The article discusses the beneficial properties of the herb Amaranthus L. The positive effects of the plant components on the human body are described. The literature data on the use of amaranth and amaranth flour in the production of flour products have been analyzed.
The article discusses the use of medicinal dandelion in medicine and cooking. The active substances contained in the roots, leaves and flowers are presented; the possibility of its use in food as a source of vitamins and minerals is substantiated; recipes for dandelion salads, allowing to consider this plant from the point of view of its functional addition in culinary recipes, are given.
The article examines the problematic aspects of the classification of sugar confectionery products that arise among customs officials during customs control of the reliability of the declared code for the EAEU Commodity Nomenclature of Foreign Economic Activity, based on the analysis of materials from judicial practice. Possible ways of solving the identified problematic aspects are considered.
The article studies the features of the dishes of the Buryat national cuisine. A score and quantitative assessment of the consumer properties of buuz samples is given. The assortment of meat products offered by the ethno-restaurant of Buryat and Mongolian cuisine “Ulus” is analyzed, their nutritional and energy value is calculated. A sociological survey has shown that buuz remains the most popular meat dish.
The article is devoted to the analysis of the current state and problems of the development of small and medium-sized businesses in the Russian Federation; the correction of the mission and the goals of the development of small and medium-sized businesses in the Russian Federation is proposed. In addition, the factors that hinder the development of entrepreneurial activity are identified, and systemic measures, methods and mechanisms of support for small and medium-sized businesses are proposed. The paper considers and analyzes the existing measures to support small and medium-sized businesses in the Russian Federation. A retrospective analysis of the current regulatory framework has been carried out. Also, the aspect of the application of promising directions of the development of scientific and technological progress and the demand for its results in the general theory of business management have been studied. The authors proposed adjustments and additions to the small and medium-sized business management model, taking into account the increasing possibilities of scientific and technological progress, the development and improvement of the general management theory and the prospects for working in foreign markets. The conducted study helps to supplement the theoretical picture of the effectiveness of the application of the regulatory framework by small and medium-sized businesses and ensures the sustainable progressive development of the theory of business management in the current epidemiological situation in the country.
The article describes the characteristics of coffee and indicates its useful properties for the human body. The analysis of the data was carried out according to the survey on coffee consumption. The statistics of coffee consumption in Russia and the possibility of using coffee for the production of functional drinks are presented.
The article presents the results of the analysis of the assortment of the subcategory “Semi-finished meat products”. It was found that the assortment of the subcategory “Semi-finished meat products” is distinguished by a sufficient type and brand variety in the stores Ashan and Perekrestok. In Diksy, the type and brand assortment is small, which is due to the economy class format of the store and its trading platform.
The paper presents the properties of nanostructured dry dandelion extract and its application for the production of yoghurt, ice cream and marmalade. The data on self-organization and the size of nanostructured dry extract of dandelion using the NTA method are presented.
