bluuebunny/crossref_metadata_2025_split huggingface dataset:
Production, storage and processing of fruit and vegetable products in the Centrosoyuz consumer cooperative: problems and prospects
Authors: Ryzhkova S M , Kruchinina V M 
Published: February 2021

Abstract
Consumer cooperation organizations have extensive experience in harvesting, processing, storing and selling agricultural products. It is the procurement that is the sphere of functioning of consumer cooperatives, which supplies its own stores and processing shops with fresh agricultural products and raw materials, bypassing intermediaries. Despite the fact that fruits and vegetables retain their priority position among other types of purchased products, consumer cooperation has begun to lose its position in their market turnover. One of the reasons for this is the deterioration of the main production assets for processing and storage of fruit and vegetable products. The purpose of the study is to consider the prospects of fruit and vegetable production, the role and opportunities of consumer cooperation in the chain “production-processing–sale”. Methods: induction and deduction, comparison and abstract-logical, monographic and economic-statistical allowed us to solve the problems. The authors studied the scientific works of cooperative theorists published more than a century ago, modern publications, annual statistical collections and reports. The following results were obtained. Consumer cooperation works in the socio-economic space in the interests of low-income segments of the population, residents of remote and hard-to-reach places that are not interesting to retail chains. In such circumstances, the Centrosoyuz should make every effort to make the system as a channel for selling vegetables, fruits and berries attractive to market participants: villagers, farmers, agricultural organizations and cooperatives, processors, and trade. The analysis, conclusions and suggestions will be useful to the management of consumer cooperation organizations in developing long-term programs for the development and modernization of the material and technical base of the procurement industry in order to increase its competitiveness.
Influence of the yeast aeration method on the quality characteristics of beer
Authors: Permyakova L V , Kiseleva T F , Sergeeva I Yu 
Published: February 2021

Abstract
Aeration of wort in brewing, as a traditional way to reduce the need for yeast oxygen, has several disadvantages associated with a change in the quality of the finished beverage. Another approach to solving this problem is the pre-fermentation preparation of brewer’s yeast, which consists in short-term aeration (30 min) of the inoculum followed by exposure without air for 2 hours. The effect of various methods of supplying the yeast culture with atmospheric oxygen on the formation of flavoring substances and change in physicochemical characteristics of beer. Objects of research are bottom fermentation yeast Saccharomyces cerevisiae, young and finished beer. It was revealed that in young beer fermented with yeast after aeration, the content of sensory significant components (higher alcohols, acetaldehyde, diacetyl) is on average 27% lower than in the variant with wort aeration. A possible reason for this is the high activity in the prepared inoculum in comparison with the initial culture of enzymes (1.7-1.8 times increased) involved in the conversion of by-products. Stimulation of the metabolic processes of yeast with oxygen, especially in the sample with aeration of the wort, creates the conditions for reducing (from 7 to 23%) the main mutating components. However, pre-aeration of the inoculum allows you to get a ready drink with the best taste and aromatic characteristics, which is the advantage of this method in comparison with aeration of the wort.
Technological properties of triticale-hemp flour
Authors: Kandrokov R Kh , Labutina N V , Begeulov M Sh , Taranova E S , Bykov A V 
Published: February 2021

Abstract
Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fiber. The possibility of co-grinding the triticale-hemp mixture for the first time was shown, which allowed us to develop the technology of triticale flour enriched with essential fatty acids ω-3 (linolenic acid) and ω-6 (linoleic acid). The total yield of triticale-hemp flour was quite high and amounted to 73.9% with an ash content of 1.26%. With the introduction of 10% hemp seeds into the grinding mixture in the obtained baking triticale-hemp flour, the fat content increased by 3.9 times, and the protein content by 20.5%. Indicators rheological properties of the test of triticale and triticale-hemp flour are at a low level. The time of formation and stability of the test according to the pharynograph increased by 2.5 and 3 minutes. accordingly, the valorimetric score increased by 16 EVal. against the background of a slight decrease in dilution of the test by 15 EF. The use of hemp seeds contributed to a marked improvement in the physical characteristics of the triticale-hemp flour dough. In terms of organoleptic characteristics, bread made of composite triticale-hemp flour enriched with polyunsaturated fatty acids turned out to be comparable to bread from varietal triticale flour. The volumetric yield of bread baked from triticale-hemp flour (367 cm3) was 107 cm3 higher than that of bread from the control triticale flour (260 cm3).
Account of the uncertainty of measurements of the degree of free radical oxidation in wheat germ by the method of chemiluminescent analysis
Authors: Orlovtseva O A , Nikitin I A , Kleimenova N L , Klokonos M V , Portnov V V , Gavrilin S A 
Published: February 2021

