Acta Universitatis Sapientiae, Alimentaria最新文献_第8页

Somatic cell count of milk from different goat breeds 不同山羊品种羊奶的体细胞计数

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0003

J. Csanádi, J. Fenyvessy, Š. Bohatá

{"title":"Somatic cell count of milk from different goat breeds","authors":"J. Csanádi, J. Fenyvessy, Š. Bohatá","doi":"10.1515/ausal-2015-0003","DOIUrl":"https://doi.org/10.1515/ausal-2015-0003","url":null,"abstract":"Abstract There is no standard limit value for somatic cell count (SCC) of raw goat milk in the EU despite that excellent hygienic quality milk is needed for the manufacture of fermented milk products or cheese varieties. Mastitis often results such high SCC - besides the potential risk for humans - that the clotting of milk will not be perfect, resulting slack curd with higher whey releasing; furthermore, wrong structure, ripening, bad sensory properties of cheese can also be its consequences. In this paper, we report the SCC of milk samples from five different goat breeds bred in Hungary, measured with two fast methods compared with the results from the reference method. Furthermore, we investigated the applicability and the accuracy of the MT-02 (Agro Legato Ltd., Hungary) instrument. We determined that the White Side test and the instrument MT were suitable for the estimation of possible risks and consequences in the case of the use of high SCC milk before production. The general summarized average milk SCC was 6.64 × 105 ml−1. The highest difference between the results from MT-02 and the fluorometric (reference) method was 5 × 105 ml−1, but it was a singular, extreme value. The r2 of the calculated linear calibration equation was 0.7819; consequently, this method seems to be applicable in the measurement of SCC with MT-02 instrument. Furthermore, the SCC of samples did not differ significantly by genotypes and by seasons (spring: 5.85 × 105 ml−1, autumn: 6.22 × 105 ml−1).","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"133 1","pages":"45 - 54"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73465380","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: 12

Colour characteristics of winter wheat grits of different grain size 不同粒度冬小麦粗粒的颜色特征

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0006

Z. H. Horváth, A. Véha

{"title":"Colour characteristics of winter wheat grits of different grain size","authors":"Z. H. Horváth, A. Véha","doi":"10.1515/ausal-2015-0006","DOIUrl":"https://doi.org/10.1515/ausal-2015-0006","url":null,"abstract":"Abstract Nowadays, wheat has spread all over the world due to its extensive usability. The colour of wheat grits is very important for the milling and baking industry because it determines the colour of the products made from it. The instrumental colour measuring is used, first of all, for durum wheat. We investigated the relationship between colour characteristics and grain size in the case of different hard aestivum wheats. We determined the colour using the CIE (Commission Internationale de l’Eclairage) 1976 L*, a*, b* colour system measured by MINOLTA CR-300 tristimulus colorimeter. After screening the colour of the wheat fractions of different grain size, grits was measured wet and dry. We determined the L*, a*, b* colour co-ordinates and the whiteness index, too. To evaluate the values we had obtained, we used analysis of variance and regression analysis. We pointed out that the colour of wheat grits of different grain size is dependent on the hardness index of wheat. The lightness co-ordinate (L*) of grits of the harder wheat is smaller, while a* and b* co-ordinates are higher. We also found that while grain size rises, the L* co-ordinate decreases and a*, b* values increase in the case of every type of wheat. The colour of grits is determined by the colour of fractions of 250-400 μm in size, independently from the average grain size. The whiteness index and the L* colour co-ordinate have a linear relation (R2 = 0.9151); so, the determination of whiteness index is not necessary. The L* value right characterizes the whiteness of grits.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"20 1","pages":"70 - 77"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83115229","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: 7

Lycopene and flesh colour differences in grafted and non-grafted watermelon 嫁接和非嫁接西瓜番茄红素和果肉颜色的差异

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0011

D. Fekete, M. Stéger-Máté, V. Bőhm, G. Balázs, N. Kappel

引用次数: 5

Effect of oil-seed pressing residue on bread colour and texture 油籽压榨渣对面包色泽和质地的影响

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0012

J. Tarek-Tilistyák, M. Tarek, M. Juhász-Román, J. Jekő,

{"title":"Effect of oil-seed pressing residue on bread colour and texture","authors":"J. Tarek-Tilistyák, M. Tarek, M. Juhász-Román, J. Jekő,","doi":"10.1515/ausal-2015-0012","DOIUrl":"https://doi.org/10.1515/ausal-2015-0012","url":null,"abstract":"Abstract Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"22 1","pages":"118 - 124"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75509928","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

High hydrostatic pressure: Can we trust published data? 高静水压力:我们能相信已发表的数据吗?

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0008

C. Németh, L. A. Castillo, F. Horváth, I. Zeke, László Friedrich, C. Balla, Z. Németh, P. Póti

引用次数: 2

Investigation of colour agent content of paprika powders with added oleoresin 添加油树脂后辣椒粉显色剂含量的研究

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0007

L. Szabo, Z. H. Horváth

{"title":"Investigation of colour agent content of paprika powders with added oleoresin","authors":"L. Szabo, Z. H. Horváth","doi":"10.1515/ausal-2015-0007","DOIUrl":"https://doi.org/10.1515/ausal-2015-0007","url":null,"abstract":"Abstract The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is used often to raise the colour agent content of paprika powders. We investigated how the colour agent content of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using two types of oleoresin. The initial colour agent content of the samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian and Hungarian paprika. The colour agent content of the samples was measured throughout 10 months. The measured values were analysed using ANOVA. The decrease of colour agent content varied between 22 and 51 percent, while the average reduction was 33 percent. The initial colour agent content of the paprika powder samples did not influence the colour agent content decrease significantly. The effect of the quantity of added oleoresin did not influence either the colour agent content decrease significantly. The decrease of the colour agent content of the Hungarian paprika samples significantly differs from the Chinese and Peruvian paprika samples colour agent content decrease.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"23 1","pages":"78 - 85"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75441510","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

Milling technological experiments to reduce Fusarium toxin contamination in wheat 减少小麦镰刀菌毒素污染的碾磨工艺试验

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0004

A. Véha, P. Szabó, T. Bartók, E. Gyimes

引用次数: 3

Investigation of rheological properties of winter wheat varieties during storage 冬小麦品种贮藏过程流变特性研究

Acta Universitatis Sapientiae, Alimentaria Pub Date : 2015-01-01 DOI: 10.1515/ausal-2015-0005

M. Móré, G. Diósi, Péter Sipos, Z. Győri

引用次数: 2