scholarly journals DEVELOPMENT OF NEW GENERATION “LIVE” FOODS WITH RATIONAL USE OF RAW MATERIALS FROM GEORGIAN RESOURSES

2016 ◽  
pp. 238-243 ◽  
Author(s):  
Silagadze Maria ◽  
Gamkrelidze Elene ◽  
Gachechiladze Sofio ◽  
Khurtsidze Manana ◽  
Pkhakadze Giorgi
Keyword(s):  
Raw Materials ◽  
Rational Use ◽  
New Generation

scholarly journals Cryogenic technologies in biology and medicine

2020 ◽  
Vol 2020 (2b) ◽  
pp. 129-134
Author(s):  
O.I. Ossetsky ◽  
◽  
O.S. Snurnikov ◽  
Keyword(s):  
Public Health ◽  
Food Industry ◽  
Raw Materials ◽  
Biologically Active ◽  
Whole Body ◽  
Active Ingredients ◽  
Lipid Fractions ◽  
The World ◽  
New Generation

Cryogenic technologies in biology and medicine Current tendencies of the development of cryogenic technologies in the world practice and in Ukraine have been comparatively analyzed. A special attention has been paid to cryotechnologies in biology and medicine. The features of deriving the biologically active ingredients of natural raw materials by means of cryosublimation fractionation and extraction of lipid fractions with liquefied refrigerants, as well as perspectives of their application when obtaining the products of new generation in pharmacy, cosmetics, food industry have been considered. There were discussed the possibilities of human whole body extreme cryotherapy. Main aspects of its usage in practical public health have been considered.

scholarly journals Food fortification – a modern principle of the food industry

2020 ◽  
Vol 12 ◽  
pp. 70-76
Author(s):  
V.G. Kaishev ◽  
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Technical Literature ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation

Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

scholarly journals The Issues and Challenges Faced by Malay Cuisine in the Foreign Market

2021 ◽  
Vol 16 (2) ◽  
pp. 20-28
Author(s):  
Rahman Abdullah ◽  
Aniza Arifin ◽  
Azlina Samsudin ◽  
Sabaianah Bachok ◽  
Harnizam Zahari
Keyword(s):  
Cultural Heritage ◽  
Success Factors ◽  
Raw Materials ◽  
Country Of Origin ◽  
Foreign Market ◽  
Future Research ◽  
Traditional Food ◽  
Meal Preparation ◽  
New Generation

The traditional food of a culture in a society is continuously inherited from the old generation to the new generation. The traditional element is an in-depth understanding of the function of each material, techniques of preparation, and the practice in our daily cooking. This understanding in the form of preparation, meal preparation, tips, use of certain equipment, and raw materials are mysteries difficult to be unravelled. The Malay cultural heritage food is an integral asset among Malaysians in general and the Malay race in particular. Malay cuisine is one of the special and unique blended of many traditions from around the region. However, when Malay culture and cuisine are introduced to other countries, they faced certain hurdles and challenges. This study investigates the issues and challenges faced by Malay cuisine in the foreign market. The points in question are, 1) Why are Malay cuisine difficult to be exported to other countries 2) Why Malay cuisine is less popular than cuisines from other countries? 3) What are the factors that make foods from a country of origin can be successfully exported? These issues and challenges will be parsed and discussed based on the existing written collection. Recommendations will be made on the mechanisms that enable the success of Malay cuisine food to be commercialized abroad, as well as future research examining the success factors of traditional food exported abroad.  

Enrichment — the way to create a new generation of food products

2020 ◽  
pp. 36-40
Author(s):  
O.V. Sycheva ◽  
V.G. Kayshev
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation ◽  
And Storage

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

Rational use of fish raw materials based on its technological potential

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 106-110
Author(s):  
Eduard kim ◽  
Larisa Guseva ◽  
Nadezhda Kornienko
Keyword(s):  
Russian Federation ◽  
Raw Materials ◽  
Integrated Approach ◽  
Promising Direction ◽  
Rational Use ◽  
Biological Resources ◽  
Technological Potential ◽  
The Russian Federation ◽  
The Government ◽  
Modern Technologies

The Strategy for the development of the fisheries complex of the Russian Federation for the period up to 2030, approved by the decree of the Government of the Russian Federation (dated November 26, 2019 N 2798-r) provides for a set of measures for the rational use of biological resources. The most promising direction of this task is the creation of modern technologies for deep pro-cessing of fish raw materials, providing for an integrated approach and taking into account its technological potential.

