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Worldwide, the yogurt is a very popular fermented dairy food and it is known for its health benefits, nutritional value and digestibility. The factors that influence the quality of yogurt are milk composition, dry matter content, the temperature and time at which pre-treatment of the milk is carried out, the type and the quantity of starter culture used, incubation temperature and storage conditions for the final product. A major problem in the production of yogurt is the whey separation. In the yogurt industry, s...

Particle size is an essential concept in flour milling which influences dough rheological properties and food product quality. The grape seeds flours (GSF) obtained by further grinding grape seeds vary in particle size and differ in chemical composition. Grape seeds selected from red wine pomace and wheat flour of a low extraction rate of 480 type were used in samples formulation. The objective of this work was to investigate the influence of different particle sizes and addition levels of grape seeds flour (GSF) ...

The aim of this paper was to investigate the effect of defatted rapeseed flour addition from which proteins were extracted (DRF) on quality characteristics of bread as a finished product by baking test, rheological and microstructural examination. The dough rheological properties were determined by using the Alveograph device and its microstructure was analyzed by using the epifluorescence light microscopy (EFLM). Also, there were conducted analyses on the bread quality prepared from composite flour (wheat flour 6...

Yogurt is widely consumed as functional food because of the good taste and nutritional properties (rich in potassium, calcium, protein and vitamins), being an excellent vehicle to deliver probiotics to consumers. However, its enrichment with various physiologically active ingredients could provide specific health benefits beyond basic nutrition. The reason for incorporating the sea buckthorn powder (SBP) in yogurt was to enhance its functionality, considering the sea buckthorn content in non-digestible oligosaccha...

The modeling of eddy currents in ferromagnetic materials is impossible without information about magnetic field induction dependence of it intensity (magnetization curve). Experimental definition of magnetization curves related to technical difficulties. As a rule, reference information of that curves contains a small amount of knowledge and not applicable for direct application. In this regard the transition from original magnetization curve to its approximation is relevant. The purpose of a research is in the ch...

In recent years, the ultrasonic field has gained the attention of several authors in the area of employing it to process and interact with fruit juices as a viable alternative to the use of conventional processing technologies. The ultrasound technique main advantage, as a non-thermal treatment, is its ability to maintain juice quality whist enhancing the juice homogenization level. The aim of this study was to subject the sea buckthorn juice to ultrasonic field treatment in order to improve the its pulp stability...

Hydric soils, named as Gleysols and Stagnosols, have formed under conditions of saturation, flooding or ponding long enough during the growing season to develop anaerobic conditions in the upper part of soil profile. If microbes are active (>50C), if the soil is saturated with stagnant water, and there is a source of usable organic matter in the soil, then redox feauter will result. In the region Banat, situated in the north west of Romania, there is a large area with soils that have water excess: hydric soils, wi...

The article shows features of a soil, illustrated with cracks. These cracks are natural detail of a soil, which more humified and less dense, than the rest part of the soil. Author highlights frequency and depth of these cracks in a soil profile, which essentially affects on the functions of the soil at the disclosure. On the mastered for an agriculture soil, cracks come from surface, in spite of that top horizons of the soil were homogenized in processing. Cracks go through the most humified part of the soil, whi...

Sea buckthorn (Hippophae rhamnoides L.) has gained worldwide researchers attention as a unique and valuable plant, primarily for its medicinal and nutritional potential. The berries can be capitalized by their processing in order to obtain derived alimentary products such as, e.g. juice and jam, as well as used for flavoring of dairy products. The dried sea buckthorn berries and leaves are used for tea. Lately, due to the fact that consumers are more open to information, so their level of awareness is higher, ther...

Novel trends in the market of fermented dairy products are leading to obtain various products with high functional and nutritive but less energy value. The development of new fermented dairy products could be divided into two groups in order to: 1. obtain products with improved physicochemical characteristics, rheology, texture, microstructure and sensory properties; 2. obtain products with pronounced nutritive characteristics and functionality. Yogurt is a very popular dairy product in most countries, it is consi...

Widespread use of electronic regulators, in order to correlate the working parameters at sprinkling machines imposes making a study to assess the performances of the regulation process in working conditions. To achieve this objective were pursued the following aspects: adequate choice of system components; the achievement in own conception of a electronic regulator for automatic correlation of liquid flow with displacement velocity; choosing and preparing a sprinkling machine on which will be installed the achieve...