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Objective To study the quality comparability of human coagulation factor Ⅷ (FⅧ) produced before and after the change of factory site. Methods A comparative study was carried out on quality quantitative indexes, related impurities and stability data of FⅧ produced before and after the change of factory site. Results The FⅧ quantitative quality before and after the change of factory site all met the quality standard, and the related impurities including aluminum residue, tributyl phosphate residue, polysorbate 80 residue and PEG residue all met the quality standard. Other impurities including human fibrinogen, fibronectin, plasminogen, IgA, IgM and IgG were extremely low in content and equivalent in quality. The content of VWF (von Willebrand factor) had no obvious change before and after the change of factory site, but was significantly higher than that of other domestic manufacturers’ commercial products. The results of accelerated stability and long-term stability tests showed that the titer of FⅧ fluctuated within the methodological error range, and the results all met the quality standard. Conclusion The change of factory site of FⅧ has no effect on the quality.

Nursing management considers nursing quality management at its core. Evaluation indexes of nursing quality not only control nursing quality, measure work enthusiasm, and judge the difference in nursing levels but also help nurses accurately understand the satisfaction degree of patients.To analyze pediatric tumor nursing quality evaluation indexes and establish a scientific and rigorous index system of children’s nursing quality.  Based on the “structure-process-result” in this study, the Delphi method was used to carry out questionnaire investigations and opinion collection for domestic experts in pediatrics, pediatric oncology internal medicine, and pediatric oncology surgical care and clinical aspects two times. In addition, the Kendall coordination coefficient and analytic hierarchy process were used to determine the content of indicators at all levels, set the weight, and finally establish the quality index system of pediatric tumor nursing.The response rate of 27 experts in the first round of the questionnaire was 100%, Ca0.77, Cs,0.73, Cr0.75, and the W value of the expert coordination coefficient was 0.315. In the second round of 27 expert consultations, the reply rate was 96%, Ca0.81, Cs0.80, Cr0.805, and the specialist coordination coefficient W value was 0.369. After two rounds of consultation, the importance evaluation scores of each indicator ranged from 3.31 to 4.88 and 3.29 to 5.00, respectively, and more than 94.7% of the indicators’ importance evaluation scores were higher than 3.50. Finally, 3 Level-1 indicators, 12 Level-2 indicators, and 54 Level-3 indicators are established.This study has established a simple, comprehensive, and scientific quality index system for pediatric tumor nursing, highlighted the characteristics of pediatric tumor nursing, and provided an evaluation system for specialized nursing of pediatric tumors to more standardized pediatric tumor nursing and contribute to the sustainable and scientific development of pediatric tumor nursing. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an important characteristic that positively affects the overall evaluation of ready-to-eat kiwifruit. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to investigate changes in the composition of VOCs in ready-to-eat kiwifruit during different storage periods (every 12 h). Our results revealed the presence of 55 VOCs in ready-to-eat kiwifruit, with alcohols, esters, and ketones being the dominant compounds responsible for the aromatic flavor. Among these compounds, methyl caproate, ethyl butyrate, and ethyl propionate provided specific fruit flavors to ready-to-eat kiwifruit, whereas esters played a secondary role. Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase. Additionally, fingerprint profiles of volatile compounds were established for each storage period, enabling the identification of characteristic substances. This comprehensive analysis of volatile flavor substances during the ripening of ready-to-eat kiwifruit will greatly contribute to enhancing its sensory quality, consumer appeal, and overall marketability. [ABSTRACT FROM AUTHOR]

The paper is concerned with a set of indicators that can measure the environmental quality of urban life. Craiova has largely expanded in the last decades, which has generated a range of land management and dwelling problems. This type of rapid development is interfering with the quality of citizens' life, as well as the efficient use of resources of urban environment. In this respect, the paper will try to develop a methodology by using geographical information systems to evaluate the environmental quality and its variation across the Craiova area. The use of this methodology will enable us to cope with some of the specific problems raised by the urban development of the city through a computer distribution of available data, but also a useful tool for local authorities for better urban planning [ABSTRACT FROM AUTHOR]

Six mulberry varieties in Shandong Province were used to investigate their quality, physiological properties and volatile aroma components by sensory evaluation, physicochemical analysis and gas chromatography-mass spectrometry techniques. The results showed that “Baiyuwang” and “Dashi” had the highest weight and shape index. “Heizhenzhu”and “Moyu” appeared the highest hardness (3.32, 2.67 kg/cm2) and solid-acid ratio (92.87, 82.76), as well as higher polygalacturonase (PG) and lipoxygenase (LOX) activity. But the higher juice yield (63.32%, 61.19%) was found in “Moyu” and “Dashi”. In addition, “Dashi” and “Hongguo” had higher anthocyanin (0.58, 0.53 mg/g), total phenolic content (2.48, 2.59 mg/g), strong DPPH and ABTS+ free radical scavenging ability, followed by “Longguai”, “Moyu” and “Heizhenzhu”, while “Baiyuwang” was the lowest in anthocyanin and total phenolic. The analysis of volatile aroma components showed that “Moyu” had the most aroma species and reached 62, followed by “Dashi” and “Baiyuwang”. Among them, the aroma components of “Heizhenzhu” and “Dashi” were mainly alcohols, however, “Moyu”, “Longguai” and “Baiyuwang” were mainly aldehydes, ketones and olefins. The common aroma components of the six varieties were mainly 2-amino-6-methylbenzoic acid and hexanal. The study provides a reference for the quality evaluation, processing and utilization of mulberry varieties.

The development of new functional olive oils may help in prevention of chronic diseases and improving the quality of life for many consumers. This is focused on the enrichment of enrich virgin olive oil (VOO) with Pistachia lentiscus leaves powder using optimized ultrasound assisted maceration (UAM) to enhance antioxidant activity and its oxidative stability. For plant extract, total phenolic compounds (TPC) content, antioxidant activities assay and inhibition of copper-induced LDL oxidation have been determined. The TPC content, antioxidant capacity and oxidative stability (Rancimat test, PV, K232 and K270) of VOO enriched by US (US-VOO) have been evaluated and compared to those obtained by the conventional method (CM-VOO) and VOO control. Chemical tests showed that lentisk extracts exhibited a stronger scavenging effect more than chemical standards. Lentisk extracts may protect strongly LDL from oxidation and delaying the lag time for about 3.3 h compared to the control. The enriched US-VOO with optimum conditions (100% amplitude, 15% ratio and 10 min of time exposition) showed contents of 1.6, 3 and 4 times more than the control (VOO) for TPC, chlorophyll and carotenoids. The enriched oils by US and CV methods showed a DPPH inhibition percentage and reducing power 2.4 and 1.6 times more than those of VOO. During heat treatment, peroxide value, K232 and K270 values remained significantly lower in enriched oils than VOO control. These results demonstrate the great potential of USM and the use of natural preservation ingredient such as P. lentiscus leaves to improve VOO nutritional quality oxidation stability, and extend the shelf-life of olive oil. [ABSTRACT FROM AUTHOR]

The consequences of climate change, food security, and self-sufficiency goals are driving excessive human activity onto vegetable farms in Bangladesh, and harmful heavy metal exposure is spreading. So, the study assessed the toxic metals (Pb, Cd, and Cr) exposure, characteristics, and human health risk regarding the soil-vegetable system of two distinct locations in Bangladesh using atomic absorption spectrometry. The average concentration of metals in soil and fertilizer/pesticide samples followed the same order (Cr > Pb > Cd), but for vegetable samples, the order was Pb > Cr > Cd, with some extra Pb compared to the World Health Organization (WHO) allowable limit (0.3 mg/kg). Low levels of pollution with negligible ecological concerns were predicted for both locations by the soil quality indexing. But industrial influence boosted the Pb content in location B, and common sources (fertilizer/pesticide) for both locations might be responsible for a moderate level of Cd. The toxic metals transferred to vegetables followed the trend of Cd > Pb > Cr. However, the human health risks arising from harmful metals exposure at both locations were ineffective (< 1) in evaluating noncarcinogenic risk patterns through the target hazard quotient (THQ), total THQ, and hazard index (HI). Again, considering probable carcinogenic risk patterns, vegetable consumption with studied exposure levels of toxic metals followed within the acceptable range (between 1.0E-04 and 1.0E-06). Overall, location B is slightly more vulnerable than location A by considering metal exposure, pollution distribution, and risk evaluation in the study area (significant at p < 0.05). So, systematic monitoring and protective measures are required to ensure food safety and sustainable vegetable production. [ABSTRACT FROM AUTHOR]

In this work, we studied the extraction of propolis with oils. For the experiment, we used propolis samples collected in different regions of Ukraine (Kharkiv, Sumy, Poltava, Kyiv, and Dnipropetrovsk regions) and determined their compliance with DSTU 4662:2006 "Propolis". All the samples we collected met the requirements of this standard, and a combined batch of propolis was used to obtain oil extracts. The most common vegetable oils (corn, sunflower, and olive oils) were chosen as extragents, and their quality was confirmed. The technological approach to obtaining oil extracts was based on the data of previous studies; the extraction was carried out at 60C and constant stirring for 1 hour. The obtained oil extracts of propolis were evaluated by appearance, acid and peroxide numbers, density, identification and quantification of phenolic substances. Presence of substances of phenolic and flavonoid structure was confirmed by specific reactions. As a result of the quantitative determination of the TPC in the obtained extracts it was established that the total phenolic content (TPC) in the studied oil extracts is about 4.95±0.15 %, which corresponds to the quantitative content of these biologically active substances in the propolis substance (not less than 25.0 %). [ABSTRACT FROM AUTHOR]

Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an important characteristic that positively affects the overall evaluation of ready-to-eat kiwifruit. In this study, we utilized gas chromatography-ion mobility spectrometry (GC-IMS) to investigate changes in the composition of VOCs in ready-to-eat kiwifruit during different storage periods (every 12 h). Our results revealed the presence of 55 VOCs in ready-to-eat kiwifruit, with alcohols, esters, and ketones being the dominant compounds responsible for the aromatic flavor. Among these compounds, methyl caproate, ethyl butyrate, and ethyl propionate provided specific fruit flavors to ready-to-eat kiwifruit, whereas esters played a secondary role. Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase. Additionally, fingerprint profiles of volatile compounds were established for each storage period, enabling the identification of characteristic substances. This comprehensive analysis of volatile flavor substances during the ripening of ready-to-eat kiwifruit will greatly contribute to enhancing its sensory quality, consumer appeal, and overall marketability.

Trans fatty acids (TFAs) are formed in refined linseed oil during the deodorization step. Effects of deodorization on TFA formation in vegetable oils have been intensively investigated. However, the role of refining process (degumming, neutralization, bleaching) before deodorization on TFA formation in the deodorization step remains unclear. In this study, TFA generation potential in linseed oils refined by different ways of degumming, neutralization, bleaching was evaluated, and changes in their quality indexes were also measured. Results showed that adequate refining could improve the quality of linseed oil, while inadequate neutralization or bleaching induced more TFA formation during the deodorization step, suggesting that pigments or free fatty acids in linseed oils might promote TFA formation. Meanwhile, spiked experiments, in which partly refined linseed oils were spiked with pigments or α-linolenic acid, confirmed that pigments or free fatty acids in linseed oils induced the isomerization of unsaturated fatty acids. This study demonstrated that TFA formation in refined linseed oils could be mitigated by optimizing refining processes before deodorization, and also provided theoretical basis for oil refining industry to control the oil quality. • Trans fatty acid (TFA) generation potential was evaluated in refined linseed oils. • Inadequate neutralization or bleaching induced the formation of TFA. • Spiking pigments or α-linolenic acid in refined linseed oil induced TFA generation. • Adequate refining could improve the quality of linseed oil. [ABSTRACT FROM AUTHOR]

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Simple Summary: In the present study, laboratory analyses conducted on unusual forages have been used to calculate various parameters and define some quality indexes using different equations. It was found that the quality of unusual forages decreased during the growth but maintained a high level. Different indexes were used to evaluate the forage quality. The Relative Feed Value and the Relative Forage Quality indexes, when calculated with the formula for legumes, correctly summarized the trend of the nutritional characteristics of the unusual forages at different maturity stages. The quality of a forage influences the production of animals, and it can be defined in many ways. Laboratory analyses are important tools because they can be used to indicate the quality of the forages, and they represent a relatively quick way of defining their nutritive values. However, specific quality indexes are necessary to evaluate and rank forages. The quality of conventional forages is predicted by different indexes, according to whether they are legumes or grasses. However, no indications are given about what formulae should be used for unusual forages. In the present study, laboratory analyses have been conducted on three unusual crops belonging to three different botanical families (amaranth, borage, and camelina) at four growth stages, and conventional quality indexes have been calculated and applied to establish their quality. The obtained results have shown that the nutritive value of the unusual forages modified during the growth, although they always maintained a high quality. Hence, the Relative Feed Value of unusual forages can be measured using the ADF content or digestibility value. The Relative Forage Quality, calculated with the legume formula, seems more appropriate for the considered unusual forages as it was able to reveal any changes that took place during maturity. [ABSTRACT FROM AUTHOR]

The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution. [ABSTRACT FROM AUTHOR]

As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone. [ABSTRACT FROM AUTHOR]

Camellia oleifera seed oil is rich in unsaturated fatty acids, and has various nutraceutical and health benefits, but the application of it is hindered by inappropriate processing methods. In this work, we developed an efficient procedure for preparing high quality Camellia oleifera seed oil using enzymatic extraction and demulsification. Through the screening of enzyme types, acid protease was found to be the optimal enzyme for extraction, resulting in a clear oil yield of 66.94±0.70% under the optimized conditions determined by using response surface methodology (RSM). In order to address the issue of excessive emulsion formation during enzymatic extraction, enzymatic demulsification was utilized to recover the clear oil from the emulsion layer. After successively addition of medium temperature α-amylase and acid protease under the optimized conditions, a demulsification rate of up to 74.31±0.27% and a clear oil yield of 16.01% were obtained. Therefore, a total clear oil yield of 82.95% was achieved. Finally, the quality indexes of three clear oil samples were analyzed, and all of them attained level one of Chinese National Standard GB/T 11765–2018. These results demonstrate the efficient preparation of high-quality Camellia oleifera seed oil by full enzymatic extraction and demulsification. It provides valuable theoretical guidance for the environmentally friendly extraction of Camellia oleifera seed oil, with potential applications in its production. [Display omitted] • A two-step enzymatic method was established to produce Camellia oleifera seed oil. • The oil in the emulsion layer was recovered through enzymatic demulsification. • The enzymatic extraction and demulsification achieved a clear oil yield of 82.95%. • The clear oil obtained in this work met the level one standards of GB/T 11765–2018. • The procedure in this work is simple, cost-effective, and environmentally friendly. [ABSTRACT FROM AUTHOR]

The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.

The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil. [ABSTRACT FROM AUTHOR]

The quality of a forage influences the production of animals, and it can be defined in many ways. Laboratory analyses are important tools because they can be used to indicate the quality of the forages, and they represent a relatively quick way of defining their nutritive values. However, specific quality indexes are necessary to evaluate and rank forages. The quality of conventional forages is predicted by different indexes, according to whether they are legumes or grasses. However, no indications are given about what formulae should be used for unusual forages. In the present study, laboratory analyses have been conducted on three unusual crops belonging to three different botanical families (amaranth, borage, and camelina) at four growth stages, and conventional quality indexes have been calculated and applied to establish their quality. The obtained results have shown that the nutritive value of the unusual forages modified during the growth, although they always maintained a high quality. Hence, the Relative Feed Value of unusual forages can be measured using the ADF content or digestibility value. The Relative Forage Quality, calculated with the legume formula, seems more appropriate for the considered unusual forages as it was able to reveal any changes that took place during maturity.

Today, mechanized harvesting is a reality in almost all commercial sugarcane fields in Brazil. In the last 20 years, government policies and public–private initiatives have given appropriate support to adopting green cane fields, associated with less environmental impact, soil conservation, and human health protection. Even though, some production regions remain with burning straw practice before of mechanical harvest. In order to better comprehend why pre-harvest burning still being applied at mechanized harvest of sugarcane in Brazil? The objective was performing an analysis of performance and quality of mechanized harvesting of sugarcane, considering areas with a burnt cane and green cane. For this, two similar commercial fields were selected for performing a comparison. In the two harvest areas (burnt cane and green cane), quality indexes and performance measured were: cutting height, damage in cut culms, visible losses, and effective field capacity. At comparison, better quality indexes were achieved at harvest in the green cane (shorter cutting height: 5.5 versus 6.5 cm; less damage index in cut culms: 0.37 versus 0.45; lower visible losses: 3.0 versus 6.24 t ha−1). These results were associated with a lower average forward speed of the machine at harvest in green cane (1.88 m s−1 against 1.32 m s−1). On the other hand, the greater effective field capacity developed by the harvester in the burnt cane (1.02 versus 0.71 ha h−1) helped to understand one reason that sustains the resistance on banning of pre-harvest burning before of mechanical harvesting in sugarcane fields. [ABSTRACT FROM AUTHOR]

The food logistics system is an essential sector for maintaining and monitoring the safety and quality of food products and becoming more crucial, especially during and after the pandemic of COVID-19. Kimchi is a popular traditional fermented food originally from Korea and easily changes because of the storage conditions. This study aims to evaluate the effects and the contributions of temperature to volatile compounds, quality indexes, and the shelf life of Halal-certified Kimchi, and to identify alcohol and find the correlation between the identified variables using an electronic nose and conventional method with the integration of multivariate analysis. Thirty-two volatile compounds (VOCs) were detected and correlated with pH, titratable acidity (TA), and lactic acid bacteria (LAB) counts during storage time. Ethanol was also found in the ripened Kimchi and possibly became the critical point of halal Kimchi products besides total acidity, pH, and LAB. Furthermore, the correlation between pH and benzaldehyde, titratable acidity and 3-methylbutanoic acid, and among lactic acid bacteria with ethanol, acetic acid, ethyl acetate, and 3-methylbutanoic acid properly can be used as a given set of variables in the prediction of food quality during storage and distribution.

As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milling properties of winter soft wheat varieties The article deals with the study results of milling properties of winter soft wheat varieties. The purpose of the research was to study the indexes of grain and flour properties of new promising varieties of winter soft wheat developed in FSBSI ARRIGC after I.G. Kalinenko (test weight, flour ash content and flour color) and a total flour extraction and flour extraction according to the breaking and milling systems. The objects of the study were the varieties of winter soft wheat ‘Don 95’, ‘Ermak’, ‘Don 107’, ‘Asket’, ‘Izyuminka’, ‘Lidiya’, ‘Kapitan’, ‘Kaprizulya’, ‘Lilit’ and ‘Kapitan’. The study of test weight and general vitreousness of grain was paid special aatention during the breeding on grain quality as these traits is the most important characteristics of milling properties. On average during the years of study the largest test weight (more than 800 g/l) formed the varieties ‘Izyuminka’ (836g/l), ‘Admiral’(835g/l), ‘Don 95’ (834g/l), ‘Don 107’ (830g/l), ‘Lilit’ (829g/l), ‘Asket’ (819g/l), ‘Kaprizulya’ (808g/l) and ‘Kapitan’ (803g/l). There has been given characteristics of zoned and promising varieties according to their total flour extraction and flour extraction through the systems. The varieties ‘Admiral’ (71.8%), ‘Asket’ (71.4%) and ‘Lidiya’ (71.2%) showed the best results on average through the years of study. The varieties ‘Izyuminka’, ‘Lilit’, ‘Kaprizulya’, ‘Ermak’, ‘Asket’ and ‘Lidiya’ exceeded all the rest varieties according to the complex of physical and milling properties of grain and flour quality. The results of correlation analysis show that test weight has a great effect on the total flour yield and grain vitreousness has a slight effect on it.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time. [ABSTRACT FROM AUTHOR]

