Вестник МГТУ, 2026, Т. 29, № 3.

CONTENTS Biotechnology of food products and biologically active substances Kolotova D. S., Voropaeva S. O., Petrova L. A. Development of biodegradable food films based on collagen-containing ichthyosubstance derived from cod waste: The effect of chitosan and plasticizers on mechanical and barrier properties................................................................................... 317 Mizheva A. A., Fomenko I. A., Chernukha I. M., Podobuev F. V. Analysis of bioactive peptides derived from hydrolysates of chickpea and rapeseed protein isolates................................................... 335 Novikov V. Yu., Dolgopyatova N. V., Konovalova I. N., Kuchina Yu. A., Glukharev A. Yu., Derkach S. R. Synthesis and characteristics of carboxymethylated chitin derivatives from the shells of king crab and snow crab............................................................................................................. 347 Fomenko V. V., Bolshev N. A., Mashentseva N. G., Detinkin I. A., Aleksanochkin D. I. Study of the interaction of biologically active soy peptides with ACE and DPP-4 molecules using molecular docking......................................................................................................................................................... 361 Yamashev T. A., Khusainov I. A., Kruchina-Bogdanov I. V., Naumov I. A., Kanarsky A. V. The influence of carbon source and cultivation conditions on the synthesis of xanthan gum by Xanthomonas campestris bacteria VKPM B-6720 and its properties.................................................... 377 Technology and commodity science of functional and specialized food products Velichko N. A., Rygalova E. A., Smolnikova Ya. V., Sharoglazova L. P. Integrated processing of Siberian plant raw materials into functional products........................................................................ 393 Krasulya O. N., Osmolovsky P. D., Nugmanov A. H., Seregin S. A., Mukhanbetova I. R. Investigation of sorption characteristics of beef rumen as an object of dehydration in imitation bacon technology........................................................................................................................................ 403 Posnova G. V., Ivanova N. G., Panchuk K. A. Development and evaluation of consumer properties of a fermented plant-based beverage........................................................................................................ 417 Sergun V. P., Shamova M. M., Poznyakovsky V. M., Sergeeva I. Yu. The effect of edaphoclimatic conditions and seasonality of Populus tremula L. on the content of phenols and their derivatives for creating functional food systems......................................................................................................... 433 Commercial fishing Dolotov S. I., Potutkin A. G. Distribution of mature burbot (Lotta lotta L.) in the Verkhnetulomsky reservoir (Murmansk region) in the post-spawning period..................................................................... 442 Review articles Burak L. Ch. Characteristics of fermented vegetables and fruits, their nutritional value and impact on health. A review of the subject field................................................................................................... 452 Sharikov A. Yu., Golubev A. A., Amelyakina M. V., Ivanov V. V., Abramova I. M. Stinging nettle Urtica dioica L. in the food industry: A review of the research landscape and prospects for its use..... 479