Dialectics of Efficient Change Management in the Regional Social Systems

The research has placed emphasis on the role of the social infrastructure sectors, providing social services, which facilitate human potential development in a modern state. Theoretical positions of the scientist considering the nature of social benefits and necessity of the government support for the social sphere has been summarized in the article. The state of the Russian social infrastructure sectors has been considered and the analysis of their performance compared to these of the social infrastructure sectors in other countries has been conducted in the research work. Taking into consideration the performance ratings of the effectiveness of the national education systems, the countries around the world concerning the effectiveness of the health system, the countries around the world concerning the social development level in 2014, the authors have proposed the conceptual approach that makes it possible to consider the correlation and interrelation of the level of the government financing of the social sphere and the dynamics of the contribution of social infrastructure sectors in the development of the human capital, ensuring the gross domestic product increase. The necessity of making innovative changes in the socio-economic systems of the social infrastructure sectors, to improve their performance, taking into account the results obtained, in the first place, in health care, has been wellgrounded and theoretical approaches to the changes management in the socio-economic systems has been studied in the article. The theoretical approaches to the changes management in the socio-economic systems have been studied by the authors. Based on the conducted studies and the formed theoretical basis for improving the level of changes management in open socio-economic systems, for the purpose of development of the theoretical and methodological approaches to changes management as applied to health care sphere, optimization model of management of health care organizations by way of ranking of manageable and unmanageable changes has been proposed. The possibility of using management optimization by way of ranking of manageable and unmanageable changes in the health care management at different levels has been confirmed with high-performance indicators at the micro-, meso- and macro levels in the sector, by the example of implementation of the national project “Health” and innovative organizational changes facilitating the return to work of patients of the working age, which are involved in the gross domestic product formation in the city of Yekaterinburg.The article has been prepared with the support of the Russian Science Foundation grant No. 14-18-00456 “Support of geoecosocioeconomic approach to development of strategic nature resources capacity of the low-studied northern territories within the investment project “Arctic — Central Asia”

On the equations of the analytical dynamics of the quasi-3D plate theory of I. N. Vekua type and some their solutions

The plate theory of Nth order is constructed on the background of the Lagrangian variational formalism of analytical dynamics of continuum systems and the dimensional reduction approach of I. N. Vekua – A. A. Amosov. The plate model is defined within the configuration space, the set of field variables, and the Lagrangian density. The field variables are determined by the coefficients of the biorthogonal expansion of the spatial displacement vector field with respect to the dimensionless normal coordinate. The dynamic equations are derived as Lagrange equations of the second kind of the two-dimensional continuum system. The dynamics of the plane elastic layer is considered as an example, the normal wave propagation is described on the basis of refined plate theories of various orders, and the convergence of approximate solutions to the exact solution of the three-dimensional elastodynamics problem is analyzed for different wavenumbers

The development of gluten - free sourdough bread technology with rowan powder

ArticleA new form of technology was developed which focussed on gluten - free bread with gluten - free sourdough and rowan powder (from the botanical species Sorbus aucuparia ). This new form of technology allows organoleptic characteristics to be improved, along wit h structure, texture, microbial spoilage resistance, and the shelf life of gluten - free bread. The gluten - free dry microbial composition with lactic acid bacteria was developed as a starter for sourdough. The lactic acid bacteria, L. brevis E38 , was experim entally selected for dry microbial composition on the basis of its antagonistic activity against ropy bread disease pathogens ( B. subtilis and B. licheniformis ). The dependence was revealed of the accumulation of acetic acid and lactic acid in the sourdoug h on the microbial composition during fermentation. A gluten - free sourdough technology was developed which involved a new starter, rice, and soy flour at a ratio of 0.2:2:1. It was shown that the use of soy protein slows down the fermentation process in th e sourdough. An increase – in acidity levels of between 7.5 – 9.5 times higher in the dough with sourdough and rowan powder when compared to dough without sourdough. Sourdough usage allowed compressibility of the crumb to be increased by between 1.8 – 2 times, with a specific volume of 19.0% and a porosity of 9.8% and 11.5%, and for the sensory characteristics to be improved as perceived by consumers. It was proved that microbial composition with a lactic acid bacteria, L. brevis E38 , inhibits ropy disease and mould development in bread. The results of the present study showed that the addition of sourdough and rowan powder can be used to improve the quality of gluten - free bread

