Zobrazeno 1 - 10
of 280
pro vyhledávání: '"Mihaly-Cozmuta A"'
Autor:
Anca Peter, Lucica Pop, Leonard Mihaly Cozmuta, Camelia Nicula, Anca Mihaly Cozmuta, Goran Drazic, Klara Magyari, Marieta Muresan-Pop, Milica Todea, Lucian Baia
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102053- (2024)
The study aimed to improve the barrier characteristics of polyvinyl alcohol (PVA) film by adding beeswax (BW) and glycerin and by heat treatment in order to become a potential suitable material for bread packaging. XRD, FTIR and XPS showed new cross-
Externí odkaz:
https://doaj.org/article/335833d04fe44bb69ffaa588e7545b82
Autor:
A. Mihaly Cozmuta, A. Peter, C. Nicula, A. Jastrzębska, M. Jakubczak, M.A.K. Purbayanto, A. Bunea, F. Bora, A. Uivarasan, Z. Szakács, L. Mihaly Cozmuta
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101758- (2024)
Beads made of sodium alginate, whey protein concentrate, and red grape seed extract powder were exposed to white light and its red-orange, yellow-green-cyan, and cyan-blue-violet bands. The chemical analysis showed that encapsulation in the alginate
Externí odkaz:
https://doaj.org/article/aee313da6c5e4809965d24885cb4734c
Autor:
Peter, Anca, Pop, Lucica, Mihaly Cozmuta, Leonard, Nicula, Camelia, Mihaly Cozmuta, Anca, Drazic, Goran, Magyari, Klara, Muresan-Pop, Marieta, Todea, Milica, Baia, Lucian
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Mihaly Cozmuta, A., Peter, A., Nicula, C., Jastrzębska, A., Jakubczak, M., Purbayanto, M.A.K., Bunea, A., Bora, F., Uivarasan, A., Szakács, Z., Mihaly Cozmuta, L.
Publikováno v:
In Food Chemistry: X 30 October 2024 23
Autor:
Mihaly Cozmuta, A., Purbayanto, M.A.K., Jastrzębska, A., Peter, A., Nicula, C., Uivarasan, A., Mihaly Cozmuta, L.
Publikováno v:
In Food Hydrocolloids September 2023 142
Autor:
Alexandra Uivarasan, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta, Leonard Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 11, p 1592 (2024)
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher
Externí odkaz:
https://doaj.org/article/716d9339152f4958ab4a203aa31aa42d
Autor:
Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 10, p 1503 (2024)
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios
Externí odkaz:
https://doaj.org/article/ae3c33d51b9d4d56a50ac4a6c929c2c6
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4310 (2024)
The purpose of this study was to obtain a biodegradable film based on polyvinyl alcohol with reduced water vapor permeability. The hydrophobic character of the films was achieved by incorporating beeswax, vegetable bio-surfactant, citric acid as a cr
Externí odkaz:
https://doaj.org/article/aa7275f2a58a40e6bec4e69f669216be
Autor:
Mihaly Cozmuta, A., Nicula, C., Peter, A., Mihaly Cozmuta, L., Nartea, A., Kuhalskaya, A., Pacetti, D., Silvi, S., Fiorini, D., Pruteanu, L.
Publikováno v:
In Journal of Functional Foods December 2022 99
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