Abstract
Uncertainty is a more objective concept for evaluating the accuracy of measuring product or process indicators than error. The article studies the adequacy of the assessment of the process of free radical oxidation in wheat germ by chemiluminescent analysis (CLA). This process in the product is due to the conjugated action of enzymes: lipase, lipoxygenase and catalase. To confirm the close relationship between their activity and the CLA parameters (the maximum value of the intensity and the slope of the kinetic curve), a linear correlation coefficient was calculated. As a result, a direct close relationship was established between the studied parameters, which confirms the possibility of assessing the degree of oxidation in the product by the CLA method. An algorithm for obtaining the uncertainty value is formed, which includes four main stages: a description of the measured values (the intensity of the peroxide processes, the inhibitory ability in the product); identification of sources of uncertainty (related to instrumental, methodological and subjective reasons, as well as to a random component); simplification of components to eliminate mutually compensating effects and calculation of uncertainties. The calculation of standard and expanded uncertainties was performed. Their assessment led to the conclusion about a high degree of accuracy of the obtained results with a reliability of 95%.
Intensification of extraction of phytocomponents from berry raw materials
Authors: Bakin I A , Mustafina A S , Aleksenko L A , Shkolnikova M N 
Published: February 2021

Abstract
The paper describes the methods of extraction of biologically active agents of berry raw materials. The purpose of the study was to select the parameters of phytocomponents extraction during ultrasonic treatment of berry raw materials. The batch method of maceration using water-ethanol extractants was studied. The raw material was irradiated with Volna-M ultrasonic device. The kinetics of extracting phenolic compounds from fresh black currant berries (Ribes nigrum L.) was studied. Physical-chemical and microbiological indicators were determined using standard methods. Composition and quantitative content of flavonoids and tanning agents in extracts were determined by colorimetric and high performance liquid chromatography techniques. Mathematical statistics and analysis were used in data processing. The diffusion properties of extracts were calculated in a computer program. The experiments were performed in five-fold repetition, and the data were analyzed to determine their validity in application packages. It was found that the duration of extraction during ultrasonic treatment is reduced by an average of 60 times, while increasing the yield of extractive substances. The obtained kinetic dependencies of diffusion characteristics of the raw material reveal that more complete extraction of flavonoid compounds takes place with water-ethanol extractants (40% wt.) at irrigation module 1 to 15 and 1 to 20. The analysis of physical and chemical composition of solutions showed high content of biologically active substances. The extract is recommended as components of functional products.
Research on possibilities of non-traditional flour types use in baking industry
Authors: Kuznetsova E A , Mordvinkin S A , Taranova E S , Venetcianskij A S , Kalmykova O V , Borisova A G 
Published: February 2021

Abstract
The article considers the possibility of using non-traditional raw material - tiger-nut flour (chufa-nut)–in the production of flour confectionery biscuit cake mix. During the research, experimental baking of biscuits was carried out with a different dosage of tiger-nut flour and wheat flour. Samples of biscuits with a different combination of tiger-nut flour and wheat high-grade flour were studied in ratios of 5:95; 10:90; 15:85%. The research was carried out in the laboratory of the department “Technology of agricultural raw materials storage and processing and catering” at the Volgograd state agrarian university. During the experiment, the authors studied the following: the flour confectionery products production at the present stage; growth geography, tiger-nut yield and quality; tiger-nut and flour obtained from it chemical composition; the tiger-nut influence on human health and well-being; organoleptic quality indicators of experimental biscuit cake mix products samples with tiger-nut flour adding; physical and chemical quality indicators. As the result of the research, it was possible to produce biscuit cake mix products with tiger-nut flour use, and the optimal dosage of tiger-nut flour and high-grade wheat flour was established, which allows obtaining biscuit cake mix with high organoleptic and physicochemical parameters. According to the carried out research results, it is recommended to use tiger-nut flour (chufa-nut) in the amount of 5:95 and 10:90% by the wheat flour weight.
Development of technology and installation for fodder production using spent filter powders
Authors: Smychagin E O , Mustafaev S K 
Published: February 2021

Abstract
The volume of waste obtained after freezing of sunflower oils–a spent filter powder, is estimated at 8.5-8.9 thousand tons per year. It is generally recognized that there is a significant increase in animal productivity when this fat-and-oil waste is added to fodders. However, due to the rapid oxidation of oil in the composition of spent filter powders, which amounts to 75%, most of them are not used in fodders. Still, they are disposed of in municipal solid waste landfills, where they are burned or self-ignite. This work aims to develop technology and installation for recycling spent filter powders into fodder products immediately after freezing of sunflower oils at oil and fat plants to exclude the process of their oxidation. It has been suggested modernizing the previous technology for recycling of sunflower seed waste, developed by the authors that included waste separation to obtain secondary oily raw materials. Its extrusion and pressing by adding degreased centrifuged spent filter powders to secondary oily raw materials. It has been established that centrifugation should be carried out for a spin time of 35minutesat 900 centrifuge revolutions per minute, the highest extrusion pressing efficiency is provided by adding 1-3% of degreased filter powder to secondary oily raw materials. Moreover, the maximum amount of added degreased filter powder, at which extrusion and pressing is possible, is 10%. The co-processing of sunflower seed waste and spent filter powders at the created experimental operation-performing installation made it possible to produce an experimental fodder product which meets the requirements of normative acts for sunflower seed cake and sunflower fodder product «Podsolnechny» used for feeding farm animals.
Study of the effect of soybean and chickpea seeds watering on protein complex solubility
Authors: Samofalova L A , Donskaya M V 
Published: February 2021

