Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties.

Autor: Dranca F; Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania. Electronic address: florina.dranca@usm.ro., Mironeasa S; Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Apr; Vol. 265 (Pt 2), pp. 131063. Date of Electronic Publication: 2024 Mar 21.

A comprehensive review of summer savory ( Satureja hortensis L.): promising ingredient for production of functional foods.

Autor: Ejaz A; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan., Waliat S; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan., Arshad MS; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan., Khalid W; University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan., Khalid MZ; Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan., Rasul Suleria HA; Department of Agriculture and Food Systems, The University of Melbourne, Melbourne, VIC, Australia., Luca MI; Faculty of Food Engineering, 'Ştefan cel Mare' University of Suceava, Suceava, Romania., Mironeasa C; Faculty of Mechanical Engineering, Automotive and Robotics, 'Ştefan cel Mare' University of Suceava, Suceava, Romania., Batariuc A; Faculty of Food Engineering, 'Ştefan cel Mare' University of Suceava, Suceava, Romania., Ungureanu-Iuga M; Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), 'Ştefan cel Mare' University of Suceava, Suceava, Romania., Coţovanu I; Faculty of Food Engineering, 'Ştefan cel Mare' University of Suceava, Suceava, Romania., Mironeasa S; Faculty of Food Engineering, 'Ştefan cel Mare' University of Suceava, Suceava, Romania.

Publikováno v: Frontiers in pharmacology [Front Pharmacol] 2023 Jul 24; Vol. 14, pp. 1198970. Date of Electronic Publication: 2023 Jul 24 (Print Publication: 2023).

Sorghum Flour Features Related to Dry Heat Treatment and Milling.

Autor: Batariuc A; Faculty of Food Engineering, 'Stefan cel Mare' University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania., Coțovanu I; Faculty of Food Engineering, 'Stefan cel Mare' University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania., Mironeasa S; Faculty of Food Engineering, 'Stefan cel Mare' University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jun 02; Vol. 12 (11). Date of Electronic Publication: 2023 Jun 02.

Potential of grape byproducts as functional ingredients in baked goods and pasta.

Autor: Iuga M; Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania., Mironeasa S; Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2020 Sep; Vol. 19 (5), pp. 2473-2505. Date of Electronic Publication: 2020 Jul 20.

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.

Autor: Atudorei D; Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania., Mironeasa S; Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania., Codină GG; Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Mar 20; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 20.