Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Sonia A. Socaci"'
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:
Linh NGUYEN THUY, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, Carmen R. POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 1-12 (2020)
Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does
Externí odkaz:
https://doaj.org/article/86950bccebd24e3ea9f32b587535611e
Autor:
Linh T. NGUYEN, Anca C. FĂRCAȘ, Sonia A. SOCACI, Maria TOFANĂ, Zorița M. DIACONEASA, Oana L. POP, Liana C. SALANȚĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 1, Pp 25-36 (2020)
Saponins are an important group of plant secondary metabolites that are widely distributed throughout the plant kingdom. These biomolecules can be divided into two main classes represented by triterpenoid and steroid glycosides whose structure varies
Externí odkaz:
https://doaj.org/article/1d29c81c42064ab98bca015c8bd04365
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 1, Pp 85-88 (2019)
Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap sour
Externí odkaz:
https://doaj.org/article/edb23d658d1842ab9b407a70dd7edb4d
Autor:
Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste
Publikováno v:
Chemistry Central Journal, Vol 12, Iss 1, Pp 1-9 (2018)
Abstract The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally im
Externí odkaz:
https://doaj.org/article/3120b005a3b8480d8100d440a4ccaa60
Autor:
Simona Daniela Radu (Lupoae), Liliana Mihalcea, Iuliana Aprodu, Sonia A. Socaci, Mihaela Cotârleț, Elena Enachi, Oana Crăciunescu, Vasilica Barbu, Anca Oancea, Francisc Vasile Dulf, Petru Alexe, Gabriela Elena Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Molecules, Vol 25, Iss 21, p 5001 (2020)
Lavender flowers were used in this study as a source of phytochemicals as naturally occurring antioxidants. Two different extraction techniques were applied, such as ultrasound-assisted (UAE) and supercritical fluids (SCE) methods. The comparative ev
Externí odkaz:
https://doaj.org/article/bace882491f544c69635171d3f845db8
Autor:
Ana Viorica Pop (Cuceu), Maria Tofană, Sonia A. Socaci, Dan Vârban, Melinda Nagy, Maria Doiniţa Borş, Susana Sfechiş
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 210-214 (2015)
The use of medicinal plants to improve health is an ancient practice and in recent years it has been observed an increasing interest of scientific researchers for the study of plants with biological properties and active principles responsible for th
Externí odkaz:
https://doaj.org/article/022f6bdcdaa44999b012ad19371e84a4
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 215-218 (2015)
Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat produc
Externí odkaz:
https://doaj.org/article/d98093bfa57948988ddc0750953e01e6
Autor:
Anca C. Fărcaş, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Cuceu, Liana Salanţă, Anamaria Pop
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 237-241 (2015)
Tea is the most important non-alcoholic beverage in the world being appreciated for its stimulant properties and health benefits. The aim of the present study was to evaluate the content in caffeine, phenolic compounds, flavonoids, as well as the ant
Externí odkaz:
https://doaj.org/article/159b5df9d3604943b03447aac6e54526
Autor:
Ana Viorica Pop Cuceu, Maria Tofană, Sonia A. Socaci, Melinda Nagy, Maria Doiniţa Borş, Liana Salanţă, Romina Vlaic
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 86-90 (2015)
Salvia is one of the largest genera in the family of Labiatae, comprising about 900 species distributed widely throughout the world. Many species of Salvia are commonly used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and
Externí odkaz:
https://doaj.org/article/970676299c18472184064db004c15bd9