Agricultural and Biological Sciences › Food Science

Food Industry and Aquatic Biology

Works Count: 86457

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Description

This cluster of papers covers a wide range of topics related to food security, nutrition, and sustainable development. It includes research on the impact of climate change on food production, the development of functional foods, fisheries management, micronutrient deficiencies, and economic implications of agricultural policies. The papers also address issues such as the use of by-products in food production, assessment of bioavailability of minerals, and the role of innovative technologies in improving food quality and safety.

Keywords

Food Security; Nutrition; Climate Change; Functional Foods; Agricultural Development; Fisheries Management; Micronutrients; Biological Resources; Sustainable Development; Economic Implications

Antimicrobial substances from lactic acid bacteria for use as food preservatives

1989-10-28

M.A. Daeschel

This article discusses compounds produced by lactic acid bacteria and their use as food preservatives This article discusses compounds produced by lactic acid bacteria and their use as food preservatives

Transformation of vegetable waste into value added products:

2002-12-10

Günther Laufenberg , Benno Kunz , Marianne Nystroem

Cluster analysis of multivariate data : efficiency versus interpretability of classifications

1965-01-01

Edward W. Forgy

Low-temperature preservation of foods and living matter

1973-01-01

O. Fennema , William Powrie , Elmer H. Marth

CHOLINE IN THE NUTRITION OF CHICKS

1941-04-01

D.M. Hegsted , R.C. Mills , C.A. Elvehjem +1 more

Probiotics : the scientific basis

1992-01-01

R. Fuller

History and development of probiotics bacterial interactions in the gut metabolic interactions in the gut translocation and the indigenous gut flora gut flora and disease resistance factors affecting the microecology … History and development of probiotics bacterial interactions in the gut metabolic interactions in the gut translocation and the indigenous gut flora gut flora and disease resistance factors affecting the microecology of the gut probiotics and the immune state genetic manipulation of gut micro-organisms selection of strains for probiotic use probiotics for chickens probiotics for pigs probiotics for ruminants probiotics for humans problems and prospects.

THE COLORIMETRIC DETERMINATION OF LACTIC ACID IN BIOLOGICAL MATERIAL

1941-04-01

S. B. Barker , William H. Summerson

Food microbiology : fundamentals and frontiers

2013-01-01

Michael P. Doyle , Larry R. Beuchat , Thomas J. Montville

Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in … Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index

Estimation of the Composition of Beef Carcasses and Cuts

1946-10-01

O. G. Hankins , Paul E. Howe

Antioxidant activities of flavonoids as bioactive components of food

1996-08-01

Catherine Rice‐Evans , Nicholas J. Miller

Conference Article| August 01 1996 Antioxidant activities of flavonoids as bioactive components of food C. A. Rice-Evans; C. A. Rice-Evans * *To whom correspondence should be addressed. Search for other … Conference Article| August 01 1996 Antioxidant activities of flavonoids as bioactive components of food C. A. Rice-Evans; C. A. Rice-Evans * *To whom correspondence should be addressed. Search for other works by this author on: This Site PubMed Google Scholar N. J. Miller N. J. Miller 1Free Radical Research Group, UMDS-Guy's Hospital, St Thomas Street, London SEI 9RT, U.K. Search for other works by this author on: This Site PubMed Google Scholar Author and article information Publisher: Portland Press Ltd Received: April 22 1996 Online ISSN: 1470-8752 Print ISSN: 0300-5127 © 1996 Biochemical Society1996 Biochem Soc Trans (1996) 24 (3): 790–795. https://doi.org/10.1042/bst0240790 Article history Received: April 22 1996 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Cite Icon Cite Get Permissions Citation C. A. Rice-Evans, N. J. Miller; Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc Trans 1 August 1996; 24 (3): 790–795. doi: https://doi.org/10.1042/bst0240790 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Society Transactions Search Advanced Search Keywords: ABTS, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), ECG, epicatechin gallate, EGC, epigallocatechin, EGCG, epigallocatechin gallate, LDL, low-density lipoprotein, TAA, total antioxidant activity, TEAC, Trolox equivalent antioxidant capacity This content is only available as a PDF. © 1996 Biochemical Society1996 Article PDF first page preview Close Modal You do not currently have access to this content.

Preparative isolation of aquatic humic substances

1981-04-01

E. Michael Thurman , Ronald L. Malcolm

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPreparative isolation of aquatic humic substancesEarl M. Thurman and Ronald L. MalcolmCite this: Environ. Sci. Technol. 1981, 15, 4, 463–466Publication Date (Print):April 1, 1981Publication History Published online1 … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPreparative isolation of aquatic humic substancesEarl M. Thurman and Ronald L. MalcolmCite this: Environ. Sci. Technol. 1981, 15, 4, 463–466Publication Date (Print):April 1, 1981Publication History Published online1 May 2002Published inissue 1 April 1981https://pubs.acs.org/doi/10.1021/es00086a012https://doi.org/10.1021/es00086a012research-articleACS PublicationsRequest reuse permissionsArticle Views5149Altmetric-Citations1092LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

Aquatic and Terrestrial Humic Materials.

1984-07-01

E. Tipping , R. F. Christman , Egil T. Gjessing

THE LOCALIZATION OF PHOSPHATASE ACTIVITIES AT THE LEVEL OF ULTRASTRUCTURE

1964-02-01

Sidney Goldfischer , Edward Essner , Alex B. Novikoff

Cyclodextrins as food ingredients

2004-02-06

Lajos Szente , József Szejtli

Fluctuations in the year classes of important food fishes

1926-02-01

Jan Hjort

Seaweeds: Their Productivity and Strategy for Growth

1973-12-07

K. H. Mann

Population Genetics and Fishery Management

1990-03-06

Donald G. Buth , Nils Ryman , Fred M. Utter

Drying Soybeans With Heated Air

1973-01-01

Douglas G. Overhults , G. M. White , H. E. Hamilton +1 more

Food Processing Technology. Principles and Practice

2004-02-11

Niels Skovgaard

Desulfuromonas acetoxidans gen. nov. and sp. nov., a new anaerobic, sulfur-reducing, acetate-oxidizing bacterium

1976-01-01

Norbert Pfennig , Hanno Biebl

Intermediate States in the Precipitation of Hydroxyapatite

1965-10-01

E. D. Eanes , I. H. GILLESSEN , A. S. Posner

Probiotics: the scientific basis

1993-06-01

Martin Hill

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Some Considerations of Population Dynamics and Economics in Relation to the Management of the Commercial Marine Fisheries

1957-05-01

Milner B. Schaefer

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Influence of mineral-bound humic substances on the sorption of hydrophobic organic compounds

1990-10-01

Ellyn M. Murphy , John M. Zachara , Steven C. Smith

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTInfluence of mineral-bound humic substances on the sorption of hydrophobic organic compoundsEllyn M. Murphy, John M. Zachara, and Steven C. SmithCite this: Environ. Sci. Technol. 1990, 24, … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTInfluence of mineral-bound humic substances on the sorption of hydrophobic organic compoundsEllyn M. Murphy, John M. Zachara, and Steven C. SmithCite this: Environ. Sci. Technol. 1990, 24, 10, 1507–1516Publication Date (Print):October 1, 1990Publication History Published online1 May 2002Published inissue 1 October 1990https://pubs.acs.org/doi/10.1021/es00080a009https://doi.org/10.1021/es00080a009research-articleACS PublicationsRequest reuse permissionsArticle Views1226Altmetric-Citations369LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

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FAO SPECIES IDENTIFICATION GUIDE FOR FISHERY PURPOSES. THE LIVING MARINE RESOURCES OF THE WESTERN CENTRAL PACIFIC

2003-02-01

Carole C. Baldwin

Ichthyology & Herpetology (formerly Copeia) publishes work on the biology of fishes, amphibians, and reptiles, or work using those organisms as models for testing hypotheses of broad significance. Ichthyology & Herpetology (formerly Copeia) publishes work on the biology of fishes, amphibians, and reptiles, or work using those organisms as models for testing hypotheses of broad significance.

THE INTERACTION OF SELECTION AND LINKAGE. I. GENERAL CONSIDERATIONS; HETEROTIC MODELS

1964-01-10

Richard C Lewontin

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Primary and Secondary Production in the Arctic Seas

2004-01-01

E. Sakshaug

Population Genetics and Fishery Management.

1989-12-01

Alan J. Jamieson , Nils Ryman , Fred M. Utter

The Analysis of dietary fiber in food

1981-01-01

W. P. T. James , Olof Theander

Emerging Technologies for Food Processing

2005-01-01

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Demonstration of the effect of the fish stock on the species composition of zooplankton and the intensity of metabolism of the whole plankton association

1961-06-01

Jaroslav Hrbáček , Markéta Dvořáková , Vladimír Kořínek +1 more

Click to increase image sizeClick to decrease image size This article is part of the following collections: 1922–2022: 100 years of SIL publications Click to increase image sizeClick to decrease image size This article is part of the following collections: 1922–2022: 100 years of SIL publications

New Methods of Food Preservation

1995-01-01

Gwyn W. Gould

The Interpretation of Population Structure by F-Statistics with Special Regard to Systems of Mating

1965-09-01

Sewall Wright

Seaweeds; Their Environment, Biogeography and Ecophysiology.