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Turf grass became an essential element for sport and recreational purposes. Many sports are practiced on turf grass and it has multiple functions, the main for sport being the attenuation of the impact with the soil providing a very good protection by the considerable amortisation capacity in comparison with other types of surfaces. Thus, the presence of turf grass on soil surface diminishes water evaporation, maintains a lower temperature at the soil level due to the evapo-transpiration process. The object of this research is represented by a football field from the town Motru (Gorj County). The turf from Motru stadium is dominated by the species Poa pratensis and Lolium perenne. This has a relatively good condition because it benefits by constant maintenance works. There were collected data in 10 observation moments, respectively 18.03.2019, 27.03.2019, 1.04.2019, 13.04.2019, 20.04.2019, 24.04.2019, 12.05.2019, 26.05.2019, 9.06.2019 and 17.06.2019. The analysed features of the turf were: density, resistance to traffic, resistance to diseases, colour, finesse, summer resistance and global aesthetic aspect. After the analysis of the data regarding the turf grass from the Motru stadium we have concluded the following: the turf has medium quality regarding most of the analysed aspects; in spring was registered the decrease of the diseases resistance; on the turf surface are present several weed species, the most abundant being Taraxacum officinale, Cynodon dactylon and Trifolium repens. Some of the problems appeared at the level of the sport field from Motru were produced due to the high amount of rainfalls that have a high frequency, this fact was disturbed the application and frequency of the maintenance works as mowing, antifungal treatments and weed control. According with the obtained results there is recommended prevention of the diseases, one measure being the collection of the mowed biomass. In the periods characterised by high atmospheric moisture there is necessary the application of fungicides. Thus there is recommended planning of fertilisation and application of macro- and microelements for the improvement of the leaves colour. For the dicotyledonous weed control is necessary to be applied specific herbicides and in the case of bare soil spots is necessary the over-seeding recommendable with Lolium perenne. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In sub-Saharan Africa, Lagenaria siceraria seeds are cooked before consumption. Cooking seed may alter their chemical composition, leading to changes in their health benefits. Thus, this study aimed at determining the effect of cooking of L. siceraria seeds on their edible oil quality. Heat treatments were performed as roasted (100 and 125 °C) and boiled (10, 35, 60 and 90 min). Then oils were extracted with petroleum ether solvent and hot-water flotation process. Peroxide and acid index, and fatty acids composition were evaluated. With the hot-water flotation process, roasting and boiling had no significant effect on acid index and fatty acids composition. However, peroxide values varied from 1.1 to 2.9 meqO2 kg-1 oil. The highest peroxides values were revealed at 90 and 60 min, respectively, in seeds roasted at 100 and 125 °C. With solvent extraction, roasting and boiling affected only peroxide values and fatty acids composition. The highest peroxide values were reached after 10 min of ebullition of roasted seeds, both at 100 and 125°C. Saturated and polyunsaturated fatty acid contents increased after 10 min of boiling of seeds roasted at 100 and 125°C; then decreased to reach the initial content. But, the monounsaturated fatty acids content decreased after 10 min of boiling, and then increased to reach the initial content. The highest values of peroxides and polyunsaturated fatty acids contents were observed with solvent extraction compared to hot-water flotation method. Cooking of L. siceraria seeds does not alter the quality of their oil; solvent extraction makes their oil highly unstable. [ABSTRACT FROM AUTHOR]

An improved way for determining the resolving power of a space synthetic aperture radar is proposed. The model allows one to relate the geometric and radiometric quality to characteristics of the observed object and background. Some features of the radar image during visual examination are explained. Datapath errors are taken into account. [ABSTRACT FROM AUTHOR]

Biomass pellets are a potential renewable and clean energy source. With the advantages of perfect combustion performance and easy storage and transport, biomass pellets have gradually replaced fossil fuels and become widely used. Rapid and accurate determination of biomass pellets’ quality is critical to efficient energy use. Laser-induced breakdown spectroscopy (LIBS) combined with chemometric methods were utilized. The gross calorific value (CV) and ash content (Ash), volatile matter (VM) and fixed carbon (FC) were firstly measured and analyzed. LIBS spectra and their corresponding elements of biomass pellet samples were analyzed. Three quantitative analysis models for quality indexes including partial least-squares regression (PLSR), least squares-support vector machines (LS-SVM), extreme learning machines (ELM) were further built. All models performed well, especially the LS-SVM model which obtained the best determination results, with all R2 values over 0.95. Concurrently, the modeling performance of ash was slightly better than that of the other three quality indexes, which further confirmed the feasibility of using relevant elements to predict biomass quality indexes. The overall results indicated that LIBS coupled with suitable chemometrics could be an alternative promising method to determine quality indexes of biomass pellets and further improve energy utilization by using biomass materials with better quality.

