Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Maria Turtoi"'
Autor:
NICOLETA PIRCU VARTOLOMEI, VASILICA ALISA ARUȘ, ALINA MIHAELA MOROI, DUMITRU ZAHARIA, MARIA TURTOI
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 3, Pp 379-393 (2020)
This study was focused on the chemical analysis of the mixtures of wheat flour with rosehip powder. Different types of wheat flours, i.e., white flour (WF), intermediate wheat flour (IWF), whole wheat flour (WWF) and wheat flour with bran (WFB), a
Externí odkaz:
https://doaj.org/article/1cdaf74814af4110b64b429ba9645eb6
Autor:
Nicoleta Vartolomei, Maria Turtoi
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 12035 (2021)
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to
Externí odkaz:
https://doaj.org/article/c6f98cbd7ccc4816a12bb2816c03b7a6
Autor:
Liudmila Antohi, Maria Turtoi
Publikováno v:
Journal of Danubian Studies and Research, Vol 4, Iss 1, Pp 120-130 (2014)
The increasing competition in any area of activity makes the level of quality as one of the effective tools that determine the worldwide competitiveness of products. Motivation of the activity of any enterprise, the quality of products is necessary
Externí odkaz:
https://doaj.org/article/ff35869752784865a215b83774233b99
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 18-34 (2013)
High pressure processing is a newly emerged technology that has already reached the consumer with a variety of fresh-like products. Recently many applications were developed for fruits and vegetables and they are discussed in the current review. In t
Externí odkaz:
https://doaj.org/article/b4c9fadbd0ed4bddb8c5762c56799b8b
Publikováno v:
Analele Universităţii "Dunărea de Jos" Galaţi: Fascicula III, Electrotehnică, Electronică, Automatică, Informatică, Vol 2001, Iss 1, Pp 80-85 (2001)
The surface response methodology is used to verify predicted models and to adapt them on particular conditions of growth. The effect of solvent addition during the linear cell growth on the enhancement of biodegradation is presented and used to study
Externí odkaz:
https://doaj.org/article/7aafcd6d68e74d92ac39a2db7be86575
Publikováno v:
Analele Universităţii "Dunărea de Jos" Galaţi: Fascicula III, Electrotehnică, Electronică, Automatică, Informatică, Vol 2001, Iss 1, Pp 75-79 (2001)
The paper deals with the development of a software system (BIOCALC) for the modelling, identification and simulation of the biotechnological processes. BIOCALC is based on the algorithm developed by George Bastin and Daniel Dochain in (Bastin, et al.
Externí odkaz:
https://doaj.org/article/f6d792328f5247879f8c4587602cc9b5
Autor:
Nicoleta Vartolomei, Maria Turtoi
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1088
One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens the dough and extends the shelf life of bread. This work investigates the suitability of replacing the synthetic AA with rosehip powder (Rp) rich in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca24a2195779017db35c48df5c50da4f
https://doi.org/10.3390/pr11041088
https://doi.org/10.3390/pr11041088
Autor:
Ilknur Ucak, Maliha Afreen, Evgenia Benova, Plamena Marinova, Todor Bogdanov, Maria Turtoi, Livia Patrașcu, Iuliana Aprodu
Publikováno v:
Food Engineering Series ISBN: 9783030924140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9906c620d5a22fea3bcff13675bd4efd
https://doi.org/10.1007/978-3-030-92415-7_4
https://doi.org/10.1007/978-3-030-92415-7_4
