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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2344-2344 - ISSN (Online) 2344-5300
Published by AcademicPres Publishing House Homepage  [1 journal]
  • Introduction and Editorial Board

    • Authors: Orsolya Borsai
      Abstract: Introduction and Editorial Board
      PubDate: 2021-05-16
      Issue No: Vol. 78, No. 1 (2021)
       
  • A Review of the Composition and Health Benefits of Sweet Potato

    • Authors: Bogdana GREBLA-AL-ZABEN, Vanda B ABALAU-FUSS, Suzana Elena BIRIS-DORHOI, Ioana TALOS, Maria TOFANA
      Pages: 1 - 10
      Abstract: Plant-based medicine is a popular emerging field. If one follows the research of this domain, will observe that the majority of the work is focused on different herbs as medicinal plants. However, many vegetables and fruits, their juices and extracts, possess medicinal properties and have been used as such since ancient times. Sweet potato (Ipomoea batatas) is one of the main aliments in many countries. Although regarded as a staple food, people observed its beneficial and medicinal properties. Bioactive components such as anthocyanin, polyphenolic compounds, coumarins, calystegines and triterpenes have been indicated to stimulate immune function, reducing oxidative stress and free radical damage, reduce cardiovascular disease risk, suppress cancer cell growth, prevent and improve symptoms of diabetes and hypoglycemia, suppress HIV symptoms, act as hepatoprotective while being part of a nutritious aliment all together. A sweet potato diet can therefore supplement medication for any of the above-mentioned affections. The current article sets to review the benefits and medicinal properties of sweet potato as regarded by specialty literature. The outcome is to list the main components and the medical benefits observed, outlining the potential uses of Ipomoea batatas in the plant-based medicine field. The review sets to investigate components in all plant parts: tuberous roots, leaves and young shoots.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0059
      Issue No: Vol. 78, No. 1 (2021)
       
  • Marine Bivalves as a Dietary Source of High-Quality Lipid: A Review with
           Special Reference to Natural n-3 Long Chain Polyunsaturated Fatty Acids

    • Authors: Rasheed Olatunji MORUF, Mogbonjubola Mutiat OGUNBAMBO, Mayomi Adenike TAIWO, Oluwafolakemi Anthonia AFOLAYAN
      Pages: 11 - 18
      Abstract: The most important nutritional feature of mollusks is their lipid composition. Marine bivalves are a good source of high quality lipid, mainly because they concentrate eicosapentaenoic acid and docosahexaenoic acid. Meanwhile, these n-3 Long Chain Polyunsaturated Fatty Acids (LC-PUFAs) are essential in the fight against inflammation, preventing depression, reducing weight and waist size, decreasing liver fat and promoting mental wellbeing. Typically, marine bivalves have a low saturated fatty acid content and a high n-3 LC-PUFA concentration, which is usually absent in most foods. Freshwater bivalves generally contain lower proportions of n-3 PUFA than marine bivalves; the lipid quality also differ in farmed and wild species. The focus of this review is on physiological important n-3 LC-PUFA present in marine bivalves, with an emphasis on the indicators for assessing quality and the effects of heat on bivalve lipid.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0064
      Issue No: Vol. 78, No. 1 (2021)
       
  • Incidence of Lead, Cadmium, Chromium, Nickel and Cobalt in Basil, Rosemary
           and Peppermint Seasonings from Romanian Market

    • Authors: Denisa CIOTEA, Elena UNGUREANU, Gabriel MUSTATEA, Mona Elena POPA
      Pages: 19 - 32
      Abstract: The use of seasonings is important in food industry because the bioactive compounds contained in these dried aromatic plants improve the taste and the flavor of food. These dried aromatic plants can often be contaminated with some heavy metals, polycyclic carbohydrates residues and pesticides which may occur during the cultivation operation, drying process, manufacture and conditioning. The aim of this study is to determine the contamination with heavy metals (lead, cadmium, chromium, nickel and cobalt) of basil (B), rosemary (R) and peppermint (M) seasonings used in Romanian cuisine. The concentration of lead ranged 0.058 - 0.643 mg.kg-1 (M), 0.209 - 0.493 mg.kg-1 (R), 0.077 - 0.139 mg.kg-1 (B). The concentration of cadmium varied: 0.004 - 0.035 mg.kg-1 (M), 0.004 - 0.007 mg.kg-1 (R), 0.002 - 0.009 mg.kg-1 (B). The concentration of chromium ranged 0.304 - 0.403 mg.kg-1 (M), 0.450 - 0.457 mg.kg-1 (R), 0.208 - 0.336 mg.kg-1 (B). The concentration of nickel varied from 0.376 - 0.848 mg.kg-1 (M), 0.354 - 0.427 mg.kg-1 (R), 0.230 - 0.334 mg.kg-1 (B). The concentration of cobalt ranged 0.037 - 0.167 mg.kg-1 (M), 0.065 - 0.137 mg.kg-1 (R), 0.112 - 0.156 mg.kg-1 (B).
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2021.0002
      Issue No: Vol. 78, No. 1 (2021)
       
  • Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable
           Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids

    • Authors: Robert DULIŃSKI, Marek ZDANIEWICZ, Aneta PATER
      Pages: 33 - 40
      Abstract: Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer production technology. Two mash-in programs were applied: (1) the Congress program, typical for basic raw materials, (2) a program with temperature optimized for phytase activity. Commercial preparations of 3-phytase (Finase P) and 6-phytase (Ronozyme) were used in the study. Monitored levels of selected fermentable sugars indicates a statistically significant effect of phytase addition on the glucose content in both mash-in programs used. The SEC-HPLC chromatography allowed to select a key polypeptide with an estimated molecular weight of 40 kDa, whose relative peak area decreases as a result of the applied mash-increase treatment with phosphorolytic enzymes, although this relation was not statistically confirmed in the analysis of free amino acids content. The analyses carried out also indicate that apart from the target molecules, namely phytate and inositol, the use of phytases in the process of buckwheat wort preparation slightly changes the profile of fermentable sugars and causes significant changes in the polypeptide profile of the final mash.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0053
      Issue No: Vol. 78, No. 1 (2021)
       
  • Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough
           with Potato and Sauerkraut Juice

    • Authors: Maria Lidia IANCU
      Pages: 41 - 47
      Abstract: Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, salt, acids, cellulose, sugars in the sauerkraut juice are a rich source of elements to increase the amount of gas, thus an improvement in the fermentation of the gluten free dough. This study evaluated the amount of CO2, using a volumetric method and the batch bioreactor to study the fermentation of a "gluten free" dough made of rice flour which is replaced with potato puree in proportion of 10%, 20%, 30%, 50%, 70% and water replaced with sauerkraut juice according to the material balance sheet. The results showed that the highest amount of CO2, of 1670 ml NaCl, was obtained in the sample where 10% of the flour was replaced with potato puree, sauerkraut juice was used and the dough moisture was 60%. Because the reference taken was the dough made from commercially available mixes combined with water, it was observed that the new materials used in this study are a good choice, being natural and healthy for the body, able to produce high volume gluten free products and being a waste recovery variant in the food industry.
      PubDate: 2021-05-04
      DOI: 10.15835/buasvmcn-fst:2020.0031
      Issue No: Vol. 78, No. 1 (2021)
       
  • Major Inorganic Ions in Polish Beers

    • Authors: Rajmund MICHALSKI, Edward MUNTEAN, Aleksandra ŁYKO
      Pages: 48 - 56
      Abstract: Reliable determination of various components of beers is still a challenge due to their complex matrices. Inorganic ions are very important components of beer; their content depends mainly on the quality of water and additional substances used in the brewing process. The major inorganic anions (F-, Cl-, NO2-, NO3-, PO43-, SO42-) and cations (Na+, K+, Mg2+ and Ca2+) were determined using isocratic ion chromatography with conductivity detection. Method optimization involved six ion-exchange columns; different eluent concentration and flow rates were tested. Optimized methodologies allowed for quick, selective and reliable analysis of these ions in 30 beers available on the Polish market. They were characterized by pH values from 3.19 to 4.64, and conductivity from 1632 to 2662 µS/cm. The content of inorganic anions ranged from 0.2 - 1.1 mg/L for F-; 8 - 235 mg/L for Cl-; NO2- < LOD; 7 - 22 mg/L for NO3-; 44 - 188 mg/L for PO43-, and 10 - 95 mg/L for SO42-. In case of cations, it was 10 - 93 mg/L for Na+; 87 - 329 mg/L for K+; 54 - 329 mg/L for Mg2+, and 10-89 mg/L Ca2+. PCA Principal Component Analysis helped in establishing similarities between the analyzed samples.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2021.0001
      Issue No: Vol. 78, No. 1 (2021)
       
