bluuebunny/crossref_metadata_2025 huggingface dataset:
Estimation of the kinetic parameters of whey proteins proteolysis in the UF-concentrate of cheese whey
Authors: Melnikova E. I. , Bogdanova E. V.
Published: March 2021

The purpose of the research is to substantiate the choice of enzyme preparations Promod 523MDP, Promod 439L, Flavorpro 766MDP, and Flavorpro 750MDP (Biocatalysts Limited, UK) and to determine the effective time of whey proteins hydrolysis in an ultrafiltration concentrate (UF-concentrate) of cheese whey for reducing their allergenicity based on the analysis of kinetic constants of the proteolysis reaction. Experimental studies were carried out with samples of cheese whey UF-concentrate with a total protein mass fraction at least 3.0% obtained with the use of industrial ultrafiltration unit MMS Swissflow UF with ceramic membranes under the conditions of the PSC Dairy Plant “Voronezhskii”. They were preliminarily subjected to enzymatic hydrolysis for 8 hours at a constant temperature, based on the dosage data, the optimum pH and the temperature of the used enzymes, recommended by the manufacturer. The specificity constant Vmax/Km was used to estimate the effectiveness of the enzyme preparations, which characterizes the constants of all stages of the hydrolysis reaction. The highest proteolysis rate has a mixture of Promod 439L and Flavorpro 766MDP in the ratio of 1.5 and 3.0%, respectively, of the total protein content in the substrate. Microscopy results showed an increasing in the solubility of nitrogen-containing components after hydrolysis due to a decreasing in hydrophobic areas on the surface of peptides. The resulting hydrolysate can be applied in the technology of a wide range of dairy products to reduce their residual antigenicity by partially replacing skim milk in the formulation.
Development of milk chocolate technology with specified properties
Authors: Linovskaya N. V. , Mazukabzova E. V.
Published: March 2021

The composition of milk chocolate is unbalanced, it has high energy value, contains a lot of added sugar with low protein content. The paper studies and substantiates the criteria for the production of milk chocolate with non-traditional protein-containing components. Tasting evaluation of milk chocolate with replacement of part of sugar for whey protein concentrate, buckwheat, oat flour and pea protein isolate in various combinations showed favorable differences between the model samples and the control. The analysis of rheological properties of model milk chocolate masses has shown that the introduction of unconventional protein-containing ingredients instead of sugar leads to a significant change in the rheological behavior of the product. The plastic viscosity increases from 4.4 to 10 Pa ?s depending on the type of introduced components. In order to determine the influence of the production method on the change in the plastic viscosity of milk chocolate masses, a series of experiments were carried out. t was found that at constant values: the content of the unconventional component (10%) in the recipe, the temperature and time of processing in the conche-machine, the chocolate masses differed in their rheological characteristics. It was found out that the greatest reduction of plastic viscosity of milk chocolate masses with unconventional ingredients in the composition can be achieved by their step-by-step conching and two-stage emulsifier – lecithin injection. The quality of chocolate masses is also determined by their crystallization properties. Milk chocolate masses with various non-traditional protein-containing ingredients were processed at a temperature of about 30.0°C in a laboratory tempering machine in order to form and stabilize ?-form fat crystals. Then they were determined by their temperindex. It was found that if the same conditions of tempering were observed, the temperindex of different milk chocolate masses was different. In order to obtain the optimal temperindex, we have worked out the tempering modes of milk chocolate masses, which will make it possible to obtain products with a stable structure and without traces of "graying" throughout the shelf life.
Development of industrial feed for channel catfish grown in the Central Federal District of the Russian Federation
Authors: Vasilenko V. N. , Frolova L. N. , Dragan I. V. , Mihajlova N. A. , Zhiltsova S. I.
Published: March 2021

