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Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering最新文献

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Performance of a Double-Grip HYPRO 775 Machine in Processing Small-Sized Pine Wood 双握把HYPRO 775加工小型松木的性能
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.2
S. Pérez, Monica Cecilia Zurita Vintimilla, S. A. Borz
{"title":"Performance of a Double-Grip HYPRO 775 Machine in Processing Small-Sized Pine Wood","authors":"S. Pérez, Monica Cecilia Zurita Vintimilla, S. A. Borz","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.2","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.2","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86649917","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
Recognizing the Role of Forests in Urban Climate Mitigation and Adaptation: State of the Art, Lessons Learned, and the Way Forward 认识到森林在城市减缓和适应气候变化中的作用:最新状况、经验教训和前进方向
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.4
V. Soloviy, I. Dubovich, Taraș Kuleshnyk
{"title":"Recognizing the Role of Forests in Urban Climate Mitigation and Adaptation: State of the Art, Lessons Learned, and the Way Forward","authors":"V. Soloviy, I. Dubovich, Taraș Kuleshnyk","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.4","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.4","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78855487","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
The Use of Cultural Ecosystem Services: A Comparison Between Locals and Tourists in the Chimborazo Natural Reserve 钦博拉索自然保护区文化生态系统服务的利用:当地人与游客的比较
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.1
D. D. C. Vizuete, Carlos R. Chavez Velasquez, M. Marcu, A. V. G. Montoya
{"title":"The Use of Cultural Ecosystem Services: A Comparison Between Locals and Tourists in the Chimborazo Natural Reserve","authors":"D. D. C. Vizuete, Carlos R. Chavez Velasquez, M. Marcu, A. V. G. Montoya","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.1","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.1","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82877908","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: 4
Neo-Vernacular Concepts for Value-Adding in Contemporary European Architecture and Design 当代欧洲建筑与设计中增值的新乡土概念
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.6
B. Bartha, A. Olărescu
{"title":"Neo-Vernacular Concepts for Value-Adding in Contemporary European Architecture and Design","authors":"B. Bartha, A. Olărescu","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.6","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.6","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84986210","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
Changing the Antioxidant Activity of Cherry Fruits During Storage by Means of Pre-Treatment with Polysaccharide Compositions 多糖组分预处理对樱桃果实贮藏过程中抗氧化活性的影响
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.14
O. Vasylyshyna
{"title":"Changing the Antioxidant Activity of Cherry Fruits During Storage by Means of Pre-Treatment with Polysaccharide Compositions","authors":"O. Vasylyshyna","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.14","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.14","url":null,"abstract":": The article shows the effect of pre-treatment with chitosan and salicylic acid on the anthocyanin content of cherry fruits after storage. The research was conducted between 2016−2019 within the premises of the Station of Horticulture named after M.F. Sidorenko of the Institute of Horticulture of NAAS of cherry fruit varieties Alpha and Pamiat Artemenko. For the study, 15 trees of each variety were sprayed with a solution of 100 mg /l of salicylic acid; 1% chitosan with salicylic acid (100 mg /l) the day before harvest. The fruits were harvested at the consumption stage of ripeness from four different places of the crown from each tree of a certain variety and type of treatment, placed in boxes №5 weighing 5 kg for storage at a temperature of 1±0.5 °C and relative humidity of 95±1%. Non-treated cherry fruits were taken for control. The experiment was repeated three times. It was found, that the cherry fruits from the Alpha and Pamiat Artemenko varieties are dominated by anthocyanins: cyanidin-3-glucorutinoside in the amount of 204.9 and 103.5 mg/100 g and cyanidin-3-rutinoside 72 and 36.6 mg/100 g. In the period of storage, the content of cyanidin-3-glucorutinoside and cyanidin-3-rutinoside decreased by 1.6−1.7 and 1.2 times. The treatment of cherry fruits with a solution of chitosan reduced the losses of cyanidin-3-glucorutinoside by 1.56 −1.7 times and the cyanidin-3-rutinoside content to 8.7−7.6%. The content of cyanidin-3-glucorutinoside in cherries treated with a solution of chitosan with salicylic acid was the most preserved, as the losses decreased 1.5–1.25 times. The content of cyanidin-3-rutinoside decreased to 0.5-0.83%. A strong correlation (r = 0.86) was established between antioxidant activity and the light transmission coefficient and a regression equation was derived.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74902488","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
Determining Ecotourism Strategies: The Case Study of Greek Forest villages 确定生态旅游策略:以希腊森林村庄为例
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.5
C. Stamatiou, S. Liampas, V. Drosos
{"title":"Determining Ecotourism Strategies: The Case Study of Greek Forest villages","authors":"C. Stamatiou, S. Liampas, V. Drosos","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.5","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.5","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87569819","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
Variability of Needle Density of Dwarf Mountain Pine (Pinus mugo) in the Eastern Carpathians 喀尔巴阡山脉东部矮山松针叶密度的变异
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.3
A. Popa, I. Popa
{"title":"Variability of Needle Density of Dwarf Mountain Pine (Pinus mugo) in the Eastern Carpathians","authors":"A. Popa, I. Popa","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.3","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.3","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"99 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87717169","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
A New Methodology for Improving the Quality of Cranberry Bread 提高蔓越莓面包品质的新方法
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-12-21 DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.9
A. Boeriu, C. Canja
{"title":"A New Methodology for Improving the Quality of Cranberry Bread","authors":"A. Boeriu, C. Canja","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.9","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.9","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84188547","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
Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products 功能性烘焙产品抗氧化性能的有效性评价
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-01-29 DOI: 10.31926/but.fwiafe.2019.12.61.1.9
N. Naumova, A. Buchel
{"title":"Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products","authors":"N. Naumova, A. Buchel","doi":"10.31926/but.fwiafe.2019.12.61.1.9","DOIUrl":"https://doi.org/10.31926/but.fwiafe.2019.12.61.1.9","url":null,"abstract":"The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69795363","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
Extraction of Total Stevioside Content from Dried Stevia Rebaudiana Bertoni Leaves 甜菊干叶中甜菊苷总含量的提取
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2020-01-29 DOI: 10.31926/but.fwiafe.2019.12.61.1.12
N. T. Yen, L. Quoc
{"title":"Extraction of Total Stevioside Content from Dried Stevia Rebaudiana Bertoni Leaves","authors":"N. T. Yen, L. Quoc","doi":"10.31926/but.fwiafe.2019.12.61.1.12","DOIUrl":"https://doi.org/10.31926/but.fwiafe.2019.12.61.1.12","url":null,"abstract":"In the present study, some main components of dried Stevia leaves were determined such as protein, lipid, fiber, sugar content, etc. Total stevioside content was extracted by conventional method with hot water as solvent and all parameters in extraction process affect significantly the yield of stevioside. The results indicated the optimal extraction conditions were an extraction temperature of 85°C, sample/solvent ratio of 1/75 (w/v) and an extraction time of 120 min with the highest total stevioside content of 8.36%.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49072145","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
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