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Őszi búza (Triticum aestivum L.) hibridek szárazságtűrésének élettani és molekuláris jellemzői : [absztrakt]
Get PDFAz éjszakai vörös fény kezelés hatása paradicsom növények levelének metabolizmusára és morfológiájára : [absztrakt]
Get PDFA magyar méreggyilok, Vincetoxicum pannonicum (Borhidi) Holub anatómiai vizsgálata : [absztrakt]
Get PDFTilakoid membrán szerkezetváltozásai sóstressz hatására nyolc különböző genotípusú Arabidopsis növényben : [absztrakt]
Get PDFSynthesis of copper(II)-complexes with Schiff bases, semi- and thiosemicarbazones, and their physico-chemical studies : [abstract]
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Impact of essential oils from Romanian aromatic plants on microbiological quality of soft goat cheese
Get PDFCheeses are traditionally affected by microbiological damage that produces large economic losses. On the one hand, bacteria such as coliforms or butyric bacteria are one of the causes of early and late bloating of cheese. On the other hand, molds are another source of defects in cheese production. They could affect the appearance, flavor, and texture of the cheese, and could even be involved in the development of diseases due to the production of mycotoxins. Available raw milk cheese microbiological control methods are currently expensive, such as bacteriofuge or ultrafiltration. This paper set out to provide a natural and alternative way to control these important microbiological defects in cheese through the use of herbal extracts, which are well known for their antimicrobial properties. In order to achieve this objective, it was necessary to analyze the in vitro activity of a collection of 5 aromatic plants (Lavandula officinalis L., Ocimum basilicum L., Rosmarinus officinalis L., Salvia officinalis L. and Thymus vulgari) in the form of their essential oil (EO) against 8 microorganisms. After evaluating the antimicrobial activity, the plant EOs were added to the milk (2% concentration) intended for the manufacture of soft goat cheese. The processed cheese samples, previously stored at 4° C for 12 days, were analysed for total viable count (TVC), lactic acid bacteria (LAB), enteroccoci, yeasts and molds
Electrochemical impedance spectroscopy study of zinc metal phosphonates in saline solution : [abstract]
Get PDFUse of hydroquinone as corrosion inhibitor for carbon steel in acetic acid / sodium acetate buffer solution : [abstract]
Get PDFAnalysis and possible uses of canning plant waste
Get PDFThe research focuses on the valorization of plant-based waste and by-products generated in the canning industry. In light of growing environmental concerns, minimizing waste production and promoting the reuse of agricultural by-products for the development of value-added products has become increasingly important. The primary aim of this study was to utilize substandard green pea seeds, a by-product of green pea processing. Thereby contributing to the reduction of industrial food waste. The research involved the development of a food product based on green pea flour, specifically a cracker. For this purpose the rejected green peas were dried and milled into flour, which was subsequently analyzed for its nutritional composition. The evaluation included the determination of fat, protein, fiber, and ash content to assess the flour’s nutritional value and its potential applicability in food product development