Improving the Technique of Scrambled Desserts Using the Food Supplement “Magnetofood”

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of mousse “Cranberry” and sambuk “Apple”. For determining technological characteristics and quality parameters, conventional standard methods were used.It has been established, that introduction of the food supplement “Magnetofood” in amount 0,1 %, 0,15 %, 0,2 % of the recipe mixture mass improves consumption properties of scrambled desserts. The mean value of the organoleptic analysis increases by (1,25±0,1) points. The density also decreases by (29±1) kg/m3 for mousses, by (26±1) kg/m3 for sambuks, and scrambling duration – by ~ 3 minutes. At storing during 24 hours at h=(90±2) %, the microbial contamination of the surface of samples decreases – QMAFAnM in 10 times, yeasts – in 2 times, molds – in 2 times.It has been established, that introduction of the supplement “Magnetofood” favors the growth of the foam-creating ability in average: by (40±2) % for mousses, by (55±3) % for sambuks. The porosity increases by (14,3±0,7) % for mousses, by (12,7±0, 6) % for sambuks. The foam structure stability of scrambled desserts improves by (14±1,1) %. The food supplement “Magnetofood” also raises the effective viscosity by (32 ±1) Pa·s for mousses and by (41±2) Pa·s for sambuks and the mechanical strength of scrambled desserts in 1,23 times.The highest parameters were inherited to mousses and sambuks with supplement “Magnetofood” mass share 0,15 %.There have been experimentally substantiated scrambling technological parameters and regimes of recipe mixtures of berry-fruit mousses and sambuks, modified by the food supplement “Magnetofood”. The total scrambling duration is (14–16) minutes. The initial scrambling speed of the berry-fruit base is (2,0–2,2) s-1, at that the scrambling time is (5–6)·60s. Then the recipe mixture is scrambled at speed (3,3–3,5) s-1 during (3–4)·60s. Scrambling is finished at speed (2,0–2,2) s-1. The distinctive feature of the improved technology is premixing of the food supplement “Magnetofood” with gelatin, realized before the technological operation of soaking gelatin in cold water.The obtained experimental data may be used at developing innovative technologies of scrambled dessert products with the food supplement “Magnetofood”

Loss of coherence in dynamical networks: spatial chaos and chimera states

We discuss the breakdown of spatial coherence in networks of coupled oscillators with nonlocal interaction. By systematically analyzing the dependence of the spatio-temporal dynamics on the range and strength of coupling, we uncover a dynamical bifurcation scenario for the coherence-incoherence transition which starts with the appearance of narrow layers of incoherence occupying eventually the whole space. Our findings for coupled chaotic and periodic maps as well as for time-continuous R\"ossler systems reveal that intermediate, partially coherent states represent characteristic spatio-temporal patterns at the transition from coherence to incoherence.Comment: 4 pages, 4 figure

Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd"

We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetofооd" on the technological parameters of dough and the bread baked using it, is shown. It was established that adding the food supplement "Magnetofооd" in the amount of 0.15 % of the weight of flour reduces dough fermentation time by 13.0 on average %. The introduction of the food supplement "Magnetofооd" also increases the yield of a dough semi-finished product by 2.9 % on average and improves the yield of the finished product by 3.45 % on average. It was revealed that the multifunctional food supplement "Magnetofооd" enhances the quality of rye-wheat dough semi-finished product and the finished product due to its capacity of moisture retention and the inhibition of hydrolysis processes of the basic ingredients of dough.The obtained experimental data could be used to develop a technology of rye-wheat bread, enriched with the polyfunctional food supplement "Magnetofооd"

Prospective randomized controlled pilot study on the effects of almond consumption on skin lipids and wrinkles.

ObjectiveAlmonds are a rich source of fatty acids and antioxidants, and their supplementation is known to significantly modulate serum lipids. The effects of almond on the skin's lipid barrier and the appearance of wrinkles have not yet been elucidated. The aim of this study was to investigate the effects of almond consumption on facial sebum production and wrinkles.MethodsThis was a prospective, investigator-blinded, randomized controlled trial in which subjects consumed 20% of their daily energy consumption in either almonds or a calorie-matched snack for 16 weeks. This study was completed at the UC Davis Dermatology clinic. Participants were a volunteer sample of generally healthy postmenopausal females with Fitzpatrick skin types 1 and 2. A facial photograph and image analysis system was used to obtain standardized photographs and information on wrinkle width and severity at 0, 8, and 16 weeks. Measurements of transepidermal water loss and sebum production were also completed at 0, 8, and 16 weeks.ResultsFifty healthy postmenopausal females were recruited, 31 participants were enrolled, and 28 completed the study. Under photographic analysis, the almond group had significantly decreased wrinkle severity and width compared with the control group at 16 weeks (p < .02). Changes in skin barrier function were nonsignificant, measured by the transepidermal water loss (p = .65) between the almond and control groups relative to baseline after 16 weeks. No adverse effects were reported.ConclusionOur study demonstrates that daily almond consumption may reduce wrinkle severity in postmenopausal females to potentially have natural antiaging benefits

The foundation of the English language

English has an official status in 87 countries and territories, far more than any other language. 83% of students in European Union are studying English. Since 1989 the Pasteur Society in Paris in English has published three of the most important scientific journals. 85% of the world’s international organizations make use of the English language, with one-third using English exclusively. The history of the English language is a classic rags-to-riches tale. In the year A.D. 450 four marauding Germanic tribes crossed the North Sea and overran the Celts (following the withdrawal of Roman troops from Britain). With the ascension of the French-speaking Normans to the throne of England in 1066, the influence of the English language probably decreased. It remained the language of the peasantry. Until 1399, England lacked a ruler whose mother tongue was English

Contribution of High Nature Value farming systems to sustainable livestock production : A case from Finland

Sustainability of livestock production is a highly contested issue in agricultural sustainability discourse. This study aimed to assess the environmental impact of farms using semi-natural grasslands in Finland, or so-called High Nature Value (HNV) farms. We estimated the environmental impact of 11 such farms, including greenhouse gas emissions (GHG), nitrogen (N) balance, land occupation, and carbon storage. We also accounted for unique biodiversity, defined in this study as communities that are dependent on semi-natural grasslands. We compared these to the alternative states of the farms, specifically a hypothetical farm with the same production output but without access to semi natural grasslands. GHG emissions at the farm level (tCO(2eq)/ha) in HNV farms were 64% lower than on the alternative farms; GHG emissions at the product level (tCO(2eq)/t LW) and N balance (N kg/ha) were 31% and 235% lower, respectively. The carbon stocks were 163% higher at farm level. Biodiversity values, indicated by the share of semi-natural grassland in management, ranged from 23% to 83% on HNV farms. Six out of eleven farms would need to increase their arable land occupation by an average of 39% of arable land to fulfil their needs for animal feed if they did not utilize semi-natural grassland. This study contributes to growing evidence that HNV farming systems can support sustainable production by minimising arable land occupation, reducing nutrient loses, and increasing carbon storage while maintaining unique biodiversity.Peer reviewe

Сверхвысокочастотный прибор обеззараживания жидких сред

Запропоновано пристрої концентрації НВЧ електромагнітного поля шляхом переходу від квадратного до хрестоподібного хвилеводу та застосування двох поляризаційно розв’язаних магнетронів. Приведені результати випробування такого пристрою на двох середовищах: на воді і молоці. Доведена експериментально висока ефективність знезаражуючої дії НВЧ електромагнітного поля при умові дотримання необхідної концентрації потужності і часу витримки.Devices, providing high concentration of superhigh-frequency electromagnetic field by means of the transition from a square form of a waveguide to cruciform one and the use of two polarization untied magnetrons, are introduced. Results of testing such a device on two environments are brought: on water and milk. High efficiency of disinfecting action of superhigh-frequency electromagnetic field is proved at observance of conditions of required field concentration and time of endurance.Предложены устройства, обеспечивающие высокую концентрацию СВЧ электромагнитного поля, создаваемую при переходе от квадратной формы волновода к крестообразной и использовании двух поляризационно развязанных магнетронов. Приведены результаты испытаний такого устройства на двух средах: на воде и молоке. Доказана высокая эффективность обеззараживающего действия СВЧ электромагнитного поля при соблюдении условий необходимой концентрации поля и времени выдержки