Pub Date : 2022-05-15DOI: 10.15835/buasvmcn-fst:2021.0041
M. Momchilova, M. Marudova, D. Gradinarska-Ivanova
This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.
{"title":"Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry","authors":"M. Momchilova, M. Marudova, D. Gradinarska-Ivanova","doi":"10.15835/buasvmcn-fst:2021.0041","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0041","url":null,"abstract":"This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage formulations as animal fat substitutes led to a reduction in the SFA/UFA ratio. The PUFA/SFA ratio was improved in the samples where the animal fat was substituted with chia oil (samples 2, 4 and 6), and this ratio most probably resulted from the emulsion quantity added. In our study, the thermal characteristics of six types of reformulated sausages and one control sample were described, as well as the thermal characteristics of the pork back fat and the two oil types. The thermal analysis was performed using the Differential Scanning Calorimetry (DSC) method. The resultant thermograms were directly related to the fatty acid profile of the cooked emulsified sausages, and the increase in the saturated fatty acids led to an increase in the share of the fats that melt at lower temperatures.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76039234","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 : 2022-05-15DOI: 10.15835/buasvmcn-fst:2021.0038
Gabriela Negruț, C. Avram, A. Răchită, F. Ruţa
The fact that more and more people are suffering from obesity and that this condition is more and more common among children is an alarm signal and some measures must be taken in this direction. Nowadays, the most incriminating factor responsible for the development of childhood obesity is the excessive consumption of fast food, sweets and juices, as at the market there is a wide range and easily accessible. This study aims to evaluate the association between frequent consumption of fast food and other lifestyle factors with the presence of obesity and overweight in children of different ages in Romania. Applying a questionnaire with 31 questions we collected data from 328 people, 170 boys and 158 girls, residing in Romania. The analysis of the data collected showed a higher number of overweight children, compared to the number of mothers who consider that their children are overweight, for this we identified the factors with potential obesity and we looked for the associations between the lifestyle and obesity. The higher prevalence of fast food consumption and sedentary activities among overweight and obese children, highlighted in this study, further confirms the need to promote health through education for healthy eating and lifestyle behavior.
{"title":"Risk Factors for Obesity and Overweight in Children and Adolescents from Romania","authors":"Gabriela Negruț, C. Avram, A. Răchită, F. Ruţa","doi":"10.15835/buasvmcn-fst:2021.0038","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0038","url":null,"abstract":"The fact that more and more people are suffering from obesity and that this condition is more and more common among children is an alarm signal and some measures must be taken in this direction. Nowadays, the most incriminating factor responsible for the development of childhood obesity is the excessive consumption of fast food, sweets and juices, as at the market there is a wide range and easily accessible. This study aims to evaluate the association between frequent consumption of fast food and other lifestyle factors with the presence of obesity and overweight in children of different ages in Romania. Applying a questionnaire with 31 questions we collected data from 328 people, 170 boys and 158 girls, residing in Romania. The analysis of the data collected showed a higher number of overweight children, compared to the number of mothers who consider that their children are overweight, for this we identified the factors with potential obesity and we looked for the associations between the lifestyle and obesity. The higher prevalence of fast food consumption and sedentary activities among overweight and obese children, highlighted in this study, further confirms the need to promote health through education for healthy eating and lifestyle behavior.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85348866","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 : 2022-05-15DOI: 10.15835/buasvmcn-fst:2021.0026
Jessica María ROSALES-HERNÁNDEZ, Walfred Rosas-Flores, H. Medrano-Roldán, G. Pámanes-Carrasco, E. Herrera-Torres, D. Reyes-Jáquez
The structuring of food is mainly done through a complex set of various food materials, such as proteins, polysaccharides, lipids, minerals, and water. Among these components, proteins and polysaccharides are the most used materials in food processing. In extrusion processing, the molecular interactions between its main components play a synergistic role in the achieved structure by performing specific functions in food that affect the sensory, physicochemical, and functional properties. In this research, food for pet animals based on beans (Phaseolus vulgaris L.), fodder corn (Zea mays L.), polished rice (Oryza Sativa), and polysaccharides as inulin, sodium alginate, and/or a native microbial exopolysaccharide from mining waste, was designed and evaluated. To produce the pellet, a single-screw extruder at 140 rpm and 140°C at the exit zone and the effects of the moisture content [13-18%] and concentration of each polysaccharide [0.3-0.9%] on the physicochemical properties of the food were evaluated. The obtained responses were: 1.16-1.4 for expansion index, 0.8-1.7 g/cm3 for bulk density, 1.5-7.4 g/g for water absorption index, 8.8-12.6% for water solubility index, and 8.8-35 N for hardness. According to the recorded values, native exopolysaccharides can provide better physicochemical characteristics than commercial polysaccharides.
