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Whisky is one of the most consumed alcoholic beverages in the world obtained from cereals. By-product and waste management are considered significant economic and environmental issues in whisky production. The aim of this study was to assess the components of spent grain (draff) resulting from the only factory in the whisky industry in Romania. Spent grain consists of layers of peel, pericarp, and seeds with residual amounts of endosperm and aleurone from malt used as raw material. Spent grain was stored at -18 °C...

Malt is the essential raw material for beer production. Currently, in Europe the most used cereal for beer is barley due to its many advantages in the manufacture of malt. Recently, research has intensified to replace this raw material for beer with other cereals or pseudo-cereals. These include buckwheat which does not contain toxic prolamins to celiac disease patients. Buckwheat is an annual plant of Polygonaceae family and is produced in many countries for its characteristics such as high economic value, easily...

Peptide-drug conjugates are therapeutic agents that combine one or more drug molecules with a peptide through a biodegradable linker. Even if the peptides used in synthesis of such conjugates have a smaller pharmacological action than the small molecule of organic drug, they easily penetrate the membranes and then bind to receptors. Peptide-drug conjugates are used in various fields, such as: (i) anticancer therapy; (ii) antimicrobial application; (iii) anti-inflammatory application. In the last decades, researche...

Bread is a staple food all over the world and is the main source of sodium in the human diet which may increase the risks of diseases associated with a sodium-rich diet. Potassium chloride (KCl) is known as the most used ingredient for the food industry as sodium chloride replacer, with an intrinsic salty taste at low levels addition. The use of potassium chloride in the bread making process as a sodium chloride replacer may lead to bakery products of a very good quality from the technological point of view. The a...

Acrylamide (AA) is a chemical contaminant that is formed in bakery products during baking in especially for those obtained from flour with a high extraction rate. There are several ways to reduce the level of AA in bakery products, one of them being the use of antioxidants in bread making. The present study aims to analyze the effects antioxidant addition, respectively a rosemary extract one, in various levels (0.02%, 0.1% and 0.5% on wheat flour of a high extraction rate of 1250 type) to obtain bread products, in...

In this work, experiments have been carried out to study the impact of various stress factors present in the culture medium on the growth and bio-compound production for the microalgae species Porphyridium purpureum. Samples of microalgae have been grown under various stress conditions in a thermostated incubator under mixing and artificial light. Biomass production was determined by removing the cells through centrifugation followed by lyophilization. For exopolysaccharides isolation, the precipitation method wit...

Oilseed processing technologies include a sequence of intensive multiple heat treatments of seeds, oil and intermediate products. The optimization of these processes largely determines not only the price, but also the quality of the final products. Heat and mass transfer in multiphase multicomponent media are very complex. It is not yet possible to build adequate models of all processes theoretically. The thermophysical properties of the media under study change significantly with heating and changing pressure. Ne...

The aim of this work is to optimize the growth parameters of D. salina by altering nutritional factors, in order to maximize production of antioxidants and lipid fraction by the microalgae strain. For this purpose, the concentrations of different salts in the growth medium were varied. The biomass obtained was analyzed quantitatively and qualitatively in order to determine biomass concentration and bioactive compounds concentrations in respect to the growth medium composition. Pigments were extracted from the drie...

Inhibition of the coil-helix transition of gelatin and retardation of the gelation process of the system as a whole is an important scientific problem. The solution to this problem will make it possible to maintain the properties of gelatin solutions for a long time without changing their rheological characteristics. In this work, by the method of dynamic mechanical analysis, the dependences of the time profile of gelatin solutions depending on the concentration of 10, 13 and 16 wt.%, as well as the different diss...

Zein proteins belong to the class of prolamin proteins which, in maize, represent more than 60% of the total endosperm protein. Based on their molecular weight, sequence and solubility, zeins are classified into four different zein structures (?, ?, ?, ?). The major maize seed storage proteins, zeins, are deficient in lysine and tryptophan content, which contribute to the poor nutritional quality of corn. Therefore, we report here on an original and novel process, which consists in successive grinding and sieving ...