scholarly journals Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan

2022 ◽  
Vol 42 ◽  
pp. 01028
Author(s):  
E. B. Farzaliyev ◽  
V.N. Golubev ◽  
G.K. Hafizov
Keyword(s):  
Physicochemical Characteristics ◽  
Sea Buckthorn ◽  
Main Task ◽  
Biotechnological Potential ◽  
Elementary Analysis ◽  
Neutral Sugars ◽  
Physicochemical Methods ◽  
Quality Of Food ◽  
Pectin Substances

The use of sea buckthorn fruits in medicine, cosmetology and as a source of ingredients that improve the quality of food has already been studied and continues to be studied. One of these ingredients can serve as pectin substances of sea buckthorn, isolated from it in its pure form. Considering the relevance of this direction, the main task of this work was the study and identification of pectin substances isolated from the fruits of wild sea buckthorn growing in Azerbaijan. Using cavitation-membrane technology, samples of pectin substances from sea buckthorn pomace were obtained under optimal technological conditions, after which the physicochemical characteristics were studied and their identification was carried out using physicochemical methods - elementary analysis, IR and NMR spectroscopy. Data have been obtained indicating that sea buckthorn pectin is a low-esterified pectin, which consists of a mixture of linear and highly branched polymers of α-D-galacturonane and other polysaccharides, whose macromolecules include galacturonic acid residues and neutral sugars. The high complexing ability of the obtained pectin in relation to lead ions has been established, which makes it possible to recommend it as an active ingredient for therapeutic and prophylactic products. The data obtained allow us to get a more complete picture of the biotechnological potential of local sea buckthorn as a source of pectin substances.

scholarly journals Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Tri Widianto ◽  
Citra Unik Mayasari
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Main Task ◽  
Literature Study ◽  
Critical Control Point ◽  
Food And Beverage ◽  
Quality Of Food ◽  
Product Department

Abstract - In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.

Functional flour products with herbal dietary supplements

2021 ◽  
pp. 512-518
Author(s):  
А.T. Vasyukova ◽  
A.A. Slavyanskiy ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
Yu.V. Bondarenko ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Nutritional Value ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Sea Buckthorn ◽  
Corn Flour ◽  
Main Components

The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.

QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 95-102
Author(s):  
I. E. Labazava ◽  
E. I. Kozeltsava ◽  
E. A. Piatrova
Keyword(s):  
Food Industry ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Main Task ◽  
Meat Industry ◽  
Increased Risk ◽  
Quality Of Food ◽  
Processed Products

The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products

Perilaku Birokrat Dalam Pelayanan Publik Di Distrik Asologaima Kabupaten Jayawijaya

2020 ◽  
Vol 12 (2) ◽  
pp. 93-100
Author(s):  
Yoel Tabuni
Keyword(s):  
Consumer Satisfaction ◽  
Rapid Development ◽  
Main Task ◽  
Government Administration ◽  
Following Instructions ◽  
District Government ◽  
The Times ◽  
Rule Governance ◽  
Descriptive Method

In line with the rapid development of the times and the increasingly complex problems faced by the state, there has also been a development in government administration which has been marked by a shift in the paradigm of governance from Rule Governance. This situation makes the bureaucracy rigid, in an environment that is only limited to flowing the instructions or following instructions. The district government in an Asologaima District has the main task of carrying out part of the authority delegated by the district head in the fields of government, economy, and development, society, peace, and order as well as coordination.The method is sed is descriptive method. Bureaucrats as providers of public services must be able to provide quality services, the quality of service of bureaucrats to society is closely related to customer satisfaction or consumer satisfaction as the recipient of the service itself.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

Breeding study of sea buckthorn (Hippophae rhamnoides L.) in the Institute of Horticulture, NAAS оf Ukraine

2020 ◽  
pp. 37-49
Author(s):  
V.V. Moskalets ◽  
◽  
T.Z. Moskalets ◽  
I.V. Grynyk ◽  
O.A. Shevchuk ◽  
...  
Keyword(s):  
Genetic Markers ◽  
Cell Biology ◽  
Molecular Genetic ◽  
The State ◽  
Sea Buckthorn ◽  
National Academy Of Sciences ◽  
Scientific Cooperation ◽  
State Register ◽  
Academy Of Sciences

The authors present the results of the sea buckthorn breeding at the Institute of Horticulture (NAAS). The stages of the work have been analyzed – from studying and selecting the initial material in the conditions of the Polissya, Polissya-Lisosteppe and Lisosteppe ecotopes (2012-2016) to the successful targeted introduction to the Northern part of the Lisosteppe (2017-2019) and new forms have been characterized according to the traits valuable for economy and molec-ular genetic markers. The new forms of the researched crop taking into consideration the high indices of their productiv-ity,adaptivity to the unfavourable abiotic and biotic environmental factors and consumption quality of fruits for pro-cessing and making functionary products were entered officially into Genetic Fund of the Plants of Ukraine as con-firmed by the certificates of copyright and developed genetic passports. The list of these genotypes includes 1-15-1 (Nos-ivchanka, UA3700073), 1-15-8S (Mitsna, UA3700079), make form 1-15-6Ch (Aboryhen 6/11, UA3700080), 1-15-9 Ka-rotynna, UA3700082), 1-15-3 (Pamiatka, UA3700076), 1-15-8V (Soniachne siayvo, UA3700075), 1-15-11 (Lymonna, UA3700072), 2-15-73 (Morkviana, UA3700077), 1-15-5 (Adaptyvna, UA3700078), 1-15-8B (Osoblyva, UA3700083), 1-15-6 (Apelsynova, UA3700084) and forms 6A/11 (UA3700081), 1-15-5a (Sribnolysta 5a, UA3700074). The possibility of using 5 DNA markers to characterize genotypes of sea buckthorn bymeans of the molecular genetic markers was tested and evaluated in the framework of the scientific cooperation with the Institute of Cell Biology and Genetic Engineering of the National Academy of Sciences of Ukraine. It should be noted that the most polymorphic markers were HrMS025 and HrMS026. However, the marker HrMS014 was monomorphic, but appeared in all the samples, so it can be used as a reference. The best forms of sea buckthorn Adaptyvna (certificate №190899) and Osoblyva (certificate №190900) were included into the State Register of Plant Varieties Suitable for dissemination in Ukraine, and the cultivars of the univer-sal use Nadiina (applications №18299010), Oliana (applications №18299009) and Morkviana (applications № 20299001) and cv pollinator Obrii (applications №18299008) undergo the State strain test. The attention is concentrat-ed on the promising directions of the new sea buckthorn genotypes for the prior breeding and genetic investigations at the Institute of Horticulture (NAAS) and its network.

РАССКАЗЫ В.ШУКШИНА И ПРОБЛЕМЫ ПЕРЕВОДА ИХ НА КЫРГЫЗСКИЙ ЯЗЫК

2020 ◽  
pp. 77-81
Author(s):  
Джээнбүбү Бегеева
Keyword(s):  
Key Words ◽  
Russian Literature ◽  
Main Task ◽  
Stylistic Variation ◽  
Psychological Feature ◽  
Translation Analysis ◽  
History Of ◽  
The Creation ◽  
Problems Of Translation

