Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Mirela JIMBOREAN"'
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:
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:
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 72, Iss 2, Pp 287-288 (2015)
The persistence of pesticide residues in food and environment determined UN institutions to track their presence and establish rules of tolerance in foodstuffs of animal origin. Pesticide use leads to their presence as residue in foods. The research
Externí odkaz:
https://doaj.org/article/e9d35165020845c5a4b517bfd2e1873e
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 289-290 (2015)
Historically Sambucus nigra L., known as black elder, has been used medicinally by many indigenous cultures for its antiviral and anti-inflammatory actions. Elder medicinal potential comes from its antioxidant activity, a property shared by numerous
Externí odkaz:
https://doaj.org/article/c29f5ebf427f4daab8aa40723f364e34
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 285-286 (2015)
Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was th
Externí odkaz:
https://doaj.org/article/70c84a7f7a9c473eacd88253d30ce5ea
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 75-76 (2014)
Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the inte
Externí odkaz:
https://doaj.org/article/b6940a2f19ee40bf8dac9c7b9f510200
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; Volume 12; Issue 8; Pages: 1703
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::7282f576cd9920ba41d224a05c787498
https://hdl.handle.net/11585/926079
https://hdl.handle.net/11585/926079
