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The study focuses on fortifying bread with flaxseeds to enhance its nutritional and health benefits. The study evaluates the sensory and functional properties of bread when fortified with varying concentrations of flaxseeds (5%, 10%, and 15%). Flax seeds are rich in omega-3 fatty acids, dietary fiber, lignans, and proteins, all of which contribute to improved heart health, digestive function, weight management, and cancer prevention. The incorporation of flaxseeds in bread offers an effective way to increase these nutrients in the daily diet. The study includes sensory analysis of bread fortified with flaxseeds in different concentrations. The sensory attributes analyzed were appearance, aroma, texture, and taste. The bread samples with increasing levels of flaxseeds showed differences in crust color, crumb softness, and flavor, with higher flaxseed concentrations leading to darker crusts, firmer crumbs, and a stronger nutty aroma. The bread was prepared using a direct method with wheat flour, flaxseeds, yeast, water, salt, and sugar. Sensory analysis was conducted by a panel of evaluators using a hedonic scale, assessing attributes like taste, aroma, and crumb texture. Bread fortified with 5% flaxseeds was found to be most acceptable in terms of sensory properties and overall appeal. As the flaxseed concentration increased to 10% and 15%, the bread became denser, harder, and slightly bitter, though still acceptable for niche markets. The study highlights the health benefits of consuming flaxseed-fortified bread, such as improved cardiovascular health, better digestion, and cancer prevention. Additionally, flaxseed fortification offers a cost-effective way for bakeries to cater to health-conscious consumers and meet the growing demand for functional foods. The study concludes that fortifying bread with flaxseeds provides significant health benefits while maintaining acceptable sensory qualities, especially at lower concentrations (5%). It suggests that flaxseed-fortified bread is a viable option for improving public health and aligning with consumer preferences for nutritious and functional food products. [ABSTRACT FROM AUTHOR]

The paper explores the concept of the short food chain and its role in the sustainable development of mountain areas. The short food chain involves reducing the number of intermediaries between producers and consumers, thereby promoting the direct sale of local products. This approach brings multiple benefits to the local economy and the environment. Mountain areas, characterized by economic and social vulnerabilities, can benefit from short food chains by supporting small producers and conserving biodiversity. A key aspect of the paper is the analysis of how short food chains support the local economy. Farmers can obtain more advantageous prices by eliminating intermediaries, which improves their living conditions. Short food chains also stimulate rural tourism and attract consumers interested in authentic and sustainable products. The paper provides examples from mountain regions in Europe and Romania to illustrate the positive impact of these food chains. For example, in the Italian Alps and the French Pyrenees, local farmers have succeeded in capitalizing on their traditional products through local markets and cooperatives, thus contributing to the development of the rural economy and environmental protection. In Romania, regions such as Țara Moților and the Apuseni Mountains demonstrate how short food chains can support the local economy and agricultural traditions, providing farmers with a viable alternative to long commercial chains. With the support of public policies and community cooperation, short food chains have become a successful model for the sustainable development of mountain areas. This approach helps reduce carbon emissions, conserve natural resources, and maintain cultural traditions, offering a sustainable solution to the economic and environmental challenges facing these regions. [ABSTRACT FROM AUTHOR]

This paper examines the role of informational content in promoting tourism services in Romania, emphasizing the importance of well-designed websites and effective digital strategies. In a globalized and competitive tourism market, a destination's visibility depends largely on the methods and technologies used to communicate with potential visitors. Continuous promotion is vital for maintaining tourist interest and supporting sustainable development. Promotion enhances the attractiveness of tourist destinations by increasing visibility, attracting more tourists, strengthening the destination’s brand, and stimulating demand for services such as accommodation, recreation, and dining. It also plays a key role in promoting local culture and protecting natural resources, which is essential for sustainable tourism. Websites are crucial for tourism promotion, providing direct access to information and reservation systems. A well-optimized website should offer clear, user-friendly access to key details about attractions, events, and services. Multimedia content, such as images and virtual tours, adds to the visual appeal, while functionalities like online bookings and SEO optimization ensure accessibility for a broader audience. Keyword analysis from major Romanian tourism portals like Romania.travel, Infoturism.ro, and Turistinfo.ro highlights the importance of using both general and niche keywords. These keywords enhance search engine visibility and help cater to various tourist preferences, from cultural experiences to ecotourism and city breaks. In conclusion, online content and digital marketing strategies are essential tools for promoting tourism in Romania, ensuring that destinations remain competitive, attractive, and sustainable. [ABSTRACT FROM AUTHOR]

