Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Sonia Ancuța 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:
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:
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:
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
Autor:
Oana Lelia Pop, Ramona Suharoschi, Sonia Ancuța Socaci, Elaine Berger Ceresino, Achim Weber, Carmen Gruber-Traub, Dan Cristian Vodnar, Anca Corina Fărcaș, Eva Johansson
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 865 (2023)
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurologic
Externí odkaz:
https://doaj.org/article/2fcd8849603e43a3851b4314551a8c86
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
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3630 (2023)
A study on Boletus edulis mushrooms subjected to either hot air drying (HAD) or centrifugal vacuum drying (CVD) was performed to evaluate and compare their functional properties, fatty acids, and aroma compounds. Better flowability and a higher rehyd
Externí odkaz:
https://doaj.org/article/3bbbae54d6114e4a88f5dd853a6882f9
Autor:
Andersina Simina Podar, Cristina Anamaria Semeniuc, Simona Raluca Ionescu, Maria-Ioana Socaciu, Melinda Fogarasi, Anca Corina Fărcaș, Dan Cristian Vodnar, Sonia Ancuța Socaci
Publikováno v:
Metabolites, Vol 13, Iss 2, p 272 (2023)
Food analysts have developed three primary techniques for coenzyme Q10 (CoQ10) production: isolation from animal or plant matrices, chemical synthesis, and microbial fermentation; this literature review is focused on the first method. Choosing the ap
Externí odkaz:
https://doaj.org/article/0a0e5254efcb4b9085b37fe87b9cffa9