bluuebunny/crossref_metadata_2025 huggingface dataset:
The analytical capabilities of the systems of artificial sense of smell and taste. Part 1. “Electronic nose”
Authors: Novikova L. B. , Kuchmenko T. A.
Published: December 2019

The first part of the analytical review presents the main directions of application of modern Multisensor systems such as "electronic nose". The review is based on the results of the umbrella search for information on the given words and phrases. Umbrella search has shown its effectiveness in organizing publications in the selected area, reducing the number of repetitive links and unrelated to the topic of the search. The search was carried out on the electronic catalogs of Russian and international search engines. The tendency of growth of interest to the chosen subject for the last 10 years is traced. Traditional research directions for artificial smell systems are noted. After a slight decline in 2005-2010, the share of work to address the challenges of improving quality and safety in all sectors of human activity, including the food industry, agriculture and the environment, is growing. Some solutions in the field of analysis of food products, raw materials, finished products are systematized. A new direction of research using "electronic nose" systems based on sensors of different types of action is discussed. This direction is medicine, while there is a significant breakthrough in the intensity of the use of EN in medical practice for the development of non-invasive diagnostic methods. The positive properties of such devices and approaches are a short study time, minimal sample preparation and recovery of the system after measurement, as well as a small mass/volume of the sample, the possibility of non-invasive diagnosis. The most frequently published research on the results of the use of such systems in the analysis of bioassays, especially interesting non-invasive diagnosis. Among the diagnosed lead direction oncological, gynecological, psychiatric. However, there are single publications and to solve problems in Pediatrics, dentistry, endocrinology and others.
Increasing employee income: an innovative approach based on a combination of factors of production and consumption
Authors: Ovchinnikova T. I. , Davydenko I. A. , Chekudaev K. V.
Published: December 2019

The issues of the relationship of modern characteristics of the manufacturer and consumer with the innovation activity of both the enterprise and network structures are considered. The problems caused by new types of innovative labor in a competitive environment are identified; competition between the chains and inside them, the transformation of competitive forces, the interpenetration of the results of the manufacturer and consumer offers are considered. The ways of traditional income increase are investigated: increase in wages, payment of bonuses, various surcharges, allowances, guarantee compensation payments related to the performance of tasks. The mechanism of the influence of time costs and financially significant results of the activity on labor activity and incomes of workers of market structures in comparison with the activities of public sector employees is studied. The directions of solving the problem of increasing employee incomes that lie in the plane of the combination of production and consumption are identified. The authors propose a detailed study of the concept of increasing income, which is aimed at the processes of joint creation of common values of market participants: producers and consumers. It is due to the departure from the traditional scheme to the implementation of innovative activities at the enterprise, which became possible due to the formation of new competencies based on external sources of intellectual capital, including through the creation of a creative network of participants to generate unique value with the involvement of consumers. The considered incomes of producers as a result of market interaction with consumers have the effect of creating new values along with the ownership of a trademark, patent, franchise rights. The development of relations with consumers and the new competencies of manufacturers have an unlimited time perspective, in contrast to the use and ownership of traditional resource objects that have a final effect.
Assessment of the organization's economic security system
Authors: Platonova I. V. , Gorkovenko E. V.
Published: December 2019

In modern conditions, the concept of «security» is widely used in all spheres of activity, it is firmly embedded in our live. The economic security of organizations, in particular, is closely related to the production of products, performance of works and provision of services. The efficiency of economic entities determines the economic state of the state as a whole. Ensuring the system of economic security of the enterprise is a complex process that requires huge organizational, economic, political, financial, logistical, information and other efforts of the security subject. The system of economic security of the organization should be built taking into account the individual characteristics of the enterprise, its structure and essence depends on the legislative framework, the understanding of security policy by employees, practical experience and knowledge of managers, and at the same time comply with the norms and principles of legality. Effective provision of the system of economic security of the organization is the process of implementation of functional components of economic security, the purpose of which is to prevent possible damages and achieve the maximum level of economic security of the enterprise at the present time and in the future. It is a well-formed system of economic security that allows you to concentrate maximum efforts on the strategic development of the enterprise, to ensure its full economic protection and independence.
The concept of formation and development trends of the local food industry market in the context of intensifying the integration interaction of its participants
Authors: Ustyugova I. E. , Trineeva L. T. , Kolesova E. Y.
Published: December 2019

