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For to determinate the DNA content and analysis of cell distribution in different phases of the cell cycle, flow cytometry was used. The exact measurements of a large number of nuclei by flow cytometry, fluorescently labeled by passing a laser beam (excitation), which marks each individual nucleus by fluorescence, allows a rapid estimation of the relative nuclear content of the DNA of the analyzed plants . Approximately 0.5 cm2 of foliar tissue is harvested, crushed very well, followed by incubation of the sample ...

For to determinate the DNA content and analysis of cell distribution in different phases of the cell cycle, flow cytometry was used. The exact measurements of a large number of nuclei by flow cytometry, fluorescently labeled by passing a laser beam (excitation), which marks each individual nucleus by fluorescence, allows a rapid estimation of the relative nuclear content of the DNA of the analyzed plants . Approximately 0.5 cm2 of foliar tissue is harvested, crushed very well, followed by incubation of the sample ...

The research carried out in the present paper aimed at monitoring and evaluating the technological process of obtaining the ecological cheese type ?PETROVA?, in the Maramures county area, Romania. To achieve this raw milk originating from domestic producers was evaluated in terms of fat content, acidity and density of this. After the final ecological cheese type product has been obtained, analyzes have been made for it?s physicochemical evaluation as follows: water content analysis, fat content analysis, salt cont...

The research carried out in the present paper aimed at monitoring and evaluating the technological process of obtaining the ecological cheese type ?PETROVA?, in the Maramures county area, Romania. To achieve this raw milk originating from domestic producers was evaluated in terms of fat content, acidity and density of this. After the final ecological cheese type product has been obtained, analyzes have been made for it?s physicochemical evaluation as follows: water content analysis, fat content analysis, salt cont...

The research carried out in this paper aimed to evaluate five types of beer throughout the technological flow of their production. The technological flow of producing the five types of beer has been monitored at all stages of it, starting with beer must, beer before filtering, BBT beer and bottled beer. To achieve this goal, the following physicochemical analyzes were carried out: color analysis expressed in EBC units, pH analysis, determination of bitter substances expressed in units of B.U. All the results obtai...

The research carried out in this paper aimed to evaluate five types of beer throughout the technological flow of their production. The technological flow of producing the five types of beer has been monitored at all stages of it, starting with beer must, beer before filtering, BBT beer and bottled beer. To achieve this goal, the following physicochemical analyzes were carried out: color analysis expressed in EBC units, pH analysis, determination of bitter substances expressed in units of B.U. All the results obtai...

An actual problem of the bread making industry is represented by the final properties of the desired product. This fact requires a well knowledge of the technological process, the properties of the flour used, the proportions and the dough mixing method, factors that contribute to the desirable properties of the final products. This study aims at comparing the two basic methods of dough obtaining ? the direct method and the indirect method, with direct reference to the dough improved with lentil flour in addition ...

An actual problem of the bread making industry is represented by the final properties of the desired product. This fact requires a well knowledge of the technological process, the properties of the flour used, the proportions and the dough mixing method, factors that contribute to the desirable properties of the final products. This study aims at comparing the two basic methods of dough obtaining ? the direct method and the indirect method, with direct reference to the dough improved with lentil flour in addition ...

The growing global population, along with economic considerations, has put the food industry under an increasingly pressing demand for innovative approaches, materials and sources. As a result, the industry has to look into the sources that has been disregarded earlier. In this study, we focused on developing a technological process, which aims to ensure the processing of Baltic sprat (Sprattus sprattus) and Baltic herring (Clupea harengus membras) with minimal losses of valuable raw materials. In this investigati...

The growing global population, along with economic considerations, has put the food industry under an increasingly pressing demand for innovative approaches, materials and sources. As a result, the industry has to look into the sources that has been disregarded earlier. In this study, we focused on developing a technological process, which aims to ensure the processing of Baltic sprat (Sprattus sprattus) and Baltic herring (Clupea harengus membras) with minimal losses of valuable raw materials. In this investigati...

The study presents the comparative analysis between pressure and carbon dioxide charts obtained after measuring a series of fermentation processes. Doughs used for measurements were obtained from different quality/extraction flours, type 650 and whole wheat (1850). Gathered data was used to verify a mathematical model for determination of carbon dioxide production during the fermentation process, using pressure variation in a sealed container (reactor). For the testing it was used an experimental stand composed of...

The study presents the comparative analysis between pressure and carbon dioxide charts obtained after measuring a series of fermentation processes. Doughs used for measurements were obtained from different quality/extraction flours, type 650 and whole wheat (1850). Gathered data was used to verify a mathematical model for determination of carbon dioxide production during the fermentation process, using pressure variation in a sealed container (reactor). For the testing it was used an experimental stand composed of...

