Acta Universitatis Cibiniensis. Series E: Food Technology最新文献_第3页

Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors 不同农艺环境条件下杂交小麦制面包潜力及产量研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0020

J. Buczek, Justyna Belcar, D. Gawęda, J. Gorzelany

{"title":"Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors","authors":"J. Buczek, Justyna Belcar, D. Gawęda, J. Gorzelany","doi":"10.2478/aucft-2022-0020","DOIUrl":"https://doi.org/10.2478/aucft-2022-0020","url":null,"abstract":"Abstract The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions. A three-year field trial experiment was conducted using a randomised block design, in triplicate. The factors studied were as follows: I - three tillage systems - no-tillage (NT), reduced (RT), and conventional (CT); II - two winter wheat cultivars ‘Hylux’ (cv. hybrid) and for comparison ‘Bogatka’ (cv. common). The use of CT and RT tillage systems compared to NT significantly increased yield by 8.9 and 7.7%, respectively, and selected grain quality parameters along with a more favorable gluten protein profile. The flour obtained, with water absorption above 58.0%, can be classified as strong flour with good farinographic and alveograph parameters. The genetic characteristics of the wheat cultivars determined the technological quality of the grain and the baking value, as well as the grain yield. For ‘Hylux’ cv. hybrid wheat, there was a higher yield and better grain quality, which contained significantly more gliadins and glutenins, and the flour was characterised by higher parameters that determine the preferred viscoelastic properties of the dough. The common ‘Bogatka’ wheat cv. accumulated higher contents of ω gliadins and LMW and HMW glutenin subunits in the grain, while for α/β and γ gliadin contents the difference was not significant. A fairly dry period (June–July) of wheat ripening reduced the grain yield but was favourable for higher values of quality characteristics, gluten protein fractions, as well as the farinographic (WAF, DDT, DS) and alveograph (W, P, L) parameters.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129388872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Safety Assessment of Locusta migratoria Powder Enriched Peanut-Based Ready-to-Use Therapeutic Foods (RUTF) 枇杷粉花生即食食品的安全性评价

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0016

O. A. Akande, Olusola Samuel Jolayemi, M. Oluwamukomi, O. F. Osundahunsi, O. Ijarotimi, E.O. Alagbe, D. Ibitoye

引用次数: 0

Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit 臭氧处理对沙棘(Hippophaë rhamnoides L.)机械和化学特性的影响水果

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0015

J. Gorzelany, Oskar Basara, P. Kuźniar, A. Pawłowska, Justyna Belcar

{"title":"Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit","authors":"J. Gorzelany, Oskar Basara, P. Kuźniar, A. Pawłowska, Justyna Belcar","doi":"10.2478/aucft-2022-0015","DOIUrl":"https://doi.org/10.2478/aucft-2022-0015","url":null,"abstract":"Abstract During storage, sea-buckthorn berries which are a valuable source of bioactive compounds, gradually lose their optimum mechanical properties and chemical characteristics. Mechanical and chemical properties of sea-buckthorn berries were examined in fruit exposed to gaseous ozone at a rate of 10 and 50 ppm for 15 minutes. Ozonation process did not impact mechanical properties (except for elastic modulus) or morphological characteristics, but it resulted in decreased water loss, on average by 5.21%, in fruit kept in cold storage for 14 days, as well as increased pH and reduced acidity of sea-buckthorn berries on average by 9.03% and 20.0% (for ozone concentration of 50 ppm) compared to the control sample. Polyphenol contents in sea-buckthorn berries were identified using UPLC-PDA-MS/MS. Out of all the identified polyphenols, the findings showed the highest contents of flavone glycosides, represented e.g., by isorhamnetin-3-O-rutinoside. The contents of bioactive compounds (ascorbic acid, total polyphenols or polyphenol profile) as well as antioxidant activity (measured using DPPH. and ABTS+. assays) were different, depending on the variety and possibly were affected by the timing of sea-buckthorn fruit harvest.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126816902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread 小麦-豆科植物(Prosopis L.)的影响复合面粉对面团流变学及面包品质的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0018

J. Korus, M. Witczak, A. Korus, L. Juszczak

引用次数: 1

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique 气相色谱-质谱联用技术测定食品、超级食品和香料中脂肪酸的简易方法

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0014

E. Szpyrka, M. Podbielska, Paulina Książek-Trela

{"title":"Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique","authors":"E. Szpyrka, M. Podbielska, Paulina Książek-Trela","doi":"10.2478/aucft-2022-0014","DOIUrl":"https://doi.org/10.2478/aucft-2022-0014","url":null,"abstract":"Abstract The aim of the study was to modify and adapt to other matrices the fast and simple method for determining total lipid content expressed as fatty acid methyl esters (FAME) by performing the in situ transesterification. The primary method was published as a technical report for the FAME analysis in algae dry mass. Our modifications included the use of less toxic solvents, the use of an internal triglyceride standard and FAME determination by the gas chromatography technique coupled with the mass spectrometry technique in the Single Ion Monitoring mode (SIM). The modified method was validated for 37 fatty acids (saturated, monounsaturated and polyunsaturated) containing from four to twenty-four carbons in the carbon chain (C4-C24), and was adapted to five food matrices: three solids (yeast, yeast flakes, biscuits), and two liquids (milk thistle (Silybum marianum (L.) Gaertner) oil and olive oil). Additionally, 14 samples of spices and superfood samples, rich in unsaturated oils were analyzed. The validation parameters: linearity, precision, recovery, limits of detections and quantifications, were assessed and additionally Certified Reference Material of olive oil was analyzed.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123897098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry 啤酒工业微生物废弃物不同制剂的生化组成及抗氧化活性研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0011

N. Chiselita, O. Chiselita, A.l. Besliu, N. Efremova, E. Tofan, Ana Sprincean, Marina Danilis, D. Rotari, A. Rotaru

引用次数: 2

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products 石榴(石榴)果皮粉作为西班牙辣香肠的功能性配料:对功能性肉制品的理化及感官特性的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0003

Karla Vanessa Maillard-Berdeja, E. Ponce-Alquicira, Beatriz S. Schettinobermúdez, M. PÉREZ-CHABELA

{"title":"Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products","authors":"Karla Vanessa Maillard-Berdeja, E. Ponce-Alquicira, Beatriz S. Schettinobermúdez, M. PÉREZ-CHABELA","doi":"10.2478/aucft-2022-0003","DOIUrl":"https://doi.org/10.2478/aucft-2022-0003","url":null,"abstract":"Abstract Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121375439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed 石竹籽油保鲜肉类和鱼类的微生物品质和感官特性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0005

Temitope Julianah Oniyide, C. O. Ogidi, B. Akinyele

{"title":"Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed","authors":"Temitope Julianah Oniyide, C. O. Ogidi, B. Akinyele","doi":"10.2478/aucft-2022-0005","DOIUrl":"https://doi.org/10.2478/aucft-2022-0005","url":null,"abstract":"Abstract The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, crude fibre, ash and moisture content of oil from D. edulis seed are 55.7%, 18.7%, 10.8%, 7.1%, 4.6% and 3.1%, respectively. Potassium (106.5 µg/g) and phosphorous (102.5 µg/g) have the relatively highest values compared (p<0.05) to other minerals like zinc, iron, calcium, magnesium, and sodium. Better preservative property of oil was observed on fried fish and meat kept at 4°C with no microbial growth. The highest microbial load (3.95 × 106 cfu/g) occurred in fresh chicken coated with oil from D. edulis seed after 7 days of preservation. Fish and meat fried with oil from D. edulis seed were well accepted (9.00) than those fried with groundnut oil (3.50). Oil from D. edulis seed is an edible oil that can be utilized as alternative vegetable oil with natural preservatives and embedded nutrients.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115595537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mineral Composition, Antioxidant, Anti-Urease, and Antibiofilm Potential of Juglans Regia Leaves and Unripe Fruits 核桃叶和未熟果实的矿物质组成、抗氧化、抗脲酶和抗生物膜潜能

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0006

M. Miłek, E. Ciszkowicz, Katarzyna Lecka-Szlachta, Anna Miłoś, G. Zaguła, A. Pasternakiewicz, M. Dżugan

引用次数: 0

Differences in the Pollen Content of Varieties of Polish Honey from Urban and Rural Apiaries 城乡养蜂场不同品种波兰蜂蜜花粉含量的差异

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-06-01 DOI: 10.2478/aucft-2022-0009

R. Gamrat, M. Puc, M. Gałczyńska, Mateusz Bosiacki, A. Witczak, A. Telesiński

引用次数: 1