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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.)

The confectionery industry continues to see an upward trend in production volumes. To the greatest extent, the increase is provided by flour confectionery products, the share of which in the total volume is 53.1%. The creation of gluten-free products is a sought-after area in food technology, due to the growing number of people suffering from celiac disease or gluten intolerance. One of the popular options for glutenfree confectionery products are semi-finished custard products. The article considers the optimization of the formulation of a semi-finished custard using chickpea, corn flour and melange. The mass fraction of the components and their effect on the specific volume of the finished product are analyzed using the third-order Scheffe plan. The results obtained made it possible to select the recipe of the semi-finished custard by applying the developed mathematical model. Mathematical modeling shows the correct combination of chickpea and corn flour in combination with melange, which significantly changed the properties of the semi-finished custard. [ABSTRACT FROM AUTHOR]

The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non‐vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant‐based ingredients. Afterward, non‐vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro‐ and micronutrients per 100‐gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non‐vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non‐vegan versions (p <.05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe‐based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs. [ABSTRACT FROM AUTHOR]

Today, culinary is considered as an intellectual creation and manifestation of derivative art. Taste, smell, and passion have always been a mixture of culinary art, and innovative dishes combined with innovation and creativity have a significant contribution to the emergence of restaurants and their income. It is obvious that the prosperity and continuity of such a business requires attention to cooking methods and recipes as intellectual property. The current paper tries to verify the different forms of intellectual property rights to support cuisine and recipes and introduce the appropriate legal regime that can provide proper and appropriate protection. In this regard, the manner of supporting is examined in the light of legal issues such as copyright, patent, trademark, trade dress and trade secrets. The achievement presented proves the effectiveness of trade secret rights and attention to confidentiality agreements in the field of cooking. This paper concludes that extending of intellectual property rights on cuisine and recipes, as well as the requirements of such support, are very different depending on the form of protection and sometimes lack the necessary efficiency. [ABSTRACT FROM AUTHOR]

Concentrating solar power (CSP) technologies have the potential to reduce the carbon emissions in the economy and energy sector. The growing significance of solar energy sources in addressing climate change highlights the necessity for thorough assessments of their environmental impacts. This paper explores two different life-cycle impact assessment methods, ReCiPe and Product Environmental Footprint, using CSP plants with various receiver systems and heat-transfer fluids as a case study. In terms of the overall life-cycle impact, solar towers are shown to have advantages over parabolic troughs. Most of the life-cycle impacts of solar towers are lower than those of parabolic troughs, ranging from 8% to 112%, except for human toxicity and land use impacts. However, there is not much difference between the studied heat-transfer fluids, with the variance of most impacts being less than around 1%. The single-score results indicates that the ReCiPe method assigns significance to human health impacts, while the product environmental footprint method gives equal attention to all aspects. Meanwhile the comparison of components' contributions quantified by the two methods shows the same results for more than half of the impact categories. [ABSTRACT FROM AUTHOR]

At present food industry must meet the global challenges that we face. The first one is hunger; the population continues to grow, it is necessary to meet nutritional needs by increasing funding for the development of agricultural areas and introducing sustainable development methods in agriculture and fishery segments. The second challenge is the environment. The foodtech industry cannot but influence all processes occurring on our planet. The third one is the health of the population. In order to feed all citizens of a state, food producers often neglect the health of society, reducing the quality of the products they produce. Another challenge arising from the previous one is obesity. At the end of 2022, more than 2 million people were diagnosed with obesity in Russia, 109 thousand of whom were diagnosed with this disease in children under 14 years of age [1,2].The goal of the research was to develop a recipe and technology for snacking products with a high protein content and a reduced amount of fat. In the course of the research the ingredient composition of the product being developed was substantiated, technological parameters were selected, a technological diagram was drawn up, and the nutritional value was calculated. The protein content in the finished product was 29.7 g per 100 g of a finished product.The product will allow us to solve two global challenges in a targeted manner. The introduction of aquatic organisms and vegetable protein – soy isolate – into the recipe helps to improve the balance of proteins, fats and carbohydrates (PFC) of the finished product. At the same time, the combination of plant and fish raw materials will provide an opportunity to launch a new subcategory of snacking products and expand the range of healthy snacks.

