scholarly journals Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use

2021 ◽  
Vol 4 (2) ◽  
pp. 316-329
Author(s):  
Natalia Stetsenko ◽  
Irina Goyko
Keyword(s):  
Positive Impact ◽  
Age Groups ◽  
Antioxidant Effect ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Practical Significance ◽  
Healthy Population ◽  
Health State ◽  
Physico Chemical ◽  
Juice Extraction

Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals). Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used. Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice. Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.

scholarly journals INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 18-23
Author(s):  
E. V. Dubinina ◽  
D. V. Andrievskaya ◽  
S. M. Tomgorova ◽  
K. V. Nebezhev
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Alcoholic Beverage ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Volatile Components ◽  
Physico Chemical ◽  
Processing Modes ◽  
Selection Of

One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation. The aim of the research was to develop an innovative technology for alcoholic beverages from the red ashberry based on the study of the raw materials biochemical composition transformation during its processing, maceration, fermentation, distillation, as well as its effect on the volatile components composition of distillate and the processing conditions of the finished alcoholic beverage. Fermented pulp of red ashberry, distillates and alcoholic beverage blends from ashberry were used as objects of the study. To determine the organoleptic and physico-chemical indicators in the work, standardized analysis methods and certified methods were used. The effect of various yeast races and fermentation conditions on the change in biochemical composition of the red ashberry pulp was studied. For this raw material type fermentation, recommended Siha 3 yeast race. The positive effect of the Vitamon Combi fermentation activator on the fermentation efficiency and the formation of qualitative characteristics of the fermented pulp, including its amino acid composition, is shown. It was established that the optimal conditions for fermentation is the anaerobic regimen at a temperature of no higher than 22 ºС. The effect of fractional distillation operating parameters in a direct distillation unit on the volatile components’ composition and concentration in ashberry distillate is studied. It is recommended to obtain a high-quality distillate to carry out the selection of the head fraction in the amount of 2.5% of the distilled pulp volume, and the selection of the tail fraction to start when the strength in distillate reaches 45% vol. It is shown that within 30 days of exposure in the distillate, a certain chemical equilibrium is achieved and its taste and aromatic characteristics are harmonized. The blending conditions of the alcoholic beverage are determined and the technological processing modes are established to ensure its high consumer properties. The conducted studies have allowed to develop innovative technology for a new alcoholic beverage from red ashberry.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

EXPRESS: Serum Carbohydrate Antigen72-4 levels decrease with age in females but not males in Beijing, China

2021 ◽  
pp. 000456322110269
Author(s):  
Tongmei Duan ◽  
Xun Chen ◽  
Jing Wu ◽  
Ronghai Li ◽  
Huijuan Guo ◽  
...  
Keyword(s):  
Age Groups ◽  
Reference Interval ◽  
Carbohydrate Antigen ◽  
Female Group ◽  
Healthy Population ◽  
Age Difference ◽  
Significant Difference ◽  
The Difference ◽  
And Gender ◽  
Beijing China

Objective: Carbohydrate antigen 72-4 (CA72-4) is widely used in the diagnosis and monitoring of many cancers. However, there are few studies on the differences of CA72-4 levels in terms of age and gender. Methods: 10957 healthy subjects were divided into two groups according to gender and three age groups. The serum CA72-4 were detected. Statistical analysis was performed by SPSS. Results: The CA72-4 level in female group was significantly higher than that in male group. The level of CA72-4 gradually decreased with age. Compared with the age >60 group, the CA72-4 levels were increased in the age 46-60 group and 16-45 group (P >0.05, respectively). To better observe the age difference, the age 16-45 and 46–60 group were combined into the age 16-60 group. In comparison to the age >60 group, the CA72-4 level of age 16-60 group was significantly increased (P =0.000). In the age >60 group, there was no difference between genders. Nevertheless, the difference between the sexes in the age 16-60 group was significant (P =0.023). Conclusions: The reference interval of CA72-4 for local healthy population was established. CA72-4 levels gradually decreased with the increase of age, and CA72-4 level in females aged 16-60 years (0-18.0 U/mL) was higher than in males (0-14.5 U/mL), however there was no gender difference in the age group above 60 years old (0-14.5 U/mL). Moreover, male CA72-4 was no significant difference among all age groups, while the potential mechanism of female changes with age needed further study.

