Important Food Products Research Articles

Application of data fusion modeling for the prediction of auxin response elements in Zea mays for food security purposes.

Food security will be affected by climate change worldwide, particularly in the developingworld, where the most important food products originate from plants. Plants are often exposed to environmental stresses that may affect their growth, development, yield, and foodquality. Auxin is a hormone that plays a critical role in improving plants' tolerance of environmental conditions. Auxin controls the expression of many stress-responsive genes inplants by interacting with specific cis-regulatory elements called auxin-responsive elements (AuxREs). In this work, we performed an in silico prediction of AuxREs in promotersof five auxin-responsive genes in Zea mays. We applied a data fusion approach based onthe combined use of Dempster-Shafer evidence theory and fuzzy sets. Auxin has a directimpact on cell membrane proteins. The short-term auxin response may be represented bythe regulation of transmembrane gene expression. The detection of an AuxRE in the promoter of prolyl oligopeptidase (POP) in Z. mays and the 3-fold overexpression of this geneunder auxin treatment for 30 min indicated the role of POP in maize auxin response. POP isregulated by auxin to perform stress adaptation. In addition, the detection of two AuxRETGTCTC motifs in the upstream sequence of the bx1 gene suggests that bx1 can be regulated by auxin. Auxin may also be involved in the regulation of dehydration-responsive element-binding and some members of the protein kinase superfamily.

Consumer behavior of Russians: opportunities and priorities

The article examines the dynamics of changes in the volume of monetary income as a means for life of Russians, including implementation of their consumption priorities. It shows distribution of the population's expenditures on consumption of food and non-food products, alcoholic beverages and payment for services. The analysis is based on government statistics on 20 percent income groups, it covers a four-year period, including two years on the eve of the coronavirus pandemic and two years of its development. In the structure of the use of monetary income of the entire (without breakdown into groups) population (2018-2021) are analyzed indicators characterizing changes not only in the purchase of goods and services, but also in the increase/decrease in savings, which act as a reserve for future consumer opportunities. There are identified differences in the change in the share of household spending on food and services in the overall structure of consumer spending by macro-regions of Russia — Federal districts. From the standpoint of macro-regional differentiation in the structure of the use of monetary income for a ten-year period, the emphasis is placed on the purchase of goods and payment for services in Russia as a whole, and especially on the active growth in the Far Eastern and North Caucasus macro-regions. The share of expenses for the purchase of a number of the most important food products in household consumer spending is considered by decile income groups. A comparative analysis of the least and most affluent groups of the population is carried out within the frames of the specified directions reflecting priorities in the consumer behavior of the Russian population.

Towards energy efficient scheduling in the olive oil extraction industry: Comparative assessment of energy consumption in two management models

• Energy Use Efficiency and Specific Energy in olive oil mill was evaluated. • Batch and continuous extraction processes were compared. • The Overall Equipment Effectiveness in batch and continuous olive mill was evaluated. • The energy consumed in the batch system is double that of the continuous one. • Batch system performance is nearly half of continuous one. Although olive oil is one of the most important food products throughout the Mediterranean region, the main consideration in configuring and operating extraction plants is still the quantity of crop that will be brought by the individual growers, who are often of small and medium size. On this basis, the common configuration is the batch processing line (Ba-PL) for small and medium capacities, with malaxers arranged in parallel, or in larger-capacity industrial mills, the arrangement of malaxers in series for simulation of continuous processing (Co-PL). A review of literature to date reveals that there have been no assessments of the energy use and scheduling strategies for these two processes, therefore the current study undertakes such assessment and comparison of the Ba-PL and Co-PL configurations, within a single mill facility. The results show that energy output for Ba-PL was 105,570.00 MJ day −1 based on inputs of 3212.76 MJ day −1 , while outputs from Co-PL reached 422,280.00 MJ day −1 from inputs of 6740.38 MJ day −1 . Given that the yield of oil is almost the same in the two processes, the Net Energy (NE) for Ba-Pl then results as 10,2357.24 MJ day −1 versus 41,5539.62 MJ day −1 for the Co-PL configuration, and moreover the later process is seen to achieve almost double the Energy Use Efficiency, at 62.65 versus 32.86 in Ba-PL. Finally, the Overall Equipment Effectiveness (OEE) analysis of performance for the two processes shows values of 93.1 % for the Co-PL configuration but only 51.2 % for Ba-PL, due mainly to dead times in throughput on the Ba-PL machinery, resulting in a 44.7 % decrease in the values for the Performance parameter. The conclusion is that to meet the needs of small producers, there must be new management approaches and improvement in the energy use for batch processing. Some strategies could be: – measure the oil content and moisture in input batches using rapid, non-destructive methods, so that homogeneous batches can be pooled before processing; – reduce dead time by developing automated systems for pumping the olive paste from the malaxers to the separation decanter; – even in the case that they are non-homogenous, consider pooling undersized batches so as to avoid mass flows far below the malaxer capacities. Throughout the Mediterranean, olive oil production using batch processing remains very substantial, therefore further studies are required for the identification and evaluation of solutions for optimising this process.