Aim of the Study: The study aimed to develop and evaluate two new hot chocolate recipes (P1 – Red Recipe and P2 – Green Recipe) and compare them with a commercial hot chocolate product (P3 – “La Festa”). The focus was on creating recipes that are nutritionally comparable to natural or dietetic products, with reduced sugar and increased dietary fibre content. Materials and Methods: The study employed sensory evaluation methods, specifically the Mann-Whitney and Wilcoxon Sign Rank tests, to assess appearance, consistency, flavour, taste, and smell of the hot chocolate recipes. Additionally, a comprehensive nutritional analysis was conducted to compare the protein, lipid, carbohydrate, fibre, and caloric content of the recipes against the commercial product. Results: The sensory evaluation revealed that Recipe P1 significantly outperformed both Recipe P2 and the commercial product P3 in all tested attributes. Nutritionally, Recipes P1 and P2 were similar, both showing lower sugar and higher fibre content than typical market products. However, no significant sensory differences were noted between Recipe P2 and the commercial hot chocolate P3. Conclusions: The study concludes that Recipe P1 is superior in sensory qualities with a favourable nutritional profile, making it an appealing option for health-conscious consumers. Recipe P2, while nutritionally akin to P1, shares more sensory similarities with traditional hot chocolate, offering a healthier alternative without sacrificing familiar flavours. This research underscores the feasibility of creating healthier versions of popular beverages without compromising taste and sensory appeal.

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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 work highlights the importance of biomaterials in the fashion industry, outlining the recent progress and innovations in this field. The actuality of the topic is determined by the necessity of the fashion industry to adopt sustainable and ecological materials with the purpose of reducing the negative impact of textiles on the environment. Biomaterials, which are presented in the first stage of research and development, represent biopolymers which offer new perspectives on the production of traditional textiles. The main purpose of the work is to create new recipes for biomaterials with the addition of propolis. The general objective is to obtain a biomaterial with similar aesthetic properties as natural leather, at the same time having therapeutic functions. There are examples presented to illustrate the diversity and potential of biomaterials. The experimental part presents the fabrication process of biomaterials, including their creation and analysis, with the aim of evaluating their proprieties and quality. It is proposed to use propolis for conferring additional properties such as antimicrobial, antioxidant, anti-inflammatory, and air fresheners. The coat made from samples of biomaterials presents an example of a wearable, functional, and sustainable product whose functionality is determined by the proprieties of the propolis powder in the biomaterial's recipe. As further directions of development is mentioned the wearing in real conditions of the prototype made in order to evaluate the antibacterial, odorizing, anti-inflammatory properties. [ABSTRACT FROM AUTHOR]

People often value the sensual, celebratory, and health aspects of food, but behind this experience exists many other value-laden agricultural production, distribution, manufacturing, and physiological processes that support or undermine a healthy population and a sustainable future. The complexity of such processes is evident in both every-day food preparation of recipes and in industrial food manufacturing, packaging and storage, each of which depends critically on human or machine agents, chemical or organismal ingredient references, and the explicit instructions and implicit procedures held in formulations or recipes. An integrated ontology landscape does not yet exist to cover all the entities at work in this farm to fork journey. It seems necessary to construct such a vision by reusing expert-curated fit-to-purpose ontology subdomains and their relationship, material, and more abstract organization and role entities. The challenge is to make this merger be, by analogy, one language, rather than nouns and verbs from a dozen or more dialects which cannot be used directly in statements about some aspect of the farm to fork journey without expensive translation or substantial dialect education in order to understand a particular text or domain of knowledge. This work focuses on the ontology components – object and data properties and annotations – needed to model food processes or more general process modelling within the context of the Open Biological and Biomedical Ontology Foundry and congruent ontologies. Ideally these components can be brought together in a general process ontology that can be specialized not only for the food domain but for carrying out other protocols as well. Many operations involved in food identification, preparation, transportation and storage – shaking, boiling, mixing, freezing, labeling, shipping – are actually common to activities from manufacturing and laboratory work to local or home food preparation. [ABSTRACT FROM AUTHOR]

Composting is a waste management practice that converts organic waste into a product that can be used safely and beneficially as a bio-fertiliser and soil amendment. Non-methane volatile organic compounds (NMVOCs) from composting are known to cause damage to human health and the environment. The impact of waste management on the environment and workers is recognised as a growing environmental and public health concern. Measurements of NMVOCs emitted during composting have been carried out only in a few studies. NMVOC emissions are typically reported as a group rather than as species or speciation profiles. Recognising the need to investigate the issues associated with NMVOCs, the objective of this study is to estimate variation in life cycle assessment (LCA) results when NMVOCs are considered individual emissions compared to grouped emissions and to compare midpoint and endpoint life cycle impact assessment (LCIA) methods. In general, the ReCiPe 2016 LCIA method estimated the highest impact from the composting process in comparison to IMPACT World+ and EF 3.0 for the impact categories of ozone formation, stratospheric ozone depletion, and particulate matter formation. For ReCiPe 2016 and IMPACT World+, the NMVOC emissions were not linked to human toxicity characterisation factors, meaning that the contribution from NMVOC towards human health risks in and around composting facilities could be underestimated. Using individual NMVOCs helps to additionally estimate the impacts of composting on freshwater ecotoxicity and human carcinogenic and non-carcinogenic toxicity potential. If ecotoxicity or toxicity issues are indicated, then LCA should be accompanied by suitable risk assessment measures for the respective life cycle stage. [ABSTRACT FROM AUTHOR]

This essay focuses on Jewish practical kabbalistic books of recipes that were produced in early modern East-Central Europe. These handwritten sources document the Jewish engagement with practical forms of expertise, which were informed by the theoretical foundations of kabbalistic knowledge. Through two case studies, the article highlights Jewish vernacular ideas about nature and matter, and the techniques used to transform these ideas into practical things during the early modern period. It also explores the phenomenon of recording these ideas and methods in the form of practical kabbalistic books of recipes, which serve as a prime example of practical episteme. In so doing, the article sheds light on the significance of kabbalistic theosophy and practical kabbalistic traditions, particularly those developed in East-Central Europe, in the broader history of Western European knowledge production. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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 analytical studies to establish the authentic component composition of the brick crumb plaster, which was used to furnish architectural monuments of the 10th -- 12th centuries. In laboratory conditions, a number of experimental studies aimed at the production of brick crumb plaster according to the historical recipe were performed. However, a number of requirements were set for such plaster, according to which it must meet European and domestic requirements for drying renovation plasters. The peculiarity of such plasters is low compressive strength (1.5 -- 5.0MPa), high porosity (>45 %) and a low coefficient of resistance to water vapour diffusion (<12), which allows drying overmoistened walls and at the same time extracting salts from them and accumulating them in the pores of their volume. In the process of experimental research, the historical recipe of the plaster was slightly modified, which made it possible to obtain a plaster with the specified parameters. The performance of plastering works with a scientifically based recipe of brick crumb renovation plaster on an architectural monument in the city of Chernihiv gave a positive result with a decrease in salinity and humidity of the walls. [ABSTRACT FROM AUTHOR]

This article discusses a study that compared two new hot chocolate recipes (P1 and P2) to a commercial brand (P3). The study used sensory evaluation methods to assess the appearance, consistency, flavor, taste, and smell of the recipes. A nutritional analysis was also conducted to compare the protein, lipid, carbohydrate, fiber, and caloric content. The results showed that P1 had superior sensory qualities compared to P2 and P3. Both recipes had lower sugar and higher fiber content than typical market products. The study suggests that P1 is a good option for health-conscious consumers, while P2 offers a healthier alternative without sacrificing familiar flavors. [Extracted from the article]

In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

Prevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and practical significance. The object of the research was every day product, i.e. bread made from premium wheat flour. In order to form functional properties non-traditional plant raw materials were used to enrich bread – dandelion root, characterized by a high content of prebiotic substance – inulin. The purpose of the research was to substantiate the creation of bakery products for a wide range of consumers, enriched with wild plant materials with functional properties. Organoleptic evaluation was carried out in accordance with GOST R 53161-2008; dietary fiber content according to GOST R 54014-2010; vitamins according to the General Pharmacopoeia. 1.2.3.0017.15. As a result of laboratory baking, experimental samples of bread were obtained from premium wheat flour containing dandelion root powder in the recipe in amounts of 5, 10 and 15%. An organoleptic assessment of the quality of the prototypes made it possible to justify the choice of a bread recipe made from wheat flour with the addition of dandelion root powder in an amount of 5%. A larger amount contributed to the appearance of a bitter taste, a specific herbal odor and the formation of uneven porosity of bread and dense crumb. Adding dandelion root powder to the recipe for bread made from wheat flour helps to increase the content of dietary fiber in the finished product by an average of 1.5 times for every 5% of added powder, as well as increasing the content of vitamins B1, B2 and B5. The developed type of bread can be produced at any bakery, as well as public catering enterprise, which will help expand the range of functional food products.

Abstract Background The dietary nutritional status of pregnant women is critical for maintaining the health of both mothers and infants. Food exchange systems have been employed in the nutritional guidance of patients in China, although their application in the dietary guidance of healthy pregnant women is quite limited. This study aimed to develop a novel food exchange system for Chinese pregnant women (NFES-CPW) and evaluate the relative validation of its application. Methods NFES-CPW covers approximately 500 types of food from ten categories and has more elaborate food portion sizes. It established a recommendation index for guiding food selection and used energy, water content, and protein as the exchange basis to balance the supply of energy and important nutrients throughout pregnancy. Furthermore, dietitians used the NFES-CPW and traditional food exchange system to generate new recipes based on the sample recipe. There were 40 derived recipes for each of the two food exchange methods. The food consumption, energy, and key nutrients of each recipe were calculated, and the differences between the two food exchange systems were compared using the Wilcoxon rank sum test or the Chi-square test. Results The results revealed that compared to those derived from traditional food exchange system, the NFES-CPW derived recipes had a better dietary structure, as evidenced by the intakes of whole-grain cereals, beans excluding soybeans, potatoes, fruits, fish, shrimp and shellfish, as well as eggs (P

The calculation aimed to verify the life cycle assessment (LCA) results of the bulky waste management technology by using sensitivity analysis. Different sensitivity analyses for LCA were carried out to point out which of the tested methods gave the most reliable LCA results. The main factor that helped to find the best-fitted method was CO2 emissions. The LCA analyses were performed by IOŚ-PIB using SimaPro software based on the technology data obtained during the Urbanrec project. The sensitivity analysis was conducted twofold: the LCA analysis was carried out for different time horizons in the frame of the ReCiPe method egalitarian (E), individual (I), and hierarchic (H). In the second step, the LCA results for the ReCiPe method were compared with the LCA results for methods: CML-IA, Impact 2002+, and the Greenhouse Gas Protocol (GGP). The results of the LCA for all endpoints are sensitive to changes in the time horizon, which is reflected in the change in impact assessment methods used in calculations. The biggest differences are visible between the egalitarian and individual perspectives. In the second case of the sensitivity analysis, differences in results between the individual analytical methods used for LCAs can be observed. The obtained results show a high sensitivity of LCA results from the adopted time horizon, as well as moderate sensitivity of the carbon footprint depending on the method of analysis used.

The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products. The relevance of the research lies in the fact that currently the importance of the treatment of pathological diseases such as iron deficiency anemia, accompanied by a low level of hemoglobin and red blood cells in the circulating blood and is characterized by impaired oxygen transport and the development of hypoxia, is increasing. The article provides an overview of the types of raw materials containing increased amounts of digestible iron, and describes modern technologies for the production of culinary products for people suffering from anemia. The purpose of the research is to expand the range of specialized culinary products – homogeneous products made from raw meat that meet the concept of healthy nutrition. The main tasks include justification of the choice of recipe ingredients, innovative technology for the preparation of liver pate with high biological and nutritional value, developing a recipe and studying consumer properties and safety indicators. The object of the research is beef liver pate with pine nuts, obtained using innovative sous vide technology. Experimental studies have been carried out at the Department of Public Nutrition and Service of Kuban State Technical University on the qualitative characteristics of raw meat and offal (liver), which have the highest content of iron, pine nuts, in order to confirm the prospects of their use for the development of a recipe composition that allows replacing animal fats with vegetable fats, which has a positive effect on the calorie content and chemical composition of a dish. Methods for preparing pates have been analyzed, based on the identified shortcomings, and the authors have proposed temperature-time regimes for low-temperature heat treatment to reduce the loss of nutrients. Organoleptic, microbiological and physical and chemical quality indicators of the developed pate have been determined. Conclusions: to prevent iron deficiency anemia, it is necessary to develop products not only rich in iron, but also with the vitamin, fatty acid (ω-3 and ω-6 acids) and amino acid composition with which iron is better absorbed, to use innovative processing methods to reduce the loss of beneficial substances.

The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.

Building envelopes have a critical role in the sustainability of the construction sector. The goals of the current research are assessing the environmental impacts of typical exterior wall assemblies and presenting the best Iranian market option through taking account of both embodied and operational energy. Autodesk Green Building Studio (GBS) is used to determine the operating loads of each wall. Simapro, a life cycle assessment software, is applied for managing data on environmental impacts. The derived results demonstrate that human health is the most severe damage category for all the analyzed walls. Also, the end-of-life stage's environmental impact is insignificant compared to the production and use stages. Reducing carbon emissions has the highest priority, such that replacing 1 m2 of masonry brick wall (the worst option) with prefabricated extruded polystyrene (XPS) drywall (the best option) can result in saving 1257.85 kgCO2eq. The operational phase of the studied walls has a wide range of environmental impacts. Prefabricated Knauf drywall as well as prefabricated XPS drywall consumes less energy for the operating phase mainly due to providing sufficient quantity of isolations that leads to the better total environmental performance. In conclusion, it should be noted that the thermal performance of building materials should be given more attention. [ABSTRACT FROM AUTHOR]

Great effort and time go into the careful selection of ingredients, the formulation of the cooking procedures, and the creation of an engaging and attractive appearance for a culinary item. Given this reality, it is not surprising that recipes, food designs, and other culinary innovations have the potential to be safeguarded through diverse forms of intellectual property safeguards. Culinary innovations and recipes surely may be considered original and creative expressions, yet somewhere fail to meet entirely the criteria for copyright protection. Intellectual property safeguards already exist for a range of items, such as crackers shaped like dinosaurs, hamburger patties with unique shapes, cupcakes featuring swirled icing, and hot dogs adorned with crisscross cuts. However, unprotected and unauthorised use of knowledge, and infringement of protected knowledge have all given rise to a host of issues that need careful examination. This paper aims to advocate intellectual property protection for culinary creations while bringing out the flaws of the judicial precedent set, that completely omits the idea of protecting any recipe to date. The research paper concludes that the grounds on which the recipes are denied protection are vague, and protection can be extended to the recipes by incorporating certain flexibilities in the current copyright regime. [ABSTRACT FROM AUTHOR]

In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physico-chemical methods of research: moisture content - by drying the sample to a constant weight; fat content - by the Soxhlet method; protein content - by the Kjeldahl method; ash - by burning the sample. The penetration stress was determined using a penetrometer; water activity index - using a hygrometer; the hydrogen index - using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days [ABSTRACT FROM AUTHOR]

The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the "aw" indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef - at 130 minutes, in pork - at 120 minutes of mechanical processing. [ABSTRACT FROM AUTHOR]

The possibility of improving the technology of raising suckling and weaned kits aged 18–42 days, which would involve the use of starter compound feed, was studied in the conducted research. The object of the research was the livestock of rabbits of the Poltava Silver breed. The research was conducted at the experimental rabbitry of the Cherkasy Research Station of Bioresources. The experiments were carried out in a closed capital ventilated premises using metal cages for keeping suckling does with litters measuring 95×39 cm, equipped with feeders and automatic waterers. The cages intended for feeding suckling kits with starter compound feed were slightly modified: an additional feeder was installed in the compartment for young stock, and only the kits had the possibility of free movement between different compartments of the cage. By the method of group analogs from nests of suckling 18-day-old kits, two subgroups of 25 heads each were formed. The preparatory period lasted 5 days, and the main one – 19 days (raising up to 42 days of age, with weaning at 35). Suckling does of both groups were fed a complete granulated feed PK 91 (for adult rabbits and does aged 90 days and older “Lux”) produced by LLC “KreMix”. For the animals of the experimental group, a recipe for additional complete granulated starter compound feed was developed, produced at a farm in the village of Tashlik, Smila district. Thus, both starter compound feed and feed for feeding suckling does were used for the kits of the experimental group, and for the analogs of the control group - the same feed as for the does. The conducted research revealed that the use of complete granulated starter compound feed for feeding young rabbits aged 18–42 days as an additional feed, developed according to international standards, did not lead to an increase in the total cost of feed per 1 kg of live weight gain, but on the contrary, reduced it. Due to the increase in the retention rate of the replacement young stock in the experimental group by 8.0 % provided its realization for further breeding per 100 heads, contributed to additional income of 1015.28 UAH. (market realization price – 140.00 UAH/kg of live weight). Based on the conducted research, an information database of growth and development indicators of replacement young stock of rabbits when fed starter compound feed at the age of 18–42 days has been created. [ABSTRACT FROM AUTHOR]

The calculation aimed to verify the life cycle assessment (LCA) results of the bulky waste management technology by using sensitivity analysis. Different sensitivity analyses for LCA were carried out to point out which of the tested methods gave the most reliable LCA results. The main factor that helped to find the best-fitted method was CO2 emissions. The LCA analyses were performed by IOŚ-PIB using SimaPro software based on the technology data obtained during the Urbanrec project. The sensitivity analysis was conducted twofold: the LCA analysis was carried out for different time horizons in the frame of the ReCiPe method egalitarian (E), individual (I), and hierarchic (H). In the second step, the LCA results for the ReCiPe method were compared with the LCA results for methods: CML-IA, Impact 2002+, and the Greenhouse Gas Protocol (GGP). The results of the LCA for all endpoints are sensitive to changes in the time horizon, which is reflected in the change in impact assessment methods used in calculations. The biggest differences are visible between the egalitarian and individual perspectives. In the second case of the sensitivity analysis, differences in results between the individual analytical methods used for LCAs can be observed. The obtained results show a high sensitivity of LCA results from the adopted time horizon, as well as moderate sensitivity of the carbon footprint depending on the method of analysis used. [ABSTRACT FROM AUTHOR]

Background: The dietary nutritional status of pregnant women is critical for maintaining the health of both mothers and infants. Food exchange systems have been employed in the nutritional guidance of patients in China, although their application in the dietary guidance of healthy pregnant women is quite limited. This study aimed to develop a novel food exchange system for Chinese pregnant women (NFES-CPW) and evaluate the relative validation of its application. Methods: NFES-CPW covers approximately 500 types of food from ten categories and has more elaborate food portion sizes. It established a recommendation index for guiding food selection and used energy, water content, and protein as the exchange basis to balance the supply of energy and important nutrients throughout pregnancy. Furthermore, dietitians used the NFES-CPW and traditional food exchange system to generate new recipes based on the sample recipe. There were 40 derived recipes for each of the two food exchange methods. The food consumption, energy, and key nutrients of each recipe were calculated, and the differences between the two food exchange systems were compared using the Wilcoxon rank sum test or the Chi-square test. Results: The results revealed that compared to those derived from traditional food exchange system, the NFES-CPW derived recipes had a better dietary structure, as evidenced by the intakes of whole-grain cereals, beans excluding soybeans, potatoes, fruits, fish, shrimp and shellfish, as well as eggs (P < 0.05), which were more conducive to reaching the recommended range of balanced dietary pagoda. After calculating energy and nutrients, although these two food exchange systems have similar effects on the dietary energy and macronutrient intake of pregnant women, the intake of micronutrients in NFES-CPW derived recipes was significantly higher than that from the traditional food exchange system, which was more conducive to meeting the dietary requirements of pregnant women. The outstanding improvement are primarily vitamin A, vitamin B2, folic acid, vitamin B12, vitamin C, calcium, iron, and iodine (P < 0.05). Moreover, when compared to recipes obtained from the traditional food exchange system, the error ranges of energy and most nutrients were significantly reduced after employing the NFES-CPW. Conclusions: Therefore, NFES-CPW is an appropriate tool that adheres to Chinese dietary characteristics and can provide suitable dietary guidance to pregnant women. [ABSTRACT FROM AUTHOR]

This reflection centers on the author’s grandmother’s cookbook as a catalyst for interrogating the incomplete memories of growing up in Romania in the 1980s during the ‘golden decade’ of Communism. During these times, oppressive policies restricted people’s access to food and punished those who tried to eat outside the scope of the regime. Yet, through my grandmother’s cooking of dishes such as sauteed stinging nettles, which is the focus of this reflection, my memories of that decade are of delicious, tasty, and nutritious meals, the best she ever ate. The reflection asks difficult questions around pleasure during oppressive times, as well as about the impossibility of recreating such a dish outside of its own history.

