bluuebunny/crossref_metadata_2025_split huggingface dataset:
Drought stress and hurricane defoliation influence mountain clouds and moisture recycling in a tropical forest
Authors: Scholl Martha A. , Bassiouni Maoya , Torres-Sánchez Angel J. 
Published: February 2021

Significance
Mountains are focal areas for the transfer of water from atmosphere to land, but sustainable water provision under changing land cover and climate scenarios is not well understood. Our land-based measurements show mountain cloud formation in a coastal setting is significantly influenced by the condition of the windward forest, which regulates terrestrial energy and moisture cycles. We relate recycling of antecedent rainfall and diurnal patterns of temperature and water vapor along the mountain slope to mountain cloud occurrence. Cloud base height increased, and forest immersion frequency changed in response to both drought stress and hurricane defoliation. These findings inform resource management about how drought and deforestation may affect mountain precipitation, a major component of water availability worldwide.
Exhaled aerosol increases with COVID-19 infection, age, and obesity
Authors: Edwards David A. , Ausiello Dennis , Salzman Jonathan , Devlin Tom , Langer Robert , Beddingfield Brandon J. , Fears Alyssa C. , Doyle-Meyers Lara A. , Redmann Rachel K. , Killeen Stephanie Z. , Maness Nicholas J. , Roy Chad J. 
Published: February 2021

Significance
Superspreading events have distinguished the COVID-19 pandemic from the early outbreak of the disease. Our studies of exhaled aerosol suggest that a critical factor in these and other transmission events is the propensity of certain individuals to exhale large numbers of small respiratory droplets. Our findings indicate that the capacity of airway lining mucus to resist breakup on breathing varies significantly between individuals, with a trend to increasing with the advance of COVID-19 infection and body mass index multiplied by age (i.e., BMI-years). Understanding the source and variance of respiratory droplet generation, and controlling it via the stabilization of airway lining mucus surfaces, may lead to effective approaches to reducing COVID-19 infection and transmission.
Modeling the COVID-19 epidemic and awareness diffusion on multiplex networks
Authors: He Le , Zhu Linhe 
Published: February 2021

Abstract
The coronavirus disease 2019 (COVID-19) has been widely spread around the world, and the control and behavior dynamics are still one of the important research directions in the world. Based on the characteristics of COVID-19's spread, a coupled disease-awareness model on multiplex networks is proposed in this paper to study and simulate the interaction between the spreading behavior of COVID-19 and related information. In the layer of epidemic spreading, the nodes can be divided into five categories, where the topology of the network represents the physical contact relationship of the population. The topological structure of the upper network shows the information interaction among the nodes, which can be divided into aware and unaware states. Awareness will make people play a positive role in preventing the epidemic diffusion, influencing the spread of the disease. Based on the above model, we have established the state transition equation through the microscopic Markov chain approach (MMCA), and proposed the propagation threshold calculation method under the epidemic model. Furthermore, MMCA iteration and the Monte Carlo method are simulated on the static network and dynamic network, respectively. The current results will be beneficial to the study of COVID-19, and propose a more rational and effective model for future research on epidemics.
The vegetables contamination in the process of agricultural production on farms and private allotments
Authors: Eliseev Yu Yu , Voitovich A A , Eliseeva Yu V , Pichugina N N , Sergeeva E S , Alekseeva N I 
Published: February 2021

Abstract
The results of comparative study of the chemicals content in vegetables, produced on farms and private allotments on the Saratov Region are present in this article. The content of organochloride, organophosphorus compounds, pesticides and herbicides in vegetables were analyzed by the thin-layer chromatography method. Nitrates levels in vegetables were determined by the potentiometric method. The organochloride pesticides content in the examples of foodstuffs which were produced on farms and private allotments didn´t have differences in terms of their contamination with these pesticides (p>0.05). The content of organophosphorus insecticides (chlorpyrifos) was not more than permissible level (0.01±0.002 mg/kg), but in agricultural products produced on private allotments the concentration of chlorpyrifos was not more than 50% of the permissible level (0.0045±0,001 mg/kg, p<0.05). The level of melation in vegetable products was from 0.02±0.004 to 0.05±0.001 mg/kg of the permissible level (0.5 mg/kg) and depended on the agricultural cultivation areas. The high content of gliphosphate was found in agricultural products of the dry Zavolgskij Region (0.3±0.001 Mg/кg). On the right side of the Volga River and in regions with the wide melioration system the herbicides concentration was from 30 to 50% from maximum permissible level (0.1±0.002 Mg/кg). In all vegetable products produced on fields of farms the concentrations of nitrates were higher (p<0.05) than in the products produced on private allotments. All chemicals which were studied and found in vegetables products from farms and private allotments contained pollutants in normal concentration. The results of this study will allow us to develop recommendations to reduce the risks to public health.
Technology of functional bread using buckwheat flour
Authors: Temnikova O E , Rudenko E Yu , Senchenko O V , Ruzyanova A A 
Published: February 2021

Abstract
Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered or extracted. Microbiological analysis of sourdough used in production of rye-wheat bread was conducted. One control sample and five test samples of bread were made. Control sample contains wheat flour, rye flour, salt, yeast, water and sourdough. Test samples contain 3, 5, 7, 10 and 15 % of buckwheat flour as well as wheat and rye flours. The content of buckwheat flour was calculated as a percentage of the total mass of flour according to the recipe. Sensory and physical-chemical properties of test samples were determined. Each sample was rated on a five-point scale by five quality indicators which are taste, colour, aroma, texture and bread surface. The average score for each indicator for each sample was not less than 4.5 points. Specific loaf volume, acidity, moisture content and porosity were determined. It was revealed that along with increasing of buckwheat flour mass, the porosity and specific loaf volume of the bread samples decrease. Acidity and moisture content of control and test samples are the same. Content of nutrients in bread sample containing 15 % of buckwheat flour was calculated. Taking into account calculated content and daily intake of nutrients it can be concluded that obtained bread can be regarded as functional which provides the human body with iron.
Development of a new generation instant pasta based on gluten-free raw materials and dietary fiber
Authors: Nechaev A P , Tsyganova T B , Butova SN , Nikolaeva J V , Tarasova V V , Smirnov D A 
Published: February 2021

Abstract
The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the possibility of producing instant pasta from non-conventional wheat gliadin- or protein-free raw materials having similar properties (secaline, hordein, avenin). Rice, buckwheat and soy flour were chosen as the raw materials for the study. The study included laboratory works to identify structure-forming agents and plasticizers, as well as their optimum doses and ratios thus simulating the properties of wheat gluten in pasta prepared according to the traditional formula. The choice of food additives was based on the analysis of their influence on physical and chemical properties of semi-finished and finished products, as well as on manufacturing technology. Instant pasta prepared from gluten-free raw materials using structure-forming agents was characterized by better dry matter ratio, transferred to cooking water during brewing, higher protein content and lower fat content in finished products compared to instant pasta made from wheat flour. The maximum dosage of instant pasta made of non-traditional raw material of dietary fiber (inulin) is established, which does not have a negative impact on technological and consumer quality parameters of semi-finished and finished products.
The use of negative temperatures during storage and transportation of apple fruits
Authors: Avilova S V , Gryzunov A A , Kornienko V N 
Published: February 2021

Abstract
The main task on the way of vegetable produce from producer to consumer is reducing losses and preservation of its physical, chemical, nutritional and organoleptic properties for a long time. Refrigeration, being the basis of all up-to-date technologies for separate sections of the continuous cold transport chain, allows prolonging shelf life of fruit and vegetable products without considerable loss of quality. The paper presents research results of the negative temperature influence on keeping capacity of apple fruits, grown in the Moscow region. During storage, the control batch was stored in a chamber at (1 ± 0.5) °C and the experimental one at minus (2 ± 0.5) °C. It was revealed that physicochemical properties, typical of each variety, determined the degree of resistance of fruits to various storage conditions. The interconnection between the concentration of soluble substances in fruits and their resistance to low temperatures was defined. The researchers managed to reduce fruit diseases as well as the rate of decline in the level of organic acids, sugars, pectin and tannins in comparison with conventional storage technologies using positive (1 ± 0.5) °C temperatures. The commercial output increased by (4.9–13.6) %, depending on the apple variety; natural mass loss of a number of investigated fruits decreased to 5% during 6 months of storage. It has been established that maintaining minus (2 ± 0.5) °C temperature conditions during storage and transportation allowed reducing losses up to 15% and increasing shelf life 1.2 - 1.5 times.
The effect of functional additives on the indicator “water activity” of biscuit semi-finished products
Authors: Belokurova E S , Pankina I A , Sevastianova A D , Asfondiarova I V , Katkova N M 
Published: February 2021

