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Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences SibScript (until February 17, 2023 – Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
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Proceedings of the 1st International Congress
Title
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies"
ISBN
978-5-8353-2982-3 (print)
DOI
https://doi.org/10.21603/-I-IC
Status
EXPERIENCE IN THE DEVELOPMENT AND RESEARCH OF ALCOHOLIC BEVERAGES WITH REDUCED TOXIC POTENTIAL
pp. 4–7
DOI: https://doi.org/10.21603/-I-IC-1
ION CHROMATOGRAPHY AND ITS APPLICATIONS IN DISTILLED BEVERAGES QUALITY CONTROL
pp. 8–10
DOI: https://doi.org/10.21603/-I-IC-2
METHOD FOR PRODUCING DIETARY CUTLETS WITH DIETARY FIBERS
pp. 11–13
DOI: https://doi.org/10.21603/-I-IC-3
FORMATION OF REQUIREMENTS FOR THE COMPOSITION AND PHYSICOCHEMICAL PARAMETERS OF LACTOSE-CONTAINING RAW MATERIALS FOR THE PRODUCTION OF LACTULOSE CONCENTRATES
pp. 14–17
DOI: https://doi.org/10.21603/-I-IC-4
DAIRY PRODUCT BIOTECHNOLOGY DEVELOPMENT FOR SPECIALIZED NUTRITION
pp. 18–21
DOI: https://doi.org/10.21603/-I-IC-5
ANALYSIS OF THE SYSTEM OF ORGANIZATION OF SCHOOL MEALS IN THE KEMEROVO MUNICIPAL DISTRICT
pp. 22–24
DOI: https://doi.org/10.21603/-I-IC-6
CHANGES VIABILITY INDICATORS OF DROSOPHILA MELANOGASTER WHEN USING EXTRACTS REPRESENTATIVES OF THE GENUS MONARDA REGARDING INFLUENCE ANTI-TUMOR DRUGS
pp. 25–26
DOI: https://doi.org/10.21603/-I-IC-7
THE EFFECT OF POLYMORPHISM OF THE MTHFR C677T GENE ON THE MORPHOFUNCTIONAL STATE OF LYMPHOCYTES DURING DRUG INTOXICATION
pp. 27–29
DOI: https://doi.org/10.21603/-I-IC-8
PHYTOCHEMICAL STUDY OF CALLUNA VULGARIS
pp. 30–33
DOI: https://doi.org/10.21603/-I-IC-9
STUDY OF THE ANTIOXIDANT POTENTIAL OF 3.4-DIHYDROXYBENZOIC AND GALLIC ACIDS EXTRACTED FROM HEDYSARUM NEGLECTUM
pp. 34–36
DOI: https://doi.org/10.21603/-I-IC-10
SELECTION OF RATIONAL PARAMETERS OF SPRAY DRYING OF THE PRODUCT BASED ON MILK AND HONEY
pp. 37–39
DOI: https://doi.org/10.21603/-I-IC-11
THE USE OF THE EXTRACT OF THE ORDINARY SKULLCAP TO OBTAIN AN ENRICHED CURD PRODUCT
pp. 40–42
DOI: https://doi.org/10.21603/-I-IC-12
SELECTION OF COMPONENTS FOR THE CREATION OF A COMPLEX CARRIER IN THE SORPTION IMMOBILIZATION OF TRACE ELEMENTS
pp. 43–45
DOI: https://doi.org/10.21603/-I-IC-13
EFFECT OF PERIOPERATIVE SUPPLEMENTAL ENTERAL NUTRITION IN CARDIAC SURGICAL PATIENTS
pp. 46–47
DOI: https://doi.org/10.21603/-I-IC-14
MODERN ASPECTS OF THE USE OF BIOLOGICALLY ACTIVE ADDITIVES
pp. 48–51
DOI: https://doi.org/10.21603/-I-IC-15
CHRONONUTRITIOLOGICAL FEATURES OF THE NUTRITIONAL STATUS DURING SHIFT WORK OF STUDENTS
pp. 52–54
DOI: https://doi.org/10.21603/-I-IC-16
POPYMORPHISM OF IMMUNE RESPONSE GENES AND LUNG CANCER RISK IN NON-SMOKING RESIDENTS OF KUZBASS
pp. 55–57
DOI: https://doi.org/10.21603/-I-IC-17
