bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of dietary fiber on technological properties and safety of protein systems
Authors: Boitsova T M , Zhuravleva S V , Prokopets Zh G , Krugovaya P N , Lyakh V A 
Published: February 2021

Abstract
Dietary fibers are components of vegetable and animal raw materials, from which until recently were released in the process of obtaining purified, refined food. The most accessible and frequently used dietary fibers are formed in the process of processing wheat into flour of higher grades. In the production process there is a different degree of grinding, which according to some authors can have a significant impact on their biological value. The purpose of the research is to determine these effects on the model protein systems and to justify the possibility of regulating the technological properties and safety of protein systems by dietary fibers. The quality of the materials used wheat bran, obtained during the processing of wheat. Model protein systems were prepared from crushed muscle tissue of freshly caught Pacific herring (Clupea pallasii) and Pollock (Theragra alcoggramma). Embraced are characterized by different technical characteristics. As a result, it was found that wheat bran makes it.
The influence of poultry rations on its productivity and resulting products quality
Authors: Lukyanenko M V , Achmiz A D , Borodikhin A S , Semenikhin S O , Viktorova E P 
Published: February 2021

Abstract
The purpose of the study is related to the Food Security Doctrine priorities and is aimed at finding ways to implement import substitution with obtaining competitive poultry products–meat and eggs. Feed ration of the experimental poultry was as follows. The control group received basic diet (BD), 1st experimental group received BD with probiotic additive «Bacell-M» (Bacell-M). The 2nd experimental group received BD with vitamin-mineral feed concentrate «Tetra +» (VMFC), while 3rd experimental group received BD with feed concentrate complex (FCC). It was found that feed consumption of experimental groups broiler chickens is lower than in the control group (140.1 kg / 42 days) and is in the range 132.6–134.9 kg / 42 days, while the average broiler chicken live weight 2.32-2.35 kg/unit, and in the control group–2.05 kg/unit. The maximum effect of live weight increase advancing when taking into account the reduction in feed consumption is achieved in broiler chickens of the 3rd experimental group. It is established that the feed additives use in the ration contributes to earlier output of replace herd laying-hens to the egg production. The increase in egg production in relation to the control group amounted to: 147 eggs for the 1st experimental group, 189 eggs for the 2nd experimental and 217 eggs for the 3rd experimental group. The nutritional valueand biological active substances (BAS) concentration of broiler chicken meat and eggs from experimental group hens exceeds the nutritional value of control groups meat and eggs.
A resource saving technology for industrial processing of deep-sea and demersal fishes
Authors: Petrova L D 
Published: February 2021

Abstract
This article shows the results of testing the technology of producing combined fish farce from deep-sea and demersal fishes. The object of our research is frozen fish, such as Giant grenadier (Albatrossia pectoralis), Alaska plaice (Pleuronectes quadritubercula-tus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus). We found out that a combination of Giant grenadier (Albatrossia pectoralis) and demersal fishes, such as Alaska plaice (Pleuronectes quadrituberculatus), Pacific halibut (Hippoglossus stenolepis) and Pacific ocean perch (Sebastes alutus) in the proportion of 50:50 and a certain salt curing method make it possible to produce high-quality farce systems. We provide a scientific basis for the certain technological parameters defining the formation process of farce system texture depending on the quantity of sodium chloride, temperature of salt curing and length of curing. We found out that sodium chloride at a rate of 1.5-2.0% increases rheological properties of combined fish farce. We outlined conditions and parameters of technological treatment affecting the quality characteristics of ground fish muscle of giant grenadier (Albatrossia pectoralis) with preliminary salt curing. We found out that the highest values of adhesiveness, viscosity, water retention capacity and yield strength belong to experimental samples with 1.5-2.0% of sodium chloride to the raw mass with the temperature of curing plus 20±2°C and reasonable curing time of about 15-20 minutes. Based on the data obtained, it seems promising to produce combined fish farce from deep-sea and demersal fishes, since this method makes it possible to improve their functional and technological properties and to increase consumption of deep-sea and demersal fishes for food.
Modeling of the technological process of dairy desserts with pectin-containing ingredients
Authors: Artemova E N , Simakova I V , Tsareva N I , Zhubreva T V , Rodionova N S , Popov E S 
Published: February 2021

