Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Iuliana Banu"'
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
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:
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
Autor:
Iuliana Banu, Iuliana Aprodu
Publikováno v:
Foods, Vol 11, Iss 13, p 1857 (2022)
Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used
Externí odkaz:
https://doaj.org/article/015b2e965e4b499c869c4a70d1d94fce
Autor:
Iuliana Banu, Iuliana Aprodu
Publikováno v:
Applied Sciences, Vol 12, Iss 9, p 4544 (2022)
The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dou
Externí odkaz:
https://doaj.org/article/88c82ecbb50a4d03a8c825fd016d8acd
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 3, Pp 323-335 (2018)
Fruit flavored beers, also known as Radler, which are mixtures of beer and soft drinks, gained in the last years increasing popularity. The present study aimed at investigating the physical-chemical and sensory characteristics of different fruit beer
Externí odkaz:
https://doaj.org/article/b39ae6ffa53547728e74b2e32b562820
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 1, Pp 73-81 (2018)
The multigrain blends prepared by mixing wheat + rye + hulled oat, wheat + rye + hulled barley and wheat + rye + triticale in three different ratios of 80:10:10, 70:15:15 and 60:20:20 were milled with an experimental roller mill. The resulted mill st
Externí odkaz:
https://doaj.org/article/29575da72f4a44deb72cb4e9f35f4f8d
Autor:
Iuliana Banu, Iuliana Aprodu
Publikováno v:
Applied Sciences, Vol 11, Iss 12, p 5716 (2021)
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content o
Externí odkaz:
https://doaj.org/article/c132d5fe222e4dfb957ef4a72e00e553