Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Antoanela Patraş"'
Publikováno v:
Horticulturae, Vol 10, Iss 11, p 1184 (2024)
Hawthorn (Crataegus monogyna) berry is a horticultural product containing antioxidants and pigments. Its extract can be used as a food dye and antioxidant in food engineering. The aim of present study is to research the effects of different possible
Externí odkaz:
https://doaj.org/article/710af465a8dd4c929cc9440220089ccf
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 89-99 (2019)
he aim of the present study was to optimize the extraction process of bioactive compounds from berries and wastes from the agro-food industry (grape marc). Mathematical models of the extraction process of biologically active compounds based on algori
Externí odkaz:
https://doaj.org/article/c8ed80f21efa4cc69fccaf9e25f93b15
Autor:
Gabriela Ungureanu, Antoanela Patras, Irina Gabriela Cara, Rodica Sturza, Aliona Ghendov-Mosanu
Publikováno v:
Agronomy, Vol 12, Iss 3, p 604 (2022)
Every year, important quantities of winemaking waste create problems for wine producers. These problems arise from the difficulty of disposing of grape marc, which can pollute the environment and affect nearby agricultural crops. The present research
Externí odkaz:
https://doaj.org/article/bae74ebe92204f66bee84ce3c1fba2b5
Autor:
Aliona Ghendov-Mosanu, Elena Cristea, Antoanela Patras, Rodica Sturza, Silvica Padureanu, Olga Deseatnicova, Nadejda Turculet, Olga Boestean, Marius Niculaua
Publikováno v:
Molecules, Vol 25, Iss 6, p 1272 (2020)
Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern foo
Externí odkaz:
https://doaj.org/article/318cc82e5514428abc103531c097dd3f
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 2, Pp 96-104 (2015)
The interest to replace synthetic food colorants, preservatives and antioxidants in beverages with natural ones is leading researchers to explore the polyphenols of winery wastes. It is of great interest to see if these compounds could replace synth
Externí odkaz:
https://doaj.org/article/171fb5f5f81f40b6922603b9cdaf9b85
Autor:
Răzvan V. Filimon, Roxana M. Filimon, Ancuţa Nechita, Marius M. Băetu, Liliana Rotaru, Cristina Arion, Antoanela Patraş
Publikováno v:
Acta Agriculturae Scandinavica. Section B, Soil and Plant Science, Vol 67, Iss 5, Pp 405-415 (2017)
Since quality requirements for table grapes are mainly related to their physico-chemical and mechanical features, the aim of this work was to provide useful data for grape producers and consumers concerning the quality characteristics of table grapes
Externí odkaz:
https://doaj.org/article/d08597d98b4743efbee4594561951fd9
Autor:
Gabriela Ungureanu, Iuliana-Maria Enache, Irina Gabriela Cara, Iuliana Motrescu, Antoanela Patras
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36811- (2024)
The apple processing industry generates large quantities of organic waste, presenting a major source of organic contamination. Consequently, finding an effective solution for valorizing this waste has become a pressing issue. This study aims to addre
Externí odkaz:
https://doaj.org/article/977b12f09a254eccbbc181aad6c88e1b
Autor:
Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, Ana Chioru
Publikováno v:
Foods, Vol 13, Iss 20, p 3254 (2024)
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers
Externí odkaz:
https://doaj.org/article/2bd4b77d26974a7badadab689b46ce85
Autor:
GABRIEL CIPRIAN TELIBAN, NAOMI-EUNICIA PAVĂL, ANTOANELA PATRAȘ, MONICA IAVORSCHI, VASILE STOLERU, ANDREI LOBIUC
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 4, Pp 347-355 (2023)
Chenopodium quinoa microgreens are a culinary product that, as well as other species, is rich in bioactive, health promoting compounds. The present paper shows that light spectrum alone can be used as a convenient tool for enhancing phenolic synthesi
Externí odkaz:
https://doaj.org/article/2ab7fec3a0ec4c859e8ba38fb5db633b
Publikováno v:
Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura; 2020, Vol. 63 Issue 1, p23-28, 6p