Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Food and Environment Safety
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2068-6609 - ISSN (Online) 2559-6381
Published by Stefan cel Mare University of Suceava Homepage  [5 journals]
  • FIRST PAGES

    • Authors: FENS 1 2018
      Abstract: 31 MARCH 2018
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • ELABORATION OF A METHOD TO DETERMINE THE DRY WHITE WINE FALSIFICATION WITH
           SUCROSE

    • Authors: Igor WINKLER, Antonia VITVITSKA
      Abstract: A standard method of reducing sugars determination using Fehling-Muller reagent has been modified and applied to control the presence of sucrose in white dry wine that can be considered as an indication of its falsification. Natural dry wine should not contain any significant amounts of sucrose since its content in regular grape is below 0.9 wt % and it would be fermented almost completely in the course of wine maturing and manufacturing. However, some sucrose can be added by fraudulent producers to the source wine materials in order to accelerate its fermentation. This results in a higher content of residual sucrose in dry wine that can exceed its maximum permissible level of 4 g/l. The modified method of the reducing sugars determination has shown good durability and reproducibility and can be used to determine the residual sucrose concentration above 1.33 g/l. However, excessive sulfites and other reducing preservatives present in some wines (especially in the low-grade samples) can distort the analysis results and should be removed in advance. Potentially, this method can also be applied to analyze wine blending samples and to control their affinity by the ratio between reducing and non-reducing sugars contents.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • HEAT TRANSTER AT EVAPORATIVE CONCENTRATION OF DOWN FLOWING IN VERTICAL
           PIPES SOLUTIONS IN ANNULAR REGIMES

    • Authors: Valentin PETRENKO, Yaroslav ZASIADKO
      Abstract: In many branches of food processing, particularly in sugar production, the solution concentration takes place within industrial multi effect evaporator; here, the solution moves down as a liquid film forming annular descending flow in vertical heated pipes. It should be noticed that within the evaporation station the liquid which is being evaporated significantly changes its physical properties due to the fact that the concentration of the solution increases by the range of 14…65% of dry matter. The operational process parameters (pressure, temperature, etc.) also change to a noticeable degree. These factors determine a wide range of liquid films flow patterns, namely film thickness, surface wavy structures, velocity distribution across the films, interphase shear stress and, as a result of these, the making of a certain heat transfer mechanism including bubble boiling or its suppression. Unfortunately, the reliable methods of prediction and calculation of heat transfer coefficients are unavailable, which seriously hampers the designing and calculation of efficient evaporators and other heat transfer equipment. The work presents the results of modeling heat transfer to saturated liquid films of solutions flowing down inside the vertical pipes as in the regime of evaporation from the interphase surface and in that of surface boiling. The correlations given allow calculating the heat transfer coefficients for liquid films being concentrated in the vertical pipes of
      industrial evaporators.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • PORK SUPPLY CHAIN, CONSUMPTION AND RISK FACTORS FOR INFECTIONS OF
           CONSUMERS IN THE ABIDJAN DISTRICT (CÔTE D'IVOIRE)

    • Authors: Koua ATOBLA, Edwige Essoma AKOA, Carole Aya BONNY, Adjehi DADIÉ, Germain Tago KAROU, Sebastien NIAMKE
      Abstract: The ban on the consumption of game throughout Côte d'Ivoire by the emergence of Ebola haemorrhagic fever prompted consumers to turn to other sources of animal protein, such as pork. There is more frequent consumption of pork in more urban areas. It is in this context that a transversal and retrospective survey was performed in 12 communes of the Abidjan District with 3,200 people in order to assess pork supply chain, the level of consumption and environmental infection risks of consumers. Pork meat and pork products supply chain for marketing were revealed. Of the 3,200 people surveyed, 2,400 (75%) reported being consumers of pork at home and out-ofhome. Pork was consumed smoked, fried and fresh cooked in sauce at home. Thus, male (63.6%) and female (44.9%) have a preference for smoked pork at home. Out-of-home, baked pork was the most consumed by women (41.3%). Consumers reported some infections of pork after consumption. Symptoms such as diarrhea was more common in men (47.9%) followed by abdominal pain (22.8%), fever (21.1%) and vomiting (2.5%). Thus, the conditions of transport, hygiene and the mode of consumption and handling of pork observed during the investigation could constitute risk factors for infections in the Abidjan District. Therefore, good hygiene practices in the processing of pork from farm to slaughter, transport, marketing and consumption can decrease the risk of infection. So, the best means of preventing the risk for pork consumers remains the compliance with good hygiene practices.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS

    • Authors: Violina POPOVICI, Rodica STURZA
      Abstract: Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the oxidation process can be prevented or slowed down by using horticultural oily extracts fortified with natural antioxidants.
      The study determined whether the oily extracts enriched with antioxidants are characterized by a higher antioxidant capacity as compared to control samples and the highest value is characteristic for rosehip extract with 73,2%. In terms of sensory aspect, the products with high lipid content was appreciated positively, so we can conclude that products based on vegetable fat and enriched with natural antioxidants are an appropriate alternative to produce harmless and safe food products for consumers’ health.
      It was determined that oily extracts of sea buckthorn , hawthorn , rosehip berries show increased antioxidant capacity as compared to the control samples of sunflower oil. The highest value of antioxidant capacity is characteristic for rosehip extract with 73,2%. We can conclude that lipid products enriched with natural antioxidants are an appropriate alternative to produce natural, harmless and safe food for consumers’ health.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION
           AND SORPTION CAPACITY

    • Authors: Volodymyr DIICHUK, Iryna DIICHUK, Igor KOBASA
      Abstract: The results reflecting influence of thermal treatment of basalt tufa (BT) on its phase composition and capacity of some heavy metal ions (Cu2+, Mn2+, Ni2+, Pb2+, Zn2+) sorption under the static conditions are presented. It has been found that thermal modification of tufa at 400–1000 0С results in weight loss of the material from 5,79 % (at 400 0C) to 10,18 % (1000 0C) caused by changes in the mineral phase composition such as loss of the chemically bound water, decomposition of carbonates and other compounds. It has been shown that the sorption value for the heavy metal ions, being captured on surface of the thermally modified BT samples, is governed by the ion’s nature and temperature of its thermal treatment. The negatively charged surface-active adsorption centers were identified for all BT samples since they exhibited the positive suspension effect. Therefore, a competition between adsorption of H+ and heavy metal ions can take place.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • EDIBLE COATINGS – ENVIRONMENTAL REPLACING OF TRADITIONAL CANDY PAPER
           WRAPPER OF “KORIVKA” CANDIES

    • Authors: Oksana SHULGA, Natalya PRITULSKA, Oksana PETRUSHA, Jelyzaveta SMIRNOVA
      Abstract: The article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. Paper industry refers to sources of intensive pollution. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers – starch, gelatin together with plasticizer – urea or glycerol and hydrophobic component – linseed oil and solvent. The proposed composition of edible coating is completely utilized due to its use along with candies. Candies have been studied according to organoleptic parameters, humidity and mass change, as well as substances in view of reducing 3 month-shelf life. In addition, the change in sucrose crystals size during the storage period through a microscope with further image rendering by computer program has been determined.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS

    • Authors: Eugenia BOAGHI, Vladislav RESITCA, Pavel TATAROV, Jorj CIUMAC
      Abstract: Walnuts with dark-colored shells, with blackish brown spots that are more or less punctuated, have poor consumer acceptability. To improve the appearance and the commercial quality of shell nuts, certain bleaching processes are applied by means of several oxidizing and reducing agents. Walnuts Juglans Regia L, variety Calarasi and Cogalniceanu, harvest 2015, Exploitation Iargara, Moldova were analyzed. The determination of chromatic characteristics according to CIELAB and effects of the reaction parameters on the color of the whitened shell by the method of the response surfaces of the color variables L*, a* and b* was made. Walnuts bleaching was performed with oxidative bleaching agents (hydrogen peroxide, calcium hypochlorite, sodium perborate and Okorn 12) and reductants (sodium dithionite and sulphurous anhydride) at different concentrations, pH values and temperatures. Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Taking into account the whitening activityof the agents and their toxic emissions, the whitening of walnuts can be done with sodium perborate(Cperborat=5%, τ=60 min, t=600C, pH=10), Okoron 12 (Cokoron12 =5%, τ=90 min, t=600C, pH=10) and with hydrogen peroxide (CH2O2=10%, CNaOH =2.2 %, t=600C, 90 min).
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • COMPARATIVE STUDY OF TOXIC METALS AND MICRONUTRIENTS IN VEGETABLES
           IRRIGATED BY SEWAGE/FRESH WATER