In the result of the analysis of domestic experience over the last 10 years of foreign experience (for example, 9 countries: Vietnam, India, Spain, Canada, China, Norway, USA, Chile, Japan, which possess the most advanced technologies and equipment for highly efficient production of feed for fish) in the development of innovative technologies and equipment for production of high-performance fish feeds were identified that the methods both dry and wet pressing are outdated and do not meet modern requirements in the production of fish feeds since it does not allow a deep physical-chemical transformations in protein-carbohydrate complex and exercise enter fat components at 40 %. Modern fish technologies are based on the use of extrusion processing of multicomponent mixture to give different buoyancy and adjustable rate of immersion of the resulting feed. Extrusion technology will allow to introduce a large amount of fat into the product - up to 35-40 %, to achieve 100 % starch splitting level. Based on the study of the nutrition of the canal catfish grown in the Central Federal District of the Russian Federation, the nutritional value of each of the components of the feed mixture, providing the need for fish to ensure a significant increase in the growth of live mass and improve the chemical composition of meat, was assessed for different age groups. To solve this problem, the "Feed Optima Expert" optimization program has developed products of extruded feed. Food needs of canal som: 30 - 40 percent protein, 4 - 6 percent fat, no more than 5 percent fiber, 35 - 40 percent Nosazotic Extract substances and 12 - 13 thousand kilos of Joule digestible energy in 1 kilogram (in recalculation on dry matter).
Development of functional meatloaf technology
Authors: Hayrapetyan A. A. , Manzhesov V. I. , Churikova S. Y.
Published: March 2021

Many scientists and experts believe that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain original high-quality food products of various compositions, expand the range of this type of product and allows you to use optimal customized recipes to ensure the best consistency and biological value. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable components. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An original recipe for rabbit meatloaf with the addition of plant components is proposed. According to the developed technology, the production of meat loaves was made on the basis of a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, pine nuts, fenugreek seeds, paprika, table salt, black pepper were used as plant components. The quality assessment by organoleptic and physicochemical indicators was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, group B vitamins, vitamins A, C, E, K, PP and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 18.2%, fat - 13.0%, carbohydrates - 1.5%. The calorie content of 100 g of finished meatloaf was 183 Kcal.
Study and influence of plant polysaccharides for fruit confectionery products based on second-ary resources of canning production
Authors: Berketova L. V. , Gribova N. A.
Published: March 2021

The possibility of making jam and thermostable filling based on a 60% sucrose solution obtained after berry raw materials osmosis is shown in the article. Vegetable polysaccharides were used as a gelling agent: Guar Gum, Pregeflo MI 20A, Maltodextrin, Xanthan Gum, and Genupectin DC-200-B. In the samples obtained, qualitative organoleptic indicators were determined in appearance, consistency, taste and smell, as well as physicochemical characteristics: moisture mass fraction, samples melting temperature and water activity. As a result of the research, it was revealed that the temperature of the beginning of the samples melting varied from 37.4 °C (Pregeflo MI 20A) to 90.3 °C (Maltodextrin + Xanthan Gum), and at the end of melting it was from 40.0 ° C (Pregeflo MI 20A) to 94.6 ° C (Maltodextrin + Xanthan Gum), water activity - from 0.609 to 0.769 and the moisture mass fraction of the samples ranged from 28.2% (Maltodextrin) to 58.6% (Pregeflo MI 20A). The introduced plant raw materials polysaccharides (structure-forming agents) had a positive effect on the organoleptic quality indicators and the structure of the samples obtained. In terms of organoleptic parameters, the samples obtained had a pronounced strawberry taste and aroma, color from red-pink to dark burgundy with a brown tint, there was no foreign taste and smell. The obtained results of the study demonstrated the feasibility of application of plant polysaccharides and spent syrup after berries osmosis for the manufacture of fruit confectionery products with further use in confectionery production and increasing of these products biological value.
Fermented milk products with extruded grain bases
Authors: Shaimerdenova D. A. , Chakanova J. M. , Iskakova D. M. , Sarbasova G. T. , Esmambetov A. A. , Bekbolatova M. B.
Published: March 2021

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.
Design of bakery products for healthy nutrition using plant raw materials
Authors: Novikova Z. V. , Sergeeva S. M. , Mukhanov E. V.
Published: March 2021

Nutrition is a special factor in maintaining health. Studies by domestic and foreign scientists indicate the relationship between nutrition and the most common non-communicable diseases. This specificity determines the need for specialized products for various categories of the population with genetic changes, existing diseases or characteristics of the living environment. Bakery products are regularly consumed in the diet of the Russian population. The latest market trends are the growing demand for bakery products with cereal additives for dietary and diabetic purposes. An integrated approach to solving the problem is provided through research in the design of recipes and technologies for new types of bakery products, including through the use of new plant raw materials. Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants. The use of chia seeds as a vegetable component in the technology of bakery products allows obtaining a product that combines not only high organoleptic properties, but also enriched with minor food components. Analysis of the chemical composition of the brioche buns (brioche) made it possible to conclude that the products produced with the use of chia seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, covering 10% of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9% and 19.2%, respectively. Studies of the effect of chia seeds on the organoleptic characteristics of a brioche bun (brioche) allow us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. The effect of chia seeds on the quality of products during storage was determined
The development of a rye-wheat bread recipe using apple iodine pectin extract
Authors: Zakina M. A. , Kovaleva A. E. , Pyanikova E. A.
Published: March 2021

Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace element is the only one known that is involved in the construction of hormones. The development of endemic goiter is caused by a lack of iodine in the body. The influence of apple iodine-pectin extract on physical and chemical quality indicators (moisture, acidity and porosity) of rye-wheat bread was studied. During the manufacturing process of a prototype rye-wheat bread, a standard recipe was used with the replacement of part of the water with apple iodine pectin extract obtained using sodium bicarbonate and adding iodine. The addition of this additive to the rye-wheat bread recipe improves organoleptic quality indicators. In terms of physical and chemical characteristics, bread with the addition of apple iodine-pectin extract meets the requirements of regulatory documents and standards. In order to justify the introduction of apple iodine-pectin extract into the rye-wheat bread recipe, the content of phosphorus and iron in bread samples was analysed using a spectrophotometer. A sample bread containing iodcasein from a local manufacturer was used as a benchmark for the purpose of this review. The iodine content was determined by titration of iodine released during the interaction of potassium iodate and potassium iodide. Analysis of the chemical composition showed that the introduction of apple iodine-pectin extract into the formulation contributes to an increase in the content of minerals, macro- and microelements in bread. On comparison of the samples, the test sample containing apple iodine pectin extract proved to stay fresh for longer than a control sample for 12-24 hours.
Using of grape processing waste as a source of biologically active substances pack
Authors: Makarova N. V. , Ignatova D. F. , Eremeyeva N. B.
Published: March 2021

The purpose of this work is to develop an optimal technology for extracting an antioxidant substances pack from grape extracts that are little used at present, grape pomace, a comparative study of the effect of ultrasound exposure with traditional infusion and microwave irradiation methods on the total content of phenols, flavonoids, anthocyanins, antiradical activity, restoring force when extracting wine production waste - grape pomace. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with the free radical 2,2-diphenyl-1-picrylhydrazyl, restoring ability with the FRAP reagent, antioxidant activity in the model with linoleic acid were chosen as research methods. It is the application of ultrasonic extraction for grape pomace that allows obtaining a higher phenols content (1024 mg gallic acid / 100 g), flavonoids (562 mg catechin / 100 g), anthocyanins (987.45 mg cyanidin-3-glycoside / 100 g), antiradical activity (16.6 mg / cm3), regenerating force (17.01 mmol Fe2 + / 1 kg), antioxidant effect (42.4%). Microwave radiation has a similar effect on the level of a number of indicators of grape pomace extract. However, the indicators of microwave extracts of grape pomace are lower in value than ultrasonic extracts. According to the studies carried out, ultrasonic treatment at the same temperature parameters and process time can be recommended as an intensification method for grape pomace extract obtaining which can be a component of many biologically active additives, as well as cosmetics with a high level of antioxidant substances and antioxidant activity. This will provide extracts with a higher content of nutraceutical substances.
Antioxidant activity of whey proteins hydrolysate
Authors: Melnikova E. I. , Bogdanova E. V. , Korneeva Y. A.
Published: March 2021

Whey proteins has the highest biological value among all proteins, but the main disadvantage of their use in food technologies is the presence of antigenic epitopes in the molecules that can cause allergic reactions in the human body. The most efficient way to reduce the allergenicity of whey proteins is their enzymatic hydrolysis, which leads to the destruction of antigenic sites and the release of biologically active peptides, including those with antioxidant effects. The purpose of the research is the determination of the whey proteins hydrolysis efficiency in an ultrafiltration concentrate (UF-concentrate) of cheese whey to reduce its allergenicity, as well as to establish the antioxidant activity of the obtained hydrolysate. The experimental studies were carried out at the Core Facilities Centre "Structural and Functional Research of Proteins and RNA" at the FSBSI "Institute of Protein of the Russian Academy of Sciences", as well as "Control and Management of Energy-efficient Projects" at FSBEI HE VSUET. Evaluation of the effectiveness of exposure to whey proteins in the UF-concentrate of cheese whey was carried out by the molecular weight distribution, length and charge of hydrolysis products. ?-lactoglobulin’s derivatives containing from 5 to 17 amino acid residues with a molecular weight of 561 to 1943 Da were found in the finishing hydrolysate. At the same time, hydrolysis made it possible to increase the mass fraction of short-chain peptides, including those with antioxidant properties. As a result of the whey proteins proteolysis in the UF-concentrate of cheese whey, its antioxidant activity increased by 2 times. The degree of hydrolysis of the main allergenic protein, ?-lactoglobulin, was 90-91%. The obtained hydrolysate of whey proteins can be recommended for use in the technology of various assortment groups of dairy products for dietary food with reduced allergenicity and antioxidant effect.
Study of the process of neutralization of bromine – containing phthalate-type systems
Authors: Plotnikova R. N.
Published: March 2021

