bluuebunny/crossref_metadata_2025 huggingface dataset:
Social audit as an instrument of crisis management in human resources management
Authors: Djebbouri K. B. , Khorev A. I.
Published: September 2023

For a long time, auditing has been considered a discipline dedicated to the evaluation of financial and accounting information. Today, he has demonstrated his strengths in various areas of business, including the social component, the practice of social audit or its origin, but this discipline remains limited, despite its importance for human resource management. This article discusses social audit as an anti-crisis management tool. Modern social audit has methods that allow us to give a fairly accurate and objective description of the potential of the management body and to identify its real ability to innovate. And they allow you to have a positive impact on the risks associated with human resources management. The main purpose of this publication is to summarize a review of the literature on social auditing and its impact on human resource management risk management. The implementation of a human resource management tool, which is considered the key to socio-economic efficiency and human capital adaptation, is highlighted as a paramount task, despite the fact that most companies do not choose this practice. Based on the results of the analysis of bibliographic materials, it was found that social audit: has a positive impact on the practice of managing risks associated with human resource management; seen as an effective tool for identifying positive social and emotional indicators of improving social performance; the importance of social audit in the enterprise and its role in minimizing crises associated with personnel practices.
Mental models of management
Authors: Gourko A. I.
Published: September 2023

One of the approaches to creating mental models that allow managers to quickly make decisions in complex multi-valued situations is considered. A stratified description of an economic object is used as a means of consistently deepening the detailing of management considerations, as well as a morphological system analysis to clarify the composition of the components, elements and subsystems of an economic object, identify and analyze the interrelations of components, analyze the integrity of the management system, as well as separate its managed and unmanaged features. An original tabular form of representation of such models is proposed, in which elements of five types are defined: a subsystem of the corresponding level; the purpose of the subsystem; the purpose of the study of the subsystem; interrelationships between subsystems; relationships that ensure the movement of the material flow in the economic object. Each element has its own identification number and a textual description of the subsystem, which facilitates the use of models in computer information systems. The model of the first level serves to isolate the object of study from the external environment. In the model of the second level, an external addition of the management control object was made. The third level model displays activity functions for an economic entity and management functions for management. It is noted that already at the fourth level of the study, which represents the tasks solved by functional components, the number of model elements increases significantly. Accordingly, the perception of the model as a mental model is difficult. However, the study of models of the fourth and fifth levels allows managers to better understand the principles of process management of economic objects. The proposed mental models can be used as a basis that provides a systematic approach to the study of problems of managing economic objects at different levels, from a structural unit of an enterprise to a large association or industry.
Merchandising – a way to attract and retain customers
Authors: Paramonov G. V. , Berketova L. V.
Published: September 2023

Merchandising, as one of the branches of marketing, is currently a rapidly developing field. It is noted that this term is approaching in number of formulations to the multi-valued term "quality". The authors of the article consider the concept of "merchandising" of goods. A general classification of merchandising (manufacturer and seller) is given, as well as its types (category and visual). The main techniques of merchandising include the following types: manipulating the flow of store visitors; positioning shelves; allocating limited space between competing offerings; using materials at the point of sale and installing special displays. It is noted that the consumer receives up to 80...86% of information through the most important sensory modality - vision. Due to the understanding of the importance of vision and sense of aesthetics and taste in merchandising has appeared a whole separate area - visual merchandising. This article discusses 25 types of POS materials ("Points of Sale Materials"). These include advertising wobblers, shelf talkers, hardposters, teabaggers, dorhangers, jumbies, magnetic bookmarks, nekhengers, menhoders and others. Examples are given of the use of basic merchandising principles in practice: bierdeckel - as an active advertising of the institution and drinks; the location of posters (or billboards) in front of the entrance to the public catering establishment; advertising stands in retail outlets for consumer appreciation of new foods; moulage dishes or popular products to attract consumer attention in stores, catering establishments and exhibitions; life-size figures, etc. POS materials should be aimed at performing five steps or stages of sale in terms of influencing the customer: attracting attention, arouse interest, creating desire, building confidence and direction of action. It is noted that the effective promotion of goods, works and services is possible only when the implementation of merchandising principles are approached from the positions of a systematic approach, which includes methodological work on teaching and training of specialists, merchandisers
The formation of a mechanism to improve the competitiveness of industrial enterprises in terms of import substitution
Authors: Kalinnikova L. A.
Published: September 2023