EN Development of energy-saving technologies and cooling systems for grain storage of small seed cultures

In the modern world, refrigeration equipment systems, in particular, continuous refrigeration chain systems, without which food safety cannot be fully ensured, are becoming more and more popular. Special interest in artificial cooling systems in the grain economy of Ukraine, which is one of the country's bud­get-generating industries. Grain is one of the most important basic human food products, for the cultivation and collection of which large resources are involved. Post-harvest processing and storage is a key link in grain production. According to the Food and Agricultural Organization of the United Nations (FAO), about 20% of harvested grains in the world spoil annually. Reduction of grain losses at all stages of harvesting, transportation, storage and processing and ensuring its preservation is determined by the technology after harvest processing. In the conditions of ever-increasing volumes of grain and high rates of harvesting, the problem of preserving the harvest, more than half of which is harvested in a wet state, is becoming increasingly acute. Freshly harvested wet seed grain is unstable in storage and requires immediate processing. Low-temperature conservation in the places of preparations allows to solve the problem of long-term and high-quality storage of grain products. Small grain varieties due to their small inherent linear size, are most prone to damage during heat drying. Combined compression-absorption water-ammonia refrigerator the machine allows you to abandon the use of mains electrical sources for 7 months of the year. Such a refrigerating machine can be made in a transport autonomous version and solve the task of air conditioning in field conditions. To adapt to field conditions, the ab­sorber is made with two-phase thermosiphons and with air heat removal to the environment

Comparative analysis of the quality indicators of bread made of composite flour using ozonated water

According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water. To create a scientific basis in the production of bread "Composon", a study of organoleptic indicators was conducted. The quality of bread was assessed for compliance with the requirements of regulatory documents. The use of ion-ozone technology makes it possible to reduce environmental pollution, increase the nutritional value of bakery products, as well as reduce material and energy resources. As a result of the study, it was found that the use of ionized water with composite flour affects the improvement of organoleptic indicators of product quality: the color is more uniform, the taste and smell are pronounced and fragrant, the shape of the product is rounded, the texture of the crumb with uniform porosity. Wheat bread, which was made from composite flour and using ozonated water according to the studied technology, retains the freshness of the crumb for 48 hours, has a lower possibility of infection with potato disease, and is also characterized by good organoleptic characteristics.

Population Growth Changes in Major Stored Product Insects on Rice Fortified with Spearmint and Basil

Rice is the most important durable food product for more than half of the world’s population, as it is very nutritious food in terms of carbohydrate containment and can meet a large part of human caloric needs on a daily basis. The sensitivity of a rice product fortified with spearmint or basil was evaluated for three stored product insect species: Sitophilus oryzae (L.) (Coleoptera: Curculionidae), Rhyzopertha dominica (F.) (Coleoptera: Bostrychidae) and Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae). Five different containments of fortified rice were used (0, 25, 50, 75 and 100% of the total rice quantity), and the population growth of the above species was examined after 65 days. We found that fortification generally reduced the infestation level of the species tested and reduced their population growth, as compared with the control rice. In some of the treatments, there were some differences between the application of spearmint and basil. There was higher frass production in the rice that had been fortified with basil than that with spearmint, indicating different infestation patterns. For S. oryzae, with the gradual increase in fortification, the number of insect-damaged kernels and weight of damaged kernels reduced, and significant differences were recorded between the fortification with spearmint and that with basil. The results of the present study are certainly encouraging for further utilization of the characteristics of fortified rice for stored product insect control.

Optimized Deep Neural Network and Its Application in Fine Sowing of Crops.

