Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Elisabeta Botez"'
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Elisabeta Botez, Bogdan Ioan Ștefănescu
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5650 (2024)
This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, a
Externí odkaz:
https://doaj.org/article/83b13e55af7e4ba7a8246d46a0edf1e2
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Adrian Cîrciumaru, Elisabeta Botez
Publikováno v:
Molecules, Vol 27, Iss 22, p 7964 (2022)
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chose
Externí odkaz:
https://doaj.org/article/9be5b1d1cbc344adb82b30a2a3b9883c
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Gabriel-Dănuț Mocanu, Andreea Veronica Botezatu Dediu, Elisabeta Botez
Publikováno v:
Molecules, Vol 27, Iss 12, p 3920 (2022)
In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Th
Externí odkaz:
https://doaj.org/article/0bcd672003e84f5396a183e742ea0492
Autor:
Elisabeta Botez, Gabriel-Dănuț Mocanu, Doina Georgeta Andronoiu, Ana Cosmina Chirilă, Alina Balan, Daniela Constandache, Oana-Emilia Constantin, Oana-Viorela Nistor
Publikováno v:
Agricultura, Vol 107, Iss 3-4, Pp 55-61 (2018)
While consumers are more demanding about some ready-to-eat products, especially for sweets and desserts and they have high quality expectations, the producers are determined to be connected to their special necessities. So, puddings are very popular
Externí odkaz:
https://doaj.org/article/2df1365e9f9641daac0bb2cea77f1f99
Publikováno v:
Agricultura, Vol 107, Iss 3-4, Pp 62-69 (2018)
Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservat
Externí odkaz:
https://doaj.org/article/38130bd82f1f45beba0d7b23b937660e
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 122-136 (2018)
The present study focuses on the heat-induced structural changes and the degradation kinetics of polyphenolic compounds correlated antioxidant activity from Prunus spinosa fruit extract at temperatures ranging from 60 to 90°C. The influence of heati
Externí odkaz:
https://doaj.org/article/c791230972214ae2b359c15b0bebf86f
Autor:
Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez
Publikováno v:
Molecules, Vol 27, Iss 5, p 1609 (2022)
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, tex
Externí odkaz:
https://doaj.org/article/54dd039c0f9d4b98b7b57be53908d04d
Autor:
Lucian D. OLARU, Oana V. NISTOR, Doina G. ANDRONOIU, Viorica Vasilica BARBU, Ioana Otilia GHINEA, Elisabeta BOTEZ
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 79-94 (2018)
The important potential of the Mintos F1 variety of bell peppers which can be processed into products with special destinations is studied in this work. The main objective of this work is the evaluation of the ohmic heating (OH) effects on bell peppe
Externí odkaz:
https://doaj.org/article/0e816f17c5c84d0fb9120042fbcf4a2b
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 1, Pp 61-76 (2018)
The aim of this research was to evaluate and compare the textural properties of four types of reformulated meatloaf. Textural characteristics were investigated using three instrumental tests (Texture Profile Analysis, Wire Cutting and Volodkevich Bit
Externí odkaz:
https://doaj.org/article/043a190ccf6d41ddb8982813eb563b6b
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 62-74 (2017)
Detailed information regarding the pH-dependent conformational state of βlactoglobulin in a complex formed with sea buckthorn extract was attained by fluorescence spectroscopy investigations. β-lactoglobulin is a small globular protein (MW ≈18 kD
Externí odkaz:
https://doaj.org/article/3df7b352a8174f85a5048e798dc08147