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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 2 (December 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

8 Artículos
Acceso abierto

Structural Diversity and Biochemical and Microbiological Characteristics of Aflatoxins

Publicado en línea: 30 Dec 2014
Páginas: 3 - 18

Resumen

Abstract

Among all mycotoxins, Aflatoxin B1 (AFB1) is considered to be the most carcinogenic, and it has been classified by the International Agency for Research on Cancer in Group 1 of human carcinogen. It signifies a high hazard because it contaminates a diversity of agricultural products such as nuts and derivatives, peanuts/hazelnuts, grains, seeds, cottonseed, milk, dairy food. In milk AFB1 is metabolized to aflatoxin M (AFM1) which is 4-hydroxy derivative of AFB1, it is formed in the liver and excreted in the milk into the mammary glands of both human and lactating animals which have been fed with AFB1 contaminated diet. After the food contamination, one part of the aflatoxin B1 which was present in the food is eliminated through the milk. At the molecular level aflatoxin biosynthesis involves several levels of transcriptional and post-transcriptional control, so the main stages subsequent biochemical and genetic constituents of aflatoxin biosynthesis have been demonstrated recently. Recent studies over the last few decades have shown that the metabolism of AFB is an essential component of hepatocarcinogenic, however it was shown that AFB1 is metabolized by cytochrome P450 oxidised to intermediates and other metabolites Therefore, the biotransformation process may also lead to the formation of carcinogenic metabolites.

Palabras clave

  • mycotoxins
  • aflatoxin
  • milk
  • Aspergillus
Acceso abierto

Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee

Publicado en línea: 30 Dec 2014
Páginas: 19 - 34

Resumen

Abstract

Vietnam Robusta Coffee was roasted at different roasting degree and roasting temperature and 9 element concentrations (K, Mg, Ca, Na, Fe, Cu, Mn, Zn and Pb) of roasted coffee were analyzed by Flame atomic absorption method (FAAS) in this study. The results showed that the concentrations were ranged in 1447.97 ~ 1342.10 (mg/100g), 768.22 ~ 1259.44 (μg/g),10.35 ~ 13.15 (μg/g), and 17.38 ~ 20.97 (μg/g) for element of K, Ca, Cu and Mn in green and roasted coffee beans, respectively. All determined elements were the smallest value in green coffee, then increased with increasing roasting level and reached the highest value in Spain roast (roasting temperature of 250°C). Mg concentration ranged in 682.70 ~ 3647.73 (μg/g); Fe concentration ranged in 37.20 ~ 53.44 (μg/g); Zn concentration ranged in 5.97 ~ 6.89 (μg/g) and Pb concentration ranged in 2.18 ~ 15.04 (μg/100g). Concentrations of all determined elements didn’t change with the increased roasting process.

Keywords

  • FAAS
  • Coffee bean
  • Green coffee bean
  • Roasted coffee bean
  • degree roasted coffee
Acceso abierto

Bioreactors with Light-Beads Fluidized Bed: The Voidage Function and its Expression

Publicado en línea: 30 Dec 2014
Páginas: 35 - 42

Resumen

Abstract

Light-beads fluidized bed bioreactors with gel particles are an attractive alternative for the implementation of a system with immobilized cells. They have a number of advantages: soft operating conditions, ability to work in an ideal mixing regime, intensification of heat- and mass transfer processes in the fermentation system. The expansion characteristics of the fluidized bed were investigated in the present work. The fluidized bed expansion was described using the voidage function. It was found that the voidage can be described by nonlinear regression relationships and the regression coefficients were a function of the particles parameters.

Palabras clave

  • fluidized bed
  • gel particles
  • voidage function
  • modeling
Acceso abierto

Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

Publicado en línea: 30 Dec 2014
Páginas: 43 - 53

Resumen

Abstract

: Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05) lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

Palabras clave

  • melanoidins
  • chicken meat
  • chilling
  • freezing
  • differentiation
Acceso abierto

Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

Publicado en línea: 30 Dec 2014
Páginas: 55 - 64

Resumen

Abstract

Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost. Changes of acid value (AV), total bacterial count (TBC), and peroxide value (PV) were reported in this study. We found that the changes of AV, TBC and PV of dry common carp fitted the first order reaction model and the reaction energies of changes of AV, TBC, and PV during storage were 4.56 kJ/mol, 2.21 kJ/mol, and 2.33 kJ/mol, respectively. This study will provide theoretical knowledge to food factories relating with dry fish storage and transportation.

