Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Sevastiţa Muste"'
Autor:
Maria-Evelina Bordean, Rodica Ana Ungur, Dan Alexandru Toc, Ileana Monica Borda, Georgiana Smaranda Marțiș, Carmen Rodica Pop, Miuța Filip, Mihaela Vlassa, Bogdana Adriana Nasui, Anamaria Pop, Delia Cinteză, Florina Ligia Popa, Sabina Marian, Lidia Gizella Szanto, Sevastița Muste
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 596 (2023)
Taking into account the increasing number of antibiotic-resistant bacteria, actual research focused on plant extracts is vital. The aim of our study was to investigate leaf and stem ethanolic extracts of Artemisia absinthium L. and Artemisia annua L.
Externí odkaz:
https://doaj.org/article/2b9fb3025b1f48838d75f52797687d22
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 52-62 (2019)
Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Mo
Externí odkaz:
https://doaj.org/article/f0fd541619124a7bb42a916e096c217a
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
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:
Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 8, p 1558 (2021)
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these br
Externí odkaz:
https://doaj.org/article/050f2af1731849ecbb96adc59bdff8da
Autor:
Iulian-Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Miuţa Rafila Filip, Bogdan-Mihai Onica, Kádár Balázs Csaba, Ersilia Alexa, Lidia Szanto, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 6, p 1237 (2021)
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varietie
Externí odkaz:
https://doaj.org/article/8427e0d359014711814810f2294d331a
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
Autor:
Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4791 (2021)
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis an
Externí odkaz:
https://doaj.org/article/0fe3a2d1d30e461999553ae7bcf38b84
Autor:
Andruţa Elena MUREŞAN, Sevastiţa MUSTE, Georgiana PETRUŢ, Romina Alina VLAIC, Simona Maria MAN, Vlad MURESAN
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 117-122 (2016)
Tonic wines are true natural elixirs, having the property to fortify the organism. To achieve a complex product and to supplement the antioxidant properties of the wine, the hawthorn fruits were added. They completed the product by maceration, so tha
Externí odkaz:
https://doaj.org/article/2aebb89c1614484c8966f148dce0e85a
Autor:
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, Sevastiţa Muste
Publikováno v:
Applied Sciences, Vol 10, Iss 20, p 7140 (2020)
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was car
Externí odkaz:
https://doaj.org/article/427c4ef32b234aceaf27c17e9038e582