bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hromatska terminologija u rusinskom i srpskom jeziku
Authors: Fejsa Mihajlo P. 
Published: February 2021

In this paper, the author compares chromatic terms in Ruthenian and Serbian. He focuses on the basic colour terms according to Berlin and Kay:white, black, red, green, yellow, blue, brown, purple, pink, orange, andgrey. They have equivalents in both languages: Ruthenianbila– Serbianbela, čarna–crna, červena–crvena, željena–zelena, žovta/žolta–žuta, belava–plava, braon–braon, lilova–ljubičasta, celova–roze, pomarančecova/poma- randžecova–narandžasta, šiva–siva. The criterion of one-morpheme word is not appli- cable to the termslilova, celova, andpomarančecova/pomarandžecovain Ruthenian, andljubičastaandnarandžastain Serbian. It is applicable to the termsbila, čarna, červena, željena, žovta/žolta, belava, braon, andšiva. With the exception ofbraon, all these terms are derived from the Proto-Slavic language (*bеlъ, *čьrnъ, *čьrvenъ, *zelenъ, *žltъ, *polvь, and *sivъ). As far as the Berlin–Kay’s universal of seven phases of colour formation is con- cerned, our study of chromatic terminology confirms it. In accordance with the supposed first stage of development, the Ruthenian language hasbilaandčarna; according to the second stage, Ruthenian hasčervena; in accordance with the third stage, Ruthenian hasže- ljenaoržovta/žolta; according to the fourth stage, Ruthenian hasžovta/žoltaorželjena; in accordance with the fifth stage, Ruthenian hasbelava; according to the sixth stage, it hasbraon; and in accordance with the seventh stage (even if we leave aside the multi-mor- pheme termslilova, celova, andpomarančecova/pomarandžecova), it hasšiva. Generally speaking, the usage of the terms is identical in both investigated languages but there are several differences (e.g.cibulja–beli luk, željena pasulja–boranija). The most frequent suffixes are -astaand -istain Ruthenian, and -astain Serbian.Most of the chromatic terms are of Slavic origin but there are several borrowings used for nuance purposes in recent decades, e.g.azurna, teget, akvamarin, tirkizna, and others. Some borrowings remain unchanged, e.g. in both languagesblond, braon, drap, krem, bež, andoker, and only in Serbianlilaandroze. Hungarian was the official language until the first decades of the 20th century (until the collapse of the Austro-Hungarian Monarchy in 1918), during which Ruthenian–Hungarian bilingualism reigned. That is the reason why several Hungarian colour names are found, e.g. in surnames (the Ruthenian surnameBarnacomes from Hungarianbarna‘brown’,Fekete/Feketais fromfekete‘black’, andVerešis fromvörös‘red’) and in the names of domestic animals (the Ruthenian horse namepejka[Serbianriđan] comes from Hungarianpej‘brown’ andšarga[Serbianžutalj] is fromsár- ga‘yellow’). The general name for ‘colour’ comes from the German language (Ruthenianfarbais from GermanFarbe).
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese
Authors: Mahmoudi I. , Telmoudi A. , Chouaibi M. , Hassouna M. 
Published: February 2021

AbstractThis study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts.The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g−1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, α-glucosidase and α-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample.Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.
Reduction of graphene oxide and graphene quantum dots using nascent hydrogen: The investigation of morphological and structural changes
Authors: Jovanovic Svetlana , Haenssler Olaf C. , Budimir Milica , Kleut Duška , Prekodravac Jovana , Markovic Biljana Todorovic 
Published: February 2021

AbstractIn order to modify both chemical and electrical properties of graphene-based nanomaterials, we conducted the chemical modification of graphene oxide (GO) and graphene quantum dots (GQDs). The reaction of the reduction with nascent hydrogen was conducted on both materials. The structure and morphology of produced chemically reduced GO and GQDs were analyzed. While the chemical composition of both GQD and GO changed significantly, GO showed also significant changes in morphology as opposite to GQDs where were morphological changes were not observed.
HRTEM image-stitching for measurement of distances
Authors: Radnóczi György Zoltán , Herceg Zoltán , Kiss Tamás Rafael 
Published: February 2021