Development of the New Generation Materials for the Soft Pipe Lining Rehabilitation

2005 ◽  
Author(s):  
Hsin Her Yu ◽  
Min-Hsun Cheng ◽  
Rong-Yuan Jou ◽  
Kuang-Chyi Lee ◽  
Chien-Chang Lin
Keyword(s):  
Mechanical Properties ◽  
Epoxy Resins ◽  
Potable Water ◽  
Raw Materials ◽  
Trade Mark ◽  
Power Cables ◽  
Different Types ◽  
Materials Used ◽  
New Generation ◽  
Optimum Sample

With increasing global urbanization and industrialization, many more pipelines for gas, potable water, sewer, oil, and power cables have been installed underground, underwater, in buildings and in factories. Maintenance of such pipelines is crucial. However, it is often difficult and has become a growing problem these days. The PALTEM-HL (Trade mark and stands for Pipeline Automatic Lining SysTEM, Hose Lining Method), a pipeline relining system, was developed as an effective and inexpensive solution for this problem. In this project, we try to develop a new resins and the adhesives system to replace the raw materials used in the PALTEM-HL system. Anionic harder combined two different types of epoxy resins were investigated in this study. After curing, the mechanical properties and glass transition temperature of the mixture were examined and the optimum sample preparation prescription was also found. FTIR (Fourier Transform Infrared Spectroscopy) and DSC (Differential Scanning Calorimeter) were employed to monitor the curing process of the mixtures. The mechanical properties of the mixture were also measured by Instron and micro Vickers.

scholarly journals System dynamics modeling on new generation cooperative as an alternative to enhance bargaining position of potato farmers in Bener Meriah district

2021 ◽  
Vol 922 (1) ◽  
pp. 012063
Author(s):  
A Baihaqi ◽  
L Hakim ◽  
E Marsudi ◽  
Zulkarnain
Keyword(s):  
Supply Chain ◽  
System Dynamics ◽  
Raw Materials ◽  
Selling Price ◽  
Dynamics Modeling ◽  
Bargaining Position ◽  
Business Efficiency ◽  
New Generation Cooperative ◽  
Capital Ownership ◽  
New Generation

Abstract This study aims to create a New Generation Cooperative (NGC) model in potato supply chain in Bener Meriah District, which is also the subject of research, by applying the system dynamics method to build a dynamic and complex NGC model. This modeling is carried out as an effort to enhance bargaining position at farm level. The result showed that non-formal partnership relationship in potato supply chain is originated from the gap in capital ownership between farmers and intermediary traders, thus giving rise to motivation to control farmers by providing financial loan to farmers. Loan recipient farmers must commit to sell potato only to financial aid traders. This causes the loss of opportunity to sell potato to other parties, which has an impact on the occurrence of pressure on selling price of farmers’s potato. Farmers face asymmetry information, especially regarding the selling price prevailing in the market. On the other hand, formal partnership starts with the industry motivation that is to obtain raw materials, that meet quality requirements on an ongoing basis. In a formal partnership, technology transfer occurs from partners to farmers. Farmers get marketing and price certainty, wider marketing access, and have the opportunity to earn higher profits. Based on the simulation results, data obtained that farmers who are the NGC members get higher revenue, profit, and business efficiency level, than non-partnership farmers.

scholarly journals PROSPECTS FOR RATIONAL USE OF MINERAL RESOURCES OF THE DZHAKSY-KLYCH DEPOSIT, THE ARAL REGION

2020 ◽  
Vol 5 (443) ◽  
pp. 196-203
Author(s):  
Bishimbayev V.K., ◽  
◽  
Issayeva A.U., ◽  
Nowak I., A. ◽  
Serzhanov G., ◽  
...  
Keyword(s):  
Magnesium Chloride ◽  
Raw Materials ◽  
Halophilic Bacteria ◽  
Mineral Resources ◽  
Pharmaceutical Products ◽  
The State ◽  
Aral Sea ◽  
Resource Base ◽  
Rational Use ◽  
Wide Range

Rational use of mineral resources is becoming an important task for the development and economic growth of Kazakhstan. The purpose of the research was to study the state of salt-containing raw materials to determine the prospects for rational use of mineral resources of the Dzhaksy-Klych Deposit, one of the salty halite lakes of the Aral region. Exploration studies have shown that the Deposit is layered, where the halite layer is underlain by a sulfate layer: astrakhanite, mirabilite, tenardite, located on a layer of silt, the bed of salt deposits is dark brown clays, less often - clay Sands. Mineralogically, the halite formation is represented by, %: halite – 90-96, epsomite -1,2-2,6, mirabilite -0,2-1,9, gypsum-0,2-1,4. The production of table salt results in waste containing 65.5% chlorides, 24.5% sulfates, 6.5% sodium carbonates, and 3.5% sodium silicates, which can be used for pharmaceutical and medical purposes. Bottom silty mud by its origin and chemical composition belongs to the mainland silt-sulfide type and can be used for Spa and balneological treatment. The reserves of sulphate salts in the field are significant, with the average thickness of the sulphate reservoir in the southern basin being 0.87 m, and in the Northern basin 0.91 m. Intergranular and surface brine containing sodium and magnesium chloride-sulfate salts is of particular interest. Analysis of the state of mineral resources of the Dzhaksy-Klych Deposit revealed prerequisites for expanding the range of opportunities for using salt-containing raw materials. A promising direction for the development of the mineral resource base is the production of soda based on sodium chloride, as well as the production of a commercial product based on sodium sulfate and magnesium chloride. Microbiological examination showed the presence of non-pathogenic forms of halophilic bacteria in the salt-containing raw materials, which indicates safety for use in pharmaceutical and medical practice. In the Aral sea region, there is every reason for the development of the cosmetology industry, where a wide range of cosmetology and pharmaceutical products can be produced based on a combination of salt-containing and local vegetable raw materials.

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