Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Stefania Adelina Milea"'
Autor:
Elena Mihai, Teodora Ciucan, Andreea Iosageanu, Viorica Coroiu, Ana-Maria Gheorghe, Ana Maria Ghenea, Stefania Adelina Milea, Anca Oancea
Publikováno v:
Chemistry Proceedings, Vol 7, Iss 1, p 31 (2022)
The aim of this work was to obtain a mixture of polyphenols and polysaccharides, extracted from forest fruit pomace (a side stream of forest fruit juice production) and chia seeds with a synergic antioxidant activity that will be further encapsulated
Externí odkaz:
https://doaj.org/article/4544e3446d014a7eb9435ae3a02e9067
Autor:
Mioara Gabriela Slavu Ursu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Loredana Dumitrașcu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100521- (2023)
In this study, the Response Surface Methodology was used to optimize the extraction conditions for anthocyanins from purple corn flour (PCF), whereas the optimized extract was characterized in terms of phytochemicals content, inhibitory activity agai
Externí odkaz:
https://doaj.org/article/d6a1124e0f34458ba0e0738a4d656bf1
Autor:
Oana Viorela Nistor, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1637 (2023)
Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits in marmalade, jam, jelly, and nutraceuticals. Marmalade showed the highest concentrations of polyphenols (7.61 ± 0.05 mg gallic
Externí odkaz:
https://doaj.org/article/762117448d5f4901a84ec54a40dbdb93
Autor:
Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 127-136 (2021)
β-lactoglobulin and its thermolysin-derived hydrolysates were compared regarding the potential for microencapsulating of the flavonoids from yellow onion skins. Antioxidant activity of powders was of 500.28 ± 2.89 mMol Trolox/g dry weight (DW) for
Externí odkaz:
https://doaj.org/article/d8e61b3eb8c14a009c9ff7955ca52fa9
Autor:
Adina Andreea Teodorescu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Oana Viorela Nistor, Doina Georgeta Andronoiu, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Plants, Vol 12, Iss 4, p 754 (2023)
The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, the rosehip samples were characterized for individ
Externí odkaz:
https://doaj.org/article/8501a8f075044d65b5e64e371370a2b6
Autor:
Camelia Cristina Vlad, Bogdan Păcularu-Burada, Aida Mihaela Vasile, Ștefania Adelina Milea, Gabriela-Elena Bahrim, Gabriela Râpeanu, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2028 (2022)
Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition.
Externí odkaz:
https://doaj.org/article/01551cba2712493a993cc6fc504a526b
Autor:
Ștefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1708 (2021)
The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhan
Externí odkaz:
https://doaj.org/article/9d65b8bdd4334e3cad8ae034503159bf
Autor:
Ștefania Adelina Milea, Oana Crăciunescu, Gabriela Râpeanu, Anca Oancea, Elena Enachi, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Applied Sciences, Vol 11, Iss 16, p 7243 (2021)
Significant quantities of onion are cultivated annually, such that industrial processing leads to an appreciable amount of by-products, estimated at around 500,000 tons. Onion skins are considered an important source of naturally occurring antioxidan
Externí odkaz:
https://doaj.org/article/00e71452330a4db1ac7d14bc8daa385d
Autor:
Mioara Slavu (Ursu), Iuliana Aprodu, Ștefania Adelina Milea, Elena Enachi, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc
Publikováno v:
Foods, Vol 9, Iss 11, p 1593 (2020)
The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatu
Externí odkaz:
https://doaj.org/article/2e81e05308e048a0b99b6760dd2c6137
Autor:
Ștefania Adelina Milea, Mihaela Aida Vasile, Oana Crăciunescu, Ana-Maria Prelipcean, Gabriela Elena Bahrim, Gabriela Râpeanu, Anca Oancea, Nicoleta Stănciuc
Publikováno v:
Pharmaceutics, Vol 12, Iss 11, p 1053 (2020)
In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.1
Externí odkaz:
https://doaj.org/article/882cbc3eb64d46b39a2d92b312ddcaa9