Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Lăcrămioara, Rusu"'
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 1, Pp 091-099 (2024)
Juniperus communis L. is a plant widely found as a wild crop in the South-Eastern Europe areas. Juniper berries, the fruit of Juniperus communis L. are a highly valued, essential oil-rich plant material used traditionally in folk medicine as antisept
Externí odkaz:
https://doaj.org/article/5007fe7bd2c04c6097ff312d08b5b874
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 4, Pp 521-531 (2021)
The effect of hemp flour in a partially defatted form (HF) at levels 5, 10, 15 and 20 % on the dynamic rheological properties and wheat bread quality was analyzed. The dynamic rheological tests have shown a drop in storage modulus (G') and loss mo
Externí odkaz:
https://doaj.org/article/dc6812190cb143089c408ce4ca7508d4
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7990 (2023)
Today, companies blend innovation with tradition to create new products, as the food business is continually looking for fresh product ideas that reflect worldwide trends. [...]
Externí odkaz:
https://doaj.org/article/f8dcec17c84a444cb6e5be37b58ca709
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 1, Pp 83-94 (2020)
Yogurt is currently the most popular fermented milk product that is produced worldwide due to its multiple benefits for consumer health. Temperature on various technological phases is the determinant factor that influences the structure and texture o
Externí odkaz:
https://doaj.org/article/ac804612da014d3eb7e470c14d90ea54
Autor:
Mihaela Adriana Tița, Maria Adelina Constantinescu, Tiberius Ilie Opruța, Cristina Bătuşaru, Lăcrămioara Rusu, Ovidiu Tița
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 2993 (2023)
The present study was designed to determine the changes in the chemical composition of kefir enriched with encapsulated volatile oils by enzymatic methods and the antimicrobial activity of volatile oils. Using encapsulated volatile oils (fennel, mint
Externí odkaz:
https://doaj.org/article/db766accf5d14fdbbbdb472377dbb59f
Autor:
Gabriel Mihăiță Daraban, Lăcrămioara Rusu, Rodica Mihaela Dinica, Mihaela Roşca, Marinela Badeanu, Maria Daniela Ionica Mihaila, Daniela Suteu
Publikováno v:
Separations, Vol 9, Iss 9, p 260 (2022)
The purpose of this article was to evaluate the application of different plant extracts with bioinsecticidal action and antioxidant activity for plants and soil protection, by substitution of the application of synthetically formulated pesticides wit
Externí odkaz:
https://doaj.org/article/a334e993289b4477a2eee3422a822adf
Autor:
ADRIANA DABIJA, GEORGIANA GABRIELA CODINĂ, ANCA-MIHAELA GÂTLAN, ELENA TODOSI SĂNDULEAC, LĂCRĂMIOARA RUSU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 2, Pp 181-192 (2018)
Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physic
Externí odkaz:
https://doaj.org/article/81642b004c9642a49dfea3df5e7a5cc4
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 859-867 (2018)
This study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formul
Externí odkaz:
https://doaj.org/article/b198bad5237f4485b42a64e06794aefa
Autor:
Adriana Dabija, Georgiana Gabriela Codină, Sorina Ropciuc, Anca-Mihaela Gâtlan, Lăcrămioara Rusu
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the additi
Externí odkaz:
https://doaj.org/article/54561ac9e9ef446a873765d5352bb1b8
Autor:
Lăcrămioara, Rusu, Cristina-Gabriela, Grigoraș, Andrei-Ionuț, Simion, Elena-Mirela, Suceveanu, Andreea V, Dediu Botezatu, Maria, Harja
Publikováno v:
Materials (Basel, Switzerland). 15(13)
In this study, ethacridine lactate removal from aqueous solution using a biosorbent material based on residual microbial biomass and natural polymers in fixed-bed continuous column was investigated. Composite beads of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b4a25a54c40238e870cfd056d962dd83
https://pubmed.ncbi.nlm.nih.gov/35806780
https://pubmed.ncbi.nlm.nih.gov/35806780