Food Science Commons^™

Determination Of Vitamin A And E In Fodder Concentrates And Cow Milk From Region Of Kumanovo, North Macedonia, Ilmije Vllasaku, Juliana Tomovska, Dijana Blazhekovikj Dimovska, Muhamet Abdyli, Marijana Menkovska

UBT International Conference

The main objective of this research was to determinate the vitamins A and E in fodder concentrate and raw cow milk from region of Kumanovo, Macedonia. As material for this research, samples of feed and samples of cow's raw milk from the cattle fed with the same food were taken. The test material was taken from a farm in the region of Kumanovo. Vitamins А and Е have been examined with the methodology of extraction on HPLC – Perkin Elmer, pump: series 200LC, auto sampler; ISS – 200, detector LC – 135/LC -235 C DA. The amount of vitamin A …

The Gross Margin Of Beef Farms – The Case Of Kosovo And Albania, Medin Zeqiri, Emine Daci, Grigor Gjeci, Ylli Biçoku

UBT International Conference

The aim of this paper was to analyze the economic efficiency of beef farms in Kosovo and Albania. It’s a descriptive and quantitative survey and the random sampling technique was used to select the respondents, in Kosovo 35 farms, managing mainly Simmental breed; and in Albania 19 farms, mainly Holstein and beef breeds crossbred. Two methods of data analysis were used, namely: descriptive statistics, and gross margin analysis. Data on: meat production, farm expenses and returns, fodder production, and feed bought in the market for each farm were recorded during the first half of 2016. In Kosovo, the Gross Margin …

Parasite Fauna In Common Carp (Cyprinus Carpio L., 1758) From Cage Culture System On Tikvesh Reservoir (Macedonia), Dijana Blazhekovikj Dimovska, Stojmir Stojanovski

UBT International Conference

Parasites found in freshwater fishes are primarly protozoans, myxozoans, helminth (platyhelminths, nematodes and acanthocephalans), hirudineans and crustaceans. Although both ectoparasites and endoparasites are common in fishes, internal parasites are able to cause much greater damage to their hosts than external parasites.

Over the years, cage culture has become one of the economically viable methods of large-scale production of high-value food fishes. Although, cage farming has many economic advantages, diseases are one of the major limiting factors to the successful production.

The aim of this study was to determine the presence of parasite fauna in common carp (Cyprinus carpio L. …

International Conference On Food Science And Technology, University For Business And Technology - Ubt

UBT International Conference

UBT Annual International Conference is the 8th international interdisciplinary peer reviewed conference which publishes works of the scientists as well as practitioners in the area where UBT is active in Education, Research and Development. The UBT aims to implement an integrated strategy to establish itself as an internationally competitive, research-intensive university, committed to the transfer of knowledge and the provision of a world-class education to the most talented students from all background. The main perspective of the conference is to connect the scientists and practitioners from different disciplines in the same place and make them be aware of the recent …

Safety Of Food And Water Supplies In The Landscape Of Changing Climate, Aliyar Cyrus Fouladkhah, Brian Thompson, Janey Smith Camp

Agricultural and Environmental Sciences Faculty Research

In response to evolving environmental, production, and processing conditions, microbial communities have tremendous abilities to move toward increased diversity and fitness by various pathways such as vertical and horizontal gene transfer mechanisms, biofilm formation, and quorum sensing

Modeling Of Energy Consumption Of Cucumber Greenhouses Usingartificial Neural Network And Anfis, Zahra Ebrahimpour, Vali Sharabiani, Ebrahim Taghinezhad

Emirates Journal for Engineering Research

Optimal use of energy is a key requirement for sustainable agriculture. However, the growing demand for food has increased the energy consumption of the agricultural sector. Since the agricultural sector is the main sector of energy conversion, we focused on evaluating the efficiency of cucumber greenhouses in East Azerbaijan Province by artificial neural network and ANFIS. So, 135 cucumber producing greenhouses were sampled, and data were collected with an interview questionnaire. Finally, the inputs and output energy, the energy indices and the energy consumption of cucumber greenhouse was assessed and modeled. Among the inputs, fuel and seed had the highest …

Data From: Cavitation Clusters In Lipid Systems – The Generation Of A Bifurcated Streamer And The Dual Collapse Of A Bubble Cluster, Silvana Martini, Peter Birkin, Tadd T. Truscott

