Zobrazeno 1 - 10
of 238
pro vyhledávání: '"Iuliana Aprodu"'
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
Autor:
Andreea Lanciu Dorofte, Cristian Dima, Iulia Bleoanca, Iuliana Aprodu, Petru Alexe, Mohammad Saeed Kharazmi, Seid Mahdi Jafari, Ștefan Dima, Daniela Borda
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100422- (2024)
Nanoencapsulation of thyme essential oil (TEO) volatiles into β-cyclodextrin (β-CD) and their release requires in-depth kinetic, structural and in silico studies for elucidating the mechanisms for attaining the equilibrium state. Monoclinic crystal
Externí odkaz:
https://doaj.org/article/6a5ad2cbfe5148eaa287250ed5942172
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:
Roxana Nicoleta Gavril (Rațu), Florina Stoica, Florin Daniel Lipșa, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu
Publikováno v:
Foods, Vol 13, Iss 17, p 2694 (2024)
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and
Externí odkaz:
https://doaj.org/article/b4aadfb31f3045a4a15a6a23aae57015
Autor:
Roxana Nicoleta Gavril (Rațu), Oana Emilia Constantin, Elena Enachi, Florina Stoica, Florin Daniel Lipșa, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu
Publikováno v:
Plants, Vol 13, Iss 11, p 1447 (2024)
It has been discovered that the peel of a pumpkin (Cucurbita maxima), regarded as a waste product of pumpkin processing, has significant amounts of carotenoids and other antioxidants. This study aims to identify the most effective extraction paramete
Externí odkaz:
https://doaj.org/article/285ef7a0d3d64c679a3264dfd03926af
Autor:
Loredana Dumitrașcu, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila, Iuliana Aprodu
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 570 (2024)
Valorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein
Externí odkaz:
https://doaj.org/article/346ce14785f543c8b762ecdd84850650
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
Autor:
Iuliana Banu, Iuliana Aprodu
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3479 (2024)
The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water abs
Externí odkaz:
https://doaj.org/article/af39b63aa5da4fc0996bd366adae7374
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:
Foods, Vol 12, Iss 19, p 3588 (2023)
Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the
Externí odkaz:
https://doaj.org/article/bf7c3778b9614e7ab6b358d320059267