PREPARATION OF GALACTOOLIGOSACCHARIDES USING HYPERTHERMOPHILIC ΒGALACTOSIDASE IN PERMEABILIZED WHOLE CELLS OF LACTOCOCCUS LACTIS
pp. 58–60
DOI: https://doi.org/10.21603/-I-IC-18
TECHNOLOGICAL FEATURES OF PLANT MILK PRODUCTION
pp. 61–62
DOI: https://doi.org/10.21603/-I-IC-19
INTEGRATED PROGRAM FOR PREDICTION OF THE RISK OF LUNG CANCER DEVELOPMENT IN WORKING COAL MINES OF KUZBASS
pp. 63–66
DOI: https://doi.org/10.21603/-I-IC-20
TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS
pp. 67–71
DOI: https://doi.org/10.21603/-I-IC-21
INFLUENCE OF GENETIC FEATURES ON THE DEVELOPMENT OF ATHEROSCLEROSIS
pp. 72–75
DOI: https://doi.org/10.21603/-I-IC-22
PERSONALIZED NUTRITION FOR THE PREVENTION OF ATHEROSCLEROSIS (ROLE OF GI MICROBIOTA)
pp. 76–79
DOI: https://doi.org/10.21603/-I-IC-23
FUNCTIONAL COTTAGE CHEESE PRODUCT WITH THE ADDITION OF CARROTS
pp. 80–82
DOI: https://doi.org/10.21603/-I-IC-24
THE USE OF PEPTIDES AND HYDROCOLLOIDS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS
pp. 83–84
DOI: https://doi.org/10.21603/-I-IC-25
RELEVANCE OF THE DEVELOPMENT OF INTEGRATED RESOURCE-SAVING TECHNOLOGY FOR THE PRODUCTION OF GELATIN AND HIGH-PROTEIN INGREDIENTS FROM SECONDARY RAW MATERIAL RESOURCES OF ANIMAL ORIGIN
pp. 85–86
DOI: https://doi.org/10.21603/-I-IC-26
THE USE OF PEPTIDES AND HYDROCOLLOIDS IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS
pp. 87–89
DOI: https://doi.org/10.21603/-I-IC-27
STUDY OF THE FERTATION OF DAIRY FOOD SYSTEMS FOR THE PRODUCTION OF A COTTAGE PRODUCT
pp. 90–93
DOI: https://doi.org/10.21603/-I-IC-28
GENOME-WIDE ANALYSIS OF A TRIPLE NEGATIVE BREAST TUMORS
pp. 94–95
DOI: https://doi.org/10.21603/-I-IC-29
PROSPECTS FOR THE USE OF PEPPERMINT (M. PIPERITA) IN SPECIALIZED FOOD PRODUCTS
pp. 96–100
DOI: https://doi.org/10.21603/-I-IC-30
THE EFFECT OF DEFROSTING CONDITIONS ON THE QUALITY OF BLUE HONEYSUCKLE JUICE
pp. 101–102
DOI: https://doi.org/10.21603/-I-IC-31
SCIENTIFIC AND PRACTICAL ASPECTS OF FOOD DEVELOPMENT FOR WORKERS IN THE CHEMICAL INDUSTRY
pp. 103–105
DOI: https://doi.org/10.21603/-I-IC-32
MAIN APPROACHES TO THE DEVELOPMENT OF A MEAT PRODUCT OF HERODIETIC NUTRITION
pp. 106–108
DOI: https://doi.org/10.21603/-I-IC-33
ANTIOXIDANT ACTIVITY OF BEE HONEY AND PROPOLIS IN MEAT SYSTEMS
pp. 109–112
DOI: https://doi.org/10.21603/-I-IC-34
DEVELOPMENT OF DIABETIC MACULAR EDEMA IN PREGNANT PATIENTS WITH TYPE 1 DIABETES MELLITUS: DEVELOPMENT RISKS AND TREATMENT METHODS
pp. 113–115
DOI: https://doi.org/10.21603/-I-IC-35
STUDY OF FRACTIONAL COMPOSITION OF PROTEINS OF MILK-PROTEIN CONCENTRATES
pp. 116–118
DOI: https://doi.org/10.21603/-I-IC-36
THEORETICAL FOUNDATIONS OF THE DEVELOPMENT OF FLOUR CONFECTIONERY PRODUCTS THAT MEET THE PRINCIPLES OF HEALTHY NUTRITION
pp. 119–124
DOI: https://doi.org/10.21603/-I-IC-37
SIGNIFICANCE OF CYP2D6 GENE POLYMORPHISM FOR DETERMINING THE RISK OF BREAST CANCER
