bluuebunny/crossref_metadata_2025 huggingface dataset:
Methodical and practical aspects of estimation and improving of emotional intelligence of manager
Authors: Somina I. V. , Kondakov V. L. , Kondakov M. V.
Published: November 2020

Emotional intelligence is the sum of a person's skills and abilities to recognize emotions, to understand the intentions, motivations and desires of other people and their own, as well as the ability to manage their emotions and the emotions of other people in order to solve practical problems. The purpose of the study is to develop and test a methodology for the development of emotional intelligence as a fundamental quality of leadership formation in conjunction with managerial competencies. The study involved 576 students. The following complex of methods was used in the work: theoretical analysis and generalization of scientific and special literature data; conceptual-terminological and systemic-structural analysis; testing: a questionnaire of general empathic tendencies; communicative tolerance; tolerance test; test for assertion; diagnostics of self-esteem and level of aspirations; factorial personality questionnaire by R. Cattell; diagnostics of emotional intelligence N. Hall; pedagogical experiment; analysis and generalization of the results of experimental studies; methods of mathematical statistics. Summing up the results of our research, it should be noted that all thirteen studied parameters showed positive dynamics of their development. Eight of them have significant differences in the results before and after the experiment according to the Student's t-criterion (P ? 0.01): empathy, tolerance, tact, the significance of empathy, the significance of tolerance, the significance of tact, the level of self-esteem and aspirations. It is important to note that for three of them: the significance of empathy, the level of self-esteem and aspirations - the reliability according to the Student's t-criterion is P ? 0.05. Upon completion, N. Hall's emotional intelligence was diagnosed. Of the 70.14% of students with a low level of development of emotional intelligence, at the end of the formative experiment, only 5.90% remained in this group. The proposed methodology includes structural diagnostics of the level of development of emotional intelligence, generalization of the results in order to identify problem areas and the development of recommendations that contribute to the development of emotional intelligence.
The impact of digital information technology on improving the competitiveness of high-tech enterprises
Authors: Kazmina I. V.
Published: November 2020

The article discusses the need to develop information technology in the context of digital transformation in order to increase the competitiveness of high-tech industries. It is determined that in connection with the rapid development of the digital economy, the adaptation of high-tech enterprises to new operating conditions, as well as increasing their competitiveness, is of particular relevance. The need to stimulate investment and entrepreneurial activity in the high-tech industry has been identified. The digital economy implies the automation of business processes within a high-tech enterprise, as well as in relations with contractors and government agencies through the use of modern information technologies. It is proved that the paramount task of the development of the digital economy in Russia is the implementation in the coming years of training the required number of IT specialists capable of providing a qualitative technological breakthrough. A special role in the digital economy is given to high-tech production. The competitiveness of high-tech enterprises is largely due to the use of modern digital technologies in management and production activities. In conditions of high-tech production, factors affecting the competitiveness of enterprises are unstable. A list of external and internal factors affecting the level of competitiveness of high-tech enterprises is established from the standpoint of the greatest degree of influence of information technologies on them. Ignoring the transition to a digital economy can even deprive a successful high-tech company of its competitive advantage. Creation of new and improvement of existing network information technologies in the digital economy and their implementation in domestic high-tech enterprises will increase the competitiveness of enterprises, and as a result, the country's competitiveness.
The role of digital technologies in the innovative development of intersectoral complexes
Authors: Serebryakova N. A. , Dorokhova N. V. , Shalnev O. G.
Published: November 2020

The article considers the most promising directions of innovative development of intersectoral complexes that best meet the conditions of digitalization of the economy. The economic feasibility of the development of intersectoral complexes in the conditions of an innovative economy is proved. The advantages of intersectoral complexes in comparison with other integrative units are highlighted. It is established that the Russian economy is dynamically developing forest, agro-industrial, chemical and a number of other complexes. It is proved that to ensure the progressive dynamics of their further development, it is necessary to take into account modern trends in the digitalization of the economy. A strategic vector for the development of intersectoral complexes in the conditions of an innovative economy is defined, which is based on the orientation to the widest possible introduction of advanced digital technologies. The effectiveness and prospects of using a wide range of digital technologies for the development of the agro-industrial complex have been proved. It is proposed to create and use a digital platform for the agro-industrial complex, aimed at concentrating the resources necessary for the digitalization of the agro-industrial complex, as well as systematizing and harmonizing the activities of stakeholders in this direction. The main goal of creating a digital platform for the agro-industrial complex is to significantly increase production efficiency through large-scale implementation of digital technologies. The tasks are: formation of a theoretical base and methodological recommendations for the maximum possible implementation of digital technologies in the agro-industrial complex; formation of financial, organizational and infrastructure prerequisites for digitalization of the agro-industrial complex; creation of information resources for effective interaction of all interested parties; provision of consulting services. The implementation of this project will significantly improve the efficiency of economic activities in the agro-industrial complex of the country. It is proved that the introduction of digital technologies in the activities of the agro-industrial complex can significantly increase its efficiency and serve as the basis for increasing competitiveness.
Application of quality management methods in the formation of a sustainable development strategy FKP KGKPZ
Authors: Denisova Y. V. , Sopin V. F. , Alexandrova V. S.
Published: November 2020

The article considers the problem of ensuring the sustainable development of industrial enterprises using the example of the Federal State-Owned Enterprise Kazan State Treasury Powder Plant. This issue is relevant for enterprises of all forms of ownership and sectors of the economy. To ensure sustainable development in difficult economic conditions, enterprises require managerial decisions and actions that must be taken ahead of schedule and taking into account all types of risks. In accordance with the concept of sustainable development, each management decision should take into account economic, environmental and social aspects. To ensure this strategy, enterprises currently use various quality management approaches, including the process approach, which is considered one of the most effective tools for improving business efficiency, plays an important role. The essence of this approach is that all the activities of the enterprise are considered as a set of processes, which are a combination of interrelated and interacting activities. Each process, in turn, has inputs that translate into outputs, resources, internal and external customers, suppliers, and other interested parties. Based on the study, the relevance of the application of quality management methods in the formation of the sustainable development strategy of the enterprise is substantiated. The application of the process approach is considered on the example of the production of paints and varnishes FKP "KGKPZ"; the importance of the quality management system for solving the task; demonstrated high achievements of the enterprise in the field of quality. Based on the results of the study, recommendations are made on the appropriateness of applying the process approach to the formation of a sustainable development strategy and achieving the strategic goals of industrial enterprises.
Improving the system of economic security of the road freight transport organization
Authors: Gorkovenko E. V. , Platonova I. V.
Published: November 2020

The business environment in which russian organizations operate is complex due to the intense competition between business partners. In such conditions, organizations are forced to adapt to the imperfections of the legal framework, search for qualified personnel, solve issues related to the physical and moral deterioration of fixed assets, lack of current assets and cash, imperfect tax policy, insolvency of business partners, etc.to ensure their own economic security. Economic security is considered at two levels: at the macro level, that is, as the security of the state, and at the micro level – as the security of the organization. In this study, we will understand the economic security of an organization as a condition in which it is protected from external and internal threats, as well as aimed at obtaining a stable income in an uninterrupted operation and using all the resources available to it. Economic security can be characterized not only by qualitative, but also quantitative indicators. The most significant quantitative indicator is the level of economic security, which is an assessment of the state of use of the organization's resources according to certain criteria. Economic security management is a complex mechanism on which the well-being of an organization depends. In turn, to implement such a mechanism, it is necessary to create a system for managing the organization's economic security. At the same time, the organization's economic security management system consists of a set of organizational and managerial, regime, technical, preventive and propaganda measures aimed at protecting the organization's interests and property from both external and internal threats. In many cases, enterprises create their own security system to manage and ensure economic security of their financial and economic activities. However, it should be taken into account that it is impossible to create a universal system of economic security suitable for any organization, since each organization is unique, with its own characteristics of work, capabilities, potential and is focused on a specific market segment.
Development of organizational and economic solutions in the strategic management of the organization's production activities using factual methods
Authors: Ustyugova I. E. , Shatokhina N. M. , Ha Pham Thi Thuy
Published: November 2020

