Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Nicoleta STANCIUC"'
Autor:
Roxana Nicoleta Gavril (Rațu), Petru Marian Cârlescu, Ionut Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Florina Stoica, Nicoleta Stănciuc, Iuliana Aprodu, Oana Emilia Constantin, Gabriela Râpeanu
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101098- (2024)
This study aimed to explore the utilization of pumpkin by-products as a bioactive powder in the development of value-added yogurt. Pumpkin peel resulting from food processing contains antioxidant components like phenolics, flavonoids, and carotenoids
Externí odkaz:
https://doaj.org/article/3111fb755e64454ba12eeb1803594386
Autor:
Cezar Ionuț Bichescu, Liliana Mihalcea, Raffaele Raimondo, Mihaela Cotârleț, Bogdan Păcularu-Burada, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 302-313 (2024)
Research background. Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities genera
Externí odkaz:
https://doaj.org/article/7a8bbc18b14648178826adeb1852dce3
Autor:
Roxana Nicoleta Gavril (Rațu), Florina Stoica, Florin Daniel Lipșa, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu
Publikováno v:
Foods, Vol 13, Iss 17, p 2694 (2024)
A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and
Externí odkaz:
https://doaj.org/article/b4aadfb31f3045a4a15a6a23aae57015
Autor:
Nicoleta Stănciuc, Daniela Borda, Leontina Gurgu-Grigore, Mihaela Cotârleț, Aida Mihaela Vasile, Oana Viorela Nistor, Loredana Dumitrașcu, Marina Pihurov, Bogdan Păcularu-Burada, Gabriela Elena Bahrim
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101114- (2024)
Two new -biotics concepts, such as paraprobiotics and postbiotics were introduced, with beneficial effects beyond the viability of probiotic. In this study, the effect of individual (thermal, ohmic heating, high pressure, and ultrasound) and combined
Externí odkaz:
https://doaj.org/article/b6c9667bd04a4195a744ae99deb0e0a5
Autor:
Roxana Nicoleta Gavril (Rațu), Oana Emilia Constantin, Elena Enachi, Florina Stoica, Florin Daniel Lipșa, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu
Publikováno v:
Plants, Vol 13, Iss 11, p 1447 (2024)
It has been discovered that the peel of a pumpkin (Cucurbita maxima), regarded as a waste product of pumpkin processing, has significant amounts of carotenoids and other antioxidants. This study aims to identify the most effective extraction paramete
Externí odkaz:
https://doaj.org/article/285ef7a0d3d64c679a3264dfd03926af
Autor:
Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu, Nicoleta Stănciuc
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100777- (2023)
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C.
Externí odkaz:
https://doaj.org/article/28c5d64838fa4acd8028d514af91768d
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 345 (2024)
This paper aims to investigate the phytochemical profile and in vitro antibacterial activity of two juniper species collected in Albania, Juniperus communis and Juniperus oxycedrus. The berries and the needle leaves were subjected to solid–liquid s
Externí odkaz:
https://doaj.org/article/af5ddc5b53924231a2b3560546680f2f
Autor:
Oana Emilia Constantin, Florina Stoica, Roxana Nicoleta Rațu, Nicoleta Stănciuc, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 100 (2024)
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. H
Externí odkaz:
https://doaj.org/article/2e019a850d35417a8ee1e235fc4129b4
Autor:
Oana Viorela Nistor, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1637 (2023)
Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits in marmalade, jam, jelly, and nutraceuticals. Marmalade showed the highest concentrations of polyphenols (7.61 ± 0.05 mg gallic
Externí odkaz:
https://doaj.org/article/762117448d5f4901a84ec54a40dbdb93
Autor:
Marina Pihurov, Bogdan Păcularu-Burada, Mihaela Cotârleț, Leontina Grigore-Gurgu, Daniela Borda, Nicoleta Stănciuc, Maciej Kluz, Gabriela Elena Bahrim
Publikováno v:
Foods, Vol 12, Iss 13, p 2581 (2023)
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of divers
Externí odkaz:
https://doaj.org/article/4b1f351cbc4e48f9a9ce1a6f70b6a702