Abstract
The protein-polysaccharide interaction, which determines the finished product texture, has great influence on dairy whipped desserts. Here with the results of modeling the process of dairy desserts cooking with fruit and vegetable excipients are given. A model two-component protein-pectin system made up of apple or beetroot pectin (polysaccharides) and sodium caseinate (protein) was the object of the study. The indicator of the structural-mechanical sustainability factor was the main one, as it is most widely used in investigations of food systems with foam and emulsion structure. The results of the studies confirm the feasibility of using pectin-containing ingredients in the technology of dairy desserts with a foam or emulsion structure under certain conditions. Pectin substances of plant ingredients make a significant contribution to the structure of dairy desserts, increasing the viscosity and reducing the active acidity of the product, creating the conditions for the formation of protein-polysaccharide complexes. When modeling the technological process of dairy products with pectin-containing ingredients, one should know that the active acidity at the stage of product structure formation must be higher than the isoelectric point of milk proteins. The high ionic strength of the product weakens the possibility of formation of protein-polysaccharide complexes, which contributes to the better flow of foam formation and emulsifying processes.
Modeling and study of cheese cooling
Authors: Alekseev M V , Kudryashov V S , Ryazantsev S V , Kozenko I A , Khromykh E A , Ivanov A V 
Published: February 2021

Abstract
After the end of the fermentation process, which results in a curd clot, the resulting product is sent for cooling. This process directly determines the quality of the resulting curd. The cooling rate and accuracy of maintaining the temperature affect the cessation of lactic acid fermentation and the increase in acidity–one of the main qualitative indicators of cottage cheese. The use of different types of existing coolers does not fully meet the requirements of the technological regulations for the conduct of the process. The reason lies in the need to take into account not only the design features of the device, but also the knowledge of its dynamic properties, as well as in identifying a number of constantly changing production factors that have a significant impact on the flow of the cooling process. Using the mathematical modeling method allows you to reduce the costs and time required to solve the tasks. The conducted research allowed us to identify the parameters that most affect the cooling temperature and develop ways to eliminate them. The performed calculations allowed us to determine the laws of regulation that ensure high cooling speed and sufficient accuracy of maintaining the set temperature. The results obtained confirmed the effectiveness of the combined control system in comparison with the commonly used standard single-circuit control systems.
Research of the effect of willow-herb products in the preparation of kefir on the composition of fatty acids
Authors: Belyaev A G , Kaluzhskikh A A , Boev S G , Bashkirev A P , Budnikova A S , Kuleshova E S 
Published: February 2021

Abstract
Fatty acids are important for the human body, and are involved in many biochemical processes. Unsaturated fatty acids are considered to be the most preferred. Some unsaturated fatty acids cannot be synthesized in the body and must be supplied with food. These unsaturated fatty acids include the omega 6 and omega 3 groups, the most significant of which are linoleic, arachidonic, and linolenic. Medicinal plants that contain a high amount of biologically active components can serve as a promising source of enrichment of fermented milk products. Willow-herb was selected as a source of enrichment. Herb grass contains a large number of biologically active substances, has many medicinal properties, and there are no references to its use as food fortifiers of animal origin in the literature. The paper shows the possibility of using the extract of willow-herb in the technology of kefir preparation. The extract was added at the starter stage, with its replacement with an equal amount of milk. For fermentation of milk and getting kefir are used mesophilic lactobacilli producer Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris and the yeast Sacharomyces cerevisae. The composition of fatty acids in the obtained enriched kefir samples was studied using gas chromatography. The results obtained when comparing the control and experimental samples showed that the addition of willow-herb extract contributed to an increase in such unsaturated fatty acids as oleic, linoleic, linolenic, arachinic, and saturated fatty acids palmitic and begenic.
Development of methodological approaches for DSC control of palm oil content in a mixture with milk fat
Authors: Saranov I A , Rudakov O B , Polyanskiy K K , Sergienko I V , Vetrov A V , Skrypnikov A V 
Published: February 2021

