Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ancuța CHETRARIU"'
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 211-232 (2024)
Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is be
Externí odkaz:
https://doaj.org/article/8a1cea5bf2c94615a717bfb757a56d54
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 4, Pp 291-300 (2023)
In the sensory analysis of the food and beverage industry, the use of advanced decision-making procedures like the Analytical Hierarchy Process (AHP) is yet largely unexplored. Analytical Hierarchy Process (AHP) is a decision-making tool that refl
Externí odkaz:
https://doaj.org/article/4807709d270c4d649e71bbbc0026c354
Autor:
MARIUS EDUARD CIOCAN, ROZÁLIA VERONIKA SALAMON, ÁGOTA AMBRUS, GEORGIANA GABRIELA CODINĂ, ANCUȚA CHETRARIU, ADRIANA DABIJA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 3, Pp 219-232 (2023)
n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also
Externí odkaz:
https://doaj.org/article/ec7abc2ba7bc476dab3a05c0e70efa4e
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 2, Pp 167-177 (2022)
The food industry generates huge amounts of food by-products annually, most of which are considered waste. But these by-products may contain nutrients of interest and have a low-cost price. Capitalizing on these by-products is of interest to both pro
Externí odkaz:
https://doaj.org/article/6decbd2e9c214bbda899d2ad482adde4
Autor:
Marius Eduard Ciocan, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu, Adriana Dabija
Publikováno v:
Fermentation, Vol 9, Iss 5, p 490 (2023)
One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regiona
Externí odkaz:
https://doaj.org/article/1b2d1dbec3a34edd9e97050fcf5b4e73
Autor:
Ancuța Chetrariu, Adriana Dabija
Publikováno v:
Foods, Vol 12, Iss 7, p 1533 (2023)
Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly. Spent grain is a by-p
Externí odkaz:
https://doaj.org/article/13dd10593a1244ac85febd90928508e0
Autor:
Marius Eduard Ciocan, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu, Adriana Dabija
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2199 (2023)
With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced uti
Externí odkaz:
https://doaj.org/article/d3bd16ad390a4b629615a902817614bc
Autor:
Ancuța Chetrariu, Adriana Dabija
Publikováno v:
Applied Sciences, Vol 12, Iss 14, p 7163 (2022)
This study aimed at determining the quality parameters of the wafer formulated with the addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste,
Externí odkaz:
https://doaj.org/article/ef232f361ee247b697dc8b3653e39905
Autor:
Csilla Albert, Georgiana Gabriela Codină, Melinda Héjja, Csaba Dezső András, Ancuța Chetrariu, Adriana Dabija
Publikováno v:
Applied Sciences, Vol 12, Iss 8, p 4004 (2022)
Blackberries are rich in antioxidants due to their high polyphenol and vitamin content, making them an excellent source of health protection. It is well known that good quality juices and fruit extracts can be obtained only from high quality fruits.
Externí odkaz:
https://doaj.org/article/e69a29a2c7d040bfaa6c7ffb7fa106f8
Publikováno v:
Plants, Vol 11, Iss 6, p 756 (2022)
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and tec
Externí odkaz:
https://doaj.org/article/4d0243d9e7864d75bc6e25109cf3f860