EUREKA: Life Sciences
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Implementation of the concept of healthy food in restaurants
Get PDFFood refers to the most important factors of the environment, which directly affect the human body throughout life. Proper nutrition is an important part of a balanced diet. The regime provides regular meals at certain hours at certain intervals, as well as the distribution of the daily diet by energy value during the day. Adherence to the diet ensures the rhythmic functioning of the digestive system, normal digestion and proper metabolism. The food ration should be composed so that its energy value covers the body's energy expenditure. The organization of a balanced diet is one of the most important factors in maintaining good health and improving efficiency. The diet should be composed so that its energy value covers the body's energy expenditure.
Promising in this regard is the introduction of the concept of healthy eating in the daily diet of athletes in various sports. After all, the trends of modern healthy eating show a growing interest among athletes in various sports.
The aim of research is to introduce the concept of healthy eating in sports and recreation and restaurants.
The following research methods were used in the work: observation analysis (diet), organoleptic evaluation, statistical data processing, consumer evaluation of finished restaurant products according to DSTU.
To fulfill our tasks of theoretical generalizations and experimental research, scientifically substantiated the introduction of the concept of healthy eating in the diets, as well as balanced the ingredient composition of the diet by developing and adding chopped semi-finished products using beef and raw materials.
In our work let’s offer an innovative model for the use of meatballs for health purposes in the diets of athletes with playing sport
Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage
Get PDFThe research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0 %, 20 %, 40 %, 60 %, 80 %, and 100 % respectively. It is expected to improve the tissue structure, sensory quality, and nutritional composition of the sausage. This study analyzed cooking loss, emulsion stability, color, texture characteristics, moisture, sensory changes, and nutrient composition. The results showed that compared with the control group, the cooking loss, water loss and fat loss decreased significantly, and the brightness (L * value) of sausage increases, the yellowness (b * value) shows an unsTable fluctuation of decreasing and increasing, and the redness (a * value) has no obvious change; The hardness and viscosity of the sausages were significantly reduced, but the elasticity and resilience were not significantly altered; The relaxation time is shortened, and the internal semi bound moisture content is increased; Sensory evaluation results showed that all treatment groups achieved the best scores in terms of overall accepTable levels, especially for sausages with taro instead of 40 % starch; Protein, ash, water content and pH also gradually increased, while fat content decreased. By comprehensive comparison, the quality of the sausages is best when the amount of taro paste is 40
The spread of Parlatoria cinerea Hadden 1909, and the plants which it parazitises in the south of Albania
Get PDFIn the following material, the role of one of the parasites of citrus fruits and ornamental plants is treated, that of Parlatoria cinerea Hadden 1909. Among the representatives of the U/Order Coccinea, Order Hemiptera, Class Insecta, P. cinerea Hadd. 1909; is presented as one of the most widespread pests among all representatives of the Parlatoria genus analyzed in our study. To determine this species, it is necessary to familiarize ourselves with many of its determining characteristics. It should be emphasized that, in this material, the distribution of this species in the entire territory kept under control is also dealt with. This group of parasites precisely in the Region of South-Western Albania has studied.
The paper, in addition to the spread of the species in question, also identifies the entire variety of vegetation that it frequents, the plant organs where the insect prefers to parasitize, and also the frequency of plant liking by it.
