Introduction. A research article (RA) is considered to be a tool for conceptualizing new knowledge. The research article introduction is intended to demonstrate the motivation of the author to conduct the study and justify its necessity and social significance. The inability of the author(s) to write a high-quality Introduction, replacing it with a description of the literature, reduces the interest of readers and hinders the promotion of the article in databases. And we do not mean only its structure being correct, but also the way each of its structural components performs its function. Writing an Introduction, it is also necessary to follow the rules of academic writing, since they make it possible to achieve analyticity and transparency of the description.

The purpose of the editorial is to describe the structure and functional content of the RA Introduction through the prism of the content of an already published article.

Materials and Methods. Based on the analysis of the traditional model of writing the Introduction and the options for its presentation in various subject areas, the structure of the RA Introduction was described. Further, the authors, using the example of the RA Introduction on the problems of food processing, commented on the declared structure.

Results. A description of the rhetorical structure of the RA is presented. Linguistic features and strategies for describing a gap in knowledge are described. The comments of the editors are given regarding the typical shortcomings of the RA Introduction section.

Conclusions. The material of this editorial will help the authors to optimize the introductions of their research articles and will enhance their visibility in scientometric databases and increase their citation.

Introduction. Currently, vegetarianism is growing in popularity in most countries of the world. Meanwhile, research data on the psychological and socio-psychological characteristics of a person with a vegetarian type of eating behavior are not always unambiguous and vary depending on the variables of gender, age, various socio-demographic variables, as well as the motivation of a restrictive diet. Assessment of personality traits with a vegetarian type of eating behavior with conscious motivation will allow specialists to use an integrated approach in providing medical and psychological assistance to such clients. 

The purpose of this article is to identify the psychological and socio-psychological characteristics of a person with a vegetarian type of eating behavior who chose vegetarianism consciously as a vital principle of nonviolence and respect for animal rights.

Methods: theoretical analysis, meta-analysis, system and comparative analysis; ascertaining experiment, testing, survey; quantitative and qualitative analysis, methods of descriptive and inductive statistics; comparative and interpretative methods. The psychodiagnostic complex of techniques includes: the Kettell 16PF test (Form A); the questionnaire "Types of aggressiveness" was developed by L.G. Pochebut based on the Bass-Darky questionnaire; biographical questionnaire Biographisches Inventar zur Diagnose von Verhaltenstorungen (Bottscher, Jager, Lischer) adapted by V.A. Chiker. 

Results.  Data on a high level of neuroticism, as well as related data on high sensitivity, anxiety, expressiveness, tension, timidity, low self-esteem and self-control, weak psychophysical constitution of vegetarians were obtained. Socio-psychological characteristics of a person with a vegetarian type of eating behavior, namely, an assessment of the family situation, social status, parenting style in the parental family, indicate a tendency to less satisfaction with personal and social relationships among vegetarians compared with omnivores. An increased level of verbal and emotional aggression of vegetarians against people without food restrictions was revealed. Data on increased aggression of omnivores have not been confirmed. 

Conclusions. Psychological and socio-psychological characteristics of a person with a vegetarian type of eating behavior will allow specialists, doctors and psychologists to interact more competently with patients and clients when applying for opportunities and limitations to adhere to a certain diet. 

Introduction. The problem of using disposable packaging waste that has lost its original properties and is not yet obsolete is very acute and urgent, it has economic and environmental aspects. 

Purpose. The purpose of the work is to assess the prospects for recycling various types of disposable packaging. 

Materials and Methods. An analytical review of the current state of various aspects of recycling of disposable packaging waste has been carried out. The determination of the physico-mechanical properties of the compositions was carried out in accordance with GOST 14236-81 "Polymer films. Methods of tensile testing". To determine the molecular weight of polymers, a viskosimetric method was used. Experiments were carried out for PE and PP in o-xylene at a temperature of 85 ± 3 ° C, PA in m-cresol at a temperature of 25 ± 3 ° C. For PET, the molecular weight was determined in the chloroform and acetone system at a temperature of 25 ± 3 ° C. 