pp. 125–127
DOI: https://doi.org/10.21603/-I-IC-38
MECHANISMS OF DEDIFFERENTIATION OF NON-LIGHT BREAST CANCER CELLS TO STEM CELLS
pp. 128–130
DOI: https://doi.org/10.21603/-I-IC-39
CERTAIN ASPECTS OF DEVELOPING PLANT-BASED FERMENTED BEVERAGES
pp. 131–132
DOI: https://doi.org/10.21603/-I-IC-40
CREATION OF RUSSIAN HIGH-TECHNOLOGY MANUFACTURING OF LACTOSE AND LACTULOSE INTENDED FOR IMPORT SUBSTITUTION IN MEDICINE, VETERINARY, INFANT FOOD AND HEALTHY NUTRITION
pp. 133–136
DOI: https://doi.org/10.21603/-I-IC-41
PREDICTIVE AND PROGNOSTIC SIGNIFICANCE OF EXPRESSION AND ABERRATIONS OF THE DNA COPY NUMBER OF CHEMOSENSITIVITY GENES IN PATIENTS WITH BREAST CANCER
pp. 137–138
DOI: https://doi.org/10.21603/-I-IC-42
STUDYING THE PROSPECTS OF APPLICATION OF MICROGREEN FOR SPECIALIZED NUTRITION
pp. 139–141
DOI: https://doi.org/10.21603/-I-IC-43
THE BASIS OF MOLECULAR GENETIC CLASSIFICATION OF BREAST TUMORS WITH A TRIPLE NEGATIVE PHENOTYPE
pp. 142–144
DOI: https://doi.org/10.21603/-I-IC-44
STUDY OF ASSOCIATIONS OF THE NFKB1-94I/D POLYMORPHOUS LOCUS IN THE GROUP OF PATIENTS WITH RF-NEGATIVE FORM OF JUVENILE ARTHRITIS WITH THE EFFECTIVENESS OF METOREXATE THERAPY
pp. 145–147
DOI: https://doi.org/10.21603/-I-IC-45
EVALUATION OF THE PROSPECTS FOR THE USE OF NUTRIENT PROFILING IN THE DEVELOPMENT OF SPECIALIZED DIETS
pp. 148–150
DOI: https://doi.org/10.21603/-I-IC-46
THE VALUE OF THE MASS FRACTION OF MILK FAT IN CHEESE PRODUCTION
pp. 151–154
DOI: https://doi.org/10.21603/-I-IC-47
CHEESE AS PREVENTION OF PROTEIN-ENERGY INSUFFICIENCY
pp. 155–157
DOI: https://doi.org/10.21603/-I-IC-48
RESEARCH AND DEVELOPMENT OF PROTEIN HYDROLYZATE TECHNOLOGY AS A BASIS FOR THE PRODUCTION OF PROTEIN SHAKES
pp. 158–160
DOI: https://doi.org/10.21603/-I-IC-49
TECHNOLOGICAL TECHNIQUES AIMED AT PRESERVING THE NUTRITIONAL VALUE OF GRAPE JUICE
pp. 161–162
DOI: https://doi.org/10.21603/-I-IC-50
THE USE OF BRINE IN THE PRODUCTION OF RYE MALT
pp. 163–164
DOI: https://doi.org/10.21603/-I-IC-51
STUDY OF THE FOAMING PROPERTIES OF AQUAFABA
pp. 165–168
DOI: https://doi.org/10.21603/-I-IC-52
LACTASE DEFICIENCY IN RUSSIA: MULTIETHNIC GENETIC STUDY
pp. 169–171
DOI: https://doi.org/10.21603/-I-IC-53
MODERN ASSESSMENT OF ARTHROSPIRA AS A SOURCE OF FOOD AND BIOLOGICALLY ACTIVE SUBSTANCES
pp. 172–174
DOI: https://doi.org/10.21603/-I-IC-54
TECHNOLOGICAL DEVELOPMENT OF PUBLIC CATERING ENTERPRISES ANALYSIS AND OUTLOOK
pp. 175–177
DOI: https://doi.org/10.21603/-I-IC-55
APPLICATION OF DIETARY FIBER IN ENRICHMENT OF MEAT PRODUCTS
pp. 178–180
DOI: https://doi.org/10.21603/-I-IC-56
THE RELEVANCE OF THE APPEARANCE OF A VEGETABLE ANALOGUE OF MEAT
pp. 181–183
DOI: https://doi.org/10.21603/-I-IC-57
RESEARCH AND DEVELOPMENT OF FROZEN BIODESERT TECHNOLOGY WITH A GIVEN COMPOSITION AND PROPERTIES
pp. 184–187
DOI: https://doi.org/10.21603/-I-IC-58
CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD
pp. 188–190
DOI: https://doi.org/10.21603/-I-IC-59
USE OF PLANT RAW MATERIALS FOR THE DEVELOPMENT OF BIOTECHNOLOGY OF A FOOD ADDITIVE CONTAINING NATURAL SUPPLEMENTS
pp. 191–194
DOI: https://doi.org/10.21603/-I-IC-60
USE OF MILK PROTEIN CONCENTRATE IN CHEESE TECHNOLOGY WITH A HIGH SECOND HEATING TEMPERATURE
pp. 195–198
DOI: https://doi.org/10.21603/-I-IC-61
THE USE OF PLANT RAW MATERIALS AS A SOURCE OF RETINOL IN THE PRODUCTION OF SPECIALIZED NUTRITION PRODUCTS
pp. 199–201
DOI: https://doi.org/10.21603/-I-IC-62
ETHICAL ISSUES OF THE PRACTICAL APPLICATION OF BIOTECHNOLOGY WITHIN LEGAL PROCEEDINGS
pp. 202–204
DOI: https://doi.org/10.21603/-I-IC-63
BIODEGRADABLE PACKAGING IN THE MODERN WORLD
pp. 205–208
DOI: https://doi.org/10.21603/-I-IC-64
THE USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF BAKERY PRODUCTS
pp. 209–212
DOI: https://doi.org/10.21603/-I-IC-65
JUSTIFICATION OF THE NORMS FOR THE USE OF FOOD ADDITIVES FOR CHICKEN MEAT PRODUCTS
pp. 213–216
DOI: https://doi.org/10.21603/-I-IC-66
APPLICATION OF THE METHOD OF DETERMINING THE PRICE COEFFICIENT OF UTILITY IN THE DEVELOPMENT OF SPECIALIZED FOOD PRODUCTS
pp. 217–219
DOI: https://doi.org/10.21603/-I-IC-67
PRACTICAL ASPECTS OF THE DEVELOPMENT OF A BISCUIT FOR A CONFECTIONERY ROLL IN ORDER TO EXPAND THE RANGE OF SPECIALIZED FOOD PRODUCTS
pp. 220–222
DOI: https://doi.org/10.21603/-I-IC-68
VACUUM-FREE DRYING OF MILK-PROTEIN CONCENTRATES
pp. 223–226
DOI: https://doi.org/10.21603/-I-IC-69
SELECTION OF PARAMETERS FOR OBTAINING EXTRACTS OF VALERIANA OFFICINALIS WITH ANTIOXIDANT PROPERIESS
pp. 227–230
DOI: https://doi.org/10.21603/-I-IC-70
BIOLOGICAL EFFECTS AND FRACTIONAL COMPOSITION OF COAL-ROCK PARTICLE MATTER
pp. 231–234
DOI: https://doi.org/10.21603/-I-IC-71
ETHICAL PROBLEMS OF THE DEVELOPMENT OF GENETIC TECHNOLOGIES
pp. 235–236
DOI: https://doi.org/10.21603/-I-IC-72
FUNCTIONAL FOODS BASED ON WHEY PERMEATE
pp. 237–239
DOI: https://doi.org/10.21603/-I-IC-73
THE USE OF ENZYMES PRODUCED BY MICROORGANISMS IN THE FOOD INDUSTRY
pp. 240–242
DOI: https://doi.org/10.21603/-I-IC-74
THE USE OF COLLAGEN STRUCTURES IN FUNCTIOAL PRODUCTS
pp. 243–245
DOI: https://doi.org/10.21603/-I-IC-75
THE USE OF CHITOSAN AND EXTRACTS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE TECHNOLOGY OF FERMENTED DAIRY PRODUCTS
pp. 246–249
DOI: https://doi.org/10.21603/-I-IC-76
PHYTOCHEMICAL COMPOSITION OF THE EXTRACT OF THE PLANT AMELANCHIER OVALIS, GROWING ON THE TERRITORY OF THE SIBERIAN FEDERAL DISTRICT
pp. 250–253
DOI: https://doi.org/10.21603/-I-IC-77
METHOD FOR PREPARATION THE SUM OF TRITERPENE GLYCOSIDES - IMPORTANT BIOLOGICALL ACTIVE COMPOUNS FROM THE FAR EASTERN EDIBLE HOLOTHURIA - Apostichopus japonicas
pp. 254–256
DOI: https://doi.org/10.21603/-I-IC-78
ASSESSMENT OF BEHAVIORAL RISK FACTORS AS A WAY OF DESIGNING NEW PRODUCTS OF SPECIALIZED NUTRITION
