Zobrazeno 1 - 10
of 26
pro vyhledávání: '"FELICIA DIMA"'
Autor:
Felicia DIMA, Camelia VIZIREANU, Gabriela IORDĂCHESCU, Daniela ISTRATI, Maria Cristiana GARNAI
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 1, Pp 37-47 (2014)
Public concern for a healthy diet led to significant changes in the approach to food composition and nutritional principles by specialists in nutrition processed foods. In recent years researches in the meat industry were aimed at replacing animal fa
Externí odkaz:
https://doaj.org/article/cb6626ccb2ca4f2893782b0f289f30cf
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 4, Pp 241-257 (2014)
The Romanian market has been flooded with a wide range of frozen products or products preserved by sterilization. The quality of these products is reduced or altered by the storage modules, suppliers or customers, product type, and last but not least
Externí odkaz:
https://doaj.org/article/d7aa04fac0b04785a78a747e0cab1673
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 3, Pp 163-172 (2014)
This paper aimed the capitalization of overripe bananas that can no longer be used as fruits for consumption. Bananas fermentation was performed in several variants depending on the fermentation agent (yeasts) and on the different nutrients and growt
Externí odkaz:
https://doaj.org/article/a4ad2cc2f6584c668ae34281c7c4666b
Autor:
FELICIA DIMA, CAMELIA VIZIREANU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 2, Pp 85-95 (2014)
From technological point of view in the food industry has been obtained meat maturation using different methods: storage under controlled conditions, the use of enzymes or mechanical equipment tenderization musculature. Was also reported that electri
Externí odkaz:
https://doaj.org/article/a61422dba6f744ce8ef821888ac608ab
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 2, Pp 97-106 (2014)
The aim of this study was the obtention of banana flavored liqueurs aromatized with different natural ingredients. For this, different maceration types were compared: maceration of fruit in alcohol (group A), maceration of fruit in sugar (group B) an
Externí odkaz:
https://doaj.org/article/a2ab2650f8084573a29be622a99b3afc
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 1, Pp 17-28 (2014)
In the modern food grains are nominated as the main sources of soluble fiber in time that vegetables are the main sources of insoluble fiber, among which are the peas. The Romanian market has been flooded with a wide range of plant products frozen or
Externí odkaz:
https://doaj.org/article/defd7432bb1b43fc8cc0bca9112cc4a3
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 100-110 (2013)
Since the 1990s, when the news about antioxidants and their benefits to health has begun to spread to the general public, statements about the benefits of antioxidants ranged from preventing colds to cancer treatment. Fruits and vegetables are excell
Externí odkaz:
https://doaj.org/article/edf61d2370b546cfaea7ba3fb654ab4a
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 211-222 (2012)
The purpose of this study was to analyze the degree which fresh green peas maintain their technological properties and nutritional components during long-term storage, for a period of 24 months, in a defined condition of the air, at maximum -18°C. P
Externí odkaz:
https://doaj.org/article/4086823370654e4f925294b5ff130c34
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 177-186 (2012)
Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true p
Externí odkaz:
https://doaj.org/article/d5e439646bc84d69884b0a9665fedb0f
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 1, Pp 81-89 (2012)
During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of therm
Externí odkaz:
https://doaj.org/article/85213ae530f6442fadf52cd0fed6e30d