Selected Papers from the 9th International Conference of Biotechnologies, Present and Perspectives

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 March 2024 | Viewed by 656

Special Issue Editors

Special Issue Information

Dear Colleagues,

The 9th International Conference of Biotechnologies, Present and Perspectives, which is organized by Ştefan cel Mare University, Faculty of Food Engineering, Suceava, Romania, is an excellent opportunity for experts, researchers, staff, and enthusiasts in food, agriculture, and biotech fields from around the world to share the latest advancements and future trends in biotechnologies and their applications in the food industry and applied engineering sciences, with a focus on food product quality, food safety, environment protection, and equipment for the food industry.

Papers published in this Special Issue, “Selected Papers from the 9th International Conference of Biotechnologies: Current Advances and New Perspectives”, should focus on recent advances in food biotechnology, applied engineering sciences, food safety and technology, ecology and environmental engineering, food quality, and equipment for the food industry.

Prof. Dr. Mircea Oroian
Prof. Dr. Georgiana Gabriela Codină
Guest Editors

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Keywords

  • food biotechnology
  • food quality
  • food safety
  • food analysis
  • applied engineering sciences
  • ecology and environmental engineering
  • equipment for the food industry

Published Papers (1 paper)

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Research

14 pages, 2075 KiB  
Article
Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products
Appl. Sci. 2024, 14(5), 2011; https://doi.org/10.3390/app14052011 - 29 Feb 2024
Viewed by 233
Abstract
In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with [...] Read more.
In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time. Full article
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