Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Alina Culețu"'
Autor:
Nataša Šekuljica, Sonja Jakovetić Tanasković, Jelena Mijalković, Milica Simović, Neda Pavlović, Nikola Đorđević, Alina Culetu, Ivana Gazikalović, Nevena Luković, Jelena Bakrač, Zorica Knežević-Jugović
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 439-450 (2023)
Research background. The development of a novel process for the production of xylooligosaccharides (XOS) based on the 4R concept is made possible by the integration of numerous techniques, especially enzymatic modification together with the physical
Externí odkaz:
https://doaj.org/article/1242157b32c3459aaf85689de8b0b25a
Autor:
Zorica Knežević-Jugović, Alina Culetu, Jelena Mijalković, Denisa Duta, Andrea Stefanović, Nataša Šekuljica, Verica Đorđević, Mirjana Antov
Publikováno v:
Foods, Vol 12, Iss 1, p 24 (2022)
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery pr
Externí odkaz:
https://doaj.org/article/03989644788841e2bc72b3abd6b58769
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2, Pp 15-34 (2024)
Lentil, lupin, chickpea and soy are prominent legumes, recognized for their noteworthy nutritional and functional attributes. The Food and Agricultural Organization of the United Nations (FAO) has expressed its interest in broadening protein sources,
Externí odkaz:
https://doaj.org/article/a85dd257bc604e5094aed643f8d80c10
Autor:
Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 101-112 (2021)
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures o
Externí odkaz:
https://doaj.org/article/3da75e5b4a9b4452ad8b875da4e0bee6
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 113-121 (2021)
Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious
Externí odkaz:
https://doaj.org/article/4bbfd36df9f44763a7d5919890bb5606
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 13-24 (2020)
Dietary fibers represent a group of food components approved for use in functional foods as they offer health benefits such as a lower risk for coronary heart disease, type 2 diabetes, obesity and constipation. The enriched bread with different sourc
Externí odkaz:
https://doaj.org/article/b2706f23d0ab4b38b780dfaf8f00b0b7
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 2, Pp 105-113 (2019)
Nine essential oils from fennel (seeds and herbs) and anise (seeds) from different origins were analysed for density, refractive index and for a complete composition through GC-MS and 1H-NMR-spectroscopy. Anethole was the main compound identified in
Externí odkaz:
https://doaj.org/article/3ad6e7eca474430bad88a547d5e747c1
Autor:
Florentina Israel-Roming, Denisa Eglantina Duță, Iulia Elena Susman, Alina Culețu, Marina Schimbator, Gabriela Daniela Stamatie
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 101-112 (2021)
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05ed40a9f1d2d6cb0401201e30ad4c6b
http://journals.usamvcluj.ro/index.php/fst/article/view/14121
http://journals.usamvcluj.ro/index.php/fst/article/view/14121
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 44:43-50
In vitro protein digestibility can be useful for estimating protein nutritional quality. Eight protein sources were chosen to study in vitro protein digestibility, namely: sodium caseinate, whey, mushrooms, pea, soy, oat, hemp and sea buckthorn. Tryp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8154731d0a72879f886ac58d18e9dc4
https://doi.org/10.35219/foodtechnology.2020.2.03
https://doi.org/10.35219/foodtechnology.2020.2.03
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1108
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0f3f18dbafc889d5468ce5309773a53
https://doi.org/10.3390/pr11041108
https://doi.org/10.3390/pr11041108