Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Elena Andruta Muresan"'
Autor:
Constantin Cerbu, Vlad Alexandru Ilaș, Michał Czopowicz, Adrian Valentin Potârniche, Elisa-Paz Bodart-Nieva, Elena Andruța Mureșan, Jarosław Kaba, Marina Spinu, Emoke Pall
Publikováno v:
Animals, Vol 10, Iss 12, p 2284 (2020)
Today, zeolite appears as an interesting alternative for the symptomatic treatment of acute diarrhea. Therefore, this study aimed to investigate the properties of activated micronized (5 microns) zeolite clinoptilolite (MZC) from Transylvania, Romani
Externí odkaz:
https://doaj.org/article/3f5fd07c553748b9a2b7db1fc6a0b9d6
Autor:
Elena Andruţa Mureşan, Sevastiţa Muste, Sonia Ancuţa Socaci, Romina Alina Vlaic, Emil Racolţa, Vlad Mureşan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 173-178 (2014)
Apples produce volatile chemicals that are responsible for the characteristic flavour of the fruit, as well as for the attribute of the final flavour. The aroma induced by the volatile compounds is important in determining the quality of the fruit, a
Externí odkaz:
https://doaj.org/article/f0da840068d04a09b66dfcfc55be3d36
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 33-34 (2017)
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial
Externí odkaz:
https://doaj.org/article/f72aac696bec4750bc62d1e95430611a
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 161-162 (2016)
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread
Externí odkaz:
https://doaj.org/article/d83f7892c7f24cd0a7732d373953a249
Autor:
Elena Andruta MURESAN, Sevastiţa MUSTE, Simona Maria MAN, Romina Alina VLAIC, Anamaria POP, Vlad MURESAN
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 169-170 (2016)
The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total antioxidant c
Externí odkaz:
https://doaj.org/article/75e6556aad214f29bcbcaa9807df5989
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 33-34 (2017)
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db2bfaa7b4b90069a8da624d00aa3752
https://doi.org/10.15835/buasvmcn-fst:12631
https://doi.org/10.15835/buasvmcn-fst:12631
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 161-162 (2016)
Bread baking from wheat and millet flours in different ratios was investigated. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of millet flour were used. The bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e033b6257d981fa25294d656b01bef0
https://doi.org/10.15835/buasvmcn-fst:12310
https://doi.org/10.15835/buasvmcn-fst:12310
Autor:
Sevastița Muste, Simona Maria Man, Vlad Muresan, Romina Alina Vlaic, Anamaria Pop, Elena Andruta Muresan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 169-170 (2016)
The antioxidant capacity of apples peel extracts during the fruit development from three apple varieties (i.e., Ionathan, Golden Delicious and Starkrimson) were analyzed at 7, 15, 35, 65, 107, 145 days after full bloom (DAFB). The total antioxidant c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f39c254c8b29e2e05ec553f3c83dc73d
https://doi.org/10.15835/buasvmcn-fst:12325
https://doi.org/10.15835/buasvmcn-fst:12325
Autor:
Elena Andruţa Mureşan, Sevastiţa Muste, Romina Alina Vlaic, Crina Carmen Mureşan, Constantin Gheorghe Cerbu, Vlad Mureşan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 120-126 (2015)
Apples represent one of the most important elements in the human diet. The research carried out involved three apple varieties (Starkimson, Ionathan and Golden Delicious) harvested during development, which were analyzed in terms of physico-chemical
Externí odkaz:
https://doaj.org/article/65df99f052404dd485d58b39716f3884
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 167-168 (2016)
Tahini is a paste obtained by milling the roasted sunflower kernel. Usually, a time and energy consuming two-steps process is involved, a three-roll refiner and a beating machine. The aim of this work was to identify and test a milling process for ro
Externí odkaz:
https://doaj.org/article/43dcb0f330e84794987df1d0bb9ecda9