Strategic goals of stable development of territories of all levels at the expense of producing competitive goods and increase in export potential of regional producers, as well as the need to improve quality of life, have justified the necessity of using effective technologies for territory branding, which, in turn, requires theoretic solution of some scientific problems in terminological and instrumental areas of knowledge. Current problems of the regional branding as the branding of special areas have got less attention than national and regional branding, which has led to the lack of common concepts and continuation of terminological discussions, and also searching for universal model of the regional branding. Researches done by the specialists in this area have allowed us to know their views on the definition of the term “regional branding” in relation to the need to develop structural models of brands (different for different regions), to consider commodity brands as preferrable constituent parts of regional brands, to develop integrated model of consumer values which form preferences in selection of food products of well-known brands and brands of local producers. In the conclusion of the present work there is a list of problems to be solved in future studies through interdisciplinary approaches
The subject of the article is to justify the prospects of using a systematic approach to creating a regional brand. The productivity of this approach is due to the fact that the process of designing a regional brand product as a system is characterized by the presence of a specific set of system-generating, system-forming and system-dependent factors. Their analysis is presented in this article. Features of the application of a systematic approach to the management of the range and quality of innovative products is shown by the authors in relation to the life cycle of products based on vegetable food raw materials with biologically significant active principles.
At present time the need of biologically active substances and preservatives as natural extract usage is increasing. Local recourses’ applying, in particular, honeysuckle common growing in the Krasnoyarsk territory is a justified decision. The results of vitamin C keeping dynamics in the separate vegetative parts of wild-growing blue honeysuckle depending on storage conditions are presented. It was shown that ascorbic acid is in 1.4 times higher in freshly picked berries in comparison with leaves. However acid content in berries subjected to deep freezing is decreasing over time and six month later it is only 68% from the original. At the same time vitamin C keeping in the leaves dried to air-dry condition is rather higher and to the end of storage period (6 months) is decreased only to 5.2%. Herewith the total amount of ascorbic acid in the leaves is higher than that in the frozen berries of the investigated plant. Besides that the spectrophotometric research showed the presence in the blue honeysuckle leaves (Lonicera caerulea L.) such classes of biological active compounds as chlorophyll containing derivatives, bioflavonoid complex, carbohydrate components, anthocyans, tanning agents, organic matters and so on. This circumstance suggests great perspectives for the vegetable raw material practical applying.
The article presents the results of studying the antibacterial activity of fir tree and Siberian spruce bark water extracts. As test objects, pathogenic (3-4 hazard class) and saprotrophic bacteria were used. It has been shown that the studied aqueous extracts of dark-coniferous bark do not exhibit biocide activity against the conditionally pathogenic bacterium Escherichia coli. However, all the other studied bacteria are sensitive to the extracts analyzed both on day 3 and day 13. At the same time, the aqueous extract of the Siberian fir bark has a higher biocide activity against conditionally pathogenic and saprotrophic bacteria in comparison with the aqueous extract of the Siberian spruce bark. The antibacterial activity of aqueous extracts of the studied plants bark is determined by their chemical composition, primarily the presence of substances of a phenolic nature. It has been shown that the studied extracts mainly contain compounds of quercetin, dihydroquercetin and kaempferol.
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