scholarly journals Modern gastronomic technologies in optimization of pro-health food potential

2017 ◽  
Vol 127 (3) ◽  
pp. 134-139
Author(s):  
Bogdan Szponar ◽  
Agnieszka Marzec ◽  
Michał Skrzypek
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Health Behaviours ◽  
Health Food ◽  
Current State ◽  
Wide Range ◽  
Food And Nutrition ◽  
The Subject ◽  
Technical Solutions ◽  
Modern Technologies

Abstract All human senses participate in the sensory evaluation of food, which means that such features as taste, flavour, appearance, or texture determine the acceptance and choice of a dish. Seeking to satisfy consumer requirements and offer a dish or food with the desired organoleptic features, the food industry initially used a wide range of food additives compensating for the loss of colour, taste or flavour of the dish. At present, with an increase in consumers’ awareness and nutrition knowledge, departure is observed from the use of food additives to the benefit of using modern technologies in the food industry. The progress in food science, concerning especially, the phenomena taking place during the storage or processing of food, gives direction to the application of modern technical solutions or materials, and also provides guidelines within the area of gastronomic technology concerning the shaping of not only organoleptic features of the dish, but also activities aiming at the preservation of pro-health potential of food. This issue becomes even more important in the context of increasing epidemics of chronic non-communicable diseases (NCD) in contemporary western societies, in the etiopathogenesis of which, health behaviours play a crucial role. The subject of the report will be analysis of the current state of knowledge in the area of food and nutrition sciences, concerning the possibility of using modern gastronomic technologies in order to preserve or enhance the pro-health potential of food, possible to use within the primary and secondary prevention of NCD.

scholarly journals The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

2020 ◽  
Vol 15 (1) ◽  
pp. 787-796 ◽  
Author(s):  
Marek Kieliszek ◽  
Kamil Piwowarek ◽  
Anna M. Kot ◽  
Katarzyna Pobiega
Keyword(s):  
Food Industry ◽  
Industrial Applications ◽  
Waste Products ◽  
Yeast Biomass ◽  
Wide Range ◽  
Innovative Solutions ◽  
Biomass Management ◽  
Effective Use ◽  
Modern Technologies ◽  
Biomass Of Microorganisms

AbstractCellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.

scholarly journals The current state of virtualization of sociocultural activity

2021 ◽  
pp. 156-162
Author(s):  
Евгения Михайловна Юркова
Keyword(s):  
Interpersonal Communication ◽  
Scientific Literature ◽  
Rapid Development ◽  
Work Processes ◽  
Information Tools ◽  
Current State ◽  
Wide Range ◽  
The Everyday ◽  
The Subject ◽  
The Individual

