Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Ancuţa M. ROTAR"'
Autor:
Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 93-95 (2018)
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effec
Externí odkaz:
https://doaj.org/article/4c96538789594ce2b6758012b4a42dfe
Autor:
Cristina Anamaria Semeniuc, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 177-181 (2015)
This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on p
Externí odkaz:
https://doaj.org/article/1863662190544087a6b73060ae67087b
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 91-98 (2015)
This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determine
Externí odkaz:
https://doaj.org/article/1bf94f64aa2a4e2ebb83a50cc8249b6a
Autor:
Melinda Nagy, Sonia A. Socaci, Maria Tofană, Carmen Pop, Crina Mureşan, Ana Viorica Pop Cuceu, Liana Salanţă, 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 82-85 (2015)
In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well know
Externí odkaz:
https://doaj.org/article/a9455e1cf8b34aac90dfd914acfbdca9
Autor:
Ancuţa M. ROTAR, Dan Cristian VODNAR, Florina BUNGHEZ, Giorgiana Mihaela CĂTUNESCU, Carmen R. POP, Mirela JIMBOREAN, Cristina A. SEMENIUC
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 1, Pp 196-203 (2015)
The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and
Externí odkaz:
https://doaj.org/article/36152094ee054dcfa0dd939cd8b521b5
Autor:
Carmen Rodica Pop, Sorin Apostu, Liana Salanţă, Ancuţa M. Rotar, Marianne Sindic, Nicolas Mabon, Carmen Socaciu
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 147-153 (2014)
The purpose of this study was to optimize the kefir grains biomass production, using milk as culture media. The kefir grains were cultured at different changed conditions (temperature, time, shaker rotating speed, culture media supplemented) to evalu
Externí odkaz:
https://doaj.org/article/0bfd571b4ffe49939856322ad424f9b7
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 277-278 (2015)
This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at differe
Externí odkaz:
https://doaj.org/article/2a068479e55c4766aa18f8bddeba93eb
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 285-286 (2015)
Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was th
Externí odkaz:
https://doaj.org/article/70c84a7f7a9c473eacd88253d30ce5ea
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
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 211-212 (2014)
In recent years, the goat milk cheeses have gained popularity due to the increased interest of consumers in both the tradition of cheesemaking and the sensorial and nutritional value attributed to goat milk. This study aimed to assess and compare the
Externí odkaz:
https://doaj.org/article/34f3c33b1caf41e8a940ef2d17f21f7e