Palabras clave

  • Common carp
  • storage
  • kinetics
  • bacteria
  • acid value
  • peroxide value
Acceso abierto

Enzyme-Assisted Extraction of Polyphenols From Rose (Rosa Damascena Mill.) Petals

Publicado en línea: 30 Dec 2014
Páginas: 65 - 72

Resumen

Abstract

: The efficiency of enzyme-assisted extraction for the recovery of polyphenols from rose (Rosa damascena Mill.) petals was evaluated performing a simplex centroid experimental design for mixture with three components (pectinolytic, cellulolytic and hemicellulolytic preparation). The ternary enzyme combinations leaded to the highest contents of total polyphenols, reaching 43% higher average value as compared to the control (without enzymatic treatment) sample. Enzymatic treatments also enhanced (9−25%) the extractability of total anthocyanins. The results obtained demonstrate that enzyme-assisted extraction improves the recovery of polyphenolic antioxidants from rose petals, especially using ternary enzyme combinations, comprising pectinolytic, cellulolytic and hemicellulolytic preparation.

Keywords

  • polyphenols
  • enzyme-assisted extraction
  • Rosa damascena
Acceso abierto

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

Publicado en línea: 30 Dec 2014
Páginas: 73 - 84

Resumen

Abstract

Isolation and industrial exploitation of probiotics from human milk is a goal for worldwide milk biotechnology centres because of their modulation effect on the immune system in infants and adults. In the proposed study we have analysed fermentation patterns of Lactobacilli isolated from human milk, the reliability of API 50 CH carbohydrate fermentation system and a possible link between lactose concentrations and fermentation profiles on carbohydrates. We had succesfully identified three species of Lactobacillus (paracasei ssp paracasei, fermentum, acidophilus) and one unsatisfactory identification of Lactoccocus lactis ssp lactis. These strains had different carbohydrate fermentation patterns but with common characteristics and showed no statistically significant correlations between their carbohydrate metabolic trends and lactose concentrations in the milk samples.

Palabras clave

  • human milk
  • lactobacilli
  • API 50CH identification
  • lactose concentrat
Acceso abierto

Milk and Dairy Products Labeling in Romania

Publicado en línea: 30 Dec 2014
Páginas: 85 - 91

Resumen

Abstract

The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing research regarding the information present on the labels of alimentary products: the method based on documentation-observation and comparative analysis of data and information collected from the consume market in Sibiu. The method based on documentation and observation has been carried out using the observation sheet and contained the following analysis criteria: The name of the product, Country origin of the product (location of the producer). Synthesizing the results and the conclusions emerged as a result of the marketing research carried out with the purpose of contouring a labelling model of alimentary products, it can be stated that the dynamics of the alimentary products market in Romania is moderate and restrained by the economical and social factors and even by the still reduces promotion of a healthy alimentary education, with the complementary protection of human health and environment.

Keywords

  • dairy product
  • labelling
  • European requirements
  • ingredients
  • languages
8 Artículos
Acceso abierto

Structural Diversity and Biochemical and Microbiological Characteristics of Aflatoxins

Publicado en línea: 30 Dec 2014
Páginas: 3 - 18

Resumen

Abstract

Among all mycotoxins, Aflatoxin B1 (AFB1) is considered to be the most carcinogenic, and it has been classified by the International Agency for Research on Cancer in Group 1 of human carcinogen. It signifies a high hazard because it contaminates a diversity of agricultural products such as nuts and derivatives, peanuts/hazelnuts, grains, seeds, cottonseed, milk, dairy food. In milk AFB1 is metabolized to aflatoxin M (AFM1) which is 4-hydroxy derivative of AFB1, it is formed in the liver and excreted in the milk into the mammary glands of both human and lactating animals which have been fed with AFB1 contaminated diet. After the food contamination, one part of the aflatoxin B1 which was present in the food is eliminated through the milk. At the molecular level aflatoxin biosynthesis involves several levels of transcriptional and post-transcriptional control, so the main stages subsequent biochemical and genetic constituents of aflatoxin biosynthesis have been demonstrated recently. Recent studies over the last few decades have shown that the metabolism of AFB is an essential component of hepatocarcinogenic, however it was shown that AFB1 is metabolized by cytochrome P450 oxidised to intermediates and other metabolites Therefore, the biotransformation process may also lead to the formation of carcinogenic metabolites.

Palabras clave

  • mycotoxins
  • aflatoxin
  • milk
  • Aspergillus
Acceso abierto

Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee

Publicado en línea: 30 Dec 2014
Páginas: 19 - 34

Resumen

Abstract

Vietnam Robusta Coffee was roasted at different roasting degree and roasting temperature and 9 element concentrations (K, Mg, Ca, Na, Fe, Cu, Mn, Zn and Pb) of roasted coffee were analyzed by Flame atomic absorption method (FAAS) in this study. The results showed that the concentrations were ranged in 1447.97 ~ 1342.10 (mg/100g), 768.22 ~ 1259.44 (μg/g),10.35 ~ 13.15 (μg/g), and 17.38 ~ 20.97 (μg/g) for element of K, Ca, Cu and Mn in green and roasted coffee beans, respectively. All determined elements were the smallest value in green coffee, then increased with increasing roasting level and reached the highest value in Spain roast (roasting temperature of 250°C). Mg concentration ranged in 682.70 ~ 3647.73 (μg/g); Fe concentration ranged in 37.20 ~ 53.44 (μg/g); Zn concentration ranged in 5.97 ~ 6.89 (μg/g) and Pb concentration ranged in 2.18 ~ 15.04 (μg/100g). Concentrations of all determined elements didn’t change with the increased roasting process.

