bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fatty acid composition of Acipenseridae – sturgeon fish
Authors: Pelic M , Vidakovic Knezevic S , Zivkov Balos M , Popov N , Novakov N , Cirkovic M , Ljubojevic Pelic D 
Published: October 2019

Abstract
Fish meat is considered to have a beneficial nutritional composition and a favorable effect on human health. Fish meat is a significant source of highly unsaturated fatty acids with beneficial effects on health of consumers. Therefore, knowledge of the fat, protein and especially quality of lipids in fish is very important. The objective of this summary is to synthesize data on the fatty acid composition of different sturgeon species, the meats of which could become more common in Serbia. Sturgeon, due to their favorable sensory properties, are of increasing interest to consumers. These fish are also interesting to fish farms because they are relatively easy to breed, grow fast, and are relatively resistant to diseases. Quality parameters of sturgeon meat are not well studied and there are few data to date.
Problems in determining the nutrition declaration for unpacked meat products – example of domestic cooked sausage
Authors: Raseta M , Jovanovic J , Brankovic Lazic I , Trbovic D , Mrdovic B , Beckei Z , Djordjevic V 
Published: October 2019

Abstract
This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.
Trace elements and heavy metals in multifloral honeys from Serbia
Authors: Spiric D , Ciric J , Teodorovic V , Nikolic D , Nikolic A , Radicevic T , Jankovic S 
Published: October 2019

Abstract
This study was to determine the contents and any correlations of As, Cu, Zn, Fe, Cd and Pb in multifloral honeys. Honey, among other bee products, is a good bioindicator since it can reveal the connections between soil, plants and honeybees. Ninety-two samples of multifloral honey were collected from the retail market during the 2018 vegetation season and analyzed to determine mineral content. Analysis of the elements was performed by inductively coupled plasma mass spectrometry (ICP-MS). The most abundant element was Fe, with average concentration of 2.21 ± 1.00 mg/kg, followed by Zn, Cu, Pb, As and Cd. The results obtained show positive correlations: Zn-As, Fe-As, Fe-Cu, Fe-Cd, Cd-Cu and Cd-Pb. Negative correlations are noticeable between Pb and all other minerals except Cd.
Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)
Authors: Tomovic V , Jokanovic M , Sojic B , Skaljac S , Lazovic M , Vasiljevic I , Tomasevic I , Nikolic I , Vujadinovic D , Tomovic M 
Published: October 2019

Abstract
Goats, the earliest ruminant to be domesticated, are traditional sources of meat, milk, fibre, leather, related products of animal origin and as draught and pack animals. Meat is the major product of the goat. Meat quality is the sum of all sensory, nutritive, technological and hygienic-toxicological factors of meat.
The aims of this study were to investigate the chromium content of four different muscles (M. psoas major, M. longissimus dorsi, M. semimembranosus and M. triceps brachii) of Saanen goat male kids and to determine whether the chromium contents differed between the muscles. Chromium content was determined using inductively coupled plasma optical emission spectrometry (ICP-OES), after dry ashing mineralisation. The studied muscles did not significantly differ (P >0.05) with respect to chromium content. The chromium content ranged from 0.012 to 0.067 mg/100 g, with an average of 0.026 mg/100 g.
Air quality and impact on food safety
Authors: Veskovic Moracanin S , Memisi N , Djukic D , Milijasevic M , Borovic B , Raseta M 
Published: October 2019

Abstract
Air is an important potential source of contamination in different areas of human endeavor (medicine, pharmaceuticals, agriculture, food industry etc.). During the various technological procedures of producing and processing food, its contamination by polluting substances contained in air, such as suspended particles (physical contamination), combustion products and volatile organic substances (chemical contamination) and biological pollutants (bacteria, viruses, molds and mites) very often occurs. Although the sources of air contamination are numerous (poor construction aspects of the building, improper air conditioning and ventilation, etc.), basic and common sources are people and their activities in food production plants. The task of responsible food production is to adequately and continuously implement good production practices, and thereby, prevent potentially harmful practices, to ensure environmental health and safety for the life and work of the staff in that environment, and to create conditions for safe food production, while protecting the environment.
Phytochemical Screening, antimicrobial and antioxidant efficacy of some plant extracts and their mixtures
Authors: Mahmood M H , Osama A K , Makky E A , Rahim M H , Ali N H M , Hazrudin N D 
Published: October 2019

