Scientific Works of National University of Food Technologies最新文献

{"title":"Sustainable practices for the wine tourism development in support of the local and social economy","authors":"R. Martinov, Hristina Nedialkova","doi":"10.22620/sciworks.2022.02.013","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.013","url":null,"abstract":"The paper focuses on several scenarios for sustainable tourism that can be resourcefully applied to the field of wine tourism as a kind of special interest tourism. Firstly, we start with a short analysis of different examples of sustainable tourism i.e. trekking, green transport (part of the green deal) associated with modern wine tourism. Secondly, we delve on the aspects of social entrepreneurship. The examples are best practices in developed tourist destinations, like Italy, Slovenia, Hungary. Thirdly, we elaborate why stakeholders may profit from a discernable added value of wine tourism, thanks to social ventures and the advantages of social entrepreneurship as a way to ensure sustainability for the local communities, comfortable experience for the tourists and shared welfare for all stakeholders.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74178180","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":"Cultural identity and sustainable cultural tourism in the context of local and global","authors":"T. Parusheva","doi":"10.22620/sciworks.2022.02.002","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.002","url":null,"abstract":"The scientific article aims to explore the relationship between cultural identity and sustainable cultural tourism in the context of local and global. Important elements of cultural identity and heritage have been studied. Emphasis is placed on the attempts of local communities to develop their tangible and intangible cultural assets. The connection between cultural identity, sustainable cultural tourism and globalization is considered. The importance of the authentic characteristics of the destinations and the unique elements of their cultural identity is emphasized. The author defends the thesis that sustainable cultural tourism is the best model for local tourism development in a global context.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"171 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77280578","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":"Perspective for development of winter tourism in Bulgaria","authors":"Julieta Dimitrova","doi":"10.22620/sciworks.2022.02.016","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.016","url":null,"abstract":"The purpose of the report is to present prospects for the development of winter tourism in combination with other types of tourism for the sustainable development of the state's economy. Bulgarian winter resorts are gaining international popularity with their favorable conditions for sports, the modern facilities with which the resorts are equipped and the mountainous nature that creates conditions for holding competitions on the tracks. Bulgaria has numerous mineral springs and is a popular spa and wellness destination. In almost all winter resorts there are spa centers that offer a variety of procedures, and in combination with the rich cultural heritage, conditions are created for the development of several types of tourism. The state's sports centers are located near various cultural and natural attractions, which provide opportunities for a variety of activities for visitors.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"SE-10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84636794","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":"Cultural and wine tourism – opportunity for development of sustainable tourism in the Shumen Region","authors":"V. Petkov, Milen Penerliev","doi":"10.22620/sciworks.2022.02.004","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.004","url":null,"abstract":"The paper examines the basic principles of sustainable tourism. An attempt is made to draw an analogy with the application of those principles in the Shumen region, through an analysis of cultural and cognitive tourism, and of the opportunities for the development of wine tourism. The cumulative effect of including a number of alternative forms of tourism into the general tourist mix increases the economic effect, the valorization, and respectively – increases sustainability in its various aspects. Although the region in discussion is saturated with cultural sites and represents a center of cultural tourism, that fact is not an obstacle to the development of wine tourism as well – given the socio-cultural, soil-climatic and the regional economic and demographic characteristics. It is such types of interrelations, which are in the focus of this study.