The main types of peer review are considered. The interaction of reviewers is described. Controversial issues of peer review are touched upon. The principle of meta-reviewing is explained. The issues of taxonomy of scientific reviewing are highlighted.

The review summarizes the current literature data on the use of the morphine in patients with acute coronary syndrome and myocardial infarction. It briefly reports on the possibility of prescribing morphine in such clinical situations in accordance with the current guidance of the American College of Cardiology Foundation, the American Heart Association and the European Society of Cardiology. After describing the pharmacological properties of the morphine, including its effect on the heart, the positive effects of the drug are discussed in detail: pain relief, hemodynamic effects, and the alleged effect on myocardial remodeling. To form a complete understanding of the analyzed opioid drug, information on the effect of morphine on clinical outcomes − death, recurrence of myocardial infarction, stroke, bleeding is provided. Equally important is the section describing the interaction of morphine with antiplatelet drugs prescribed to the patients with acute coronary syndrome and myocardial infarction. In conclusion, the article discusses the necessary options for optimal pain relief in the patients with acute coronary syndrome and myocardial infarction, as well as the need to study new antiplatelet drugs.

Milk is a basic source of human diets, which contain essential materials such as carbohydrates, protein, lipids, minerals, vitamins and essential amino acids. In order to keep milk temporarily fresh, some unethical activities are usually adapted to prevent the financial losses due to the spoilage of milk during its transportation and sale. The aim of study is to identifying the adulterants presents in the samples and compare them with the standard products. The method used for the detection of neutralizers in milk is rosalic acid and for
the detection of formalin there was used Hehner’s Test in this study. The study had done on seven type of packed milk (MILK PACK NESTLE, MILK PACK PLUS, QUDRAT, TARANG, TAZA, EVERY DAY and KHATIZ). Finally the result showed, neutralizer which are using for the neutralizing of acidity in milk were negative in mentioned samples, but formalin which is used for the extending of milk shelf life was positive in MILK PACK NESTLE and TAZA PACKED MILK samples. From total 42 samples, we detected adulteration of formalin in 12 (28-30%) samples. We are advising to Society for the rejections of MILK PACK NESTLE and TAZA PACKED MILK as use, and related administrations’ must control the above packed milk imports. 

The paper presents the results of a study of the effectiveness of UV irradiation and ozonation sources in order to reduce bacterial contamination of the air environment in the drying chambers of raw smoked sausages. With prolonged maturation of raw smoked sausage products, signs of oiling and mold formation of the surface of the loaves are quite often noted. Such spoilage in raw smoked sausages usually occurs when the microbial contamination of the air environment increases in the drying chambers, where the loaves are kept at a temperature of (11-13) ±2° C for 20-23 days. It was treatment with UV rays in the chambers for 30 and 60 minutes reduces found that the total bacterial contamination by 23.9 – 68.4 %, with micromycete spores-by 9.7-18.6 %. The use of the OZUF source for the same time reduces bacterial contamination by 67.7 – 78.7 %, mold spores-by 35.0 – 76.2 %. The efficiency of air treatment with the help of OZUF was higher by 11.5-14.0 % compared to the UV irradiator.

To date, a number of authoritative studies have proved the fact that sufficient consumption of polyunsaturated fatty acids (PUFA), such as omega-3 and omega-6 fatty acids, is not so important in nutrition as their certain ratio. This indicates the need to create fat and oil products with a given fatty acid composition. One of the ways to create such products is a simple technological technique – blending vegetable oils. This study was carried out precisely to achieve this goal. To develop a blend of vegetable oils with an optimal fatty acid composition, widespread and affordable vegetable oils in Russia were selected - unrefined sunflower and linseed oil. Their chemical composition was studied, the result showed the physiological inferiority of oils for humans. The composition of the blend of vegetable oils that provide the necessary ratio of ɷ-6 and ɷ-3 fatty acids for human health was calculated by the method of linear programming. The accordance of the obtained blend composition to the calculated values was determined by the method of gas-liquid chromatography. The resulting blend can be recommended as a basis for fat and oil products, in particular for creating dressing. The blend will make it possible to enrich the product with essential PUFA in a ratio of 4:1 and improve its qualitative and quantitative characteristics. The proposed blend of vegetable oils meets the requirements of GOST 31755/2012 and TR CU 024/2011 in terms of quality and safety indicators. Based on the research carried out, the developed dressing may have prospects in the market: in addition to an optimized fatty acid composition based on modern nutritional concepts, the cost of dressing is 5.7% lower than the price of an analogue.

The purpose of this work was to develop a packaging design for a new chocolate with a sugar substitute. The article presents the main stages of development of packaging design for the new chocolate "Maft" with a sugar substitute. The main types of packaging of modern chocolate, trends in design. On the basis of this analysis, the choice of packaging materials (foil, cardboard) is justified and the direction for the design development is determined - the presence of a photorealistic image of chocolate pieces on the package and the use of background color and font of the name, different from those already used on the packaging of chocolate bars. The development of packaging design for the new chocolate "Maft" with a sugar substitute on the basis of the created pattern of their own photos of chocolate pieces and elements that reflect its taste. The BremendCFR font is chosen to write the product name. Work was carried out on the placement of design elements, including the required test component. As the background color on the sides of the package used green color (C 35%, M 0%, 49%, K=0%), and as the color of the name and the substrate under it - shades of beige (C 14%, M 31%, 41%, K=0%) and dark brown (C 58%, M 65%, 82%, K=73%), which in combination with the design of the front and rear panels developed pattern also.

Annotation. The article deals with the problem of automation of control of raw materials and finished products on the example of a chocolate production line. As you know, chocolate is a high-margin product. For its production, expensive raw materials are used, including beans, which are supplied from abroad. In the final cost of production, 65-80% is the cost of raw materials. For a medium-capacity chocolate production line, the cost of raw materials is estimated at several million rubles per day. The problem of controlling the consumption of raw materials and the output of finished products has a specific economic significance for the company and its shareholders. The experiment on the introduction of digitalization in production processes should be considered a promising direction of research. In conditions of shortage of personnel and high cost of costs, the introduction of a amortized system will minimize the human factor, eliminate additional staff workload, and not increase current production costs. As a result of the experiment, modern means of controlling raw materials and finished products were introduced into the production process, programmable logic controllers were used, databases were formed, and software for data analysis was configured. This made it possible to make the process more transparent for accounting, to ensure prompt access to data and to prevent excess overspending of expensive raw materials, to prevent unauthorized actions of the operator in a timely manner.

The article analyzes the scientific literature on the effect of microwave exposure on the vital activity of microorganisms. The influence of the frequency of microwaves, the power of the applied impact and the total amount of absorbed energy on the viability of microorganisms and the features of their growth is considered. Possible mechanisms of interaction of microbial cells with the electromagnetic field in the ultrahigh frequency range are considered. It is noted that microorganisms die when exposed to high-energy and high-frequency microwaves, while low-energy and high-frequency microwaves contribute to the intensification of their growth. It is concluded that although many authors observe significant biological effects when exposed to microwaves on living systems, this issue has not been sufficiently studied in the scientific literature. It is of interest to conduct a systematic study of the effect of microwaves of a certain frequency on the biological, biochemical and growth parameters of the cells of microorganisms, in particular lactic acid organisms, in order to use the results of these studies in the food industry in the production of new food products.