Abstract
Various phytochemicals and bioactive compounds are sourced from medicinal plants. This study focused on finding the most potent plant extracts whose combination could exhibit better antioxidant and antimicrobial activities compared to the efficacy of the individual extracts. The combined plant extracts were O. stamineus, E. longifolia, A. bilimbi, P. granatum, and M. nigra. Ultrasound extraction technique was used for the extraction of the plant material before screening the extracts for the presence of several phytochemical groups. After the screening for the presence of phytochemicals, the extracts were evaluated for antimicrobial activity against five microorganisms (S. aureus, B. subtilis, P. vulgaris, E. coli, and C. albicans) at 3 different concentrations (600, 400 and 200 mg/mL) using disc diffusion method. The aim of this antimicrobial screening was to identify and select the most potent extracts for the combination study. From the screening result, P. ganatum and M. nigra had the highest antimicrobial activity against all the tested organisms, as well as the highest DPPH radical scavenging activity of 95.40 % (IC50 = 120.2 μg/mL) and 90.20 % (IC50 = 330.0 μg/mL), respectively. Hence, both extracts were combined and screened for antimicrobial and antioxidant activities at the same concentration range but at different combination ratios of 1:1, 1:2 and 2:1 (v/v). The results showed the extract mixtures at different combination ratios of 1:1, 1:2 and 2:1 (v/v) to exhibit good antioxidant and antimicrobial activities. However, the combination ratio of 1:1 gave the best antioxidant activity as it achieved an IC50 value of 82.0 μg/mL. Therefore, it is concluded that the mixture of the selected extracts exhibited strong antioxidant and antimicrobial activities, coupled with a significant level of antifungal activity.
Design and test of tilling depth measurement device based on angle sensor
Authors: Li C , He Y , Feng Q , Jiang K , Wang X , Zhang C 
Published: October 2019

Abstract
Inter-tillage is one of the most important methods to increase crop yield, reasonable tillage depth can improve crop yield and economic benefits. In the research, an angle sensor-based tillage depth measurement device was designed and its function was tested. The tillage depth measurement device was mainly composed of a supporting palm, an angle sensor, a spring, shaft components, a connection block, a regulating damper and so on, through reasonably designing the geometric structure of the supporting palm in the tillage depth measurement device and combining with the angle sensor, the information of tillage depth was converted into electrical signal, and the linear relationship between tillage depth and electrical signal was obtained. In laboratory test, the calibration and accuracy verification experiments of the tillage depth measurement device were carried out. The correlation coefficient (r) of reference values and measured values using the tillage depth measurement device was 0.9996 with the standard error (SE) of 0.08 cm. In field test, the accuracy of the tillage depth measurement device was also verified with the maximum absolute error of 0.8cm. The research results showed that the measurement device based on angle sensor had high measurement accuracy, providing a simple and direct tillage depth measurement method.
Coupling of urban green space system and sponge city construction
Authors: Pan X J 
Published: October 2019

Abstract
Through quantitatively analyzing the implementation of the sponge city concept in urban green space systems, this research explored the role of urban green spaces in collecting and using rainwater in a urban landscaping. By combining the ecological and recreational functions of the urban green spaces, as well as appropriate quantitative indexes, reasonable approaches for applying rainwater collection, infiltration and retention technologies in urban green space design and construction are suggested. Thus, the implementation of the sponge city concept in the initial planning stage of green spaces was considered. The Taihu New City in Wuxi was chosen as study case. Thus, this paper combined current planning status between green space and rainwater collection systems and analyzed them. As result, usable green spaces for the sponge city construction were obtained. Also, details on the construction characteristics of various usable green spaces were acquired. The role of these green spaces in the sponge city construction were classified and quantitatively assessed and compared with relevant standards. On the basis of guaranteeing green space intended purposes, this paper analyzed the results of coordinating the green space areas with rainwater collection systems and specified the role of various green spaces in the rainwater collection.
The effectiveness of the introduction of promising varieties and new technology in the cultivation of common hops
Authors: Korotkov A V , Pushkarenko N N , Vasiliev A O , Medvedev V I , Akimov A P , Yunusov G S 
Published: October 2019

Abstract
In the conditions of the middle zone of the Russian Federation, incl. the Chuvash Republic, it is possible to cultivate early, mid-early and mid-season hop varieties: Tsivil'skii, Druzhnyi; Sumer', Krylatskii, Podvyaznyi, Mikhailovskii, Favorit, Flagman, Feodal, Forvard and Fakir with a growing season of 95-120 days, with a certain ratio of bitter substances and essential oils, with the appropriate cultivation technology. On the newly restored plantations, the location of the pillar rows - 10 m, for the use of general purpose tractors, it is recommended to hold the tab of hops with 3.3 m spacing between rows, and 1.1 m in the rows between the plants. The use of autumn pruning of the main rhizomes of hops accelerates the emergence of sprouts and reduces the duration of the phases of growth and development in the spring time. The use of new technologies and innovative techniques allow reducing the cost of 123 person days in comparison with the traditional technology.
Influence of spatial structure of road greening on particle diffusion
Authors: Liang F H , Liu Y , Shi Y Y , Liu H Q , Zhang C 
Published: October 2019

Abstract
In order to study the influence of the transparency and crown density of road green belts on particle dispersion, the green belts along Tinjing highway in Tianjin, China, were selected to study in this study and the green space was divided into four types, which respectively were the high crown density-high transparency green space, the low crown density-low transparency green space, the high crown density-low transparency green space and the low crown density-high transparency green space. The particle pollution concentration in sidewalk and green space was researched in the four types of green space. It was concluded that: in the sidewalk, the high crown density-high transparency green space was the most adverse to the diffusion of automobile exhaust pollutants because those contents of pm2.5, pm10 and dust were all the highest; in the green space, the high crown density-high transparency green space and the low crown density-low transparency green space were the most adverse to the diffusion of automobile exhaust pollutants because those contents of pm2.5, pm10 and dust were all the highest. So among the four types of green space, the high crown density-high transparency green space was the most adverse to pollutant diffusion.
Mechanization of the process of drying fruits and vegetables through the introduction of microwave drying unit UMS-2-10 in agricultural and food enterprises
Authors: Voronov E V , Shamin E A , Bocharov V A , Terekhova O B , Shashkarov L G , Larionov G A , Zaitsev P V , Kirillov N K 
Published: October 2019

Abstract
The article describes the installation of microwave drying UMS-2-10, its use in agricultural enterprises. Installation of combined drying (microwave and convective heating). The installation was developed by the research and production Association "Gamma" in Nizhny Novgorod. The principle of operation is based on the use of microwave energy in combination with the circulation of "warm" air. It is established that when choosing a drying unit for the food industry, it is necessary to keep in mind that the scientifically justified choice of the design of the dryer intended for drying specific types of plant substrates containing biologically active substances is more dependent on the structural properties and biological composition of the plant raw materials used in production. Drying plant UMS-2-10 installation provides for the use of microwave, convective and combined methods of heating the feedstock; characterized by small size and ease of operation; has optimal performance, focused on the orders of commercial enterprises, and not on the formation of large batches of finished products, the implementation of which may be in doubt; characterized by high maintainability, low cost and tariffs for delivery, and installation of the dryer.
Information technology promotes the development of agriculture in China: the mechanism, bottleneck problems and solutions
Authors: Feng R 
Published: October 2019

Abstract
With the purpose of maximizing productive efficiency by means of leveraging information technology in agriculture, this study creates agriculture information system which constitutes factors from supply-side based on the theories of economics. Then, Gray Correlation Analysis has been used to analyze agro- industrialization. The wide application of the Internet and financial support in agriculture exert significant positive effect on the development of agriculture. At the same time, less agriculture weather stations, developing agriculture futures have no obviously positive effect on it. Low level education of the rural labour has the negative effect on it. Therefore, suggestions like increasing the investment on rural education, giving more support on land conservation, integrating the data from different relevant fields to develop agriculture futures, developing meteorological monitoring technology are given based on the experience of developed countries.
Product development of dried noodle from wheat flour and riceberry rice flour by extrusion
Authors: Chokchaithanawiwat P , Rungsardthong V , Thumthanaruk B , Puttanlek C , Uttapap D , Boonraksa S , Wonngsa J 
Published: October 2019

Abstract
Riceberry rice (Oryza sativa L.), a cross-breed of Khao Hom Nin, a local non-glutinous purple rice and Khao Hom Mali 105 contains antioxidants and other significant bioactive constituents in its bran fraction. This research aimed to produce noodle from riceberry rice and wheat flour by direct extrusion. In this study, the effects of barrel temperature, riceberry flour ratio, and food additives (sodium carbonate, guar gum and xanthan gum) on appearance and cooking qualities of extruded riceberry noodles were examined. Riceberry flour at 5%, 10%, 15% and 20% (by weight) was mixed with wheat flour via a single screw extruder with 0.8 mm diameter die, 30% feed moisture content (wet weight basis), screw speed of 40 rpm and the third barrel temperatures at 90:100:100°C, respectively. Experiments were conducted to find appropriate food additives by using mixture design of 3 components (sodium carbonate, guar gum and xanthan gum) and barrel temperature controlled between 90-110°C. The result showed that riceberry flour substitution could be used up to 15% with acceptable properties. The addition of guar gum and xanthan gum at 0.8% and 2.0%, respectively, could be used leading to rice noodle with cooking time 3.0 min and cooking loss 3.63%, comparable to the product made by conventional method (as the control formula).
Effect of different aging treatments on the vigor of high-oleic acid peanut seeds
Authors: Wang H , Yu S T , Wang C T , Yu G Q , Cui X Y , You S L , Gao Z Y , Shi P X , Yu H B , Ren L 
Published: October 2019

Abstract
Accelerated aging is known to reduce seed viability and vigor in many crop species. This study was undertaken to evaluate the effect of accelerated aging on germination potential, germination percentage, electric conductivity, acid value and peroxide value. Compared with common peanut, high oleic acid peanut were more beneficial to health and can significantly improve the storability of seed. Eight high oleic acid (range of oleic acid content: 74.95%-80.6%) and two common varieties were used in this experiment. Six treatments were contained, natural aging of kernels, natural ageing of pods, accelerated aging was achieved by incubating seed at 40°C and 100% relative humidity in a closed chamber for 4, 6, and 8 days. The results showed that: the changes of germination potential and germination percentage of natural aging were not significant for high oleic acid peanuts, smaller than that of the common varieties. No matter artificial aging or natural aging treatment, compared with non-aging treatment, electric conductivity gradually increased, but high oleic acid varieties remained at low levels. The acid value of each variety increased gradually with the aging time, comparison between aging treatments, the difference between high oleic acid varieties was not significant, not the same with the common varieties. The peroxide value of 8 high oleic acid varieties was zero under each aging treatment, but the peroxide value of two common varieties increased with the aging time. The variation rules of all indicators of artificial aging for 4 days and 6 days were the same with the two natural aging treatments. So artificial aging for 4 days and 6 days can be used for high oleic acid aging test, replace natural aging, which not only shortens the test time but also ensuring the best effect.
Quality evaluation of bakery products enriched with spinach
Authors: Sapozhnikov A N , Rozhdestvenskaya L N , Kopylova A V 
Published: October 2019

Abstract
Garden spinach (Spinacia oleracca) is a well-known leaf vegetable in the world. It contains biologically active substances and thus can be used for enrichment of different kinds of food production, including bakery products. However, spinach is not yet deeply studied from this point of view. Recent studies show that spinach is advisable for introducing into the dough in state of infrared-dried powder. The paper describes the results of quality evaluation of developed bakery products enriched with spinach powder by sensory, physico-chemical characteristics and nutritional value. Three control samples (roll N° 1, curd and lingonberry patties N° 2 and N° 3) were prepared using high-grade and second-grade wheat flour in 1:3 ratio. All experimental samples (N° 1, N° 2, N° 3) were enriched with infrared-dried spinach powder in the amount of 4% from flour weight. All bakery products samples were prepared according to standard technology and passed quality evaluation. The sensory characteristics of experimental samples didn’t change significantly, though some of values decreased by 0.1 points or increased by 0.1 …0.3 points. The dry matters content values either decreased by 1.45…3.38% or increased by 0.36%, the acidity and ash content values increased by 0.2…0.6 deg and 0.16…0.74% accordingly. All samples were evaluated for estimated content of proteins, fats and carbohydrates and their relative approximation to ratio of 1:1:4. The ratio in control and experimental samples N° 1 and N° 2 are close to the recommended ratio value. In control and experimental samples N° 3 the ratio value is not kept but can be improved in different ways. Thus, the results of study show, that the enrichment of bakery products with spinach can save or improve their sensory characteristics, increase organic acids and minerals content. The enrichment also doesn’t have negative effect on products’ nutritional value. The ratios of proteins, fats and carbohydrates allow to use bakery products enriched with spinach in daily diet of adults and children of preschool and school age.
Development of sauce production technology based on cultivated oyster mushrooms (Pleurotus ostreatus (Jacq.) P. Kumm)
Authors: Dril A A , Rozhdestvenskaya L N , Sapozhnikov A N 
Published: October 2019

Abstract
Cultivated oyster mushrooms (Pleurotus ostreatus (Jacq.) P. Kumm) are common for many countries of the world mainly because of their high yield. Their growing doesn’t require special conditions. The mushrooms contain useful nutritional substances and have high sensory characteristics, so they can be suitable for developing of new types of culinary production. In the paper, the technology of sauce production using paste-like semi-finished products from oyster mushrooms is described. While obtaining the semi-finished products, it is advisable to use chopping of raw mushrooms before their heat treatment in combi oven by 100°C during 30 min. The hot and cold sauce production samples based on the semi-finished products have got mainly high points for their sensory evaluation. The estimated nutritional value of sauces shows that they appear to be low-calorie products containing vitamins and mineral substances. Thus, the developed sauce production based on cultivated oyster mushrooms can be recommended for further researches and practical implementation at public catering enterprises.