bluuebunny/crossref_metadata_2025_split huggingface dataset:
The effect of plant-based antioxidants on the storage capacity of canned milk
Authors: Ivkova I A , Scryabina O V , Ryabkova D S , Pilyaeva A S 
Published: February 2021

Abstract
One of the most important economic tasks is the provision of the population with safe high-quality food products. Milk and dairy products are socially significant products in the population diet. Social-economical programs of the development of food processing industry target primarily small-scale processing industry. Taking into account geographical peculiarities and climate conditions in Russia, the studies on the improvement and development of new technologies of milk and dairy-containing preservatives with enhanced nutritional value and long shelf life have high priority. The first aspect provides the main properties of products; the second preserves them during all the period of storage with minimum risk of quality reduction. The evaluation of the quality and safety of preserved dairy products is performed by a number of organoleptic, physicochemical, and microbiological parameters. Taking into account constant improvement of the existing and the development of new innovative technologies, the increase in the range of the produced products, the strengthening of the requirements to shelf life. And other factors, the evaluation criteria of the quality and safety are constantly expanding and new methods are developed, which are introduced into the official registration documentation for new types of products. The development of new products provided the required conditions of their production and storage: a fine method of dehydration, optimization of the content and technological modes, stabilization of fatty bases with antioxidants, correction of fatty acids content, and sealed packaging.
Recipe design and study of quality characteristics of meat-vegetable semi-finished products for nutrition of patients with diabetes mellitus
Authors: Giro T M , Berdnova E V , Aseeva E Y , Korsunov V P 
Published: February 2021

Abstract
Product-line expansion and increase in production of functional meat products in order to form a healthy nutrition and improve the nutrition status of the population are the priorities of the state policy. Most of the food for nutrition of patients with diabetes mellitus is made using sugar substitutes which do not always meet the requirements of the diet. Meat semi-finished products intended for patients with diabetes mellitus should be a source of biologically complete protein and vitamins; have reduced content of carbohydrates, fat, salt and calories, take into account metabolic disorders in the body of patients. The formalization of biomedical requirements for semi-finished products for nutrition of patients with diabetes mellitus was carried out, as well as selection of ingredients for the recipe enriched with vegetable components that contribute to the improvement of functional and technological properties and biochemical parameters of model minced meat systems. A computer simulation method was used to design a recipe for semi-finished products enriched with vegetable raw materials with a low glycemic index (GI) that reduce the level of posprandial glucose (PPG). Changes in the biochemical parameters of minced meat containing Jerusalem artichoke and flax seeds were studied. The influence of vegetable raw materials on the reduction of catalase and lipase activity with increase in the activity of amylase in the minced meat system was revealed. A comprehensive assessment of the nutritional value and safety of the designed semi-finished products is given.
Feasibility study of the influence of the diet on the quality characteristics of poultry production
Authors: Luchkin A G , Lukasheva O L , Novikova N E , Zyatkova A V , Yarotskaya E V 
Published: February 2021

Abstract
Production of poultry products is one of the cost-effective areas of animal husbandry as a more rapid solution to the problem of providing the country’s population with high-value food products. At poultry farms, this allows producing eggs and poultry meat with a low expenditure of labor and other material and technical means per unit of output, that is, almost 2–3 times lower compared to other branches of animal husbandry. Studies of egg production of poultry cross “Highsex Brown” were conducted at the Smetanino poultry farm in the Smolensk region. The aim of the study was to study the effect of protein nutrition of chickens on their egg production and standardization of egg mass, as well as the role of vitamin supplements in the diet of poultry feeding on the quality of the products obtained.
Dynamics of change of biochemical and functional-technological properties of lake’s trout meat in storage
Authors: Dvoryaninova O P , Kutsova A E , Alyokhina A V , Kosenko I S , Pegina A N , Baulina T V 
Published: February 2021

Abstract
The leading role in muscle contraction is played by myofibrils, which, from the substances that make up the sarcoplasm, use the necessary energy to perform their functions. The source of energy, in this case, is only the biochemical processes of enzymatic decomposition (hydrolysis, phosphorolysis) of certain substances, in particular, glycogen nucleoside phosphates, located mainly in the sarcoplasm. In the muscle tissue of fish, the bulk of the energy needed to contract muscles is released as a result of ATP breakdown. By the outward manifestation and chemistry of the processes, post mortem rigour Mortis is almost identical to the motor contraction of the living muscle. The molecular mechanism of muscle contraction is based on the interaction of myosin and actin filaments. Studies have shown that the intense breakdown of muscle glycogen leads to a sharp decrease in the pH of muscle tissue in the acidic direction, which in turn affects the chemical composition and physical and colloidal structure of proteins, resulting in increased resistance of fish meat to the action of putrefactive microorganisms; decreased solubility of muscle proteins, their hydration, water-binding ability; swelling of connective tissue collagen; increased activity causing hydrolysis of proteins in the later stages of autolysis; the bicarbonate system of muscle tissue is destroyed with the release of carbon dioxide; precursors of meat taste and aroma are formed; the process of lipid oxidation is activated. As a result of the accumulation of lactic, phosphoric and other acids in fish meat, the concentration of hydrogen ions increases resulting in a decrease in pH.
Comparison of natural curd whey and its nanoconcentrate in regard to the nutritional and biological value
Authors: Shevchuk V B , Shutro R V , Gnezdilova A I , Fialkova E A , Vinogradova Yu V 
Published: February 2021