Local food markets represent the interaction of local producers and consumers of food products. Scientists show solidarity, highlighting demand, supply, prices and competition as the main elements of market conditions, and producers and consumers of goods specific to a particular market as the main subjects of market interaction. The peculiarity of the local food market is the concentration of market agents on the territory of a certain region and the implementation of their interaction in accordance with the restrictions and, conversely, the prerequisites for the development of local communities that form the supply and demand of food products, taking into account the technological features of their production. The spread of integration processes leads to the fact that there is competition between integrated structures. Within the framework of alliances and partnerships, the subjects of local markets strengthen their competitive positions by combining the resources, skills, experience, i.e. the competencies of the participants. Actors in food markets have the opportunity to fight for international leadership, gain market positions that ensure the sustainability of their future position. At the same time, there is cooperation between participants who previously competed with each other. The conceptual provisions of the functioning and development of the local food industry market are a set of author's views on the problem of integration interaction of regional actors in the form of holdings, clusters, networks and other geographically localized structures, with the participation of regional economic entities that form and regulate supply and demand in the food industry market in accordance with the targets of regional development, taking into account the limitations and prerequisites for meeting the needs of the population in high-quality food products of their own production.
Simulink models of technological systems with perfect mixing and plug-flow hydrodynamics
Authors: Khvostov A. A. , Zhuravlev A. A. , Shipilova E. A. , Sumina R. S. , Magomedov G. O. , Khaustov I. A.
Published: December 2019

The dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics are based on the systems of algebraic and differential equations that describe a change in the basic technological parameters. The main difficulty in using such models in MathWorks Simulink™ computer simulation systems is the representation of ordinary differential equations (ODE) and partial differential equations (PDE) that describe the dynamics of a process as a MathWorks Simulink™ block set. The study was aimed at developing an approach to the synthesis of matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics that allows for transition from PDE to an ODE system on the basis of matrix representation of discretization of coordinate derivatives. The process of synthesis of the dynamic matrix mathematical model was considered by the example of a sugar syrup cooler, the quality indicator of the finished product are selected as sucrose crystals and their portion in the total volume of caramel mass. Taking into account the dependence of syrup viscosity on temperature, thermal effects as a result of the process of crystallization of sucrose from syrup, design features of a typical caramel machine made it possible to clarify the dynamics of the process of syrup cooling. The model developed with this approach allows to obtain real-time estimates of temperatures at the outlet of the cooler, which makes it possible to study the dynamics of the technological process and synthesize the control system. The presented approach allows to implement mathematical models of ideal reactors in Simulink system and to move to matrix ordinary differential equations, which makes it possible to convert them into Simulink blocks. The approach is also applicable to other models of ideal reactors, which allows to form libraries of typical ideal reactors of Simulink system for synthesis of heat and mass exchange equipment. The proposed approach significantly simplifies the study and modernization of the current and the development of new technological equipment, as well as the synthesis of algorithms for controlling the processes therein.
Quality and safety of goods in modern conditions
Authors: Alieva A. K. , Truevtseva O. A.
Published: December 2019

We studied the safety of food products in the face of increasing risks of falsification. The methods of identification and quality assessment of some groups of goods are considered. The statistics of supplies of imported goods during the economic crisis are given. The problem of falsification of products arose in Russia in the 90s due to the abolition of the mandatory application of standards and state acceptance of products, the introduction of free enterprise, the reorganization of control and veterinary services. The production of domestic products at the state level has stopped. The amount of agricultural land used has decreased. To streamline the problem, laws and technical regulations (TR) were adopted, which are designed for potentially hazardous products and provide for its circulation on the market only after confirming that the products comply with the TR requirements. However, the problem of falsification of products today remains quite acute. Various aspects of product safety are considered. The information on the types of hazards arising from the consumption of food products associated with factors such as: packaging materials; the use of harmful technologies in the production of food products; growing agricultural products of plant and animal origin with excessive use of stimulants for various purposes. In order to protect public health, this information should be available to consumers of these products. Marking should carry complete information about the product. Eco-labeling should appear on safe products. The government should tighten control over the production of food raw materials and food products, as well as encourage producers of environmentally friendly products.
The Model of Human Capital Management in Decision Support Systems
Authors: Kazakov O. D. , Azarenko N. Y.
Published: December 2019

A system model of human capital management has been developed, which, according to the authors, can be an important addition to building an effective decision support system in the field of socio-economic development of the region. The interaction of the subjects of the model can occur in order to implement innovative processes in IT organizations. The developed system model of human capital management takes into account the peculiarities of human capital management in the digital economy and includes three subsystems: “The structure of human capital”, “Tools for the development of human capital”, “Organizational and economic tools for managing human capital”. The work used data obtained in the analysis of more than 100 innovative enterprises engaged in research, including in the field of information technology. As a result of the study, marked-up data were generated on the level of development efficiency of human capital based on the initial processing of financial statements of innovative organizations. To determine the directions of improving the quality of human capital, an approach to assessing the level of efficiency of its development based on the machine learning model is presented. The values ??of the quality metrics of the following machine learning algorithms for solving the problem are presented: linear regression; Random Forest; nearest neighbors method. To classify the region’s enterprises according to the level of development efficiency of human capital based on open financial information, the Random Forest algorithm was chosen. 11 most accurate classification rules in a hierarchical sequential structure were identified and formulated. This will allow for more complete consideration of all aspects of intellectual resources management in the digital economy.
Use of the process approach to improve the efficiency of the quality management system at the machine-building enterprise of Kuznetov PJSC
Authors: Denisova Y. V. , Alexandrova V. S.
Published: December 2019

Aspects and features of a process approach aimed at the interaction of departments and officials, removing the barriers between them and combining the efforts of all enterprise structures to achieve strategic goals are considered. The process approach is considered one of the most effective tools for increasing business efficiency. 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 and importance of applying the process approach at one of the largest enterprises producing engines for aircraft, gas pumping stations, power plants, for the rocket and space industry and outboard motors for small boats is substantiated. By industry affiliation, it belongs to machine-building enterprises. At this enterprise, significant achievements in the field of quality were noted, obtained through the introduction of a process approach, a process management methodology was recommended for use, which is suitable for enterprises in various fields of activity. This method is necessary for the tactful formation of process management. The systematic implementation of the process approach enables enterprises to increase efficiency, improve the quality of products and significantly increase their competitiveness, which is especially important in the context of the integration of the national economy into the world. The implementation of these measures will allow enterprises to achieve their goals as soon as possible at the lowest possible cost.
The rationale for creating a free economic zone in the Krasnodar Territory
Authors: Belyaeva G. V. , Ovchinnikova T. I. , Kolesnikova E. Y. , Kolomytseva O. Y.
Published: December 2019

The practice of using free economic zones in Russia is not straightforward. The regime of the free economic zone was tested back in the 12-13 centuries in Europe. The first full-fledged free economic zone began to operate in Germany. In Russia, such zones began to appear in the late 90s of the 20th century. The Russian practice of applying the above mechanism is still not effective enough. This is a consequence of the lack of development of the regulatory framework. The object of research is the institute of free economic zones in world practice, the subject of research is the activity of free economic zones on the territory of the Krasnodar Territory. The goal of creating free economic zones - catalysts for the economic growth of regions and its participants - is updated economic relations. The goals of free economic zones are to stimulate the economic development of the country, to establish foreign economic relations. In the course of the study, differences between free and special economic zones from other regions were revealed. It has been established that the countries of the free economic zone differ from other territories in the following: maximum tax privileges, temporary exemption from them in general; the effect of benefits on the import of products necessary for the company; reduced utility tariffs; simplified business registration procedure. The bonuses offered to entrepreneurs and legal entities working in such areas are characterized: the ability to attract highly qualified domestic personnel; preferential tax regimes, which has a beneficial effect on reducing costs and allows you to obtain more favorable conditions in the market; reducing the cost of import and export, which significantly increases the profitability of the enterprise.
Improving the efficiency of food industry enterprises as a result of the modern IT solutions implementation
Authors: Eder A. V. , Ivanov O. V.
Published: December 2019

The entry of the Russian economy into the 6th technical and technological structure is a matter that affects ensuring the national security of the state and its transition with the help of artificial intelligence to the creation of new developments and increasing the efficiency of work in many areas of the agro-industrial complex (AIC). This will ensure a transition to a qualitatively new level of management of the global economy. Issues related to the growing role of implementing effective IT technologies in agricultural enterprises and the need for timely recognition and use of the opportunities for continuous improvement of business processes are considered. The analysis of the effectiveness of the implementation of IT solutions, including the necessary resource base for this, was carried out as part of the investment of IT projects. A formula is presented for analyzing the cost-effectiveness of implementing integrated IT systems in food industry enterprises with the need to assess the total costs of an IT system for the entire life cycle (development, implementation, commissioning and development, and decommissioning costs). The introduction of information and communication technologies in food production will reduce the production costs of agricultural enterprises, as well as focus on factors of time, quality and surveillance, since the introduction of a suitable IT system will speed up the optimization of organizational and analytical processes. Significant cost savings and long-term productivity gains are key concepts that form the basis of enterprise success in a modern market economy. The necessity of developing a new integrated methodology is substantiated, allowing to take into account separately the development of software and hardware for digital transformation of enterprises and separately calculate the surplus value from the introduction and use of IT solutions in food production enterprises.
Thermodynamics of non-isothermal diffusion at the extraction from cheese whey by Lupin
Authors: Shishackij Y. I. , Belozercev A. S. , Barbashin A. M. , Nikel S. A.
Published: December 2019