    • Authors: Muhammad HAROON, Muhammad VAQAS
      Abstract: The purpose of this study was to compare the concentrations of micronutrients (Maganese, Zinc, Copper, Iron and Chromium) and toxic metals (Lead and Cadmium) in edible part of ten different species of vegetables, irrigated by sewage/fresh (tube well) water. It was found that the irrigation source changes the concentration of micronutrients and toxic metals in the edible part of vegetables leading to risks for humans’ health.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • THE USE OF DOG-ROSE HIPS (ROSA CANINA) FRUITS IN THE PRODUCTION OF
           MARSHMALLOW-TYPE CANDY

    • Authors: Aliona GHENDOV-MOȘANU
      Abstract: The marshmallow is a high-energy sugar-based product with a pleasant taste and aroma, chewable consistency, foamy structure with fine porosity, consumed by children. Artificial dyes are added during the manufacture of these candies to give them an appealing look. Studies show that the ingestion of tartrazine combined with a diet rich in trans fats, nitrites, nitrates and low fiber intake are linked to malignant tumors, especially in the esophagus, breast, rectum, stomach and ovaries. Hence, the substitution of the synthetic dye tartrazine with a natural food dye obtained from dog-rose (Rosa canina) fruits as a source of biologically active substances (tannins, polyphenolic compounds) is of particular interest. Marshmallow candy with the addition of dog-rose fruit i.e. 1.0% and 2.0% hydroalcoholic extract, and 1.0%, 2.0% and 2.5% dog-rose hip powder to the product mass were produced. The control sample was prepared in a similar way, by replacing the plant addition with 0.02% synthetic dye tartrazine. The physico-chemical and organoleptic indices of the samples corresponded to the acceptable values. It was found that the mass fraction of dry matter, the reducing substances and the acidity do not change significantly during storage. Following the determination of the (DPPH) antiradical activity of the candy by in vitro method, it was found that the percentage of DPPH inhibition in the control sample was negative, while in the samples with the addition of dogrose fruit, the antiradical capacity had significant positive values.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • EFFECT OF LED LIGHTING ON GROWTH AND PHENOLIC CONTENT ON IN VITRO
           SEEDLINGS OF OCIMUM BASILICUM L. CULTIVAR ,,AROMAT DE BUZAU”

    • Authors: Mirela ARDELEAN, Aurel ARDELEAN, Ioan DON, Andrei LOBIUC, Marian BURDUCEA
      Abstract: The aim of the experiment was to compare the effect of light emitting diodes - LED and fluorescent lamps (FL)d as sources of light on ,,in vitro” growth and development of sweet basil (Ocimum basilicum L. cultivar ,,Aromat de Buzau”). Sweet basil is an important medicinal and aromatic plant used in aromatherapy, cosmetics, perfume and food products in fresh or dried form. A major difficulty in the use of Lamiaceae species for pharmaceutical purposes is the individual variability, due to genetic and biochemical heterogeneity. In vitro, micropropagation is an effective mean for rapid multiplication of species in which it is necessary to obtain a high progeny uniformity. Therefore, the interest in using these techniques for rapid and large-scale propagation of medicinal and aromatic plants has been significantly increasing. Basil seedlings were grown under four monochromatic lights irradiated with blue, green, yellow, red LEDs with peak wavelengths of 470, 500, 525 and 660 nm. Basil plants produced greater fresh herbage mass as well as shoot height under fluorescent lamps used as control after 60 days of light treatment. However, the total leaf area of lateral shoots was the largest one under red light. The total phenolic content of basil plants was significantly higher under blue LED illumination as compared to the rest of the treatments. Also, LEDs increased the amount of flavonoids compared to FL light. Our study demonstrates that LEDs did not affect growth characteristics and increased the total phenolic content as compared to conventional fluorescent.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO
           PRODUCE FLOUR AND SWEETS TITLE

    • Authors: Valentina BANTEA-ZAGAREANU
      Abstract: The purpose of the research consists in enhancing the value of the secondary products of the seed oil industry, especially of the defatted walnut flour (Juglans regia L.). By adding it in the composition of sweets, the aim is to obtain a new product, with a balanced ensemble of nutritional substances – fats and carbohydrates. Also, it will be possible to enlarge the assortment of the confectionery products, which due to the low amount of carbohydrates, could be consumed by persons of all age, without the risk of sickening of diabetes. Physicochemical methods were used to determine humidity, amount of fats, acid value, peroxide value and amount of total ash as well as the defatted walnut flour’s quality, used in the production of sweets. The product was subjected to physico – chemical, microbiological and sensory analysis.
      Due to the amount of fats contained in defatted walnut flour, the peroxide value in the finite product was determined. The aim is to notice wether fats’ oxidation occurs during storage which results in the worsening of organoleptic characteristics of the product – taste and flavor. The results show microbiological stability of the product, absence of oxidation of fats contained in defatted walnut flour, confirmed by sensory analysis. No taste or flavor drawbacks of the product that could be caused by fats’ oxidation were identified.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • BASALT TUFA AS A BACTERICIDE FILLER FOR SOME PACKAGING MATERIALS

    • Authors: Igor KOBASA, Mariya VOROBETS, Larysa АRSENIEVA
      Abstract: A dependence of the catalytic and antibacterial activity of some basalt tufa samples on their qualitative and quantitative composition, preliminary thermal and/or chemical treatment conditions were investigated. As seen from the chemical X-ray phase and atom adsorption analyses, the tufa is a highly siliceous (Si/Al mass ratio is about 4.7÷5.9) zeolite-like mineral with comparatively high content of iron (68÷74 g/kg), some bioelements (Мg, Ca, К, Na) and microelements (Ti, Mn, Zn, Сu). The positive (≡Si+)s and negative (≡SiО-)s surface active centers were determined by IR spectroscopy. These points ensure high catalytic and bactericide activity of the material. The influence of preliminary thermal and chemical treatment of basalt
      tufa on its bactericide activity against pathogenic Staphylococcus aureus and Escherichia coli was also investigated. Possible utilization of natural basalt tufa as an antibacterial filler for the packaging materials is discussed.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • WATER CHEMICAL ANALYSIS OF WELLS IN THREE SETTLEMENTS OF SUCEAVA PLATEAU,
           ROMANIA

    • Authors: Andrei-Emil BRICIU, Luciana-Alexandra COSTAN (BRICIU), Vasile Adrian IONESEI, Iulian Ciprian GÎZA, Constantin Mihai ȘCHIOPU
      Abstract: Water from wells in Humoreni, Comănești and Soloneț (Suceava County, Romania) was sampled in order to measure the concentration of ammonium, nitrite, nitrate, orthophosphate and sulfide. The measured values were used to map the spatial variation of each parameter. Relevant spatial resolution was obtained due to the 15 sampling points in each settlement. The water quality was assessed according to the national standards. The worst water quality (deteriorated class) was recorded in Humoreni and Soloneț (for the orthophosphate parameter), while in Comănești the same water quality was recorded for nitrate. Mediocre water quality was recorded for ammonium in Humoreni; the same settlement also had the highest nitrite concentration (as compared to the other settlements in this study), included in the average water quality class. Sulfide was barely present in the analyzed samples and did not exceed the maximum admissible concentration; however, there are higher concentrations in Soloneț village. The main cause of the observed ground water pollution is the lack of sewerage systems in the studied settlements.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
  • STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES,
           BEFORE AND AFTER HEAT TREATMENT

    • Authors: Marcel AVRAMIUC
      Abstract: The purpose of this work was to study the phenolic compounds in ten forest mushroom species to see if and to what extent the thermal processing can modify the content of these compounds. The biological material consisted of ten forest mushroom species, colected from Suceava county area: Agaricus campestris, Morchella esculenta, Cantharellus cibarius, Armillaria mellea, Lactarius deliciosus, Boletus edulis, Pleurotus cornucopiae, Russula vesca, Sparassis crispa, Ramaria aurea. The experiment consisted in mushrooms thermal processing (boiling for 30 and 60 minutes, and roasting for 10 minutes at 160°C), followed by the analysis of Total Phenolic Content (TPC) which values were compared to the ones obtained from raw samples. As compared to raw material, the boiling process led to a significant increase of percent of TPC between 13.71% and 31.91% (after 30 min. of boiling) and between 12.33% and 61.36% (after 60 min. of boiling). As compared to raw material, the roasting of mushrooms for 10 minutes (at 160°C) led to significant increases of the phenolic compounds between 29.31% and 95.23% in all samples. High TPC values recorded by some species may be explained by the specific tissue structure of these species, which promotes a penetration and a more intense heat action on bound phenols.
      PubDate: 2018-04-02
      Issue No: Vol. 17, No. 1 (2018)
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 3.229.142.175
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-