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To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste (PBCP), an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices, free amino acids and volatile profiles were analyzed. The results revealed notable disparities (P1, a total of 11 key flavor substances were screened, with most of these substances being relatively abundant in PBCPs fermented by CH23 and YD. Overall, qualities of PBCPs fermented by CH18, CH23, and TCX were better than that fermented by SCZG and YD. However, defect was observed in the physical appearance of PBCP fermented by TCX. Consequently, CH18 and CH23 were more appropriate for the processing of PBCP. This research underscores the significance of broad bean cultivar as an instrumental factor driving the variances in physicochemical and sensory attributes of PBCP, and it thereby advocates the selection of raw material to improve the quality of final products.

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds. [ABSTRACT FROM AUTHOR]

In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis, and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were Paecilomyces variotii and Aspergillus cristatus, respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu.

In order to develop high quality soft-boiled marinated eggs, water bath was used to simulate pasteurization conditions to optimize the pasteurization process of soft-boiled marinated eggs and made them more conducive to industrial production and sales. The changes of texture, sensory score and total number of colonies were studied under single factor conditions. Based on single factors, response surface was used to optimize sterilization conditions, and the storage quality of soft-boiled marinated eggs was determined under the best sterilization conditions. The results showed that, the best sterilization effect was achieved when the sterilization temperature and time were 65 ℃ and 20 minutes respectively, and the total number of colonies was (0.37±0.025)×103 CFU/g. The results of storage experiment showed that with the extension of storage time, the thiobarbituric acid values and total volatile basic nitrogen content showed an increasing trend. The pH, water content, color and sensory scores all decreased gradually. When the storage period was 16 days, the total number of colonies reached (1.47±0.063)×104 CFU/g, which exceeded the limit value of the acceptable level of microorganisms in the national standard of 1×104 CFU/g, and the storage period within 16 days. In summary, pasteurization technology can be used for the production and processing of soft-boiled marinated eggs.

The paper presents in form of a case study the results of 10-year long hydro-chemical studies on the Korzeń stream on which the “Skrzyszów” small storage reservoir was built. Studies aimed at evaluating the impact of the reservoir on the surface water quality in a Flysch stream. The basis for the analysis was results of 21 hydro-chemical water quality parameters, from the following groups of indicators: physical and acidity, oxygen and organic pollution, biogenic, salinity, metals. Indicators were determined in one-month intervals in two periods: 2005–2009 (before the reservoir was built) and 2015–2019 (after the reservoir was built). Obtained results were subjected to a statistical analysis. The trend analysis of changes was performed using the Mann–Kendall test or the seasonal Kendall test; significance of differences between indicator values from two periods was evaluated using the nonparametric Mann– Whitney U test. Results of analysis showed significant change trends of water quality parameters, in case of total iron concentration the trend was downward in both periods. Statistically significant differences between the values of definite majority of indicators were found in two analysed periods, indicating both favourable and unfavourable impact of the reservoir on water quality in the stream. Construction of the storage reservoir resulted in a significant change of physical and chemical indicators of water flowing in the stream. Random variation dynamics as well as tendencies and trends of changes over time have changed. In addition to modifying the stream hydro-chemical regime, the reservoir also affected the social and natural conditions.

