Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gabriela IORDĂCHESCU"'
Autor:
Cristian TUDOSE, Gheorghe ZGHEREA, Gabriela IORDĂCHESCU, Corina NEAGU, Doina Georgeta ANDRONOIU, Floricel CERCEL, Petru ALEXE
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 42-50 (2017)
Taking into account the new tendencies of a healthy nutrition, the issue of meat products and their effect on the overall health condition remains on the top list of the solutions to be found. Some of the most approached ideas consist in reducing the
Externí odkaz:
https://doaj.org/article/f9db81d8ed50474b99d489e4753be25a
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 94-103 (2014)
For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manu
Externí odkaz:
https://doaj.org/article/3c8fae8f3cf240ab91cd5835d867b10f
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:
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:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 34, Iss 2, Pp 9-14 (2010)
Food additives have become a way of life, creating pleasure and food request. But from the point of view of health promotion, it is necessary to demonstrate the risks and find out new possibilities for a good sensorial aspect of the food. This would
Externí odkaz:
https://doaj.org/article/5d6dcc0bfec64e3c8b71d4e8c30e65d4
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 34, Iss 1, Pp 51-56 (2010)
The paper develops a study on the Romanians’ attitudes towards the organic wines. The analysis has been done in two stages – at a quantitative level and a qualitative one. The quantitative study has been done on a sample of 122 respondents – co
Externí odkaz:
https://doaj.org/article/1f601addc3b44c14ac435de3b836b518