Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Liana SALANŢÃ"'
Autor:
Melinda Nagy, Sonia A. Socaci, Maria Tofană, Carmen Pop, Crina Mureşan, Ana Viorica Pop Cuceu, Liana Salanţă, Ancuţa M. Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 82-85 (2015)
In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well know
Externí odkaz:
https://doaj.org/article/a9455e1cf8b34aac90dfd914acfbdca9
Autor:
Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 93-95 (2018)
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effec
Externí odkaz:
https://doaj.org/article/4c96538789594ce2b6758012b4a42dfe
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 143-148 (2016)
In the last decade by-products of food and beverage processing have attracted much attention due to their functionality and potential as food ingredients. Brewers’ spent grain is the major by-product of the brewing industry representing a valuable
Externí odkaz:
https://doaj.org/article/62e53425233b45c8bc8baf0e5f748555
Autor:
Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste
Publikováno v:
Molecules, Vol 25, Iss 9, p 2214 (2020)
Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and
Externí odkaz:
https://doaj.org/article/e4bf46cdeddf4f6d887084caeb378eee
Autor:
Anca C. Fărcaş, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Cuceu, Liana Salanţă, Anamaria Pop
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 237-241 (2015)
Tea is the most important non-alcoholic beverage in the world being appreciated for its stimulant properties and health benefits. The aim of the present study was to evaluate the content in caffeine, phenolic compounds, flavonoids, as well as the ant
Externí odkaz:
https://doaj.org/article/159b5df9d3604943b03447aac6e54526
Autor:
Ana Viorica Pop Cuceu, Maria Tofană, Sonia A. Socaci, Melinda Nagy, Maria Doiniţa Borş, Liana Salanţă, Romina Vlaic
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 86-90 (2015)
Salvia is one of the largest genera in the family of Labiatae, comprising about 900 species distributed widely throughout the world. Many species of Salvia are commonly used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and
Externí odkaz:
https://doaj.org/article/970676299c18472184064db004c15bd9
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 91-98 (2015)
This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determine
Externí odkaz:
https://doaj.org/article/1bf94f64aa2a4e2ebb83a50cc8249b6a
Autor:
Luminiţa Vârva, Sonia Socaci, Anca Fărcaş, Liana Salanţă, Ana Viorica Pop Cuceu, Elena Mudura, Maria Tofană
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 115-119 (2015)
This study investigates the influence of vintage on the aroma compounds of white wine Episcopal from vineyard Ciumbrud, located in central Transylvania, by a non-destructive head space in tube extraction technique in tandem with GC-MS. The samples se
Externí odkaz:
https://doaj.org/article/5857627de3ea4e6f82c033aa003d3a3f
Autor:
Carmen Rodica Pop, Sorin Apostu, Liana Salanţă, Ancuţa M. Rotar, Marianne Sindic, Nicolas Mabon, Carmen Socaciu
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 147-153 (2014)
The purpose of this study was to optimize the kefir grains biomass production, using milk as culture media. The kefir grains were cultured at different changed conditions (temperature, time, shaker rotating speed, culture media supplemented) to evalu
Externí odkaz:
https://doaj.org/article/0bfd571b4ffe49939856322ad424f9b7
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 277-278 (2015)
This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at differe
Externí odkaz:
https://doaj.org/article/2a068479e55c4766aa18f8bddeba93eb