A scoping review as a tool for synthesizing scientific data is analyzed; the differences of a scoping review from a systematic review are given. The structure is described and recommendations for writing a scoping review are given.

264 veterans of the local wars which have passed treatment in psychiatric unit of military hospital were surveyed. Groups of comparison included the career military servicemen and retires, who were not taking part in combat actions. The first group (296 people) included all patients who passed treatment in psychiatric hospital department in 1999. Second comparison group (125 people) was completed from patients of psychiatric hospital department in such manner as to correspond not only to the middle age, but also to the age distribution curve of the main group.
The frequency of organic mental disorder due to brain trauma appeared more often among combat veterans (30.3%) than among the patients who were not taking part in the actions (7.4% and 12%, respectively). In all three compared groups the non-psychotic symptoms were prevalent. The symptoms of stress disorders were the main difference of veterans from other patients. The combat-related personality disorders (30%) and intrusive symptoms (21.3%) were among them. The occurence of excitability in veterans with organic mental disorder due to brain trauma (56.3%) has not significant difference from the comparison groups (68.2% and 80% respectively). But in veterans the hyperarousal symptoms were often associated with personality disorders and aggressive behavior. The psychopathology among veterans with organic mental disorder due to brain trauma with predominant functional or neurotic register symptoms (56 people) and veterans with diagnosis of neurotic disorder or adjustment disorder (51 people) was compared and the appreciable differences in their symptoms were not diagnosed.

In today’s competitive environment, catering enterprises, including restaurants, have to develop and use various technologies to attract customers. Marketing methods play a significant role there; however, regular advertising in the media is no longer enough. To maintain competitiveness, restaurants should search and develop original and modern ways and approaches to doing business. The latest is already impossible without the use of new information technologies. In this article, our team of authors of Moscow State University of Food Production offers an innovative approach to the development of the healthy nutrition industry, based on a combination of various factors used to affect customers.
The purpose of the scientific research is to study the possibilities of increasing the efficiency of public catering enterprises, including cafes and restaurants, by using the latest trends in this area. The research was conducted in the conditions of the culinary art laboratory “Kitchen Studio” of MSUFP with testing in the MSUFP Training Center RESTAURANT-BAR together with the laboratories of the department “Computer Science and Computer Engineering of Food Production”. After analyzing the global trends in food digitalization, animation solutions and interfaces for them were selected and developed to increase the efficiency of restaurants and promote a healthy lifestyle; in particular, an electronic menu alpha-version in augmented reality (AR) was designed. The results obtained during the study suggest that our project of a healthy food restaurant with elements of virtual and augmented reality will be in demand by public catering organizations and will be attractive for their visitors.

The article discusses the global growth in interest in neuromarketing from the first official neuromarketing study to the present day. A brief list of neuromarketing definitions in chronological sequence is given and key changes in the definition are traced. A detailed analysis of indicators of growing interest in neuromarketing technologies as indicators of potential advantages in terms of increasing publication activity, growing interest in using neuromarketing technologies in business, as well as increasing popularity of the direction is made. The review of works devoted to bibliographic analysis, meta-analysis of works in the field of neuromarketing as a key indicator of growth in demand for the direction is given. The main “highlights” of publishing activity are considered, as well as dynamic growth of publications according to Google Scholar data. Awareness and attitude of the general public and business to neurotechnologies and neuromarketing as well as their readiness to use these technologies are shown in dynamics. The process of growing interest in neuromarketing from business communities is highlighted. The main force of consolidation of neuromarketing advantages is revealed. The reasoning of the research community in favor of using neuromarketing techniques is shown. The main strategies of companies’ work to bring successful “new” product to the market with statistical data are listed. The main advantages of technologies potentially increasing the chances of success of a new product are listed. We speak about neurotechnologies as a tool for obtaining valuable marketing information in the food industry: from the stage of development to the stage of product implementation. The main areas of application of neuromarketing technologies in business are listed. The features of application of neurotechnologies in the food industry are shown. Some researches in the field of sensory marketing which testify to presence of indirect influence of sensory stimuli on perception of a product are designated. The main key advantages of neuromarketing technologies, which are consistent with the latest achievements in neuromarketing, as well as those advantages which are of discussion nature, are marked out. The advantages identified relate to both the data collection technology and its processing, which includes the potential of the technology in mass application.

The article deals with the actual issue of creating modified polymer compositions based on powdered fluoroplast for anti-adhesive heat-resistant coatings. Currently, the complexity of creating food-grade separation coatings is due to the limited choice of polymer materials suitable for coatings that contact with food, which have high temperature resistance, as well as low surface energy, responsible for the level of adhesive interaction with food media. Scanning electron microscopy and IR spectroscopy methods were used to study the complex of structural characteristics. Investigated as cross-sections and surface coatings, which allowed us to establish that the reason for the improved mechanical characteristics of the modified coating is uniformly distributed over the volume, leading to homogenization of the structure, forming a smooth surface coatings and defect-free interface “metal-coating”.. It is shown that the introduction of small amounts of some modifying additives from-0.05 to 1-2 wt. parts per 100 parts of fluoroplast-4MB can significantly improve the strength and adhesion characteristics of coatings.

The presence of micro and nano particles of plastic in food products is currently an urgent problem of the food industry and one of the main issues of food safety. However, there are no clear methods for the determination of such particles, nor methods for cleaning food products from them.
Due to the fact that the issue of processing plastic has not yet been resolved, and decaying plastic objects are everywhere around, it is extremely important to study the question of the presence of microscopic particles of plastics (microplastics, MP) in food products, their size and quantity.
In present work for the first time was determined the presence of particles, which can be microplastic, in several vegetable oils using Dynamic Laser Light Scattering method. The size distribution of these particles, their specific surface and zeta potential were determined too.
The content of microparticles in vegetable oils was calculated. It ranges from 2.5 to 9 billion particles per 1 liter of oil. It has been suggested that a possible reason for the presence of such particles in this type of food product is that they may be extracted from slowly breaking plastic containers.
The value of the zeta potential calculated by the device on the basis of data on the movement of particles is in the range from 20 to 30 mV. This means that the microparticles in suspension are stable and not prone to coagulation. Thus, self-cleaning from them is impossible.

маслоизготовитель, роторно- The authors of the article present the relevance of raising the issue of intensification of butter shooting. At the current stage of butter production, the issue of preservation of traditional technologies that allow to produce various types of oil from cow ‘s milk, as well as application of innovative technologies that contribute to intensification of the beating process remains relevant for the oil-and-oil industry. An important practical factor for obtaining a quality product is the use of modern oil-and-water equipment, which allows to obtain the maximum amount of the finished product at minimum energy intensity of beating. The authors propose one of the scientific steps when shooting down butter - the phenomenon “Running wave.” A running wave, like a butter whipping fak, is formed by rotating a rotary-blade working organ and contributes to reducing the energy intensity of the whipping. The method of implementation and results of studies on justification of optimal structural and technical parameters of the developed oil manufacturer are presented. The expediency of installation in the reservoir of the oil manufacturer of the beating mechanism in the form of a mountainzontically located rotary-blade working element has been experimentally confirmed. An experimental sample of an oil producer of periodic action with a rotary-blade working organ was developed and laboratory studies were carried out, after analysis of which the optimal structural and kinematic parameters of the oil manufacturer were revealed with the production of beating of 13.4 kg/h, the percentage of butter output 59.5 % and fat loss less than 0.4 %: rotation speed of the rotary-blade working organ n_p= 422 min^-1; Number of blades of rotorblade working element zp = 3; coefficient of filling of capacity φ_f= 0,57. Thus, it has been found that the developed periodic oil manufacturer with a rotor-blade working member provides efficient beating of butter with a high percentage of fat usage (more than 99.6 %) and energyintensity of beating equal to 7,24W h/kg., сливки, сливочное масло, емкость

Actual and not yet fully resolved at present is the problem of reducing the loss of food raw materials and food products during transportation and storage, reducing the quality of products as a result of infection by insects and microorganisms, spoiling the products by rodents. The use of traditional methods of disinfection, pest and disinfestation is not always sufficient for complete disinfection, and sometimes impractical, and requires the use of alternative methods, such as exposure to electromagnetic fields of different frequency ranges. Of the entire spectrum of electromagnetic waves, researchers especially distinguish ionizing radiation that can kill or modify plant cells, fragment DNA. This property of ionizing radiation can be used to combat microorganisms, insects, helmittes and rodents. This work is a development of the scientific ideas of Academician J.A. Rogova in the use of ionizing radiation for the processing of agricultural raw materials and food. The article presents the results of experiments on fast processing of food raw materials and products infected with microorganisms and insects. For various objects of study, exposure doses were determined that cause a good biological effect, but do not lead to the destruction of biopolymers. It is shown that in addition to the dose, other factors have a significant effect on the results of the processing process, for example, temperature and physical condition of food. Freezing has a protective effect during irradiation, preventing the formation of products of aqueous radiolysis, which are formed as a result of reaction with the substrate. When heated, these products (hydroxyl radicals) tend to react predominantly with each other and not with the substrate, so the danger to the latter usually decreases when irradiated frozen food. Anaerobic conditions also affect the nature of radiolytic products, since the presence of oxygen during irradiation can generate highly reactive superoxide radicals and peroxy radicals and hydrogen peroxide. A comparative analysis of the effects of various doses of radiation on products of plant and animal origin is carried out. The efficiency and economic feasibility of using fast electron processing to reduce microbial spoilage and insect infestation of food raw materials and food products, as well as to increase shelf life of products, is shown.

Food products are exposed to spoilage microorganisms, both during production and during storage. The creation of protective polymer coatings is aimed at the development of coating materials capable of ensuring the quality and safety of packaged food products. Modern protective coatings are multicomponent systems containing high molecular weight compounds and modifying additives as a basis for imparting special properties, including antimicrobial. Currently, coatings formed from polymer solutions are widely used, one of the disadvantages of which is high permeability, in comparison with coatings based on polymer dispersions. In the work, model samples of films based on dispersions of a vinyl acetate copolymer by free watering were obtained. Conducted standard organoleptic and sanitary-chemical studies of the migration of low molecular weight coating components into model environments. The exposure time was 10 days at room temperature. The toxicity of the migrated components from the coating to the model medium was evaluated by biological assessment at infusoria and phytotesting on the seeds of dicotyledons. The sorption properties of the resulting coatings are estimated. As a result of the studies, the compliance of coatings based on dispersions with organoleptic and sanitary-chemical indicators was established. The effect of modifying additives introduced into the coatings and capable of migrating into the model environment on the life of the ciliates under the conditions of acute assessment was revealed the exposure time is up to 6 hours and chronic toxicity is 96 hours. Data were obtained on the degree of development and the rate of germination of plant seeds on extracts from polymer coatings.

The article is devoted to improving the efficiency of the food enterprise by developing and implementing an automated control system for the technological manipulator on the line of filling and labeling of food beverages using intelligent technologies. The article defines the relevance of the topic, provides a literary review of production lines for filling and labeling of food products, and analyzes the work on mathematical modeling of the kinematics and dynamics of machines and aggregates combined in food production lines, taking into account their interaction, their interaction with the environment. The necessity of solving kinematic problems, especially problems of reverse kinematics of the robot manipulator, is shown. The analysis carried out in the work showed. that the existing universal algorithms for calculating kinematics are simple to write in General, but due to a number of unavoidable disadvantages of resource consumption and have in some cases a large computational error. If technological manipulators are forced to work in areas where this method leads to significant computational errors, this may slow down the movement of the manipulator, which also leads to a decrease in productivity, or require forced changes to the operating mode in order to remove the working body from the center of the working area, which will take up more space for each manipulator. Therefore, instead of using a universal algorithm for calculating kinematics, it is proposed to use a set of simple trigonometric expressions for the conditions of specific movements, which allows maintaining the required accuracy throughout the entire working area. To control the manipulator, find the optimal trajectory, and interact with the reality model program (in the SolidWorks environment), we used programs created in the LabVIEW environment with NISoftMotion tools as a controller for controlling the position of the model. To automate the quality control of filling and labeling of food products and modernize the control system of the technological manipulator, algorithms for solving the inverse kinetic problem for robots such as PUMA, SCARA and KUKA, as well as software that implements the developed algorithms, have been developed. The results of the analysis of the use of the optical product recognition system, which takes into account the joint movement of the manipulator and the products, are shown. As a result of the research, a system of virtual prototyping of the mechatronic system has been developed, which allows selecting the manipulator motion control controller and the required motors and parameters for optimizing the filling line and labeling of food products using intelligent technology. Based on the results obtained, an improved model of the Puma 560 robot has been developed, which includes means for moving the manipulator using intelligent technologies, which will increase the efficiency of the filling line and food labeling, and improve their quality indicators.

In the conditions of unfavorable ecological situation, disruption of the nutrition structure of the population, limited raw plant food sources, there is a need for high-quality food products that meet not only domestic but also international requirements. Of particular importance in the nutrition structure are fruit and berry juices and drinks based on them, having high nutritional value. The juice industry has long been looking for a technology that allows extracting as much as possible juice without losing its nutritional and organoleptic properties. This article proposes a way to improve the technology of juice production from apples and blackcurrant using pectolytic enzymes obtained using Zygofabospora marxiana BKM Y-848 yeast. In the course of the studies it was found that yeast endopolygalacturonase (activity 3000 units/cm³) in a dosage from 0.004 to 0.01% of the weight of raw materials working within 2-24 hours at temperatures from 10 to 40 °C significantly increases the yield of juice. When adding 0.01% of the enzyme to the mass of skin and seeds’ pulp at a temperature of 30 °C and the duration of hydrolysis of 12 hours, the yield of juice increases by 25-30%. Also, the enzyme decreased acidity of juices by 15-45% depending on the type of raw material. The amount of sugars in apple juice increased by 3-5%, in blackcurrant juice the sugar content increased by 12-15% compared to juices obtained from raw materials without enzymatic processing. The key points of the study were the reduction of the juice viscosity, which further significantly increased the filtration rate. Thus, the advisability of usage of enzymes of pectolytic action in the technology of juice products aimed at its improvement it was proved.

In fermentation industries, including brewing, the actual tasks are to increase the fermentation activity of yeast and/or to intensify the accumulation of their biomass. To solve them, various methods are currently being proposed, one of which may be pre-treatment with wave or field effects. Earlier in our studies, the principal possibility of intensifying of yeast populations development by sound in the audible range pre-processing was shown. This article is devoted to the study of the influence of acoustic treatment parameters on the characteristics of the yeast cultivation process: the increase in the total cell titer, the proportion of non-viable cells, and the decrease in the weight of the culture medium. The efficiency of treatment of pitching Saccharomyces cerevisiae yeast (Saflager W34/70) with audible range sound was determined by varying the parameters of acoustic treatment: the frequency of sound, the duration of the processing, amplitude, distance from the sound source to the processed object (sample of dry yeast). Model media (sterilized 5 % sucrose solutions) were inoculated with treated and untreated yeast and cultured at a temperature of 21-26o C without forced stirring for 4 days. Immediately after inoculating and daily in the process of cultivation, controlled indicators were determined. Rational parameters of pre-acoustic treatment of pitching yeast were recognized: the sound frequency of 2765 Hz, duration of 30 minutes, amplitude of 100 % at 2 W, the distance between the sound source and the yeast sample 5 cm. In experimental conditions, the weight loss of the nutrient medium was 1.5-2.3 times greater, and the percentage of non - viable cells was 5-30 % less compared to the control. The total cell titer in the experimental samples was equal to the control one or 5-10 % lower. Based on the results obtained, it was concluded that preliminary acoustic treatment carried out under rational conditions makes it possible to intensify the utilization of nutrient medium components by cells of the brewer’s yeast population. This created the prerequisites for testing the proposed method of brewer’s yeast activation in conditions close to industrial ones.

Tea leaves are a unique source of various biologically active substances, especially from the group of polyphenols. Tea packaging enterprises still have waste - tea dust. This powdery mass consists of fine particles of dry leaf tea. Currently, it is practically not used. It can be assumed that the composition and content of biologically active substances tea dust is approaching leaf tea, therefore, may be an additional resource of biologically active substances. The aim of the work is to study the chemical composition and biological activity of tea dust generated at tea packaging enterprises, to determine the possibility of using tea dust to obtain biologically active substances. A comparative analysis of the average, consisting of spot samples, a tea dust sample, black tea and green tea samples obtained from one enterprise was carried out. Laboratory analysis methods determined: the content of water-soluble extractive substances, the total content of water-soluble polyphenols, the protein content, the total antioxidant activity of water-soluble substances of tea and other indicators. Laboratory analysis methods determined: the content of water-soluble extractive substances, the total content of water-soluble polyphenols, the protein content, the total antioxidant activity of watersoluble substances of tea and other indicators. The content of water-soluble polyphenols and antioxidant activity were determined by the methods developed by the authors of this publication, the methods are registered as inventions of the Russian Federation. Organoleptic and chemical analyzes established that black tea leaf particles prevail in the composition of tea dust, which corresponds to the share of this tea variety in the enterprise’s products. With a short-term extraction mode, similar to the conditions for tasting brewing tea (5 min, 95 ºС), the content of extractives in the tea dust sample was 35.64 %, in black tea - 32.47 %, the polyphenol content in tea dust - 7.76 %, in black tea - 7.95 %. Tea dust has a high protein content of 17.44 %. The total antioxidant activity of the aqueous extract of tea dust in terms of quercetin was 29 mg / g. which is lower compared to black and, especially, green tea. The modes of extraction of water-soluble substances from tea dust were optimized, which allowed to increase the yield of polyphenols and antioxidant activity of the extracts. The results of the study suggest that tea production wastes can be used as raw materials for the production of biologically active substances such as polyphenols, and also are a proteinresource.