<abstract xmlns="http://www.w3.org/1999/xhtml">The effects of different prebiotics and oxygen scavengers on making the process of xanthan gum and chitosan (XC) <italic>Bifidobacterium bifidum</italic> BB01 microcapsules were studied by single factor experiment and Plackett-Burman screening test, ascorbic acid, sodium erythorbate and xylo-oligosaccharide had significant effects. Based on the previous studies, the process XC <italic>B. Bifidum</italic> BB01 microcapsules were further optimized by Box-Behnken model in this study. Response surface analysis showed that the best additive amoumt of ascorbic acid, sodium erythorbate and xylo-oligosaccharide were 3.0%, 2.36% and 4.99%, respectively. The viable counts of <italic>B. Bifidum</italic> BB01 microcapsules reached to 1.52×1010CFU/g from 1.25×1010 CFU/g, the encapsulation yield reached to 94.88% from 90% under the optimum conditions. It provided the research foundation for the afterward production and exploration of the process XC <italic>B. Bifidum</italic> BB01 microcapsules.</abstract>

School of Food and Biological Engineering

Shaanxi University of Science and Technology

Optimization of Prebiotics and Oxygen Scavengers for <italic>Bifidobacterium bifidum</italic> BB01 Microcapsules by Response Surface Methodology

<abstract xmlns="http://www.w3.org/1999/xhtml">Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.</abstract>

Universidad Autonoma Metropolitana Iztapapala

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

<abstract xmlns="http://www.w3.org/1999/xhtml">The Grey Relational Degree method was applied to evaluating the core competence of the ten listed liquor companies. The study found that: the most critical factor affecting the strength of the core competence of listed liquor companies is the technological innovation capability; in general, the core competence of the ten listed liquor companies is weak, with an average Grey Relational Degree of 0.752, indicating more potentials for improvement; in addition, with the exception of Kweichou Moutai, the other nine listed liquor companies are all in an uncoordinated state regarding the development of the six capabilities, and they usually have one or several capabilities lagged behind.</abstract>

Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

<abstract xmlns="http://www.w3.org/1999/xhtml">Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.</abstract>

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

<abstract xmlns="http://www.w3.org/1999/xhtml">The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.</abstract>

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

<abstract xmlns="http://www.w3.org/1999/xhtml">Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.</abstract>

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

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Acta Universitatis Cibiniensis. Series E: Food Technology

 Publishing House and Owner: Lucian Blaga University of Sibiu, Romania  Aims and Scope  ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:   Food technology, biotechnology and engineering;  Food analysis and control;  Quality assurance and food safety;  Management of modern food processing;  Food innovation and products design;  Modelling, simulation and optimisation of food processes.   The journal will publish:    original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;  reviews, mainly of new rapidly developing areas of food technology and related fields;  special themed issues on relevant topics;  short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.    Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

Acta Universitatis Cibiniensis. Series E: Food Technology

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

Research paper

Optimization of Prebiotics and Oxygen Scavengers for Bifidobacterium bifidum BB01 Microcapsules by Response Surface Methodology

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Short communication

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

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