Innovative Technology and Food Safety of Fruit Biopowders

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there

Didactic principles of university information educational systems designing

© Authors. The attention of all parts of perspective education system should be focused on promising information technologies - a catalyst for development. Presenting information as a new resource for society development, the authors determine the didactic basis for designing effective information educational systems. Universal didactic principles for information educational systems design have been developed, the details of which for discipline and for the subject adapt them to the university organizational and pedagogical conditions. The pedagogical management functions in modern educational conditions that determine the students' motivation and stimulation initiation mechanism for mastering a knowledge new system to develop the individual's creative abilities, self-development are revealed. The paper is intended for researchers, teachers, and specialists in the field of information educational technologies

Innovative Production Technology of Drinks from Grape Cryopowders

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there

Didactic principles of university information educational systems designing

© Authors. The attention of all parts of perspective education system should be focused on promising information technologies - a catalyst for development. Presenting information as a new resource for society development, the authors determine the didactic basis for designing effective information educational systems. Universal didactic principles for information educational systems design have been developed, the details of which for discipline and for the subject adapt them to the university organizational and pedagogical conditions. The pedagogical management functions in modern educational conditions that determine the students' motivation and stimulation initiation mechanism for mastering a knowledge new system to develop the individual's creative abilities, self-development are revealed. The paper is intended for researchers, teachers, and specialists in the field of information educational technologies

Immune-mediated epilepsies in children

The paper reviews the current literature on immune-mediated pediatric epilepsies. It describes the clinical picture, laboratory diagnosis, and treatment of autoimmune encephalitides (limbic encephalitis and anti-NMDA-receptor antibody encephalitis), Hashimoto's encephalopathy, opsoclonus-myoclonus-syndrome, and Rasmussen's syndrome, as well as groups of acute encephalopathies with immune-mediated status epilepticus (FIRES-, DESK-, HHE- syndrome). A clinical case of Hashimoto's encephalopathy is described. Emphasis is laid on a close relationship between epilepsy and inflammation, including the development of an autoimmune process due to recurrent epileptic seizures

Reconsolidation of a context long-term memory in the terrestrial snail requires protein synthesis

We investigated the influence of the protein synthesis blocker anisomycin on contextual memory in the terrestrial snail Helix. Prior to the training session, the behavioral responses in two contexts were similar. Two days after a session of electric shocks (5 d) in one context only, the context conditioning was observed as the significant difference of behavioral response amplitudes in two contexts. On the day following testing of context learning, a session of “reminding” was performed, immediately after which the snails were injected with anisomycin or vehicle. Testing of long-term context memory has shown that only anisomycin injections impaired the context conditioning. In control series, the snails were injected after the training session with anisomycin/saline without reminding, and no impairment of the long-term context memory was observed, while injection of anisomycin during the training session completely abolished the long-term memory. No effects of anisomycin on the short-term memory were observed. Surprisingly, injection of anisomycin after the reminding combined with reinforcing stimuli elicited no effect on the context memory. Differences between single-trial and multisession learning are discussed

Innovative Production TECHNOLOGY of Drinks From Grape Cryopowders

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there