Accelerated technology of rye bread with improved quality and increased nutritional value

ArticleAccelerated bakery technologies do not always ensure high bread quality. The taste and smell of bread is less pronounced when compared with the traditionally prepared bread and it is quickly subjected to microbial spoilage. The aim of the research was to develop an improved composite mixture for the accelerated technology of rye bread, which would improve its quality, nutritional value, extend shelf life and microbiological stability. Rowan powder (botanical species Sorbus aucuparia) as unconventional raw ingredients of high nutritional and biological value was used. Rowan powder has high acidity (40 degrees or 5.7% in terms of malic acid) and contains a wide range of organic acids, including volatile acids (2–3%) and preservative acids (such as sorbic acid), as well as other micro- and macronutrients. New acidifying additive with rowan powder was created. The optimal dosage of rowan powder in the new acidifying additive by 13% per 100 kg of flour allows bread making with higher specific volume, acidity and porosity of the crumb compared with the control sample. The research proves that rowan powder usage in the accelerated bread technology improves its organoleptic and physico-chemical indicators and also increases the content of dietary fiber, vitamins and minerals. The content of fibers in custard bread with rowan powder was 1.85 times higher than in the control sample. The rowan powder usage has a positive effect on the preservation of bread freshness during its storage. The rowan powder usage slows down the custard bread mould disease

Rowan powder based acidifying additive acidifying additive - an alternative to sourdough in the rye-wheat bread production

Rye is an important part of the cereal food culture in the Russia and Nordic, Baltic and Eastern European countries. Rye bread is often made of whole-grain flour using long-time sourdough. In Russia, rye bread began to be produced less and less often due to the complexity and duration of its technology. Therefore, the development of fast, natural and safe technologies is relevant. The aim of the research was to develop a nutritional acidifying additive based on plant materials (rowan powder, botanical species Sorbus aucuparia) for accelerated rye-wheat bread technology. With an increase in the new plant additive dosage above 3.5%, the dough lifting capacity deteriorated. The bread specific volume and the crumb compressibility deteriorated when additive dosage was higher than 3.5%. It all may be due to the acidity suppression of yeast activity in the dough. Taste and smell was also better in bread with new additive due to the rowan powder chemical composition. The optimum dosage of new additive rowan powder in rye-wheat bread formulation was 3.5% by weight of the flour. Usage of new additive with 0.1% of sodium diacetate allowed slowing down moulding. New acidifying with rowan powder allowed to create accelerated rye-wheat bread technology and to get bread with high consumer properties

On Supergroups with Odd Clifford Parameters and Supersymmetry with Modified Leibniz Rule

We investigate supergroups with Grassmann parameters replaced by odd Clifford parameters. The connection with non-anticommutative supersymmetry is discussed. A Berezin-like calculus for odd Clifford variables is introduced. Fermionic covariant derivatives for supergroups with odd Clifford variables are derived. Applications to supersymmetric quantum mechanics are made. Deformations of the original supersymmetric theories are encountered when the fermionic covariant derivatives do not obey the graded Leibniz property. The simplest non-trivial example is given by the N=2 SQM with a real $(1,2,1)$ multiplet and a cubic potential. The action is real. Depending on the overall sign ("Euclidean" or "Lorentzian") of the deformation, a Bender-Boettcher pseudo-hermitian hamiltonian is encountered when solving the equation of motion of the auxiliary field. A possible connection of our framework with the Drinfeld twist deformation of supersymmetry is pointed out.Comment: Final version to be published in Int. J. Mod. Phys. A; 20 page

The role of intensification of educational process in forming stress resistance of students of educational psychologists

The article analyzes the stress as the system dynamic characteristics of the individual and focuses on the possibility of forming of stress resistance of students-psychologists in the framework of intensification of the educational processПроводится анализ стрессоустойчивости как системной динамической характеристики личности. Внимание акцентируется на возможности формирования стрессоустойчивости студентов педагогов-психологов в условиях интенсификации образовательного процесс

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products