scholarly journals Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content

2022 ◽  
Author(s):  
Aneta Jastrzębska
Keyword(s):  
Titratable Acidity ◽  
Chemical Characteristic ◽  
Quality Parameters ◽  
Chemical Additives ◽  
Colour Intensity ◽  
Minimal Intervention ◽  
Antioxidant Parameters ◽  
And Storage ◽  
Processing Aids

AbstractThe chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.

scholarly journals The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

2018 ◽  
Vol 1 (1) ◽  
pp. 260-267
Author(s):  
Ioana Bezdadea-Catuneanu ◽  
Liliana Badulescu ◽  
Andreea Stan ◽  
Dorel Hoza
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Cydonia Oblonga ◽  
Rosaceae Family ◽  
And Storage

Abstract The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

DRIED MILK POWDER: I. METHODS OF ASSESSING QUALITY AND SOME EFFECTS OF HEAT TREATMENT

1945 ◽  
Vol 23f (2) ◽  
pp. 177-184 ◽  
Author(s):  
Jesse A. Pearce
Keyword(s):  
Solution Method ◽  
Milk Powder ◽  
Titratable Acidity ◽  
Colour Intensity ◽  
Sulphur Compounds ◽  
Commercial Practice ◽  
Volatile Sulphur Compounds ◽  
Precise Measure ◽  
Objective Tests

The suitability of a number of objective tests of milk powder quality was assessed against subjective scores of palatability. The objective tests investigated were: oxygen and water sorption of the powders; chlorophyll and peroxide oxygen values of the fat; 'browning' of the powder; fluorescence values; changes in peroxidase, trimethylamine, volatile sulphur compounds, and diacetyl content; solubility by centrifuging and a potassium chloride solution method; titratable acidity; pH; Congo rubin and iron numbers; foaming volume; coagulation by acid, alcohol, and rennet; dielectric constant; colour intensity and colour quality; refractive index; viscosity and surface tension. The subjective measurement of palatability was finally adopted as the most precise measure of milk powder quality.While measurement of peroxidase activity was unsatisfactory in the determination of quality, the activity of this enzyme was observed to decrease with increase in time and temperature.When palatability was used as a measure of quality, powders stored at 37.8 °C. for seven days were preferred to powders stored at 26.7°, 48.9°, or 60.0 °C. Interpretation of these results in terms of the temperature to which milk powder should be cooled indicated that 37.8° was the desirable temperature. Current commercial practice permits cooling to this temperature within a few minutes after the completion of drying.

The Frequency of Occurrence of Handwriting Performance Features Used to Predict Whether Questioned Signatures are Simulated

2018 ◽  
Vol 28 ◽  
pp. 35-42
Author(s):  
David Black ◽  
Bryan Found ◽  
Doug Rogers
Keyword(s):  
Large Population ◽  
Quality Parameters ◽  
Frequency Of Occurrence ◽  
Relative Speed ◽  
Simulation Process ◽  
Spatial Features ◽  
And Performance ◽  
Document Examiners ◽  
Line Trace

Forensic Document Examiners (FDEs) examine the physical morphology and performance attributes of a line trace when comparing questioned to specimen handwriting samples for the purpose of determining authorship. Along with spatial features, the elements of execution of the handwriting are thought to provide information as to whether or not a questioned sample is the product of a disguise or simulation process. Line features such as tremor, pen-lifts, blunt beginning and terminating strokes, indicators of relative speed, splicing and touch ups, are subjectively assessed and used in comparisons by FDEs and can contribute to the formation of an opinion as to the validity of a questioned sample of handwriting or signatures. In spite of the routine use of features such as these, there is little information available regarding the relative frequency of occurrence of these features in populations of disguised and simulated samples when compared to a large population of a single individual’s signature. This study describes a survey of the occurrence of these features in 46 disguised signatures, 620 simulated signatures (produced by 31 different amateur forgers) and 177 genuine signatures. It was found that the presence of splices and touch-ups were particularly good predictors of the simulation process and that all line quality parameters were potentially useful contributors in the determination of the authenticity of questioned signatures. Purchase Article - $10

scholarly journals Determination of Antioxidant Parameters of Pleurotus Mushrooms Growing on Different Wood Substrates

2017 ◽  
Vol 61 (4) ◽  
pp. 53-58
Author(s):  
I. Strapáč ◽  
M. Kuruc ◽  
M. Baranová
Keyword(s):  
Oyster Mushroom ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Fruiting Bodies ◽  
Pleurotus Pulmonarius ◽  
Antioxidant Parameters ◽  
Oyster Mushrooms ◽  
Maximum Content ◽  
Β Carotene

AbstractExtracts of the fruiting bodies of the Oyster mushroom (Pleurotus ostreatus) grown on wood substrates (beech, oak, linden, walnut, poplar) and extracts of the fruiting bodies of the Oyster mushroom (Pleurotus pulmonarius) grown in nature on aspen wood were used to determine the total phenols, total flavonoids, lycopene and β-carotene. The content of individual antioxidants varies considerably depending, not only on the substrate, but also on the extracting agents. The highest content of total phenols and total flavonoids was found in methanol and water extracts of the fruiting bodies of the Oyster mushrooms grown on oak and linden substrates. The maximum content of lycopene and β-carotene was determined in acetone and n-hexane (ratio 4 : 6) extracts of the fruiting bodies of the Oyster mushroom grown on an oak block. The results obtained in this study demonstrated that the quantitative and also probably the qualitative composition of the antioxidants in the fruiting bodies of Oyster mushrooms depended considerably on the substrate composition.

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