Scientific Programme: 25 May 2016 BOOK OF ABSTRACTS. The 1 st Student Conference: Life Sciences Food Processing

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1 Scientific Programme: 25 May 2016 BOOK OF ABSTRACTS The 1 st Student Conference: Life Sciences Food Processing Faculty of Food Processing 25 May 2016, Timişoara Organized by 1

2 Scientific Programme: 25 May 2016 ORGANIZING COMMITTEE Prof. Dr. Ing. Adrian Riviş Prof. Dr. Ing. Teodor Ioan Traşcă Prof. Dr. Ing. Nicoleta G. Hădărugă Prof. Dr. Ing. Călin Jianu Conf. Dr. Ariana Velciov Conf. Dr. Ing. Gabriel Hegheduş - Mîndru ORGANIZING COMMITTEE SECRETARIAT Conf. Dr. Ing. Corina Costescu Conf. Dr. Ing. Florina Radu Conf. Dr. Mărioara Drugă S.l. Dr. Ing. Ileana Cocan Ş.l. Dr. Ing. Alexandru Rinovetz Ş.l. Dr. Ing. Diana Raba Ş.l. Dr. Ing. Bogdan Petru Rădoi Ş.l. Dr. Ing. Despina Bordean Ş.l. Dr. Ing. Gabriel Bujancă Ş.l. Dr. Ing. Mihaela Cazacu As. Dr. Ing. Camelia Moldovan As. Dr. Ing. Mirela Popa As. Dr. Ing. Sofia Popescu As. Dr. Ing. Diana Moigrădean SCIENTIFIC COMMITTEE Prof. Emerit Dr. Ing. Ionel Jianu Prof. Dr. Ing. Dorel Pârvu Prof. Dr. Mihai Drugă Prof. Dr. Ing. Teodor Traşcă Prof. Dr. Ing. Adrian Riviş Prof. Dr. Ing. Nicoleta G. Hădărugă Prof. Dr. Adrian Căpriţă Prof. Dr. Ing. Ersilia Alexa Prof. Dr. Ing. Mariana Poiană Prof. Dr. Ing. Ducu Ştef Prof. Dr. Ing. Călin Jianu Conf. Dr. Ing. Daniela Stoin Conf. Dr. Ing. Gabriel Hegheduş - Mîndru Conf. Dr. Ing. Ramona Cristina Hegheduş - Mîndru Conf. Dr. Ing. Diana Dogaru Conf. Dr. Ariana Velciov Conf. Dr. Corina Mişcă Conf. Dr. Ing. Ioan David 2

3 Scientific Programme: 25 May 2016 General Programme The 1 st Student Conference: Life Sciences Food Processing May 25, Registration at the Faculty of Food Processing Opening of the Conference Coffee break and posters Prof. Ionel Jianu Amphitheatre - Faculty of Food Processing Banat s University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timişoara 3

4 Scientific Programme 25 May 2015 The 1 st Student Conference: Life Sciences Food Processing Prof. Ionel Jianu Amphitheatre - Faculty of Food Processing Banat s University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timişoara Registration at the Faculty of Food Processing Opening of the Conference Prof. Dr. Eng. Adrian RIVIŞ, Dean of the Faculty of Food Processing, Banat s University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timişoara Assoc. Prof. Dr. Ariana Bianca VELCIOV, Head of the Department of Food Science, Faculty of Food Processing, Banat s University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timişoara Coffee break and posters Section I: Food Technology Section II: Food Control Section III: Food Sciences 4

5 POSTERS Student Conference: Life Sciences Food Processing P 1 P 2 P 3 P 4 P 5 P 6 Section I: Food Technology Possible uses of lupine seed flour in food technology Felicia Teodorescu, Ersilia Alexa - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study of some ecological and antioxidant products with fortification role for the body Adina Madalina Hategan, Despina Maria Bordean - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study of synergic bioactivity of functional antioxidant mixes with anticancer protective role Cristiana Magdalena Tomescu, Andrei Dorel Catargiu, Despina-Maria Bordean - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Preliminary research on the use of mentha leaves for obtaining functional foods Andrei-Dorel Catargiu, Dan Dorin Răican, Despina-Maria Bordean, Iosif Gergen, Ioan Gogoaşă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Synergic bioactivity study of some functional mixtures with cardio protective and anti-stress role Alexandra Stefania Drug, Andrei Dorel Catargiu, Despina-Maria Bordean - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Technical-economical study of a traditional bănățean product. Curd meat/ Leberkäse Dorin Andriescu, Gabriel Bujancă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 5

