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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) ...

This study aimed to investigate: i) the chemical composition and ii) the antimicrobial properties of the essential oil isolated from Lavandula angustifolia пїЅSevtopolisпїЅ cultivated in western Romania. The essential oil, obtained by steam distillation, was evaluated by GC/MS. The inhibitory effects of Lavandula angustifolia пїЅSevtopolisпїЅ essential oil were tested using the Kirby-Bauer agar disc diffusion method against five common food-related bacteria: Staphylococcus aureus (ATCC 25923), Pseudomonas aerugino...

In the present study, low-fat muffins in which butter has been replaced at different levels (50% and 100% respectively) with pumpkin seeds powder were prepared. The valuable content of the pumpkin seed powder in proteins, fibres, vitamins, minerals and its good sustainability are important reasons for adding this ingredient in the food products. The physical-chemical parameters: weight, moisture, moisture loss, volume and specific volume were determined during storage period. Minerals content was carried out by us...

Developing lipid products with colloidal structurally and functionally modified properties, others than the starting base, playing a structural role in the integrated product and the role of mycelia carriers to ensure a health status is relatively recent and it is the result of accepting the idea that foods play a determining role in the prophylactics and therapy of certain conditions. The paper approaches two main aspects: 1 пїЅ methods of modifying lipids (simple stir, hydrogenation, interesterification, fractio...

The researches presented in this paper aim to study the production technology of traditional ecologic meat products sausage type and their physic-chemical and sensorial characterization. The studied meat products sausage type were the traditional пїЅVirsliпїЅ produced in the Romanian village Pui by local producers. The first part of the researches involved the production technology, using organic raw materials and ingredients. Also the production technology followed a traditional recipe used only in this region / ...

Biochemical composition and microbiological conversion potential of broccoli crop residues was the objective of this research; Florets, leaves and stalks of broccoli were dried and stirred separately. The powders obtained were mixed together in ratio 12:8:80 % respectively, that corresponded to the distribution of these components in farm residues. The biochemical composition of the resulting mixture was evaluated. The identification and quantification of simple carbohydrates of broccoli juice were done with HPLC....

The purpose of this study is to evaluate the mineral content, total antioxidant activity and total phenolics content of pumpkin flesh and seeds from two varieties of autochthonous pumpkins Garden pumpkin (GP) and Styrian pumpkin (SP) purchased from the agricultural marketplace. The investigated samples consisting of Garden pumpkin flesh (GPF), Garden pumpkin seeds (GPS), Styrian pumpkin flesh (SPF) and Styrian pumpkin seeds (SPS) were subjected to mentioned investigations, as follows: the mineral content was analy...

This paper shows laboratory researches in order to extract arsenic and cadmium from the polluted soils. Research is based on preliminary studies regarding the usage of microorganisms which were selected from the same sampling points of soil assays for decontamination of soil polluted with heavy metals (As and Cd). The soil samples are subjected to the cleaning process with different extraction solutions (9K medium and chemical solutions) stirred 200 rpm for 72 hours at a controlled temperature (32 пїЅC). During th...

The skin is covered with a hydrolipid film that, depending on the area of the body, comprises secretions from sebaceous glands and from apocrine and eccrine sweat glands. Decomposition products from corneocytes and cornification (cellular debris and stratum corneum lipids) in the process of being shed are also present. This film provides a natural defense against pathogenic organisms but also attracts dirt and pollutants from the environment. Thus, periodic cleansing to remove debris, dirt, and odor is essential t...

In this work are highlighted a few basic features of the smart clothes. This concept is extremely useful, it represents the future and this time, technology will be used to monitor out body to not only make life easier for us. The smart clothes purpose is that to monitor the human body behavior throughout the day without discomforting the persons somehow. In case if it detects an abnormal reading of the data received from various sensors, using the fuzzy logic the system will issue a warning on a certain level dep...

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...

Developing products modified structurally and functionally that ensure health benefits is relatively recent and is the result of accepting the idea that food plays an important role in the prevention and therapy of some health conditions; these arguments are at the basis of the appearance of пїЅfunctional foodsпїЅ with пїЅhealth benefitsпїЅ. Modification techniques of non hydrogenated palm oil lipids (simple mixing, hydrogenation, interesterification, fractionation) are no novelty since they are being optimised th...

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...

The assessment of antiseptic solutionsпїЅ efficacy for root canal irrigation in terms of dentinal tubules disinfection is a challenging task. The samples used for this purpose should be standardized according to bacterial counts and the depth of their penetration inside dentinal tubules. However, the samples could be contaminated with bacteria from the surface of dentin during the sample acquisition. The treatment of dentin surface with antiseptic solutions will allow to avoid this contamination and thus to assess...

Membrane stability reflects the ability of cell tissues to hold electrolytes under drought condition by retaining the membrane structure of the leaf cell intact. This indicator has been extensively used as selection criterion for different abiotic stresses including drought and high temperature in wheat. A low frequency of injuries is associated with a high stability of cell membrane, which ensures a better tolerance to water stress. The objective of this research was to evaluate the performance and breeding poten...

This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta an...

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...

Natural zeolites and synthetic ones are porous materials characterized by the ability to lose and gain water reversibly, to adsorb molecules having a corresponding cross section diameter (adsorption properties or which act as a molecular sieve), as well as to exchange constitutive cation without a major change in their structure (proprietary ion exchange). The exploitation of these properties underlies the use of zeolites in a wide range of industrial and agricultural applications and in particular in animal nutri...

This work aims to analyze in terms of phenolic compounds of beverages obtained from indigenous plants, plants that are known in the specialized literature as being rich in bioactive compounds. Frum (2016) developed the identification method of the phenolic compounds, and this was based on a HPLC system, produced by Agilent Technologies 1200 Series, equipped with degasser, quaternary pump, DAD detector, automatic sampler with thermostat and column compartment equipped with thermostat. The measurements that were mad...

Pruning is one of the most important agro-technical measures during cultivation of grapes that affects directly in increasing the quantity and quality of grapes and wine. There are no templates to be applied to all lifting systems - forms of crowns, because each variety has different pruning methods.The number of buds left during pruning depends on many factors such as variety, fertile buds, power - vegetative state of the trunk, agrotechnic and cultivation system пїЅ form of the trunk.The number of buds has decis...

Innovation management has to support the principal strategic factors that can guarantee successful innovative strategies, therefore the role of organizational transformations has a central leading position and is interconnected with the corporationsпїЅ biotechnology. The impact of strategic innovation management is profoundly established in the revolutionary organization of global competitiveness, consequently corporations have to project incorporated biotechnological techniques that are flexible and adaptable to ...

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...

Egg yolk pigmentation is one of major quality attribute linked to consumer requirements concerning eggs. The colour of the egg yolk is a dietary response, depending on the levels of carotenoids present in the feed. The purpose of the present study was to investigate the effects of feed supplementation with dried tomato waste in commercial laying hens on egg production, egg quality, egg yolk colour and carotenoid composition. The hens were fed the basal diet (BD) and the diet supplemented with 7,5% dried tomato was...