Zobrazeno 1 - 8
of 8
pro vyhledávání: '"MIRCEA A. OROIAN"'
Autor:
SONIA AMARIEI, GEORGE GUTT, CRISTINA E. HRETCANU, ANA LEAHU, MIRCEA A. OROIAN, MARIA POROCH-SERIŢAN, ALICE I. ROŞU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 17, Iss 3, Pp 227-238 (2016)
The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape s
Externí odkaz:
https://doaj.org/article/54b0c2a910a843aaae77b81c0dade4f8
Autor:
Sorina Ropciuc, Cristina Ghinea, Ana Leahu, Ancuta Elena Prisacaru, Mircea Adrian Oroian, Laura Carmen Apostol, Florina Dranca
Publikováno v:
Gels, Vol 10, Iss 6, p 397 (2024)
The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and ch
Externí odkaz:
https://doaj.org/article/448ce0ccff134a19b4545252c4d98929
Autor:
Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină
Publikováno v:
Gels, Vol 10, Iss 3, p 194 (2024)
Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the b
Externí odkaz:
https://doaj.org/article/f3358c5b15f5442f81b67bb5f2db3bff
Autor:
Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Georgiana Gabriela Codină, Ancuta Elena Prisacaru
Publikováno v:
Gels, Vol 9, Iss 3, p 216 (2023)
The aim of the study was to characterize the gelling effect of beeswax (BW) using different types of cold pressed oil. The organogels were produced by hot mixing sunflower oil, olive oil, walnut oil, grape seed oil and hemp seed oil with 3%, 7% and 1
Externí odkaz:
https://doaj.org/article/b8f405491a9f456d9d6df4dbc89a2ea5
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 77-84 (2016)
The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread maki
Externí odkaz:
https://doaj.org/article/c42ec46400d24313b64211f5f4cbef99
Publikováno v:
Analele Universităţii "Ovidius" Constanţa: Seria Chimie, Vol 29, Iss 2, Pp 110-116 (2018)
The main goal of this paper was to evaluate total macro- and microelement contents of different cabbage leaves of two varieties of cabbage (Brassica oleracea var. capitata f. alba and Brassica oleracea var. capitata f. rubra) and to determine the asc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6d6d373baa578754bf1afb4d97bca8d
https://doaj.org/article/daedbd178210483ebfee84055d8ed84b
https://doaj.org/article/daedbd178210483ebfee84055d8ed84b
Autor:
Georgiana Gabriela CODINĂ, Camelia ARGHIRE, Micșunica RUSU, Mircea Adrian OROIAN, Elena TODOSI-SĂNDULEAC
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 115-126 (2017)
The aim of this study was to evaluate the effect of golden and brown flaxseed addition in wheat flour at the level of 0g/100g, 5 g/100g, 10 g/100g, 15 g/100g and 20 g/100g on dough rheological properties. The empirical and dynamic rheological propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::233c44352ee3a006a4e39d8a0151843e
