scholarly journals Studies of organic acids in millet grain and products of its processing by capillary electrophoresis

2020 ◽  
Vol 17 ◽  
pp. 00039
Author(s):  
Dmitry V. Zipaev ◽  
Andrey N. Makushin ◽  
Julia G. Kuraeva
Keyword(s):  
Capillary Electrophoresis ◽  
Chemical Composition ◽  
Organic Acids ◽  
Food Industry ◽  
Raw Materials

Studying the properties of raw materials during various treatments allows expanding the possibilities of its use in related industries of the food industry due to changes in its chemical composition. This work is devoted to the analysis of the use of the method of capillary electrophoresis to study organic acids in a heat-prone grain of millet and millet malt.

Polyphenols, Organic Acids and Antioxidant Activity in Unexplored Phemeranthus Confertiflorus L

2018 ◽  
Vol 68 (12) ◽  
pp. 2739-2743
Author(s):  
Florentina Gatea ◽  
Eugenia Dumitra Teodor ◽  
Eugenia Nagoda ◽  
Gabriel Lucian Radu
Keyword(s):  
Antioxidant Activity ◽  
Capillary Electrophoresis ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Organic Acids ◽  
Human Health ◽  
Food Industry ◽  
Short Chain ◽  
Alien Plant ◽  
High Antioxidant Activity

Some aspects of the chemical composition were studied in extracts of unexplored Phemeranthus confertiflorus L, an alien plant collected from Bucharest delta. 16 polyphenols and 10 short-chain organic acids were analysed and quantified by capillary electrophoresis in Phemeranthus extracts and antioxidant activity was investigated. The results obtained could promote Phemeranthus as an eligible plant with potential in food industry and for human health, because of the high antioxidant activity, high content of flavonoids (naringenin, rutin, daidzin) and lactic acid.

scholarly journals АМАРАНТ: ХИМИЧЕСКИЙ СОСТАВ И КАК КУЛЬТУРА МНОГОЦЕЛЕВОГО ИСПОЛЬЗОВАНИЯ// Actual Problems of Applied Sciences Journal World, 4(14), 2019/ Chief Editor Markus Hemmer: Open European Academy of Public Sciences (OEAPS Inc.). Barcelona, Spain, 2019. PP.57-66.

2019 ◽  
Author(s):  
Ш.Р. Холикназарова ◽  
Н.Х. Тухтабоев
Keyword(s):  
Applied Sciences ◽  
Chemical Composition ◽  
Food Industry ◽  
Raw Materials ◽  
Chief Editor ◽  
European Academy ◽  
History Of ◽  
Scientific Report ◽  
Active Substances ◽  
Biological Active Substances

Ушбу илмий хабарномада Amarantus [Amaranthaceae] турига кирувчи ўсимликларни фойдаланиш тарихи, кимёвий таркиби, тиббиётда ва озиқ-овқат саноатида кўлланилиши хақида маълумотлар тахлил килинган. Амарант ўсимлиги таркибида биологик актив моддалар борлиги, махсус ва умумий озиқ-овқат махсулотларини ишлаб чикаришда кўлланилишида, шунингдек биологик актив моддаларни ажратиб олиш учун хомашё сифатида фойдаланилиши унинг самарадорлигини белгилаб беради.В следующем научном сообщение был проведен обзор материалов по истории развития использования амаранта, химическому составу, использованию в медицине и пищевой промышленности представителей рода Amarantus [Amaranthaceae]. Наличие в амаранта ценных биологических активных веществ определяет перспективность его использования в производстве пищевых продуктов специального и общего назначения, а также в качестве сырья для получения биологических активных добавок. The following scientific report reviewed the materials on the history of the development of using amaranthus, chemical composition, using of representatives of the genus Amarantus [Amaranthaceae] in the medicine and food industry. The presence of valuable biological active substances in the amaranthus determines the prospects of its use in the production of special and general food products, as well as raw materials for the production of biological active additives.

scholarly journals The use of capillary electrophoresis in the evaluation of food and beverages

2020 ◽  
Vol 82 (1) ◽  
pp. 82-87
Author(s):  
D. V. Zipaev ◽  
A. A. Tulina ◽  
A. N. Kozhukhov
Keyword(s):  
Capillary Electrophoresis ◽  
Organic Acids ◽  
Raw Materials ◽  
Multicomponent System ◽  
Raw Material ◽  
Synthetic Dyes ◽  
Detection Zone ◽  
Bottom Line ◽  
Food And Beverages

The method of capillary electrophoresis can be used to assess the quality, safety, falsification and identification of food and beverages. It is characterized by high accuracy (up to 97%) and efficiency. Using it, you can determine the content of various cations and anions, organic acids, carbohydrates, vitamins, amino acids, preservatives, antioxidants, flavonoids, synthetic dyes, which are of great importance for the technological control of production at the enterprise. The method of capillary electrophoresis allows you to determine the naturalness and quality of soft drinks and alcoholic drinks by detecting the presence or absence of organic acids in the sample, as well as analyzing their quantitative content and ratio, makes it possible to control enzymatic processes and correlate with the taste of the final product. In addition, this method can be used to assess the quality of water used as the main raw material for the production of beverages. It allows you to determine the content of pesticides and fungicides in the raw materials used for the production of food and beverages. The method is based on the electromigration of ions and electroosmosis and, as a consequence, the separation of a complex multicomponent system in a quartz capillary. The bottom line is that after applying voltage up to 30 kV to the prepared capillaries for analysis, the components of the mixture begin to move along the capillary at different speeds, thereby reaching the detection zone at different times. Thus, separation and subsequently detection of the test substances in a particular product, drink or raw material is achieved.

scholarly journals Sources of pollutants and environmental factors protection in the meat processing industry

2020 ◽  
Vol 305 ◽  
pp. 00069
Author(s):  
Ovidiu Tiţa ◽  
Adelina Maria Constantinescu ◽  
Mihaela Adriana Tiţa
Keyword(s):  
Chemical Composition ◽  
Environmental Factors ◽  
Food Consumption ◽  
Food Industry ◽  
Raw Materials ◽  
Flue Gases ◽  
Exhaust Pipe ◽  
Meat Processing ◽  
Processing Industry ◽  
Production Activity

The production activity in the food industry involves the passage of stages of the technological process through which the raw materials are transformed into semi-finished products or finished products destined for food consumption. Their processing involves the occurrence of waste at certain operations of technological processes. These wastes can cause major environmental problems if they are not properly processed and neutralized. The study is about the smoking section of cold meats and meat specialities. The smoke required for the smoking process is produced by a generator. The resulting smoke is ventilated into the atmosphere. The sampling of air-flue gases was achieved at the level of the exhaust pipe. In the chemical composition of the smoke, about 300 known chemicals have been identified, and the most dangerous compounds identified were aromatic polycyclic hydrocarbons, especially 3,4-benzpyrene. This has resulted in an analysis of the technological conditions in which can be obtained the best results regarding the creation of safe and quality products in the conditions of using environmentally friendly working methods.

scholarly journals Innovative technology of flour confectionery products for therapeutic and preventive nutrition of patients with diabetes mellitus

2021 ◽  
Vol 32 ◽  
pp. 03010
Author(s):  
Maria Zaikina ◽  
Ksenia Chebotareva ◽  
Anastasia Gurenko
Keyword(s):  
Chemical Composition ◽  
Glycemic Index ◽  
Food Industry ◽  
Raw Materials ◽  
Linseed Oil ◽  
Innovative Technology ◽  
Biological Value ◽  
Low Calorie ◽  
Confectionery Products ◽  
Low Glycemic Index

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat, oat and barley flour occupy a special place. The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They also allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food product. With the aim of adjusting the chemical composition, three recipes for cookies have been developed wheat-oat, wheatbuckwheat and wheat-barley, with the replacement of water in the recipe with an infusion from the collection of herbs “Arfazetin-E”, replacing part of the low-calorie margarine with linseed oil, with the addition of wheat flakes and flaxseed, as well as an aqueous solution of sorbitol and stevioside, apple pectin, iodized salt and flavocene (dihydroquercetin). The introduced components will improve the structural and mechanical properties of the dough, organoleptic and physicochemical indicators of the finished product, and bring the composition closer to the formula for balanced nutrition. The use of unconventional raw materials with a low glycemic index in the food industry makes it possible to enrich the chemical composition of biscuits with dietary fiber, vitamins, and mineral components. From the results of the analysis of the nutritional value, it follows that the finished product contains vitamins B1, B2, β-carotene and E, which can be used for therapeutic and prophylactic nutrition. The use of non-traditional raw materials of vegetable origin in the recipe for cookies leads to an increase in the biological value of the product and a decrease in its calorie content.

scholarly journals Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Zhi-Yi Chen ◽  
Yao-Sheng Lin ◽  
Xue-Ming Liu ◽  
Jing-Rong Cheng ◽  
Chun-Ying Yang
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Food Industry ◽  
Antioxidant Activities ◽  
East China ◽  
Total Phenolic ◽  
Prunus Mume ◽  
Total Acid ◽  
Hydroxycinnamic Acid Derivatives ◽  
High Antioxidant Activity

This paper investigated chemical composition and antioxidant activities of umezu, pickling liquid of Prunus mume, from different factories in South and East China. The organic acid and phenolic acid profiles were also analyzed. Results showed that umezu was rich in organic acids and extremely sour as P. mume fruit in addition to its high NaCl level (≥20%). Total acid in umezu was more than 43.78 g/L in which main organic acids were citric acid and malic acid. Umezu contained more than 250.54 mg GAE/L total phenolic in which dominant phenolic acids were hydroxycinnamic acid derivatives. Umezu exhibited powerful antioxidant activities in ORAC, ABTS, DPPH, and FRAP assays. Reducing sugar, phenolic compounds, and antioxidant activities of umezu were affected by sample origins and fruit cultivars. Given its rich flavor components and high antioxidant activity, umezu could serve as a new dietary supplement or a natural preservative in food industry.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

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