In many cases, extraction is accompanied by thermal phenomena. We have established the possibility of intensifying the process through the use of heated cheese whey. Lupine has a geometric shape (sphere, cylinder, plate) loaded into an extractor filled with cheese whey. Due to the temperature difference between the solid and the liquid, temperature gradients are observed. As the body warms up, the temperature gradient decreases and then disappears. For example, an organized step temperature mode. However, such a regime should be technologically and energetically justified. Thus, during extraction there is a periodic non-stationarity. The emergence of this period is noted in the main works. The expression for the increase in entropy per unit time is written. Given the changes in entropy, the Gibbs equation is written. The basics of equations are the second laws of thermodynamics. As a result, the results obtained as a result of thermodynamic driving forces were obtained. The equations of energy (heat) and mass transfer of substances are written. Thermodynamic forces contribute to the formation of heat flux and mass flow of substances. The consumption of a substance depends not only on the gradient (diffusion), but also on the temperature gradient (thermal diffusion). Air temperature is defined as a temperature gradient. The differential equations of heat and mass transfer of Lykov were rewritten taking into account the extraction process. The numerical values of the coefficients Dт and aс they relate to the assessment of the effect of superposition effects (thermal diffusion and diffusion thermal conductivity). The overlay effect can be neglected, since the relatively small gradients of temperatures and concentrations arising in the lupine. It is noted that the possibility of simplified differential equations is associated with small values of the Lykov criterion. Because of this, there should be little.
Formation of consumer value of cottage cheese prolonged shelf life when using flour from milk Thistle seeds spotted
Authors: Timakova R. T.
Published: December 2019

The strategy for improving the quality of food products in the Russian Federation until 2030 determines the trend towards improving the diet of the country's population through the production of new types of food products enriched with valuable food additives. According to the results of a comprehensive study, the addition of flour from milk thistle seeds to soft curd (1.0–2.5 %) makes it possible to obtain a product of high consumer value. Flour from the seeds of milk thistle, as a source of flavolignans, helps to increase the nutritional value of cottage cheese soft unpressurized Packed 5% fat with an increase in protein content by 0.11–0.24%, fat by 0.06–0.12%, carbohydrates – by 0.13–0.28% and silymarin – up to 3.39–7.26 mg/100 g of product and prolongation of shelf life up to 8 days. Acidity and microbiological indicators correspond to the established level. Enriched cottage cheese is soft with a mass fraction of flour from milk thistle seeds of 1.0 and 2.5%, combining animal components (cottage cheese as a source of protein and beneficial microflora) and vegetable (flour from milk thistle seeds as a source of silymarin), is an integral food biosystem that complies with safety requirements in accordance with TR TS 033/2013 “On the safety of milk and dairy products” and provides improved consumer properties of a food product for various categories of the country's population (healthy people and those in the rice group) and of different ages, at the same time does not apply to specialized products.
The efficiency of use of feed synbiotic supplement the open Prostor resources of the rabbit
Authors: Kurchaeva E. E. , Vostroilov A. V.
Published: December 2019

The use of probiotic additives in the livestock industry, including rabbit breeding, contributes to the normalization of the microbiocenosis of the animal body, as well as their resistance to pathogenic microflora, which ultimately affects the increase in meat productivity and meat quality. The influence of probiotic additive "Prostor" on the productivity, chemical composition and biological value of rabbit meat was studied. The influence of probiotic - sorbent complexes on the number of rabbits (males) of the hybrid form "Hiplus" of the French selection at the age of 45 days in the conditions of the industrial complex of LLC "Lipetsk rabbit" of the Khlevensky district of the Lipetsk region, which were divided into control and experimental groups by the method of pairs-analogues, was studied. The control group of rabbits received the main diet, consisting of feed PZK-90, rabbits 1 experimental group received feed PZK-92-60-18, which was introduced synbiotic " Prostor " in a dosage of 0.5 g/kg of feed, and rabbits 2 experimental group 1 g/ kg of feed, respectively. Meat quality was assessed at the age of 105 days after control slaughter in the amount of 3 heads from each group. Morphological composition data showed that the mass of the muscular tissue of the rabbits of the 1st and 2nd experimental groups was superior to the rabbits of the control group by 12.17 and 23.84%, respectively. Analysis of the chemical and amino acid composition of muscle tissue showed that the use of feed additives "Prostor " in a dosage of 1.0 g per kg of feed has a positive effect on meat productivity, and the quality of rabbit meat, which opens up prospects for the use of these drugs in the rabbit industry.
Improving physiological status and meat quality of rabbits by the application of probiotic complex “Sporotermin” in compound feeds
Authors: Shentsova E. S. , Vostroilov A. V. , Lytkina L. I. , Kurchaeva E. E.
Published: December 2019

