Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Ina Vasilean"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8713 (2024)
Small berries are rich sources of bioactive compounds, acknowledged for a wide variety of biological activities. The health benefits of these berries are primarily attributed to phenolic compounds, such as phenolic acids, flavonoids, and tannins, owi
Externí odkaz:
https://doaj.org/article/ab3e8e3038fd414996c58b370a0e876b
Autor:
Mihaela Brumă (Călin), Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, Iuliana Aprodu
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3640 (2024)
The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investi
Externí odkaz:
https://doaj.org/article/1048bb0e19fa49e7b26cb29bc1736187
Publikováno v:
Molecules, Vol 29, Iss 6, p 1327 (2024)
Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of i
Externí odkaz:
https://doaj.org/article/a7674da29fee4ed7a1e913f351a9de8f
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3316 (2023)
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and
Externí odkaz:
https://doaj.org/article/7c1332ed17484de2a19980efbcfaf882
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 95-108 (2018)
Light quality is a very important factor affecting plant photosynthesis and growth. The use of light-emitting diode (LED) technology for growth stimulation and crops yield increase became very interesting in the last years. The present study aimed to
Externí odkaz:
https://doaj.org/article/a463068a292248b2adfef35af26dcde8
Publikováno v:
Foods, Vol 10, Iss 7, p 1530 (2021)
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and b
Externí odkaz:
https://doaj.org/article/537d244625f04731bc22071657a7a64f
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, Vol 73, Iss 2, Pp 126-134 (2016)
Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheologica
Externí odkaz:
https://doaj.org/article/6451edd333ae4d3d8a8d911cf7653ed3
Publikováno v:
Applied Sciences, Vol 10, Iss 21, p 7635 (2020)
Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present stud
Externí odkaz:
https://doaj.org/article/1ee8d90f9b214bc0bed093f0328cb37a
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 32-42 (2014)
The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and k-carrageenan addition (0, 0.25, and 0.5 %) on the rheological characteristics of pork Biceps femoris muscle were assessed. The results of the creep-recovery tests were an
Externí odkaz:
https://doaj.org/article/61bb4369fe3540a5ae0a1c6b5fb5c15e
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 94-105 (2011)
Sourdough fermentation is a biotechnological process that has been reported to improve dough properties, to increase bread flavor and taste, to enhance nutritional value and to extend shelf life of sourdough bread. The quality of rye breads prepared
Externí odkaz:
https://doaj.org/article/07c3a8a4a6b94d8c9dd1ca3500ff9b2d