Introduction. The function of the Research Article Results section is to present the data obtained during the research in a systematic, concise, and visualized format. Commenting and discussing the information presented impedes objective perception and may confuse the reader.

The purpose is to present key strategies for writing the Research Article Results section that will help authors deliver their research results properly and avoid common mistakes when writing this section of a research article.

Section construction strategies. Based on the analysis of models for structuring the Research Article Results section from different fields, an efficient pattern of constructing a section is proposed and illustrated using the example from journals on food processing and health-saving technologies. Recommendations for data visualization and their relevant description in the body of the section are given.

Conclusion. The outcomes of this editorial and proposed guidelines for constructing the Results section, are intended to help authors efficiently present the data collected during the study (logically, concisely, transparently, visualized and objectively). Such an approach not only makes it possible to increase the impact of the article on the readership, but also contributes to its visibility in research databases, enhances its significance in the context of global scientific communication.

Introduction. The existing literature explores various aspects of both the method of dynamic tensiometry based on the measurement of dynamic surface tension (DST) of blood, and its use in assessing the biochemical and physiological parameters of animals. Despite the proven usefulness of DPN methods in human medicine, these methods are underestimated in modern physicochemical biology and veterinary medicine.

Purpose. In this regard, the aim of the review is to describe the methodological foundations for determining the DPN of animal biological fluids, identifying its features depending on the physiological state of the organism, the biochemical composition of blood serum while improving methods for the early diagnosis of animal diseases.

Materials and Methods. The materials are research articles describing blood serum samples of humans, horses and cows, analyzed by two methods of dynamic tensiometry.

Results. As a result, a detailed analysis of 84 studies related both to DPN methods and their use in assessing blood parameters was carried out, which made it possible to identify correlations between DPN and biochemical blood parameters in humans, horses and cows. In addition to presenting the measurement features of different methods of dynamic tensiometry, the review of the subject field summarizes their empirically identified prerequisites and consequences in this area. Both for cows and mares, there are a large number of strong correlations between biochemical parameters and blood DPN.

Conclusion. Thus, changes in blood biochemistry associated with the structural and functional development of animals in ontogeny are consistent with changes in blood DPN values, which is reflected in the magnitudes of correlations and makes it possible to apply the obtained fundamental results in practice.

Introduction. Liposomal preparations have a number of advantages: they protect the cells of the body from the toxic effects of drugs; prolong the action of the drug introduced into the body; protect medicinal substances from degradation; contribute to the manifestation of targeted specificity due to selective penetration from the blood into tissues; change the pharmacokinetics of drugs, increasing their pharmacological efficacy; allow you to create a water-soluble form of a number of medicinal substances, thereby increasing their bioavailability.

In this work, studies were carried out to develop a methodology for determining the degree of inclusion in liposomes from soy lecithin of cinnarizine, which has found wide application as a corrector of cerebral circulation disorders.

Purpose. The purpose of the study is to determine the amount of adsorption of cinnarizine with liposomes from soy lecithin.

Materials and methods. Cinnarizine liposomes from soy lecithin were prepared by the hydration/rehydration method. To study the characteristics of the degree of incorporation of cinnarizine into liposomes, the method of equilibrium dialysis was used. The choice of this method is due to the fact that the quantitative analysis of the equilibrium concentration of cinnarizine in the dispersion medium, which is necessary to determine the amount of adsorption, is hampered by the presence of a dispersed phase, liposomes. A semipermeable membrane with a pore diameter sufficient for the penetration of cinnarizine molecules, but impermeable to liposomes, makes it possible to obtain a cinnarizine solution with a concentration close enough to the concentration in the dispersion medium of liposomes. The solution thus obtained can be subjected to quantitative analysis using spectrophotometry.

Results. A graph of the dependence of the value of adsorption of cinnarizine on liposomes on the equilibrium concentration was plotted. It was found that the value of adsorption of cinnarizine during the treatment of liposomes with ultrasound is less for all the studied concentrations. At an equilibrium concentration of cinnarizine of more than 0.0003 mol/l, the proportion of the prearat associated with liposomes stabilizes. Without sonication at the level of 24.83 ± 1.15%, with sonication at the level of 18.4 ± 1.20%.

Conclusion. It has been established that ultrasonic treatment of liposomes is expedient when cinnarizine is added to a dry lipid film, since it is a factor that increases bioavailability

Introduction. The implementation of the traditional technology of liquid rye sourdough requires new approaches in the conditions of instability of the production of national types of bread. They should be based on modeling the fermentation process of liquid rye sourdough, taking into account the peculiarities of the technological process of its preparation. Information about some of the features and methods of preparing liquid rye sourdough is found in literary sources. The known methods do not take into account the features of the discrete mode. Individual schemes of preparation of liquid rye sourdough are used at bakeries of the Republic of Belarus. These schemes are subjective and change daily. There is no information about the influence of the complex of technological parameters on the biotechnological properties of liquid rye sourdough in various production conditions.

Purpose. The aim of the investigation is to study the influence of technological parameters of the fermentation process of liquid rye sourdough on its biotechnological properties; to establish the dependence of the total number of cultivated microorganisms, their activity, acidity and lifting force of liquid rye sourdough on the content of the semi-finished product of previous preparation, duration and temperature of fermentation; to determine the optimal ranges of technological parameters adapted for the discrete mode of production of national types of bread.

Materials and Methods. The objects of research are liquid rye sourdough obtained at a bakery enterprise. The fermentation temperature ranges from 25 oC to 35 oC, the duration of the process is from 60 minutes to 480 minutes. The mass fraction of moisture in the samples of liquid rye sourdough is 74–76 %. Liquid rye sourdough was studied according to organoleptic, physico-chemical and microbiological parameters.

Results. The influence of technological parameters on these indicators of liquid rye sourdough is shown in the article. Dependences have been obtained that make it possible to predict at the stage of fermentation the indicators of fermented brew based on saccharified and thermophilic sourdough brew in a discrete mode for the production of custard bread varieties and to scientifically control the technological parameters of the preparation of this semi-finished product. Recommendations for expanding the ranges of technological parameters for the preparation of liquid rye sourdough at the fermentation stage in the discrete mode of production of national types of bread have been developed.

Conclusion. The results of the research will allow us to develop an automated quantitative accounting of liquid rye sourdough, promptly distribute the semi-finished product with the necessary indicators across production capacities, eliminate the influence of subjective factors on the production cycle of the preparation of liquid rye sourdough.

Introduction. The article is devoted to the study of the influence of the "Polymateria" additive on the properties of polyethylene films and their biodegradability. The additive "Polymateria" is presented by the manufacturer as an additive that accelerates the process of biodegradation of polyolefin films. However, studies published in the literature have not previously been presented.

Purpose. Therefore, the purpose of the work is to study polymer films containing the Polymater additive for their performance characteristics and evaluate film samples for biodegradability. In the work, polymer films based on polyethylene and the additive "Polymateria" were obtained by extrusion.

Materials and Methods. The following research methods were used in the work: a method for determining water absorption, a method for determining resistance to chemical media, a method for artificial aging of polymeric materials under the influence of ultraviolet radiation and temperature, a uniaxial tensile test method, comprehensive studies of films for biodegradation by composting, determination of the sanitary and hygienic properties of experimental samples during exposure in simulation environments

Results. In the course of the study, it was found that the physical and mechanical properties under the influence of UV irradiation do not change as intensively as compared with the deformation-strength characteristics of samples that were subjected to artificial aging at temperature. It has been established that within 28 hours of exposure to thermal-oxidative aging, polyethylene films are destroyed and lose their integrity. It has been established that within 28 hours of exposure to thermal-oxidative aging, polyethylene films are destroyed and lose their integrity.

In the process of composting, the relative elongation at break of samples treated with UV decreases by 1.5-2 times compared to the values ​​before composting. When composted for 7 months, the samples did not change their size, and their weight did not change either.

Conclusion. Studies by the sanitary-chemical method made it possible to determine that in the environment of sodium chloride and distilled water after three weeks of exposure to polyethylene films containing the additive, a pungent odor is determined that exceeds the criterion of 2 points. Thus, such films cannot be used for food contact.

Introduction. Lactic acid microorganisms are widely used in the production of lactic acid foods, including for the creation of new products with functional properties. The ability of some types of lactic acid organisms to produce proteolytic enzymes can be used in other food industries, in particular in the meat industry. This issue has not been studied enough in the scientific literature.

Purpose. The purpose of this work is to substantiate the feasibility of using biomass of lactic acid microorganisms — producers of proteolytic enzymes to modify the properties of hard meat raw materials.

Materials and Methods. The paper monitors the scientific literature on the use of proteolytic enzymes in the food industry and in the production of animal feed, on the influence of various factors on the properties of enzymes, the dependence of food quality on the state of the protein component. Experiments were carried out on the cultivation of microorganisms — producers of proteolytic enzymes and their effect on meat raw materials.

Results. The efficiency of using subsurface serum for the cultivation of a consortium of microorganisms is shown. The efficiency of using the obtained biomass for processing hard meat raw materials is shown.

Conclusion. As a result of such processing, meat raw materials have acquired improved functional and technological properties (maturation time, moisture binding ability, water retention ability, shear stress limit, texture, and color of meat), which allows the use of modified raw materials for the production of new meat products with good consumer properties (taste, aroma, tenderness of meat product, protein digestibility). In addition, proteolytic enzymes are a protective factor against many unfavorable microorganisms.