1991-06-01

A. D. Boney , K. Luning

Some aspects of the dynamics of populations important to the management of the commercial Marine fisheries

1991-03-01

Milner B. Schaefer

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Manual of analysis of fruit and vegetable products

1977-01-01

S. Ranganna

Food structure : its creation and evaluation

1988-01-01

J. M. V. Blanshard , J.R. Mitchell

Manual of methods of measuring the selectivity of towed fishing gears

1996-01-01

David Wileman

Methods for the estimation of production of aquatic animals

1971-01-01

G. G. Vinberg , Annie Duncan

Functionality of Proteins in Food

1997-01-01

J.F. ZAYAS

Scholarly Insights into Sustainability, Climate Change, & Blue Food: A Perspective Aligned with Adoption of Sustainable Development Goals

2025-06-25

Ankur Jamwal , Mohit Sharma | Thalassas An International Journal of Marine Sciences

Brezonik, P.L. and Arnold, W.A.2022. Water Chemistry: The Chemical Processes and Composition of Natural and Engineered Aquatic Systems. 2nd ed. Oxford University Press. ISBN 9780197651896. 976 p

2025-06-24

Ngozi Oguguah | Limnology and Oceanography Bulletin

The effect of ultrasound on the functionality and health-improving properties of dairy products (review)

2025-06-24

Alexander Prosekov | Food Production Processing and Nutrition

Abstract New technologies used in the food industry are aimed at producing minimally processed products that are healthy and safe. The aim of this work was to study the influence … Abstract New technologies used in the food industry are aimed at producing minimally processed products that are healthy and safe. The aim of this work was to study the influence of ultrasound on the functional and health properties of milk and dairy products, to examine specific mechanisms by which ultrasound changes the properties of dairy products, and to compare it with traditional and new technologies for processing dairy products. Milk β-lactoglobulin does not change its modification during low-temperature pasteurization, however, during high-temperature pasteurization, its hydrolysis in the stomach increases, while a decrease in calcium binding is found. It has been established that milk homogenization using ultrasound is useful for the inactivation of bacteriophages. Of particular interest is high intensity ultrasound, which has great potential for monitoring dairy products. It has been established that ultrasound is used as a quite gentle method (short-term exposure) to control the coagulation and gelation process in milk protein suspensions, reconstituted milk, and fresh milk. Many studies linking texture and rheological properties with acoustic properties have been conducted on cheeses during coagulation and fermentation processes. Under the influence of ultrasound, three stages are distinguished during milk coagulation caused by the action of rennet enzyme: at the first stage (pH > 5.1, without changing rheological parameters), aggregation or gel formation does not occur, at the second stage (4.85 < pH < 5.1, G" frequency increases and pH decreases), aggregation begins, and at the third stage (pH < 4.85, G' and G" increase rapidly with pH, which leads to the formation of a three-dimensional gel network of casein particles in milk), gel is formed in full. However, there are currently many limitations and conflicting results regarding the effects of ultrasound on dairy products. Additional research will provide a complete picture of how ultrasound exposure affects the characteristics of biologically active components of functional dairy products. Graphical Abstract

From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates

2025-06-24

Yufeng Duan , Xue Yang , Ruheng Shen +6 more | Foods

In recent years, bifunctional ingredients extracted and utilized from waste by-products as raw materials have received significant attention in the food production process. Previous studies have found that bovine livers … In recent years, bifunctional ingredients extracted and utilized from waste by-products as raw materials have received significant attention in the food production process. Previous studies have found that bovine livers possess both antioxidant and emulsifying potential; therefore, enhancing these dual properties is a current research focus. In this study, three different types of polyphenols (epigallocatechin gallate [EGCG], gallic acid [GA] and tannin [TA]) provide a reference on how to achieve better complexation of polyphenols with bovine liver hydrolysates (BLHs). Based on the molecular weight results, it was shown that the bovine liver peptides bind to polyphenols to form complexes with higher molecular weights. Furthermore, the binding affinities among the three complexes were as follows: TA > EGCG > GA. The emulsions stabilized by the coupling compounds contained more homogeneous and dense droplets (optical microscopy). Both the antioxidant properties and the emulsifying activity of all complexes were superior to those of bovine liver hydrolysates (BLHs) (p < 0.05), confirming synergistic effects that either flavonoids, phenolic acids or tannins possess with bovine liver hydrolysates. This combination provides an effective strategy for developing novel foods with specific functions.

Technology-Based Artificial Meats

2025-06-24

Prasad Rasane , Jaspreet Kaur , Umi Laila | CRC Press eBooks

Digital Transformation in Food Security for More Nutritious Food System

2025-06-24

Shabnam Pangtu , Manisha Negi | CRC Press eBooks

Assessment of Carbon Footprint for Organization in Frozen Processed Seafood Factory and Strategies for Greenhouse Gas Emission Reduction

2025-06-24

Phuanglek Iamchamnan , Somkiat Saithanoo , Thaweesak Putsukee +1 more | Processes

This study aims to assess the carbon footprint for the organization of frozen processed seafood manufacturing plants and propose sustainable strategies for reducing greenhouse gas emissions. Organizational activity data from … This study aims to assess the carbon footprint for the organization of frozen processed seafood manufacturing plants and propose sustainable strategies for reducing greenhouse gas emissions. Organizational activity data from 2024 were utilized to evaluate the carbon footprint and develop targeted mitigation measures. The findings indicate that Scope 1 emissions amounted to 12,685 tons of CO2eq, Scope 2 emissions amounted to 15,403 tons of CO2eq, and Scope 3 emissions amounted to 31,564 tons of CO2eq. The total greenhouse gas emissions across all three scopes were 59,652 tons of CO2eq, with additional greenhouse gas emissions recorded at 34,027 tons of CO2eq. Mitigation measures were considered for activities contributing to at least 10% of emissions in each scope. In Scope 1, the use of R507 refrigerant in the production cooling system accounted for 9907 tons of CO2eq, representing 78.10% of emissions. In Scope 2, electricity consumption contributed 15,403 tons of CO2eq, constituting 100% of emissions. In Scope 3, the procurement of surimi (processed fish meat) was responsible for 20,844 tons of CO2eq, accounting for 66.04% of emissions. Based on these findings, key mitigation strategies were proposed. For Scope 1, reducing emissions involves preventive maintenance of cooling systems to prevent leaks, replacing corroded pipelines, installing shut-off valves, and switching to alternative refrigerants with no greenhouse gas emissions. For Scope 2, energy-saving initiatives include promoting electricity conservation within the organization, maintaining equipment for optimal efficiency, installing energy-saving devices such as variable speed drives (VSD), upgrading to high-efficiency motors, and utilizing renewable energy sources like solar power. For Scope 3, emissions can be minimized by sourcing raw materials from suppliers with certified carbon footprint labels, prioritizing purchases from producers committed to carbon reduction, and selecting suppliers closer to manufacturing sites to reduce transportation-related emissions. Implementing these strategies will contribute to sustainable greenhouse gas emission reductions.

Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre-and post-rigor cured pork loin during storage

2025-06-24

Haeun Kim , Koo Bok Chin | Animal Bioscience

This experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere … This experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70% CO2, 20% N2) over an 8-wk storage period at 10°C. Pre-rigor cured loin (<1 h post-slaughter) treated with 0.8% salt and 5%/10% HWEST was prepared and compared to post-rigor cured loin with a salt level of 1.5%. The pH, color values, Warner-Bratzler shear value (kgf), lipid oxidation (thiobarbituric acid reactive substances), volatile basic nitrogen, cooking and purge loss (CL, PL %), expressible moisture (EM, %), and microbial counts of the cooked loin were measured. MAP of cured pork loin yielded a lower PL value than VAC. In addition, lactic acid bacteria did not grow in MAP during storage. The 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) exhibited the same CL as the 1.5%-salt post-rigor cured loin. VAC elicited no differences in physicochemical properties between the 1.5%-salt post-rigor cured loin and HWEST-treated 0.8%-salt pre-rigor cured loin after the 8-wk storage period. However, the 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) yielded the same EM value as the 1.5%-salt post-rigor cured loin after 8 wk of VAC storage. The low salt content of meat products can be compensated for using pre-rigor cured loin, HWEST, and MAP.

Разработка рецептуры и оценка качества хлебного кваса, полученного различными способами

2025-06-23

М.Б. Хоконова , С.Г. Безирова | Beer and beverages

Квас — один из древнейших и вместе с тем вполне современных напитков. Промышленные технологии квасоварения стремительно совершенствуются, благодаря чему этот напиток вышел в лидирующие позиции в ассортименте продукции безалкогольной отрасли. … Квас — один из древнейших и вместе с тем вполне современных напитков. Промышленные технологии квасоварения стремительно совершенствуются, благодаря чему этот напиток вышел в лидирующие позиции в ассортименте продукции безалкогольной отрасли. Существует множество рецептов приготовления кваса, и каждый из них имеет свои особенности и вариации. Данная работа посвящена сравнительному изучению различных способов приготовления квасного сусла. Исследования проводили на предприятии «Эльбрус-Спиритс» г. Чегем и на кафедре «Технология производства и переработки сельскохозяйственной продукции» Кабардино-Балкарского ГАУ им. В.М. Кокова. Квасное сусло готовили тремя основными способами: настойным, из запеченного теста и отварочным. Приведена рецептура различных видов квасного сусла. Установлено, что основным сырьем приготовления сусла служит ржаной солод. Для сбраживания во всех вариантах использовали комбинированную закваску или дрожжи. Определено, что все образцы кваса соответствуют нормативной документации. Наибольшая плотность по сахарометру отмечена у Московского, что на 1,7; 4,3 и 5,8% превышает хлебный, окрошечный и кислый квасы соответственно. Показатель кислотности примерно на одинаковом уровне у всех сортов кваса. Содержание спирта составляло 0,3–0,4%. Анализ исследуемых образцов кваса показал, что настойный способ менее экономичен и качество получаемого кваса ниже, чем при приготовлении другими способами. При производстве квасного сусла из запеченного теста, способ сложнее и более трудоемкий, чем настойный, но квас получается более вкусным и ароматным. Заторный отварочный способ наиболее сложный, но при этом самый экономичный способ получения кваса. Kvass is one of the oldest and at the same time quite modern drinks. Industrial technologies of kvass brewing are rapidly improving, due to which this drink has become a leader in the range of products of the non-alcoholic industry. There are many recipes for making kvass, and each of them has its own characteristics and variations. This work is devoted to a comparative study of various methods of preparing kvass wort. The research was conducted at the Elbrus-Spirits enterprise in Chegem and at the Department of Technology of Production and Processing of Agricultural Products of the Kabardino-Balkarian State Agrarian University named after V.M. Kokov. Kvass wort was prepared in three main ways: infusion, from baked dough and decoction. The recipe for various types of kvass wort is given. It was found that the main raw material for the preparation of the wort is rye malt. Combined starter or yeast was used for fermentation in all variants. It was determined that all kvass samples comply with regulatory documentation. The highest density according to the saccharometer was noted for Moskovsky, which is 1.7; 4.3 and 5.8% higher than bread, okroshka and sour kvass, respectively. The acidity index is approximately at the same level for all varieties of kvass. The alcohol content was 0.3–0.4%. Analysis of the studied kvass samples showed that the infusion method is less economical and the quality of the resulting kvass is lower than when prepared in other ways. When producing kvass wort from baked dough, the method is more complex and labor-intensive than the infusion method, but the kvass is more delicious and aromatic. The mash decoction method is the most complex, but more economical way of obtaining kvass.

Halophilic Microorganisms and their Biotechnological Potential in Agricultural Systems

2025-06-23

Mayara Baptistucci Ogaki | CRC Press eBooks

THE FAUNA OF BIRDS AND MAMMALS OF THE BARENTS AND KARA SEAS, THE SOUTH ISLAND OF NOVAYA ZEMLYA: AN EXPEDITION ON THE ICEBREAKER “ILYA MUROMETS” IN JULY-AUGUST 2022

2025-06-23

Н. В. Лебедева | Ekosistemy

Observations of birds and mammals were conducted during an expedition on the icebreaker “Ilya Muromets” from July 27 to August 10, 2022 in the open waters of the Barents Sea, … Observations of birds and mammals were conducted during an expedition on the icebreaker “Ilya Muromets” from July 27 to August 10, 2022 in the open waters of the Barents Sea, the coastal waters of the Novaya Zemlya archipelago in the Barents and Kara Seas, as well as in terrestrial ecosystems during seven landings on the South Island of the Novaya Zemlya archipelago. A total of 46 species were recorded, including 39 species of birds and 7 species of mammals. Based on these observations, the fauna in the studied part of the Barents Sea and the Matochkin Shar Strait during the expedition was represented by 22 species (19 species of birds and 3 species of marine mammals), including rare and protected species such as the ivory gull Pagophila eburnea (Phipps., 1774); beluga whale Delphinapterus leucas (Pallas, 1776); walrus Odobenus rosmarus rosmarus (L., 1758). In the terrestrial ecosystems of the South Island, 31 species of terrestrial vertebrates (27 bird species and 4 mammal species) were recorded, including rare and protected species such as lesser white-fronted goose Anser erythropus (Linnaeus, 1758); Bewick’s swan Cygnus bewickii Yarrell, 1830; long-tailed duck Clangula hyemalis (Linnaeus, 1758); polar bear Ursus maritimus Phipps, 1774. Two nests of the rough-legged buzzard Buteo lagopus (Pontoppidan, 1763) with chicks, , as well as nests of the snow bunting Plectrophenax nivalis (Linnaeus, 1758) and the common eider Somateria mollissima (Linnaeus, 1758) with clutches were found. The barnacle goose Branta leucopsis (Bechstein, 1803) and the greater white-fronted goose Anser albifrons (Scopoli, 1769) were dominant among the birds in the terrestrial ecosystems. Large moulting aggregations of geese from these species were recorded. A relatively large aggregation of skuas was observed, predominantly consisting of the pomarine skua Stercorarius pomarinus (Temminck, 1815). This phenomenon may be attributed to the species’ invasion into the archipelago due to the high density of the lemming Dicrostonyx torquatus Pallas, 1778. Numerous lemming burrows were recorded. Additionally, the migration of a mute swan Cygnus olor (J.F. Gmelin, 1789) outside its typical range was documented. Polar bears were encountered mainly along the east coast of the South Island. Several females with two cubs have been observed. All bears appeared to be visually in good condition.

IT analytics of animal industry in the stock market

2025-06-23

O. Stepanyuk , A. Torskyy , Y. Senyk +3 more | Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

Analysis of trends in the development of the pet industry shows that the production of goods for pets is a highly promising market that has been actively developing in recent … Analysis of trends in the development of the pet industry shows that the production of goods for pets is a highly promising market that has been actively developing in recent years. External factors influencing its development act as catalysts that require identification. Due to the constant growth in demand for pets, the economy of this sector has transformed into a new economic form. The issue of the future development of the industry is relevant for pet industry practitioners in the stock market. The application of stock market analysis methods should be based on existing and proven methods, such as technical, fundamental and statistical analysis. The paper considers the main aspects of these approaches and proposes its own methodology for effectively selecting financial investment directions through the visualization of data available on the Internet regarding the availability and cost of assets. A review and comparative analysis of leading software products for data visualization and business analytics that allow working with large amounts of information is conducted. The use of built-in visualization methods in open software allows you to present information intuitively, concisely and concisely, as well as summarize statistical and analytical data. The TradingView information system was chosen as the main tool for implementing the tasks, which, thanks to the connection of open libraries, provides extensive opportunities for visualization and forecasting. With its help, a project was implemented to analyze the movement of investments in the financial market in the form of historical time series, which allows you to track the dynamics of assets in the selected segment and diversify financial assets. It is described how even a low-budget, risk-averse investor, using open software products and programming languages, can create information systems for analysis and forecasting, supporting dynamic diversification of the investment process in order to obtain an optimal set of financial assets in a selected period of time. The sphere of the zoo industry, which has wide practical application, was chosen as an example of implementation. For practical research of the veterinary drug market, attention is focused on visualization of asset dynamics with the use of diversification benefits when choosing drug names and their quantity. The proposed approach, based on the use of information technologies, allows analyzing the dynamics of the price of securities, in particular shares, and is used to assess short-term investment opportunities when providing consultations. As a result of the market analysis, in particular statistical research, the structure of the "animal industry" segment on the stock markets, the dynamics of stock indices and shares of leading companies in this industry were investigated.

Состояние мирового производства и рынка вина в 2024 г. По материалам OIV

2025-06-23

Л.А. Оганесянц , Александр Львович Панасюк | Beer and beverages

Приведены статистические данные по мировому производству вина, его потреблению, причины снижения как производства, так и потребления. Проанализированы данные по экспорту и импорту вин с разделением по видам упаковки. Рассмотрены тенденции … Приведены статистические данные по мировому производству вина, его потреблению, причины снижения как производства, так и потребления. Проанализированы данные по экспорту и импорту вин с разделением по видам упаковки. Рассмотрены тенденции в мировой торговле вином, а также место России в винодельческом мире. Площадь виноградников в 2024 г. составила 7,1 млн га. Производство вина снизилось по сравнению с предыдущим годом на 4,8% и составило 225,8 млн гл. Основной причиной стали экстремальные метеорологические условия, включая ранние заморозки, обильные осадки, а в ряде случаев продолжительная засуха. Основные производители: Италия, Франция, Испания, США, Аргентина, Австралия, Чили, ЮАР, Германия, Португалия и Россия. Что касается первой половины 2025 г., то урожай винограда, собранный в Южном полушарии, позволил выработать 47 млн гл вина, что на 2,6% выше прошлогоднего. Мировое потребление вина оценивается в 214,2 млн гл, что на 3,3% меньше, чем в 2023 г. Снижение потребления в мире связано как с устойчивым сокращением потребления вина в Китае, так и со сложной экономической ситуацией, характеризующейся глобальным инфляционным давлением, снижением покупательной способности населения, а также изменением социальных привычек и поведения нового поколения потребителей. Объем мирового экспорта вина составил 99,8 млн гл. Стоимость экспорта оценивается в 35,9 млрд евро, что представляет собой снижение на 0,3% по сравнению с прошлым годом. Приведенные данные показывают, что основную стоимость дают бутилированные вина. Что касается России, то страна импортирует только бутилированные вина. Запрет на импорт вин наливом содействует ускоренному развитию отечественного виноградарства и виноделия. Это одна из причин, по которой виноделия России практически не коснулись негативные тенденции, имеющие место в последние годы на мировом рынке вина. The article presents statistical data on world wine production, its consumption, and the reasons for the decline in both production and consumption. The article analyzes data on wine exports and imports, divided by packaging type. It examines trends in the world wine trade, as well as Russia’s place in the world wine industry. The area of vineyards in 2024 amounted to 7.1 million hectares. Wine production decreased by 4.8% compared to the previous year and amounted to 225.8 million hectoliters. The main reason was extreme meteorological conditions, including early frosts, heavy rainfall, and, in some cases, prolonged drought. The main producers are Italy, France, Spain, the USA, Argentina, Australia, Chile, South Africa, Germany, Portugal, and Russia. As for the first half of 2025, the grape harvest in the Southern Hemisphere made it possible to produce 47 million hl of wine, which is 2.6% higher than last year. World wine consumption is estimated at 214.2 million hl, which is 3.3% less than in 2023. The decline in global consumption is due to both a steady decline in wine consumption in China and a difficult economic situation characterized by global inflationary pressure, a decrease in the purchasing power of the population, as well as changes in social habits and the behavior of a new generation of consumers. The volume of world wine exports amounted to 99.8 million hl. The export value is estimated at €35.9 billion, which is a decrease of 0.3% compared to last year. The data provided show that bottled wines provide the main value. As for Russia, the country imports only bottled wines. The ban on bulk wine imports contributes to the accelerated development of domestic viticulture and winemaking. This is one of the reasons why Russian winemaking has been virtually untouched by the negative trends that have taken place in the world wine market in recent years.

Comparative assessment of the quality of meat and lard products of three-way crossbred pigs

2025-06-23

Олександр Церенюк , Олександр Акімов , Аnatoliy Paliy +5 more | Scifood.