The article deals with the problems of solving the following professional tasks in the framework of organizational and managerial, information and analytical and entrepreneurial activities: participation in the development and implementation of a set of measures of operational nature in accordance with the strategy of the enterprise; organization of work of the performers (team players) for specific projects, activities, works; collection, processing and analysis of information about factors external and internal environment of the organization to managerial decision-making; building and maintaining the organization's internal information system for collecting information for decision-making, planning and monitoring; evaluating the effectiveness of management decisions;organizing and conducting business. When developing strategic management decisions, managers at all levels face various challenges. In particular, it is quite difficult to justify the chosen alternative solution for a particular issue related to the management of the organization. For these purposes, various decision-making methods can be used, based on both intuition, professional experience, collective discussions, and a science-based approach. In the process of studying the need to use factographic methods in making various organizational, managerial and economic decisions, the following conclusions are formulated: factographic methods are decision-making methods that are based on the use of actually available information material about the object of forecasting and its past development; for the purposes of forecasting the future state of the object, it is most appropriate to use extrapolation methods that are simple, clear and can be effectively implemented in the management practice of industrial enterprises using computer programs.
Improving The Efficiency and Reducing Risks of The State and Municipal Procurement
Authors: Vlasov A. B. , Kremer K. I.
Published: November 2020

The relevance of the research topic is caused by the urgent need to resolve issues that hinder the work of the state customer, especially aspects that allow to implement corruption schemes in the state order, getting rid of which is of state importance. The authors understand the system of state and municipal procurement simultaneously as a set of its participants and their actions according to the rules established by the regulator. They point to the objectively existing specifics of the regulation of the procurement system and assign an important place to the issue of compliance with the requirements of the law in relation to it in assessing the effectiveness of its functioning. The article discusses the main identified patterns of offenses in the field of procurement, however, it is stated that it is impossible to draw up a complete analysis of them, since not all crimes are detected, and the methods of their commission are constantly changing. The results of offenses in the field of state and municipal purchases, including corruption, can be: the quality of purchased goods, works, services; cost overruns and ineffective use of budget funds; delaying the deadlines for order execution; the emergence of the need to re-conduct the tender procedures, which also delays the final deadlines for the execution of the necessary actions; opposition to natural competitive processes in the markets. The authors analyze the recommended methods of crime prevention, and argue that organizational and administrative methods may be preferable to legal ones. The article also analyzes the causes of risks in the field of municipal procurement and suggests the ways to minimize them.
Dynamic development model using a temporary consumer scale
Authors: Lapshina M. L. , Lukina O. O. , Lapshin D. D. , Budkova S. 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.
Economic and mathematical approach to optimization of vacuum-freeze drying of the enzyme preparation inulinase Bacillus polymyxa 29
Authors: Polyansky K. K.
Published: November 2020

One of the promising directions of improving the processes of processing plant raw materials is bioconversion using enzyme preparations, the use of which allows you to significantly change, intensify and improve existing technologies for the production of food products as a system of energy-efficient processes. The subject of the study is the enzyme preparation of inulinase Bacillus polymyxa 29, which ensures the conversion of the plant polymer inulin to fructose. Fructose has an increased interest in food technologies as a safer human health alternative to sucrose. Fructose yield reaches 90–95%; the sweetness coefficient of fructose is 1.73 times higher than sucrose. Production of enzyme with maximum activity is achieved by vacuum-sublimation drying at time-programmed mode of heat supply control taking into account limitations due to quality of heat exchange and economic feasibility of the process. Method of selection of optimal solutions in vacuum-sublimation drying of feather preparation Bacillus polymyxa 29 according to profit index is proposed. The proposed approach resolved the main technical gap between productivity and energy consumption. An optimal loading of the sublimator has been established, which ensures the minimization of specific electric power consumption for various values of the initial moisture drying of the enzyme, taking into account the given efficiency of the vacuum sublimation dryer.
Development of new culinary products derived from black sea grey mullet
Authors: Krivonos O. N. , Dolganova N. V. , Bolomolova V. V.
Published: November 2020

The increasing in tourist flow to the Republic of Crimea, as well as the acceleration of the pace of life of the population led to an increase in demand for finished fish culinary products. In this regard, there is a need to create a new fish culinary product of long-term storage from the raw materials of the Azov-Black Sea basin. The Black Sea mullet (Mugil cephalus) was chosen as fish raw material, the catch volume of which has been steadily increasing in recent years. Sous-vide technology - is a progressive technology, which is characterized by low-temperature modes of heat treatment, resulting in a product with unique organoleptic characteristics that are superior to traditional types of processing of fish raw materials. Fish and vegetables prepared using the sous-vide technology are distinguished by tenderness and juiciness, the aroma of the finished dish is enhanced. During the development of new product technology, the optimal technological parameters (temperature and process duration) were determined for heat treatment of fish fillet in vacuum based on mathematical modeling. The research was carried out on the equipment of the sector of technologies of processing of water biological resources of the department "Kerchenskiy" of the Azov-Black Sea branch of Russian Federal Research Institute of Fisheries and Oceanography. Heat treatment of samples was carried out in a water bath of LB-63 according to the plan of an experiment in the range from 55 to 70 ? with lasting from 15 to 30 min. For packing of a product the vacuum device Solis Vac Premium was used. A regression model was constructed consisting of the objective function determined by the microbiological index QMAFAnM. The software "STATGRAPHICS Plus Version 5.0" was used to plan the experiment and determine the optimal technological parameters of the fish culinary product..
Trends in production of functional marmalade
Authors: Piskunenko K. R. , Popov V. G.
Published: November 2020

The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme climatic conditions. Much attention is paid to the use of marmalade, not only as a favorite children 's dessert, but as a food product that can have a preventive effect on various body systems. In particular, for patients with type 2 diabetes mellitus, with the inclusion of an inulin preparation with a weight fraction of dietary fibres of up to 90% as a functional ingredient, the use of black carrot marmalade as a source of polyphenols with high bioavailability, polyunsaturated fatty acids containing more than 60% omega-3 and omega-6. Marmalade production technology continues to improve. For example, the use of the method of "syringe" with the help of a vacuum syringe, the possibility to preserve biologically active substances contained in fruit and berry raw materials to ensure long shelf life. This technology is in demand in the organization of nutrition of the population in hard-to-reach regions, for medical purposes. In some countries, marmalade is used as a mandatory breakfast element containing a complete complex of biologically active substances, toning and thinning thirst. Despite common approaches to marmalade production, there are differences in quality, composition, food and energy value across the world. Despite centuries of marmalade history, it remains the subject of increased scientific attention from scientists and consumers.
Scientific approach to the production of functional food ingredients based on unconventional plant materials
Authors: Nekrasova K. L. , Popov V. G.
Published: November 2020

An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.
Refractodensimetric method for determining the volume fraction of ethyl alcohol in wines and winy beverages
Authors: Timofeev R. G.
Published: November 2020

