Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Mirela JIMBOREAN"'
Autor:
Delia Michiu, Cristina Anamaria Semeniuc, Maria-Ioana Socaciu, Melinda Fogarasi, Ancuţa Mihaela Rotar, Anamaria Mirela Jimborean, Lucian Cuibus
Publikováno v:
Dairy, Vol 5, Iss 3, Pp 576-589 (2024)
Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, i
Externí odkaz:
https://doaj.org/article/94b9c48285814b9b90a7a503242fce40
Autor:
Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi
Publikováno v:
Foods, Vol 12, Iss 8, p 1703 (2023)
This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics,
Externí odkaz:
https://doaj.org/article/0509190358984be1ab153f371394fc08
Autor:
Delia Michiu, Maria-Ioana Socaciu, Melinda Fogarasi, Anamaria Mirela Jimborean, Floricuţa Ranga, Vlad Mureşan, Cristina Anamaria Semeniuc
Publikováno v:
Molecules, Vol 27, Iss 4, p 1345 (2022)
Over the past decade, there has been growing interest in polyphenols’ research since these compounds, as antioxidants, have several health benefits, such as preventing neurodegenerative diseases, inflammation, cancer, cardiovascular diseases, and t
Externí odkaz:
https://doaj.org/article/f8a8069e81d84fb68a160c78cea7e306
Autor:
Carmen R. POP, Cătălina TOPAN, Ancuţa M. ROTAR, Liana SALANŢÃ, Mirela JIMBOREAN, Melinda NAGY
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 93-95 (2018)
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effec
Externí odkaz:
https://doaj.org/article/4c96538789594ce2b6758012b4a42dfe
Autor:
Ancuţa M. ROTAR, Dan Cristian VODNAR, Florina BUNGHEZ, Giorgiana Mihaela CĂTUNESCU, Carmen R. POP, Mirela JIMBOREAN, Cristina A. SEMENIUC
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 1, Pp 196-203 (2015)
The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and
Externí odkaz:
https://doaj.org/article/36152094ee054dcfa0dd939cd8b521b5
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 23-27 (2014)
Coliforms present in 1 cm2 of carcass surface shows the degree of contamination during slaughtering as well as the hygienic condition of the air, the slaughtering hall, the equipment getting in contact with the carcasses, of the utensils, operators
Externí odkaz:
https://doaj.org/article/595d3d59650e4a87bbb7454d96b4e60c
Autor:
Mirela Jimborean, Dorin Tibulca
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 28-31 (2014)
The microbiological analysis is being done since the moment of production until the end of maturation of two kinds of semi-hard cheese (Olanda and Moeciu). It was identified the total number of germs using the horizontal method for the list of micro-
Externí odkaz:
https://doaj.org/article/b56fc53981dd49ceb1e40a3e891d48ab
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 91-96 (2020)
Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study was to highlight the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c0fd24a5ced660c44048e80718c2e3c
https://journals.usamvcluj.ro/index.php/fst/article/view/13726
https://journals.usamvcluj.ro/index.php/fst/article/view/13726
Autor:
Maria Tofana, Melinda Fogarasi, Liana Salanta, Dorin Tibulca, Oana Lelia Pop, Charis M. Galanakis, Adriana Paucean, Carmen Socaciu, Mirela Jimborean, Anca Farcas, Sonia Socaci
Publikováno v:
Sustainability, Vol 13, Iss 150, p 150 (2021)
One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’ needs and requirements with those of food safety, the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f37c503afd79888b4fbc23385df773
https://www.mdpi.com/2071-1050/13/1/150
https://www.mdpi.com/2071-1050/13/1/150
Autor:
Cristina Anamaria Semeniuc, Mara Mandrioli, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Andersina Simina Podar, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Tullia Gallina Toschi
Publikováno v:
International Dairy Journal. 133:105427
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a06a1dbfaf8119b8ab997815e641325b
https://doi.org/10.1016/j.idairyj.2022.105427
https://doi.org/10.1016/j.idairyj.2022.105427