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Volume 46 (2022)

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Volume 46 (2022)

International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)

Krasnodar, Russia, April 14-15, 2022
E.A. Egorov, I.A. llina, E.P. Viktorova and E.N. Yakimenko (Eds.)

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Statement of Peer review

Published online: 22 April 2022

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Preface 00001

E. Egorov

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224600001

Open Access

Directed transformation of food raw materials - as a key factor in the transition to “personalized nutrition” 01001

Irina Ilyina, Natalya Zaporozhets and Irina Machneva

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601001

Open Access

The use of pectin extracts from chaenomeles fruits in bakery 01002

Natalia Sokol, Nadezhda Sanzharovskaya and Olga Khrapko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601002

Open Access

Study of the consistency of defrosted aerated fermented milk desserts by rheological methods 01003

Igor Gurskiy and Antonina Tvorogova

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601003

Open Access

Identification of influential patterns of chemical treatment of sugar production thick juice and remelt syrups on the beet sugar quality 01004

Vladimir Gorodecky, Semen Semenikhin, Nailya Daisheva, Natalya Kotlyarevskaya and Alla Fabritskaya

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601004

Open Access

Biotechnological methods used in the cultivation and storage of fruits 01005

Tatiana Prichko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601005

Open Access

Methodological approach to the creation of functional foods enriched with encapsulated micronutrients 01006

Elena Viktorova, Ekaterina Lisovaya and Anastasia Sverdlichenko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601006

Open Access

Study of the influence of processing methods on the commercial quality and the amount of losses of cauliflower during storage 01007

Grigory Kupin, Tatiana Yakovleva, Vladimir Aleshin, Anna Tyagushcheva and Evgeniy Franchenko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601007

Open Access

Research of the survival of a consortium of Zygosaccharomyces kombuchaensis yeast and Gluconoacetobacter xylinus bacteria during frozen storage using various protective media 01008

Maria Babakina, Tatyana Pershakova, Maria Samoylenko and Elizaveta Semiryazhko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601008

Open Access

Study of the influence of the process of freezing milk on the safety of its properties of cheese suitability 01009

Valentina Mordvinova, Galina Sviridenko, Irina Ostroukhova, Olga Shukhalova and Denis Mamykin

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601009

Open Access

The value of vegetable enriched casseroles in schoolchildren's nutrition 01010

Anna Vasyukova, Irina Bogonosova and Ekaterina Ivashchenko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601010

Open Access

The need for enrichment of meat products with micronutrients 01011

Anna Vasyukova and Kristina Lyubimova

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601011

Open Access

Additives based on hydrolysates from animal raw materials for food psycho-emotional products 01012

Viktoria Nasonova, Marina Baburina and Andrey Ivankin

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601012

Open Access

Development of a technology for obtaining hesperidin from citrus fruit processing waste 01013

Medea Hochava, Abdulmutalip Sampiev, Eduard Oganesyan, Marina Semenenko and Valentina Malyavina

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601013

Open Access

Biotransformation of chemical components of rare cultures under the action of the enzyme preparation Trenolin Opti DF 01014

Natalia Droficheva and Tatyana Smelik

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601014

Open Access

Ensuring the preservation of the quality of wine during storage 01015

Larisa Chemisova, Natalia Ageeva, Ekaterina Mitrofanova and Olga Sheludko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601015

Open Access

Changes in the antioxidant activity of red dry wines depending on the production method 01016

Olga Antonenko, Tatiana Guguchkina, Larisa Chemisova, Mikhail Antonenko and Elena Yakimenko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601016

Open Access

Convalescent Pigs: Liver and Muscle Examination 01017

Ekaterina Vasilevskaya, Anastasiya Akhremko, Victoria Pchelkina and Alexandr Makarenko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601017

Open Access

Studies on the identification of frostbitten and frozen meat after defrosting by the spectrophotometric method for determining DNA in muscle tissue extracts 01018

Alexander Donetskikh, Magomed Dibirasulaev, George Belozerov and Dibirasulav Dibirasulaev

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601018

Open Access

Influence of microbiological risks on the quality of recombined butter 01019

Marina Zakharova, Nina Ivanova and Olga Smirnova

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601019

Open Access

Development of a technology for obtaining a polyphenolic biologically active additive from grape pomace for a wide range of applications 01020

Timur Andrusenko and Yury Golovko

Published online: 22 April 2022

DOI: https://doi.org/10.1051/bioconf/20224601020