bluuebunny/crossref_metadata_2025_split huggingface dataset:
Substantiation of technological approaches to the creation of innovative concentrated food semi-finished flour products
Authors: Guzhel Yu A , Dotsenko S M , Kovaleva L A , Agafonov I V 
Published: February 2021

Abstract
It is known that wheat flour is traditionally used for the preparation of concentrated food semi-finished products, but its protein composition is not balanced by such amino acids as lysine and threonine. To increase the nutritional and biological value of these products, it is necessary to use secondary raw materials obtained in the production of soy flour. The data obtained as a result of the research allow us to establish the possibility and benefits of using binary flour compositions based on soy germ and shell flour in the composition of concentrated food semi-finished flour products. This helps to increase the nutritional and biological value of food products while expanding the range. Recipes and technological schemes for the production of such products are proposed. Developed concentrated food semi-finished products of flour-based food can be used in the preparation of a specialized diet and for therapeutic and preventive purposes to fill the deficit of certain nutrients.
Determination of bactericidal and disinfecting action of the “Hyponate-BPO” against the vegetative microflora
Authors: Dorozhkin V I , Popov P A , Gulyukin A M , Shabunin S V 
Published: February 2021

Abstract
In All-Russian Scientific-Research Institute of Veterinary Sanitation, Hygiene and Ecology–Branch of Federal State Budget Scientific Institution «Federal Scientific Center–K. I. Skryabin, Ya. R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences», has developed a disinfecting drug “Hyponate BPO” consisting of five active ingredients. Studies found that the “Hyponate-BPO” has a high disinfecting efficiency against vegetative gram-positive and gram-negative microflora residing on surfaces of different materials (wood, concrete, tile, stainless steel, plastic), in the presence of protein protection and without it.
Extraction of nutrient substrate from highly concentrated poultry processing plants effluents
Authors: Korchagin V I , Dochkina Yu N , Popova L V , Denisova-Barabash E A 
Published: February 2021

Abstract
The purpose of this work is to study the efficiency of extracting secondary raw materials from highly concentrated poultry processing enterprises effluents (VKSV) by electroflotation (EF). The main task is to extract biologically active substances in the form of a foam product from the drain, taking into account the achievement of optimal qualitative and quantitative indicators of the treated water that subsequently enters the biological treatment line, and to prevent secondary pollution. The research objects are the poultry processing enterprise VKSV. We determined the qualitative and quantitative indicators of valuable EF extraction by the reagent-free method from VKSV. It has been found that the VKSV alkalinization to pH = 9.5 increases the foam extraction efficiency product and reduces the pollutants concentration in the runoff. Increasing the temperature from 25 to 50 °C provides an increase in the efficiency of extraction of biologically active components, but leads to protein denaturation of the runoff particles. The HCV treatment with iron chlorides over 0.15 g/dm3 is accompanied by a sharp increase in the iron content and chlorine ions, while reducing the value COD index below 300 mgO2/dm3, contributes to the depressing.
Choux gingerbread production technology based on light rye flour
Authors: Tugush A R , Sadygova M K , Anikienko T I , Belova M V , Kondrashova A V , Ivanova Z I 
Published: February 2021

Abstract
The paper proposes a practical solution to improve the gingerbread technology based on flour from light rye flour and vegetable products. The breeders of the Research Institute of South-East cultivated the varieties of light rye In The Memory of Bambyshev and Solnyshko. The versions of the experiment varied according to the grade of flour in the formula of choux gingerbreads: the first version–from high-grade bakery wheat flour; the second version–from light rye flour of Solnyshko variety; the third version–from light rye flour of In The Memory of Bambyshev variety. The possibility of using grain flour of these varieties in the technology of gingerbread products was studied. It is proposed to use the carrot jam as filling. The use of the carrot jam allows reducing sugar content in the formula, which will give the product dietary properties and save production raw materials. Despite the reduction of sugar in the formula, in the sample based on light rye flour of Solnyshko variety the mass fraction of sugar is 3% higher compared to the control and three samples, which allows reducing the sugar content in the finished product by 50%. The proposed resource-saving technology will allow producing competitive products, expanding the range of products of therapeutic and preventive action.
Probiotic lactic acid cultures in the production of vegetable cream spread
Authors: Starovoytova K V , Dolgolyuk I V , Tereshchuk L V 
Published: February 2021

Abstract
The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.
Obtaining encapsulated powder from rowanberry for use in a food industry
Authors: Matseychik I V , Korpacheva S M , Shteer A I , Lomovsky I O 
Published: February 2021

Abstract
Modern technologies of functional products show stable tendency of using plant raw materials in natural and processed forms. In Siberian region of the Russian Federation the typical plant is rowanberry (Sorbus aucuparia L.). The paper describes the development of encapsulated extract of rowanberry powder of infrared (IR) drying obtained from rowanberry trees grown in the city of Novosibirsk and Altai region. Two encapsulation technologies based on spray and freeze drying accordingly were carried out and compared with each other. The ratio of the encapsulating matrix (konjac and guar gums) and rowanberry powder of IR-drying was established experimentally. In the powder samples, the contents of antioxidants, flavonoids, vitamin C and b-carotene were determined. The formulations of cottage cheese dessert using encapsulated functional ingredient were developed and their functionality was established. The encapsulation technology allows one to mask native bitterness of rowanberry and thus improve the taste of culinary production. The obtained dessert samples have high sensory characteristics, and their nutritional value and biologically active substances content don’t decrease.
The production of food-grade protein matrix enriched with polyphenolic compounds from cranberry
Authors: Stephanova I L , Kropacheva EV , Klimenkova A Y , Perova I B , Rylina E V , Mazo V K 
Published: February 2021

Abstract
The technology of innovative functional foodstuffs (FFSs) for the prophylaxis of type 2 diabetes involves supplementation with polyphenols (PPs) featuring hypoglycemic and/or hypolipidemic properties. The aim of the study presented was to develop an approach for the enrichment of food-grade protein matrix (PM)–coagulated egg albumen (CEA)–with PPs absorbed from cranberry juice (CJ). Concentration of total polyphenols (TPP) in gallic acid equivalents was determined using the Folin-Ciocalteu method. Concentration of total anthocyans (A) in cyanidin-3-glucoside equivalents was determined using pH-differential spectrophotometry; profile of individual anthocyans was determined according to State Standard GOST 32709-2014. Concentrations of simple saccharides (SS) were determined by the reverse-phase HPLC. The PPs from 100 ml portions of CJ with different juice concentration were sorbed by 10 g portions of CEA. After preliminary incubation and centrifugation the precipitates were lyophilized. The sorption rates of TPP and A were determined as a difference between the initial concentration in cranberry juice and in corresponding supernatants after centrifugation. The quantification of TPP and A in the lyophilized precipitates involved triple elution by 1% solution of HCl in 80% ethanol at 55° C and subsequent ultrasound treatment. Maximal specific sorption for TPP and A from 100% CJ was 14.0 mg-eq. of gallic acid/g and 1.48 mg/g, respectively. Sorption rate for SS on the CEA was 30.3±3.1% of their initial concentration in CJ. The TPP/SS ratio in the enriched PM was 2.0 times higher as compared to CJ. The results of the study can be used in the development of new FFSs with antidiabetic properties.
Innovative low temperature methods of milk whey processing
Authors: Buyanova I V , Lupinskaya S M , Ostroumov L A , Mazeeva I A 
Published: February 2021

Abstract
Reasonable use and waste-free deep processing of milk raw materials represent serious issues for the most milk processing companies. Therefore, processing of milk whey and manufacturing products of full biological value is a promising trend. Its resources are enormous, exceeding 5 million tons per year, although only 40 % are recycled throughout the country. In addition, this problem is of high environmental importance. Milk whey is a product of cheese, cottage cheese and casein manufacturing. The chemical composition of milk whey is unique owing to biologically active peptides of whey proteins, which participate in physiological processes of human body. It contains 50 % dry milk substances and about 200 types of different compounds. Up to date engineering and technology processes aimed at the dehydration offer a solution to the problem of whey processing. The paper reports on low temperature technologies used in whey processing to produce protein concentrate. When freezing out water, a nutritionally valuable protein casein and albumin mass are concentrated. The cryoconcentration of milk whey on the inner surface of a crystallizer was carried out at a temperature of the heat exchanging surface minus 4 ± 2 ° C. Chemical composition, physical, chemical, and organoleptic characteristics of the whey concentrate have been investigated. The chemical composition of the whey protein concentrate contains 20.19 % of dry substances, 12.80 % of protein, 2.87 % of whey proteins. The freezing out of water in the set conditions has brought about a 25-time increase of whey protein fraction. Therefore, a whey mass can be recommended as a source of animal protein in human diets.
Thermal structuring of fish gelatin
Authors: Iakubova O S , Bekesheva A A , Aleksanian I Iu , Maksimenko Iu A 
Published: February 2021

