bluuebunny/crossref_metadata_2025 huggingface dataset:
Analysis of biochemical composition and antioxidant properties of nuts sold in the consumer marke
Authors: Nilova L. P. , Malyutenkova S. M.
Published: November 2020

The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews
A study of the chemical composition of apples of various varieties growing on the farms of the Krasnodar Territory
Authors: Shirshova A. A. , Ageeva N. M. , Birukova S. A.
Published: November 2020

In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golden Delicious, Jonathan, Interprise, Florina, Renet Simirenko, Kore, growing in the Krasnodar Territory, and wines made from them. It has been established that the qualitative composition and concentration of sugars, as well as the organic acids of apple juices, is determined primarily by the varietal characteristics of apples. During the fermentation process, the amount of titrated acids changed. The concentration of malic acid decreased, and lactic acid increased markedly, which led to a softening of the taste of fermented juice and an improvement in its organoleptic characteristics. In apple juices, various groups of phenolic compounds have been identified. The highest concentration of anthocyanins, tannins and catechins was detected in apple varieties with colored skin - Jonathan and Idared. During fermentation, the concentration of phenolic compounds decreased in all fermented juices in comparison with fresh ones. It can be concluded that during fermentation, the main role in biochemical processes is played not only by the varietal characteristics of apples, but also by the physiological properties of the yeast race.
Development of technology for obtaining highly efficient complete granulated feed stuff
Authors: Shevtsov A. A. , Drannikov A. V. , Vostroilov A. V. , Kurchaeva E. E. , Derkanosova A. A. , Torshina A. A.
Published: November 2020

A technological line for the production of granulated feed stuff was presented in the work. Three recipes for granular feed stuff for young rabbits (28-135 days old) were developed with the addition of experimental dietary supplements (PGC-92-1 supplements - dry herbal pulp from red clover, alfalfa grass flour and probiotic Sporothermin; PGC-92-2 supplements - protein feed concentrate from stillage filtrate (wheat), alfalfa grass flour and probiotic Sporothermin; PGC-92-3 supplements - green protein complex (PGC) from red clover, alfalfa grass flour and probiotic Sporothermin). Comparative analysis with the control recipe PGC-92 (control) without dietary supplements was carried out. The nutritional value of the feed stuff met the requirements for this group of animals. The storage of the produced feed stuff was carried out in production conditions (floor storage warehouse) in paper bags of 30 kg per group at a temperature of 18 ... 20 ° C and a relative humidity of 65 ... 70%. Due to the moisture content exceeding the requirements of the standard, a higher content of fungal and bacterial microflora was noticed in the feed stuff (control sample). The acid number of the fat and the total acidity increased, which indicates the instability of this batch of feed stuff during storage. Experimental variants of feed stuff had stable quality during storage and were of good quality throughout the test period. A production check of the influence of the studied complexes in young rabbits fattening was carried out in the conditions of the industrial complex of "Lipetsk Rabbit" LLC with a livestock of 2000 rabbits. The used complete granulated feed stuff with the introduction of bio-additives made it possible to increase the slaughter yield by 3.62, 4.45 and 3.96%, while reducing the feed cost per 1 kg of slaughter mass by 0.72, 0.38 and 0.88 ECU. An increase in profit was achieved by 17725.25, 16114.38 and 14168.55 rubles, as well as the level of profitability by 45.93, 41.26 and 31.24%, which is associated with a higher safety and productivity of the raised population of rabbits
Determination of food freezing conditions
Authors: Nikolaev N. S. , Kornienko V. N. , Plyasheshnik P. I. , Doneczkikh A. G.
Published: November 2020

Power inputs into production of farm products in Russia are much larger as compared to such inputs in EU developed countries. The increase of energy saving and power efficiency of technological processes of food factories is the basis for enhancing their competitiveness. Refrigeration processing of foods is one of the main links in the technological chain of food industrial production. Improvement and intensification of refrigeration processing are of great importance in preservation of agricultural raw materials and food products. Hence, the efficient selection of equipment providing energy saving conditions for the thermal treatment of raw materials is a topical problem for the specialists of the agro-industrial complex. The rational selection of equipment is founded on a science-based engineering methodology for calculating thermal processes, which is based on balance relations or differential equations describing the process in question. The application of these mathematical equations, in turn, implies a deep understanding of phenomena running in the processed product and their dependence on the thermophysical, geometric and flow parameters of the product and the cooling medium. It is shown in the work that one of the main characteristics of the product processing is its size, which influences deeply on the scale of the changes, expressed in the duration of the process on condition that the desired result is achieved. This work provides the mathematical models describing the freezing process, and the possibility of applying them for various foods. The criteria of choosing food freezing conditions were determined based on the features of the heat and mass transfer processes as well as industrial experiments. The classification of freezing processes according to their duration was offered. Nomograms for engineering calculation of freezing processes and selection of refrigeration equipment were developed.
Trends in the consumption of fish and fish products in Russia
Authors: Ryzhkova S. M. , Kruchinina V. M.
Published: November 2020

