Ecological Indicator Values for Europe (EIVE) 1.0

Aims: To develop a consistent ecological indicator value system for Europe for five of the main plant niche dimensions: soil moisture (M), soil nitrogen (N), soil reaction (R), light (L) and temperature (T). Study area: Europe (and closely adjacent regions). Methods: We identified 31 indicator value systems for vascular plants in Europe that contained assessments on at least one of the five aforementioned niche dimensions. We rescaled the indicator values of each dimension to a continuous scale, in which 0 represents the minimum and 10 the maximum value present in Europe. Taxon names were harmonised to the Euro+Med Plantbase. For each of the five dimensions, we calculated European values for niche position and niche width by combining the values from the individual EIV systems. Using T values as an example, we externally validated our European indicator values against the median of bioclimatic conditions for global occurrence data of the taxa. Results: In total, we derived European indicator values of niche position and niche width for 14,835 taxa (14,714 for M, 13,748 for N, 14,254 for R, 14,054 for L, 14,496 for T). Relating the obtained values for temperature niche position to the bioclimatic data of species yielded a higher correlation than any of the original EIV systems (r = 0.859). The database: The newly developed Ecological Indicator Values for Europe (EIVE) 1.0, together with all source systems, is available in a flexible, harmonised open access database. Conclusions: EIVE is the most comprehensive ecological indicator value system for European vascular plants to date. The uniform interval scales for niche position and niche width provide new possibilities for ecological and macroecological analyses of vegetation patterns. The developed workflow and documentation will facilitate the future release of updated and expanded versions of EIVE, which may for example include the addition of further taxonomic groups, additional niche dimensions, external validation or regionalisation

STEVIA AND PECTIN APPLICATION IN FUNCTIONAL DRIKS

Studying of production of functional drinks with stevia and pectin use. Research of process of receiving steviazid

Assessment of the shadow economy development tendencies in the Sverdlovsk region

The paper deals with the analysis of the shadow economy dynamics in the Sverdlovsk region. The analysis covers the period since 2001 to 2009, and it also concerns medium and long term since 2011 to 2020. In the course of the analysis economic and mathematical models of shadow economy in the context of changing socio-economic environment have been applied. For the medium- and long-term analysis the record of economic, social and technological factors’ influence on the shadow sector of economy of the Sverdlovsk region was used. For the long-term analysis of shadow economic dynamics key scenarios of economic development with generation of base cases of further transformation of the shadow sector of economy have been considered. Inertial, innovation and optimistic development alternatives have been considered as basic scenarios of economic development in posse. A complex of steps aimed at reduction of the shadow sector segment in the medium- and long-term outlook has been suggested

Change in the enzymatic activity of gluten-free malt during germination and drying

Traditional crops for malt production are rye, barley and wheat. Gluten-free and oats are considered to be gluten-free crops and recommended for use in dietary nutrition for patients with gluten intolerance. Increasing the range of gluten-free products is one of the most important conditions for improving the standard of living of people suffering from celiac disease. The influence of the duration of germination and drying on the amylolytic, saccharifying, proteolytic activity of buckwheat and oat malt with the purpose of improving the technology of creating a gluten-free product is given in the article. In buckwheat malt, the maximum value of amylolytic ability (AU) is 21.2 U/g, which is 6.0% higher than that of rye grain. In the case of oat malt, AU was 18.79 units/g, which is 6.0% lower than in traditional crops. The maximum accumulation of saccharifying capacity (OS) in all malts occurs on the third day of germination and reaches the following values: in rye malt – 5.1 units/g, in buckwheat – 2.9 units/g, in oatmeal 3.3 units/g. Compared with the traditional culture of buckwheat OS lower by 43.1%, oats by 35.3%. The maximum values of proteolytic activity (PA) of malts were achieved on the third day of ration: in rye – 23.2 units/g, in buckwheat – 26 units/g, in oats – 16 units/year. Compared to rye grain, PA buckwheat is 12.0% higher, oats lower by 31.0%. It was found that the enzymatic activity of malt, obtained from gluten-free raw materials, is lower than in rye malt, therefore it is not possible to completely replace traditional raw materials without additional application of the enzyme preparation

