Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Gabriela-Elena Bahrim"'
Autor:
Camelia Cristina Vlad, Bogdan Păcularu-Burada, Aida Mihaela Vasile, Ștefania Adelina Milea, Gabriela-Elena Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2028 (2022)
Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition.
Externí odkaz:
https://doaj.org/article/01551cba2712493a993cc6fc504a526b
Autor:
Daniela Serea, Nina Nicoleta Condurache, Iuliana Aprodu, Oana Emilia Constantin, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Silvius Stanciu, Gabriela Rapeanu
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 118 (2022)
The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity
Externí odkaz:
https://doaj.org/article/6eefbe0c0b7d4e01b629b5468883f621
Autor:
Caterina Dumitru, Rodica Mihaela Dinica, Gabriela-Elena Bahrim, Camelia Vizireanu, Liliana Baroiu, Alina Viorica Iancu, Miruna Draganescu
Publikováno v:
Applied Sciences, Vol 11, Iss 21, p 10230 (2021)
It is well known that both Fagopyrum esculentum species, buckwheat achenes and buckwheat germs, contain flavonoids, and that they can be considered functional foods. In the present study we have analyzed the total content of polyphenols (TPC) and fla
Externí odkaz:
https://doaj.org/article/c84be76df34b4e0e8a786150a4662c9b
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5306 (2021)
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (
Externí odkaz:
https://doaj.org/article/fc3172e248484ea78f3a6bb69582b465
Autor:
Nina-Nicoleta Condurache (Lazăr), Mihaela Turturică, Elena Enachi, Vasilica Barbu, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Constantin Croitoru, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 6, Iss 3, p 47 (2021)
In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) were used as wall mate
Externí odkaz:
https://doaj.org/article/4bf1a8350d714f1b90cd9de14819be76
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 86-101 (2017)
The aim of this study was to improve the biotechnological conditions in order to increase the organic acid production with a wild Lactobacillus paracasei ssp. paracasei strain isolated from pickle juice. The Plackett-Burman Experimental Design (PB),
Externí odkaz:
https://doaj.org/article/908ae91856f4428ab2ab24f307619b56
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 51-61 (2017)
The present investigation follows the study of twenty-four Bacillus spp. strains isolated from different samples (compost, municipal waste, crops waste, silage, forest soil, rhizosphere soil, poultry litter, cattle dung and rotting wood) collected fr
Externí odkaz:
https://doaj.org/article/1dc9b00221db48208cae4411f782ebcf
Autor:
Nina-Nicoleta Condurache (Lazăr), Constantin Croitoru, Elena Enachi, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Gabriela Râpeanu
Publikováno v:
Plants, Vol 10, Iss 3, p 577 (2021)
This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid–l
Externí odkaz:
https://doaj.org/article/7236290db4eb49978c35de44e59a8de8
Autor:
Andreea Veronica Botezatu (Dediu), Georgiana Horincar, Ioana Otilia Ghinea, Bianca Furdui, Gabriela-Elena Bahrim, Vasilica Barbu, Fanica Balanescu, Lidia Favier, Rodica-Mihaela Dinica
Publikováno v:
Catalysts, Vol 10, Iss 6, p 629 (2020)
A series of yeast strains was tested in order to evaluate their catalytic potential in biocatalysis of one-pot indolizine’s synthesis. Yeast cultivation was performed in a submerged system at 28 °C for 72 h at 180 rpm. An assessment of the reagent
Externí odkaz:
https://doaj.org/article/4b25caf2122747c088787feddf43cf72
Autor:
Iuliana Aprodu, Loredana Dumitrașcu, Gabriela Râpeanu, Gabriela-Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Foods, Vol 9, Iss 6, p 744 (2020)
The impact of thermal treatment on the ability of lactoferrin (FL) to bind folic acid (FA) was investigated by employing fluorescence spectroscopy, molecular dynamics and docking tests. The structural and conformational particularities of LF upon hea
Externí odkaz:
https://doaj.org/article/554ccd15c76c46eeb0bf36a2199bee03