Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Anca Mihaela Gâtlan"'
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:
Anca-Mihaela GÂTLAN, Gheorghe GUTT
Publikováno v:
Food and Environment Safety, Vol 18, Iss 4, Pp 266-271 (2019)
Sea buckthorn (Hippophae rhamnoides L.) is a unique and valuable shrub cultivated all over the world. Food industry is the most important sector of use of the sea buckthorn, where it is used as a raw material to obtain functional food or food supplem
Externí odkaz:
https://doaj.org/article/bf5f245f46e24aabbc3196861d052659
Autor:
ADRIANA DABIJA, GEORGIANA GABRIELA CODINĂ, ANCA-MIHAELA GÂTLAN, ELENA TODOSI SĂNDULEAC, LĂCRĂMIOARA RUSU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 2, Pp 181-192 (2018)
Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physic
Externí odkaz:
https://doaj.org/article/81642b004c9642a49dfea3df5e7a5cc4
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 859-867 (2018)
This study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formul
Externí odkaz:
https://doaj.org/article/b198bad5237f4485b42a64e06794aefa
Autor:
Adriana Dabija, Georgiana Gabriela Codină, Sorina Ropciuc, Anca-Mihaela Gâtlan, Lăcrămioara Rusu
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the additi
Externí odkaz:
https://doaj.org/article/54561ac9e9ef446a873765d5352bb1b8
Publikováno v:
Plants; Volume 12; Issue 11; Pages: 2138
Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::115032811a9e5fcdbf0e35d7dd4e1fd9
https://doi.org/10.3390/plants12112138
https://doi.org/10.3390/plants12112138
Autor:
Gheorghe Gutt, Anca-Mihaela Gâtlan
Publikováno v:
International Journal of Environmental Research and Public Health, Vol 18, Iss 8986, p 8986 (2021)
International Journal of Environmental Research and Public Health
International Journal of Environmental Research and Public Health
Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::558a0fed13c6f4b1fa95a6ff30b701fd
https://www.mdpi.com/1660-4601/18/17/8986
https://www.mdpi.com/1660-4601/18/17/8986
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74ebe9516d7fb1875ec2fc4275b41d43
https://doi.org/10.1111/jfpp.14565
https://doi.org/10.1111/jfpp.14565
Autor:
Lacramioara Rusu, Georgiana Gabriela Codină, Adriana Dabija, Sorina Ropciuc, Anca-Mihaela Gâtlan
Publikováno v:
Journal of food quality, 2018:5329386
Journal of Food Quality, Vol 2018 (2018)
Journal of Food Quality, Vol 2018 (2018)
The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::790d356e7f43979179437388781cf15e
https://repository.publisso.de/resource/frl:6414908
https://repository.publisso.de/resource/frl:6414908
Autor:
Silvia Mironeasa, Anca-Mihaela Gâtlan
Publikováno v:
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad0475d742c67552d1acd3876ce6722a
https://doi.org/10.5593/sgem2017h/63/s25.054
https://doi.org/10.5593/sgem2017h/63/s25.054