The tabular functional dependence of the ethyl alcohol content in liquid products of winemaking on the density and readings of refractometer sugar scale based on the processing of the measurement data of the refractive index and density of the model solutions and samples of wine products, as well as the paralleling determination of the volume fraction of ethyl alcohol by the method certified in winemaking according to GOST 32095-2013 was obtained. The established dependence was the basis for development of a non-destructive express method of determining the volume fraction of ethyl alcohol for wines and wine beverages prepared using products of winemaking, based on the changes in the density and index of refraction of liquid media. The use of bilinear interpolation methods made it possible to create a clear algorithm of actions for processing the measurement data, ensuring the sufficient relevance and unambiguity in determining the volume fraction of ethyl alcohol based on refractometry and densimetry data. Metrological certification of the method has been carried out. The method can be the basis for development of a regulatory document prescribing its use in the wine industry, as well as a technical task for realization of a portable device for determining the volume fraction of ethyl alcohol in liquid products of winemaking, based on the joint measurement of the indexes of refraction and density of the liquid.
Determination of the mass concentration of benzoic acid in non-alcoholic and low-alcohol products by the spectrophotometric method
Authors: Tochilina R. P. , Sklepovich Т. S. , Zakharov M. A.
Published: November 2020

In the production of low-alcohol and non-alcoholic beverages, the use of preservatives is allowed, including benzoic acid (BК) and its salts. Standard methods based on high performance liquid chromatography are used to control the content of this preservative. This work presents the results on the determination of benzoic acid in samples of low-alcohol and non-alcoholic products by the spectrophotometric method. Research has been carried out to establish the optimal wavelength when measuring the optical density of benzoic acid solutions. A calibration characteristic has been constructed to determine the mass concentration of benzoic acid, which makes it possible to determine its concentration in the range from 10 mg/dm3 to 500 mg/dm3 of benzoic acid, taking into account dilution. Metrological data have been obtained for constructing a calibration characteristic for the determination of benzoic acid in low-alcohol and non-alcoholic products. It is shown that the results of the determination of this preservative in the indicated products by the spectrophotometric method are comparable with the analogous results obtained using standard methods based on high performance liquid chromatography. The research results became the basis for the developed Methodology for measuring the mass concentration of sorbic and benzoic acids in low-alcohol and non-alcoholic products by the spectrophotometric method. The developed technique allows measuring the mass concentration of benzoic acid in low-alcohol and non-alcoholic products containing only benzoic acid. The spectrophotometric method for determining the mass concentration of BA is a less costly method for determining this preservative in a product than the currently used method of high-performance liquid chromatography, does not require special expensive equipment, additional consumables and specially trained personnel..
Intensification of kvas biotechnology using non-traditional raw materials
Authors: Korotkikh E. A. , Novikova I. V. , Agafonov G. V. , Korotkikh N. V. , Krivanosov I. N.
Published: November 2020

In the production of beverages of incomplete alcoholic and lactic acid fermentation, it is important to use non-traditional raw materials that have advantages over well-known analogues. Of particular interest in the production of fermented beverages is the use of malt extract prepared from triticalic malt. Serum and products derived from it are biologically complete, have dietary and medicinal properties. To achieve this goal accomplished objectives: to assess the quality and applicability of triticale malt extract for kvass production; explore the possibility of using whey as a processing aid in the production of kvass on the basis of triticale malt extract; to choose a combination of microorganisms to obtain a mixed leaven with the best biotechnological properties; conduct a comparative analysis of the duration of fermentation samples of kvas wort. The most intensive decrease in the dry matter content was observed in the experimental sample of leavened wort prepared on the basis of malt triticalic extract with the use of whey and combined sourdough from dry baking yeast of the brand "SAF-Moment" of the species Saccharomyces cerevisiae and lactic acid bacteria L. lactis, L. cremoris, L. diacetylactis, Str. Thermophilus. The duration of fermentation of leavened wort in the test sample was 10 hours, which is 6–8 hours less than the traditional technology. As a result of this work, the possibility of using triticalic malt extract for the production of kvass was proved. According to the main physical and chemical parameters, triticale malt extract is not inferior to traditional raw materials. The possibility of using whey as a technological additive for fermentation of leavened wort based on triticalic malt extract is investigated. The composition of leavened wort and a combination of microorganisms were selected to produce a combined starter culture with the best biotechnological properties. A comparative analysis of the duration of fermentation of samples of leavened wort is carried out.
Optimization of water-heat treatment of barley batch (mix) in ethanol production
Authors: Agafonov G. V. , Kovaleva T. S. , Yakovlev A. N. , Muravev A. S. , Yakovleva S. F.
Published: November 2020

Barley is a problematic raw material for ethanol processing due to its chemical composition. ?-glucans and pentosans high content increases the mass viscosity and digestible carbohydrates loss at еру water-heat treatment stage. The enzymes used to pre-treat grain prior to fermentation are traditionally ?-amylases and glucoamylases. The purpose of the work is to determine the optimal ratio of enzymes introduced in different periods of water-heat treatment. The object of study was barley: starch 52, protein 11.5, hemicellulose 5.1, ?-glucan 3.9, moisture 14.0. Enzyme preparations Alphaferm 3500L (0.5–1.0 AC / g starch), ViscoStar 150L (3700 units KS / cm3; 140 units ? – GcS / cm3; 1900 units CMC / cm3.), Prolive BS Liquid (600-750 units PS / cm?) were used in the work. The dynamics of viscosity change in the process of water-heat treatment was investigated in the work as well. It was found out that the dosage of the enzyme preparation Alphaferm 3500L has the greatest effect on the mass fraction of dry substances in the filtrate of barley mix, while the dosage of other enzyme preparations and the duration of the experiment have a smaller and similar effect. It was proved that the application of a multienzyme complex reduces the viscosity by 82% compared to the control. The method of indefinite Lagrange multipliers was used to determine the optimal mode of water-heat treatment. It was found out that the maximum accumulation of dry substances in the mixture is 16.4% and is achieved after 2.5 hours with the following doses of enzyme preparations: Alphaferm 3500 L - 0.6 units. AC / g starch; ViscoStar 150L - 0.025 units GCS / g starch; Prolyve BS Liquide 0.25 units PS / g starch.
Development of complete compound feeds with rapeseed meal
Authors: Kurchaeva E. E. , Tertychnaya T. N. , Shevtsov A. A. , Serdyukova N. A. , Sitnikov N. Y.
Published: November 2020

The organization of scientifically justified feeding of farm animals with compound feed enriched with oilseed processed products as an energy component and a probiotic component contributing to the regulation of homeostasis processes becomes important in modern conditions of animal husbandry production. At the same time, a special role is given to the application of rapeseed products, meals in particular, in feed rations. Rapeseed meal contains protein, carbohydrates, fats, phospho-containing substances in a concentrated form, which expands the possibilities of the raw material base for the development of compound feed recipes that meet the requirements of complete nutrition for animals. The dosage of rapeseed meal (10%) introduction into the composition of compound feed for young rabbits based on the animals receiving nutrients in accordance with the existing feeding standards was substantiated in the work. Evaluation of the effectiveness of the obtained granulated feed was carried out on a clinically healthy livestock of rabbits in the amount of 60 heads, which were divided into 4 groups. The best indicators of meat productivity (slaughter yield 69.80%, meat index 4.40) were obtained with the introduction of the probiotic preparation "Probion - Forte" at a dosage of 0.5 g / kg of feed and rapeseed meal in an amount of 10% to the feed mass. The application of the developed complete granulated feed made it possible to achieve a high degree of the diet protein component concentration in the muscle tissue of experimental rabbits, which indicates a higher nutritional and biological value of the meat resources obtained.
Prospects for the use of pulses in innovative technologies for functional food products
Authors: Rodionova N. S. , Shchetilina I. P. , Korotkova K. G. , Cholin V. A. , Cherkasova N. S. , Torosyan A. O.
Published: November 2020