Under the conditions of sanctions, many Russian industrial enterprises are faced with the acute issue of increasing competitiveness. However, its solution, unfortunately, largely goes beyond the scope of the activity of the enterprise itself, its management system, due to the increasingly complex global economic situation. Also the enterprises themselves often lack effective and efficient methods contributing to the system elaboration of the problem of competitiveness increase. It is proposed to solve the problem of increasing the competitiveness of Russian industrial enterprises in conditions of import substitution with the help of the formulated mechanism. It is a set of measures, through which the controlling system affects all the resources of the enterprise, as well as the controlled properties of the external environment. With the intention of implementing its competitive advantages.
Marketing activities on the entry stage of new product to the market
Authors: Krasnov A. S.
Published: September 2023

The number of commercial transactions in the digital segment, as well as the number of new products on the market, is growing from year to year. The intensification of innovation observed in the market indicates a reduction in the time of the release of a new product, which increases the supply in the market. However, a wide product range does not always allow companies to get their target audience, which leads to a decrease in the efficiency of the company and a reduction in sales. The intensification of the development of new products forces the manufacturer to improve marketing activities at the output stage. The article clarifies the concept of a new product through a terminological analysis of domestic and foreign sources. For a refined definition, marketing tools were identified at the stage of bringing the product to the market and existing marketing models that describe the diffusion of innovations. An attempt was made to combine the model of E. Rogers and F. Bass with the product life cycle model, which made it possible to draw conclusions regarding marketing activities and the tools used when launching a product in relation to the target audience of a new product. The article analyzed the definition of "new product" in the context of bringing a new product to the market. For a refined definition, conclusions were drawn and made regarding the strategies for entering the market and the marketing tools used in their withdrawal. Not only the strategy and consumer orientation are determined, but also the role of the consumer in bringing a new product to the market, taking into account the E. Rogers innovation diffusion model, the F. Bass model and the product life cycle model.
Methods of mathematical modeling in design planning of recipes of bakery products with specified composition
Authors: Tefikova S. N. , Nikitin I. A. , Goncharov A. V. , Sokolov I. V. , Klokonos M. V.
Published: September 2023

The use of various types of functional non-traditional plant and animal raw materials in the preparation of bakery products is a classic approach to increasing their biological and nutritional value and requires the use of mathematical methods for designing recipes. The paper presents the results of modeling the composition of bakery products with amino acid and fatty acid composition recommended by the Federal Research Center for Nutrition and Biotechnology, close to the reference value of an ideal protein. An analysis of the biological value and biological effectiveness of plant functional raw materials (flax seeds, sesame and pine nuts) was carried out in order to enrich them with new products for the baking industry. A mathematical optimization problem was formulated and, using the Maple computer algebra software environment, the optimal ratio of components was calculated to ensure the maximum approximation of the biochemical composition in terms of the ratio of essential amino acids, as well as ω-6 and ω-3 polyunsaturated fatty acids, to the reference value in the developed bakery products. The ratios of new components used in the recipe provided an increase of 31.4% in the biological value and a decrease in the energy value of the developed bakery products by 3.8%. The finished product is balanced according to the ratio ω-3: ω-6 = 1.0: 3.9 and mineral substances Ca: P: Mg = 1: 1.49: 0.6. Satisfaction of the daily requirement for functional ingredients is 21 - 31% (in control - 14%). The results obtained and the proposed methodology can be used as a model for enriching the composition of various functional foods.
Financial literacy and consumer culture in behavioral economics as a condition for sustainable development
Authors: Chernov V. A.
Published: September 2023

