Health, Food & Biotechnology最新文献

{"title":"Study on the Biodegradation Kinetics of Bioplastic Obtained from Tapioca Starch","authors":"Kirill Kornilov, N. Roeva","doi":"10.36107/hfb.2023.i3.s175","DOIUrl":"https://doi.org/10.36107/hfb.2023.i3.s175","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"51 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186362","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":"Linear Economics of Food Industry Enterprises and Ways to Improve its Efficiency and Environmental Friendliness","authors":"Alice A. Lyushnina, Oleg A. Suvorov, Tatyana Yu. Tokareva","doi":"10.36107/hfb.2023.i3.s183","DOIUrl":"https://doi.org/10.36107/hfb.2023.i3.s183","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186229","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":"The Use of Phytoextracts to Reduce Oxidative Stress of Lipid Fractions of Animal Origin","authors":"S. Kidyaev, E.V. Litvinova, V. L. Lapshina, Irina A. Kashevarova","doi":"10.36107/hfb.2023.i3.s179","DOIUrl":"https://doi.org/10.36107/hfb.2023.i3.s179","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"43 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186306","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":"The Usage of Calendula Cryopowder in Food Technology","authors":"Yuriy B. Gerber, N. Y. Yaroshenko","doi":"10.36107/hfb.2023.i3.s185","DOIUrl":"https://doi.org/10.36107/hfb.2023.i3.s185","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"12 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186562","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":"Decade of Science and Technology. Trends in the development of scientific schools of the I.A. Rogov Institute of Applied Technology at Biotech University","authors":"T. N. Danilchuk","doi":"10.36107/hfb.2023.i2.s181","DOIUrl":"https://doi.org/10.36107/hfb.2023.i2.s181","url":null,"abstract":"The history of the formation and development of scientific schools at the I.A. Rogov Institute of Applied Biotechnology is outlined. The main directions of fundamental and applied research of the Institute departments are described. Examples of the implementation of this research in student start-ups are given. A project for the development of the institute’s scientific activities within the framework of the Priority 2030 programme has been proposed.","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139334683","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":"Relevance of the Use of Fish Protein Hydrolysates in Food Technology","authors":"Alevtina V. Yugay","doi":"10.36107/hfb.2023.i2.s173","DOIUrl":"https://doi.org/10.36107/hfb.2023.i2.s173","url":null,"abstract":"Introduction. The problem of protein deficiency has become especially acute in recent years due to the fact that the increase in population causes an increase in the catch of marine biological resources. An irrational approach to the development of valuable protein raw materials leads to the formation of a large amount of waste and waste against the background of the lack of demand for non-commercial fish species, for example, gobies or sculpins. The article presents data on the relevance of the use of fish protein hydrolysates (RPH) obtained from secondary raw materials, current problems in the fish processing industry, provides information on the properties of RPH, and shows the possibility of their use in the food industry. Hydrolysates exhibit various functional properties, which expands the horizons of their practical application; therefore, the need for complex processing of raw materials can be partially realized. The article provides scientific evidence of the need for further research on hydrolysates obtained under the influence of enzymes of various origins.Purpose. To analyze modern scientific literature, to show the relevance of the use of fish hydrolysates in food technology and the prospects of research in this direction.Materials and Methods. Based on the study of modern domestic and foreign scientific data, a theoretical, systematic and comparative analysis of existing developments in the field of food use of RBG was carried out. The search for foreign scientific works was carried out in bibliographic databases indexed by Google Scholar, Scopus, ResearchGate, Elsevier, MDPI, and the Science Direct system using keywords.Results. Scientific research in the field of obtaining sources of essential amino acids and complete proteins has been going on for quite a long time. In the early 60s of the last century, fish hydrolysates were considered exclusively as an additive to animal feed or raw materials for the production of fish oil. It has now been established that fish hydrolysates, depending on the molecular weight of the peptides, can exhibit various functional properties, have a positive effect on the treatment of diabetes, reduce stress levels, improve the taste of the finished product, be used as emulsifiers and foaming agents, and increase biological and nutritional value. Many patterns of manifestation of the biological properties of hydrolysates have not been fully studied, so further research in this direction is relevant and