bluuebunny/crossref_metadata_2025_split huggingface dataset:
Improving the technology of collagen substance from raw fish materials for obtaining porous materials for cosmetology and medicine
Authors: Antipova L V , Sukhov I V , Slobodyanik V S , Kotov I I , Antipov S S 
Published: February 2021

Abstract
The authors studied the possibility of using several methods for obtaining a collagen-containing base, which is a collagen hydrate obtained using organic acids. Collagen is a unique protein and a part of a variety of connective tissues of living organisms. It has a form of a unique three-spiral structure consisting of a molecule of a specific set of amino acids. It is of great practical importance for cosmetology and medicine. Collagen is one of the most common proteins in living organisms. A significant proportion of collagen is concentrated in the skin. Known methods for obtaining a collagen product are associated with the use of organic acids for de-fibration. After processing, the collagen product has a high moisture-absorbing property. Selection of the concentration and type of organic acid makes it possible to obtain a product with the necessary characteristics of functional and technological properties. Also important that they have a positive effect on the state of the human body, as well as open the possibility of varying properties for targeted use in cosmetology and medicine. The obtained collagen substances provide a range of concentrations necessary for specific purposes, have high hydrophilicity, and create conditions for obtaining various forms (dispersions, membrane materials, and sponges) for subsequent use in the cosmetic and medical industries.
Analysis of technical and chemical characteristics as well as the nutritional value of clams from the Sea of Azov
Authors: Bityutskaya O E , Donchenko L V , Moshenec KI 
Published: February 2021

Abstract
Clams as a group of burrowing molluscs hold high positions in the world fishery and aquaculture of bivalve molluscs. The paper presents the results of studies of the technical and chemical composition, functional and technological properties as well as the nutritional value of meat of three types of clams harvested in the Kerch Strait towards the Sea of Azov: Anadarakagoshimensis Tokunaga, 1906, Chameleagallina Linne, 1758, Donaxtrunculus Linnaeus, 1758. Shellfish meat is rich in protein substances, being (in % of absolutely dry matter) 77.4, 74.1, 74.8, respectively, for A. kagoshimensis, Ch. gallina and D. trunculus. However, the availability of limiting essential amino acids affects their balance and biological value (%), namely A. kagoshimensis–48.6, Ch. gallina–58.8, D. trunculus–80.0. High iodine content in clams’ tissues was noted. It suggests the possibility of introducing mollusc meat into diets for preventive dietary nutrition. In terms of food saturation, these types of molluscs can be attributed to low-saturated food raw materials, and according to their calorific value, to low-calorie ones. Further investigations in this sphere, the popularization of clam meat as a gourmet product, and world experience in the mollusc farming can ensure the progressive development of clam aquaculture in the Azov-Black Sea basin.
Colostrum research and application in the functional food products technology
Authors: Glagoleva L E , Zatsepilina N P , Kozyrenko E V , Rodionov S O 
Published: February 2021

Abstract
Nowadays, one of the priorities of the food industry development is the use of non-traditional biologically active raw materials of vegetable and animal origin. Colostrum is a natural concentrate of immunoactive and bio-stimulatory factors and nutrients that has a health-promoting and rejuvenating effect on the whole body. The objective of the research is to develop the curd products technology with complete replacement of eggs and partial replacement of curd with natural immunomodulating raw material which is colostrum. The formed product line group is intended as functional products to provide food for various groups of people. For achieving the objective, the following research tasks have been determined: to study physical and chemical properties of cow’s colostrum; to study biological and microbiological properties of cow’s colostrum; to examine the influence of colostrum on the organoleptic and structural and mechanical properties of curd products; to select ingredients and define the curd product formulations; to design the curd production technology; to analyze the finished product properties. The developed curd products technology using complete replacement of eggs and partial replacement of curd with cow’s colostrum meets quality requirements and provides functional food products with better characteristics for keeping the population healthy in comparison with traditional methods.
Development of technological scheme for two-component grain mixture grinding
Authors: Kechkin I A , Ermolaev V A , Romanenko A I , Tarakanova V V , Glebova I A 
Published: February 2021

