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Detalles de la revista
Formato
Revista
eISSN
2344-150X
Publicado por primera vez
30 Jul 2013
Periodo de publicación
2 veces al año
Idiomas
Inglés

Buscar

Volumen 18 (2014): Edición 1 (June 2014)

Detalles de la revista
Formato
Revista
eISSN
2344-150X
Publicado por primera vez
30 Jul 2013
Periodo de publicación
2 veces al año
Idiomas
Inglés

Buscar

9 Artículos
Acceso abierto

The Bases of Harmonization of Regulations on Food Production and Labeling in the Customs Union within the Eurasian Economic Community

Publicado en línea: 27 Jan 2015
Páginas: 3 - 13

Resumen

Abstract

The Eurasian Economic Community (EurAsEC) is an international economic organization created to effectively advance the process of forming a Customs Union and Common Economic Space by member states and also to implement other goals and objectives connected with the enhancement of integration in the economic and humanitarian spheres. One of the major challenges for the successful functioning of the common customs space of the members of the Customs Union, is the harmonization and unification of the legislation, including food legislation of the countries - members of the Customs Union. Unification of the legislation related to the labeling of food products will promote the trade and will ensure the awareness of the consumers.

Keywords

  • Customs Union
  • Food legislation
  • Food labeling
Acceso abierto

The Using of Millimeter Waves for Biosynthetic Processes Stimulation in Saccharomyces Cerevisiae

Publicado en línea: 27 Jan 2015
Páginas: 15 - 24

Resumen

Abstract

The results of influence of three frequencies of electromagnetic radiation of highfrequency range (EMR EHF) on the biosynthesis of carbohydrates, β-glucan, proteins, catalase activity by Saccharomyces cerevisiae CNMN -Y-20 yeast strain were analysed. It was established that frequency of f= 53,33 GHz stimulates the biosynthesis of carbohydrates, including β-glucan and frequency of f= 42,19 GHz promotes the increase of protein content and catalase. The indicated frequencies of EMR EHF are offered for the use in the biotechnology of cultivation of yeasts with the purpose to increase biosynthetic properties of yeast strain

Keywords

  • Saccharomyces cerevisiae
  • millimeter waves
  • carbohydrates
  • β-glucan
  • proteins
  • catalase activity
Acceso abierto

Sorption Properties of Some Romanian Gingerbread

Publicado en línea: 27 Jan 2015
Páginas: 25 - 32

Resumen

Abstract

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.

Keywords

  • water activity
  • moisture
  • sorption isotherm
  • gingerbread
Acceso abierto

Regime Mixing Ratio in Vacuum Dilute Phase Pneumatic Conveying Systems

Publicado en línea: 27 Jan 2015
Páginas: 33 - 46

Resumen

Abstract

This paper analyses some aspects of regime mixing ratio (RMR) in Vacuum Dilute Phase Pneumatic Conveying Systems in order to measure the energy efficiency of these systems. RMR variation curve profile is determined and the proportionality between Theoretical Mixing Ratio (TMR) and RMR is evaluated. The equation of the Characteristic Curve of the Ventilator type APRG-902/C is given. The profile of the RMR variation curve by specific load of the pipe is determined.

Palabras clave

  • pneumatic conveying
  • dilute phase
  • regime mixing ratio
Acceso abierto

Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety

Publicado en línea: 27 Jan 2015
Páginas: 47 - 52

Resumen

Abstract

The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.

Palabras clave

  • rutin
  • phenolic compounds
  • musts
  • HPLC
Acceso abierto

The Nutritional Labeling of the Dairy Products in Romania, Tendencies and Perspectives

Publicado en línea: 27 Jan 2015
Páginas: 53 - 58

Resumen

Abstract

The main goal of the present essay is to improve the degree of information through more efficient labeling of the alimentary products. The observation method has been used for the establishment of the offer of milk and dairy products class on the Romanian market during 2013, and the investigation stage consisted of data collection from labels and their graphical interpretation. The 3 concern groups regarding the classification of the chosen products have been: Any special storage conditions and/or conditions of use, % of Saturated fat specified on product and % of Salt specified on product. The label of the products has to offer the consumer the necessary, sufficient, veritable and easy to compare information, which will allow them to chose their alimentary product according to their exigency, financial possibilities, to know the eventual risks they may be subject to, so that they will not be mislead.

Keywords

  • dairy products
  • labeling
  • nutritional information
  • storage information
Acceso abierto

Optimizing the Operation of Maceration to Obtain Quality White Wines

Publicado en línea: 27 Jan 2015
Páginas: 59 - 70

Resumen

Abstract

This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.

Keywords

  • maceration
  • optimizing
  • aromatic wines
  • odour
Acceso abierto

Research Regarding Aluminium Eloxation from Phosphoric Acid Electrolyte

Publicado en línea: 27 Jan 2015
Páginas: 71 - 76

Resumen

Abstract

The study presents the influence of production parameters on the aluminium eloxation from H3PO4 solution. The thickness and aspect of the deposited Al2O3 were determined. The electrodeposition experiments was to determine the optimum conditions for the producing of bright, continuous, adherent and compact Al2O3 layers.

Palabras clave

  • eloxation
  • aluminium
  • Al2O3
  • phosphoric acid
  • thickness
Acceso abierto

Researches on Physico-Chemical and Microbiological Characteristics of Sheep and Cow Milk from Cristian Farm, Romania

Publicado en línea: 27 Jan 2015
Páginas: 77 - 84

Resumen

Abstract

This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.

