Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-4-115-123
V. Y. Buslaev, V. I. Minina, A. V. Torgunakova, O. A. Soboleva, A. V. Marushchak, A. V. Yakovleva
At present time it is noticed significant interest for ability of biologically active compounds usage not only for prevention but also for therapy of human diseases. Traditionally medical plants with high pharmacological potential are rich source for them. Therapeutical features of plants were demonstrated on example of many widespread human diseases. In this systematic review perspectives of plant extracts application in lung cancer therapy has been discussed. It was carried out research of scientific publications using Medline, Scopus, WoS, Pubmed databases. Their text was published in open access in English. As a result of analysis it was made a conclusion about significant therapeutical potential of plant extracts and perspectives of development of new strategies of lung cancer treatment, that are included biologically active compounds with classical approaches (chemoterapeutical agents, target substances and radiation).
{"title":"Abilities of biologically active compounds usage in lung cancer therapy","authors":"V. Y. Buslaev, V. I. Minina, A. V. Torgunakova, O. A. Soboleva, A. V. Marushchak, A. V. Yakovleva","doi":"10.20914/2310-1202-2022-4-115-123","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-115-123","url":null,"abstract":"At present time it is noticed significant interest for ability of biologically active compounds usage not only for prevention but also for therapy of human diseases. Traditionally medical plants with high pharmacological potential are rich source for them. Therapeutical features of plants were demonstrated on example of many widespread human diseases. In this systematic review perspectives of plant extracts application in lung cancer therapy has been discussed. It was carried out research of scientific publications using Medline, Scopus, WoS, Pubmed databases. Their text was published in open access in English. As a result of analysis it was made a conclusion about significant therapeutical potential of plant extracts and perspectives of development of new strategies of lung cancer treatment, that are included biologically active compounds with classical approaches (chemoterapeutical agents, target substances and radiation).","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135553238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-3-432-438
N. A. Gribova, L. G. Eliseeva
Scientific research is aimed at studying the demand and consumer preferences in choosing the type of fresh raw materials, processed fruit and berry products and products based on them. In order to conduct a consumer assessment, it is necessary to investigate the preferences of consumers and identify by what criteria they prefer to buy and consume processed fruit and berry products. A sociological survey was conducted in order to identify and then form the consumer properties of processed berries and stone fruits. The analysis of the survey showed that the most popular berries are: strawberries, black currants, cherries, cranberries, raspberries, blueberries and blackberries. The results showed that the largest part of respondents prefer to buy frozen and dried berries in the spring and winter period in order to make up for vitamin deficiency, the rest do not buy these products, I motivate that fresh berries are always better than processed ones and cannot make up for all the necessary micronutrients. It was found that 21% of consumers prefer frozen berries and fruits to be used for compotes, 18% – fruit and berry fillings, 16% – jelly, 15% – fruit drinks, 9% – jelly-like products and only 4% in thawed form. Catering establishments use frozen berries and stone fruits mainly for the preparation of compotes, fruit drinks, smoothies (38%), as well as for sauces, culinary, sweet and dessert dishes. Confectionery enterprises are used for the preparation of berry fillings. Consumers prefer dried fruit and berry products in the form of snacks for snacking, making drinks, as a component in various confectionery products and in jelly, and desserts.