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article provides information on the identification of micromycetes found in samples taken from areas of transboundary rivers of Azerbaijan with different levels of anthropogenic impact, and the study of their role in the removal of pollutants. Certain micromycetes were used as indicators of water quality. As a result of the studies, micromycetes belonging to 38 species from 16 genera were identified. Directly at the sampling site, water temperature, pH, and the amount of dissolved oxygen in the water were measured, and biogenic elements were determined in laboratory conditions. The presence of nutrients in the studied river waters showed variable results. Thus, in the Astarachay River, nitrites range from 0.01–0.02 mg/l, nitrates 0.56–0.70 mg/l, ammonium 0.5–1.50 mg/l, phosphates 0.00–0.01 mg/l. In the Bolgarchay River, these indicators for nitrite range from 0.02– 0.05 mg/l, for nitrates 0.20–0.50 mg/l, for ammonium 0.10– 0.44 mg/l, for phosphates 0.01–0.05 mg/l. In the Arazchay River, nitrites range from 0.01–0.83 mg/l, nitrates 0.08– 7.40 mg/l, ammonium 0.05–3.57 mg/l, phosphates 0.05– 0.94 mg/l, and in Okhchuchay these indicators for nitrite range from 0.09 to 0.71 mg/l, nitrates 0.68–6.00 mg/l, ammonium 0.23–6.45 mg/l, phosphates 0.09–0.65 mg/l. The results obtained showed that the identified microscopic fungi are involved in the formation of rich flora as an adaptation in river waters. The biomass and number of micromycetes significantly depend on hydrochemical conditions: parameters such as temperature, dissolved oxygen, pH, forms of nitrogen, phosphorus and organic carbon fractions. It can be recommended to use mushrooms for biological control of surface water purity and sanitary safety. It should be noted that environmental factors also influence the diversity of micromycetes [ABSTRACT FROM AUTHOR]

Feetary probiotics are widely used in the animal production process, and the quality of animal meat determines the economic benefits. Probiotics can improve the meat quality and flavor of animals, thus improving the meat quality. This paper discusses the effects of common dietary probiotics on animal meat quality, improving the metabolism of nutrients, improving the antioxidant ability, optimization of intestinal flora and improving the mechanism of the secretion of ghrelin (Ghrelin), and provides a reference for the influence of probiotics on animal meat quality. [ABSTRACT FROM AUTHOR]

The paper presents in form of a case study the results of 10-year long hydro-chemical studies on the Korzeń stream on which the "Skrzyszów" small storage reservoir was built. Studies aimed at evaluating the impact of the reservoir on the surface water quality in a Flysch stream. The basis for the analysis was results of 21 hydro-chemical water quality parameters, from the following groups of indicators: physical and acidity, oxygen and organic pollution, biogenic, salinity, metals. Indicators were determined in one-month intervals in two periods: 2005-2009 (before the reservoir was built) and 2015-2019 (after the reservoir was built). Obtained results were subjected to a statistical analysis. The trend analysis of changes was performed using the Mann--Kendall test or the seasonal Kendall test; significance of differences between indicator values from two periods was evaluated using the nonparametric Mann-- Whitney U test. Results of analysis showed significant change trends of water quality parameters, in case of total iron concentration the trend was downward in both periods. Statistically significant differences between the values of definite majority of indicators were found in two analysed periods, indicating both favourable and unfavourable impact of the reservoir on water quality in the stream. Construction of the storage reservoir resulted in a significant change of physical and chemical indicators of water flowing in the stream. Random variation dynamics as well as tendencies and trends of changes over time have changed. In addition to modifying the stream hydro-chemical regime, the reservoir also affected the social and natural conditions. [ABSTRACT FROM AUTHOR]

In order to effectively combine the nutrition and fermentation function of grains, a compound beverage of grains fermented by lactic acid bacteria was developed. On the basis of single factor test and sensory evaluation, L9 (34) orthogonal experiments was conducted to determine the best manufacturing process of compound beverage of grains fermented by lactic acid bacteria. The results show that the optimal formula for lactic acid bacteria fermentation of compound grain beverage is based on the raw material weight of 100 g composite grain, soybean: peanut: oat: glutinous rice (3:2:3:2). The ratio of material to water is 1:9; The fermentation conditions are as follows: addition of 0.8% lactic acid bacteria, 8 h fermentation time, and 35 °C fermentation temperature. The sensory score of the cereal compound beverage prepared under this process condition reached the highest value. After fermentation, the pH value of the cereal compound beverage was reduced from 6.01 to 4.78, the reducing sugar reached 0.69 mg/(100 mL), and the amino acid nitrogen was increased to 29.32 mg/(100 mL). The product has rich taste, unique flavor, sweet and sour taste and high nutritional value, which is more conducive to digestion and absorption. The research provides data and theoretical reference for the development of plant-based fermented food. [ABSTRACT FROM AUTHOR]