A comparative assessment analysis of meat and back fat quality of crossbred boars of Duroc (D) and Pietrain (P) breeds, mated with sows obtained from direct and back crossing is … A comparative assessment analysis of meat and back fat quality of crossbred boars of Duroc (D) and Pietrain (P) breeds, mated with sows obtained from direct and back crossing is presented in the article: the combination of Large White (LW) gilts and Landrace (L) boars and the combination of Landrace (L) gilts and Large White (LW) breed boars. No significant differences were found in the meat active acidity of slaughtered animals in different groups. This indicator was within the 5.69-5.79 unit range and corresponded to the regulatory values. The difference was noted between various groups in the tenderness index, which is connected with using boars of different breeds as the final paternal form. Thus, when using D boars, tenderness values varied from 7.92 to 9.75 sec., while when using P boars, the values of this indicator were within 11.40-11.71 sec. Moisture-retention power indicators were within the normal range for all groups of animals. The animals with ½ D genotype and young stock obtained from the combination of (LW×L) sows with P boars were characterized by insignificant differences in this indicator. Instead, the combination (L×LW)×P was characterized by the lowest moisture-retention power values, yielding to the other groups. In comparison with the (L×LW)×D group, this difference was 5.27% and had a significant value (p < 0.05). The combination of (L×LW)×P was characterized by the highest values of cooking loss, surpassing those of the other groups. When compared with the (L×LW)×D group, this difference had a significant value of 3.02% (p < 0.05). The total moisture content in the meat was 73.55 - 74.97%. Regarding ash content, meat samples from pigs with the ½ D genotype, compared with young stock of the ½ P genotype, had lower values of this indicator. The highest values of protein content were in meat samples obtained from young pigs with ½ D genotype. Fat content in the meat of the experimental groups was within 2.14-3.22%, corresponding to physiological standards. According to the results of the tasting analysis, the samples of the longissimus dorsi muscle, back fat, and broth received high appraisal. However, significant differences between the groups were not revealed.

Reactions of fry of Siberian sturgeon (Acipenser baeri, Brandt, 1869) to magnetic field

2025-06-23

Adam Tański , Małgorzata Bonisławska , Adam Brysiewicz +3 more | Journal of Ecological Engineering

Принципы обогащения пивных напитков

2025-06-23

Ф.А. Неверов | Beer and beverages

Статья посвящена вопросу основ проектирования обогащенных пивных напитков, в том числе безалкогольных. Целью исследования стало изучение направлений обогащения безалкогольных пивных напитков и «критических» точек в технологии его производства, способствующих снижению … Статья посвящена вопросу основ проектирования обогащенных пивных напитков, в том числе безалкогольных. Целью исследования стало изучение направлений обогащения безалкогольных пивных напитков и «критических» точек в технологии его производства, способствующих снижению содержания нутрицевтических соединений в его составе. Литературный поиск выполнен на основе систематического обзора научных статей по тематике производства пивоваренной продукции, в том числе безалкогольной. Были рассмотрены публикации в международных базах данных Web of Science, PubMed, Google Scholar, E-library, Cyberleninka. Регламентными рамками для поиска служили ключевые слова материалов статьи. Первичный анализ проводили по соответствию аннотаций поисковой теме. В ходе работы над обзором было обработано не менее 100 источников, из которых в список литературы вошли 22 публикации. Диапазон поиска был ограничен 2010–2025 гг., поскольку в этот период происходило интенсивное исследование функциональных слабоалкогольных и безалкогольных напитков, в том числе пивных. В статье перечислены основные ценные компоненты пивной основы. По причине потери части ценных составляющих приведены несколько способов обогащения пивных основ и создания пивных напитков (варьирование количеством хмелепродуктов, применение специального сырья направленного действия, замена соложеного зернового сырья на большую долю несоложеного, в том числе нетрадиционного. Указаны критические точки в технологии пивных напитков, от которых зависит стабильность готовой продукции при хранении. Приведен перечень способов деалкоголизации, обсуждены плюсы и минусы данных технологий. Настоящий литературный обзор способствовал пониманию, что в процессе формирования рецептуры обогащенного безалкогольного пивного напитка необходимо учитывать множество технологических факторов, влияющих на вкусовую и физико-химическую стабильность конечного напитка, большинство из которых относится к качественным показателям сырьевых компонентов. The article is devoted to the issue of the basics of designing fortified beer drinks, including non-alcoholic ones. The aim of the study was to study the directions of fortification of non-alcoholic beer drinks and “critical” points in the technology of its production, contributing to the reduction of nutraceutical compounds in its composition. The literature search was based on a systematic review of scientific articles on the topic of production of brewing products, including non-alcoholic ones. Publications in the international databases Web of Science, PubMed, Google Scholar, E-library, Cyberleninka were used. The regulatory framework for the search was the keywords of the article materials. The primary analysis was carried out according to the correspondence of the abstracts to the search topic. In total, during the work on the review, at least 100 sources were processed, of which 22 publications were included in the list of references. The range of the search period was limited to 2010–2025, since during this period there was an intensive study of functional low-alcohol and non-alcoholic beverages, including beer. The article presents the main valuable components of the beer base. Due to the loss of some of the valuable components, several methods of enriching beer bases and creating beer drinks are given (varying the amount of hop products, using special raw materials of targeted action, replacing malted grain raw materials with a large proportion of unmalted, including non-traditional ones. Critical points in the technology of beer drinks, on which the stability of the finished product during storage depends, are given. Methods of dealcoholization are given, the pros and cons of these technologies are discussed. The given literature review contributed to the understanding that in the process of forming the recipe for an enriched non-alcoholic beer drink, it is necessary to take into account many technological factors affecting the taste and physicochemical stability of the final drink, most of which relate to the quality indicators of raw materials.

Разработка рецептур и технологии напитков с антиоксидантной активностью из экстрактов морских водорослей и трав

2025-06-23

Татьяна Анатольевна Игнатова , Anna N. Roshchina , А.В. Межонов | Beer and beverages

Настоящая работа посвящена разработке рецептур и технологии получения сбитней и бальзамов из водно-спиртовых экстрактов водорослей и морской травы. Проведен подбор растительного сырья и специй для создания гармоничных композиций, используемых при … Настоящая работа посвящена разработке рецептур и технологии получения сбитней и бальзамов из водно-спиртовых экстрактов водорослей и морской травы. Проведен подбор растительного сырья и специй для создания гармоничных композиций, используемых при разработке напитков. Выполнены исследования по оценке антиоксидантных свойств экстрактов из растительного сырья, специй, некоторых видов бурых и красных водорослей и морской травы (Zostera marinа) в зависимости от способа их получения. Показано, что при повышении температуры экстрагирования (70±2 °С) происходит снижение антиоксидантных свойств экстрактов, которые были получены из растительного сырья и морской травы. При этом отмечено, что для экстрактов из красных водорослей P. fucoides, O. dentatа происходит значительное увеличение антиоксидантных свойств при повышении температуры экстрагирования. Установлено, что для получения экстрактов из растительного сырья, бурых водорослей и морской травы необходимо проводить экстрагирование в течение 10 сут при комнатной температуре (23±2 °С). Для получения водно-спиртовых экстрактов из красных водорослей наиболее рациональный способ заключается в проведении экстрагирования при температуре 70±2 °С и продолжительностью 2 ч. Оценка органолептических характеристик полученных экстрактов показала, что повышение температуры экстрагирования способствует получению образцов с более насыщенным вкусом, цветом и запахом. При изготовлении сбитня купажирование следует проводить при температуре не выше 50±2 °С, что позволит обеспечить полное растворение компонентов и сохранить их термолабильные биологически активные вещества. При изготовлении бальзамов все водно-спиртовые экстракты из водорослей и морской травы сочетаются с экстрактами растительного сырья, кроме экстракта из F. serratus, полученного при температуре 70±2 °С. Разработанные напитки имели гармоничный вкус и аромат. Использование водно-спиртовых экстрактов морских водорослей и трав при производстве сбитней и бальзамов позволит получать напитки с новыми высокими органолептическими и физико-химическими показателями. В работе представлена линейка сбитней и бальзамов, обладающих антиоксидантной активностью, а также рекомендованная форма их выпуска с разработанными этикетками. Употребление этих напитков, содержащих в своем составе биологически активные вещества антиоксидантного действия, будет оказывать положительное влияние на здоровье человека. The present work is devoted to the development of recipes and technology for obtaining sbiten and balsams from hydroalcoholic extracts of algae and sea grass. A selection of plant materials and spices was carried out to create harmonious compositions used in the development of drinks. Studies were performed to assess the antioxidant properties of extracts from plant materials, spices, some types of brown and red algae and sea grass (Zostera marinа) depending on the method of their production. It is shown that with an increase in the extraction temperature (70±2 °C) there is a decrease in the antioxidant properties of the extracts obtained from plant materials and sea grass. It is noted that for extracts from red algae P. fucoides, O. dentatа there is a significant increase in antioxidant properties with an increase in the extraction temperature. It was found that to obtain extracts from plant materials, brown algae and sea grass, it is necessary to carry out extraction for 10 days at room temperature (23±2 °C). The most efficient method for obtaining aqueous-alcoholic extracts from red algae is to carry out extraction at a temperature of 70±2 °C for 2 hours. An assessment of the organoleptic characteristics of the obtained extracts showed that increasing the extraction temperature helps to obtain samples with a richer taste, color and smell. When producing sbiten, blending should be carried out at a temperature no higher than 50±2 °C, which will ensure complete dissolution of the components and preserve their thermolabile biologically active substances. When producing balms, all aqueous-alcoholic extracts from algae and sea grass are combined with extracts of plant materials, except for the extract from F. serratus, obtained at a temperature of 70±2 °C. The developed drinks had a harmonious taste and aroma. The use of aqueous-alcoholic extracts of seaweed and herbs in the production of sbiten and balms will allow obtaining drinks with new high organoleptic and physicochemical indicators. The paper presents a line of sbiten and balsams with antioxidant activity, as well as a recommended form of their release with developed labels. Consumption of these drinks, containing biologically active substances with antioxidant action, will have a positive effect on human health.

