Karadimou, C. C., Koletti, A. E., Moschona, A., Gika, H. G., Vlachos, D., Assimopoulou, A. N.
Prunus persica (peach) is one of the most important deciduous fruit tree worldwide. The main waste of peach industrial processing is the kernel. In this study, kernels from four different peach cultivars from Imathia, Greece (kindly donated by the Members of Greek Canners Association) were examined, aiming to exploit kernels as high added value products. The total concentration of phenolic compounds, proteins and sugars was determined using the Folin-Ciocalteau, Bradford and DNS method, respectively. Fatty acids content was characterized by GC-MS analysis and the concentration of amygdalin,...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Bergamaschi, L., Mandrile, L., Marchis, D., Amato, G., Martra, G., Rossi, A. M.
Neutron activation analysis (NAA) is a nuclear process used for determining the concentrations of elements in a vast amount of materials. The method is based on neutron activation and therefore requires a source of neutrons such as a nuclear reactor. Radioactive isotopes are formed in the sample after bombardment with neutrons. The radioactive emissions and radioactive decay paths for each element are well known. Using this information, it is possible to study spectra of the emissions of the radioactive sample, and determine the concentrations of the elements within it. Due to the...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Ionescu, V., Manolache, F. A., Todască, C.
Romania is among the top ten European countries in terms of plant production for pharmacological use. In our country, 29 varieties belonging to 17 species of medicinal and aromatic plants were approved (Lavandula angustifolia (Corbeanca /92)). Lavanda angustifolia is the most popular variety due to frost resistance. In this paper, we established markers for quantitative analysis of the major components of Romanian lavandula varieties, based on 1 H-NMR spectroscopy. The spectral data combined with chemometric analysis served as validation tool for lavandula varieties.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Diamantidou, D., Deliyanni, E., Girousi, S.
Chemical sensors has received widespread attention during the past two decades because of their rapid, accurate, reproducible, and low-cost methodologies. Carbon paste electrodes (CPEs) are suitable for a variety of applications and many works have been devoted in the development of new sensitive and selective electrode surfaces based on carbon paste. The application of novel and promising carbonaceous materials, as electrode surfaces, is an issue of great concern. In this work, the immobilization of calf thymus dsDNA on alternatively prepared carbonaceous materials is being demonstrated....
3rd IMEKOFOODS Conference
· TC23
· 2017
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Markovski, A., Velkoska-Markovska, L., Petanovska-Ilievska, B.
It is investigated 20 European Chestnut (Castanea sativa Mill) genotypes from the slopes of Vodno and Skopska Crna mountains in northern part of FYROM during 2014-2015. Tools from two image analyzing softwares - Image J and Tomato analyzer are used in measurements. Among the investigated characteristics of Chestnut genotypes it is noted a large level of polymorphism. The Type 15 is characterized with twice as big nut mass as most of other investigated genotypes. The investigated genotypes show differences in the nut anatomy. The Types 12, 7 and 9 are included in the group with large nuts....
3rd IMEKOFOODS Conference
· TC23
· 2017
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Mustatea, G., Ungureanu, E. L., Belc, N., Iorga, E., Apostol, L.
Food contact materials are all materials and articles intended to come into contact with food, such as packaging and containers, kitchen equipment, cutlery and dishes, made from a variety of materials including plastics, rubber, paper and metal. According to Regulation (EU) no. 10/2011, plastic materials and articles shall not release the following substances in quantities exceeding the specific migration limits below: Barium = 1 mg/kg, Cobalt = 0.05 mg/kg, Copper = 5 mg/kg, Manganese = 0.6 mg/kg and Zinc = 25 mg/kg. These metals migration is analyzed into food simulant B (3% acetic acid...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Velkoska-Markovska, L., Petanovska-Ilievska, B., Markovski, A.
This study presents development and validation of a reversed-phase high-performance liquid chromatography (RP-HPLC) method for qualitative and quantitative determination of 2,4-D ((2,4-dichlorophenoxy)acetic acid), atrazine, malathion, fenitrothion and parathion residues in apple juices. Specificity, selectivity, linearity, precision, accuracy, limit of detection (LOD) and limit of quantification (LOQ) were tested for the method validation and all performance characteristics were found within acceptance criteria.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Kozma, G., Kukovecz, Á., Kónya, Z.
In this paper we present a comparative evaluation of green and semi-green synthesis methods. The former utilized coffee, green tea and Virginia creeper leave extracts, the latters were based on sodium dithionite and sodium borohydride. nZVI synthesis was done in untreated tap water at room temperature to reduce the environmental footprint of the process. nZVI performance was assessed on the basis of time- dependent oxidation/reduction potential measurements and by the reductive dehalogenation of volatile chlorinated organics.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Volpe, M. G., Siano, F., Vasca, E. Medugno, A., La Cara, F.
One of the most important parameter for the quality determination of extra virgin olive oils, as established by the European Community legislation, is the percentage of free fatty acids. The olive oils classification is governed by the Commission Delegated Regulation (EU) N° 2015/1830 amending the EEC Regulation N° 2568/91 concerning the characteristics of olive oil and olive-pomace oils and the related methods. The regulation fix a total acidity value, for the extra virgin olive oils, = 0.8% of total acidity expressed as oleic acid percentage. Several analytical methodologies have been...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Tzemou, M., Parasoglou, V. K., Ioannidou, T., Papadopoulos, V., Mitlianga, P., Kasapidou, E.
The potential of Near Infrared Reflectance (NIR) spectroscopy to predict the chemical composition of traditional sausages was evaluated. Proximate composition was determined with reference methods. Calibration coefficients and standard errors were 0.92 and 1.66 (moisture), 0.90 and 0.10 (ash), 0.88 and 0.86 (protein) and 0.96 and 1.47 (fat). Cross validation coefficients and standard errors were 0.87 and 1.93 (moisture), 0.74 and 0.16 (ash), 0.75 and 1.21 (protein) and 0.92 and 1.98 (fat). NIR spectroscopy can be applied for the prediction of moisture and fat content of sausages.
3rd IMEKOFOODS Conference
· TC23
· 2017
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