AbstractVery accurate measurement of distances in the order of several µm is demonstrated on a single crystal Si sample by counting the lattice fringes on stitched high resolution TEM/STEM images. Stitching of TEM images commonly relies on correspondence points found in the image, however, the nearly perfect periodic nature of a lattice image renders such a procedure very unreliable. To overcome this difficulty artificial correspondence points are created on the sample using the electron beam. An accuracy better than 1% can be reached while measuring distances in the order of 1 µm. A detailed description of the process is provided, and its usability for accurately measuring large distances is discussed in detail.
Aprendizajes sociales de una Comunidad Educativa de la Ciudad de Pereira, en tiempos de pandemia
Authors: Pulgarin Mejía Mauricio Alexander 
Published: February 2021

La suspensión de la presencialidad en las escuelas debido a la crisis actual provocada por la propagación del virus Covid-19 obligó a la comunidad educativa a usar diferentes medios de comunicación interactivos, para continuar con los procesos de enseñanza y aprendizaje escolar remoto desde casa. Estos usos, comenzaron a revelar nuevos aprendizajes, socializados en los diferentes encuentros virtuales con los maestros, y observados en la nueva cotidianidad escolar desde cada una de las familias, razón por la cual una institución educativa pública de la ciudad de Pereira, decidió implementar un proceso de investigación que permitiera reconocer los aprendizajes sociales, aquellos que no son adquiridos en lugares y momentos específicos, ni contemplados en el plan de estudios desde el inicio del año escolar, sino que emergen a partir del intercambio e interacción en diferentes contextos, y que hacen parte de la formación del ser humano, con proyección a incluirlos dentro del currículo escolar, dado que han sido claves dentro del proceso institucional.
Para evidenciar estos aprendizajes, se hizo uso de la investigación cualitativa con el método netnográfico, a partir de la observación participante y no participante, en Redes Sociales como Facebook y grupos de WhatsApp, en interacción constante con los integrantes de la comunidad educativa, para recoger expresiones, imágenes y acciones en el ciberespacio; además, se implementó la encuesta cualitativa, que permitió explorar significados y experiencias durante la pandemia, que no solo deja consecuencias en términos patológicos, y detrimento económico, sino también una serie de aprendizajes sociales, producto del distanciamiento físico, y las posibilidades de interacción a través de la virtualidad.
BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS
Authors: Ozyurt Vasfiye-Hazal , Otles Semih 
Published: February 2021

Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction took less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic acid, myricetin, and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.
IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY
Authors: Adamchuk L. O. 
Published: February 2021

The pollen spectrum of honey reflects the regional crops, forest plantations, all the diversity of the plant species near the apiary. That is why the use, adaptation, and improvement of various methods of pollen analysis and interpretation of its results are topical questions in the countries which produce original varieties of honey on the international market. Ukraine is a leader in manufacturing and exporting honey in Europe and worldwide. Usually, Ukrainian honey is exported not as a finished food product, but as a raw material. This is because the pollen spectrum of Ukrainian honeys is provided with no description characterising their botanical and geographical origin, which, in turn, is because there are no pollen analysis methods implemented in production laboratories. The purpose of this study was improving the pollen analysis method to identify the botanical origin of Ukrainian honeys. The research was conducted in the laboratory of the Department of Standardisation and Certification of Agricultural Products in the National University of Life and Environmental Science of Ukraine, and in the production laboratory of Ascania-Pack Company. The analysis of harmonised methods of melissopalynology and standardised pollen detection methods has allowed developing a botanical method of honey identification adapted to be introduced in Ukrainian laboratories. The method suggested is a complex of individual procedures, operations, and techniques. It has been detailed how to prepare solution to fix and stain pollen preparations obtained from honey. The method of preparing a suspension of pollen grains from honey has been improved: extra dissolution of crystals and a lower speed of the centrifuge reduce the time of making the preparation and improve its quality. The method of obtaining preparations of pollen grains from honey has been adapted to harmonised international melissopalynological methods. New methods have been developed to count pollen grains in prepared monofloral and polyfloral honey samples. It has been detailed how to identify step-by- step the botanical origin of honey by pollen grains using international databases. The method has been implemented in the production laboratories of leading enterprises in Ukraine and Belarus.
IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS
Authors: Shapovalenko O. , Pavliuchenko O. , Furmanova Y. , Sharan L. , Kuzmin O. 
Published: February 2021

