Výsledky vyhledávání - "Livia Apostol"

Akademický článek

Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

Autor: Oana Bianca Oprea, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu, Liviu Gaceu

Publikováno v: Foods, Vol 12, Iss 24, p 4498 (2023)

The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that se

Externí odkaz: https://doaj.org/article/a165a40939fa48b5b2c26446f651b681

Zobrazit plný text záznamu

Akademický článek

Cloacal Dysgenesis Sequence

Autor: Nicolae Gică, Livia Apostol, Iulia Huluță, Corina Gică, Nicoleta Gana, Ana-Maria Vayna

Publikováno v: Diagnostics, Vol 13, Iss 23, p 3529 (2023)

This article presents a rare case of cloacal dysgenesis sequence (CDS) detected at 23 weeks of gestation in a 36-year-old woman’s first ongoing pregnancy. The fetal ultrasound demonstrated anhydramnios, megacystis, the “keyhole sign” and empty

Externí odkaz: https://doaj.org/article/81746377af1b4d9490c260a1d4c94487

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Autor: Oana Bianca Oprea, Mona Elena Popa, Livia Apostol, Liviu Gaceu

Publikováno v: Foods, Vol 11, Iss 11, p 1589 (2022)

Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry

Externí odkaz: https://doaj.org/article/965d455eb7da406a9663c304aa95314e

Zobrazit plný text záznamu

Akademický článek

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

Autor: Cristina Mihaela Luntraru, Livia Apostol, Oana Bianca Oprea, Mihaela Neagu, Adriana Florina Popescu, Justinian Andrei Tomescu, Mihaela Mulțescu, Iulia Elena Susman, Liviu Gaceu

Publikováno v: Foods, Vol 11, Iss 3, p 462 (2022)

The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checki

Externí odkaz: https://doaj.org/article/58d03c89f36f43c6b6f3fad0248e813e

Zobrazit plný text záznamu

Akademický článek

Sorghum Flour: A Valuable Ingredient for Bakery Industry?

Autor: Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, Mona Elena Popa

Publikováno v: Applied Sciences, Vol 10, Iss 23, p 8597 (2020)

The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorgh

Externí odkaz: https://doaj.org/article/f2e78dbc983d4384b8ca6a57e53196fa

Zobrazit plný text záznamu

Akademický článek

Compositional Study for Improving Wheat Flour with Functional Ingredients

Autor: Livia Apostol, Mona Elena Popa, Gabriel Mustăţea

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 231-236 (2015)

Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show ant

Externí odkaz: https://doaj.org/article/7abfcf7d72404916a5f6e869fda29a76

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání