Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Ancuţa Mihaela Rotar"'
Autor:
Delia Michiu, Cristina Anamaria Semeniuc, Maria-Ioana Socaciu, Melinda Fogarasi, Ancuţa Mihaela Rotar, Anamaria Mirela Jimborean, Lucian Cuibus
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 576-589 (2024)
Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, i
Externí odkaz:
https://doaj.org/article/94b9c48285814b9b90a7a503242fce40
Autor:
Maria Ioana MORAR, Melinda NAGY, Ancuţa Mihaela ROTAR, Dorin ŢIBULCĂ, Cristina Anamaria SEMENIUC
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 102-205 (2017)
Four different formulations of frozen snacks were prepared by reconstituting whey protein isolate with skimmed milk then adding different ingredients such as cocoa and vanilla (CW), cranberries and cocoa (CrC), sour cherries and vanilla (ChW), as wel
Externí odkaz:
https://doaj.org/article/01ec060cde3e484496cadc15051cc61b
Autor:
Cristina Anamaria Semeniuc, Maria-Ioana Socaciu, Sonia Ancuţa Socaci, Vlad Mureșan, Melinda Fogarasi, Ancuţa Mihaela Rotar
Publikováno v:
Molecules, Vol 23, Iss 9, p 2261 (2018)
This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometri
Externí odkaz:
https://doaj.org/article/a8690a7b50b9402d9a811c1e70a38d53
Autor:
Cristina Anamaria Semeniuc, Ancuţa Mihaela Rotar, Carmen Pop, Ramona Suharoschi, Sorin Apostu
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 147-148 (2013)
The aim of this study was to evaluate the influence of storage time on physicochemical shelf-life of Holland type cheese. Cheese samples were stored in ripening room for up to 30 days. Physicochemical parameters of cheese were assessed at 19 and 30 d
Externí odkaz:
https://doaj.org/article/3313bb66aab649c7aaf6fdb6703ccfb6
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 1, Pp 60-61 (2013)
The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested byd
Externí odkaz:
https://doaj.org/article/ff297bd5ff4b4d63995965befb61b7ee
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 137-138 (2013)
The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk. Appreciation of the integrity and freshness assessmentof milk (cow and sheep) was tested by physi
Externí odkaz:
https://doaj.org/article/d5886385e1ef47a1a5c8f7b8def41360
Autor:
Marcellin Koffi Djè, Benedicte Z. E. Aka, Ancuţa Mihaela Rotar, Cristina Anamaria Semeniuc, Hubert Kouassi Konan, Theodore N'Dede Djeni, Ramona Suharoschi
Publikováno v:
Current Microbiology. 78:3246-3257
The high phenolic content of Palm Oil Mill Effluent (POME) constitutes an environmental concern. In this study, laccase producing microorganisms were isolated from POME samples collected in Cote d’Ivoire for their possible use in POME treatment. St
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c26eaf51dde707d4fc07b6cafbfc98f
https://doi.org/10.1007/s00284-021-02598-3
https://doi.org/10.1007/s00284-021-02598-3
Autor:
Ancuţa Mihaela Rotar, Liana Salanţă, Andrei Borşa, Vasile Constantin Florian, Teodora Emilia Coldea, Anca Fărcaș, Alina Lăcrămioara Nistor, Carmen Pop
Publikováno v:
Coatings, Vol 11, Iss 602, p 602 (2021)
Coatings
Volume 11
Issue 5
Coatings
Volume 11
Issue 5
Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77ff2c73395b6f0d4771adbf3e19abc9
https://www.mdpi.com/2079-6412/11/5/602
https://www.mdpi.com/2079-6412/11/5/602
Autor:
Maria-Cristina GLIGA, Manuel LEÓN-CAMACHO, Giorgiana M. CĂTUNESCU, Ancuța Mihaela ROTAR, Carmen Rodica POP, Francisc Vasile DULF, Ioana M. BODEA, Răzvan ODOCHEANU, Maria TOFANĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
The escalating demand for meat driven by the increase of the global population requires substantial advancements in the beef sector. Among the various cattle breeds bred for meat, Black Angus (BA) is renowned for its adaptability and commendable perf
Externí odkaz:
https://doaj.org/article/95463cd163d64eb0a78fd430ac68200e
Autor:
Andruţa Elena Mureşan, Carmen Pop, Ancuţa Mihaela Rotar, Cristina Anamaria Semeniuc, Andreea Dodan, Romina Alina Marc (Vlaic), Anca Farcas, Vlad Muresan, Sonia Ancuţs Socaci, Dulf Fracisc, Crina Muresan
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 258, p 258 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 258, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0123680ec6c93e7035a15e137166cc4