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Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds and their Fourier-transform infrared (FTIR) profiles were studied during 8 months storage in order to assess the overall quality, but also to assess the impact of the oleogelation as conditioning process.The fatty acids methyl esters were analyzed by gas chromatography-mass spectrometry (GC-MS). The linoleic acid was the most abundant in the oils (604.6 g kgDuring 8 months storage, the decrease of polyunsaturated fatty acid total amount was 5.72% for the pumpkin seed oil and 3.55% for the oleogel, while in the sunflower oil samples of 2.93% and 3.28% for the oleogel. It was concluded that oleogelation might protect specific carotenoid compounds, since the oleogels displayed higher content of β-carotene at each storage time. Hexanal and heptanal were detected during storage, regardless of the oil or oleogel type. FTIR analysis depicts the differences in the constituent fatty acids resulting due to thermal oxidation or due to storage. © 2022 Society of Chemical Industry.

[EN] Serious issues and challenges of the world's population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, beta-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products-corn extrudates-rich in bioactive compounds., This work was founded by CASEE Fund for Incentives, project No: CASEE fund 20212.

Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms of texture profile, the sample with 6% of mushroom powder recorded the best results. Nowadays, this product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active compounds. Bread enriched with more than 3 % mushroom powder is a product with high nutritional value.

Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have an extremely important impact on nutritional characteristics. The aim was to assess the impact of genotype and maturity stage on phenolic compounds, antioxidant capacity and mineral profile in Sambucus plants harvested during different growth phases, from green elder flower buds to purple-black elderberries, including pollen, peduncles and seeds. Growth phases proved to have a greater influence compared to varieties. The green buds and flowers of both varieties had a high concentration of quercetin 3-rutinoside, also termed the key compound of the study. It was found that antioxidant activity varied in the following order: blooming elder flower pollen &gt, white elder flower buds &gt, blooming elder flowers. Based on these findings, several novel food ingredients and supplements could be obtained in order to develop innovative health-promoting products.

A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleucine, histidine, lysine, γ-aminobutyric acid were recorded in gluten-free muffins obtained with the inoculated quinoa sourdough fermented for 24 h. Moreover, important markers of aroma compounds like 3-methylbutanal, 2-methylbutanal, 2.3-pentanedione, limonene were found in high and statistically different concentrations when the inoculated sourdough was used. The capacity of these volatiles to transfer pleasant taste and flavor (fruity, citrus, chocolate notes) was correlated with the results of the sensory analysis, clearly highlighting the high consumers’ acceptability for gluten-free muffins obtained with inoculated sourdough. Quinoa fermentation by lactic acid bacteria could be a new alternative to produce gluten-free products enriched in amino acids and with good sensory features.

The lactic acid bacteria are key microorganisms for the production and preservation of fermented dairy products, cheeses, sourdough bread, and lacto-fermented vegetables. This study was developed to monitor lactic acid produced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393, as single strains and combined, in fermenting media by Fourier Transform Infrared Spectroscopy coupled to multivariate statistical analysis. Media containing different mixtures of carbohydrates were chosen as model fermenting media for monitoring lactic acid concentration by infrared spectroscopy, due to the fact that vegetable and animal food matrices could contain different carbohydrates as carbon sources. Three different types of media were obtained by adding different carbohydrates to a basic MRS medium. HPLC was used as reference method for lactic acid quantification. The calibration set (n=36) was used for building model, while a validation set (n=13) for testing the robustness of the developed model. The ...

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based food product. The NIR spectra of sunflower tahini were acquired for the extracted fat phase (EFP) and for the intact sunflower tahini (IST) samples during controlled storage. The best peroxide value (PV) calibration models were considered suitable for quality control (ratio of performance of deviation [RPD]>5). The best PV partial least squares (PLS) model result for EFP (RPD 6.36) was obtained when using standard normal variate (SNV) and the Savitzky-Golay first derivative in the 1140–1184 nm, 1388–1440 nm and 2026–2194 nm regions. In the case of IST spectra, the best PV models (RPD 5.23) were obtained when either multiple scattering correction (MSC) or SNV were followed by the Savitzky-Golay second derivative for the 1148–1180 nm and 2064–2132 nm regions. There were poor correlations between the NIR-predicted values and the reference data of the p-anisidine value (pAV) for both EFP and IST. Overall, the results obtained showed that NIR spectroscopy is an appropriate analytical tool for monitoring sunflower paste PV in situ . Due to the nonexistence of the extraction step, it demonstrates a unique and substantial advantage over presently known methods. Based on these results it is strongly recommended that, when using NIR PLS models to assess lipid oxidation in situ in similar oilseed-based food products (e.g., sesame tahini, hazelnut and cocoa liquor used for chocolate production, peanut butter, hazelnut, almond, pistachio spreads), suitable calibration sets containing samples of different particle sizes and stored at different temperatures be selected.

Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid&ndash, liquid extraction, followed by HPLC-MS quantification. FTIR (400&ndash, 4000 cm&minus, 1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets, storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

The aim of this study was to assess the effect of adding glucose oxidase (GOX) on wheat-maize dough and bread textural characteristics. It strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultivation of wheat is not possible. For improving the rheological properties of bread, GOX was added to wheat and wheat-maize flours. Wheat and maize flours were used in several ratios, but the best results were obtained for (on flour basis): 80:20, 75:25, 70:30, where the highest values correspond to the wheat flour. Wheat-maize dough and bread volume were slightly influenced by GOX addition. Dough strength was higher in the case of dough without GOX addition than the samples enriched by GOX, while crumb strength of GOX enriched maize bread was higher than the samples without GOX. The obtained data might be useful for future studies, while it was demonstrated here the effect of GOX addition on wheat-maize dough and bread.

The study was aimed to characterize the chemical composition and the antimicrobial activity of Romanian propolis ethanolic extracts (EEP) against antibiotic-sensitive and antibiotic-resistant E. coli strains isolated from bovine mastitis. The preliminary antimicrobial screening was performed by a disk diffusion method, followed by determination of minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) based on broth microdilution assay; further, the synergistic action of propolis with antimicrobial drugs was assessed by a disk diffusion method on agar containing subinhibitory concentrations of propolis. For the chemical characterisation of EEP, the flavonoids (flavones/flavonols, flavanones/dihydroflavonols) and total phenolics were evaluated by spectrophotometric methods. The phenolic compounds of these extracts were also determined using HPLC. The results indicated for Romanian propolis ethanolic extracts the typical poplar composition profile with flavonoids and phenolic acids as main biological active compounds, with chromatographic analysis data confirmed also spectrophotometrically. In addition, positively correlated with the chemical composition, a strong antimicrobial efficacy was exhibited towards E. coli strains, along with interesting synergistic interaction with antibiotics that can be further investigated to obtain propolis-based formulation with antibacterial properties. Subsequent in vitro and in vivo studies evaluating the safety and efficacy are intended to consider propolis in veterinary therapeutic protocols.

Irritable bowel syndrome is a common disorder affecting millions of people worldwide. Because it's not clear what’s causing it, treatment focuses on the relief of symptoms. Over the past few years new alternative treatments with multispecies probiotics have been tested. This paper aims to present the results obtained through sensory analysis of a probiotic prototype drink specially designed for people affected by irritable bowel syndrome, made with fruit and vegetable peels that are usually thrown away and added encapsulated probiotic cells. Nine drink prototypes were produced using apples, sugar beets, grapes, carrots peels and water. The obtained samples were analyzed using the nine point hedonic scale test and a panel consisting of 60 potential consumers. Analyzing the data, a recipe meeting most expectations of potential consumers was suggested. The study revealed that the analyzed probiotic prototype drinks can become an alternative to current products on the market, having positive feedback from the sensory analysis panel.

Sunflower is the basic oil-crop in Central and Eastern Europe. As sunflower seeds are mainly used for oil production, the most of the kernels available on the market show high oil content (>55%). Consequently, when sunflower kernel paste (tahini) is used in different food products, oil exudation occurs.The aim of current work was to use entirely the sunflower seeds by partially defatting and obtaining different fat content sunflower pastes with multiple food applications, while using the husks for developing an ecological package. Sunflower kernels were industrially roasted in a continuous roasting drum. Raw and roasted kernels were pressed at pilot plant scale by using a laboratory expeller. Partially defatted sunflower paste was obtained from the press cakes by employing a ball mill. Different fat content tahini samples were obtained by adding the required amount of oil to the partially defatted paste. Tahini samples fat content ranged from 45 to 60%. Tahini and halva were chosen as a study model. Decreasing tahini oil content increased its colloidal stability during storage, a similar trend being noticed when halva samples were stored. Moreover, halva texture analysis and sensory characteristics were assessed for selecting the optimum tahini oil content and thermal treatment. Various sunflower kernel food applications were proposed by obtaining the related prototypes at pilot plant scale: roasted sunflower kernel biscuits, sunflower spreadable cream filled biscuits, hummus, sunflower paste coated in chocolate, sunflower kernel chikki and bars, as well as an innovative ecological package based on the resulting sunflower husks and a starch adhesive.