The productive qualities of rabbits and meat quality depend on proper feeding. But due to the intensive technologies introduction in rabbit breeding, the animals stress sensitivity increases, their physiological status decreases, causing pathological conditions. Probiotic additives enhancing the animals immune status and resistance and having a positive effect on their productivity are introduced into the production cycle to increase the safety of young animals, as well as to restore and maintain the microflora of the digestive tract. This approach allows to reduce the consequences of the uncontrolled antibiotics use , which contribute to increased variability of pathogenic microflora and their accumulation in the breeding object tissues. The effectiveness of the Sporothermin probiotic complex application to increase the physiological status and efficiency of rearing young rabbits was studied in the work. The studies were carried out on a cross-breeding stock of rabbits obtained by industrial crossing of the parental forms of the breeds Soviet chinchilla and New Zealand red at the age of 60 days in the industrial complex LLC Lipetsk rabbit. The effect of the probiotic complex on the immune and clinical status was studied in 60 rabbits, divided into control and experimental groups using the pair-analogue method. Rabbits of the control group received PK-90 compound feed, the experimental group rabbits were fed with PK-90 compound feed with the introduction of the Sporotermin probiotic complex in a dosage of 0.6 and 1.0 g / kg of compound feed. The application of a probiotic complex in an optimally selected dosage of 1.0 g / kg of compound feed had a positive effect on the growth rate, physiological status of the organism and the quality indicators of rabbit meat, which is the basis for its use in industry
Optimization of the recipe ingredients wheat bread with recycled plant material
Authors: Kuznetsova E. A. , Mordvinkin S. A. , Zenina E. A.
Published: December 2019

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.
Technology and instrumentation stevia solutions of spray drying
Authors: Magomedov M. G. , Chusova A. E. , Polyansky K. K. , Pronina O. V. , Romanova O. N.
Published: December 2019

The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes.
Study of thermal stability of ascospores Aspergillus (Neosartorya) fischeri depending on the concentration of soluble solids in apple juice
Authors: Kondratenko V. V. , Trishkaneva M. V. , Levshenko M. T. , Pozdnyakova T. A. , Kolokolova A. Y.
Published: December 2019

Kinetic studies of the thermal inactivation of test crop spores are necessary to develop optimal heat treatment regimes for fruit juices. The purpose of the work is to study the dynamics of changes in the thermal stability parameters DT and z depending on changes in the soluble solids content in canned fruit products using the example of certain types of apple juice products with a pH of 3.80. The regularity of thermal inactivation of ascospores of the mesophilic mold Aspergillus fischeri in concentrated apple juice (JAC) with a soluble dry matter (RSV) content of 70%, in restored apple juice with RSV – 11.2%, and in restored apple juice with pulp with RSV – 16% was studied. The parameters of thermal stability were determined by the capillary method at temperatures of 80, 85, 90, and 95 °C. It was experimentally established that the heat resistance of A. fischeri spores in clarified apple juice was DT 95 °С = 0.16 min, and the parameter value z = 6.76 °C, in apple juice with pulp parameters: DT 95 °C = 0.24 min, z – 7.12 °C, in YaKS – DT 95 °C = 0.39 min, and z – 7.8 °C. The dynamics of thermal stability parameters D and z of A. fischeri mold fungus spores (test cultures) versus RSV concentration of juice products was established. The research results showed that with an increase in the concentration of RSV, the thermal stability of spores increases exponentially. The rate of increase in thermal stability decreases with increasing concentration of RSV. Since the concentration of RSV affects the rheological properties of the product (viscosity), this leads to a change in the kinetics of heating in products with convection heat transfer. Therefore, an increase in the concentration of RSV should inevitably lead not only to an increase in the thermal stability of spores of microorganisms, but also to a shift in the region of optimal modes of heat treatment of products toward an increase in the thermal load to ensure regulatory requirements for microbiological safety.
Study of organoleptic and physico-chemical parameters of snacks based on mountain ash (Aronia melnocarpa)
Authors: Vasilieva E. A. , Eliseeva E. A. , Makarova N. V. , Ignatova D. F. , Solina Y. I.
Published: December 2019

The objects of study were chokeberry berries, mashed chokeberry berries, snacks sublimated from chokeberry, and snacks sublimated from chokeberry with the addition of 5% pectin. Organoleptic indicators, soluble solids, sugars, titratable acidity, content of vitamin C, dietary fiber, total phenolic content, flavonoids, anthocyanins, anti-radical activity by DPPH method, restoring ability by FRAP method were determined for the studied samples. Determination of the total content of flavonoids, anthocyanins and phenolic substances, as well as the restoring activity of the studied samples as indicators characterizing the antioxidant activity of the compounds, showed the positive effect of grinding as mechanical processing and freeze-drying as heat treatment on the antioxidant properties of chokeberry. As a result of determining the content of dietary fiber, soluble solids, sugars and titratable acidity, antiradical properties in the studied samples, an increase in the values of these indicators by 3-6 times in the process of freeze-drying was revealed, which shows the feasibility of using this type of heat treatment in the production of functional products based on chokeberry. Determination of the vitamin C content in the test samples allows us to conclude that the freeze-drying has a negative effect on the vitamin C content in aronia. A methodology for organoleptic evaluation of a new type of freeze-dried snacks based on mashed chokeberry is developed. It has been established that a new kind of snacks has high organoleptic characteristics, which makes their production a promising direction.
Panorama histórico de la enfermedad diarreica aguda en México y el futuro de su prevención
Authors: Olaiz-Fernández Gustavo A , Gómez-Peña Elena Gabriela , Juárez-Flores Arturo , Vicuña-de Anda Félix Jesús , Morales-Ríos Jesús Enrique , Carrasco Omar F
Published: December 2019

Objetivo. Revisar los aspectos epidemiológicos de la enfermedad diarreica aguda (EDA) a través de la historia de México y analizar las estrategias que potencialmente podrán prevenir su aparición en la población mexicana. Material y métodos. Se realizó una búsqueda sistematizada utilizando los siguientes descriptores de las ciencias de la salud: diarrea, morbilidad, mortalidad, México y promoción de la salud de los últimos 20 años (1878-2018). Resultados. Se obtuvieron más de 8 600 artículos que fueron evaluados en función de los objetivos de la presente publicación. Conclusión. Como resultado de una revisión sistemática se observó que, gracias a las estrategias implementadas a lo largo del tiempo, se ha logrado graduar los matices de riesgo de la EDA; ello permite ahora plantear estrategias que guiarán a la prevención de ese padecimiento, de la mano de políticas que incluyan aspectos higiénico-dietéticos, innovaciones farmacéuticas y aplicaciones tecnológicas en medidas sanitarias.
Necesidades de atención en salud mental y uso de servicios en población mexicana con trastornos mentales graves
Authors: Díaz-Castro Lina , Cabello-Rangel Héctor , Medina-Mora María Elena , Berenzon-Gorn Shoshana , Robles-García Rebeca , Madrigal-de León Eduardo Ángel
Published: December 2019

Objetivo. Analizar las demandas de atención de los tras­tornos mentales graves (TMG) y factores asociados con la utilización de servicios en México. Material y métodos. Se llevó a cabo un estudio analítico transversal en dos fases: la primera con una base de datos nacional de servicios disponibles y su utilización; la segunda, una muestra de regis­tros médicos de un hospital psiquiátrico. Resultados. La esquizofrenia es el TMG más prevalente; más de 50% de hos­pitalizados fueron hombres, con edad promedio 37 años. La utilización de servicios estuvo asociada con la edad (β=1.062; p=.000), ingreso familiar (β=1.000, p=.000) y no tener ocupa­ción (β=3.407; p=.000). La población con esquizofrenia tiene cuatro veces más la probabilidad de requerir estar exenta de pago (β=4.158; p=.000). Conclusiones. La población con TMG es más vulnerable por la discapacidad funcional y social asociada; requiere de intervenciones específicas de salud acompañadas de una política de protección financiera adaptada a sus necesidades de atención.
Prevalencia de diabetes y descontrol glucémico en México: resultados de la Ensanut 2016
Authors: Basto-Abreu Ana , Barrientos-Gutiérrez Tonatiuh , Rojas-Martínez Rosalba , Aguilar-Salinas Carlos A , López-Olmedo Nancy , De la Cruz-Góngora Vanessa , Rivera-Dommarco Juan , Shamah-Levy Teresa , Romero-Martínez Martín , Barquera Simón , López-Ridaura Ruy , Hernández-Ávila Mauricio , Villalpando Salvador
Published: December 2019

