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Articles by Maria TOFANA
Total Records ( 10 ) for Maria TOFANA
  Giorgiana Mihaela BELBE and Maria TOFANA
  Ionizing radiation can be used in food industry in order to control the number of microbiological contaminants, among others. The sources of irradiation allowed to be used in this respect are: high-voltage electron beams up to 10 MeV, X - rays up to 5 MeV and gamma rays produced from the radioisotopes 60Co and 137Cs. One of the most important properties of irradiation is inactivation of microorganisms, especially pathogens. Gram-negative pathogen bacteria are very sensitive to radiation. As expected bacterial spores are more resistant to ionizing radiation than vegetative cells are. Irradiation also reduces the number of mould populations. Yeasts on the other hand are more radio-resistant than bacteria and moulds and can become the dominant flora of irradiated foods. In what viruses are concerned, ionizing radiation must be accompanied by other treatments in order to be an efficient inactivation method. In conclusion, ionizing radiation can be used, at acceptable doses, as a control method in preserving the innocuity of foods.
  Dana FEIER and Maria TOFANA
  The aim of the present study was to investigate the occurrence of Ochratoxin A (OA) in food based on the results of the investigation about the Assessment of dietary intake of Ochratoxin A by the population of EU Member States. Ochratoxin A (OTA) can occur in a large variety of commodities (cereals, beans, groundnuts, spices, dried fruits, coffee, beer, wine) and, because of a carry-over effect, in milk, pig blood, liver, and kidney, and poultry meat from animals fed with contaminated feed. Because of the persistence of OTA in the food chain, exposure to the compound is a potential human health hazard. This has prompted adoption of regulatory limits in several countries which, in turn, implies the development of suitable validated and official analytical methods and rapid screening tests for cost-effective food control on a large scale. Liquid chromatography with fluorescence detection (LC-FLD), coupled with immunoaffinity column (IAC) clean-up, is the most widely employed analytical technique. LC coupled with electrospray-ionization mass spectrometry (MS) has detection limits comparable with those of LC- FLD and the selectivity of IAC can be achieved by tandem (MS-MS) or sequential (MSn) detection. Synthetic counterparts to natural antibodies in the form of molecularly imprinted polymers seem a promising alternative to IAC for sample preparation. New analytical approaches to rapid, low-cost screening methods, for example those based on biosensors and dip-stick-like kits, are a direction in which innovation can be expected.
  Delia MICHIU , Maria TOFANA , Elena MUDURA and Florina MUNTEAN
  Generally beer contain numerous aromatic compounds, some naturally present in the raw materials and some formed during processing. In this work were analysed beer wort flavor compounds, during primary fermentation, taking into study two beer wort types: one obtained from Pilsner malt (100%), other from a mixture of Pilsner malt (80%) and Caramel Malt (20%). An Shimadzu GC/MS-QP2010 equipment was used for samples analysis. The major compounds founded in beer wort samples, was derived from a vast array of compounds that arise from a number of sources. In this way, during fermentation and conditioning we founded different categories of secondary products: higher alcohols, esters, vicinal diketones (VDK), organic acids and aldehydes. The concentration of this aroma compounds depends on malt type and the moment of wort examination. Was noticed that some compounds disappeared and others appeared, from the day to day of primary fermentation.
  Elena MUDURA , Dorina BRATFALEAN , Maria TOFANA , Sonia SOCACI , Adriana PAUCEAN , Delia Mihaela TRUTA and Valentin MUDURA
  The varietal clasification of hop products according with Romanian and European regulations is done in several groups according with their use in the brewing industry as aroma and bitter hops. The clasification is done according with some chemical parameters, but these do not garantee that the product is a pure variety or is a blanding. Using chemometric method as cluster analysis, clasification according with chemical description of hop products the clasification can be predicted more precisely.
  Crina MURESAN , Maria TOFANA and Cornel LASLO
  Changes induced by different cooking processes in levels of HCH and HCH isomers were investigated.Meat samples were analyzed (pork neck). Samples of raw and cooked (cold smoked, hot smoked and pasteurized, grill, baked and pressure cooked) were analyzed. There were some variations in the concentrations of HCH and HCH isomers before and after preparation. The results of this study show that, in general, cooking processes are a means to reduce the HCH and HCH isomers in fatty foods.
  Ana Laura NEACSU and Maria TOFANA
  With a view to adopting a comprehensive, integrated “farm to table” approach, legislation must cover all aspects of the food production chain: primary production, processing, transport, distribution through to the sale or supply of food and feed. At all stages of this chain, the legal responsibility for ensuring the safety of foodstuffs rests with the operator and a similar system should apply to feed business operators. The White Paper on Food Safety emphasizes the need for a policy underpinned by a sound scientific basis and up-to-date legislation. The EU legislation is designed to restore consumer confidence in the wake of recent food-related crises, with all the interested parties having a part to play: the general public, non-governmental organizations, professional associations, trading partners and international trade organizations. The European Food Safety Authority (EFSA) enhances the current scientific and technical support system and its main task is to provide assistance and independent scientific advice, and to create a network geared to close cooperation with similar bodies in the Member States. The recent food crises have shown that it is necessary to improve the procedures relating to food safety. For this reason, the scope of the rapid alert system was extended to cover animal feed and to identify measures to be taken in emergencies and for crisis management. A Standing Committee on the Food Chain and Animal Health is also being set up to replace the existing committees.
  Maria TOFANA , Sonia Ancuta SOCACI , Elena MUDURA , Delia Mihaela TRUTA and Delia MICHIU
  The present paper is intended to be an attempt to systematize, though not exhaustive, the main approaches in the research of volatile oils. The analytical investigations of our researchers group in this area are carried out in the Food Quality and Safety Testing Laboratory (LICSA) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, as a continuation of our previous studies of volatile oils.
  Delia Mihaela Truta , Maria TOFANA , Sonia Ancuta Socaci and Elena MUDURA
  Apple vinegar is increasingly used nowadays as a spice because its good sensory characteristics and also it is a natural treatment for different human diseases. Based on these facts knowing its aroma profile is essential for the evaluation and authentication of apple vinegar. This paper aims are the study of different GC-MS methods for the identification of volatile compounds from commercial apple vinegar; and the selection of the best method who will allow us the longer number of volatile compounds from our sample.
  Crina MURESAN , Maria TOFANA , Sonia SOCACI , Anamaria POP and Cornel LASLO
  Multiresidue methods, which allow the identification/quantification of residues of different analytes at the same time, are advantageously used for monitoring purposes. The multiresidue analysis of OCPs in fat and meat samples involves several steps, first of all the selective extraction of the residues from the homogenized matrix. This work describes the optimization and validation of a multiresidue GC/MS method for the quantification of 18 OCPs in meat samples. An automated system allowed the extraction of 6 samples simultaneously with small volumes of solvent over a 24-hour period. Prior to the analysis, a rapid simple clean-up procedure by SPE (florisil, C18 cartridge) was carried out.An Shimadzu GC-MS System QP-20101, equipped with Autosampler AOC 5000 (Combi Pal). The chromatographic separation was achieved on a 50 m x 0.32 mm i.d. ZB- 5ms capillary column (Phenomenex, USA) with 0.25 μm film thickness. Both data acquisition and processing were accomplished by software GC-MS . Solution Version 2.3.(Shimadzu Corporation) Performance parameters were determined to optimize the GC-MS method (R2, RSD%, limit of detection) as follows:
• the split ratio of 5:1 was chosen by analysis of standard solutions in <SCAN>;
• the ion has been identified and major reference ions, used for identification and dosage using libraries of NIST 127 and NIST 147 spectra;
• we tried increase susceptibility to MS by implementing a quantitative method for determining <SIM>;
• the detection limit was determined by the analysis of the decreasing concentrations <SIM> using the major ions.
  Giorgiana Mihaela BELBE and Maria TOFANA
  At Community level irradiated foods and food ingredients are regulated by Framework Directive 1999/2/EC and Implementing Directive 1999/3/EC. Foodstuffs may only be irradiated in approved irradiation facilities in the Member States or in irradiation facilities in third countries which have been approved by the Community. The status of food irradiation in EU was investigated using data made public by the European Commission. For the present inquiry data from the interval 2003-2007 was analyzed pointing out the following aspects: number and geographical distribution of approved facilities, details of approval, radiation sources used and groups of irradiated foods and ingredients and their quantity.The published data showed that in 2007 there were 12 Member States which had approved facilities for the treatment of food and food ingredients with ionizing radiation. The number of the irradiation facilities was 23. The majority of the facilities, 78%, used a 60Co source and had approval of irradiation for dried aromatic herbs and spices and seasoning. In the interval 2003-2007, the total amount of irradiated foods and ingredients has met a decreasing tendency, reaching 8152.9 t in 2007 from 17154.6 t in 2003. The countries with the most important quantities of irradiated foods are Belgium, with an average of 5461.2 t/year, Netherland with an average of 4409.4 t/year, and France with an average of 2876.6 t/year. The foods and food ingredients that were irradiated in the EU between 2003 and 007 are the following: Arabic gum, caseins, cereal flakes, cheese, chitosan, dried blood and plasma, eggs and egg white, fish, food samples, frog legs, fruit, guarana seed, herbs, spices, MDM and chicken offal, meat, mushrooms, oil seeds, poultry and game, prepared dishes, proteins, shrimps, starch and vegetables. Of these, the most important are frog legs with an average of 26.60 %, herbs and spices with an average of 22.33 %, poultry and game with an average of 12.48 % and vegetables with an average of 11.44%.In conclusion, food irradiation is wide spread in the EU and the range of foods and food ingredients is wide, up to 24 groups. But, as their quntities are low, the importance of irradiated foods on the European market is minor.
 
 
 
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