Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.2
S. Pérez, Monica Cecilia Zurita Vintimilla, S. A. Borz
{"title":"Performance of a Double-Grip HYPRO 775 Machine in Processing Small-Sized Pine Wood","authors":"S. Pérez, Monica Cecilia Zurita Vintimilla, S. A. Borz","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.2","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.2","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86649917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.4
V. Soloviy, I. Dubovich, Taraș Kuleshnyk
{"title":"Recognizing the Role of Forests in Urban Climate Mitigation and Adaptation: State of the Art, Lessons Learned, and the Way Forward","authors":"V. Soloviy, I. Dubovich, Taraș Kuleshnyk","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.4","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.4","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78855487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.1
D. D. C. Vizuete, Carlos R. Chavez Velasquez, M. Marcu, A. V. G. Montoya
{"title":"The Use of Cultural Ecosystem Services: A Comparison Between Locals and Tourists in the Chimborazo Natural Reserve","authors":"D. D. C. Vizuete, Carlos R. Chavez Velasquez, M. Marcu, A. V. G. Montoya","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.1","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.1","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82877908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.6
B. Bartha, A. Olărescu
{"title":"Neo-Vernacular Concepts for Value-Adding in Contemporary European Architecture and Design","authors":"B. Bartha, A. Olărescu","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.6","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.6","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84986210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.14
O. Vasylyshyna
: The article shows the effect of pre-treatment with chitosan and salicylic acid on the anthocyanin content of cherry fruits after storage. The research was conducted between 2016−2019 within the premises of the Station of Horticulture named after M.F. Sidorenko of the Institute of Horticulture of NAAS of cherry fruit varieties Alpha and Pamiat Artemenko. For the study, 15 trees of each variety were sprayed with a solution of 100 mg /l of salicylic acid; 1% chitosan with salicylic acid (100 mg /l) the day before harvest. The fruits were harvested at the consumption stage of ripeness from four different places of the crown from each tree of a certain variety and type of treatment, placed in boxes №5 weighing 5 kg for storage at a temperature of 1±0.5 °C and relative humidity of 95±1%. Non-treated cherry fruits were taken for control. The experiment was repeated three times. It was found, that the cherry fruits from the Alpha and Pamiat Artemenko varieties are dominated by anthocyanins: cyanidin-3-glucorutinoside in the amount of 204.9 and 103.5 mg/100 g and cyanidin-3-rutinoside 72 and 36.6 mg/100 g. In the period of storage, the content of cyanidin-3-glucorutinoside and cyanidin-3-rutinoside decreased by 1.6−1.7 and 1.2 times. The treatment of cherry fruits with a solution of chitosan reduced the losses of cyanidin-3-glucorutinoside by 1.56 −1.7 times and the cyanidin-3-rutinoside content to 8.7−7.6%. The content of cyanidin-3-glucorutinoside in cherries treated with a solution of chitosan with salicylic acid was the most preserved, as the losses decreased 1.5–1.25 times. The content of cyanidin-3-rutinoside decreased to 0.5-0.83%. A strong correlation (r = 0.86) was established between antioxidant activity and the light transmission coefficient and a regression equation was derived.