Fisheries and aquaculture play an important role in ensuring food security, healthy nutrition and employment in various countries and on different continents. In Russia, the fishing industry is attractive for investment. At the same time, many important issues and problems remain unresolved in the industry. The search for promising directions for the development of the domestic fisheries sector is impossible without studying such an important indicator as the consumption of fish and its processed products. The purpose of this work is to study the indicators of fish consumption and products of its processing over a fairly long period from the middle of the last century to the present. Using the methods of scientific analysis, comparison, inductive and deductive, monographic, the following tasks were solved: the assessment of the results of the fishing industry in the Soviet period by indicators: catch, food production, import; the balance of resources for the period from 2011 to 2018 was considered.; a comparison of different consumer groups (population by age group, households in urban and rural areas) is made; fish and aquaculture production is considered from the point of view of food security, the cost indicators and opportunities of the processing industry are studied, the importance of cooperatives as an important infrastructure element, etc. The conclusions are as follows: despite official statistics, the actual consumption of fish per capita is a quarter less than the norm. For uninterrupted supply of fresh fish to the population, it is necessary: urgently allow the population of coastal zones to fish for personal consumption, develop cooperatives, integrate Centrosoyuz organizations in the value chain-catch/breeding-storage-marketing – sale; adopt a law on raw fish; study the experience of Scandinavian countries, in particular, Norway.
The Mechanisms of Implementation of the State Programs in the Agrarian Sector of Economy
Authors: Apyrbaev G. A.
Published: November 2020

Modern studies in the field of public administration confirm the high efficiency and prospects of using targeted programs at various levels. The formation and realization of targeted programs in the implementation of the agrarian policy of Russia allow of solution of the most significant problems of the latter, while observing all planning principles and constantly monitoring the results achieved. The author of this article analyzes the use of targeted programs on the example of the “State Program for the Development of Agriculture and Regulation of Agricultural Products, Raw Materials and Food Markets”. He considers the directions and causes of its changes, the amount of financing aimed at its implementation, the distribution of responsibilities for its implementation and monitoring. The author also compares this program with the similar one at the level of the Voronezh region, identifies and substantiates common features and signs of difference. In addition to the positive aspects, it is indicated that the regional authorities are not yet fully aware of and so do not use the level of independence available to them in the formation and implementation of agricultural policy. The article proves the strategic nature of program-target planning, its specificity and systemic nature, which makes it attractive for public administration. A general conclusion is drawn on the effectiveness of targeted programs as a mechanism for implementing agricultural policy at the national and regional levels.
The rationale for the use of response functions in formalizing the tasks of economic management of the region
Authors: Lapshina M. L. , Lukina O. O. , Gorbunov V. V.
Published: November 2020

The paper presents studies of linear models of economic dynamics of the Neumann-Gale type, taking into account their possible stationarity, presents an analysis of existing classification approaches to the concept of optimality, presents their advantages and comparative characteristics, it is noted that the first type model open connects the concept of optimality with discounted maximization total utility. The first considers a closed system, the technological description of which includes the reproduction of all the resources necessary for development, including labor. Such a system has no external goals; its natural end in itself is development at the maximum pace. This is the most abstract and idealized scheme, but on the other hand it was it that made it possible to develop such fundamental concepts as equilibrium, a ray of (Neumann) balanced growth. Later, the apparatus of the closed model was replenished with the concepts of “direct and inverse Bellman operators”, “effective functional” (“potential”) of the model, etc. The second approach involves explicit accounting for consumption. Here the description becomes open, consumption is derived from the "technology" and described using the utility function. A new approach to the concept of “optimal development strategy” is proposed, a detailed analysis of the corresponding model is given. The article consists of three sections. 1 - staging part; 2 - analysis of the model with illustrative examples; 3 - conjugate (dual) model. The last section contains the main result on the connection of the optimal trajectories of the direct and dual problems. The paper provides an overview of literary sources in the subject area, as well as an economic interpretation of the results.
Evaluation of the payability of Russian companies and practice of using their bankruptcy procedures
Authors: Baklaeva N. M.
Published: November 2020

In modern business conditions, an increasing number of Russian companies have problems with solvency, as a result of which they are forced to go into bankruptcy proceedings. In such conditions, it seems important to develop the rehabilitation potential of business bankruptcy. The objectives of the work are to identify the reasons for the low solvency of Russian companies, as well as the rare use of bankruptcy rehabilitation procedures and their low effectiveness, which will allow us to identify new approaches to the development of the rehabilitation, including health, bankruptcy potential. In the course of the study, a comprehensive and systematic approach to the studied processes and phenomena was applied, which are implemented by means of general scientific methods: scientific abstraction, analysis and synthesis. The use of standard analytical methods (comparison, summaries and groupings) made it possible to assess the solvency of Russian companies, their participation in bankruptcy proceedings and the effectiveness of bankruptcy proceedings. The study made it possible to conclude that today the activities of the overwhelming majority of insolvent Russian companies are completed with the help of bankruptcy proceedings, while the main function of bankruptcy rehabilitation procedures is solely in debt repayment extended over time, which requires further improvement by adding a vector to preservation and development of the debtor's business. The results of the study can be used in analytical practice, as well as to develop new approaches to the development of the rehabilitation potential of bankruptcy proceedings.
Monitoring as a tool for achieving the goals of socio-economic development of rural areas
Authors: Tolstolutsky R. O.
Published: November 2020

The article theoretically substantiates the need to use a special tool to ensure sustainable development of rural territories. As such, it is proposed to use a monitoring system that will allow to analyze, evaluate and control all the factors in the implementation of strategies for their socio-economic development, and will also determine the level of achievement of the goals. Within the framework of the Voronezh region, the analysis of indicators of the socio-economic development of rural territories is carried out, their typical problems are identified. The most common among which are the worsening demographic situation and the underdevelopment of the educational system. On the example of the Vorobevsky municipal district, a typical homogeneous rural territory of the Voronezh region, the influence of strategic planning on its development is shown. It has been established that most of the indicators of socio-economic development are planned with positive shifts, which, however, does not indicate the possibility of actual achievement of the set goals. A comparative characteristic and analysis of the impact of strategies for the socio-economic development of rural settlements on the implementation of the strategy of the Vorobevsky district was made. It was revealed that the mission of the Vorobevsky district combines elements of the missions of rural settlements: the cultural heritage of Berezovsky, a comfortable living environment and entrepreneurship of Solonetsky, a comfortable living environment and agriculture of Nikolsky 1st; The general goal and objectives of the strategies of rural settlements are reflected in the strategy of socio-economic development of the Vorobevsky district. It is proposed to introduce annual monitoring as a tool capable of achieving the goals of the socio-economic development of rural areas, since the existing simple assessment of the formation of target indicators in three stages will not give the desired result. In this regard, the necessity of developing a special methodology for monitoring the implementation of strategies for socio-economic development, which will assess the achievement of the goals of the strategy in percentage terms at a particular point in time, is justified.
On the issue of digital economy tools
Authors: Armashova-Telnik G. S.
Published: November 2020

The article examines the substantive aspects of the essence of the concept of "digital economy", the prerequisites for its formation, factor influence and interdependence of structural elements. The concept of "digital economy" is a relatively new and extremely important phenomenon, the scope of which is expressed in double-digit annual growth rates in the global economy. The instrumental set of the main constituent elements of digitalization and their characteristic features, advantages and disadvantages of using virtual currency in the business sector, the real situation in the practice of using the digitalization toolkit of the economic system are analyzed. Potential positive and negative effects of scenarios for the development of the digital economy in the context of regulating the development of the digital economy are formulated. The prospects for the development of digital technologies in the context of the effective functioning of the socio-economic system of the state are determined. The analysis and concretization of digitalization components allows us to state the rapid popularization of the digital economy in all sectoral areas of economic activity, the active inclusion of its elements in the processes of social life and dynamic development. The digital economy sets the vector along which socio-economic systems of micro-, meso-, macro-levels will develop in the long term, which necessitates research and a comprehensive analysis of the digitalization processes in various areas of management.
Justification of selection of packaging material and packing method for preservation of vitamin-mineral concentrate quality
Authors: Lukyanenko M. V. , Viktorova E. P. , Achmiz A. D. , Semenikhin S. O.
Published: November 2020

