bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Glycemic Index Value of Hipa 7 and the Determination Method
Authors: Handoko Dody Dwi , Indrasari Siti Dewi 
Published: November 2020

Carbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divides food into several classifications according to their postprandial glycemic response. The original method was conducted by observing blood glucose after consuming sample then comparing the result with standard food. Later, miscellaneous in vitro digestion models were developed to mimic the in vivo condition. Rice is one of food types that have various GI which are related to the rice variety and postharvest processing method. There are some varieties that have low or medium GI, the others have higher. Parboiled and brown rice tend to have lower GI compared to their un-parboilled milled rice form. Hipa 7 is hybrid new superior variety that that had been launched by ICRR in 2009 and its milled rice has low glycemic index 49.2. Low glycemic index rice potentially reduced the occurrence of obesity and diabetic mellitus disease.
MYCOTOXINS IN MILK AND DAIRY PRODUCTS
Authors: Ushkalov V , Danchuk V. , Midyk S. , Voloshchuk N. , Danchuk O. 
Published: November 2020

The article gives an overview of modern opinions about the ways of possible contamination of milk and dairy products by mycotoxyn. The key indicator of the presence of mycotoxins in milk and dairy products is the level to which micromycetes affect productive livestock’s feed. Yet, mycromycetes and mycotoxines do not always occur together: some test samples can contain certain micromycetes, but no mycotoxines. Mycotoxines are synthesised by micromycetes only under certain favourable conditions. The multi-chambered stomach ecosystem of lactating cows utilises most mycotoxins occurring in food. Only a small amount of those is excreted in milk. However, some mycotoxins can bind to milk caseins. In this case, cheese and other dairy products can contain far higher amounts of mycotoxins than at the initial stage of milk production. The paper compares the maximum permissible levels of mycotoxins in milk and in dairy products according to the regulations of Ukraine and the EU. It presents the mycotoxins isolated from secretions of mammary glands of humans and productive animals, and describes their effect on the body’s physiology. It also provides a structural diagram of how mycotoxins contaminate milk and dairy products following the path “Animal feed – dairy products.” We suggest four-stage assessment of the risks of mycotoxin contamination of milk and dairy products: Stage I – identifying the producer of mycotoxin (molecule, metabolites in feed, milk, and dairy products). Anamnesis; Stage II – constructing a sequence diagram. Inspecting all production stages to identify the main ways and periods of contamination, determining and describing the symptoms of contamination; Stage III – assessing how the intensity and duration of exposure to a mycotoxin and its metabolites are likely to effect on the body. Modelling the influence of mycotoxins on the body; Stage IV – assessing the risk and determining measures to eliminate or minimise it. Risk scenario forecast
RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES
Authors: Krusir G. , Kondratenko I. , Garkoviсh A. , Shpyrko T. , Lobotskaya L. 
Published: November 2020

The paper considers how to decrease the concentration of nitrogen oxides in gas emissions of bakery enterprises. Nitrogen oxides (NOx) formed in the course of burning natural gas are responsible for more than 90% of an enterprise’s hazard category. So, it has been determined how much NOx is contained in exhaust gases emitted at different loadings on the floor of the oven at an enterprise, this parameter being the main characteristic of the effectiveness of ovens and their impact on the environment. The paper presents the results of experiments that have allowed determining the regression equations describing how the NOx quantity per unit of output in an enterprise’s exhaust gases depends on the amount of the fuel consumed and on the loading on the floor of baking ovens. The procedure of the experiments has been described, and the numerical results have been presented and analysed. It has been established that when making a loaf of wheat-flour oven-bottom bread weighing 0.9 kg, with 70% loading on the floor of an oven (PPC1381), the nitrogen oxides concentration in combustion products is 212.00 μg/m3, and the specific NOx formation is
292.25 μg/kg. The nitrogen oxides concentration is 152.00 μg/m3, and the specific formation is 306.00 μg/kg when the oven floor loading is 40%. If a similar range of products is baked in ovens Minel100 with the maximum-loaded and half-loaded oven floor, the production is accompanied by specific nitrogen oxide emissions of 239.50 μg/kg and
247.80 μg/kg respectively. When enriched buns of 0.1 kg are baked in ovens BN50 with the maximum-loaded and half-loaded oven floor, the process is accompanied by specific nitrogen oxide emissions of
209.20 μg/kg and 265.96 μg/kg respectively. The nitrogen oxides content in gases withdrawn from bakery ovens has been instrumentally measured. This has allowed obtaining regression equations of dependence of the specific NOx weight in gas emissions on the amount of fuel consumed and on the oven floor loading. It has been found that in the ovens considered, the nitrogen oxide formation per output unit decreased when the oven floor loading increased, because less fuel is needed to make up for the loss of heat accompanying the emission of fumes. The contributions of the argument parameters have been determined according to the regression model to estimate the quantitative dependence. The amount of nitrogen oxides depends on the oven floor loading. A mathematical model has been developed describing how nitrogen oxide formation depends on the oven floor loading and fuel consumption. The model can be used to introduce an industry standard of quantification of nitrogen oxides formed when manufacturing a unit of output.
DINVESTIGATION OF CONTACT HEATING OF FRUIT AND VEGETABLES WITH SATURATED WATER STEAM
Authors: Verkhivker Y , Altman E. , Palamarchuk A. , Kushnyrenko N. , Patyukov S. 
Published: November 2020

The purpose of this research was to study the modes of heating different types of plant raw materials in model technological environments that imitate the blanching of raw materials under factory conditions. The research aimed at expanding the range of canned products made from fruit and vegetables. To this end, new methods were searched for, in addition to the existing ones, allowing heating various plant raw materials and increasing the energy efficiency of canned fruit and vegetables production. Saturated water steam was selected as the treatment medium. The experimental studies included determining the volume-average temperature of the fruit layer in the container. A pulse method of supplying the heating media has also been investigated. It allows using the inertial properties of raw materials and significantly reducing the expenditure of the heating media. The objects selected for study were various species of pomes and drupes, in particular, apples, plums, cherries, sweet cherries, as well as a vegetable crop of the gourd family, or Cucurbitaceae. The following characteristics have been studied: the dynamics of heating individual fruit and vegetables in the saturated water steam environment at atmospheric pressure; the dependence of the heating and cooling rates of individual fruit and vegetables on the geometric index; the dependence of the heating rate of individual fruit and vegetables on the value of the characteristic dimension; the dependences of changes in the volume-average temperature of the fruit layer on the duration of treatment with saturated water steam. It has been established that the volume-average temperature in the centre of a fruit is also influenced by the shape of the fruit itself. To characterise the anomalous shapes of plant raw materials, the geometric index G has been calculated. This index characterises the elliptical shape of a fruit, and allows determining parameters in two mutually perpendicular planes. Also, to compare fruit of the elliptical and the spherical shapes, a special concept of characteristic dimension was used, which is applicable to fruit of different shapes. The experimental data on the change in the dependences of the heating and cooling rates of individual elliptical fruit have been analysed. The analysis has shown that the size of a fruit significantly affects the volume-average temperature in the fruit layer. It has been suggested to use pulsed heating of the fruit layer with saturated water steam, which will appreciably increase the energy efficiency of production due to a significant reduction in heating media consumption
STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS
Authors: Kovaliova O. , Pivovarov O. , Koshulko V. 
Published: November 2020

Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt processing, namely, with how it is humidified by means of plasmochemically activated aqueous solutions with different concentrations of hydrogen peroxides. The study presented deals with hydrothermal treatment of dry malt with solutions activated by the action of non-equilibrium contact plasma. In the course of this treatment, microparticles of hydrogen peroxide are formed. When in contact with the raw materials, they can form active oxygen, which is an agent stimulating biochemical transformations that activate the mashing and extraction of malt. The hydrogen peroxide concentration has been determined for the solutions used for further hydrothermal treatment of malt. It has been established which modes of hydrothermal treatment of dry germinated barley grain with plasmochemically activated aqueous solutions ensure the fastest absorption of moisture by malt. The highest water absorption rate was observed in the samples with activated water where the peroxide concentration was 600mg/l. It has been studied how the degree of malt swelling changed with the temperature and mash ratio. When ordinary water was used, the optimum mash ratio was 1:4 (65°С), and with activated water, a similar result was obtained with the mash ratio 1:3, which allows reducing water consumption in the process. The process of malt mashing has been studied, and the malt extracting capacity analysed. When plasmochemically activated aqueous solutions were used, the extracting capacity was observed to be increasing noticeably by 0.06–0.41%, depending on the mashing mode. It has been proved that the antiseptic properties of the activated water allow extra disinfection of raw materials. Using activated aqueous solutions reduces pathogen contamination of grain. It has been found that absolute destruction of mould microflora is possible at high concentrations of peroxides in the solutions. The paper highlights the operational parameters that can be used during industrial processing of malt, and gives recommendations for the use of plasmochemically activated aqueous solutions in barley malt processing.
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS
Authors: Tsykhanovska I. , Alexandrov A. , Lazarieva T. 
Published: November 2020

Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resource- and energy- saving, to increase the stability of the heterogeneous dispersed system, and to improve the quality of finished products. In this respect, applying food additives of the nanometer range in technology looks very promising due to their unique physicochemical parameters and their many functional and technological properties. In the paper, it is suggested to solve the problem of stabilising the polyphase structure of whipped confectionery products and to form their quality by using the food additive Magnetofood based on ferrous and ferric oxides (FeO×Fe2O3). Magnetofood is ultrafine powder with a particle size of
~80 nm. It has a high functional and technological potential: large specific surface and a set of useful properties (the additive is surface- active, with complex-forming, sorption, and stabilising properties). This allows us to recommend Magnetofood as an additive with a complex action to improve the quality and extend the shelf life of sugar confections like fruit paste and fruit jelly products, in particular, white and pink marshmallows. It has been found that addition of Magnetofood in the form of an aqueous suspension at the stage of swelling and dissolution of the gelling agent improves the shape and consistency, reduces the density of the foam structure by 1.12–1.15 times, reduces the amount of gelling agent by 10–12% for agar and by 7–9% for pectin, increases the mechanical strength of marshmallows by 11.5–12.6% for agar and by 8.2-9.1% for pectin. Besides, the foaming ability of egg white increases by 1.14-1.4 times (with constant foam stability (99±1)% due to the stabilising effect of Magnetofood nanoparticles), and the thixotropic property of the gel structure becomes 1.4–1.5 times as much
Use of the emergency contraceptive pill in university students from Tunja, Boyaca
Authors: Ospina Díaz Juan Manuel , Niño Avendaño Carlos Alberto , Vargas Rodríguez Ledmar Jovanny 
Published: November 2020

Background: The objective of this study was to asses frequency of employ, as well, as the level of knowledge of post-coital contraception in young female university students, living at the municipality of Tunja, Colombia.
Methods: Descriptive, observational cross-sectional study. A sample of 615 students from two universities, public one and private the other, answered a survey about knowledge, sexual practices and the use of contraceptive methods, including the emergency contraceptive pill.
Results: Mean age 21.18 years; Mean age of onset of sexuality 16.5 years; 59.7% had a stable partner; 69.6% answered that they had taken emergency contraception pill at least once in their life and 36.4% reported a frequency equal or greater than twice a year, while 17.5% considered it as a contraceptive method of habitual employment.
Conclusions: Although the use of mechanical barrier methods as a method of contraception is not the objective of this study, we found that the condom is still the most commonly used contraceptive method by university students, but not used permanently or regularly. There is a high percentage of employment of emergency contraception pill, even with repetitive uses in short time periods. There is a high degree of conviction among young users about the contraceptive safety of the use of emergency contraception pill.
Procréation médicalement assistée
Authors: Bühler Nolwenn 
Published: November 2020

La procréation médicalement assistée (PMA) ouvre les processus biologiques de la procréation à l’intervention médicale et à la contribution biologique de tiers. Elle implique une technologisation croissante des processus de création de la vie humaine et leur inscription dans un marché globalisé. L’anthropologie est outillée pour aborder des questionnements soulevés par la PMA : transformations de la parentalité, place de la génétique, exploitation du corps des femmes, infertilité, expériences vécues des couples, encadrements juridiques.
Conceções e práticas de avaliação da escrita: formação em São Tomé e Príncipe
Authors: Gorgulho Ana Rita , Costa Nilza , Santos Leonor 
Published: November 2020

<p>Neste artigo analisam-se conceções e práticas relatadas de 19 professores de Língua Portuguesa em São Tomé e Príncipe, como ponto de partida de uma oficina de formação. Numa abordagem qualitativa, privilegiou-se a análise de conteúdo dos dados de diversas fontes (questionário, reflexões em diário de bordo e registos da investigadora). Os principais resultados revelam que o ensino e a avaliação da produção escrita não estão totalmente ausentes das práticas destes professores, mas esta é ocasional e frequentemente não programada, resultando em constrangimentos. Crendo que lacunas de formação dos professores sobre avaliação têm influência nas conceções e práticas, defende-se que a formação contínua, partindo das necessidades dos professores, contribuirá para o seu desenvolvimento profissional.</p><p><strong>Palavras-chave: </strong>Avaliação da Aprendizagem, Escrita, São Tomé e Príncipe, Avaliação Contínua.</p><p> </p><p><strong>Concepciones y prácticas de evaluación de redacción: formación en Santo Tomé y Príncipe</strong></p><p>En este artículo, se analizan las concepciones y prácticas reportadas de 19 profesores de Portugués en Santo Tomé, como punto de partida para un taller de capacitación. En un enfoque cualitativo, el análisis del contenido de datos de diferentes fuentes (cuestionario, reflexiones en el cuaderno de anotaciones diarias y registros de la investigadora) fue privilegiado. Los principales resultados revelan que la enseñanza y la evaluación de la producción escrita no están completamente ausentes de las prácticas de estos profesores, pero son ocasionales y, a menudo, no están programadas, lo que genera limitaciones. Pensando que las lagunas en la formación del profesorado cuanto a la evaluación influyen en las concepciones y prácticas, se argumenta que la formación continuada, basada en las necesidades de los profesores, contribuirá a su desarrollo profesional.</p><p><strong>Palabras clave: </strong>Evaluación del Aprendizaje, Redacción, Santo Tomé y Príncipe, Evaluación Continua.</p><p> </p><p><strong>Concepts and practices of writing assessment: training workshop in Sao Tome and Principe</strong></p><p>In this article, the concepts and reported practices of 19 Portuguese Language teachers in Sao Tome and Principe are analyzed as a starting point for a training workshop. A qualitative approach favored the content analysis of data from different sources (questionnaire, reflections in the logbook and researcher records). The main results reveal that the teaching and assessment of writing are not totally absent from the practices of these teachers. However, they are occasional and often not planned, resulting in constraints. As we believe that gaps in teacher training on evaluation influence concepts and practices, we argue that ongoing training, based on teachers’ needs, will contribute to their professional development.</p><p><strong>Keywords: </strong>Learning Assessment, Writing, Sao Tome and Principe, Continuous Evaluation.</p>
Nuestra herencia maíz: Semillas nativas vs. semillas transgénicas, una aproximación desde la cultura y los derechos humanos
Authors: Ruiz Cristancho Yesica 
Published: November 2020

