Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Anca Dumuta"'
Autor:
Zorica Voșgan, Anca Dumuța, Cristina Mihali, Thomas Dippong, Lucia Mihalescu, Monica Marian, Beatrice Mihalescu
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The influence of different forms of Nigella sativa (seeds, powder, alcoholic extract, and oil) on the traditional sheep curd was investigated by comparison with a control simple curd considering a series of sensorial, physical–chemical, and microbi
Externí odkaz:
https://doaj.org/article/57bd14c31bcd49649545b4eb55671f0e
Autor:
Anca Dumuţa, Zorica Voşgan, Marian Jelea, Flavia Pop, Thomas Dippong, Lucia Mihalescu, Cristina Mihali
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 40-40 (2023)
The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbio
Externí odkaz:
https://doaj.org/article/34cde58f688243869654d1b7f552ac02
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 86-86 (2023)
Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value are improved. The objective of this study consists in obtaining and characterization of functional dairy products with added fruits, of yogurt type.
Externí odkaz:
https://doaj.org/article/a3cf60592ec643d1bcb601d763a3c7be
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 82-87 (2020)
The objective of this study was to investigate the possibility of cholesterol elimination from milk using beta-cyclodextrin at pilot station scale, because there is very little information considering this level of milk processing. β-cyclodextrin is
Externí odkaz:
https://doaj.org/article/ff4312885ba6462b98a21d6ad564ae85
Autor:
Anca Dumuta, Zorica Vosgan, Cristina Mihali, Liviu Giurgiulescu, Melinda Kovacs, Radu Sugar, Lucia Mihalescu
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106155- (2022)
This study aimed to evaluate the influence of different power-time ultrasound regimes of pasteurization on the physical, chemical, organoleptic properties, and lipid quality indices of goat curds characterized by a low cholesterol level. Cholesterol
Externí odkaz:
https://doaj.org/article/7707d79d582a487f89950ba0460f4779
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Agriculture, Vol 76, Iss 2, Pp 107-108 (2019)
In this study our goal was to analysis the influence of different concentrations of lead on the process of water accumulation in the roots and stems of bean seedlings. In the experiments, the Borlotti variety are used. The seeds (100) were soaked in
Externí odkaz:
https://doaj.org/article/7129a764568345339732d6c96d1ed5e8
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 143:4217-4228
Four cocoa powder varieties processed in different European countries (Germany, Poland, Romania and Bulgaria) were subjected to physicochemical, phytochemical and microbiological analysis. The cocoa powders were extensively characterized by recording
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::145ce493623ce8800a1819ea353091e9
https://doi.org/10.1007/s10973-021-10559-y
https://doi.org/10.1007/s10973-021-10559-y
Publikováno v:
Revista de Chimie. 71:411-415
Sweet, semi-dry and semi-sweet red wine samples from two vine-growing regions in Romania: Vrancea and Recas were analyzed aiming to show their main chemical properties including heavy metal content, and, microbiological characteristics. The chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc0a63fb2c493a5c3b5d03e5a2039a41
https://doi.org/10.37358/rc.20.1.7867
https://doi.org/10.37358/rc.20.1.7867
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 49, Iss 2, Pp 86-90 (2016)
Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value are improved. The objective of this study consists in obtaining and characterization of functional dairy products with added fruits, of yogurt type.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::1eef0b4064ca9073454a9a3c8213cca6
http://spasb.ro/index.php/spasb/article/view/2244
http://spasb.ro/index.php/spasb/article/view/2244
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 82-87 (2020)
The objective of this study was to investigate the possibility of cholesterol elimination from milk using beta-cyclodextrin at pilot station scale, because there is very little information considering this level of milk processing. β-cyclodextrin is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa3e7c59d50b4177ec1ebfc217cf23bf
https://doi.org/10.15835/buasvmcn-fst:2020.0005
https://doi.org/10.15835/buasvmcn-fst:2020.0005