The purpose of the work is to study the possibilities of improving financial literacy and economic culture, behavioral economics in conjunction with solving the problems of sustainable development in the economic, environmental and social spheres. The apparatus of "behavioral economics" is applied as a theoretical paradigm that takes into account "psychology" to analyze the behavior of subjects of industrial relations. In the work, the author links financial literacy, behavioral economics, economic culture with the problems of sustainable development, and also reveals the conditionality of this development by the need to increase: the culture of thinking, comprehension of moral values, the level of rational consumption. According to the research hypothesis, the solution of these problems is largely due to the quality of the content of the education and enlightenment system. Financial literacy is considered as a condition for increasing the culture of consumption. The research methodology is based on a dialectical approach, an inductive-deductive method, a descriptive analysis of the fundamentals of the behavior of economic agents: theoretical principles of rational choice (maximizing utility) and observed deviations from rational behavior (limited rationality, behavioral effects and systematic errors associated with them); consumer culture, etc. Projects to improve financial literacy in the higher education system are considered as an educational environment that should be used to form predicative thinking, increase economic culture, culture of thinking, financial literacy, consumer culture, as important components in achieving sustainable development. The author concludes that increasing the financial literacy of the population contributes to an increase in the culture of consumption, which consists in satisfying the natural needs of a person as opposed to irrational behavior and degradation-parasitic consumption, which not only lead to losses in the personal budget, but also increase the destruction of natural resources and the destruction of the biosphere. As a result, it is proposed to supplement the program of improving economic culture conducted by national institutions with the topic of improving consumer culture, to expand the content of the general cultural competencies of the Federal State Educational Institution with a more complete knowledge of dialectics, moral value orientations, and the ability of predicative thinking
Support the sustainability of the functioning and development of the food market as a socio-economic system
Authors: Salikov Y. A. , Gian X. , Cao X.
Published: September 2023

The article deals with the issues of ensuring the sustainability of the functioning and development of the food market, which occupies a central place in the macro system of production and distribution of material goods. Its functioning is aimed at ensuring the growing needs of the population in full and high-quality nutrition. This need is actively manifested in crisis conditions, when the task of food supply becomes the highest priority at almost all socio-economic levels. In this regard, the study of market relations in the field of food supply today is an important and necessary condition for improving the efficiency of the functioning and development of the food market. The relevance of this topic is fundamental, while one of the most important areas of scientific research is the sustainability of the functioning and development of the food market. According to the results of the analysis, it was revealed that a wide range of various external and internal factors affect the stability of the food system, in particular, one of the key factors is the observed constant and significant increase in food prices, which is actively provoked by all kinds of political, economic, social, climatic and environmental crises. The analysis of the food market as a dynamic socio-economic system, as well as consideration of the content and features of the market allowed the authors to identify the most important problems of its functioning and development, as well as to identify priority measures to improve the sustainability of the food market, taking into account the identified problems.
Development of scientific research in the field of food security at the global, national and regional levels
Authors: Korolev M. I. , Khorev A. I. , Salikov Y. A. , Kolomyceva O.
Published: September 2023

At the current stage of development of modern society, the problem of ensuring food security is becoming increasingly important and is rapidly becoming one of the key problems of both national and global nature. Its solution today is an important condition for creating an atmosphere of stability and well-being in the world as a whole, in each individual country or its region. In this regard, there is an objective need for a more detailed and in-depth study of the issues under consideration from practical and theoretical positions, which in turn, in our opinion, requires studying the issues of further development of scientific research in the field of food security both globally and at the national and regional levels, which have become very relevant today. According to the results of the research, priority directions of ensuring food security at the global and international levels have been identified from theoretical and practical positions, the current state of affairs and prospects for further development have been analyzed at the level of national food security under the influence of crisis sanctions and post-crisis factors, key problems of ensuring food security at the meso- and micro-levels have been identified, and approaches have been formed, ways and measures to resolve them.
Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG
Authors: Astafieva B. V. , Babintsev K. A. , Kurbonova M. K. , Tyutkov N. I. , Baranenko D. A.
Published: September 2023

