Introduction: The activity of water is an integral characteristic of the moisture condition in a product, by which one can assess the correctness of various technological processes, as well as predict the shelf life of the product. Existing studies on the activity of water in food products were conducted mostly for the positive temperature range. Little attention was paid to the study of the effects of low-temperature exposure on water activity.

Purpose: The article is devoted to the study of water activity in food products at various temperatures. Such an approach will allow predicting the shelf life of food products and optimizing the development of methods for controlling the functional and technological characteristics of food raw materials.

Materials and Methods: The objects of research were: beef chilled according to GOST R 52427-2005, chilled pork, chilled mutton, fresh cucumbers, fresh carrots, fresh tomatoes, fresh parsley greens, dill greens, green onion greens. Two installations were used to analyze the water activity in the research objects: designed at the Kuzbass State Agricultural Academy, and the LabSwift-aw water activity analyzer. Experiments were conducted for fresh, chilled, and frozen products at various temperatures.

Results: A design of a homemade installation that can be used to measure water activity is presented. The accuracy of this installation's measurements is experimentally proven. An analysis of water activity in fresh, chilled, and frozen products has been conducted. The water activity of fresh products was within the range of 0.954-0.995. It was found that with the same moisture content, the water activity can vary slightly, which is due to the difference in the chemical composition of the product and the salt content. It was established that chilling products from 22 to 6°C leads to a decrease in water activity by an average of 2%. Freezing to a temperature of -5°C results in a further reduction of water activity by an average of 0.03 units. Lowering the freezing temperature from -5°C to -10°C, -20°C, -30°C, and -40°C results in a reduction of water activity by an average of 0.04, 0.07, 0.06, and 0.05 units, respectively. Based on experimental data, mathematical dependencies of water activity on the freezing temperature for all studied products were derived.

Conclusion: Water activity has important theoretical and practical significance, and the results of the research can be useful in predicting the shelf life of food products and developing methods to control the functional and technological characteristics of food raw materials.

Introduction: The scientific literature does not contain research on the influence of monochromatic light treatment on the development of bottom-fermenting beer yeast populations.

Purpose: An analysis of the literature data allowed us to suppose the possibility of activating the development of the beer yeast Saccharomyces cerevisiae population through preliminary treatment with light of visible spectrum wavelengths, providing technological and economic efficiency of such an impact method on a production scale.

Materials and Methods: The object of research was the process of cultivating a population of bottom-fermenting beer yeast Saflager S-189 (Fermentis). The subject was the influence of preliminary treatment of the seed yeast with monochromatic light with a wavelength of 980 nm on this process. Its effectiveness was assessed by the weight loss of the cultivation medium, the increase in the total cell titre, the proportion of unviable and "fed" cells. A KFK-2 photoelectrocolorimeter was used as a source of monochromatic light with wavelengths of the visible range. Seeding of mediums and sample preparation for analysis were performed in a BAVnp-01-"Laminar-S."-1.2 antibacterial air medium box. The yeast's fermenting activity was assessed by the weight loss of the nutrient medium; the total cell titre was established by counting in a Goryaev's chamber; the percentage of unviable cells was determined using methylene blue dye; the percentage of "fed" yeast cells was established by staining glycogen with iodine solution.

Results: Preliminary treatment of the seed yeast with monochromatic light (980 nm) allowed increasing the fermenting activity of bottom-fermenting beer yeast by 10-15% compared to the control, which is consistent with the results of other research groups concerning populations of microorganisms of other genera and species. The values of other determined indicators - the proportion of "fed" and unviable cells, the total yeast cell titre - in the experimental variants were at the level of those in the control samples or slightly inferior to them. Data on the influence of the duration of seed yeast irradiation for 60, 120 or 180 minutes on the listed controlled indicators are presented, and the authors express the opinion about the appropriateness of its conduction for 60 minutes.

Conclusion: The principle possibility of activating the development of a population of bottom-fermenting beer yeast by preliminary treatment of seed yeast with light with a wavelength of 980 nm, which can give an economic effect on an industrial scale, is substantiated; the necessity of testing the technological method under study in conditions close to production ones, i.e., for brewing wort with an irradiated suspension of seed yeast, is noted.

Background: Despite the great successes of modern dietology, there is currently no way of personalized nutrition, taking into account all genetic deterministic factors.

Purpose: To develop a way to personalize nutrition, taking into account genetically determined factors.

Materials and Methods: The object of research is personalized eating behavior. Intestinal microbial enterotypes are identified using polymerase chain reaction. Blood groups and Rh factors are determined in the agglutination test using coliclones or standard hemagglutinating sera.

