The varietal clasification of hop products according with Romanian and European regulations is done in several groups according with their use in the brewing industry as aroma and bitter hops. The ...clasification is done according with some chemical parameters, but these do not garantee that the product is a pure variety or is a blanding. Using chemometric method as cluster analysis, clasification according with chemical description of hop products the clasification can be predicted more precisely.
The Influence of Row Materials on Beer Fermentability MUDURA, Elena; PAUCEAN, Adriana; MUDURA, Valentin ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture,
10/2010, Letnik:
67, Številka:
2
Journal Article
Alpha-acids are the main bitterness substances of beer and are mainly humulone, cohumulone and adhumulone. The effects of storage temperature on the composition of hop pellets of the varieties Hüller ...Bitterer and Magnum were studied. All the hop pellets samples were stored at -20°C, but the losses in bitter acids content were different for each hop variety.
Volatile compounds from rosemary dried leaves samples were determined using in-tube extraction technique coupled with GC-MS analysis (ITEX/GC-MS). In order to achieve the best results, the extraction ...parameters (incubation time, incubation temperature, sample weight, number of strokes) were optimized. Depending on the selected extraction parameters, a number of 7 to 23 volatiles were separated. The major volatile constituents of rosemary dried leaves were α-pinene, eucalyptol, 3-octanone, limonene, camphene, camphor. The larger number of extracted compounds was obtained at high incubation temperatures, but also in the case of an increased number of strokes.
The present study aims the fingerprint characterization of 14 different vinegars purchased from the local market of different countries (Romania, Germany, Italy and France) and the identification of ...the major „marker compounds” present in all the analyzed vinegars
Dairy products may go beyond the borders of nutritional value and become functional products if the fermentation process is performed in the best available manner. Our study monitories the process ...parameters and their variation during the fermentation time of milk incubated with a complex mixture of microorganisms formed by: a lactic culture, kefir-yeast culture and brewer’s yeasts sampled from the secondary fermentation of beer. The study was realized using a Tryton- Pierre Guerin Technologies biofermentor. The results were correlated with the development dynamics of lactic bacteria and yeasts population during 24 hr of fermentation. The pH level variation is typical for kefir-like products. The oxygen content during fermentation is a competitive factor for the two species of microorganisms featuring in our research: Lactococcus lactis and Saccharomyces cerevisiae. In this situation the semi-anaerobic environment insures the fastest rate of acidification for milk and the Saccharomyces cerevisiae yeasts did not display a fermentation metabolism but maintain their viability.
Old Principles – New Methods in the Volatile Oils Approach TOFANA, Maria; SOCACI, Sonia Ancuta; MUDURA, Elena ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture,
10/2010, Letnik:
67, Številka:
2
Journal Article
Recenzirano
Odprti dostop
The present paper is intended to be an attempt to systematize, though not exhaustive, the main approaches in the research of volatile oils. The analytical investigations of our researchers group in ...this area are carried out in the Food Quality and Safety Testing Laboratory (LICSA) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, as a continuation of our previous studies of volatile oils.
Nowadays, the consumers’ global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the ...accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.
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