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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.

SUMMARY The pumpkin seed oil presentes interests for human alimentation due to its taste and composition. The use of the pumkin seed oil, rich i n poliunsaturated fatty acids, vitmamins and microelements, is correlated with positive effe cts in the prophylaxy of the prostata cancer, in the treamtent of vesica and urrinary passges dis eases, cardiovascular diseases etc. The use of the oil and seeds in preventing and treating of digestive parasitosis is known since ancient time in the rural area. A worlwide known culinary specialty, very noble, is the pumpkin seed oil of Styria (trade mark registered), Austria, obtained by press ing with hydraulic presses of the roasted pumpink seeds of the varitey Cucurbita pepo var. styriaca , also identified as var. oleifera . It is also produced in eastern parts of Slovenia and Hung ary. New producers are located in China and India. Processed in Romania at the beginning of the 20 th century, actually there are no processing units, even pupmkins varieties are culti vated in rural areas. The paper presents our researches regarding the pro cessing of pumkin seed oil by cold pressing with a screw press of low capacity (ca. 5 kg seed per hour) with changeable nozzle in diameter and fixed rotations speed. There were test ed, in different variants, the pressing of pumkin seed with and without hulls, as well as diff erent mixtures of the both assortments. The raw material, conditioned by drying and eventually roasted, was analyzed organoleptic. It was determined the raw chemical co mposition (after the Weende method). The obtained press cake was examined bacteriologic (TNG/g) and mycologic (CFU/g). For the processed oil there were determined the acid va lue and the fatty acid profile (GC Method). The results of the organoleptic exam showed a wide qualitative variability as well as structurally variability of the pumpkin seeds. The pressing with screw press of pumpkin seeds with and without hulls was possible only in mixture of the both and with nozzle’s diameter of 5mm. The mixture of ca. 33,33 % seed with hulls was optimally for the pressing process. The process efficiency was of. 38,67 % and the press pr oductivity was of 1,69 pumpkin seed kg/h. The acid value of the oil presented values from 2,3 to 5 (mgKOH/g sample). The pumpkin seed oil obtained by cold pressing contains importa nt essential fatty acid. The saturated fatty acid content is relatively high compared to other v egetable oils. The mycologic and bacteriologic exams presented reduced germs charge, confirming good conditioning and storage of the seeds. Further investigations in order to establish the ap pliance in the praxis are requested.

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.

Knowing the evolution of grapes maturity is of great importance in grapes and good quality and healthy wines. The ripening period has 2 limits – the beginning date and the end day – one cannot be precise about the optimal moment for harvest inside this period, which is usually 10-15 days of duration.