Abstract
The article discusses the problem of enriching food with essential fatty acids, especially linolenic acid (ω-3), as its deficiency leads to serious disruptions in living processes of a human body. Using directly flax seeds allows reducing significantly (by 3–4 times) the share of flax seeds’ processing products in the composition of composite mixture, as well as preserving the entire phytopotential of the processed grain and seeds. In particular, the use of flax seeds, which has not only a high protein and fat content, but also a unique composition of some micronutrients, primarily they include polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 family, essential amino acids, and the presence of other no less valuable components–dietary fiber, lignans, trace elements, fat-soluble vitamins. The introduction of flax seeds in the mixture poses a question of developing an innovative technology for processing mixtures consisting of grain and oilseeds. The use of white flax is preferable in the production of baking flour. Wheat-flax flour and wheat-flax bran can be used as the main components in the production of general, special and therapeutic purposes on a grain basis. While studies there were developed technological schemes for the preparation and grinding of two-component grain mixtures based on wheat and flax seeds. Thus, there were established some patterns of preparation and grinding of two-component grain mixtures for obtaining flour of composite types with specified technological properties and increased nutritional value due to the enrichment of polyunsaturated fatty amino acids ω-3, ω-6 of traditional grain types by adding flax seeds into it.
Feed additives in feeding of highly productive lactating cows at 8-9 months of pregnancy
Authors: Vyayzenen G N , Dautov R R , Vyayzenen A G , Prodanov N S , Razaev S V 
Published: February 2021

Abstract
The influence of such vegetable crops, as table beet and fodder carrots, and natural coniferous extract in the diets of cows in 8-9 months of pregnancy is investigated. The use of food composition caused a decrease in the concentration of heavy and toxic metals in the milk of highly productive black-and-white cows with annual productivity of 6000 kg in the conditions of anthropogenic pollution. The type of feeding-silage-hay application was investigated. Against the background of the main diet animals of experimental groups are additionally fed is 30, 50 and 80 g per head per day of beets and a similar amount of carrots as fodder. Natural coniferous extract (liquid) in a dose of 5.0 ml/head was fed in a mixture with feed. Table beet, carrot and natural coniferous extract ( liquid) with high antioxidant and sorption simultaneously properties in a mixture with feed rations. In this way, it is carried out to supplement the body of cows with a complex mixture of vitamin C, vitamin B, vitamin E, selenium, spicy-aromatic plants. This method allows more successfully solving the problems associated with metabolism, with the accumulation of heavy metals in the milk of animals with a year-round table method of maintenance. The studied phytogenic feed additives caused an increase in the digestibility of nutrients in diets, a significant decrease in the accumulation of Zn, Cu, Pb, Cd, As, Hg, Fe+2 in the body.
Phytobiotics as an alternative to antibiotics in feeding farm birds
Authors: Drannikov A V , Derkanosova A A , Korotaeva A A , Orinicheva A A , Iskusnykh A Yu , Litvinov E V 
Published: February 2021

Abstract
A decrease in the level of immunological reactivity and natural resistance of the body is one of the reasons for the decrease in the viability and safety of poultry. When used in feeding antibiotics, a number of undesirable side effects occur. Therefore, of particular interest is the use of phytobiotics to form the resistance of the bird organism to the effects of adverse environmental factors. Phytocompounds affect the processes of metabolism and neutralization of foreign substances, which are carcinogens and mutagens. They have the ability to bind free radicals and reactive metabolites of foreign substances, inhibit xenobiotic activating enzymes and activate detoxication enzymes. Phytobiotics have antiviral, antimicrobial, as well as immunomodelling effects. The main advantage of feeding herbal supplements is that the animals are not exposed to any risks; the possibility of their use as flavoring, appetite-stimulating substances is fully confirmed by the EU documents regulating nutrition. The range of such domestic drugs is narrow and not developed. Increasing the antioxidant status of the animal’s body by optimizing the level and quality of feeding, especially by adding exogenous antioxidants obtained from high quality raw materials, can be one of the most important and effective means of improving the health and, therefore, productivity of poultry. The study of the effect of feed additives made of the vegetative mass of amaranth on the resistance of poultry is a modern area of research in world science.
Mathematical model of the extraction of vegetable oil by an organic solvent
Authors: Barmetov Yu P , Chertov E D , Matveykin V G , Bityukov V K , Bugaev Yu V , Bush A A 
Published: February 2021

Abstract
A mathematical model of the process of extraction of vegetable oil by an organic solvent for a separate section of the extractor with irrigation has been developed. The model is intended for the synthesis of an automatic control system. A description of the change in the oil concentration in the oilcake along the length of the extraction section and in the miscella for a steady-state operation is obtained. And a system of independent differential equations with a delayed argument is obtained that connects deviations from the nominal oil concentrations in the oilcake and miscella at the outlet of the section with flow deviations and oil concentrations at the inlet of the section. The transition from partial differential equations to equations with a delayed argument will reduce the time spent on calculating the adjustable parameters of the control system during its synthesis.
Rapeseed processing products as a component of flour-based food for gerontological purpose
Authors: Renzyaeva T V , Renzyaev A O , Reznichenko I U , Popov A M , Kravchenko S N , Miller E S 
Published: February 2021

Abstract
The use of rapeseed oil and flour obtained by processing of peeled rapeseed kernels as a source of valuable nutritional and biologically active substances needed in the diet of the elderly to maintain their health and active longevity is justified. A sugar cookie formula with the use of rapeseed products has been developed. The technology of cookies which allows one to obtain a dough with the necessary properties and finished products of the required quality is proposed. The consumption of cookies will increase the level of satisfaction of the body’s requirements for a complete protein, polyunsaturated fatty acids, including omega 3, dietary fiber, B vitamins and tocopherols, dietary minerals such as potassium, calcium, magnesium, phosphorus, sulfur, iron, copper, zinc, manganese, cobalt and others. The use of rapeseed flour will enrich cookies with such minor nutritional components as rape indoles, which have antioxidant and antitumor activity, stimulating the detoxification processes of the body. The introduction of rapeseed products into the composition of sugar cookies allows us to consider it as a gerontological product that slows down the aging process.
Energy-efficient and environmentally friendly technology for producing fatty acid esters
Authors: Shevtsov A A , Tertychnaya T N , Serdyukova N A , Tkach V V 
Published: February 2021

Abstract
We implemented heat pump technology of obtaining esters of fatty acids (of tolivia biodiesel) from vegetable oils, providing for the transesterification of oil with alcohol supercritical fluid and supercritical CO2-extraction of the cooled reaction mixture, its separation by centrifugal force to separate the glycerin from the target product, the separation of carbon dioxide gas-liquid separation with obtaining a purified biodiesel and the return of carbon dioxide to the extraction stage in closed loop thermodynamic cycle. A steam-ejector heat pump is used to prepare energy carriers of different temperature potentials. The physical and chemical parameters of the obtained biodiesel fuel corresponded to the regulatory documentation. The energy and environmental efficiency of using rapeseed ethyl ether (REE) obtained using the proposed technology and its mixtures with mineral diesel fuel when performing agricultural work with the Kirovets K-701 tractor was checked. During the test, it was found that in the same operating conditions, the tractor when working on REE and its mixtures with mineral diesel fuel at maximum power develop the same traction force. The use of biodiesel and its mixtures reduces environmental pollution and increases the purity of the exhaust compared to the operation of a tractor unit using mineral diesel fuel.
The study of the fatty acid composition of camelina oil obtained by cold pressing
Authors: Ostrikov A N , Kleimenova N L , Kopylov M V , Bolgova I N 
Published: February 2021

Abstract
Non-traditional oilseeds include camelina seeds, which are widely known in the global production of oils and blends. The seeds of this plant are a source of polyunsaturated fatty acids, including linoleic and linolenic acids. A distinctive feature of the seeds of this culture is the oil content–40% and crude protein–30%. The object of the study was oil obtained by cold pressing and the seeds of camelina of the Penzyak variety. Samples were obtained in an experimental installation under the following conditions: a pressing chamber annular clearance was 0.3 mm; the screw rotational speed was 160 rpm at a temperature of 336 K. The fatty acid composition of the camelina oil sample was determined by gas-liquid chromatography on a Chromotech 5000. The presented results of camelina oil studies by fatty acid composition show that unsaturated fatty acids ☐-9 prevail in the test oil. It was determined that fatty acids of groups 18 and 16, 20 predominate in camelina oil. At the next work stage, studies were carried out on the chemical composition of the sample, as a result of which it was found that camelina oil contains 4 vitamins (vitamins A, K, ☐, ☐ + ☐ and ☐-tocopherols) and traces of vitamin K, the purpose of which is to provide increased biological and nutritional value of the product.
Linum usitatisimum L. is the most important crop in Russia for the production of high-quality oil with low cost (review)
Authors: Turin E N , Susskiy A N , Stukalov R S , Shestopalov M V , Turina E L , Ivanov V IU 
Published: February 2021

Abstract
Oil crops play an important role in providing society with food, livestock feed, industry and raw materials and are of great importance for economically stable agricultural production. The purpose of this review article was to show the importance of the agricultural crop of oil flax and its oil seeds for various types of industries, the possibility of expanding its cultivation areas in Russia, as well as a way to reduce the cost of production. The article provides overview information on studies conducted on oilseed flax (Linum usitatisimum L.), on the possibility of using its products in food, technical industry, medicine, for the production of biodiesel, in crop production and fodder production. High resistance to abiotic and biotic factors put oil flax in a number of crops that can be cultivated everywhere; however, its yield, oil content and cost in different regions of Russia and the world are very different. This question has not been sufficiently studied in the literature. This review focuses on modern research by both foreign and Russian scientists. The possibilities of cultivating Linum usitatisimum L. in Russia according to the modern no-till farming system (direct sowing technology, zero technology, technology without tillage) and the directions of its oil use are shown, which indicates their relevance and high demand in various fields of human activity. Oil flax is a unique natural and biological resource that has rational and environmental benefits in cultivation.
Onion husk (Állium cépa) as a promising source of natural antioxidants
Authors: Kotenkova E A , Kupaeva N V 
Published: February 2021

AbstractThe search for new sources of natural antioxidants is an important area of research. The total antioxidant capacities (TAC) of ethanol and aqueous extracts of yellow, red and white onion husks, rosemary and basil were determined by the Oxygen Radical Absorbance Capacity method using fluorometer Fluoroskan Ascent FL and the Ferric Reducing/Antioxidant Power spectrophotometer SF-2000 and expressed in µmol-equiv. Trolox/g of a sample and µmol-equiv. dihydroquercetin / g of a sample, respectively. Ethanol and aqueous extracts of red onion husk demonstrated the greatest TACs and amounted to 709.17±21.68 µmol-equiv. Trolox/g and 2048.83±64.97 µmol-equiv. Trolox/g, and these significantly exceeded the TACs of such popular spices in the food industry as basil and rosemary. TACs of both extracts of yellow onion husk were approximately equivalent to rosemary. Ethanol extracts of red and yellow onion husk demonstrated the greatest TACs and amounted to 2005.64±33.59 µmol-equiv. dihydroquercetin /g and 941.39±65.43 µmol-equiv. dihydroquercetin /g, respectively, and these significantly exceeded the corresponding TACs of basil and rosemary. TACs of aqueous extracts were approximately equivalent to rosemary, but below the TAC of basil. The absence of bright taste and aroma of red and yellow onion husk extracts, high total antioxidant capacity for neutralization of free radicals by both mechanisms of interaction, as well as the availability of raw materials in large scale confirms that this waste of the fruit and vegetable industry is a promising source of natural antioxidants.
Concentrates of polyphenols from grape raw materials and their functional properties
Authors: Ogay Yu A , Chernousova I V , Saitsev G P , Mosolkova V Y , Zhilyakova T A , Grishchin Yu V 
Published: February 2021

