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in vitro grown plants of 1.5-2.0 cm height and 1.0 -1.5 cm root length werepreferable for ex vitro acclimatization. The developed method in this study hasfacilitated the successful transfer of 90% of plants from in vitro to ex vitroconditions.ACKNOWLEDGMENTSFinancial support by the Bulgarian National Science Fund (Project DTK 02/38) isgratefully acknowledged.REFERENCES1. Butic-Keul, A. L., Deliu, C. (2001): Clonal propagation of Arnica montana L., a medicinal plant. Invitro Cell. Dev. Biol. – Plant. Vol.37: 581-585.2. Butic-Keul, A. L., Suteu, A., Keul, M., Deliu, C. (2002): The role of natural extract on the in vitromulitiplication of Arnica montana L. Contributii Botanice. Vol. 37: 183-189.3. Conchu, O., Nichterlein, K., Vomel, A. (1992): Shoot tip culture of Arnica montana formicropropagation. Planta medica. Vol. 58, 1: 73-76.4. Daniel, G., Bomme, U. (1991): Use of in-Vitro Culture Techniques in the Breeding of ArnicaArnica montana L. Bayerisches Landwirtsch. Jahrb. Vol. 68: 249-253.5. Delabays, N., Mange, N. (1991): La culture d'Arnica montana L.: aspects agronomiques etphytosanitaires. Revue suisse Vitic Arboric Hortic. Vol. 23, 5: 313-319.6. Ganzera, M., Egger, C., Zidorn, C., Stuppner H. (2008): Quantitative analysis of flavonoids andphenolic acids in Arnica montana L. by micellar electrokinetic capillarychromatography. AnalyticaChimica Acta, Vol. 6, 4: 196-200.7. Lê, C. L. (1998): In vitro clonal multiplication of Arnica montana L. In: Proc. Plant Biotehnologyas a tool for the Exploitation of Mountain Lands, Acta Hortic., 457: 195-203.8. Lê, C. L. (2000): Factors influencing the in vitro proliferation of Arnica montana L. COST 843,WG1: Developmental Biology of Regeneration, 1 st Meeting, 12-15 Oct 2000, Geisenheim,Gemany, 29-30.9. Malarz, J., Stojakowska, A., Dohnal, B., Kisiel, W. (1993): Helenalin acetate in vitro propagatedplants of Arnica montana. Planta Med., Vol. 59, 1: 51-53.10. Murashige, T., Skoog, F. (1962): A revised medium for rapid growth and bio assays withtobacco tissue cultires. Physiol. Plant., Vol. 15: 473-497.11. Nichterlein, K. (1995): Arnica montana (Mountain Arnica): in vitro culture and the production ofsesquiterpene lactones and other secondary metabolites. Biotechnology in Agriculture and Forestry,Vol. 33: 47-61.12. Petrova, M., Tasheva, K., Zagorska, N., Evstatieva, L. (2005): In vitro propagation of Arnicamontana L. Comptes Rendus de L’Academie Bulgare des Sciences, Vol. 58, 1: 67 – 72.13. Zapartan, M., Deliu, C. (2001): Studies of in vitro regeneration and multiplication of Arnicamontana L.(Asteraceae). Contributii Botanice Vol. 36: 131-135.14. Weremczuk-Jeyna, I. Wysokiñska, H. (2000): Micropropagation of Arnica montana L. andsesquterpene lactones in regenarated plants. Biotechnologia. Vol. 4: 118-122 (In Polish).264
SECTION V: FOOD SAFETYSENSORY ANALYSIS FOR ORGANIC FOOD PRODUCTSMIHAELA DRĂGHICI*, PETRU NICULIȚĂ*, DENISA DUŢĂ**,AMALIA MITELUȚ*, MIHAELA GEICU*,* University of Agronomical Sciences and Veterinary Medicine Bucharest** Institute of Food Bioresources, BucharestABSTRACTFood nutritional quality and safety levels vary widely around the world. One of the major challengesis reaching these goals, for the near future. The present study covers two principal aspects ofresearch on organic food: the safety of organic foods and the differences between the nutrition profileof conventionally and organically produced foods. In the last decades systematic research has beendeveloped in the field of sensory analysis on food quality control and assessment. Sensory, physical,chemical, physicochemical and biological methods are used to determine food quality. Sensoryqualities such as taste, odour and colour, consistent with a particular emotional tone determine foodconsumption behaviour in consumers. They represent the first contact with the product and they aredeterminants of food choice. Thus the current study presents the results of sensory analysesconducted on both organic and conventional food products in order to present the role played by allthese determinants in the choice for organic food on the Romanian market.Keywords: organic food, food quality, sensory analysisINTRODUCTIONInterest in organically produced food is increasing throughout the world inresponse to concerns about intensive agricultural practices and their potential effecton human health as well as on the environment.Sensory food science has evolved from the need for scientifically sound andsystematic sensory evaluation of foods. Capitalising on its multidisciplinary nature,it has to accommodate many research traditions and interests. In the past 15-20years the field has made substantial progress in developing new methods andapproaches and in advancing our understanding of consumer responses to foodproducts.The importance of sensory food science is based on the relevance of consumerperceptions to the acceptance and commercial success of foods and on thesignificance of food for human well-being and health. In food companies, sensoryfood science can be of great value to both tactical and strategic research goals.The consumer gives priority to sensory qualities when making food choices. Foodproducts that offer pleasant sensations are kept in consumption because only bythinking of their sensory qualities, the consumer gets an appetite. Thisabovementioned attitude is explained by the fact that the first consumer contact265
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UNIVERSITY OF AGRONOMICAL SCIENCES
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SCIENTIFIC COMMITTEEProf. Dr. Petru
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CONTENTSECTION I: AGRICULTURAL BIOT
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SECTION IV: INDUSTRIAL AND ENVIRONM
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Proceeding of the 3 rd Internationa
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All the biological material (positi
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At harvesting, symptoms could be in