Abstract
It is shown that the DSC method allows one to control the palm oil content in the milk fat both qualitatively and quantitatively. This method of palm oil identification as an additives in milk fat and allowing to determination of the amount of this additive by the DSC melting curves for milk fat and its mixtures is applicable for the range of 2÷30 mass percentage of the PO in the fat. The ratio of the temperature extremum of the melting curves and the peak area of milk fat endothermic effect are proposed as an analytical signal. It was found that the minimum temperature in the range of 9.1÷11.0 °C shifts towards higher temperature with an increase of PO additive in milk fat up to 50%, while the maximum temperature falls in the range of 13.2÷17.0 °C. The DSC method is more sensitive to changes in the triglyceride composition of fat than chromatographic methods.
Opportunities for increasing the production of vegetable oils in Black Sea region
Authors: Kostenkova E V , Bushnev A S 
Published: February 2021

Abstract
Due to changes in the climate both on the planet as a whole and in many regions, in particular in Black Sea region, there is an urgent need to search for the rational use of available environmental resources to form the maximum possible economically useful products. The biopotential of the republic allows cultivating drought-resistant oilseeds, including sunflower. After the commissioning of an oil plant in Black Sea region, with a capacity of up to 35 thousand tons of products per year, the production of the corresponding volume of oil seeds becomes especially relevant. To achieve the required amount of oilseed raw materials and stable provision of the population of the republic with sunflower oil, a mechanism of organizational and economic interaction of producers of raw materials and its processors, the introduction of adaptive hybrids and varieties of sunflower, as well as the development of adaptive technology for their cultivation are necessary. The research held in 2017-2019 at the Research Institute of Agriculture will help to solve the problems posed by introducing scientifically based technology for the cultivation of sunflower domestic selection on the peninsula. It has been established that the maximum harvest of sunflower oil (more than 0.5 t/ha) when cultivating the early ripe Avangard hybrid will be obtained by sowing in the first ten days of April with a plant density of 40K pcs/ha.
A study on the synergetic interaction of kappa-carrageenan with konjac gum
Authors: Tunieva E K , Spiridonov K I , Nasonova V V 
Published: February 2021

Abstract
The polysaccharide structure-forming agent carrageenan has found wide application in food production. One of its advantages is an ability to show synergism with different hydrocolloids - xanthan gum, guar gum, locust bean gum and others. The possibility of the combined use of carrageenan and konjac gum to produce strong stable gels was studied in this work. The objects of the research were 1% gels of refined kappa-carrageenan (E407) and konjac gum (E 425 (i)) in different concentrations with the following ratios of carrageenan and konjac gum: control - 1 : 0; No.1–7 : 1; No.2–3 : 1; No.3–5 : 3; No.4–1 : 1; No.5–3 : 5; No.6–1 : 3; No.7–1 : 7; No.8–0 : 1. A quantity of syneretic moisture was determined in the prepared gels during cold storage for 14 days; gel hardness and springiness were determined using a universal testing machine Shimadzu AGS-1kN series (Japan). It was found that introduction of konjac gum in an amount of up to 0.625 % into the composition of the kappa-carrageenan gel facilitated an increase in gel hardness and elasticity with the exponential dependency. The following increase in the gum dosage led to a reduction of gel hardness and springiness. The use of konjac gum did not have a significant effect on carrageenan syneresis. It was established that the optimal ratio of carrageenan and konjac gum for producing strong and plastic gels was 1:1.
Research of surface-active properties of post-alcohol grain distillery dreg
Authors: Kaisheva N S , Kaishev A S , Gyulbyakova H N , Maslovskaja E.A. , Karpenko V A 
Published: February 2021

Abstract
The concentration of low-molecular pectins (6.67 mol/m3) in the liquid phase of wheat post-alcohol grain distillery dreg is relatively high. That is why the aim of the work was to study the surface-active properties of distillery dreg by the method of the highest pressure of air bubbles to assess the possibility of its use in pharmacy as an auxiliary aid. Also, the prospects for using distillery dreg as a pharmaceutical raw material are due to the rich composition of biologically active substances, multi-tonnage production, and affordability. According to a series of solutions of the liquid phase, distillery dreg with a concentration of pectins of 0.06÷6.67 mol/m3 were determined and calculated indicators at a temperature of 293 K: surface tension (58.89•10-3-72, 75•10-3 N/m), surface activity (11.67), surface excess (1.28•10-5 mol/m2), maximal surface excess (1.28•10-5 mol/m2), critical micelle concentration (1.32 mol/m3 or 0.22%). Sequentially Gibbs equation and graphical method (using the surface tension and Langmuir adsorption isotherms) were used in the experiment. According to these characteristics, distillery dreg is comparable to known tension-active polysaccharide (sodium alginate, polygalacturonic acid). They are used in drug technology as substances that increase the viscosity, which is used to stabilize liquid and soft dosage forms: emulsions, ointments, suppository bases and suspensions, and, consequently, changes in the rate of release and absorption of drugs, improving the conduct of technological processes.
Biotechnological techniques of the formation of the quality of carotenoid-containing smoothie
Authors: Rozhnov E D , Shkolnikova M N , Kazarskikh A O , Eremeev E A 
Published: February 2021

Abstract
The data on the possibility of getting drinks enriched with carotenoids have been obtained (a smoothie using pumpkin (Cucurbita pepo L.) and sea buckthorn juice (Hippophaë rhamnoides L.) as raw materials. Smoothie is a source of micro- and macronutrients, minor components of food–vitamins, provitamins, polyphenolic substances, among them carotenoids, which have a wide range of physiological effects (including antioxidant) and indispensability can be distinguished. The relevance of the study lies in the practical possibility of adding to the diet a carotenoid-enriched drink from local plant materials, which potentially reduces the risks of degenerative diseases. We used in this work a commodity-technological approach, based on a comprehensive study of the quality of raw materials, semi-finished products and drink samples. As a result of this investigation a technology of fruit and vegetable smoothie with high organoleptic characteristics, due to enzymatic hydrolysis of starch contained in the pulp of a pumpkin, was proposed. This biotechnological technique can significantly increase the consumer properties of pumpkin puree by removing the unpleasant taste of starch. In general, the suggested technology allows you to get a smoothie with a pronounced aroma of sea buckthorn, a sweet and sour taste, a homogeneous, non-stratified consistency, with a carotenoid content of 1.98 mg/100 g, which allows satisfying about 40% of the daily need for carotenoids with a single portion of the drink.
Development of a recipe and technology of pumpkin soup puree with the addition of functional polysaccharides
Authors: Kozhushko S Yu , Fomina R A , Rysmukhambetova G E , Karpunina L V 
Published: February 2021

Abstract
The effect of polysaccharides (PS)–xanthan and guaran–on the quality of our “Pumpkin milk soup puree” was studied, and a recipe and technology for this culinary product were developed. A positive effect of the studied PS on the quality of the pumpkin soup puree was revealed, namely: the dry matter content decreased (by 4% on average), the acidity increased (by 25% on average), the palatability improved, and the shelf life of the pumpkin soup puree increased up to 48 h. Adding PS did not significantly affect the cost of the samples under study; a decrease in cost by an average of 0.6% took place. As a result of sensory analysis, physicochemical and microbiological studies, our developed dish “Pumpkin soup puree” with the addition of 0.25% guaran can be recommended for introduction into the food industry (catering) as a functional and dietary product.
Application of Paramecium caudatum for the assessment of energy costs for food raw materials and products digestibility
Authors: Zharkova I M , Safonova Y A , Grebenshchikov A V , Trufanova Y N , Kazimirova Y K , Slepokurova Y I 
Published: February 2021

Abstract
An analysis of the information contained in the scientific and technical literature shows the potential for the application of Paramecium caudatum culture to the first stage of pre-clinical evaluation of new sources of biologically active substances, functional ingredients and food products. The purpose of the work is to investigate the possibility of estimating the energy costs for digestibility of amaranth flour in a model experiment using Paramecium caudatum ciliates. The objects of the study were two samples of amaranth flour–from native amaranth grain of the Voronezh variety and from grain subjected to preliminary heat treatment (IR heating to a temperature of 100–150 °C for 30-50 sec). Experimental data have been obtained confirming the possibility of using test organism data in the pre-clinical evaluation of food and products: the control of the population size of Paramecium caudatum provides initial data for calculating such important indicators as biotic potential and standardized relative biological value, allowing for an indirect assessment of the energy costs of digesting a prototype (food raw materials or product) in comparison with the reference object. A comprehensive analysis of the experimental data obtained also leads to the conclusion that living systems can function with the use of the test samples. It has been established that the scope of the Paramecium caudatum test object in the preclinical evaluation of food raw materials and products can be expanded in the direction of estimating the energy costs of digesting food raw materials or products.
Improving the management quality of the process control in the food and agricultural industries
Authors: Bityukov V K , Emelyanov A E 
Published: February 2021

Abstract
The work focuses on analyzing the modern process control systems in the food and agricultural industries for improving management quality. Computer simulation of the control systems with a network channel for transmitting information was carried out for various volumes of data buffers for system elements. The subject of the investigation is to study the effect of data buffering on the quality of process control for systems with a limited buffer volume for data packets. It is assumed that the transmission of a data packet over a network channel during the quantization period is carried out with a given probability. If the data packet from the digital sensor is not transmitted in one quantization cycle to the controller, then it is placed in the sensor buffer. When data is transmitted over the channel, all packets from the sensor buffer are transferred to the controller buffer. The controller processes the incoming data from the buffer sequentially–one packet per quantization cycle. For simulate such situations, it was proposed to use the corresponding developed random processes. The innovation of the developed simulation models is in the fact that the development of the simulation models is based on modelling the time gap of the information data stream. Modelling the functioning of the network control system was carried out in the Simulink environment of the Matlab system.
Modern methods of processing biowaste of poultry and livestock
Authors: Popov V N , Korneeva O S , Iskusnykh OYu , Iskusnykh A Yu , Motina E A 
Published: February 2021

Abstract
Recycling of biowaste is accompanied by its transformation into an economic product, while at the same time contributing to the protection of the environment and bringing benefits to public health. This article provides an overview of modern technologies for processing biowaste associated with their direct use, biological, thermochemical and physical-chemical processing. Direct use technologies include land use, feed, and direct combustion. The main options for biological treatment are composting, vermicomposting, and fermentation. Physical and chemical treatment includes transesterification, compaction, and thermochemical-pyrolysis, liquefaction, gasification. Sustainable recycling of biowaste requires a sufficient amount of waste as input and market demand for the products produced. For biowaste, such markets will depend on the end-use of the product. Not all the presented methods contribute to the preservation of the environment, so the search for environmentally friendly and at the same time cost-effective technologies is currently continuing. It is aimed at combining various biowaste processing technologies into a single system that has new advantages, taking into account productivity, resource intensity and environmental friendliness. Many scientists agree that the future of waste disposal is in nature-like technologies, because nature has all the necessary recycling mechanisms.