  • Total Bioactive Compounds and Antimicrobial Capacities of Bee Pollen with
           Different Botanical Origins

    • Authors: Aslı ÖZKÖK, Özgür KORU, Orhan BEDİR, Serdar ÇETİNKAYA, Ömür GENÇAY ÇELEMLİ, Çiğdem ÖZENİRLER, Nazlı MAYDA, Kadriye SORKUN
      Pages: 57 - 67
      Abstract: Bee pollen has many therapeutic properties with its rich chemical content. Especially the phenolic substances in the structure of bee pollen are very effective in showing the bioactive compounds. Thanks to these properties, bee pollen is used as a food supplement. It is known that these features are influenced by many factors such as climate, geography and plant origin. Therefore, it is important to determine the botanical origins of bee products.In this study, botanical origins and total bioactive compounds were determined at the seven bee pollen samples collected from different regions of Turkey. Also, antimicrobial activity of the seven bee pollen samples against seven different bacterial pathogens and one fungal agent using broth microdilution method were studied. Asteraceae, Fabaceae, Cistaceae, Papaveraceae families were found as a dominant in the regions by botanical origins examination. Total phenolic values were found between 24.77 ± 288.824 mg GAE/g and 51.61 ± 727.14 mg GAE/g. Total flavonoid content was 1.36 ± 0.015 mg QE/g and 2.40 ± 0.077 mg QE/g. The antimicrobial results showed that each of the tested bee pollen samples inhibited the growth of the gram-positive and gram-negative bacteria at the different levels while they did not have a complete inhibitory effect on the fungi.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0061
      Issue No: Vol. 78, No. 1 (2021)
       
  • A Study Concerning the Lead Contamination of some Food Products Marketed
           in Romania During 2017-2019

    • Authors: Carmen Daniela PETCU, Emilia CIOBOTARU-PÎRVU, Dana TĂPĂLOAGĂ, Ioana Mădălina GEORGESCU, Ovidiu Valentin ZVORIȘTEANU, Cătălin Nicolae NEGREANU, Oana Diana OPREA, Crina MUREȘAN
      Pages: 68 - 76
      Abstract: Lead is a toxic metal that is found in both organic and inorganic forms. The maximum allowed values of lead contamination of foods are established in accordance with European Commission Regulation (EC) No. 1881/2006. The aim of this paper is to follow the dynamics of lead contamination present in various products of non-animal origin. During 2017-2019, various food samples were collected and analysed by graphite furnace atomic absorption spectrometry (GFAAS), to determine lead contamination. The samples came from different counties of the country and from Bucharest. The analysed samples (fruits, wine, vegetables, mushrooms and cereals) show a reduced contamination with lead, compared to the fruit juice samples, although no exceedances of the maximum allowed limits were identified. Following the research, evidence of lead food contamination has been identified, but the average values are within the maximum allowed limits.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0057
      Issue No: Vol. 78, No. 1 (2021)
       
  • Carotenoid Content and Profile of Some Commercially Available Eggs and In
           Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks

    • Authors: Mariana Alexandra PIŢURLEA, Adela PINTEA, Florina COPACIU, Elena Cristina GHERASIM, Cristina TUDOR
      Pages: 77 - 87
      Abstract: The present study investigated the carotenoid content and composition of several commercial eggs produced in different housing systems and the amount of macular xanthophylls that becomes available for absorption by the intestinal cells (bio-accessible) after the ingestion of boiled organic egg yolks. The highest total carotenoid content was observed in the case of organic egg yolks (7.02 mg/100 g). Carotenoid concentration varied not only between egg yolks obtained through different housing methods (free-range, barn and battery-cage), but also between egg yolks from the same housing method obtained by different producers. Except for organic egg yolks that had lutein and zeaxanthin as the major carotenoids, canthaxanthin was observed in all the investigated egg yolks to a different extent. Both lutein and zeaxanthin displayed a high bioaccessibility from boiled organic egg yolks, 86% and 91%, respectively).
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2021.0004
      Issue No: Vol. 78, No. 1 (2021)
       
  • Comparative Authenticity Signatures of Six Essential Oils Used as Food
           Flavors: a Gas chromatography - Mass Spectrometry Approach

    • Authors: Ramona Maria POPA, Sonia SOCACI, Anca FĂRCAŞ, Carmen Maria SOCACIU
      Pages: 88 - 100
      Abstract: The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly due to antioxidant and antibacterial properties. Meanwhile the authenticity and safety of essential oils is a strong concern. Comparative signatures of six genuine, essential oils (Thyme, Juniperus, Oregano, Tea tree, Clove and Cinnamon) was obtained by Gas chromatography coupled with Mass Spectrometry, using a metabolomic approach, by an updated statistical tool available online Metaboanalyst 5.0. The key-molecules of each oil were identified and the multivariate analysis combined with correlation heatmaps reflected the predictability of around 15 putative biomarkers, such as thymol and p-cymene for Thyme, α-pinene, β-myrcene and sabinene for Juniperus, carvacrol for Oregano, terpinene derivatives for Tea tree, eugenol, eugenol acetate for Clove, cinnamaldehyde for Cinnamon. Since these oils are used frequently as ingredients in food supplements and food flavors, this study offers an accurate evaluation and interpretation of the authenticity of these oils based on biomarker identification, easy to be done also from food matrices. The adulteration of similar commercial oils, of synthetic or degraded specimens is also possible using this model.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2021.0008
      Issue No: Vol. 78, No. 1 (2021)
       
  • The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp
           and sea buckthorn) Addition on Wheat Dough Rheology

    • Authors: Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING
      Pages: 101 - 112
      Abstract: Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0047
      Issue No: Vol. 78, No. 1 (2021)
       
  • Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional
           Value

    • Authors: Iulia Elena SUSMAN, Marina SCHIMBATOR, Alina CULEȚU, Mona Elena POPA
      Pages: 113 - 121
      Abstract: Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0046
      Issue No: Vol. 78, No. 1 (2021)
       
  • Prevalence, Biotyping, and Antimicrobial Resistance of Yersinia
           enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of
           Yersinia enterocolitica in Traditional Cheeses

    • Authors: Milad TAVASSOLI, Abdollah JAMSHIDI, Golnaz RANJBAR, Mohammad Reza TORBATI MOGHADDAM, Asma AFSHARI
      Pages: 122 - 130
      Abstract: The present study aimed to investigate the contamination rate of various traditional Iranian cheese samples with Yersinia enterocolitica. In total, 200 cheese samples were collected from the northeast of Iran, and 10 types of traditional cheese were evaluated, including Lighvan, Kurdish, lactic, Tape-Salam, Onsory, Turkmen (type one and two), Sistani, Baluchi, and Kormange. The samples were analyzed using pre-enrichment Peptone-Sorbitol-Bile (PSB) broth, Yersinia selective agar (Cefsulodin-Irgasan-Novobiocin (CIN))following polymerase chain reaction (PCR). Antimicrobial tests were carried out using 13 antibiotics on all the positive samples. From the cheese samples collected from Khorasan Razavi province, Kurdish cheese had the highest contamination rate (9/20; 45%), while the lowest contamination rate was observed in Lighvan and Onsory cheese. Also, the most commonly identified biotype was biotype 1A (23/38; 61%). Y. entrocolitica was mostly susceptible to ciprofloxacin, tetracycline, gentamicin, chloramphenicol, cefotaxime, and ceftazidime, while resistant to ampicillin and amoxicillin.
      PubDate: 2021-05-16
      DOI: 10.15835/buasvmcn-fst:2020.0051
      Issue No: Vol. 78, No. 1 (2021)
       
 
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