6 P 7 P 8 P 9 P 10 P 11 P 12 P 13 P 14 P 15 Technical-economical study of capitalization of some by-products of animal origin. Chicken liver pate Nicolaie Băcilă, Gabriel Bujancă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania HACCP implementation for a milk collection center Marcel Daniloni, Gabriel Bujanca, Corina Costescu Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Technical-economic study of natural storage of some raw materials plant. Red onion Denis Achim, Gabriel Bujancă Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Characterization of Soluble Dietary Fiber Fraction in Thermal Processed Barley Sergiu Ardelean, Adrian Capriţă Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Analysis of Some Chemical and Biophysical Properties of Soybean Meal Marina Militaru, Adrian Capriță - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Physico-chemical and Nutritional Properties of Dietary Fiber Ramona Prodan, Adrian Caprita - Faculty of Food Processing Technology, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Comparative study on physico-chemical properties of some natural orange juice Madalina Ciora, Mihaela Cazacu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Evaluation of physico-chemical characteristics for some pineapple and mango fruite compote Alexandru Padureanu, Antoanela Cozma, Georgeta Sofia Popescu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The obtaining and rheological characterization of a a floury product with added flax and hemp seeds Alexandra Mihaela Mihali, Antoanela Cozma, Ersilia Alexa - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 6

7 P 16 P 17 P 18 P 19 P 20 P 21 P 22 The 1 st Student Conference: Life Sciences Food Processing Hemicellulase, as a catalytic factor in the manufacturing process of bread Ştefan Dugalici, Ioan David - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The study of the biocatalytic activity of enzymes on the manufacturing process of pastry dough Nicoleta Mădăras, Ioan David - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Quality of Hochland type cheese sold in a hypermarket in Timisoara Bianca Mihăiţă, Mărioara Drugă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Water quality from a company of diary products Lavinia Bănică, Mărioara Drugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Protective quality of some frozen vegetables from the domestic market Adi Gabriel Coțolan, Delia-Gabriela Dumbravă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Protective quality assessment of some dehydrated fruits from the domestic market Ionela Marcău, Delia-Gabriela Dumbravă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Influence of some thermal treatments on the content of vitamin C, chlorophyll and carotenoids in some aromatic herbs Ramona Viorel, Delia-Gabriela Dumbravă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania P 23 The determination of bioaccessebility concentration of some essential microelements from grapes Mădălina Badea, Maria Rada, Liana Alda, Ariana Velciov, Alen Skumpija, Iosif Gergen, Ioan Gogoașă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania P 24 Coffee as source of essential mineral elements Levente Şipoş, Corina Iuliana Costescu, Ariana-Bianca Velciov, Liana Alda, Maria Rada, Ioan Gogoaşă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 7

8 P 25 P 26 P 27 P 28 Veal as mineralizing food Andrei Naghi, Despina Bordean, Liana Alda, Maria Rada, Andrei Catargiu, Iosif Gergen, Ioan Gogoașă, - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Preliminary research on mineral elements distribution in walnut oil Claudiu Ciontoş, Corina Iuliana Costescu, Liana Alda, Maria Rada, Andrei Catargiu, Ioan Gogoaşă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Isolation and evaluation of chemical composition and antibacterial properties of a Romanian dill essential oil Gabriel Nițulescu, Călin Jianu, Corina Mișcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Isolation, chemical composition and antioxidant properties of a Romanian Basil essential oil Mirela Stieber, Călin Jianu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania P 29 P 30 P 31 P 32 Section II: Food control Effect of freeze-dry treatment on the physical properties of pumpkin (Cucurbita maxima L). Christine Lucan, Carla Barbosa, Ional Gogoaşă, Nicoleta Gabriela Hădărugă Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Physico - chemical and microbiological parameters of raw pork meat Nicoleta Bucicoiu, Corina Mișcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Laboratory analyses of swine meat products Raymond Szakal, Corina Mișcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Mihai I of Romania from Timisoara, Romania Research regarding the influence of Salvia Hispanica seeds on the nutritional value of gluten-free flours Estera Balita, Daniela Stoin - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 8

9 P 33 P 34 P 35 P 36 P 37 P 38 P 39 P 40 Researches regarding the influence of buckwheat flour addition on the nutritional value of gluten-free cake Elena-Veronica Turcu, Teodor Ioan Traşcă, Daniela Stoin, Monica Negrea, Ileana Cocan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Determination of polyphenols and antioxidant capacity of some glutenfree/unconventional flours Dan-Dorin Răican, Teodor Ioan Traşcă, Daniela Stoin, Despina-Maria Bordean, Andrei-Dorel Catargiu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Studies regarding obtaining and characterization of gluten-free bakery products fortified Roxana Marinescu, Daniela Stoin, Monica Negrea - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Exploiting unconventional flours in obtaining technology of gluten free bakery products Cosmina Coconete, Daniela Stoin, Monica Negrea - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Possibilities to use some monoglycerides in bakery industry Cristian Ghiorghiosu, Ersilia Alexa, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The impact of some technological factors on oenological profile and antioxidant properties of flavoured wines Iuliana Mariciuc, Diana Moigradean, Ersilia Alexa, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Researches concerning the increasing of antioxidants content in dark chocolate by addition of dehydrated quince Lia Aurelia Coandras, Diana Moigradean, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Studies on improving the content of bioactive compounds in chocolate by addition of dehydrated figs Iulia Maria Galan, Diana Moigradean, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 9

10 P 41 P 42 P 43 P 44 P 45 P 46 P 47 P 48 P 49 Obtaining and characterization of apple vinegar with dehydrated fruit addition Alexandru Rada, Diana Moigradean, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Preparation and characterization of chocolate with dried fruit addition Ionela Ciurica, Diana Moigradean, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Obtaining and characterization of grape seed oil with addition of dehydrated vegetables Diana Raveca Baltatu, Diana Moigradean, Mariana-Atena Poiana - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Traditional Irish beer. Case study. Quality control Cristina Croitoru, Petru Bogdan Rădoi - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The study of wine filtration. Comparison different types op filter Raluca Vlaic, Teodor Ioan Trașcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The study of the pasteurization operation of beer. Comparison of different types of pasteurizer Laura Trif, Teodor Ioan Trașcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The study of the production technology of milk products with high nutritional value Laura Șonțu, Teodor Ioan Trașcă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania LIPIA traditional food Roxana Predescu, Diana Dogaru, Petru Bogdan Radoi - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania General considerations regarding the authorisation / attestation of a DOP for a group of producers. Case study Virșli from village of PUI The county of Hațeg Andreea Donca, Petru Bogdan Rădoi - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 10

11 P 50 P 51 P 52 P 53 P 54 P 55 P 56 P 57 Physico-chemical and nutritional characteristics of some homemade syrups with phytotherapeutic action Cosmina Popa, Ariana Bianca Velciov, Georgeta Sofia Popescu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Assesing physico-chemical and nutritional characteristics of foods with low content of calories Lucian Radu, Ariana Bianca Velciov, Georgeta Sofia Popescu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Obtaining and nutritional characterization of some dietary healing juices Marius Pintea, Corina Iuliana Costescu, Ariana Bianca Velciov - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Assesing physico-chemical and nutritional characteristics of some food products with high antioxidant content Mădălina Nicola, Ariana Bianca Velciov, Georgeta Sofia Popescu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Obtaining and nutritional characterization of some unheat treated food Mirela Elena Catrinoiu, Corina Iuliana Costescu, Ariana Bianca Velciov - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The quality of pork sold by the unit X of Timisoara according to the time of preservation by freezing Mario Delius Ghenciu, Mihai Drugă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Quality of canned pork sold in a supermarket in Resita Mirela Frone, Mihai Drugă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Section III: Food Science Studies on the physicochemical properties and quality of wines from west zone of Romania Ştefan Gavril Costea, Rodrigo Răzvan Glava, Cătălin Florin Pîrvucică, Amalia Marinela Oprea, Gabriel Heghedűş-Mîndru, Ramona Cristina Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 11

12 P 58 P 59 P 60 P 61 P 62 P 63 P 64 P 65 Evaluation of mineral elements content in Pleurotus ostreatus samples collected from supermarkets of Timisoara Ana Maria Petruşcă, Cristian Spahiu, Vasilica Mădălina Donici, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Conformity assessment to the quality of some milk products Amalia Marinela Oprea, Cătălin Florin Pîrvucică, Rodrigo Răzvan Glava, Ştefan Gavril Costea, Vasilica Mădălina Donici, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Conformity assessment to the quality of some meat products Rodrigo Răzvan Glava, Ştefan Gavril Costea, Amalia Marinela Oprea, Cătălin Florin Pîrvucică, Gabriel Heghedűş-Mîndru, Ramona Cristina Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Findings of meat products through monitoring and evaluation of some physicochemical indicators Cătălin Florin Pîrvucică, Amalia Marinela Oprea, Rodrigo Răzvan Glava, Ştefan Gavril Costea, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Monitoring certain parameters of the technological process of obtaining bakers Cristian Spahiu, Ana Maria Petruşcă, Vasilica Mădălina Donici, Ramona Cristina Heghedűş-Mîndru, Gabriel Heghedűş-Mîndru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study design techniques for a cake with whipped cream Lavinia Chifan, Mihaela Cazacu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Improving the quality of meat products (salami) by adding soy Gianina-Romina Novac Ionescu - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study of the effect of olive oil on sensory and chemical properties of sausages Marinela Pană - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 12

