Indicators of the osteoclastogenesis system in men with different clinical types of ankylosing spondylitis

At the current stage of development of modern society, the problem of ensuring food security is becoming increasingly important and is rapidly becoming one of the key problems of both national and global nature. Its solution today is an important condition for creating an atmosphere of stability and well-being in the world as a whole, in each individual country or its region. In this regard, there is an objective need for a more detailed and in-depth study of the issues under consideration from practical and theoretical positions, which in turn, in our opinion, requires studying the issues of further development of scientific research in the field of food security both globally and at the national and regional levels, which have become very relevant today. According to the results of the research, priority directions of ensuring food security at the global and international levels have been identified from theoretical and practical positions, the current state of affairs and prospects for further development have been analyzed at the level of national food security under the influence of crisis sanctions and post-crisis factors, key problems of ensuring food security at the meso- and micro-levels have been identified, and approaches have been formed, ways and measures to resolve them.

Section: методы и результаты исследованияunclassified

“…Географическое распределение исследований по продовольственной безопасности, проводимых под эгидой ЮНЕСКО в 2021 году[3] Figure1. Geographical distribution of food security studies conducted under the auspices of UNESCO in 2021[3] …”

unclassified

Development of scientific research in the field of food security at the global, national and regional levels

Korolev,

Khorev,

Salikov

et al. 2023

“…Согласно медико-биологическим требованиям к полноценному сбалансированному продукту, содержащему все необходимые для жизнедеятельности организма белки, жиры, углеводы, витамины, минеральные вещества, была предпринята попытка разработки рецептуры творожного продукта [2][3][4][5][6][7][8][9][10][11][12][13][14][15]. Содержание массовой доли белка в контрольном образце составило 3,86%.…”

Section: Introductionunclassified

Influence of the degree of green buckwheat grinding on the assessment of the storage capacity of cottage cheese products

Глаголева

Толбинская

2021

In the course of the work, the influence of the amount of crushed green buckwheat on the organoleptic characteristics of the product was studied, taking into account the degree of grinding. 1, 2, 3, 4 and 5% fraction of green buckwheat were added to the curd base. On the first day of storage, the chemical composition of the samples was analyzed. The results show that the percentage of fat in the image samples was increased compared to the control - from 1.77 to 1.88. The content of the proportion of protein in the control sample was 3.86%. An increase in the size of protein compression was noted in all samples. The ash content in the samples showed a tendency to increase in comparison with the control and varied in the range from 0.72 to 0.90%. The moisture content in the control sample was 86.67%, in the remaining samples - from 83.96 to 85.92%. In the course of the analysis, the change in the samples of the experiment with green buckwheat during storage was studied, taking into account the organoleptic indicators. Analysis of the data obtained shows that initially the pH changes little up to 15 days of storage, then gradually decreases. Initial CFU values were 6.00 ? 107 for sample (2%), 7.50 ? 107, 5.00 ? 107, and 6.50 ? 107 for sample (3%), sample (1%), and sample 2 (3% ). ) respectively. B shows a trend towards a tracked decrease before the end of the shelf life. The guaranteed shelf life of the green buckwheat curd product is 14 days at a temperature of 4 ± 2?С, which is experimentally substantiated. This storage time is a satisfactory indicator. The product is promising for sale to consumers.

“…Для более эффективного ведения такого процесса необходимо знать характер связи влаги в сорбенте с определением температурных интервалов, при которых происходит дегидратация. Для этого применили метод синхронного термического анализа, который позволяет выявить данные о механизме влагоудаления, установить температурные интервалы, а также количество влаги, удаляемой из материала [1][2][3]. Исследования проводились на приборе синхронного термического анализа модели STA 449 F3 Jupiter (NETZSCH, Германия) (рисунок 1) с держателем образца типа S в алюминиевом тигле с проколотой крышкой.…”

Section: Introductionunclassified

“…Одновременно регистрировалось выделение или поглощение теплоты образцом АДК, обусловленное фазовыми переходами или химическими реакциями [3]. Исследования проводили при следующих режимах: давление -атмосферное, максимальная температура -588 K, скорость изменения температуры -5 K/мин.…”

Section: Introductionunclassified

Assessment of sorption properties of sorbent based on silicon dioxide

Шенцова

Лыткина

Саранов

et al. 2019

Effective sorbents are used to address the issues of improving food safety. The economic feasibility of cleaning increases when using food production wastes as sorbents. With the help of modern methods were studied the composition and properties of the sorbent ADC obtained from rice husk. Sorbent is a type of pyrogenic silica. With the help of modern methods for assessing the quality of substances, the chemical composition and morphological features of the surface of the sorbent were studied. In addition, the static exchange capacity for various pollutants was investigated. It is established that the ADC well detains inorganic compounds, which included iron, manganese and aluminum. Desorption of chemical compounds from the used sorbent does not have a significant effect on the content of heavy metals in water. This indicates the strength of sorption bonds. To establish the nature of the moisture in the sorbent with the determination of temperature intervals at which dehydration occurs, a simultaneous thermal analysis was carried out, which allowed determining the temperature zones that correspond to moisture removal, moisture removal with different binding energy, and predict the mode parameters of the moisture removal process and select the most effective way to remove them. dehydration. The operation of the device used is based on the continuous recording of the dependence of the change in mass of the material on time or temperature when it is heated in accordance with the selected temperature program in a given gas atmosphere. At the same time, the release or absorption of heat by the sample due to phase transitions or chemical reactions was recorded. Investigations were carried out under the following conditions: pressure — atmospheric, maximum temperature 600 K, rate of change of temperature 5 °C/min. The experiments were carried out in aluminum crucibles with a total weight of 10 mg. The analysis made it possible to identify periods of dehydration of water during thermal effects on the ADC, as well as to identify temperature zones that correspond to the release of moisture with different shapes and binding energy.