Rivista e Edizione

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dettagli della rivista
Formato
Rivista
eISSN
2344-150X
Pubblicato per la prima volta
30 Jul 2013
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

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

Dettagli della rivista
Formato
Rivista
eISSN
2344-150X
Pubblicato per la prima volta
30 Jul 2013
Periodo di pubblicazione
2 volte all'anno
Lingue
Inglese

Cerca

8 Articoli
Accesso libero

Structural Diversity and Biochemical and Microbiological Characteristics of Aflatoxins

Pubblicato online: 30 Dec 2014
Pagine: 3 - 18

Astratto

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.

Parole chiave

  • mycotoxins
  • aflatoxin
  • milk
  • Aspergillus
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 19 - 34

Astratto

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
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 35 - 42

Astratto

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.

Parole chiave

  • fluidized bed
  • gel particles
  • voidage function
  • modeling
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 43 - 53

Astratto

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.

Parole chiave

  • melanoidins
  • chicken meat
  • chilling
  • freezing
  • differentiation
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 55 - 64

Astratto

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.

Parole chiave

  • Common carp
  • storage
  • kinetics
  • bacteria
  • acid value
  • peroxide value
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 65 - 72

Astratto

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
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 73 - 84

Astratto

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.

Parole chiave

  • human milk
  • lactobacilli
  • API 50CH identification
  • lactose concentrat
Accesso libero

Milk and Dairy Products Labeling in Romania

Pubblicato online: 30 Dec 2014
Pagine: 85 - 91

Astratto

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 Articoli
Accesso libero

Structural Diversity and Biochemical and Microbiological Characteristics of Aflatoxins

Pubblicato online: 30 Dec 2014
Pagine: 3 - 18

Astratto

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.

Parole chiave

  • mycotoxins
  • aflatoxin
  • milk
  • Aspergillus
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 19 - 34

Astratto

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
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 35 - 42

Astratto

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.

Parole chiave

  • fluidized bed
  • gel particles
  • voidage function
  • modeling
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 43 - 53

Astratto

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.

Parole chiave

  • melanoidins
  • chicken meat
  • chilling
  • freezing
  • differentiation
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 55 - 64

Astratto

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.

Parole chiave

  • Common carp
  • storage
  • kinetics
  • bacteria
  • acid value
  • peroxide value
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 65 - 72

Astratto

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
Accesso libero

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

Pubblicato online: 30 Dec 2014
Pagine: 73 - 84

Astratto

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.

Parole chiave

  • human milk
  • lactobacilli
  • API 50CH identification
  • lactose concentrat
Accesso libero

Milk and Dairy Products Labeling in Romania

Pubblicato online: 30 Dec 2014
Pagine: 85 - 91

Astratto

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

Pianifica la tua conferenza remota con Sciendo