The paper addresses issues related to the shelf life of some snacks type food products developed within the SUMAFOOD project, with the addition of Saccharina Latissima algae powder, respectively hydrolyzed fish protein. The replacement coefficients of wheat flour in the recipe varied between 1.5% and 6%. The results show a good stability of the products, but in the case of using hydrolyzed fish protein, there is the phenomenon of lipid oxidation due to their high content of unsaturated fatty acids. Oxidation leads to rancidity and the production of undesirable volatile compounds due to the secondary level of oxidation that negatively affects the nutritional value and sensory characteristics of the products. Therefore, it is important to investigate different preservation techniques, mainly by using natural antioxidants (i.e. rosemary extract) to extend the stability of biomass powders. [ABSTRACT FROM AUTHOR]

The pressure on global food systems is likely to increase in the coming years. Population growth, increasing urbanization and changes in eating habits are trends that set the stage for a growing demand for food. The UN's Food and Agriculture Organization (FAO) has estimated that projected demand requires a 70% increase in global food production by 2050. A sustainable blue economy is part of the EU's strategy to increase the use of marine resources to produce new foods and food supplements. Increased use of marine resources for alternative food production will help alleviate pressure on land resources for agriculture, in addition to mitigating climate change and ensuring food security and sustainability. The paper presents the objectives, research methodology and part of the results of the ERANET SuMaFood project (www.sumafood.eu). SuMaFood is an international partnership between 3 industrial partners, 3 universities and R&D research institutes from Greece, Norway, Romania and Spain, coordinated by SINTEF Energy Research (Norway). The objective of the project is to design new and innovative methods of processing and preservation, including improved solutions for fish residue separation and fractionation, low temperature stabilization, hydrolysis and drying. In addition, macroalgae (seaweed Saccharina Latissima) raw materials were dried, analyzed and tested as a food ingredient. The ingredients, (seaweed Saccharina Latissima and hydrolyzed cod fish protein) were supplied in the form of a powder with reduced moisture and were included separately in various baking recipes, with a replacement degrees of wheat flour of 0%, 1.5%, 3 %, 4.5%, 6%. Chemical potential, rheological and enzymatic properties, as well as consumer acceptability were evaluated. Textural analyzes were performed for 96 hours of storage. The results showed great nutritional potential, given the high value of fish proteins as well as the high fiber content, Ca, Fe, P, K, Mg, I, in the case of the algae used. The rheological and enzymatic analyzes were carried out with the Mixolab equipment and the Chopin + method, according to the ICC173 standard and showed very good baking characteristics in the case of additions of a maximum of 4.5% of hydrolyzed proteins. In the case of the addition of algae, the breadability characteristics are maintained at acceptable values for a degree of substitution of a maximum of 3%. The sensory evaluation of the bakery products obtained showed a pronounced after-taste in the case of fish protein, which limited the addition to a value of 1.5%. In the case of algae, consumers penalized the sour, salty and bitter taste of bakery products with the addition of 4.5% and 6%. Textural analyzes of bread samples showed an increase in firmness and gumminess over time and with increasing algae addition; in the case of fish protein, an increase in firmness and a decrease in cohesiveness were observed over time and with increasing protein addition. Experimental research on bakery samples offers exciting possibilities for the use of marine resources, aiming at a safe and secure future food system. [ABSTRACT FROM AUTHOR]

Experiments were carried out with the aim of determination of the suitability of fruits of rose hips for processing of jelly. Jellies with rosehip extract represent an innovative product that stands out for its special sensory and nutritional characteristics, the rosehip extract successfully complementing the functional valences of the jellies. In the sensory analysis, three variants of jellies with different rosehip extracts were tested. According to the sensory analysis, the most appreciated version was the one with berry syrup and rosehip extract. [ABSTRACT FROM AUTHOR]

The paper presents the results of preliminary investigations on the acceptability of snacks with the addition of 6% protein flour from salmon. Protein flour was obtained by hydrolysis of waste from a salmon processing factory in Norway. The sncaks type products were made in 2 variants, with and without cumin (3%). The 12 respondents were selected on the basis of a questionnaire, based on principles such as: non-smokers, without medical conditions that may influence the answer. The results showed an overall degree of acceptability of 6.92 from a maximum of 9. The researches are part of the project activities of contract no 245/2021, project acronym SUMAFOOD (SUSTAINABLE PRESERVATION OF MARINE BIOMASSES FOR AN ENHANCED FOOD VALUE CHAIN), stage 2, 2022. [ABSTRACT FROM AUTHOR]

The paper briefly presents some of the results of the study conducted on the potential of the marine biomass processing industry, a study conducted within the project SUMAFOOD (SUSTAINABLE PRESERVATION OF MARINE BIOMASSES FOR AN ENHANCED FOOD VALUE CHAIN ) - ERANET BLUE -- BIO 245/2021. SuMaFood is tailored to provide significant advancements to the supply systems of the blue bio-economy value chains. The project addresses the utilization of marine biomasses and by-products and will demonstrate how such resources can be made available and attractive to the consumers. In this regard, several aspects of innovative improvements to supply systems is addressed, including sorting and handling, drying technologies, cooling and freezing, and determination of other sustainable pre-processing and preservation techniques. The purpose is to increase the use of raw materials, demonstrate waste reduction, enhance product quality and stability, extend product ranges, and to provide unique products in a growing marine food chain. The objective is also to demonstrate significant energy savings and reduced CO2 emissions in processing technologies, thereby contributing to a lower carbon footprint and increased sustainability in blue bio-economy value chains. The preliminary study investigates the economic history of the most important fish processing companies in Romania, as production units with the potential to implement technical and managerial solutions for capitalizing on by-products and waste in the industry. The conclusions of the study reveal the special potential of the fish processing industry in Romania and the need for superior recovery of waste and by-products from this industry by integration in various feeds or even food products for human consumption. [ABSTRACT FROM AUTHOR]

Romania is, along with Bulgaria and Turkey, one of the largest consumers of bread in Europe. Gluten intolerance, the incidence of type 2 diabetes and the low consumption of dietary fiber with all its implications raise, in these conditions, the problem of improving the sanogenic characteristics of bakery products in Romania. The paper presents a study on the supply of bakery products on the Romanian market in the last decade evolution of annual consumption of bakery products taking into account consumer preferences, social origin, age, selection criteria, sources of supply, frequency of consumption and value assigned. The results show a surprising awareness of the benefits of bakery products rich in fiber and minerals from the young generation. The conclusions drawn from this study are useful for designing a new type of functional bakery products taking into account the profile of the consumer (target group) to whom it is addressed. [ABSTRACT FROM AUTHOR]

This paper presents a new approach about the color of wheat bread crumb with grape seed flour (GSF) substitution. This is an important contribution to the assessment of bread quality, that can be quantified by image analysis of color. This paper analyze the bread slice images in order to quantify the differences in crumb color of bread products made with different substitution percentages of grape seed flour. Comparative analysis of the results achieved with ImageJ algorithms showed a significant difference between the studied parameters. [ABSTRACT FROM AUTHOR]

The paper presents a review of antimicrobial activity of Thymus vulgaris, Maleleuca and Ocimum basilicum which is detailed in chapter 3. In the first part of the study the biological importance of plants was appreciated, the most common being the antioxidant, antimicrobial, antibacterial and antifungal activity. The most interesting being found in the case of Ocimum basilicum which is cytotoxic against common foodborne bacteria and essential oil exhibited most potent antiproliferative activity against an in vitro human colon carcinoma model. For the antimicrobial activity test, the two most common methods described in the last part of the article, Disk Diffusion Assay and Determination of Minimal Inhibitory Concentration (MIC) and Non-Inhibitory Concentration (NIC) have been described, the first method being the most used. [ABSTRACT FROM AUTHOR]

Mycotoxin contamination of food and feed depends on environmental / climatic /storage conditions, harvesting techniques and some others factors. A survey study was performed using students from Transilvania University of Brasov (UTBV) and Erasmus students in UTBV in 2013/2014 in order to identify the level of their knowledge concerning the topic of mycotoxins in agricultural and food derived products. The results were compared and the differences and similarities between the groups were indicated, also in the context of the demonstrated data coming from the scientific literature. [ABSTRACT FROM AUTHOR]

The paper presents the benefits of bread with grape seed flour, because of its nutrional properties. There was made a case study in Covasna County, taking into account the calculation of the material balance, the choice of the necessary equipment and their location in the production unit. The need for final products was calculated starting from the number of tourists that check in into the Mercur hotel and the number of patience that are using the facilities of the heart hospital and their need of bread consumption. The calculations show the sustainability of the chosen technological solution, which can be applied in medium or large size units. [ABSTRACT FROM AUTHOR]