Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Oana Viorela NISTOR"'
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:
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:
Adina Andreea Teodorescu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Oana Viorela Nistor, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Plants, Vol 12, Iss 4, p 754 (2023)
The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individ
Externí odkaz:
https://doaj.org/article/8501a8f075044d65b5e64e371370a2b6
Autor:
Oana Viorela Nistor, Gabriel Danut Mocanu, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Liliana Ceclu
Publikováno v:
Foods, Vol 11, Iss 14, p 2038 (2022)
Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new asso
Externí odkaz:
https://doaj.org/article/9282822801974e3a9e9990b1d8ad8752
Autor:
Oana Viorela Nistor, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc
Publikováno v:
Molecules, Vol 25, Iss 21, p 5090 (2020)
The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and charac
Externí odkaz:
https://doaj.org/article/ebbbcabb298b48059f2aff8678464fbe
Autor:
Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 1, Pp 58-69 (2015)
The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical composition, texture profile and sensory characteristics of me
Externí odkaz:
https://doaj.org/article/68701aa57c9b422bb5bc8d0c032964d3
Autor:
Oana Viorela NISTOR, Aida VASILE, Doina G. ANDRONOIU, Gabriel D. MOCANU, Elisabeta BOTEZ, Nicoleta STĂNCIUC
Publikováno v:
Notulae Scientia Biologicae, Vol 7, Iss 2, Pp 232-238 (2015)
The effect of ohmic treatment on some quality related characteristics of pear purée (cv. ‘Conference’) such as color, reducing sugars, total phenols, rheological behavior and microbial counts, was analyzed. The inactivation kinetics of pectin me
Externí odkaz:
https://doaj.org/article/4b12f98429b8491ba73a140acd41ea88
Autor:
Oana Viorela Nistor, A. M. Serban, Marinela Angheluță, Elisabeta Botez, Doina Georgeta Andronoiu, G. D. Mocanu
Publikováno v:
Agricultura, Vol 91, Iss 3-4 (2014)
The aim of the study was to investigate the physico-chemical, sensory and textural properties of fried potatoes. For this study, the thermal treatment was performed using two types of oils (sunflower oil and palm oil). The frying was lead for 8 sampl
Externí odkaz:
https://doaj.org/article/d164292e7a544e66824b41049d87343c
Autor:
A. M. Serban, Mariana Trifan, Oana Viorela Nistor, Doina Georgeta Andronoiu, G. D. Mocanu, Elisabeta Botez
Publikováno v:
Agricultura, Vol 89, Iss 1-2 (2014)
The objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of
Externí odkaz:
https://doaj.org/article/f7f7aecb5dae4e2da99c60321679f2e3
Publikováno v:
Agricultura, Vol 83, Iss 3-4 (2012)
Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit
Externí odkaz:
https://doaj.org/article/8fdc17d36cb844fcb136fd78618c02c8