Increase in animal protein resources is of great importance on a global scale. Proteins of animal origin provide the human body with basic macroand micronutrients and support normal human life and activities. Poultry meat occupies a significant proportion in the state program of production and sale of animal proteins. From year to year, the growth and consumption of poultry meat (30...35 %) is constantly increasing. Mechanically deboned poultry meat is characterized by less technological potential and is in need of increase its functional and technological properties in the formation of food systems with specified properties.The article shows the possibility of expanding the assortment of meat chopped semi-finished products (cutlets) of functional purpose using a compositional mixture in a recipe that helps to increase biological and nutritional value.The purpose of the research is to develop the recipe and technology of mechanically deboned poultry meat semi-finished products (cutlets) of functional purpose using non-traditional raw materials, namely compositional mixture (CM).The qualitative and quantitative composition of the compositional mixture for cutlets of functional purpose from mechanically deboned poultry meat has been substantiated and selected.The influence of the dosage of the compositional mixture consisting of a solid Adygh cheese«Mate» (powder), oatmeal and garlic powder, on the consumer properties of mechanically deboned poultry meat has been investigated. The quality indicators (organoleptic and physico-chemical ones) cutlets of functional purposes have been investigated.The recipe and technology of functional cutlets has been developed where wheat bread is replaced completely (100%) with a compositional mixture and coating with oatmeal flour. This technology has shown the best quality indicators.

Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds.

A study of the fish caught in the reservoirs of the Khadzhibey estuary (Odesa region) was conducted in order to determine its quality and safety according to microbiological indicators. No pathogenic or conditionally pathogenic microorganisms were found in all the fish samples studied – mirror carp (Cyprinus carpio) and round goby (Neogobius melanostomus). During the study of physico-chemical indicators of water quality and safety of the estuary, water samples were taken for the content of pesticides, insecticides and heavy metals. The content of cadmium, copper, lead and mercury does not exceed the permissible level for fish farms, zinc exceeds the maximum permissible concentration by 2.3 – 3.0 % (depending on the period of the year). The insecticide dichlorodiphenyltrichloromethylmethane was found in the water, the content of which exceeds the maximum allowable concentration for sea fishing ponds by 18 %, and the pesticide betahexochlorocyclohexane – by 5.2 %. It has been studied and established that the fish caught in the estuary, according to its microbiological and physicochemical indicators, is safe, does not pose a threat to the health of people and animals, and is suitable for further use and consumption. [ABSTRACT FROM AUTHOR]

The present project objective was to evaluate physicochemical and nutritional changes of mango cv. Tainung No.1 that included firmness, color, total soluble solids (TSS), titratable acidity (TA), carotenoid, vitamin C (VC), protein, total sugar and aroma component at 10 postharvest ripening-stages under the ripeing condition (0.1% w/w ethephon, 30 °C, 40%～50% humidity). Results indicated a decrease in firmness from 19.76 to 0.99 N, while TA decreased from 1.37% to 0.27% and TSS increased from 12.92% to 23.64%. When the ripening time increased from 0 to 60 h, the yellow index increased significantly, and more than 85% of fruit skins turned yellow. The content of carotenoid increased to 4.90 µg/g (maximum), while VC decreased from 326.66 mg/100 g to 180.00 mg/100 g, and total sugar content increased significantly. When ripening time extended to 108 h, the content carotenoid increased to 10.93 µg/g, and the changes of the VC, soluble protein and total sugar were not significant. The aroma compounds of mango was mainly terpenes, among which the content of terpinolene was the highest, and its content increased rapidly within 60 h of ripening. Exogenous ethephon accelerated the synthesis rate of iso-terpinene in fruits. After 60 h of ripening, the color and aroma of mango reached maturity.

