COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY

Autor: MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 423-430 (2018)

Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For this work, f

Externí odkaz: https://doaj.org/article/356fa17738284dff81d82883aa75020f

Textural and sensorial characterization of a new oat based product

Autor: Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 111-116 (2016)

Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to

Externí odkaz: https://doaj.org/article/2d7151c17c9a49b2aab4ce5f46d45c90

Textural and sensorial characterization of a new oat based product

Autor: Emil Racolta, Vlad Muresan, Sevastita Muste, Alina Sturza, Simona Man, Adriana Paucean, Anduta Elena Muresan

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 111-116 (2016)

Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2b253b389fe5112165ee03b04837c2e
http://journals.usamvcluj.ro/index.php/fst/article/view/12326

Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread

Autor: Vlad Mureșan, Andruța Elena Mureșan, G. Petruț, Sevastița Muste, Alina Sturza, Jean Didier Kouassi-Koffi, Adriana Păucean, Simona Man

Publikováno v: Food Science and Technology, Volume: 39, Issue: 1, Pages: 127-133, Published: 18 OCT 2018
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 OCT 2018
Food Science and Technology, Iss 0 (2018)

The aim of this study was to assess the effect of adding glucose oxidase (GOX) on wheat-maize dough and bread textural characteristics. It strengthens the importance and need of replacing wheat flour with maize flour in regions where extensive cultiv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df54061e0b2e3842a8f711fef123bc37
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100127&lng=en&tlng=en

Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

Autor: Liana C. Salanță, Vlad Mureșan, Anamaria Pop, Adriana Păucean, Simona Man, Sevastiţa Muste, Alina Sturza

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 95-98 (2017)

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::024d678d95fd3a360c56923f858fc3b2
https://doi.org/10.15835/buasvmcn-fst:0018