Acta Universitatis Sapientiae, Alimentaria最新文献_第4页

Colostrum composition of cows after twin- and triplet-calving 双胎和三胞胎产犊后奶牛初乳成分

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0003

J. Csapó, C. Albert, G. Bakos, A. Nagy, M. Szabari, J. Stefler

{"title":"Colostrum composition of cows after twin- and triplet-calving","authors":"J. Csapó, C. Albert, G. Bakos, A. Nagy, M. Szabari, J. Stefler","doi":"10.2478/ausal-2019-0003","DOIUrl":"https://doi.org/10.2478/ausal-2019-0003","url":null,"abstract":"Abstract Earlier we determined the colostrum and milk composition of cows after single- and twin-calving as well as the changes in the composition as a function of postpartum time. It was established that the dry matter, protein, whey protein, and immunoglobulin-G (IgG) content of the first-milked colostrum immediately after calving was significantly higher with twin-calving cows than with single-calving animals. As regards the other components, there were no significant differences among the animals. During the last years, we managed to collect the first-milked colostrum from five cattle after triplet-calving. The composition of these samples were determined by the methods we used earlier at twin-calving animals, and the results were compared to the colostrum composition of single- and twin-calving animals. It was found that although as an effect of triplet-calving the protein and IgG content of colostrum increased, the difference was not significant between twin- and triplet-calving animals. We are aware that others have not reported data from the point of view of the colostrum composition of twin-calving, and in the case of tripletcalving our results are unique in the world. In our publication, we report on the results of our investigations.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"13 1","pages":"42 - 53"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86436752","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

Energy drink consumption pattern and the effect of consumption on university students’ blood pressure and heart rate 能量饮料的消费模式及其对大学生血压和心率的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0008

K. Nagy, Á. Csomós, B. Daniel, G. Mara

引用次数: 0

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages 肉类发酵剂:传统香肠中乳酸菌的分离和特性

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0004

É. Laslo, É. György, A. Czikó

{"title":"Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages","authors":"É. Laslo, É. György, A. Czikó","doi":"10.2478/ausal-2019-0004","DOIUrl":"https://doi.org/10.2478/ausal-2019-0004","url":null,"abstract":"Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"15 1","pages":"54 - 69"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82512017","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

Effect of UV light on food quality and safety 紫外光对食品质量安全的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0002

J. Csapó, J. Prokisch, C. Albert, P. Sipos

{"title":"Effect of UV light on food quality and safety","authors":"J. Csapó, J. Prokisch, C. Albert, P. Sipos","doi":"10.2478/ausal-2019-0002","DOIUrl":"https://doi.org/10.2478/ausal-2019-0002","url":null,"abstract":"Abstract The recent years have seen a great number of instances when ultraviolet (UV) radiation was used in the preservation process of all sorts of foods. Since the purine and pyrimidine bases of DNA and RNA absorb well the 254 nm radiation, its application with the use of a correct dosage can result in disinfections of various orders of magnitude. It can be particularly effective in cases where technology does not allow a more intensive heat treatment. When used properly, UV treatment can be a competitive procedure in the case of foodstuffs where the large surface area allows for UV rays to penetrate the entire volume of the substance. Incorrectly applied UV treatment may change the composition of foods. Free-radical as well as photochemical reactions can digest the proteins, damage the antioxidants, oxidize the lipids, make changes to the colour and substance, and produce undesirable flavourings and odorous substances. Some vitamins are particularly sensitive to UV irradiation in the course of which losses could reach even 50%. Photosensitive water-soluble vitamins are vitamin C, B12, B6, B2 and folic acid, while vitamins A, K and E are the fat soluble sensitive to light, carotene being the only provitamin with such properties. On the other hand, UV treatment can be a useful tool of food safety because of the photosensitivity of fungal toxins.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"96 1","pages":"21 - 41"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83675648","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: 22

Determination of drying parameters of carrot pomace 胡萝卜渣干燥参数的测定

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0005

É. Molnos, Z. Vajda

引用次数: 2

Selenium-sulphur effects on the chemical composition of alfalfa (Medicago sativa L. cv. Verko) 硒硫对紫花苜蓿化学成分的影响。Verko)

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0001

F. Garousi, J. Greef

{"title":"Selenium-sulphur effects on the chemical composition of alfalfa (Medicago sativa L. cv. Verko)","authors":"F. Garousi, J. Greef","doi":"10.2478/ausal-2019-0001","DOIUrl":"https://doi.org/10.2478/ausal-2019-0001","url":null,"abstract":"Abstract Selenium (Se) is an essential micronutrient, and the ability of some crops to accumulate Se is crucial for human and animal nutrition and health. Se deficiency can cause white muscle disease characterized by muscle weakness, heart failure, unthriftiness, and death in livestock. This study was undertaken to investigate the effect of sulphur (S) on Se concentration in alfalfa (Medicago sativa L. cv. Verko) as a nonhyperaccumulator plant. Alfalfa plants grown in the field were treated foliarly with 3 g Se ha−1 solutions of selenate, 3 g S ha−1 sulphate, and both. The concentration of Se in both the leaves and stems of plants was similar in the control and S-treated plants. Se concentration in plants treated with S was undetectable, as expected. S was shown to enhance Se accumulation in alfalfa. Furthermore, although foliar Se + S spray increased biomass, photosynthetic pigments decreased peroxidase activity and malondialdehyde content. Overall, results suggested that foliar Se + S spray can be applied as a biofortification to improve alfalfa plants with appropriate amounts of Se and better nutritional as well as functional quality.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"47 1","pages":"20 - 5"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74523525","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 microbiological quality of some fresh dairy products with Soleris® Automated System 用Soleris®自动化系统评价某些鲜奶产品的微生物质量

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2019-12-01 DOI: 10.2478/ausal-2019-0006

É. Laslo, É. György, E. Mihok, M. Antal

{"title":"Evaluation of the microbiological quality of some fresh dairy products with Soleris® Automated System","authors":"É. Laslo, É. György, E. Mihok, M. Antal","doi":"10.2478/ausal-2019-0006","DOIUrl":"https://doi.org/10.2478/ausal-2019-0006","url":null,"abstract":"Abstract The manufacture of dairy products is an important sector of the food industry. From milking to processing, a number of hygiene rules must be strictly followed. During processing, dairy products can be contaminated with different microorganisms, causing spoilage, infectious diseases, and alterations in the sensory characteristics. There are strict requirements for the quality assurance of milk products. In spite of this, there occur infections linked to milk and dairy product consumption. The analysis of the microbiological quality of these products is a health concern, and it also has an economic impact. The increase and development of the global market of processing technologies require rapid monitoring and controlling systems for food products. In our study, we investigated the microbiological quality of some fresh dairy products with the Soleris® test system. For instrument setting, calibration curves were realized with test bacterial strains. With known initial microbial load of the samples, the microbial growth versus time was measured by the above-mentioned system. The occurrence of Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated in ten dairy products. Results obtained by the Soleris system showed that the system is efficient for this purpose. Calibration curves with high correlation coefficients permitted the quantitative determination of the aimed bacteria in the dairy product samples.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"18 1","pages":"80 - 93"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82542575","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

Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods 热处理结合化学方法降低大豆胰蛋白酶抑制剂活性的方法和程序

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2018-12-01 DOI: 10.2478/ausal-2018-0004

J. Csapó, C. Albert

引用次数: 13

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite 利用羟基羧酸与氨基酸之间的反应以及在膨润土上的结合生产受保护的氨基酸

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2018-12-01 DOI: 10.2478/ausal-2018-0007

J. Csapó, C. Albert, D. Kiss

{"title":"Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite","authors":"J. Csapó, C. Albert, D. Kiss","doi":"10.2478/ausal-2018-0007","DOIUrl":"https://doi.org/10.2478/ausal-2018-0007","url":null,"abstract":"Abstract We have developed methods for the production of protected methionine and protected lysine, making use of the reaction between citric acid and malic acid as well as methionine and lysine, on the one hand, and of the interaction between swollen bentonite and the two amino acids, on the other hand. Our in vivo and in vitro experiments have demonstrated that one part of the amino acids transformed during the reaction, while another part bound on the bentonite’s surface to a significant degree. Assisted by the reaction between hydroxycarboxylic acids and amino acids, we achieved a protection of about 75% for methionine and 60% for lysine, that is, 25% of the methionine and 40% of the lysine appeared in the free amino acid fraction. The swollen bentonite bound 75% of the added methionine and 60% of the added lysine. Our chemical analyses have demonstrated that through the time–temperature combinations applied by us the methionine and lysine do not undergo significant degradation and can be fully released from the protected form. Further, our in vitro experiments using rumen fluid from fistulated cattle showed that during the average retention time of the fodder in the rumen the protected amino acids will resist microbial enzymes and maintain their protected status during their presence in the rumen.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"27 1","pages":"110 - 127"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78242266","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

Antimicrobial resistance of bacterial isolates from different dairy products and their emergence in the food chain 从不同乳制品中分离出的细菌的抗菌素耐药性及其在食物链中的出现

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2018-12-01 DOI: 10.2478/ausal-2018-0003

É. György, É. Laslo

引用次数: 1