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Summary: Besides the clean environment, mountain pastures are important sources of bioactive compounds that contribute to the quality of dairy products resulting from animals grazing there. This review aimed to compare the main differences among mountain and lowland dairies in terms of chemical composition, physical and sensory properties and microflora. The most important factors influencing final product properties are the biodiversity of pastures and the abundance of plants in terpenes and fatty acids, farm practices, animal breeds and climatic conditions. Differences between dairies from lowland and mountain products were observed regarding the sensory profile, microflora and nutritional and functional value. The comparisons of the results presented in the literature concluded that some mountain dairies presented more than 50% higher content of terpenes compared to lowland products. Furthermore, the amounts of polyunsaturated fatty acids (PUFA) were more than 15% greater in mountain products compared to lowland ones, conjugated linoleic acids more than 35%, n−6 and n−3 PUFA more than 10%, while the saturated fatty acids content was reported to be more than 3% lower in mountain dairies. In conclusion, mountain dairy products can be distinguished from lowland ones, especially by their content of terpenes and fatty acid profile, along with the microflora which are influenced by livestock management. [ABSTRACT FROM AUTHOR]

Milk and cheese are important sources of macro and microelements, their amounts depend on the feeding method of the animal, the climatic and environmental conditions, the state of health and the lactation period, as well as the technology of milk processing. The purpose of this paper is to evaluate the mineral profile of raw milk and Swiss cheese produced in Țara Dornelor in different seasons and obtained by different technologies. The results showed that during the summer season, milk is richer in K and Ca and poorer in Cu. Swiss cheese presented a lower content of Na, Ca and Mg in the summer period compared to the winter one, a similar trend being observed for Mn and Fe. The processing technology also determined significant variations (p < 0.05) in the content of micro and macro elements. The processing of Swiss cheese in a copper boiler determined an increase in the Cu content of up to 6 times compared to the product obtained in a stainless-steel boiler. These results are important both for processors interested in increasing the quality of their products, and for consumers aware of the importance of food with high nutritional value. [ABSTRACT FROM AUTHOR]

This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Rosmarinic (α-O-caffeoyl-3,4-dihydroxyphenyl lactic) acid has been identified in summer savory as a main component. According to phytochemical investigations, tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, mucilage, and pyrocatechol are the primary compounds of Satureja species. Summer savory extract shows considerable biological potential in antioxidant, cytotoxic, and antibacterial assays. Regarding antioxidant activity, summer savory extract displays an inhibitory effect on lipid peroxidation. Summer savory also has Fe (III) reductive and free radical scavenging properties and contains minerals and vitamins. Summer savory has important biological properties, including antimicrobial activity and antioxidant activity, and protective effects against Jurkat T Cells, Alzheimer’s disease, cancer, infection, cardiovascular diseases, diabetes, and cholesterol. The leaves and stems of this plant are employed in the food, feed, and pharmacological industries due to their antioxidant properties and substantial nutritional content. Conclusively, summer savory is widely considered beneficial for human health due to its versatile properties and medicinal use. [ABSTRACT FROM AUTHOR]

The Dornelor Depression occupies a mountainous geographical area with subalpine specifics, known as "Țara Dornelor". The geological, pedo-climatic, and floristic structure of this area represents the basis of the traditional agriculture development, which is mainly centered on the growth of some autochthonous cattle breeds (Transylvanian Pinzgau, Black Pinzgau/ Dorna Cow and Brown cow of Maramureș). This study aimed to analyse the current level of geological, pedological, climatic, and biodiversity conditions, as well as the need to preserve Pinzgau cow herds and the procedures for preparing traditional dairy products. The obtained results confirmed the location of Suceava county among the leading areas in domestic cattle breeding, Romanian Spotted Cattle being predominant. The analysis of the specific climate has revealed that it is directly influenced by the relief which is structured in altitude steps, the Dornelor land being a representative geographic area for the national and community heritage, through the protected natural areas of the "NATURA 2000" European Ecological Network. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the amino acids content of different legumes types (beans, lentil, soybean, chickpea and lupine) in a raw and germinated form. Also the effect of different levels (0%, 2.5%, 5%, 7.5%, 10%, 15%, 20%, 25%) of legumes addition in a germinated and raw form in refined wheat flour has been discussed. According to our data for the wheat-bean mix, lentil-wheat flour, soybean-wheat flour mix, lupine-wheat flour mix the highest amount of essential amino acid were recorded for the histidine whereas for the mix between chickpea-wheat flour the highest amount of the essential amino acid were recorded for valine. Regarding the amount of non-essential amino acids content the highest levels were obatined for glutamic acid for all the mixes between germinated legumes and wheat flour and the lowest one for glycine. [ABSTRACT FROM AUTHOR]

The biodiversity of the mountain meadows together with the climatic factors of the Dorna region ensure high-quality milk favorable for obtaining traditional dairy products that are in great demand. The present research aimed to analyze the correlative evolution of some climatic factors and hygienic-sanitary parameters of several milk samples obtained from cows raised in the Dorna area. This study was carried out between December 2019 and November 2020 and aimed to evaluate the influence of seasonal fluctuations of climatic factors on the sanitary parameters of raw milk from households and commercial dairy farms in the Dorna region (southwest Bucovina-Suceava county). In this regard, we collaborated with two weather stations, which provided us with information on the fluctuations of temperature, humidity, precipitation, and atmospheric pressure by season. These aspects were correlated with the evolution of TBC (total bacteria count) and SCC (somatic cell count) values obtained when investigating some raw milk samples (n=30), and the obtained data were statistically analyzed. The results revealed more or less relevant seasonal influences of the investigated climatic factors on the hygienic-sanitary quality of the analyzed raw milk. Of these, we mention the recording of higher values in winter and lower in summer for TBC, and higher in autumn and lower in spring and summer for SCC respectively, but within the EU standards. [ABSTRACT FROM AUTHOR]

The processing of fruits and vegetables results in a significant amount of waste and by-products. Due to its high-water content, carrot pomace is susceptible to rapid microbial contamination. In order to avoid the rapid microbial contamination, different drying methods are used. The aim of this paper was to summary and analyze the influence of drying methods on carrot pomace characteristics, according to the papers presented in the literature. The most used drying methods used are convective drying, lyophilization, infrared and microwave drying. They influence in different ways the physico-chemical characteristics of carrot pomace. The carrot pomace has a high content of carotenoids and dietary fibers and appreciable levels of vitamins, minerals and polyphenols. The main components left after drying are directly proportional with the time, temperature and layer of the carrot pomace processed. The best methods of drying that should be choose depending on the type of product in which carrot pomace will be used. [ABSTRACT FROM AUTHOR]

The physicochemical properties of starch can be modified by hydrothermal treatments, inducing changes of dough and final product properties. The effect of these treatments depends on the temperature, the starch-moisture ratio and the exposure time. The most used hydrothermal treatments applied on cereals and pseudocereals starches and flours are heat moisture treatment (HMT) and annealing (ANN). The differences between HMT and ANN consist of working temperatures and moisture content. In HMT the treatment temperature is above the gelatinization temperature, while in ANN it is comprised between the gelatinization temperature and the glass transition. This paper aims to summarize the influence of these thermal treatments on the starches (crystallinity, swelling and water absorption, thermal, gelatinization, pasting, retrogradation, and digestibility properties) and the impact on the rheological and textural characteristics of dough and final product. This review highlights the possibility to use modified starches and treated flours in food products development and to evaluate the effects of hydrothermal treatments on starch and flour functionality. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of 25% millet (Panicum miliaceum) as replacement of triticale on some quality characteristics of pig meat. Forty pigs Topigs hybrid (initial body weight 13.58 ± 0.37 kg) used in the trial for 30 days were assigned into two dietary treatments: control diet (M) and experimental diet (E, with 25% millet that replaces triticale from M diet). The pigs were slaughtered (n=3/group) at 81 ± 3 days (final body weight 32 ± 4.5 kg). The samples were taken from the liver, Longissimus dorsi (LD) and Semitendinosus (ST) muscle and analyzed for: pH, colour and texture profile. The pH value of the liver and texture profile of all the tissue samples from E diet were not statistically different comparing to the M diet. Pigs fed E diet had a significantly increased value of redness a* in the liver (>17%) and in the ST (>45.5%) compared to M group. The liver yellowness b* was significantly higher (>53%) in the E group compared to the M group. For all tissue samples, the shear force was significantly affected in group E compared to the M group. In conclusion, the replacement of triticale with millet could be recommended for inclusion in pigs diets, without affecting pig meat quality. [ABSTRACT FROM AUTHOR]

Grape peels and whey powder represent valuable by-products which contain antioxidant fibres and protein respectively that can be used to enhance gluten-free pasta nutritional and technological properties. The aim of this paper was to investigate the effect of grape peels (0, 1, 3 and 5%) or whey powder (0, 5, 10 and 15%) addition on the colour, cooking quality, microstructure, texture and sensory characteristics of gluten-free pasta based on nixtamalized corn flour. The increase of grape peels addition led to a decrease of luminosity and fracturability, higher cooking loss, cooking time and firmness, while the incorporation of whey decreased cooking loss, luminosity, fracturability and increased cooking time. The sensory profile revealed good acceptability of gluten-free pasta enriched with grape peels or whey powder, the scores depending on the addition level, the best acceptability scores being obtained for samples with the highest whey amount (15%) and with the lowest grape peels content (1%) respectively. These results revealed the possibility to develop novel corn based gluten-free pasta with higher nutritional value and acceptable technological and sensory properties by grape peels or whey incorporation. [ABSTRACT FROM AUTHOR]