Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Simona Maria Man"'
Autor:
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man, Carmen Rodica Pop, Sonia Ancuța Socaci, Marta Igual, Floricuța Ranga, Ersilia Alexa, Adina Berbecea, Anamaria Pop
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101298- (2024)
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic ac
Externí odkaz:
https://doaj.org/article/1136f7f734fd40f4b7944c1c897fab59
Autor:
Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș
Publikováno v:
Foods, Vol 13, Iss 1, p 96 (2023)
This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurri
Externí odkaz:
https://doaj.org/article/ba0947552bfe4f29a2a8d21520aea69c
Autor:
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man, Andreea Pușcaș, Floricuța Ranga, Sonia Ancuța Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc, Vlad Mureșan
Publikováno v:
Foods, Vol 12, Iss 5, p 1096 (2023)
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that
Externí odkaz:
https://doaj.org/article/7772be25c0a047fc91b1ff0767b9cc3b
Autor:
Maria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 744-753 (2019)
A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable
Externí odkaz:
https://doaj.org/article/c9329099e5524d5ba6101c46711db046
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:
Simona Maria Man, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, Sevastița Muste
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied.
Externí odkaz:
https://doaj.org/article/28934325a5da4225903ffac24188d2a1
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:
Alina Sturza, Adriana Păucean, Maria Simona Chiș, Vlad Mureșan, Dan Cristian Vodnar, Simona Maria Man, Adriana Cristina Urcan, Iulian Eugen Rusu, Georgiana Fostoc, Sevastița Muste
Publikováno v:
Applied Sciences, Vol 10, Iss 22, p 7969 (2020)
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assess
Externí odkaz:
https://doaj.org/article/d38f3807171a460a89752961045c3c62
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