Igor Chiciuc, Andrei Chiciuc
Measuring the Contact Surface of OAK Chips/Wine by Image Analysis

The study is focused on measuring the oak chips/wine contact surface. Three samples were analyzed with the doses used in oenology (2; 3; 4; 5 g.L-1). For example, for the dose of 2 g.L-1 there were obtained the surfaces, as follows: XOV US-71 cm2.L-1; XOV Fr-76 cm2.L-1; DS Fr-72 cm2.L-1. The results were compared with the data known for the barrel, oak chips doses being calculated to have a similar surface, thus obtaining: XOV US-2,6 g; XOV Fr-2,6 g; DS Fr-2,6 g. Measurements were done with image analysis and this is a first approach to determine this parameter for the wine.

Maria Rosaria Milana, Veruscka Mannoni, Giorgio Padula
Validation of Analytical Methods for Compliance of Food Contact Materials

Quality requirements for Food Contact Materials analysis are the same applicable to Foods. The migration testing is a two steps process for which different sources of uncertainties can be characterized. Schemes for validation are available and shown.

Elisa Scioscia, Carmina Viola, Roberta Colicchio, Chiara Pagliuca, Maria Grazia Volpe, Michele Di Stasio, Ettore Varricchio, Paola Salvatore, Caterina Pagliarulo
Microbiological Profile and Shelf Life of Fresh Pasta Subjected to Several Cycles of Pasteurization

Campania, and mostly Avellino and Benevento, is the main producer of durum wheat and pasta. The fresh pasta has a high rate of humidity, which makes it an appropriate substrate for the growth of microorganisms and it requires protection from microbiological controls for its commercialization.

Carla Motta, Ines Delgado, Mariana Santos, Ana Sofia Matos, Duarte Torres, Carlos Brandao, Isabel Castanheira
Folates in Portuguese Rice - Influence of Cooking

Naturally forms of folates are described as an unstable nutrient, the retention in processed and stored food could be lower than that in raw. With this work the folate content in rice raw and cooked was evaluated. For quantification of five different forms of folate was performed in a UPLCMS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 µg/100 g. Boiling process does not significantly affect (p < 0.05) the content of any forms of folates. The consumption of one portion of rice supplies 11.4 to 11.9% of the dietary reference values for folates.

David M. Maina, Michael M. Gatari, Simion K. Bartilol, Magdalene K. Nguli
Essential Trace Metals in Selected Maize Flour Brands Consumed in Nairobi, Kenya: Application of TXRF

Human beings obtain their essential trace metals form their diets. The objective of this study was to determine the Mn, Fe, Cu, and Zn concentration levels in maize flour and based on the results estimate the daily intake of these essential metals through consumption of Ugali; a thick porridge made from maize flour. Maize flour was bought from various supermarkets in the City of Nairobi. The samples were microwave digested and the metals concentrations determined using a S2-Picofox TXRF spectrometer. Copper and Mn concentrations (mg g-1) in the samples were low with Mn values ranging from 1.9 to 10.9 while Cu concentrations ranged from 1.1 to 7.9. On the hand the Fe and Zn concentrations (mg g-1) were high ranging from 20.3 to 148 and 19.3 73.2 respectively. The consumption of ugali provides adequate daily intake for Fe but is very poor in meeting daily intakes for Mm, Cu, and Zn. Further studies should be done to determine the bioavailability of these metals in ugali.