Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Anca C. Fărcaş"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 85-88 (2019)
Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap sour
Externí odkaz:
https://doaj.org/article/edb23d658d1842ab9b407a70dd7edb4d
Autor:
Anca C. Fărcaş, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Cuceu, Liana Salanţă, Anamaria Pop
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 237-241 (2015)
Tea is the most important non-alcoholic beverage in the world being appreciated for its stimulant properties and health benefits. The aim of the present study was to evaluate the content in caffeine, phenolic compounds, flavonoids, as well as the ant
Externí odkaz:
https://doaj.org/article/159b5df9d3604943b03447aac6e54526
Autor:
Anca C. Fărcaş, Sonia A. Socaci, Iulia Bocăniciu, Anamaria Pop, Maria Tofană, Sevastiţa Muste, Dana Feier
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 114-118 (2014)
Coffee, one of the most popular beverages worldwide, is an infusion of ground, roasted coffee beans. Today, coffee is considered a functional food, especially due to its high content of compounds that exert antioxidant and other beneficial biological
Externí odkaz:
https://doaj.org/article/1f1103ffa417435e9f6393b01ecb8bba
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 88-100 (2021)
The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ffc82251f63a3eb50c5ee8b53b8f582
http://journals.usamvcluj.ro/index.php/fst/article/view/14120
http://journals.usamvcluj.ro/index.php/fst/article/view/14120
Autor:
Sabine Aboling, Marzia Albenzio, Ioannis Anastasiou, Manfred Andratsch, Valeria Artuso-Ponte, K.H.C. Baser, Eleftherios Bonos, Mehmet Bozkurt, Ivana Čabarkapa, Maria Grazia Cappai, Mariangela Caroprese, Chuanshang Cheng, S.L. Chia, E. Christaki, Maria Giovanna Ciliberti, Dušica Čolović, Yueming Dersjant-Li, Catalin Dragomir, Anca C. Fărcaş, Bojana Filipčev, P. Florou-Paneri, Ch M. Franz, Ilias Giannenas, Katerina Grigoriadou, I. Hahn-Ramssl, Heidi Hall, David Harrington, Ángel Hernández-Contreras, María Dolores Hernández, A. Ideris, Li-Zhi Jin, Ljiljana Kostadinović, Nikos Krigas, Prafulla Kumar, Diamanto Lazari, Jovanka Lević, Q.H. Looi, Eleni Maloupa, Prabhakar Maurya, M.M. Noordin, A.R. Omar, Amit Kumar Pandey, Christos Papaneophytou, Anja Pastor, Jian Peng, Sanja Popović, Nikola Puvača, M.J. Saxena, E. Sidiropoulou, Ioannis Skoufos, Sonia A. Socaci, Eleanor Karp Tatham, Maria Tofană, Anastasios Tsinas, Ahmet Engin Tüzün, Athina Tzora, Wendy Wakeman, Jun Wang, Hong-Kui Wei, David Wilde, A.R. Yasmin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b566e18c42bbb4e9a0eab4afeb60c7ba
https://doi.org/10.1016/b978-0-12-814700-9.01002-5
https://doi.org/10.1016/b978-0-12-814700-9.01002-5
Autor:
María González Alriols, Simon Alvisse, Muthupandian Ashokkumar, Carolina Astudillo, Laurent Bazinet, Katalin Belafi-Bako, Andras Boor, Alfredo Cassano, Roberto Castro-Muñoz, George Q. Chen, Carmela Conidi, Andrés Córdova, Sirshendu De, Maria Norberta de Pinho, Xabier Erdocia, Javier Fernández-Rodríguez, Anca C. Fărcaş, Charis M. Galanakis, Claus Hélix-Nielsen, Fabio Hernández-Ramos, Andrés Illanes, Paula Jauregi, Chenxiao Jiang, Sankha Karmakar, Sandra E. Kentish, Konstantina Kourmentza, Jalel Labidi, Thomas S.H. Leong, Gregory J.O. Martin, Miguel Minhalma, Nandor Nemestothy, Irena Petrinić, Ye Wee Siew, Sonia A. Socaci, Guofei Sun, Nguyen Xuan Tung, Yaoming Wang, Tongwen Xu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89022b4954c3edfabf9f9541b015ad4b
https://doi.org/10.1016/b978-0-12-815056-6.00015-2
https://doi.org/10.1016/b978-0-12-815056-6.00015-2
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 85-88 (2019)
Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::218afaa243feb7b855550eb79db24440
https://doi.org/10.15835/buasvmcn-fst:2019.0014
https://doi.org/10.15835/buasvmcn-fst:2019.0014
Autor:
Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș
Publikováno v:
Foods, Vol 13, Iss 1, p 96 (2023)
This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurri
Externí odkaz:
https://doaj.org/article/ba0947552bfe4f29a2a8d21520aea69c
Autor:
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Externí odkaz:
https://doaj.org/article/86950bccebd24e3ea9f32b587535611e
Autor:
Linh T. NGUYEN, Anca C. FĂRCAȘ, Sonia A. SOCACI, Maria TOFANĂ, Zorița M. DIACONEASA, Oana L. POP, Liana C. SALANȚĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 25-36 (2020)
Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies
Externí odkaz:
https://doaj.org/article/1d29c81c42064ab98bca015c8bd04365