Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Cristina-Maria Canja"'
Autor:
Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău, Florentina Matei
Publikováno v:
Fermentation, Vol 10, Iss 7, p 357 (2024)
Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched wit
Externí odkaz:
https://doaj.org/article/afa6c3793ea64c7fbca25010c1ed85f0
Autor:
Nedelcu, Cristina Padureanu, Carmen Liliana Badarau, Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Geronimo Raducu Branescu, Oana-Crina Bujor, Florentina Matei, Mariana-Atena Poiana, Ersilia Alexa, Anisor
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 600
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::334adba4f4179342dee35e4969070964
Autor:
Mirabela Ioana Lupu, Cristina Maria Canja, Vasile Padureanu, Adriana Boieriu, Alina Maier, Carmen Badarau, Cristina Padureanu, Catalin Croitoru, Ersilia Alexa, Mariana-Atena Poiana
Publikováno v:
Applied Sciences; Volume 13; Issue 6; Pages: 3788
The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d7e324f858333c46b605dedf42bf6b
Publikováno v:
22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2.
The difficulty facing the food industry in the future is sustainability, a topic that has received a lot of attention in recent years. The recovery, recycling, and valuing of food by-products is one of the many methods suggested to encourage the deve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38141295c856313274ace0bd6ccca7e5
https://doi.org/10.5593/sgem2022v/6.2/s25.46
https://doi.org/10.5593/sgem2022v/6.2/s25.46
Autor:
Alina Margean, Mirabela Ioana Lupu, Ersilia Alexa, Vasile Padureanu, Cristina Maria Canja, Ileana Cocan, Monica Negrea, Gavrila Calefariu, Mariana-Atena Poiana
Publikováno v:
Molecules, Vol 25, Iss 7, p 1669 (2020)
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-pow
Externí odkaz:
https://doaj.org/article/324cbee2be804a44a3a44bcf2afc12a0
Autor:
Jegatheswaran RATNASINGAM, Geetha RAMASAMY, Weiching TOONG, Florin IORAS, Cristina Maria CANJA, Mirabela Ioana LUPU, Ioan Vasile ABRUDAN
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 1, Pp 278-286 (2015)
Forested land in the world is about 28% of the global land area, accounting for 80% of the terrestrial carbon stored as biomass and soil organic carbon. Human activities, namely fossil fuel combustion and deforestation resulted in anthropogenic emiss
Externí odkaz:
https://doaj.org/article/3649d0f488b74b219759ee5ced4cb418
Autor:
Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Carmen Badarau, Cristina Padureanu, Ersilia Alexa, Mariana-Atena Poiana
Publikováno v:
Sustainability; Volume 15; Issue 8; Pages: 6697
The primary focus in the production of quality red wine is the extraction of grape components, which can be achieved in a variety of ways. This work investigates the extraction yield of biologically active compounds from crushed Merlot grapes, as a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4789bb9b2edead3ee78b34a2bf81f55d
https://doi.org/10.3390/su15086697
https://doi.org/10.3390/su15086697
Publikováno v:
Series II: Forestry Wood Industry Agricultural Food Engineering. 13:105-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00bd38aded1bad2c5a2985ee4c364436
https://doi.org/10.31926/but.fwiafe.2020.13.62.2.9
https://doi.org/10.31926/but.fwiafe.2020.13.62.2.9
Publikováno v:
Revista de Chimie. 71:108-117
The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fce14ae9d1db4e49cebf17a6134751d
https://doi.org/10.37358/rc.20.10.8355
https://doi.org/10.37358/rc.20.10.8355
Publikováno v:
Revista de Chimie. 70:1258-1261
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d26a9889329de35785f0e5f508840839
https://doi.org/10.37358/rc.19.4.7104
https://doi.org/10.37358/rc.19.4.7104