Abstract
Among different segments of the population of the Russian Federation, flour confectionery from biscuit dough is one of the most popular. In order to give them functional properties to increase the biological value, we used pumpkin in this work. Such an additive enriches the finished product with pectins, carotenoids and minerals. The introduction of pumpkin puree also has a positive effect on organoleptic characteristics, but increases the humidity of the finished product. Introduction to the recipe for biscuit pumpkin puree helps to increase the value of the indicator “water activity”. Researching the microbiological quality indicators in the products developed showed that between Aw and microbiological quality indicators such as QMAFAnM and the content of yeast and molds, a straightforward relationship is observed: an increase in the proportion of water in the finished biscuit cake mix leads to increasing in a total number of microorganisms and also increasing the microorganisms of spoilage. In the sample with 20% replacement of wheat flour with pumpkin puree, the value of Aw approaches the value characteristic of products with high humidity (0.9). Therefore, enriched biscuit semi-finished products have a shorter shelf life, it is advisable to produce them at public catering facilities.
Comprehensive assessment of bakery products with malt additives and optimal consumer properties
Authors: Vasyukova A T , Slavyansky A A , Kapyrin P A , Yegorova S V , Moshkin A V , Kononenko M M 
Published: February 2021

Abstract
The article presents the data on the development of the products with specified consumer properties based on the methods of descriptive analysis. The development of the specific products including the bakery products with intense taste and aroma properties and high nutritional value for people, who prefer natural products, becomes rather relevant. The aim of the research is to develop the products with the specified consumer properties based on wheat flour and malt additives and to carry out a comprehensive assessment of their quality. Tritikaly, Tagansky and Stepnoy kinds of bread (control), Taganskaya, Moskvoretskaya and Kuntsevskaya (control) buns made from high-quality wheat flour using grains and legumes in the formulations are taken for the research. During the process of the development of the bakery products technology and the comprehensive assessment of their quality organoleptic, physical and chemical, statistical methods of the research and the methods of sensor analysis are used. Such organoleptic parameters of the quality as attractive appearance, taste and aroma, nutritional value and safety are considered to be essential. As a result, using an innovative approach to the development of the products with the specified consumer properties using a generalized quality indicator, it is possible to make the products that are in demand by certain groups of the population. The economic performance of the bread and buns developed is extremely high. The bakery project with cereals and legumes is resistant to the market fluctuations and is competitive.
Development of technological schemes for the processes of preparation and milling of two-component grain mixtures
Authors: Pankratov G N , Vitol I S , Meleshkina E P , Nagainikova Yu R , Kechkin I A 
Published: February 2021

Abstract
A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity - 15.5%, dwell time in the water - 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system - grain) for the first break system - 53.5 / 1.00; for the second break system. - 22.2 / 1.11; totally for the first and the second break systems - 75.7 / 1.035; totally for the first, the second and the third break systems - 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A - yield 45-50%, lipids 3.6-4.0%, protein 13-13.5%, ash 0.55-0.70%, whiteness–50 conventional units; Flour B - yield 20-25%, lipids 5.5-6.0%, protein 14-14.5%, ash 0.9-1.25%, whiteness - 22 conventional units; Flour C - yield 70-75%, lipids 4.5-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness - 36 conventional units.
Device for batching of free-flowing preservatives for processing of feed grains when flattening
Authors: Zhuzhin M S , Kuchin N N 
Published: February 2021

Abstract
Among chemical preservatives, liquid organic acids are most often used to preserve grain, for which various dosing devices are used in the grain mass. However, the use of effective and cheaper dry products, such as sulphur powder, is constrained by the lack of application devices. In this regard, the purpose of our work was the development of a dosing device designed for the metered supply of powdered preservatives laid for storage of raw flattened feed grain. As a result of the research physical and mechanical properties of powdered sulfur were established, which allowed one to find a structural solution to the problem of dosing of such material. Production tests of the prototype of the developed device showed its energy and economic efficiency when preserving raw feed grain with powdered sulfur.
Technologies and technical means of soybean processing
Authors: Morgunova N L , Rudik F Y , Semilet N A , Bredikhin S A , Bredikhin A S , Makarov D V , Sundukov E A 
Published: February 2021

Abstract
The article considers the method of processing soybeans in the production of feed for farm animals. The proposed technology can reduce the inhibitory activity of raw soy and reduce the activity of urease. Soybean treatment is carried out with an oxidizing solution containing hydrogen peroxide concentration of 9 % at a temperature of 18-20°C with simultaneous acoustic treatment from two ultrasonic emitters with an ultrasound frequency of 20 kHz, creating an intense cavitation for 10 minutes.
Technologies for the production and application of food supplements based on fruits cryopowders
Authors: Bahmet M P , Kasyanov GI , Kucherova SI , Tagirova PR , Shubina LN , Yaralieva ZA 
Published: February 2021

