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Samples from ‘Stanley’, ‘Vânăt de Italia’ and ‘Tuleu Gras’ plum cultivars were collected from two different positions of the tree crown (i.e., inside, and periphery of the crown) at six different harvesting times, starting with the phase when plum fruits were the size of a bean until they reached full maturity at 21 days intervals. The main phytochemicals of plum skin during fruit development were analyzed. Total polyphenols from plum skin showed variations throughout the fruit growth (200.6 to 1244.5 mg GAE 100g-1), a relatively ascending trend being noticed. For ‘Stanley’ DPPH-Scavenging Activity, statistically insignificant differences (p > 0.05), with values between 47.4% and 51.5%, were found, similar trends being observed for ‘Vânăt de Italia’ and ‘Tuleu Gras’. The total flavonoid content in the analyzed plum fruits statistically significantly decreased (p < 0.05) from fructification to ripening for ‘Stanley’ and ‘Tuleu Gras’. On the other hand, variations were registered for ‘Vânăt de Italia’ cultivar which had the highest flavonoid content on the sixth harvesting phase. Anthocyanin content accumulated in ‘Vânăt de Italia’ plum peel showed increasing values during fruit development, regardless of the harvesting phase, variety or position, while a slightly decreasing trend was found for ‘Stanley’ and ‘Tuleu Gras’ varieties. The largest quantity of total chlorophyll (287.4 µg g-1) was found in the fructification phase, followed by a continuous decrease until ripening, whatever the variety or crown position.

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this sense, the objective of this work is the development of bread enriched with psyllium fibre. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 5%, 10%, and 15%) of psyllium husk were used. Bread samples were subjected to physico-chemical examination: humidity, weight, volume and specific volume of bread, crumb porosity and elasticity (according to STAS 91 -2007). The results showed an increment for the hydration capacity of the dough. The volume of the breads decreased as the level of psyllium husk increased, due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 5%, 10% and 15%, gave quality parameters at least as good as for the control sample and produced acceptable bread, in terms of weight, volume and rheological properties.

This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

Apple (Malus domestica) originated in Western Asia, where its wild ancestor, the Alma, is still found today. There are more than 7.500 known cultivars of apples, resulting in a wide range of desired characteristics (Muste, 2008). Total annual world apple production (2009) was around 71 million tonnes reaching the second place among fruits worldwide. Romanian annual apple production is around 0.5 million tonnes (FAO, 2011). Producers usually determine the maturity of apples from when the starch disappears from the fruit

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

SUMMARY Sunflower is an important economic crop worldwide. It is rich in polyunsaturated fats (linoleic acid) and monounsaturated (oleic acid) and low in saturates (Anjum et al., 2006). It was found that the rate of quality deterioration, such as oxidation, depends on the polyunsaturated fatty acid content (Yoshida et al., 1990, cited by Lukesova et al., 2009). Roasting is commonly used in sunflower processing (traditional oil production, halva, and sunflower nuts). Under the influence of high temperature and in the presence of moisture and atmospheric oxygen the processes of oxidation, hydrolysis, polymerization and destruction of oils are activated, which leads to changes in the sensory and nutritional qualities (Antova and Nenkova, 2008). The primary products of lipid oxidation are hydro peroxides that are generally referred to as peroxides. The peroxide value (PV) was taken as a measure for the degree of oxidation during the roasting of sunflower seeds. The Fe(III)-thiocyanate International Dairy Federation (IDF) method was used. The results are graphically represented in Figure 1. The PV of roasted sunflower seeds is ~ two times higher as the ones unroasted. Changes in PV values obtained in the present study are in good agreement with the previous results reported by Antova and Nenkova (2008), Hassanein et al. (2003) and Lukesova et al. (2009) for microwave heated sunflower oils.

The paper presents methods for obtaining table mustard and other three new varieties: rosemary mustard, mint mustard, fennel mustard and also their physico-chemical, microbiological and sensory characterization. After the determinations made, both raw materials and finished product quality parameters obtained are superior to existing assortments. Results of microbiological determinations for all 4 types of mustard studied are within the standards. Scores obtained from sensory analysis was: classic table mustard 4.15 (max. 5 points), followed by fennel mustard - 4.02, rosemary mustard - 3.98 and mint mustard - 3.96.

In this study, different solvents were used to achieve the maximum extractibility of total carotenoids. The extracted total carotenoids were estimated using UV- visible spectrophotometer. Carotenoids from vegetable matrix can be used as a food colorant, food additive, cosmetics, antioxidants and nutraceuticals.

Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed chemical composition of this fruits on the market shelf. The aim of this paper was to study the detailed chemical composition of apples from three varieties. Samples from three varieties (Ionathan, Golden Delicious and Starkrimson) were taken from the Romanian market. Individual sugars composition was performed by HPLC, total polyphenols content by Folin Ciocalteu method, antioxidant capacity by using the DPPH test, while pigments were analysed by spectrophotometric specific methods and the total starch content measured by a polarimetric method. Water content, acidity, total soluble solids and pH were also monitored through specific methods. There were found differences between varieties particularly in relation to the polyphenols content, carotenoids and chlorophyll. Regarding the individual sugars composition, fructose and glucose were predominant followed by sucrose for all samples. Values of starch, moisture, acidity, total soluble solids and the pH were according to other apple varieties found in literature. These results provide important information regarding the chemical composition of apple varieties from Romanian market, for both human direct consumption and industrial processing.

The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis proving the consumer preferences in relation to Goji fruit intake in the products. Also has been studied the total carotenoid content by spectrophotometric measurements from finished products comparing with whole goji berry fruit. The products are obtained by baking dough made ​​from flour, sugar, eggs, vegetable fat, milk, goji berries, friable chemical. The raw material and auxiliary material (white flour and Goji berries) and the pastry products obtain with addition of goji was submitted to the physio-chemical exam, following: moisture content, ash content, gluten content, acidity content, vitamin C content, carotenoids content in accordance with applicable standards. Therefore we obtained 3 types of muffins (simple muffins, muffins with addition of 10% whole goji fruit, muffins with addition of 10% fruit goji powder ground type) and 4 types of spritz cookies (simple cookies, cookies with addition of 3 %, 5 %, 10 % of goji powder).

Diacetyl and 2, 3-pentandione are important contributors to beer flavor. These two compounds are grouped and reported as the vicinal diketone (VDK) content of beer. The removal of diacetyl is an important step in the maturation of beer. Diacetyl is formed by oxidative decarboxylation of ?-acetolactate. In the next step of fermentation, diacetyl is transformed to acetoin by enzymatic complex of the yeast. For flavor profile of beer it is very important that the concentration of VDK to be less than flavor threshold. In brewery pilot plant from USAMV Cluj-Napoca production trials were performed to monitoring any influence on beer quality and to optimize saving in time and cost.

The present study includes researches regarding the composition of different varieties of rosemary essential oil. The essential oils were extracted from the plant material using the hydrodistillation technique. The analyses of the composition of essential oils were carried out by using a GC-MS system. The chemical constituents of the essential oil were separated and identified using the GC-MS NIST libraries.

The present study includes researches regarding the losses of hop pellets bitter acids during one year of storage. There were found that the losses of bitter acids are different for each hop variety. The global content on alpha bitter acids was established by conductimetry. Using the HPLC method we were able to separate the different fractions of alpha and beta bitter acids. From the alpha/beta ratio the hop varieties can be distinguish.

It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health. The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects. Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis.