<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

The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.

Abstract

University of Szeged, Faculty of Food Engineering, Department of Food Engineering, 6724 Szeged, Mars Sq. 7,

Keywords

<article-title>Simple utilization of lactic acid whey in dairy processing</article-title>

Simple utilization of lactic acid whey in dairy processing

{"article-title":"Simple utilization of lactic acid whey in dairy processing"}

We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level.

Debrecen University, Faculty of Economic Sciences Marketing and Trade Institute H-4032 Debrecen, Böszörményi u. 138,

Hiperon Genetics Kft. H-1111 Budapest, Karinthy Frigyes u. 27. IV. em. 2,

Naturtrade Hungary Kft. H-6725 Szeged, Szabadsajtó u. 54,

<article-title>Market orientation of the Hungarian SMEs working in the meat processing and dairy industries</article-title>

Market orientation of the Hungarian SMEs working in the meat processing and dairy industries

Kernel hardness is controlled by friabilin protein and it depends on the relation between protein matrix and starch granules. Friabilin is present in high concentration in soft grain varieties and in low concentration in hard grain varieties. The high gluten, hard wheat our generally contains about 12.0–13.0% crude protein under Mid-European conditions. The relationship between wheat protein content and kernel texture is usually positive and kernel texture influences the power consumption during milling. Hard-textured wheat grains require more grinding energy than soft-textured grains.

University of Szeged, Faculty of Engineering, H-6725 Moszkvai krt. 5–7., Szeged,

<article-title>Flour quality and kernel hardness connection in winter wheat</article-title>

Flour quality and kernel hardness connection in winter wheat

{"article-title":"Flour quality and kernel hardness connection in winter wheat"}

The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples.

University of Szeged, Faculty of Engineering, 6725 Moszkvai krt. 9., Szeged,

<article-title>Investigation of wheat grits during storage</article-title>

Investigation of wheat grits during storage

{"article-title":"Investigation of wheat grits during storage"}

The use of natural food colours is preferred to that of arti­ficial dyestuffs for modern alimentary purposes. Paprika is a spice plant grown and consumed in considerable quantities worldwide and also used as a natural food colour, so the colouring power of powders is very important. The colour of paprika powder is highly relevant too because the consumer concludes its colouring power based on its colour. The colouring power of paprika powders is directly determined by the quality and quantity of the colouring agent of paprika. The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is suitable to raise the colour agent content of paprika powders. We investigated how the colour and the characteristics of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using oleoresin. The initial colour agent content of samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian, and Hungarian paprika. Colour measurements were performed with a HunterLab MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The colour agent content and the colour coordinates of samples were measured throughout 9 months. The decrease of colour agent con­tent varied between 22 and 51 percent, while the average reduction was 33 percent. The quantity of added oleoresin did not influence the colour agent content decrease significantly.

<article-title>The effect of storage on the colour of paprika powders with added oleoresin</article-title>

The effect of storage on the colour of paprika powders with added oleoresin

{"article-title":"The effect of storage on the colour of paprika powders with added oleoresin"}

In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying.

Department of Food Preservation, Faculty of Food Science, Szent Istvan University, 1118, Villanyi ut 29–43., Budapest,

<article-title>Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)</article-title>

Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)

{"article-title":"Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)"}

Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains.

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management , Institute of Food Technology, H-4032 Debrecen, Böszörményi u. 138,

<article-title>Alternative grains in nutrition</article-title>

{"article-title":"Alternative grains in nutrition"}

The impact of supplementation of vitamin E or organic selenium in DDGS (dried distillers grains with solubles) diet on fatty acid composition in two meat cuts of finishing Holstein bulls was investigated. Twenty-four Holstein bulls were allotted to treatments in three groups of eight bulls per group for a 100-day trial. The treatments were adequate Se and vitamin E supplementation in control group (C), supranutritional vitamin E supplementation in vitamin Group E (E), supranutritional Se supplementation in selenium group (Se). At similar age, slaughtering Group C had higher slaughter/carcass weight and EUROP fat score than Se counterparts. The killing out percentage and proximate composition of muscles differed among treatments. Inclusion of the vitamin E or Se supplement led to expected increases (P &lt; 0.05) in vitamin E and Se contents of the brisket and loin. Higher vitamin E concentration caused significant lower SFA and greater PUFA. Higher Se level influenced significant SFA in brisket and PUFA in both muscles. Vitamin E or Se dietary treatments in DDGS-supplemented diet resulted in beef meat cuts considerably beneficial PUFA/SFA but markedly higher n-6/n-3 PUFA ratio and even higher health index in both meat samples opposite to Group C.

Kaposvár University, Faculty of Agricultural and Enviromental Sciences, H-7400, Kaposvár, Guba Sándor St 40.,

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science, RO-4100 Miercurea Ciuc, Piata Libertǎţii 1., Romania

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, HU-4032 Debrecen, Böszörményi út 138.,

<article-title>Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef</article-title>

Impact of DDGS-supplemented diet with or without vitamin E and selenium supplementation on the fatty acid profile of beef

Investigation of stress level might be facilitated also in plant and horticultural sciences, but currently mainly morphological parameters are in use. Antioxidant activity routinely measured in food-oriented researches and several studies indirectly indicated that stress factors can influence this parameter. Our aim was to assess the potential direct indicator role of antioxidant activity in stress conditions. We measured the effects of UVB and soil-delivered stress on Agaricus bisporus and Sedum hybridum. Our results indicate that UVB slightly decreases, while the inadequate soil conditions increase antioxidant activity; hence these measurements are suitable for determining the level of stress in different living samples.

Corvinus University of Budapest, Faculty of Food Science, Department of Vegetable and Mushroom Growing, H-1118 Budapest, Villányi St 29–43.,

Corvinus University of Budapest, Faculty of Food Science, Department of Postharvest Science and Sensory Evaluation, H-1118 Budapest, Villányi St 29–43.,

Semmelweis University, Faculty of Health Sciences, Department of Dietetics and Nutrtion Sciences, H-1088 Budapest, Vas St 17.,

Corvinus University of Budapest, Faculty of Horticultural Sciences, Department of Floriculture and Dendrology, H-1118 Budapest, Villányi St 29–43.,

<article-title>Antioxidant activity as indicator of UV radiation and other abiotic stress factors on Agaricus bisporus (Lange/Imbach) and Sedum hybridum (L.)</article-title>

Antioxidant activity as indicator of UV radiation and other abiotic stress factors on Agaricus bisporus (Lange/Imbach) and Sedum hybridum (L.)

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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 9 (2016): Issue 1 (December 2016)

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