In this paper, in addition to the species P.cinerea Hadden 1909, data on other representatives of the genus ParlatoriaTargini - Tozzetti, 1868 are also treated, such as: P. eleae Colv., P. thea Ckll. and P. pergandii Comst. By presenting in a comparative manner the data collected for all these species found in the region in question, the role and importance of the study of this species is highlighted. The material also deals with data on the damage caused by it and the negative impacts on the contaminated vegetation. Thus, on the basis of a chronological work in the field of over 5 years, we have also reached a number of valuable conclusions for citrus growers and equally for park specialists who cultivate and breed ornamental plants in parks of relaxation and in the courtyards of our homes
Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines
Get PDFThe aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches were wines that had defects or faults, mainly related with changes in wine aroma and taste. Oenological tannins of various botanical origins and mannoproteins products of a company Martin Vialatte (France) were used in the researches. Wines with these additives were mixed intensively, kept during 3 days at a temperature, not exceeding 12 °C and then determined the sensory characteristics of wine. Control samples were wines without additives. The descriptive method of analysis was used to create aromatic profiles of wines. The effectiveness of tannins and mannoproteins products on the sensory characteristics of wines was established. The intensity of the descriptors that made a positive affect on the aroma and taste of the samples was increasing. If, at the beginning tones of oxidation or bitterness were felt in the wines, then after introduction of the additives, these tones decreased in intensity. A difference of the changes of aromatic characteristics of wines from two groups of grapes with different aromatics was established. The action of additives was spread on the tings of descriptors, enriching the aroma of samples from non-aromatic grape varieties together with eliminating faults of taste. The effect of the additives was light in the aromatic varieties of grape that is due to the strong aroma and expressed taste of the grapes of these varieties. The results of the researches can be used to improve the quality of white wines, and further researches should be focused on the expansion of assortments of wines from other varieties, as a result utilizing tannins and mannoprotein product
Comparision of cowpea (Vigna unguiculata) storage characteristics under different storage media and conditions
Get PDFThis research was carried out to compare cowpea storage characteristics using different storage medium, under different weather conditions. Several technologies reputedly attribute losses of stored cowpea grain to bruchid beetles. Comparison of these different postharvest storage methods can provide the basis for deciding which performs best in terms of weight loss, pest infestation and nutritive losses. Proximate analysis was carried out before, during and after storage with two month intervals, over four months of storage in three storage media: a seed gene bank, modified anthill rhombus, and a covered container (the control). Temperature, humidity, and weight values (for moisture content analysis) were taken during the storage period. Results showed that the cowpea seed sample, stored in the AC section of the seed gene bank, proved to be more tolerant to pest infestation compared to seed samples, stored in the Modified anthill rhombus, and seed samples, stored under ambient conditions. The cowpea seeds weight recorded reduction after infestation, which also was significant when compared to the non-infested seeds in the seed gene bank. Proximate analysis of cowpea seeds after infestation showed a decrease in the value of carbohydrate content and protein, while crude fibre, moisture, fat and total ash recorded increased. Further research should be carried out on cowpea storage under different weather conditions, with and without insecticide, and using more media such as jute bags, etc. There should also be an extension of the storage period more than the four month
Morphological characteristics of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina
Get PDFThe aim of this paper is to present as accurately as possible the morphological characteristics of the summer truffle, found in Bosnia and Herzegovina, and to compare them with the characteristics of the previously described specimens in other countries and regions.
Well-developed fruiting bodies of summer truffles (Tuber aestivum Vittad.) were found in oak and beech forests on calcareous soils in Bosnia and Herzegovina with the help of trained dogs.
On the basis of a representative sample, composed of specimens, collected during three consecutive truffle seasons, the following were analyzed: shape, size and mass of ascocarps, structure of the harvest, gleba color, size and shape of ascospores.
It was found, that predominant geometric shape of their fruiting bodies is ellipsoid with an average mass of 44.3 g. Most acocarps weighed less than 20 g. As the weight of the pieces increases, their frequency decreases, so that ascocarps over 60 g participate in number with only 20 % and by weight with 47.2 % of the total yield. The length of spores ranges from 26.0 to 35.8 μm, with an average of 30.3 μm, while the width of spores varies from 17.2 to 26.1 μm, with an average of 21.3 μm. The Q-shape parameter takes values in a wide range from 1.16, which roughly corresponds to the globular shape, to 1.64 for the distinctly ellipsoidal shape.
In sum, the shape and size of the summer truffle ascocarps and spores native to Bosnia and Herzegovina fit the general picture of this taxon
Genetic testing of allelic variants of PIZ (GLU342Lys, RS28929474) and PIS (GLU264Val, RS17580) of SERPINA1 gene in children with bronchial asthma
Get PDFAccording to world publications, mutations in the SERPINA1 gene may be a genetic risk factor for severe chronic obstructive pulmonary disease and, consequently, rapid progression of respiratory dysfunction. This disease leads to a decrease in the level of alpha-1-antitrypsin protein. It is inherited by autosomal recessive type, but there are registered cases of codominance. In the absence of treatment, diseases of the respiratory system become chronic and lead to disability in adulthood.
Early diagnosis of AAT deficiency is important to prevent complications and reduce mortality among people with this pathology. Due to these factors, genetic testing of SERPINA1 gene mutations in children with chronic lung diseases is appropriate to detect and prevent severe complications, associated with AATD.
The aim of this work is to improve the effectiveness of early diagnosis of AAT deficiency in children with bronchial asthma and recurrent obstructive bronchitis by identifying different genotypes and phenotypes of A1AT deficiency, studying their relationship with the clinical course of respiratory diseases in childre
Improvement of the method of manufacturing semi-finished products of a high degree of readiness from Jerusalem artichoke tubers
Get PDFA method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving properties to ensure a wide range of uses in processing complexes. The method is distinguished by blanching with hot steam at a pressure in the working chamber of 0.1 MPa for 8...10 min, followed by rubbing to an average particle size of 30...50 µm with a content of 10...11+2 % SR. Subsequent heating of the puree-like mass to 40...45 °C and concentration in a rotary-film evaporator to a content of 20...30+2 % DM at a temperature of 55...60 °C for 55...95 s. The technology for producing concentrated paste from Jerusalem artichoke tubers allows preserving the biological potential of raw materials during the concentration process due to gentle low-temperature processing.
The content of functionally physiological ingredients of the puree mass was determined: active acidity – 4.2 pH, dietary fiber – 3.3 g/100 g puree, pectin – 1.25 %, inulin – 10.05 g/100 g puree, and are also important.
According to an improved method for the production of a pasty semi-finished product from Jerusalem artichoke tuber, an apparatus-technological scheme is proposed. The selected equipment line is distinguished by resource efficiency and small overall dimensions and can be located in the places where raw materials are collected. The produced paste-like semi-finished product of a high degree of readiness from Jerusalem artichoke contains (in gr.): mono- and disaccharides – 3.6; inulin – 20.3; starch – 10.7; dietary fiber – 14.4 and organic acid – 0.11 and has attractive organoleptic properties. A pasty semi-finished product of a high degree of readiness has been made, which can be recommended as a vitamin supplement (filler) in the production of functional products in various areas of the food and processing industr
Effect of packages types and some treatments on wheat seed during storage
Get PDFThis experiment was conducted at the laboratory of Seed Technology Sakha Agricultural Research Station, Kafr EL-Sheikh, Egypt, during the period between 2018 and 2019 seasons. The aim of this study was to evaluate the effect of packages types and some treatments on wheat seed during storage. The experiment was designed in factorial experiment in completely randomized design with four replicates. The samples were treated with the recommended dose of malathion, recommended rate of phosphine, the powders and extracts of each of (ficus, camphor, clove), the powder of copper nanoparticles and untreated seed as a control treatment. Treated seed were stored in different packages (Jute, Plastic and Polyethylene) for 18 months. The most important results can be summarized as follows: Increasing storage periods of wheat seed up to 18 months significantly affected storage efficacy, vitality and quality of wheat seed. The best results of storage efficacy of wheat recorded when seed stored in polyethylene packages, followed by seed stored in jute packages and lastly stored in plastic packages. Seed treated with copper nanoparticles were the best in germination percentage, electrical conductivity, acidity, protein percentage, carbohydrate percentage, relative density and 1000-seed weight. While treatment with malathion was the best in acidity, relative density, 1000- seed weight and insect infestation percentage. As for phosphine, it was the best in moisture percentage, insect infestation percentage and weight loss percentage. This study recommended that treated seed with copper nanoparticles before storage and stored it in polyethylene packages under the environmental conditions of the experiment in Sakha, Kafr EL-Sheikh, Egypt
Water reservoirs and the war in Ukraine: environmental problems
Get PDFThe aim of this article is to analyze the consequences of the military invasion of the Russian Federation on February 24, 2022 on the water bodies of Ukraine. In particular, this article presents an analysis of the consequences of military operations on reservoirs.
In order to prevent the enemy from reaching the dam of the Kyiv Reservoir and to protect Kyiv from the aggressor in late February-early March of this year, the sluice of the pumping station on the Kozarovychi Dam was blown up. Because, the possible destruction of this dam could have enormous destructive consequences for the entire cascade of reservoirs and the territories adjacent to them. As a result, a huge area of about 2,500 hectares of the Irpin’ floodplain was flooded, fundamentally changing both the military and the environmental situation.
Also, Russian troops launched a missile attack on the dam of the Karachuniv Reservoir near the Kryvyi Rih city. The water level in the Ingulets River rose sharply by 2 meters, flooding the territories near the river, including part of the Kryvyi Rih city. The ecological condition of this territory was significantly damaged, private buildings were heavily flooded. Water quality in this river has deteriorated, the content of nitrogen and other elements has increased in it. The Oskol Reservoir in the east of Ukraine was also destroyed. As a result of the leakage of a significant amount of water, the muddy bottom has been exposed to water and is subject to wind erosion. The hydrological regime of the coastal area has changed. Rare species of flora and young fish population have been lost.
Destruction of reservoirs and damage to the environment will continue until the war ends. And it is necessary to do everything possible so that it ends as soon as possibl