Results: A highly effective method of personifying nutrition, taking into account blood groups (0 (I), 0A (II), 0B (III), AB (IV)), blood Rh factor (Rh+ and Rh–), gender (α and β) and enterotypes (enterotype No.1: Bacteroides, enterotype No.2: Prevotella and enterotype No.3: Ruminococcus), which allows for precise and maximally personal regulation of human eating behavior. The method of personifying nutrition, taking into account genetically determined factors, involves the selection of food products based on genetically determined factors: the immune system of the blood — blood groups and Rh factor, enterotypes, as well as gender, while food products are selected in stages, according to the following algorithm: (1) determine blood group by the amount of agglutinins (α and β) in plasma, agglutinogens (A and B) in erythrocytes and find the Rh factor; (2) determine the compatibility of food components with the components of the blood immune system by the isoagglutination reaction: α and β-agglutinins, A- and B-agglutinogens, as well as Rh+ and Rh– Rh-factors; (3) remove food products from the diet, the components of which cause an agglutination reaction with the components of the blood immune system; (4) the prevailing enterotype is determined by the method of polymerase chain reaction: enterotype No.1 bacteroids — Bacteroides, enterotype No.2 of Prevotella — Prevotella or enterotype No.3 of ruminococcus — Ruminococcus; (5) emove from the diet hard-to-digest foodstuffs, the established enterotype: for enterotype No.1 with a universal protein-fat-carbohydrate diet, you can not remove food products, for enterotype No.2 with a carbohydrate diet, reduce the amount of foods with a high content of proteins and fats, for enterotype No.3 with a carbohydrate-fat diet reduce the amount of foods high in protein; (6) remove food products from the diet, the components of which cause inhibition of the synthesis of sex hormones: for women — progestogens and estrogens, for men — androgens.

Conclusion: We have proposed a highly effective way to personalize nutrition, taking into account blood groups (0(I), 0A(II), 0B(III), AB(IV)), blood Rh factor (Rh+ and Rh–), gender (α and β) and enterotypes (enterotype No.1: bacteroides (Bacteroides), enterotype No.2: Prevotella (Prevotella) and enterotype No.3: ruminococci (Ruminococcus)), which allows for precise and most personal regulation of human eating behavior.

Introduction: Plant-based beverages in the consumer market are positioned as an alternative to natural milk, including their nutritional value. Traditional milk raw materials are characterized by high nutritional value due to the optimal balance of components and their easy digestibility. However, the plant materials used in the production of drinks contain anti-nutritional substances. Anti-nutritional nutrients can limit the bioavailability of primary nutrients, leading to impoverishment of the human diet and a decrease in the nutritional value of food products.

Purpose: The purpose of this scoping review is a comprehensive analysis of various anti-nutritional factors in grain-based plant drinks with an assessment of methods and conditions for their inhibition.

Materials and Methods: This scoping review was conducted in accordance with the guiding principles of PRISMA-ScR. The databases SCOPUS, ScienceDirect, Google Scholar were used for article selection. The search was carried out for the period 2017-2022. As a result of the search, 77 publications from 35 countries worldwide were selected. The subject field review protocol was drafted and registered on the Open Science Framework website (https://osf.io/gcb3y).

Results: Out of 4432 selected publications, 77 met the inclusion criteria for the review. The analysis of the selected publications identified the main anti-nutritional substances present in grain drinks. These nutrients include phytic acid, phytates, lectins, saponins, oxalates, enzyme inhibitors. The authors of a significant portion of the publications (70%) devoted to the issue of antinutrients in the product, investigate this question within the technology of producing plant drinks. Trends such as negative and positive effects of antinutrients, methods of inhibiting anti-nutritional substances were identified. The obtained results allowed highlighting a new direction of non-traditional methods of inhibiting antinutrients, which had not been recorded before.

Conclusion: The main area of application of the research results can be the expansion of the scientific-practical database about antinutritional substances and the practical implementation of the proposed recommendations in the production cycle. The obtained data will significantly increase the nutritional value of grain-based beverages.

Introduction: Since 2019, there has been a growing interest in assessing the potential risks of animal viral infections mutating into a form dangerous for humans. Research in the field of livestock product safety is being conducted in several directions, including the analysis and assessment of the impact of the most common cattle diseases on the quality and safety of the raw materials obtained. Of particular interest is the identification of Bovine Leukemia Virus (BLV) in milk. Monitoring this virus will not only allow for the timely tracking of its presence in farmsteads, but also to evaluate the quality and safety of raw milk used for further dairy product production.

Purpose: To analyze the main research directions in the field of molecular-genetic approach to the detection of bovine leukemia virus in cow's milk.

Materials and Methods: This scoping review was carried out according to the  protocol PRISMA-ScR. The articles were selected from the SCOPUS and ScienceDirect databases. The main criterion for including a publication in the review was the presence of information about the detection of BLV in milk by PCR method. Acceptance criteria also included document language (English), its type and status (published, peer-reviewed, review, and empirical articles) with no limitations on years.

Results: In total, 3688 documents were extracted, among which a screening for duplicates was carried out, resulting in the extraction of 2905 search results for further analysis. At the stage of selecting publications by title and abstract, 2601 articles that did not match the context of the subject field review and the type of publication were excluded. Upon studying the full text of 38 articles, 23 were excluded. As a result of the analysis of the selected sources, 15 publications were included in the review. The studies analyzed were based both on simple and multi-stage methods of BLV identification. The source of biomaterial were blood, colostrum, raw milk, and meat from different animal samples.

Conclusion: This scoping review is the first to summarize molecular-genetic approaches to the detection of BLV in milk. The presented results indicate the presence of a scientific base of methods for identifying BLV for further development of methods for controlling the presence of the virus and its proviral load in products, tightening control over the spread of economically harmful infectious diseases, potentially directly or indirectly dangerous for any consumer of dairy products.