Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Sonia A Socaci"'
Autor:
Cristina Anamaria SEMENIUC, Andersina Simina PODAR, Floricuța RANGA, Simona Raluca IONESCU, Maria-Ioana SOCACIU, Melinda FOGARASI, Anca Corina FĂRCAȘ, Dan Cristian VODNAR, Sonia Ancuța SOCACI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
This study proposes a procedure for preparing some natural dietary supplements based on CoQ10 (coenzyme Q10) from lyophilised chicken hearts, respectively, oil press cakes of sunflower, rapeseed, walnut, and pumpkin. It consists of homogenising the p
Externí odkaz:
https://doaj.org/article/7dd69570d53440ac8909df478cc96348
Autor:
Mădălina Lorena MEDELEANU, Anca Corina FĂRCAȘ, Cristina COMAN, Loredana Florina LEOPOLD, Zorița DIACONEASA, Esther SENDRA, Aaron Angel CARBONELL PEDRO, Sonia Ancuța SOCACI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
The use of citrus essential oils nano-emulsions (CEO-NE) plays a crucial role in enhancing food safety. This is achieved through various mechanisms such as the enhancement of organoleptic properties, increased bioavailability of bioactive components
Externí odkaz:
https://doaj.org/article/727776f4b15e4723985d9560657dd373
Autor:
Ana Viorica Pop, Maria Tofană, Sonia A Socaci, Anca Fărcaş, Melinda Nagy, Maria Doiniţa Borş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 207-208 (2014)
Since ancient times plants have constituted a very important raw material for many human activities. The increasing interest in the powerful biological activity of plants emphasized the importance of determining phenolics’ and flavonoids’ content
Externí odkaz:
https://doaj.org/article/96339be7ba3a4d4a8a147c0cb0fa2f21
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:
Oana-Raluca Negrean, Anca Corina Farcas, Silvia Amalia Nemes, Diana-Elena Cic, Sonia Ancuta Socaci
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30816- (2024)
Rosa canina L., commonly known as rosehip, is of notable scientific interest for its applications in nutrition, cosmetics, and pharmaceuticals. This review article highlights its health-promoting properties, including antioxidant, anti-inflammatory,
Externí odkaz:
https://doaj.org/article/efeae6f453a542548cd93d6e8c906b80
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:
Mădălina Lorena Medeleanu, Anca Corina Fărcaș, Cristina Coman, Loredana Leopold, Zorița Diaconeasa, Sonia Ancuța Socaci
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100960- (2023)
Citrus essential oils are natural products with various bioactive properties (e.g., antimicrobial, antioxidant, and antimutagenic activities), that are generally recognized as safe (GRAS) by Food and Drug Administration (FDA) to be used as flavorings
Externí odkaz:
https://doaj.org/article/e3f61f05bf574af4a567d739acf091f4
Autor:
Bianca Eugenia Ștefănescu, Sonia Ancuța Socaci, Anca Corina Fărcaș, Silvia Amalia Nemeș, Bernadette Emőke Teleky, Gheorghe Adrian Martău, Lavinia Florina Călinoiu, Laura Mitrea, Floricuța Ranga, Dan Grigoroaea, Dan Cristian Vodnar, Carmen Socaciu
Publikováno v:
Foods, Vol 13, Iss 2, p 258 (2024)
This investigation aimed to assess the chemical composition and biological activities of bog bilberry (Vaccinium uliginosum L.) leaves. Hydroethanolic extracts were obtained using four extraction techniques: one conventional (CE) and three alternativ
Externí odkaz:
https://doaj.org/article/0e56b0fdce1c483d9bf674ae1a61302b
Autor:
Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiş, Anca Corina Fǎrcaş, Sonia Ancuţa Socaci, Pilar Codoñer-Franch, Purificación García-Segovia, Marta Igual
Publikováno v:
Foods, Vol 12, Iss 21, p 4025 (2023)
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (R
Externí odkaz:
https://doaj.org/article/16c7627828b348cda5fa3f3b5c0a9993
Autor:
Cristina Anamaria Semeniuc, Floricuța Ranga, Andersina Simina Podar, Simona Raluca Ionescu, Maria-Ioana Socaciu, Melinda Fogarasi, Anca Corina Fărcaș, Dan Cristian Vodnar, Sonia Ancuța Socaci
Publikováno v:
Foods, Vol 12, Iss 12, p 2296 (2023)
Coenzyme Q10 (CoQ10) is a vitamin-like compound found naturally in plant- and animal-derived materials. This study aimed to determine the level of CoQ10 in some food by-products (oil press cakes) and waste (fish meat and chicken hearts) to recover th
Externí odkaz:
https://doaj.org/article/0f0f7c19931149ef885768e4a88eb45b