Winter wheat is one of the most important food products. Increasing food demand and limited land resources have forced the development of agricultural production to be more refined and efficient. The most important part of agricultural production is sowing. With the promotion of precision agriculture, precision seeding has become the main component of modern agricultural seeding technology system, and the adoption of precision seeding technology is an important means of large-scale production and cost saving and efficiency enhancement. However, the current sowing technology and sowing equipment cannot meet the requirements of wheat sowing accuracy. In this context, a differential perturbation particle swarm optimization (DPPSO) algorithm is proposed by embedding differential perturbation into particle swarm optimization, which shows fast convergence speed and good global performance. After that the DPPSO is used to optimize the convolutional neural network (CNN) to build an optimized CNN (DPPSO-CNN) model and applied to the field of crops fine sowing. Finally, the experimental results show that the proposed method not only has a faster convergence rate but also achieves better wheat seeding performance. The research of this paper an effectively improves the accuracy and uniformity of wheat seeding and lay a foundation for improving wheat yield per unit area and promotes the intelligent development of agriculture in the future.

The use of plant raw materials in the production of meat pate

Meat and meat-containing products represent one of the most difficult foundations for creating functional food, although according to the rules of healthy nutrition, meat is one of the most important food products along with vegetables, fruit, dairy products and fish. Implementation of the suggested technology of meat pate production using plant raw materials (broccoli cabbage) at food industry enterprises will expand the range of domestic products made from local natural raw materials. Essential amino acids such as tryptophan, lysine and methionine are also present in this unique product. It is also beneficial for the health of the patients who have undergone various surgical operations, because liver contains glycogen which is an excellent building material for cells and tissue. Broccoli cabbage has the following health benefits: it contains a unique combination of vitamins and minerals, and it also can compete with beef and chicken eggs in protein composition, tryptophan and lysine content. Food fiber and fiber fetlock contained in cabbage regulate the work of the gastrointestinal tract. The suggested formula and production technology of a new type of meat products (pate with the use of broccoli cabbage) allows obtaining a functional product with a reduced calorie rate, which is essential for healthy nutrition.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

INTERNATIONAL EXPERIENCE IN ENSURING FOOD SECURITY: OPPORTUNITIES FOR KAZAKHSTAN

The paper overviews ways of achieving food security. The mechanisms of formation of food baskets were analyzed on the example of countries such as the USA, Canada and the Russian Federation. The authors, exploring the international aspect of the problem, implement the experience in the context of Kazakhstan. The research subject is may be defined as the phenomenon of food security in its global context. According to the relevance of the studied issues, a comparative analysis of the management mechanisms responsible for the formation of the main business processes in the field of providing the population with sufficient food was carried out. The relationship between the guaranteed level of food supply and compliance with the principles of social justice has been proved. The Republic of Kazakhstan does not face the threat of famine, however, there are certain problems associated with the peculiarities of food self-sufficiency, in particular, there is dependence on imports of a number of strategically important food products. It is shown how the level of self-sufficiency in food affects the state of food security based on the international situation and the current conjuncture of food markets.

Consumer acceptance of innovations in traditional foods: the case of extra-virgin olive oil

PurposeThis study aims to investigate consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil. The final purpose is to verify whether, and to what extent, consumer acceptance of innovations varies depending on the type of technology used and the profile of consumers.Design/methodology/approachA cross-sectional consumer survey has been carried out in Italy. A structured questionnaire was administered to a national representative sample of individuals who are responsible for grocery shopping (N = 1,003). Consumer acceptance for a set of ten innovations has been measured. Statistical differences between the various measures have been analysed through pairwise comparisons using Wilcoxon's signed-rank test, and subsequent effect sizes have been estimated. A cluster analysis has been also performed to distinguish consumer segments with different response patterns.FindingsThe results showed that the type of technology affects significantly the level of consumer acceptance of the tested innovations. In addition, high heterogeneity has been detected among consumer responses, and this leads to identify three consumer segments with different response patterns.Originality/valueThe study is focused on extra-virgin olive oil, which is one of the most important traditional food product in Mediterranean countries. This is the first study where several innovations for extra-virgin olive oil were jointly tested and compared for acceptance through a survey on a nation-wide representative sample of consumers.

