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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]
  • Phytochemical composition, nutritional values, traditional uses of
           Tetrapleura tetraptera and Ricinodendron heudelotii and their
           pharmacological activities: an update review

    • Authors: Olivette Laure Matafack DONGMO, Herve Tchoumbou TADJOUA, Phelix Bruno TELEFO, Cristian Bianca POCOL, Sanda ANDREI
      Pages: 1 - 13
      Abstract: The exploration of the use of natural herbals drug, especially plant parts, is a major area of focus. Medicinal plants are being increasingly used to manage a wide numerous ailment. Tetrapleura tetraptera and Ricinodendron heudelotii are known among medicinal plants having beneficial effects due to their several biological activities. The fruits and seeds of these plants are mostly used in many parts of Africa as spice for flavoring soup and making stews. This update review focused on the phytochemical characterization, traditional used, nutritional values and biological activities of these species. Both are known to possess macro-and micro-nutrients. They are rich in majority to the phytochemical’s compounds including polyphenols, flavonoids, tannins, reducing sugar, saponins and alkaloids etc. Their activities have been reported positive by several authors for both alcoholic and aqueous extractions. The plants exhibited appreciable antioxidant, anti-inflammatory and good antimicrobial activities against the test microorganisms justifying their broad-spectrum use. The hypolipidaemian, hypocholesterolaemian and hypoglycaemic properties have been proven to be efficacy especially for the plant Tetrapleura tetraptera and much practice remains to be done with Ricinodendron heudelotii. The confirmation of these biological activities is related to the high content of bioactive molecules conferring beneficial properties to plants.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2022.0011
      Issue No: Vol. 1, No. 79 (2022)
       
  • Reducing Nematopsis spp Infection of Panaeus Vannamei Shrimps Post Larvae
           by Using a Mixture of Natural Antimicrobials

    • Authors: Igori BALTA, Ioan PET, Patrick WARD, Adelina VENIG, Todd CALLAWAY, Nicolae CORCIONIVOSCHI, Lavinia STEF
      First page: 14
      Abstract: The aim of this study was to evaluate the use of a mixture of natural antimicrobials (maltodextrin, sodium chloride, citric acid, sodium citrate, silica, malic acid, citrus extract, and olive extract) to prevent Nematopsis spp. infestation of shrimp and to explore the biological mechanisms involved in preventing infection and improved performance. Our results show that the natural antimicrobials were able, in vitro, to reduce (p < 0.0001) the ability of N. messor, N. quadratum and N. annulipes to adhere to CHSE-214 epithelial cells. In vivo the natural antimicrobial mixture reduced (p < 0.0001) their gut colonisation, increased the (p < 0.05) shrimp survival rates and (p < 0.05) and also the relative growth rate and shrimp size. Moreover, the average daily gain, the total weight gain and the feed conversion rate were all improved over the 30 d trial. The beneficial effects on shrimp performance were associated with a significant increase (p = 0.0004) in the abundance of probiotic-like bacteria (Lactobacillus spp.). This positive change in gut bacterial composition was correlated with a significant increase in the expression of genes related to digestion or the immune response suggesting that natural antimicrobials can improve the performance of shrimp in vivo.
      PubDate: 2022-04-03
      DOI: 10.15835/buasvmcn-fst:2022.0007
      Issue No: Vol. 1, No. 79 (2022)
       
  • Phytochemical screening and antioxidant capacity of two berry cultivars,
           ‘Ruben’ and ‘Duke’, depending on their harvesting time

