<abstract xmlns="http://www.w3.org/1999/xhtml">The Eurasian Economic Community (EurAsEC) is an international economic organization created to effectively advance the process of forming a Customs Union and Common Economic Space by member states and also to implement other goals and objectives connected with the enhancement of integration in the economic and humanitarian spheres. One of the major challenges for the successful functioning of the common customs space of the members of the Customs Union, is the harmonization and unification of the legislation, including food legislation of the countries - members of the Customs Union. Unification of the legislation related to the labeling of food products will promote the trade and will ensure the awareness of the consumers.</abstract>

The Bases of Harmonization of Regulations on Food Production and Labeling in the Customs Union within the Eurasian Economic Community

<abstract xmlns="http://www.w3.org/1999/xhtml">The results of influence of three frequencies of electromagnetic radiation of highfrequency range (EMR EHF) on the biosynthesis of carbohydrates, β-glucan, proteins, catalase activity by Saccharomyces cerevisiae CNMN -Y-20 yeast strain were analysed. It was established that frequency of f= 53,33 GHz stimulates the biosynthesis of carbohydrates, including β-glucan and frequency of f= 42,19 GHz promotes the increase of protein content and catalase. The indicated frequencies of EMR EHF are offered for the use in the biotechnology of cultivation of yeasts with the purpose to increase biosynthetic properties of yeast strain</abstract>

The Using of Millimeter Waves for Biosynthetic Processes Stimulation in Saccharomyces Cerevisiae

<abstract xmlns="http://www.w3.org/1999/xhtml">Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity.</abstract>

The Faculty of Agricultural Sciences, Food Industry and Environmental Protection, “Lucian Blaga” University, Victoriei Street, 10th , Sibiu, Romania

Sorption Properties of Some Romanian Gingerbread

<abstract xmlns="http://www.w3.org/1999/xhtml"> This paper analyses some aspects of regime mixing ratio (RMR) in Vacuum Dilute Phase Pneumatic Conveying Systems in order to measure the energy efficiency of these systems. RMR variation curve profile is determined and the proportionality between Theoretical Mixing Ratio (TMR) and RMR is evaluated. The equation of the Characteristic Curve of the Ventilator type APRG-902/C is given. The profile of the RMR variation curve by specific load of the pipe is determined.</abstract>

Regime Mixing Ratio in Vacuum Dilute Phase Pneumatic Conveying Systems

<abstract xmlns="http://www.w3.org/1999/xhtml"> The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.</abstract>

“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Str. I. Raţiu 7-9, 550012 Sibiu,Romania

National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Rm. Valcea, Uzinei Street no. 4, P.O. Box Raureni 7, 240050, Ramnicu Valcea, Romania

Chromatographic Detection of Rutin in the Aromatic and Semi Aromatic Romanian Autochthonous Musts Variety

<abstract xmlns="http://www.w3.org/1999/xhtml">The main goal of the present essay is to improve the degree of information through more efficient labeling of the alimentary products. The observation method has been used for the establishment of the offer of milk and dairy products class on the Romanian market during 2013, and the investigation stage consisted of data collection from labels and their graphical interpretation. The 3 concern groups regarding the classification of the chosen products have been: Any special storage conditions and/or conditions of use, % of Saturated fat specified on product and % of Salt specified on product. The label of the products has to offer the consumer the necessary, sufficient, veritable and easy to compare information, which will allow them to chose their alimentary product according to their exigency, financial possibilities, to know the eventual risks they may be subject to, so that they will not be mislead.</abstract>

The Nutritional Labeling of the Dairy Products in Romania, Tendencies and Perspectives

<abstract xmlns="http://www.w3.org/1999/xhtml">This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.</abstract>

National Institute for Research and Development for Cryogenics and Isotopic Technologies - ICIT Ramnicu Valcea, Romania

“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Str. I. Raţiu 7-9, 550012 Sibiu, Romania

Optimizing the Operation of Maceration to Obtain Quality White Wines

<abstract xmlns="http://www.w3.org/1999/xhtml">The study presents the influence of production parameters on the aluminium eloxation from H3PO4 solution. The thickness and aspect of the deposited Al2O3 were determined. The electrodeposition experiments was to determine the optimum conditions for the producing of bright, continuous, adherent and compact Al2O3 layers.</abstract>

Research Regarding Aluminium Eloxation from Phosphoric Acid Electrolyte

<abstract xmlns="http://www.w3.org/1999/xhtml"> This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.</abstract>

Research Institute of Montanology Cristian – Sibiu

“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection Sibiu, Romania

Researches on Physico-Chemical and Microbiological Characteristics of Sheep and Cow Milk from Cristian Farm, Romania

AHEAD OF PRINT

Volume 27 (2023): Issue 2 (December 2023)

Volume 27 (2023): Issue 1 (June 2023)

Volume 26 (2022): Issue 2 (December 2022)

Volume 26 (2022): Issue 1 (June 2022)

Volume 25 (2021): Issue 2 (December 2021)

Volume 25 (2021): Issue 1 (June 2021)

Volume 24 (2020): Issue 2 (December 2020)

Volume 24 (2020): Issue 1 (June 2020)

Volume 23 (2019): Issue 2 (December 2019)

Volume 23 (2019): Issue 1 (June 2019)

Volume 22 (2018): Issue 2 (December 2018)

Volume 22 (2018): Issue 1 (August 2018)

Volume 21 (2017): Issue 2 (December 2017)

Volume 21 (2017): Issue 1 (June 2017)

Volume 20 (2016): Issue 2 (December 2016)

Volume 20 (2016): Issue 1 (June 2016)

Volume 19 (2015): Issue 2 (December 2015)

Volume 19 (2015): Issue 1 (July 2015)

Volume 18 (2014): Issue 2 (December 2014)

Volume 18 (2014): Issue 1 (June 2014)

Volume 17 (2013): Issue 2 (December 2013)

Volume 17 (2013): Issue 1 (June 2013)

Acta Universitatis Cibiniensis. Series E: Food Technology

 Publishing House and Owner: Lucian Blaga University of Sibiu, Romania  Aims and Scope  ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:   Food technology, biotechnology and engineering;  Food analysis and control;  Quality assurance and food safety;  Management of modern food processing;  Food innovation and products design;  Modelling, simulation and optimisation of food processes.   The journal will publish:    original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;  reviews, mainly of new rapidly developing areas of food technology and related fields;  special themed issues on relevant topics;  short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.    Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 