Abstract
The functional properties of the protein complex of soybean and chickpea seeds during germination have been studied due to the growing interest in hypoallergenic foods and the search for new sources of plant proteins in the technologies of innovative products. Methodology and technique of germination start, developed earlier, allowed to reveal peculiarities of the process in chickpea seeds. Critical points of successful swelling of chickpea seeds with protein content of 22.5±1.8 at 22 °C: the duration of soaking 6 - 7 h, critical humidity 58.7% in the north-east, inclination from 28 h. Ability to germinate 94%. Comparison with soybean seeds revealed a close nature of the water absorption rate. Conditions for obtaining a stable water polydisperse system from swollen seeds: degree of crushing <0.5 mm; extraction temperature 50 - 60 °C. Dimensions of peeling phase - stability index in systems from swollen seeds 8-30 %, from dry seeds 40-60 %. Correlation dependence between technological factors and physiological state is 0.84-0.98. Electronic microscopy of repentant and swollen seed cells clearly confirms the start of hydrolysis processes.
A comprehensive nutritional supplement made from germinated wheat to enrich drinks
Authors: Kazina V V , Safronova T N , Yabrova O A , Kamoza T L , Nikulina E O 
Published: February 2021

Abstract
The creation of new enriched and functional products contributes to the formation of a healthy type of nutrition in the population. The combination of processed wheat grain processing products into a complex nutritional supplement that can be used for enrichment will expand the range of functional products. As objects of study, a concentrate from germinated wheat grains and juice from green wheat sprouts were determined. Samples of complex nutritional supplements were prepared with different component ratios. Comparative results of organoleptic evaluation and physicochemical parameters of complex nutritional supplement samples are presented. The formulation of the complex nutritional supplement was optimized by the total quality factor, the most effective ratio of the concentrate from germinated wheat grains and juice from green wheat sprouts - 40:60. The study of the conditions and shelf life of the finished complex food additives, packaged in a vacuum bag, was carried out at a temperature of -18 ± 2 °C, air humidity of 75%. Quality control was carried out at 3 control points during 48 days of storage. The developed complex food additive, packed in a vacuum bag and frozen at a temperature of -18 ± 2 °C, air humidity of 75% has a shelf life of 40 days and can be widely used in the enrichment of drinks. The complex nutritional supplement from germinated wheat has the following indicators: dry matter content - 21.89%, vitamin C - 4.3 mg, vitamin B1 - 0.13 mg, vitamin B2 - 0.1 mg, vitamin B6 - 0.17 mg, fiber - 0.72 g. The resulting complex nutritional supplement has increased nutritional value.
Microbial community of natural starter of fermented dairy product
Authors: Sidorenko O D , Pastukh O N , Zhukova E V , Garaeva G V 
Published: February 2021

Abstract
The study of natural starter cultures in different geographical areas showed a high biochemical activity of lactic acid bacteria. They have spontaneous variability being in a state of stress that determines their morphological, cultural physiological and biochemical properties. Adaptive evolution of lactic acid bacteria under the influence of adverse natural factors in its growth process affects their ability to metabolize important functional compounds. It leads to the activation of adaptive genes that provide the cell development and stability. They act as chemical agents with defined functions in the nature. Their functions affect the natural history of the organism in biochemical status. It has been established that the directed synthesis of the products depends on the producer strain, the activity of corresponding enzymes and the physic-chemical state of the nutrient medium. It has been known that the function of microorganisms is more specialized, more clearly delineated in nature than in the laboratory environments. The surface layer pigmentation of fermentable dairy products increases in density due to the transition of lactic acid bacteria cells in hypometabolism conditions. These conditions are defined by functional specialization in bacteria and the redox conditions.
Functional and technological properties of fish farce with added amaranth and chickpea flour
Authors: Petrova L D 
Published: February 2021

Abstract
The purpose of this work is to research the functional and technological properties of Alaska Pollock farce systems with added amaranth and chickpea flour, which improve their structure. As a principal object of our research, we used frozen Alaska Pollock (Theraqra chalcoqramma), as well as amaranth and chickpea flour as structure forming additives. The article explores the influence of amaranth and chickpea-seed flour added in the proportion of 10.0% to the total raw mass input on the functional and technological properties of Alaska Pollock farce. We discovered that adding amaranth and chickpea flour is reasonable for increasing viscosity, water-binding and water-retaining capacity of farce systems. As a result, we found out that the farce compositions we developed are characterized by improved structural, mechanical, and rheological properties and sensory parameters as compared with the Alaska Pollock’s ground muscular tissue. Combined farce systems have a dense and elastic texture, good structure and high capacity to bind and retain water. The article substantiates the use of structure-forming additives from domestically produced raw to manufacture fish farce. The research conducted makes it possible to consider Alaska Pollock farce with amaranth or chickpea flour added in the proportion of 10.0% to the total raw mass input as a raw material to manufacture shaped products with improved functional and technological properties.
Use of Arfazetin infusion in production of functional meat products
Authors: Martynchik I A , Gurin AV , Trumpe T E , Kurmanov R K , Ferubko E V , Lupanova I A 
Published: February 2021

Abstract
The aim of the study was to develop a recipe and production technology for a functional meat product (cooked sausage) with the addition of an infusion of Arfazetin, which is a hypoglycemic agent, used in the treatment of type 2 diabetes of mild and moderate severity. Organoleptic evaluation of finished products with replacement of milk raw materials by 15% and 25% Arfazetin showed that juiciness decreases with an increase in the percentage of infusion from 7.82 in the control to 6.98–7.55 in the experimental samples. The study of hypoglycemic properties was performed on rats with three-day individual feeding using a glucose tolerance test. As the results of experiments showed, experimental rats were fed with boiled sausage containing 15% of Arfazetin. The blood glucose level gradually increased with a maximum value after 60 minutes to 7.8 mmol / l, which was 0.43 mmol / l lower than in the group of animals that were intragastrically injected with Arfazetin, and 0.53 mmol / l lower than in animals that were fed with cooked sausage containing 25% of replacement. The sample with 15% Arfazetin was the most effective, since it had more pronounced hypoglycemic properties with sufficient water retention capacity. It is established that this technology is quite promising in the field of production of functional meat products for use in medical nutrition in patients with type 2 diabetes.
The quality of milk of goats of Saanen, Alpine and Nubian breeds
Authors: Shuvarikov A S , Pastukh O N , Zhukova E V , Zheltova O A 
Published: February 2021

Abstract
Dairy goat breeding is becoming more widespread, both in the world and on the territory of the Russian Federation, as goat milk is recognized as an easily digestible dietary product with high nutritional and biological value. The most common goat breeds in Russia which are suitable for the industrial milk production are Saanen, Alpine, and Nubian breeds. The studies were carried out in the laboratory of the department of processing technologies and storage of animal origin produce FSBEI HE RGAU - Moscow Agricultural Academy named after K. A. Timiryazev and in the laboratory of technological control VNIMI. The highest milk yield for 305 days of lactation was found in goats of the Saanen breed, which significantly exceeded the milk yield of alpine goats. The mass fraction of fat in the milk of goats of the Nubian breed was the highest, in the milk of goats of the Alpine breed and significantly exceeded this indicator in the milk of goats of the Saanen breed. The highest protein content in milk was found in goats of the Alpine breed than in goats of the Saanen and Nubian breeds. At the same time, when evaluating goat milk, it is necessary to take into account its differences from the established parameters for cow milk: a higher content of somatic cells; low freezing point; inconsistency in the alcohol sample to the thermal stability groups of the cow.
Improving milk nutritional value and processing properties through giving feed supplements to highly productive cows
Authors: Bulgakov A M , Khaustov V N , Zhukov V M , Ponamarev N M , Motovilov K Ya , Lunitsyn V G 
Published: February 2021

Abstract
Currently, it has been understudied which forms of feed supplements ensure the most positive effect on increasing milk nutritional value and processing properties. In this regard, an experiment was conducted on comparable groups of 90 cows. The animals of the 1st (control) group were fed compound feed concentrate that included the following ingredients: protected fat Megalac (3.1%); a buffering agent sodium bicarbonate (1.4%); protein digestion stimulator Farmatan TM (0.57%); mineral and vitamin premix Rindavit 51 ATG RV (3.6%). The animals of the 2nd (trial) group were given the following feed supplements: protected fat Nutracor (3.0%); a buffering agent Rumenbuffer (0.9%); protein-mineral-vitamin concentrate Cowfit 5 Plus (3.75%); mineral and vitamin premix Cowfit Immuno Fertil (0.75%). In the 2nd (trial) group, the levels of milk components increased as follows: lactose - by 20%; butterfat - by 15%; casein - by 25%; calcium - by 33%; phosphorus - by 53%; copper by 45%, zinc - by 89%; vitamin A - by 67%; vitamin E - by 30%; that was indicative of milk nutritional value increase.