Palabras clave

  • sheep milk
  • cow milk
  • coliform bacteria
  • physico-chemical indicators
9 Artículos
Acceso abierto

The Bases of Harmonization of Regulations on Food Production and Labeling in the Customs Union within the Eurasian Economic Community

Publicado en línea: 27 Jan 2015
Páginas: 3 - 13

Resumen

Abstract

The Eurasian Economic Community (EurAsEC) is an international economic organization created to effectively advance the process of forming a Customs Union and Common Economic Space by member states and also to implement other goals and objectives connected with the enhancement of integration in the economic and humanitarian spheres. One of the major challenges for the successful functioning of the common customs space of the members of the Customs Union, is the harmonization and unification of the legislation, including food legislation of the countries - members of the Customs Union. Unification of the legislation related to the labeling of food products will promote the trade and will ensure the awareness of the consumers.

Keywords

  • Customs Union
  • Food legislation
  • Food labeling
Acceso abierto

The Using of Millimeter Waves for Biosynthetic Processes Stimulation in Saccharomyces Cerevisiae

Publicado en línea: 27 Jan 2015
Páginas: 15 - 24

Resumen

Abstract

The results of influence of three frequencies of electromagnetic radiation of highfrequency range (EMR EHF) on the biosynthesis of carbohydrates, β-glucan, proteins, catalase activity by Saccharomyces cerevisiae CNMN -Y-20 yeast strain were analysed. It was established that frequency of f= 53,33 GHz stimulates the biosynthesis of carbohydrates, including β-glucan and frequency of f= 42,19 GHz promotes the increase of protein content and catalase. The indicated frequencies of EMR EHF are offered for the use in the biotechnology of cultivation of yeasts with the purpose to increase biosynthetic properties of yeast strain

Keywords

  • Saccharomyces cerevisiae
  • millimeter waves
  • carbohydrates
  • β-glucan
  • proteins
  • catalase activity
Acceso abierto

Sorption Properties of Some Romanian Gingerbread

Publicado en línea: 27 Jan 2015
Páginas: 25 - 32

Resumen

Abstract

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.

Keywords

  • water activity
  • moisture
  • sorption isotherm
  • gingerbread
Acceso abierto

Regime Mixing Ratio in Vacuum Dilute Phase Pneumatic Conveying Systems

Publicado en línea: 27 Jan 2015
Páginas: 33 - 46

Resumen

Abstract

This paper analyses some aspects of regime mixing ratio (RMR) in Vacuum Dilute Phase Pneumatic Conveying Systems in order to measure the energy efficiency of these systems. RMR variation curve profile is determined and the proportionality between Theoretical Mixing Ratio (TMR) and RMR is evaluated. The equation of the Characteristic Curve of the Ventilator type APRG-902/C is given. The profile of the RMR variation curve by specific load of the pipe is determined.

Palabras clave

  • pneumatic conveying
  • dilute phase
  • regime mixing ratio
Acceso abierto

Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety

Publicado en línea: 27 Jan 2015
Páginas: 47 - 52

Resumen

Abstract

The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.

Palabras clave

  • rutin
  • phenolic compounds
  • musts
  • HPLC
Acceso abierto

The Nutritional Labeling of the Dairy Products in Romania, Tendencies and Perspectives

Publicado en línea: 27 Jan 2015
Páginas: 53 - 58

Resumen

Abstract

The main goal of the present essay is to improve the degree of information through more efficient labeling of the alimentary products. The observation method has been used for the establishment of the offer of milk and dairy products class on the Romanian market during 2013, and the investigation stage consisted of data collection from labels and their graphical interpretation. The 3 concern groups regarding the classification of the chosen products have been: Any special storage conditions and/or conditions of use, % of Saturated fat specified on product and % of Salt specified on product. The label of the products has to offer the consumer the necessary, sufficient, veritable and easy to compare information, which will allow them to chose their alimentary product according to their exigency, financial possibilities, to know the eventual risks they may be subject to, so that they will not be mislead.

Keywords

  • dairy products
  • labeling
  • nutritional information
  • storage information
Acceso abierto

Optimizing the Operation of Maceration to Obtain Quality White Wines

Publicado en línea: 27 Jan 2015
Páginas: 59 - 70

Resumen

Abstract

This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.

Keywords

  • maceration
  • optimizing
  • aromatic wines
  • odour
Acceso abierto

Research Regarding Aluminium Eloxation from Phosphoric Acid Electrolyte

Publicado en línea: 27 Jan 2015
Páginas: 71 - 76

Resumen

Abstract

The study presents the influence of production parameters on the aluminium eloxation from H3PO4 solution. The thickness and aspect of the deposited Al2O3 were determined. The electrodeposition experiments was to determine the optimum conditions for the producing of bright, continuous, adherent and compact Al2O3 layers.

Palabras clave

  • eloxation
  • aluminium
  • Al2O3
  • phosphoric acid
  • thickness
Acceso abierto

Researches on Physico-Chemical and Microbiological Characteristics of Sheep and Cow Milk from Cristian Farm, Romania

Publicado en línea: 27 Jan 2015
Páginas: 77 - 84

Resumen

Abstract

This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.

Palabras clave

  • sheep milk
  • cow milk
  • coliform bacteria
  • physico-chemical indicators

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