The purpose of the research in this article is to develop the technology of a fermented milk product enriched with a plant additive containing carotene. The direction of research is based on the use of logical, statistical analytical research and technological methodological principles. The novelty of the research idea lies in the fact that it is recommended to ensure the consumption of enriched functional food ingredients - protein, essential fats, dietary fiber, vitamins and microelements necessary for life. The development of technology for a fermented milk product with the addition of pumpkin puree, which is rich in beta-carotene, represents an innovative approach to creating a functional food product. Using pumpkin puree as a supplement creates a product high in beta-carotene, which is a powerful antioxidant and has a positive effect on human health. In addition, the addition of pumpkin puree gives the product a pleasant taste and aroma, which makes it more attractive to consumers. It's also worth noting that using pumpkin puree as a supplement is an environmentally friendly solution, as it makes use of waste from pumpkin production that might otherwise be discarded. Thus, the development of technology for a fermented milk product with the addition of pumpkin puree represents a new and promising approach to creating functional food products with high consumer properties. [ABSTRACT FROM AUTHOR]

Contribution to the essay forum "The Jewish Recipe." [ABSTRACT FROM AUTHOR]

The placement of recipes in a food memoir serves the unique function of contextualising a life story against culture, tradition, and history. They serve as a form of self-expression that looks at life in its entirety through an amalgamation of the material and abstract aspects of existence. For women in the diaspora, recipes not only enable them to maintain a link to the homeland through the preservation and perpetuation of foodways but also serve as a medium to adapt to the new country. Bengali-American historian and writer Chitrita Banerji's A Taste of My Life: A Memoir in Essays and Recipes (2021) is structured as a three-course meal and uses recipes to frame liminal moments of existence. The food memoir traces the arc of Banerji's life over seven decades--from her childhood in India, to her student life in the US, followed by married life in Bangladesh and culminates with her mature years spent dividing her time between the US and India. Banerji reconstructs her life through the food that has defined her with the recipes providing a structure for her transnational life that spans years and continents; they provide unity and coherence across space and time. This paper argues that the inclusion of recipes helps Banerji in constructing an identity that takes the whole gamut of her experiences into account. The recipes show her journey from dislocation to relocation and provide the scaffolding for the construction of a self that is reconciled and empowered. Banerji's recipes articulate the way in which food anchors her, provides the impetus for her growth and gives her the means to reflect on life with a certain resolve tempered with a hint of nostalgia. Through her narrative we see how a recipe borrows as well as adapts, preserves as well as modifies. There is replication as well as recreation in a recipe, which is similar to a diaspora individual balancing assimilation with adaptation. Every recipe reveals a new facet of her identity and is crucial in her understanding of the self in relation to others. [ABSTRACT FROM AUTHOR]

The bulk density of AAC determines many of its properties like compressive strength, thermal conductivity, sound insulation, and so on. It is described by the solid mass divided by the volume. The volume again is determined by the volume of the slurry in the mixer plus the rising volume. The rising volume is mainly caused by the hydrogen generation of the aluminum reaction. In practice, the rising volume is controlled by dosing of the aluminum, based on experience. This article shows that the rising volume cannot be calculated resp. controlled by the aluminum reaction only. Other influence parameters like casting temperature, final temperature and air pressure must be considered. The magnitude of this influence parameters is described, and some practical consequences are shown. [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.

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes.

Generative AI e.g. Large Language Models (LLMs) can be used to generate new recipes. However, LLMs struggle with more complex aspects like recipe semantics and process comprehension. Furthermore, LLMs have limited ability to account for user preferences since they are based on statistical patterns. As a result, these recipes may be invalid. Evolutionary algorithms inspired by the process of natural selection are optimization algorithms that use stochastic operators to generate new solutions. These algorithms can generate large number of solutions from the set of possible solution space. Moreover, these algorithms have the capability to incorporate user preferences in fitness function to generate novel recipes that are more aligned with the fitness objective. In this paper, we propose the $EvoRecipes$ framework to generate novel recipes. The $EvoRecipes$ framework utilizes both Genetic Algorithm and generative AI in addition to $RecipeOn$ ontology, and $RecipeKG$ knowledge graph. Genetic Algorithm explore the large solution space of encoded recipe solutions and are capable of incorporating user preferences, while LLMs are used to generate recipe text from encoded recipe solutions. $EvoRecipes$ uses a population of context-aware recipe solutions from the $RecipeKG$ knowledge graph. $RecipeKG$ encodes recipes in RDF format using classes and properties as defined in the $RecipeOn$ ontology. Moreover, to evaluate the alignment of $EvoRecipe$ generated recipes with multiple intended objectives, we propose a fitness function that incorporates novelty, simplicity, visual appeal, and feasibility. Additionally, to evaluate the quality of the $EvoRecipe$ generated recipes while considering the subjective nature of recipes, we conducted a survey using multi-dimensional metrics (i.e. contextual, procedural, and novelty). Results show that $EvoRecipes$ generated recipes are novel, valid and incorporate user preferences.

A healthy lifestyle is at the peak of its popularity, therefore, manufacturers are interested in creating new products that comply with the principles of a healthy balanced diet. Pasta is constantly in great demand among residents of many countries, so they are a promising object for enrichment and the use of non-traditional raw materials for the production of pasta. The purpose of the study was the use of non-traditional raw materials for the production of pasta, in connection with which the tasks were set: the development of a recipe for pasta with increased biological value, analysis of the quality of the finished product. In the course of this study, it was found that the introduction of whole grain flour with the replacement of part of the wheat flour favorably affects the qualitative composition of the finished product. Recipe development and quality control was carried out on the basis of GOST R 54656-2011 "Pasta with enriching additives. General specifications". The determination of the vitamin composition, mineral content, humidity, gluten quality indicators were carried out. In the course of the study, the optimal dosage of the additive was determined and the expediency of using whole grain flour in the production of pasta was established. The conducted research and the developed recipe can be used in pasta production enterprises.

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Ernest Mickler's White Trash Cooking, with its focus on a disparaged population, its addition of a collection of documentary photographs alongside the recipes, and the camp hilarity of its authorial voice, has long been judged to transgress, shatter or even explode the generic conventions of the cookbook. Mickler's book clearly does satirize the seriousness of cookbooks' attention to polite norms, lifestyle aspirations and good housekeeping. Its satire is combined (albeit rather awkwardly) with a range of high cultural references deriving from Mickler's interests and experiences as well as the work of the Jargon Press on the material Mickler had collected. However, the history of Mickler's composition of White Trash Cooking draws attention to different, unacknowledged dimensions of the cookbook genre, and in particular to the methodology through which it constructs community. Mickler's book recalls the sub-genre of community cookbook, but both his definition of 'white trash' and the relationship between such a community and the contents are sketchy and uncertain. Mickler asserts that his book presents a cuisine new to the cookbook, but with small justification. This essay examines White Trash Cooking's composition and its context to re-read Mickler's work, and uses comparison between White Trash Cooking and other cookbooks of its day to think afresh about the cookbook genre. [ABSTRACT FROM AUTHOR]

Not until the beginning of the 20th century did the recipe begin to be the subject of serious research and academic interest. It is even more rarely tackled in the realm of translation studies. The purpose of this work was to examine the recipe as a separate genre. One-hundred recipes were collected from five different sources, translated from English into Arabic, then both texts were analyzed through parallel-text analysis. This paper aims to identify the difficulties that translators may encounter in translating recipes from English into Arabic at the lexical, syntactic, textual and cultural levels. These textual features are divided into macro-textual and micro-textual features. The findings showed that there were no differences between the English and the Arabic recipe on the macro-textual level; however, there were some differences on the micro-textual level, such as the use of indefinite articles for reference, ellipsis, and the use of pronouns. The translation techniques that prevailed in the translation of culture-specific items (CSIs) were delineated. The analysis showed that the most commonly used method to handle CSIs was couplets (41%), while the least used method was free translation (10%). Furthermore, 223 CSIs were identified, classified and translated. Finally, text analysis was performed including analyzing word frequency in the source text which aided in creating a glossary of most frequent terms in the recipe genre. [ABSTRACT FROM AUTHOR]

In this paper, we are interested in how computers can be used to better serve us humans, such as helping humans control their nutrient intake, with higher level shortcuts. Specifically, the neural network model was used to help humans identify and analyze the content and proportion of nutrients in daily food intake, so as to help humans autonomously choose and reasonably match diets. In this study, we formed the program we wanted to obtain by establishing four modules, in which the imagination module sampled the environment, then relied on the encoder to extract the implicit features of the image, and finally relied on the decoder to obtain the required feature vector from the implicit features, and converted it into the battalion formation table information through the semantic output module. Finally, the model achieved extremely high accuracy on recipe1M+ and food2K datasets.