Evaluating Barriers and Drivers to Sustainable Food Supply Chains

Today, with the daily increase in population, the demand for agricultural and/or, in general, food products continuously raises and so does the natural resources consumption which induces challenges to the supply chain management of important food products. In the present study, drivers as well as barriers of the agriculture sustainable supply chain are identified and ranked with the help of multicriteria decision-making (MCDM) techniques. We identify six drivers and seven barriers with the help of experts’ opinions in the field and apply ranking methods including TOPSIS-AHP, AHP, and COPRAS-AHP as well as Borda rule and Copeland method to merge the ratings. The results highlight that the economic dimension of sustainability is more important than the environmental and social dimension. Distrust of consumers, lack of understanding and awareness of managers, and performance appraisal problems were found to be the most important barriers. Furthermore, informing the community by the media, entering the global market, exporting products, and producing sustainable products as a competitive advantage were identified to be the most important drivers. The study also shows that public awareness and demands can push the food supply chains toward sustainability goals with the cooperation of governments and suppliers.

DETERMINATION OF RADIONUCLIDE CONCENTRATION IN MILK SAMPLES CONSUMED IN REPUBLIC OF NORTH MACEDONIA AND POPULATION DOSE RATE ESTIMATES

Milk is one of the most important food products in the human diet and contains all the macronutrients, that is, proteins, carbohydrates, fat, vitamins (A, D and B groups) and trace elements, especially calcium, phosphorus, magnesium, zinc and selenium. Milk contamination is largely due to the grazing of animals on contaminated grass and drinking water. Grass is a direct source or route of radionuclides to animals and humans through the consumption of meat and milk. One of the important tasks of the veterinary activity is veterinary-sanitary supervision of the production and sale of milk and dairy products, whose main goal is the provision of biologically good milk and dairy products from healthy animals.The purpose of this study was to determine the activity concentrations of 226Ra, 232Th 40K and 137Cs in milk samples most commonly used in daily consumption in the Republic of North Macedonia and based on the results, the risk of radiation to the population can be estimated. An instrument - gamma spectrometer (Canberra Packard) with a high purity germanium detector and GENIE 2000 program was used for measurement of the samples.On the basis of the performed tests, the mean activity concentrations of 226Ra, 232Th, and 40K were 1.76 ± 0.23; 1.05 ± 1.00; 31.9 ± 5.07 (Bq·kg-1), respectively. 40K has the highest value compared to other radionuclides due to the process of transfer from soil to grass and from grass and water to milk.The activity of 137Cs is below the detection limit for all tested milk types. This shows that there is no risk of radiation to the population, i.e., the safety limits are not exceeded, which points out the insignificant threat of radiation arising from radionuclides that are naturally or artificially present in the tested milk, and that reach humans through the food chain.

Рожь – природный источник альбуминов и глобулинов, стимулирующих иммунитет

This article is a combination of the results of an analytical review of the literature and our own research devoted to the study of the nutritional and biological value of rye grain. It is noted that in the structure of rye grain proteins, albumin and globulins occupy 55%, which is 3 times more than in wheat proteins. They are located in the aleurone layer and in the germ of rye grain, possess unique properties superior to wheat grains. Based on the analysis of scientific research data and statistics on the consumption of rye bread by the population of Russia. It was concluded that rye grain proteins, albumins and globulins, have a close functional relationship with albumins, globulins, human blood proteins. The conducted research confirms the original combination of biological, nutritional and functional properties of rye grain proteins, making them important and irreplaceable food products (including bread) for mass consumption and increasing immunity.

Ռուսական ցորենի արտահանման սահմանափակումները և Հայաստանի «հացի խնդիրը»/Export Restrictions on Russian Wheat and «Issue of Bread» in Armenia

In recent years, in the context of unpredictable events in the world, the issue of food security in some countries has become quite relevant. Economic ties and supply chains disrupted by the Covid-19 crisis showed regulatory trends last year. Although the global market continued to operate in the context of the pandemic, it has already adapted sufficiently to this situation. One of the key features of 2021 was the steady increase in prices for basic goods, which reached the highest level in the last 10 years. However, the established fragile stability in the world food markets was fundamentally violated by the Russian-Ukrainian war. Many countries of the world are already facing food security problems and high inflation, since the two conflicting countries are the leading producers and exporters of the most important food products (wheat, corn, vegetable oil, etc.).