Probiotic microorganisms are an important part of the diet for human health. The development of probiotic functional food products and the expansion of their range through new product groups, including those based on meat raw materials, is an urgent task for the food industry. The aim of the work is the development of a frozen semi-finished meat product with a probiotic culture L. rhamnosus GG for public catering establishments. To achieve the goal of the study, the determination of the structural-mechanical and organoleptic characteristics of minced meat and semi-finished products was carried out depending on the composition of the main and auxiliary raw materials, as well as the microbiological assessment of the thermal stability of the encapsulated culture of microorganisms after freezing, storage and preparation of the semi-finished product. Based on the results of the study, beef and raw beef fat were selected as the main raw materials, and the dosage of STPP tripolyphosphate was determined - 0.15 kg / 100 kg of minced meat. Samples of semi-finished products produced according to the developed recipe had the best organoleptic and structural-mechanical properties (elasticity - 78.2 N·mm, adhesion - 1.3 N·mm). Losses after heat treatment and bringing semi-finished products to culinary readiness were up to 30%, which makes the product economically viable and corresponds to the yields for products of this category at catering establishments. The survival rate of L. rhamnosus GG after heat treatment of semi-finished products was 59 ± 2%, and their final number allows us to classify the product as a probiotic. The developed semi-finished products can be introduced at catering establishments.
Comparative evaluation of samples of chocolate butter with sucrose and various doses of stevia sweetener
Authors: Petrosyan G. S. , Ginojan R. V. , Kulatkova A. S. , Ginojan K. R.
Published: September 2023

Currently, there is a need to create food products with a reduced content of carbohydrate-fatty components for therapeutic, prophylactic and functional purposes. The development of new products should be based on a reasonable choice of ingredients that form their composition and properties. In the face of an increasing number of people with diabetes, to maintain normal blood sugar levels, complications of the disease can be prevented (reduced) by eliminating sugar and sugar-containing foods from the diet. One of the most promising and relevant areas for the creation of new recipes and technologies for the production of dairy products, incl. chocolate butter is the addition of components that regulate the carbohydrate composition of the finished product to the recipe. The purpose of this work is to study the possibility of using the sweetener stevia (stevioside) to obtain a low-calorie diabetic butter chocolate butter, as well as to develop a formulation and manufacturing technology for the product. The work was carried out at the Federal State Budgetary Educational Institution of Higher Education Nizhny Novgorod State Agricultural Academy. In carrying out the work, a set of generally accepted standard research methods was used. The objects of research are samples of butter made by churning from cream with mdzh. 35-38% according to GOST 32261 with the introduction of components in various ratios: cocoa powder 2.5% (for all samples); stevioside: sample No. 1 - 0.15%, sample No. 2 - 0.30%, sample No. 3 - 0.45%. Control sample: cocoa powder 2.5% and powdered sugar 15.0%. The samples complied with the requirements of GOST 32899. A comparative assessment of the organoleptic characteristics of experimental samples of butter chocolate was carried out, the optimal doses of functional ingredients for enrichment were established: cocoa powder - 2.5%, stevioside 0.3%. The tasters found that experimental samples of chocolate butter had a pleasant sweet taste and aroma, with a mild brown "chocolate" color.
The development of a new sort of bright beer with the Potentilla erecta extract
Authors: Kovalenko S. A. , Sysoeva M. A. , Nafikova M. G.
Published: September 2023

The aim of this study was to use the extract of Potentilla erecta (tormentil) for the development of craft bright beer recipes with a reduced production cycle and increased shelf life. For this purpose, the tormentil aqueous extract with phenolic compounds high content (up to 30%) was obtained. It was found that the extract has a pronounced antioxidant activity. A preliminary effect study of the tormentil extract on the brewer's yeast vital activity was shown that the extract use does not adversely effect on yeast development, leads to yeast's cell concentration and budding cells number increasing compared to the control. To obtain beer, the extract was added at the main fermentation stage in a dosage of 40, 400 and 800 mg per 1 wort daL. In the obtained finished beer samples, the alcohol and carbon dioxide contents, foam retention, color, as well as organoleptic characteristics were determined. It was noted that the samples with the tormentil extract addition had a clean, fresh, pronounced aroma and a full, harmonious taste with the soft, well-formed hop bitterness. According to the results of the study, it can be concluded that the biologically active substances contained in the Potentilla erecta extract shorten the main fermentation process by about a day and participate in beer flavor profile formation. In addition, the extract addition in the amount of 800 mg per 1 wort dal allows to increase the shelf life of “live” unfiltered beer by 3 days compared to the control
Research of the technology of production of black and green tea extracts with antioxidant activity: determination of the effect of the extraction temperature
Authors: Karpova M. O. , Makarova N. V. , Ignatova D. F. , Lashmanova L. A.
Published: September 2023

