grain; development of requirements for the targeted use of bakery, confectionery, pasta, and culinary flour; scientifically based approaches to measures to protect grain reserves from pests. An analysis of publications that reflect the most important and pressing issues in grain science demonstrates the close relationship between fundamental and applied research, which is generally aimed at ensuring food security and maintaining public health.

The quality of pureed berries products is determined by many factors. The purpose of the study was to determine the optimal technological conditions for the manufacture of semi-finished products from gooseberries, providing for the use of equipment with a rotary machine (MAG‑50) and ensuring the required quality characteristics. The objects of research were semi-finished products from gooseberries. The manufacturing technology involved high-temperature processing or the use of the rotary machine MAG‑50. The research methods were standard. It has been found that in order to obtain products with the required quality characteristics, the duration of processing in MAG‑50 had the greatest influence. The optimal technological conditions for the manufacture of products in MAG‑50 have been determined: processing for 14–20 minutes at a temperature of 59–65°C of at least 72% of fresh berries or 58–65°C of at least 66% of quick-frozen ones. It has been established that the technology involving the use of rotary machine MAG‑50, compared with the high-temperature one, made it possible to obtain products with a lower content of mesophilic aerobic and facultative anaerobic microorganisms, molds (by 97.7 and 69.8%, respectively), better appearance characteristics (by 1.7%), color, texture and odor (by 2.3%), taste and aftertaste (by 3.6%). The state of the raw materials had the greatest impact on the content of yeast in semi-finished products — products made from fresh berries contained 48.7% more of them on average than products from quick-frozen ones. Compared with the Senator variety, gooseberry fruits of the Pink 2 variety made it possible to obtain products with a high content of soluble solids, sugars, minerals and ascorbic acid (by 18.2, 58.9, 7.7 and 61.8%, respectively), less titrated acids and dietary fibers (by 21.2 and 20.3%, respectively). The study demonstrates the potential of obtaining semi-finished products from gooseberries, regardless of their variety and condition by using the technology involving the use of MAG‑50.

In recent years, the attention of specialists has been attracted by a significant increase in allergic diseases, especially among children. Enzymatic hydrolysis with the participation of peptidases is considered the most effective measure to reduce the allergenicity of milk proteins. The study of the features of protein proteolysis by various enzymes, aimed at establishing optimal process parameters, is the subject of research in the production of hydrolysates with specified properties: a certain peptide and amino acid profile, reduced antigenic properties. At the same time, for a correct preclinical assessment of the safety and potential effectiveness of specialized food products, it is not enough only to determine the molecular weight distribution of peptide fractions in the composition. A necessary additional and informative indicator of reducing the potential allergenicity of the hydrolysate is the degree of preservation of the antigenic properties of the initial protein (residual antigenicity), determined by immunochemical methods. The preparation and subsequent comprehensive assessment of enzymatic hydrolysates of mare's milk proteins is of considerable interest, since, according to the results of clinical studies, it was suggested that upon allergy to cow's milk proteins mare's milk can be considered hypoallergenic. The purpose of this work was to obtain enzymatic hydrolysates of mare's milk proteins using domestic enzymes and their further physico-chemical and immunochemical characteristics. The object of the study was mare's milk protein obtained from skimmed mare's milk powder as a protein substrate. Two samples of enzymes from various manufacturers of the Russian Federation were used in the work. The results of the conducted studies show that the peptide profiles of hydrolysates vary greatly depending on the enzyme used, however, the multiplicity of antigenicity reduction practically does not depend on the nature of the enzyme, and does not depend on an increase in the enzyme/substrate ratio. The peptide profile and the multiplicity of reducing the antigenicity of hydrolysates of mare's milk proteins are influenced by ultrafiltration treatment of the obtained hydrolysates, which allows reducing the content of antigenic structures in the final product by several orders of magnitude.

Based on the studied literature, the aim was to investigate the influence of the volume fraction of meat in meat dumplings (pelmeni) and the number of dumplings on their cooking time, as well as to analyze the physico-mathematical and technical aspects to be taken into account (or not) within the framework of the planned experiment. To achieve this goal, the following tasks were set: to conduct experimental studies, to describe the assumptions that need to be accepted when performing the study and to conduct theoretical studies (numerical experiments, using the finite element method). When conducting experiments, dumplings of well-known brands, the names of which were conventionally labeled as “SK”, “SZ”, “RE”, “TS”, were chosen as objects of research. The need to study the dumplings of well-known brands is justified by both consumer interest and a smaller variability of product parameters, which increases the reproducibility of the results of the study. As assumptions adopted in real experiments, the authors emphasize the following ones: distilled water is used in cooking, the volume of a dumpling does not change during cooking, the biochemical composition of the filling can be neglected. As a result of the theoretical analysis, the following assumptions were made: the study of dumpling cooking does not take into account the resistance forces, i. e., turbulent and convective flows, as well as thermo-elastic effects; the time of dumpling floating to the surface is negligibly small; "approximation of initial values" — geometric, physico-chemical parameters of the dumpling do not change during cooking. Cooking time of 1, 5, 10 dumplings of known brands was obtained on the basis of numerical experiments. Using real experiments, the time from immersion of the dumplings in water to their floating to the surface was investigated. As a result of numerical experiments it has been found that the time of heating the center of the dumpling of known brands to the temperature of protein denaturation differs from the time of floating to the surface by about 360 seconds. Consequently, after floating to the surface, the dumplings of known brands need about six more minutes of cooking time until they are fully cooked.

The authors proposed a method for determining the intensity of heat load during milk pasteurization based on the transformation of the products of the initial stage of the Maillard reaction (lactosylated amino acids) contained in milk into intensely colored products of the final stage of the Maillard reaction (melanodes). The color intensity of products is measured by the colorimetric method. To carry out the analysis, a casein preparation purified from free lactose is made from milk, dried and crushed into particles with a size of 500–800 microns. The casein preparation is kept at 100°C for 5 hours to form melanoids. The color intensity of casein preparations is measured on the CIE L* a* b* color scale and the criterion of total color difference ΔE is calculated by the value of the L* a* b* color criteria before and after heat treatment of casein preparations. The conducted studies of pasteurized milk samples confirmed the physical nature of the coloration of casein powders, consisting in the presence of melanoids in them, the content of which was proportional to the intensity of pasteurization of milk sample.

Sustainable agriculture is a type of agriculture which, in addition to producing food and agricultural products, is also economically advantageous for farmers, socially correct, respectful of nature and the environment. Sustainable agriculture contributes to improving the quality of life of both farmers and society. Climate change, economic development and social equity influence the sustainable agriculture and require complex and shared solutions on a large scale. Sustainable agriculture includes different meanings, such as environmental, social and economic perspective. The environmental perspective is related to the development of virtuous processes that respect the planet's resources, the healthiness of the soil and water, guaranteeing the maintenance of biodiversity and avoiding the use of pesticides and chemical agents. The social and economic perspective is the ability to meet the global demand of both industrialized and developing countries by ensuring the improvement of the protection of human rights and solidarity-based economic development, the quality of life of farmers, the ethical treatment of animals. The aim of this work is to discuss the implications and perspectives of sustainable agriculture in relation to food production.