Food Processing: Techniques and Technology最新文献

{"title":"Functional Profile of Enzymatic Hydrolysates in Food Proteins","authors":"Svetlana Lebedeva, B. Bolkhonov, S. Zhamsaranova, B. Bazhenova, S. Leskova","doi":"10.21603/2074-9414-2024-2-2515","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2515","url":null,"abstract":"Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants. \u0000The research featured soy protein isolate and egg albumin. The protein hydrolysates were obtained in a two-step process with pepsin and trypsin to measure hydrolysis, total antioxidant activity, and residual antigenicity. The sensitizing ability of native proteins and their hydrolysates was studied using a delayed-type hypersensitivity (DTH) skin test of paw swelling in mice. \u0000The egg albumin and soy protein were hydrolyzed by sequentially adding the proteases, i.e., pepsin and trypsin. The degree of protein hydrolysis was calculated against total nitrogen and its contents in non-hydrolyzed raw materials and hydrolysate. It was 82.6% for the egg hydrolysate and 88.3% for the soy hydrolysate, the total antioxidant activity being 114.3 and 91.4 mg/100 mL, respectively. The residual antigenicity of the hydrolysates determined by ELISA in a sandwich version was 1.55×10–4 and 3.30×10–4 RU, respectively. The native egg and soy proteins demonstrated good allergenic properties, and the DTH response index increased fivefold. The hydrolysates reduced the DTH response indices by an average of 3.5 for egg hydrolysate and 2.6 times for soy hydrolysate. \u0000The resulting enzymatic hydrolysates of egg albumin and soy protein demonstrated a high degree of hydrolysis and antioxidant activity. They had low residual antigenicity (10–4) and low sensitizing ability. The resulting enzymatic hydrolysates could be used as hypoallergenic components and antioxidants in new functional foods.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"133 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology","authors":"Denis Minakov, S. Koneva, Elena Egorova","doi":"10.21603/2074-9414-2024-2-2502","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2502","url":null,"abstract":"Cordyceps militaris and Lentinula edodes are known for their high extracellular proteolytic, amylolytic, and laccase activity, which is important for bakery production. This article describes the effect of enzymes obtained from mycelial biomass of C. militaris and L. edodes on such properties of flour mixes as amylolytic and proteolytic enzymic activity during baking, technological costs, and bread quality. \u0000The research featured strains of C. militaris SRG4 and L. edodes 3790 fungi; mycelial biomass powder of these fungi on a sterile grain substrate (rice, wheat); experimental flour mixes of wheat bread and first-grade baking flour with mycelial biomass powder; bread made from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. \u0000The mycelial biomass of C. militaris and L. edodes fungi proved to be a promising baking additive because it possessed hydrolytic enzymes and was rich in protein substances (32.2 ± 1.5 and 26.4 ± 2.0%, respectively), specific mushroom polysaccharides (36.7 ± 0.8 and 52.2 ± 1.2%, respectively), and carotenoids (1600 ± 40 mcg/g of C. militaris biomass). The active amylases and proteinases in the mycelial biomass powder improved the sugar-forming ability and reduced the falling number. In addition, they raised the amount of washed gluten with a slight decrease in elasticity, as well as provided an acceptable structure and viscosity of the dough at 1–4% of mycelial biomass powder. This dose resulted in an optimal bread formulation of standard quality. A bigger amount caused the crumb to darken and increased its humidity while reducing the specific volume. The bread samples with C. militaris were too acid. \u0000Mycelial biomass of C. militaris and L. edodes proved to be a good source of enzymes to be used with grain substrates in bakery production. Further research is needed to define the optimal dose and processing modes.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":" 36","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141680807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers","authors":"O. Sverdlova, Elizaveta Podshivalova, Natalya Sharova, Daria Belova","doi":"10.21603/2074-9414-2024-2-2504","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2504","url":null,"abstract":"Rapeseed oil production is very active in Russia. Its main by-product is cake: its chemical composition and availability make it an excellent source of nutrients in microbial cultivation to be used as biologically active compounds or as part of functional products. The research objective was to study the native microbiota of rapeseed cake under conditions of high humidity, as well as to describe the morphology of isolated microorganisms and determine their genera by NGS sequencing. \u0000The study featured rapeseed cake and microbial colonies isolated after 2, 5, 7, and 9 days of fermentation. The microbial isolates were obtained by the method of surface and deep cultivation on solid and liquid nutrient media, respectively. The metagenomic analysis of the microbial taxonomy involved sequencing on the Illumina platform. \u0000The experiment revealed 16 types of colonies with different morphology. Colonies with morphology 1, 3, 8, 12, and 13 were predominant for all fermentation periods, which means that they grew as isolates during the liquid-phase fermentation. The metagenomic analysis revealed at least 28 genera of bacteria in the rapeseed cake suspensions. The highest percentage belonged to Weisella (≤ 45.8% on day 2), Acinetobacter (≤ 40.6% on day 7), Lactobacillus (≤ 15.7% on day 5), Leuconostoc (≤ 15.1% on day 7), Enterococcus (≤ 14.6% on day 5), and Paenibacillus (≤ 16.3% on day 9). \u0000The obtained isolates could be of interest as industrial producers of useful metabolites, e.g., enzymes, pigments, organic acids, etc. Further research will identify the microbial species, their useful properties, and optimal cultivation conditions.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141681983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined Ultrasound and Microwave Food Processing: Efficiency Review","authors":"L. Burak, A. Zavaley","doi":"10.21603/2074-9414-2024-2-2510","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2510","url":null,"abstract":"Modern methods of food processing combine ultrasonic and microwave treatment. This article reviews scientific publications on combined microwave and ultrasound technologies in food processing. \u0000The review involved standard methods of data analysis and covered 85 Scopus and Web of Science research papers on combined microwave and ultrasonic food treatment published in English in 2010–2023. \u0000The article describes the principles and specific features of ultrasonic and microwave food processing methods, their combinations, equipment design, and applications as part of various food processing stages, e.g., defrosting, drying, extraction, sterilization, etc. Microwaves increase the heating rate while ultrasound increases the efficiency of heat and mass transfer. Their combined use reduces processing time, improves product quality, facilitates moisture drainage, and provides uniform heating. The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. Ultrasonic technology serves as an aid to efficient and environmentally-friendly microwave heating, which has a wide range of applications in the food industry. \u0000The review can be used in further research in extraction, drying, defrosting, and sterilization. It can help food industry specialists to select optimal food processing methods.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"22 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Global Market of Chemical Crop Protection Agents: Forecasting Yield Losses and Economic Prospects for Domestic Pesticide Production","authors":"Alexander Tareev, Alexey Bereznov, Valery Smirnov, A. Tareeva, Sofya Kislaya","doi":"10.21603/2074-9414-2024-2-2508","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2508","url":null,"abstract":"To ensure its food security and economic growth, Russia needs to monitor the global pesticide market because constant monitoring predicts supply stability and provides annual high yields. The article describes the current issues associated with agricultural pesticide, analyzes the development directions on the global pesticide market, and predicts its impact on the Russian economy. \u0000To analyze the global market of chemical plant protection products, the authors applied an integrated approach based on analysis, synthesis, analogy, comparison, and forecasting. The research relied on the domestic laws and standards issued by the Ministry of Agriculture and the Federal Service for Veterinary and Phytosanitary Surveillance. Other sources included statistics obtained from foreign agencies (Phillips McDougal; Kynetec; NBS, China; Chemexcil, India) and Russian institutions (Rosstat, BusinesStat, Zerno.ru, etc.). The review included articles published in scientific and analytical databases, i.e., eLIBRARY.RU, AgroXXI, and AgroPages in 2018–2024. \u0000The analysis concentrated on India, China, and the Russian Federation. It covered absolute and relative harvest losses, as well as the market share of importing countries and key suppliers on Russian pesticide market. The demand for chemical pesticides continues to grow, despite restrictions or prohibitions of some hazardous pesticides. Some active ingredients were partially unavailable while finished formulations were subjected to import quotas. In 2024, Russia will be using as many chemical plant protection products as in 2023 since the domestic warehouses store large reserves. The weather conditions are likely to ensure optimal plant growth. Russian farmers will harvest about 142 million tons of grain, including 92–95 million tons of wheat. \u0000If repeated annually, this research may reduce the risk of harvest losses and allow the state to adopt prompt regulation measures to obtain high-quality products, thus increasing the domestic consumption and export potential.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"88 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Removing Excess Iron from Sewage and Natural Waters: Selecting Optimal Sorbent","authors":"Ludmila Ivanova, I. Timoshchuk, Alena Gorelkina, Ekaterina Mikhaylova, Nadezhda Golubeva, E. Neverov, Tamara Utrobina","doi":"10.21603/2074-9414-2024-2-2516","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2516","url":null,"abstract":"Natural waters and wastewaters often contain heavy metals, e.g., iron. Iron ore mining contaminates groundwater with iron up to 30 maximal permissible concentrations (MPC) as this element gets washed out from rock and soil. Adsorption is the most effective and economically feasible method of additional purification of natural and wastewater from iron. Its efficiency depends on the type of adsorbent. The research objective was to select the most efficient sorption material to eliminate water from iron, as well as to establish the adsorption patterns for different sorbents, thus creating sustainable and effective purification. \u0000The study featured carbonaceous sorbent of the SKD-515 grade, mineral sorption materials with aluminosilicate of the AC grade, and silicate-based sorbent of the ODM-2F grade. The porous structure was studied by porometry methods while the surface image was obtained using scanning electron microscopy. Other indicators included equilibrium, kinetics, and dynamics of iron adsorption by various sorbents. \u0000The Freundlich and Langmuir equations made it possible to calculate the key adsorption parameters. The Gibbs energy values were obtained from the Langmuir equation and equaled 11.93–20.66 kJ/mol, which indicated the physical nature of the adsorption process. Under static conditions, the sorbents demonstrated a high adsorption capacity with respect to iron, depending on the structure, and could be arranged as AC > SKD-515 > ODM-2F. In SKD-515, iron adsorption occurred in micropores; in AC and ODM-2F, it took place in mesopores. The kinetics of iron extraction showed that the adsorption process was limited by external mass transfer. \u0000The research provided a new understanding of iron adsorption by materials of various structures. The conclusions were supported by scanning electron microscopy images. Initial concentration, flow velocity, and loading layer height were studied in dynamics, i.e., during continuous operation of the adsorption column. The system proved extremely effective and reached 99.0% Fe3+ extraction under the following conditions: flow rate = 1 L/min, loading column height = 0.15 m, column diameter = 0.05 m, initial concentration = 0.5 mg/L (5 MPC). The column performance was tested at an initial concentration of iron ions of 50 MPC, which simulated the wastewater treatment at industrial enterprises. This comprehensive study of iron adsorption from wastewater proved the efficiency of the mineral sorption materials with aluminosilicate of AC grade.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"59 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation","authors":"A. Koksharov, L. Mayurnikova, A. Plastun, N. Davydenko, T. Krapiva","doi":"10.21603/2074-9414-2024-2-2514","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2514","url":null,"abstract":"Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef quality based on histological analysis and sensory assessment. \u0000The review of best practices in this sphere included publications registered in Scopus, Web of Science, and eLIBRARY.RU. Beef from sacral part underwent Sous vide processing at two modes, i.e., 57 and 64°C for 24 h and 80°C for 12 h. The samples obtained were subjected to histological analysis and sensory assessment. \u0000The histology showed that the cooking process at 100°C and the Sous vide modes at 57, 64, and 80°C increased the intercellular space and dissolved the connective tissue. Higher temperature modes led to more pronounced shrinking and deformation of muscle fibers. Under the Sous vide conditions, fibrous structures demonstrated the most severe destruction after 12 h at 80°C. As the destruction of muscle fibers increased, more nuclei entered intercellular space. Moreover, perimysium and sarcolemma demonstrated signs of granulation between muscle fiber bundles. The Sous vide samples received the best score for juiciness and tenderness. \u0000The research revealed a certain contradiction between the growing degree of fibrous destruction caused by thermal treatment and the improving consistency index for juiciness and tenderness. The authors consider it necessary to investigate the matter further and invite specialists to submit their ideas.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"177 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141681950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening and Profiling the Antioxidant Properties of Psychrophilic Microalgae and Cyanobacteria from the Baltic Sea","authors":"V. Dolganyuk, S. Sukhikh, Egor Kashirskich, E. Ulrikh, O. Kremleva, Olga O. Babich","doi":"10.21603/2074-9414-2024-2-2501","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-2-2501","url":null,"abstract":"At present, the issue of obtaining a complex of biologically active substances with antioxidant activity from psychrophilic Psychrophilic microalgae and cyanobacteria are a prospective source of biologically active antioxidant substances. New antioxidant complexes could expand the scope of their industrial application. The research objective was to identify psychrophilic microalgae and cyanobacteria from the Baltic Sea in order to study their antioxidant properties. \u0000The research featured psychrophilic microalgae and cyanobacteria obtained from the Curonian Lagoon and the Baltic Bay in the Baltic Sea, Kaliningrad Region, Russia, in March – May 2022. The authors used the Pasteur method and the flow cytometry method to isolate pure cultures of psychrophilic microalgae and