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Necrotic Disease (PTRND) induced by
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Eppendorfer, W., H., Eggum, B.,O.,
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Now Lamium genus from Lamiaceae fam
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extracts and rutin, hyperoside, chl
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Figure 3. Scavenging activity on DP
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CO-TRANSFORMATION OF POTATO (SOLANU
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transferred OCI and OCII genes were
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correspond to co-transformation fre
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EXPERIMENTS ON LASER RADIATION INFL
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formations. The average percentage
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Legend: Variants: V1 (5 minutes of
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We thank our partners at 4R OPTICS
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Regarding superior plants they are
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Fig. 2. The mechanism of the abscis
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In figure 3 it is presented the bio
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In the same time it has been proved
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egenerative lines of alfalfa, Wan e
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demonstrated direct regeneration fr
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(Knoll et al. 1997, Zhang and Zeeva
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the mean ± standard error. Six sam
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IMPACT OF PHOTOPERIOD ON SPINACH RE
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etween SD and LD response of the sa
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GA 3 plays an important role in spi
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INFLUENCE OF POLYETHYLENE GLYCOL (P
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enriched with 20 g / l sucrose, 8g
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If we compare the two varieties Roc
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For Roclas cultivar, the highest nu
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RESEARCH ON THE AVERAGE NUMBER OFPO
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two weeks before the harvest, were
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from minitubersfrom plantlets8.637.
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If biological material influences t
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BIOTECHNOLOGY OF ORGANIC CULTIVATIO
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RESULTS AND DISCUSSIONAccording to
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nitrogen sources, barley bran was t
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In figure 5 the effects of inoculum
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DORMANCY OF SEEDS AND HIS IMPORTANC
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Dor. Large samples of grain were ha
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Precip.23.06.200524.06.200525.06.20
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certificates technologies. In the o
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PROBLEMS RELATED TO RECULTIVATION O
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Fig. 2 - Density of tests making in
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The analysis made of the conditions
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The mixtures are intense dynamic bi
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Mixed growing of wintering pea and
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RHODIOLA ROSEA L. IN VITRO CULTURES
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from Rila Mountain National Park of
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In vitro seed germination and devel
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Along with rhizogenesis, shoot form
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4. Ganzera, M., Yayla, Y., Khan, I.
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1994), while timentin stimulated mo
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1 and 2.5 mg/l hyg were not necroti
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Nevertheless, we suggest stepwise i
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SECTION II: BIOTECHNOLOGY IN VETERI
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The young pigs were fed in accordan
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LЕ39,8344,06100,25LЕ29,7944,793,6
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During the digestibility test daily
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- The use of fodder per unit of liv
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Table 1- The observational data for
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Having arranged the treatment means
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difference between them is 0,78 and
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processes that occur during the win
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hundreds of fermenting experiences
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In the case of spontaneous malolact
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With enzymeNo enzymesAstringencyRou
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RESEARCHES ON THE BIOTECHNOLOGY POS
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from Merlot grapes, with 224 g / l
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lasted 12 days, while the variants
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case of the produces fermentation.
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itself a protective factor against
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THE INFLUENCE OF THE CHEMICAL COMPO
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Sample witness Thiamine Magnesium s
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Both the vitamines (thiamine) and t
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This reaction takes place inside th
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Sample witness Glycerol 2.5% Glycer
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The intensity of the connection can
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HIGH NUTRITIVE BIOMASS OF EDIBLE AN
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According to the purpose of this wo
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Experiments were carried out in thr
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Table 5. The sugar and total nitrog
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STUDY OF THE CORRELATIONS BETWEEN G
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The analyzed wheat was characterize
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The lack of a significant relations
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(phenotypically influenced) and glu
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DP700 integrator was used. Compound
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Of the esters were identified:•2-
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Table 4 - Concentration of terpenes
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SECTION IV: INDUSTRIAL AND ENVIRONM
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Table 2. Variation of the compositi
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YoghurtAcerbityFresh butterVerdantF
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1991). This imposes the need of new
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The crop weeds occurrence (mainly w
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formation in the variant fertilized
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gypsum from Sero-Cleaning Installat
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DepthcmTable 1. Water soluble salts
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egulation in mixed filling of ashes
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The aim of this paper is to use the
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RESULTS AND DISCUSSIONPreliminary e
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M1 T1 A B T2 A BM2 T1 A B T2 A BM3
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As one can see in figure 4, the hig
Page 213 and 214: STUDIES ON IMMOBILIZATION OF CELLUL
Page 215 and 216: Total immobilizatedprotein (%)80706
Page 217 and 218: PHYTOREMEDIATION OF LEAD CONTAMINAT
Page 219 and 220: are placed through holes in the gro
Page 221 and 222: To highlight phyto-remediation test
Page 223 and 224: • The leaves have different abili
Page 225 and 226: include xylanase, endoxylanase, 1,4
Page 227 and 228: In Taguchi technique, the variation
Page 229 and 230: REFERENCES1.Amita, R.S., Shah, R.K.
Page 231 and 232: molecules, such as proteins, DNA, a
Page 233 and 234: • Quantitative determination of s
Page 235 and 236: Antioxidant activityDPPH- Free radi
Page 237 and 238: quantitative determination of the f
Page 239 and 240: ANTIOXIDANT BIOPRODUCT WITHIMMUNOMO
Page 241 and 242: evaluations of the specific physica
Page 243 and 244: TNF-α (pg/ml)100090080070060050040
Page 245 and 246: THE ENVIRONMENTAL IMPACT OF VITICUL
Page 247 and 248: hydrocarbon components such as benz
Page 249 and 250: RESULTS AND DISCUSSIONThe wine indu
Page 251 and 252: CONCLUSIONIt takes 16 months under
Page 253 and 254: VANILLIN RELEASE FROM AGAR MICROCAP
Page 255 and 256: only considering that an amount of
Page 257 and 258: Fig 4. Surface vanillin (SV) versus
Page 259 and 260: containing pumpkin extracts (1 ml/l
Page 261 and 262: Table1 Effect of different types of
Page 263: Table 3. Acclimatization of А. mon
Page 267 and 268: Depending on the product analysed,
Page 269 and 270: Sensory analysis for organic versus
Page 271 and 272: organic sample), colour (3,85 compa
Page 273 and 274: Fig. 1.7. Organic (QAF) versus conv
Page 275 and 276: CONTROL OF MICROBIAL GROWTH AND ENZ
Page 277 and 278: determined in order to establish th
Page 279 and 280: 3,53log N (N = NTG/g apple slices)2
Page 281 and 282: a - control; b - apple slices spray
Page 283 and 284: DETERMINATION OF BIOCHEMICAL MARKER
Page 285 and 286: Tabel 1. Characteristics of experim
Page 287 and 288: The maximmal value has been recorde
Page 289 and 290: Fig 3. Sensors responses for sample
Page 291 and 292: AN OVERVIEW OF THE METHODS USED TO
Page 293 and 294: After the sample extraction, the se
Page 295 and 296: REFERENCES1. Bosset, J. O., Jeangro
Page 297 and 298: CASE STUDY - METHODS AND FILM PACKA
Page 299 and 300: Backbone Solution that provides bas
Page 301 and 302: 85 X 55 MM (CREDIT CARD SIZE) OR SM
Page 303 and 304: the exposing of the entire range of
Page 305 and 306: REFERENCES1. Agency - March 2002 -
Page 307 and 308: keep the value of sensory and nutri
Page 309 and 310: Material exposure to UV radiation w
Page 311 and 312: Fig. 6. Influence of UV duration on
Page 313 and 314: Table 3.4. The influence of PEF + U
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SECTION VI: MISCELLANEOUSCOMPUTERIZ
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The computer measures the encasing
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measurements bulletin is typed by t
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5. CONCLUSIONSThe implementation of
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• the knowledge and the informati
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The Agri-Food KMP will be extended,
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REFERENCES1. Abell, A. A. and Oxbro
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quicker translocation of the raw sa
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with X1 [ a,b]such that M ( θ )( )
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as it leads us in the right directi
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