Current status and future prospects of such problem as the production of microalgae and their application for biofuel generation (biodiesel, biohydrogen, bioethanol), as well as other products, is discussed in the review. The use of microalgae in human food, fodder, cosmetics, dyes, polysaccharides, antioxidants, medicines, and other products is quite promising. Presently, microalgae are noncompetitive with plant materials, due to economic reasons, in serving as a source of biofuel. Thereby, it is urgently necessary in modern biotechnology to improve the methods for the production of microalgae and search for new ways of their processing.

The main reserve polysaccharide of plants—starch—is undoubtedly important for humans. One of the main sources of starch is the potato tuber, which is able to preserve starch for a long time during the so-called dormancy period. However, accumulated data show that this dormancy is only relative, which raises the question of the possibility of some kind of starch restructuring during dormancy periods. Here, the effect of long-term periods of tuber rest (at 2–4 °C) on main parameters of starches of potato tubers grown in vivo or in vitro were studied. Along with non-transgenic potatoes, Arabidopsis phytochrome B (AtPHYB) transformants were investigated. Distinct changes in starch micro and macro structures—an increase in proportion of amorphous lamellae and of large-sized and irregular-shaped granules, as well as shifts in thickness of the crystalline lamellae—were detected. The degree of such alterations, more pronounced in AtPHYB-transgenic tubers, increased with the longevity of tuber dormancy. By contrast, the polymorphic crystalline structure (B-type) of starch remained unchanged regardless of dormancy duration. Collectively, our data support the hypothesis that potato starch remains metabolically and structurally labile during the entire tuber life including the dormancy period. The revealed starch remodeling may be considered a process of tuber preadaptation to the upcoming sprouting stage.

Silver-based metal–organic decomposition inks composed of silver salts, complexing agents and volatile solvents are now the subject of much research due to the simplicity and variability of their preparation, their high stability and their relatively low sintering temperature. The use of this type of ink in inkjet printing allows for improved cost-effective and environmentally friendly technology for the production of electrical devices, including flexible electronics. An approach to producing a silver salt-based reactive ink for jet printing has been developed. The test images were printed with an inkjet printer onto polyimide substrates, and two-stage thermal sintering was carried out at temperatures of 60 °C and 100–180 °C. The structure and electrical properties of the obtained conductive lines were investigated. As a result, under optimal conditions an electrically conductive film with low surface resistance of approximately 3 Ω/square can be formed.

The results of research on the structural, thermodynamic, and physicochemical properties of normal maize starch subjected to mechanical processing in a ball mill for different time intervals are presented. It is shown that in the process of mechanical processing, abrasion and splitting of starch granules, the formation of roughness and cracks on their surface, and an increase in size of the granules occur. During the treatment, the crystalline regions of the structure are destroyed and completely disappear after 8 h of treatment. The observed changes are a consequence of the destruction of the structure of the crystalline lamellae of amylopectin. The mechanically processed starch is characterized by lower values of temperature, enthalpy, and the level of cooperativity of the melting process. At the same time, mechanically modified starch has higher rates of water solubility, water absorption, and enzymatic availability than native starch. The mechanical processing of starch granules in a ball mill for various periods of time can be used to modify the physicochemical properties of maize starch within specified limits.