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The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

The aim of this study was to analyze the bread quality prepared from a wheat flour of a 1250 type in which four levels of magnesium ions (0, 100, 150 and 200 mg/100g) from lactate salt were incorporated. In order to determine the bread quality the physical, crumb microstructure, textural, colour and sensory characteristics were analyzed. Bread quality characteristics loaf volume, porosity and elasticity slightly increase with the increase level of magnesium ions addition compared to the control sample. The best br...

A comparative study has been conducted on the ecological and biological parameters of the soil at the Rostov-on-Don Zoo. The objects of the research were the parts of the zoo with various conditions: the cages with different animals (hyenas, emus, cranes, peacocks and other birds, zebras, deer, camels and mountain sheep). Moreover, the influence of the recreational impact, caused by the visitors of the park, on the soil landscape has also been examined. The control part of the zoo for drawing the comparison was th...

The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85°C for 30 minut...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85°C for 30 minut...

Soils can be defined as four dimensional natural bodies, where the lithosphere, the atmosphere, the hydrosphere and the biosphere are soil ? forming factors which operate in geological time. The soil profile reflects the climate change passed during soil ? forming process. The majority actual soils are the result of a polyphasic soil development, therefore they involve in their age the climate existing in the Tertiary, especially in the Quaternary, period. Climate change is expected to have several effects on soil...

The aim of this study was to analyze the bread quality prepared from a wheat flour of a 1250 type in which four levels of magnesium ions (0, 100, 150 and 200 mg/100g) from lactate salt were incorporated. In order to determine the bread quality the physical, crumb microstructure, textural, colour and sensory characteristics were analyzed. Bread quality characteristics loaf volume, porosity and elasticity slightly increase with the increase level of magnesium ions addition compared to the control sample. The best br...

The authors propose a model of nonlinear interaction of social network agents, which is based on a matrix generalization of the known one-dimensional logistic mapping. Similar models have not been considered previously and have not been investigated numerically. Despite the relative simplicity of the proposed non-linear model, in the course of numerical experiments, various modes of agent behavior were observed. Namely, one of the agents hesitated in making a certain decision, others were able to "agree" (came to ...