The possibility of buckwheat application in the fermented malt technology t

Rye is the traditional raw material for the fermented malt production. The article considers buckwheat grains application as an unconventional raw material. The research materials were rye of Vostok 2 breed and buckwheat of Dikul breed. Amylolytic capacity (AC) of malt was determined by colorimetric iodometric method, saccharification capacity (SC) - by polarimetric method, proteolytic (PC) - by refractometric method (according to Petrov); the humidity of the samples was determined on a thermographic infrared moisture meter FD 610. The extract, acidity and color of the fermented malt was determined according to GOST R 52061-2003. It was found that AC, SC and PC of buckwheat malt are 5.8% higher, 42.9% lower and 11.6% higher respectively than those of rye malt. Comparative characteristics of fermented buckwheat and rye malts showed that there is a decrease in the mass fraction of the extract and an increase in the color of buckwheat malt. This happens due to the hydrolysis of high-molecular compounds - carbohydrates, proteins to sugars and amino acids, respectively, due to the reactions of melanoid formation, which result in improved color, taste and aroma of malt. It was found that the use of buckwheat in fermented malt technology is possible, moreover, it is a gluten-free raw material due to the low content of the gluten fraction of the protein and can be applied to a wide range of consumers, including those suffering from gluten intolerance. But to increase its extractiveness, it is desirable to use enzyme preparations at the malting stage. The novelty of the proposed technical solution is confirmed by the RF patent for invention No. 2603268 "Method for the production of fermented buckwheat malt"

The study of the main impurities mature mash depending on the duration of fermentation, yeast alcohol race and used enzyme preparations

The paper studied the process of intensification of concentrated fermentation mash with account of the complex amylolytic enzymes, hemicellulase and proteolytic activities. We determined the dependence of ethanol yield, the content of volatile impurities, the content of reducing substances, depending on the different strains of yeast at a seed rate 15 million cells per 1 cm3 wort. To identify the parameters of the fermentation process the wort with an increased solids content, investigated the dynamics of accumulation of volatile impurities by varying the rate and duration of seeding yeast fermentation using 987-O5 race yeast. It revealed that the qualitative composition of impurities in the mash, the resulting wort of high-concentration depends both on the duration of fermentation, and from normal seeding yeast. Thus, depending on the duration of the fermentation process, the acetaldehyde content increases (from 613,17 mg/dm? to 54 h to 1724,6 mg/dm? to 72 hours), the amount of ethyl acetate is reduced (from 409,2 mg/dm? to 54 hours prior to 207 mg/dm? to 72 hours), the methanol content to 54 h at a rate of 15 million yeast seeding cells per 1 cm? of the wort amounted to 0,0043 mg/cm?, whereas by 72 h of fermentation at the same seed rate yeast – 0,0070 mg/dm?, the amount of 1-propanol and 1-butanol was reduced from 903,14 mg/cm? and 6,38 mg/cm? -54 h to 880 mg/cm? and 5,57 mg/cm? - to 72 hours, respectively. The minimum content of isobutanol independent of the duration of fermentation was 900-1100 mg/cm? at a seed rate 15 million yeast cells per 1 cm? wort izoamilola number increases from 1219,08 mg/dm? (54 hr) to 2673,84 mg/dm? (72 h). It revealed that the smallest total amount of impurities obtained by seed rate yeast 15 million cells per 1 cm? wort at the duration of fermentation 54 hours was found that maximum ethanol content in the mash with minimal accumulation therein volatiles corresponds embodiment:. Duration of fermentation - 54 hours at normally the problem of yeast cells – 15,0 million / cm? wort

Technology and instrumentation stevia solutions of spray drying

The relevance of the use and development of sweeteners is reflected in the article. The main requirements for sweeteners were given: the sweetness quality, color and odor absence, a pleasant taste, harmlessness, complete elimination from the body, good solubility in water, chemical resistance. Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used. A method of obtaining stevia extract with subsequent drying is presented. The leaves and stems of the Stevia rebaudiana Bertoni plant were used for the experiment. The extract was obtained using water-alcohol extraction at a temperature of 85–87 ?С, a water module of 1.0: 4.5, and a duration of 115–118 min. using three rinsings, the water and alcohol extracts were combined. The extract filtered from suspended impurities on a deep filter was concentrated under a vacuum of 0.08 MPa at a temperature of 60 ° C to a content of 35%. The resulting concentrate was dried on an experimental spray dryer. The temperature of the dried particles did not exceed 60 ° С, and the drying process lasted 15–30 s. High-quality stevioside powder was obtained due to instant drying and low temperature of sprayed solution particles. Thus obtained sweetener from stevia does not need intermediate purification from ballast substances and does not require further modification to improve organoleptic properties - to enhance sweetness and reduce the residual bitter aftertaste characteristic of some natural glycosides. The authors believe that the resulting sweetener makes it possible to develop new products with dietary and therapeutic purposes

Selection of enzyme preparations and temperature-time regimes of water-heat and enzymatic treatment in the development of complex technology of processing of grain raw materials

The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied