Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Oana Emilia Constantin"'
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:
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:
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
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:
Daniela Serea, Oana Emilia Constantin, Georgiana Horincar, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 8, Iss 2, p 59 (2023)
Using a Central Composite Design, the extraction of bioactive compounds from red grape Băbească neagră peels was optimized by applying a conventional solvent extraction. On the anthocyanin content, total phenolic content, and antioxidant activity
Externí odkaz:
https://doaj.org/article/a946166718304b588facd8d881d49127
Publikováno v:
Horticulturae, Vol 8, Iss 11, p 1084 (2022)
Anthocyanins are water-soluble pigments characterized by various intense colors found in fruits and vegetables. Scientific studies have shown growing evidence to support their health benefits. Therefore, estimating the anthocyanin content in food is
Externí odkaz:
https://doaj.org/article/cd5a50f830184e8c94c74ad89a14eccf
Autor:
Florina Stoica, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 7, Iss 4, p 89 (2022)
This study aimed to extract bioactives from red onion skins for use as edible colorants that are both natural and functional. The extraction of bioactive chemicals from red onion skins using a conventional solvent extraction was optimized using a Cen
Externí odkaz:
https://doaj.org/article/1ccdd3293e9d4eecb89e851b8566d713
Autor:
Mihaela Skrt, Alen Albreht, Irena Vovk, Oana Emilia Constantin, Gabriela Râpeanu, Mija Sežun, Ilja Gasan Osojnik Črnivec, Uroš Zalar, Nataša Poklar Ulrih
Publikováno v:
Foods, Vol 11, Iss 18, p 2740 (2022)
Pomegranate fruit is an ancient fruit that is used not only because of its deep-red color and tasty arils but also due to the health benefits of its extracts. Pomegranate is a valuable source of bioactive compounds, including colorful anthocyanins an
Externí odkaz:
https://doaj.org/article/7eb70fc5b03c4617b36ae9dd497d27af
Autor:
Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 2, Pp 179-189 (2019)
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermal
Externí odkaz:
https://doaj.org/article/1e0775345ef94efe86775178c2985886