{"title":"Research of demand and consumer preferences of processed fruit and berry raw materials and products based on them","authors":"N. A. Gribova, L. G. Eliseeva","doi":"10.20914/2310-1202-2022-3-432-438","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-432-438","url":null,"abstract":"Scientific research is aimed at studying the demand and consumer preferences in choosing the type of fresh raw materials, processed fruit and berry products and products based on them. In order to conduct a consumer assessment, it is necessary to investigate the preferences of consumers and identify by what criteria they prefer to buy and consume processed fruit and berry products. A sociological survey was conducted in order to identify and then form the consumer properties of processed berries and stone fruits. The analysis of the survey showed that the most popular berries are: strawberries, black currants, cherries, cranberries, raspberries, blueberries and blackberries. The results showed that the largest part of respondents prefer to buy frozen and dried berries in the spring and winter period in order to make up for vitamin deficiency, the rest do not buy these products, I motivate that fresh berries are always better than processed ones and cannot make up for all the necessary micronutrients. It was found that 21% of consumers prefer frozen berries and fruits to be used for compotes, 18% – fruit and berry fillings, 16% – jelly, 15% – fruit drinks, 9% – jelly-like products and only 4% in thawed form. Catering establishments use frozen berries and stone fruits mainly for the preparation of compotes, fruit drinks, smoothies (38%), as well as for sauces, culinary, sweet and dessert dishes. Confectionery enterprises are used for the preparation of berry fillings. Consumers prefer dried fruit and berry products in the form of snacks for snacking, making drinks, as a component in various confectionery products and in jelly, and desserts.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"173 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-3-386-397
M. I. Korolev, A. I. Khorev, E. V. Gorkovenko, R. V. Nuzhdin
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.
{"title":"Scientific and educational provision of food security at the global, national and regional levels","authors":"M. I. Korolev, A. I. Khorev, E. V. Gorkovenko, R. V. Nuzhdin","doi":"10.20914/2310-1202-2022-3-386-397","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-386-397","url":null,"abstract":"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.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"413 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-3-412-426
K. B. Djebbouri, A. N. Boutouatou, A. I. Khorev, M. N. Ivliyev
The Global Innovation Index (GII) was developed to track innovation potential and efficiency in the country, by utilizing specified inputs and outputs parameters. However, take into account any structural links among elements affecting a country's achievement. We proposed in this study a structural equation model (SEM) based on the hypothesized innovation structure between seven indicators, representing inputs that contain institutions, human capital and research, infrastructure, market sophistication, and business sophistication. And outputs which are represented by knowledge and technology outputs, and creative outputs. By using the GII data from 2012 to 2021 in Russia, we discovered that knowledge and technology outputs, as well as infrastructure, have the largest direct and indirect influence on creative outputs and market sophistication, respectively. Also, we found a significant effect of institutions on market sophistication, and a great effect from infrastructure on institutions, and human capital and development. And while innovation is so important for economic growth, it is necessary to increase knowledge absorption to improve innovation performance. Also, for environmental considerations, such as ecological sustainability, as well as the indirect effect on Market sophistication)
{"title":"The Global Innovation Index analysis in Russia using the Structural equation model","authors":"K. B. Djebbouri, A. N. Boutouatou, A. I. Khorev, M. N. Ivliyev","doi":"10.20914/2310-1202-2022-3-412-426","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-412-426","url":null,"abstract":"The Global Innovation Index (GII) was developed to track innovation potential and efficiency in the country, by utilizing specified inputs and outputs parameters. However, take into account any structural links among elements affecting a country's achievement. We proposed in this study a structural equation model (SEM) based on the hypothesized innovation structure between seven indicators, representing inputs that contain institutions, human capital and research, infrastructure, market sophistication, and business sophistication. And outputs which are represented by knowledge and technology outputs, and creative outputs. By using the GII data from 2012 to 2021 in Russia, we discovered that knowledge and technology outputs, as well as infrastructure, have the largest direct and indirect influence on creative outputs and market sophistication, respectively. Also, we found a significant effect of institutions on market sophistication, and a great effect from infrastructure on institutions, and human capital and development. And while innovation is so important for economic growth, it is necessary to increase knowledge absorption to improve innovation performance. Also, for environmental considerations, such as ecological sustainability, as well as the indirect effect on Market sophistication)","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-16DOI: 10.20914/2310-1202-2022-3-439-447
A. I. Gourko
One of the approaches to creating mental models that allow managers to quickly make decisions in complex multi-valued situations is considered. A stratified description of an economic object is used as a means of consistently deepening the detailing of management considerations, as well as a morphological system analysis to clarify the composition of the components, elements and subsystems of an economic object, identify and analyze the interrelations of components, analyze the integrity of the management system, as well as separate its managed and unmanaged features. An original tabular form of representation of such models is proposed, in which elements of five types are defined: a subsystem of the corresponding level; the purpose of the subsystem; the purpose of the study of the subsystem; interrelationships between subsystems; relationships that ensure the movement of the material flow in the economic object. Each element has its own identification number and a textual description of the subsystem, which facilitates the use of models in computer information systems. The model of the first level serves to isolate the object of study from the external environment. In the model of the second level, an external addition of the management control object was made. The third level model displays activity functions for an economic entity and management functions for management. It is noted that already at the fourth level of the study, which represents the tasks solved by functional components, the number of model elements increases significantly. Accordingly, the perception of the model as a mental model is difficult. However, the study of models of the fourth and fifth levels allows managers to better understand the principles of process management of economic objects. The proposed mental models can be used as a basis that provides a systematic approach to the study of problems of managing economic objects at different levels, from a structural unit of an enterprise to a large association or industry.
