Milestones chemical technology institute: our past and present

The article is devoted to the 95th anniversary of the Chemical technological Institute (CTI) of the Ural Federal University named after the first President of Russia B. N. Yeltsin (UrFU), which will be held in October 2015. Over the years Chemical technological Institute (CTI) has undergone many structure transformations in accordance with the tasks which were set before it the time and the development of our country. Currently this is a fairly large educational and research Institute, which employs more than 100 lecturers including more than 70 associate professors – candidates (PhD), 30 professors – doctors of Sciences (Hb), 3 academics and 1 corresponding member of RAS, trained more than 850 students

DEVELOPMENT OF THE OPTIMAL COMPOSITION AND PREPARATION OF PASTA WITH VEGETABLE ADDITIVES

The aim of the work is to optimize the composition of a new food product enriched with biologically active compounds-pasta from wheat flour in combination with soy flour and pumpkin puree. Pumpkin is rich in unique compounds such as antioxidants and vitamins, which allow foods to have an important protective effect [1]. When pumpkin is added to the pasta recipe, the content of biologically active substance in the products increases, as well as the color of the pasta improves, which makes them more acceptable to the consumer. Soya bean, a plant based-protein consumed worldwide has proven data to improve the nutritional value of food products when served as supplements [2]. To make pasta, we used different proportions of wheat flour, soy flour and pumpkin puree, which were mixed with other ingredients such as vegetable oil, salt and drinking water. Addition of these non-traditional ingredients did not affect the cooking quality as compared to the control. Other analysis such as water holding capacity, oil holding capacity, optimal cooking time and weight increase also done to confirmed the cooking quality of pasta. Additionally, analysis such as protein, total sugar level, moisture, and ash were determined for the obtained pasta samples. The protein content of the pasta made from a mixture of wheat and soya bean flour increased as compared to the control but decreased with the addition of pumpkin puree. There was a significant difference between pasta with all the non-traditional ingredients and the control in terms of carbohydrate

COMPARATIVE STUDY OF THE COMPOSITION AND PREPARATION OF NON-TRADITIONAL PASTA WITH A VEGETABLE ADDITIVES

In this study, pasta was developed from wheat flour, pumpkin puree and soyabean flour. Different proportions of these composite were mixed. Other ingredients such as vegetable oil, salt and drinking water were added, mixed to form a uniform dough

Bioflavor: a review

The research work was partly supported by RFBR grant 18-29-12129mk

COMPARISON RESEARCH OF THE ANTIOXIDANT ACTIVITY OF RAW COCOA BEANS AND PROCESSED COCOA POWDER FROM DIFFERENT MANUFACTURING COMPANIES IN GHANA

The total content of polyphenols in cocoa powder was determined in the equivalent of tannic acid per gram of dry weight of the cocoa powder sample. The ABTS and DPPH free radical scavenging activity of cocoa powder extracts were evaluated in comparison with vitamin C.We would like to thank Dr Kabotso Elorm senior lecturer of the University of Health and Allied Sciences for his contribution to this research

YOGHURT PRODUCTION USING LOW DOSE IRRADIATED STARTER CULTURE

The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged

HERPES SIMPLEX VIRUS

Herpes infection is the most common infection among the adult population. The causative agent of the disease is Herpes simplex virus, which affects the skin, nerve cells, and human mucous membranes. Once in the human body, pathogens accumulate and manifest themselves with a weakened immune system