13 P 66 P 67 P 68 P 69 P 70 P 71 P 72 P 73 P 74 P 75 Flow monitoring technology of the pigs slaughtering Evelyn Mateican, George Andrei Draghici, Ioan Gogoasa, Iosif Gergen - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Spectral characterisation of mineral composition of different rosehip pasta Ana Maria Nitu, Andreea Belciu, Ioan Gogoasa, Iosif Gergen - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Better utilization of whey as a byproduct in the dairy industry Alen Skumpija, Nicolae Popa, Teodor Vintila, Iosif Gergen - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Preliminary studies concerning sensorial, physico-chemical and nutritional parameters of clarified butter with coconut oil adding Adina Uță, Mihai Drugă, Camelia Moldovan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Determination of water content of wafers Daniel Marius Şimandi, Nicoleta Gabriela Hădărugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Determination of water content of Cheddar Petru Dorian Neghină, Nicoleta Gabriela Hădărugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Antioxidant activity evaluation of various types of honey Veronica Pogor, Adrian Riviş, Nicoleta Gabriela Hădărugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Determination of water content of tofu -like cheese Emilian Olaru, Nicoleta Gabriela Hădărugă, Adrian Riviş - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Quality control of biscuits fortified with vitamins and minerals (Ca and Fe) Narcisa Tudoroiu, Nicoleta Gabriela Hădărugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Curd-type innovative functional food containing almond, peanut, linseed, pumpkin and sunflower seeds. Edith Karolina Nikoleta Takacs, Nicoleta Gabriela Hădărugă - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 13

14 P 76 P 77 P 78 P 79 P 80 P 81 P 82 P 83 P 84 Tortellini-like innovative functional food containing various fruits (cherries, apricots, cranberries, blueberries, raisin, cranberry etc.) Tamara Vlăduţescu, Nicoleta Gabriela Hădărugă, Adrian Riviş - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Spaghetti-like innovative functional food containing various fruits Anamaria Guran, Nicoleta Gabriela Hădărugă, Adrian Riviş - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Determination of water content of candied fruits Daniela Rus, Nicoleta Gabriela Hădărugă, Adrian Riviş - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Ways to use natural extracts in animal origin food products Andreea Perpelea, Diana Dogaru, Ileana Cocan - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Natural spices in meat Andreea Medrea, Teodor Traşcă, Diana Dogaru - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The assessment of antioxidant properties of some bakery products from a complex mixture from T. spelta flour and grinded dried lingonberries Maria Alexandra Butușină, Andreea Jeflea, Diana Nicoleta Raba, Delia-Gabriela Dumbravă, Mirela-Viorica Popa, Camelia Moldovan, Adrian Căpriță - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The assessment of chemical composition of crude and heating coffee oils Ioana Alexandra Șerb, Alexandra Elena Madaras, Diana Nicoleta Raba, Delia- Gabriela Dumbravă, Mirela-Viorica Popa, Camelia Moldovan, Adrian Caprita - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study of some quality characters from bread with added substitutes vegetable lipids Mihaela Florina Popa, Alexandru Rinovetz - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania The characterization of the sensorial and physico-chemical properties of a natural distillate obtained in rustic conditions. Brandy Andrada Ordean, Alexandru Rinovetz - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania 14