    • Authors: Ruben BUDĂU, Adriana R. MEMETE, Adrian I. TIMOFTE, Simona I. VICAS
      Pages: 27 - 35
      Abstract: Commercial berry production is an attractive industry worldwide, including in Romania because berries are a rich source of bioactive compounds with antioxidant capacity, thus becoming the most important functional and nutraceutical foods in our diet. The aim of our work was to characterize two different species, Saskatoon berry (Amelanchier alnifolia Nutt., Rosaceae) and blueberry (Vaccinium corymbosum L., Ericaceae), from the point of view of total phenols and anthocyanin as well as of antioxidant capacity depending on their harvesting time. The analyzed cultivars ‘Ruben’ and ‘Duke’ were cultivated in the North-West of Romania, the first cultivar has been officially introduced in Romania in 2018.  The results show that ‘Ruben’ cultivar is richer in bioactive compounds compared with ‘Duke’ cultivars. The level of total phenols of ‘Ruben’ cultivar was 297.937 ± 4.30 and 347.412 ± 14.13 mg GAE/100 g fw (fresh weight) at early and full ripening time, respectively. The highest anthocyanins content was found in ‘Ruben’ cultivar (410.659 ± 52.88 mg/100 g fw) at full ripening time. Also, the high values of antioxidant capacity determined by four different methods (DPPH, FRAP, ABTS, CUPRAC) was recorded in the case of cultivar ‘Ruben’. Both blueberry cultivars ‘Duke’ and ‘Ruben’ are rich sources in bioactive compounds such as phenolics, especially anthocyanins. The blueberries harvested at full ripening period provided the highest level of total phenols and anthocyanins compounds. These compounds act as powerful antioxidants and thus they could improve the health status of the human body, or can be used by food and nutraceutical manufacturers.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2022.000
      Issue No: Vol. 1, No. 79 (2022)
       
  • Investigation of Lupine Allergen Presence in Some Food Products by
           Enzyme-Linked Immunosorbent Assay

    • Authors: Nursel GÜNAY, Buket ER DEMİRHAN, Burak DEMİRHAN
      Pages: 36 - 40
      Abstract: Lupine is a legume and important hidden food allergen. In the present study, our aim was to investigate the presence of lupine in some foodstuffs including 90 packaged food samples (breakfast cereals, oatmeals, biscuits, and chocolate) belonging to different firms in Turkey. Extraction and determination of lupine in all samples were made by the enzyme-linked immunosorbent assay (ELISA) technique. The presence of lupine was detected in 11 (12.22%) of 90 food samples. Lupine was not detected in the samples of breakfast cereal and oatmeal. The mean levels (±S.E) of positive lupine of biscuits and chocolate samples were found to be 1.53±0.18 mg kg-1 and 2.04±0.16 mg kg-1, respectively. It was declared on the labels of some of the analyzed products that they may contain traces of lupine. Lupine was detected in only one of these samples. There was no information about the presence of lupine on the labels of other lupine detected samples. As a result, the importance of the detection of allergen substances in terms of food safety, food quality, and public health and the importance of food labeling are emphasized in this study. Analytical methods for monitoring allergens in risky foods are important.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2022.0006
      Issue No: Vol. 1, No. 79 (2022)
       
  • Meat Safety and Quality of Broiler Chickens Supplemented with Thyme
           Essential Oil

    • Authors: Mohamed HAMADA, Mabrouk ABD ELDAIM, Said I. FATHALLA, Naser A. AL HUMAM, Ayman EL BEHIRY, Elke ALBRECHT
      Pages: 41 - 50
      Abstract: Ninety, one-day-old Cobb chicks were randomly divided into 3 groups, each with 3 replicates. A control group was fed a standard diet, whereas the other two treatment groups received a diet with 0.2 or 0.3 mL thyme essential oil (TEO) per kg of the diet for 21 days. The 0.3 group had more meat protein (P ≤ 0.048) than the control group, while the other meat constituents have not changed. Meat sensory parameters (external aspect, odour, colour, and elasticity) declined (P < 0.001), while meat quality parameters (pH, total volatile nitrogen TVN, thiobarbituric acid number TBA, peroxide value PV, and free fatty acids FFA) increased (P < 0.001), through storage of the groups. In TEO groups, improved (P < 0.001) meat overall scores, external aspect and muscular elasticity was observed compared to control. Quality parameters were improved (P < 0.001) including pH, TVN, TBA, PV, and FFA, compared to control during storage. TEO had no effect on heavy metal concentrations while reducing bacterial contamination in meat. TEO 0.2 samples were positive for Salmonella Kentuckey and Staphylococcus aureus, while TEO 0.3 group were free from pathogenic bacteria. Thyme essential oil can enhance quality, and safety of the chilled broiler’s breast meat.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0017
      Issue No: Vol. 1, No. 79 (2022)
       
  • Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during
           Cold Storage

    • Authors: Mira Elena IONICĂ, Alina Mădălina PLEȘOIANU, Violeta NOUR
      Pages: 51 - 60
      Abstract: The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2022.0001
      Issue No: Vol. 1, No. 79 (2022)
       
  • Determination of Carbapenem-Resistant Enterobacteriaceae from Chicken Meat
           by Advanced Modified ISO 21528-1:2017 Method

    • Authors: Tahsin Onur KEVENK, Zeki ARAS
      Pages: 61 - 66
      Abstract: Antibiotic resistance is critical today, and carbapenem-resistant Enterobacteriaceae (CRE) are the current reflection of this threat in terms of public health. Our study aimed to investigate the effectiveness of a known ISO method used to detect of CREs in chicken meat sold in the Aksaray Region. A total of 150 chicken samples (50 drumsticks, 50 breasts, and 50 wings) were analyzed in terms of CRE by modifying the ISO 21528-1:2017 method. For this purpose, meropenem and ertapenem powders were added into buffered peptone water and Violet Red Bile Glucose Agar at the resistance levels determined in EUCAST. At the same time, target DNA extraction was performed from all samples with a tissue isolation kit (Hybrigen) and stored for PCR to support and strengthen our results to compare the cultural method's results. According to the results of the cultural procedure, the existing flora of chicken meats was suppressed by antibiotic supplements, and no suspicious colonies were detected. Likewise, CRE was not detected in DNA samples obtained from 150 chicken meat samples. Carbapenem resistance, described as the last fortress, is today's significant public health problem. According to our results, CRE was not isolated in 150 chicken meat samples offered for sale in our region.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2022.0003
      Issue No: Vol. 1, No. 79 (2022)
       
  • Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by
           Differential Scanning Calorimetry

    • Authors: Maria MOMCHILOVA, Maria MARUDOVA, Dilyana GRADINARSKA-IVANOVA
      Pages: 67 - 75
      Abstract: This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0041
      Issue No: Vol. 1, No. 79 (2022)
       
  • Analysis of Major Royal Jelly Proteins Stability and Ligand Binding by
           Differential Scanning Fluorimetry

    • Authors: Carmen Ioana MUREŞAN, Daniel S. DEZMIREAN, Ramona SUHAROSCHI, Oana L. POP, Orsolya BORSAI
      Pages: 76 - 86
      Abstract: Royal jelly (RJ) is produced by the hypopharingeal and mandibular glands of bees. Up to 90% of the RJ proteins are the major royal jelly proteins (MRJPs) that exhibit biological properties. Protein stability is of interest for biotechnology and can be explored by using differential scanning fluorimetry (DSF). We tested the stability by using a fluorescence dye (SYPRO® Orange,1:1000 dilution) in the presence of different ligands for MRJP1 and MRJP2 at 2 µM concentration. The fluorescence intensities (FI) were measured using the Real-Time PCR System and were fitted as a function of temperature according to the Boltzmann equation to determine the melting temperature (Tm) at which the amount of folded and unfolded protein is equal. In general, ligands stabilize the protein when binding to it and increase the Tm. Due to the increased starting fluorescence of the oligomeric MRJP1, the Tm values were only determined for monomeric MRJP1 and MRJP2. ATP, histamine, and thiamine were shown to determine an increase of Tm for the monomeric MRJP1 in 20 mM Tris-HCl, pH 7.4, 150 mM NaCl. For the ligand ATP, the minimum limit of binding starts at 1.5 mM concentration, for the ligand Histamine it starts at 0.6 mM concentration, while for the ligand Thiamine it starts at 3 mM concentration.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0034
      Issue No: Vol. 1, No. 79 (2022)
       
  • Risk Factors for Obesity and Overweight in Children and Adolescents from
           Romania

    • Authors: Gabriela-Alexandra NEGRUT, Calin AVRAM, Anca RACHITA, Florina Daniela RUTA
      Pages: 87 - 94
      Abstract: The fact that more and more people are suffering from obesity and that this condition is more and more common among children is an alarm signal and some measures must be taken in this direction. Nowadays, the most incriminating factor responsible for the development of childhood obesity is the excessive consumption of fast food, sweets and juices, as at the market there is a wide range and easily accessible. This study aims to evaluate the association between frequent consumption of fast food and other lifestyle factors with the presence of obesity and overweight in children of different ages in Romania. Applying a questionnaire with 31 questions we collected data from 328 people, 170 boys and 158 girls, residing in Romania.  The analysis of the data collected showed a higher number of overweight children, compared to the number of mothers who consider that their children are overweight, for this we identified the factors with potential obesity and we looked for the associations between the lifestyle and obesity. The higher prevalence of fast food consumption and sedentary activities among overweight and obese children, highlighted in this study, further confirms the need to promote health through education for healthy eating and lifestyle behavior.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0038
      Issue No: Vol. 1, No. 79 (2022)
       
  • Effect of Polysaccharides on the Physical, Rheological and Thermal
           Properties of a Balanced Canine Food

    • Authors: Jessica María ROSALES-HERNÁNDEZ, Walfred ROSAS-FLORES, Hiram MEDRANO-ROLDÁN, Gerardo Antonio PÁMANES-CARRASCO, Esperanza HERRERA-TORRES, Damián REYES-JÁQUEZ
      Pages: 95 - 110
      Abstract: The structuring of food is mainly done through a complex set of various food materials, such as proteins, polysaccharides, lipids, minerals, and water. Among these components, proteins and polysaccharides are the most used materials in food processing. In extrusion processing, the molecular interactions between its main components play a synergistic role in the achieved structure by performing specific functions in food that affect the sensory, physicochemical, and functional properties. In this research, food for pet animals based on beans (Phaseolus vulgaris L.), fodder corn (Zea mays L.), polished rice (Oryza Sativa), and polysaccharides as inulin, sodium alginate, and/or a native microbial exopolysaccharide from mining waste, was designed and evaluated. To produce the pellet, a single-screw extruder at 140 rpm and 140°C at the exit zone and the effects of the moisture content [13-18%] and concentration of each polysaccharide [0.3-0.9%] on the physicochemical properties of the food were evaluated. The obtained responses were: 1.16-1.4 for expansion index, 0.8-1.7 g/cm3 for bulk density, 1.5-7.4 g/g for water absorption index, 8.8-12.6% for water solubility index, and 8.8-35 N for hardness. According to the recorded values, native exopolysaccharides can provide better physicochemical characteristics than commercial polysaccharides.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0026
      Issue No: Vol. 1, No. 79 (2022)
       
  • The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release
           of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the
           Technology of Buckwheat Beer

    • Authors: Robert DULIŃSKI, Dagmara PONIEWSKA
      Pages: 111 - 116
      Abstract: The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented with phosphorolytic enzymes. In this study, it was possible to enhance this effect by adjusting the pH of the mash close to the optimal for phytases, which resulted in a nearly 3-fold increase in myo-inositol concentration, while anti-nutritional phytate was reduced by nearly 75% with a mash pH value at 5.0 and supplementation with a cocktail of commercial phosphorolytic enzymes: Finase P and Finase AP. Changes in the polypeptide profile observed in subsequent wort at a reduced pH of the mash indicate the dominant position of polypeptides in the middle range of molecular weights (10-45 kDa). Ion chromatography coupled with amperometric and conductometric detection modes was used to observe the profile of the key components and the changes that occur in fermentation broths at different pH ranges.
      PubDate: 2022-05-15
      DOI: 10.15835/buasvmcn-fst:2021.0045
      Issue No: Vol. 1, No. 79 (2022)
       
 
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