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INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)最新文献

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Spectral studies of phosphors in ground and stratal waters 地表水和地层水中磷光体的光谱研究
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0067554
A. Tiutiaev, D. Makarov, Y. V. Maloletkova, G. S. Mozgovoi, M. Y. Salgiraev
{"title":"Spectral studies of phosphors in ground and stratal waters","authors":"A. Tiutiaev, D. Makarov, Y. V. Maloletkova, G. S. Mozgovoi, M. Y. Salgiraev","doi":"10.1063/5.0067554","DOIUrl":"https://doi.org/10.1063/5.0067554","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121125511","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}
引用次数: 0
Ultra-high pressure food processing as a promising storage method 超高压食品加工是一种很有前途的储存方法
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0070936
S. Tikhonov, N. Tikhonova, V. Lazarev, N. Zhang
{"title":"Ultra-high pressure food processing as a promising storage method","authors":"S. Tikhonov, N. Tikhonova, V. Lazarev, N. Zhang","doi":"10.1063/5.0070936","DOIUrl":"https://doi.org/10.1063/5.0070936","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"255 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116738571","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}
引用次数: 0
Chickpea sprouting as a way to increase the garnish nutritional value 鹰嘴豆芽作为一种增加配菜营养价值的方式
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0068798
A. Snegireva, M. P. Shchetinin, L. Meleshkina
{"title":"Chickpea sprouting as a way to increase the garnish nutritional value","authors":"A. Snegireva, M. P. Shchetinin, L. Meleshkina","doi":"10.1063/5.0068798","DOIUrl":"https://doi.org/10.1063/5.0068798","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122466161","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}
引用次数: 0
Study of the antidepressant properties of some plants 一些植物抗抑郁特性的研究
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0069670
Y. Fedorova, P. V. Kulpin, T. Kotova, S. V. Denisova, G. V. Beregovykh
{"title":"Study of the antidepressant properties of some plants","authors":"Y. Fedorova, P. V. Kulpin, T. Kotova, S. V. Denisova, G. V. Beregovykh","doi":"10.1063/5.0069670","DOIUrl":"https://doi.org/10.1063/5.0069670","url":null,"abstract":"Currently, in the world, the COVID-19 pandemic has led to an increase in the level of mental disorders in the population due to self-isolation, the imposed quarantine regime, and an alarming media environment. Therefore, a very important world task today is the search and development of drugs that have psychotropic activity, reduce anxiety and aggression without negatively affecting psychomotor and cognitive functions, capable of preventing the development of mental disorders in the population. These products are, first of all, products of natural origin. This article presents the results of a study of the antidepressant effect in plants of the genus Hedysarum (roots of H. theinum Krasnob., roots of H. neglectum Ledeb., herbs H. alpinum L.) and of the genus Garcinia (pericarp of the fruit of G. mangostana L.). A pronounced anti- anxiety effect of herbal extracts and, at the same time, a complete absence of a depriming effect is shown, which justifies the possibility of using these drugs for the prevention and correction of mental disorders associated with aggression, an increased level of anxiety, and impaired cognitive functions. © 2021 Author(s).","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"231 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122597700","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}
引用次数: 3
System of efficient functioning and organization of the production process of electronic equipment products 有效运作和组织电子设备产品生产过程的系统
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0069035
M. Mustafaev, D. G. Mustafaeva, G. A. Mustafaev
{"title":"System of efficient functioning and organization of the production process of electronic equipment products","authors":"M. Mustafaev, D. G. Mustafaeva, G. A. Mustafaev","doi":"10.1063/5.0069035","DOIUrl":"https://doi.org/10.1063/5.0069035","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122927611","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}
引用次数: 0
The use of sesame seeds in the enrichment of semi-finished products from poultry meat 芝麻在禽肉半成品富集中的应用
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0069105
V. Borisova, I. Stefanova, S. Terentyev, E. Sazonova, M. G. Kulikova
{"title":"The use of sesame seeds in the enrichment of semi-finished products from poultry meat","authors":"V. Borisova, I. Stefanova, S. Terentyev, E. Sazonova, M. G. Kulikova","doi":"10.1063/5.0069105","DOIUrl":"https://doi.org/10.1063/5.0069105","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"112 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128047899","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}
引用次数: 0
Improvement of Saccharomyces cerevisiae and Lactococcus delbrueckii ssp. bulgaricus bioactivity by sonochemically microstructured fucoidan 酿酒酵母和德氏乳球菌的改良。声化学微结构岩藻糖聚糖测定保加利亚菌的生物活性
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0068773
I. Potoroko, A. Paymulina, D. Uskova, N. Popova, M. Velyamov
{"title":"Improvement of Saccharomyces cerevisiae and Lactococcus delbrueckii ssp. bulgaricus bioactivity by sonochemically microstructured fucoidan","authors":"I. Potoroko, A. Paymulina, D. Uskova, N. Popova, M. Velyamov","doi":"10.1063/5.0068773","DOIUrl":"https://doi.org/10.1063/5.0068773","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128054183","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}
引用次数: 0
Numerical models of ventilation systems for cement manufacturing facility based on hydrodynamic simulation 基于水动力模拟的水泥生产设备通风系统数值模型
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0067647
Egor S. Savin, Anna S. Kuzmich, Ju V Startseva, A. V. Titov, A. Khoperskov
{"title":"Numerical models of ventilation systems for cement manufacturing facility based on hydrodynamic simulation","authors":"Egor S. Savin, Anna S. Kuzmich, Ju V Startseva, A. V. Titov, A. Khoperskov","doi":"10.1063/5.0067647","DOIUrl":"https://doi.org/10.1063/5.0067647","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134039843","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}
引用次数: 1
Physical fitness norms of upper body among army Reserve Officer Training Unit (ROTU) 陆军预备役军官训练单位上半身体质规范
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0074466
Mohar Kassim, S. Rustam
{"title":"Physical fitness norms of upper body among army Reserve Officer Training Unit (ROTU)","authors":"Mohar Kassim, S. Rustam","doi":"10.1063/5.0074466","DOIUrl":"https://doi.org/10.1063/5.0074466","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131828475","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}
引用次数: 0
Impact of innovative changes on the scale and structure of production processes at an industrial enterprise 创新变化对工业企业生产过程规模和结构的影响
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) Pub Date : 1900-01-01 DOI: 10.1063/5.0068124
H.-Ch. Brauweiler, V. Kurchenkov, O. Fetisova, L. Ponomareva, E. A. Kurchenkova
{"title":"Impact of innovative changes on the scale and structure of production processes at an industrial enterprise","authors":"H.-Ch. Brauweiler, V. Kurchenkov, O. Fetisova, L. Ponomareva, E. A. Kurchenkova","doi":"10.1063/5.0068124","DOIUrl":"https://doi.org/10.1063/5.0068124","url":null,"abstract":"","PeriodicalId":216724,"journal":{"name":"INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021)","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115941326","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}
引用次数: 0
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