bluuebunny/crossref_metadata_2025_split huggingface dataset:
Results of studies of samples of boiled-smoked loin with different injection levels
Authors: Khayrullin M F , Curcan A V , Nesterenko A A , Zhuravlev M P , Rystakov A V 
Published: March 2021

Abstract
Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the organoleptic characteristics of pork products (tenderness, consistency) and the economic indicators of the efficiency of the enterprises. The article presents the results of studies of the effect of multicomponent brines on the main functional and technological characteristics of boiled-smoked pork products. The influence of multicomponent brines on such indicators as the output of the finished product, physical and chemical indicators, organoleptic indicators has been studied.
Agriculture 4.0. as a new vector towards increasing the food security in Russia
Authors: Fedotova G V , Larionova I S , Maramygin M S , Sigidov Yu I , Bolaev B K , Kulikova N N 
Published: March 2021

Abstract
This study is aimed at assessing the quality of the transformations taking place in the structure of the national economy in the light of the transition to the philosophy of Industry 4.0. The fourth industrial revolution, which has affected all countries and all spheres of human life, is aimed at increasing labor productivity in conditions of deteriorating environmental conditions. The goal of the study is to solve the following objectives: to review the ongoing changes in the environment, to assess the scale of an impending biological catastrophe, to analyze the forecast for the reduction in the production of food stuff, to assess the scale of digitalization in the agro-industrial complex, to develop recommendations for the transition to the philosophy of Agriculture 4.0 in modern conditions.
Physicochemical parameters and morphological qualities of edible eggs depending on the period of the reproductive period of chickens
Authors: Harlap S Yu , Matrosova Yu V , Chulichkova S A , Gumenyuk O A , Butakova N I 
Published: March 2021

Abstract
Changes in egg quality observed under intensive poultry farming conditions indicate the possibility of regulating these parameters without violating their inherent high nutritional benefits. Morphological characteristics, such as the weight and shape of the egg, the weight of the yolk, protein, shell, its strength and others are determined mainly by genetic factors and conditions of keeping and feeding. Egg mass is the most important physical indicator of nutritional and market value, which determines the productivity of poultry. At 26 weeks of age (beginning of laying) the egg weight averaged 57.7 ± 0.81 g, and at 80 weeks of age (end of laying) - 62.2 ± 1.86 g. The weight of eggs obtained from hens of the cross “Lohmann-white”, increased due to changes in the absolute mass of its constituent components. The mass of egg white during the reproductive period increased by 4.50–4.99%; yolk - by 6.8-14.9%; shells - by 4.4-18.8%, although this practically did not affect their ratio in percentage terms. The shell thickness increased from 365.0 ± 6.99 microns to 378.0 ± 7.09 microns. With an increase in the shell thickness, the density of eggs also increased from 1.070 ± 0.002 g / cm3 to 1.078 ± 0.002 g / cm3. The shape index of eggs ranged from 71.5 - 74.9%, while the increase in egg mass was accompanied by a decrease in the shape index. During the reproductive period, the Howe index was at the level of 82.5-84.4 conventional units. The protein index and Howe units decreased with age. All morphological and physicochemical parameters corresponded to the optimal values: protein index from 7.6 to 8.4%, yolk index from 39.0 to 42.0%, shape index from 74.9 to 75.3, Hau units from 82, 5 to 84.4 conventional units.
Study of the functional properties of dough
Authors: Vasyukova A T , Alexeev A E , Moshkin A V , Bondarenko Yu V , Kononenko M M 
Published: March 2021

Abstract
The paper presents the studies of gluten - free types of unleavened dough, it shows the effect of hydrocolloids on the structure of the dough. The aim of the work is to study the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are the following: to determine the concentration of colloids that makes dough plastic and strong dough; to identify the dependence of the concentration of flour on the type and properties of hydrocolloids; to study organoleptic quality indicators. The dynamic viscosity of the dough was determined by using a Brookfield viscometer. The methods of mathematical experiment planning were used to design the recipes of the unleavened dough. To define the reference dependency of viscosity on shear rate, the coefficients of nonlinear model equations have been estimated by using the methods of regression analysis in the program Statistica v6. For the experimental samples, the equation of the viscosity dependence is determined as a model of non-linear multiple regression. The graphs of the viscosity dependence on the shear rate compared to the reference rate are made. The methods of mathematical programming have been used to find the optimal ratio of flour and each type of structure-forming agents (soy protein isolate, xanthan gum, and potato starch) in the dough to maximize the approximation of the viscosity curve to the reference one. For this purpose, an objective function with limits on the shear rate is compiled. Using the MathCAD v15, the optimal values of the content of the components such as rice flour - 27.78%, soy protein isolate - 7.22%, potato starch - 32.22%. xanthan gum - 0.28 % are found. The results of the control measurement of the viscosity of the sample with the optimal composition indicate that the selected mathematical model corresponds to the elastoviscoplastic properties of this dough and the curve changes depending on the composition of the dry dough mixture. The description of the mathematical model and the regression analysis make it possible to select the ratio of the prescription components so that the resulting product has rheological characteristics close to the control sample.
Researching the possibility of using recycled apple raw materials to create functional food products
Authors: Pyanikova E A , Kovaleva A E , Ovchinnikova E V , Afanasieva L A 
Published: March 2021

Abstract
When developing products for healthy and functional nutrition, much attention is currently paid to domestic raw materials of natural origin: fruit, vegetables, cereals and their processed products. In our region, one of these types of raw materials is apple. Apples are a source of nutrients for the human body: vitamins, minerals, organic acids, dietary fiber and pectin. They are the raw material for a large number of fruit and berry products, fillings for flour confectionery products, juice drinks, kissels, etc. During the production of these products, the so-called «secondary raw materials» remain, which are formed as a result of grinding, peeling, squeezing, grating, pressing and other technological operations. The study investigated the effect of addition of apple pomace in dried, crushed to a powdery state, and thawed (after deep freezing) form on the fermentation activity of yeast and the technology of wheat bread production with the addition of buckwheat flour. It has been established that the quality of the finished bread depends on the type of additive: fresh-frozen apple pomace improves the porosity and taste of bread to a greater extent.
Some aspects of creating functional coatings on dairy products
Authors: Pryanichnikova N , Fedotova O 
Published: March 2021

Abstract
This article discusses the elements of working out the technological principles for creating coatings containing functional ingredients on model substrates. As such ingredients, tree bark extracts are used, as well as those containing bioflavonoids: pines, willows, cassias. For potential leveling of the specific intense smell of the substances and their solutions used, their micro-droplet application is proposed and scientifically justified. under certain conditions, it can contribute to the formation of microcapsules and nanocapsules with a basic film-forming substance, which in this study is agar-agar, which is a mixture of agarose and agaropectin polysaccharides obtained by extraction from red algae. A laboratory stand was created, and a series of experiments was carried out that showed the feasibility of joint nozzle spraying of a film-forming substance with a solution of a functional ingredient.
Development of prebiotic-rich sausage breads with reduced calories
Authors: Khramova V N , Khrapova E V , Gorlov I F , Knyazhechenko O A , Khramova Ya I , Burdina A N , Chekhova E A 
Published: March 2021

Abstract
The article discusses the issue of expanding the range of low-calorie sausages. The introduction of Jerusalem artichoke powder due to the inulin included in the composition made it possible to replace part of the fat phase without deteriorating organoleptic properties. This reduces the energy value of the finished product. Inulin increases the water-holding capacity of the minced meat, its stability and retains the texture close to that of sausages with regular fat content. In addition to maintaining functional and technological properties, inulin improves digestion and stimulates the activity of probiotics. The optimal concentration of Jerusalem artichoke powder, which does not change the appearance and taste of sausages, is 5%. Its addition to the recipe made it possible to increase the yield of the finished product by 5%, reduce the fat content by 55%, and the calorie content by 30%. The functional orientation of the product has been proven experimentally, and the benefits of fat-replacing components was reflected in the text of the article.
The results of the poultry roll organoleptic assessment based on the point scales method
Authors: Larionova S E , Zabalueva Yu Yu , Rebezov Ya M , Gizatova N V , Gizatov A Ya 
Published: March 2021

Abstract
Correct and balanced nutrition helps to prevent diseases and improve the general condition of the body. Meat products are one of the main sources of human nutrition. One of the developing sectors of the meat industry is the production of meat rolls. The purpose of the research is to assess the organoleptic and physicochemical characteristics of the investigated poultry roll. The offered poultry roll meets safety requirements, has a high content of trace elements and vitamins due to the use of natural bee honey, concentrated milk whey, fresh garlic, a mixture of starter cultures and orange juice in the recipe. According to the research results, it can be concluded that the finished product has high organoleptic characteristics that meet the requirements and expectations of the consumer. It is advisable to use the product for the nutrition of athletes, children over three years old and in other specialized nutrition.
Internal ecological audit of environmental facilities of agricultural enterprises
Authors: Glushchenko A V , Gorlov I F , Filipov N V , Mosolova D A , Kucherova E P , Mosolova N I 
Published: March 2021

