Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Sevastita MUSTE"'
Autor:
Georgiana PETRUT, Sevastita MUSTE, Crina MURESAN, Adriana PAUCEAN, Andruta MURESAN, Melinda NAGY
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 9-16 (2017)
Introduction: All plant parts of elderberry (leaves, berries, inflorescences, roots, shoots, bark) have a long history of use in herbal remedy or lots of culinary uses, widespread in almost every continent of the world (1). Pro-health properties indi
Externí odkaz:
https://doaj.org/article/f9075b016a5e4d8d81cb6d3b8c016b0a
Autor:
Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona 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 111-116 (2016)
Oat it is known as a cereal which provides numerous health benefits due to its composition. Likewise, hemp, flax and olive oils are rich in compounds required for the wellness maintenance and in prevention and treatment of various diseases. Thanks to
Externí odkaz:
https://doaj.org/article/2d7151c17c9a49b2aab4ce5f46d45c90
Autor:
Vlad Muresan, Sabine Danthine, Emil Racolta, Sevastita Muste, Christophe Blecker, Andrei Borsa, Andruta Elena Muresan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 51-56 (2014)
Halva is one of the most popular food products of Middle Eastern and North African countries. Worldwide, the most known halva contains roasted sesame seeds, while usually in Eastern European countries the most appreciated is sunflower halva. However,
Externí odkaz:
https://doaj.org/article/55337e76b202448a8b6073465db8fbea
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 38-44 (2014)
The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the g
Externí odkaz:
https://doaj.org/article/f7e8035eeb4a4aa0b87f8059d9bea1fd
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 57-61 (2014)
Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without ad
Externí odkaz:
https://doaj.org/article/05a3887f5999460d930eb9f821dbfd95
Autor:
Emil Racolta, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, Vlad Muresan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 62-67 (2014)
CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsi
Externí odkaz:
https://doaj.org/article/fc19a68df744463a9ab193a403af6262
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 45-50 (2014)
Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant acti
Externí odkaz:
https://doaj.org/article/dfbca3067548416c8a3428f4414ab430
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 2, Pp 93-98 (2013)
The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis
Externí odkaz:
https://doaj.org/article/4bee770054804d08b982fcdb0116b69e
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 33-34 (2017)
It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial
Externí odkaz:
https://doaj.org/article/f72aac696bec4750bc62d1e95430611a
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 163-164 (2016)
This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moist
Externí odkaz:
https://doaj.org/article/9549ee530ea1442684aca36475506686