{"title":"Mental models of management","authors":"A. I. Gourko","doi":"10.20914/2310-1202-2022-3-439-447","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-439-447","url":null,"abstract":"One of the approaches to creating mental models that allow managers to quickly make decisions in complex multi-valued situations is considered. A stratified description of an economic object is used as a means of consistently deepening the detailing of management considerations, as well as a morphological system analysis to clarify the composition of the components, elements and subsystems of an economic object, identify and analyze the interrelations of components, analyze the integrity of the management system, as well as separate its managed and unmanaged features. An original tabular form of representation of such models is proposed, in which elements of five types are defined: a subsystem of the corresponding level; the purpose of the subsystem; the purpose of the study of the subsystem; interrelationships between subsystems; relationships that ensure the movement of the material flow in the economic object. Each element has its own identification number and a textual description of the subsystem, which facilitates the use of models in computer information systems. The model of the first level serves to isolate the object of study from the external environment. In the model of the second level, an external addition of the management control object was made. The third level model displays activity functions for an economic entity and management functions for management. It is noted that already at the fourth level of the study, which represents the tasks solved by functional components, the number of model elements increases significantly. Accordingly, the perception of the model as a mental model is difficult. However, the study of models of the fourth and fifth levels allows managers to better understand the principles of process management of economic objects. The proposed mental models can be used as a basis that provides a systematic approach to the study of problems of managing economic objects at different levels, from a structural unit of an enterprise to a large association or industry.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135554240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-13DOI: 10.20914/2310-1202-2022-3-380-385
A. I. Khorev, A. L. Boutouatou, K. B. Djebbouri
Training allows employees to better integrate into the workforce, maintain their employment and develop their skills. The systems put in place aim to ensure the employability of the employee, his or her ability to keep or obtain a job. The employee has a right to training. Training plays an important role in the development of human resource skills in any organization. In fact, this lever, which must necessarily affect all aspects in a company and all its functions, must be generalized to all employees, regardless of their level of knowledge or position in the hierarchy. Training is a tool that allows the company to effectively confront an increasingly unpredictable and restrictive environment. The importance of training systems in organizations is such that decision makers regularly commission audits of their companies' training systems to identify strengths and weaknesses and suggest necessary adjustments. This presentation is an opportunity to demonstrate the concept of a training audit and to present a synthesis of examples of how this approach has been applied in the Societe Generale Group as a measure of excellence in the training process.
