Influence of Thermal Preparation Method on Mineral Composition of Mussels

Autor: Gheorghe Valentin GORAN, Liliana TUDOREANU, Aura MOCANU, Emanuela BADEA, Victor CRIVINEANU

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 78-81 (2018)

This study focuses on evaluation of the effects of 3 different thermal preparation methods (boiling, roasting, microwaving) on mineral concentrations of mussels from Bucharest market. The mineral content in raw and cooked mussel samples was evaluated

Externí odkaz: https://doaj.org/article/9a65187b202a435b8678ffa7250affd6

Influence of Thermal Preparation Method on Mineral Composition of Shrimps

Autor: Gheorghe Valentin GORAN, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA, Victor CRIVINEANU

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 90-94 (2017)

This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative h

Externí odkaz: https://doaj.org/article/b44827328f104ddd8d06b97d320f7a73

Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

Autor: Liliana Tudoreanu, Gheorghe Valentin Goran, Victor Crivineanu, Mario Darius Codreanu

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 124-128 (2013)

Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the t

Externí odkaz: https://doaj.org/article/3852895001384fe0adae0f70dc5cb2b2

The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life

Autor: Georgeta Ștefan, Gheorghe Valentin Goran, Corina Predescu, Camelia Papuc

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 2, Pp 149-155 (2018)

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented ju

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::168e1bbe682a9ba21daa0a665a098252
http://journals.usamvcluj.ro/index.php/fst/article/view/13115

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Autor: Valentin Nicorescu, Gheorghe Valentin Goran, Camelia Papuc, Corina Predescu, Georgeta Stefan

Publikováno v: Comprehensive Reviews in Food Science and Food Safety. 16:1243-1268

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the shelf-life of meat and meat products. Oxidative processes occur during processing, storage, and light exposure, lowering the nutritional and sensory value and acc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6924737c7d3bc56ead7fc69a652d0fbd
https://doi.org/10.1111/1541-4337.12298