The features of the final stages of the process of obtaining bromine-containing phthalate-type systems are considered. The factors that influence the quality of the target product were identified and the experiment plan was developed and implemented. As factors affecting the process, the following are selected: a – temperature, K; B – duration of neutralization, h; C – mass fraction of the neutralizing agent, %; D-the ratio of the used mass of the neutralizing agent to its calculated mass by the acid number of the reaction mass. The curves describing the dependence of the response function on various factors are processed using a graphical editor. The obtained curves are analyzed, indicating the presence of extremes and inflection points corresponding to the minimum acid number. Comparison of calculated and experimental data showed that the error of the result obtained by the regression equation is no more than 10%. Using balance calculations, it is established that the implementation of the process of neutralization of bromine-containing phthalate-type systems without a solvent will reduce losses by 3–5 times. Optimal conditions were found to ensure a low acid number of the target product after neutralization: the neutralization temperature is 315 K, the duration of neutralization is 0.5 h, the concentration of potassium hydroxide in an aqueous solution is 11 wt.%, the excess of the neutralizing agent per mol of the calculated 2.44 mol/mol. It is proved that conducting the process without solvents has a positive impact on both technological and economic indicators.the ralizing agent per mol is estimated at 2.44 mol/mol.
The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade
Authors: Kondratyev N. B. , Kazantsev E. V. , Osipov M. V. , Bazhenova A. E. , Linovskaya N. V.
Published: March 2021

Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various groups of marmalade. The influence of the content of caramel syrup (5 - 25%) in jelly marmalade (JM) on apple (YP) and citrus (CP) pectin on the processes of moisture transfer during storage of products packed in BOPP film 20, 40 microns has been investigated. The composition and amount of molasses forms the features of the phase transitions of sugars and the ratio of free and bound moisture, which has a significant effect on the texture and organoleptic properties of FMs during storage. Moisture migration was characterized by the mass fraction of moisture and water activity. The results showed that over 12 weeks of storage, the moisture content of the sample with CP, containing 5% molasses, decreased from 22.0% to 19.6%, the rate of decrease in the mass fraction of moisture was 0.2% per week. For a sample containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.4% per week. For 12 weeks of storage, the mass fraction of moisture in the sample with NP, containing 25% molasses, decreased from 22.0% to 19.6%. As a result, for a sample made with YF containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.2% per week, and containing 5% molasses - only 0.1% per week. An increase in the mass fraction of molasses from 5.0% to 25.0% in the chemical composition of the FM leads to an increase in the rate of moisture transfer, approximately two times, while the water activity of the products practically does not change during storage and is 0.750 - 0.760. With an increase in the thickness of the polypropylene film from 20 ?m to 40 ?m, the rate of moisture transfer processes decreases approximately two times.
Strategic parameters for the development of small and medium-sized businesses in the agricultural sector
Authors: Mandrova A. A. , Shirobokov V. G. , Zakshevskaya E. V.
Published: March 2021