{"title":"Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food","authors":"Jessica María ROSALES-HERNÁNDEZ, Walfred Rosas-Flores, H. Medrano-Roldán, G. Pámanes-Carrasco, E. Herrera-Torres, D. Reyes-Jáquez","doi":"10.15835/buasvmcn-fst:2021.0026","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0026","url":null,"abstract":"The structuring of food is mainly done through a complex set of various food materials, such as proteins, polysaccharides, lipids, minerals, and water. Among these components, proteins and polysaccharides are the most used materials in food processing. In extrusion processing, the molecular interactions between its main components play a synergistic role in the achieved structure by performing specific functions in food that affect the sensory, physicochemical, and functional properties. In this research, food for pet animals based on beans (Phaseolus vulgaris L.), fodder corn (Zea mays L.), polished rice (Oryza Sativa), and polysaccharides as inulin, sodium alginate, and/or a native microbial exopolysaccharide from mining waste, was designed and evaluated. To produce the pellet, a single-screw extruder at 140 rpm and 140°C at the exit zone and the effects of the moisture content [13-18%] and concentration of each polysaccharide [0.3-0.9%] on the physicochemical properties of the food were evaluated. The obtained responses were: 1.16-1.4 for expansion index, 0.8-1.7 g/cm3 for bulk density, 1.5-7.4 g/g for water absorption index, 8.8-12.6% for water solubility index, and 8.8-35 N for hardness. According to the recorded values, native exopolysaccharides can provide better physicochemical characteristics than commercial polysaccharides.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80334545","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 : 2022-05-15DOI: 10.15835/buasvmcn-fst:2022.0001
M. Ionica, A. M. Plesoianu, V. Nour
The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.
{"title":"Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage","authors":"M. Ionica, A. M. Plesoianu, V. Nour","doi":"10.15835/buasvmcn-fst:2022.0001","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0001","url":null,"abstract":"The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries (\"Malvina\" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77094209","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 : 2022-04-03DOI: 10.15835/buasvmcn-fst:2022.0007
I. Balta, I. Pet, P. Ward, A. Venig, T. Callaway, N. Corcionivoschi, L. Ștef
The aim of this study was to evaluate the use of a mixture of natural antimicrobials (maltodextrin, sodium chloride, citric acid, sodium citrate, silica, malic acid, citrus extract, and olive extract) to prevent Nematopsis spp. infestation of shrimp and to explore the biological mechanisms involved in preventing infection and improved performance. Our results show that the natural antimicrobials were able, in vitro, to reduce (p < 0.0001) the ability of N. messor, N. quadratum and N. annulipes to adhere to CHSE-214 epithelial cells. In vivo the natural antimicrobial mixture reduced (p < 0.0001) their gut colonisation, increased the (p < 0.05) shrimp survival rates and (p < 0.05) and also the relative growth rate and shrimp size. Moreover, the average daily gain, the total weight gain and the feed conversion rate were all improved over the 30 d trial. The beneficial effects on shrimp performance were associated with a significant increase (p = 0.0004) in the abundance of probiotic-like bacteria (Lactobacillus spp.). This positive change in gut bacterial composition was correlated with a significant increase in the expression of genes related to digestion or the immune response suggesting that natural antimicrobials can improve the performance of shrimp in vivo.
{"title":"Reducing Nematopsis spp Infection of Panaeus Vannamei Shrimps Post Larvae by Using a Mixture of Natural Antimicrobials","authors":"I. Balta, I. Pet, P. Ward, A. Venig, T. Callaway, N. Corcionivoschi, L. Ștef","doi":"10.15835/buasvmcn-fst:2022.0007","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0007","url":null,"abstract":"The aim of this study was to evaluate the use of a mixture of natural antimicrobials (maltodextrin, sodium chloride, citric acid, sodium citrate, silica, malic acid, citrus extract, and olive extract) to prevent Nematopsis spp. infestation of shrimp and to explore the biological mechanisms involved in preventing infection and improved performance. Our results show that the natural antimicrobials were able, in vitro, to reduce (p < 0.0001) the ability of N. messor, N. quadratum and N. annulipes to adhere to CHSE-214 epithelial cells. In vivo the natural antimicrobial mixture reduced (p < 0.0001) their gut colonisation, increased the (p < 0.05) shrimp survival rates and (p < 0.05) and also the relative growth rate and shrimp size. Moreover, the average daily gain, the total weight gain and the feed conversion rate were all improved over the 30 d trial. The beneficial effects on shrimp performance were associated with a significant increase (p = 0.0004) in the abundance of probiotic-like bacteria (Lactobacillus spp.). This positive change in gut bacterial composition was correlated with a significant increase in the expression of genes related to digestion or the immune response suggesting that natural antimicrobials can improve the performance of shrimp in vivo.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80153871","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 : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0019
Ioana Talos, E. Biriș-Dorhoi, F. Ranga, V. Băbălău-Fuss, Maria Tofană
Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.
