<DIV align=justify> Why subscribe and read Acta Universitatis Sapientiae is a series of scientific and academic journal published by the Sapientia Hungarian University of Transylvania. The journal is full of information about the newest results of food science, including food analytical chemistry, chemical, biochemical, physicochemical and biological properties of food, processing designed to protect food from spoilage caused by microbes, presence in food of harmful foreign substances, the newest results of human nutrition, food composition and the most effective methods for determination the nutritive value, food quality, food adulteration and food production. Why submit The printed and online versions of the papers are identical. Series Alimentaria is indexed with full text in CAB Abstracts and Global Health</A>. Our publishing policy includes peer-reviewing in order to filter the scientifically acceptable papers, improve the quality of papers, avoid plagiarism, avoid multiple submissions. Submitted papers should not be considered for publication by other journals. The author is responsible for obtaining, if needed, the permission for publication of peer authors or other institutional authorities. Authors are required to prepare their paper carefully, including reference to any paper they used results from, well demarcating their own results. In the unlikely event when we become aware of ethics violation, we do not hesitate to publish corrections, clarifications, even retract the paper with appropriate apologies, as the case may be. We agree with Committee on Publication Ethics in promoting integrity in research publication. Rejection Rate <UL> <LI>10% </LI></UL> Similarity Check Plagiarism Screening System 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. Detailed description of the Similarity Check System can be found at: <A href="https://www.crossref.org/services/similarity-check/">www.crossref.org/services/similarity-check/</A> </DIV>

The Journal of Sapientia Hungarian University of Transylvania

Acta Universitatis Sapientiae, Alimentaria

Selenium (Se) is an essential micronutrient, and the ability of some crops to accumulate Se is crucial for human and animal nutrition and health. Se deficiency can cause white muscle disease characterized by muscle weakness, heart failure, unthriftiness, and death in livestock. This study was undertaken to investigate the effect of sulphur (S) on Se concentration in alfalfa (<italic>Medicago sativa</italic> L. cv. Verko) as a nonhyperaccumulator plant. Alfalfa plants grown in the field were treated foliarly with 3 g Se ha−1 solutions of selenate, 3 g S ha−1 sulphate, and both. The concentration of Se in both the leaves and stems of plants was similar in the control and S-treated plants. Se concentration in plants treated with S was undetectable, as expected. S was shown to enhance Se accumulation in alfalfa. Furthermore, although foliar Se + S spray increased biomass, photosynthetic pigments decreased peroxidase activity and malondialdehyde content. Overall, results suggested that foliar Se + S spray can be applied as a biofortification to improve alfalfa plants with appropriate amounts of Se and better nutritional as well as functional quality.

Abstract

Julius Kühn-Institut, Institute for Crop and Soil Science

Keywords

<article-title>Selenium-sulphur effects on the chemical composition of alfalfa (<italic>Medicago sativa</italic> L. cv. Verko)</article-title>

Selenium-sulphur effects on the chemical composition of alfalfa ( L. cv. Verko)

The recent years have seen a great number of instances when ultraviolet (UV) radiation was used in the preservation process of all sorts of foods. Since the purine and pyrimidine bases of DNA and RNA absorb well the 254 nm radiation, its application with the use of a correct dosage can result in disinfections of various orders of magnitude. It can be particularly effective in cases where technology does not allow a more intensive heat treatment. When used properly, UV treatment can be a competitive procedure in the case of foodstuffs where the large surface area allows for UV rays to penetrate the entire volume of the substance. Incorrectly applied UV treatment may change the composition of foods. Free-radical as well as photochemical reactions can digest the proteins, damage the antioxidants, oxidize the lipids, make changes to the colour and substance, and produce undesirable flavourings and odorous substances. Some vitamins are particularly sensitive to UV irradiation in the course of which losses could reach even 50%. Photosensitive water-soluble vitamins are vitamin C, B12, B6, B2 and folic acid, while vitamins A, K and E are the fat soluble sensitive to light, carotene being the only provitamin with such properties. On the other hand, UV treatment can be a useful tool of food safety because of the photosensitivity of fungal toxins.

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Sapientia Hungarian University of Transylvania

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

<article-title>Effect of UV light on food quality and safety</article-title>

Effect of UV light on food quality and safety

{"article-title":"Effect of UV light on food quality and safety"}

Earlier we determined the colostrum and milk composition of cows after single- and twin-calving as well as the changes in the composition as a function of postpartum time. It was established that the dry matter, protein, whey protein, and immunoglobulin-G (IgG) content of the first-milked colostrum immediately after calving was significantly higher with twin-calving cows than with single-calving animals. As regards the other components, there were no significant differences among the animals. During the last years, we managed to collect the first-milked colostrum from five cattle after triplet-calving. The composition of these samples were determined by the methods we used earlier at twin-calving animals, and the results were compared to the colostrum composition of single- and twin-calving animals. It was found that although as an effect of triplet-calving the protein and IgG content of colostrum increased, the difference was not significant between twin- and triplet-calving animals. We are aware that others have not reported data from the point of view of the colostrum composition of twin-calving, and in the case of tripletcalving our results are unique in the world. In our publication, we report on the results of our investigations.

Faculty of Agricultural and Environmental Sciences

<article-title>Colostrum composition of cows after twin- and triplet-calving</article-title>

Colostrum composition of cows after twin- and triplet-calving

{"article-title":"Colostrum composition of cows after twin- and triplet-calving"}

Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc.