{"title":"Changing the Antioxidant Activity of Cherry Fruits During Storage by Means of Pre-Treatment with Polysaccharide Compositions","authors":"O. Vasylyshyna","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.14","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.14","url":null,"abstract":": The article shows the effect of pre-treatment with chitosan and salicylic acid on the anthocyanin content of cherry fruits after storage. The research was conducted between 2016−2019 within the premises of the Station of Horticulture named after M.F. Sidorenko of the Institute of Horticulture of NAAS of cherry fruit varieties Alpha and Pamiat Artemenko. For the study, 15 trees of each variety were sprayed with a solution of 100 mg /l of salicylic acid; 1% chitosan with salicylic acid (100 mg /l) the day before harvest. The fruits were harvested at the consumption stage of ripeness from four different places of the crown from each tree of a certain variety and type of treatment, placed in boxes №5 weighing 5 kg for storage at a temperature of 1±0.5 °C and relative humidity of 95±1%. Non-treated cherry fruits were taken for control. The experiment was repeated three times. It was found, that the cherry fruits from the Alpha and Pamiat Artemenko varieties are dominated by anthocyanins: cyanidin-3-glucorutinoside in the amount of 204.9 and 103.5 mg/100 g and cyanidin-3-rutinoside 72 and 36.6 mg/100 g. In the period of storage, the content of cyanidin-3-glucorutinoside and cyanidin-3-rutinoside decreased by 1.6−1.7 and 1.2 times. The treatment of cherry fruits with a solution of chitosan reduced the losses of cyanidin-3-glucorutinoside by 1.56 −1.7 times and the cyanidin-3-rutinoside content to 8.7−7.6%. The content of cyanidin-3-glucorutinoside in cherries treated with a solution of chitosan with salicylic acid was the most preserved, as the losses decreased 1.5–1.25 times. The content of cyanidin-3-rutinoside decreased to 0.5-0.83%. A strong correlation (r = 0.86) was established between antioxidant activity and the light transmission coefficient and a regression equation was derived.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74902488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.5
C. Stamatiou, S. Liampas, V. Drosos
{"title":"Determining Ecotourism Strategies: The Case Study of Greek Forest villages","authors":"C. Stamatiou, S. Liampas, V. Drosos","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.5","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.5","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87569819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.3
A. Popa, I. Popa
{"title":"Variability of Needle Density of Dwarf Mountain Pine (Pinus mugo) in the Eastern Carpathians","authors":"A. Popa, I. Popa","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.3","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.3","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"99 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87717169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-21DOI: 10.31926/BUT.FWIAFE.2020.13.62.2.9
A. Boeriu, C. Canja
{"title":"A New Methodology for Improving the Quality of Cranberry Bread","authors":"A. Boeriu, C. Canja","doi":"10.31926/BUT.FWIAFE.2020.13.62.2.9","DOIUrl":"https://doi.org/10.31926/BUT.FWIAFE.2020.13.62.2.9","url":null,"abstract":"","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84188547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-29DOI: 10.31926/but.fwiafe.2019.12.61.1.9
N. Naumova, A. Buchel
The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.
{"title":"Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products","authors":"N. Naumova, A. Buchel","doi":"10.31926/but.fwiafe.2019.12.61.1.9","DOIUrl":"https://doi.org/10.31926/but.fwiafe.2019.12.61.1.9","url":null,"abstract":"The objective of our experimental studies was to evaluate the effectiveness of the antioxidant properties of functional bakery products. In the course of the experiment, we evaluated the effectiveness of antioxidant properties of functional bakery products containing antioxidants (selexen, α-tocopherol) and a number of B vitamins. Spectrophotometric methods (FRAP and DPPH) have established that the antioxidant capacity of the loaves studied is preconditioned by the presence of vitamin E. Field studies have revealed that the combined effect of selenium, which is an ingredient of selexen, and vitamins on the activation of antioxidant protection of the human body when consuming functional bakery products gives a statistically significant reduction in indicators of lipid peroxidation (LPO) in the blood of the examined volunteers within 30 days.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69795363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-29DOI: 10.31926/but.fwiafe.2019.12.61.1.12
N. T. Yen, L. Quoc
In the present study, some main components of dried Stevia leaves were determined such as protein, lipid, fiber, sugar content, etc. Total stevioside content was extracted by conventional method with hot water as solvent and all parameters in extraction process affect significantly the yield of stevioside. The results indicated the optimal extraction conditions were an extraction temperature of 85°C, sample/solvent ratio of 1/75 (w/v) and an extraction time of 120 min with the highest total stevioside content of 8.36%.
{"title":"Extraction of Total Stevioside Content from Dried Stevia Rebaudiana Bertoni Leaves","authors":"N. T. Yen, L. Quoc","doi":"10.31926/but.fwiafe.2019.12.61.1.12","DOIUrl":"https://doi.org/10.31926/but.fwiafe.2019.12.61.1.12","url":null,"abstract":"In the present study, some main components of dried Stevia leaves were determined such as protein, lipid, fiber, sugar content, etc. Total stevioside content was extracted by conventional method with hot water as solvent and all parameters in extraction process affect significantly the yield of stevioside. The results indicated the optimal extraction conditions were an extraction temperature of 85°C, sample/solvent ratio of 1/75 (w/v) and an extraction time of 120 min with the highest total stevioside content of 8.36%.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49072145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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