Traceability is the ability to identify and trace the history, distribution, location, and application of products, parts, and materials. A traceability system records and follows the trail as products, parts, and materials come from suppliers and are processed and ultimately distributed as end products (Prache et al, 2002). In this work, were studied the bioactive compounds (total vitamin C, ascorbic acid, total phenols, flavonoids, carotenoids, vitamin A and vitamin E) and antioxidant activity of goat fresh milk and pasteurized one. The goats were fed with a standard diet (control diet) and then with a diet that incorporates orange pulp. The control diet (CD) corresponded with a standard ration (a ration wich provide the energetic and proteic values), daily food for milking animals. From that ration, the Department of Animal Science, from Politechnic University of Valencia replaced the different proportions of the ingredients for incorporating orange pulp diet (OPD). The results of the present study show that the citrus pulp silage mixture used can be fed to goats without any negative effects on the performance of the animals. Results of this study indicate that citrus pulp silage can replace part of the conventional ration of goats, thus lowering the cost of production. The first aim of this study was to compare the two types of goat diets: a standard diet and a diet with orange pulp, by analyzing the bioactive compounds in fresh and pasteurized milk. The results demonstrate that all the bioactive compounds are bigger in the orange pulp diet than in the control diet. The second objective of this study was to analyze the bioavailability and traceability of bioactive compounds in fresh milk.

This study aimed to develop a value-added kefir by the addition of pine bud syrup. For this purpose, different concentrations of pine bud syrup [2, 4, 6, 8, and 10% (w/w)] were added to kefir formulation after the fermentation. The pine bud syrup used for kefir fortification is rich in polyphenols and terpenes and has a high antioxidant activity. The study was designed to evaluate the influence of pine bud syrup on the physicochemical and sensory properties of kefir. The addition of pine bud syrup resulted in an increase in total solids and a decrease in fat content, proteins, and pH. The kefir sample with 10% pine bud syrup was the most appreciated by sensory panelists. Its overall acceptability score was higher (6.71 points) than regular kefir (5.57 points). The addition of 10% pine bud syrup improved the texture and consistency of regular kefir.

Sunflower halva is an appreciated product, but shows currently a quality below the expectations of the new generation of consumers, having a hard texture and oil exuded on the surface (low stability). The aim of this work was to assess the influence of tahini particle size on sunflower halva texture and stability. Eight different particle size sunflower tahini samples were produced at pilot plant scale, the higher the number of passes through the colloidal mill, the smaller the particle size (P1- coarsest → P8 - finest). Halva prototypes (25g / piece), including also an industrial sample (H0), were obtained at laboratory scale by mixing the nougat with tahini. The texture was evaluated on Stable micro systems TA.HD Plus texture analyzer equipped either with a cylinder probe or with a blade set. All samples were stored for 60 days at 4°C, room temperature (~25°C) or 40°C. During storage, the colloidal stability of all samples was assessed by a gravimetric technique. Tahini samples P6 → P8 were not suitable for halva production while due to the low viscosities, the product was impossible to be shaped. Among obtained sunflower halva prototypes (H1 → H5) it was shown that decreasing tahini particle size decreased sunflower halva hardness and stability. For each sample, the increase of storage temperature decreased sunflower halva stability. Sunflower halva H3 was the most efficient, while was more stable and showed smaller hardness values than H0.

Coffee, one of the most popular beverages worldwide, is an infusion of ground, roasted coffee beans. Today, coffee is considered a functional food, especially due to its high content of compounds that exert antioxidant and other beneficial biological properties. The annual consumption exceeds 5 billion kilograms of coffee, which corresponds to 500 billion cups. The aim of the present study was to evaluate the content in total phenolic compounds, flavonoids, caffeine as well as the antioxidant activity of three brewed coffee samples in order to assess the amount of these bioactive compounds in a cup of coffee. The quantification of total phenolic compounds was achieved by Folin-Ciocalteu method, while the flavonoids content was determined using a chromogenic system of NaNO2-Al(NO3)3-NaOH based spectrophotometric method. The caffeine was extracted from brewed coffee samples with dichlormethane and then was quantified by measuring the absorbance of the extract at 260 nm. The antioxidant capacity of each coffee sample was assessed by evaluating their radical scavenging activity on DPPH radical. Even though Arabica coffee variety is appreciated for its fine aroma profile, Robusta variety has proved to be richer in phenolic compounds, flavonoids and caffeine. The larger amount of compounds with antioxidant properties found in Robusta brewed coffee was also confirmed by the obtained antioxidant capacity values.