The article contains proposals for the development of state regulation of the functioning of small and medium-sized businesses in the most problematic and risky sector of the economy – the agricultural one. The necessity of developing a system of concession agreements with the aim of leveling the specific problems of small and medium-sized agricultural businesses has been substantiated. The directions of public-private partnership (logistics centers for storage and processing of agricultural products, etc.) are proposed. The authors present a methodology for calculating the cost of a tax patent for the potential basic yield of 1 hectare of agricultural land used by households in order to generate regular income, contributing to the transformation of such households into the category of small businesses. Three strategic scenarios for the development of small and medium-sized businesses in the Lipetsk region have been developed: baseline – maintaining the existing measures of state regulation and the amount of financial support provided for by the Strategy for the Development of the Region until 2024; optimistic, providing for the development of small and medium-sized agricultural businesses with the activation of public-private partnership in the form of concession agreements; target, based on the parameters of an optimistic scenario with the introduction of a tax patenting system on the territory of the region of the potential basic profitability of 1 hectare of land. When determining the strategic parameters for the development of small and medium-sized businesses in the agricultural sector in the Lipetsk region until 2024, the negative trends in the country's economy due to the coronavirus pandemic were taken into account. We have proved that the implementation of the proposed measures to improve the system of state regulation of the functioning of small and medium-sized businesses in the agricultural sector will have a positive effect on the dynamics of the development of this sector of the economy in the region.
Possibilities for economic adjustments educational process in the ЕurАsЕС countries
Authors: Iskakov I. J. , Lanina E. E. , Kucherenko V. Y. , Alekseev G. V. , Egorova G. N.
Published: March 2021

The paper attempts to analyze the problems of adjusting the educational process in the EurAsEC countries that have arisen in recent decades in case of unforeseen circumstances. At the end of the 20th century, the ideas of globalization of all areas of the world community's activity led in the field of higher education to a thirst for immediate changes. What prompted the concern of the leading universities in Europe, which train highly qualified for the real sectors of the economy? An analysis of the current situation showed that the realities existing at that time pushed people to action, since analysts of higher education have repeatedly noticed that in the field of many areas of fundamental research, Europe is significantly inferior to the United States. Also noteworthy is the identity of the Nobel laureates. Independent commentators, beyond any emotion, pointed out that the United States has always invested significant amounts of money in the development of science. These problems gave rise to the Bologna process of reforming higher education in Europe. In this regard, the problems are considered and the prospects for the creation and development of a single educational space on the territory of the member states of the Eurasian Economic Union, considered by the authors as an important component of economic integration in the post-Soviet space, are identified. From the standpoint of taking into account foreign experience, as well as existing elements of educational integration within the framework of such associations. as EurAsEC, SCO, CIS, the main directions of integration interaction in the field of education of the EAEU countries are highlighted. The authors made attempts to formulate ways out of the current situation in the Eurasian educational space, especially in cases of unforeseen environmental conditions, such as a pandemic. Although in the educational space under consideration, the state of affairs with the organization, and in particular with funding, research and science is worse, this should not lead to ignoring the interests of both the students themselves and educational organizations in general. Insufficient funding is aggravated by many other factors, which together lead to the conclusion that EurAsia needs innovations designed to “modernize” the structure of education.
Multi-criteria optimization of beet juice obtaining process by press-diffusion method
Authors: Ovsyannikov V. Y. , Toroptsev V. V. , Berestovoy A. A. , Lobacheva N. N. , Lobacheva M. A. , Martekha A. N.
Published: March 2021

Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of diffusion juice obtaining. A method of press-diffusion production of juice from sugar beet which allows to increase the yield of sucrose from beet chips and to reduce losses at the stage of diffusion juice obtaining and production costs is suggested by us. The press-diffusion method of extracting juice from sugar beet with the methods of mathematical planning and statistical processing of the experimental results was studied in the work. Regression equations and suboptimal parameters providing the maximum yield of beet juice with minimum energy consumption for its implementation were received in experimental plants under the influence of technological parameters, which were the pressure applied to the beet mass at the pressing stage, the temperature at the diffusion stage, and the pretreatment temperature of beet chips before pressing and the frequency of ultrasonic vibrations of the emitter in the diffusion installation. These operating parameters were the following: pressing pressure 0.27–0.33 MPa, pretreatment temperature of beet chips 334.2–337.3 K, diffusion temperature 342.5–345.0 K and frequency of ultrasonic radiation 21.25–23.36 kHz. The engineering nomograms presented make it possible to determine the value of the specific energy consumption and the value of the liquid phase output from the technological parameters of the press-diffusion method for producing beet juice in a quick and qualitative way.
Interaction of the university and the region in the conditions of the digital economy
Authors: Gurfova R. V. , Ashinova I. V.
Published: March 2021

The article examines the modern forms of relationships between universities and the regional environment. The interaction of the university and the region has a positive effect on the training of qualified personnel for the regional economy, and also contributes to a significant increase in the scientific and technical potential of the region. Models of interaction between the university and regional communities, their main problems and possible ways of development are considered. The challenges to the classical university from the side of modern social realities are analyzed.
Enterprise innovation development strategy
Authors: Lutchenko V. G. , Khorev A. I. , Zhitinskaya L. O. , Parshin N. M. , Ionov S. V.
Published: March 2021

In the innovative development of an enterprise, an important role should be played by the determination of methods for ensuring a long-term direction of development by choosing an algorithm of actions, that is, a sound strategy based on economic decisions, business approaches, ways of their implementation, and establishing relationships with other subsidiaries of the integrated structure. In conditions of tough competition in the markets, the only way to ensure competitive advantages for an enterprise can only be strategic management of innovative development, which is capable of providing long-term forecasting and implementation of the innovative goals and objectives set in the strategy. There are quite a few formulations and varieties of strategies for innovative development, among which the most characteristic types can be distinguished: offensive - typical for enterprises that base their activities on the principles of entrepreneurial competition and the creation of "breakthrough" innovations; defensive - aimed at maintaining competitive positions in existing markets; imitation - aimed at copying the consumer properties of innovations from other enterprises; “Niche” - aimed at adapting to narrow market segments with products with unique characteristics associated either with differentiation or with low costs. The mission of innovative development is formulated as follows: "The company guarantees its shareholders adherence to the innovative direction of development by developing and manufacturing high-quality innovative products that are not inferior to the best foreign models and generating high employee incomes, fulfilling obligations to society and profit to shareholders." Implementation of the strategy of innovative development should be reduced to constant monitoring of its implementation and adjustments, taking into account the changing external environment and internal conditions of the enterprise. This function at the analyzed enterprise is performed by the management of the enterprise, since its functions include not only the formulation of the strategy, but also the choice of methods for its implementation, as well as control and, if necessary, its adjustment.
Managing the competitiveness of products at an industrial enterprise (on the example of JSC NPO Electropribor-Voronezh)
Authors: Ustyugova I. E. , Belyaeva E. A. , Vlasov D. A.
Published: March 2021

The article deals with the management of product competitiveness in an industrial enterprise. In market conditions, enterprises operate in conditions of fierce competition, and in this regard, one of the most important tasks is to ensure the competitiveness of products and the enterprise as a whole. Today, it is especially important for each enterprise to correctly assess the current market situation in order to offer effective means of competition that, on the one hand, would correspond to the current market situation in Russia and its development trends, on the other hand, to the specifics of a particular production. The most difficult stages of this work are the understanding of ways to achieve competitive advantages of the product and the development on this basis of measures to improve the competitiveness of products. All this makes the chosen research topic relevant. The experience of recent years suggests that not all domestic enterprises are ready to compete. Many, even with competitive products, due to the lack of practice of using the entire marketing mix, can not realize this advantage. At the same time, the competitive situation is becoming more and more complicated every year by the gradual expansion of the market boundaries and the involvement of foreign firms with significant experience in working in a highly competitive environment. Direct use of this experience in Russian enterprises is often difficult due to the lack of universal schemes of competitive behavior in the market. It should be noted that still has not developed a unified position on the choice of strategy of increase of competitiveness of enterprises in the period of crisis phenomena in the economy, formed the conceptual and methodological framework for such strategy, there are no studies about the influence of factors external and internal environment on the choice of strategy of increase of competitiveness of the enterprise in crisis conditions
Methodological approach to digitalization and industrialization of the development of regional and municipal structures in the post-Covid space
Authors: Timakova R. T. , Ergunova O. T.
Published: March 2021

The transformation of the economy in the context of the COVID-19 pandemic and socio-economic instability has increased the importance of digital preorientation of the development of regional and municipal structures, increasing their influence on the formation of a "smart" space that meets the level of development of society in accordance with the concept of sustainable development. The methodological basis of the research is formed on the basis of content analysis of research and economic and statistical data that characterize the main trends in digitalization and industrialization of management systems of subjects and municipalities of the Russian Federation in conditions of uncertainty and transformation of economic conditions. The tools for implementing the initiative to implement the "Smart city" and "Smart region" projects based on the introduction of information and communication technologies in various spheres of life that can accelerate the economic development of territories and improve the quality of life of citizens are studied. These are concepts for scaling technical solutions, management methods, and social practices of digitalization and industrial development of territorial entities, taking into account regional specialization, which implies the creation of the necessary infrastructure and the cultivation of competencies that are in demand in the information society, as well as aimed at improving the efficiency of economic management processes based on digital tools for data collection and analysis.)Within the framework of the developed projects on digitalization of the municipal and regional economy, social measures aimed at supporting small and medium-sized businesses most affected by the pandemic and the possibility of obtaining various services on a free basis for different segments of the population, including professional and post-professional education in an open educational space for socialization of "special" people (inclusion) and employees of enterprises in the sectors of the economy most affected by the spread of coronavirus infection are proposed for the post-crisis medium-term forecast
Methodology for sustainable development of industrial ecosystems
Authors: Shkarupeta E. V. , Dudareva O. V. , Filatova M. V. , Bekkiev A. Y.
Published: March 2021

The article contains methodological aspects of sustainable development of industrial ecosystems. The relevance of the study is confirmed by the fact that the promotion of inclusive and sustainable industry and further investment in physical infrastructure, innovation and research are essential for long-term economic development. It has been concluded that the COVID-19 pandemic has such destabilizing consequences that it threatens to halt or even reverse progress towards the Sustainable Development Goals. However, a fairly rapid recovery of industry after coping with the coronavirus pandemic is possible, unlike the economy as a whole, which will require a much longer recovery period. The article proposes the architecture of the methodology for the sustainable development of industrial ecosystems, which includes five levels (paradigm, meta-level, ontology, meanings and directly ecosystem level). The paradigm in the study is the super task, the mental model of the transition to a new economy, to a new way of industrial production, to a new thinking. The meta-level of methodology is represented by the principles of sustainable development of industrial ecosystems, theoretical provisions (hypotheses, fundamental approaches, basic theories, laws of development). At the ontological level, the methodology for the sustainable development of industrial ecosystems uses digital twins, basic organizational and managerial mechanisms (procedures, tools, structures). The semantic level includes a conceptual apparatus (glossary), as well as applied theories and concepts of the sustainable development of industrial ecosystems. The ecosystem level of the methodology for sustainable development of industrial ecosystems combines the concepts of economic, ecological and natural-biological systems. The sustainable development of the industrial ecosystem is proposed to be managed at six levels (methodological, ideological, conceptual, modelling, application and technology). The conclusion concluded that an ecosystem-based economic model achieves the highest production efficiency compared to a traditional economy model and a platform-based digital model.
Color design of strategic brand images as a tool for psycho-emotional impact on the consumer
Authors: Lyashchuk Y. O. , Tenyaeva O. V. , Tuarmensky V. V. , Shibarshina O. Y.
Published: March 2021

The article presents the results of the analysis of the use of color design tools from the point of view of psycho-emotional impact on consumers when creating strategic brand images. The main psychological motives for buying branded products are increasing personal influence on others or retouching uncertainty by “putting on” branded “armor”, which finds its support in the background motives of shocking, prestige, attracting attention, status. With the help of branded items, the buyer advertises himself, increasing (even if only in his own thoughts), thus, his significance and status in his own eyes and the eyes of others. The personality, as it were, enters into the image that the branded thing carries, it is like a “case”, a recognized prestigious “mask” for a person, which allows you to “try on”, transfer prestige from a branded thing to a person, and thus feel superior. more unique, more interesting than others. It is important to remember that when creating a brand, it is necessary to take into account not only the physical properties of the product, but also the feelings evoked in consumers. Concentrate not only on consciousness, but also on emotions and subconsciousness. And since the language of the subconscious is the language of emotionally colored images-symbols, color design plays a huge role in shaping the perception of not only a branded product, but, in principle, any object of the surrounding world. From the point of view of physical perception, colors are created by light waves of various lengths and represent a certain kind of electromagnetic energy. The presence of such a characteristic as the wavelength, which is the number of vibrations per second (and in fact, the rhythm, which makes the color effect akin to the sound, musical effect on the subconscious) for each color have individual frequencies. Thus, in the image, as a unit of the language of the unconscious, sound and color are closely intertwined through the wave rhythm.
Features of the work of small innovative enterprises on the basis of military institutions
Authors: Pekhterev V. V.
Published: March 2021