Abstract
The work presents the possibility of obtaining polyphenol concentrates from raw materials (pomace, seeds, cane, vines, leaves) of Crimean grapes of white varieties Aligote, Rhine Riesling, Rkatsiteli and grapes of red varieties Muscat Hamburg, Cabernet-Sauvignon, by vacuum concentration of alcoholic extracts of grape raw materials. An experimental assessment on the qualitative and quantitative structure of polyphenols, the basic functional ingredients of biological activity of grapes has been given. It has been established that by concentration of phenolic substances, the concentrates are distributed in the following sequence: seeds of grapes of white and red varieties, stalks of grapes of white and red varieties, pomace of grapes of red varieties, leaves of grapes, vine of grapes, pomace of grapes of white varieties. In grape concentrates, anthocyanins, flavones, flavan-3-ols, oligomeric and polymeric procyanidins, oxycinnamic and oxybenzoic acids and stilbenoids have been identified. The maximum quantitative evaluation of stilbenoid concentration obtained in grape concentrates was up to 5.0 g/L, which is by order of magnitude greater than in red wines. The antioxidant activity indicator (AOA), estimated in vitro in grape seed concentrate, ranged from 180.0 to 250.0 g/l, which is by order of magnitude greater than in red grape wines.
Refining process and properties of polysaccharide xylanase
Authors: Yakovlev A N , Agafonov G V , Yakovleva S F , Romanyuk T I , Zueva N V , Kovaleva T S 
Published: February 2021

Abstract
The xylanase enzyme with a specific activity of 5676.4 units/mg of protein and a purification degree of 53.1 was isolated and purified from the complex enzyme preparation Brusiem BGX. The enzyme was isolated by ethanol precipitation, and purification was performed by gel filtration on sefadex G-25 and G-150 and ion exchange chromatography on DEAE-cellulose. The effect of temperature and pH on the activity and stability of the enzyme in the temperature range of 30-70 °C and pH 4.0-7.0 was studied. The optimum action of xylanase is a pH of 5.5 and a temperature of 50 °C. The enzyme has a sufficiently high thermal and acid stability, hydrolyzes non-starchy polysaccharides containing (1,4) - β-D-xyloside bonds. In this regard, its use in biotechnology for hydrolysis of non-starchy polysaccharides of grain in the brewing and in the production of ethanol is prospectively.
Shaped jelly marmalade with cranberry concentrate
Authors: Alekseenko E V , Chernykh V Ya , Bakumenko O E 
Published: February 2021

Abstract
The use of fruit raw material and its processing products in production technologies of marmalade products is a promising direction in the correction of nutritional value and consumer properties. Hence, cranberries, which are a recognized source of healthy, biologically active and minor food components, as well as natural colors, preservatives and antioxidants, present a particular interest. The paper presents the results of the study on the use of cranberry ingredient in the form of juice concentrate in the preparation of pectin-based jelly marmalade. Cranberry juice concentrate was added in the amount of 6-15% to the weight of white sugar in the marmalade jelly. Marmalade was prepared under laboratory conditions according to a traditional scheme, which includes the preparation of sugar-dextrose syrup with a jelling agent, boiling of marmalade mass, its molding and gelation, extraction of marmalade from molds and white sugar coating. The gelation was carried out at a room temperature of 23°C for 2 hours. It is shown that the use of cranberry juice concentrate in the formulations of marmalade products allows making a product with high organoleptic indicators (appearance, shape, consistency, taste, color, smell). Positive influence of cranberry juice concentrate on structural and mechanical properties of pectin-based marmalade products is revealed, which is demonstrated by the increase of marmalade jelly strength. Taking into account the results of organoleptic analysis and studies of structural and mechanical properties, a formulation of shaped jelly marmalade was developed with addition of cranberry juice concentrate in an amount of 13% to the weight of white sugar in the jelly mass. It was found that shaped jelly marmalade meets the regulatory requirements prescribing its quality and contains biologically active substances and minor components of cranberries.