Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology最新文献_第4页

A Critical Point in Beekeeping: Beekeepers’ Health 养蜂的一个关键点:养蜂人的健康

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2018.0021

E. Topal, M. Stranț, C. Pocol, M. Kösoğlu

{"title":"A Critical Point in Beekeeping: Beekeepers’ Health","authors":"E. Topal, M. Stranț, C. Pocol, M. Kösoğlu","doi":"10.15835/buasvmcn-fst:2018.0021","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0021","url":null,"abstract":"Beekeeping activity implies a series of intensive processes and a variety of risks. After examining studies on beekeeping activity, it became obvious that beekeeping risk factors and beekeeping health studies are quite limited throughout world. This study aimed to reveal the possible effects of this activity on beekeepers health and to bring recommendations to be applied during practice. The beekeeper is often exposed to adverse effects such as mechanical and physical difficulties, environmental and climatic conditions: high temperature, time related stress, colonies transfer stress, insomnia, bee venom and smoke exposure during production activities. Any disadvantages that might occur in an environmentally friendly production context can be attributed to possible disruptions, injuries, psychological disorders and/or occupational accidents. The difficulties of living away from home and an irregular diet are constantly placing beekeeper’s health under pressure. The difficult process of bringing bee products to the table, influences on beekeeper’s health. In this production process, the beekeeper must make proof of his own health as well. Despite the reduction of labour force and risks through modern tools and equipment support in the developed countries, there are multiple risks in every stage of honey production, which is dependent on natural conditions. The results of the present research should bring awareness on the subject of beekeepers health and establish grounds about occupational health and safety in beekeeping activities.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89564998","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

Bioactive Ingredients from Microalgae: Food and Feed Applications 微藻生物活性成分:食品和饲料应用

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2018.0018

D. Pătraș, C. Moraru, C. Socaciu

{"title":"Bioactive Ingredients from Microalgae: Food and Feed Applications","authors":"D. Pătraș, C. Moraru, C. Socaciu","doi":"10.15835/buasvmcn-fst:2018.0018","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0018","url":null,"abstract":"Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, amino acids) with biomedical applications, enhancement of the nutritional value of food, animal feed/aquaculture, as well with impact on the environmental protection ( as raw materials for biofuels). Last decade, by a targeted selection of wild microalgae strains, their cultivation in farms developed in parallel with the bioreactors’products. There are nowadays cultivated at industrial scale especially Dunaliella salina p., Spirulina platensis, Hematococcus pluvialis or Chlorella vulgaris as valuable resources of polyunsaturated lipids and sterols, proteins, polysaccharides, carotenoid pigments, vitamins, minerals with antioxidant, antibacterial or antiviral effects. This review presents a systematic approach on the recent literature data collected the last years, underlying their morphologic and biochemical potential, the advanced technologies to use the bioactive components of different microalgae, new formulations which incorporate, stabilize and store their bioactivity and increase the bioavailability of their components in food and feed. Although their morphologic and biochemical potential is well described, there are presented new data on their bioactive components and formulations using emerging technologies for new application approaches which aims their use as ingredients in added value products for food, cosmetics and feed industry, to be exploited for commercial use. This review updated the last findings in these areas, underlined the reason for the scientific and technological advances, due to their huge potential, not only in environment, energy, but more and more as ingredients for food and feed/ aquaculture products, in the future.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88785990","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: 10

Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient 以酒糟为原料开发新型附加值产品

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0011

A. Fǎrcaş, S. Socaci, C. Socaciu, C. Maxim, Maria Tofană

引用次数: 0

Major Inorganic Ions in Bottled Waters from Several Polish and Romanian Mineral Waters 几种波兰和罗马尼亚矿泉水瓶装水中的主要无机离子

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0005

R. Michalski, J. Konczyk, E. Muntean, J. Gęga, Aleksandra Frymus

引用次数: 1

Insight about Colonic Microbiota Imbalance and Obesity 结肠菌群失衡与肥胖的关系

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0007

Oana-Cristina Cînpeanu, V. Rus, M. Tarcea

引用次数: 1

Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition 葡萄皮粉添加量对白小麦粉面团流变特性的影响

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2018.0017

S. Mironeasa, M. Iuga, D. Zaharia, Costel Mironeasa

引用次数: 7

Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate 苜蓿叶粉及其在纯素巧克力中的潜在应用

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0013

Raluca Țiplea, Ramona Suharoschi, L. Leopold, Florinela Fetea, S. Socaci, D. Vodnar, O. Pop

引用次数: 2

Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice 鲜榨番茄汁与热加工番茄汁中抗氧化成分的比较研究

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0010

S. Andrei, A. Bunea, D. Dumitras, A. Pintea

{"title":"Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice","authors":"S. Andrei, A. Bunea, D. Dumitras, A. Pintea","doi":"10.15835/buasvmcn-fst:2019.0010","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0010","url":null,"abstract":"The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83055371","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

Tomato Waste as a Source of Biologically Active Compounds 番茄废弃物作为生物活性化合物的来源

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2019.0014

A. Fǎrcaş, S. Socaci, Delia Michiu, Suzana E. Biriș, Maria Tofană

{"title":"Tomato Waste as a Source of Biologically Active Compounds","authors":"A. Fǎrcaş, S. Socaci, Delia Michiu, Suzana E. Biriș, Maria Tofană","doi":"10.15835/buasvmcn-fst:2019.0014","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2019.0014","url":null,"abstract":"Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90446152","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: 15

Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level 葡萄籽-小麦粉面团的振荡流变和蠕变恢复行为:葡萄籽粒度、品种和添加量的影响

IF 0.7

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2019-06-07 DOI: 10.15835/buasvmcn-fst:2018.0020

M. Iuga, Costel Mironeasa, S. Mironeasa

{"title":"Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level","authors":"M. Iuga, Costel Mironeasa, S. Mironeasa","doi":"10.15835/buasvmcn-fst:2018.0020","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2018.0020","url":null,"abstract":"In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2019-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88085439","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: 16