Editions

Magazine et Edition

Volume 26 (2022): Edition 1 (June 2022)

Volume 25 (2021): Edition 2 (December 2021)

Volume 25 (2021): Edition 1 (June 2021)

Volume 24 (2020): Edition 2 (December 2020)

Volume 24 (2020): Edition 1 (June 2020)

Volume 23 (2019): Edition 2 (December 2019)

Volume 23 (2019): Edition 1 (June 2019)

Volume 22 (2018): Edition 2 (December 2018)

Volume 22 (2018): Edition 1 (August 2018)

Volume 21 (2017): Edition 2 (December 2017)

Volume 21 (2017): Edition 1 (June 2017)

Volume 20 (2016): Edition 2 (December 2016)

Volume 20 (2016): Edition 1 (June 2016)

Volume 19 (2015): Edition 2 (December 2015)

Volume 19 (2015): Edition 1 (July 2015)

Volume 18 (2014): Edition 2 (December 2014)

Volume 18 (2014): Edition 1 (June 2014)

Volume 17 (2013): Edition 2 (December 2013)

Volume 17 (2013): Edition 1 (June 2013)

Détails du magazine
Format
Magazine
eISSN
2344-150X
ISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

Volume 17 (2013): Edition 1 (June 2013)

Détails du magazine
Format
Magazine
eISSN
2344-150X
ISSN
2344-150X
Première publication
30 Jul 2013
Période de publication
2 fois par an
Langues
Anglais

Chercher

5 Articles
access type Accès libre

Estimating Wine Yeast Concentration by Speckle Size Measurement

Publié en ligne: 30 Jul 2013
Pages: 3 - 12

Résumé

Abstract

A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for image processing was written for this purpose and used for providing the first order statistics of the far interference field. The variation of the average speckle size with the particle concentration was analyzed and a very fast procedure for monitoring the yeast concentration is suggested. The possibility of monitoring the fermentation process by a fast assessment of the yeast concentration is suggested, as well.

Keywords

  • Coherent Light Scattering
  • Suspension
  • Particle Concentration
  • Sacharomyces cerevisiae ssp. ellipsoideus
access type Accès libre

Effects of Fungicide and Acetylsalicylic Acid Treatments on the Physiological and Enzymatic Activity in Tomato (Lycopersicon Esculentum Mill.)

Publié en ligne: 30 Jul 2013
Pages: 13 - 26

Résumé

Abstract

The paper deals with investigation of growth parameters of vegetative organs, peroxidase and catalase activities of Lycopersicon esculentum Mill. treated with a systemic fungicide and acetylsalicylic acid, respectively. Our results showed that both fungicide and acetylsalicylic acid lead to growth delays in tomato stems and leaves compared to control samples. During the growth, pathogen was rapidly inhibited by tomatoes treated with acetylsalicylic acid, affecting few plants (10%) compared to control group (40%). Results showed that samples treated with acetylsalicylic acid and control samples fructified better (30% higher) than tomatoes treated with fungicide. The latter did not suffer pathogen attack, but catalase activity was increased (107 mg H2O2/100 g FW) indicating oxidative stress. Activity of catalase and peroxidase in control and acetylsalicylic acid treated plants were of similar increased values, probably due to the pathogen infection. In particular, peroxidase activity increased during tomato fructification. Alternative substitution of fungicides with aspirin may improve tomato quality and production.

Keywords

  • Lycopersicon esculentum
  • fungicides
  • acetylsalicylic acid
  • peroxidase
  • catalase
access type Accès libre

Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

Publié en ligne: 30 Jul 2013
Pages: 27 - 38

Résumé

Abstract

Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

Keywords

  • probiotic yoghurt,lactic acid,sea buckthorn,acidity,bioactive natural products
access type Accès libre

Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas

Publié en ligne: 30 Jul 2013
Pages: 39 - 45

Résumé

Abstract

Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced by the process or storage conditions.

Keywords

  • Iron
  • Copper
  • wine
access type Accès libre

Study on the Beef Pigments

Publié en ligne: 30 Jul 2013
Pages: 47 - 52

Résumé

Abstract

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).

Keywords

  • myoglobin
  • metmyoglobin
  • beef
  • spectrophotometry
  • peroxide
5 Articles
access type Accès libre

Estimating Wine Yeast Concentration by Speckle Size Measurement

Publié en ligne: 30 Jul 2013
Pages: 3 - 12

Résumé

Abstract

A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for image processing was written for this purpose and used for providing the first order statistics of the far interference field. The variation of the average speckle size with the particle concentration was analyzed and a very fast procedure for monitoring the yeast concentration is suggested. The possibility of monitoring the fermentation process by a fast assessment of the yeast concentration is suggested, as well.

Keywords

  • Coherent Light Scattering
  • Suspension
  • Particle Concentration
  • Sacharomyces cerevisiae ssp. ellipsoideus
access type Accès libre

Effects of Fungicide and Acetylsalicylic Acid Treatments on the Physiological and Enzymatic Activity in Tomato (Lycopersicon Esculentum Mill.)

Publié en ligne: 30 Jul 2013
Pages: 13 - 26

Résumé

Abstract

The paper deals with investigation of growth parameters of vegetative organs, peroxidase and catalase activities of Lycopersicon esculentum Mill. treated with a systemic fungicide and acetylsalicylic acid, respectively. Our results showed that both fungicide and acetylsalicylic acid lead to growth delays in tomato stems and leaves compared to control samples. During the growth, pathogen was rapidly inhibited by tomatoes treated with acetylsalicylic acid, affecting few plants (10%) compared to control group (40%). Results showed that samples treated with acetylsalicylic acid and control samples fructified better (30% higher) than tomatoes treated with fungicide. The latter did not suffer pathogen attack, but catalase activity was increased (107 mg H2O2/100 g FW) indicating oxidative stress. Activity of catalase and peroxidase in control and acetylsalicylic acid treated plants were of similar increased values, probably due to the pathogen infection. In particular, peroxidase activity increased during tomato fructification. Alternative substitution of fungicides with aspirin may improve tomato quality and production.

Keywords

  • Lycopersicon esculentum
  • fungicides
  • acetylsalicylic acid
  • peroxidase
  • catalase
access type Accès libre

Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

Publié en ligne: 30 Jul 2013
Pages: 27 - 38

Résumé

Abstract

Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

Keywords

  • probiotic yoghurt,lactic acid,sea buckthorn,acidity,bioactive natural products
access type Accès libre

Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas

Publié en ligne: 30 Jul 2013
Pages: 39 - 45

Résumé

Abstract

Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced by the process or storage conditions.

Keywords

  • Iron
  • Copper
  • wine
access type Accès libre

Study on the Beef Pigments

Publié en ligne: 30 Jul 2013
Pages: 47 - 52

Résumé

Abstract

Myoglobin, meat pigment is an iron containing protein found in muscle consisting of heme connected to a single proteide chain. Color is the most important factor in meat products influencing the consumer purchase decision and affecting the perception of freshness. This research presents a spectophotometric method tested identify myoglobin in beef, readings being made at several wavelenghts. Oxidation of myoglobin pigment in metmyoglobin, was also analysed using peroxide hydrogene. A considerable decrease of myoglobin compared with the standard sample was observed (approximately 7 times).

Keywords

  • myoglobin
  • metmyoglobin
  • beef
  • spectrophotometry
  • peroxide

Planifiez votre conférence à distance avec Sciendo