Abstract
Currently, fish gelatin is of special interest on the market of biopolymers due to its safety, natural protein composition, high quality indicators and compliance with ethno-cultural peculiarities of nutrition. It has individual features, including reduced thermostability. Physical modification that occurs under the influence of temperature and has an impact on the equilibrium process of globular and fibrillar conformation transitions was carried out in order to improve the functional and technological properties of fish gelatin. The object of the study was fish gelatin obtained using innovative technology from scales offish from the Volga-Caspian basin and commercial aquaculture facilities. Standard and original research methods were used in the study. Heat treatment was simulated depending on the temperature and duration of the process. Viscosity values variation of a 10% fish gelatin solution by 96.3% was caused by two factors. Influences caused by other factors are no more than 4 %. The possibility of structuring fish gelatin by high temperature treatment was determined. The rational mode of heat treatment is the temperature range from 125 to 130 °C. During the heat treatment at 135-140 °C, there is an increase in the duration of dissolution of fish gelatin and fragility of the plates along with a significant increase in the viscosity of solutions. Heat treatment of fish gelatin with residual moisture content of 10-16%, given the developed technological regimes and conditions, promotes the formation ofa polymer network (cross-linking), improving the consumer properties, performance of fish gelatin, and its hydrolytic stability.
Modern biotechnologies of an aquaculture–a key element of the innovative development of economy of the Southern Federal District of Russia
Authors: Ponomareva E , Aleksandrova M , Akimov E , Alexandrova U , Gridina T , Smirnova D 
Published: February 2021

Abstract
Development of aquaculture is the important socio-economic factor defining modern development of the fishery industry in corresponding federal districts, including the Southern Federal District. The analysis of the current state of aquaculture of the Southern Federal District is provided and it is shown that development is possible only in case of industrialization of aquaculture and integration into it of relevant scientific and technology solutions (biotechnologies). Cultivation using biotechnology is carried out in the territory of the Southern Federal District by the Southern scientific center RAS at NEB (scientific expedition base) “Kagalnik”. The developed technology meets priorities and perspectives of scientific and technology development of the Russian Federation, allows one to create production being basis of the innovative development of domestic market of products and also steady position of Russia in foreign market. Biotechnology is based on technology of intensive cultivation of fishes and agricultural products in single complex using the biological product stimulating growth of plants. The implementation of technology will allow to achieve the maximum growth of useful products from unit of area. To achieve a transition to highly productive and environmentally friendly agro- and aquaculture in the southern regions of Russia, it is necessary to develop integrated biotechnologies.
To the issue of using secondary dairy raw materials
Authors: Pastukh O N , Zhukova E V 
Published: February 2021

Abstract
One of the main tasks that the dairy industry is currently facing is to expand the outgoing product range, increase the production volume of the enterprise and improve the quality of its products in the conditions of a distinctive market economy. The current high level of development in the food and processing industries requires an entirely new approach to the use of raw materials. The economic essence of this approach is to create activities and implement resource-saving technologies that allow maximizing and comprehensively extract all the most valuable components from raw materials, processing them into useful products. It allows reducing or eliminating the damage that is caused to the environment only as a result of emissions from production waste. The milk processing to whole-milk products is accompanied by obtaining skimmed milk, buttermilk and whey. These main products are also secondary raw materials and resources with a generic name “secondary dairy raw materials” (SDRM). As the retail output of dairy products is increasing the question of increasing the efficiency of their production arises. First of all, it is significant for resource-saving as raw material cost reaches 80% of the cost of dairy products. The development and implementation of technological separation processes for skimmed milk, buttermilk, and whey processing are the first major tasks in the modernization of the dairy industry of Russia. Involving cycle industries allows optimizing the commercial use of raw milk, as it expands the range of functional products produced from secondary dairy raw materials.
Practical aspects of the application of radiation processing of raw milk
Authors: Timakova R T 
Published: February 2021

Abstract
The use of modern technology for food processing by ionizing radiation is due to their high efficiency to reduce microbiological contamination. The purpose of the research was to study the effect of different doses of ionizing radiation when processing raw (unpasteurized) cow’s milk of different fat content (2.5% and 3.2%) in various media (air, carbon dioxide) on milk freshness indicators. The studies have been carried out in accordance with the requirements of GOST R 52054-2003 and TR TS 033/2013. Raw (unpasteurized) cow’s milk treated with doses of up to 2.2 kGy and 2.4 kGy in air and carbon dioxide, respectively, refers to fresh milk with lower quantitative characteristics of titratable acidity, content of malon dialdehyde (MDA), and microbiological parameters when treated with ionizing radiation in carbon dioxide gas. No significant differences have been found for titratable acidity and malon dialdehyde content depending on milk fat content, however, titrated acidity and malon dialdehyde content in milk with 2.5% fat have lower quantitative indicators compared to milk with 3.2% fat content. The determination of rational doses of ionizing radiation is of practical importance to ensure that the freshness indicators of raw (unpasteurized) cow’s milk processed with ionizing radiation meet the requirements of regulatory documents. The following doses of ionizing radiation are recommended: for the milk of the highest and first grade when processed with radiation in the air medium—a dose of 1.2 kGy and for milk of the second grade—a dose of 2.0 kGy, for radiation processing in a carbon dioxide medium—1.4 kGy and 2.2 kGy, respectively.
Development of ice cream technology enriched with an encapsulated form of vitamin C
Authors: Tsyrendorzhieva S V , Zhamsaranova S D , Syngeyeva E V , Ipatova N D , Khamaganova I V , Badmaeva I I 
Published: February 2021