Abstract
The article is devoted to studying the effect of membrane filtration on the change in the biological value of natural curd whey and its nanoconcentrate. As the statistics shows, no more than 20% of natural curd whey is subjected to deep processing. Some techniques for increasing the dry matter concentration have been considered, and their disadvantages have been identified. The most up-to-date technique–nanofiltration–has been chosen, the main advantages of which are high efficiency of concentration and partial demineralization effect during whey processing. The purpose of the work is to study the effect of nanofiltration treatment on the change in the amino acid composition of natural curd whey and nanoconcentrate. The work studies the natural curd whey received in the process of low-fat. Experimental data showing the essential amino acids content have been obtained. The amino acids content was determined by gas chromatography. The calculation of the amino acid score in natural curd whey and its nanoconcentrate has been done. Limiting amino acids have been found both in natural curd whey and nanococentrate. The values of comparable redundancy index, the essential amino acids index, and the utility coefficient were calculated and compared. Using the obtained calculations, it is possible to conclude that the nanoconcentrate in comparison with natural curd whey has a higher balance of essential amino acids, their number increases, and it is necessary to take these data into account when developing new types of products having increased biological value.
Assessment of biotechnological potential of king crab (P.camtschaticus) peeling waste
Authors: Tabakaeva O V , Maksimova S N , Poleschuk D V , Vereshchagina K K , Shadrina E V , Surovtseva E V 
Published: February 2021

Abstract
The article presents the results of the study of the biotechnological and biogenic potential of king crab (P. camtschaticus) peeling waste, obtained during the production of boiled-frozen limbs. The waste used was a tadhopper shell and a conditionally protein portion (gills and insides) of the crab. It has been experimentally established that the proportion of the shell is about 60-65% of the weight of the waste, the proportion of the conditional protein-lipid part varies within the range of 30-35%. The waste contains proteins (13.37 ± 0,05%), lipids (2.68 ± 0,1%), minerals (8.14 ± 0,25%) and carbohydrates (4.22 ± 0,05%). Biological value of wastes is confirmed by data of amino acid composition of proteins, content of macro- and microelements and determination of relative biological value. Obtained results confirm high potential of king crab peeling waste as raw material for biologically valuable products.
Optimization of nutrient medium composition to increase biomass of propionic acid bacteria and acidophilic bacteria
Authors: Boiarineva I V , Khamagaeva I S , Muruyev I E 
Published: February 2021

Abstract
Numerous studies have shown that it is very important that the microorganisms included in the composition be in a strong symbiotic relationship when selecting vents for fermented dairy products. Therefore, it is the primary task to identify the relationship between microorganisms in the preparation of the starter. Strains that retain biochemical activity for a long time, depending not only on external factors (composition of nutrient medium, temperature, etc.), but also on the ratio between biochemical active and inactive cells in populations of microorganisms, which determines the viability of the culture, its practical value, are considered valuable. Microorganisms of the genus Lactobacillus are widespread in nature and are members of human microflora. They have high biological and functional activity, which determines their practical use as probiotics and in food production. Propionic acid bacteria are considered as promising probiotics, the positive impact of which on human health is generally recognized. The scientific results show the expediency of using strains of propionic acid bacteria in the production of functional dairy bio-products for the purpose of enrichment with probiotics cells and their useful exometabolites. As a result of the co-cultivation of propionic acid bacteria and acidophilic bacterium, a stable microbial association with high probiotic and biotechnological properties (inoculum) has been developed. A scheme for preparing an inoculum for producing a bacterial concentrate using pure cultures of propionic acid bacteria and an acidophilic bacterium has been developed. This article presents the results of studies on the selection of nutrient medium in order to increase the yield of biomass and the accumulation of certain metabolic products by microorganisms.
The influence of ionizing radiation on free protein content and microorganisms’ growth in oyster mushrooms
Authors: Dril A A , Mayurnikova L A , Rozhdestvenskaya L N 
Published: February 2021

Abstract
The article describes the relevance of finding new protein sources with high nutritional and biological value. For solving this problem, several methods of protein quality and digestibility analysis (PDCAAS, DIAAS etc.) in world practice are considered. The experimental researches included analysis of protein content and ratio of molecular masses of polypeptides depending on doses of ionizing radiation (3 kGy, 6 kGy and 9 kGy) of fresh and heat-treated oyster mushrooms (Pleurotus ostreatus) samples. It is defined that the protein content in heat-treated oyster mushrooms is significantly higher than in fresh mushrooms, so ionizing radiation can increase the biological value of mushroom free proteins and affect at molecular structure of product, its structural and mechanical properties through the destruction of proteins and their decomposition into amino acids. Ionizing radiation is also an instrument for mushroom products shelf life prolongation up to 21 days, which prevents microorganism vital activity and growth.
Lipid composition of viburnum and barberry fruits
Authors: Dubtsova G N , Lomakin A A , Azimkova E M , Kosareva K V , Dubtsov G G , Kusova I U 
Published: February 2021

Abstract
The objects of the study were the fruits of viburnum vulgaris (Viburnum opulus L) and barberry (Berberis vulgaris). Powders were obtained from fresh viburnum and barberry fruits by convective drying. The lipid complex of powders from viburnum and barberry fruits was studied. The total content of lipids in barberry powder was determined to be 7.6%, and in viburnum powder–7.1%.The group composition of lipids of powders, which is represented by neutral and polar lipids, was examined. The main part of lipids is triglycerides. Unsaturated fatty acids (LC) predominate in the composition of lipids of powders. Barberry powder contains essential fatty acids, such as linoleic–35.54% and linolenic–35.60%, which indicates a high biological efficiency of barberry lipids, viburnum powder has 46.56 % of oleic acid and 46.14 % of linoleic acid. The fractional composition of sterols of viburnum and barberry powders was studied. It was revealed that the fractional composition of viburnum powder sterols contains more fractions than the sterols of barberry powder.7 fractions were identified in the composition of viburnum powder sterols: campesterol, beta-sitosterol, beta-amyrin, stigmasta-5.24(25) - dien-3-ol, alpha-amyrin, cycloartenol, citrostadienol. The predominant fractions are alpha-amyrin, beta-amyrin, and beta-sitosterol. 3 fractions were identified in the composition of barberry powder sterols: campesterol, beta-sitosterol, delta-5-avenasterol, the main fraction is beta-sitosterol.
Development of a method for temperature control of sunflower seeds in determining the content of oleic acid NMR
Authors: Agafonov O S , Prudnikov S M , Viktorova E P 
Published: February 2021

Abstract
Processing oil seeds with a modified fatty acid composition requires the development of new ways to control quality indicators. One of the solutions is express control of the mass fraction of oleic acid in oil of sunflower seeds using the NMR method. Production tests of this method showed the necessity for temperature control of samples before analysis for a long time, if the sample of temperature is less than 15 ° C, which significantly increases the analysis time. The article presents data of changing in the weighted average time of spin-spin relaxation of protons contained in sunflower seeds with different mass fractions of oleic acid in seed oil from their temperature. It was found that a decrease in the sample temperature by 1 ° C leads to a decrease in the weighted average time of spin-spin relaxation of protons seeds with a different mass fraction of oleic acid by 2.3 mc. To reduce the time of thermostating of the sample, we proposed the method of SHF-treatment of sunflower seeds. During the tests we identified the optimal energy of SHF-treatment (in our case it was 360 W) for the test sample of 100 g weight. The selected weight of the sample can significantly reduce the influence of the factor of different quality of samples and is minimal to obtain comparable results. SHF-treatment allows uniform heating of samples without evaporation of moisture from their surface and without changing the internal structure of the sample.
The influence of physico-chemical methods on the process of ostrich fat warming
Authors: Gorbacheva M V , Tarasov V E , Kalmanovich S A , Esepenok K V 
Published: February 2021

Abstract
The work is devoted to the study of the influence of technological parameters and optimization of the duration of the process of fat extraction in the presence of electroactivated liquid. The introduction of innovative technologies that allow the rational use of animal fats. The proposed new technical solutions are aimed at obtaining fat with a controlled melting point, high yield and consumer properties, reducing water consumption, energy consumption and industrial waste, reducing the environmental load on the environment. The foregoing gave reason to consider the chosen area of research quite promising. A catholyte with desired properties, obtained by electrolysis of an aqueous solution of NaCL with a mass fraction of 4 g/ 100 cm3, was used as the aqueous phase in wet ejection. The main technological factors were chosen pH of the electroactivated medium, the temperature of the expulsion of raw fat and the duration of the process. It has been revealed that the use of an electrochemical activated medium in wet fat pushing of fat reduces the risks of the formation of free fatty acids and cross-linking compounds. Due to the complex effect of physical and chemical factors, the process of fat extraction without loss in yield of the final product has been intensified. Reducing the duration of heat treatment of raw materials helps to prevent deep hydrolysis of fat and improves the quality of melted fat.
Technology and commodity characteristics of extracts and oil cake for food enrichment
Authors: Zaporozhskaya S P , Kasyanov G I , Kosenko O V , Jum T A , Ksenz M V , Kucherova S I 
Published: February 2021

