bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study of antioxidant activity of juices and beverages from blue honeysuckle and black chokeberry
Authors: Belyaeva O V , Sergeeva I Yu , Belyaeva E E , Chernobrovkina E V 
Published: February 2021

Abstract
Modern high rate of life and unfavorable environmental situation increase stress, reduce active performance ability and health of the population. A relevant area of research is the search for effective ways to protect the body from oxidative stress, when free radicals destroy vascular walls, oxidize protein molecules, DNA, lipids. Oxidative stress can be reduced by consuming the right amount of antioxidants. The work is devoted to the study of antioxidant activity (AOA) of blue honeysuckle and black chokeberry juices and beverages. It was found that beverages based on fruit raw materials have higher antioxidant activity compared to mass soft drinks. It is shown that AOA of directly squeezed black chokeberry juice makes 9.009±0.061 mmol-eq/l, and blue honeysuckle–7.682±0.015 mmol-eq/l. Beverages based on mineral water with fruit juices have higher AOA compared to those prepared on technologically treated water (1.789±0. 069 and 1.667±0.013 mmol-eq/l respectively for blue honeysuckle and black chokeberry juices and beverages). During 7 days of storage the beverages show a slight decrease in AOA, on average ranging from 3.5 to 7.5%.
Marshmallow technology of increased nutritional value
Authors: Ivanova N G , Nikitin I A , Klokonos M V , Berezina N A , Bulavina T A , Guseva D A 
Published: February 2021

Abstract
Dietary fiber is an essential component for the intestinal microflora. The state of the intestinal microflora is important for the human body, and is also necessary for reducing allergenicity and improving general well-being. Insufficient consumption of prebiotic components leads to a number of pathological conditions, ranging from intestinal disorders to intoxication of the entire body. Today, the market offers a wide range of confectionery products, the consumption of which is an integral part of the human diet, but they are characterized by low nutritional and high energy value. Improving the technology of confectionery products by introducing functional ingredients into the recipe, which improves the state of the intestinal microbiota, will allow a scientifically sound approach to solving the problem of the lack of bifidogenic confectionery products, improving their range and ensuring wide consumption in everyday life. The paper presents the results of research on the development of marshmallow technology of increased nutritional value. It is justified to replace part of the recipe amount of sugar with Jerusalem artichoke syrup as a source of inulin and milk whey used instead of organic acids and sodium lactate. To expand the prebiotic components, part of the Apple puree is replaced with a puree of black currant, blueberry and strawberry berries. The presented range of marshmallows is characterized by a reduced energy value, low sugar content, enriched with dietary fibers, B and C vitamins, potassium, calcium and iron. The storage capacity of the developed marshmallow was investigated, which showed a longer preservation of freshness due to the presence of whey in the formulation, which serves as a moisture-retaining component.
Research of surface-active properties and sizes of pectin molecules after post-alcohol grain distillery dreg
Authors: Kaishev A S , Kaisheva N S , Gyulbyakova H N , Maslovskaya E A , Karpenko V A 
Published: February 2021

Abstract
From the multicomponent composition of biologically active substances contained in wheat post-alcohol grain distillery dreg, the leading role in the manifestation of surface-active properties is presumably played by pectins. Therefore, the purpose of the work was to isolate pectins from the distillery dreg, study their surface-active properties and determine the size of molecules in the saturated adsorption layer to justify the possibility of using pectins in pharmaceutical practice as auxiliary substances. The physical and chemical characteristics of pectins isolated by the technology of complex processing of distillery dreg were studied: pH of 0.5% aqueous solution (4.25), average molar mass (1650•10-3 kg/mol), degree of polymerization (10), binding capacity to lead (II) ions (282.29 mg/g of pectin). According to a series of pectin solutions with a concentration of 0.5-6.1 mol/m3 the following parameters were determined and calculated experimentally at a temperature of 293 K: surface tension (51.96•10-3-67,55•10-3 N/m), surface activity (7.54), marginal surface excess (6.25•10-5 mol/m2), critical micelle formation concentration (1.48 mol/m3 or 0.24%). The found characteristics of the surface properties of the calculated size of the pectin molecule in a saturated adsorption layer: cross-sectional area (2,658 Å2), weight of pectin per unit area (1,031•10-4 kg/m2), the length of the molecule (1026 Å), the volume of the molecule (Å3 2727), the radius of the cross section of the molecule (0,920 Å), the cross-sectional diameter of the molecule (1,840 Å). The calculated size of the pectin molecule from distillery dreg in a saturated adsorption layer, comparable to the parameters of analogues (beet pectin, polygalacturonic acid, sodium alginate), indicate the biological availability of the tested pectins and creates the prospect of their pharmaceutical use in drug technology.
Scientific and practical aspects of trehalose contain in ice cream without sucrose
Authors: Tvorogova A A , Landikhovskaya A V , Kazakova N V , Zakirova R R , Pivtsaeva M M 
Published: February 2021