As a result of anthropogenic impact, significant changes occur in the morphometric, hydrological, chemical and other characteristics of water bodies, which in turn leads to changes in the structure, productivity and condition of aquatic ecosystems. Pollution of water bodies is the result of anthropogenic activities that lead to negative consequences - deterioration of water quality, threat to water bodies, deterioration of life and health of people. In order to monitor the water ecosystems of Akmola region, the research team took water samples from water bodies (Nura, Ishim Rivers of the Republic of Kazakhstan, Akmola region and Taldykol, Maybalyk and Zhaltyrkol Lakes), collected them in a database and conducted research.We constructed a mathematical model, after which the results were compared with full-scale data.According to water samples, the level of pollution of water sources was evaluated, the obtained data was entered into the database of the water ecosystem of Akmola region, and the collected data was predicted using the ARIMA (autoregressive integrated moving average) model, mathematical model and the R programming language.

A modern approach to nutrition requires the creation and further development of new types of ice cream that are more beneficial for health in comparison with the traditional ones. The solution to this issue lies in the creation of the low-calorie ice cream. It gets its distinctive properties and features due to the reduction of fat and sugar content along with the mixing of various functional components. The aim of the research was to study the effects of milk processing products and plant ingredients on the quality of low-calorie milk ice cream. The organoleptic, physical, chemical and microbiological indicators of low-calorie milk ice cream were examined. It was established that according to taste profiles, experimental samples of ice cream had good indicators of smell and color in the absence of extraneous odors. According to physical, chemical and microbiological indicators, samples of low-calorie milk ice cream met the requirements of the State Standard of Ukraine (DSTU) 4733:2007.Studies of the microstructure of low-calorie milk ice cream have shown that there is a tendency to increase the dispersion of the air phase in its samples. It is proven that the new low-calorie ice cream components possess properties of the moisture-binding components. The amount of sugar was reduced by a third comparing to the traditional composition of ice cream precisely due to the utilization of the components. The composition of low-calorie milk ice cream in which the protein and vegetable components was substantiated, and the organoleptic, physical, chemical and microbiological parameters were studied. The expediency of the protein and plant components usage in low-calorie milk ice cream recipes has been proven.

In order to realize the high-value utilization of passion fruit peel, this study used passion fruit peel as the main raw material to develop a preserved fruit product with the characteristic flavor of passion fruit. Taking sensory score as the main evaluation index, the effects of sweetener, citric acid addition, and sugar cooking time and drying time on the quality of preserved passion fruit were studied through single factor, and the optimal process formula was determined. On the basis of single factor, combined with response surface methodology, the production process of preserved passion fruit was optimized, and the product physical and chemical indicators and microorganisms and other related indicators were tested. The results showed that the optimal process of passion fruit peel and preserved fruit was as follows: The addition of sweetener was 25%, the addition of citric acid was 0.8%, sugar-boiled for 90 min, and dried at 65 ℃ for 12 h. Under this condition, the product obtained had a sweet and sour taste, soft waxy, rich flavor, and the physicochemical indexes and microbial indexes all meet the relevant standard requirements. The development of this product provides ideas for the comprehensive utilization of passion fruit peel, and provides a reference for the high value-added development of passion fruit industry.

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Advanced Textile Technology is the property of Zhejiang Sci-Tech University Magazines and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used in our research. The purpose of the research is to study the effect of spelt flour of the Alcoran variety on the quality of puff pastry. The tasks are to consider the production technology of croissant; to investigate the organoleptic and physical and chemical parameters of croissant; to calculate the economic efficiency of the production of croissant. The methods used are the following: the regulatory framework of the research is the legislation of the Russian Federation on standardization and certification, regulatory documents (GOST, technical specifications). The assessment of organoleptic and physical and chemical parameters has been carried out according to the technical specifications 10.71.11-046-38826547-2016. The results are: trial baking has been conducted in the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety. Puff yeast dough for Croissant is divided into two main technological processes: kneading yeast dough; lamination of dough. The appearance of the croissant with spelt flour is vague, the color is brown, there is a taste of «nutty flavor», sweeter. The conclusion: when calculating the profitability of croissant production, it has been found that the raw material costs of spelt flour products are 1.6 times higher, which is associated with the cost of spelt grain flour. The calculation of profitability has shown an increase in costs by 2% in the production of croissants with spelt flour. The production of spelt culture refers to organic farming. Healthy natural products lead to an increase in the cost of raw materials, which cannot but affect the cost of further products.

The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viable count of yogurt during fermentation were measured by phenolphthalein indicator method, rheometer, texture analyzer, centrifugation and plate counting method, respectively. The changes of color, taste and smell were measured by electronic eye, electronic tongue and electronic nose, respectively, and sensory evaluation was carried out. The results showed that adding 0~5 U TG enzyme per gram of milk protein, the acidity of yogurt at the end of fermentation was within the range of 71.12~73.64 oT, and there was no significant difference in the acidity of yogurt (P>0.05). During the fermentation process, the viscosity and hardness increased significantly after 3 h (P0.05). The main color number of TG enzyme set-style yoghurt and common set-style yoghurt were both 4095, and there was no significant difference in color at the end of fermentation (P>0.05). By principal component analysis, adding different concentrations of TG enzyme after fermentation had no significant effect on the taste and smell of yogurt (P>0.05). According to sensory evaluation, yogurt that 1 g milk protein supplemented with 2 U TG enzyme had the best sensory. Therefore, compared with the plain set-style yogurt without TG enzyme, the coagulated yogurt with TG enzyme was not significantly different in acidity, live bacteria count, color, taste and odor (P>0.05); it was significantly higher in viscosity, hardness and water-holding capacity (P

Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life. The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging. The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.

Oil detection technology improves the reliability of machinery or equipment. The physical and chemical indicators of the fluid can reflect the cause of the failure in various aspects, which can prevent major accidents to the greatest extent by setting up a fault tree. Owing to the lack of data, it is difficult to accurately obtain the basic event probabilities, which makes it difficult to diagnose faults. The expert evaluation method and aggregated fuzzy numbers are used to exact the failure probability, where the event probability is evaluated as the subjective will of the expert. To improve the probabilistic accuracy, weights are improved by the combined assignment method as well as the reasonableness analysis. A fault tree diagnostic model is constructed for qualitative and quantitative analysis, taking the ship engine oil viscosity high fault as an example. According to the results, the model can provide a comprehensive analysis of physical and chemical indicators. Experts' own weights have a large impact on the failure probability, with their weight changes leading to a change in the failure ranking. From the discrimination, following a Bland–Altman analysis of the results, the selected combined empowerment method improved the discrimination of the results by 4.8% compared to the traditional method, with 100% data consistency, which proved that the improvement was reliable and effective. The structure of this fault diagnosis model is clear, which can quickly give the fault cause and probability reference value. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article presents the results of studies on the effectiveness of various systems of basic soil cultivation and fertilizer systems for growing winter wheat, and their impact on the physicochemical properties of typical black soil and organic matter content. The experiment included plough tillage, tillage with a 10-12 cm disc harrow, "No-till" technology, and a mineral fertilizer system - source-saving minimized and intensive. The study was conducted in the agrocenosis of winter wheat. The results showed that shallow tillage with a disc harrow and resource-saving minimized mineral fertilizer increased the humus content in the 0-15 cm layer by 0.04% and in the 15-30 cm layer by 0.03% compared to inversion tillage. High rates of hydrolytic acidity (1.61-2.92 mol/m3/100 g of soil) were noted at all doses of mineral fertilizer when using inversion tillage. More optimized indicators of the sum of exchangeable bases of typical chernozem in a layer of 15-30 cm were noted during inversion tillage - 28.0 mol/m3/100 g of soil. The lowest value of the sum of exchangeable bases in the 15-30 cm layer was noted using the No-till technology - 27.6 mol/m3/100 g of soil. High rates of hydrolytic acidity (1.61-2.92 mol/m3/100 g of soil) were observed at all doses of mineral fertilizer using surface tillage. More optimized indicators of the sum of exchangeable alkaline of typical black soil in a layer of 15-30 cm were noted during shelf tillage - 28.0 mol/m3/100 g of soil. The lowest value of the sum of exchangeable alkalines in the soil layer of 15-30 cm according to the No-till technology was 27.6 mol/m3/100 g of soil. [ABSTRACT FROM AUTHOR]

Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, L*, a* and b* values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (p < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (p < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR. [ABSTRACT FROM AUTHOR]

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the addition ratio of gamma aminobutyric acid (GABA)-producing S. cerevisiae DL6–20 and K. marxianus B13–5 on cheese quality was investigated. Cheeses were prepared by fermentations with a total of six treatments: comercial culture alone as control (CS), a combination with one yeast, either; K. marxianus B13–5 (CSM); S. cerevisiae DL6–20 (CSS); and three different proportions of this two yeasts (CSM:CSS 1:1, 1:2, 2:1). We measured the GABA content of cheese, as well as basic physical and chemical indicators, microbial content, free amino acid (FAA) content, texture, and flavor compound content. The total FAA content of mixed bacteria fermentation was higher than that of the single bacteria alone. The GABA content CSM:CSS 1:2 GABA content was 0.114 g/100 g, CSM:CSS 2:1 GABA content was 0.12 g/100 g, CSM:CSS1:1 content of GABA produced in the late ripening period of cheese was the highest, reaching 0.189 g/100 g and the number of LAB and yeasts in CSM:CSS 1:1 was higher than that of other cheeses. The mixed-strain fermentation generally produced cheeses with a higher protein content than that of the single-strain fermentation in the late stage of the maturation process, especially the protein content of CSM:CSS 1:1 during the ripening period, when the protein content was highest at day 50. CSM:CSS 1:1 had a low moisture content, making it easy to store. With the exception of water and protein content, there is no significant difference in other physical and chemical indicators. CSM:CSS 1:1 contributed to the formation of cheese texture. In addition, multivariate statistical analysis indicated that mixed-strain fermentation was beneficial to the production of cheese aroma, with the aroma production performance of CSM:CSS 1:2 and CSM:CSS 2:1 found to be better than that of CSM: CSS 1:1. [ABSTRACT FROM AUTHOR]

The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. New methods and organization of the process of preparing poultry meat dishes using modern technologies and equipment in the restaurants «Maykop» and «Mezdah» have been studied. A recipe for a semi-finished product from turkey meat prepared using the sous-vide technology is presented, including breast meat, thyme, garlic salt (Adygheyskaya), crushed black pepper, butter. The preferences of cooking according to the sous-vide technology in relation to traditional cook- ing, as well as the use of combined types of heat treatment, have been revealed. The technology of semi-finished product production has been considered step by step: incoming control of raw materials and auxiliary materials; preparation of components according to the recipe; fillet cutting into oblong oval plates; preparation of the marinade; pickling raw materials; heat treatment, cooling; quality control and product storage. Evaluation of experimental samples includes the study of physicochemical and organoleptic characteristics. The heat treatment methods used during the study can significantly increase the shelf life of the semi-finished product and improve its taste, while maintaining microbiological purity. The quality characteristics of the finished product, obtained during storage, confirm the declared shelf life. As a result of the research, regulated indicators have been established, such as shelf life of semi-finished turkey meat no more than 7 days; storage temperature 4±2 °С.

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the addition ratio of gamma aminobutyric acid (GABA)-producing S. cerevisiae DL6–20 and K. marxianus B13–5 on cheese quality was investigated. Cheeses were prepared by fermentations with a total of six treatments: comercial culture alone as control (CS), a combination with one yeast, either; K. marxianus B13–5 (CSM); S. cerevisiae DL6–20 (CSS); and three different proportions of this two yeasts (CSM:CSS 1:1, 1:2, 2:1). We measured the GABA content of cheese, as well as basic physical and chemical indicators, microbial content, free amino acid (FAA) content, texture, and flavor compound content. The total FAA content of mixed bacteria fermentation was higher than that of the single bacteria alone. The GABA content CSM:CSS 1:2 GABA content was 0.114 g/100 g, CSM:CSS 2:1 GABA content was 0.12 g/100 g, CSM:CSS1:1 content of GABA produced in the late ripening period of cheese was the highest, reaching 0.189 g/100 g and the number of LAB and yeasts in CSM:CSS 1:1 was higher than that of other cheeses. The mixed-strain fermentation generally produced cheeses with a higher protein content than that of the single-strain fermentation in the late stage of the maturation process, especially the protein content of CSM:CSS 1:1 during the ripening period, when the protein content was highest at day 50. CSM:CSS 1:1 had a low moisture content, making it easy to store. With the exception of water and protein content, there is no significant difference in other physical and chemical indicators. CSM:CSS 1:1 contributed to the formation of cheese texture. In addition, multivariate statistical analysis indicated that mixed-strain fermentation was beneficial to the production of cheese aroma, with the aroma production performance of CSM:CSS 1:2 and CSM:CSS 2:1 found to be better than that of CSM: CSS 1:1.

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A non-smoking, nicotine-containing, non-tobacco product is new to Russia. There are no normative legal documents regulating circulation, production, certification, control methods and ingredient composition. The composition of the product is not controlled. The absence of state regulation, technical requirements and regulatory documents for nontobacco nicotine-containing products, control methods and methods for its identification is a serious problem today, and the solution of the listed problems is extremely important and urgent. This situation has led to the appearance of a large number of products produced by semihandicraft methods. Technical conditions for their production are the property of a manufacturer, which allows unscrupulous manufacturers to manufacture a product that often represents a real threat to the health of consumers. The research began in 2018 in the Laboratory of technology for the manufacture of tobacco and tobacco products and aimed at solving the following problems: – monitoring of the Russian market of non-smoking nicotine-containing products for oral consumption; – research of consumer characteristics of brands of this type of products; – obtaining experimental data for an objective assessment of the toxic load of the test samples. The work was carried out according to the program developed in the laboratory using the following methods: – visual inspection (establishes the appearance of the consumer packaging and the labels on the packaging); – organoleptic and tasting assessment (establish consumer characteristics of the product); – establishment of individual characteristics (presence or absence of tobacco); – determination of physical, chemical and toxic indicators of the product: humidity, fractional composition, nicotine content.

Oil detection technology improves the reliability of machinery or equipment. The physical and chemical indicators of the fluid can reflect the cause of the failure in various aspects, which can prevent major accidents to the greatest extent by setting up a fault tree. Owing to the lack of data, it is difficult to accurately obtain the basic event probabilities, which makes it difficult to diagnose faults. The expert evaluation method and aggregated fuzzy numbers are used to exact the failure probability, where the event probability is evaluated as the subjective will of the expert. To improve the probabilistic accuracy, weights are improved by the combined assignment method as well as the reasonableness analysis. A fault tree diagnostic model is constructed for qualitative and quantitative analysis, taking the ship engine oil viscosity high fault as an example. According to the results, the model can provide a comprehensive analysis of physical and chemical indicators. Experts’ own weights have a large impact on the failure probability, with their weight changes leading to a change in the failure ranking. From the discrimination, following a Bland–Altman analysis of the results, the selected combined empowerment method improved the discrimination of the results by 4.8% compared to the traditional method, with 100% data consistency, which proved that the improvement was reliable and effective. The structure of this fault diagnosis model is clear, which can quickly give the fault cause and probability reference value.

The article indicates pomological signs of tangerine: peel and pulp color, number of slices, fruit size, shape, taste, aroma and juiciness of a fruit. Physicochemical characteristics of tangerine fruits are shown: sugar, acidity, dry matter, vitamin C. A comparative biochemical assessment of tangerine fruits growing in the subtropical zone of the Krasnodar Territory and imported ones is carried out. The studies have been carried out in VNIIITsiSK in Sochi.6 tested varieties of imported tangerine fruits were infected with penicillosis (Penicillium expancym Link) and anthracnosis (the pathogenic agent is Colletotrichum gloeosporioides Penz. Fungus). A physiological peta disease (deep pit) was found, which affected fruits on trees and appeared during storage with temperature regime violation [13]. Biochemical analysis revealed a low concentration of ascorbic acid, acidity and an increased content of dry soluble substances in the imported fruits in comparison with fruits grown in the humid subtropics of Russia.

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Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, L*, a* and b* values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (p < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (p < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR.

Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)–producing yeasts Pichia kudriavzevii 1–21, Kluyveromyces marxianus B13–5, Saccharomyces cerevisiae DL6–20, and Kluyveromyces lactis DY1–10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40–92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13–5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6–20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese. [ABSTRACT FROM AUTHOR]

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The object of research is children’s spelled biscuits Holle (Germany) and Belgian children’s biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators. [ABSTRACT FROM AUTHOR]

In this study, a fortified Daqu (FF Daqu) was prepared using high cellulase-producing Bacillus subtilis , and the effects of in situ fortification on the physicochemical properties, flavor, active microbial community and metabolism of Daqu were analyzed. The saccharification power, liquefaction power, and cellulase activity of the FF Daqu were significantly increased compared with that of the traditional Daqu (CT Daqu). The overall differences in flavor components and their contents were not significant, but the higher alcohols were lower in FF Daqu. The relative abundance of dominant active species in FF Daqu was 85.08% of the total active microbiota higher than 63.42% in CT Daqu, and the biomarkers were Paecilomyces variotii and Aspergillus cristatus , respectively. The enzymes related to starch and sucrose metabolic pathways were up-regulated and expressed in FF Daqu. In the laboratory level simulation of baijiu brewing, the yield of baijiu was increased by 3.36% using FF Daqu., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lactobacillus rhamnosus B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat. W. confusa B14 was beneficial to the production of amino acids, whereas S. thermophilus B8 promoted the formation of organic acids and contributed to formation ideal texture property. Furthermore, the four cheeses all possessed a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty aromas being the most prominent in WcC. This is because L. helveticus B6 produced a high concentration of hexanal, nonanal, octanal, 3-methylbutanoic acid, ethyl acetate, ethyl butanoate, isoamyl acetate, and ethyl hexanoate in LhC. Research on the fermentation mechanism of LAB in cheese will provide a theoretical basis for the quality control and industrial production of Kazak cheese.

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lactobacillus rhamnosus B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat. W. confusa B14 was beneficial to the production of amino acids, whereas S. thermophilus B8 promoted the formation of organic acids and contributed to formation ideal texture property. Furthermore, the four cheeses all possessed a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty aromas being the most prominent in WcC. This is because L. helveticus B6 produced a high concentration of hexanal, nonanal, octanal, 3-methylbutanoic acid, ethyl acetate, ethyl butanoate, isoamyl acetate, and ethyl hexanoate in LhC. Research on the fermentation mechanism of LAB in cheese will provide a theoretical basis for the quality control and industrial production of Kazak cheese. [ABSTRACT FROM AUTHOR]

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