Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Amelia, Buculei"'
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 211-232 (2024)
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is be
Externí odkaz:
https://doaj.org/article/8a1cea5bf2c94615a717bfb757a56d54
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 218-229 (2022)
Among the main concerns of the researchers is the comparability of the analysis methods, in order to highlight possible errors. Several statistical approaches and graphical tools are available to investigate sources of analytical error and for decisi
Externí odkaz:
https://doaj.org/article/5d690b7b19344146aaebcad8d3736c05
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 237-246 (2022)
One of the main indicators of quality of grain flours is the enzyme content. The most important enzymes on the wheat flour are the a - amylase and the b - amylase. Unique for wheat flour dough are its rheological properties, namely elasticity and ext
Externí odkaz:
https://doaj.org/article/0865ff4bebbc46f482c43df7754224d6
Autor:
Roxana Elena Gheorghita, Ancuta Veronica Lupaescu, Anca Mihaela Gâtlan, Dadiana Dabija, Andrei Lobiuc, Oana Camelia Iatcu, Amelia Buculei, Alexandru Andriesi, Adriana Dabija
Publikováno v:
Gels, Vol 10, Iss 1, p 71 (2024)
The present study focused on the development of gel-based capsules from sodium alginate and the fresh juice from different berries: chokeberry, sea buckthorn, and blueberry. Obtained through the extrusion method, the macrocapsules were added into yog
Externí odkaz:
https://doaj.org/article/056870bd9bd3498fb63d8f0061999079
Autor:
Carmen IACOBAN, Amelia BUCULEI
Publikováno v:
"Annals of the University of Craiova - Agriculture Montanology Cadastre Series ". 52:78-83
Due to the qualitative changes of groundwater, produced by pollution with substances that alter the physical, chemical and biological qualities of water, at the level of individual water sources (wells), there are frequently recorded exceedances of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d72b8d60b9f844d6c8989d5bc825f9
https://doi.org/10.52846/aamc.v52i2.1392
https://doi.org/10.52846/aamc.v52i2.1392
Publikováno v:
Ukrainian Food Journal. 11:542-557
Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9279d088fd506c8544e238988ada82d7
https://doi.org/10.24263/2304-974x-2022-11
https://doi.org/10.24263/2304-974x-2022-11
Publikováno v:
Food and Environment Safety, Vol 16, Iss 2, Pp 98-103 (2017)
The aim of this study is to evaluate the usefulness of the e-tongue and physico-chemical analyses (pH, electrical conductivity (EC), colour parameters (L*, a*, b*, chroma and hue angle)) for honeydew honey adulteration detection. For this purpose the
Externí odkaz:
https://doaj.org/article/ef6ee39163c147eab4dc6dad01d1c938
Publikováno v:
Annals : Food Science and Technology, Vol 11, Iss 2, Pp 11-15 (2010)
The paper presents the main aspects regarding the evolution of the red wine during the period of maturation andageing. It has been studied a red wine from the Husi vineyard, Cabernet Sauvignon type of different ages. Thematuration and ageing of wine
Externí odkaz:
https://doaj.org/article/f0459a56428e4dc1b4b82a79ff9e47af
Publikováno v:
Annals : Food Science and Technology, Vol 11, Iss 2, Pp 40-44 (2010)
The prolongation of the product shelf life is directly influenced by the quality of the relation established between thepacking method, package and product. In this situation, the package properties play a primary role in ensuring theprotection and p
Externí odkaz:
https://doaj.org/article/38d5d8651ce541eba9a44d97aabb3d3d
Publikováno v:
Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2017, Vol. 17 Issue 5-4, p921-928. 8p.