Pasta products have been staple foods since ancient times in many countries all over the world. In this study, the standard wheat flour pasta formulation was modified using buckwheat flour at levels of 10, 15 and 25 %, to obtain a new added value product. The Pastas quality was tested by assessing the chemical and cooking properties. Wheat pasta supplemented with 25% buckwheat flour, demonstrated good quality, total protein content increased from 9.6 to 17.15%, ash and cellulose have the same trend, while moisture and starch were decreased. The optimal cooking time for the pasta without buckwheat flour was longer than for the pasta with 25% buckwheat flour while the volume of the pastas with added buckwheat flour, increased from 279% to 327%. Present study indicated that the addition of 25% buckwheat flour does not negatively change the quality of the pastas.

Consumers are increasingly aware of diet related health problems and therefore are demanding natural ingredients which are expected to be safe and health promoting. By-products of citrus processing industries represent a serious problem, but they are also promising sources of materials which may be used in food industry because of their valuable technological and nutritional properties. Pound cake prepared from blendes containing different proportion (0, 10, 15 and 25 %) of orange pulp were evaluated for chemical composition (protein, fat, ash, total dietary fiber and carbohydrates) according to standards of AOAC (Association, 2000). Data revealed that, incorporation of orange pulp in cake formula increased total dietary fiber form 2.62 to 14.79 % and ash have the same trend, while protein and fat contents were decreased.

Apples represent one of the most important elements in the human diet. The research carried out involved three apple varieties (Starkimson, Ionathan and Golden Delicious) harvested during development, which were analyzed in terms of physico-chemical profile. During fruit development, diameter and mass increased continuously for all the three apple varieties studied, acidity decreased and total soluble solids content increased significantly. The pH values of the apple pulp also increased confirming the results obtained for the acidity. The starch concentration was reduced in the early stages of fruit development in all three varieties of apple studied. Starch concentration significantly increased (p

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.

The purpose of this study was to identify pathways to reduce Organochlorine pesticides (OCP) contamination, through various thermal methods used for meat processing and to establish mathematic models predictive for the influence of thermal treatments on the OCP residues content in meat. By cold smoking, a reduction of less than 1% in the OCP content was observed, while for frying, the reduction was up to 48%. Warm smoking and pasteurization as combined treatments, determined as well a reduction in the OCP content of maximum 15 and 16%, respectively. Baking reduced also the level of OCPs with a maximum of 56%. Stewing under pressure caused the most dramatic reduction in the OCP levels (up to 92%). Using the Mc Donald's polynomial regression, predictive mathematical models for the variation of OCP levels with the applied heat treatments were computed. These models allow a good selection of the appropriate industrial food processing with the ultimate goal to reduce OCP residues.

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 context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity) and sensory properties of pretzel. Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake.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 context, partial substitution of wheat flour with wheat bran at levels of 3%, 5% and 10% was carried out to investigate physicochemical (moisture, ash, fiber and acidity) and sensory properties of pretzel. Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistence (9 point hedonic scale). The present study indicated that 10% added of wheat bran were accepted by consumers and have shown the potential of developing fibre-rich pretzels in order to increase the dietary fibre intake

This objective of this study was to evaluate the effect of jam processing of Concord grapes variaty on the physiochemical properties. The antioxidant phenolic compounds were extracted and analyzed by determining the total phenolic content (Folin Ciocalteu), as well as by employing free radical DPPH. The chemical composition of Concord grapes variety is in agreement with the literature concerning at moisture content, ash content and total soluble solids. The results showed that grape jam had the highest antioxidant activity than grape juices (26.98 % respectively 12.14 %) and total phenolic content is bigger in fresh Concord grapes (390 mg GAE/100 g than 235 mg GAE/100g in grape jam ). Although Concord grapes it should be considered as a raw material for jam processing, they have the same potential as fresh fruits or even higher.

The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total antioxidant capacities of extracts were evaluated using free radical scavenging effect over 1,1-diphenyl l-2-picrylhydrazyl (DPPH) radical, being determined by a spectrophotometric method.The maximum antioxidant capacity was recorded in the apples harvested 7 DAFB.

The goal of this paper is to monitor and reveal the behavior of 10 varieties of autumn wheat in two different climatic zones from Transylvania central areas (Turda and Targu Mures), under the action of agrofond. In order to achieve this study have used samples of wheat from 2009 - 2010 harvest year. To determine the quality of wheat were analyzed three wheat quality parameters (protein, wet gluten, sedimentation index). In the conditions of Turda and Targu Mures areas, in the 2009/2010 year crop, Josef has registered the highest values, followed by wheat variety Turda 2000 and Dropia variety and the lowest values were obtained from Serina wheat variety. In the Targu Mures area were registered higher values for protein content, wet gluten and sedimentation index compared with the Turda culture area and in terms of application of fertilizers containing nitrogen and phosphorus, these  have influenced the quality parameters in positively way, resulting in very significant positive values compared to the unfertilized control variant.Â

According to Codex Alimentarius, pesticides are considered as chemicals that prevent, suppress, destroy and repel some pests during manufacture, storage, transport or processing of food, feed and agricultural goods. These chemicals can also be used as plant growth regulator, as defoliant, agent inhibition. The purpose of this study was to evaluate the content of organochlorine pesticides in home-grown vegetables products. The objectives were the establishment of the working matrices and the organochlorine pesticides determination in the matrices chosen by GS method. Due to the high cost of analysis, the vegetable matrix was consisted in 12 sample- lettuce and spinach samples grown in garden and roots samples (carrots, parsley, parsnip and celery) from both home-grown production. Organochlorine pesticide residues were extracted from the sample with acetonitrile and petroleum ether, purified by passage through florisil column and eluted with a mixture of ethyl ether and petroleum ether. Concentrated eluate was subjected to gas chromatographic determination.In all examined samples, there were identified organochlorine pesticide residues with high residual, HCH, DDE, DDT, DDD, endosulfan, and heptachlor, some being above the maximum allowed by European legislation

This paper examines the potential role of the Entrepreneurial Universities in the national economic growth. The entrepreneurial universities integrate economic development as a function of teaching and research further. By focusing their research on the economic needs of the society, the results can be immediately exploited in the form of products and services. By including entrepreneurship guidance in their program, the research can be transformed into new enterprises such as start-ups and spin-offs, thus creating new jobs.

Including students in special practice curriculums, such as the one initiated by University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, they become more aware of the entire process in the food industry, from the acquisition, reception, management of primary and auxiliary materials, to the importance of hygiene, protective equipment, the temperature and operating mode and the sales of the final products. The aim of the study is to evaluate the impact of practical train ing and its role in transforming students in future eng ineers better prepared for the labor market. Introduction . While the university remains a cultural instituti on, creating value, not for a moment forget that the purpose for which it r eceives funding or that students pay taxes is not to form people of culture, but to provide speci alists in certain economic and social fields (Mihailescu, 2007). The aim of the study is to evaluate the impact of p ractical training for Food Science and Technology students in terms of overall impact on competences in the European food industry to produce safe, high quality and varied f oods that meet the needs of consumers. Materials and Methods. For the study we have analyzed and evaluated the s tudents during their practice programs. We had short discus sions with them individually about their likes and dislikes related to the individual progra ms. Students of the Faculty of Agriculture from UASMV Cluj-Napoca are performing practice programs during the 2nd and 3rd year of ba chelor program, through fully equipped Pilot plants such as Milk dairy products, Meat and meat products, Brewery Plant and Bread & bakery belonging to the Food Engineering Department. In these pilot plants the students are trained by technicians and academic staff to partic ipate in food technology production. This is important because the young students learn about al l the processes, becoming responsible in turn with: evaluate the raw materials inputs, purch asing, receiving and controlling the production in authorized laboratory, HACCP monitoring, labeling, delivery, sale. All these play an important role in supporting the knowledge accumulated in courses and laboratories and providing an overview on produ ction and its problems, on responsibilities that they might have as Engineers / Food control specialist. They improve their competences learning these things by own, inc luding methods to correct problems or manufacturing defects that can occur. This is important because in the current economy we should check students especially at the output, not just at the input, ho w they are prepared for the labor market. The practical training is intended to improve the old w ay of teaching. Each teacher is normally concerned only with his discipline. Teachers do not gather together to tell the student "Look in your job, you do this and that. For this, take w hat you learned from the field X and combine what you learned in the field Y and find a solution . Our education is focused towards

Malt extract is used for improving the bread quality made from flour with low ability to form sugars. Introduced in dough it is useful for the yeast development, and multiplication and improve the gas fermentation yield. Therefore malt extract is considered a dough improver. An important role is played by proteolytic enzymes of malt extracts. Present in large amounts proteolytic enzymes lead to worsening the bread quality and increase dough property to widen. Therefore for improving quality of malt extract, must take into account not only the chemical components but also the fermentation activity. Dosing of malt extract is made depending on its fermentation activity and the properties flour, so the amount varies between 1 and 3% by weight flour.The purpose of this study was to emphasize the positive changes of the physical and chemical properties of wholemeal bread, by adding malt extract in different percentages (1% and 2%)