Many factors can influence the efficiency of the extraction of antioxidants from plants. The most important parameters that affect extraction efficiency in terms of yield and quality include temperature, extraction time, and particle size. The aim of our study was to select the optimal extraction temperature for two types of tea, to obtain extracts with high values of total phenols, flavonoids, antiradical activity according to the DPPH method, restoring strength according to the FRAP method and tannins. The objects of the study were extracts of two types of tea, obtained using one type of solvent - water, a grinding degree of 0.5 mm and three extraction temperatures of 20-25 °C, 40-50 °C and the boiling point of the solvent. A large amount of phenols is extracted from black tea extracts (493 mg (HA) / 100 g) with a temperature equal to the boiling point of the solvent, green tea (936 mg (HA) / 100 g) shows high values of phenol content at an extraction temperature of 40-50 (С. High values of the total content of flavonoids were observed at a temperature equal to the boiling point of the solvent in both black (456 mg (K) / 100 g) and green (502 mg (K) / 100 g) tea. The most tannins were found in extracts of black (98.3 mg catechin / 100 g) and green (224.9 mg catechin / 100 g) tea at a temperature of 40-50 °C. The lowest antiradical activity was found in extracts of black (Ec50 = 1.6 mg / cm3) and green (Ec50 = 4.0 mg / cm3) tea with an extraction temperature of 40-50 °C. The highest index of restorative power was in extracts of black (14.04 mmol Fe2+ / kg) tea with an extraction temperature equal to the boiling point of the solvent, and in green (12.15 mmol Fe2+ / kg) tea at a temperature of 40-50 (С.
Organization of the production process of sour cream and sour cream product using modernized equipment
Authors: Perederiy I. I. , Dolmatova O. I.
Published: September 2023

According to the latest data of the Ministry of Agriculture of Russia, as of December 2021, the daily volume of milk sales by agricultural organizations is 2.6% more than in the same period last year, which contributes to an increase in the production of dairy products. An analysis of the dairy market data showed that the volume of sour cream produced is growing every year, but its production remains lower than consumption. The solution to this problem may be the additional production of sour cream products. Non-dairy components in the composition of the latter contribute to improving the quality and giving the product a functional orientation. The equipment of the StimInoxGroup company is selected in accordance with the technological process for the production of sour cream and sour cream product based on the total amount of raw milk. The process is carried out as follows. Milk is fed to a modular station for receiving and accounting for milk, cooled and sent to tanks with thermal insulation for subsequent storage. From the tank, milk is fed to a separator, which, together with a homogenizer, is connected to a modular pasteurization and cooling unit. After the separator-normalizer, the normalized cream is sent to a container with a cooling jacket and thermal insulation, where it is stored until pasteurization. Also, milk normalized by the mass fraction of fat comes out of the separator, which is then sent for further processing. After pasteurization, the cream is sent to VDP containers for further fermentation and maturation. To improve the quality of the clot, the standard configuration of the VDP tanks was modernized: PTFE scrapers were installed on the frame mixer to increase the mixing area; reduced stirrer speed to prevent clot damage; increased power of the motor-reducer; the heating and cooling coil is installed not only on the sides, but also on the bottom of the tank, for faster heating and cooling of the product. These changes make it possible to obtain a product with improved organoleptic properties and speed up some technological processes.
The effect of modified starch grade "B" on the catalytic activity of the enzyme preparation amilorizin PIOХ
Authors: Kulikova N. E. , Chernobrovina A. G. , Roeva N. N. , Popova O. Y.
Published: September 2023

Recently, the production of enzyme preparations has been successfully developing, especially for the bakery industry of the food industry. Thanks to their use in the production of bread, the fermentation activity of yeast increases, which makes it possible to shorten the duration of the technological process and improve the quality of the final product. However, the use of enzyme preparations, as a rule, increases the cost of production, therefore, increasing the catalytic activity of enzymes remains an urgent task, the solution of which will increase the effectiveness of their use. In this regard, studies have been conducted and the possibility of reducing the dosages of the enzyme (by 30%) and yeast (by 20%) has been shown, while improving not only the organoleptic parameters, but also the physico-structural characteristics of the resulting product, as well as prolonging its shelf life, by thermal activation of the enzyme preparation amilorizine P10X at a temperature of 400 C for 20 minutes in the presence of modified starch (8g / g), together with yeast. The use of modified starch of the "B" brand as a stabilizer of an amylolytic enzyme preparation, the price of which is several times lower, can significantly reduce the cost of preparing bakery products.
Dependence of the acidity of gluten-free bread on the introduced additives
Authors: Popov V. G. , Hajrullina N. G. , Sadykova H. N.
Published: September 2023