Objetivo. Estimar la prevalencia de diabetes (total, diag­nosticada y no diagnosticada), de descontrol glucémico en México y sus factores asociados. Material y métodos. Se analizaron 3 700 adultos participantes en la Encuesta Nacional de Salud y Nutrición de 2016. Se estimaron las prevalencias con ponderadores poblacionales y los factores asociados con diabetes total y descontrol glucémico con modelos de regresión de Poisson. Resultados. La prevalencia total de diabetes fue de 13.7% (9.5% diagnosticada, 4.1% no diagnos­ticada); 68.2% de los diagnosticados presentó descontrol glucémico. Mayor tiempo de diagnóstico, vivir en el centro/ sur del país y ser atendido en farmacias se asoció con des­control glucémico, mientras que ser atendido en los servicios de seguridad social se asoció con mejor control glucémico. Conclusión. Se requieren esfuerzos multisectoriales para fortalecer el tamizaje, diagnóstico oportuno y control de la enfermedad, considerando las diferencias por región y tipo de servicio de salud.
La atención a la salud en Mesoamérica antes y después de 1519
Authors: Gómez-Dantés Octavio , Frenk Julio
Published: December 2019

En este ensayo se discute la situación de la atención a la salud en Mesoamérica antes e inmediatamente después de 1519. En los primeros 50 años después de la Conquista, los espa­ñoles hicieron un uso muy extensivo de la medicina náhuatl. Sin embargo, con el tiempo, el ámbito de influencia de esta tradición se vio limitado debido a la rápida imposición de un sistema de atención muy diferente que poco aprovechó, entre otras cosas, la riqueza terapéutica de la medicina prehispánica.
Impacto poblacional a 10 años de la vacunación contra rotavirus en México
Authors: Richardson-López Collada Vesta , Bautista-Márquez Aurora , Sánchez-Uribe Edgar , Esparza-Aguilar Marcelino
Published: December 2019

Objetivo. Evaluar el impacto de la vacunación contra rotavirus (RV) a 10 años de su universalización sobre la morbimortalidad por enfermedad diarreica aguda (EDA) en niños mexicanos menores de cinco años. Material y métodos. Se compararon las medianas anuales de casos nuevos, defunciones y hospitalizaciones por EDA del periodo pre y posuniversalización; se calcularon reducciones absolutas y relativas, considerando significativos valores de p<0.05. Resultados. La mortalidad, hospitalizaciones y casos nuevos por EDA en menores de cinco años disminuyeron 52.6, 46 y 15.5% respectivamente, en el periodo posuniversalización. Durante la temporada de RV las reducciones en la mortalidad, hospitalizaciones y casos nuevos fueron de 66.9, 64.7 y 28.7%, respectivamente. Conclusiones. A partir de la universaliza­ción de la vacuna de RV en México, se aprecian reducciones importantes y sostenidas en la mortalidad, hospitalizaciones e incidencia por EDA, con menor impacto en esta última. El mayor impacto se observa durante la temporada de RV.
Genómica de rotavirus. Impacto en salud pública
Authors: López Susana , Arias Carlos F
Published: December 2019

Con la introducción de las vacunas de rotavirus Rotarix (RV1) o RotaTeq (RV5) en programas nacionales de vacunación de diversos países, surgió la preocupación de que la presión inmune generada condujera al aumento en la prevalencia de genotipos virales no incluidos en las vacunas, o bien del surgimiento de nuevas cepas que pudieran escapar a la respuesta inmune protectora inducida por la vacunación. La variación natural de los rotavirus ha hecho que sea muy difícil distinguir si el cambio en las cepas circulantes se debe a la presión selectiva impuesta por las vacunas o bien a la fluctuación natural de las cepas. Si acaso ha habido una pre­sión selectiva, ésta ha sido hasta ahora baja. Sin embargo, es importante mantener la vigilancia epidemiólogica y poner atención al surgimiento de cepas resistentes a la inmunidad, en particular en países en desarrollo en los que se ha descrito una mayor diversidad viral.
Porcentaje de grasa corporal en adolescentes asociado con conductas alimentarias de riesgo, hogar y sexo
Authors: Sánchez-Zamorano Luisa María , Flores-Sánchez Guillermo , Lazcano-Ponce Eduardo
Published: December 2019

