Effects of roasting on chemical composition and quality of different chestnut (Castanea sativaMill) varieties

2001 ◽  
Vol 81 (11) ◽  
pp. 1106-1112 ◽  
Author(s):  
Ulrich Künsch ◽  
Hans Schärer ◽  
Bruno Patrian ◽  
Ernst Höhn ◽  
Marco Conedera ◽  
...  
Keyword(s):  
Chemical Composition

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

scholarly journals Research Regarding the Quality of Lambs Carcass Resulted from Tsigaia Purebred Compared with Hybrids of Tsigaia Ewes Crossed with Blanc du Massif Central Rams

2017 ◽  
Vol 74 (1) ◽  
pp. 7
Author(s):  
Mihai Marian BORZAN ◽  
Dana PUSTA ◽  
Liviu BOGDAN ◽  
Alexandra TABARAN ◽  
Attila MATE ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Massif Central ◽  
Live Body Weight ◽  
Almost All ◽  
Qualitative Characteristics

Abstract: The research aims to compare some qualitative characteristics of purebred Tsigaia lambs and Tsigaia crossed with Blanc du Massif Central lambs. The criteria assessed were: chemical composition of purebred and Tsigaia crossed meat, the live body weight, the slaughtering performance, the weight of different carcass cut. For almost all criteria chosen the crossed individuals registered better results.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

2017 ◽  
Vol 65 (7) ◽  
pp. 1378-1386 ◽  
Author(s):  
Julie A. Culbert ◽  
Jacqui M. McRae ◽  
Bruna C. Condé ◽  
Leigh M. Schmidtke ◽  
Emily L. Nicholson ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Production Method ◽  
Foaming Properties ◽  
White Wines

scholarly journals Variation of Triterpenes in Apples Stored in a Controlled Atmosphere

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3639
Author(s):  
Aurita Butkeviciute ◽  
Jonas Viskelis ◽  
Mindaugas Liaudanskas ◽  
Pranas Viskelis ◽  
Ceslovas Bobinas ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Hplc Analysis ◽  
Storage Conditions ◽  
Quantitative Composition ◽  
Controlled Atmosphere ◽  
Apple Peel

Apples are seasonal fruits, and thus after harvesting apples of optimal picking maturity, it is important to prepare them properly for storage and to ensure proper storage conditions in order to minimize changes in the chemical composition and commercial quality of the apples. We studied the quantitative composition of triterpenic compounds in the whole apple, apple peel and apple flesh samples before placing them in the controlled atmosphere (CA) chambers, and at the end of the experiment, 8 months later. HPLC analysis showed that highest total amount of triterpenic compounds (1.99 ± 0.01 mg g−1) was found in the whole apple samples of the ‘Spartan’ cultivar stored under variant VIII (O2—20%, CO2—3%, N2—77%) conditions. Meanwhile, the highest amount of triterpenic compounds (11.66 ± 0.72 mg g−1) was determined in the apple peel samples of the ‘Auksis’ cultivar stored under variant II (O2—5%, CO2—1%, N2—94%) conditions. In the apple peel samples of the ‘Auksis’ cultivar stored under variant I (O2—21%, CO2—0.03%, N2—78.97%) conditions, the amount of individual triterpenic compounds (ursolic, oleanolic, corosolic, and betulinic acids) significantly decreased compared with amount determined before the storage. Therefore, in the apple flesh samples determined triterpenic compounds are less stable during the storage under controlled atmosphere conditions compared with triterpenic compounds determined in the whole apple and apple peel samples.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

PROBLEMS OF QUALITY AND SAFETY OF BOTTLED DRINKING WATER

2018 ◽  
Author(s):  
Л.И. АМБАРЦУМЯН ◽  
Е.Н. ГУБА ◽  
М.В. ГУСЕВА ◽  
С.Н. ДИЯНОВА ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Drinking Water ◽  
Chemical Composition ◽  
Water Samples ◽  
Quality And Safety ◽  
Testing Laboratory ◽  
Bottled Drinking Water ◽  
Microelement Composition ◽  
Microbiological Indicators

Проведены исследования качества 12 образцов питьевой бутилированной воды в условиях аккредитованной испытательной лаборатории. Исследование информативности маркировки образцов воды выявило, что не все производители выполняют требования ТР ТС 022/2011. Дана оценка органолептических, физико-химических и микробиологических показателей питьевой воды. Определены критерии безвредности химического состава образцов. Исследован макро- и микроэлементный состав. Выявлена необходимость повышения степени ответственности производителей при формировании качества. The quality of 12 samples of bottled drinking water was studied in an accredited testing laboratory. The study of informative labeling of water samples revealed that not all manufacturers fulfill the requirements of TR TS 022/2011. The evaluation of organoleptic, physicochemical and microbiological indicators of drinking water is given. Criteria of harmlessness of the chemical composition of samples are defined. It is investigated macro- and microelement composition of drinking water. The necessity to increase the degree of responsibility of producers in the formation of quality is revealed.

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