Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Petru ALEXE"'
Autor:
Andreea Lanciu Dorofte, Cristian Dima, Iulia Bleoanca, Iuliana Aprodu, Petru Alexe, Mohammad Saeed Kharazmi, Seid Mahdi Jafari, Ștefan Dima, Daniela Borda
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100422- (2024)
Nanoencapsulation of thyme essential oil (TEO) volatiles into β-cyclodextrin (β-CD) and their release requires in-depth kinetic, structural and in silico studies for elucidating the mechanisms for attaining the equilibrium state. Monoclinic crystal
Externí odkaz:
https://doaj.org/article/6a5ad2cbfe5148eaa287250ed5942172
Autor:
Ioana Rebenciuc, Ecaterina Lengyel, Petru Alexe, Adina Frum, Oana Botoran, Diana Ionela Stegarus
Publikováno v:
EIRP Proceedings, Vol 16, Iss 1, Pp 322-335 (2021)
The aim of this study is to identify and quantify terpenic compounds in musts from the Eastern region of Romania, Moldavia. Musts obtained for three consecutive years from four grape varieties, namely: Busuioaca de Bohotin, Feteasca neagra, Muscat
Externí odkaz:
https://doaj.org/article/4c9d0e313c974547b59004886ded4c7a
Autor:
Cristian TUDOSE, Gheorghe ZGHEREA, Gabriela IORDĂCHESCU, Corina NEAGU, Doina Georgeta ANDRONOIU, Floricel CERCEL, Petru ALEXE
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 42-50 (2017)
Taking into account the new tendencies of a healthy nutrition, the issue of meat products and their effect on the overall health condition remains on the top list of the solutions to be found. Some of the most approached ideas consist in reducing the
Externí odkaz:
https://doaj.org/article/f9db81d8ed50474b99d489e4753be25a
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 39, Iss 2, Pp 64-76 (2015)
One of the major concerns of food technologists is to produce healthier products with specific functionalities. The potential use of β-lactoglobulin as a supplement for new functional products is encouraging due to its nutritional and functional cha
Externí odkaz:
https://doaj.org/article/af80a7df57574300af0ebac0631d28e5
Autor:
Simona Daniela Radu (Lupoae), Liliana Mihalcea, Iuliana Aprodu, Sonia A. Socaci, Mihaela Cotârleț, Elena Enachi, Oana Crăciunescu, Vasilica Barbu, Anca Oancea, Francisc Vasile Dulf, Petru Alexe, Gabriela Elena Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Molecules, Vol 25, Iss 21, p 5001 (2020)
Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative ev
Externí odkaz:
https://doaj.org/article/bace882491f544c69635171d3f845db8
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 32-42 (2014)
The effect of tumbling time (1-9 h), injection rate (20, 30, 40, and 50 %) and k-carrageenan addition (0, 0.25, and 0.5 %) on the rheological characteristics of pork Biceps femoris muscle were assessed. The results of the creep-recovery tests were an
Externí odkaz:
https://doaj.org/article/61bb4369fe3540a5ae0a1c6b5fb5c15e
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 94-103 (2014)
For the purpose of the present study, in an emulsified meat product the pork backfat was replaced with a vegetable oil pre-emulsion and its effect on quality attributes were investigated. In order to do so, a classic and a new meat products were manu
Externí odkaz:
https://doaj.org/article/3c8fae8f3cf240ab91cd5835d867b10f
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 69-80 (2014)
Three batches of Dacia sausage were produced as follows: one without starter culture and two with a mix of starter cultures. Volatiles were extracted by a purgeand- trap method and analyzed by gas chromatographic/mass spectrometry. Approximately 43 c
Externí odkaz:
https://doaj.org/article/91a7fb6f97824973ac85afe28cd33616
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 3, Pp 155-162 (2014)
In the present study, the gelatin/gum Arabic/chitosan microcapsules encapsulating coriander oil were prepared by complex coacervation using glutaric aldehide and transglutaminase as hardening agents. The effects of wall materials, core/wall ratio, pa
Externí odkaz:
https://doaj.org/article/db481f6348d24b5e86f7420bfed93836
Autor:
Corina GÂMBUŢEANU, Petru ALEXE
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 9-17 (2013)
In the recent years, food industry has shown a real interest in ultrasound use because of its effect on physical, biochemical and microbial properties of food systems. In order to better understand how the acoustic cavity effects could be best applie
Externí odkaz:
https://doaj.org/article/c7f95e43efd1486fab9cc28c567d6385