The postharvest quality of kiwifruit is critical for consumer satisfaction and reducing waste. Ready-to-eat kiwifruit lacks a consistent quality standard, and monitoring its quality is essential. This study proposes a novel and smart strategy to monitor the quality of mature kiwifruits stored at room temperature using image recognition application on a mobile phone. The study correlates the storage time, quality indexes, and volatile flavor compounds with RGB (RGB stands for Red, Green, and Blue) values readouts from photos. Results show that central B/G (The ratio of B to G in the center of kiwifruit) values positively correlate with vitamin C and negatively correlate with weight loss rate. Specific volatile compounds, such as methyl benzoate, methyl butyrate, ethyl benzoate, ethyl butyrate, and ethyl acetate, can serve as markers for evaluating kiwifruit quality and freshness. Furthermore, firmness strongly correlates with the volatile gases hexanal and trans -2-hexenoic acid. Chroma values and specific volatiles can serve as early warning indicators to monitor the quality of postharvest kiwifruit. The study provides a quick and facile method to evaluate kiwifruit quality stored at room temperature, providing a basis for the development of ready-to-eat kiwifruit. This strategy benefits both consumers and processing plants in reducing waste and improving kiwifruit quality. [Display omitted] • Quality of kiwifruits was correlated with RGB values of smart phone photos. • A potential quick evaluation method for freshness of kiwifruits was provided. • We provides a monitoring standard for ready-to-eat kiwifruit production. • Analyzed the correlation between quality and color values kiwifruit during storage. [ABSTRACT FROM AUTHOR]

Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

In spite of many studies that have been carried out, there is a knowledge-gap as to how different sizes of biochars alter soil properties. Therefore, the main objective of this study was to investigate the effects of different sizes of biochars on soil properties. The biochars were produced at two pyrolysis temperatures (350 and 550°C) from two feedstocks (rice husk and apple wood chips). Produced biochars were prepared at two diameters (1-2 mm and

The statistical analysis of processes of bankruptcy in Ukraine is conducted. Quantitative and high-quality indexes, characterizing efficiency of functioning of institute of bankruptcy of enterprises, are analyzed; the analysis of processes, related to bankruptcy of enterprises, being in state administration is conducted.В работе проведен статистический анализ процессов банкротства в Украине. Проанализированы количественные и качественные показатели, характеризующие эффективность функционирования института банкротства предприятий, проведен анализ процессов, связанных с банкротством предприятий, находящихся в государственном управлении.

Credit scoring, it is a term for a wide spectrum of predictive models and their underlying techniques that aid financial institutions in granting credits. These methods decide who will get credit, how much credit they should get, and what further strategies will enhance the profitability of the borrowers to the lenders. Many statistical tools are avaiable for measuring quality, within the meaning of the predictive power, of credit scoring models. Because it is impossible to use a scoring model effectively without knowing how good it is, quality indexes like Gini, Kolmogorov-Smirnov statisic and Information value are used to assess quality of given credit scoring model. The paper deals primarily with the Information value, sometimes called divergency. Commonly it is computed by discretisation of data into bins using deciles. One constraint is required to be met in this case. Number of cases have to be nonzero for all bins. If this constraint is not fulfilled there are some practical procedures for preserving finite results. As an alternative method to the empirical estimates one can use the kernel smoothing theory, which allows to estimate unknown densities and consequently, using some numerical method for integration, to estimate value of the Information value. The main contribution of this paper is a proposal and description of the empirical estimate with supervised interval selection. This advanced estimate is based on requirement to have at least k, where k is a positive integer, observations of socres of both good and bad client in each considered interval. A simulation study shows that this estimate outperform both the empirical estimate using deciles and the kernel estimate. Furthermore it shows high dependency on choice of the parameter k. If we choose too small value, we get overestimated value of the Information value, and vice versa. Adjusted square root of number of bad clients seems to be a reasonable compromise.

The uncertainties associated with rainfall estimates comprise various measurement scales: from rain gauges and ground-based radars to the satellite rainfall retrievals. The quality of satellite rainfall products has improved significantly in recent decades; however, such algorithms require validation studies using observational rainfall data. For this reason, this study aims to apply the H-SAF consolidated radar data processing to the X-band radar used in the CHUVA campaigns and apply the well established H-SAF validation procedure to these data and verify the quality of EUMETSAT H-SAF operational passive microwave precipitation products in two regions of Brazil (Vale do Paraíba and Manaus). These products are based on two rainfall retrieval algorithms: the physically based Bayesian Cloud Dynamics and Radiation Database (CDRD algorithm) for SSMI/S sensors and the Passive microwave Neural network Precipitation Retrieval algorithm (PNPR) for cross-track scanning radiometers (AMSU-A/AMSU-B/MHS sensors) and for the ATMS sensor. These algorithms, optimized for Europe, Africa and the Southern Atlantic region, provide estimates for the MSG full disk area. Firstly, the radar data was treated with an overall quality index which includes corrections for different error sources like ground clutter, range distance, rain-induced attenuation, among others. Different polarimetric and non-polarimetric QPE algorithms have been tested and the Vulpiani algorithm (hereafter, R q 2 V u 15 ) presents the best precipitation retrievals when compared with independent rain gauges. Regarding the results from satellite-based algorithms, generally, all rainfall retrievals tend to detect a larger precipitation area than the ground-based radar and overestimate intense rain rates for the Manaus region. Such behavior is related to the fact that the environmental and meteorological conditions of the Amazon region are not well represented in the algorithms. Differently, for the Vale do Paraíba region, the precipitation patterns were well detected and the estimates are in accordance with the reference as indicated by the low mean bias values.

Various fish capture methods, which involve different levels of pre-slaughter stress/welfare, could influence the final quality of marketed fish. In this study, living saithe (Pollachius virens L.), caught during realistic commercial fishing by gillnetting (n = 37) and automatic jigging (n = 50), were analysed for stress indicators in blood parameters. An assessment of the fillet quality of the same fish, after four days storage on ice, was carried out using an Industrial Test (IT) and a Quality Index Method (QIM). Stress indicators in gillnetted fish, such as lactate (7.5 ± 0.6 mmol/L), haematocrit (33.9 ± 1.2%) and glucose (6.7 ± 0.7 mmol/L) were significantly higher when compared to jigged fish (2.6 ± 0.2 mmol/L, 23.7 ± 0.7% and 3.3 ± 0.1 mmol/L, respectively), indicating higher stress levels for fish caught with gillnets. No differences due to fishing gear were detected in the quality indexes, which seemed to be influenced by a potential bias introduced when only fish hauled on board alive were analysed, and the limitations of the QIM and IT to detect small differences in quality. Condition factor (K) was positively correlated with IT for gillnetted fish, but not for jigged fish. This could also mask potential effects of capture methods on fillet quality. These results will be valuable given emerging concerns on fish welfare in commercial fisheries and the need to deliver fish products with high quality standards. [ABSTRACT FROM AUTHOR]

This article devotes to a comparative study of technological and chemical quality indexes of wheat, maize, oat, barley, buckwheat, rice, triticale, cheakpeas, sorghum flour and wheat bran as well as bicomponent flour blends thereof. The samples of flour from different cereals were obtained under industrial (maize, oats, barley, buckwheat, rice flour and wheat bran) and under laboratory conditions by the original flow diagram (triticale, sorghum, chickpeas flour). As a control wheat flour was selected with the following quality indexes: Whiteness - 55 units, Ash - 0.54%, Protein - 10.8%, Gluten - 26%, Gluten Quality (Elasticity) - 80 units, Falling Number - 350. It was found that the samples of flour from maize, oat and chickpeas have largest particle size. Respectively 53.3, 42.7 and 38.2% of the particles from these samples offlour were concentrated in the fraction that was obtained over sieve #27 (250 microns). Opposite, for rice and barley flour respectively 44.3 and 54.7% of the particles were concentrated in the fraction that was obtained by passage sieve #58 (122 microns). Triticale flour has the smallest particle size and has 70.0% particles in fraction obtained by passage sieve #58 (122 microns), almost as well as in wheat flour (80.2%). Trends of wheat flour fortification by the different kind of cereals flour are defined. It was proposed for enriching wheat flour in lysine content using oat, buckwheat, chickpeas flour and wheat bran; methionine content - oat and chickpeas flour; albumins and globulins content - buckwheat, chickpeas flour and wheat bran; vitamins and minerals content - chickpeas flour and wheat bran; biotin content - rice and maize flour; f-glucans content - barley flour; tocopherols content - buckwheat, maize flour and wheat bran; in low molecular weight carbohydrates content - sorghum flour. [ABSTRACT FROM AUTHOR]