15 P 85 P 86 P 87 P 88 P 89 P 90 P 91 P 92 P 93 Synthetic study of sensory and physico-chemical properties on a naturally distillate (plum brandy (horinca)) obtained in rustic conditions Alina Pop, Alexandru Rinovetz - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Traditionally made bread - industrially made bread Lavinia-Elena Zglobiu, Petru Bogdan Rădoi - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Evaluation of microbiological parameters of whole milk Ana-Maria Moisa, Corina Misca - Faculty of Food Processing Technology, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Evaluation of microbiological parameters of drinking milk Andrei Rohlicek, Corina Misca - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Chocolate consumption influence on plaque Cristina Tarabic, Corina Misca - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Spectral characterisation of mineral composition of different cranberry pasta Andreea Belciu, Ana Maria Nitu, Despina Maria Bordean, Iosif Gergen - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Development and assessement of the quality parameters of a mix of minced seafood Alice Emanuela Iosin, Diana Nicoleta Raba, Viorica-Mirela Popa - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Designing of some baked pork leg specialties and assessing their quality Cosmina Iolanda Lup, Diana Nicoleta Raba, Viorica-Mirela Popa - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania from Timisoara, Romania Study on development of some pate fish sorts and the quality evaluation of obtained products Nicoleta-Maria Sabău, Diana Nicoleta Raba, Viorica-Mirela Popa - Faculty of Food Processing, Banat's University of Agricultural Sciences and Veterinary Medicine 15

16 POSTERS The 1 st Student Conference: Life Sciences Food Processing Section I: Food Technology 15

17 P1 Possible uses of lupine seed flour in food technology Felicia Teodorescu, Ersilia Alexa* King Michael I of Romania from Timisoara, Romania *Corresponding author: alexa.ersilia@yahoo.ro The aim of this paper is to obtain a dietary floury product from lupine flour. Lupin flour has a rich vegetable protein content, four times higher than wheat flour, a high content of fiber, significant amounts of essential amino acids and a low glycemic index (GI-15), which recommends it in the hypoglucidic diet. It does not contain cholesterol, gluten and gastric irritants (unlike soy, which has a fairly large amount of saponins). Lupin seeds are probiotics, helping the development of friendly bacteria in the body. Given the chemical composition of lupine flour were obtained a hypoglucidic bread with low-carbs and a low energy value. The product obtained is a hypoglucidic wholemeal wheat and lupine bread with high protein content and reduced energy value. The novelty of the paper resides in the fact that the nationwide market segment regarding the production of the floury functional foodstuffs is still underdeveloped and the demand for such products is high. Obtaining and promoting hypoglucidic products represents innovative and perspective directions the baking industry in Romania. Keywords: Lupin flour, bread, probiotics 16

18 P2 Study of some ecological and antioxidant products with fortification role for the body Adina Madalina Hategan, Despina Maria Bordean* King Michael I of Romania from Timisoara, Romania *Corresponding author: despina.bordean@gmail.com A food product is considered a bio (organic) product if it consist only of organic food ingredients whose origin are 100% organic. The aim of the research study was to evaluate the total antioxidant capacity (TAC), total polyphenol (TPC) content and moisture content of two organic products: turmeric and cacao, both recommended as natural fortifiers of the body. Turmeric is a ancient Indian spice used since more than 2,500 years. Curcuma Longa is one of the most studied herbs in the world, along with garlic, ginger, cinnamon, ginseng and silymarin. Turmeric is a nontoxic compound, a good natural antioxidant which has a wide range of biological functions, known for its anti-inflammatory and anti-bacterial benefits. Maya civilization descendants believed that Cacao (Theobroma cacao or kakaw) was discovered by the gods, and is used in Europe since approximately 500 years. Cocoa consumption helps to prevent stroke, cancer and diabetes and is known to have great nutritional value. The gravimetric analysis show that the moisture content in turmeric powder is 9.21% and the moisture in cacao powder is 4.05%. Turmeric compared to cacao is presenting a two times bigger TAC ( g/ml) and 10 times higher TPC ( µmol / ml gallic acid). Statistical Analysis was performed using PAST Program Version Based on our studies we recommend the use of special shakes with a mixture of turmeric and cacao powder to fortify the body and eliminate stress. Keywords: Curcuma longa, Theobroma cacao, anti-stress drinks, total antioxidant capacity, total polyphenol content 17

