Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Maria Doinița Borș"'
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 182-187 (2015)
Glucosinolates (GLs) and S-methyl cysteine sulfoxide (SMCSO) are natural sulphur containing phytochemicals. They are two of the most important bioactive compounds found in brassica vegetables, which are highly regarded for their health-promoting acti
Externí odkaz:
https://doaj.org/article/08134657699b4839a09bef99cd8c1563
Autor:
Maria Doinița Borș, Cristina Anamaria Semeniuc, Sonia Socaci, Luminiţa Vârva, Ovidiu Moldovan, Romina Vlaic, Maria Tofană
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 77-81 (2015)
This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7) and roots of three varieties (red, white and black) of radi
Externí odkaz:
https://doaj.org/article/211caa6be6e34444a60c1743eecb9ca2
Autor:
Ana Viorica Pop (Cuceu), Maria Tofană, Sonia A. Socaci, Dan Vârban, Melinda Nagy, Maria Doiniţa Borş, Susana Sfechiş
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 210-214 (2015)
The use of medicinal plants to improve health is an ancient practice and in recent years it has been observed an increasing interest of scientific researchers for the study of plants with biological properties and active principles responsible for th
Externí odkaz:
https://doaj.org/article/022f6bdcdaa44999b012ad19371e84a4
Autor:
Cristina Anamaria Semeniuc, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 177-181 (2015)
This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on p
Externí odkaz:
https://doaj.org/article/1863662190544087a6b73060ae67087b
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 127-132 (2015)
The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and olig
Externí odkaz:
https://doaj.org/article/aae7c5c7e289441484ab551c4df9d57b
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 11-17 (2014)
The purpose of this study was to extract the volatile oil from St. John's wort and use it to obtain a new product with improved qualities and real health benefits. In order to characterize the innovative product, several physicochemical analyses were
Externí odkaz:
https://doaj.org/article/4a99c03dc19145dfb111bc9c32f4bc36
Autor:
Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 209-210 (2014)
Abstract: Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes. In the
Externí odkaz:
https://doaj.org/article/015d3d6b89d941fc965d930a1b22990d
Autor:
Ana Viorica Pop, Maria Tofană, Sonia A Socaci, Anca Fărcaş, Melinda Nagy, Maria Doiniţa Borş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 207-208 (2014)
Since ancient times plants have constituted a very important raw material for many human activities. The increasing interest in the powerful biological activity of plants emphasized the importance of determining phenolics’ and flavonoids’ content
Externí odkaz:
https://doaj.org/article/96339be7ba3a4d4a8a147c0cb0fa2f21
Autor:
Maria Doiniţa Borş, Sonia Socaci, Maria Tofană, Vlad Mureșan, Ana Viorica Pop, Melinda Nagy, Romina Vlaic
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 205-206 (2014)
Cruciferous vegetables are rich in nutrients and bioactive compounds. Seeds are highly nutritious and they are becoming more and more popular in nowadays diets. In the present study various types of radish and mustard seeds were evaluated on the basi
Externí odkaz:
https://doaj.org/article/1e5f29535b654ba2b508dc3b5445a940