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• Methods for detention of lipid rancidity

  117-120

  Mária Nagy

  Zoltán Győri

  Mária Borbélyné Varga

  Views:

  390

  There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.

• Deproteinized plant juice as part of circular economy: A short review and brief experimental data

  23-26

  Döme Barna

  Ibolya Oláhné Tóth

  Miklós Gábor Fári

  Nóra Bákonyi

  Views:

  1547

  As the population of the Earth is constantly growing it generates an unmet demand for protein, which is an urgent problem. The protein extraction process is a potential solution, which offers high-quality plant protein suitable for animal and human nutrition at a favorable price. The process used within our project produces green juice from the green alfalfa biomass through pressing. After the coagulation of protein from this green juice, the by-product is called DPJ (Deproteinized Plant Juices) or brown juice. Our preliminary results match the international literature, namely that brown juice take up as much as 50% of the fresh biomass in weight. To utilize this by-product is a crucial part of the process to make it environmental-friendly and financially viable as well. The examined brown juice samples came from a small-scale experiment of alfalfa varieties carried out in the experimental farm at the University of Debrecen. According to our preliminary results, brown juice has high macro- and micronutrient values, furthermore, it has a potentially high amount of antioxidant compounds. The study highlights that brown juice is suitable as an ingredient in microbiological media, in plant nutrition as a supplementary solution, for feedstock and for preparing human food supplements or functional foods. The potential utilization of all biorefinery products makes it a very appropriate technology for today’s challenges.

• Analytical overview of dairy industry in the Poltava region, Ukraine

  47-51

  Anna Gereles

  Views:

  139

  The author presents essential characteristics of the state and place of Poltava region in it. The study aims at identification and description of latest trends in Ukraine’s and Poltava’s dairy industry. The author stresses an important place of the dairy industry in the agriculture of Ukraine, and particularly in the Poltava region. This article also presents the information of main indicators of dairy industry of Ukraine in the comparison with other countries of the World. It describe sources of forming the main agricultural products and directions of their use for the calendar year, data on per capita consumption of main dairy products in Ukraine and the Poltava Region and per capita average daily consumption of basic micro- and macro elements in foods. The study contains basic indicators which characterize the social and economic state of agriculture in Ukraine and its regions for 1990–2012. There are also the data of gross production and main kinds of dairy products per capita and as well as some indicators of livestock’s productivity and so on.

  The goal of the article is to describe the complex evaluation of the achieved level of milk production, consumption of milk and dairy products in Ukraine and the Poltava Region, to show the specifics of the national dairy cattle breeding, identifying the main challenges in it.