The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adoption of measures and implementation of various programs at the state level. About 80% of the world's food protein reserves are of vegetable origin, with 50% being cereals, 25% - legumes and oilseeds. Due to the short reproduction cycle and availability, in terms of economic and environmental indicators, plant raw materials are a promising source of food protein, mainly used indirectly - for feed purposes. The article provides an overview of the main directions of biotechnological impact and the use of legume processing products. The biological diversity of legumes is presented, which provides the possibility of growing a large list of crops in the territory of the Russian Federation, the structure of representatives of legumes by types of harvest in 2019. The nutritional value of legumes is analyzed in comparison with other types of food raw materials. A list of valuable essential substances with a pronounced bio-corrective action present in legumes is given. Proteins of plant raw materials differ in the composition of limiting amino acids, for legumes (beans, peas, etc.) - methionine and cystine. Combining cereals with legumes allows you to design a protein that is closest to the optimal amino acid composition. The paper provides information on the amino acid composition of various legumes. Presents data on meeting the daily requirement for vitamins and minerals when introducing various legumes into the diet. The article analyzes the protein content in the chemical composition and nutritional value of various leguminous crops. Considered and studied modern recipe and technological solutions for obtaining food products using leguminous crops. The presented data provided the basis for the intensive development of scientific research, experimental design and experimental production work in the direction of deep processing of legumes and the development of technologies for the production of functional products based on them.
Research of consumer preferences in the production of bioactive pates for nutrition of pregnant women
Authors: Alekseeva T. V. , Artemova E. N. , Belokurova E. V. , Potapova D. I. , Guseva O. A. , Sherstyaniyh I. A.
Published: November 2020

The article discusses the demand for product lines for pregnant women in the consumer market. The objects of research were pregnant women and women planning to become pregnant. The socio-demographic data of the respondents included: age; employment; physical activity. In the process of work, a one-stage cross-sectional study was carried out. The first block included questions about the respondents' diet. The second block contained questions about the volume and composition of food. The answers to the questions of the third block made it possible to give a tentative assessment of the demand for enriched products of a therapeutic and prophylactic orientation. The authors have developed a recipe and technology for the production of an enrichment additive. An assortment of pates for nutrition of women during pregnancy, enriched with a bioactive additive, was obtained. The paper presents information on satisfying the daily needs of the body in accordance with the norms of physiological needs for energy and nutrients. In the course of the work, the marketing potential of products with bioactive additives was consistently analyzed. As a result of the work, the following information was established. The bulk of the respondents do not receive additional vital nutrients in their daily diets and are ready to purchase them additionally. The offered product line of pates of a therapeutic and prophylactic orientation will correct disorders of the body's homeostasis and will be in demand among women during pregnancy. The increase in the price of developed finished products does not go beyond the purchasing power of the target audience. The conducted research allows us to conclude that the use of an enrichment additive for the production of bioactive meat products for the nutrition of pregnant women is cost effective.
Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage
Authors: Zhizhin N. A.
Published: November 2020

The diary industry uses various technologies to extend the shelf life of milk products. However, longer shelf life of foodstuffs frequently results in their lower nutritional levels. Milk fat contains more than 400 fatty acids, which are involved in the development of the human nervous system and other biochemical processes. Similar to other fats, milk fat is susceptible to oxidative damage during storage. This affects such basic components of milk fat as fatty acids and triacylglycerides. At present, milk is used for the production of functional foods for infants and children. The shelf life of such products is increased by heat treatment.Temperature regimes of milk treatment are aimed at impeding microbial spoilage. However, high-temperature processing may accelerate the process of triglyceride oxidation, which will decrease functional properties of dairy products for infants during storage. Therefore, it is important to study the effect of shelf life on the oxidation of milk lipids in dairy products, including those enriched with essential substances.This article examines the effect of UHT treatment and storage on milk lipids by evaluating the fatty acid and triacylglyceride composition, as well as such indicators of oxidative fat spoilage, as peroxide and anisidine values, and the content of free fatty acids. It is shown that the composition of milk fat triglycerides undergoes changes following 60 days of storage. An evaluation of the resulting auto-oxidation products revealed a relationship between the composition of milk fat triglycerides and general indicators characterizing oxidative damage.
Modern methods for identification of sturgeons caviar
Authors: Harchenko N. N. , Igonina I. N. , Dunchenko N. I.
Published: November 2020

Solving the current problems of improving the quality and safety of food fish products is possible only if modern and objective methods of analysis are used. Ensuring the proper quality and safety of wild fish products produced by enterprises is possible through compliance with interstate and national standards and regulatory documents. Currently operating GOST 30812 "Raw materials and food products. The method of identifying sturgeon fish caviar "based on the establishment of morphological features of sturgeon fish caviar is the result of research work carried out by the Kasprybtestcenter and the Russian Academy of Sciences for the period 1997-1998. The morphological features of sturgeon fish caviar specified in the standard depend on various factors, and do not allow to establish belonging to the species. Morphological signs of caviar (grain size, cytogenetic structure) are changing indicators that depend on many factors that affect the physiological state of fish during cultivation. Modern studies conducted by the standardization and rationing group of the Volga-Caspian branch of Russian Federal Research Institute of Fisheries and oceanocraphy together with the laboratory of molecular genetics of Russian Federal Research Institute of Fisheries and oceanocraphy indicate that the more reliable way to identify caviar is to establish molecular genetic features. Genetic features are a stable criterion that reflects the hereditary material of parents. Developed an updated standard "Fish food products. Method for identifying the caviar of fishes of the sturgeon family. " The development of identification methods is based on the use of a complex of visually detectable signs of the macro and microscopic structure of the eggs of sturgeon and paddle-bearing fish species and the molecular genetic method Updated standard "Raw materials and food products. The method of identification of sturgeon fish caviar", supplemented by the modern molecular genetic method of identification of sturgeon fish and oatmeal, will provide a regulatory and technical basis for the functioning of the traceability system from the place of obtaining raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and falsified products the functioning of the traceability system from the place of receipt of raw caviar to the store counter, which will significantly reduce the share of illegal, counterfeit and counterfeit products.
The study of the quality of butter with flavoring components
Authors: Dolmatova O. I. , Panchenkova K. A.
Published: November 2020

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.
Research of the properties of rubber-cord composites in the presence of new adhesion promoters
Authors: Karmanova O. V. , Tikhomirov S. G. , Lintsova E. V. , Popova L. V.
Published: November 2020

Studies of experimental adhesion modifiers based on a mixture of fatty acids from the production of light vegetable oils. The properties of rubber compounds and their vulcanizates obtained using experimental adhesion promoters KK with cobalt content from 7.5 to 16.5% are investigated. The plastic-elastic and vulcanization properties of the properties of breaker rubber compounds based on polyisoprene, the physical and mechanical properties of breaker rubbers and the bond strength in the “rubber-brass-plated steel cord system” were studied. When testing belt rubbers containing experienced adhesion promoters or an imported analog of Manobond 680C, the following features were revealed. The plasticity of the prototypes was in the range of 0.2-0.4. This indicates satisfactory processing properties. The Mooney viscosity of the prototypes was lower than that of the production sample. The use of experienced adhesion promoters instead of the analogue (Manobond 680C) increases the resistance to scorching. On the basis of the analysis of elastic-strength properties, it was found that in terms of the conditional tensile strength, the prototypes were inferior to the serial ones. However, rubbers containing the KK-12, KK-13.5, KK-15 promoters met the control standards. The tensile elongation at break of the experimental rubbers is higher than that of the serial sample. This may indicate the formation of a more uniform cure network in the presence of the test products. When testing rubber-metal-hard composites, it was noted that, under normal conditions, the experienced adhesion promoters have advantages over Manobond 680C. However, at elevated temperatures, under conditions of salt and steam-air aging, they are slightly inferior to Manobond 680C. It has been established that the experimental adhesion promoters provide the required set of technical properties of belt rubbers with a CO2 + content of 12–16.5% wt. Thus, it is possible to recommend the adhesion promoters KK 12, KK-13.5, KK 15 for practical use in the composition of belt rubber compounds. This will allow replacing a foreign-made product and reducing the cost of production.