In the production of quality food products, special attention must be paid to its packaging and storage. These process steps are especially important for products containing labile biologically active substances. In order to select packaging materials and packing method, an analysis of the scientific literature was conducted with the search query “packaging materials for foodstuffs” and “the effect of packaging on the preservation of vitamins during food storage” in the Google Scholar system. The article presents trends in the development and use of packaging materials, reflects the advantages and disadvantages of biopolymers, as well as prospects for improving the characteristics of packaging materials. As an example, for the choice of packaging material and packing method, data from Russian scientists based on packaging materials used in the Russian Federation is given. Storage of beef steaks in bags with reduced gas permeability under vacuum and a modified gas atmosphere with a reduced content of free space for 14 days contributes to the inhibition of bacteria. Storage of sterilized and ultra-pasteurized milk is preferably in bags of a three-word film filled with titanium dioxide, in comparison with glass packaging, due to a decrease in light transmission and a decrease in the rate of decomposition of vitamin C. It is preferable to store orange juice in packages of combined materials that exclude the presence of an air cushion, which positively affects the content of vitamin C. Based on the analysis of packaging materials used in the food industry and taking into account the humidity and chemical composition of the vitamin and mineral concentrate, it seems appropriate to use packaging materials made of polymer films with high light and gas impermeability, which can reduce the rate of destruction of vitamin C and other easily oxidized components and eliminate the use of ? -radiation, replacing it by evacuation. The use of edible films for vitamin and mineral concentrate as packaging materials remains open and requires more careful study.
Methodology for managing the quality and competitiveness of innovative projects in Africa
Authors: Zhuravlev Y. V. , Kuksova I. V. , Bouaziz Anis , Pevneva D. M.
Published: November 2020

The article presents a methodology for managing the quality and competitiveness of innovative projects in Africa. One of the main directions chosen by the authors to solve this problem is the development of tools for an objective assessment of the competitiveness of innovative projects. With their help, it is important to constantly improve the quality management methodology and the competitiveness of innovative projects in Africa in the context of market relations. Despite all these economic difficulties in Africa, young people are always looking for innovative companies and are always looking for unique ideas to guarantee their position in the local market and even in the global market, such companies are even becoming a tough competition for large European companies. Successful innovation projects in Africa, in addition to their national significance, are the most necessary reasons to strengthen the competitiveness of companies and increase their value in national and international markets. At the same time, the lack of municipal assistance for innovation, the lack of partnership between universities and industrial enterprises, and the lack of development of institutions that Finance basic research lead to a technological lag in comparison with competition, and, consequently, the results of scientific research deteriorate technical and industrial activities. The main goal of the methodology for managing the quality and competitiveness of innovative projects is to ensure the improvement and continuation of innovative activities. This technique helps to ensure the continuity of the improvement process. The goals set by African company managers are to manage the company operationally as a lever of acceleration through quality and competition policies and to make decisions about the proper functioning of the company, taking into account its development goals.
The role of the Manager in the organization's personnel management system (ABC-Electro)
Authors: Bogomolova I. P. , Ustyugova I. E. , Polyakov S. I.
Published: November 2020

The management style does not characterize the Manager's behavior in General, but rather it is stable, invariant, and constantly manifests itself in various situations. The search for and use of optimal management styles are designed to increase employee achievement and satisfaction, and, as a result, the level of productivity. The management style is characterized by a stable set of traits of the Manager, which are manifested in his relations with subordinates. The management style does not reflect the General behavior of the Manager, but rather a stable, invariant one that constantly manifests itself in various situations. In modern conditions, the success of the case is determined not only by the nature of the relationship between the Manager and subordinate and the degree of freedom that they are granted, but also by a number of other circumstances. This is expressed in "multidimensional" management styles, which represent a set of complementary, intertwining approaches, each of which is independent of the others. The search for and use of optimal management styles are designed to increase employee achievement and satisfaction, and, as a result, the level of productivity. When choosing management methods, you must adhere to the following requirements of the "Golden mean": an effective Manager must be able to balance between different management styles of his team, and then the motivation of employees will be much higher. The leader of the future should be focused on the market and customers, constantly strive for progress, set development directions, be a driving force for effective changes, be talented and develop leadership qualities and teamwork skills of employees. In modern conditions, in their practical activities, the Manager must constantly adjust their management style in accordance with changing internal and external conditions.
Energy saving in a urban farm with a heat pump
Authors: Porutchikova E. A. , Zaborskaya O. Y. , Porutchikov A. F.
Published: November 2020

Despite the high urbanization in the world, at the level of 55% in Europe and the USA, there is still a culture of home gardening in cities, both for decorative purposes and for growing crops for consumption in the household. This tradition is favored by the prevalence of low-rise buildings, whose share in the USA is 92%, in Europe 80%, in Russia only 52%. Due to the lack of access to land, the inhabitants of Russia need new approaches to crop production, which will allow access to fresh vegetables at home, such methods can be aero and hydroponic plants that allow growing plants without soil, and these plants can be easily automated. Due to the specifics of the housing stock in Russian cities, a balcony or a loggia was determined as the best place for installing personal farms. The balcony or loggia are unheated rooms of the apartment, redevelopment with the balcony or loggia attached to the room or the transfer of heating devices is prohibited, therefore, to arrange optimal conditions for plants, along with warming, this room must be heated. Calculations showed that to maintain the required temperature on the insulated The balcony of an apartment building in Moscow will require 7488 MJ of thermal energy for the entire heating period. The cost of electricity costs per year, when using a heat pump, can be reduced by more than 35% compared to electric heating, and the energy consumption during conditioning is also taken into account in the total cost of heat supply using a heat pump, which allows you to create more favorable temperature conditions in summer.
Development of mathematical models of test systems as objects with lumped parameters
Authors: Abramov D. O. , Shvetsova T. N. , Nazarenko D. I.
Published: November 2020

This paper deals with the problem of constructing a mathematical model for studying the thermal regime of a test system at the design stage. The test system is presented as a complex chemical-technological system, which includes a large number of elements, components and devices, characterized by a variety of functional and thermal relationships. The block-hierarchical method is used for designing the system under consideration. A thermal block diagram of the system has been developed, which includes six interconnected blocks: a thermostat; coolant; heat exchanger; cubic apparatus, medium in apparatus and environment. A mathematical model has been created to estimate the average temperatures in the system, which allows you to calculate the integral characteristics of heat exchange processes (the values average intake temperatures and the values surface average temperatures, average heat fluxes) taking into account the interaction between all blocks of the system. It was assumed that each element of the system under consideration can have thermal connections, both with the environment and with other elements of the system. It was assumed that the element can dissipate its own power, as well as the power supplied for thermal control of the element, which depends on its temperature. The calculation of the temperature fields of bodies and flows of heat carriers was carried out on the basis of models with concentrated parameters, with the assumption that there are no temperature gradients in all directions. The model is represented by a system of ordinary differential equations. The dependences of temperature on time change for two non-stationary modes of a thermostatic system consisting of a hollow device of cubic shape with a volume 3 m3 filled with gas and equipped with a heat exchanger are shown. The developed mathematical model allows solving the problems of temperature stabilization of the test system.
Effects of pre-sowing seed treatment with potassium chloride on yield and quality of two peanut cultivars L14 and L23 grown in Vietnam
Authors: Trong Le V. , Thinh Bui Bao
Published: November 2020

In this study, we conducted an experiment to evaluate the effect of pre-sowing seed treatment with 0.05% KCl to the yield and quality of two peanut cultivars L14 and L23 grown in Bac Ninh province, Vietnam. After careful selection, the seeds of L14 and L23 were divided into two parts. Part 1 (control) was treated with distilled water and Part 2 (experiment) was treated with 0.05% KCl. The field experiment was arranged in a Split-plot design with four replications. The results show that pre-sowing seed treatment with 0.05% KCl increased the yield components (weight of 100 pods, weight of 100 seeds, mass ratio of unshelled peanuts, number of pods per plant) and yield of both L14 and L23 when compared to the control, in which the yield of L14 is higher than that of L23. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. The results of this study demonstrate the importance of pre-sowing seed treatment for peanuts.
The nutritional profile of microgreen and mature lettuce (Lactuca sativa) grown under urban-type phytotron (ISR 0.2) conditions
Authors: Othman A. J. , Eliseeva L. G. , Zelenkov V. N. , Latushkin V. V. , Kheirbeik Bassel
Published: November 2020

Lettuce (Lactuca sativa) is a major leafy vegetable and is commonly used in salad mixes and sandwiches. Therefore, lettuce can contribute significantly to the nutritional content of healthy diets. One specific nutritional problem that needs attention is mineral (e.g., Fe, Zn) malnutrition, which impacts over two-thirds of the World’s people living in countries of every economic status. Also, consumption of salads Microgreens, the edible cotyledons of many vegetables has been gaining popularity as a culinary trend due to its flavor and density of minerals that can be sustainably produced in almost any locale. In this study, the nutrient contents of both mature and microgreen oakleaf lettuce grown on rockwool mat were assessed and compared to each other together with the phytonutrient contents like ascorbic acid, total antioxidant capacity and total phenolic content. Of the 10 nutrients examined (P, K, S, Ca, Mg, Mn, Cu, Zn, Fe, N), lettuce microgreens had significantly larger quantities of all nutrients than mature lettuce except for the Ca and K. As microgreens can be grown easily in one’s home using the methods used in this study, they may provide a means for consumer access to larger quantities of nutrients per gram plant biomass relative to store-bought mature lettuce, which had relatively lower nutrient contents than microgreens with respect to most nutrients examined.
Improving the recipe and technology of wheat bread with apple pomace
Authors: Kovaleva A. E. , Pyanikova E. A. , Tkacheva E. D.
Published: November 2020

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..
Protective properties of native milk components
Authors: Dobriyan E. I. , Ilyina A. M.
Published: November 2020

A review of the antimicrobial properties of native dairy components was done based on local and international sources. The contribution of biologically active whey proteins (immunoglobulins, lactoferrin, lactoperoxidase, nuclease) to maintaining homeostasis of the body is determined. The mechanism of pathogens suppression by immunoglobulins is described. Two ways of lactoferrin antimicrobial activity are shown: one by absorbing iron in the intestine, and the second by direct interaction of lactoferrin with the bacterial cell. The principle of lactoperoxidase inhibition of various cellular functions of microorganisms is disclosed. The destruction pattern of bacterial cell membranes under the lysozyme treatment is described. The role of xanthine oxidase in the antimicrobial activity of milk is shown. The effect of antimicrobial peptides produced by lactic acid bacteria is considered. The protective components of milk play an important physiological role in the body and have significant technological value. Antimicrobial substances fulfill an important function during passive immunization of a newborn in the initial period of a newborn’s life, when its own immunity has not yet been formed. The components of passive immunity protect the infant from pathogenic microflora. The protective substances maximum level is observed in the first days after calving. The protective components of milk are involved in correcting digestive system homeostasis disorders at adults organisms. The antimicrobial components of milk determine the bactericidal phase of milk, which has a certain technological value. The described biologically active substances complex with antimicrobial properties is highly valued and innovative methods of heat and physical required to maximize its native properties preservation.
Healthy milk snack
Authors: Dolmatova O. I. , Chernysheva T. E.
Published: November 2020

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.
The Condition of the Structure of the Thawed Aerated Sour-Milk Desserts during its Storage
Authors: Gurskiy I. A. , Tvorogova A. A. , Shobanova T. V.
Published: November 2020

The results of experimental studies of the influence of the stabilizing system composition on the state of the structure of the thawed sour-milk aerated desserts are presented.  As a stabilizer gelatin and its compositions with emulsifiers and starch of physical modification were used.  A qualitative assessment of the dispersion of the air phase using microphotographs and a quantitative assessment by the average diameter of air bubbles, their quantitative fraction up to 50 microns, and also the probability of the size distribution of the bubbles were carried out.  It was stated that during storage of desserts in a thawed state for 3 days, the shrinkage of portion occurred by 27–30%, and the dispersion of the air phase decreased visibly at the first day of storage.  At the same time, the degree of dispersion reduction when using an emulsifier was marked as the smallest, and the starch of physical modification as the largest.  Probably the size of air bubbles in the range up to 50 ?m, which is characterized as the the best state of consistency in a sample with emulsifier after hardening was 91%.  After 3 days, the probability of the distribution of bubbles with sizes of 50 to 100 microns was the highest (51%). The experimental studies of the influence of the composition of the stabilization system on the structure of the thawed sour-milk dessert showed that gelatin, used as the main stabilizer in amount of at least 1.1%, provided a sufficiently stable structure of the thawed dessert during 1 day of storage.  Taking into account the positive effect of emulsifiers on the preservation of the dispersion of the air phase and shape, it is necessary to carry out this work to substantiate the qualitative and quantitative composition of emulsifiers for the thawed sour-milk desserts.
Comparative characteristics of social approval of the phenomenon of vegetarianism in Russia and the UK
Authors: Pitkin V. A. , Holodnaya L. A.
Published: November 2020

The article presents an analysis of the social phenomenon of vegetarianism from a historical, medical and sociological point of view. The purpose of this article is to analyze secondary data from cross-cultural studies in Russia and the UK. The main task was to highlight the main features of the attitude towards vegetarianism in the framework of the "Western" mentality and to study the perception of the phenomenon of vegetarianism in the minds of Russians, to compare the data obtained. To accomplish the set tasks, the analysis of theoretical material on the topic of vegetarianism as a phenomenon of modern society, its main types, specificity as a system of sociocultural patterns was carried out. In the course of an empirical analysis of intercountry trends in the field of attitudes towards vegetarianism, the following points were recorded using the example of two countries. The proportion of people on a vegetarian or vegan diet is higher in the UK. However, both in Russia and in the UK, 10–15% of respondents were found who could try this type of diet and stick to it for about a month. In Russia, personal well-being and health is more often the argument in favor of a vegetarian diet, while in the UK people are more interested in protecting the environment.
Semi-finished product from Daucus carota L. in the manufacture of confectionery
Authors: Koch Z. A. , Koch D. A. , Nepomnyashchikh E. N.
Published: November 2020

Studies are devoted to a method for producing concentrated carrot juice with the aim of introducing candy caramel into the formulations using unconventional raw materials and a source of dye of natural origin. Currently, consumer demand for natural dyes that can be obtained from vegetable juices is growing. Carrot juice is especially rich in carotenoids. The production of carrot juice for commercial purposes involves thermal sterilization and lowering its pH, since its natural pH is approximately 6.0, which exposes the product to a high risk of bacterial contamination. Pressure processing is a new non-thermal technology used to pasteurize food products, and it has been scientifically proven to produce microbiologically safe and stable products with improved quality. It was found that the concentration process (0.08 MPa/45.4?/40min) significantly increases the amount of ?-carotene (50%). compared to freshly squeezed carrot juice. The resulting carrot juice concentrate in a significant amount contains solids on a refractometer of 75.8%, ?-carotene 6558 ?kg / 100 g, and also a slight increase in titratable acidity was noted twice. Formulations of candy caramel with the addition of carrot juice concentrate in the amount of 25, 50 and 75% by weight of water with the exception of the dye included in the control sample were developed. The obtained research results showed that candy caramel with the addition of carrot juice concentrate corresponds to physicochemical parameters in accordance with the requirements of GOST, but differs in tasting evaluation of caramel samples.
The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size
Authors: Ruskina A. A. , Kalinina I. V. , Popova N. V. , Naumenko E. E. , Glaz N. V. , Ufimtseva L. V.
Published: November 2020

Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and ingredient that locks in moisture well. Different types of starch are used in production, depending on the purpose of their application. Starch properties mainly depend on its physical and chemical characteristics, amylose/amylopectin ratio, and also on the average granule size and percentage ratio of different granule size groups. Currently, the innovation approaches with the use of so-called "green technologies" have been the priorities of food industry development not only in Russia but also all over the world. This paper deals with the possibility of producing modified starches using ultrasonic exposure methods. It was found that the properties of the modified starch suspensions undergo significant changes when exposed to low-frequency ultrasound. In particular, the temperature of starch gelatinization decreases by an average of 17° C, the output of amylose from the starch grain increases by 2.8–3.5 times relative to the native starch. The size of particles in the starch suspensions varies. On the basis of the carried out research it has been established that increase of ultrasonic exposure duration leads to equalizing of particle sizes. The native sample has no particles less than 400 nm in size but there are particles larger than 3,000 nm, while the size of particles exposed to ultrasound (630 W, 10 min) is mostly (426 ± 10) nm (35.5%) and (678 ± 5) nm (24.8%). Thus, the use of ultrasound for starch modification makes it possible to produce a substance with new properties and this significantly expands the possibility of using modified starch in the food industry.)
Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method
Authors: Manukovskaya M. V. , Shchetilina I. P. , Kudryakova A. G. , Kozlova S. R. , Torosyan A. O. , Gorbunov A. V.
Published: November 2020

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.