Zobrazeno 1 - 10
of 224
pro vyhledávání: '"Georgiana Gabriela CODINĂ"'
Publikováno v:
Gels, Vol 10, Iss 10, p 616 (2024)
Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w)
Externí odkaz:
https://doaj.org/article/a666c0216ef841ba99a4328208e305c9
Publikováno v:
Agronomy, Vol 14, Iss 9, p 2048 (2024)
Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilbe
Externí odkaz:
https://doaj.org/article/0ec66261d6bf43edbaba58dcf0beb3a2
Autor:
MARIUS EDUARD CIOCAN, ROZÁLIA VERONIKA SALAMON, ÁGOTA AMBRUS, GEORGIANA GABRIELA CODINĂ, ANCUȚA CHETRARIU, ADRIANA DABIJA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 3, Pp 219-232 (2023)
n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also
Externí odkaz:
https://doaj.org/article/ec7abc2ba7bc476dab3a05c0e70efa4e
Publikováno v:
Gels, Vol 10, Iss 8, p 534 (2024)
The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vien
Externí odkaz:
https://doaj.org/article/fb6d098a8854449db3ff11ae4ca66e7e
Autor:
Natalia Netreba, Elena Sergheeva, Angela Gurev, Veronica Dragancea, Georgiana Gabriela Codină, Rodica Sturza, Aliona Ghendov-Mosanu
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6671 (2024)
This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–30% of the formulation) for the manufacture of foamy confectionery products based on Jerusalem artichoke syrup, which is a natural substitute for sugar syrup used
Externí odkaz:
https://doaj.org/article/f2b3e74d9d7840a285064ad10149443f
Autor:
Aliona Ghendov-Mosanu, Nicolae Popa, Sergiu Paiu, Olga Boestean, Viorica Bulgaru, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină
Publikováno v:
Foods, Vol 13, Iss 11, p 1671 (2024)
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread
Externí odkaz:
https://doaj.org/article/53eedef3e28f4924be0c289d08d20418
Publikováno v:
Plants, Vol 13, Iss 9, p 1195 (2024)
Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidant
Externí odkaz:
https://doaj.org/article/f4189b9ef1854323894536c54a6188ed
Autor:
Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină
Publikováno v:
Gels, Vol 10, Iss 3, p 194 (2024)
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the b
Externí odkaz:
https://doaj.org/article/f3358c5b15f5442f81b67bb5f2db3bff
Publikováno v:
Gels, Vol 9, Iss 12, p 970 (2023)
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three different
Externí odkaz:
https://doaj.org/article/44c161f32a1b48569e715163e8aff7a8
Autor:
Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Camelia Muntean, Georgiana Gabriela Codină
Publikováno v:
Foods, Vol 12, Iss 18, p 3455 (2023)
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy prote
Externí odkaz:
https://doaj.org/article/d032f20d20ae4353a4ae4d2ecc30c1a1