Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Dorin ȚIBULCĂ"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 91-96 (2020)
Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study was to highlight the qu
Externí odkaz:
https://doaj.org/article/b679ab6c4a114fd2954c26bcd6a82d69
Autor:
Maria Ioana MORAR, Melinda NAGY, Ancuţa Mihaela ROTAR, Dorin ŢIBULCĂ, Cristina Anamaria SEMENIUC
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 102-205 (2017)
Four different formulations of frozen snacks were prepared by reconstituting whey protein isolate with skimmed milk then adding different ingredients such as cocoa and vanilla (CW), cranberries and cocoa (CrC), sour cherries and vanilla (ChW), as wel
Externí odkaz:
https://doaj.org/article/01ec060cde3e484496cadc15051cc61b
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 23-27 (2014)
Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators
Externí odkaz:
https://doaj.org/article/595d3d59650e4a87bbb7454d96b4e60c
Autor:
Mirela Jimborean, Dorin Tibulca
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 28-31 (2014)
The microbiological analysis is being done since the moment of production until the end of maturation of two kinds of semi-hard cheese (Olanda and Moeciu). It was identified the total number of germs using the horizontal method for the list of micro-
Externí odkaz:
https://doaj.org/article/b56fc53981dd49ceb1e40a3e891d48ab
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 287-288 (2015)
The persistence of pesticide residues in food and environment determined UN institutions to track their presence and establish rules of tolerance in foodstuffs of animal origin. Pesticide use leads to their presence as residue in foods. The research
Externí odkaz:
https://doaj.org/article/e9d35165020845c5a4b517bfd2e1873e
Autor:
Claudiu Dan Salagean, Dorin Tibulca
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 73-74 (2014)
The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy
Externí odkaz:
https://doaj.org/article/0112711d7aca43edb79b01718e799b36
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 143-144 (2013)
Research aimed the sensorial quality connected with the economic efficiency to obtain a certain raw meat product (mici paste) in 4 experimental variants: 1 and 3 variants, with animal raw materials (meat + bacon) and mix of natural spices - fine grin
Externí odkaz:
https://doaj.org/article/aee3d4b194d240fcaacc0283a3317a5b
Autor:
Anda Elena Tanislav, Anca Alexandra Cornea, Eugen Dan Radu, Dorin Țibulcă, Vlad Mureșan, Elena Mudura
Publikováno v:
Gels, Vol 10, Iss 6, p 399 (2024)
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, dist
Externí odkaz:
https://doaj.org/article/fe04eff097fd40389483f3cd1f99802a
Autor:
Melinda Fogarasi, Maria Jenica Urs, Maria-Ioana Socaciu, Floricuța Ranga, Cristina Anamaria Semeniuc, Dan Cristian Vodnar, Vlad Mureșan, Dorin Țibulcă, Szabolcs Fogarasi, Carmen Socaciu
Publikováno v:
Foods, Vol 13, Iss 7, p 979 (2024)
Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Bolet
Externí odkaz:
https://doaj.org/article/41785310cacf427baa572d6200525bf6
Autor:
Melinda Fogarasi, Maria-Ioana Socaciu, Claudiu-Dan Sălăgean, Floricuța Ranga, Anca Corina Fărcaș, Sonia Ancuța Socaci, Carmen Socaciu, Dorin Țibulcă, Szabolcs Fogarasi, Cristina Anamaria Semeniuc
Publikováno v:
Molecules, Vol 26, Iss 24, p 7508 (2021)
Edible mushrooms are well-known for their nutritional benefits and low energy density. In addition, mushroom extracts contain various bioactive compounds that account for their antioxidant activity; the applied extraction conditions influence the ext
Externí odkaz:
https://doaj.org/article/713137a6078e4c6783643b1c4f9e1f57