Albertkrogh3314

The aim of this study was to determine the physicochemical parameter changes, aroma, melissopalynological properties, and heavy metal content of honey produced from different types of flora (chestnut and highland) in the Senoz Valley. For this purpose, the distribution of beehives at different elevation levels in the research area was determined by a layered random sampling method. Some characteristics of the honey samples were analyzed by standard laboratory methods. The highest average color (L and b) and the glucose, sucrose, Brix, Cd, Pb, Ni, Zn, and Cr values were found in the highland honeys; the highest color (a) and fructose, F/G ratio, proline, pH, conductivity, Fe, Cu, Al, and Mn values were found in the chestnut honeys. The difference between highland and chestnut honeys was statistically significant in terms of color (L and a), F/G ratio, proline, pH, electrical conductivity, Pb, Cu, and Mn. Selleckchem Odanacatib A total of 146 aromatic components were isolated in the chestnut and highland honeys.The objective of this study was to evaluate the formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying of olive pomace. It was dried at 170, 200 and 230 °C until the final moisture of 5%. PAH analyses were realized after certain drying times and moisture contents. Kinetics of the total PAH formation was comprised with the formation of PAH compounds through the drying process. The highest formation (2224 µg/kg) was observed at 200 °C and 5% moisture after 40 min. This also indicated the significance of drying time and evolution of temperature on the formation of PAH compounds. First order kinetic was applied to determine the kinetic constants as a function of temperature. Total PAH fomration rate constants (k) increased with the drying temperature. Activation energy (Ea) and frequency factor (k0) values were determined to be 45.9 × 103 kJ/kg-mol and 18125.95 min-1, respectively using the Arrhenius equation.The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III)Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.The study was to investigate the role of direct current magnetic field (DC-MF) for water-holding capacity (WHC) of myofibrillar protein gels and to understand potential mechanisms. Samples were subjected to DC-MF with different intensities (3.5, 3.8, 9.5 and 10.4 mT), and DC-MF treatment significantly improved WHC compared with control (46.09%), reaching the maximum value of 50.36% at 3.8 mT. The main reason for the increase in WHC might be that DC-MF modified the protein structure via unfolding, re-crosslinking and aggregation of proteins, which was supported by the increased intensity of tyrosine, aliphatic and tryptophan residues, and reduced reactive sulfhydryl (2.97 to 1.94). And the re-crosslinking between molecules was maintained mainly through hydrophobic interactions and disulfide bonds. Besides, DC-MF treatment helped to generate a relatively loose and uniform microstructure to trap more water as shown by electron microscope image, which was consistent with the highest WHC at 3.8 mT.The objective of this study was to determine of nutritional value, in vitro cytotoxicity, and oxidative stress parameters in cells of selected insect species (Tenebrio molitor and Zophobas morio) after 30 days of Styrofoam consumption. Furthermore, part of our research is also a consumer survey on the willingness to eat insects fed with Styrofoam (EPS 80). Mealworms fed with Styrofoam were determined to have higher protein (48.66 ± 0.92%) and ash content (4.81 ± 0.22%) with reduced fat (24.05 ± 0.55%) and carbohydrate content (2.95 ± 0.15%) than insects with a conventional diet (48.66 ± 0.92, 2.82 ± 0.12, 43.74 ± 0.77, and 4.78 ± 0.18, respectively) while in the case of superworms, no significant difference in nutrient composition was observed. Moreover, Styrofoam has no influence on the health status of gut cells in examined insects. Additionally, in studied concentrations of insects extracts standardized for protein replacement of the traditional insect diet with polystyrene foam did not increase the cytotoxic properties.A simple, rapid and accurate detection method for the authentication of animal species is urgently required in the food detection field. The present study established a horse-specific polymerase chain reaction integrated with a lateral flow sensor assay (Horse-PCR-LFS) for the rapid detection of horse meat. In this test, a cytb gene sequence of horse was amplified using PCR, the PCR amplicon was checked with the lateral flow sensor assay, and the result of the sensor can be read within 2-3 min by the naked eye. The detection limit of the test was up to 0.01% horse meat in artificially adulterated meat mixtures, the assay also successfully detected horse DNA in various commercial food samples. As a rapid and user-friendly molecular detection tool, this test provides an accurate detection format for the identification of horse and offers solutions to problems related to animal meat adulteration and animal-origin food safety and traceability.Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution analysis (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcohols, which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.