Abstract
The article presents the results of studies on the creation of a composition, the determination of quality indicators of low fat ice cream without sucrose. The research is determined by the population’s need for healthy food and conducted with the help of modern rheological, microstructural and thermostatic research methods. To replace the traditionally used sucrose, a mixture of trehalose and fructose is provided. This provided the sweetness and dry substances characteristic of milk ice cream with a sucrose mass fraction of 15.5%. It has been established that the use of fructose and trehalose instead of sucrose does not adversely affect technologically significant product parameters. Their use leads to an increase in the effective viscosity of the mixture by 1.2 times, does not reduce the thermal stability of the finished product and increases the dispersion of ice crystals. Ice crystals with trehalose were dominated by ice crystals up to 15 microns in size after quenching. An increase in their size to 22 microns after 1 month. storage did not adversely affect the organoleptic characteristics of the product. In the control sample, ice crystals prevailing at least 35 microns in size during this period.
Some aspects of the influence of the chemical composition of gel-forming raw materials on the properties of marmalade
Authors: Kondratiev N B , Kazantsev E V , Osipov M V , Petrova N A , Svyatoslavova I M 
Published: February 2021

Abstract
This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalade is a complex process owing to the presence of a large number of prescription components that affect the properties of finished products such as sugar, molasses, pectin, modified starch and other structure-forming agents. Since pectin is produced in Russia in small volumes, this limits the possibility of choosing its type due to the high price, which does not always guarantee the stability of the quality of marmalade during storage. Pectin derived from major sources (apple cake, citrus crusts, sugar beet, etc.) differs in chemical properties and molecular chain size. The influence of the composition of carbohydrates on the structural, mechanical and rheological properties has not been adequately studied. Since moisture transfer processes have a significant effect on the shelf life of intermediate moisture products, which include marmalade, it is the chemical composition of the raw material that causes the ratio of bound to free moisture in the marmalade. In the paper the influence of the content of starch syrup (5.0 - 25.0%) on the structural-mechanical (strength) and organoleptic characteristics of model samples of jelly marmalade made on the basis of apple pectin is considered. The obtained patterns can be used to predict the stored capabilities and shelf life of various marmalade items.
The study of persistence of microorganisms and parasites in food products
Authors: Lyashchuk Yu O , Novak A I , Kostrova Yu B , Shibarshina O Yu , Evdokimova O V , Kanina I V 
Published: February 2021

Abstract
Safety of food products is assessed by hygiene standards, which include biological, chemical and physical risk factors. Biological risk factors include viruses, bacteria, mold and yeast fungi, protozoa, helminths and their toxins. Their presence in food products is either completely unacceptable, or should not exceed the acceptable ranges of concentrations in a certain volume of the test products. The original scoring technique was used for a quantitative assessment of biological risks. The persistence of microorganisms and helminthes was evaluated in meat, dairy and vegetable products, culinary products, eggs, canned food, pickles and marinades. Among the studied biological risk factors, the following have very low persistence in food products: adolescari of Fasciola spp.; eggs of Trichocephalus trichiuris, Enterobius vermicularis, Hymenolepis nana, Echinococcus spp., Ascaris lumbricoides, Strongyloides stercoralis larvae, cysts of Lamblia intestinalis, Entamoeba histolytica. Low persistence was demonstrated by Rotavirus, hepatitis A virus, the genus Norovirus, bacteria of the Leptospira spp. and Vibrio spp., Escherichia coli, Toxoplasma gondii and Cryptosporidium parvum. Medium persistence was demonstrated by plerocercoids of Diphyllobothrium spp, cysticercuses of Taeniarhynchus saginatus and Taenia solium, bacteria Shigella spp. and Francisella tularensis. High persistence was shown by larvae of the genus Trichinella, metacercaria Opisthorchidae, bacteria Mycobacterium spp., Proteus spp., Campylobacter spp., Yersinia spp., Brucella spp., Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Clostridium botulinum. Aphthovirus, Salmonella spp. and Listeria monocytogenes have very high persistence.
Formulation development and production technology of innovative specialized food product under conditions of agriculture digitization
Authors: Tokhiriyon B , Poznyakovsky V M , Andrievskikh S S 
Published: February 2021

