bluuebunny/crossref_metadata_2025_split huggingface dataset:
University Competitiveness on the Educational Market: Strategic Approach
Authors: Pugacheva I. N. , Mukhina N. B. 
Published: September 2023

The system of higher education in Russia today is characterized by a change in a paradigm. It is conditioned by a shift to the innovative activity caused by the introduction of a new economic model. One more factor to start this change includes some changes in the management structure of the university environment, shift to the entrepreneurial university, development of the competitive level of the university teachers. A university society comes across a number of challenges, among which there is a low motivation and low competitive level of teachers to work under new conditions. The article is aimed at studying the ways to form a competitive university system to function at the educational market. The novelty of the paper can be proved by the fact that in the process of overcoming some new challenges on the way to the new innovative policy appear. There is offered a new paradigm to build a university competitive status connected with a combination of strategic decisions in the sphere of educational programs, students’ activity and development of teachers’ competitive level. The problematic fields and the strategies of their further development are introduced to solve the matter. The most productive ways are changes in educational programs, ways to increase the motivation of students to take part in an innovation activity, development in trends to boost teachers’ activity and competitiveness. Such decisions contribute to realize the innovational strategies of the university development, to the work of teachers and students, to an efficient competitive university environment. The article can be of interest to managers in education, strategic managers, and teaching personnel.
The role of transaction costs in ensuring a positive effect in the integration of enterprises
Authors: Khorev A. I. , Lutchenko V. G. , Voronov P. A. , Lukina O. O. , Adrakhovskaya L. L. 
Published: September 2023

The article discusses the process of enterprise integration which will be successful and effective only if there is a reduction in costs in all areas of activity. Their large-scale part can take up transaction costs, which should be determined as ancillary expenses of production to provide the necessary information, as well as to conclude a contractual relationship. At the current stage of integrable structures development the attention of many researchers is paid to the problem of managing the transaction costs of an enterprise. But unfortunately, the issue of its reduction remains insufficiently highlighted in the scientific literature. Investigating the development and functioning of integrable structures, it is necessary to determine the role as well as the conditions for reducing transaction costs. The authors believe that the main condition for the decline is the coincidence of the spheres of activity of the merging enterprises and an effective management company that helps to realize the benefits of integration. Based on this interaction, a synergy effect will be observed. The following relationships can be observed within the integrated structures: competitive, material and non-material. These types have a significant impact on reducing transaction costs, based on which we can talk about competitive advantages and product differentiation. The Russian practice of integrable structures describes various forms of integration, but according to the authors, the effect can be achieved only if there are training management functions on the part of the corporate center. This function can be realized in coordinating the development and implementation of the strategy for the development of innovative programs. The overwhelming majority of management companies prefer comprehensive control over the activities of enterprises, which does not contribute to achieving synergy, reducing transaction costs and gaining competitive advantages.
Scientific and educational provision of food security at the global, national and regional levels
Authors: Korolev M. I. , Khorev A. I. , Gorkovenko E. V. , Nuzhdin R. V. 
Published: September 2023

Ensuring food security is the main issue in solving socio-political problems. The severity and scale of poor-quality nutrition of the world's population are justified by socio-economic factors, which allows us to understand the directions of its solution. Uncontrolled food production and consumption can lead to a catastrophe for humanity. In modern conditions of high uncertainty on world markets in general, on food markets in particular, the intensification of global problems such as climate change and the spread of the pandemic, as well as the conditions in which Russia is placed today in international trade and economic relations, the problem of food security is becoming more urgent than ever before. Food security is one of the strategic components of the national security of the state, the provision of which is defined as the main priority of the agrarian policy of Russia. Only the development of own production will ensure food independence. Of particular importance is the achievement of the maximum level of food security of the country as a result of the substitution of imports of critically important food, as well as everything necessary for their production. Agriculture and the food industry play a decisive role in ensuring food security. The consequences of the pandemic have affected the provision of regional and national food security: the problem of economic accessibility of food has worsened due to a sharp drop in consumer incomes and rising unemployment; the culture of food consumption has changed; a shortage of food has formed, artificially created by consumers themselves due to the general hype; the stop of active export-import operations due to the closure of borders It has led to the complication of logistics chains and a sharp increase in food prices. Within the framework of the study, the scientific and educational component of ensuring global, national and regional food security was studied: the main problems in the field of vocational training and retraining of specialists of processing industries in new crisis conditions were identified, a list of promising areas for the development of scientific directions with subsequent application of the results in the agro-industrial complex industry, as well as the necessary technologies for deep processing of food raw materials needed to increase the level of regional and national food security. A number of recommendations are proposed to ensure effective interaction of scientific, scientific and educational organizations, enterprises of the real sector of the economy and the administration of the Voronezh region.
Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG
Authors: Astafieva B. V. , Babintsev K. A. , Kurbonova M. K. , Tyutkov N. I. , Baranenko D. A. 
Published: September 2023