В виду бурного развития компьютерных технологий и внедрения информационных средств в повседневную и рабочую жизнь личности мы наблюдаем процесс виртуализации не только культуры, но и социально-культурной активности. В статье рассматривается виртуализация социально-культурной активности в современных условиях. Цель исследования - определить тенденции виртуализации социально-культурной активности. Объект - социально-культурная активность. Предмет - современное состояние виртуализации социально-культурной активности. Задачи исследования: обозначить актуальность рассматриваемой темы; изучить научную литературу по вопросу о негативных тенденция виртуализации социально-культурной активности; определить сущность терминов «виртуализация» и «виртуальная реальность», «виртуализация культуры», «виртуализация социально-культурной активности»; перечислить самые актуальные технологии виртуальной активности; выявить негативные тенденции виртуализации социально-культурной активности. Данный процесс, по мнению автора, является следствием глобальной информатизации, в том числе и социокультурной сферы. По мнению автора, современное состояние виртуализации социально-культурной активности имеет как положительные, так и отрицательные стороны. К положительным автор относит возможность использования безграничного пространства для творчества и самореализации, а также развитие широкого спектра предоставляемых обучающих программ - мастер-классы, марафоны, курсы и прочее; сохранение межличностного общения с помощью современных мессенджеров и приложений и упрощение коммуникации рабочих процессов. В работе приводятся и негативные стороны процесса виртуализации социокультурной активности, такие как гедонистичность, обезличивание и стандартизация личности, чрезмерная свобода действий. В заключение автор отмечает, что значимость негативных тенденций возрастает и процесс виртуализации социально-культурной активности может быть контролируемым, а именно - трансляция качественного цензурного контента, ограничение деструктивных действий, блокировка нарушителей. In view of the rapid development of computer technologies and the introduction of information tools into the everyday and working life of the individual, we see the process of virtualization not only of culture, but also of sociocultural activity. The paper discusses the virtualization of sociocultural activity in modern conditions. The purpose of the study is to identify trends in the virtualization of sociocultural activity. The object is sociocultural activity. The subject is the current state of virtualization of sociocultural activity. Research objectives are: to indicate the relevance of the topic; to study scientific literature on the issue of negative trends in virtualization of sociocultural activity; to determine the essence of the terms "virtualization" and "virtual reality", "culture virtualization", "virtualization of sociocultural activity"; to list the most relevant virtual activity technologies; and to identify negative trends in virtualization of sociocultural activity. This process, according to the author, is a consequence of global informatization, including the sociocultural sphere. According to the author, the current state of virtualization of sociocultural activity has both positive and negative aspects. As positive aspects, the author includes the possibility of using unlimited space for creativity and self-realization, as well as the development of a wide range of training programs provided - master classes, marathons, courses, etc.; maintaining interpersonal communication using modern instant messengers and applications and simplifying communication of work processes. The work also cites the negative aspects of the process of virtualization of sociocultural activity, such as hedonism, depersonalization and standardization of the person, excessive freedom of action. In conclusion, the author notes that the importance of negative trends is increasing and the process of virtualization of sociocultural activity can be controlled, namely, the translation of high-quality censorship content, limiting destructive actions, and blocking violators.

scholarly journals Current state and development prospects of Ukrainian sauce market

2021 ◽  
pp. 11-15
Author(s):  
Viktoriia HOLIUK ◽  
Khrystyna MEHEL
Keyword(s):  
Food Industry ◽  
Foreign Markets ◽  
Important Place ◽  
Current State ◽  
Wide Range ◽  
Main Development ◽  
Fierce Competition ◽  
Domestic Products ◽  
Development Prospects ◽  
High Calorie

Sauces play an important role in the food industry, as they occupy a significant part in the diet of many Ukrainians. The purpose of the paper is to research current state and development prospective of state of the sauce market in Ukraine. The study has brought the following results. The study analyzes the current state of the sauce market in Ukraine and identifies prospects of its development. In particular, it was found that the market is saturated and characterized by fierce competition. Peculiarities of demand for sauce products in Ukraine are analyzed, in particular: frequency of purchases, seasonality, dependence on demand for other products. The commodity structure of the market of sauce products of Ukraine is analyzed. It is determined that in Ukraine, in contrast to Western countries, consumption amounts of complex sauces are inferior to mono sauces – mayonnaise and ketchup. The main development trends of the sauce products market in Ukraine are indicated: growth in demand for organic products, decrease in the share of fat and high-calorie products, growth in demand for new exotic sauces. The competitive environment of the market of sauce products of Ukraine is analyzed. It is determined that the main market share belongs to large producers who have a developed distribution network and offer consumers a wide range of products and low prices. The dynamics of production and sale of products, export and import of sauces is studied. It is determined that the share of imports in the domestic market is small, as domestic consumers prefer cheap domestic products. It is substantiated that Ukraine occupies an important place among exporters of sauce products and its export volumes are growing. Perspective ways of development of the sauce products market in Ukraine are defined. The sauce products market in Ukraine is characterized by saturation, high competition, seasonality and growing demand for organic, low-calorie and exotic products, that forces producers to diversify the product structure and expand sales in foreign markets.

scholarly journals On the question of the functions and tasks of legal custom

2020 ◽  
pp. 30-34
Author(s):  
Marian Bedrii
Keyword(s):  
Social Relations ◽  
Legal System ◽  
Legal Protection ◽  
Legal Regulation ◽  
Protective Function ◽  
Current State ◽  
Wide Range ◽  
The Subject ◽  
The One ◽  
The Individual

The article researches the functions and tasks of legal custom based on historical experience and the current state of legal life.The view represents that law and culture functions are realized through legal custom, as it is an important element of these phenomena.At the same time, it is noted that legal custom is characterized by a separate catalog of functions and tasks that need to be studied. Theregulatory, explanatory, protective, defensive, inflectional, reconstitutive, ideological-educative, identification-communicative, antimonopoly,and legal-resource functions of legal custom are analyzed. The administrative and organizational components of the regulatoryfunction of legal custom are highlighted. The preventive and restrictive components of the protective function of legal custom are cha -racterized. It is substantiated that these functions are inextricably linked with the tasks of legal custom.Based on the analyzed functions, the following tasks of a legal custom are allocated: the legal regulation of social relations; cla -rification of provisions of the legislation, acts of law enforcement, texts of agreements, terms and symbolic actions; legal protection ofpublic goods and values; providing opportunities to protect rights and freedoms; stabilization of the legal system, its protection fromill-considered and risky transformations; reproduction of the acquired legal experience in new conditions; ensuring the flexibility of thelegal system; influence on the worldview of the individual and society in general; determining the affiliation of the subject to a parti -cular community and maintaining communication between its members; prevention of monopoly in the legal system of a normativelegal act or other sources of law; formation of material for the systematization of law.It is argued that legal custom, as a social phenomenon, evolving in the process of history, performed a wide range of functionsthat correlated with its tasks. Not every period, people, or locality is characterized by a full set of analyzed functions and tasks, but itis worth noting the possibility of their implementation by the legal custom in general, as evidenced by past experience and the currentstate of legal relations. The results of the research, on the one hand, complement the understanding of the nature of legal custom, andon the other – prove the feasibility of further use of this source of law in modern legal systems.

scholarly journals LEARNING AND SPEAKING THE UZBEK LANGUAGE AS A FOREIGN LEARNING FOR SPEECH ACTIVITY PREPARATION

2020 ◽  
pp. 173-189
Keyword(s):  
Foreign Language ◽  
Foreign Students ◽  
Educational Process ◽  
Teaching Reading ◽  
Knowledge And Skills ◽  
Current State ◽  
The Subject ◽  
Further Development ◽  
Modern Technologies ◽  
Development Of Students

The purpose of the article is to study the issues of teaching foreign students to read and speak in Uzbek using the types of speech activities in teaching Uzbek as a second foreign language. The content, forms, means of teaching the types of speech activities in the educational process consists of research, generalization and systematization. The object of the article is the current state of the study of speech activities, its essence, the content of the educational process, the comparative status of traditional methods and new approaches to the study of the subject, their application in practice, new modern technologies for teaching reading and speaking and further development of students' knowledge and skills in reading and speaking in Uzbek, further development of their vocabulary, further expansion of their knowledge of linguocultural studies, development of monologue and dialogic speech.

scholarly journals Ag-Based Synergistic Antimicrobial Composites. A Critical Review

Nanomaterials ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1687
Author(s):  
Ekaterina A. Kukushkina ◽  
Syed Imdadul Hossain ◽  
Maria Chiara Sportelli ◽  
Nicoletta Ditaranto ◽  
Rosaria Anna Picca ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Organic Molecules ◽  
Research Direction ◽  
Alternative Methods ◽  
Noble Metal Nanoparticles ◽  
Health Food ◽  
Simultaneous Application ◽  
Current State ◽  
Wide Range ◽  
The Individual

The emerging problem of the antibiotic resistance development and the consequences that the health, food and other sectors face stimulate researchers to find safe and effective alternative methods to fight antimicrobial resistance (AMR) and biofilm formation. One of the most promising and efficient groups of materials known for robust antimicrobial performance is noble metal nanoparticles. Notably, silver nanoparticles (AgNPs) have been already widely investigated and applied as antimicrobial agents. However, it has been proposed to create synergistic composites, because pathogens can find their way to develop resistance against metal nanophases; therefore, it could be important to strengthen and secure their antipathogen potency. These complex materials are comprised of individual components with intrinsic antimicrobial action against a wide range of pathogens. One part consists of inorganic AgNPs, and the other, of active organic molecules with pronounced germicidal effects: both phases complement each other, and the effect might just be the sum of the individual effects, or it can be reinforced by the simultaneous application. Many organic molecules have been proposed as potential candidates and successfully united with inorganic counterparts: polysaccharides, with chitosan being the most used component; phenols and organic acids; and peptides and other agents of animal and synthetic origin. In this review, we overview the available literature and critically discuss the findings, including the mechanisms of action, efficacy and application of the silver-based synergistic antimicrobial composites. Hence, we provide a structured summary of the current state of the research direction and give an opinion on perspectives on the development of hybrid Ag-based nanoantimicrobials (NAMs).

scholarly journals The development trends of the restaurant industry of Ukraine in the conditions of globalization

2018 ◽  
Keyword(s):  
Statistical Analysis ◽  
Fast Food ◽  
Food Industry ◽  
System Analysis ◽  
Restaurant Industry ◽  
Systematic Analysis ◽  
Industry Development ◽  
Current State ◽  
Wide Range ◽  
Industry Organization

The article considers modern tendencies, problems and development of restaurant economy of Ukraine in conditions of globalization. The problems and prospects of the Ukrainian food industry development at the present stage have been analyzed. The restaurant business as a component of tourism have been considered. The structure and dynamics of the development of the food industry in Ukraine have been considered. The restaurant chains as a promising form of the restaurant industry organization in Ukraine have been revealed. The main methods of the study were the systematic analysis aimed to identify the main trends in the restaurant industry, and the statistical analysis aimed to study the dynamics of the development changes in the restaurant business of Ukraine. The subject of research of the article is analysis of the current state and trends of the restaurant business in Ukraine in the context of globalization processes. The goal of this study is to identify the features of the restaurant business of Ukraine in the conditions of globalization. The main methods of the study were system analysis - to identify the main trends of the restaurant industry, statistical analysis to study the dynamics of changes in the development of restaurant economy in Ukraine. The following results were obtained: the restaurant business, as the main part of the hospitality industry, consists of powerful enterprises that produce a wide range of food products and small private enterprises: restaurants, cafes, bars. Conclusions:еvery year, new forms and types of catering, from fast food to high-quality restaurants are appears in Ukraine. But the issue of the restaurant industry development, its rates, and the dynamics of growth, demand from consumers in the context of their preferences remains relevant.

scholarly journals Prospects of Observing Ionic Coulomb Blockade in Artificial Ion Confinements

Entropy ◽  
2020 ◽  
Vol 22 (12) ◽  
pp. 1430
Author(s):  
Andrey Chernev ◽  
Sanjin Marion ◽  
Aleksandra Radenovic
Keyword(s):  
Coulomb Blockade ◽  
Theoretical Models ◽  
Living Cells ◽  
Test Field ◽  
Channel Selectivity ◽  
Wide Range ◽  
Approaches To Study ◽  
The Subject ◽  
Ion Channel Selectivity ◽  
Modern Technologies

Nanofluidics encompasses a wide range of advanced approaches to study charge and mass transport at the nanoscale. Modern technologies allow us to develop and improve artificial nanofluidic platforms that confine ions in a way similar to single-ion channels in living cells. Therefore, nanofluidic platforms show great potential to act as a test field for theoretical models. This review aims to highlight ionic Coulomb blockade (ICB)—an effect that is proposed to be the key player of ion channel selectivity, which is based upon electrostatic exclusion limiting ion transport. Thus, in this perspective, we focus on the most promising approaches that have been reported on the subject. We consider ion confinements of various dimensionalities and highlight the most recent advancements in the field. Furthermore, we concentrate on the most critical obstacles associated with these studies and suggest possible solutions to advance the field further.

scholarly journals BIOCHEMICAL PROFILE OF GREEN AND RED ALGAE – A KEY FOR UNDERSTANDING THEIR POTENTIAL APPLICATION AS FOOD ADDITIVES

2019 ◽  
Vol 17 (1) ◽  
pp. 1-7
Author(s):  
Iv. Vasileva ◽  
J. Ivanova
Keyword(s):  
Red Algae ◽  
Biochemical Composition ◽  
Algal Biomass ◽  
Food Additives ◽  
Porphyridium Cruentum ◽  
Health Food ◽  
Functional Ingredients ◽  
Microalgal Cultivation ◽  
Potential Source ◽  
Wide Range

PURPOSE: With the improvements of the microalgal cultivation industry, it became possible to add algal biomass and its metabolites in foods in order to create a balanced and health-food. METHODS: By determining the growth and the biochemical composition (lipids, carbohydrates and proteins), two algal strains were evaluated as a potential source of food additives – the newly isolated strain of the green algae Scenedesmus sp. and the red algae Porphyridium cruentum). RESULTS: It turned out that in Scenedesmus sp. BGP the most abundant component were the proteins (up tp 45 %), which makes this alga an excellent unconventional protein producer. As opposed to it, the biochemical composition of Porphyridium cruentum was dominated by carbohydrates (up to 57%), but there was also a high content of some essential polyunsaturated fatty acids: arachidonic (AA, 20:4; 13-29%) and eicosapentaenoic acid (EPA, 20:5, 24-25%). CONCLUSIONS: Microalgae are a really remarkable source of biomass and a wide range of substances, but this area is poorly explored. Both of the microalgal strains proved to be important sources of functional ingredients that could be successfully used as food additives together or separately.

Typologization of security regulation

2020 ◽  
pp. 20-27
Author(s):  
Denis Tikhomirov
Keyword(s):  
Social Relations ◽  
Scientific Literature ◽  
Legal Regulation ◽  
Procedural Understanding ◽  
Limited Ability ◽  
Methodological Basis ◽  
Wide Range ◽  
The Subject ◽  
Definition Of ◽  
Legal Understanding

The purpose of the article is to typologize terminological definitions of security, to find out the general, to identify the originality of their interpretations depending on the subject of legal regulation. The methodological basis of the study is the methods that made it possible to obtain valid conclusions, in particular, the method of comparison, through which it became possible to correlate different interpretations of the term "security"; method of hermeneutics, which allowed to elaborate texts of normative legal acts of Ukraine, method of typologization, which made it possible to create typologization groups of variants of understanding of the term "security". Scientific novelty. The article analyzes the understanding of the term "security" in various regulatory acts in force in Ukraine. Typological groups were understood to understand the term "security". Conclusions. The analysis of the legal material makes it possible to confirm that the issues of security are within the scope of both legislative regulation and various specialized by-laws. However, today there is no single conception on how to interpret security terminology. This is due both to the wide range of social relations that are the subject of legal regulation and to the relativity of the notion of security itself and the lack of coherence of views on its definition in legal acts and in the scientific literature. The multiplicity of definitions is explained by combinations of material and procedural understanding, static - dynamic, and conditioned by the peculiarities of a particular branch of legal regulation, limited ability to use methods of one or another branch, the inter-branch nature of some variations of security, etc. Separation, common and different in the definition of "security" can be used to further standardize, in fact, the regulatory legal understanding of security to more effectively implement the legal regulation of the security direction.

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