INVESTIGATIONS OF CHAENOMELES JAPONICA (THUNB.) LINDL. IN THE REGION OF CENTRAL BALKANS

DOI: 10.7904/2068 – 4738 – III(6) – 43

 Teodora MIHOVA, Violeta KONDAKOVA, Penka MONDESHKA

Abstract: The characterization of genetic resources of Chaenomeles japonica (Thunb.) Lindl, spread in the region of Central Balkans, aims to assess its complex of biological, biochemical, biotechnology and metabolic properties. The fruits of this plant species are characterized by a rich content of biologically active substances having greater importance to human health and food industry. Determination of metabolic parameters of the spectrum depending on the environmental area, the method of generation and storage of fruit is defined as self–direction at the Research Institute of Mountain Stockbreeding and Agriculture–Troyan.

 Key words: Chaenomeles sp., genotype, fruits, quality, phenologycal calendar, yield, reproductive characteristics, biochemical parameters

 

QUALITY CONTROL OF USED WATERS IN TECHNOLOGICAL PROCESSES OF OBTAINING ICE–CREAM PRODUCTS

Monica FIRCZAK, Delia Maria PERJU, Mirabela PANFILOIU,

Sorina STANCA, Persida OLAR

Abstract. Drinking water is an essential element in the assurance of public health and the quality of life. Today the sources of drinking water as rivers, lakes and underground waters are in danger of being polluted by different contaminants. Water’s quality can be defined as a conventional assemble of physical, chemical biological and bacteriological characteristics, expressed as a value which allows the evaluation of the sample and the appreciation of its category. In the European legislation, as well as in our national legislation permitted levels for contaminants in drinking water Maximum are described. The concentration level domain varies from a zero in case of microorganisms such as Coloformii faecali to very small values–like ng/L for other contaminants–all these limits are established concerning the potential danger for human health or the modification of the quality organoleptic characteristics of the water.

Keywords: water, quality, control, ice–cream

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