Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Anca FĂRCAŞ"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 1-13 (2023)
Liposomes are nanoscale spheroidal vesicles, predominantly composed of phospholipids, that offer a hydrophilic core surrounded by a hydrophobic bilayer. Their unique structure endows them with excellent biocompatibility and the ability to house both
Externí odkaz:
https://doaj.org/article/f0e7197b2d8346e08b208db71ed49ec3
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://doaj.org/article/2f4cd97979864e5392080f1c36d34e39
Autor:
Roxana Banc, Daniela-Saveta Popa, Anamaria Cozma-Petruţ, Lorena Filip, Béla Kiss, Anca Fărcaş, Andras Nagy, Doina Miere, Felicia Loghin
Publikováno v:
Antioxidants, Vol 11, Iss 7, p 1347 (2022)
In recent years, it has been increasingly suggested that the consumption of natural polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to investigate the efficacy of a red wine (the administered dose of 7 mL/kg/day
Externí odkaz:
https://doaj.org/article/efc6bfc853ce4b639888edc139553c86
Autor:
Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Elena Mureşan
Publikováno v:
Foods, Vol 10, Iss 2, p 258 (2021)
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, mo
Externí odkaz:
https://doaj.org/article/57b9d307d6f3498a887845c48f26d9e6
Autor:
Suzana Elena Biriş-Dorhoi, Laura Momeu, Maria Tofană, Anca Fărcaş, Melinda Nagy, Cosmina Maria Bogăţean
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 242-252 (2015)
In this study were identified 124 taxa, which belong to 5 phylla. Most of the species found are diatoms, because the time of water replacement in the pond that formed, is at maximum one day, an eu planktonic community does not exist. In all the sampl
Externí odkaz:
https://doaj.org/article/e3b2fb6a783a4db2a57d2be6d98f3f73
Autor:
Luminiţa Vârva, Sonia Socaci, Anca Fărcaş, Liana Salanţă, Ana Viorica Pop Cuceu, Elena Mudura, Maria Tofană
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 115-119 (2015)
This study investigates the influence of vintage on the aroma compounds of white wine Episcopal from vineyard Ciumbrud, located in central Transylvania, by a non-destructive head space in tube extraction technique in tandem with GC-MS. The samples se
Externí odkaz:
https://doaj.org/article/5857627de3ea4e6f82c033aa003d3a3f
Autor:
Liana-Claudia SALANŢĂ, Maria TOFANĂ, Sonia SOCACI, Elena MUDURA, Anca FĂRCAŞ, Carmen POP, Anamaria POP, Antonia ODAGIU
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 148-155 (2015)
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide th
Externí odkaz:
https://doaj.org/article/cd9f9af62d2b40dba7d54a1994289577
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 289-290 (2015)
Historically Sambucus nigra L., known as black elder, has been used medicinally by many indigenous cultures for its antiviral and anti-inflammatory actions. Elder medicinal potential comes from its antioxidant activity, a property shared by numerous
Externí odkaz:
https://doaj.org/article/c29f5ebf427f4daab8aa40723f364e34
Autor:
Carmen Pop, Romina Vlaic, Anca Fărcaş, Liana Salanţă, Delia Ghicăşan, Cristina Semeniuc, Ancuţa M. Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 141-142 (2015)
Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (
Externí odkaz:
https://doaj.org/article/d4e93ebcbf6f4ad3bf146ce7ed66a0b1
Autor:
Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 209-210 (2014)
Abstract: Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes. In the
Externí odkaz:
https://doaj.org/article/015d3d6b89d941fc965d930a1b22990d