Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Nicoleta VARTOLOMEI"'
Autor:
VASILICA-ALISA ARUŞ, ANA-MARIA GEORGESCU, NICOLETA PLATON, ANA-MARIA ROȘU, GABRIELA MUNTIANU, ALIN CRISTIAN TEUȘDEA, NICOLETA VARTOLOMEI, ILEANA-DENISA NISTOR
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 157-167 (2024)
Buckwheat flour is considered an important nutritious source of protein (high lysine content), polyphenols compounds with high antioxidant activity, dietary fibres, vitamins, minerals. Buckwheat flour in combination with other flours and used in bake
Externí odkaz:
https://doaj.org/article/0b176dc859144d0fbcfb57402a55c3ab
Autor:
Nicoleta Vartolomei, Maria Turtoi
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 12035 (2021)
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to
Externí odkaz:
https://doaj.org/article/c6f98cbd7ccc4816a12bb2816c03b7a6
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 81-92 (2015)
This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity) of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformati
Externí odkaz:
https://doaj.org/article/bb282b73ff2746f4b344eae79ef05a48
Autor:
IULIANA MIHAELA LAZĂR, ALINA MIHAELA MOROI, IRINA LOREDANA IFRIM, NICOLETA VARTOLOMEI, ALISA-VASILICA ARUŞ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 253-262 (2012)
The cells’ exposure to UV radiation induces mutations of the cellular components by its action on DNA, protein synthesis and enzymatic activities. Different varieties of wheat flour were treated with UV-B, UV-A, Vis radiation and compared with untr
Externí odkaz:
https://doaj.org/article/5d314f47c1a24a449d5fcd7cf82ca0a5
Autor:
ALINA MOROI, NICOLETA VARTOLOMEI, ALISA-VASILICA ARUŞ, ILENA DENISA NISTOR, IULIANA MIHAELA LAZĂR
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 33-45 (2011)
Fourier transform infrared (FTIR) spectroscopy has been considered an important method in evaluating structural properties of biomolecules. The assignment of the spectra indicated combination bands of the chemical bonds (O–H, C–H, C–C, etc.) th
Externí odkaz:
https://doaj.org/article/fc006f0c9d0043e39cbdfdf86672c6c1
Autor:
Nicoleta Vartolomei, Maria Turtoi
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1088
One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens the dough and extends the shelf life of bread. This work investigates the suitability of replacing the synthetic AA with rosehip powder (Rp) rich in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca24a2195779017db35c48df5c50da4f
https://doi.org/10.3390/pr11041088
https://doi.org/10.3390/pr11041088
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