Results. It is shown that the recycling potential of secondary material resources depends not only on the technologies to which the article is devoted, but also on the quality of incoming raw materials, its uniformity, the degree of contamination with various materials and organic compounds. 

Conclusions. The results obtained make it possible to significantly increase the volume of recycling of disposable packaging waste.

Introduction. In the modern world, for normal functioning of the body a person requires proper, functional food rich in nutrients: enzymes, antioxidants, vitamins, amino acids, fatty acids, micro- and macronutrients, dietary fibers in a natural, natural ratio. 

Purpose. The article substantiates the choice of dairy cream as a basis for the creation of products of functional orientation. 

Materials and Methods. The results of research of chemical composition and physico-chemical indices of milk cream are given, comparative characteristic of antioxidant activity (AOA) of cream, pumpkin puree, extract from sprouts of the stirrups and finished products based on cream is given. 

Results. On the basis of experimental data, formulations of milk-vegetable soup puree and sour cream product were developed. The combination of beneficial properties of milk creams, pumpkins and extracts from the sprouts of the stirrups makes it possible to produce products with a prolonged shelf life, exhibiting high antioxidant activity and hepatoprotective properties. 

Conclusion. From the data presented in the article, it can be concluded that AOA cream in combination with AOA extract from the sprouting of the milk thistle, as well as the presence of silimarin in the extract allows you to form food with a functional focus to meet the growing needs of the population in a healthy lifestyle. Enriching products with pumpkin preparations enhances their useful properties. The article shows the prospect of such an approach for expanding the line of dairy-plant products in order to ensure the health saving of the population.

Introduction. The formation of a physically healthy generation is always an important task of the country. Improper nutrition is one of the factors of slow physical and mental development of children of different ages. In boarding schools, children stay in the institution around the clock for the period of study. Because of this, they form food stereotypes mainly at school.
Purpose. The aim of the research is to determine the pattern of actual nutrition of children (7-11 years old) in boarding school and at home.   

Materials and Methods. An analysis of the actual diet of 30 children of the 2nd grade of the boarding school in Novouralsk was carried out. From Monday to Friday, children eat at school, and on Saturday and Sunday at home. The analysis was carried out using the Food Diary program. To analyze the actual nutrition in the program, it is possible to specify portions of servings. 

Results. As a result of filling in the food diaries, the completeness of meals, the yields of dishes, taking into account the actual consumption and the nutritional value of the diets, were analyzed. The staff of the boarding school also determined the body mass indices of children. 

Conclusions. The diet in the boarding school is aimed at meeting the daily requirement in accordance with the current recommendations for organizing the nutrition of school-age children and meets their requirements. The diet at home has deviations in all indicators (inadequate diet and deficiency of macro- and micronutrients). This leads to a general imbalance in the weekly diet, because. the boarding school cannot exceed the allowable values for nutrient compensation.

Introduction. The colloidal stability of beer is one of the important characteristics that ensure the high competitiveness of the drink and the interest of consumers in it. However, the finished beer is a complex system, the equilibrium of which can be disturbed under the influence of non-optimal conditions of transportation and storage, which leads to the loss of the original transparency. This makes it necessary to use in the production process such modes and technological methods that provide high colloidal stability of the finished beer, including non-alcoholic beer. One of these methods is the use of enzyme preparations of the proteolytic type of action, which reduce the concentration of protein compounds that can participate in the formation of colloidal opacities during the production of beer. 

Purpose. The purpose of our study was to determine the results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation.

Materials and Methods. The results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation were evaluated by the content of "sensitive" proteins in the finished non-alcoholic beer, its precipitation limit with ammonium sulfate and turbidity.

Results. A rational dosage of the enzyme preparation was established, equal to 2 cm3/Gl of wort. It was found that the use of this enzyme preparation can significantly reduce the content of protein substances that can initiate the formation of turbidity, and also increases the precipitation limit of finished non-alcoholic beer with ammonium sulfate. However, a direct correlation between the use of the enzyme preparation and the turbidity of the finished non-alcoholic beer obtained from different batches of malt, was not determined.

Conclusions. It was found that the use of the “BREWERS CLAREX” enzyme preparation in a rational dosage ensured a shelf life of the finished non-alcoholic beer of at least 180 days