Научно-практическое обоснование применения виноградного сусла и винных дрожжей при производстве пивных напитков

2025-06-23

Д. А. Казарцев , А.И. Ключников , А.И. Галкин +1 more | Beer and beverages

В статье были рассмотрены научные и практические аспекты применения виноградного сусла и винных дрожжей в технологии производства пивных напитков. Цель исследования заключалась в обосновании возможности расширения сырьевой базы и улучшения … В статье были рассмотрены научные и практические аспекты применения виноградного сусла и винных дрожжей в технологии производства пивных напитков. Цель исследования заключалась в обосновании возможности расширения сырьевой базы и улучшения органолептических характеристик пива за счет интеграции компонентов, традиционно используемых в виноделии. Авторами проведены эксперименты по замещению части пивного сусла на виноградное и применению культур винных дрожжей вместо классических пивоваренных штаммов. Описаны результаты исследований физико-химического состава пивного сусла в процессе сбраживания пивными и винными дрожжами на основании ежедневных отборов проб с замерами необходимых показателей. Приведены физико-химические показатели готового продукта, а также результаты его органолептической оценки. На основании проведенных экспериментов установлено, что при сбраживании 50% пивного сусла с задачей 50% виноградного сока винными дрожжами Lalvin 71B получено пиво со степенью сбраживания 75% в течение 9 сут брожения. Готовое пиво по результату органолептической оценки имело гармоничный вкусо-ароматический профиль, характерный для данного стиля. The article discusses the scientific and practical aspects of the use of grape must and wine yeast in the production technology of beer drinks. The purpose of the study was to substantiate the possibility of expanding the raw material base and improving the organoleptic characteristics of beer by integrating components traditionally used in winemaking. The authors conducted experiments on the replacement of part of the malted wort with grape and the use of wine yeast cultures instead of classic brewing strains. The results of physico-chemical studies of experimental wort in the process of fermentation with beer and wine yeast based on daily sampling with measurements of the necessary parameters are described. The physico-chemical parameters of the finished product are given, as well as the results of its organoleptic evaluation. Based on the experiments conducted, it was found that when fermenting 50% of beer wort with 50% grape juice with wine yeast Lalvin 71B, beer with a degree of fermentation of 75% was obtained during 9 days of fermentation. According to the results of the organoleptic evaluation, the finished beer had a harmonious flavor profile characteristic of this style.

Planning and Development of INROLL Noodle Business as an Innovation of Instant Noodle-Based Snacks among the Younger Generation

2025-06-23

Andi Tarigan , Hikmah Mardiana Shofa , Najah Shani +4 more | Deleted Journal

This study aims to examine the planning and development process of an innovative culinary business called Mie Gulung (INROLL), based on instant noodles and targeted at the younger generation. INROLL … This study aims to examine the planning and development process of an innovative culinary business called Mie Gulung (INROLL), based on instant noodles and targeted at the younger generation. INROLL is presented as a modern snack that combines the familiar taste of instant noodles with an aesthetic appearance and appealing toppings such as cheese, nori, and beef slices. The method used is descriptive qualitative with a literature study and SWOT analysis approach. The results indicate that product innovation, attractive visuals, affordable pricing, and digital marketing strategies via social media are key factors in attracting young consumers. However, challenges remain, such as negative perceptions of instant noodles, short shelf life, and potential inconsistencies in product quality. With the right development strategies, including content-based promotion and collaboration with influencers, INROLL has great potential to become a new snack trend favored by millennials and Gen Z.

Влияние способов получения порошка из ягод голубики на качественные показатели киселя

2025-06-23

О. В. Калмыкова , Анна Андреева , Валерий Вячеславович Бурматнов | Beer and beverages

Кисель имеет ряд полезных для организма свойств. В настоящее время у людей остается мало времени на приготовление пищи, поэтому особую популярность приобретают продукты быстрого приготовления, к которым относится и концентрат … Кисель имеет ряд полезных для организма свойств. В настоящее время у людей остается мало времени на приготовление пищи, поэтому особую популярность приобретают продукты быстрого приготовления, к которым относится и концентрат киселя. Чтобы данный напиток приносил дополнительную пользу, использовали в качестве вкусового компонента порошок из ягод голубики, полученный разными способами: традиционной конвективной сушкой и комбинированной сушкой с использованием инфракрасной обработки, которая позволила сократить время обезвоживания и улучшить органолептические характеристики как порошка, так и готового продукта. В ходе исследований были подобраны режимные параметры обработки ягод голубики (мощность лучистого потока инфракрасного излучения составила от 20 до 32 кВт/м2, время обработки 10 мин), выбрана рецептура концентрата киселя и разработана технология производства. Jelly has a number of beneficial properties for the body. Currently, we don’t have much time left for cooking, so fast food products, which include jelly concentrate, are becoming particularly popular. To make this drink more useful, we used blueberry powder as a flavor component, obtained by various methods: traditional convective drying and combined drying using infrared treatment, which reduced the dehydration time and improved the organoleptic characteristics of both the powder and the finished product. During the research, the operating parameters of blueberry berry processing were selected (the power of the radiant flux of infrared radiation ranged from 20 to 32 kW/m2, the processing time 10 minutes), the jelly concentrate formulation was selected and the production technology was developed.

IMPACT OF THE MICROBIOLOGY ON ENDOMETRIOSIS SYMPTOMS AND QUALITY OF LIFE

2025-06-22

Daud Akhtar , Dr.Samiyah Tasleem | Journal of medical & health sciences review.

Endometriosis is a persistent gynecological disorder affecting millions of females worldwide, characterized by the growth of endometrial tissue outside the uterus. This condition leads to symptoms such as pelvic pain, … Endometriosis is a persistent gynecological disorder affecting millions of females worldwide, characterized by the growth of endometrial tissue outside the uterus. This condition leads to symptoms such as pelvic pain, dysmenorrhea, and infertility, significantly impacting quality of life. Recent studies have suggested a potential link among the microbiome and endometriosis symptoms, highlighting the importance of exploring this relationship further. Objective: To investigate the relationship among the microbiome and endometriosis symptoms, quality of life, and potential therapeutic implications in women. Methods:This cross-sectional study aimed to explore the relationship between the microbiome and endometriosis. In this study, 100 women (aged 25-35 years) were recruited that diagnosed with endometriosis using consecutive sampling method, from gynecology clinics in tertiary care hospitals. Endometriosis Health Profile-30 (EHP-30) was used to assess the quality of life. 16S rRNA sequencing was used to assess the analyze microbial diversity and composition. Results: Significant differences in microbial diversity and composition were observed between women with endometriosis and controls. 75% of participants reported moderate to severe pelvic pain. EHP-30 scores indicated significant impairment in quality of life, with mean scores of 65.4 ± 12.1. Specific microbial profiles correlated with symptom severity (r = 0.42, p < 0.001) and quality of life (r = -0.38, p < 0.01). Conclusion:This study highlights the potential role of the microbiome in endometriosis symptoms and quality of life. The findings suggest that alterations in the microbiome may contribute to the development and severity of endometriosis symptoms. Further research is needed to explore microbiome-targeted therapies and their potential to alleviate symptoms and improve quality of life for women with endometriosis.

Use of enzymes in improving the technology of moulded meat products of functional purpose

2025-06-21

А. B. Beisembaeva , Sholpan Abzhanova , Alma Chamaevna Katasheva +2 more | The Journal of Almaty Technological University

The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH … The article deals with the role of enzyme preparations in improving the production technology of moulded meat products of functional purpose. In the course of the study we determined pH in moulded products using papain and Bioprotectiv B-SF-43 enzymes. Determination of pH in moulded enzyme-treated meat products is an important step in their development because pH affects texture, flavour and product safety. Both papain and Bioprotectiv B-SF-43 enzymes can affect the acid-alkaline balance of meat, which in turn can affect the characteristics of the finished product. After treating the samples with papain and Bioprotectiv B-SF-43 enzymes, comparative pH analyses are carried out at different stages. Products treated with Bioprotectiv B-SF-43 are expected to have a more pronounced decrease in pH compared to products treated with papain alone, due to the more active enzyme complex and possible more intensive fermentation. Colour changes in moulded meat products using papain and Bioprotectiv B-SF-43 enzymes can be significant, although the effects on colour depend on enzyme concentration, exposure time and meat type. Papain causes milder changes in colour, often resulting in lightening and reduced saturation. In contrast, Bioprotectiv B-SF-43 can cause more pronounced changes due to its complex effects on proteins, carbohydrates and fats, which can lead to lightening of the meat, but the colour of the meat can be maintained for a longer period of time as a result of the antioxidant activity of the enzyme complex.

Quality and food safety of meat-plant semi-finished products made with plant-based ingredients

2025-06-21

Duman Orynbekov , Kumarbek Amirkhanov , B. K. Asenova +2 more | The Journal of Almaty Technological University

The article discusses the issues of quality, food and biological safety of semi-finished meat products and their compliance with regulatory requirements. The importance of nutrition in the 21st century is … The article discusses the issues of quality, food and biological safety of semi-finished meat products and their compliance with regulatory requirements. The importance of nutrition in the 21st century is important for adults, children and school-age adolescents. Not only healthy and high-quality, but also rational nutrition according to the physiological needs of the body is provided. Based on the HACCP system, the environmental efficiency of meat products is considered, which, in accordance with the new trend, is becoming one of the new directions of food production offered by nutritionists. The optimal parameters of quality and ecological efficiency of semi-finished meat products are analyzed, which are distinguished by the fact that they do not create difficulties in terms of production and processing of raw materials. The quality of products causing a feeling of satiety in adults, students and adolescents requiring mental work, up to the main diet due to the high quality and nutritional properties of semi-finished meat products is analyzed. The quality, food and biological value, ecological efficiency of semi-finished meat products indicate that problems arising from protein deficiency and the formation of a balance in a complete diet can be solved by producing biologically active additives and using dietary fiber for their daily consumption. The studies were conducted in accordance with the requirements of the state standard for determining the organoleptic, physicochemical, microbiological, toxicological indicators of semi-finished meat products.