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.
RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS
Authors: Stankevich G. M. , Kats A. , Shpak V. 
Published: February 2021

The structure of loading different crops onto vessels at the company Ukrelevatorprom’s grain terminal has been considered. The total grain shipped in 2012–2015 was comprised of 33.7–41.5% of maize, 19.7– 32.2% of wheat, 14.4–26.0% of rapeseed, 6.7–14.2% of barley, and 5.4– 11.0% of soya beans. When forming a 35,000-tonne grain shipload, grain lots stored in silos are sometimes of lower quality than contracts require: the protein and gluten contents can be inappropriate, or there can be smut grains or those damaged by sunn pests. The accepted technology of grain shipload formation does not guarantee that the grain quality will be uniform throughout the whole period of loading a vessel, especially in the beginning. In the first 1,000 tonnes of a grain shipload formed, the weight content of wet gluten was found to be 22.6% instead of 23%, the Falling Number was 145–180 s instead of 230s, and the content of smut grains was not the tolerable 5%, but 6.95–7.8%. The subsequent 2,000–3,000 tonnes of wheat, too, had the Falling Number lower than the contract prescribed (142–215 s), and only further on, its value achieved the required range 295–356 s. In the wheat sample formed from 5,000 tonnes, only the test values of the Falling Number (176s) and the content of smut grains (5.1%) were different from what the contract required. The calculated arithmetic means of the quality parameters of the 5,000-tonne wheat samples formed were practically the same as those determined experimentally, except for the values of the Falling Number and the smut grain content. The values of the coefficient of variation obtained showed that the grain lot was of non-uniform quality: it varied in such parameters as the foreign material (20.82–50.93%), sunn pest-damaged grains (7.41–25.76%), Falling Number (8.76–36.36%), and smut grain content (35.88–78.34%). Application of linear programming methods to optimise the shipload composition has allowed all the quality parameters to meet the contract requirements. Loading grain from all silos simultaneously, with the optimum flow ratio, will result in its even distribution in a shipload, and the grain lot will be of higher quality by all the parameters the contract specifies.
REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE
Authors: Kurta S. , Khatsevich O. , Solonytska I. , Povarova N. 
Published: February 2021

The article describes a new method of treating crystallised honey and the characteristics of the obtained liquid honey stored for a long period of at least 1 year. It has been shown that a new method of low- temperature isothermal accelerated processing in a microwave reactor MWR-SPR allows melting crystallised honey to the liquid state. This accelerates its decrystallisation by 250 times compared to the known method that involves heat transfer. The properties of crystals of solid and liquid honey have been investigated and their structures have been compared after rapid low-temperature, isothermal treatment with the help of the microwave technology of ultrahigh frequencies at 50°C, for 60s. The number and size of pollen particle in honey are reduced by 10 times, and the size of glucose and sucrose crystals after processing is 5 times as small. The method of angular distribution of the laser beam has shown that the average size of sugar macromolecules in the treated honey decreases by 2 times as compared with crystallised honey. It has been proved that the suggested low-temperature, isothermal, accelerated treatment in a microwave reactor preserves a high diastase number in Gothe units (10–11), and the content of hydroxymethylfurfural does not exceed 3–6mg/kg honey. The results of X- ray fluorescence spectroscopy have confirmed that the chemical and elemental and oxide composition of honey after treatment is almost unchanged. Analysis of chemical and biological oxygen consumption shows that in the liquid honey samples, after melting by the suggested method, the biochemical activity of honey only reduced twofold, but it is far less than when honey is dissolved by the traditional heat transfer method. All this has a positive effect on stabilising liquid honey after its dissolution and on its stability during long-term (up to 1 year) storage. Based on dissolved, liquid, caramelised honey, a chewing gum has been developed to prevent and treat periodontal disease in dentistry. The chewing gum has been clinically tested and has proved highly effective in 72% of patients with gingivitis, gum disease, and periodontitis.
EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY
Authors: Malynka O. , Malynka Y. , Antipina O. , Gural L. , Stepanova G. , Kryganovska A. 
Published: February 2021

Expertise of four samples of potato snacks with the flavours Barbecue, Ketchup, Cheese, Sour Cream and Onion has been carried out with the use of analytical physicochemical methods. It has been found that the mass fraction of moisture in the samples under study ranges 4.4 to 4.7%, and the mass fraction of chlorides does not exceed 2.5%. The mass fraction of starch, which was determined polarimetrically, varies from 66.1% (Sample 2) to 66.7% (Sample 3). The mass fraction of sugars in the potato snack samples does not exceed 1.9%. None of the samples contains foreign material and mineral impurities. The product’s physicochemical quality parameters established by the tests conform to the manufacturer’s indication that the product contains such ingredients as starch and potatoes (starch and proteins are part of potatoes), oil, maltodextrin, sugars, salt, proteins. Based on characteristic absorption bands in the composition of snacks, FTIR has allowed detecting the presence of the two main components: triglycerides of fatty acids (oils) and polysaccharides (the latter include starches and maltodextrins). Optical microscopy has revealed that the samples have a porous (cellular) structure, with pores distributed throughout the whole mass, which is typical of snacks. Heat treatment of the snacks in the course of extrusion and frying changes the structure of starch to the glassy state: only single whole starch grains are found in the samples. The dietary supplement monosodium glutamate E621 has been identified by thin-layer chromatography on chromatographic plates Sorbfil AF-A-UV. The mobile phases were mixtures of ethanol and distilled water in the ratio 7:3, and n- butanol, acetic acid, and water mixed in the ratio 3:1:1. It has been shown that the turmeric extract E100(i), a natural yellow food colourant, being adsorbed on potato snacks, can be identified in them by its own spectra of diffuse reflection and luminescence spectra, without destroying the samples.
USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS
Authors: Zhelieva T. , Kamsulinа N. , Pavlova O. 
Published: February 2021

The problem of how to remediate protein deficiency in the human diet can be solved by using new raw material sources or by consuming vegetable proteins, in particular, sunflower protein, more efficiently. Sunflower is high in biologically complete proteins with a wide range of functional properties. This makes it practical to use sunflower protein as a component of forcemeats for frozen semi- processed minced meat products. As this task is highly topical and promising, it has determined the direction of further research. The purpose of the research is to establish how sunflower protein affects the qualitative characteristics of forcemeat for frozen semi-processed minced meat products, and to specify the rational norms of using it in their composition. It has been studied how sunflower protein effects on the moisture-holding capacity of forcemeat. The results have shown a sharp increase in this parameter after introducing sunflower protein. It has been established that sunflower protein affects the processes of freezing and defrosting in forcemeat systems. However, it has no pronounced cryoprotective properties independent of its concentration in a system, and the loss in weight during freezing the samples is but insignificant. Studying the effect of sunflower protein powder on the sensory, functional, and technological properties of forcemeat reveals positive dynamics and direct relationship between these characteristics and the concentration of sunflower protein. The losses in the weight of the semi-processed products during heat treatment have been analysed. The data obtained have shown that this parameter decreases by 1.9 times when sunflower protein is used. Sensory evaluation of the samples has allowed establishing that the rational norm for sunflower protein as a forcemeat component is up to 10%. Thus, the research conducted prove that it is practical to use sunflower proteins as components of forcemeats for frozen semi-processed minced meat products. This will make the products more nutritious, allow controlling their amino acid composition, curtail the expenditure of raw meat, help control the rheological parameters, and expand the range of products.