Аннотация. В статье анализируется качество переводов рассказов В.Шукшина, осуществленных в середине 70-х годов С. Наматбаевым. Переводоведческий анализ вывил многочисленные стилевые расхождения между оригиналом и переводом. При переводе одного из лучших рассказов Шукшина «Чудик» искажения стиля не передали психологические тонкости рассказа. При переводе рассказа «Дядя Ермолай» философский аспект рассказа выпал, так как переводчик исказил жанровую специфику. Перевод рассказа «Два письма» оказался более качественным по сравнению с предыдущими. Переводчик рассказа «Два письма» сумел приблизиться к оригиналу, расшифровать его основную тональность, воспроизвести атмосферу напряженных поисков истины героем рассказа Николаем Иванычем. Этот перевод оказался более качественно выполненным по сравнению с предыдущим рассказом «Дядя Ермолай». Причину переводческого успеха можно объяснить, прежде всего, доступностью содержания рассказа, да и сам герой не столь сложная и глубокая личность, как повествователь в рассказе о дяде Ермолае. В целом, переводы С.Наматбаева являются своеобраз- ным этапом в переводческом деле. В настоящее время необходимо более полное и глубокое восприятие творчества В.Шукшина и создания новых адекватных переводов. Ключевые слова: качество переводов, стилевые расхождения, психологические тонкости, философский аспект, этапом. Аннотация. Макалада В.Шукшиндин аңгемелеринин кыргыз тилине которуудагы сапаты каралат, котормолор 1970-жылдары котормочу С.Наматбаев аркылуу жаралган. Котормонун сапатына талдоо жүргүзгөндө көпчүлүк каталар табылган, алардын эң олуттуусу стилдердин айырмасы, негизги чыгарма менен котормонун ортосунда. Мисалы, “Чудик” деген аңгеменин психологиялык мүнөздөмөсү жоголуп кеткен. “Ермолай байке” деген аңгемеде жанрдын туура эмес берилишинен жазуучунун негизги ою жоголуп кеткен. “Эки кат” деген аңгеме беркилерге караганда сапаттуу которулган. Котормочу " Эки кат" деген аңгемени оригиналга жакындатып которгон. Башкы каарман Николай Иванычтын изденүүлөрүн, ойлорун, чындыкты табууга аракеттерин Шукшинден кем эмес окуучуларга жеткирген. Котормочунун жетишкендиги аңгеменин түшүнүктүү мазмуну менен түшүндүрсө болот, жана Николай Ивановичтин жөнөкөйлүгү менен. С.Наматбаевдын котормолору каталарына карабастан котормочулук иште алдыга жылуу болгон. Бирок, азыркы заманда сапаттуу котормо жаратууда мезгил келди. Түйүндүү сөздөр: которуудагы сапаты, стилдердин айырмасы, психологиялык мүнөздөмөсү, негизги ою жоголуп. Annotation. The quality of translation of the Shukshins stories is analyzed in the Middle 70- years. By S.Namatbaev. The translation analysis had idenh hed numerous style discrepancies between the original and the translation. The psychological feature of the compasihion were not be hansfered by the translation one the bestand famous story by. V.Shukshin due to distorhion of the style. By the translation of the story “The uncle Ermolai” had full a phisichal aspect of the story, because the translator had distorted the genre specifics. The translation of the stories “Two letters” was wade more qualitative comparated with another stories. Generally, the Namatbaevs translation are a sui generis stage in the translatiobs. We need currently more total and profound perception of the creation by V.Shukshin. The create of the new adeavate translation is the main task. The head of the theory and history of Russian literature department. V. Shukshin’s stories and problems of translation them into Kyrgyz language. This article is analysed the quality of translation of V. Shukshin’s stories, which were written in 70 th with S. Namatbaev. Translation analyse deduced many stylistic variations between translated version and original. There is a misrepresentation, was not transmitted psychological subtleties of the story in translation of one of the best V. Shuk- shin’s story “Wierdo”. Metaphysical dimension is disappeared in translation of the story “Uncle Ermolai”, since translator destort the genre specificity. The translation of the story “Two letters” has been more qualitative in comparison with previous translations. In common, S. Namatbaev’s translation is a genius stage in translation. It needs more full and deep comprehension of S. Shukshin’s work and to establish new suitable translation. Key words: Quality of translation, stylistic variation, psychological subtleties, metaphysical dimension, stage.

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