{"title":"Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders","authors":"Ioana Talos, E. Biriș-Dorhoi, F. Ranga, V. Băbălău-Fuss, Maria Tofană","doi":"10.15835/buasvmcn-fst:2021.0019","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0019","url":null,"abstract":"Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86742960","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 : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0010
A. Tanislav, Andreea Pușcaș, A. Mureșan, G. Martiș (Petruț), R. Marc (Vlaic), V. Mureșan
Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a depreciated commercial appearance. Thus, the aim of this work was to assess the influence of edible waxes addition on the stability, textural changes, and sensorial acceptance of sunflower halva. Firstly, tahini samples containing several waxes (sunflower, carnauba, rice bran and beeswax) in different concentrations (1%, 2%, 3%) were prepared and their textural parameters and colloidal stability (CS) during storage was determined. The samples (excepting the 1% containing beeswax) demonstrated higher CS (p<0.05) as compared to the reference prepared without wax. The main effects: wax type and storage time, accounted 51.64%, and 18.58%, respectively of the tahini CS variability. When it comes for the halva, the CS of all samples containing different waxes (excepting the sample with 1% beeswax) showed statistically significant (p<0.05) higher values in comparison to the reference which registered the lowest CS (94.06%).
{"title":"Preliminary Results for Improving the Colloidal Stability of Sunflower Tahini and Halva Products by Wax Based Oleogelation Mechanism","authors":"A. Tanislav, Andreea Pușcaș, A. Mureșan, G. Martiș (Petruț), R. Marc (Vlaic), V. Mureșan","doi":"10.15835/buasvmcn-fst:2021.0010","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0010","url":null,"abstract":"Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a depreciated commercial appearance. Thus, the aim of this work was to assess the influence of edible waxes addition on the stability, textural changes, and sensorial acceptance of sunflower halva. Firstly, tahini samples containing several waxes (sunflower, carnauba, rice bran and beeswax) in different concentrations (1%, 2%, 3%) were prepared and their textural parameters and colloidal stability (CS) during storage was determined. The samples (excepting the 1% containing beeswax) demonstrated higher CS (p<0.05) as compared to the reference prepared without wax. The main effects: wax type and storage time, accounted 51.64%, and 18.58%, respectively of the tahini CS variability. When it comes for the halva, the CS of all samples containing different waxes (excepting the sample with 1% beeswax) showed statistically significant (p<0.05) higher values in comparison to the reference which registered the lowest CS (94.06%).","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89069578","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 : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0011
Y. Cufadar, G. Kanbur, R. Göçmen, Abdulqader Adnan Quader AL-BAYATI
The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion of both levels of MLM to diet (p<0.5). Outcomes also displayed dietary MLM altered the fatty acid composition of egg yolk dependably the additional level (p<0.5). Diets containing 2 and 4 % MLM did not affect total saturated fatty acid (ƩSFA) content, however, increased total monounsaturated fatty acids (ƩMUFA) (p<0.5). Both supplemental levels of dietary MLM decreased significantly the total polyunsaturated fatty acids (ƩPUFA) of the yolk compared to the control group (p<0.5). According to outcomes of this study, MLM may use in safe as feed material instead of soybean meal at levels of 2 or 4 % without effect on performance parameters in laying quail diets.
{"title":"Feeding the Laying Quails with Mealworm Larvae Meal and Alterations in Egg Quality and Yolk Fatty Acid Profile","authors":"Y. Cufadar, G. Kanbur, R. Göçmen, Abdulqader Adnan Quader AL-BAYATI","doi":"10.15835/buasvmcn-fst:2021.0011","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0011","url":null,"abstract":"The purpose of this study was to investigate the effects of different levels of mealworm (Tenebrio Molitor) larvae meal in Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality, yolk color, and yolk fatty acid composition. A total of forty-eight, 14 weeks-old laying quails were used with 4 replicates in control (basal diet), mealworm larvae meal (MLM) 2% or 4 % treatment groups. Results showed that independently of inclusion level dietary MLM did not affect performance and egg quality parameters. However, color values (L*, a*, b*) of egg yolk changed with the inclusion of both levels of MLM to diet (p<0.5). Outcomes also displayed dietary MLM altered the fatty acid composition of egg yolk dependably the additional level (p<0.5). Diets containing 2 and 4 % MLM did not affect total saturated fatty acid (ƩSFA) content, however, increased total monounsaturated fatty acids (ƩMUFA) (p<0.5). Both supplemental levels of dietary MLM decreased significantly the total polyunsaturated fatty acids (ƩPUFA) of the yolk compared to the control group (p<0.5). According to outcomes of this study, MLM may use in safe as feed material instead of soybean meal at levels of 2 or 4 % without effect on performance parameters in laying quail diets.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85181741","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 : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0013
Shafīq Aḥmad, T. Raza, Shakeel Imran, N. Eash, Nawab Khan, Waqar Ashiq, Trevan Flynn
Crop productivity is limited by several environmental constraints. Among these, micronutrients availability to plants plays a key role in agricultural crops production. Boron is an important micronutrient for crops and it significantly aids in a grain setting. Soil applied boron become unavailable to plant due to fixation in soil sites and cause nutrients deficiency in plants, immature grain settings, and yield reduction. Thus, the aim of this work was to quantify the impact of the foliar application of boron gradients on the yield and growth of barley (Hordeum vulgare L.). Five treatments were studied, which included; T1= Control (0% B), T2 = 0.5% B, T3 = 1% B, T4 =1.5% B, and T5 =2% B. The results indicated that foliar application of B significantly increased the yield and growth traits in barley. However, 2% foliar application of B showed the highest value for all studied traits including; plant height (5.6%), number of tillers per plant (2.4%), spike length (32%), weight gain per spike (6.2%), seed index (6%), grain yield (10%), and biological yield (4%). Based on these findings, it can be concluded that the foliar application of B at 2% can be used to improve the growth and yield in barley.
{"title":"Foliar Application of Boron Improves the Growth and Yield in Barley (Hordeum Vulgare L.)","authors":"Shafīq Aḥmad, T. Raza, Shakeel Imran, N. Eash, Nawab Khan, Waqar Ashiq, Trevan Flynn","doi":"10.15835/buasvmcn-fst:2021.0013","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0013","url":null,"abstract":"Crop productivity is limited by several environmental constraints. Among these, micronutrients availability to plants plays a key role in agricultural crops production. Boron is an important micronutrient for crops and it significantly aids in a grain setting. Soil applied boron become unavailable to plant due to fixation in soil sites and cause nutrients deficiency in plants, immature grain settings, and yield reduction. Thus, the aim of this work was to quantify the impact of the foliar application of boron gradients on the yield and growth of barley (Hordeum vulgare L.). Five treatments were studied, which included; T1= Control (0% B), T2 = 0.5% B, T3 = 1% B, T4 =1.5% B, and T5 =2% B. The results indicated that foliar application of B significantly increased the yield and growth traits in barley. However, 2% foliar application of B showed the highest value for all studied traits including; plant height (5.6%), number of tillers per plant (2.4%), spike length (32%), weight gain per spike (6.2%), seed index (6%), grain yield (10%), and biological yield (4%). Based on these findings, it can be concluded that the foliar application of B at 2% can be used to improve the growth and yield in barley.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80547471","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 : 2021-11-30DOI: 10.15835/buasvmcn-fst:2021.0014
Aysun Yener Ögür, Zeynep Tüfekci, Süheyla Şi̇mşek
The aim of the study is to reveal the differences in the packaging priorities used in food products of women living in rural and urban areas. The data used in the research were obtained by questionnaire technique. For sample size, the proportional sampling method was used. 70 in Selçuklu district of Konya and 70 in Çumra district, in total 140 questionnaires were determined. The data obtained from the survey results were transformed into tables according to rural and urban women. As a result; For women living in rural and urban areas, the color and shape of the packaging are effective in taking and distinguishing the product. Rural women prefer more relaxing colors in their packaging color preferences, while women living in urban areas prefer more stimulating colors. Women living in both rural and urban areas are aware of the information written on the packaging. As a result, companies in the packaging industry should determine the packaging material and color according to the communities they address.
{"title":"Differences in Packaging Priorities in Food Products for Women Living in Rural and Urban Areas","authors":"Aysun Yener Ögür, Zeynep Tüfekci, Süheyla Şi̇mşek","doi":"10.15835/buasvmcn-fst:2021.0014","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0014","url":null,"abstract":"The aim of the study is to reveal the differences in the packaging priorities used in food products of women living in rural and urban areas. The data used in the research were obtained by questionnaire technique. For sample size, the proportional sampling method was used. 70 in Selçuklu district of Konya and 70 in Çumra district, in total 140 questionnaires were determined. The data obtained from the survey results were transformed into tables according to rural and urban women. As a result; For women living in rural and urban areas, the color and shape of the packaging are effective in taking and distinguishing the product. Rural women prefer more relaxing colors in their packaging color preferences, while women living in urban areas prefer more stimulating colors. Women living in both rural and urban areas are aware of the information written on the packaging. As a result, companies in the packaging industry should determine the packaging material and color according to the communities they address.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82722490","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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