The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.

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.

Cooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition.

Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.

Environmental, social, and governance (ESG) reports in the synergy of the accounting system of the company. In building a system for ESG reporting, it is necessary to comply with valid transnational and national levels and at the same time create a system that will be able to fulfil its tasks in the future. This study presents an analysis possibility of using the company's accounting system for the efficient creation of ESG reporting. The paper presents the focused on the investigation of factors that influence the tendency to using the financial data for effective ESG reporting. Next step of the conducted analysis was the estimation of individual model to investigate specific factors and to identify differences between selected companies of food industry in region of western Slovakia. We used Binary logit model for estimated, based on the data coming from questionary survey in selection company. In this study strongly significant variable DocFA with a positive effect on the dependent variable referred to the agreement of respondents to use documentation from financial accounting for effective ESG reporting. For instance, respondents from the selected western region of Slovakia in the field of food industry have an 82% higher chance of using this documentation for effective ESG reporting. Significant variable AccountS is strongly significant (p-value less than 0.01) in selected companies in western region of Slovakia in field of food industry, which has positive impact to use financial data for effective ESG reporting.

Micronutrient sufficiency leads to high rates of morbidity and mortality among children in Kazakhstan. Kazakhstan does not have a program for mandatory vitamin A supplementation of children under 5 years of age. Thus, the aim of this study was to assess the effectiveness of a pilot vitamin A supplementation program among children in Kazakhstan with the ultimate goal of informing future vitamin supplementation efforts. In Akmola and Kostanay regions of Kazakhstan, 529 children (aged 6-59 months) were randomly selected in each region through the local policlinics. In the first step of the study, mothers of the children were surveyed about the health status of their children using a standard data collection tool. Children were supplemented with Vitamin A using oral at a dose of 100,000 IU for children aged 6-11 months and 200,000 IU for children aged 12-59 months. Blood serum samples were collected for determining Vitamin A status. In the second step of the study, mothers were interviewed again about the health status of their children 6 months after the intervention and blood serum samples were collected to assess the efficacy of Vitamin A supplementation program. The number of self reported diarrhea cases and other intestinal infections significantly decreased after the vitamin A supplementation. The number of children with normal level of Vitamin A signficantly increased from before to after the intervention. Data from all participants (n = 529; pre VAS and 501 post VAS) showed that mean serum retinol levels increased significantly post VAS from 30.01 ±0.5 µg/dL to 61.06 ±1.2 µg/dL (p <0.001) Likewise, a significant change was observed in the cases of reported diarrhea between pre-test and post-test assessments (30 vs. 95; p <0.01). The health status of the examined children in the Akmola and Kostanay regions had significantly improved after the vitamin A supplementation and it points to the necessity of implementing Vitamin A supplementation program on the national level. This study has important policy implications for recommending the supplementation program on the national scale.

There is a notable proliferation of sachet water brands in the Ilorin Metropolis of Nigeria. However, more information regarding their safety for human consumption is required. This study aimed to determine the quality attributes of sachet water produced within the Ilorin metropolis of Nigeria to ascertain their conformity with regulatory standards. Three sachet water companies were each selected from three Local Government Areas within the study area. Physicochemical and microbial analyses were conducted on the collected water samples within 24 hours of production and monthly during 4-month storage. The results showed that temperature (25.10-30.13 ℃) and turbidity (0.37-2.84 NTU) were within permissible limits. Total hardness (36.0-136.33 mg/L) and pH (6.42-8.86) significantly (p ≤0.05) increased during storage and were above standards in some samples. There were significant (p ≤0.05) variations in chlorides (2.83-8.57 mg/L), nitrates (0.15-0.64 mg/L), sulphates (4.70-7.12 mg/L), and sodium contents (10.16-18.74 mg/L) but all were within standards. While five of the nine sachet water brands complied (2-100 CFU/mL) with the limit of 100 CFU/mL for the total viable count, all the samples failed the zero-tolerance requirement for coliform. Possible fecal contamination was concluded as the main concern with the sachet water brands produced within Ilorin Metropolis, suggesting their unfitness for human consumption. The water brands may, therefore, pose severe health hazards to consumers and threaten public health. In conclusion, the study demonstrated the likely unfitness of some sachet water brands in the Ilorin Metropolis of Nigeria for human consumption, owing to fecal coliform. This underscores the need for regulatory agencies to intensify the certification process of prospective sachet water factories. Furthermore, regular inspections of certified factories and their practices and products are recommended to ensure continued compliance with regulatory standards.

This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of sustainable polymers, sophisticated composite coatings, and potent antioxidant agents strikingly demonstrates the sector's dedication to novelty and ecological accountability. Diagrammatic depictions outline tactical approaches to lowering carbon emissions, highlighting the circular economy in terms of material recycling and the creative recycling of agricultural and food waste into environmentally acceptable packaging. Modern meat processing techniques, automation, and smart technology are all explored, emphasising waste minimization, energy efficiency, and sustainable practices.In terms of the future, the assessment offers a peek at how biotechnological developments and uses of nanotechnology will combine to transform how meat is produced. The integration of precision biotechnology, ethical concerns, and sustainability ushers a new era of responsible and creative food production, positioning the meat processing sector as a pathfinder in addressing consumer needs

In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items.

Agriculture performs productive functions and is an essential provider of job opportunities. The labour force is one of the important factors affecting agricultural and food production. In general, the business environment affects, among other things, employers' and employees' personal income tax burden. Increasing the efficiency of business activity is inevitably associated with achieving the lowest possible costs. It can be concluded that labor and other personal costs represent, on average, 30-60% of the costs of the agricultural product. In general, taxation of individuals engaged in agriculture with personal income tax does not differ from taxation of individual's income in other sectors of the national economy. The paper focuses on assessing indicators related to the personal income tax burden in the EU countries for the years 2008-2020 based on the data from the Eurostat Tax Classification presented by descriptive characteristics. Achieved results are compared within the EU Member States and for particular countries with an EU-27 average. The West EU countries implement tax and fiscal policies compared to the East EU countries, which are not subject to significant changes in the tax system and thus ensure relatively stable tax revenues to public budgets regarding total taxes and employment income, including unchanged personal income tax rates. The East EU countries declare a lower tax burden of personal income tax. Still, due to the competitiveness of the countries, this burden is also being gradually reduced in the reviewed period in the case of the West EU countries, thus bringing closer unification of the tax policies. Slovakia achieved below-average values of all assessed indicators and at the same time high variability.