Objetivo. Determinar la asociación de las conductas ali­mentarias de riesgo (CAR) y el hogar con el porcentaje de grasa corporal (PGC) en los adolescentes, modificado por sexo. Material y métodos. Se analizó la información de una cohorte de 2 388 adolescentes de Morelos, México, de 2004 a 2007. Se realizaron técnicas descriptivas y modelos de regresión lineal múltiple de efectos mixtos. Resultados. El cambio del PGC es -1.4 puntos porcentuales (EE 0.22), en hombres -3.1 (EE 0.35) y en mujeres 0.2 (EE 0.21). El cambio del PGC en relación con CAR y el hogar es diferente por sexo. El modelo múltiple muestra que realizar dieta se asocia con el incremento del PGC (1.25 IC95% 0.68-1.83) en mu­jeres y en hombres (1.74 IC95% 0.60-2.88). En relación con la familia, las mujeres muestran una relación positiva con el incremento del PGC de acuerdo con que sientan o no que su familia no las quiere a veces o nunca (valor p de tendencia <0.001); los hombres muestran en la variable de “Satisfecho de la ayuda que recibe se su familia” una asociación marginal. Conclusiones. Realizar dieta sin supervisión se asocia con el incremento en el PGC, lo que da un efecto contrario a lo deseado; esto se asocia con relaciones familiares y es diferente entre sexo.
Estratégias de aprendizagem no trabalho: Uma prática exigida pela atualidade
Authors: Gimenez Adriane Barbosa
Published: December 2019

RESUMO

A aprendizagem é inerente ao ser humano e valorizada nos mais diversos contextos, especialmente, no âmbito do trabalho é valorizada porque os trabalhadores precisam aprender constantemente com vista a realizar suas atividades cotidianas e para inovar. Existem diversos construtos associados com essa temática, aqui o foco está nas estratégias de aprendizagem para aprender no Trabalho (EAT), que é definida como uma composição de práticas informais utilizadas pelos indivíduos, em qualquer situação, com o propósito de gerar aprendizado, tendo a finalidade de adquirir, armazenar, evocar e utilizar tais informações a serem aprendidas. Estas práticas apresentam três componentes que são cognitivo, afetivo e comportamental. Dada a relevância do conceito o objetivo central desse estudo foi realizar uma revisão sistemática de literatura na última década, 2007-2017, nos periódicos melhor avaliados pela CAPES. A bibliometria resultou em 31 artigos, sendo 22 nacionais e 09 internacionais. No Brasil, foram identificadas quatro escalas validadas para aferir EAT, prevalecem as investigações quantitativas. Ao cotejar os estudos nacionais com os internacionais se observa que os autores estrangeiros são citados pelos brasileiros, autores nacionais estão publicando no exterior, há citação cruzada. A agenda de pesquisa aponta a necessidade de investigar novos antecedentes e consequentes. O campo de estudos está em refinamento e consolidação.
Antecedentes da intenção de repetição de voto no mesmo político
Authors: De Oliveira Victor Ricardo , Mainardes Emerson Wagner
Published: December 2019

Este estudo teve como objetivo identificar a influência que a lealdade, o interesse em benefícios, a satisfação e a confiança no político possuem sobre a intenção do eleitor de repetir o voto em um mesmo político. Foi desenvolvido um modelo teórico com os construtos em questão, analogamente contextualizados do marketing de produtos e serviços. Confeccionado o questionário e realizada a coleta dos dados, a amostra final contou com 522 respondentes. A análise dos dados foi realizada por modelagem de equações estruturais e os resultados evidenciaram que a confiança, a satisfação e o interesse em benefícios influenciam positiva e diretamente a lealdade do eleitor, configurando-se antecedentes indiretos da intenção de repetição de voto, haja vista a verificação de que a lealdade influencia positiva e diretamente tal intenção. Conclui-se que a intenção de votar em um mesmo político perpassa diversos elementos comportamentais do eleitor, formando a sua lealdade ao político em reeleição.
Will robots have the capacity to replace Mankind? Survey from Portugal
Authors: Rombão Mafalda , Tomé Eduardo , Ribeiro César
Published: December 2019

This work aims analyze if citizens believe that Artificial Intelligence (AI) may have the ability to replace humans in society. The question has become very important and sensible in the public domain, particularly since 4.0 technology was created and digitalization was implemented. A literature review on the topic was conducted and five sub areas of interest were defined, related to, and namely robots and AI in Human Resources, Human Resource Management, Human Resource Development,  Organizations and Society. Due to the innovative  characteristic of the study, a questionnaire was developed, composed of 30 questions and a 5 points Liekert scale. The study was implemented in Portugal.  An exploratory factorial analysis was performed and 5 new factors were defined. The paper presents the results for the 5 initial questions and the five new factors. It was found that people accept that robots will have a massive influence in society but quite crucially, they will never succeed have emotions or feelings – and these are very interesting results. The studies’ main limitation is the small sample size, and we would like to see it replicated worldwide, particularly because we found a valid scale of 5 items.