pp. 257–259
DOI: https://doi.org/10.21603/-I-IC-79
ON THE QUESTION OF THE CONTRIBUTION OF SOME CYTOKINES TO THE FORMATION AND DEVELOPMENT OF AUTOIMMUNE THYROID DISORDERS
pp. 260–260
DOI: https://doi.org/10.21603/-I-IC-80
METHODS OF MODIFICATION OF STARCHES FOR SPECIALIZED FOOD PRODUCTS
pp. 261–263
DOI: https://doi.org/10.21603/-I-IC-81
ASSESSMENT OF GENOME STABILITY IN WORKERS OF THE COAL-BORNE THERMAL POWER PLANTS OF KUZBASS WITH MICRONUCLEAR TEST IN BLOOD LYMPHOCYTES
pp. 264–266
DOI: https://doi.org/10.21603/-I-IC-82
DEVELOPMENT AND RESEARCH OF TECHNOLOGICAL PARAMETERS OF THE VACUUM DRYER FOR THE PRODUCTION OF DRY GELATIN
pp. 267–268
DOI: https://doi.org/10.21603/-I-IC-83
THE ECONOMIC FEASIBILITY OF EXPANDING THE RANGE OF SPECIALIZED MEALS FOR SCHOOL MEALS
pp. 269–271
DOI: https://doi.org/10.21603/-I-IC-84
TRAINING OF NEW GENERATION SPECIALISTS FOR THE FIELD OF NUTRITION
pp. 272–275
DOI: https://doi.org/10.21603/-I-IC-85
CATERING DURING MASS SPORTS EVENTS
pp. 276–278
DOI: https://doi.org/10.21603/-I-IC-86
The influence of factors on the innovative development of enterprises producing specialized food products
pp. 279–282
DOI: https://doi.org/10.21603/-I-IC-87
THE EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS OF REAL GINSENG (PANAX GINSENG) ON THE GROWTH OF YEAST CELLS
pp. 283–285
DOI: https://doi.org/10.21603/-I-IC-88
RESEARCH AND DEVELOPMENT OF PROBIOTIC SUPPLEMENTS BASED ON METABOLITES OF BIFIDOBACTERIUM AND LACTOBACILLUS BACTERIA
pp. 286–289
DOI: https://doi.org/10.21603/-I-IC-89
IMPROVEMENT OF KVASS TECHNOLOGY THROUGH THE USE OF DRY YEAST
pp. 290–292
DOI: https://doi.org/10.21603/-I-IC-90
APPLICATION OF EGGSHELL MINERAL CONCENTRATE FOR BOILED SAUSAGES
pp. 293–295
DOI: https://doi.org/10.21603/-I-IC-91
THEORETICAL ASPECTS OF INCREASING THE SHELF LIFE OF GINGERBREAD
pp. 296–297
DOI: https://doi.org/10.21603/-I-IC-92
PROSPECTS FOR THE DEVELOPMENT OF NEW FUNCTIONAL FOOD PRODUCTS WITH IMMUNO-CORRECTING PROPERTIES
pp. 298–300
DOI: https://doi.org/10.21603/-I-IC-93
A MODEL OF GROWING PORCINI MUSHROOMS IN ARTIFICIAL CONDITIONS
pp. 301–304
DOI: https://doi.org/10.21603/-I-IC-94
SIMULATION OF BAKERY PRODUCTS WITH " REISHI" MUSHROOM POWDER
pp. 305–308
DOI: https://doi.org/10.21603/-I-IC-95
BAKERY PRODUCTS WITH THE ADDITION OF MUSHROOM POWDER "GRIFOLA CURLY" FOR THERAPEUTIC AND PROPHYLACTIC USE
pp. 309–312
DOI: https://doi.org/10.21603/-I-IC-96
CHARACTERISTICS OF THE KUZBASS COAL INDUSTRY WORKERS CATERING ORGANIZATION
pp. 313–315
DOI: https://doi.org/10.21603/-I-IC-97
DEEP BILATERAL NEUROSTIMULATION (DBS GPI) AS AN EFFECTIVE METHOD OF TREATMENT OF LEVODOPA INDUCED DOSE PEAK DYSKINESIA IN PARKINSON'S DISEASE. CASE REVIEW
pp. 316–317
DOI: https://doi.org/10.21603/-I-IC-98
ETHNIC DIFFERENCES IN THE LENGTH OF CAG REPEATS IN THE ANDROGEN RECEPTOR GENE AND TESTOSTERONE LEVELS IN YOUNG MEN OF THE SIBERIAN REGION OF RUSSIA