АНАЛИЗ СЕБЕСТОИМОСТИ ПРОИЗВОДСТВА МОЛОКА И РЕЗЕРВЫ ЕЕ СНИЖЕНИЯ

Livestock products are the most important food product of the population. That is why the analysis of the cost of milk is a hot topic for reflection. In the analysis of the results of the economic activity of agricultural enterprises, cost indicators occupy a central place, since the main role in strengthening and further development of the economy of these enterprises belongs to cost reduction.

Vitamins and Minerals in Four Traditional Garlic Ecotypes (Allium sativum L.) from Italy: An Example of Territorial Biodiversity

Garlic (Allium sativum L.) is one of the most important food products in the world and an ancient and widespread medicinal herb. It is rich in minerals and vitamins, which are both essential nutrients for human health. This study was carried out on four traditional landraces of garlic: Rosso di Sulmona, Rosso di Proceno, Bianco Piacentino, and Rosso di Castelliri, all cultivated with the same agricultural practices in two different areas of the Lazio region. The aim was to study the effects of both production soil and genetic characteristics on the concentrations of certain micronutrients in these garlic bulbs. The content of minerals and trace elements (Ca, K, P, Mg, Na, Fe, Zn, Cu, Mn) was determined via ICP plasma after liquid washing. Water-soluble vitamins (riboflavin, niacin, thiamine, B6, vitamin C) were evaluated using an HPLC and UV detector. Among the minerals identified, potassium was most represented, with a value ranging between 645 and 1057 mg/100 g d.w., whose content is influenced by the interaction between cultivars and cultivation area, suggesting that pedoclimatic and genetic characteristics determine this content. Among vitamins, vitamin C was found to be most represented, with an amount that varied from 9.7 to 15.6 mg/100 g f.w. and did not depend on the cultivar or the geographical area. Among the B vitamins, the most abundant was vitamin B6, the maximum content of which was found in the Rosso di Castelliri cultivar grown in Viterbo (2.04 mg/100 g f.w.). Its concentration is influenced by the cultivar and the soil and their interaction. The results obtained showed good levels of essential micronutrients and highlighted that for some of them, the effect of soil typology is expressed in the presence of specific characteristics linked to the genotype.

Ślad węglowy w sektorze rolno-spożywczym i konsumpcji żywności

The paper presents the role of the agri-food sector in greenhouse gas emissions. The amount of this emission was presented in the case of the most important food products. It is the highest in the case of animal products or their products. At the fore was lamb, beef, cheese, pork and farmed salmon. The size of the carbon footprint is also shaped by the packaging. Glass packaging is characterized by the lowest emissivity, slightly larger plastic ones, then paper ones, and the highest metal cans. The structure of consumption of the population is very important for the carbon footprint. If we assumed that a vegan diet was the only one, global GHG emissions in the field of food could be reduced by up to 70%. If the consumption of meat, dairy and eggs in the EU was cut in half, its greenhouse gas emissions would be cut by 25–40%. In addition, a plant-based diet reduces the risk of death from cardiovascular disease, the risk of obesity, type II diabetes, and certain cancers.

INVESTMENT AND THE MEAT HUB: CONSTRAINTS AND THE PRACTICE OF FOREIGN EXPERIENCE

Meat and meat products are the most important food products in most countries of the world. The demand for meat products in the world is growing in accordance with the increase in the level of development of countries and the solvency of the population, and the growth of the world's population is also having an impact. Trends in the global meat market are determined by its largest exporters, including both developed and developing countries (the United States, the European Union, Brazil, Argentina, and China). In recent years, the activity of Asian and South American countries as participants in the global meat market has been growing. The world meat market is segmented by types of meat, each market segment is characterized by certain trends and has features, the study of which allows you to predict the direction of market development, the formation of new niches, which is important for Kazakhstan as a large and promising participant in world trade. The volume and structure of meat production in Kazakhstan, the position of Kazakh-stan in the world meat market as an importer and exporter are evaluated, the factors that hinder the growth of Russian production and export of various types of meat are identified, priority areas for increasing the activity and efficiency of Kazakhstan's participation in the world meat trade are identified. The article analyzes the trends in the development of world production and the world meat market in the context of its main segments: beef, pork, poultry markets; highlights the features of the commodity and geographical structure of the meat market, focuses on the study of world production and world trade in meat, pricing factors for various types of meat, new directions of development of the world meat market.

Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough (eba). Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba, using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari, and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a significant (p<0.05, r= -0.58) negative correlation with the texture of the eba. The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months.