Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Livia Patrascu"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, Vol 73, Iss 2, Pp 126-134 (2016)
Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheologica
Externí odkaz:
https://doaj.org/article/6451edd333ae4d3d8a8d911cf7653ed3
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 1, Pp 9-18 (2011)
The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (t
Externí odkaz:
https://doaj.org/article/5cd1231421464ed68afc36e3a03f7f62
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 46:125-140
The present study aimed to obtain and investigate the physicochemical and sensory characteristics of fiber-rich cereal bars containing probiotics. Different cereal bars formulations were tested, by adding Bacillus subtilis (Probisis®) cells, and/or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc0f3f22f48ad0e6f0ec4882accd22d3
https://doi.org/10.35219/foodtechnology.2022.2.09
https://doi.org/10.35219/foodtechnology.2022.2.09
Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs
Publikováno v:
Food Chemistry. 293:520-528
Broad bean flour is a valuable source of proteins and micronutrients and can efficiently balance the nutritional value of wheat flour. The aim of the study was to assess the impact of wheat flour substitution by native and germinated broad beans on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a592285bae6f59d5dea5a69cbbdc86f
https://doi.org/10.1016/j.foodchem.2019.05.007
https://doi.org/10.1016/j.foodchem.2019.05.007
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:269-282
Three different pulses, namely green lentils, broad beans and chickpeas, were subjected to germination under daylight conditions. Germination resulted in changes to proximal composition, protein so...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcf11844c7dcb2b9e2fe9919fc095845
https://doi.org/10.3920/qas2018.1364
https://doi.org/10.3920/qas2018.1364
Publikováno v:
Food Chemistry. 267:43-51
The present study is focused on heat-induced changes in the structure and antigenic properties of gluten proteins. The thermal dependent behavior of glutenins and gliadins was analyzed through intrinsic fluorescence parameters, phase diagram method,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42eb9019b6ddf33bc1a18bc15505c17e
https://doi.org/10.1016/j.foodchem.2017.03.018
https://doi.org/10.1016/j.foodchem.2017.03.018
Autor:
Elena Ioniţă, Livia Patrascu, Mihaela Turturică, Vasilica Barbu, Liliana Mihalcea, Gabriela Râpeanu, Iuliana Aprodu, Nicoleta Stănciuc, Mihaela Cotârleţ, Loredana Dumitraşcu
Publikováno v:
Food Chemistry. 262:30-38
Sea buckthorn carotenoids extracted using CO2 supercritical fluids method were encapsulated within whey proteins isolate by transglutaminase (TG) mediated crosslinking reaction, coacervation and freeze drying. The encapsulation efficiency was 36.23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9263424c07a6de97247dafdca690c53d
https://doi.org/10.1016/j.foodchem.2018.04.067
https://doi.org/10.1016/j.foodchem.2018.04.067
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 9:67-78
The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with short ingredient list. The investigated pulse flours had similar protein contents (~22%),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2efe238895b1cdf9e50e9f997ba13a95
https://doi.org/10.3920/qas2015.0770
https://doi.org/10.3920/qas2015.0770
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
Publikováno v:
Food Science and Technology International. 23:142-155
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ca03152a4bbccf5a3b2d40df30f658
https://doi.org/10.1177/1082013216665722
https://doi.org/10.1177/1082013216665722