Abstract
The article presents material on the production of a new class of bio-correctors in the form of cryopowders from fruit raw materials grown in the Adler district of the Krasnodar Territory. Fruits of shadberry, feijoa and persimmon are chosen as research objects. Fruits have high characteristics of quality, but low shelf-life. The chemical composition of fruits contains a significant amount of easily digested carbohydrates, vitamins, macro and micronutrients. The dependence of the moisture content of fruit raw materials on the duration and speed of low-temperature drying is investigated. Mathematical substantiation of the freezing process and the contribution of dry substance heat capacity, ice and water to the heat generated during the water crystallization are given. The technological apparatus scheme for the production of cryopowders from fruit raw materials has been improved. It is based on raw material dehydration in a gaseous nitrogen environment, shock low-temperature freezing of research objects and ultrafine grinding of pre-prepared and dried raw materials in a liquid nitrogen environment.
The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii
Authors: Khasanov A R , Matveeva N A , Gruzd A A 
Published: February 2021

Abstract
A functional beverage of adaptogenic action based on plant raw materials was developed using dry plant extracts of Centella asiatica and Hoodia gordonii to impart functional and biologically active properties. An organoleptic analysis, namely, the free profiling method, was used to compose the beverage recipe. Based on the constructed profilograms, the optimal ratio of the blend of juices and teas, which is 1: 0.65, was chosen. In beverage, the basic physicochemical parameters of the finished functional drink are determined, such as: solids content, total (titratable) acidity, hydrogen index (pH) of coloring substances (anthocyanins), macronutrients (Na, K, Mg, Ca) and trace elements (Fe, Cu, Zn, Mn). In accordance with the requirements of the technical regulation of Customs Union 021 “On Food Safety”, the adaptogenic beverage was tested for the content of toxic elements: arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg). As a result, the content of toxic elements doesn’t exceed the maximum permissible concentration. In the scientific work, we determined the shelf life of a functional beverage of adaptogenic and anti-alcohol action. Using the accelerated shelf life testing method (ASLT), which is based on the Arrhenius model, we determined the shelf life of the beverage = 3.7 months.
The substantiation of technological regimes of production of refrigerated semi-finished products from Japanese mackerel with prolonged storage time
Authors: Dementieva N V , Sakharova O V , Fedoseeva E V , Bogdanov V D , Botsova T M 
Published: February 2021

Abstract
One of the actual areas of processing the aquatic biological resources is the production of chilled fish semi-finished products that are most prepared for heat treatment. The goal of this research was to substantiate the technological regimes for the production of chilled mackerel fish semi-finished products with extended shelf life. It was experimentally found that the treatment of mackerel with developed salting media, including moisture-retaining components, organic acids and flavoring additives with anti-bactericidal properties, improves the organoleptic characteristics of the finished product, contributes to faster maturation, salt penetration into the fish, and a decrease in the total number of microorganisms (QMAFAnM). The increase in amine nitrogen ranged from 1.4 g/kg (at the beginning of the salting) to 1.55 g/kg in the control and up to 3.05 g/kg in the test samples by the end of the salting. Salt concentration in mackerel treated with control medium for salting amounted to 1.19%, new developed media - from 2.84 to 3.17%. The total amount of microorganisms in mackerel is 2.0 x 102 CFU/g. After salting it decreased and varied from 0.1 to 3.0 x 101 CFU/g. According to the research results, the rational duration of the salting of mackerel, treated with new media for salting within 4 - 5 hours at a temperature of 6 - 80C, has been determined. The use of Darfresh film for packaging, which provides an additional barrier to oxygen and water vapor, increases the shelf life of the finished product.
Development of technology of cottage cheese enriched with iodine and succinic acid
Authors: Ladnova O L , Bolshakova L S , Kuzina A V , Izvekova E V , Merkulova E G , Ashikhina L A 
Published: February 2021

Abstract
The creation of innovative food products using natural functional ingredients that can prevent the development of nutrition-dependent diseases is the main state policy in the public health of the Russian Federation. The article considers the possibility of using Succinic Acid (SA) and iodine-containing additives in the production of dairy products. The impact of various dosages of SA on the technological parameters of cottage cheese (cottage cheese yield, acidity, mass fraction of moisture) was studied. The optimal conditions for producing cottage cheese from milk with the addition of “Iodcasein” and “Bioiod” were determined. It was found that the most complete extraction of proteins occurs at a dosage of SA 0.2-0.4% to the mass of milk at 90°C. It was found that additives have a positive effect on the organoleptic properties of cottage cheese, contribute to an increase in organic acids and iodine. The organic acid content for samples without iodine-containing additives increased by 8.8% (p≤0.05): for samples with “Iodcasein”–by 7.1% (p≤0.05) and with “Bioiod”–by 7.2% (p≤0.05). A sensory evaluation of the organoleptic properties of the obtained product showed a high quality of the creating product.