Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Liana C. SALANȚĂ"'
Autor:
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Externí odkaz:
https://doaj.org/article/86950bccebd24e3ea9f32b587535611e
Autor:
Linh T. NGUYEN, Anca C. FĂRCAȘ, Sonia A. SOCACI, Maria TOFANĂ, Zorița M. DIACONEASA, Oana L. POP, Liana C. SALANȚĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 25-36 (2020)
Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies
Externí odkaz:
https://doaj.org/article/1d29c81c42064ab98bca015c8bd04365
Autor:
Sonia Socaci, Liana C. Salanță, Maria Tofană, Linh T. Nguyen, Oana Lelia Pop, Anca C. Fărcaș, Zorița Diaconeasa
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 25-36 (2020)
Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Autor:
Liana C. Salanță, Vlad Mureșan, Anamaria Pop, Adriana Păucean, Simona Man, Sevastiţa Muste, Alina Sturza
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 95-98 (2017)
The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%,
Autor:
Mirela A. JIMBOREAN, Andrei BORŞA, Delia MICHIU, Ancuta M. ROTAR, Cristina A. SEMENIUC, Carmen R. POP, Liana C. SALANŢĂ, Dorin ŢIBULCĂ, Valentin A. BÂLTEANU
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021)
The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme an
Externí odkaz:
https://doaj.org/article/3b1a61653a0141bb8811749210fda5a4