Today, zeolite appears as an interesting alternative for the symptomatic treatment of acute diarrhea. Therefore, this study aimed to investigate the properties of activated micronized (5 microns) zeolite clinoptilolite (MZC) from Transylvania, Romania, first by testing it in vitro and then in vivo on calves with diarrhea. To assess the toxic potential of the MZC, we performed a cell cytotoxicity assay using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) technique on primary bovine intestinal epithelial cells (BIECs). The antimicrobial activity of MZC was investigated by measuring the minimal inhibitory concentration (MIC) on Escherichia coli (ATCC 25922). The uncontrolled in vivo study was carried out over 8 days on a fattening farm, with some 650 calves. Selected calves were randomly assigned to four groups of 20 individuals. Several combinations between MZC, chestnut extract, and oxytetracycline were tested. At the beginning of the study, all calves had diarrhea, while at the end of the study, the prevalence of diarrhea was significantly lower in all four groups (p < 0.001), including the ones treated with MZC. Due to its low cytotoxicity on the intestinal cells and with regards to the results we obtained in vivo, MZC may be considered an alternative for the symptomatic treatment of undifferentiated diarrhea in calves.

Halva is one of the most popular food products of Middle Eastern and North African countries. Worldwide, the most known halva contains roasted sesame seeds, while usually in Eastern European countries the most appreciated is sunflower halva. However, even if sunflower halva is an appreciated product, it has currently a quality below the expectations of the new generation of consumers. Sunflower halva main issue is caused by the oil which separates at the surface during storage, determining a low commercial aspect of the product. Thus, the aim of this work was to assess the influence of palm oil addition on sunflower halva stability and texture. Five samples containing different oil percentages [w/w] (1%, 2%, 3%, 4%, 5%) were prepared, as well as a control sample prepared using the standard recipe (no palm oil added). The texture of all samples was analyzed by an instrumental method, while the colloidal stability was determined by a gravimetric technique during 40 days of storage at two different temperatures (1-2ºC and 15-20ºC). After the storage test at 1-2oC, there were not significant differences between the samples, for all palm oil containing samples as well as for control the percentages of separated oil being below 0.6%. With respect to the control sample, the halva samples containing 1%, 4% and 5% of palm oil showed a decrease in their stability, while samples containing 2% and 3% showed an improved stability (3.44% and 1.78% of separated oil). During this study it was established that the sample containing 3% palm oil was the most favorable, regarding its textural properties, as well as its colloidal stability.

Apples produce volatile chemicals that are responsible for the characteristic flavour of the fruit, as well as for the attribute of the final flavour. The aroma induced by the volatile compounds is important in determining the quality of the fruit, and especially for determining consumer acceptability.Fruits from three apple varieties were analysed (Ionathan, Golden Delicious and Starkrimson) at technological maturity and consumption maturity. The analysis method was developed on a Shimadzu QP-2010 GC-MS gas chromatograph, equipped with an AOC -5000 (CombiPAL) autosampler.The results showed that there are differences between varieties in terms of number, type and concentration of volatile compounds. Fruits at technological maturity have a high content of aldehydes while fruits at consumption maturity have a higher content of esters.

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effects. In this sense, the objective of this work is the development of bread enriched with psyllium husk. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 5%, 10%, and 15%) of psyllium husk were used. Bread samples were subjected to physico-chemical examination: humidity, weight, volume and specific volume of bread, crumb porosity and elasticity (according to STAS 91 -2007). An increment of the hydration capacity of the dough was recorded as the psyllium husk level increased. The volume of the breads decreased as the level of psyllium husk increased, due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 5%, 10% and 15%, gave quality parameters at least as good as for the control sample and produced acceptable bread, in terms of weight, volume and rheological properties.

Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread with millet flour and the control samples were subjected to physicochemical and organoleptic analyses. Addition of millet flour in bread has improved its physicochemical and sensory attributes. Acceptable volume and crumb structure (porosity and elasticity) were achieved.  The present study indicated that 30% millet flour addition in the bread formulation led to an accepted product by consumers.