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Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein-rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences were also observed in the protein solubility profiles, characterized by their raw material-specific protein pattern. By focusing on soy, pea, and fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated. These ranged from non-emulsifying and non-foaming to high emulsifying capacities of 737 mL/g ingredient and foaming activities of 2,278%, accompanied by a foam stability of 100%. Additionally, we demonstrated that the functionality of ingredients obtained from different batches could vary by up to 24% relative SD. Protein solubility, powder wettability, color, and particle size were determined as key properties for the differentiation of soy, pea, and fava bean protein ingredients by principal component analysis. In our study conclusion, we propose essential measures for overcoming challenges in protein ingredient production and utilization to realize their full potential in fostering sustainable and innovative plant-based food production. [ABSTRACT FROM AUTHOR]

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In this paper, the samples of Fritillaria hupehensis and Fritillaria thunbergii were collected from the same area with identical growth cycle, and their compositions of TPC (total phenolics content), TFC (total flavonoids content), free amino acids, trace elements, nucleosides and nucleobases were comprehensively compared. Besides that, their corresponding physicochemical properties of antioxidant ability, solubility, swelling and gelatinization characteristic were also discussed. Compared with Fritillaria hupehensis, the Fritillaria thunbergii showed higher antioxidant activities in mature bulb due to its higher TPC, TFC, DPPH, FRAP and ABTS values. On the other hand, the contents of total nucleosides, nucleobases, amino acids in bulb of Fritillaria hupehensis were significantly higher than those of Fritillaria thunbergii (P

Modern trends in the reduction of cigarette consumption have led to the spread of smokeless tobacco and non-tobacco nicotine-containing products [1]; their variety creates certain problems with the identification of products in this segment. Sucking tobacco (snus) has been banned in the Russian Federation for wholesale and retail trade since 2015, but it is a product similar to chew- ing tobacco in packaging, ingredient composition and physiological effects. Therefore, establishing the identification characteristics of chewing tobacco is an urgent task. The attitude towards chewing tobacco is controversial. The absence of the smoldering / burning process characteristic of cigarettes indicates a decrease in the harmful effect on the human body. At the same time, the physiological ef- fect on the consumer is based on the effect of nicotine extracted from tobacco through the oral mucosa. Consumer indicators of samples of smokeless tobacco / non-tobacco nicotine-containing products have been investigated: moisture content, fractional composition and nicotine content. The moisture content of samples of non-smoking products ranges from 19,0 % to 36,5 %. The nicotine content in the investigated tobacco / non-tobacco products is 0,3–2,4 % / 1,0–8,8 % respectively. To establish the identification signs of smokeless tobacco products the following methods have been used: product fractionation, optical microscopy, spectrophotometry, and liquid chromatography / tandem mass spectrometry (LCMS / MS). The main feature of the difference between smokeless tobacco products and non-tobacco nicotine-containing products has been determined – the presence of tobacco in the ingredient composition, confirmed by the structure of the product and the content of specific tobacco nitrosamines. As a result of the research, experimental data were obtained on the quantitative determination of the content of tobacco specific nitrosamines by the LCMS / MS method in smokeless tobacco products. The main identification feature of chewing tobacco has been established: the presence of raw tobacco in the ingredient composition with a coarse fraction content is at least 15 %.

The technology of high quality delicacy pasteurized canned foods from salmon fillets with the addition of exotic fruit and olive oil using heating temperature of less than 100 °C has been developed. The acceptable composition of marinade without common salt has been found experimentally. The sensory estimation mark of the product with this marinade formulation has reached 19.2 points on a 20 point scale. The most acceptable composition of canned salmon fillets with pineapple and olive oil characterized by a high content of salmon fillets has been determined (133 g from net weight 170, can 2). The results of preliminary heat engineering experiments using the complex Ellab TrackSense PRO (Denmark) have allowed to choose temperature-time mode of pasteurization of semi-canned foods packed in metal cans № 2 (net weight 170g): the duration of actual pasteurization is 60 minutes, the temperature is 85 °C. The practical lethality of the pasteurization mode is found to be 99.7 conditional minutes. Microbiological tests have shown that QMAFAnM before pasteurization is from 1.5 × 103 to 2.1 × 104 CFU/g which is less than normative values, while after pasteurization it is decreased to 5 × 101 CFU/g. The results of complex thermophysical, microbiological, and sensory researches have made it possible to clarify the pasteurization mode of the developed semi-canned foods. The microbiological stability of the developed semi-canned foods during 3-month storage at the temperature +3…5 °C and at the air humidity of 75 % has been proved. The chemical composition and energy value of developed canned foods has been found: total protein and lipid amount is more than 45 % of the product, the energy value is equal to 301 kcal. The content of selected fatty acids has been found, the monounsaturated fatty acids has been proved to be dominated in the lipids. The safety, high quality and food value of the developed delicacy semi-canned foods form the salmon fillets with addition of exotic fruit and olive oil have been proved.