The importance of this article need to develop a new approach to small business management. The emergence of new business practices requires a review of existing business management systems or the acquisition of new unique management skills. This article highlights the key differences between small industry and humanity and highlights the key aspects of work that should be considered when working with a small military planning organization. At the end of this work, decisions were made on the priorities in the life of the management of small capable companies, which will contribute to the formation of the management idea of such organizations. The paper shows that in the current economic crisis, the success of small businesses is largely due to the effectiveness of their new development system and the success of the new system in which they operate. Development and implementation by entrepreneurs and scientists of investment projects in the field of science, of production processes in small enterprises, to obtain greater opportunities for competition in international and international markets. The author considers the priorities of opening a small business, points out the problems that small businesses face during transformation, and indicates the best ways to solve emergency situations in the economic sector. The following is the share of organizations engaged in small innovative activities and their profitability over the past ten years. The author reflected the effectiveness of the creation of small innovative enterprises, forming the features of their work, displaying feedback and sources of innovative solutions. As a result, based on the survey data, I concluded that there is a positive trend in the growth of small innovative enterprises based on military institutions.
Updating the development of engineering services in innovative design in the framework of leveling the consequences of the COVID-19 pandemic
Authors: Armashova-Telnik G. S.
Published: March 2021

The article analyzes the aspects of the development of innovation engineering as a tool for maximizing the profit of an enterprise, including through the implementation of diversification measures (the use of various types of engineering in the design of innovative solutions). The feasibility of developing engineering services as an optimal solution to minimize losses from the COVID-19 pandemic has been determined. An overview of key indicators of Russian engineering is presented, the characteristic specifics of the integration of innovations in the project format in the context of engineering are substantiated. Aspects of engineering activities lie in the field of innovative characteristics of the project, in this connection, it is logical to consider engineering as "engineering innovations" - as a set of works performed and / or services provided within the framework of the formation of a project, of an innovative nature (including creation, execution, promotion of a project regarding the object of innovation). The article schematically presents the structural elements of the complex of works performed (services provided). Innovative design as a product of innovation engineering appears to be a significant tool in achieving high production rates and increasing the economic performance of a business entity. Given the nature of the negative impact of the COVID 19 pandemic on the economic environment in all sectors of the economy, innovative design, as meeting the need for innovative solutions (within the framework of engineering as a format for implementation), is seen as a promising option to increase production growth rates.
Toxicity of new fungicides for eukaryotic microorganisms isolated from the gut of the food-important vegetable pollinator Bombus terrestris L.
Authors: Syromyatnikov M. Y. , Savinkova O. V. , Popov V. N.
Published: March 2021

Currently, there is a trend in decreasing of the number of pollinators, which is already a matter of food security. Bumblebees Bombus terrestris L. are economically important pollinators of vegetables and other agricultural crops. Recently, it has been suggested that the synergistic effect of pesticides and diseases that affect pollinators contributes to a sharp decline in the number of pollinators. In this work, we investigated the effect of new biodegradable fungicides on eukaryotic microorganisms Penicillium commune and Rhodotorula mucilaginosa isolated from the gut of Bombus terrestris L. larvae. It was shown that the new fungicides studied can inhibit the growth of both mycelial eukaryotic microorganisms and yeast eukaryotic microorganisms. Among the studied substances, the most effective was fungicide 2. The studied substances are selectively toxic only for eukaryotic microorganisms and do not have a toxic effect on animals, in particular insects, and can be used to treat insect pollinator infections caused by fungal microorganisms. It was noted that the new fungicides are more toxic to yeast than to mycelial fungi.
How People Express Grief by Sharing Photographs on Social Networks: A Comparative Study between Italy and the United States of America
Authors: Cupit Illene , Sapelli Paolo , Testoni Ines
Published: March 2021

Abstract: As innovative way to express grief, social media posts about the deceased have become fairly common. However, few studies examined grief photos commonly posted. The purpose of the present study was to examine such pictures, as well as the motivation and reactions of those who posted, among Italians and Americans. Surveys were sent to both Italian and U.S. participants. The U.S. group yielded 262 responses (Mean age = 22 years; 81% female), the Italian yielded 51 (Mean age = 32. Several key issues emerged, such as the need to receive empathic support from other users, the desire to maintain continuing bonds, the wish to remember the deceased, and the desire to share beauty and symbolic pictures. The images were analyzed using content analysis. Both samples posted photos to remember and to enhance their posts. A strong preference for pictures with a positive emotional connotation appeared, depicting the deceased in a conjoint appearance with the participant. Results suggest that imagery used for the expression of grief in social media sites, an “iconography of grief,” is a popular means of expression for grievers.