Acta Universitatis Cibiniensis. Series E: Food Technology最新文献_第7页

Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours 木薯和非洲山药豆粉混合制成的Sakada的营养特性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0020

O. Ajayi, G. Arueya, O. Adedeji, A. Akinlabi

引用次数: 2

Nutritional, Antinutritional and Phenolic Properties of Lima Bean (Phaseolus lunatus) Accessions: Underutilized Legume in Ethiopia 利马豆(Phaseolus lunatus)的营养、抗营养和酚类特性:埃塞俄比亚未充分利用的豆类

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0018

H. F. Gemede, Etana Birhanu

引用次数: 3

Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere) 大蕉(Musa paradisial AAB)油炸过程传质数学建模与数值模拟

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0022

J. Adeyanju, J. O. Olajide, E. Oke, A. Adedeji

{"title":"Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere)","authors":"J. Adeyanju, J. O. Olajide, E. Oke, A. Adedeji","doi":"10.2478/aucft-2020-0022","DOIUrl":"https://doi.org/10.2478/aucft-2020-0022","url":null,"abstract":"Abstract This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial differential equation) that was used to describe the mass transfer rate during the process. Computer codes that were computed in MATLAB were used for the implementation of FDT at diverse frying conditions. Samples of the plantain were cut into portions of 2 mm thickness, and these sliced portions were fried at separate frying oil temperatures (170, 180 and 190°C) between 0.5 and 4 minutes. The experimental data and the predicted outcomes were compared for the validation of the model, and the juxtaposition revealed a plausible agreement. The predicted values and the experimental values of oil and moisture transfer models produced correlation coefficients that range from 0.96 to 0.99 and 0.94 to 0.99, respectively. The predicted outcomes could be utilized for the control and design of the DFF.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128761193","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: 1

Optimization of Peroxidase Activity of Turnip (Brassica rapa) Using Response Surface Methodology 响应面法优化萝卜过氧化物酶活性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0017

Amel Dahdouh, M. Bachir-bey, D. Kati

引用次数: 2

Changes in the Quality of Old Apple Cultivars After Freeze-Drying 老苹果品种冻干后品质的变化

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0016

Fryderyk Sikora, S. Lachowicz, I. Kapusta, M. Dylawerski, W. Zyska, I. Ochmian

{"title":"Changes in the Quality of Old Apple Cultivars After Freeze-Drying","authors":"Fryderyk Sikora, S. Lachowicz, I. Kapusta, M. Dylawerski, W. Zyska, I. Ochmian","doi":"10.2478/aucft-2020-0016","DOIUrl":"https://doi.org/10.2478/aucft-2020-0016","url":null,"abstract":"Abstract There are several thousand different cultivars of apple trees but only a limited number are cultivated on an industrial scale. Old cultivars can be useful, for example, in the processing industry due to their different composition. In many cases, they have higher organic acid content. The content of mineral components, colour, and polyphenols in the fruit of 7 old apple tree cultivars, growing in the Wolinski National Park, was studied. The changes that occurred in the fruit after freeze-drying were also evaluated. The trees from which the fruit was picked for analysis, despite the lack of chemical protection, were fruiting and the apples had only a few symptoms of damage caused by pests or diseases. The fruit was characterised by a high soluble solids content (14.4-16.4%), in which sugars and especially fructose dominated. The number of organic acids varied greatly and ranged from 0.27 (Oberlander Himbeerapfel) g to 1.07 g/100 g (Winter Goldparmane). The content of polyphenols in fresh apples ranged from 186 mg (Horneburger Pfannkuchenapfel) to 354 mg/100 g (Winter Goldparmane) and increased after freeze-drying from 666 mg (Weisser Winterkalvill) to 1486 mg/100 g (Winter Goldparmane). The dominant group of polyphenolic compounds was phenolic acid. The freeze-drying process caused unfavourable changes in the colour of the pulp. The fruits of Oberlander Himbeerapfel cultivar were most susceptible to these changes. However, the least darkened fruit of Horneburger Pfannkuchenapfel.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122244942","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

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt) 古小麦品种(Einkorn、Emmer和Spelt)的籽粒和面粉的工艺特性

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0024

Justyna Belcar, A. Sobczyk, M. Sobolewska, S. Stankowski, J. Gorzelany

{"title":"Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)","authors":"Justyna Belcar, A. Sobczyk, M. Sobolewska, S. Stankowski, J. Gorzelany","doi":"10.2478/aucft-2020-0024","DOIUrl":"https://doi.org/10.2478/aucft-2020-0024","url":null,"abstract":"Abstract The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126257634","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: 8

Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils 臭氧化处理对苏格兰松抗氧化活性物质含量的影响芽，以及产量和组成的精油

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0013

N. Matłok, J. Gorzelany, Tomasz Piechowiak, Piotr A. Antos, M. Zardzewiały, M. Balawejder

{"title":"Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils","authors":"N. Matłok, J. Gorzelany, Tomasz Piechowiak, Piotr A. Antos, M. Zardzewiały, M. Balawejder","doi":"10.2478/aucft-2020-0013","DOIUrl":"https://doi.org/10.2478/aucft-2020-0013","url":null,"abstract":"Abstract This study examined the impact of the ozonation procedure on the content of bioactive compounds in young shoots of Pinus sylvestris L. as well as on the yield and the composition of the essential oils and volatile fraction. The ozonation process consisted of exposure of the raw material during 5, 15 and 30 min to the ozone gas with the concentration of 10 and 100 ppm, and then it was stored for 24 hours. In the ozonated pine shoots, the content of vitamin C overall content of polyphenol content and antioxidant potential were determined. It was found that the investigated parameters increased as a result of the utilized procedure. The observed increase in the content of tested bioactive compounds was dependent on exposition time and was found to be highest for ozonated material for 15 min with ozone gas at a concentration of 10 ppm. As a result of the ozonation procedure the content of polyphenolic compounds and vitamin C content increased. Whereas it, did not have a significant effect on composition of the obtained essential oils. It was found that ozone is an effective elicitor, which allows increasing the content of bioactive compounds in pine shoots.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133785323","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: 5

Utilization of Ozone for the Improvement of Mentha piperita L. Quality by Reduction of Microbial Load and Impact of the Process on the Herb Properties 利用臭氧降低微生物负荷改善薄荷品质及其对草药性质的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0014

Piotr A. Antos, Tomasz Piechowiak, K. Tereszkiewicz, M. Balawejder

引用次数: 0

Mathematical Modelling of the Mechanical Properties of Four Varieties of Brine Pickles Using Neural Networks 基于神经网络的四种卤菜力学特性数学建模

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0023

K. Pentoś, D. Migut, N. Matłok, J. Gorzelany

引用次数: 0

Exploring in Vitro Antioxidant Activity and Physicochemical Properties of Selected Under-Exploited Tropical Fruits 部分未开发热带水果的体外抗氧化活性及理化性质研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0015

Olusola Samuel Jolayemi, Olufunke Janet Olanrewaju, O. Ogunwale

引用次数: 4