Abstract
In this study, an ice cream technology using an encapsulated form of vitamin C was developed. When conducting an organoleptic evaluation, the developed ice cream showed higher creaminess, a pleasant sour-milk taste and smell, and the absence of organoleptically perceptible ice crystals compared to soft ice cream of traditional composition. Additionally, in soft ice cream containing an encapsulated food ingredient, higher resistance to melting was noted: the mass fraction of melt after 2 hours was 11% lower than in the control sample. The research results show that in the developed ice cream there is an improvement in structural, mechanical, and organoleptic properties. The mass fraction of vitamin C in the developed ice cream was set at no more than 46.8 mg%. The study justifies the ingredient composition and the appropriateness of using encapsulated vitamin C in soft ice cream, expanding the assortment and range of sweet foods with functional nutrition, and indicating improved consumer characteristics of the finished product through its functional properties.
Energy-saving technology of high-protein silage preservation
Authors: Kosolapova E , Kuchin N , Kosolapov V , Astakhova T , Zaikin W 
Published: February 2021

Abstract
The rationale for the present study is explained by the need of Russian and foreign agricultural producers in high-protein feed preservation efficiency increase and nutrients loss decrease, as well as implementation of energy-saving technologies. Currently, there is lack of research data on utilization of chemical and bacterial agents for silage preservation. There is no definite opinion on vacuum influence on fermentation processes during ensilaging and on qualitative parameters of silage. The aim of the study was to give grounds for technological processes of biocombined chemical conservant Tecacid and biological agent Biosil-NN utilization, as well as improvement of Eastern galega conservation technology for increase of qualitative parameters and energy management efficiency. Laboratory and production trials, performed during this study, showed that optimal and most efficient approach was silage two-phase combined treatment with Tecacid (1.5 L/ton) and Biosil-NN (1 L/40 ton). Consecutive processing of galega forage ensilaging contributed to increase of fermentation quality and preservation of nutrients regardless of anaerobiosis production techniques. When vacuum sealing was used instead of conventional method of sealing, total content of acids, including lactic and oleic, decreased, which improved fermentation quality. Materials of this article are of practical value for feed producers involved in high-protein silage preservation, because the obtained results proved high efficiency of two-phase combined application of chemical and bacterial agents.
Study of the temperature regime effect on the process of cheeses vacuum drying
Authors: Ermolaev V A , Kechkin I A , Romanenko A I , Buzetti K D , Ivanov M V , Makhacheva E V 
Published: February 2021

Abstract
Vacuum drying is a promising way to cheese processing. The heating temperature is the most significant factor in vacuum drying. The purpose of this work was the selection of temperature regimes of vacuum cheese drying. Experiments on vacuum drying of cheeses were conducted at different temperatures and heat flow density. It has been established that the temperature decrease rises significantly the duration of drying process. Increasing the drying temperature up to 60 °C and more leads to a decrease in the temperature gradient across the thickness of the layer of dried cheese. The organoleptic characteristics of dry cheeses have been found to be most appreciated at vacuum drying temperatures of 50 and 60 °C. Based on the conducted research, the influence of temperature and heat flow density on the process of vacuum cheeses drying was analyzed. The recommended temperature for vacuum cheeses drying is (60 ± 3) °C, the recommended value of the heat flow density is (7.36 ± 0.3) kW/m2.
Dry protein concentrates production and properties based on processed poultry raw materials
Authors: Polyanskikh S V , Daniliv M M , Kutsova A E , Slobodyanik V S , Ilyina N M , Sergienko I V 
Published: February 2021

Abstract
The article is about the bone residue compositions analysis obtained from low-value poultry parts processing via the mass-metric parameters, chemical, fractional, amino acid, fatty acid, and mineral contents. The conditions for obtaining protein concentrate by the thermal method and low-temperature fractionation are reasoned and mathematically interpreted. Their proved high biological and nutritional value, identical taste and aroma properties, physiological usefulness and harmlessness allow recommending the invented products as a basis for the dry soups production, including the “premium” class.