In recent years, there has been an increased interest of Russians in their health, a healthy lifestyle in general, to maintain which it is necessary to eat right. Scientists have proved that most of the diseases of the world's population occur due to improper, not rational nutrition, which in most cases causes chronic diseases. Everyone has the right to decide what to eat, what physical activity to set for themselves and other characteristics of a healthy lifestyle. Increasingly, Russians, regardless of age, gender, marital status and material wealth, are beginning to move to a healthy lifestyle. It should be noted that these are not always people suffering from certain diseases, on the contrary, they are Russians who have realized the need for a healthy lifestyle. One of the factors that affects healthy lifestyle is proper nutrition. Every day people eat bread and bakery products, this is the main food for many Russians, but today many people change their preferences in its use and choose bakery products with functional additives or gluten-free bread. The aim of the study is to study the dependence of the acidity of gluten-free bread on the additives introduced by modeling. Reducing the acidity in bread, including gluten-free bread, will have a beneficial effect on the body of people suffering from celiac disease and at the same time expand the segment of gluten-free products. The objective of the study is to conduct an experiment by modeling the acidity of gluten-free bread depending on the additives introduced. As a result of the simulation, a mathematical model of the accumulation of the acidity of gluten-free bread was calculated depending on the prescription components: whey, flaxseed flour and yeast. According to the obtained model, whey and flaxseed flour have an almost equivalent effect on increasing the acidity of bread crumb. At the same time, baking yeast has a negligible effect on the process of increasing acidity.
Evaluation of the mineral profile of wild plant raw materials and products of its processing for the creation of functional food products
Authors: Leshchukov K. A. , Kovaleva O. A. , Kireeva O. S. , Lazareva T. N. , Popovicheva N. N.
Published: September 2023

Vegetable raw materials and their processed products are a source of necessary biologically active nutrients and are widely used in food production when creating functional and specialized nutrition products. Studies of the mineral profile of wild cranberry berries (Vaccinium oxycoccos) growing in the Republic of Karelia and berry processing products (juice and cake) with different methods of processing raw materials have been carried out. Studies of the mineral composition of fresh cranberry berries and their processed products obtained by various methods showed a high content of essential macro- and microelements in fresh berries, juices and cakes and allowed us to establish the regularity of migration and distribution of micronutrients depending on the method of pre-processing of raw materials. The data obtained during the experiment allow us to judge the high mineral profile of wild cranberry berries and its processed products and the content of certain elements (in particular phosphorus and manganese) in a physiologically significant amount, which explains the prospect of using products of processing wild berry raw materials to enrich food with micronutrients. Studies of the mineral composition of edible packaging films based on concentrated cranberry juice have shown a higher mineral profile of all samples of films with the addition of juice obtained with pretreatment of berry raw materials with steam, regardless of the type of structure-forming matrix, which is due to a higher content of concentrated juice solids. It has been established that the pre-processing of berry raw materials with steam before extracting the juice, as well as its subsequent concentration, allows processing raw materials with maximum preservation of essential components with a high degree of biological activity.)
Patent documentation analysis on bioassay issues in food products
Authors: Dzhabakova A. E. , Tulyakova T. V. , Goryacheva E. D.
Published: September 2023

Bioassay is considered to be a relatively new technique, known to the scientific community for about 30 years. This article covers a method of determining the total toxicity by bioassay using infusoria. Microorganisms from 4 genera can be used for the technique: Tetrahymena, Stylonicha, Paramecium, Colpoda. The method is used in food and feed. Advantages of using this method in comparison with traditional methods are given. The results of a patent search on this topic were analysed in the article. The aim of the research was to systematically analyze, summarize the information obtained from 2 databases: Federal Institute of Industrial Property, Google Patents. The criteria for the selection of patents on the subject of bioassay were set. As a result of the screening, 10 intellectual property documents were selected. The majority of the patents were found to describe techniques for determining total toxicity using infusoria. Patents on this topic peaked in the 2000s. Forty percent of the documents describe data not related to a specific genus of infusoria
Abilities of biologically active compounds usage in lung cancer therapy
Authors: Buslaev V. Y. , Minina V. I. , Torgunakova A. V. , Soboleva O. A. , Marushchak A. V. , Yakovleva A. V.
Published: September 2023