{"title":"Training audit: establishing excellence in the company's training process: Bank Societe Generale Group","authors":"A. I. Khorev, A. L. Boutouatou, K. B. Djebbouri","doi":"10.20914/2310-1202-2022-3-380-385","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-3-380-385","url":null,"abstract":"Training allows employees to better integrate into the workforce, maintain their employment and develop their skills. The systems put in place aim to ensure the employability of the employee, his or her ability to keep or obtain a job. The employee has a right to training. Training plays an important role in the development of human resource skills in any organization. In fact, this lever, which must necessarily affect all aspects in a company and all its functions, must be generalized to all employees, regardless of their level of knowledge or position in the hierarchy. Training is a tool that allows the company to effectively confront an increasingly unpredictable and restrictive environment. The importance of training systems in organizations is such that decision makers regularly commission audits of their companies' training systems to identify strengths and weaknesses and suggest necessary adjustments. This presentation is an opportunity to demonstrate the concept of a training audit and to present a synthesis of examples of how this approach has been applied in the Societe Generale Group as a measure of excellence in the training process.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"375 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136004775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-13DOI: 10.20914/2310-1202-2023-1-180-186
I. V. Boyarineva, A. B. Podvolotskaya, V. D. Stepochkina, E. O. Rochin
Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.
{"title":"Investigation of the biochemical activity of starter compositions enriched with propionic acid bacteria on various raw materials","authors":"I. V. Boyarineva, A. B. Podvolotskaya, V. D. Stepochkina, E. O. Rochin","doi":"10.20914/2310-1202-2023-1-180-186","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-180-186","url":null,"abstract":"Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136005047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-13DOI: 10.20914/2310-1202-2022-4-96-102
I. V. Boyarineva, I. S. Khamagaeva
Currently, the use of highly active probiotic strains for obtaining consortia with high biochemical and technological potential is relevant and promising in the dairy industry. Such probiotic microorganisms include propionic acid bacteria and Acidophilus bacillus. The creation of a consortium based on Propionibacterium freudenreichii Sh 85 and L. acidophilus makes it possible to develop specialized food products and biologically active additives with high probiotic properties. An inoculate was obtained based on pure cultures of Propionibacterium freudenreichii Sh 85 and L. acidophilus in a ratio of 2:1, which has a high biochemical activity and can provide a high level of enzymatic processes when co-cultured on a dairy medium. The nutrient medium based on whey has been optimized for obtaining the biomass of a consortium of propionic acid bacteria and Acidophilus bacillus. The optimal temperature range for biomass growth is (30±2) °C. The article shows the results of the selection of the optimal amount of cobalt ions in the nutrient medium. For normal biomass growth, high yield of viable cells of Propionibacterium freudenreichii Sh 85 and L. acidophilus cultures and vitamin B12 biosynthesis, a dose of 0.0025 g/l cobalt chloride was selected. The resulting biomass is characterized by a high titer of viable cells of propionic acid bacteria and Acidophilus bacillus 1012 k.f.u./cm3. The accumulation of vitamin B12 is active in the biomass. Cellular biomass is applicable as a biologically active additive for direct consumption and in the dairy industry as a bacterial concentrate.
{"title":"Nutritional and protective environmental factors for microbial consortium cultivation","authors":"I. V. Boyarineva, I. S. Khamagaeva","doi":"10.20914/2310-1202-2022-4-96-102","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-96-102","url":null,"abstract":"Currently, the use of highly active probiotic strains for obtaining consortia with high biochemical and technological potential is relevant and promising in the dairy industry. Such probiotic microorganisms include propionic acid bacteria and Acidophilus bacillus. The creation of a consortium based on Propionibacterium freudenreichii Sh 85 and L. acidophilus makes it possible to develop specialized food products and biologically active additives with high probiotic properties. An inoculate was obtained based on pure cultures of Propionibacterium freudenreichii Sh 85 and L. acidophilus in a ratio of 2:1, which has a high biochemical activity and can provide a high level of enzymatic processes when co-cultured on a dairy medium. The nutrient medium based on whey has been optimized for obtaining the biomass of a consortium of propionic acid bacteria and Acidophilus bacillus. The optimal temperature range for biomass growth is (30±2) °C. The article shows the results of the selection of the optimal amount of cobalt ions in the nutrient medium. For normal biomass growth, high yield of viable cells of Propionibacterium freudenreichii Sh 85 and L. acidophilus cultures and vitamin B12 biosynthesis, a dose of 0.0025 g/l cobalt chloride was selected. The resulting biomass is characterized by a high titer of viable cells of propionic acid bacteria and Acidophilus bacillus 1012 k.f.u./cm3. The accumulation of vitamin B12 is active in the biomass. Cellular biomass is applicable as a biologically active additive for direct consumption and in the dairy industry as a bacterial concentrate.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136005048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-28DOI: 10.20914/2310-1202-2023-1-87-98
E. N. Molchanova, M. Berdimuratova
Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.