How preferences for types of appreciation differ across employee age groups

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Paul White ◽  
Gene George
Keyword(s):  
Design Methodology ◽  
Positive Impact ◽  
Age Groups ◽  
Organizational Leaders ◽  
Human Resource Professionals ◽  
Content Type ◽  
Team Members ◽  
Older Employees ◽  
Post Hoc ◽  
Employee Age

Purpose Organizational leaders and human resource professionals affirm that to have (and keep) an effective workforce, understanding one’s employees is critical. Thus, understanding the differences between employees of different age groups is important. Simultaneously, studies have demonstrated the significant positive impact appreciation has on the functioning of organizations. When team members feel truly valued, numerous positive benefits result, including lower staff turnover, less absenteeism, higher customer ratings and greater profitability. Design/methodology/approach Because individuals prefer to be shown appreciation in different ways and prior research has shown some age differences, this study examined how appreciation preferences differ across seven employee age groups. Over 190,000 individuals completed an online assessment based on the five languages of appreciation, which identifies employees’ preferred ways of receiving appreciation. The respondents were separated into seven age groups, from 19 years old and younger to 70 years old and above. Findings The results of an analysis of variance found that there were significant differences across groups. Although the patterns of preferences were largely the same across many groups, post hoc analyses found both the youngest and oldest age groups differed from employees in their 30s with regards to their desire for quality time. Additionally, older employees were extremely low in their desire for tangible gifts. Originality/value As the proportion of employees shifts from older to younger groups of employees, these results raise important implications for organizations’ approaches regarding how appreciation and other motivators should be adjusted for different groups of employees.

scholarly journals Mortality due to respiratory diseases in the elderly after influenza vaccination campaigns in the Federal District, Brazil, 1996-2009

2013 ◽  
Vol 39 (2) ◽  
pp. 198-204 ◽  
Author(s):  
Francisca Magalhães Scoralick ◽  
Luciana Paganini Piazzolla ◽  
Liana Laura Pires ◽  
Cleudsom Neri ◽  
Wladimir Kummer de Paula
Keyword(s):  
Mortality Rate ◽  
Influenza Vaccination ◽  
Respiratory Diseases ◽  
Positive Impact ◽  
Vaccination Campaign ◽  
Age Groups ◽  
Federal District ◽  
The Elderly ◽  
Analysis Data ◽  
Proportional Mortality

OBJECTIVE: To compare mortality rates due to respiratory diseases among elderly individuals residing in the Federal District of Brasília, Brazil, prior to and after the implementation of a national influenza vaccination campaign. METHODS: This was an ecological time series analysis. Data regarding the population of individuals who were over 60 years of age between 1996 and 2009 were obtained from official databases. The variables of interest were the crude mortality rate (CMR), the mortality rate due to the respiratory disease (MRRD), and the proportional mortality ratio (PMR) for respiratory diseases. We performed a qualitative analysis of the data for the period prior to and after the implementation of the vaccination campaign (1996-1999 and 2000-2009, respectively). RESULTS: The CMR increased with advancing age. Over the course of the study period, we observed reductions in the CMR in all of the age brackets studied, particularly among those aged 80 years or older. Reductions in the MRRD were also found in all of the age groups, especially in those aged 80 years or older. In addition, there was a decrease in the PMR for respiratory diseases in all age groups throughout the study period. The most pronounced decrease in the PMR for respiratory diseases in the ≥ 70 year age bracket occurred in 2000 (immediately following the implementation of the national vaccination campaign); in 2001, that rate increased in all age groups, despite the greater adherence to the vaccination campaign in comparison with that recorded for 2000. CONCLUSIONS: Influenza vaccination appears to have a positive impact on the prevention of mortality due to respiratory diseases, particularly in the population aged 70 or over.

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Microbial profile of grain liquid of dogs of different age groups

2019 ◽  
pp. 41-46
Author(s):  
Aleksandr Vladimirovich Krasnikov ◽  
Ekaterina Sergeevna Krasnikova ◽  
Tatiana Antonovna Chistyakova ◽  
Daria Dmitrievna Morozova
Keyword(s):  
Risk Factors ◽  
Age Groups ◽  
Practical Significance ◽  
Microbial Composition ◽  
Periodontal Tissues ◽  
Microbial Profile ◽  
Gingival Fluid

The article presents the results of a comparison of the microbial composition of the gingival fluid of dogs of different age groups. The practical significance of the work lies in the fact that the data obtained during the study allow us to predict the risk factors for damage to periodontal tissues, as well as to determine the choice of antiseptic and antibiotic, the duration of the course of their use.  

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