The stoichiometry of metal?protein complexes is pH dependent. Since mass spectrometric measurements at higher pH values are difficult in the presence of usual buffers, we extended this approach to pH in excess of 10 by adding ethanolamine to the electrospray solution being investigated. Therefore, a new method for probing the metal ion-peptide complexes at high pH utilizing electrospray ionization mass spectrometry (ESI-MS) has been advanced. Nevertheless, the high pH ESI-MS spectra of peptides are far too complex...

The stoichiometry of metal?protein complexes is pH dependent. Since mass spectrometric measurements at higher pH values are difficult in the presence of usual buffers, we extended this approach to pH in excess of 10 by adding ethanolamine to the electrospray solution being investigated. Therefore, a new method for probing the metal ion-peptide complexes at high pH utilizing electrospray ionization mass spectrometry (ESI-MS) has been advanced. Nevertheless, the high pH ESI-MS spectra of peptides are far too complex...

Winter pumpkin represents a seasonal crop of health and food interest due to its nutritional composition. The aim of the present study was to comparatively evaluate the content of the main antioxidant compounds, carotenoids and phenolics, from pumpkin (Cucurbita maxima) pulp as related to different pretreatment conditions. Samples of pumpkin pulp were subjected to three pre-extraction methods, as follow: freeze-drying, oven-drying at 60oC and freezing at -70oC. Conventional extraction of carotenoids and polyphenol...

Winter pumpkin represents a seasonal crop of health and food interest due to its nutritional composition. The aim of the present study was to comparatively evaluate the content of the main antioxidant compounds, carotenoids and phenolics, from pumpkin (Cucurbita maxima) pulp as related to different pretreatment conditions. Samples of pumpkin pulp were subjected to three pre-extraction methods, as follow: freeze-drying, oven-drying at 60oC and freezing at -70oC. Conventional extraction of carotenoids and polyphenol...

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 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 85В°C for 30 minu...

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 85В°C for 30 minu...

The paper presents the impact of variable environment acidity and low temperature on the stability of biosensor receptor layer component BSA (Bovine Serum Albumin). With the use of UV/Vis spectrophotometer, absorption spectra in range (250-300nm) was taken to study conformational changes of the protein with time after exposition to different factors. The results showed an increase in absorption, associated with the conformational changes of BSA with time. A significant decrease in the absorption intensity was note...

The paper presents the impact of variable environment acidity and low temperature on the stability of biosensor receptor layer component BSA (Bovine Serum Albumin). With the use of UV/Vis spectrophotometer, absorption spectra in range (250-300nm) was taken to study conformational changes of the protein with time after exposition to different factors. The results showed an increase in absorption, associated with the conformational changes of BSA with time. A significant decrease in the absorption intensity was note...

Development and consumption of frozen products is an aspect that is strongly related to nowadays consumers. These are considered less nutritious and less healthy than fresh ones due to processing, artificial ingredients and additives used for production. The paper focuses on the influence of frozen storage of bread dough enriched with lentil flour. The addition of lentil flour in different proportions (15% and 30%) was investigated in order to study the physicochemical and organoleptic effect concerning the obtain...

Development and consumption of frozen products is an aspect that is strongly related to nowadays consumers. These are considered less nutritious and less healthy than fresh ones due to processing, artificial ingredients and additives used for production. The paper focuses on the influence of frozen storage of bread dough enriched with lentil flour. The addition of lentil flour in different proportions (15% and 30%) was investigated in order to study the physicochemical and organoleptic effect concerning the obtain...

The bioconversion of plant raw materials into highly added value products, as well as the development of new products with advanced characteristics has a high priority for modern biotechnology in the Russian Federation. Deproteinized sunflower meal has been used as a source of carbohydrates and organic nitrogen for the yeast S. cerevisiae fermentation after subsequent acidic and enzymatic treatment. As a result a protein-rich yeast biomass was formed, as well as a liquid fraction, containing non-metabolized pentos...

The bioconversion of plant raw materials into highly added value products, as well as the development of new products with advanced characteristics has a high priority for modern biotechnology in the Russian Federation. Deproteinized sunflower meal has been used as a source of carbohydrates and organic nitrogen for the yeast S. cerevisiae fermentation after subsequent acidic and enzymatic treatment. As a result a protein-rich yeast biomass was formed, as well as a liquid fraction, containing non-metabolized pentos...