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Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties
Full text linkThe object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies.
Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product.
Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration.
An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change.
The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber.
The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products.
The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products
THE STUDY OF SOCIAL-MEDICAL AND GENETIC RISKS OF REPRODUCTIVE LOSSES
Full text linkObject of research: homozygous and heterozygous disorders of genes encoding the enzymes of the folate cycle, methylenetetrahydrofolate reductase (MTHFR) and methionine-synthase-reductase (MTRR).
Solved problem: an in-depth study of genetically determined risk factor’s influence for reproductive losses associated with homozygous and heterozygous disorders of folate cycle genes.
Main scientific results: in-depth study of genetically determined reproductive losses as a systemic phenomenon was held. The structural characteristics of reproductive losses in population and significant predominance of pathology in the pedigrees of those examined with a burdened obstetric history of reproductive losses were determined. Also, a significant increase in the chances of reproductive loss in patients with heterozygous and homozygous inheritance of MTHFR and MTRR genes was determined. A correlation effect on the degree of genomic polymorphism of the MTHFR and MTRR gene was noted.
Area of practical use of research results: medical-genetic institutions.
Innovative technological product: determination of genetically risk factors for growth of reproductive losses of the population associated with homozygous and heterozygous disorders of genes encoding the enzymes of the folate cycle (MTHFR C677T and MTRR A66G). Timely adjustment of folic acid levels allows to prevent birth defects and reduce reproductive losses
Scope of application of the innovative technological product: clinical medical-genetic practice using the ability to determine the polymorphism of genes MTHFR and MTRR, which makes it possible to timely adjust the level of folic acid and prevent the reproductive losses
Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
Full text linkObject of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them.
Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio of individual fatty acids.
Main scientific results: in order to use wheat germ meal as the main raw material, together with wheat germ in the production of dietetic hardtacks, their amino acid composition, biological value and balance of essential amino acids were studied in comparison with the FAO/WHO standard. The mineral, vitamin and fatty acid composition of the germ and meal of wheat germ has been determined. The results obtained were used in the development of the recipe composition and the technological process for the production of dietetic hardtacks.
The results obtained (calculation of the balance according to the "tryptophan" and "threonine" indices) confirm that wheat germ meal is a valuable raw material that can be used in technologies for the production of high-protein food products.
The moisture-absorbing capacity of wheat germ and meal was studied in order to determine their ability to form dough. It has been established that the best performance is characterized by a mixture of wheat germ meal and wheat germ in a ratio of 80:20.
The ability of digestion by enzymes of the gastrointestinal tract "in vitro" of wheat germ meal proteins has been investigated, which determines the biological value of food products and makes it possible to predict the degree of their utilization by the body.
The field of practical use of the research results: production of dietetic hardtacks in restaurant enterprises, in specialized confectionery shops, as well as within the boundaries of food production
An innovative technological product: the possibility of using valuable secondary raw materials in food production technology – wheat germ and meal, which is a source of high-quality protein, vitamins and minerals. This will make it possible to adjust the nutritional and biological value of flour confectionery products, as well as improve the nutritional structure of consumers of these products.
Scope of application of an innovative technological product: dietetic hardtack
Results of using 3-D simulation methods in treatment of midfacial fractures
Full text linkThe article publishes the results of treatment of 27 patients with fractures of the face middle area, of which 14 used standard titanium mini-plates to reposition the fragments, and 13 – individual 3D simulated titanium mini-plates / grids. Before and after treatment, its effectiveness was assessed by the values of the displacements of bone fragments and the index of the visual-analog scale, which allows determining the functional and cosmetic effect of the surgery. It was found that the use of individual 3D simulated titanium mini-plates / grids allowed obtaining in 85 % of patients displacements not exceeding 3 mm. In 72 % of patients in whom standard titanium mini-plates were used, the displacement after surgery was 3.1–6 mm, which is significantly greater than in the group with individual modeling of structures.
On the 7th day after surgery in the first group (treatment with standard mini-plates), the index on the visual-analog scale was 11 (7; 13), which was significantly (p=0.00147) less than before surgery. In the second group (treatment using individual 3D simulated titanium mini-plates / grids) the index on the visual analog scale was 4 (6; 8) points, which was significantly (Z=3.3; p=0.00098) less than before surgery. Comparison of the visual-analog scale of the first and second groups on the 7th day after surgery revealed the presence of significant (U=2.47; p=0.013) differences. The obtained results testify to the greater efficiency of individual 3D modeled titanium mini-plates / grids in comparison with standard titanium mini-plates.
The object of the research: fractures of the middle area of the face. Comparison of the visual-analog scale of the first and second groups on the 7th day after surgery revealed the presence of significant (U=2.47; p=0.013) differences.
