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Also called "the plant of the future" or "the wonder plant", hemp is a mirage through the immense range of benefits it brings to people's lives. Every part of it can be valorised. The article presents a general characterization of hemp (Cannabis sativa L.) from its origins, the spread on the territory of Romania, the morphological particularities, the chemical composition of both the plant and the seeds, as well as the uses in different fields of activity. Hemp seeds, due to the chemical composition rich in protein, amino acids, omega 3 and omega 6, high quality oil, can be used in the food industry as a supplement of baking powder.

Salvia is one of the largest genera in the family of Labiatae, comprising about 900 species distributed widely throughout the world. Many species of Salvia are commonly used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and in the pharmaceutical industry. The present study compares the antioxidant properties of four methanolic extracts, obtained by two extraction methods, from Salvia elegans, Salvia officinalis Purpurascens, Salvia officinalis Tricolor and Salvia lavandulifolia. The amount of total phenolics was quantified using the Folin-Ciocalteu method, while the antioxidant activity of selected herbs was determined with 1,1-diphenyl-2-picrylhydrazyl (DPPH) reagent. The total amount of phenolics was between 1122.50 and 3672.16 mg GAE/100g dry plant for the first methanolic extract, while for the second extract was between 767.66 and 2725.04mg GAE/100g dry plant. A positive linear correlation was observed between total phenolics content and antioxidant activity of the extracts. The results suggested that the extracts of Salvia species, notably Salvia officinalis Tricolor with the highest antioxidant activity, can be used as natural antioxidants in the food industry.

This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7) and roots of three varieties (red, white and black) of radish (Raphanussativus) were collected and tested for the above-mentioned parameters. Determination of total phenolic content was performed by Folin-Ciocalteau assay and antioxidant activity by DPPH assay. The total phenolic content ranged between 4.75 and 19.44 mg GAE/g DW and the antioxidant capacity between 12 and 75%. The highest total phenolic content and antioxidant capacity was found in radish sprouts and the lowest in radish roots, and among samples in the black radish variety.

The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and oligosaccharides), crude fat, total fibers and dry matter of two lentils varieties (green and red) were determined by near infrared reflectance spectroscopy technology (NIRS). Results show that green lentils had higher contents in ash (minerals), crude protein and total fibers, while the red lentils had higher contents in crude fat and total carbohydrates. The metabolizable energy (MJ/kg) of the red lentils was slightly higher than green lentils. In conclusion both type of lentils (green and red) revealed good nutritional quality with slight differences.

Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 1,4 % chia seeds and 7,6% cranberries significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of (106–107 cfu/g) probiotic bacteria at the end of 21-day shelf life.

Cruciferous vegetables are rich in nutrients and bioactive compounds. Seeds are highly nutritious and they are becoming more and more popular in nowadays diets. In the present study various types of radish and mustard seeds were evaluated on the basis of the total phenolic content (TPC), total flavonoid content (TFC) and the antioxidant potential, using simple spectrophotometric methods.

This paper aims to present preliminary research results obtained while developing and implementing a high gravity beer fermentation process. Production trials were performed in brewery pilot plant from University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology. The tehnological parameters were adapted and monitored during the making.

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.