Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Maria TOFANĂ"'
Autor:
Maria-Cristina GLIGA, Manuel LEÓN-CAMACHO, Giorgiana M. CĂTUNESCU, Ancuța Mihaela ROTAR, Carmen Rodica POP, Francisc Vasile DULF, Ioana M. BODEA, Răzvan ODOCHEANU, Maria TOFANĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
The escalating demand for meat driven by the increase of the global population requires substantial advancements in the beef sector. Among the various cattle breeds bred for meat, Black Angus (BA) is renowned for its adaptability and commendable perf
Externí odkaz:
https://doaj.org/article/95463cd163d64eb0a78fd430ac68200e
Autor:
Bogdan Florin HODIȘAN, Floricuța RANGA, Elena-Suzana BIRIȘ-DORHOI, Anca-Corina FĂRCAȘ, Maria TOFANĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 60-67 (2023)
Wine is one of the most consumed beverages in the world. Romania, as a country, has a history in vineyards and wine making. This present study analyzed the phenolic compounds of 5 varieties of wine from Romania (Fetească Regală Muscat Ottonel, Ries
Externí odkaz:
https://doaj.org/article/917e9efdb0af4e3184e7e806e13a840b
Autor:
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Externí odkaz:
https://doaj.org/article/86950bccebd24e3ea9f32b587535611e
Autor:
Linh T. NGUYEN, Anca C. FĂRCAȘ, Sonia A. SOCACI, Maria TOFANĂ, Zorița M. DIACONEASA, Oana L. POP, Liana C. SALANȚĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 25-36 (2020)
Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies
Externí odkaz:
https://doaj.org/article/1d29c81c42064ab98bca015c8bd04365
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 2, Pp 138-144 (2019)
Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in th
Externí odkaz:
https://doaj.org/article/bd3c66fa693c4708b62778a53860eb16
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 80-84 (2019)
In recent years many studies have shown that brewers spent grain (BSG), the major by-product of the brewing industry, is no longer regarded as waste but rather as a rich source of bioactive compounds. With a hypothesis that this by-product could be e
Externí odkaz:
https://doaj.org/article/55f053a6635543ac8b58bcc6b2e6bdef
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 85-88 (2019)
Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap sour
Externí odkaz:
https://doaj.org/article/edb23d658d1842ab9b407a70dd7edb4d
Autor:
Andrei Borșa, Mircea Valentin Muntean, Liana Claudia Salanță, Maria Tofană, Sonia Ancuța Socaci, Elena Mudura, Anamaria Pop, Carmen Rodica Pop
Publikováno v:
Plants, Vol 11, Iss 15, p 1958 (2022)
Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel c
Externí odkaz:
https://doaj.org/article/c67b531e7c494ac0b5ce64ba30471315
Autor:
Anca Corina Fărcaș, Sonia Ancuța Socaci, Maria Simona Chiș, Francisc Vasile Dulf, Paula Podea, Maria Tofană
Publikováno v:
Molecules, Vol 27, Iss 6, p 1987 (2022)
Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid
Externí odkaz:
https://doaj.org/article/dc862cff4b954ca085aa589b2199a119
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 67-77 (2018)
The objective of this study was to characterize two varieties of apple (Florina and Liberty) grown in the North-West of Romania, with a focus on their volatile compounds, bioactive compounds and their antioxidant capacity. The content of bioactive co
Externí odkaz:
https://doaj.org/article/84a80362eb8d45a08dca1c8cd425dee1