Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2–10.2; atherogenic index = 0.56–0.67; thrombogenic index = 0.78–0.96; hypocholesterolemic/hypercholesterolemic index = 2.4–2.7 (for Longissimus dorsi))

Research on the physico – chemical characterization of improved genotypes for Lycopersicon esculentum Mill. obtained in the ecological system

Currently, world, horticultural producers and processors are concerned to obtain high quality organic products in conditions of economic profitability. The main aim of the research is to highlight the physico – chemical characteristics of some improved genotypes from the species Lycopersicon esculentum Mill. obtained in ecological system in the experimental field within USAMV Iasi in 2019. Thus, the aim was to highlight some qualitative parameters, respectively: titrable acidity, pH value, total dry matter content, soluble dry matter, vitamin c, carotene and lycopene content. The biological material was represented by 37 improved tomato genotypes in order to ensure competitive horticultural techniques. The 37 genotypes of Lycopersicon esculentum Mill. showed an average value of the total dry matter content of 7.07 ± 0.5%, showing an oscillating amplitude of the lower delimited values of 4.64% (G223) and 17.9% (G265). The average pH value was 4.4 with limits that fell within the range of variation [4.15 – 4.85]. The content of vitamin C ranged between 14 mg/ 100 g and 29 mg/ 100 g. Other components with antioxidant value that have been shown in important proportions are represented by carotenes (2.36 – 21.22 mg/ 100 g) and lycopene (3.01 – 33.7 mg/ 100 g). This research results strengthens the data in the literature referring to the bioactive compounds of tomatoes emphasizing that the study was conducted for different genotypes grown in organic conditions

Research regarding the influence of the flour sort on the textural, physico-chemical and sensory parameters of sourdough bakery products

The structural, physico-chemical properties and sensory characteristics of sourdough bakery products represent important quality indicators that may be modified adue to changes in the process and parameters for products obtaining. The main role of sourdough used in the process of bakery products obtaining, consists on the fermentation process achievement, through the metabolism of sugars by the enzymatic action of sourdough and the release of CO2, alcohols and other secondary products. Natural sourdough differs mainly from compressed yeast in that the fermentation process in natural sourdough involves a slow process, called lactic fermentation, described as an anaerobic process in which organic substances are transformed into lactic acid by the action of microorganisms, whereas compressed yeast enriched with yeasts of the Saccharomyces cerevisiae genus, involves a rapid process of alcoholic fermentation. The main purpose of the present research was to identify the influence of the flour sort on the quality of natural sourdough and on the textural, physico -chemical and sensory properties of the sourdough bakery products. Thus, two type of natural sourdough were obtained, respectively m1 – with superior flour (000 type) and m2 – with white flour (650 type) + wholemeal-flour (1350 type). The two types of sourdough were integrated into the recipes for the five experimental variants of bakery products, as follows: m1650; m1650,000; m1000, m1650,1350; m1000,1350; m2650; m2650,000; m2000, m2650,1350 and m2000,1350. The results of the research in terms of sensory evaluation are revealed that the variant m1650,000 was the most appreciated for most characteristics

New accounting regulations seen in terms of auditor

Financial audit is the examination activity in the expression of an opinion of the auditors on the financial statements in accordance with international auditing standards of the International Federation of Accountants. Annual financial statements prepared by legal persons are audited according to law. They are subject to statutory audit. Financial audit is above all a rigorous process of identifying problems: gap correction, prevention and blocking risks to achieve. It applies to all independent coherent procedures and rules examination in order to assess adequate, relevant, security and operation of all or part of a body of actions by reference to a norm. Companies whose securities are admitted to trading on a regulated market as defined capital market, prepare annual financial statements with 5 components, regardless of total assets, net turnover and average number of employees. In practice there are requirements on the audit, namely: statutory audit (audit of annual financial statements or consolidated annual financial statements, under EU law), auditing the request (is auditing financial statements or of parts prepared by an economic entity in accordance with national accounting regulations and other reporting frameworks required by users of the audit report), internal audit (for independent, objective assurance that gives an entity in terms of control over work done)

Nutritional value of new sweet pepper genotypes grown in organic system

The market request for organic vegetables has grown recently for their positive impact on healthy diets. Consumers have progressively shown preferences for various combinations of color, size, and shape of pepper fruits. Facilitating communication, collaboration, and participation in the selection of cultivars with superior performance, flavor, texture, and culinary attributes can represent a key tool in breeding for nutritional and culinary traits. The current research started from the premise that organic production involves achieving adequate nutritional and culinary quality of pepper fruits. The study was conducted to investigate traits related culinary quality of pepper genotypes, especially in the ripening phase of fruits, to select the best resources with a high antioxidant content for breeding programs. The biological material represented by nine genotypes of sweet pepper was cultivated in the open fields during 2019 and 2020 at the experimental stations of the Vegetable Research Development Station of Bacau and of Iasi University of Life Sciences. Agricultural practices and intensive breeding focused on yield and stress tolerance have indirectly led to a reduction in the nutrition and flavor of the produce. Complex approaches, including screening of consumer preferences, phenotyping, and use of modern genomics and analytical chemistry tools in breeding, together with participatory farmer-breeder-chef-consumer collaborations, can represent a strategy to facilitate the development of the next generation of crops aimed to meet the growing demands of safe and nutritionally vegetables featured by culinary standards as good flavor, color, and texture

Functional quality of improved tomato genotypes grown in open field and in plastic tunnel under organic farming

In response to urgent demand to raise awareness of the nutritional and health benefits of tomato consumption and to advocate for healthy diets through increased sustainable production and consumption of fruits and vegetables, this study is intended to promote a healthy and balanced lifestyle, sharing the best practices of production and consumption. The aim of this research was to compare the effects of the growing system (field vs. plastic tunnel) and of genotype characteristics for organic improved tomato genotypes. The research was carried out in the 2019 and 2020 years on eight improved tomato genotypes. The results showed that the ascorbic acid content presented higher values for organic tomatoes cultivated in the field for all genotypes studied, with an upper limit of 18.57 mg 100 g1 FW. In contrast, the content in -carotene and lycopene showed higher values for genotypes grown under plastic tunnel conditions. Significant statistical differences were noticed concerning the mean values of all genotypes according to cultivation conditions (field vs. plastic tunnel) for most parameters excepting total soluble solids (TSS), titratable acidity (TA), maturity index (MI) and flavor index (FI). This highlights the major importance of the selection of some genotypes of tomatoes that respond positively to the organic cultivation system in terms of the presence of the antioxidants compounds (vitamin C, lycopene, and carotene) in representative quantities. Genotype 3 is highlighted by the highest content in carotene (7.4 mg 100 g1 F.W.) and lycopene (8.4 mg 100 g1 F.W.) and genotype 5 by the highest content in vitamin C (16.8 mg 100 g1 F.W.). The results of the study suggest that by applying appropriate techniques for growing organic tomatoes in the plastic tunnel system, the antioxidant substrate can be optimized compared to the results obtained for the field system

Grigore Alexandru Ghica and the National Bank of Moldavia

During the nineteenth century, the need for the creation of a Bank of Moldavia signified a major goal in the development and the modernization of the principality, as well as in putting an end to the financial chaos generated by the lack of currency, which in turn led to the progressive ruin of the landowners’ class. Using an analytical method based on a diachronic approach and on a variety of sources, we attempted to concisely describe Grigore Alexandru Ghica’s ideas and actions related to this problem, both before and after his nomination as Hospodar