Innovative methods of reducing the cost of salted cheese production: new technologies and approaches

2025-06-21

Аinur Matibayeva , Р. Б. Мухтарханова , Bagila Jetpisbayeva +2 more | The Journal of Almaty Technological University

The research aims to reduce costs in the production of salted cheeses through the use of innovative technologies. The main objective of this work is to develop effective methods for … The research aims to reduce costs in the production of salted cheeses through the use of innovative technologies. The main objective of this work is to develop effective methods for optimizing the production cycle, including automation, the use of enzyme preparations, enhancing energy efficiency, and comprehensive by-product processing. An analysis of current and prospective technological solutions indicates that introducing automated control systems and alternative starter cultures can cut production expenses by 15–20%, decrease energy consumption by 10–12%, and increase productivity by 5–7%. The study has both scientific and practical significance, as it offers economically viable measures to modernize the dairy industry. The approaches developed help boost profitability and improve the quality of the final product, while simultaneously enhancing competitiveness and streamlining resource utilization. Moreover, the results can be successfully adopted by enterprises of any scale, facilitating equipment upgrades, improvements in quality control, and cost reductions. In addition, the concept takes environmental aspects into account, thus increasing the sustainability of the sector. Implementing the proposed technologies will strengthen producers’ positions on the market, expand product availability, and provide the industry with additional motivation for further development and cost reduction.

Physicochemical and sensory properties of croissant snack made from wheat-grasshopper flour

2025-06-20

Abimbola Kemisola Arise , Caesar Nwosu , Faith Enumah +1 more | Journal of Food Science and Technology

Economic and statistical analysis of the impact of prices on the formation of the food basket of the population of the Kaluga region

2025-06-20

A. A. Brylev , I. N. Turchaeva | Buhuchet v sel skom hozjajstve (Accounting in Agriculture)

Food prices affect the interests of every person, inevitably affect the cost of reproduction of labor and the general costs of any industry and each enterprise, and the nature of … Food prices affect the interests of every person, inevitably affect the cost of reproduction of labor and the general costs of any industry and each enterprise, and the nature of their change over time largely determines the dynamics of aggregate consumer prices and the standard of living of the population. In this regard, the analysis of the impact of prices on the economic availability of food for various socio-economic groups of the population and territorial entities is of particular relevance. It is important to establish not only the directions, but also the degree of the impact of inflation on purchasing power.

CHARACTERISTICS OF SARDINE FISH OIL EMULSION (Sardinella sp.) FLOUR BY-PRODUCT DURING STORAGE

2025-06-20

Kristina Haryati | Jurnal Perikanan Unram

Minyak ikan sardine, yang sebagian besar dianggap tidak bermanfaat, sebenarnya sangatbermanfaat karena mengandung berbagai asam lemak omega-3, terutama EPA dan DHAsehingga minyak ikan dibuat menjadi produk emulsi. Emulsi adalah sistem … Minyak ikan sardine, yang sebagian besar dianggap tidak bermanfaat, sebenarnya sangatbermanfaat karena mengandung berbagai asam lemak omega-3, terutama EPA dan DHAsehingga minyak ikan dibuat menjadi produk emulsi. Emulsi adalah sistem dua fase di manatetesan kecil dari salah satu cairan terdispersi ke dalam cairan lain. Tujuan dari penelitian iniyaitu mengetahui karakteristik formula emulsi terbaik selama 30 hari penyimpanan. Metodedalam penelitian ini meliputi tahap penentuan formula emulsi, dan tahap pengujian emulsi.Dalam pembuatan formula emulsi, jenis emulsifier yang digunakan yaitu CarboxymethylCellulose (CMC) dan lesitin dengan perbandingan 1:1; 1:2; 3:1; dan 3:2. Pengujian yangdilakukan meliputi viskositas, pH, dan persen stabilitas. Hasil menunjukkan bahwa pengujianviskositas, pH, dan persen stabilitas tertinggi selama penyimpanan 30 hari terdapat pada formula 3:1 dan terendah pada formula 1:2. Selama penyimpanan 30 hari, terjadi penurunannilai viskositas, pH, dan stabilitas emulsi untuk semua formula. Temuan ini menunjukkanbahwa formula emulsi terbaik menggunakan emulsifier CMC dan lesitin yaitu 3:1. Dengandemikian, penelitian ini menunjukkan bahwa emulsi minyak ikan sardine memiliki potensiuntuk dikembangkan menjadi produk emulsi menggunakan formula yang ada.

Stock status and fishing dynamics of Far Eastern herrings (Clupea pallasii Valenciennes, 1847)

2025-06-19

Andrey Smirnov , А. V. Datsky , Н. П. Антонов | Fisheries

The characteristics of the state of stocks and dynamics of herring fishing in the Far Eastern fisheries basin according to the data of 1935-2025 are presented, and the prospects for … The characteristics of the state of stocks and dynamics of herring fishing in the Far Eastern fisheries basin according to the data of 1935-2025 are presented, and the prospects for their fishing are assessed. The results obtained will improve the efficiency of using the reserves of Far Eastern herrings.

Maintenance and repair of fishing fleet vessels: problems and prospects

2025-06-19

В. Е. Храпов , Т. В. Турчанинова | Fisheries

Due to the sanctions policy of the United States and EU countries, domestic fishing companies were forced to abandon the previously prevailing business conditions. Currently, companies are focusing on the … Due to the sanctions policy of the United States and EU countries, domestic fishing companies were forced to abandon the previously prevailing business conditions. Currently, companies are focusing on the domestic coast and onshore infrastructure enterprises that support their maritime activities.The effective functioning of the fishing fleet, according to the authors, depends on the availability of attractive business conditions within the framework of domestic coastal infrastructure enterprises, which include ship repair companies.Various scientific approaches, such as systematic, integrated, situational, and targeted, were used to conduct qualitative research. The article summarizes the opinions of experts on the prospects for the development of ship repair in the coastal regions of the Arctic zone of Russia using the example of the Murmansk region.

ANALYSIS OF THE STRUCTURE OF CONSUMPTION OF BASIC FOOD PRODUCTS IN RUSSIA

2025-06-19

Alexey Pavlovich Sokolov , Aigul I. Sadykova | Sociology of Medicine

The article is devoted to the analysis of the structure of food consumption by the population in Russia. A complete and balanced diet is the key to a long and … The article is devoted to the analysis of the structure of food consumption by the population in Russia. A complete and balanced diet is the key to a long and healthy life, so the issue of providing the population with food in the required volume is especially important now, when one of the goals of the socio-economic development of Russia is to increase the average life expectancy to 80 years by 2030. Also, special attention should be paid to the economic availability of food, which is directly related to the income level of the population. High inflation causes the growth of prices for familiar food products. At the same time, significant differentiation of the population by income level leads to differentiation by consumption level. The population with lower incomes tends to purchase products from a low price category, which often leads to a decrease in the quality of the consumed products and their energy value. Another important aspect is compliance with the recommendations for a balanced daily diet, which also directly affects the quality of life of the population and life expectancy. As the analysis showed, the higher the income level of the population, the more animal products, fish, vegetables, fruits and berries are consumed. At the same time, the diet of all the population groups considered is not balanced

Process Optimisation for Obtaining Biodegradable Products with Caustic Soda and Cereal Bran Mediated Starch Jellyzation

2025-06-19

Ibrohimjon Rahmonovich Asqarov , Madinabonu Dilmurod qizi Khamdamova | International Journal of Biochemistry Research & Review

The volume and scale of disposable tableware production worldwide are increasing, and polymer materials, which are products of oil refining, are used as the main raw materials. Polymer products are … The volume and scale of disposable tableware production worldwide are increasing, and polymer materials, which are products of oil refining, are used as the main raw materials. Polymer products are organic materials made based on natural or synthetic high-molecular compounds, and are distinguished by several advantages of their materials in industry and production. However, the release of chemical and household toxic substances during the disposal process after use, and the fact that their decomposition period is on average more than 500 years, is a very serious environmental problem. To eliminate such an environmental hazard, as an alternative solution, today, based on the study of the chemical composition and properties of many natural and harmless biocomponents, the possibilities of replacing polymer products with other harmless copolymers and biopolymers are being widely studied and put into practice. This scientific article analyzes the technology for the production of environmentally friendly disposable containers using the bran of some cereal plants, in particular, wheat and corn, which is a secondary product, and using two methods of obtaining biopolymer (ecopolymer) compositions with the participation of caustic soda and starch paste, and based on the processes of natural gelatinization of starch in the composition of cereal bran. During this study, two methods for producing biodegradable containers from wheat bran were conducted and analyzed. The first was the production of 100% natural eco-containers using the starch glue mentioned above, and the second was the laboratory analysis of the container production line as a result of processing under physicochemical effects based on appropriately prepared mixtures of wheat and corn bran with water. A mixture (gelation) of starch and water in different proportions at a temperature of 50°С to 60°С was accepted for dishes made as starch glue. The second method of preparing starch glue is the method using animal gelatin, in which gelatin that has undergone the swelling process is poured into the prepared starch paste, mixed and cooked in a water bath at 100-120 0 C for 30 minutes. It is noteworthy that for the first time in the country, specific ratios and technological conditions have been proposed for the production of biodegradable containers based on local, inexpensive secondary grain resources that decompose under the influence of biological natural resources within a period of 1 to 3 months.The creation of biodegradable containers from the bran obtained as a result of the large-scale cultivation of grain products in the country, several times cheaper than samples made abroad, of high quality, without disposal problems, completely harmless and environmentally friendly.

Some fishing features and the state of the Black Sea-Azov pontic shad stock (Alosa immaculata, Bennett, 1836) in the Azov-Black Sea basin during the period 2020-2024

2025-06-19

I. D. Kozobrod , Andrey Smirnov , M. M. Piatinskii +2 more | Fisheries

During the history of monitoring fishing and population parameters of the Black Sea-Azov pontic shad, researchers have identified 9 periods of structural organization of the population, mainly due to anthropogenic … During the history of monitoring fishing and population parameters of the Black Sea-Azov pontic shad, researchers have identified 9 periods of structural organization of the population, mainly due to anthropogenic transformation of the reservoir. The paper presents updated results of an assessment of stock dynamics, fishing mortality, and an analysis of the specifics of fishing organization in the Kerch Strait and the Don river in 2020-2024. The results of stock assessment showed that the biomass of the commercial pontic shad stock was partially determined by the level of fishing mortality, and continues its downward trend starting since 2021, with signs of overfishing. Commercial catches in the Kerch Strait and the The Don had a uniform proportion in the period 2020-2022, in 2023 the main part of the catch volume was recorded in the Kerch Strait, in 2024 – in the Don River. The peak of fishing efficiency was recorded in May of each year (with the exception of 2023), due to the high efficiency of fishing in the lower reaches of the Don River during spawning migration. The lenght structure of the pontic shad population, estimated from the results of bottom trawling in the autumn period, indicates a deterioration in the structure of the commercial population (its abundance and structural diversity) in 2021 and the subsequent restoration of the structure of the commercial population in 2022-2024.

Assortment of fish semi-finished products packed in vacuum and processed in sous-vide

2025-06-19

А.T. Vasyukova , I. U. Kusova , D. I. Bystrov | Fisheries

The aim of the scientific research was to develop a sous vide technology for a fish product and study its quality. The objects of the study were: Far Eastern salmon, … The aim of the scientific research was to develop a sous vide technology for a fish product and study its quality. The objects of the study were: Far Eastern salmon, vegetables, citrus fruits, spicy and aromatic greens, spices, sauces and fat-containing components. To prepare semi-finished products of a high degree of readiness, plastic bags were used in which samples were vacuumed and subjected to low-temperature sous vide processing. Combinations of fish with other components of the recipe were selected experimentally and during tastings, ensuring the production of juicy and aromatic products. The developed samples: salmon with thyme, aromatic salmon, salmon with greens and tartar sauce and tender salmon have high quality indicators. The average score is 4.7–4.8. Short-term heat treatment from 30 to 45 minutes at 50-65 °C and keeping the processed product in a closed airless space made it possible to reduce the loss of mass and nutrients into the environment and obtain a product with a rich aroma, rich in high-quality proteins, ω-3 PUFAs, polyphenols, vitamins and antioxidants.

Study of storm releases of bivalve mollusks on the coast of Amakhton Bay, Taui Bay, Sea of Okhotsk

2025-06-19

V. S. Zharnikov , А. В. Смирнов | Fisheries

In the area of the village. At the end of October 2020, there was a massive release of bivalve mollusks in a coastal strip 1.2-1.5 km long, 1.5-15 m wide. … In the area of the village. At the end of October 2020, there was a massive release of bivalve mollusks in a coastal strip 1.2-1.5 km long, 1.5-15 m wide. To determine the causes of this phenomenon, anthropogenic (presence of a landfill located near the area of mollusk releases) and natural (strong storm, spring tide and elevated temperature) occurred water) factors. On the entire coast, only two species of bivalve mollusks Spisula voyi and Siliqua alta were found in the ratio of the number and mass of species 0.59:0.41 and 0.65:0.35, respectively. The size, age and number of commercial shellfish washed ashore are considered. On the surveyed section of the coast (S = 6075 m2), the total amount of Siliqua alta, aged from 2 to 9 years, was estimated at 16.6 tons, Spisula voyi, aged from 2 to 10 years, was estimated at 31.2 tons.

Đánh giá hiệu quả của mô hình hầm bảo quản lạnh trên tàu cá vỏ composite

2025-06-18

Nhựt Phạm Thanh | Tạp chí Khoa học - Công nghệ Thủy Sản Trường Đại học Nha Trang

Tổn thất nhiệt ảnh hưởng rất lớn đến chất lượng sản phẩm bảo quản lạnh trên tàu và qua đó ảnh hưởng đến giá thành sản phẩm. Đánh giá hiệu … Tổn thất nhiệt ảnh hưởng rất lớn đến chất lượng sản phẩm bảo quản lạnh trên tàu và qua đó ảnh hưởng đến giá thành sản phẩm. Đánh giá hiệu quả bảo bảo lạnh của hầm bảo quản sản phẩm trên tàu cá vỏ composite đang được nhiều nhà khoa học quan tâm nhằm góp phần nâng cao chất lượng sản phẩm sau đánh bắt. Trong nghiên cứu này, một hầm bảo quản cá thu nhỏ từ hầm cá thực tế của tàu cá vỏ composite theo tỷ lệ 1:2 được khảo sát. Kết cấu vách hầm dạng sandwich (composite-foam PU-composite) được giữ nguyên như thực tế. Bài báo sử dụng kết hợp phương pháp tính toán lý thuyết về tổn thất nhiệt và thực nghiệm trên mô hình hầm cá để đánh giá kết quả. Kết quả nghiên cứu cho thấy lượng tổn thất nhiệt và khối lượng đá tan trong mô hình hầm cá tăng tuyến tính (theo tính toán lý thuyết) và tương đối tuyến tính (theo thực nghiệm) theo thời gian chuyến biển. Tổng khối lượng đá tan trong hầm cá trong thời gian chuyến biển 30 ngày chiếm hơn 1/3 tổng khối lượng đá trong hầm. Nghiên cứu cũng đề xuất thời gian chuyến biển tốt nhất là 3 tuần nhằm tiết kiệm đá cho tàu. Từ khóa: composite, tàu cá, tổn thất nhiệt, bảo quản lạnh, mô hình hầm cá. ABSTRACT Thermal losses are a key factor influencing the quality and commercial value of refrigerated products on fishing boats. This research focuses on evaluating the thermal insulation performance of a fish hold in a composite fishing boat by studying a scaled-down model (1:2) that replicates the original sandwich wall structure (composite–PU foam–composite). The study integrates theoretical heat transfer analysis and experimental testing on the model. Findings demonstrate that heat loss and ice melting rates increase linearly (theoretically) and quasi-linearly (experimentally) over the voyage period. Over a 30-day journey, ice loss exceeded one-third of the initial volume. To optimize resource efficiency, the study suggests limiting the voyage duration to approximately three weeks. Key words: composite, fishing boat, heat loss, cold storage, fish tank model.

Effect of fermentation products of butyricum and fulvic acid in enhancing growth, antioxidant capacity, and physiological condition of large yellow croaker (Larimichthys crocea) under high temperature

2025-06-18

Chengzhang Huang , Tao Zhu , Huirong Lv +6 more | Aquaculture International

Investigation of a mathematical model for optimizing the characteristics of a container ship

2025-06-18

Юрий Павлович Буров , Yuri A. Kochnev | Russian Journal of Water Transport

The design of a modern marine vessel is inextricably linked with the creation of its "electronic copy", implemented in the form of a mathematical model. At the same time, it … The design of a modern marine vessel is inextricably linked with the creation of its "electronic copy", implemented in the form of a mathematical model. At the same time, it contains not only the formulas, dependencies and variables that are minimally necessary for further calculations, but also ensures the integrity, objectivity and comprehensiveness of data about the object under study in some area of the search for a solution. In conjunction with the optimization algorithm used, for which the random search method is selected in this paper, a system for calculating the characteristics of a container ship is implemented with optimization according to a given efficiency criterion in the form of reduced costs. The article presents the results of calculating the characteristics of a feeder container vessel, performed in the developed optimization program, and analyzing the properties of a mathematical model based on numerical experimental data to assess its adequacy, sensitivity, and stability. A comparison of the results obtained with actual container ships made it possible to investigate the behavior of the mathematical model in the field of the highest accuracy, and to justify the deviations of the optimal experimental data obtained for the specified defining variables from the compared vessel design.

Consumer Preferences and Sensory Profiles of Commercial Analog Processed Meat Products in Indonesia

2025-06-17

Mutiara Alya Utami , Dase Hunaefi , Dede Robiatul Adawiyah | Eduvest - Journal Of Universal Studies

The high increase in meat consumption contributes to significant environmental impacts, driving the development of plant-based meat analog products. The main challenge in developing meat analog products is replicating sensory … The high increase in meat consumption contributes to significant environmental impacts, driving the development of plant-based meat analog products. The main challenge in developing meat analog products is replicating sensory attributes that resemble traditional meat-based products. The research aims to identify the sensory attributes of commercial meat analog products in Indonesia, analyze consumer preferences, and measure the correlation between them to understand their influence on market acceptance. This study uses a combination of Rate-All-That-Apply (RATA) sensory testing and hedonic testing, involving 8 panelists for Focus-Group-Discussion (FGD) and 32 panelists for sensory testing. The results show that rendang is the most commercially viable meat analog product closest to the characteristics of traditional beef-based products, with the highest hedonic value of 4.97. Biplot analysis indicates that many sensory attributes of rendang closely match hedonic values, making it highly aligned with consumer preferences. The correlation analysis between sensory attributes, particularly texture with consumer preferences yields a path coefficient of 0.569, indicating a strong positive relationship, thereby contributing positively to market acceptance. These findings can be used to inform the development of meat analog products that meet consumer preferences.