Investigated problem: the comparative evaluation of the effectiveness of the middle area of the face fractures treatment using individual 3D simulated titanium mini-plates / grids and standard titanium mini-plates.
The main scientific results: Optimizing the treatment of fractures of the face middle area will help to achieve good cosmetic and functional results.
The area of practical use of the research results: Department of Surgical Dentistry and Maxillofacial Surgery.
Innovative technological product: The proposed technique using individual 3D-simulated titanium miniplates will help to optimize the treatment of patients with traumatic fractures of the face middle area.
Scope of the innovative technological product: Clinical practice
National idea as a consolidating principle of university education
Full text linkThe object of research is national education of students in the university environment.
Investigated problem. As a result of a critical analysis of the works of Ukrainian scholars, the issue under investigation has been solved. The status of contemporary higher education in Ukraine, and the processes that can negatively affect it have been analyzed. The state holistic strategy of national education for young people, enshrined in the legislative documents of various ministries and departments has been investigated. The views of western scholars on the discussed problem have been regarded, as a result, the implementation of a new term has been identified.
Main scientific results. The fundamental goals and basic tasks of a national idea implementation in the general system of Ukrainian education have been determined. The complex perspectives of an up-to-date teachers’ training which can be regarded controversial in terms of new challenges in Ukrainian society have been outlined. Much attention has been paid to the issues national identity, national values and patriotism of students through the prism of global values and tolerant relationship. The idea of close cooperation necessity between ministries and educational institutions aimed at establishing peaceful and friendly relations between residents of different regions of Ukraine has been expressed. The idea of national consolidation on the basis of common cultural and historical past, national values and interests has been defined as the principal factor in the university students’ education.
Scope of practical application. The results of the research can be used in both cognitive and educational values
Development of waffle with fat filling using unconventional vegetable raw materials
Full text linkThe object of research: technology for the production of waffles of increased consumer value with a fat filling using non-traditional plant raw materials.
Investigated problem: the problem of the production of new waffles is solved by using a mixture of vegetable-butter and coconut oil, dry skim milk, carob powder, apple powder, cinnamon and ascorbic acid.
Main scientific results: The use of non-traditional raw materials in the fatty filling of waffles increases the organoleptic properties of the products. Waffles have a pleasant taste and aroma due to the content of carob powder, apple powder and cinnamon in the filling. Due to the introduction of unconventional raw materials and herbal additives into the formulations of new products, the amount of total sugars was reduced. The mass fraction of fat also decreased due to the replacement of confectionery fat for waffle fillings with a vegetable-butter mixture and coconut oil. The moisture content of new samples of waffles and waffle sheets is within the established norms. It was found that the finished waffles meet the requirements of the state standard for physical and chemical indicators. The developed score helped to establish that the quality level of the developed waffles is 0.97.
The area of practical use of the research results: food industry enterprises specializing in the production of confectionery.
An innovative technological product: the technology for the production of waffles with a fat filling using non-traditional plant raw materials makes it possible to obtain a new confectionery product of increased consumer value with a balanced composition and high organoleptic properties.
Scope of application of the innovative technological product: confectionery production of dietary product
WAYS FOR IMPROVING OF FISCAL-ACCOUNTING REGULATION TO THE CONTEXT OF AGRICULTURAL EXPORTS IN UKRAINE ACCORDING TO THE WORLD TRENDS
Full text linkThe object of research: the procedural order of fiscal and accounting regulation of revenues from export agricultural products (export receipts, the export duty).
Investigated problem: obtaining stable and repetitive connection between the accounting part, the fiscal part of the regulation and exports of agricultural goods with possibility of improvement.
The main scientific results: it is revealed that the first stage of fiscal-accounting regulation of exported agricultural products is transactions’ accounting on accounts. It should be noted that, after the abolition of the mandatory sale in Ukraine, there is no need to apply the distributive account in export of agricultural products. It will help to reduce the time of enrollment the currency and its using by exporters for their needs. It is determined too, that the second stage of the regulation is the export receipts and revenues from the export duty. Moreover, using economic (mathematical) modeling, based on correlation-regression analysis, it is illustrated positive effects for reducing of export duty rates on revenues from export agricultural products in Ukraine.
The area of practical use of the research results: Government of Ukraine in formation of export strategy, and exporters – in the context of accounting.
Innovative technological product: the regulation technology of the cyclical accounting and fiscal parts in agricultural exports with using modeling econometric analysis for determination of direction of its development.
Scope of the innovative technological product: Ukraine’s Government practice in using mathematic modeling for determination of trends of agricultural exports
UTERINE FIBROIDS IN EARLY REPRODUCTIVE AGE WOMEN: FEATURES OF MORPHOLOGY, HORMONAL STATUS AND REHABILITATION
Full text linkThe object of the study: Uterine fibroids (UF) in women of early reproductive age.
