Aim of the present paper was to determine the protein content from two samples of ham,

made by a private producer from the West Region of Romania, to strengthen the consumer
confidence in food safety. We obtained and analyzed two types of ham (Praga and Premier),
during an experimental period of three years, 2013-2015, before implementing the HACCP
system (2013) and after it’s implementation (2014- 2015), in order to track the food quality,
regarding the nutritional value.

(Simona, Negrea, Rădoi, & Dogaru, 2017)Indicaron utilizar dos muestras de jamon y saber su
contenido en proteinas. Los tipos de jamón que se realizó o obtuvieron fueron Praga o premier
. Esto se realizó en un periodo del 2013-2015 , el estudio se realizó antes de la aplicación de
HACCP (2013 ) y posterior a su aplicación (2015) a fin de determinar la calidad en su valor
nutritivo.

Simona, N., Negrea, M., Rădoi, P., & Dogaru, D. (2017). Studies regarding the protein content
of pork ham. Journal of Agroalimentary Processes and, 71 - 73 .

The increase of soluble solids in milk by the addition of powdered products is a normal
28 practice in the elaboration of yogurt in order to enhance viscosity, texture and sensory 29
properties for the consumer. The purpose of this study was to evaluate the effect of 30 adding
jumbo squid (Dosidicus gigas) powder (protein content, 420 g/kg) on the 31 aforementioned
quality properties of yogurt. Six formulations of yogurt were prepared 32 with the addition of
0, 1, 3, 5, 7 or 10 g/100 mL jumbo squid powder, plus one 33 formulation with 3 g/100 mL
maltodextrin. During fermentation, yogurts formulated 34 with squid powder gradually
achieved greater viscosity while producing both more 35 acidity and at a higher rate than the
controls. Apart from lower pH (hence, higher 36 titratable acidity) and higher viscosity, the
final enriched yogurts presented lower 37 syneresis than the controls (p