Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Gabriel – Dănuţ MOCANU"'
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
Autor:
Liliana SEREMET (CECLU), Elisabeta BOTEZ, Oana-Viorela NISTOR, Fahrettin GOGUS, Doina Georgeta ANDRONOIU, Gabriel-Dănuţ MOCANU
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 2, Pp 20-29 (2015)
The main purpose of the work is to investigate the efficiency of convective air and vacuum processing on pumpkin drying kinetics. The pumpkin samples were of two different geometrical shapes (cylinder and cube) and were dried in a laboratory scale ho
Externí odkaz:
https://doaj.org/article/9a166e82eb164b24825af97914822407
Autor:
Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 58-69 (2015)
The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical composition, texture profile and sensory characteristics of me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::380730310a77356b2c2ece81172e91a8
Autor:
Gabriel Dănuţ Mocanu, Elisabeta Botez, Doina Georgeta Andronoiu, Oana Viorela Nistor, Nicoleta Stănciuc
Publikováno v:
Food Science and Biotechnology. 24:51-59
Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87d26fa0889f58901461615d999b2460
https://doi.org/10.1007/s10068-015-0009-z
https://doi.org/10.1007/s10068-015-0009-z
Autor:
Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu, Nicoleta Stănciuc
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100777- (2023)
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C.
Externí odkaz:
https://doaj.org/article/28c5d64838fa4acd8028d514af91768d
Publikováno v:
Journal of Food Science and Technology. 52:5278-5284
Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::468ca9248214d76e4e8e5bfec02f6c22
https://doi.org/10.1007/s13197-014-1621-2
https://doi.org/10.1007/s13197-014-1621-2
Publikováno v:
Journal of Food Science and Engineering. 2
The purpose of this study was to determine from the three different varieties of apple (Golden Delicious, Jonathan and Starkrimson), which is best suited to storage at refrigeration temperature in constant conditions (5 °C and 85% relative humidity)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::851e3557d9a229620f45e2556426dc8b
https://doi.org/10.17265/2159-5828/2012.06.005
https://doi.org/10.17265/2159-5828/2012.06.005
Autor:
Doina Georgeta Andronoiu, Oana Viorela Nistor, Gabriel Dănuţ Mocanu, Viorica Maria Macovei, Elisabeta Botez
Publikováno v:
Journal of Food Science and Engineering. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c712a5d2a67bd2559f5c0f28d16c05f
https://doi.org/10.17265/2159-5828/2012.03.003
https://doi.org/10.17265/2159-5828/2012.03.003
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 40, Iss 2, Pp 20-30 (2016)
The effect of partial or total substitution of sodium chloride by potassium chloride on the chemical composition, texture profile and sensory properties of Telemea cheese during 28 days of ripening at 4°C was evaluated in the current study. Telemea
Externí odkaz:
https://doaj.org/article/08e114f84aa646059d61b62a23118e51