Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Rodica Siminiuc"'
Autor:
Rodica Siminiuc, Dinu Țurcanu
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 155-172 (2023)
Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on glu
Externí odkaz:
https://doaj.org/article/5ed4bfc6fff74d7b84b6c640e7672491
Autor:
Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 6, Pp 465-473 (2022)
This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy.
Externí odkaz:
https://doaj.org/article/701e9acc677846bc89935123ba938088
Autor:
Eugenia Covaliov, Olga Deseatnicova, Vladislav Resitca, Natalia Suhodol, Carolina Grosu, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 4, Pp 281-289 (2022)
Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red
Externí odkaz:
https://doaj.org/article/3bfa7a8c6b4246179a5c2dbdcff61a21
Autor:
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, Dinu Țurcanu
Publikováno v:
Foods, Vol 12, Iss 23, p 4327 (2023)
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being
Externí odkaz:
https://doaj.org/article/e437a1399782407faaa739d59516a76c
Autor:
Rodica Siminiuc, Dinu Ţurcanu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Premenstrual syndrome (PMS) is one of the most common disorders faced by women of reproductive age. More than 200 symptoms of varying severity associated with PMS have been identified. Because of the broad spectrum of action of PMS and its impact on
Externí odkaz:
https://doaj.org/article/fd2297ae8d584f9ab09216b2debcba50
Autor:
Rodica Siminiuc, Dinu Ṭurcanu
Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
Food security is an important lever for the implementation of rights-based legislation, policies, and programs, while being a public health and socio-economic priority. Foodborne illnesses have a major impact on public health, and nutritional interve
Externí odkaz:
https://doaj.org/article/938eab48b91c4ddcad581d67b3679be7
Autor:
Aliona Ghendov-Mosanu, Violina Popovici, Cristina Gabriela Constantinescu (Pop), Olga Deseatnicova, Rodica Siminiuc, Iurie Subotin, Raisa Druta, Adela Pintea, Carmen Socaciu, Rodica Sturza
Publikováno v:
Molecules, Vol 28, Iss 8, p 3596 (2023)
Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of
Externí odkaz:
https://doaj.org/article/f95cfa04e9cb409a883acaf1fcdaebfa
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 36, Iss 1, Pp 97-103 (2012)
Cereals have a major importance in maintaining a healthy and balanced diet, they are tasty, easily assimilated and cannot miss the daily diet. Diversifying the assortment of cereal products is very topical in the context of increasing food security.
Externí odkaz:
https://doaj.org/article/79d7e8d0cdce4d178249bc6801b0f6ab
Publikováno v:
The Eurasia Proceedings of Health, Environment and Life Sciences. 8:28-35
Nutella is the best-selling chocolate and hazelnut spread in the world. It is known that the main ingredients of Nutella are sugar (55%) palm oil (23%), hazelnuts (14%), cocoa solids and skimmed milk (8%). Currently, worldwide, there is a tendency to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ab02813d68cc886db82744f66ed8903
https://doi.org/10.55549/ephels.49
https://doi.org/10.55549/ephels.49
Publikováno v:
Journal of Engineering Science. 29:164-175
The purpose of the work was to investigate the influence of different lactose hydrolysis processes, the contribution of the enzyme and the milk type on the characteristics of the obtained lactose-free yogurt. The analysis was performed on non-hydroly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b3d800c4678c9c71a8668ef036be6af
https://doi.org/10.52326/jes.utm.2022.29(4).13
https://doi.org/10.52326/jes.utm.2022.29(4).13