pp. 318–321
DOI: https://doi.org/10.21603/-I-IC-99
SOME BIOCHEMICAL PARAMETERS OF RAMS BLOOD WHEN PREPARING THEM FOR THE ACCIDENTAL SEASON NON-HORMONAL STIMULATION AGENTS
pp. 322–324
DOI: https://doi.org/10.21603/-I-IC-100
SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS
pp. 325–327
DOI: https://doi.org/10.21603/-I-IC-101
BARRIERS AND PROSPECTS FOR CREATING HEALTHY MEAT SNACKS
pp. 328–330
DOI: https://doi.org/10.21603/-I-IC-102
USE OF NATURAL SOURCE OF SUGAR IN KVASS TECHNOLOGY
pp. 331–334
DOI: https://doi.org/10.21603/-I-IC-103
EDITING OF THE HUMAN GENOME – LEGAL ASPECTS OF CLINICAL APPLICATION
pp. 335–338
DOI: https://doi.org/10.21603/-I-IC-104
DETERMINATION OF THE POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY IN KOMBUCHA-BASED BEVERAGES WITH THE ADDITION OF EXTRACTS OF FRAGRANT HERBS OF VARIOUS CONCENTRATIONS
pp. 339–342
DOI: https://doi.org/10.21603/-I-IC-105
MODERN ASPECTS OF SPECIALIZED NUTRITION FOR ATHLETES
pp. 343–345
DOI: https://doi.org/10.21603/conferencearticle_63edabf0728be7.06738601
DEVELOPMENT OF TECHNOLOGIES FOR CURD FOOD SYSTEMS BASED ON PLANT BIOCORRECTORS
pp. 346–348
DOI: https://doi.org/10.21603/-I-IC-107
DEVELOPMENT OF HEALTH-SAVING BIOTECHNOLOGIES OF SPECIALIZED PRODUCTS: PARADIGMS OF PRIORITY SOLUTIONS
pp. 349–352
DOI: https://doi.org/10.21603/-I-IC-108
PROSPECTS FOR THE DEVELOPMENT OF BIOPESTICIDES BASED ON ENDOPHYTIC MICROORGANISMS OF TECHNOGENIC SOILS
pp. 353–355
DOI: https://doi.org/10.21603/-I-IC-109
DESIGN OF COMPLEX FOOD SUPPLEMENTS BASED ON POLYPHENOL COMPOUNDS OBTAINED FROM CALLUS CULTURES VACCINIUM VITIS-IDAEA IN VITRO METHOD
pp. 356–358
DOI: https://doi.org/10.21603/-I-IC-110
NUMERICAL SIMULATION OF THE OPERATION OF THE APPARATUS FOR THE HEAT TREATMENT OF DAIRY RAW MATERIALS WITH INDUCTION HEATING
pp. 359–361
DOI: https://doi.org/10.21603/-I-IC-111
A CASE OF PREIMPLANTATION GENETIC TESTING FOR A COUPLE IN WHICH BOTH SPOUSES ARE CARRIERS OF AUTOSOMAL RECIPROCAL TRANSLOCATIONS
pp. 362–364
DOI: https://doi.org/10.21603/-I-IC-112
DEVELOPMENT OF TECHNOLOGY FOR INACTIVATION OF SOYBEAN GRAIN FROM TRYPSIN AND UREASE INHIBITORS FOR THE SALE OF FOOD
pp. 365–368
DOI: https://doi.org/10.21603/-I-IC-113
EMULSION PROBIOTICS IN TECHNOLOGIES OF ALIMENTARY CORRECTION PHYSIOLOGICAL CONDITIONS OF THE BODY
pp. 369–371
DOI: https://doi.org/10.21603/-I-IC-114
META-ANALYSIS OF MEDICAL DECISION SUPPORT SYSTEMS BASED ON PHARMACOGENETIC MARKERS
pp. 372–373
DOI: https://doi.org/10.21603/-I-IC-115
YEAST INACTIVATION BY ULTRASONIC TREATMENT
pp. 374–376
DOI: https://doi.org/10.21603/-I-IC-116
THE PERSONALIZED TECHNOLOGY OF CANCER TREATMENT "KARANAHAN" HAS THREE VECTORS OF THERAPEUTIC EFFECT
pp. 377–380
DOI: https://doi.org/10.21603/-I-IC-117
BIOCHEMICAL PARAMETERS OF BLOOD IN PREGNANT WOMEN NORMALLY AND WITH CHROMOSOMAL PATHOLOGY OF THE FETUS
pp. 381–386
DOI: https://doi.org/10.21603/conferencearticle_63edabf15da447.93685177
ENCAPSULATED COLLAGEN HYDROLYSATE AS A COMPONENT OF FUNCTIONAL PRODUCTS
pp. 387–390
DOI: https://doi.org/10.21603/-I-IC-119
FEATURES OF YEAST CULTIVATION IN CHEESE WHEY FOR BETAGALACTOSIDASES PRODUCTION
pp. 391–394
DOI: https://doi.org/10.21603/-I-IC-120
FUNCTIONAL BREAD MADE USING RYE FLOUR AND INNOVATIVE INGREDIENTS BASED ON SPROUTED RYE GRAIN
pp. 395–398
DOI: https://doi.org/10.21603/-I-IC-121
ASSOCIATION OF RS1143634 WITH AUTOIMMUNE THYREPATHIES AND THE ROLE OF IL-1Β IN THEIR DEVELOPMENT
pp. 399–399
DOI: https://doi.org/10.21603/-I-IC-122
DEVELOPMENT OF DAIRY DRINK TECHNOLOGY BASED ON RECONSTITURED SYSTEMS «MILK POWDER – WHEY POWDER» ENRICHED WITH GINGER ROOT
pp. 400–402
DOI: https://doi.org/10.21603/-I-IC-123
JUSTIFICATION OF THE FEASIBILITY OF USING A NEW BIODEGRADABLE PACKAGING FOR FOOD
pp. 403–406
DOI: https://doi.org/10.21603/-I-IC-124
STUDY OF THE EFFECT OF IMITATION BACON ON THE QUALITY INDICATORS OF SEMI-SMOKED SAUSAGES
pp. 407–410
DOI: https://doi.org/10.21603/-I-IC-125
DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS
pp. 411–414
DOI: https://doi.org/10.21603/-I-IC-126
THE CONTRIBUTION OF POLYMORPHIC VARIANTS OF DNA REPAIR GENES TO THE FORMATION OF INDIVIDUAL SENSITIVITY TO THE EFFECTS OF ADVERSE ENVIRONMENTAL FACTORS. LITERATURE REVIEW
pp. 415–417
DOI: https://doi.org/10.21603/-I-IC-127
FUTURE DIRECTIONS OF VEGETABLE RAW MATERIAL PROCESSING FOR EXTRACTION OF PHYTOCHEMICAL COMPOUNDS FOR FOOD SYSTEMS
pp. 418–421
DOI: https://doi.org/10.21603/-I-IC-128
METHOD FOR IMPROVING ORGANOLEPTIC PROPERTIES OF A DRINK BASED ON MEDUSOMYCES GISEVII CULTURE BY ADDING PINE CONES DECOAT
pp. 422–425
DOI: https://doi.org/10.21603/-I-IC-129
BIOETHICAL ISSUES OF VACCINOMICS
pp. 426–428
DOI: https://doi.org/10.21603/-I-IC-130
NEW APPROACHES TO THE USE OF SPROUTED GRAIN IN NUTRITION
pp. 429–432
DOI: https://doi.org/10.21603/-I-IC-131
THE LEVEL OF CHROMOSOMAL ABERRATIONS AND THE DOSE OF ACTIVE RIBOSOMAL GENES IN COAL MINE WORKERS
pp. 433–436
DOI: https://doi.org/10.21603/-I-IC-132
PEPTIDES AS A FUNCTIONAL INGREDIENT FOR PREVENTIVE PRODUCTS
pp. 437–440
DOI: https://doi.org/10.21603/-I-IC-133
THE ROLE OF ADPRT 2285 A>G rs1136410 GENE POLIMORPHISM IN THE FORMING OF SUSCEPTIBILITY TO THE DEVELOPMENT OF BREAST CANCER
pp. 441–442
DOI: https://doi.org/10.21603/-I-IC-134
NON-TRADITIONAL WAYS OF USING VEGETABLE WASTE
pp. 443–444
DOI: https://doi.org/10.21603/-I-IC-135
STUDY OF BIOCOMPATIBILITY OF PROBIOTIC STRAINS OF MICROORGANISMS IN ORDER TO CREATE A BIOLOGICALLY ACTIVE FOOD ADDITIVE
pp. 445–447
DOI: https://doi.org/10.21603/-I-IC-136
STUDY OF THE STORAGE OF BAS ENCAPSULATED IN EMULSION FOOD SYSTEMS
pp. 448–451
DOI: https://doi.org/10.21603/-I-IC-137
STUDY OF ANTIOXIDANT ACTIVITY OF MICROBIOTA OF KUZBASS TECHNOZEMS
pp. 452–455
DOI: https://doi.org/10.21603/-I-IC-138
FOOD INGREDIENTS OF A LIPID NATURE WITH VITAMINS D3 AND K2, STRUCTURED BY BEESWAX MONOESTERS
pp. 456–458
DOI: https://doi.org/10.21603/-I-IC-139
THE EFFECT OF THE FROZEN RAW MATERIALS STORAGE DURATION ON THE ANTIOXIDANT ACTIVITY OF LONICERA CAERULEA JUICE
pp. 459–460
DOI: https://doi.org/10.21603/-I-IC-140
ANTIOXIDANT ACTIVITY OF CHLORELLA VULGARIS EXTRACTS
pp. 461–463
DOI: https://doi.org/10.21603/-I-IC-141
PROSPECTS FOR THE USE OF ENDOGENOUS MICROORGANISMS FROM NATURAL SOURCES AS PRODUCERS OF BIOPESTICIDES
pp. 464–467
DOI: https://doi.org/10.21603/-I-IC-142
PROSPECTS FOR THE USE OF ENDOGENOUS MICROORGANISMS FROM NATURAL SOURCES AS PRODUCERS OF BIOPESTICIDES
pp. 468–471
DOI: https://doi.org/10.21603/-I-IC-143
PROJECT SELF-MANAGEMENT OF DOCTORS IN KUZBASS
pp. 472–475
DOI: https://doi.org/10.21603/-I-IC-144
INVESTIGATION OF THE QUALITY OF MILK VANILLA IODIZED COCKTAIL
pp. 476–478
DOI: https://doi.org/10.21603/-I-IC-145
PREDICTIVE AND PROGNOSTIC SIGNIFICANCE OF PALB2 GENE MUTATIONS IN BREAST TUMORS
pp. 479–482
DOI: https://doi.org/10.21603/-I-IC-146
MECHANISMS OF ESCAPE FROM REPLICATIVE SENESCENCE OF TUMOUR CELLS AFTER EXPOSURE TO CHEMOTHERAPY
pp. 483–484
DOI: https://doi.org/10.21603/-I-IC-147
PROSPECTS FOR THE USE OF CHOKEBERRY IN FUNCTIONAL NUTRITION
pp. 485–488
DOI: https://doi.org/10.21603/-I-IC-148
INFLUENCE OF CHLORAMPHENICOL ON THE QUALITY OF FERROUS MILK PRODUCTS
pp. 489–491
DOI: https://doi.org/10.21603/-I-IC-149
CONTRIBUTION OF GENETIC PREDICTORS TO FORMATION OF HEALTH DEFICIENCY IN THE SEPARATE PERIOD AFTER CARDIAC SURGERY TREATMENT OF CONGENITAL HEART DEFECTS
pp. 496–499
DOI: https://doi.org/10.21603/-I-IC-151
TECHNOLOGICAL ASPECTS OF OBTAINING GLUTEN-FREE CEREAL PRODUCTS BASED ON BIOCATALYTIC AND HYDROTHERMOMECHANICAL PROCESSES
pp. 500–503
DOI: https://doi.org/10.21603/-I-IC-152
DETERMINATION OF THE BIOLOGICAL ACTIVITY OF SHUNGITE
pp. 504–506
DOI: https://doi.org/10.21603/-I-IC-153
INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF GOUDA-TYPE CHEESES
pp. 507–510
DOI: https://doi.org/10.21603/-I-IC-154
Using the resazurin test to assess the survival of MRC-5 cells exposed to coal-rock dust particles
pp. 511–513
DOI: https://doi.org/10.21603/-I-IC-155
CONTRIBUTION OF INHERITED VARIANTS OF THE FTO (RS9939609) AND ADRB3 (RS4994) GENES TO THE RISK OF OBESITY DEVELOPMENT AMONG KUZBASS RESIDENTS
pp. 514–516
DOI: https://doi.org/10.21603/-I-IC-156
COGNITIVE IMPAIRMENT IN SOMATIC DISEASES: ETIOPATHOGENESIS, DIAGNOSTIC METHODS AND POSSIBILITIES OF PSYCHOLOGICAL CORRECTION
pp. 517–519
DOI: https://doi.org/10.21603/-I-IC-157
Date of formation
27.01.2023
Published
16.02.2023
Date of issue testifies to the registration of the periodics
16.02.2023
Copyright sheets
1
Quantity of pages
531
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