ACRYLAMIDE IN FOOD – IMPLICATION FOR THE FOOD INDUSTRY

It is a very complex and actual problem to assure a healthy and equilibrate feeding, because of the special importance that food has for human health. The acrylamide contamination of food products or the formation during the technological processes are among the main risk factors for public health owed to the potential to generate toxicity from this contamination with multiple noxious effects. Acrylamide is an instable organic compound, white crystals, odorless, water, ethanol and ether soluble. It has the composition, from chemical point of view, of an amide, with the chemical formula C3H5NO. Acrylamide is used in the plastic materials, paper, dyes, textile industry, also in construction and cosmetics etc. It is also used for making polyacrilamide, product used as water stabilizer and sewage water treatment and for gels electrophoresis

RESEARCHES REGARDING THE QUANTITATIVE MODIFICATIONS OF HOP PELLETS BITTER ACIDS DURING THE STORAGE

The present study includes researches regarding the losses of hop pellets bitter acids during one year of storage. There were found that the losses of bitter acids are different for each hop variety. The global content on alpha bitter acids was established by conductimetry. Using the HPLC method we were able to separate the different fractions of alpha and beta bitter acids. From the alpha/beta ratio the hop varieties can be distinguish

STUDIES CONCERNING THE QUALITY OF GRAPES FROM FETEASCA REGALA AND RISLING ITALIAN VARIETIES DEPENDING ON MATURATION DEGREE AND VEGETATION CONDITIONS

Knowing the evolution of grapes maturity is of great importance in grapes and good quality and healthy wines. The ripening period has 2 limits – the beginning date and the end day – one cannot be precise about the optimal moment for harvest inside this period, which is usually 10-15 days of duration