Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Costel Mironeasa"'
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
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:
Antioxidants, Vol 12, Iss 7, p 1453 (2023)
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food mat
Externí odkaz:
https://doaj.org/article/f5ce7369020a469f8e1e1be6d5a13121
Publikováno v:
Foods, Vol 12, Iss 8, p 1730 (2023)
This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composit
Externí odkaz:
https://doaj.org/article/f5072ded80b547929e7632c3981b32c8
Publikováno v:
Plants, Vol 12, Iss 4, p 698 (2023)
One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristic
Externí odkaz:
https://doaj.org/article/7c0d2d6def2b49d9a73cda2ca0b1eb5a
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 27-39 (2019)
The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the o
Externí odkaz:
https://doaj.org/article/f5740ac82573473cb0b85c45fee1ef6e
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 40-51 (2019)
In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M a
Externí odkaz:
https://doaj.org/article/03df0a31306e4062ae4a7c06fde1277a
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 029-042 (2019)
Grape peels flour (GPF) is regarded as a good source of fiber to enrich baked products. The particle size and the amount of grape peels flour (GPF) added in white wheat flour (WWF) are essential formulation factors which affect dough rheology and bre
Externí odkaz:
https://doaj.org/article/c2982b76d8014132938248a3c22656c8
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2302 (2022)
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potentia
Externí odkaz:
https://doaj.org/article/3315c052154e4b838090cec2b70bd227
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 3, Pp 222-229 (2013)
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes
Externí odkaz:
https://doaj.org/article/ca41b11abdb844f4a9d4f54e1e8a1dc9