Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ionut Dumitru Veleșcu"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 129-136 (2013)
Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vitamin and fibre content. Drying is one of the oldest methods of food preservation, and it represents a very important aspect of food processing. Sun dr
Externí odkaz:
https://doaj.org/article/f11cd8d150b54d4f8b6406cb3e9b8b2f
Autor:
Roxana Nicoleta Gavril (Rațu), Petru Marian Cârlescu, Ionut Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Florina Stoica, Nicoleta Stănciuc, Iuliana Aprodu, Oana Emilia Constantin, Gabriela Râpeanu
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101098- (2024)
This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in the development of value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids
Externí odkaz:
https://doaj.org/article/3111fb755e64454ba12eeb1803594386
EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE
Autor:
Roxana Nicoleta RAȚU, Marius Giorgi USTUROI, Răzvan Mihail RADU-RUSU, Ionuț Dumitru VELEȘCU, Florin Daniel LIPȘA, Vlad Nicolae ARSENOAIA, Alina Narcisa POSTOLACHE, Ioana Cristina CRIVEI, Petru Marian CÂRLESCU
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 56, Iss 1(193), Pp 41-58 (2023)
Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-prod
Externí odkaz:
https://doaj.org/article/04c9ae71a73e4360824241087a46a6fa
Autor:
Florin Daniel Lipșa, Florina Stoica, Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Petru Marian Cârlescu, Iuliana Motrescu, Marius Giorgi Usturoi, Gabriela Râpeanu
Publikováno v:
Foods, Vol 13, Iss 2, p 182 (2024)
Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a pot
Externí odkaz:
https://doaj.org/article/04b951720712420ebfe0b866d7f0e885
Autor:
Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, Ioana Cristina Crivei, Vlad Nicolae Arsenoaia, Marius Giorgi Usturoi, Cristina Gabriela Constantinescu (Pop), Florin Daniel Lipșa, Gabriela Frunză, Daniel Simeanu, Roxana Nicoleta Rațu
Publikováno v:
Foods, Vol 12, Iss 23, p 4365 (2023)
The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt’s nutritional profile and sensory qualities
Externí odkaz:
https://doaj.org/article/1279197056ab49c0b6156f64d331d948
Autor:
Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica, Alexandru Usturoi, Vlad Nicolae Arsenoaia, Ioana Cristina Crivei, Alina Narcisa Postolache, Florin Daniel Lipșa, Feodor Filipov, Andreea Mihaela Florea, Mihai Alexandru Chițea, Ioan Sebastian Brumă
Publikováno v:
Agriculture, Vol 13, Iss 8, p 1559 (2023)
Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are
Externí odkaz:
https://doaj.org/article/6f722635c987456db6365dca292b7e98
Autor:
Roxana Nicoleta Rațu, Petru Marian Cârlescu, Marius Giorgi Usturoi, Florin Daniel Lipșa, Ionuț Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Andreea Mihaela Florea, Marius Mihai Ciobanu, Răzvan-Mihail Radu-Rusu, Alina Narcisa Postolache, Daniel Simeanu
Publikováno v:
Agriculture, Vol 13, Iss 7, p 1295 (2023)
The study’s objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows’ husbandry and feeding systems in particular (grazing–GC group vs. stabulation–SC group). The ultimate objec
Externí odkaz:
https://doaj.org/article/d1cfb27792cc430299c5a4dfeb144a2e
Autor:
Ionuț Dumitru Veleșcu, Roxana Nicoleta Rațu, Vlad-Nicolae Arsenoaia, Radu Roșca, Petru Marian Cârlescu, Ioan Țenu
Publikováno v:
Agriculture, Vol 13, Iss 4, p 820 (2023)
After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and prod
Externí odkaz:
https://doaj.org/article/ca2e25fa0bbe4c379ca0d906bf75d91b