Abstract
The article deals with scientifically based specialized food product formulation under conditions of agriculture digitization. It characterizes the formulation components and their synergetic properties in terms of prolonged anti-oxidant body protection. The authors have developed a new skeleton method of innovative food product pelleting, which ensures its long shelf life and its functional components efficacy. The innovative production technology of new pellet-filled capsules allows programmed release of active substances from a tablet skeleton at specific time and in specific order. It also eliminates oxygen exposure, which, along with low moisture content, prevents oxidative and hydrolytic processes. This technology as well as favorable production parameters provides high usability properties of the product and stability of its biologically active ingredients. The authors determined the product nutrition value, which characterizes the product functional properties. These functional properties are confirmed by field studies. Development of a new specialized product formula and its production technology under conditions of agriculture digitization result in a wider range of functional products, a safer, more effective and useful high quality product, intake of which prevents alimentary diseases development and improves both overall health and working capacity. It is important to note that the new product is certified in accordance with the requirements of international standards of the ISO 9001: 2000 series and GMP rules. It also has a sanitary-epidemiological certificate and is included in the Federal BAA (biologically active additives) List. The developed innovative technology has been tested by the enterprises of the company “Artlife” (Tomsk), which ensures its competitiveness and quality stability.
The results of evaluating the use of vegetable additives in bread production
Authors: Zavalishina O M , Kuznetsova T A , Korneeva A V 
Published: February 2021

Abstract
The results of research on the influence of potato, carrot, and pumpkin additives in the dough in the production of bakery products are presented. It has been found out that the vegetable components introduced into bread making have a positive effect on the quality of finished products, improving their organoleptic and nutritional properties. It has been discovered that the addition of vegetable purees in an amount of 5 to 25 % significantly improves the quality of raw gluten flour with reduced baking properties. The introduction of natural additives in products not only improves the quality characteristics of products, but also allows expanding the range of products for healthy eating.
Promising innovative technologies and equipment in the university food system
Authors: Belyaeva M A , Gajour A A , Kechkin I A , Kirpichnikov V P , Eremin A E 
Published: February 2021

Abstract
The food systems of the Plekhanov Russian Economic University studied in detail. For comparison, studies on the other six leading universities in Moscow and data on many large foreign universities are presented. The demand for healthy nutrition in most universities and the development of a customer services network in them has been established. These problems are especially acute in the field of human nutrition, namely in the university nutrition system. Therefore, the authors studied the market situation with the demand for food services in universities (Russian and foreign). Surveys, questioning of a youth audience were carried out in order to ascertain the quality of culinary dishes and products, the level of service, assortment, methods of selling food and culinary products. In terms of improving the nutritional system of universities, it seems the best option for using vending sales, pizza and other innovations. However, problems were identified in the service of vending machines. Therefore, their most rational placement is necessary. Besides, it is necessary to form the required range of products and the related tasks of portioning, packaging, and logistics.
Research of consumer properties of butter cookies composed of non-traditional raw materials
Authors: Sokol N V , Sanzharovskaya N S , Romanova N N , Khrapko O P 
Published: February 2021

Abstract
This paper examines the influence of non-traditional raw materials of plant origin on the formation of consumer properties of functional butter cookies. It considers the biological value and balance of wheat and spelt flour. It scientifically proves that the lysine content (the most deficient essential amino acid) is significantly higher in spelt flour than in wheat flour. The analysis of organoleptic and physicochemical properties provided a basis for determination and scientific substantiation of the composition of butter cookies. It is found that it is technologically possible to use 40% of spelt flour of the total flour weight and 4% of barley malt extract. This dosage ensures high consumer properties of the products. It was proved that cookies with spelt flour and barley malt extract have higher quality characteristics during the entire shelf-life, as compared to the control samples. It was found that new potentially healthy ingredients of plant origin can enrich butter cookies with minerals, protein and some essential amino acids, enhancing the nutritional and biological value of the finished products. The results obtained in this paper have practical significance for improving the biscuit baking technology, namely, for enhancing its nutritional and biological value.
Formation of agrocenosis camelina sylvestris in the conditions of Black Sea region
Authors: Pashtetskiy V S , Turina E L , Turin E N , Cherkashyna A V , Rostova Y N 
Published: February 2021