Keywords

  • FAAS
  • Coffee bean
  • Green coffee bean
  • Roasted coffee bean
  • degree roasted coffee
Acceso abierto

Bioreactors with Light-Beads Fluidized Bed: The Voidage Function and its Expression

Publicado en línea: 30 Dec 2014
Páginas: 35 - 42

Resumen

Abstract

Light-beads fluidized bed bioreactors with gel particles are an attractive alternative for the implementation of a system with immobilized cells. They have a number of advantages: soft operating conditions, ability to work in an ideal mixing regime, intensification of heat- and mass transfer processes in the fermentation system. The expansion characteristics of the fluidized bed were investigated in the present work. The fluidized bed expansion was described using the voidage function. It was found that the voidage can be described by nonlinear regression relationships and the regression coefficients were a function of the particles parameters.

Palabras clave

  • fluidized bed
  • gel particles
  • voidage function
  • modeling
Acceso abierto

Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

Publicado en línea: 30 Dec 2014
Páginas: 43 - 53

Resumen

Abstract

: Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05) lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

Palabras clave

  • melanoidins
  • chicken meat
  • chilling
  • freezing
  • differentiation
Acceso abierto

Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

Publicado en línea: 30 Dec 2014
Páginas: 55 - 64

Resumen

Abstract

Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost. Changes of acid value (AV), total bacterial count (TBC), and peroxide value (PV) were reported in this study. We found that the changes of AV, TBC and PV of dry common carp fitted the first order reaction model and the reaction energies of changes of AV, TBC, and PV during storage were 4.56 kJ/mol, 2.21 kJ/mol, and 2.33 kJ/mol, respectively. This study will provide theoretical knowledge to food factories relating with dry fish storage and transportation.

Palabras clave

  • Common carp
  • storage
  • kinetics
  • bacteria
  • acid value
  • peroxide value
Acceso abierto

Enzyme-Assisted Extraction of Polyphenols From Rose (Rosa Damascena Mill.) Petals

Publicado en línea: 30 Dec 2014
Páginas: 65 - 72

Resumen

Abstract

: The efficiency of enzyme-assisted extraction for the recovery of polyphenols from rose (Rosa damascena Mill.) petals was evaluated performing a simplex centroid experimental design for mixture with three components (pectinolytic, cellulolytic and hemicellulolytic preparation). The ternary enzyme combinations leaded to the highest contents of total polyphenols, reaching 43% higher average value as compared to the control (without enzymatic treatment) sample. Enzymatic treatments also enhanced (9−25%) the extractability of total anthocyanins. The results obtained demonstrate that enzyme-assisted extraction improves the recovery of polyphenolic antioxidants from rose petals, especially using ternary enzyme combinations, comprising pectinolytic, cellulolytic and hemicellulolytic preparation.

Keywords

  • polyphenols
  • enzyme-assisted extraction
  • Rosa damascena
Acceso abierto

Identification of Probiotic Strains from Human Milk in Breastfed Infants with Respiratory Infections

Publicado en línea: 30 Dec 2014
Páginas: 73 - 84

Resumen

Abstract

Isolation and industrial exploitation of probiotics from human milk is a goal for worldwide milk biotechnology centres because of their modulation effect on the immune system in infants and adults. In the proposed study we have analysed fermentation patterns of Lactobacilli isolated from human milk, the reliability of API 50 CH carbohydrate fermentation system and a possible link between lactose concentrations and fermentation profiles on carbohydrates. We had succesfully identified three species of Lactobacillus (paracasei ssp paracasei, fermentum, acidophilus) and one unsatisfactory identification of Lactoccocus lactis ssp lactis. These strains had different carbohydrate fermentation patterns but with common characteristics and showed no statistically significant correlations between their carbohydrate metabolic trends and lactose concentrations in the milk samples.

Palabras clave

  • human milk
  • lactobacilli
  • API 50CH identification
  • lactose concentrat
Acceso abierto

Milk and Dairy Products Labeling in Romania

Publicado en línea: 30 Dec 2014
Páginas: 85 - 91

Resumen

Abstract

The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing research regarding the information present on the labels of alimentary products: the method based on documentation-observation and comparative analysis of data and information collected from the consume market in Sibiu. The method based on documentation and observation has been carried out using the observation sheet and contained the following analysis criteria: The name of the product, Country origin of the product (location of the producer). Synthesizing the results and the conclusions emerged as a result of the marketing research carried out with the purpose of contouring a labelling model of alimentary products, it can be stated that the dynamics of the alimentary products market in Romania is moderate and restrained by the economical and social factors and even by the still reduces promotion of a healthy alimentary education, with the complementary protection of human health and environment.

Keywords

  • dairy product
  • labelling
  • European requirements
  • ingredients
  • languages

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