19 P3 Study of synergic bioactivity of functional antioxidant mixes with anticancer protective role Cristiana Magdalena Tomescu, Andrei Dorel Catargiu, Despina-Maria Bordean* *Corresponding author: Frequent studies have demonstrated that natural products play critical roles against cancer. Prevention of chronic diseases is regularly associated with diet, and the consumption of correct diets is one of the most helpful means for anticancer. The study was performed on plants available on the Romanian market or growing free in the nature (wild garlic). It focused on identifying plants with high antioxidant capacity as well as high polyphenol content associated with a rich presence of healthy minerals, and to use the identified high resources valuable plants to prepare a dry mix which might be used in different foods. Our functional mix included wild garlic, parsley and mint leaves. The plants were selected from areas with low pollution. Total antioxidant capacity (TAC) and total polyphenols content (TPC) were analyzed using CUPRAC method, respectively Folin Ciocalteu assay. Moisture content was analyzed using thermo weighing (thermo balance Sartorius). Statistical Analysis was performed using PAST Program Version The most effective mixture of dry plants, based on TAC and TPC contents suggest that a mixture of 25% wild garlic, 50 % of dry parsley leaves and 25% dry mint leaves associated with wild garlic tincture and the use of fresh wild garlic salad could be recommended for people with cancer susceptibility. Mint leaves are recommended due to the high TAC ( g/ml) and high TPC (4.5 moli /ml gallic acid). It is well known that the long-term effects of a diet, based on the use of functional mixes in different food items, leads to promising results in the reversibility of the pathogenesis links of the cancer cells. Keywords: Total antioxidant capacity, total polyphenols content, wild garlic, parsley, mint 18

20 P4 Preliminary research on the use of mentha leaves for obtaining functional foods Andrei-Dorel Catargiu, Dan Dorin Răican, Despina-Maria Bordean, Iosif Gergen, Ioan Gogoaşă* King Michael I of Romania from Timisoara, Romania *Corresponding author: ionelgogoasa@yahoo.com The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. For the study, there were selected two sheets of polypropylene and polyethylene, and their performances were compared to those of waxed paper bag. Because of the differences amongst the properties of packaging materials, the packs showed different effects in water evaporation. The waxed paper bag played an interesting role in modulating moisture variations. The cake wrapped in the waked paper bag maintains crispness of crust and elasticity of core during three days of storage. The degree of contamination with Eurotium amstelodamii of samples packed in waxed paper is 10% -25. Polypropylene foils maintain freshness for 7 days, but the the degree of contamination with Penicillium frequetans and Penicillium nigricans of packed samples is %. Experimental data related to sponge cake packaging show a close link between water vapor permeability of packaging material and the appearance duration of molds. Keywords: packing materials, cake storage, molds 19

21 P5 Synergic bioactivity study of some functional mixtures with cardio protective and anti-stress role Alexandra Stefania Drug, Andrei Dorel Catargiu, Despina-Maria Bordean* *Corresponding author: The objectives of this study were to identify the total antioxidant activity (TAC), total polyphenols content (TPC) and to obtain functional mixtures which can be used in different food products not only as spice but also as foods with cardio protective and anti-stress function. The study was performed using lovage (Levisticum officinale), pigweed (Atriplex hortensis) and dill (Anethum graveolens) samples. Chemical analysis of lovage has shown that the plant contains volatile oils (coumarins), phthalides, plant acids, beta-sitosterol, gums and resins. Pigweed contains a lot of minerals (Fe, Ca, Mg, K), vitamins (B12, C), phenols, proteins, fibers carbohydrates and anthocyanin (purple pigweed). Dill plant contain high levels of minerals, Ca, Mg, Mn, P, Fe and Cu), vitamins (mostly A and B9) and dietary fiber. The chemical analyses were performed using CUPRAC method for TAC and Folin Ciocalteu assay for TPC. The results show that lovage, pigweed and dill seeds were rich in antioxidants and polyphenols. The highest content of TAC was revealed by the minced lovage seeds samples ( g/ml) followed by minced dill seeds ( g/ml). Mincing is increasing TAC in case of lovage and pigweed seeds but, for dill seeds higher TAC is given by the natural seeds alcohol extraction without mincing. Generalized linear model suggests that the best functional mixture based on the highest TAC and TPC content should contain minced lovage seeds and dill seeds to enhance the functionality of the food products. Keywords: Levisticum officinale, Atriplex hortensis, Anethum graveolens, total antioxidant capacity, total polyphenols content 20

22 P6 Technical-economical study of a traditional bănățean product. Curd meat/ Leberkäse Dorin Andriescu, Gabriel Bujancă* *Corresponding author: gabrielbujanca@yahoo.com The paper with the title Technical-economical study of a traditional bănățean product. Curd meat/ Leberkäse and are shown both theoretical aspects, as well as experimental ones. This work presents in detail the methodology for obtaining the Curd meat/ Leberkäse, being detailed the raw and auxiliary materials, the production process, as well as a part of technological computations. There are also performed an extensive sensory, physico-chemical and microbiological specification to the types of sausages taken in the study. Within our own research efforts there have been achieved two important objectives: the manufacturing process of the product, in a local butchery; the analysis of a quality product compared with two other types of products from producers in local butchers and a type of Virșli of industrial manufacturing; in the paper are presented the work methods, as well as the results of the quality assessment of the product. The quality assessment features have been compared with Professional Stardard SP-C , which replaced the Romanian Standard From this research we have drew the following conclusions: According to the obtained data, the best sample was the Curd meat/ Leberkäse made in the laboratory. The humidity, fat content, carbohydrates, sugar content but also the salt content was smaller for the sample made in the laboratory compared to the product bought from the market which means that our product is superior in terms of quality. According to the obtained data, the recorded values of ash content and nitrogen content the product realized in the lab had higher values than the one purchased from the market. Protein and energy value of the product from the laboratory are higher which indicates that our product in more nutritious that the one found in the market. Key words: meat, humidity, fat content, carbohydrates, raw materials, Leberkäse 21

23 P7 Technical-economical study of capitalization of some byproducts of animal origin. Chicken liver pate Nicolaie Băcilă, Gabriel Bujancă* *Corresponding author: One of the scientific disciplines with broad applicability is the quality control of food products of animal origin, particularly meat. It is known that these products inspection is performed since ancient times, the need emerging from the finding that these foods, especially meat, may cause illness in both humans and animals. Meat industry in our country has experienced a great development, especially in recent years, during which entered into operation new units equipped with modern equipment, where new and improved technologies apply, which ensures the realization of top quality products. Application of HACCP as integrated and complex for detection and elimination of all risk factors toxicological contamination and / or microbiological in processing, preservation and marketing of food involves, as indicated in Codex Alimentarius, a systematic series of actions prior to (1,2,4, 5). One of these actions, determining critical control points (CCP) on the flow of slaughter of poultry slaughterhouse and assess the level of bacterial contamination in these points, were the order paper. According to available data, the best sample was obtained in the laboratory sample. Raw protein and energy value of the product at the laboratory are higher which indicates that the produced product is more nutritious also in terms of energy than the product bought from the market. Humidity, amount of carbohydrates and NaCl values are lower in the product performed in the laboratory which shows that the product developed by us is superior in terms of quality. According to available data, the values recorded quantity of ash, total quantity of nitrogen and carbohydrates carried out under laboratory sample had lower values than the sample of pate from the market. Total fat content of the product will play performed in the laboratory of an amount equal to the product commercially. Key words: chicken, pate, raw materials, protein, energy value 22

24 P8 HACCP implementation for a milk collection center Marcel Daniloni, Gabriel Bujanca*, Corina Costescu *Corresponding author: gabrielbujanca@yahoo.com The risks and consequences of foodborne and waterborne pathogens are coming to the forefront of public health concerns, and strong pressure is being applied on agriculture for immediate implementation of on-farm controls. The controlling authorities are considering HACCP (Hazard Analysis Critical Control Points) as the new foundation for revision of the Food Safety Assurance Program because HACCP is considered to be a science-based, systematic approach to the prevention of food safety problems. In addition, the implementation of HACCP principles permits more government oversight through requirements for standard operating procedures and additional systems for keeping records, places primary responsibility for ensuring food safety on the food manufacturer or distributor, and may assist food companies in competing more effectively in the world market. With the HACCP-based program in place, a government investigator should be able to determine and evaluate both current and past conditions that are critical to ensuring the safety of the food produced by the facility. When this policy is brought to the production unit, the impact for producers and veterinarians will be substantial. This paper focuses on the role of each step in HACCP programs. Condensed milk products, which have wide application in many sectors of the food industry, are relatively short shelf-life products. Therefore, HACCP analysis of this product is an important issue for public health. Implementation of the HACCP system to production of bulk-condensed milk proved to be a valuable tool for improving the safety and quality characteristics of that product. Chemical and microbiological test results, in addition to the other programs, play a lead role in developing monitoring strategies and generating validation data to help the HACCP team assess the effectiveness of the processing controls being used. This paper describes the basic method which is a four-stage process including process analysis, hazard identification, identification of critical control points and devising effective control options. Key words: HACCP, milk, critical control points P9 23

25 Technical-economic study of natural storage of some raw materials plant. Red onion Denis Achim, Gabriel Bujancă* *Corresponding author: Onion (Allium Cepa), a very commonly used vegetable, ranks third in the world production of major vegetables. Apart from imparting the keys delicious pungency and flavor due to STI in many culinary preparations, medicinal Several Purposes Also it serves. Processing and preservation of onion by Suitable Means is a major thrust area since a long time. In the first part of this paper here were carried out specialized studies on the use of onions in the daily food, chemical composition and its therapeutic effects. We have conducted laboratory tests to identify the drying process of the plant material (onion) during storage. Duration and storage conditions, both in warehouses with mechanized ventilation, as well as in cold storage, plant materials depend on their resistance to storage, chemical composition and structural-textural strength peculiarities. After harvesting these products the metabolic processes continues the action using it s own enzymes, which involves directing careful microclimates factors, such as: temperature, relative air humidity, light. Onions, temperature ( ), relative humidity (75-80), maximum storage (6-7 months). By applying thermo-gravimetric analysis using thermo-balance Sartorius was monitorised remove water during the process of storing the product analyzed by a continuous weighing. By applying mathematical modeling using Kernel density that is observed every 14 days, the plant material is dried. Keywords: red onion, storage, thermo-gravimetric analysis, dried plant 24

26 P10 Characterization of Soluble Dietary Fiber Fraction in Thermal Processed Barley Sergiu Ardelean, Adrian Capriţă* King Michael I of Romania from Timisoara, Romania *Corresponding author: adrian.caprita@gmail.com Cereals are major sources of dietary fiber (DF), which is an important component of food, having beneficial effects in humans. DF consists in non-starch polysaccharides resistant to digestion in the small intestine and fermentable in the large intestine. Barley contains both soluble (SDF) and insoluble dietary fiber, β- glucan being the main water soluble dietary fiber. Properties of β-glucans have commercial and nutritional importance. Processing based on heating modifies the composition and properties of fibers (including their solubility), resulting in a modification of the water extract viscosity (WEV). Experiments were done to determine the influence of heat treatment of barley on the soluble dietary fiber fraction, based on the WEV measurement. The obtained data showed a marked influence of the dry heat treatments on the WEV of SDF, and proved the increase of SDF proportion in the total DF with the increasing heat treatment time. Keywords: Fiber fraction, barley, β-glucan 25

27 P11 Analysis of Some Chemical and Biophysical Properties of Soybean Meal Marina Militaru, Adrian Caprita* King Michael I of Romania from Timisoara, Romania *Corresponding author: adrian.caprita@gmail.com Soybeans are cultivated mainly for the production of oil, but the importance of soybean meal (SBM), as a by-product, is becoming increasing. Soybean is the only vegetable that contains complete protein, containing all of the eight amino acids needed for human and animal health. SBM has a high level of tryptophan and the highest digestible lysine content which compensates the lysine deficiency of cereal grains. The anti-nutritional factors (ANFs) of soybean mainly consist of heat labile (trypsin inhibitors, lectins, goitrogens, phytates) and heat stable (oligosaccharides) components. These ANFs need to be inactivated or minimized for the improvement of the nutritional value of SBM. Reduction of ANFs, and the optimization of protein digestibility improve the protein quality of SBM. The objective of the study was the determination of some chemical properties which determine SBM quality, and their correlation with biophysical properties. The obtained data showed that urease index (UI) is suitable to determine if the SBM has been heated enough to reduce ANFs, but it is not useful to emphasize excessive heat treatment. KOH solubility is a good index for emphasize over processing, but it is not suitable for monitoring under processing. Combing protein dispersibility index (PDI) and UI could be useful to characterize SBM quality. The refractive index and dynamic viscosity are positively correlated with PDI. The determinations of biophysical indices have the advantage to be very rapid and nonpolluting since they don t use chemical reagents. Keywords:soybeans, biophysical properties 26

28 P12 Physico-chemical and Nutritional Properties of Dietary Fiber Ramona Prodan, Adrian Caprita* King Michael I of Romania from Timisoara, Romania *Corresponding author: adrian.caprita@gmail.com Foods of vegetal origin contain dietary fiber (DF), which includes substances with diverse chemical and morphological structure. DF is resistant to the action of human alimentary enzymes but that may be digested by microflora in the gut. DF has many health benefits (protective role in cancer and coronary disease, effect on glucose and lipid metabolism, improvement of colonic function etc.), and a low DF intake may be associate with a number of diseases. Their physiological actions are determined by the physico-chemical properties of the DF polimer matrix, including susceptibility to bacterial fermentation, water-holding capacity, cation-exchange, and adsorptive properties. Determination of the physico-chemical properties of DF and the changes of these properties during passage through the gastrointestinal tract is very important for the evaluation and prediction of the influence on human health of various types of DF. Key words: vegetal, dietary fiber, bacterial fermentation 27