Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Mihaela, Turturică"'
Autor:
Loredana Dumitrașcu, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila, Iuliana Aprodu
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 570 (2024)
Valorisation of food by-products, like spent brewer’s yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein
Externí odkaz:
https://doaj.org/article/346ce14785f543c8b762ecdd84850650
Autor:
Monica Boev, Cristina Stănescu, Mihaela Turturică, Mihaela Cotârleţ, Denisa Batîr-Marin, Nicoleta Maftei, Carmen Chiţescu, Leontina Grigore-Gurgu, Vasilica Barbu, Elena Enachi, Elena Lăcrămioara Lisă
Publikováno v:
Molecules, Vol 29, Iss 4, p 917 (2024)
The primary goal of this study was to generate different kinds of functional products based on carrots that were supplemented with lactic acid bacteria. The fact that carrots (Daucus carota sp.) rank among the most popular vegetables in our country l
Externí odkaz:
https://doaj.org/article/82d52db0773546ad8fff08826bf5fdeb
Autor:
Saliou Mawouma, Nina Nicoleta Condurache, Mihaela Turturică, Oana Emilia Constantin, Constantin Croitoru, Gabriela Rapeanu
Publikováno v:
Foods, Vol 11, Iss 14, p 2026 (2022)
Sorghum and pearl millet are grain crops that can grow in semi-arid climates, with nutritional and bioactive properties superior to those of major cereals such as rice, wheat, and maize. However, these properties vary a lot, depending on the genetic
Externí odkaz:
https://doaj.org/article/bdca7766a3ab4c5fa2bad8b5a51b3665
Autor:
Florina Stoica, Nina Nicoleta Condurache, Georgiana Horincar, Oana Emilia Constantin, Mihaela Turturică, Nicoleta Stănciuc, Iuliana Aprodu, Constantin Croitoru, Gabriela Râpeanu
Publikováno v:
Antioxidants, Vol 11, Iss 6, p 1048 (2022)
The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of
Externí odkaz:
https://doaj.org/article/5cfd919dea1844ff93a449f30b28b529
Autor:
Liliana Mihalcea, Mihaela Turturică, Elena Iulia Cucolea, George-Mădălin Dănilă, Loredana Dumitrașcu, Gigi Coman, Oana Emilia Constantin, Leontina Grigore-Gurgu, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1681 (2021)
The processing of sea buckthorn generates a significant amount of pomace, seeds and skin considered valuable sources of health-promoting macromolecules, such as carotenoids, pectin, flavonoids, phytosterols, polyunsaturated fatty acids and tocopherol
Externí odkaz:
https://doaj.org/article/1c744653e5bf473f88875a4bcfde4568
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 5306 (2021)
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (
Externí odkaz:
https://doaj.org/article/fc3172e248484ea78f3a6bb69582b465
Autor:
Nina-Nicoleta Condurache (Lazăr), Mihaela Turturică, Elena Enachi, Vasilica Barbu, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Constantin Croitoru, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 6, Iss 3, p 47 (2021)
In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) were used as wall mate
Externí odkaz:
https://doaj.org/article/4bf1a8350d714f1b90cd9de14819be76
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The stability of anthocyanin was assessed over a temperature range of 50–120°C in different simulated plum juices in order to compare the thermal behavior in the presence of certain compounds. The results were correlated with the antioxidant activ
Externí odkaz:
https://doaj.org/article/c1bf28b1e2664406bd7415e82b055907
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 9-24 (2015)
Anthocyanin is a water-soluble pigment existing in plants, and has various health benefits to humans. As far as that goes, the number and location of the hydroxyl groups of the parent nucleus have significant effects on the anthocyanin activities. Th
Externí odkaz:
https://doaj.org/article/0172be57bbd449f597b444d645a9149f
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45:77-95
The development of frozen yogurt supplemented with an oily extract from carrot was the main focus of this study. The research aim converged from the fact that Daucus carota L. are among the worldwide most consumed vegetables, exhibiting numerous heal