Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Batariuc A"'
Autor:
Ejaz Khalil, Muhammad Tauseef Sultan, Waseem Khalid, Muhammad Zubair Khalid, Muhammad Abdul Rahim, Samavia Rashid Saleem, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPP
Externí odkaz:
https://doaj.org/article/8f0fbda262504cffb091fb7c381c6a27
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 257-264 (2022)
Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvent
Externí odkaz:
https://doaj.org/article/a20028a59b374fdf802fee2a20351c0f
Autor:
Afaf Ejaz, Sadaf Waliat, Muhammad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hafiz Ansar Rasul Suleria, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Pharmacology, Vol 14 (2023)
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicit
Externí odkaz:
https://doaj.org/article/309b8c7b922a49a0b6bc53b45f75e0c8
Publikováno v:
Foods, Vol 12, Iss 11, p 2248 (2023)
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and func
Externí odkaz:
https://doaj.org/article/1efb0cdf2d964edc9b3b58af9baa875a
Autor:
Daniela-Mihaela Grigore, Silvia Mironeasa, Georgeta Ciurescu, Mădălina Ungureanu-Iuga, Ana Batariuc, Narcisa Elena Babeanu
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1607 (2023)
The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredient
Externí odkaz:
https://doaj.org/article/27ac1a0001904cbb8fee7b2f50b8309b
Autor:
Ungureanu-Iuga, Mădălina, Mironeasa, Silvia, Batariuc, Ana, Mironeasa, Costel, Oroian, Mircea-Adrian
Publikováno v:
Ukrainian Food Journal; 2024, Vol. 13 Issue 3, p557-575, 19p
Publikováno v:
Food & Environment Safety. Sep2022, Vol. 21 Issue 3, p257-264. 8p.
Publikováno v:
Applied Sciences, Vol 12, Iss 15, p 7630 (2022)
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction < 200
Externí odkaz:
https://doaj.org/article/9abd13e71eed474ea26a55e564ae6502
Akademický článek
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Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 11881 (2021)
This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and
Externí odkaz:
https://doaj.org/article/60bb6976ce2a4b1ab8466bd81aec1ad0