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"2012 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73522521","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":"Winemaking and wine tourism - history, present and future","authors":"G. Ilieva, Yanislav Markov","doi":"10.22620/sciworks.2022.02.011","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.011","url":null,"abstract":"Wine tourism as a separate sub-sector of the tourism industry is constantly evolving and changing in terms of its content and structure. New market trends, as well as the experience gained by wine producers in the implementation of projects for the development of wine tourism, business initiatives and investments by local and national authorities, European and international institutions, contribute to a much more dynamic nature of this type of tourism in comparison with its initial stage of development in the 90s in Bulgaria, respectively in Europe in the early 90s of the XX century. This type of tourism meets the needs of modern man for a short escape - detachment from the daily rhythm of urban life, contact with nature, acquaintance with the cultural characteristics of an area, entertainment and recreation in areas with unchanged view of the negative effects of mass tourism. The significant increase in the number of tourists interested in wine has motivated many communities to develop wine tourism. The aim of the present study is, through a retrospective review, to bring out the current problems of wine tourism and on this basis to outline the prospects for its development.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76857309","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":"Tourist destination development through reviving and promotion the local identity","authors":"Yullia Dzhabarova, M. Ruseva","doi":"10.22620/sciworks.2022.02.006","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.006","url":null,"abstract":"Local identity is an integral concept, which comprises landscape, culture, traditions, and inhabitants on a distinguished place. It serves as a strategic tool for the development of local territories and communities. In the context of the tourist product, local identity plays a key role for shaping and imposing the tourist appearance of a certain tourist destination. Under Dionysos project, within V-A Interreg Greece-Bulgaria 2017-2020 a series of studies were conducted, which aim at revealing the typical features, composing/performing the local identity of the Sakar-East Rhodopi region. To achieve this purpose, a complex methodology was applied, including the following methods: in-depth interview, questionnaire research and observation. Based on the gained results from the analysis, concrete suggestions, related to the development and imposing of the local identity of the region, are derived. The provided information could serve the business organizations in the tourist sector, as well as the local government and non-government institutions. The proposed tools correspond to the up-to-date trends in the consumer demand of tourist product. They are a prerequisite for the sustainable development of the region within its economic, social, and cultural dimensions.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77733314","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":"Wine and christianity – a model for sustainable tourism","authors":"Todor Dyankov, Krasimira Yancheva","doi":"10.22620/sciworks.2022.02.010","DOIUrl":"https://doi.org/10.22620/sciworks.2022.02.010","url":null,"abstract":"The main challenges to the transformation of Bulgarian tourism stem from the specifics of post-Covid realities, characterized by a highly conjunctural nature for the country and the region. The significant volatilities that have occurred in the last few years raise the need for a new marketing positioning of Bulgaria on the domestic and international tourism markets. Rediscovering the link between wine and Christianity would have an innovative impact on the development of destination Bulgaria through the application of a conceptual model for sustainable tourism. In this direction, the main goal of this publication is set in a way to provoke the scientific and business communities towards a new strategic vision.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81444132","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":"USE OF MAGNESIUM ASPARTATE FOR ENRICHMENT OF SEMI-FINISHED MEAT PRODUCTS","authors":"S. Patyukov, Anna Fugol, A. Palamarchuk","doi":"10.15673/swonaft.v2i86.2507","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2507","url":null,"abstract":"In this work, the influence of magnesium aspartate on the biological value and organoleptic characteristics of meat patties - semi-finished products made of minced meat - was studied. \u0000The role of magnesium for human is extremely large, it is one of the essential nutritional factors, since magnesium can improve metabolism and blood formation. \u0000Magnesium aspartate is a biologically active substance that has the ability to increase the bioavailability of magnesium and improve its absorption in the body. Recently, magnesium aspartate has been actively used not only as a medicine, but also as an additive to food products, in particular, for enriching semi-finished meat products. \u0000The purpose of this work is to study the effect of enrichment of meat patties with magnesium aspartate on their biological value, product storage ability, taste, smell and texture characteristics. Experiments were carried out and meat patties were evaluated before and after enrichment with magnesium aspartate. \u0000As a result of the study, it was found that the enrichment of meat patties with the studied additive leads to an increase in the magnesium content in the product, which can have a positive effect on the health of the consumer. \u0000A recipe for patties with the addition of magnesium salts has been developed. A comparative evaluation of control samples and samples with different concentrations of additive was carried out. It was found that the additive affects the organoleptic characteristics, and also inhibits the growth and development of microflora in semi-finished products, which leads to an increase in shelf life. \u0000Evaluation of the taste, smell and texture characteristics of meat patties showed that enrichment with magnesium aspartate in the recommended doses does not affect the taste and smell of the product, but leads to an improvement in the texture. Increasing the water-binding capacity of the product makes it more tender, juicy and appetizing. \u0000Taking into account that for better absorption of ions in the body, the presence of vitamin D and B6 is necessary, the required amount of vitamins was calculated and introduced into the product. \u0000Thus, the enrichment of meat patties with magnesium aspartate can be beneficial for human health and improve the quality of the product. These results can be used in the food industry when developing new products.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78618360","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":"АВТОМАТИЗОВАНЕ РОБОЧЕ МІСЦЕ ІНЖЕНЕРА З ОХОРНИ ПРАЦІ ЗАСОБАМИ MS OFFICE. ЧАСТИНА 2","authors":"В.М. Палагута, Сергій Миколайович Перетяка, Сергій Юрійович Хотін","doi":"10.15673/swonaft.v2i86.2503","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2503","url":null,"abstract":"В роботі запропоновано підхід до організації робочого місця інженера з охорони праці за допомогою засобів, які надає середовище офісного пакету MS Office. Виконання функцій та розв‘язання задач, властивих роботі інженера з охорони праці, реалізовані за допомогою загальнодоступних інструментів, інтегрованих у гіпертекстовому документі. В першій частині роботи [1] крім аналізу існуючих програмних розробок і оцінки їхньої економічності, розглянуто інтерфейс користувача з основними інструментами розв’язання задач з організації охорони праці на підприємстві, серед яких: планування роботи спеціаліста з охорони праці, робота з базою нормативно-правових актів та базою нормативних актів підприємства. \u0000В другій частині роботи розглянуті такі напрямки діяльності служби охорони праці підприємства, як робота з базою даних особового складу, аналіз виробничого травматизму та захворюваності, навчання та перевірка знань працівників підприємства з питань охорони праці. \u0000Так в ході роботи з базою особового складу, тобто з кадрами, позначка «Кадри» на робочому аркуші забезпечує зв‘язок з документом, який містить таблицю відомостей про особовий склад підрозділів підприємства, потрібних для повсякденної та перспективної роботи спеціаліста з охорони праці - планування проведення інструктажів, навчання та перевірки знань з питань охорони праці та пожежної безпеки, попередніх та періодичних медичних оглядів, професійного відбору тощо. \u0000Для зберігання більш докладних даних про особовий склад розроблено спеціалізовану базу даних в системі управління базами даних (СУБД) MS Visual FoxPro, наведено відповідні екранні форми для доступу, корегування та друкування даних. \u0000Наступний важливий напрям роботи спеціаліста з охорони праці – аналіз виробничого травматизму. MSOffice надає можливість проводити груповий аналіз травматизму за допомогою вбудованих діаграм. В роботі наведено діаграми, що відображають залежність рівня травматизму від віку потерпілих та від стажу роботи, від виду фактору, що травмує, та від часу робочої зміни. Зміна даних про кількість випадків в таблицях приводе до автоматичних змін в діаграмах. \u0000Ще один важливий напрям роботи – навчання з питань охорони праці. MS Office, зокрема програма MS Word, містять засоби програмування мовою Visual Basic for Application (VBA). Це дає можливість розробляти програми для навчання та перевірка знань. В роботі представлені екранні форми програми перевірки знання основних нормативно-правових актів з охорони праці. \u0000В роботі намічені подальші кроки по вдосконаленню комплексу, спрямованого на автоматизацію основних функцій системи управління охороною праці: організація медичних оглядів, контроль за станом охорони праці, забезпечення працівників засобами індивідуального захисту, планування заходів з охорони праці, організація віртуального кабінету охорони праці та інші. Метою роботи є полегшення, підвищення ефективності та комфортності роботи інженера з охорони праці.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84883927","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":"МЕТОДИ ВИРОБНИЦТВА ЇСТІВНИХ ПЛІВОК/ПОКРИТТІВ","authors":"Оксана Сергіївна Шульга, Анастасія Іванівна Чорна, І. О. Чорний","doi":"10.15673/swonaft.v2i86.2483","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2483","url":null,"abstract":"Охарактеризовано різні методи виготовлення їстівних плівок/покриттів для харчових продуктів залежно від вологого та сухого способу отримання. Проаналізовано переваги та недоліки методів виготовлення їстівних плівок/покриттів. Серед сухих способів виготовлення їстівних плівок/покриттів найбільш поширеним є метод екструзії для промислового виробництва плівок, оскільки не вимагає додавання розчинника і його подальшого випаровування. В лабораторних умовах найбільш доступним для отримання їстівної плівки є лиття розчину на антиадгезійну поверхню, а для формування їстівного покриття на харчовому продукті – нанесення пензлем або розпилення.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89664719","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}