Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Anca, Peter"'
Autor:
Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102053- (2024)
The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-
Externí odkaz:
https://doaj.org/article/335833d04fe44bb69ffaa588e7545b82
Autor:
Alexandra Uivarasan, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta, Leonard Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 11, p 1592 (2024)
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher
Externí odkaz:
https://doaj.org/article/716d9339152f4958ab4a203aa31aa42d
Autor:
Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 10, p 1503 (2024)
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios
Externí odkaz:
https://doaj.org/article/ae3c33d51b9d4d56a50ac4a6c929c2c6
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4310 (2024)
The purpose of this study was to obtain a biodegradable film based on polyvinyl alcohol with reduced water vapor permeability. The hydrophobic character of the films was achieved by incorporating beeswax, vegetable bio-surfactant, citric acid as a cr
Externí odkaz:
https://doaj.org/article/aa7275f2a58a40e6bec4e69f669216be
Autor:
Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Antonio Peñas, Stefania Silvi, Leonard Mihaly Cozmuta
Publikováno v:
Advances in Polymer Technology, Vol 2023 (2023)
The increase in the polymer-based materials needs has induced along the waste accumulation, thus argued higher interest in recycling. The study aims to assess the structural, morphological, mechanical resistance, physical–chemical and biochemical c
Externí odkaz:
https://doaj.org/article/6c939765d6384893af426f7413d91de3
Autor:
Anca Peter, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Antonio Peñas, Franks Kamgang Nzekoue, Xiaohui Huang, Gianni Sagratini, Stefania Silvi
Publikováno v:
Packaging Technology and Science. 36:97-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cae935163ba8d4788416a497e96b76c2
https://doi.org/10.1002/pts.2694
https://doi.org/10.1002/pts.2694
Autor:
Anca Peter, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Antonio Penas, Stefania Silvi
The morpho-structural, environmental and photocatalytical characteristics of Ag-graphene-TiO2 composite recovered from an used polylactic acid (PLA)-based film in comparison with those of the new prepared composite are reported. The recovered Ag-grap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a702bcffcaacc8eeeeffa76f2ee593a
https://doi.org/10.21203/rs.3.rs-2931717/v1
https://doi.org/10.21203/rs.3.rs-2931717/v1
Autor:
Anca MIHALY COZMUTA, Leonard MIHALY COZMUTA, Anca PETER, Camelia NICULA, Liliana CRISAN, Adriana VULPOI, Monica BAIA
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 40, Iss 2, Pp 98-118 (2016)
Green bell peppers fruits, stored for 1 month at 8oC and 455% relative humidity in Far-Red light (FRL) and darkness respectively, were investigated in terms of physical, chemical and microbiological parameters. The exposure to FRL slows down the w
Externí odkaz:
https://doaj.org/article/b5f68cf403be464a9db1b67f3de046ee
Autor:
Anca Mihaly Cozmuta, Alexandra Uivarasan, Anca Peter, Camelia Nicula, Dalma Emoke Kovacs, Leonard Mihaly Cozmuta
Publikováno v:
Nutrients
Volume 15
Issue 4
Pages: 997
Volume 15
Issue 4
Pages: 997
Traditional biscuits are considered products with poor nutritional value because of their large share of rapidly digested starch, which results in an elevated glycaemic index. This paper explores the improvement of the nutritional value of biscuits b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bef54b9725404e9e6838d954ac58be14
Autor:
Anca Peter, Leonard Mihaly Cozmuta, Anca Mihaly Cozmuta, Camelia Nicula, Catalina Mihaela Talasman, Goran Drazic, Antonio Penas, Stefania Silvi
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6eb9d4c17ab39c1465fd8a44be0557eb
https://doi.org/10.2139/ssrn.4146217
https://doi.org/10.2139/ssrn.4146217