The purpose of the study is to conduct monitoring of technogenic pollution of soil in the Samara region. The objectives of the study are to identify the sources of technogenic pollution of soil, to analyze the minimum and maximum concentrations of heavy metal on long-term observation plots and background plots, to assess the average and the maximum values of total petroleum hydrocarbons (TPH) in soil of observed land plots. The allowable concentration levels of heavy metals (manganese, lead, cadmium, copper, nickel and zinc) in the soil of the Samara region are not exceeded. Mean heavy metal concentrations in soil did not exceed the maximum permissible concentration (MPC) and the approximate permissible concentration (APC) and was 0.1-0.6 MPC (APC). The maximum concentration of metals in soil was 0.1-0.9 MPC (APC). However, the obtained results were higher than background concentrations of metals. The mean concentrations of aluminium exceeded the background levels by a factor of 3.4-6.7. The maximum concentrations of aluminium in soil was observed in the area of the Samara metallurgic plant (ZAO ‘Arconik’) and was 9.2 of background.
This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.
The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.
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