Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research

Young people’s consumption of alcohol is an ongoing problem. Many young adults binge-drink alcohol excessively, with serious negative consequences thereafter. This preliminary research assessed risk factors associated with alcohol consumption, drinking problems and related consequences among university students. The study was carried out on a total of 1056 students from UASVM Cluj-Napoca, Romania. University students claimed altered states of health after drinking episodes: vomiting, abdominal pain, headache, dizziness (43.1%), forgetfulness after drinking (3.1%). Furthermore, students who drank over the limit reported physical and violence-related problems (2.7%) and were more likely to develop risky behaviors, like driving under the influence of alcohol (13.9%) or car accidents (0.2%). The participants in the study were not heavy social drinkers, 50.9% of the respondents reported no consequences after drinking alcohol

Comparison of Ferments in the Process of Functional Beverage Making

The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exhibited significant interest in developing foods containing functional ingredients. Honey has been a corollary of hidden nutritional and medicinal value for centuries. Mead is the result of alcoholic fermentation, by mixing different proportions of honey with water and pollen, as a fermentation agent. The fermentation process was monitored by collecting samples periodically and analyzing the alcohol concentration, total extract, the level of fermentation, the pH, as well as the yeast number with the Thoma cell counting chamber. Additionally, physicochemical (acidity and vitamin C) and sensory parameters were determined for the final products. Results and discussion: Pollen-fermented beverages have a higher alcohol concentration than beverages fermented with Saccharomyces cerevisiae, which is explained by the additional intake of carbohydrates induced by the addition of pollen

Development of functional beverage from wheat grass juice

The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points), followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points), and whey cheese with 2% pine nuts (7.3 points). Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples

Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage