Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

Vegetable foods are rich not only in vitamins, fiber, healthy fats, but also contain another class of useful substances - polyphenols. Once in the human body, the polyphenols have a positive effect on all organs and life processes. These compounds have antioxidant activity, protecting our body from harmful environmental factors. The study presents data on the polyphenols content in extruded grain products with the addition of byproducts. The highest content of polyphenols is observed in extruded mix based on grains and 20 % grape pomace powder. Utilization of by-products improves the ecology of the country, and also allows the use of non-waste production.

Larisa Demian Yushan

Scientific Study & Research

STUDY OF POLYPHENOLS CONTENT IN EXTRUDED MIX

挤压混合物中多酚含量的研究

The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sources of calcium ions for the gelling time of 24 and 48 h. The changes in the structural-mechanical properties of the jellies were determined from the obtained typical curves through a penetration test using a texture analyzer. The increase in the concentration of calcium ions led to the increasing values of the structuralmechanical parameters of the fruit jellies, except for adhesiveness and rupture deformation. The shape of the penetration curves was determined to a greater extent by the type and concentration of calcium salts and to a lesser extent by the gelation time. The Pearson correlation coefficients for the compressive stress, deformation force and firmness increased compared to the other structural-mechanical properties with an increase in the gelation time and the concentration of calcium salts.

Zdravko Manev

Nadezhda Petkova

EVALUATION OF THE STRUCTURAL-MECHANICAL PROPERTIES OF COMPOSITE PEAR JELLIES PREPARED WITH DIFFERENT GELLING TIME AND CALCIUM SALTS

不同凝胶时间和钙盐制备的复合梨果冻的结构-力学性能评价

This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.

Otto Ketney

Iulian Chirilov

Olga Drăghici

MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE

绿茶和烘焙咖啡的物理化学转化与感官特性的多维分析

Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bakery provide multiple health benefits (constipation, reducing cholesterol, obesity, reducing hypertension, cancer prevention, maintaining the optimal level of glycemic index). In the present paper, the effects of replacement of wheat white flour with whole buckwheat flour (0 to 12.5 %) on the sensory and physico-chemical properties of bread samples were investigated. The buckwheat flour had influenced positively the quality of white bread, the proportion of 10 % buckwheat flour showing better properties.

Vasilica-Alisa Aruş

Ana-Maria Georgescu

Nicoleta Platon

Ana-Maria Roșu

Gabriela Muntianu

Alin Cristian Teușdea

Nicoleta Vartolomei

Ileana-Denisa Nistor

PRELIMINARY STUDIES CONCERNING THE INFLUENCE OF BUCKWHEAT FLOUR ON THE QUALITY OF WHITE WHEAT BREAD

初步研究荞麦粉对白小麦面包品质的影响

The current state of calculation the result of the superposition of loads, or their effects, on a material body is analyzed. The limits of the current calculation methods, based on strength theories, in the case of technical structures are shown. The results of experimental research that refer, in general, to the superposition of two loads of the same nature and without addressing problems of loads of a different nature (mechanical, chemical, electrical, magnetic, radioactive etc.), in the case of technical structures and the environment is analyzed. Starting from the principle of critical energy, which is based on the concepts of the total specific energies’ participation of the loads and of the critical participation, general relations are deduced for these concepts, in the case of the nonlinear behavior of matter, as a function of power. These results are applied to the calculation of the superposition of loads of different nature on a technical structure, the environment and living organisms, taking into account the deterioration of matter. The influence of the loading speed (static, shock ...) is taken into account based on the value of the exponent in the behavior law, which was not possible in the previous calculation methods. From the analysis of the results obtained in the paper, it is found the utility and the high degree of generality of the principle of critical energy and of the concept of the specific energy participation.

Valeriu V. Jinescu

Ionela Mihaela Roșu (Marin)

George Jinescu

HE EFFECT OF LOADS SUPERPOSITION ON TECHNICAL STRUCTURES, ENVIRONMENT AND LIVING ORGANISMS

载荷叠加对技术结构、环境和生物体的影响

The main aim of the present study was to characterize the quality of the sewage leaving the Arad Municipal Wastewater Treatment Plant and highlight the emergence and importance of water reclamation, recycling, and reuse as vital components in integrated aquatic resources management for further reuse. The sewer quality assessment was performed for the period 2018 - 2021. For this purpose, the Global Pollution Index (𝐼􀯀􀯉 ∗ ) was used to determine the degree of pollution of the wastewater influent and effluent from the Arad treatment plant during the mentioned period. These results on the quality of incoming and outgoing sewerage can contribute to developing a management plan for protecting and properly managing water resources.

Bud Florentina

Simona Perța-Crișan

Claudiu-Ștefan Ursachi

Simona Gavrilaș

Florentina-Daniela Munteanu

WASTEWATER GLOBAL POLLUTION INDEX AS AN INDICATOR IN ASSESSING THE QUALITY OF THE EFFLUENT FROM THE ARAD MUNICIPAL TREATMENT PLANT

废水全球污染指数作为评估阿勒德市污水处理厂出水质量的指标

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α- linoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p &lt; 0.05) in the content of these essential fatty acids in different types of bread. The change in the microbiological quality of the gluten-free bread with different amounts of HPCF starts thirty-six hours after the production.

Gjore Nakov

Natalija Atanasova-Pancevska

Silviya Ivanova

Maria Nikolova

Ivan Dimov

Marko Jukić

Jasmina Lukinac

THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD

大麻籽饼粉对无麸质面包脂肪酸组成及微生物质量的影响

The aim of this study was to determine some physicochemical parameters and antioxidant activity of fermented milks enriched with extracts of red hawthorn (Crataegus monogyna Jacq.) and black hawthorn (Crataegus nigra Waldst &amp; Kit.) Antioxidant activity and the content of total phenols of water extracts of both species of hawthorn - red and black - were analyzed. The effect of the inclusion of the extracts in amounts of 5, 10 and 15 % of both species of hawthorn on the physicochemical and antioxidant properties of the obtained yogurts was monitored. Yogurts with the addition of red hawthorn extract (15 %) showed the highest phenolic content (TPC) and antioxidant properties determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric ion reducing antioxidant power) methods. Milk with extracts has better physicochemical properties (dry matter, syneresis and retention capacity). The use of hawthorn extracts in the production of yogurts is a new method for the development of dairy foods with functional properties.

Ira Taneva

Zlatin Zlatev

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST &amp; KIT.)

红山楂（Crataegus monogyna Jacq.）和黑山楂（Crataegus nigra Waldst & Kit.）提取物强化酸奶的抗氧化活性及理化参数

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

Petya N. Raeva

Marianna R. Baeva

Dimitar R. Dimitrov

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

绿豆粉对海绵蛋糕品质的影响

The work covers air quality monitoring tools in Bucharest, major industrial facilities impacting pollution and the city's eight air quality monitoring stations. Data on pollutant emissions from Bucharest's thermal power plants (SO2, NOx and dust) are presented. Finally, the paper graphically presents the annual average concentrations of NO2, SO2, PM10 and O3 at the monitoring stations and examines pollution peaks and daily limit exceedances from 2017 to 2022.

短名
Journal Impact	0.23
国际分区	CHEMISTRY, MULTIDISCIPLINARY(Q4)

涉及主题	chemistrychemical engineeringbiotechnologyfood sciencefood technology
出版信息	出版商: ALMA MATER Publishing House – "VASILE ALECSANDRI" UNIVERSITY OF BACAU，出版周期: ，期刊类型: journal，开源期刊: 是
基本数据	创刊年份: 2011，原创研究文献占比: 100.00%，自引率:0.00%， Gold OA占比: 0.00%
平均审稿周期	网友分享经验：6 Weeks

Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

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