Effects of Dehydration on the Physiochemical Characteristics of Tomato, Onion and Pepper Powdered Culinary Blends

F, Ogori A.; Amove, Julius; A, Adoba J.; Hleba, Lukáš; Císarová, Miroslava; Glinushkin, A. P.; Лаишевцев, А. И.; Дерканосова, А. А.; Igor, Pigorev; Plygun, Sergey; Shariati, Mohammad Ali

doi:10.15414/jmbfs.2020.9.5.994-997

Cited by 6 publications

(1 citation statement)

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“…The plant contains vitamins C and A, which is due to the content of essential oil in the leaves and shoots (up to 0,3%). Citral (up to 60 %), citronellal, myrcene, geraniol, linalool, cineole have been identified in the composition of lemon balm essential oil [5].…”

Section: Methods For the Production Of Curd Mass Enriched With Vegeta...mentioning

confidence: 99%

Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

Lyashchuk

Platonova

Kostrova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The paper presents to topical issues of functional food production technology, which has its own characteristics. Since milk and dairy products are initially a source of bioactive substances in the form of vitamin B2 (riboflavin) and Ca, from a technological point of view, it is advisable to add functional components rich in dietary fiber and antioxidants to the formulation. At the same time, special attention should be paid to the issues of preserving the beneficial properties of bioactive substances not only in the process of preparing raw materials for introduction into a product, but also at subsequent stages of the production-consumption cycle. Food products made from milk and its derivatives have functional properties aimed at normalizing the functioning of the gastrointestinal tract, increasing the body's immune resistance to pathogens of infectious diseases and leveling the harmful effects of the environment. Herbal preparations from essential oil plants of the Lamiaceae family are distinguished by a high content of dietary fiber, have high antioxidant activity and have an immune-strengthening effect on the human body. The average annual increase in the output of curd products in the dairy industry is about 8-13%, which indicates the prospects for the development of new recipes for functional curd-based products.

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Section: Methods For the Production Of Curd Mass Enriched With Vegeta...mentioning

confidence: 99%

Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

Lyashchuk

Platonova

Kostrova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Prospects for using sapropel deposits to increase the resistance of plants to stress factors

Sviridova

Ovsyankina

Sevostyanov

et al. 2021

J. Phys.: Conf. Ser.

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Root rot is a disease of plants, which have weak plant resistance to pathogens (from seed or soil inoculum) and environmental factors. Depending on the cultivation zone, the degree of saturation with one crop, agricultural technologies and varieties, the species, racial, strain composition of pathogens is constantly changing. The manifestations of root rot at an early stage of plant development are especially harmful. Healthy seed is a contribution to successful production, but stressful factors often attack plants with infectious pathophlora in the soil. The article discusses the use of combined soil mixtures as a stimulating factor in increasing the stress resistance of plants with the further production of healthy plants and seed material, which is a necessary reality of modern scientific technologies.

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Chitinase production by Trichoderma viride in submerged state fermentation

Mukhammadiev¹,

Mukhammadiev²,

Skvortsov³

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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We have identified the optimal conditions for the production of chitinolytic enzymes of T.viride in submerged state fermentation. The production of chitinase by a new strain of fungus was carried out on the basal liquid medium, containing (%) colloidal chitin 0.5, NaNO3 0.2, KH2PO4 0.1; MgSO44-7H2O 0.05 and KCl, 0.05. The activity of enzymes of the chitinase complex of the strain was evaluated using the method using dinitrosalicylic acid (DNS reagent). A quantitative determination of the activity of chitinases in a producer microorganism was established by their ability to hydrolyze 0.2% colloidal chitin (in phosphate buffer 0.05 M, pH 5.2), by the content of reducing sugars formed in this process, which were evaluated using a DNS reagent. The results of studies of the influence of various cultivation parameters showed that highest chitinolotic enzymes production by T.viride was obtained at pH 4.0, (301.15-303.15) K and after 144 h growth. The studied soil isolate can be further used in biotechnological research, as well as for biological control of pests and pathogens of agricultural crops.

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Effects of Dehydration on the Physiochemical Characteristics of Tomato, Onion and Pepper Powdered Culinary Blends

Cited by 6 publications

References 0 publications

Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

Prospects for using sapropel deposits to increase the resistance of plants to stress factors

Chitinase production by Trichoderma viride in submerged state fermentation

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