Zobrazeno 1 - 10
of 129
pro vyhledávání: '"Silvia Mironeasa"'
Autor:
Florina Dranca, Silvia Mironeasa
Publikováno v:
Gels, Vol 10, Iss 4, p 228 (2024)
Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques—microwave-assisted extraction (MAE)
Externí odkaz:
https://doaj.org/article/d398a3c575d44b4d8e391f92a7c072a1
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2800 (2024)
There is a high awareness in the industry of the need to develop food products enriched with health-promoting ingredients and to avoid nutrition-related disorders [...]
Externí odkaz:
https://doaj.org/article/74bd9a5772374dd9b439d8f66bc58e56
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 257-264 (2022)
Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvent
Externí odkaz:
https://doaj.org/article/a20028a59b374fdf802fee2a20351c0f
Autor:
Ejaz Khalil, Muhammad Tauseef Sultan, Waseem Khalid, Muhammad Zubair Khalid, Muhammad Abdul Rahim, Samavia Rashid Saleem, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPP
Externí odkaz:
https://doaj.org/article/8f0fbda262504cffb091fb7c381c6a27
Autor:
Afaf Ejaz, Sadaf Waliat, Muhammad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hafiz Ansar Rasul Suleria, Marian-Ilie Luca, Costel Mironeasa, Ana Batariuc, Mădălina Ungureanu-Iuga, Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Frontiers in Pharmacology, Vol 14 (2023)
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicit
Externí odkaz:
https://doaj.org/article/309b8c7b922a49a0b6bc53b45f75e0c8
Autor:
Ionica Coţovanu, Silvia Mironeasa
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological
Externí odkaz:
https://doaj.org/article/2f35f58b60404b9aa5a7b887b0438814
Publikováno v:
Antioxidants, Vol 12, Iss 7, p 1453 (2023)
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food mat
Externí odkaz:
https://doaj.org/article/f5ce7369020a469f8e1e1be6d5a13121
Publikováno v:
Foods, Vol 12, Iss 11, p 2248 (2023)
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and func
Externí odkaz:
https://doaj.org/article/1efb0cdf2d964edc9b3b58af9baa875a
Autor:
Mădălina IUGA, Silvia MIRONEASA
Publikováno v:
Food and Environment Safety, Vol 20, Iss 2, Pp 91-100 (2021)
Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, ch
Externí odkaz:
https://doaj.org/article/a370bd5b35b34969b05417f888cd75df
Publikováno v:
Gels, Vol 9, Iss 6, p 449 (2023)
Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A
Externí odkaz:
https://doaj.org/article/a84382547df74a169e30742e825cc042