PARAMETERS OF INVESTMENT RETURN IN DAIRY CATTLE BREEDING IN THE KRASNOYARSK REGION

2025-06-17

Д В Паршуков | Socio-economic and humanitarian magazine

This study is devoted to the development of methodological and practical foundations for making informed decisions when planning and implementing investment projects in dairy farming. Research presents the analysis of … This study is devoted to the development of methodological and practical foundations for making informed decisions when planning and implementing investment projects in dairy farming. Research presents the analysis of the parameters of return on investment in the industry, develops the factors influencing the return on investment are identified, and recommendations for improving the efficiency of using investment resources. The research methodology included an analysis of key indicators of production, economic and investment efficiency in dairy farming in the Krasnoyarsk Region, calculation of discount rate ranges using a combined WACC and CAPM approach, as well as an assessment of ROI parameters and return on investment for acceptable payback periods. The analysis showed that under the current economic conditions, the payback of projects with a short investment lag (less than 1 year) and high ROI indicators (at least 280 %) and an average effect (at least 280 thousand rubles per 1 million rubles of investment) is achievable, but only over a horizon of 7–10 years. Reducing the discount rate to 20 % can reduce the payback period to 7 years, but does not increase the investment attractiveness of the industry. The main parameters of the payback of investment projects in dairy cattle breeding include high requirements for ROI, the need to optimize investments, an emphasis on short payback periods and taking into account the risks of extensive investments. The transition from extensive to intensive investment methods can become an important condition for the sustainable development of dairy cattle breeding in the region.

Optimized Adsorption of Aqueous Cu (II) Ions Using Novel Microwave-Extracted Sodium Alginate from Brown Seaweed (Sargassum sp.)

2025-06-17

Grace J. Lainez , Anna Marie A. Umali , Ma. Glaiza Mae M. Casalme +3 more | Key engineering materials

Brown seaweed ( Sargassum sp. ) is one of the most abundant biomass wastes widely available along the Philippine coast and has potential for alginate production. This alginate is a … Brown seaweed ( Sargassum sp. ) is one of the most abundant biomass wastes widely available along the Philippine coast and has potential for alginate production. This alginate is a natural polysaccharide, having potential properties in adsorbing contaminants, such as heavy trace metals, through to its properties. In this study, pure sodium alginate (Na-ALG) was extracted and characterized from Sargassum sp . via modified Microwave-Assisted Extraction (MAE), an inexpensive and efficient method for extraction. The Cu (II) ion adsorption capability of the extracted Na-ALG in an aqueous solution was also investigated to address the increasing levels of harmful metals (i.e. Cu) on the coast of Batangas, Philippines. The novel extraction process yielded 44.0±10.8% Na-ALG, with desirable physicochemical properties. Also, Na-ALG’s surface morphology, functionalities, and crystallinity index attested to its capability to adsorb contaminants, such as heavy metals, which is through the presence of pores, functional groups of COO-, and semi-crystalline structures, resulting in adsorption-surface complexation, ionic exchange, and electrostatic interactions. Moreover, the adsorption parameters of Cu (II) concentration, Na-ALG dosage, contact time, and pH were investigated and optimized using the Response Surface Methodology Central Composite Design (RSM-CCD). The optimized adsorption process resulted in a metal concentration of 30 mg/L, alginate dosage of 2.5 g, contact time of 120 min, and pH of 3, exhibiting good adsorption efficiency of 35.96%. Thus, the results proved the adsorption efficiency based on each parameter, and the relationship of the Na-ALG properties to its Cu (II) ion adsorption capability in an aqueous medium. Conclusively, this study showed that Na-ALG extracted from Sargassum sp. via MAE can efficiently adsorb Cu (II) ions in aqueous solutions.

The Effect of Different Potassium Concentrations on the Growth Rate of Sea Grapes (Caulerpa lentillifera)

2025-06-16

Arman Maolana , Eka Sunarwidhi Prasedya , Alis Mukhlis | Asian Journal of Fisheries and Aquatic Research

Seaweed is a food commodity that has the potential to become various healthy food diversifications. Seaweed has various species, one of which is Caulerpa lentillifera. This study aims to analyze … Seaweed is a food commodity that has the potential to become various healthy food diversifications. Seaweed has various species, one of which is Caulerpa lentillifera. This study aims to analyze the effect of potassium concentration on the growth rate content in seaweed (Caulerpa lentillifera). The research method used was a completely randomized design (CRD) consisting of four treatments and three replications. The treatments used with different doses, namely A (0 ppm), B (1.5 ppm), C (3 ppm), D (4.5 ppm) with three replications. Seaweed C. lentillifera was maintained for 15 days using a 35 cm container media with a water volume of 10 liters. The parameters observed were specific growth rate, chlorophyll content, biomass residue, biomass decline rate and water quality. The results showed that the specific growth rate (SGR) ranged from 3.8-5.2%, the biomass decline rate ranged from 4.0-9.6%, biomass residue ranged30.67-66.76%,chlorophyll content ranged from 19.89-30.87 mg/L, and the results of water quality checks were classified as optimal. The results of the research analysis showed that the concentration of potassium fertilizer doses had a significant effect (p<0.05) on the rate of biomass and biomass residue decline so that further testing could be carried out. Meanwhile, the results of the research analysis showed that the concentration of potassium fertilizer doses did not have a significant effect (p>0.05) on the specific growth rate so that further testing could not be carried out.

“Marketing Strategies of Amul Ice Cream”

2025-06-14

Prakash J. Singh | INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT

ABSTRACT This study investigates the marketing strategies employed by Amul Ice Cream, one of India’s most iconic dairy brands, to understand how it has successfully captured and sustained a significant … ABSTRACT This study investigates the marketing strategies employed by Amul Ice Cream, one of India’s most iconic dairy brands, to understand how it has successfully captured and sustained a significant share of the competitive frozen dessert market. The research focuses on analyzing the effectiveness of Amul’s promotional campaigns, brand positioning, pricing strategies, and distribution networks while also exploring consumer perception and loyalty. Drawing from both primary data (through structured questionnaires) and secondary sources (such as industry reports and prior academic research), the study examines how Amul differentiates itself amidst competitors like Kwality Walls, Vadilal, and Mother Dairy. The findings highlight the strategic integration of affordability, strong rural and urban distribution, emotional branding, and the leveraging of the ―Taste of India‖ image that resonates deeply with Indian consumers. Additionally, the research delves into the growing role of digital marketing and influencer collaborations in shaping modern consumer choices. The insights gleaned from this research are intended to not only inform Amul’s future strategic direction but also contribute to a broader understanding of brand strategy dynamics in the Indian FMCG sector. The study concludes with specific recommendations for enhancing brand engagement and sustaining market leadership in the evolving landscape of consumer preferences. Keywords: Amul Ice Cream, Marketing Strategy, Brand Positioning, Consumer Behavior, FMCG, Digital Marketing, Indian Ice Cream Market.

Correction: Multi-year variability of summer phytoplankton biomass and size structure in the northern Chukchi and East Siberian Seas, Arctic Ocean: role of light and nutrient availability

2025-06-13

Youngju Lee , Kyoung‐Ho Cho , Jinyoung Jung +3 more | Frontiers in Marine Science

NUTRITIONAL POTENTIAL OF DRIED SEAWEED Turbinaria decurrens: BIOCHEMICAL INSIGHTS AND HEALTH BANEFITS

2025-06-13

Abdullah Rasyid , Fauzy Rachman , Tri Handayani +2 more | Jurnal Teknologi

Turbinaria decurrens, the tropical brown seaweed, was analyzed for its biochemical composition, which includes proximate, fatty acid, amino acid, and mineral contents. This research aims to investigate the feasibility of … Turbinaria decurrens, the tropical brown seaweed, was analyzed for its biochemical composition, which includes proximate, fatty acid, amino acid, and mineral contents. This research aims to investigate the feasibility of utilizing brown seaweed as an alternative source of human nutrition derived from the ocean. Proximate (moisture, fat, ash, protein, and carbohydrate) and minerals (calcium, sodium, potassium, magnesium, and iron) were determined by the standard method of AOAC. In contrast, phosphor was determined by the spectrophotometric method. Amino acid was determined by Ultra Performance Liquid Chromatography and fatty acid by gas chromatography. The results indicated that the significant proximate content was carbohydrates, ash, moisture, protein, and fat, which were 61.44%, 16.73%, 15.78%, 4.34%, and 1.71%, respectively. The primary mineral content was calcium, potassium, magnesium, sodium, phosphor, and iron, which were 42,991 mg/kg, 19,222 mg/kg, 10,402 mg/kg, 8,180 mg/kg, 237 mg/kg, and 166.9 mg/kg, respectively. The significant component of saturated fatty acids was palmitic acid, myristic acid, lauric acid, and stearic acid, which were 0.61%, 0.08%, 0.08%, and 0.06%, respectively. The two significant monounsaturated fatty acid components were oleic acid and palmitoleic acid, which were 0.39% and 0.04%, respectively. In comparison, polyunsaturated fatty acids were arachidonic acid, linoleic acid, linolenic acid, eicosatrienoic acid, and eicosapentaenoic acid, which were 0.19%, 0.1%, 0.07%, 0.02%, and 0.02%, respectively.

Application of Antifreeze Substances in Food Cryopreservation

2025-06-13

Mengxia Wu , Qin Xu , Han Ding +3 more | Foods

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To … Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review comprehensively summarizes the current research on antifreeze substances, including natural compounds and artificial analogs. For natural antifreeze substances, the mechanisms of antifreeze proteins (AFPs), antifreeze peptides (AFPPs), antifreeze polysaccharides (AFPLs), and antifreeze phosphates (AFPSs) are elucidated. Additionally, the preparation of artificial synthesis analogs and the application of antifreeze substances are discussed. By presenting their properties and research advancements, this review aims to provide a reference for the practical utilization of antifreeze substances in food-freezing applications.