promising.","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139334788","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":"Study of the Possibility of Using Biodegradable Cellulose-Containing Materials Based on Miscanthus as Disposable Tableware and Food Packaging","authors":"I. Kirsh, I. Tveritnikova, V.V. Batalova","doi":"10.36107/hfb.2023.i2.s171","DOIUrl":"https://doi.org/10.36107/hfb.2023.i2.s171","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139337965","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":"The Effect of Sodium Chloride on Biomass Growth and Protein Synthesis during Cultivation of Dunaliella salina Microalgae on a Nutrient Medium from Beet Molasses","authors":"Rishat A. Iksanov, A. Kanarsky, Z. Kanarskaya, Venera M. Gimatdinova","doi":"10.36107/hfb.2023.i2.s168","DOIUrl":"https://doi.org/10.36107/hfb.2023.i2.s168","url":null,"abstract":"Introduction. Currently, the applications of halophiles of the genus Halobacteriaceae are mainly limited to the use of β-carotene and hydrolases in the food and cosmetic industries. The expansion of halophile applications in biotechnology is based on the synthesis of effective and highly specific biocatalysts that can meet industrial needs. Halophiles are excellent sources of enzymes that are not only resistant to salt, but can also be effective in other extreme conditions.  The resistance of halophiles to external factors is of increasing interest to them from biotechnologists, because they are the source of many BAS, and their habitat allows cultivation in non-sterile conditions. In this regard, it is of scientific and practical interest to determine the possibility of using D. salina bacteria in industry, which are recommended for wastewater treatment, expression of recombinant proteins, production of biofuels, production of natural polymer materials.Purpose. To study the effectiveness of cultivation of microalgae Dunaliella salina (D. salina) on a nutrient medium from molasses, experiments with additional addition of sodium chloride were carried out in this work.Materials and Methods. The review includes foreign articles published in English for the period 2010-2023. Search for scientific articles on suitable topics in the bibliographic databases Google Scholar, Scopus, Web of Science. When selecting publications for review, priority was given to highly cited sourcesResults. It was found that an increase in the cultivation temperature of microalgae from 5 to 25℃ favorably affects the growth characteristics of D. Salina culture: the specific growth rate increases, and the cell generation time decreases. When the content of sodium chloride in the nutrient medium is up to 5%, D. salina microalgae exhibit halotolerant properties. With an increase in the NaCl content in the nutrient medium up to 30%, D. salina culture exhibits halophilic properties. The best kinetic characteristics of the growth of D. salina culture are manifested with halophilic physiological activity. The yield of biomass of D. salina microalgae during cultivation on a nutrient medium without application and when introducing 5% sodium chloride into the nutrient medium from molasses is higher compared to the introduction of 15 and 30% sodium chloride into the nutrient medium. According to the results obtained, it can be said that an increase in the content of sodium chloride leads to an increase in the growth rate of the culture and the generation time, also in the values of 30% NaCl, a higher content of protein and β-fructosidase is manifested. With an increase in the duration of cultivation up to 240 h, a decrease in the pH of the nutrient medium from 7.04 to 4.70 is observed, which is due to the assimilation of mineral and organic nitrogen by microalgae. With an increase in the duration of cultivation of microalgae, there is an increase in the number of cells in the culture fl","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139338080","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":"Complex Technology for the Production of Smoked Products of Prolonged Shelf Life with a Reduced Concentration of Sodium Nitrite","authors":"T. N. Danilchuk, Dmitry E. Ipatov","doi":"10.36107/hfb.2023.i2.s170","DOIUrl":"https://doi.org/10.36107/hfb.2023.i2.s170","url":null,"abstract":"","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139337903","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":"CRediT Statement for Recognizing Author Contributions","authors":"M. Kosycheva","doi":"10.36107/hfb.2023.i5.s169","DOIUrl":"https://doi.org/10.36107/hfb.2023.i5.s169","url":null,"abstract":"Authorship is considered to be one of the acute issues of publication ethics. The creation of a system for recognizing the author's contribution promotes the principle of transparency of scientific research. CRediT statement allows objectively recognize the role of each of the authors involved in writing the article and exclude violations of publication ethics in relation to authorship.","PeriodicalId":374911,"journal":{"name":"Health, Food & Biotechnology","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114508244","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}