Abstract
The original technology of obtaining a new class of food additives in the form of CO2 extracts has been developed at the department «Technology of food products of animal origin» in Kuban State Technological University. It was found that after removal of CO2–extractive substances from dry raw material, sterile oil cake is formed, which is a carbohydrate-protein-lipid food additive. One more peculiarity of CO2 oil cake was noted: the pressure in the extraction apparatus suddenly drops from 6 MPa to atmospheric pressure at the end of the extraction process, the solvent located in each particle of raw material boils up sharply, and at the same time, a particle of raw materials is being reground to a nanoscale. If the microorganisms are in the raw materials they are subjected to the same process. The oil cake becomes infection-free after a gas-liquid bursting. The physicochemical properties of CO2 extracts from the dried fruits of actinidia, sea buckthorn, unabi and rosehips were investigated. The extract form, density and refractive index, viscosity and acid number are determined by these characteristics. The oil cake obtained after the removal of CO2-extractive substances from the raw materials was analysed for their content of the main food components, macro and microelements. The formulation of a meat and vegetable paste enriched with CO2 extracts and CO2 oil cake has been developed.
The quality assessment of raw materials for the production of functional juice drinks
Authors: Nemchinova A I , Suprun N P , Gusakova G S , Evstaf’ev S N 
Published: February 2021

Abstract
The present work is aimed at studying the qualitative characteristics of apple fruits growing in the Baikal region and evaluates their technological parameters. The main physicochemical parameters and the total content of phenolic compounds in juice of seven apple breeds are investigated. All fruits were small, their weight varied from 20g (Pepinchik Krasnoyarskiy) to 80 g (Svetloe), the average weight was 40 g (Krasnaya Grozd). The highest juice yield was shown by the variety with the average size (Krasnoyarsk’s Snegirek–71.8 %), the remaining varieties showed about 60 %. The sugar content of fruits varied from 5 to 12.3 g / 100 cm3 in varieties, and the amount of titrated acid (in terms of malic acid) from 4.8 to 10.8 g / dm3. For the fruits of seven varieties the content of macro- and microelements (Na, Mg, Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr, Zr, Pb and Ba) was analysed by X-ray fluorescence spectrometry. Total phenolic compounds content as well as content of anthocyans and leucoanthocyanin were identified in juice. The content of phenolic substances in juice varied (g / dm3) from 3.6 (Krasnaya Grozd) to 0.3 (Krasnoyarskiy Pepinchik). Qualitative and quantitative composition of the main components of the studied juice shows the feasibility of using the fruits of local apple breeds for the production of functional juice-containing drinks.
Prospect of using beet molasses in the production of synthetic rubbers
Authors: Nikulina N S , Bulatetskaya T M , Nikulin S S , Pugacheva I N , Vlasova L A , Rudyka E A 
Published: February 2021

Abstract
The production of high-molecular compounds requires improvement in manufacturing technology. Promising instrumentation of technological processes, new raw materials are being introduced, that in some cases makes it possible to improve the composite materials, use valuable hydrocarbon raw materials more fully and efficiently, and reduce the pressure on the environmental. All this applies to the production of synthetic rubbers. It is important to select new coagulating systems used in the technology of rubber separation from latex, since the coagulation stage is one of the most material-intensive and energy-intensive and problematic from an environmental perspective. In this paper, we studied the possibility of using a beet-sugar production by-product - beet molasses - in the technology for producing styrene-butadiene rubber of the SKS-30 ARK brand to reduce the aggregative stability of latex systems. The completeness of rubber separation was achieved at consumption of 200 kg / t and sulfuric acid consumption of 15 kg / t of rubber. In this case, the pH of the system increased from 3 to 5.5. Increasing the consumption of sulfuric acid to 40 kg / t of rubber allowed reducing the consumption of molasses to 90 kg / t of rubber and stabilizing the acidity of the coagulated system. Synergism in the action of these components was established for the first time and allowed reducing the consumption of coagulating agent by 2–3 times. Synergism of these components was first established and allowed reducing the consumption of a coagulating agent by a factor of 2–3. Based on the rubber obtained, rubber mixtures were prepared using standard components and vulcanized. Rubber based on SKS-30 ARK meets the requirements.