The article discusses the use of ruderal weeds: the common mugwort and the common wormwood. Their nutritional value, active substances, and recipes for dishes from these plants are given, which allows considering these types of plants from the perspective of functional additives in culinary recipes.
Classification of ground coffee and coffee puck samples was carried out using IR spectroscopy and multidimensional analysis. Using the principal component analysis, spectral absorption bands that explain the differences in the composition of ground coffee and coffee puck were identified. It is proposed to use this approach to assess valorization when using coffee waste.
Sunflower seeds are grown in 19 regions, territories, and republics of the country. The regions differ in climate and soil composition. As a result, typical sunflower oil differs from region to region depending on meteorological conditions. It is shown that the current GOST provides the fatty acid composition of the permissible values for the presence of a dominant fatty acid with intervals of 25.7; 15.7%; 28.7%. This is a sufficiently wide range to predict the same oxidative and different technological properties. Considering that sunflower is an object of international trade and domestic export, it seems an urgent task of expert examination and commodity science to create a Russian database of indicators of the composition and physical and chemical indicators of sunflower seeds grown in all Russian regions and sunflower oil produced by all oil-extracting enterprises of the country.
This article assesses the competitiveness of the enterprise AO “Belgorodskiy khladokombinat” based on the information presented in publicly available sources, as well as identifies the strengths and weaknesses of the enterprise's activities.
The possibility of using non-traditional meat raw materials in the production of minced meat semi-finished products (kupati) is considered. The abstract presents the formula, as well as the results of organoleptic, physicochemical, and microbiological indicators of the quality of the kupati.
The article presents the results of a study of consumer preferences in the minced meat market in Moscow. It has been established that minced pork is in constant demand among consumers and ranks third in popularity among various kinds of minced meat. Minced pork of the VkusVill and Miratorg brands is in greatest demand among the respondents.
During the scientific research, violations in the labeling data of some confectionery products sold individually in private grocery stores and a specialty retail chain were identified. A study confirming the violations is presented.
The article is devoted to the development of an assessment of the nutritional value of food products based on the “Healthiness” criterion. It is proposed to evaluate the degree of healthiness using the indicators “Biotolerance” and “Biotoxicity”. The technique was developed using the example of fresh pork, as well as pork stored under conditions of acoustic shock freezing. A list of physiological indicators of laboratory animals that allow assessing the toxicity of the used feed is given. The practical significance of the proposed methodology is evaluated.
The authors of the article assessed the safety of goods intended for preparation, heating, consumption, and storage of food products. It has been established that zinc, cadmium, lead, and copper migrate from the ceramic, crystal, and plastic dishes studied in the works in various concentrations, in some cases exceeding the maximum permissible values.
Polylactic acid (polylactide) is by far the most widely researched and used biodegradable aliphatic polyester. Due to its properties, polylactide is one of the leading biomaterials in medicine, as well as in industry and agriculture. The work presents a variety of additives to the polylactide matrix to improve its properties. It has been established that polylactide is a highly crystalline polymer with water being the first factor of influence when incubated in soil for 28 days.
A study of the freshness of beef and pork large-piece semi-finished products was carried out; the problems of maintaining actual freshness when sold in the retail chain of Moscow were shown.