Abstract
Winter Camelina (Camelina sylvestris) is an oilseed crop of the Brassicaceae family, the oil of which is used in various industries. Sowing dates and sowing rates have a significant impact on the productivity of camelina in the arid conditions of Black Sea region. The purpose of this study was to determine the effect of sowing dates and sowing rates on the duration of the growing season, field germination, winter hardiness and yield structure in Black Sea region. The agroclimatic resources of Black Sea region allow the successful introduction of winter camelina, which is distinguished by their broad agroecological resistance to biotic and abiotic stress factors. The Penzyak variety of winter camelina is well adapted in the zone and is able to form a satisfactory yield in a wide calendar range. By correcting certain technology elements taking into account meteorological conditions, it is possible to create prerequisites for a more complete realization of the potential productivity of culture. The length of the growing season of camelina in the Black Sea region is from 179 to 269 days, depending on the sowing period and weather conditions. The winter hardiness of winter camelina in the Black Sea region depends on the sowing period: when sowing on September 15 and 30 and on October 15 it is high and reaches 92-100%. The winter hardiness of the late sowing season depends on the prevailing weather conditions in the winter: in some years it can be high (98–99%), but in the years when bulging and blowing of plants by the wind is manifested, it decreases to 44–49% when sowing on October 30, and to 20% when sowing on November 15.
Alternative sources of aquaculture feed in the context of organic production priorities
Authors: Isyakaeva R R , Lagutkina L Yu , Akhmedzhanova A B , Golubkina E V , Kaplanov M T , Khazova N A 
Published: February 2021

Abstract
The article presents data on alternative feed sources composition for thermophilic freshwater crustaceans and cyprinids. We found that the implementation of an agriculture component in the feed is quite capable of replacing the regular parts. Studies have shown that the addition of new elements allows modifying the previously used feed with a positive effect on the potential growth rate of cultivated thermophilic objects. The presented food additives from local, raw materials not only correspond to the food preferences of the cultivated objects but also reduce the cost of feed, thereby increasing its competitiveness in the aquaculture feed market. Based on the detailed study of nutritional characteristics of alternative sources of feed raw materials, effective doses of the compounds have been developed. A partial replacement of scarce fish meal was made with the useful addition of local raw materials- an alternative component of the source of protein from pond ecosystems - 50%, which provides a high growth rate of cultivated objects. A consistent rejection of antibiotics dictated the conditions for the study of the addition of the probiotics of into feed (0.3% -0.5 %) that increase the body’s resistance under farm conditions and 100% survival during cultivation. The proposed alternative is the taste addition of a local halophyte plant - 0.1% increase feeding attractiveness, active and united response to the recommended feed, which reduce its conversion. Replacement with alternative sources of feed was made under the basic requirements of organic production of aquaculture products.
Treatment of waste water from a winery with an advanced oxidation process (AOP)
Authors: Ippolito N M , Zueva S B , Ferella F , Corradini V , Baturina E V , Vegliò F 
Published: February 2021

Abstract
Producing wine entails the consumption of large quantities of fresh water, and consequently the production of large quantities of wastewater the treatability of which becomes increasingly difficult as purification standards get stringent, year after year. The problem is in the presence of aldehydes, phenolic compounds and detergents which are not easily broken down by the microorganisms of ordinary biological treatment. Wastewaters from wineries command high levels of Chemical Oxygen Demand (COD). In recent years research has focused on using Advanced Oxidation Processes (AOPs) as a means to abate the concentration of organic compounds and polluting contaminants, to render the wastewater suitable for ensuing biological treatment. The object of this study was to investigate how effective a particular type of AOP, the Fenton’s reaction, could be as a pre-treatment step aimed at destroying the toxic and biologically stable organic contaminants to reduce the organic load on the ensuing biological treatment of the wastewater. In particular, our experiments showed that if oxidation with Fenton’s reagents was followed by neutralization with lime and precipitation with bentonite, the COD reduction could be as high as 54%. Experimental tests were designed according to a 23 full factorial plan. Elaboration of results led to a model of COD reduction as a function of two significant factors. Finally, the flowsheet and the mass balance of the proposed process were defined.
The ionic composition of distilled beverages and its effect on their stability during storage
Authors: Abramova I M , Medrish M E , Savelieva V B , Romanova A G , Gavrilova D A , Zhirova V V 
Published: February 2021

Abstract
During prolonged storage of distilled beverages, turbidity may form in them, which leads to the loss of their presentation, so one of the main problems of the distillery is the increased stability of a finished product during storage and increasing shelf life of products. Identifying the causes of turbidity and precipitation is one of the most important and urgent tasks in the control of alcoholic beverages. In this work, industrial samples of alcoholic beverages containing inclusions, turbidity and precipitation were investigated using the method of ion chromatography. The ionic composition of the studied samples is represented mainly by cations of sodium, potassium, calcium and magnesium and anions of fluorides, chlorides, nitrates, phosphates and sulfates. Mass concentrations of the ions represented fluctuate over a wide range, which is explained by the rich microelement composition of plant components, the specifics of the formulations and the peculiarity of water treatment from different manufacturers. The analysis of results showed that one of the main reasons for the appearance of turbidity and precipitation in distilled beverages is the increased content of calcium and magnesium ions.