Iorga, S., Belc, N., Mosoiu, C., Apostol, L., Niculae, O.
Over 60% of the food waste and food loss in European households is considered to be ‘avoidable’. 20% of these have a reuse potential. All this considering that the households’ losses are the most expensive, meaning production, marketing and home processing costs. The food waste issue became more and more relevant to Romanian market, since the 2013, when Agriculture and Food Ministry together with Environmental Ministry decided to create an extended working group, of public administrative experts, research, industry and other interested stakeholders from civic environment. In respect to this,...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Paraskevopoulou, A., Pantazi, F., Papageorgiou, M.
Cakes are baked products highly appreciated by the consumers worldwide. Carob flour, produced by grinding the seedless carob pods, is an interesting source of insoluble fiber and compounds with antioxidant activity. Given the fact that it is caffeine and theobromine-free, it is also considered as a natural cocoa substitute that could be incorporated in many food formulations. The partial substitution of wheat flour by carob flour could be an alternative to supply the demand of healthier products with sensorial characteristics comparable to traditional ones. In the present work the effect of...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Khomenko, I., Cappellin, L., Pedrotti, M., Farneti, B., Capozzi, V., Biasioli, F.
Rapid, non-invasive and real-time analysis of food volatilome by direct injection mass spectrometry (DIMS) techniques contributes to the evaluation of food quality. Among DIMS application, we report three case studies show the potential of the PTR-ToF-MS technique in product characterization and process monitoring.
3rd IMEKOFOODS Conference
· TC23
· 2017
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Kouřimská, L., Čítek, J., Dvořáková, B., Zadinová, K., Okrouhlá, M., Stupka, R.
Boar taint is a very unpleasant odour released by the heating of fat of carcasses from male pigs. It is mainly associated with androstenone, skatole and indole, but other compounds are also involved. Sensory evaluation of samples from 16 DanBred boars age 121 to 136 days and the slaughter weight of 80 to 120 kg was performed by sensory profiling method. The samples were thermally heated and 6 descriptors were evaluated by 30 panellists using linear graphical oriented unstructured scale. The results showed that pleasantness of odour and pleasantness of taste were evaluated on the same level...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Popovici, C., Baerle, A., Tatarov, P.
Walnut kernel (Juglans regia L.) is one of the most profitable domestic products with high demand in the EU countries. It is highly appreciated nut because of its unique organoleptic characteristics, biological and nutritional value. Potentially walnuts were used to obtain vegetable milk, not only able to exert health benefits, but also as an alternative to dairy based products. Processing steps and conditions to ensure chemical composition, physical and oxidative stability, microbiological safety and sensory properties of walnut milk were analysed. Recepies and technologies of obtaining...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Erim, F. B., Kalaycioğlu, Z., Kaygusuz, H., Döker, S., Tezcan, F., Yldız, O., Şahin, H., Can Z., Kolayli, S.
Honey is a natural food product which is well known for its valuable nutritional and medicinal qualities. The main purpose of this work is to reveal the essential mineral composition, antioxidant activity, total phenolic and vitamin B2 contents of 14 monofloral honeys and 6 honeydew honey samples from different botanical origins and different regions of Anatolia. Moreover, principal component analysis is applied to the all data for the possible differentiation of honeys from different botanical origins [1]. Vitamin B2 is an essential vitamin that can only be obtained from foods. However, the...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Santos, J., Nunes, A., Oliveira, M. B. P. P.
Worldwide population is rapidly growing and an exponential need for food is expected to guaranty food security. Thus, it is necessary to find new food resources to fulfil this higher demand. Wild fruits represent a valuable and safe alternative to obtain nutritious and sustainable food. Kiwiberry, originally seen as an ornamental plant, has been receiving a growing interest due to their tasty and nutritious fruits. They belong to Actinidiaaraguta or A. purpurea species, existing different varieties and hybrids. Native from Eastern Asia, the fruits are small, with the pulp resembling the...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Chatzidaki, M. D., Sotiroudis, G., Zoumpanioti, M., Bourlieu-Lacanal, C., Villeneuve, P., Xenakis, A.
In recent decades there is an increasing interest from the food industry towards edible water-in-oil (W/O) systems that resemble the structure of plant oils [1], which can solubilize bioactive molecules of different polarity. In this context, carriers of antioxidants (AOs) that could possibly optimize their activity in different environments are particularly necessary [2]. The use of a W/O microemulsion as a carrier of AOs could be a solution. In the present work, a microemulsion based on medium chain triglycerides [3, 4], was tested for its ability to dispose natural phenolic acids...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Najdenkoska, A., Petanovska-Ilievska, B.
Optimization of HPLC methods in reverse-phase and reverse-phase ion-pair mode for simultaneous determination of 10 synthetic food dyes with similar chemical structure has been studied. The separation of food dyes were performed on stationary phases: LiChrosorb RP-18, Purospher STAR RP-18e and Chromolith RPe. Two different types of mobile phases were used, the first one with presence of tetra- bytilammonium salt as ion-pair reagent and another without its presence. A gradient method was choosing as a better solution for separation of food dyes with similar chemical structure so four gradient...
3rd IMEKOFOODS Conference
· TC23
· 2017
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Nikolaidis, A., Moschakis, T.
A novel approach in the analysis of difference-UV spectrophotometric data was implemented for determining the degree of denaturation of bovine serum albumin and whey protein isolate. Analysis was performed by subtracting separate spectra of native and denatured protein solutions at different denaturing conditions of temperature, pH and ethanol. Data on the kinetics of protein denaturation were compared to those from differential scanning calorimetry. The results provide evidence to a new methodology of protein denaturation evaluation which is sensitive and accurate.
3rd IMEKOFOODS Conference
· TC23
· 2017
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