The application of the method of absorbing fine-structure spectroscopy to determine the composition of ingredient emissions of products of combustion of the turbojet engine. Applied for research of ingredient composition of complex spectrophotometric instrumentation provides a measurement of the concentration of the various ingredients in the products of combustion to limit sensitivity of 1-10 ppm. The technology of measurement and processing of the data of spectrometric measurements are discussed. The results of measurements of the ingredient composition released into the atmosphere of the combustion products of the turbojet engine are analysed. [ABSTRACT FROM AUTHOR]

Emission and absorption spectra of water vapor are measured and analyzed for temperatures 350-2500 K in the spectral range 0.57-25 μm. Based on the developed mathematical model of radiative transfer, the parameters of spectral transmission functions of НО vapors are obtained at different temperatures. Practical application of the obtained radiative characteristics is considered for solving problems of radiative heat exchange in high-temperature media and designing optoelectronic systems intended for monitoring of aero carriers. [ABSTRACT FROM AUTHOR]

This experiment evaluated rate of passage (ROP) and apparent ileal amino acid digestibility (AIAAD) of 4 diets varying in ingredient composition fed to broilers from 14 to 22 d of age. Two hundred and 88 Ross X Ross 708 chicks (12 birds per cage; 0.45 m per bird) were randomly assigned to 24 cages (6 replicate cages per treatment) at 1 d of age. Experimental diets were 1) corn-soybean meal-based (CSM) diet containing porcine meat and bone meal (MBM; 5% inclusion), 2) CSM diet containing distillers dried grains with solubles (DDGS; 5% inclusion), 3) semipurified (SP) diet containing MBM (38% inclusion), and 4) SP diet containing DDGS (76% inclusion). Diets were formulated to contain 20% CP and were adequate for vitamins and minerals. Experimental diets were provided from d 14 to 22. On d 18, a total excreta collection was conducted every hour for 12 h from 0800 to 1900 h to determine ROP, and AIAAD was determined on d 22. Time of 1% T1O2 excretion (Tl), 50% TiO2 excretion (T50), and mean retention time (MRT) were used to express ROP. The SP-MBM diet reached Tl (P < 0.05) faster than the SP-DDGS or 2 CSM diets. However, T50 indicated a faster (P < 0.05) ROP for SP-DDGS than the 2 CSM diets, and no significant difference was observed between the 2 SP diets. The MRT of the SP-DDGS diet (5.13 h) was less (P < 0.05) than the MRT of the SP-MBM, CSM-MBM, and CSM-DDGS diets, which resulted in values of 5.48, 5.62, and 5.58 h, respectively. In general, the AIAAD values were higher (P < 0.05) for the 2 CSM diets than for SP diets. Except for His, no statistical differences were observed between the AIAAD of the 2 CSM diets. Comparing the 2 SP diets, AIAAD was usually similar or higher [P < 0.05) for SP-DDGS, except for His, Lys, and Gly, which were higher (P < 0.05) for SP-MBM. Based on T50 and MRT, SP diets containing DDGS had a faster ROP in broilers than CSM diets or SP diets containing MBM. [ABSTRACT FROM AUTHOR]

Abstract: The industry is demanding quality control systems that enable not only certified safety of an end-product but also a secure and efficient production system. Due to this, fast and accurate technologies are required for developing real time decision systems. Sensors based on Near-Infrared Spectroscopy (NIRS), together with the use of chemometrics models, have been studied for on-line quality control as a Process Analytical Technology (PAT) tool in several industries. A critical issue is the development of robust and sufficiently accurate mathematical models that can contain hundreds of very heterogeneous samples representing the large natural variability of the process and product; this especially holds for the agro-food production. This paper evaluates the performance of different linear (PLS) and non-linear regression algorithms (LOCAL and Locally Weighted Regression — LWR) plus a new local approach for the prediction of ingredient composition in compound feeds (called, Local Central Algorithm — LCA). The comparison is based on complexity, accuracy and predicted percentages in test set samples. The new local modelling approach is based on the use of Principal Component Analysis (PCA) and the Mahalanobis Distance (MD) for selecting a training set and calculating the final prediction estimate using a central tendency statistics such as mean of the local neighbours for the unknown samples. The results show that the local strategy proposed in this work enables the prediction in seconds of all the unknown samples in the test set and performed comparable to LWR, although the RMSEP was somewhat higher than using LWR or LOCAL. However, it was found that this approach produced smaller prediction errors than the other methods for less commonly present ingredients that are not well represented by even a large number of training samples. This finding could be relevant for the start-up phase in the implementation of NIRS sensors in the feed industry at which stage the libraries build only on-line contain data of a limited production period. [Copyright &y& Elsevier]

We consider the use of the principle of “nonapriority” of measurements for the synthesis of the structures of laser systems for diagnosing aerodispersed media. The possibility of excluding, in the procedure based on joint measurements, the effect of a number of destabilizing factors on the accuracy of determining the ingredient composition of the medium is shown theoretically. To carry out a continuous control of concentration under complex conditions, we have developed metrologically reliable spectral base–nephelometric and modified correlation methods of measurement. [ABSTRACT FROM AUTHOR]