0000000000046630
AUTHOR
Mihaela Tita
THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS
Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cell…
Study of awareness of food labeling among consumers in North-West Russia
A survey among the consumers of North-Western region of Russia (St. Petersburg and Leningradskaya oblast) was carried out, to determine awareness and understanding of food labeling, as well as usefulness of various elements of food labeling.
Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese
The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).
Active Methods Concerning Skills Formation of the Sensory and Textural Analysis of Cheese
The fundamental objective of this research is establishing favorable active methods applied to students in laboratory work, taking into account the peculiarities of students and the theme specificity so that they form certain practical skills to sensory and textural analysis of cheese. For the research purposes, students were grouped from one of the specializations in two heterogeneous groups. Taking into account their potential for learning, a different method of teaching and learning was applied separately for both groups of students. These methods are associated with other active methods for the skills training of sensory analysis of cheese and to stimulate the student’s creativity. Fin…
Evaluation of Microbiological and Physico-Chemical Quality of Raw Milk from Sibiu Dairy Farm Province of Romania
Research aims at benchmarking the quality of raw milk supplied by four private farms in the county of Sibiu at a distance of about 25 km each for a period of three months (April, May, June 2010). Samples were subject to particularly microbiological measurements (total number of germ and somatic cells), physico-chemical (acidity, fat density, non-fat dry matter, protein and freezing point titre) by international standard methods. The results of the four farms show different variations of the parameters analyzed as follows: 55.5% of the samples fall in physico-chemical parameters of standard quality and 79% of the samples fall within the parameters of microbiological quality standard and with…
Food Safety Through Application of an E-Learning Platform
AbstractThe paper investigates the effectiveness of a continuing online education course for the professionals, who provides information on the food safety working group from "Lucian Blaga" University of Sibiu, formed by students (specialization: Engineering and Management in Public Food and Agro-tourism), persons looking for a job (unemployed) and people who works in the food industry. Piloting materials was made both face to face and online. The knowledges was measured using evaluation tests after each lesson and through a final assessment test. The results of the promotion rate was over 90%, which indicates a high efficiency in terms of piloting materials adapted by teachers from the "Lu…