Abstract
The need for developing internal ecological audit as the most important tool for environmental safety and sustainable use of natural resources ensured by an economic entity has been justified. Special features - sectoral, technological, and organizational ones - of agricultural enterprises have been identified, and their impacts on setting and implementing the internal eco-audit system have been determined. Environmental premises and equipment of agricultural enterprises were selected as the audited entity. A comprehensive set of uniform standard procedures of internal eco-audit of fixed assets, including an audit agenda, control assessment of the assets’ availability, conditions, and movements at the enterprise, and identification of accounting areas of concern. The structure and internal regulations to audit environmental premises and equipment of agricultural enterprises have been developed. Forms of working audit documents have been proposed, and measurements have been determined. Organizational solutions to implement the internal eco-audit system for agricultural facilities have been proposed. Being implemented, the measures proposed ultimately ensure the long-term sustainability of agricultural development (without causing damage to natural resources or environment) and thereby contribute to an increase in the social significance of the agricultural enterprise, strengthening its business reputation and competitiveness.
Insemination of bee queens with the use of an electric ejaculator for drone
Authors: Komlatsky G V , Usenko T A , Gorlov I F , Mosolov A A , Anisimova E Yu , Mosolova N I 
Published: March 2021

Abstract
Intensive crop production involves the widespread use of honeybees as organized pollinators. In this regard, there is a need to have a large number of bee colonies for pollination by the beginning of flowering (in May-June) of entomophilous agricultural crops in a short time. Providing a sufficient number of bees is difficult when the queen bees naturally fly around, even if they are reared in nursing families due to weather conditions (wind, low temperature, etc.). To achieve this goal, instrumental insemination of queen bees is used. The effectiveness of this technique and the productivity of a specialist are directly dependent on the technical perfection of the equipment used. In instrumental insemination, the collection of semen from drones is laborious. We have developed at the level of the invention (patent of the Russian Federation No. 2635691, application No. 2017100773 dated 01/10/2017) and tested a stimulator for eversion of the endophallus. The electric ejaculator is an alternating current source, the strength of which does not exceed 5 μA with the ability to regulate the output voltage from 0 to 220 V. Research carried out in the apiary of the Small Innovative Enterprise of the Kuban State Autonomous Institution “ZHIVPROM” Reduces operator time by 60%. Comparative analysis of the sperm quality of drones at the age of 10,17,24 days shows that drones of the age of 24 days produce better quality sperm. Its indicators are the best concentration, density and mobility up to 90%. The study of the egg production of queen bees by laying eggs indicates that the maximum egg production is achieved with instrumental insemination using an electric current for everting the endophalus and collecting sperm. The use of an electric ejaculator with a separately removed handle reduces the time for obtaining drone seed and allows the operator to independently select it without involving an assistant, which reduces labor costs and increases the efficiency of conducting the industry.
About the classification of specialized sports nutrition products
Authors: Novokshanova A L 
Published: March 2021

Abstract
The methodological aspects of substantiating the expediency of the commodity classification of sports nutrition products included monitoring the actual nutrition of athletes, researching the market for specialized food products for athletes and consumer preferences of people with increased physical activity. It has been established that all athletes use specialized products in their practice with varying degrees of regularity. Most athletes want to use specialized foods in the form of traditional foods. The most in demand among the target audience are high-protein foods, biologically active food additives and carbohydrate-protein products, which are used by 59%, 55% and 32% of respondents, respectively. When asked about the manufacturer of specialized food products that the respondents accept, 87% named foreign companies. Evaluation of the actual diets of athletes showed that there is an imbalance in the main macronutrients in the diets compared to the recommended ratio of caloric content of proteins, lipids and carbohydrates. Based on the analysis of consumer preferences and metabolic characteristics of athletes in different sports, a fundamental classification of sports nutrition products has been developed, taking into account their macronutrient composition and energy value.
The antioxidant properties mineral processing for specialized food products
Authors: Polyakova E D , Evdokimova O V , Safronova O V , Lazareva T N , Blinkova T M , Strelnikova L V 
Published: March 2021

Abstract
The article contains data on the antioxidant properties of fortifiers for the production of specialized food products. Developed and scientifically proven a polycomponent plant food preparation from sugar-reducing plant raw materials, as well as a food additive with high anti-radical activity in comparison with the known analog. The degree of increase in the anti-radical activity of the developed food additive in comparison with the known one is 50.24%. Giving the polycomponent plant food preparation antioxidant properties is achieved due to the presence of functional food ingredients in it, such as vitamins E and C, selenium, manganese, zinc, P-active substances and chromium. The highest content of phenolic substances and flavonoids has a polycomponent plant food preparation freshly processed and after 12 months of storage.
Obtaining of gluten-free pizza dough based on flaxseed flour
Authors: Sapozhnikov A N , Kopylova A V , Gurova D V , Bolshakov K A 
Published: March 2021

Abstract
Flaxseed flour is a promising raw material as a base or additive ingredient for producing of gluten-free production. It has got high sensory characteristics, and it is also a valuable source of several nutrients (including vitamins and minerals). Thus, food products enriched with flaxseed flour may have functional properties. Based on the results of researches on using flaxseed flour in bakery products formulations, there was revealed the advisability of complete replacement of wheat flour in classic pizza dough formulation with flaxseed flour. The advantages of flaxseed pizza dough are time reduction of the fermentation process from 24 h at 2…6 °C to 1 h at 15…25 °C, increased nutritional value and high sensory properties. The obtained dough formulation was used in the developed technology of mushroom pizza on flaxseed flour and can be implemented at the existing food industry enterprises, including catering enterprises.
The number of mini-tubers of potatoes depending on the density of planting micro-plants
Authors: Filippova S , Eliseeva L , Eliseev I , Nesterova O , Selivanov A 
Published: March 2021

AbstractThe obtained results indicate the influence of the feeding area of potato micro-plants on the number of mini-tubers of promising varieties. In the experiments, micro-plants were placed in pots as follows: one plant in a pot with a nutritional area of 380 cm2, two plants in a pot - 190 cm2, three plants - 127 cm2, plants - 95 cm2. It was noted that with a decrease in the area of plant nutrition, the height of plants increased, as well as the number of tubers obtained from one plant. The study of the fractional composition of tubers showed that in order to obtain the maximum number of mini-tubers of potatoes, the most valuable fraction for further planting is not recommended to place one plant in a pot. Varieties reacted differently to the density of micro-plantings. For example, Gulliver and meteor varieties have an optimal feeding area for one plant to form tubers of the optimal fraction of 190 cm2, Zumba and Samba – 127 cm2, Reggae and Courtney – 95 cm2. In the salsa variety, there were no differences in this trait between variants with a feeding area of 95 to 190 cm2.
Development of a fish loaf technology for dietary purposes
Authors: Kozhushko S Yu , Rysmukhambetova G E , Karpunina L V , Ushakova Yu V , Saukenova M M 
Published: March 2021

Abstract
The work studied the effect of two polysaccharides (PS), xanthan and guaran, on the quality of fish loaves. Optimal concentrations of the polysaccharides (0.1% and 0.3%, respectively) were selected on the basis of sensory analysis. In the process of our research, a positive effect of all the studied PS on the quality of fish loaves was revealed, namely: the dry matter content increased by an average of 6.7%, the acidity decreased by an average of 20.55%, and a decrease in the fat weight fraction by an average of 15.35% was observed as compared with the reference sample. The addition of the polysaccharides was found to have a positive effect on taste, to reduce the growth of mesophilic aerobic and facultative anaerobic microorganisms, as well as bacteria of the Escherichia coli group and to contribute to an increased shelf life. The addition of PS reduced the prime cost of the samples under study by an average of 3.9%. As a result of our sensory analysis, physicochemical and microbiological studies, guaran in a concentration of 0.3% was recommended as a food additive to fish loaves.
Membrane purification of secondary milk raw materials: intensification of processes
Authors: Khramtsov A G , Babenyshev S P , Zhidkov V E , Mamay D S , Nurullo M , Mamay A V 
Published: March 2021

Abstract
Further development of the human community depends on two main tasks to be performed, i.e. providing the population with high-grade food and preserving the environment due to the rational use of natural raw materials. In this regard, processing of secondary milk raw materials is considered a controlled impact on a complex biotechnological system. The impact was divided into preliminary treatment and final processing and is based on two principles; firstly, secondary dairy raw materials must be standardized before the initial stage of its deep processing, involving fractionation; and secondly, the first step of the baromembrane purification of secondary milk raw materials should ensure the purification of the permeate from proteins and milk fat. The purpose of the study was to theoretically substantiate and experimentally determine the optimal operating parameters of the baromembrane processes in the technology for obtaining highly purified whey permeate. The authors have experimentally established that the deep baromembrane purification of milk whey ensures the optimal values of the working pressure and circulation rate of the separated system that are P= 0.45-0.5 MPa and V=0.15-0.2 m/sec in the channel of the ultrafiltration apparatus and P=1.5-2.5 MPa and V=0.16-0.26 m/sec in the channel of the nanofiltration apparatus, respectively.
Study of the possibility of increasing the shelf life of meat pates
Authors: Khramova V N , Slozhenkina M I , Burdina A N , Khramova Ya I , Razumov D A , Khrapova E V , Chekhova E A 
Published: March 2021

Abstract
The article discusses a method for increasing the shelf life of meat pates by adding a natural antioxidant. Numerous studies show that the most popular and competitive food products are products that are convenient and easy to prepare in a short amount of time, easy to take with you as a snack, and products with a high-quality and safe composition that can be stored for a long time. The release of new pate products that do not require cold storage will significantly reduce production space, costs for the purchase and operation of equipment, and make such products universal for use in long-distance transport crossings and air travel.