Probiotic microorganisms are an important part of the diet for human health. The development of probiotic functional food products and the expansion of their range through new product groups, including those based on meat raw materials, is an urgent task for the food industry. The aim of the work is the development of a frozen semi-finished meat product with a probiotic culture L. rhamnosus GG for public catering establishments. To achieve the goal of the study, the determination of the structural-mechanical and organoleptic characteristics of minced meat and semi-finished products was carried out depending on the composition of the main and auxiliary raw materials, as well as the microbiological assessment of the thermal stability of the encapsulated culture of microorganisms after freezing, storage and preparation of the semi-finished product. Based on the results of the study, beef and raw beef fat were selected as the main raw materials, and the dosage of STPP tripolyphosphate was determined - 0.15 kg / 100 kg of minced meat. Samples of semi-finished products produced according to the developed recipe had the best organoleptic and structural-mechanical properties (elasticity - 78.2 N·mm, adhesion - 1.3 N·mm). Losses after heat treatment and bringing semi-finished products to culinary readiness were up to 30%, which makes the product economically viable and corresponds to the yields for products of this category at catering establishments. The survival rate of L. rhamnosus GG after heat treatment of semi-finished products was 59 ± 2%, and their final number allows us to classify the product as a probiotic. The developed semi-finished products can be introduced at catering establishments.
The effect of stevia powder on the quality of gluten-free cookies
Authors: Nilova L. P. , Malyutenkova S. M. , Shmakova L. N. 
Published: September 2023

The paper presents the results of studies of the effect of stevia powder on the quality of gluten-free cookies with a complete replacement of sugar in the recipe. The cookies were made from a mixture of rice and corn flour (40/60). Margarine or vegetable oil were used as fat components. Stevia powder was used in different amounts: 1.0; 2.0; 3.0%. Cookies quality were assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelling, strength on the structure analyzer "Structurometer ST-2". When completely replacing sugar with stevia powder in various amounts, margarine cookies were comparable in size to sugar cookies, while increasing moisture, but reducing swelling and strength values. Replacing the fat component with vegetable oil resulted in the formation of a flatter, more brittle cookie, with pronounced brittleness, which was reflected in its strength, both in cookies with sugar and with stevia. The use of guar or xanthan gum in the formulation of gluten-free cookies with stevia and vegetable oil made it possible to obtain softer cookies, increased their thickness, as well as moisture and swelling, stabilized the strength, which became comparable before the addition of stevia powder. An increase in the amount of gum over 1% led to large changes in cookie quality indicators, and depended on the type of gum, which was more pronounced when using xanthan gum. The main criterion for the quality of gluten-free cookies with stevia powder in the amount of 1.0% was the minimum specific sweetness
Optimization of the propylene content in the propane-propylene fraction fed to benzene alkylation in order to obtain isopropylbenzene
Authors: Loshmanov S. V. , Popov S. V. , Khabibrakhmanov O. V. 
Published: September 2023

One of the critical units for isopropylbenzene production plants is the unit for preparation of reactant fractions, in particular, the used propane-propylene fraction. In accordance with the Specifications TU 0272-024-00151638-99, the content of propylene in this fraction must be at least 65% wt. Such a sufficiently low content of propylene to carry out the reaction of benzene alkylation leads to inefficient use of the reaction volume of the alkylation reactor. The operation of the unit for the concentration of propylene from the propane-propylene fraction of the industrial production of isopropylbenzene by alkylation of benzene with propylene is considered. The study is carried out using the Honeywell UniSim Design modeling system. The flow of the process in one distillation column and when using two columns is simulated. A computational experiment has shown that in order to obtain propylene (calculated propylene content 99.1% wt.) and propane (estimated propane content 90% wt. propylene - 4.47% wt.) fractions that meet the parameters of current regulatory documents, it is possible to use one distillation column with technological modes: Тlow=31.4 ℃, Тup=21.17 ℃, apparatus pressure 1050kPa, reflux ratio R=13.43. When using two columns, the first one qualitatively "forms" the propylene fraction (calculated content of propylene 99.1% wt., propane 0.8% wt.), and the second column - the propane fraction with the practical absence of propylene in it (propane content 94.42% wt., propylene - 0.03% wt.). The developed models of technological schemes for the concentration of propylene from the propane-propylene fraction can be used to evaluate the operating and design parameters of columns and analyze the achieved process indicators. Calculations show that at the industrial site, the probable cause of the high propane content in the resulting propylene fraction is about 7% wt. is the maintenance of non-optimal technological regimes. Values of expedient operating parameters are given.
Optimization of the content of isobutane in the feed stream of the plant for sulfuric acid alkylation of isobutane with olefins
Authors: Zhadyaev A. A. , Popov S. V. , Khabibrakhmanova O. V. , Balabashkina D. E. 
Published: September 2023

The raw materials for the industrial production of moto- and air-alkylates are isobutane and butane-butylene fractions containing in their composition a component, n-butane, which is inert for the reaction of sulfuric acid alkylation of isobutane with olefins. In accordance with the Specifications TU 0272-024-00151638-99, the content of n-butane in the isobutane fraction, depending on the grade of the fraction, is 0.7÷20% wt. Its presence reduces the useful reaction volume of the alkylation reactor, and when separating the components of the alkylation reaction mass, it is necessary to use a distillation column (debutanizer). The possibility of including an additional column in the technological scheme for removing n-butane from the composition of the fraction (respectively, isobutane concentration) before it is fed into the alkylation reactor is being considered. This is of particular importance for factions with a brand below "High Brand". The study is conducted using the Honeywell UniSim Design software system. The Peng-Robinson method was used to calculate the properties of process stream components. The theoretically optimal design of the apparatus was calculated: when using a distillation column with a pressure in the apparatus of about 400 kPa to reduce the content of n-propane in the distillate (obtained isobutane fraction) to 0.001 mol. the share will require 48 theoretical plates, the accepted reflux ratio R = 8.9, the temperatures in the condenser and reboiler are 26.88 and 47.27 °C, respectively. A computational experiment has shown that in order to achieve the practical absence of n-butane in the obtained isobutane fraction (concentration of about 0.1% wt.), it is possible to use a distillation column with the following technological modes: the number of plates is 60, the feed plate is 15, the efficiency of contact devices is 0.8; the pressure in the column is about 400 kPa, the temperature in the condenser and reboiler is Тk=28.91÷29.05 ℃ and Тр=46.72÷47.25 ℃, respectively, reflux ratio R=20.41. This fraction also does not contain pentanes.
Research of consumer preferences in the production of bioactive pates for nutrition of pregnant women
Authors: Alekseeva T. V. , Nazarova N. E. , Orlova A. I. , Davydova J. Y. , Novik I. R. , Pimanova N. A. 
Published: September 2023

The article discusses the issues of the need to create and demand in the consumer market of commodity product lines for adolescents. The authors propose the composition of the food system for the enrichment of snack products for teenagers. As components of the food system, the following were chosen: wheat germ cake, whey protein concentrate, food chickpeas and Japanese kelp powder. The selected types of domestic raw materials have a high biopotential, attractive economic characteristics and are very promising in the production of food products for children of the older age group. The protein content in the food system was 47 g per 100 g of product. The use of an enricher in the composition of finished products, with the obtained total protein content, is advisable, since its amount is comparable to the daily norm, which predictably confirms the principles of the functionality of food products. The technological process of production of the food system included the stages of acceptance and preparation of raw materials, dosing and mixing of components, packaging. Based on the data on meeting the daily requirement for nutrients and energy, it can be stated that the content of vitamins A, D, B7, selenium, chromium and copper in the FOS was 15% or less. The concentration of vitamins: B2, B3, B6, B9, B12, C, K and minerals - calcium, phosphorus, potassium, sodium, chlorides, molybdenum, fluorine was within 20-50%. At the same time, the content of iron, zinc, magnesium and vitamin E is set to more than 50% or at the level of the average daily requirement, which allows the food system to be included in products as a fortified supplement. The rich vitamin and mineral composition of the fortifier predictably ensures the maintenance of many functions of a rapidly developing adolescent organism, including ensuring the proper functioning of the skeletal system, muscles, heart and brain, the production of enzymes and hormones. The high biological value of the additive suggests the prospect of its use as a protein and vitamin-mineral fortifier in the production of high-carbohydrate confectionery products, in particular snack bars.
Creation of a functional curd product with the addition of non-traditional raw materials
Authors: Vorobeva E. E. , Minina V. I. , Soboleva O. A. , Milentyeva I. S. , Neverova O. A. 
Published: September 2023

Non-communicable diseases often occur due to an unbalanced diet. Cardiovascular diseases that develop due to oxidative stress are in the first place in mortality. To reduce the risk of diseases of the cardiovascular system, geroprotectors are used, in large quantities contained in vegetables. Natural substances of this type include ascorbic acid and chlorophyll, which have antioxidant activity and are part of broccoli cabbage. These substances contribute to the prevention of cardiovascular diseases. Diseases of the gastrointestinal tract also occur due to malnutrition (leads to a decrease in the amount of beneficial intestinal microflora). Eating cottage cheese and products based on it helps to replenish the necessary amount of natural intestinal microflora, due to fermented milk bacteria. The purpose of the work is to develop a functional curd product with the addition of mashed broccoli. During the study, it was found that the titrated acidity of the curd mass with broccoli puree was 113.0 ° T, the mass fraction of moisture, sucrose, protein and fat – 40,5 %, 10,8 %, 15,7 %, 4,2 %, accordingly, the energy value of 100 g of the product is 110 kcal. The number of lactic acid bacteria is 13×106 CFU/g. Conditionally pathogenic microorganisms were not detected during the study. The antioxidant activity of the curd mass with broccoli was 55.02%, which is 30.55% more than that of the curd mass without additives. The amount of chlorophyll was 24.36 mg/100g of the product. Due to the introduction of broccoli into the curd mass, the content of B1 increased by 1.45 mg/100g of the product; B3 – 1.69 mg/100g of the product; B6 – 0.01 mg/100g of the product; C – 102.8 mg/100g of the product. Thus, the developed curd mass with broccoli is a functional food product for the prevention of diseases of the cardiovascular system and gastrointestinal tract.
Development of a recipe for wheat bread with an increased content of dietary fiber
Authors: Androsova N. V. , Toshev A. D. , Lagutkina L. Y. 
Published: September 2023

At present, there is a persistent deficiency of dietary fiber in the diet of the adult population of Russia. A promising source of dietary fiber is the by-products of oilseeds processing. The article proposes a method for enriching wheat bread with dietary fibers by introducing hemp meal, which is formed during the production of protein isolate from hemp cake and contains 57.5±0.4% dietary fiber. The aim of the work was to establish the optimal dosage of meal in the recipe of wheat bread by comparative analysis of organoleptic (appearance, color of the crust and crumb, porosity structure, taste, smell, chewability) and physico-chemical (humidity, acidity, crumb porosity, specific volume of bread) characteristics . The objects of the study were a control sample of bread made from premium wheat flour, as well as model samples of bread with various additions of meal. Standard methods were used to study the main qualitative characteristics of the control and model samples of bread. The optimal dosage of meal was established in the amount of 15% by weight of flour. A sample of bread with the addition of 15% meal was characterized by the compliance of organoleptic and physico-chemical parameters with the requirements of GOST R 58233-2018 “Wheat bread. Specifications". An increase in the content of dietary fiber in the optimal sample by 5.4% was found compared to the control sample. It has been established that eating 100 g of bread per day, obtained according to an optimized recipe, will satisfy the need for dietary fiber in an adult by 31.6-39.5%. The result of the study is an optimized dosage of hemp meal in the wheat bread recipe. This bread can be recommended as a source of dietary fiber.
MAKNA ANDING-ANDINGEN DALAM BAHASA KARO: KAJIAN ANTROPOLINGUISTIK
Authors: Saragih Ramadani , Mawaddah Intan , Rantika Dwi , Tarigan Dea Opita , Basaria Ida 
Published: September 2023

<p>Masyarakat Karo kaya akan budaya lokal, salah satunya adalah peribahasa yang disebut dengan anding-andingen. Tujuan peneltian ini untuk mendeskripsikan makna dan nilai-nilai budaya yang terkandung dalam anding-andingen bahasa Karo yang ditinjau dari pendekatan antropolinguistik. Penelitian ini termasuk penelitian kualitatif. Data yang digunakan berupa data lisan dan tulisan. Penyediaan data dilakukan dengan menggunakan metode simak, yaitu dengan menyimak penggunaan bahasa, dilanjutkan dengan teknik sadap, dan teknik simak libat cakap (SLC). Metode penyajian hasil analisis data menggunakan metode informal. Hasil pnelitian menunjukkan bahwa makna yang terkandung dalam anding-andingen bahasa Karo ada empat, yaitu nasehat, sindiran, harapan, dan penyamaan. Nilai-nilai budaya yang terdapat pada anding-andingen bahasa Karo adalah mengacu pada hubungan manusia-alam (MA), manusia-manusia (MM), hubungan manusia-kegiatan (MK), hubungan manusia-waktu (MW), dan hubungan manusia-Tuhan (MT).</p>
KALIMAT IMPERATIF PADA YOUTUBE DEVINA HERMAWAN DAN PEMANFATAANNYA DALAM PEMBELAJARAN TEKS PROSEDUR DI SMP
Authors: Kurniawati Leni , Sudarmini Sudarmini 
Published: September 2023

<p>Penelitian ini bertujuan untuk mendeskripsikan (1) bentuk kalimat imperatif pada kanal <em>Yotuube </em>Devina Hermawan, (2) fungsi kalimat imperatif pada kanal <em>Youtube </em>Devina Hermawan, dan (3) keterkaitan kalimat imperatif pada kanal <em>Youtube </em>Devina Hermawan dengan bahan ajar teks prosedur kelas VII SMP. Jenis penelitian ini yaitu penelitian deskriptif kualitatif. Metode dan teknik pengumpulan data yang digunakan yaitu metode simak dengan teknik dasar sadap dan teknik lanjutan Simak Bebas Libat Cakap (SBLC) dan teknik catat. Instrumen penelitian yang digunakan yaitu <em>human instrument </em>dengan kartu data dan tabulasi data. Metode dan teknik analisis data yang digunakan penelitian ini yaitu metode agih dengan teknik dasar Bagi Unsur Langsung (BUL) dan teknik lanjutan teknik lesap. Hasil penelitian ini yaitu (1) bentuk kalimat imperatif pada kanal <em>Youtube </em>Devina Hermawan ditemukan kalimat perintah sebanyak 129 data, kalimat larangan 33 data, dan kalimat imbauan 41 data. (2) Fungsi kalimat imperatif pada kanal <em>Youtube </em>Devina Hermawan ditemukan sebanyak 163 data yang terdiri dari fungsi menyuruh ditemukan sebanyak 124 data, fungsi mengajak 9 data, dan fungsi melarang 30 data. (3) Penelitian kalimat imperatif pada kanal<em> Youtube </em>Devina Hermawan memiliki keterkaitan dengan bahan ajar teks prosedur kelas 7 SMP. </p>