The problem to be solved: Improving the effectiveness of postoperative rehabilitation in women of early reproductive age with uterine fibroids based on the study of its morphological features and improvement of rehabilitation measures.
The main scientific results: It was found that in women of early reproductive age with UF the most common complaints are posthemorrhagic anemia (61.0 %, or 61 women). Regarding the menstrual cycle, the most common dysmenorrhea – 26.0 % (in 26 women). The importance of heredity in the development of such pathology in young women (32.0 %, or 32 women) was confirmed. The most common localization of fibroids is interstitial – 79.0 % (in 79 women).
Morphological study found that women of early reproductive age most often have a simple UF, namely 96 % (96 women). Uterine leiomyoma was present in 56 % (56 women).
A study of the hormonal status of women of early reproductive age found that the mean values of hormones such as follicle-stimulating hormone (FSH), luteinizing hormone (LH), estradiol, progesterone, prolactin and testosterone were higher before surgery than after. When comparing rehabilitation methods (combined oral contraceptives (COCs) or gonadotropin-releasing hormone agonists (GnRH agonists), it was found that postoperative rehabilitation by using COCs for 6-12 months provides significantly better indicators of recovery of hormonal status, indicating the effectiveness of rehabilitation method.
Scope of practical application of research results: Practical medicine specializing in the diagnosis, treatment and prevention of recurrence of uterine fibroids.
Innovative technological product: Improved algorithm of postoperative rehabilitation measures by applying COC for 6-12 months after myomectomy, which provides significantly better results in restoring hormonal status during rehabilitation.
Scope of application of innovative technological product: clinical medical practice related to the diagnosis, treatment and prevention of recurrence of uterine fibroids
Method of evaluation of the minimal sample size for acoustical signal therapy monitored via electroencephalographic activity of human brain
Full text linkThe aim of the study. Improvement of the preparation to the acoustical signal therapy test or experiment of electroencephalographic activity of human brain and validation of the specified test results.
The problem to be solved. Estimation of the minimal possible sample size for maintaining needed research accuracy in the research field of the electroencephalographic activity of human brain via monitoring of the brainwave patterns during exposure to the musical signal.
Main scientific results. New method for selection minimal passable sample size for brainwave pattern studies is presented. Example of application of method for one rhythm of the brainwaves (delta-rhythm) is shown. Perspective way of obtaining clinically valuable differences between test group results was acquired. Differences between mean values for groups of results of different types of music and stress factor exposure are presented.
The area of practical use of the research results. Research facilities dedicated to the study of electroencephalographic activity of human brain and medical facilities and institutions, dedicated to the treatment of pathologies of the central nervous system, brain damage, stress, and progressive post-stress action psychological state restoration.
An innovative technological product. Dedicated method for quick estimation of minimal passable sample size for brainwave pattern studies, which is recommended for usage in the studies of the implementation of music therapy.
The area of application of an innovative technological product. Electroencephalographic activity of human brain study via brainwave pattern research. Clinical practice of application of a music therapy
Biochemical composition of vegetable raw materials and the impact of dosage on the properties of processed cheese
Full text linkThe object of research is the cream cheese, elaborated using vegetable raw materials.
Investigated problem: This article provides information on the biochemical composition of leaves of A. odorum. The leaves of wild onions revealed a high content of vitamin C, macro- and microelements and other biologically active substances, indicating high nutritional and vitamin value and prospects of these species for use as fillers in the dairy industry.
The main scientific results: A. odorum refers to green vegetable plants, rich enough variety of biologically active substances. Unlike other perennial species of onion, A. odorum characterized by low protein content (1.1–1.8 %) and a relatively high solids content (in the bulb up to 17 % in the leaves 10,5–11,3 %), sugars (10,9–12,1 %).
The area of practical use of the research results: There will be researched a possibility of Allium odorum usage as an addition for new processed cheese production and an influence of plant raw material dosage on structure of the processed cheese.
Innovative technological product: Products developed within the framework of integrated technology are distinguished by high quality, nutritional value, safety, preservation of special nutrients: essential amino acids, fatty acids, omega 6 vitamins, bioflavonoids. The recipe solutions about the elements of innovative complex technologies are reflected in the patents that are included in the Derwent database.
Scope of the innovative technological product: Plant raw materials can be used both in pharmaceuticals to isolate saponins and to increase the nutritional and biological value of food products. In this article, we considered it in the production of processed cheeses, but it can be used as a seasoning for dishes. Content of inulin, quercetin, saponins, vitamin K, selenium, etc. makes this source very promising, it also has fungicidal properties and allows you to increase the shelf life of food products