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Xylo-oligosaccharides are sugar oligomers with 2~7 xylose units considered non-digestible fibers that can be produced from biodegradable and low-cost biomass like wheat straw. An integrated approach consisting of hydrothermal pretreatment, alkaline treatment, enzymatic treatment and the combinations thereof was applied to overcome the recalcitrance structure of the wheat straw and allow selective fractioning into fermentable sugars and xylo-oligosaccharides. The hydrolysates and processed solids were chemically characterized by High-performance liquid chromatography and Ion chromatography, and the results were expressed as function of the severity factor and statistically interpreted. The concentration of fermentable sugars (glucose, xylose, arabinose) was the highest after the combination of alkaline and enzymatic treatment with xylanase (18 g/L sugars), while xylo-oligosaccharides (xylotriose and xylotetraose) were released in lower amounts (1.33 g/L) after the same treatment. Refining experiments were carried out to obtain a purified fraction by using anion and cation exchange chromatography. The polymer adsorber resin MN-502 showed efficient removal of salts, phenols and furan derivatives. However, the xylo-oligosaccharides yields were also slightly reduced. Although still requiring further optimization of the treatments to obtain higher purified oligomer yields, the results provide information on the production of xylo-oligosaccharides and fermentable sugars from wheat straw for potential use in food applications.

Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study’s objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 or Saccharomyces cerevisiae and coculture with these two microorganisms for 72 h of fermentation. Additionally, the fermentation process was monitored, and viscoelastic behavior and physical–chemical analyses of the fermented sourdough before and after frozen storage were assessed, as soy protein has been proposed to hinder water migration throughout frozen storage. As observed, soy powder, an essential functional ingredient, had a favorable impact on the water-starch-gluten system, and enhanced the viscoelastic behavior before and after 4 weeks of frozen storage.

3D building models are widely used in many applications. The use of terrestrial laser scanning and UAS photogrammetry for 3D modelling is a popular practice especially for constructions with complex architecture. The present article presents an example of using these technologies successfully for 3D modelling of the Episcopal Cathedral of the Holy Trinity from Baia Mare, Romania. A number of 51 control and verification points were determined by the closed circuit travel method and the intersection method. All measurements were processed in Terramodel software. The control points used in the georeferencing of the scans were materialized by metal stakes and the verification points were materialized by reflective targets. Depending on the construction configuration, the field of view and the minimum/maximum scanning distances were subsequently set. A total of 45 scans were performed to model the entire cathedral. The photogrammetric flight was performed in RTK mode, with corrections being transmitted from the DJI D-RTK-2 Mobile Station base to the RTK drone. All retrieved frames had geolocation and frame orientation elements recorded by the IMU module. A total number of 222 photograms were taken, as a result of a double grid photogrammetric flight, with the camera oriented at 60 degrees, but also as a result of manual acquisition by performing orbital flights at different heights: an orbital flight on the ground floor, an orbital flight at the level of about 40 meters and an orbital flight around the tower.

Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20–35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker’s yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.

Forests have a major role in preserving an environment, suitable for human life, being a very important and renewable natural resource. Because of the multiple interests of forest users, a wider range of up-to-date information is being requested in the community of forestry. The study describes a geographic information system (GIS) research, based on information about a protected forest area. The aim of this paper is to develop a management plan that lays the foundations for a long-term management of natural resources, both in favor of humans, and nature, to promote the values of biodiversity in this protected natural area, involving as much as possible, the communities in the area. GIS can be used not only to edit and display maps, but also to enhance work quality. These enhancements include an exploration of information from different types of maps, recognizing potentially problematic areas, facilitating informative public hearings, and presenting major area features. GIS has been recently applied to numerous fields, including forestry. Most GIS research works on land-use planning and forest management, relates to the establishment of databases, the expansion of mathematical models to incorporate the capabilities of spatial analyses. The results of this study reveal several features including: classification of plots by altitude, slope, exhibition, consistency of the tree, dominant species, accessibility of the plots, and identifying the areas where the snow lasts the longest. GIS technology provides users easier access to various information’s about forest features and to visualize them through the maps. The management of this database facilitates the implementation of methods of conservation of protected forests.

The objective of this study was to evaluate the physicochemical characteristics of five vegetable oils exposed to high temperatures for a short time interval. Sunflower, rapeseed, maize, palm, and coconut oils, which are largely used for food thermal preparation, were heated for 30 min at 180 °C and analyzed before and after heating in terms of viscosity, Acid value, Peroxide value, density, and fatty acids profile. The rheological measurements showed raised values for the viscosity, shear rates, and densities after the heat exposure for all investigated samples. Moreover, thermo-oxidative modifications considering the Acid value and Peroxide content showed increased values above the recommended limits (0.6 mg KOH/g oil and 10 mEqO2/kg oil) for the investigated oils, excepting the rapeseed oil which was within the limits of the Acid values (0.26 mg KOH/g rapeseed oil). The percentage of the unsaturated fatty acids was influenced by the heat exposure in all samples. The formation of trans fatty acids was visible in all samples (by FTIR at 962 cm-1) excepting the coconut oil. In conclusion, short-time exposure at high temperatures can impact negatively the physicochemical properties of sunflower, rapeseed, maize, palm, and coconut oils.