{"title":"Breading systems: I. Types, properties, quality","authors":"E. N. Molchanova, M. Berdimuratova","doi":"10.20914/2310-1202-2023-1-87-98","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-87-98","url":null,"abstract":"Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the \"vacuum\" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"158 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135827867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-28DOI: 10.20914/2310-1202-2023-1-79-86
A. M. Fedorova, D. M. Russakov, I. S. Milentyeva, A. V. Pozdnyakova, O. G. Altshuler
X-ray diffraction is one of the methods that can be successfully applied to identify various chemical compounds in polycrystalline mixtures, for example, such as food additives. X-ray diffraction makes it possible to understand the compositions of such mixtures. Maltodextrin is a multifunctional food additive, which is obtained by incomplete enzymatic or acid hydrolysis of starch. The purpose of the study is to study samples of maltodextrin based on potato and corn starch by X-ray diffraction analysis. The main objects of the study were maltodextrin obtained by enzymatic and acid cleavage of potato and corn starch. To obtain diffractograms of maltodextrin samples, a powder diffractometer (DRON-8, Russia) was used in parallel beams focused by a Goebel mirror (Germany). During the study of diffractograms, the phase structure was established for all starch and maltodextrin samples. Thus, an amorphous structure has been established for maltodextrin obtained by enzymatic cleavage of potato and corn starch, maltodextrin obtained by acid hydrolysis of potato and corn starch has a partially crystallized structure. The degree of crystallization during acid splitting of starches is 28%. In the samples of maltodextrins obtained by enzymatic hydrolysis of corn starch, some content of calcium (3.69 keV), chlorine (2.62 and 2.82 keV) and potassium (3.31 and 3.59 keV) was found. In the samples of maltodextrins obtained by acid splitting of potato and corn starch, the calcium content is present in greater quantities (4.01 keV).
{"title":"X-ray diffraction analysis of maltodextrins obtained by acid and enzyme hydrolysis of starch","authors":"A. M. Fedorova, D. M. Russakov, I. S. Milentyeva, A. V. Pozdnyakova, O. G. Altshuler","doi":"10.20914/2310-1202-2023-1-79-86","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-79-86","url":null,"abstract":"X-ray diffraction is one of the methods that can be successfully applied to identify various chemical compounds in polycrystalline mixtures, for example, such as food additives. X-ray diffraction makes it possible to understand the compositions of such mixtures. Maltodextrin is a multifunctional food additive, which is obtained by incomplete enzymatic or acid hydrolysis of starch. The purpose of the study is to study samples of maltodextrin based on potato and corn starch by X-ray diffraction analysis. The main objects of the study were maltodextrin obtained by enzymatic and acid cleavage of potato and corn starch. To obtain diffractograms of maltodextrin samples, a powder diffractometer (DRON-8, Russia) was used in parallel beams focused by a Goebel mirror (Germany). During the study of diffractograms, the phase structure was established for all starch and maltodextrin samples. Thus, an amorphous structure has been established for maltodextrin obtained by enzymatic cleavage of potato and corn starch, maltodextrin obtained by acid hydrolysis of potato and corn starch has a partially crystallized structure. The degree of crystallization during acid splitting of starches is 28%. In the samples of maltodextrins obtained by enzymatic hydrolysis of corn starch, some content of calcium (3.69 keV), chlorine (2.62 and 2.82 keV) and potassium (3.31 and 3.59 keV) was found. In the samples of maltodextrins obtained by acid splitting of potato and corn starch, the calcium content is present in greater quantities (4.01 keV).","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"164 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135827866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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