Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Gabriela Iordachescu"'
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
Autor:
Loé-Etame Gisèle, Tchiaze Ifoue Alice, Dongho Dongmo Fabrice Fabien, Gabriela Iordachescu, Carmen Alina Bolea, Boudjeka Guemkam Vanessa, Nicoleta Stănciuc, Djeukeu Asongni William, Gouado Inocent
Publikováno v:
Journal of Advances in Biology & Biotechnology. :7-18
Aims: This study aims to assess the effect of steam blanching on the phytochemical composition and the antioxidant properties of Cucurbita moschata pulp, obtained with the use of three biological fertilizers. Study Design: The study was done on five
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40bc8a95512a2533df160a454dc04f07
https://doi.org/10.9734/jabb/2021/v24i330203
https://doi.org/10.9734/jabb/2021/v24i330203
Autor:
Dimitar Nakov, Luis Guerrero, S.G. Ivanova, Bartosz Sołowiej, Marjeta Čandek-Potokar, Maria Font-i-Furnols, Andriy Getya, Jaroslav Čítek, Ilija Djekic, Gabriela Iordachescu, Igor Tomasevic, I. Bahelka, Ivona Djurkin Kušec, Liliana Tudoreanu, Csaba Szabó, Ulrike Weiler
Publikováno v:
Meat Science
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern European consumers regarding boar taint, surgical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd876533ca1ff9498bbf014dacf22c38
http://aspace.agrif.bg.ac.rs/handle/123456789/5359
http://aspace.agrif.bg.ac.rs/handle/123456789/5359
Publikováno v:
Food Engineering Reviews. 7:417-438
Lipophilic biocomponents pose a real challenge to food and drug researchers because they have weak solubility in water and cannot be easily included into the food and drug matrix. Biomaterials with new functional properties, i.e. biodegradable, bioco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07c580eee5eec6da0bbacc53adeaac99
https://doi.org/10.1007/s12393-015-9115-1
https://doi.org/10.1007/s12393-015-9115-1
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
Autor:
Gabriela Iordachescu
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. 62
Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac2d7d316d42ee8572a5f466a03e24b1
https://doi.org/10.15835/buasvmcn-agr:1609
https://doi.org/10.15835/buasvmcn-agr:1609