Zobrazeno 1 - 10
of 141
pro vyhledávání: '"SIMONA MAN"'
Autor:
Andruța E. Mureșan, Simona Man, Sonia A. Socaci, Andreea Pușcaș, Anda Elena Tanislav, Emoke Pall, Vlad Mureșan, Constantin G. Cerbu
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6439 (2024)
Apple pomace resulting from juice processing and thermal processing (50 °C/12 h and 80 °C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile suitable as ingredients in food products. Proximate composition (mois
Externí odkaz:
https://doaj.org/article/98b1af2bb6224114abd51f5705fa0c65
Autor:
Adriana Păucean, Csaba Balázs Kádár, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Sonia-Ancuța Socaci, Simona Man, Maria Simona Chiș, Anamaria Pop, Anda E. Tanislav, Vlad Mureșan
Publikováno v:
Foods, Vol 11, Iss 22, p 3716 (2022)
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined r
Externí odkaz:
https://doaj.org/article/11eaa3dddf32478cbb37370839214328
Autor:
Beldean (Tătar) Bianca Vasilica, Maria Simona Chiș, Ersilia Alexa, Carmen Pop, Adriana Păucean, Simona Man, Marta Igual, Kovacs Melinda Haydee, Kovacs Emoke Dalma, Sorin Stănilă, Sonia Socaci, Anca Fărcaș, Adina Berbecea, Iuliana Popescu, Sevastița Muste
Publikováno v:
Insects, Vol 13, Iss 7, p 576 (2022)
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sour
Externí odkaz:
https://doaj.org/article/612f2a9483fe44b69382b1ec5aa91030
Autor:
MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 423-430 (2018)
Sourdough influences in a good way all aspects of the bakery products quality. Sourdough fermentation has gained the worldwide attention due to its positive influence on sensorial, textural, nutritional and shelf life of baked goods. For this work, f
Externí odkaz:
https://doaj.org/article/356fa17738284dff81d82883aa75020f
Autor:
Csaba Balázs Kádár, Adriana Păucean, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Simona Man, Maria Simona Chiș, Georgiana Drețcanu
Publikováno v:
Plants, Vol 11, Iss 8, p 1080 (2022)
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 2
Externí odkaz:
https://doaj.org/article/14f6aa4f2a21484ba1ac67892fc73027
Publikováno v:
Agricultura, Vol 113, Iss 1-2 (2020)
Also called "the plant of the future" or "the wonder plant", hemp is a mirage through the immense range of benefits it brings to people's lives. Every part of it can be valorised. The article presents a general characterization of hemp (Cannabis sati
Externí odkaz:
https://doaj.org/article/2969d50c0bd94b45ac79f0fdf340b6ea
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 75, Iss 1, Pp 82-85 (2018)
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality throug
Externí odkaz:
https://doaj.org/article/5e07e37a879d4c9d89b8a27e8e96ad07
Autor:
Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó, Purificación García-Segovia
Publikováno v:
Foods, Vol 10, Iss 11, p 2787 (2021)
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods
Externí odkaz:
https://doaj.org/article/55ee44d9142f494cadf486f38b388a5b
Autor:
Simona MAN, Adriana PĂUCEAN, Sevastiţa MUSTE, Anamaria POP, Alina STURZA, Vlad MUREȘAN, Liana Claudia SALANȚĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 2, Pp 95-98 (2017)
The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%,
Externí odkaz:
https://doaj.org/article/5dd424cab1be4670b6094f83c90bdf29
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 17-22 (2017)
The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quanti
Externí odkaz:
https://doaj.org/article/dfa7b1ec68ac40db8f0a4dee28730bb9