Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Mădălina Ungureanu-Iuga"'
Autor:
Muhammad Farhan Jahangeer Chughtai, Imran Pasha, Samreen Ahsan, Tariq Mehmood, Muhammad Zubair Khalid, Muhammad Adil Farooq, Atif Liaqat, Adnan Khaliq, Saira Tanweer, Mădălina Ungureanu-Iuga, Ionica Cotovanu, Abdullah Ali Alkahtane, Saleh Alfarraj, Felix Kwashie Madilo
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractStevia rebaudiana is zero-calorie bio-sweetener and furnishes the best nutrition out of it. The study was conducted to characterize the extracts from water, ethanol, methanol, and supercritical fluid for Steviosides/SGs. The compounds found i
Externí odkaz:
https://doaj.org/article/f4ffe6f6ea1844d4bfb8ef02e58d0de5
Publikováno v:
Agriculture, Vol 14, Iss 4, p 621 (2024)
Emmental or Swiss cheese is a hard, ripened cheese appreciated by consumers for its appearance and taste. This study aimed to investigate the profile of Swiss cheese consumers and producers from Ţara Dornelor area, Romania, along with the sensory an
Externí odkaz:
https://doaj.org/article/fbc238ab4b994f5d825d5e91b3df122d
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2800 (2024)
There is a high awareness in the industry of the need to develop food products enriched with health-promoting ingredients and to avoid nutrition-related disorders [...]
Externí odkaz:
https://doaj.org/article/74bd9a5772374dd9b439d8f66bc58e56
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 265-272 (2022)
Tortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality. The aim of this study was to group and to identify the best tortilla from Tlazala
Externí odkaz:
https://doaj.org/article/d3e60e83f94346ba8e5f07327b9370c7
Autor:
Ejaz Khalil, Muhammad Tauseef Sultan, Waseem Khalid, Muhammad Zubair Khalid, Muhammad Abdul Rahim, Samavia Rashid Saleem, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPP
Externí odkaz:
https://doaj.org/article/8f0fbda262504cffb091fb7c381c6a27
Autor:
Afaf Ejaz, Sadaf Waliat, Muhammad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hafiz Ansar Rasul Suleria, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Pharmacology, Vol 14 (2023)
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicit
Externí odkaz:
https://doaj.org/article/309b8c7b922a49a0b6bc53b45f75e0c8
Publikováno v:
Agronomy, Vol 13, Iss 11, p 2739 (2023)
Food security is one of the main concerns in the context of a global crisis such as the COVID-19 pandemic. The reduction in people’s mobility determined changes in consumers’ behavior and underlined the need for the re-organization of the food su
Externí odkaz:
https://doaj.org/article/5d4ece0da8d3491f8b0045aac9258c0e
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1453 (2023)
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food mat
Externí odkaz:
https://doaj.org/article/f5ce7369020a469f8e1e1be6d5a13121
Publikováno v:
Gels, Vol 9, Iss 6, p 449 (2023)
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A
Externí odkaz:
https://doaj.org/article/a84382547df74a169e30742e825cc042
Autor:
Daniela-Mihaela Grigore, Mădălina Ungureanu-Iuga, Elena Narcisa Pogurschi, Narcisa Elena Băbeanu
Publikováno v:
Agriculture, Vol 13, Iss 6, p 1159 (2023)
In broiler chick-rearing, the color is usually acquired by synthetic carotenoids in addition to broiler diets (25–80 mg/kg feed), often represented by β-apo-8′-carotenal. In the past fifteen years, the demand for organic food products originatin
Externí odkaz:
https://doaj.org/article/70a732aa5c504ee19609650f3fc7e172