Unwanted microflora in bread causes a disease called “potato disease”, as a result of which bakery products mold prematurely. The causative agents of this process are the spore-forming bacteria Bac.mesentericus and Bac.subtilis. A method for preventing “potato disease” is proposed due to the use of hypericum, honey, sour cream of 10% fat in the recipe. Water-honey extract fermented with Str.lactis and Str.cremoris was obtained. The introduction of 6% of the studied LAB fermented Str.lactis and Str.cremoris water-honey extract of hypericum, when mixing wheat dough, prevents the development of “potato disease” and mildew, intensifies the process of dough preparation. Dough fermentation is reduced by 60 min, gas-forming ability and fermentation activity of the dough are improved. This allows to obtain finished products with improved organoleptic (color, aroma, taste) and physico-chemical quality indicators (porosity, specific volume).
The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.
The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.
The technology of drinks production makes it possible to create a variety of tastes and use various natural foundations. Expanding the assortment of “wholesome” and “functional” drinks reveals possibilities for controlling the process of biologically active substances entering the body. From a technological point of view, the drink is the most convenient model for creating new products, including the use of natural plant materials. For creating them, traditional extraction methods are often used. They have several drawbacks: they are long, laborious, occur when exposed to high temperatures, which leads to the loss of raw materials of biologically active substances, the taste of aroma, and a decrease in biological value. In this regard, the actual direction of improving technological solutions in this area is the application of the ultrasonic intensification of the extraction process method. Ultrasound can significantly reduce the duration of the process, increase the yield of biologically active target components and improve the organoleptic characteristics of beverage extracts [2]. The work is devoted to the study of the ultrasonic extraction method in the preparation of functional beverages. The obtained data indicate that the use of this method helps to reduce the time of the extractant saturation, increase the antioxidant activity and yield of extractive substances. This result helps to ensure higher organoleptic characteristics of drinks.
The sphere of hotel service is unique, because the staff is apart of the hotel product. Often it is difficult to distinguish the material part of the product from its spiritual component. The stuff that supplies services is the most important component of these services. The same services can be supplied in different ways, because the personnel of the hotel serves customers differently. The stuff has to receive visitors in such way that he would become a regular customer. It constitutes the main advantage of accommodation. The staff relations must be arranged in such manner that the staff would perform labour in all levels of organization structure with the conscious that their professional activity and the service atmosphere which they create are forming the conscience of the customer. Highly qualified stuff recruitment is a very important question in any sphere of activity. The hotel sphere is not an exclusion. The owners of the hotels should recruit the stuff without overlooking highly qualified specialists. The staff of the hotel is the face of the establishment and it is very important to be sure that the employee performs his labour qualitatively and is polite enough towards the guests etc. The more competent recruitment implies that the hotel gets more favorable responses and consequently more guests. The well matched highly qualified stuff is the keystone to success. The article comprises the analysis of the labour market state in the sphere of hospitality industry. The supply and demand of vacancies in Voronezh was studied. Professions and vacancies with best job opportunities were determined as the result of the analysis.
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