cyanobacteria. The method of spectrophotometry made it possible to study the antioxidant activity by analyzing radical scavenging, reducing ability, and chelating. \u0000The psychrophilic microalga Skeletonema pseudocostatum demonstrated the highest antioxidant activity in all three methods: 17.62 μmol/g trolox equivalents according to the ABTS method, 58.16 μmol/g trolox equivalents according to the DPPH method, and 3.91 μmol/g trolox equivalents according to the FRAP method. The psychrophilic microalga Thalassiosira pseudonana exhibited the following values of antioxidant activity: 12.08, 12.42, and 3.13 μmol/g trolox equivalents, respectively. The antioxidant activity of the psychrophilic microalgae Fragilariopsis kerguelensis was 13.53, 11.84, and 1.09 μmol/g trolox equivalents, respectively. The antioxidant activity of the psychrophilic cyanobacterium Aphanizomenon gracile was 15.73, 19.89, and 2.47 μmol/g trolox equivalents, respectively. The antioxidant activity of the psychrophilic cyanobacterium Anabaena cylindrica was 12.62, 13.16, and 2.16 μmol/g trolox equivalents, respectively. \u0000The samples of psychrophilic microalgae and cyanobacteria obtained from natural environment in the Russian Baltic Sea demonstrated good antioxidant properties, which makes them a potential raw material for new pharmaceutical substances.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"79 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel","authors":"Emad Hussein Ali Munassar, I. Shorstkii","doi":"10.21603/2074-9414-2024-1-2493","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2493","url":null,"abstract":"The food industry and agriculture use such electrophysical technologies as ozonation, pulsed electric field, and low-temperature plasma. They increase the shelf-life of food products, as well as help to advance food processing. This article features pretreatment with a low-voltage spark-discharge plasma channel as a means to increase the efficiency of grain drying. \u0000The grain material involved three samples of soft wheat seeds. Sample 1 was subjected to direct contact with the electrodes while sample 2 underwent treatment on a dielectric substrate. The control remained untreated. The kinetics of grain-drying in the open air was studied using a thermal agent at 110°C after pre-treatment with a low-voltage spark-discharge plasma channel. This experiment also involved scanning electron microscopy tools to detect changes in surface structure. \u0000The electron microscopy showed that the dielectric substrate accelerated moisture removal, probably as a result of the emerging surface effects that developed a new continuum in the grain structure. This treatment made it possible to reduce the drying time by 15–25%, compared to the control sample. The drying rate curves demonstrated acceleration in the initial period, associated with additional electroosmotic forces and changes in the absorption properties. The samples treated with low-voltage spark-discharge plasma channel showed a 20% reduction in total energy consumption. \u0000Electrophysical technology based on a low-voltage spark-discharge plasma channel proved to be an effective pre-drying procedure. Further research is needed to scale the technology in a flow mode and to identify its effect on shelf-life.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"17 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140373121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quails of Stavropol Region: Autumn Food Habits","authors":"Anatoly Kaledin, L. Malovichko, Alexander Rezanov, L.S. Drozdova, A. Serikbayeva","doi":"10.21603/2074-9414-2024-1-2489","DOIUrl":"https://doi.org/10.21603/2074-9414-2024-1-2489","url":null,"abstract":"Quails (Coturnix coturnix (Linnaeus, 1758)) are the only migratory Galliformes species. Quails are nestling ground-dwelling birds, feeding on seeds and crawling insects. Wild quails inhabit many parts of Russia. Quail farming is quite popular because quail meat is low in calories and possesses a number of beneficial properties, e.g., it is rich in proteins, contains little fat and virtually no carbohydrates, etc. As a rule, quails winter in Transcaucasia and Southern Europe; however, they sometimes prefer to stay in southern regions for the winter. This article introduces the autumn food habits of quails in the Central Ciscaucasia. \u0000The research relied on the analysis of stomach contents of 156 birds killed by hunters or hit by vehicles in several districts of the Stavropol Region. The material was collected in the autumn in 2008–2021. \u0000In the Central Ciscaucasia, quails are mesophiles and inhabit abandoned wheat and pea fields. The population fluctuates from year to year, depending on spring weather conditions. Their optimal nestling grounds include irrigated fields and areas near canals and ponds. In the steppe regions, they prefer agricultural areas, e.g., orchards, vineyards, holiday villages, sheep sheds, green belts along fields, roads, and railways, etc. Being phytophages, they rely on plant and, to a lesser extent, animal forage. \u0000In the autumn, they feeding on green plants, wheat grain, seeds of cultivated and wild plants, and insect larvae.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"8 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140371840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}