At present time it is noticed significant interest for ability of biologically active compounds usage not only for prevention but also for therapy of human diseases. Traditionally medical plants with high pharmacological potential are rich source for them. Therapeutical features of plants were demonstrated on example of many widespread human diseases. In this systematic review perspectives of plant extracts application in lung cancer therapy has been discussed. It was carried out research of scientific publications using Medline, Scopus, WoS, Pubmed databases. Their text was published in open access in English. As a result of analysis it was made a conclusion about significant therapeutical potential of plant extracts and perspectives of development of new strategies of lung cancer treatment, that are included biologically active compounds with classical approaches (chemoterapeutical agents, target substances and radiation).
The effect of stevia powder on the quality of gluten-free cookies
Authors: Nilova L. P. , Malyutenkova S. M. , Shmakova L. N.
Published: September 2023

The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness
Half-dried fish with improved properties
Authors: Dubrovina S. S. , Grohovskiy V. A. , Dubrovin S. Y.
Published: September 2023

The research of gelling ability of different grades of food gelatin has been conducted, analytical researches have been carried out to establish the possibility of using a mass and inexpensive object of fishing - pollack for food purposes; the technological scheme of making a new structured fish product has been developed and experiments on its making have been carried out. There has been developed a scale of organoleptic evaluation of structured fish product quality, including significance coefficients, the highest of which are typical sensory indices: appearance, taste, consistency, flavour and also point scale of chewing degree of the molded product. As a result of organoleptic evaluation of structured fish products we have determined close to optimal correlation between fish and structurer of salt-dried finely-milled meat from the total mass of the system. The created product with the indicated ratio of fish and gelatin has got the highest score according to organoleptic evaluation, which testifies to its excellent quality characteristics. The results of investigations show the technological perspectivity of the developed new molded product of salted and dried pollock using as a structure-forming agent the water solution of gelatin of 220 bloom grade in concentration of 10 % at a ratio of fish and gelatinous components 3:7.
Modern technologies for the production of alternative milk from plant products
Authors: Shishkina D. I. , Shtovhun A. I. , Klein E. E. , Berketova L. V.
Published: September 2023

In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.
Study of the influence of hops on the safety of brewing semi-products
Authors: Novikova I. V. , Kalaev V. N. , Muravev A. S. , Rukavitsyn P. V. , Maltseva O. Y. , Krivanosov I. N.
Published: September 2023

In order to ensure quality control and food safety, the in vivo effect of hops on the frequency of cell aberrations was studied for the first time using a micronucleus test in human buccal epithelium. Results were obtained of in vivo studies of wort samples to identify possible negative effects of hops, which contribute to an increase in extractive components in the finished drink during dry hopping and contain a large number of biologically active compounds (bitter and phenolic substances, essential oils), on the human body. The frequency of nucleus abnormalities in human buccal epithelium cells of persons using hoped and unhopped must samples was analyzed for the frequency of cellular abnormalities in human buccal epithelium. The following types of disorders were found: cells with micronuclei, two nuclei, notches, perinuclear vacuoles, "tongue" and "broken egg" type protrusions, karyopyknosis, karyolisis and karyorexis. Based on the data obtained, indices of repair and accumulation of cytogenetic disorders were calculated. No effect of hops on the reparation index and the index of accumulation of cytogenetic disorders was revealed. Factor analysis methods show that the main contribution to the variance of the trait system will be made by the factor "specificity of the cytogenetic indices under study".
Optimization of the propylene content in the propane-propylene fraction fed to benzene alkylation in order to obtain isopropylbenzene
Authors: Loshmanov S. V. , Popov S. V. , Khabibrakhmanov O. V.
Published: September 2023