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering

<article-title>Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages</article-title>

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

Carrot is one of the most important root vegetables rich in bioactive compounds such as carotenoids and dietary fibres, with appreciable levels of several other functional components and having significant health-promoting properties. Therefore, it is cultivated on a large scale throughout the world. The by-product (pomace) resulted during carrot juice production is used mainly as animal feed although it contains many valuable components and could therefore be used profitably in the food industry, too. Carrot pomace needs to be preserved by drying as otherwise it deteriorates rapidly. In our research, we studied the infrared drying kinetics of carrot pomace at various temperatures, the obtained data being very important in the drying practice.

<article-title>Determination of drying parameters of carrot pomace</article-title>

Determination of drying parameters of carrot pomace

{"article-title":"Determination of drying parameters of carrot pomace"}

The manufacture of dairy products is an important sector of the food industry. From milking to processing, a number of hygiene rules must be strictly followed. During processing, dairy products can be contaminated with different microorganisms, causing spoilage, infectious diseases, and alterations in the sensory characteristics. There are strict requirements for the quality assurance of milk products. In spite of this, there occur infections linked to milk and dairy product consumption. The analysis of the microbiological quality of these products is a health concern, and it also has an economic impact. The increase and development of the global market of processing technologies require rapid monitoring and controlling systems for food products. In our study, we investigated the microbiological quality of some fresh dairy products with the Soleris® test system. For instrument setting, calibration curves were realized with test bacterial strains. With known initial microbial load of the samples, the microbial growth versus time was measured by the above-mentioned system. The occurrence of <italic>Escherichia coli</italic>, <italic>Pseudomonas aeruginosa</italic>, and S<italic>taphylococcus aureus</italic> was evaluated in ten dairy products. Results obtained by the Soleris system showed that the system is efficient for this purpose. Calibration curves with high correlation coefficients permitted the quantitative determination of the aimed bacteria in the dairy product samples.

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Science, Department of Animal Science

<article-title>Evaluation of the microbiological quality of some fresh dairy products with Soleris® Automated System</article-title>

Evaluation of the microbiological quality of some fresh dairy products with Soleris Automated System

Heat resistant thermophilic spore-forming bacteria, such as <italic>Aeribacillus</italic> (<italic>A</italic>.) <italic>pallidus</italic>, may contaminate the surfaces in food facilities resulting food spoilage of the products. The aim of this work was to determine the heat and disinfectant resistance of an <italic>A. pallidus</italic> strain that was isolated from a canning factory environment. Compared to other heat-resistant spore-forming bacteria, it did not prove to be very resistant to heat with a D10-values of <italic>A. pallidus</italic> from 12.2 min to 2.4 min (at 102 °C and at 110 °C), with a calculated z-value of 11.6 °C. Not only spores but vegetative cells showed resistance against all investigated disinfectants.

Faculty of Food Science, Department of Microbiology and Biotechnology

<article-title>Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium</article-title>

Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium

Energy drink (ED) consumption, even mixed with alcohol, is popular among adolescents and young adults. The side effects of ED are attributed to their active ingredients and their cumulated effect. A cross-sectional study to identify university students’ ED consumption habit was realized. A small sample size (n = 10) experiment examining the effect of ED consumption on arterial blood pressure and heart rate was carried out.

<article-title>Energy drink consumption pattern and the effect of consumption on university students’ blood pressure and heart rate</article-title>

Energy drink consumption pattern and the effect of consumption on university students’ blood pressure and heart rate

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Editor-in-Chief László Dávid, Sapientia Hungarian University of Transylvania, Romania Deputy/ Managing Editor János Csapó, Sapientia Hungarian University of Transylvania, Romania and University of Debrecen, Hungary Editorial Advisory Board József Fenyvessy (Szeged University, Hungary) Zoltán Győry (Debrecen University, Hungary) Gordana Kralik (Josip Juraj Strossmayer University Of Osijek, Croatia) Szabolcs Lányi (Sapientia Hungarian University of Transylvania, Romania) Paul Mcsweeney (University College, Cork, Ireland) Alexandra-Maria Michaelidou (Aristotle University Of Thessaloniki, Greece) Sándor Némethy (Göteborg University, Sweden) Alexandru Szép (Sapientia Hungarian University of Transylvania, Romania) Jenő Szigethy (West-Hungary University, Hungary) Language Editors Annamária Balázs, Sapientia Hungarian University of Transylvania, Romania Technical Editors Erzsébet Csizmadia, Sapientia Hungarian University of Transylvania, Romania Contact <A href="mailto:acta-alim@acta.sapientia.ro">acta-alim@acta.sapientia.ro</A> Publisher De Gruyter Poland Bogumiła Zuga 32A Str. 01-811 Warsaw, Poland T: +48 22 701 50 15

The submitted papers should not be considered for publication by other journals. The corresponding author is responsible for obtaining the permission of co-authors and of the authorities of institutes, if needed, for publication, the Editorial Board disclaiming any responsibility. Submission must be made by e-mail (<A href="mailto:acta-alim@acta.sapientia.ro">acta-alim@acta.sapientia.ro</A>) only, using either the LaTeX style and sample file at the address: <A href="http://www.acta.sapientia.ro/">www.acta.sapientia.ro</A> or a Word format. Beside the source LaTeX or Word file a .pdf format of the paper is needed, too. References should be listed alphabetically. Illustrations should be given in Encapsulated Postcript (.eps) format. Authors are encouraged to submit papers not exceeding 15 pages, but no more than 10 pages are preferable. One issue is offered to each author free of charge. No reprints are available.

Acta Universitatis Sapientiae, Alimentaria publishes original papers and surveys in all field of Food Science. All papers will be peer-reviewed. Papers published in current and previous volumes can be found in Portable Document Format (.pdf) form at the address: <A href="http://www.acta.sapientia.ro/">www.acta.sapientia.ro</A>.

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Volume 12 (2019): Issue 1 (December 2019)

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