Browse all Datasets

Over the past decade several studies have reported the use of high intensity ultrasound (HIU) to induce the crystallization of lipids. The effect that HIU has on lipid crystallization is usually attributed to the generation of cavities but acoustic cavitation has never been fully explored in lipids. The dynamics of a particular cavitation cluster next to a piston like emitter in an oil, was investigated in this study. The lipid systems, which are important in food processing, are studied with high-speed camera imaging, laser scattering and pressure measurements. A sequence of stable clusters were noted. In addition, a bifurcated streamer …

Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung, Rosalee S. Hellberg

Food Science Faculty Articles and Research

The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground beef. Cross-contamination was quantified using real-time polymerase chain reaction (PCR). Three different sanitation treatments were tested with a commercial grinder (“no cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. For the “no cleaning” treatment, the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of ground beef contained 4.60 ± 0.3% pork and subsequent samples contained <0.2% pork. Pork was not detected in ground beef following “complete cleaning.” These results indicate that incomplete cleaning of grinding equipment leads to species cross-contamination at levels of <1% in most cases. Proper sanitation procedures must be followed when grinding multiple species in order to prevent cross-contamination and product mislabeling.

Studimi I Aflatoxinës M1 Në Qumësht Dhe Në Produktet E Qumështit, Era Bruçi

Theses and Dissertations

Aflatoksinat janë mykotoksina me interes të madh për industrinë e qumështit. Duke pasur parasysh faktin se aflatoksinat mykotoksinat M1 mund të shkaktojnë efekte toksike të quajtur mikotoksikozë. Është raportuar se mykotoksinat janë kancerogjene, tumorigjenike dhe shkaktar të sëmundjeve të lëkurës, në një numër të madh të organizmave dhe shkaktojnë karcinoma hepatike te njerëzit. Ky studim synon të identifikojë sasinë e mykotoksinave M1 në produktet e qumështit të përdorura nga konsumatorët në Republikën e Kosovës. Sipas rezultateve të marra nga analizat e mostrave të qumështit të përpunuar, kemi arritur në konkluzionin se përmbajtja e aflatoksinës M1 në të gjitha llojet e …

Ndjekja E Parametrave Cilësore Dhe Të Sigurisë Mikrobiologjike E Parë Prodhim Final Te Lëngu I Mollës, Blinera Potera

Theses and Dissertations

Si degë shumë e rëndësishme e industrisë së përpunimit të frutave dhe perimeve është teknologjia e prodhimit të lëngjeve. Të gjithë e dimë që sot lëngjet zënë një vend të rëndësishëm në dietat tona ditore, e sidomos në dietat e fëmijëve për shkak të shijes, freskisë dhe vlerave ushqyese. Andaj kërkesa për lëngje cilësore dhe të sigurta që nga lënda e parë, përpunimi dhe produkti final është e rëndësisë më të lartë. Qëllimi i këtij studimi është analizimi i cilësisë dhe sigurisë mikrobiologjike, të lëndës së parë dhe produktit final të lëngut të mollës, ku me anë të përcaktimit të …

Studimi I Umgj-Ve Në Republikën E Kosovës Veçanërisht Tek Misri I Importuar Dhe Vendor, Diellëz Arifi

Theses and Dissertations

Organizmat e modifikuar gjenetikisht janë ushqime të prodhuara nga organizmat që kanë pësuar ndryshime në ADN-në e tyre duke përdorur metodat e inxhinierisë gjenetike dhe biologjisë molekulare. Kulturat apo kultivarët e modifikuar gjenetikisht janë projektuar për rezistencë ndaj patogjenëve dhe herbicideve, për të shtuar veti më të mira ushqyese, për të fituar më shumë ekonomikisht dhe për të humbur më pak etj. Në këtë studim janë analizuar disa mostra nga prodhues të ndryshëm (vendor dhe të jashtëm), kultivarët e të cilëve përbëjnë një përqindje të madhe në të ushqyerit bazë në RKS, sidomos në vendet rurale dhe veçanërisht kjo lëndë …

Krahasimi I Disa Parametrave Cilësor Dhe Të Sigurisë (Mikrobiologjike) Te Uji Si Lënd E Parë Për Prodhimin E Pijeve Jo-Alkoolike, Ardit Hoti

Theses and Dissertations

Uji përfaqëson përbërësin më të rëndësishëm gjatë prodhimit të pijeve joalkoolike. Në pijet joalkoolike, uji merr pjesë prej 86-94%, në prodhimin final. Uji i destinuar për prodhimin e pijeve joalkoolike krahas karakteristikave cilësore duhet të plotësojë edhe sigurinë bakteriologjike. Për këtë, qëllimi kryesorë i hulumtimit është analizimi i disa parametrave cilësor dhe të sigurisë bakteriologjike të uji i patrajtuar dhe i atij të trajtuar dhe rezultat e fituara do të tregojnë i njëjti sa i përmbush kriteret për ujin që destinohet për prodhimin e pijeve joalkoolike bazuar në kërkesat për recepturë. Mostrat e ujit janë marrë në impiantin e ujit …

Hulumtimi I Disa Varieteteve Tё Grurit Dhe Analizat Fiziko-Kimike Tё Tyre, Shqipe Haxhiaj

Theses and Dissertations

Në këtë punim është paraqitur gruri dhe disa varietete te tij.