One of the critical units for isopropylbenzene production plants is the unit for preparation of reactant fractions, in particular, the used propane-propylene fraction. In accordance with the Specifications TU 0272-024-00151638-99, the content of propylene in this fraction must be at least 65% wt. Such a sufficiently low content of propylene to carry out the reaction of benzene alkylation leads to inefficient use of the reaction volume of the alkylation reactor. The operation of the unit for the concentration of propylene from the propane-propylene fraction of the industrial production of isopropylbenzene by alkylation of benzene with propylene is considered. The study is carried out using the Honeywell UniSim Design modeling system. The flow of the process in one distillation column and when using two columns is simulated. A computational experiment has shown that in order to obtain propylene (calculated propylene content 99.1% wt.) and propane (estimated propane content 90% wt. propylene - 4.47% wt.) fractions that meet the parameters of current regulatory documents, it is possible to use one distillation column with technological modes: Тlow=31.4 ℃, Тup=21.17 ℃, apparatus pressure 1050kPa, reflux ratio R=13.43. When using two columns, the first one qualitatively "forms" the propylene fraction (calculated content of propylene 99.1% wt., propane 0.8% wt.), and the second column - the propane fraction with the practical absence of propylene in it (propane content 94.42% wt., propylene - 0.03% wt.). The developed models of technological schemes for the concentration of propylene from the propane-propylene fraction can be used to evaluate the operating and design parameters of columns and analyze the achieved process indicators. Calculations show that at the industrial site, the probable cause of the high propane content in the resulting propylene fraction is about 7% wt. is the maintenance of non-optimal technological regimes. Values of expedient operating parameters are given.
Development of top-level software for the process control system for bentonite-containing bipolar membranes
Authors: Niftaliev S. I. , Kozaderova O. A. , Ivanov A. V. , Kozenko I. A. , Kim K. B. , Igumnov M. S.
Published: September 2023

An approach to automating the technological process of obtaining bentonite-containing ion-exchange bipolar membranes is considered. The structures of automated systems are given, both with the use of local automation tools, and with the use of industrial controllers and workstations. The advantages and disadvantages of each of the structures are described. A two-level control system with the use of sensors, actuators, and an industrial controller at the lower level and a workstation at the upper level is suggested. The scheme of the complex of technical means is implemented. The information model of the upper level software of the control system taking into account the peculiarities of the technological process is developed. The data flow diagram is described and functioning principles of the upper level software are proposed. A software module, that is designed both to calculate control actions for the lower control level and to simulate periodic laboratory bipolar electrodialysis of a sodium sulfate solution with experimental bentonite-containing bipolar membranes to produce acid and alkali, has been developed in C++. During the operation of the software module, it is possible to trace the dependence of technological parameters of electrodialysis (ion flux, current efficiency, energy costs for the production of the target product) on the type of bentonite modifier used (alkyldimethylbenzylammonium chloride (surfactant) and stearic acid) and its quantity in membranes (1, 2, 3% wt.) at different current densities. The software module can be used in existing industries within the framework of functioning process control systems in order to optimize operating parameters during control of electrodialysis processe.
Study of the influence of yeast races on the fermentation process in the production of non-alcoholic cider
Authors: Zhukovskaya S. V. , Babaeva M. V. , Kazartsev D. A. , Gromova E. A.
Published: September 2023

Studies of the influence of yeast strains on the fermentation process made it possible to select a pure yeast culture for the production of non-alcoholic cider, which makes it possible to obtain a product with organoleptic characteristics close to traditional cider. To obtain non-alcoholic cider, a study was made of the process of fermentation of apple juice of direct extraction from the Antonovka apple variety by various races of pure yeast cultures. Three yeast cultures were selected for the study: Wyeast 4766 Cider, Mangrove Jack's "Cider M02 and Fermentis Saflager S-23, and their physical characteristics were analyzed. The fermentation process was controlled by the amount of carbon dioxide released; at the end of fermentation, physical and chemical parameters of all samples were obtained and a yeast culture was identified - Fermentis Saflager S-23, which made it possible to obtain a drink with indicators corresponding to the task of the study. The fermentation process with the yeast culture Fermentis Saflager S-23 was completed on the 5th day, the ethanol content was only 4% by volume, and the aroma and taste of apple must was characteristic and rich. At the final stage of the study, three samples of the final product were created, the main raw material for which was the fermented apple juice of each of the studied crops. Their physicochemical and organoleptic characteristics have been determined. Based on the data obtained, the best sample of non-alcoholic cider was identified, which was obtained as a result of the fermentation of Fermentis Saflager S-23