El propósito de este artículo de reflexión es abordar la importancia de las semillas nativas de maíz frente a las semillas transgénicas. Se reflexiona al respecto de como parte de nuestra identidad cultural, desde la tradición oral y el patrimonio material que representan, así como también desde la defensa de la seguridad alimentaria son parte fundamental de los derechos humanos. Se destacan los aportes que desde el arte y la cultura, permiten generar espacios de resistencia que permitan mantener vivas tradiciones, valores y prácticas, que rondan el cultivo ancestral del maíz por parte de las comunidades, indígenas, campesinas, afro, etc.
A Multivariable Prediction Model to Select Colorectal Surgical Patients for Co-Management
Authors: Horta Alexandra Bayão , Geraldes Carlos , Salgado Cátia , Vieira Susana , Xavier Miguel , Papoila Ana Luísa 
Published: November 2020

Introduction: Increased life expectancy leads to older and frailer surgical patients. Co-management between medical and surgical specialities has proven favourable in complex situations. Selection of patients for co-management is full of difficulties. The aim of this study was to develop a clinical decision support tool to select surgical patients for co-management.Material and Methods: Clinical data was collected from patient electronic health records with an ICD-9 code for colorectal surgery from January 2012 to December 2015 at a hospital in Lisbon. The outcome variable consists in co-management signalling. A dataset from 344 patients was used to develop the prediction model and a second data set from 168 patients was used for external validation.Results: Using logistic regression modelling the authors built a five variable (age, burden of comorbidities, ASA-PS status, surgical risk and recovery time) predictive referral model for co-management. This model has an area under the curve (AUC) of 0.86 (95% CI: 0.81 - 0.90), a predictive Brier score of 0.11, a sensitivity of 0.80, a specificity of 0.82 and an accuracy of 81.3%.Discussion: Early referral of high-risk patients may be valuable to guide the decision on the best level of post-operative clinical care. We developed a simple bedside decision tool with a good discriminatory and predictive performance in order to select patients for comanagement.Conclusion: A simple bed-side clinical decision support tool of patients for co-management is viable, leading to potential improvement in early recognition and management of postoperative complications and reducing the ‘failure to rescue’. Generalizability to other clinical settings requires adequate customization and validation.
Pertinencia del marketing digital en las empresas de Aburrá Sur
Authors: Trejos-Gil Carlos Andrés 
Published: November 2020

Rev.esc.adm.neg
Debido a las altas tasas de mortalidad de las pequeñas y medianas empresas –pymes– en Colombia, donde, en el 2016, se tuvieron cifras cercanas al 70 % de liquidación en el primer año y del 20 % en el segundo, existe la necesidad de crear mecanismos, herramientas y alternativas que ayuden a las pymes a no cerrar de forma prematura. Este trabajo propone analizar la actualidad del marketing digital en 13 pymes inscritas a la Cámara de Comercio Aburrá Sur (CCAS) de Antioquia, Colombia, escogidas de forma aleatoria. Se implementó una metodología de enfoque cuantitativo con análisis exploratorio, descriptivo y correlación de variables con el fin de validar la fiabilidad del instrumento. Los resultados indican que de las 13 pymes inscritas en la CCAS, el 23,1 % considera un gasto el marketing digital. A pesar de que el 46,2 % no lo considera costoso, el 53,8 % se encarga — por sí mismos— del marketing digital, apenas el 30,8 % miden sus actividades en marketing digital y el 100 % está interesado en recibir capacitaciones al respecto. Por tanto, se concluye que, si bien los empresarios conocen el marketing digital, no lo aplican de forma adecuada, lo hacen de manera empírica y no invierten en él.