Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Gabriela Elena BAHRIM"'
Autor:
Cezar Ionuț Bichescu, Liliana Mihalcea, Raffaele Raimondo, Mihaela Cotârleț, Bogdan Păcularu-Burada, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 302-313 (2024)
Research background. Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities genera
Externí odkaz:
https://doaj.org/article/7a8bbc18b14648178826adeb1852dce3
Autor:
Nicoleta Stănciuc, Daniela Borda, Leontina Gurgu-Grigore, Mihaela Cotârleț, Aida Mihaela Vasile, Oana Viorela Nistor, Loredana Dumitrașcu, Marina Pihurov, Bogdan Păcularu-Burada, Gabriela Elena Bahrim
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101114- (2024)
Two new -biotics concepts, such as paraprobiotics and postbiotics were introduced, with beneficial effects beyond the viability of probiotic. In this study, the effect of individual (thermal, ohmic heating, high pressure, and ultrasound) and combined
Externí odkaz:
https://doaj.org/article/b6c9667bd04a4195a744ae99deb0e0a5
Autor:
Oana Emilia Constantin, Florina Stoica, Roxana Nicoleta Rațu, Nicoleta Stănciuc, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 100 (2024)
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. H
Externí odkaz:
https://doaj.org/article/2e019a850d35417a8ee1e235fc4129b4
Autor:
Florina Stoica, Nina Nicoleta Condurache, Iuliana Aprodu, Doina Georgeta Andronoiu, Elena Enachi, Nicoleta Stănciuc, Gabriela Elena Bahrim, Constantin Croitoru, Gabriela Râpeanu
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100374- (2022)
In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulatio
Externí odkaz:
https://doaj.org/article/cbcab965945d4e3aa73a75ac73806d8e
Autor:
Marina Pihurov, Bogdan Păcularu-Burada, Mihaela Cotârleț, Leontina Grigore-Gurgu, Daniela Borda, Nicoleta Stănciuc, Maciej Kluz, Gabriela Elena Bahrim
Publikováno v:
Foods, Vol 12, Iss 13, p 2581 (2023)
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of divers
Externí odkaz:
https://doaj.org/article/4b1f351cbc4e48f9a9ce1a6f70b6a702
Autor:
Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 127-136 (2021)
β-lactoglobulin and its thermolysin-derived hydrolysates were compared regarding the potential for microencapsulating of the flavonoids from yellow onion skins. Antioxidant activity of powders was of 500.28 ± 2.89 mMol Trolox/g dry weight (DW) for
Externí odkaz:
https://doaj.org/article/d8e61b3eb8c14a009c9ff7955ca52fa9
Autor:
Mihaela Cotârleţ, Aida Mihaela Vasile, Alexandra Gaspar-Pintiliescu, Anca Oancea, Gabriela Elena Bahrim
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 274-280 (2020)
The main aim of this study was to transform bovine colostrum into a tribiotic product through a metabolic conversion with a microbial consortium based on artisanal and starter microorganisms. As such, the bovine colostrum was firstly transformed enzy
Externí odkaz:
https://doaj.org/article/a36a6082362440968818c38f499a594d
Autor:
Daniela Serea, Oana Emilia Constantin, Georgiana Horincar, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 8, Iss 2, p 59 (2023)
Using a Central Composite Design, the extraction of bioactive compounds from red grape Băbească neagră peels was optimized by applying a conventional solvent extraction. On the anthocyanin content, total phenolic content, and antioxidant activity
Externí odkaz:
https://doaj.org/article/a946166718304b588facd8d881d49127
Autor:
Florina Stoica, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 7, Iss 4, p 89 (2022)
This study aimed to extract bioactives from red onion skins for use as edible colorants that are both natural and functional. The extraction of bioactive chemicals from red onion skins using a conventional solvent extraction was optimized using a Cen
Externí odkaz:
https://doaj.org/article/1ccdd3293e9d4eecb89e851b8566d713
Publikováno v:
Foods, Vol 11, Iss 19, p 3107 (2022)
Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties.
Externí odkaz:
https://doaj.org/article/060e0ce65f1e423faab0cba3fe2678ac