Gjithashtu janë paraqitur analizat fiziko-kimike.

Qëllimi i punimit është shpjegimi i vaieteteve të grurit, ndikimi i faktorve të jashtëm dhe rëndësia e tij.

Ky punim është bërë duke u bazuar në analizat fiziko-kimike në institutin bujqësor të kosoves në Pejë, ku kam marre pjesë gjatë analizimit të tyre.

Ku janë analizuar dy varietete te grurit EVROPA 90 dhe EXOTIC.

Parametrat e tyre janë analizuar me metoda standarte ku kemi marrë rezulatet e sakta.

Nga kjo shihet sa rëndësi kanë drithërat ndërsa gruri si kulture ka vlera perdoruese,biologjike,ushqimore për njëriun. …

Heat-Dependent Desorption Of Proanthocyanidins From Grape-Derived Cellwall Material Under Variable Ethanol Concentrations In Model Wine Systems, Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nick Dokoozlian, R. Ponangi, T. Blair, D. Block, A. Oberholster

Chemistry Faculty Publications and Presentations

Desorption of proanthocyanidins (PA) fromgrape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that temperature and ethanol concentration play in the extent of PA desorption. Sequentially raising temperature from 15 to 35 °C resulted in desorption of up to 48% of the initial adsorbed PA. A comparison to a phenolic extraction model showed significant differences between the predicted and actual amount of PA that desorbed from the CWM. This suggests that the initial conditions of temperature and ethanol concentration must be considered …

Modeling Of Free Chlorine Consumption And Escherichia Coli O157:H7 Cross-Contamination During Fresh-Cut Produce Wash Cycles, Mohammadreza Dehghan Abnavi, Ali Alradaan, Daniel Munther, Chandrasekhar R. Kothapalli, Partha Srinivasan

Mathematics and Statistics Faculty Publications

Controlling the free chlorine (FC) availability in wash water during sanitization of fresh produce enhances our ability to reduce microbial levels and prevent cross-contamination. However, maintaining an ideal concentration of FC that could prevent the risk of contamination within the wash system is still a technical challenge in the industry, indicating the need to better understand wash water chemistry dynamics. Using bench-scale experiments and modeling approaches, we developed a comprehensive mathematical model to predict the FC concentration during fresh-cut produce wash processes for different lettuce types (romaine, iceberg, green leaf, and red leaf), carrots, and green cabbage as well as …

College Field Preceptor Contracted Partnership, Kimberly Procaccino Mba, Rd, Ldn, Melissa Faura Rd, Ldn, Ann Flickinger Ms, Rd, Ldn, Susan Gargano Rd, Ldn

Clinical Nutrition Service

No abstract provided.

Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles, Joshua Gudeman

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Solid fats provide critical functionality in the structuring, shortening, and stabilizing of many foods. However, their use as an ingredient is foods can present a number of challenges. The physical properties of solid fat can make them difficult to apply to or incorporate into foods consistently. On an industrial food production scale, handling of solid fats can difficult because they are often packed in heavy cubes or totes, and production delays and inefficiencies may be caused by the need to remelt the oils before use. Oils as a macronutrient also contribute a relatively high number of calories at 9 calories …

Transcriptome Analysis For The Mycelia And Yeast-Like Cells Of Tremella Fuciformis, Chen Zheng, Zhu Hanyu

Food and Machinery

The mycelium and yeast-like cells of Tremella fuciformis were adopted to construct transcriptome sequencing library by RNA-Seq. 13.16 G data and 16 190 Unigene were generated from de novo splicing. Among the Nr database annotated Unigene, 55.75% and 13.35% of them had similar sequence to T. mesenterica and Cryptococcus neoformans, respectively. 7 203 Unigenes were annotated in the COG database, which could be divided into 25 terms. 3 921 Unigene were annotated in the GO database, and divided into 3 major categories and 46 branches. From the KEGG analysis, differential expressed genes were enriched in pathways, including the metabolism of …

The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei

Food and Machinery

Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.

Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui

Food and Machinery

With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …