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Selected Papers from the 9th International Conference of Biotechnologies, Present...
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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: 30 September 2024 | Viewed by 1575

Special Issue Editors

Prof. Dr. Mircea Oroian

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Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: food rheology; food authentication and adulteration detection; development of new methods for food characterization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Georgiana Gabriela Codină

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Guest Editor
Faculty of Food Engineering, Ștefan cel Mare University, 720229 Suceava, Romania
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

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

Published Papers (2 papers)

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Research

13 pages, 1904 KiB  
Article
Ready-to-Use Vegetable Salads: Physicochemical and Microbiological Evaluation
by Eufrozina Albu, Ancuta Elena Prisacaru, Cristina Ghinea, Florin Ursachi and Laura Carmen Apostol
Appl. Sci. 2024, 14(7), 3068; https://doi.org/10.3390/app14073068 - 05 Apr 2024
Viewed by 458
Abstract
Ready-to-use vegetable salads are minimally processed products, rich in antioxidants, but are associated with a high microbiological risk and possibly, in some cases, with a high content of nitrites. The purpose of this study was to investigate the physicochemical and microbiological properties of [...] Read more.
Ready-to-use vegetable salads are minimally processed products, rich in antioxidants, but are associated with a high microbiological risk and possibly, in some cases, with a high content of nitrites. The purpose of this study was to investigate the physicochemical and microbiological properties of different ready-to-use vegetable salad assortments on the Romanian market. Seventeen types of salad vegetables were evaluated for the determination of water activity, antioxidant activity and nitrite concentration and tested for the presence of microorganisms. The water activity of the samples varied from 0.873 to 0.933, and the IC50 values were between 1.31 ± 0.02 and 5.43 ± 0.04 µg/mL. Nitrites were present in all samples investigated (ranging from 290.6 to 3041.17 mg/kg). Staphylococci and Enterobacteriaceae were detected in 35.3% and 70.5% of the samples. Furthermore, 17.6% of the salads were contaminated with Escherichia coli, and Listeria was detected in 29.4% of the samples. Salmonella was detected in only one sample, and Faecal streptococci were not present in any of the samples. The results indicated high nitrite values and also revealed pathogens’ presence. Producers should make more efforts to lower microbial contamination, while maximum limits for nitrites in vegetables should be set based on the impact on human health. Full article
(This article belongs to the Special Issue Selected Papers from the 9th International Conference of Biotechnologies, Present and Perspectives)
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14 pages, 2075 KiB  
Article
Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products
by Huțu Dana and Amariei Sonia
Appl. Sci. 2024, 14(5), 2011; https://doi.org/10.3390/app14052011 - 29 Feb 2024
Viewed by 596
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
(This article belongs to the Special Issue Selected Papers from the 9th International Conference of Biotechnologies, Present and Perspectives)
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